Minderung des Hygienerisikos bei Feinkostsalaten durch Schutzkulturen. Tl.III. Kühlgelagerte Fleisch- und Kartoffelsalate

Studies on easily perishable meat and potato salads we order to clarify if hygienic risks due to food poisoni significantly be reduced by added protective cultures, interruption of refrigeration. It could be demonstrate by Salmonellae, Staphylococci and Clostridiae could be lowered by distinct lactic acid bacteria acting as pro these cases growth of pathogens could be suppressed in potato salads even after leaving refrigeration for lon protective cultures. In these cases growth of pathogens could be suppressed in meat and potato salads even after leaving refrigeration for longer times.