Technical / White Paper

Microbiological safety of raw-fermented sausages

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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.

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