ABSTRACT
Fermented meat products constitute a perfect example of safety assurance through the hurdle concept. Antagonism for the available nutrients that takes place at low temperatures, fast acidification, low water activity (aw) values as well as the inhibitory action of sodium chloride, curing agents, spices and smoke, create a hostile environment for most pathogenic bacteria. However, inadequacy of the process that results from improper design, poor quality of the raw materials as well as the ability of the pathogens to adapt and survive may lead to the manufacture of products that may contain significant populations of pathogens that concomitantly pose a public health risk.
