Health and Safety Considerations of Fermented Sausages

Abstract

Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages (Escherichia coli, Salmonella enterica, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, and Toxoplasma gondii) and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.

Addition of acid whey improves organic dry‐fermented sausage without nitrite production and its nutritional value

“…The final a w obtained in the experiment allowed to qualify the products as dry‐fermented sausage. In an environment with such water activity, growth of many types of spoilage bacteria and health‐hazardous microflora is hampered (Holck et al ., ).…”

“…The final a w obtained in the experiment allowed to qualify the products as dryfermented sausage. In an environment with such water activity, growth of many types of spoilage bacteria and health-hazardous microflora is hampered (Holck et al, 2017). Table 4 shows the concentration of haem pigments and haem iron content of beef fermented sausage during ripening.…”

Listeria monocytogenes and enterotoxigenic Staphylococcus aureus in dry fermented sausages belonging to “Traditional Agri‐Food Product” produced in Southern Italy

“…A way to reduce the risk would be to standardize the drying and ripening temperatures, both of which are essential factors to prevent the survival and replication of foodborne pathogens (Christieans et al, ; Mataragas et al, ). Furthermore, in typical dry fermented sausages there is no add of selected starter cultures (Holck et al, ). They have the role of speeding up fermentation processes, and obtaining products with standardized technological features, related to their pH and a w values.…”

“…Furthermore, in typical dry fermented sausages there is no add of selected starter cultures (Holck et al, 2017). They have the role of speeding up fermentation processes, and obtaining products with standardized technological features, related to their pH and a w values.…”

“…Conversely, the production of typical and traditional fermented sausages is based on spontaneous fermentation process due to endogenous microorganisms present in raw ingredients; the microorganisms must be competitive to prevent the outgrowth of indigenous and pathogenic bacteria (Holck, Axelsson, McLeod, MariRode, & Heir, 2017;Leroy et al, 2006;Lücke, 2000). In fact, for the production of typical and traditional dry fermented sausages, only addition of salt and spices is admitted, excluding the use of starter cultures (Holck et al, 2017).…”