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Gastrointestinal outbreaks associated with fermented meats.
1Department of Bacteriology, Northern Ireland Public Health Laboratory, Belfast City Hospital, Belfast BT9 7AD, UK.
Meat Science
|November 9, 2011
Summary
Fermented meat products like salami are popular but pose food safety risks. This review examines outbreaks and microbiological standards for ensuring the safety of these fermented foods.
Area of Science:
- Food Microbiology
- Food Safety
- Fermentation Technology
Background:
- Fermented meats, including salami, sausages, and snack sticks, are experiencing a resurgence in popularity.
- Traditional production methods are common, but product quality and safety depend heavily on fermentation microbiology.
- Recent concerns have arisen due to increased foodborne illness outbreaks linked to these products, specifically Salmonella and verocytotoxigenic Escherichia coli.
Purpose of the Study:
- To review the prevalence of food poisoning outbreaks associated with fermented meat products.
- To discuss proposed microbiological specifications for assessing the safety of fermented meat products.
Main Methods:
- Literature review of fermented meat-associated food poisoning outbreaks.
- Analysis of proposed microbiological safety specifications.
Main Results:
- Thirteen fermented meat-associated food poisoning outbreaks were identified and reviewed.
- The study highlights the critical role of microbiological control in fermented meat production.
Conclusions:
- Ensuring the safety of popular fermented meat products requires rigorous adherence to microbiological standards.
- Further research into effective microbiological specifications is crucial to mitigate foodborne illness risks.
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