Safe Sausages Confidently
Let IFR Extra give you the confidence in the safety of your product.
IFR Extra has the expertise and the equipment to help manufacturers validate their processes with regard to all the major food borne pathogens of concern. In our bespoke processing facility we have the equipment to mimic the production processes involved in the manufacture and drying of fermented sausages and to carry out challenge testing of the final products.
Recent outbreaks in both Europe and the United States have put the spotlight onto the safety of fermented meat products in particular cured and fermented sausages. Outbreaks of enterhemorrhagic E.coli (EHEC) and Salmonella kegougou in Norway have both been associated with cured sausages while in the U.S. an outbreak of Salmonella Montevideo currently under investigation has implicated contaminated salami as the source of illness. These recent outbreaks have led to a major project in Norway examining the safety of cured meats and the UK’s HPA to carry out a year long survey into the safety of speciality meats including fermented sausages.
E.coli and Salmonella are particularly dangerous as the infective dose i.e. the numbers of organisms needed to cause disease is relatively low and the complications associated with infection severe. In EHEC as few as 10-100 cells are able to cause disease. In addition EHEC is particularly virulent and in some cases can lead to multi-organ failure particularly in the young or elderly. As a result manufacturers need to not only ensure products do not become contaminated with these organisms but also have confidence that their processes can effectively kill these organisms should they be present.
IFR Extra is able to spike sausage meat with many of the common food-borne pathogenic organisms such as E.coli, Salmonella, Listeria and S.aureus and then use thistomanufacture sausages to each manufacturer’s exact specifications. We can ferment, cook and dry these spiked products according to each manufacturer’s individual process and monitor the bacterial load at each stage; thereby validating every step of the process.
To find out more and how IFR Extra can help you please contact Dr Kerry I’anson.