Hazard Analysis or “Hurdle Technology”? The past and present view of the safety of dry fermented sausages
The introduction of air-conditioned chambers has become an important factor in the area of quality control ensuring product standardisation and safety in the production of dry fermented sausages. The widespread use of starter cultures in the 1990s also made a contribution in this area. Critical control points alone cannot be relied on when the HACCP … [Read more…]