Professional paper
Microbiological hazards in the production of spontaneously fermented game meat sausages
Mirna Mrkonjić Fuka
; Zavod za mikrobiologiju, Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
*
Valentina Odorčić
; Zavod za mikrobiologiju, Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Luna Maslov Bandić
; Zavod za kemiju, Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Irina Tanuwidjaja
; Zavod za kemiju, Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
* Corresponding author.
Abstract
Traditional, spontaneously fermented game meat sausages have long held a prominent place in the culinary traditions of various cultures and nations in Europe and around the world. In Croatia, they are produced in numerous small family farms according to traditional recipes and processes and are recognized and appreciated as a high-quality product with specific sensory properties. However, as they are produced without the use of starter cultures and often under variable production conditions (temperature and humidity), the microbiological integrity of the final product may be compromised. Factors related to the way animals are slaughtered and the processing of game meat used as raw material for the production of spontaneously fermented sausages also have a significant impact on their health safety. The main microbiological hazards associated with traditional spontaneously fermented game meat sausages, which include various pathogenic microorganisms as Enterobacteriaceae, Escherichia coli, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum etc., and toxic products of their metabolism such as biogenic amines and mycotoxins. Standardization of production and the use of high-quality raw materials are key to achieving a healthy product with uniform properties. In addition, compliance with hygiene standards during the hunting and evisceration of the animals and during the production, processing and storage of game meat sausage is extremely important.
Keywords
sausages; game meat; pathogenic microorganisms; biogenic amines; mycotoxines
Hrčak ID:
319512
URI
Publication date:
15.7.2024.
croatian german spanish italian
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