Understanding fermented meats

Understand the technical constraints associated with fermented meats in order to assure the safety of such products

Fermented meats are popular and offer good opportunities for product and market development. They are used by manufacturers as ingredients in added value products, in pre-pack form for retail sale and for slicing at the delicatessen counter. However, there have been several instances where poor control of the production process has led to the growth of pathogens in fermented meats, followed by outbreaks of serious food poisoning. Understanding fermented meats, and the parameters that assure a safe product, is essential in avoiding such incidences.

These notes arise from a seminar organised by CCFRA with the support of the BMMA, FRPERC, MLC and IFST, to provide an update for food industry personnel ­ including technical managers, quality controllers, supplier auditors, product developers, importers, buyers and retailers ­ who wish to understand more about this type of product. These notes contain, for each presentation, a short summary and/or copies of the visual aids used on the day. Specifically, the topics addressed include:

• Overview of fermented meats technology
• Micro-organisms of concern
• Concept of hurdle preservation
• Fermented meats in the UK ­ an importer's perspective
• Fermented meats and today's consumer: trends and opportunities
• Application of HACCP to fermented meats
• Case studies associated with fermented meats ... and what went wrong
• Coated salamis and air dried ham ­ safety issues and manufacture