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4. Microbiology of dry sausage
4.1 Origin of contamination and flora composition
Internal flora (melee flora) comes mainly from meat. The mixtures of micro-organisms encountered are brought in by the animal itself (skin, digestive tract), the water used for douching, the ambient air in slaughtering facilities (slaughter hall and refrigeration rooms), but also by all cutting, boning and sorting operations (cutting room tables and equipment, personnel, etc.). We should also mention the flora originating from ingredients and additives added to the mix, not forgetting a host of other vectors (casings, manufacturing premises and equipment, etc.).
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Various authors have produced bibliographical summaries on the composition of the flora...
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Microbiology of dry sausage
Dry sausage development during drying
Economic data
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Dry-cured ham
National production of dried hams currently exceeds 50,000 t (statistics from the Fédération française des industriels charcutiers, traiteurs, transformateurs de viandes FICT (2003): around 52,000 t), including approximately 1,000 to 1,500 t of dried walnuts.
Of this total, bone-in hams account for just over 8,000 t. Italian and Spanish...
Bibliography
File references [F 6 506]
Some recent theses
Standardization
French Standards Association AFNOR
- Contrôle par comptage du nombre d'individus non conformes, dans le cas d'un lot isolé. - NF X 06-028 - juin 1987
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