Читать книгу Charcuterie For Dummies - Mark LaFay - Страница 36

Food poisoning is nasty and can be scary. The best way to have confidence in the work you are doing is to know the risks, call them by name, and understand the best way to manage the risks. There are a handful of bacteria that can be present in different types of proteins, and there are a handful of ways to mitigate the risk of these bacteria. In the case of raw sausages that require a cook step prior to consumption, cooking will be your final line of defense. A good understanding of each pathogen of concern and its respective Achilles heal will help build confidence in your processes and ultimately help you stay safe!