ABSTRACT
Even though fermented sausages in the United States originated from European-type processes, there are major differences. These may be due to the fact that there is still no compulsory inspection of pig carcasses for trichinae, but various legal requirements regarding the reduction of pathogens during ripening. Generally speaking, the regulatory approach is different in a way that production processes and controls are specified in more detail by USDA-FSIS rules. Accordingly, many of the sausages received a final treatment for pathogen inactivation (Maddock 2015). Moreover, use of elevated fermentation temperatures (>30°C) is common.
In South-East Asia, (pork) sausages are usually prepared with the addition of pre-cooked ingredients (pork rinds, sometimes precooked rice), and high amounts of fermentable sugar. They are fermented at ambient temperatures (>30°C), and not dried extensively. Hence, they are stabilized by low pH only, and have a rather short shelf life. Typical examples are “Nham” (Thailand; Paukatong and Kunawasen 2001) and “Nemchua” (Vietnam; Tran et al. 2011, Chen et al. 2015). Chinese sausages (“Lupcheong”) are preserved mainly by drying (Leistner 2000).
