Naslov
Traditional Production of Fermented Meats and Related Risk

Autori
Oiki, Hirokazu ; Kimura, Hirokazu ; Zdolec, Nevijo

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, pregledni

Knjiga
Fermented Meat Products: Health Aspects

Urednik/ci
Zdolec, Nevijo

Izdavač
CRC Press ; Taylor & Francis

Grad
Boca Raton (FL)

Godina
2016

Raspon stranica
49-57

ISBN
9781498733045

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

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina

POVEZANOST RADA