Technical / White Paper

Microbiological safety of raw-fermented sausages

Format: PDF file | Document type: Technical / White Paper | Promoted Content

This Technical / White Paper has been written by Jungbunzlauer , and any views and opinions expressed do not necessarily reflect those of www.foodnavigator.com

Microbiological safety of raw-fermented sausages

Raw-fermented sausages are prone to the contamination with pathogens such as Salmonella and Listeria. Jungbunzlauer gives a new impetus to the exploration of novel ways to obtain safe raw-fermented sausages and to investigate the potentially synergistic effects of Glucono-delta-Lactone and starter cultures against Salmonella and Listeria.

Related resources from Jungbunzlauer

Show more

Supplier info centre