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Zoonotic bacteria tests suitability for fermented sausages within the framework of preventive measures by the manufacturer and in-house controls for safety

Lücke, Friedrich-Karl, Pichner, Rohtraud
Journal für Verbraucherschutz und Lebensmittelsicherheit 2018 v.13 no.4 pp. 413-420
Listeria monocytogenes, Salmonella, Shiga toxin-producing Escherichia coli, bacteria, fermented sausages, food inspection, food safety, process control, product safety, risk, risk assessment, salmonellosis
In fermented sausages, the zoonotic agents shigatoxin-forming Escherichia coli (STEC), salmonellae and Listeria monocytogenes are occasionally detected, and some outbreaks of STEC infections and salmonellosis could be traced to the consumption of fermented sausages. The presence of these bacteria is of concern to both the consumer and the producer. We discuss the role of end product analysis for STEC, salmonellae, and L. monocytogenes in reducing these risks. Apart from legal requirements (EC Directive no. 2003/99), analyses by public food inspection make sense as these also provide data for risk assessment and elucidation of transmission routes. In contrast, within the framework of (HACCP-based) food safety management by the manufacturer, analysing fermented sausages for the presence of zoonotic bacteria may be useful for L. monocytogenes only, but not for STEC and salmonellae. For the latter agents, it is not an efficient tool for enhancing product safety and for verification of process control.