Last update: 27.11.2008
    Hygienic guide
    Main results

- project -



The objective of the project is to evaluate and improve safety of traditional dry sausages from the producers to the consumers while preserving their typical sensory quality. (leaflet)

The project is divided into 6 work packages (WP):
WP1-Survey on traditional workshops and on consumers of traditional sausages. It will characterise traditional workshops in different European regions and the habits of consumers of the same regions as for preserving and eating traditional sausages.

WP2-Evaluation of safety from producer to consumer. It will identify the hazards associated with traditional sausages, evaluate information on process conditions leading to safety risks, in order to define a HACCP plan adapted to small producers and to assess the safety risk of the products upon consumption.

WP3-Identification and selection of technological flora. The dominant positive bacterial flora will be identified and quantified by innovative methods such as PCR, quantitative real-time PCR and fluorescence technique. The dominant strains will be selected on non-production of amines, ability to colonise the workshop and to grow in the product.

WP4-Control of safety by directed microbial ecology. The control of specific house flora in a workshop and finally in the product can be achieved by the introduction of general hygiene measures together with the application of concept of directed microbial ecology. This concept is based on the introduction of sanitising procedures targeted towards spoilage and pathogenic bacteria but preserving positive flora, the development of protective and/or starter cultures.

WP5-Qualification of process to improve the sanitary quality of the products. One process that improves sanitary quality and keeps sensorial quality of the products will be validated. Sausages will be manufactured with the application of HACCP plan with one or two other proposals: targeting disinfectant solution, protective or starter cultures. Sanitary and sensorial qualities of the sausages will be evaluated.

WP6-Dissemination of the results. A guide of good hygienic practise for producers and recommendations for consumers will be established and dissiminated.


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Tradisausage coordinator: Dr Régine Talon
UR Microbiologie - QuaSA, INRA de Clermont-Ferrand - Theix
63122 Saint-Genès Champanelle, France
Tel: 33(0) - Fax: 33(0) -