Читать книгу Charcuterie For Dummies - Mark LaFay - Страница 34

Numerous types of bacteria are found in all living creatures, and can cause food spoilage or even severe illness. The chances of you coming into contact with these naughty bacteria will be much lower if you have a basic understanding of how to control the growth of bacteria and how to properly kill them through interventions while you’re processing meat. Common interventions include

 Salting

 Adding nitrites and nitrates

 Acidifying to lower pH

 Drying to lower water activity (a_w)

Raw sausages that require a cooking step before consumption require very little intervention because heat treating by cooking, when done correctly, will kill all bacteria.

The FSIS has published a document known as Appendix A — Compliance Guidelines For Meeting Lethality Performance Standards For Certain Meat And Poultry Products. This document contains guidelines that are used by most, if not all, food processors in America. The table from the appendix is shown in Figure 2-4 and lists the temperature, and associated amount of time that a product must be held at that temperature, required to be lethal to all bacteria.

Source: FSIS

FIGURE 2-4: Time and temperature table from FSIS Appendix A.