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

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.