BIOPROTECTIVE CULTURE FOR FRESH SAUSAGES

There is a risk of food spoilage int he 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 inf fresh British sausage m ince with and without the addition of sulphite, where the indigenous f lora and Brochothrix thermosphacta are inhibited. In fresh coarse chop ped sausages, the culture inhibits the possible development of indigen ous coliform bacteria during storage.