engleski

Traditional Production of Fermented Meats and Related Risk

Despite usually low hygienic practice in natural production of fermented sausages and cured fermented meats, this kind of production should be supported because of preserving regional products and heritage. Nowadays, family farms are often transferred to artisanal production that must be compliant with food safety and quality requirements and approved by competent authorities. Technological, hygienic and other requirements are not strict such as in industrial production. Nevertheless, the quality/safety of raw material intended for fermented meat production is remarkably improved ; by compulsory slaughtering of farm animals in approved slaughterhouses under the continuous veterinary controls. Still, the safety of traditional home-made fermented meat products intended for private consumption rely on conscience of farmers during animal fattening, meat processing and controls.

home-made fermented meat products, salt cured meat, fermented sausages, bacteria, parasites, mycotoxins, antimicrobial resistance, biogenic amines, tradition, heritage

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