Technical / White Paper
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.
