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Journal of Food Quality
Volume 2017, Article ID 9753894, 25 pages
https://doi.org/10.1155/2017/9753894
Review Article

Health and Safety Considerations of Fermented Sausages

1Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, 1431 Ås, Norway
2Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 8034, 4068 Stavanger, Norway

Correspondence should be addressed to Askild Holck; on.amifon@kcloh.dliksa

Received 2 March 2017; Accepted 20 April 2017; Published 28 May 2017

Academic Editor: Marta Laranjo

Copyright © 2017 Askild Holck et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [2 citations]

The following is the list of published articles that have cited the current article.

  • Lakićević, Janković, Mitrović, Velebit, and Baltić, “Listeria monocytogenes presence during fermentation, drying and storage of Petrovská klobása sausage,” IOP Conference Series: Earth and Environmental Science, vol. 85, no. 1, 2017. View at Publisher · View at Google Scholar
  • Małgorzata Karwowska, and Anna Kononiuk, “Addition of acid whey improves organic dry-fermented sausage without nitrite production and its nutritional value,” International Journal of Food Science and Technology, vol. 53, no. 1, pp. 246–253, 2018. View at Publisher · View at Google Scholar