About this document
Safety and Shelf-Life of Sausages by Diana Curchi is a document available to read on EtoBox.
The study evaluates the safety and shelf-life of vacuum-packed, heat-treated sausages in Greece, finding that all examined products had a shorter shelf life than the recommended sell-by date. While no significant human pathogens were detected, the presence of Enterobacteriaceae and Staphylococcus spp. indicates contamination during handling. The research suggests the need for stricter HACCP measures and a revision of sell-by dates based on microbiological findings.
- Author
- Diana Curchi
- Language
- EN