BIOPROTECTIVE CULTURE FOR FRESH SAUSAGES

There is a risk of food spoilage in the manufacture of fresh meat and meat products. The spoilage is not only of microbial origin but in res pect of bioprotection, it is the bacteriological contamination which i s in focus. The addition of a bioprotective lactic acid bacteria cultu re, such as FloraCarn L-2, should be considered an additional safety a nd quality factor. FloraCarn L-2 is tested in fresh British sausage mi nce with and without the addition of sulphite, where the indigenous fl ora and Brochothrix thermosphacta are inhibited. In fresh coarse chopp ed sausages, the culture inhibits the possible development of indigeno us coliform bacteria during storage.