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Gastrointestinal outbreaks associated with fermented meats

Author:
Moore, J.E.
Source:
Meat science 2004 v.67 no.4 pp. 565-568
ISSN:
0309-1740
Subject:
digestive system diseases, foodborne illness, pandemic, fermented foods, meat products, food processing quality, good manufacturing practices, food sanitation, guidelines, HACCP, public health, Salmonella typhimurium, Escherichia coli O157:H7, enterotoxigenic Escherichia coli, Clostridium botulinum, Toxoplasma gondii, Listeria monocytogenes, bacterial contamination, food contamination
Abstract:
Fermented meats, including salami, various types of fermented sauages and snack sticks have seen a revival in their popularity in recent years. The production of such foodstuffs generally lies in traditional techniques, however, both the quality and in particular the safety of such products intrinsically rests with the microbiology of the fermentation processes. Simultaneously, there has been increased concern over the safety of such products following the increased incidence of outbreaks of Salmonella and verocytotoxigenic Escherichia coli food-poisoning related to these products. This update reviews the prevalence of fermented meat associated food-poisoning outbreaks (n=13) and the proposed microbiological specifications used to assess the safety of such foodstuffs.
Agid:
2723497