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Factors Influence the Quality and Safety of Fermented Sausages

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African Fermented Food Products- New Trends

Abstract

Processed meats such as burgers, sausages and other processed meats signify an essential part of local consumption in most African countries. Sausages are meat products in which fresh comminuted meats are modified by various processing methods to yield desirable and keeping properties. In view of the dense spread and great diversity of meat products in the local markets at prices suitable to the African consumer, the sausage industry has developed as an attempt to economize on meat consumption and preserve it for as long as possible so that it is not consumed immediately after slaughtering. It is imperative to work to preserve the food for a long time in an appropriate way for consumption, that is, to protect it from spoilage. Quality and safety of sausage are considered an essential pillar in the food industry due to the requirements and methodology, they provide to ensure food safety at every stage of the food supply chain. However, monitoring of these influences is necessary to produce safe fermented sausage with high quality.

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Abbreviations

EC:

European Commission

FAO:

Food and Agriculture Organization

IFPRI:

International Food Policy Research Institute

ISO:

International Organization for Standardization

SDS:

Sudanese Standard

WHO:

World Health Organization

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Author information

Authors and Affiliations

  1. Research Department, Sudanese Standards and Metrology Organization, Khartoum, Sudan

    Osman Ahmed Osman

  2. Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad-Medani, Sudan

    Abdel Moneim Elhadi Sulieman

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  1. Osman Ahmed Osman
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  2. Abdel Moneim Elhadi Sulieman
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Editor information

Editors and Affiliations

  1. Department of Biology, University of Hail, Hail, Saudi Arabia

    Abdel Moneim Elhadi Sulieman

  2. Indigenous Knowledge and Heritage Centre, Ghibaish College of Science & Technology, Ghibaish, Sudan

    Abdalbasit Adam Mariod

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Osman, O.A., Sulieman, A.M.E. (2022). Factors Influence the Quality and Safety of Fermented Sausages. In: Elhadi Sulieman, A.M., Adam Mariod, A. (eds) African Fermented Food Products- New Trends. Springer, Cham. https://doi.org/10.1007/978-3-030-82902-5_15

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