Cured meats: extra risk

Sausages and salamis are among the most risky products from a food safety perspective. No heat treatment is applied when producing them, which would reduce the number of microbes. Besides the right production process, what contributes to the safety of these cured meat products are the decreasing pH level during drying and aging, the proliferation of “good microbes” that assist in aging, and the reduction of water activity. Microbiological and analytical testing by SGS Hungária Kft. can make sure that only safe sausage and salami ends up on the dinner table. (x)