Dept. Nutritional, Food and Consumer Sciences (OE), Hochschule (University of Applied Sciences), P.O. Box 2254, 36012 Fulda, Germany.
Food Microbiol. 2012 Apr;29(2):242-6. doi: 10.1016/j.fm.2011.06.019. Epub 2011 Jul 13.
Traditional varieties of fermented pork sausages from Central Germany are different from related meat products in various aspects. First, they are prepared from "warm" pork immediately after slaughter. The meat is then minced, mixed with spices and minimal amounts of sugars, salt and nitrate, and the stuffed sausages ripen for a minimum of 6-8 weeks at temperatures below 15 °C. Second, surface mould growth during ripening is regularly removed or suppressed. The manufacturing methods require a minimum of investments and labour and reflect the socio-economic situation in the manufacturing area. The sausages have a good record of safety, and a preliminary risk assessment indicates that pathogens are kept under sufficient control by the extended ripening at low temperatures. Small-scale (artisanal) manufacture of these products is only possible with a flexible interpretation of the hygienic principles set up in current legislation.
德国中部地区的传统发酵猪肉香肠在各个方面都与相关的肉类产品不同。首先，它们是用刚屠宰后的“温热”猪肉制成的。然后将肉切碎，与香料和少量的糖、盐和硝酸盐混合，填充好的香肠在 15°C 以下的温度下至少成熟 6-8 周。其次，在成熟过程中，表面霉菌的生长会定期被去除或抑制。这种生产方法需要的投资和劳动力最少，反映了生产区的社会经济状况。这些香肠具有良好的安全记录，初步风险评估表明，通过在低温下延长成熟时间，可以充分控制病原体。只有对现行法规中规定的卫生原则进行灵活解释，才能小规模（手工）生产这些产品。
