Table 5. Microbiological safety assessment of dry fermented sausages
No.
Foodborne pathogen
Sample
1)
M600
SJ02
1
Staphylococcus aureus
(–)
(–)
2
Listeria monocytogenes
(–)
(–)
3
Salmonella
spp.
(–)
(–)
4
Total Aflatoxin, Ochratoxin A (μg/kg)
(–)
(–)
5
Coliform, Log (CFU/g)
0
0
6
Lactic acid bacteria, Log (CFU/g)
9.74
9.79
M600, manufactured fermented sausage with commercial starter culture; SJ02, manufactured fermented sausage with
Penicillium nalgiovense
SJ02; (–), negative.
CFU, colony-forming unit.