Fermented sausages microbiological safety

This chapter summarizes information on the types of fermented sausages, their manufacture, the microbiological and biochemical changes during ripening, the role and composition of starter cnltuies and product safety. Some future developments are also discussed. 

Talon, R., Leroy, S., Lebert, 1., Giammarinaro, R, Chacomac, J.-P., Latorre-Moratalla, M., et al. (2008). Safety improvement and preservation of typical sensory quahties of traditional dry fermented sausages using autochthonous starter cultures. International Journal of Food Microbiology, 126, 227-234. 

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