Technological Interventions in Fermented Meat Production: The Commercial Perspective

  • Nevijo Zdolec
Part of the Food Microbiology and Food Safety book series (FMFS)


Selected microbiological and chemical-toxicological hazards associated with the production of fermented meat products are discussed in terms of technological interventions required for their reduction and control. The complexity of this production imposes the need for a strict implementation of good hygiene and manufacturing practices, given that a number of hazards occur and transfer along the food chain, while some are generated by technological interventions undertaken during meat processing. Hazards of the first kind arise due to the microbiota resistant to antimicrobial agents, while hazards of the second kind arise due to the presence of biogenic amines, mycotoxins and polycyclic aromatic hydrocarbons. Nevertheless, public health importance of fermented meat products is neither lesser nor greater than that of other foodstuffs. Challenging technological measures and risk control strategies give an added value to this kind of meat products.


Fermented meat products Technological interventions Public health Antimicrobial resistance Mycotoxins PAH Biogenic amines 


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© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Faculty of Veterinary Medicine, Department of Hygiene, Technology and Food SafetyUniversity of ZagrebZagrebCroatia

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