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Technological Interventions in Fermented Meat Production: The Commercial Perspective

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Innovations in Technologies for Fermented Food and Beverage Industries

Part of the book series: Food Microbiology and Food Safety ((FMFS))

Abstract

Selected microbiological and chemical-toxicological hazards associated with the production of fermented meat products are discussed in terms of technological interventions required for their reduction and control. The complexity of this production imposes the need for a strict implementation of good hygiene and manufacturing practices, given that a number of hazards occur and transfer along the food chain, while some are generated by technological interventions undertaken during meat processing. Hazards of the first kind arise due to the microbiota resistant to antimicrobial agents, while hazards of the second kind arise due to the presence of biogenic amines, mycotoxins and polycyclic aromatic hydrocarbons. Nevertheless, public health importance of fermented meat products is neither lesser nor greater than that of other foodstuffs. Challenging technological measures and risk control strategies give an added value to this kind of meat products.

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Authors and Affiliations

  1. Faculty of Veterinary Medicine, Department of Hygiene, Technology and Food Safety, University of Zagreb, Zagreb, Croatia

    Nevijo Zdolec

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  1. Nevijo Zdolec
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Correspondence to Nevijo Zdolec .

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Editors and Affiliations

  1. School of Basic Sciences, Indian Institute of Technology, Bhubaneswar, India

    Sandeep Kumar Panda

  2. Department of Food Science and Technology, Pondicherry University, Kalapet, Pondicherry, India

    Prathapkumar Halady Shetty

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Zdolec, N. (2018). Technological Interventions in Fermented Meat Production: The Commercial Perspective. In: Panda, S., Shetty, P. (eds) Innovations in Technologies for Fermented Food and Beverage Industries. Food Microbiology and Food Safety. Springer, Cham. https://doi.org/10.1007/978-3-319-74820-7_10

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