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
The project is divided into 6 work
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
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
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.
of the results. A guide of good hygienic practise for producers and recommendations
for consumers will be established and dissiminated.