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... the usda’s food safety and inspection service (fsis) has said it is suspending testing of dry and semi-dry fermented sausages for e ... coli o157:h7 in dry and semi-dry fermented meats will now be diverted to testing for e ... coli o157:h7 in dry and semi-dry fermented sausage products for verifying process controls for these products should be reassessed,” fsis said in a constituency update ... coli o157:h7, recalls related the possibility that fermented meat products could be tainted with e ... palmyra bologna company of palmyra, pennsylvania recalled 23,000 pounds of lebanon bologna in march, a fermented semi-dry sausage that was suggested as a possible source of four e ... post-processing contamination ingredients added after processing have also been implicated in foodborne illness outbreaks linked to eating fermented dry and semi-dry meat products, as in a salami recall from rhode island-based daniele international in january 2010, which was traced to spices contaminated with salmonella used to coat the product

... cargill is introducing a new range of meat ripening cultures for dry fermented meats like sausages and salamis, which are said to bring green, fruity flavour notes and save costs by working more quickly ... cultures are used in the manufacture of dried fermented meats for a number of purposed: for acidifying and texturising, for colouring, for flavouring, and for preserving ... “for example, in dried fermented sausages where ripening requires 21 days (approximately 17 production cycles per year), flavor start d can reduce the ripening process by up to three days, saving around 10 per cent production capacity (equivalent to two additional production cycles per year),” the company said

... bactoflavor cultures are designed for optimum flavour in fermented sausages and fast, reliable fermentation; bactoferm, meanwhile, helps with the mild, round taste and colour of cooked cured meat products

... samples should be taken after dressing but before chilling * fresh meat from ruminants – including sheep and bovine meat, with a special focus on minced meat and meat preparations intended to be eaten raw or with minimal cooking and meat tenderised with “needle techniques” * ready-to-eat dried or fermented meat products – including fermented sausages, such as salami, pepperoni, containing ruminant meat

... chr hansen also introduced two new starter cultures for dry and semi-dry fermented sausages, intended to deliver good flavour even when products are produced with an eye on health and sustainability

... dsm food specialities has developed a new mould and yeast inhibitor for meat products, said to ensure an even coating of natamycin on products like sausages and give stronger protection against health risks ... but according to dsm it does not adhere well to the surface of some products, such as sausages, due to low viscosity ... while premicoat l is especially intended for dry, cured sausages, dsm also offers an antimycotic powder treatment for dry, fermented sausages called preminat

... while the company has previously offered its b2 culture for use in fresh sausages and ready-to-eat meat products that are packed in a modified atmosphere or vacuum, this serves only to keep listeria levels static ... b-lc-48 has been tested in applications including sliced and cooked ham products, emulsion sausages and fresh cheese ... besides b-lc-48 and b2, chr hansen also offers b-fm, which has the same properties as b2, but imbues fresh sausages with more flavour and colour ... for reducing listeria in fermented sausages, b-lc-20, which does not call for any changes to the recipe or processing procedure; or f-lc, which also provides consistent acidification and a stable colour ... alternatively, b-lc-35 has the same anti-listerial properties as f-lc, but gives the fermented sausage less acidification

... chr hansen is introducing two new starter cultures for dry and semi-dry fermented sausages, intended to deliver good flavour even when products are produced with an eye on health and sustainability

... monocytogenes cells that can grow at refrigeration temperature, but ready-to-eat products, such as fermented sausages, and smoked fish, are not always cooked by consumers before consumption

... prompting 'alerts', listeria monocytogenes were detected in french merguez sausages, smoked salmon from denmark and horse meat steaks hailing from argentina ... monocytogenes cells that can grow at refrigeration temperature, but ready-to-eat products, such as fermented sausages, and smoked fish, are not always cooked by consumers before consumption