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Minderung des Hygienerisikos bei Feinkostsalaten durch Schutzkulturen. Tl.1. Fleischsalat

Reduction of hygienic risks in delicatessen salads by use of protective cultures. Part 1. Meat salad
: Cerny, G.; Hennlich, W.

ZFL. Internationale Zeitschrift für Lebensmittel-Technik, Marketing, Verpackung und Analytik 41 (1990), Nr.12, S.806-814 : Abb.,Tab.,Lit.
ISSN: 0341-2938
ISSN: 0722-5733
Fraunhofer ILV ( IVV) ()
bakterielle Lebensmittelvergiftung; delicatessen-salad; Feinkostsalat; Fleischsalat; food poisoning microorganism; Hygienerisiko; hygienic risk; lactic acid bacteria; meat salad; Milchsäurebakterie; protective culture; Schutzkultur

Studies were undertaken to determine if lactic acid bacteria used as "protective cultures" in meat salads, pH 6,0-6,5, could limit the hygienic risks caused by food poisoning microorganisms like salmonellae, toxin-poducing staphylococci or clostridiae. Importance was attached to low-acid salads, containing a very high health-risk when stored at room temperature. It could be demonstrated that distinct cultures of lactic acid bacteria are able to decrease microbial risks due to foodborne pathogens but cannot reduce spoilage by bacilli, yeasts and moulds without additional refrigeration of modified atmosphere packaging.