Microbiology of dry sausage
Delicatessen products - Dry sausage

Internal flora (melee flora) comes mainly from meat. The mixtures of micro-organisms encountered are brought in by the animal itself (skin, digestive tract), the water used for douching, the ambient air in slaughtering facilities (slaughter hall and refrigeration rooms), but also by all cutting, boning and sorting operations (cutting room tables and equipment, personnel, etc.). We should also mention the flora originating from ingredients and additives added to the mix, not forgetting a host of other vectors (casings, manufacturing premises and equipment, etc.).

Various authors have produced bibliographical summaries on the composition of the flora...