Food tech dL

fresh
cured
fermented

fresh: faecal path
cured: faecal path, salt tolerant bacteria
fermented: trichinella. salmonella

High salt content. Note: nitrites/nitrates are used in these sausages only for colour and not for the control of Cl. botulinum, as this pathogen cannot grow in these sausages (too much oxygen!)

High salt; Low aW; Low pH;

a. To prevent the discolouration of the products into greyrown and maintain a red/pink colour instead b. To prevent the germination and growth of Clostridium botulinum (IMPORTANT: nitrates/nitrites have minimal effect on the common faecal pathogens!)

No. Nitrites/nitrates are effective only against anaerobes, e.g. Cl. botulinum. They don’t have any effect against the other, more common pathogens, like Salmonella etc.

Minced meat/fat, salt and spices. No nitrates/nitrites.

 Minced meat/fat, salt, spices and nitrates/nitrites.

 Minced meat/fat, salt, spices, nitrates/nitrites and sugars.

- To make foods safe from Clostridium botulinum - To extend the shelf life of foods without the need of refrigeration

12 D

A 12log reduction application in this example means that that the initial population of 103 (or 3 log) bacteria will be reduced by 10-12 times (or 12 log), resulting in a final population of 10-9 (or -9log) cells. In practice this means that one in 109 cans may contain one live cell of the pathogen

pH at or below 4.6 (or according to some sources 4.8) is a limiting factor for the growth of C. botulinum. All cans that contain food at or below pH 4.6 are safe from this pathogen