Chapter: PUBLIC HEALTH

Authors J.J. Wijnker, P.M.W. Janssen14, S. Cebeci14, K. van Koerten14, M. Bekker14 Journal Journal of Food Protection, 82 (2019) 1769-1774 Summary Previous studies have shown the efficacy of high concentrations of salt as the main preservative against vegetative bacteria present in natural sausage casings. These studies were limited in the number of variables and the…

Authors A.D. van Diepeningen13, A.H.G. Gerrits van den Ende13, G.S. de Hoog13, K. Westerland13 Journal ISWG report (2016) | ENSCA report (2017) Summary Different groups of microorganisms are adapted to extreme salt conditions. Halophilic proteobacteria have been isolated from both salt stocks and from casings and are responsible for observed red (‘red dog’) to purple/black…

Authors W. Alkema11, I. Mierau11, S. Stringer12 Journal ISWG report (2013) Summary Establishing correct and safe threshold values for the occurrence of spore-forming organisms on natural casings is important for the casings industry. The industry wanted to know whether the current threshold values are valid and scientifically sound or if there is scientific or other…

Author B.R. Berends10 Journal ISWG report (2011) Summary This paper provides an overview of available methods that may control or eliminate spores in and on natural casings and evaluates which of these methods may be used in the production process without detrimental effects on the technological or organoleptic properties of natural casings. Part one provides…

Authors J.J. Wijnker, E.A.W.S. Weerts8, E.J. Breukink9, J.H. Houben, L.J.A. Lipman Journal Food Microbiology, 28 (2011) 974-979 Summary Preservation of natural sausage casings using dry salt or saturated brine is regarded as sufficient to inactivate vegetative pathogenic non-spore-forming bacteria present on the casings. Although the outgrowth of bacterial spores is prevented by salt or saturated…

Authors J.J. Wijnker5,6, G. Koop7, L.J.A. Lipman5 Journal Food Microbiology, 23 (2006) 657-662 Summary Although salt (NaCl) has been used for thousands of years as a preservative of natural sausage casings, the influence of a reduced water activity level (aw) due to a high salt concentration has never been studied. The object of this study…

Author J.H. Houben4 Journal Food Microbiology, 22 (2005) 221-225 Summary A monitoring study was performed for the presence of Salmonella spp., Listeria monocytogenes, and sulphite-reducing Clostridium spores in dry-salted natural hog and sheep casings. These casings were sourced from New Zealand (sheep casings), the United Kingdom (sheep casings), China (hog and sheep casings), and the…

Author J. Bockemühl3 Journal Final report (2000) Summary The objectives of this study were to investigate the incidence of Salmonella, Listeria, Shigatoxin-producing Escherichia coli (STEC), and Campylobacter in freshly harvested natural sausage casings and to examine the effect of traditional salting of the casings on the elimination of the mentioned organisms after 30 days of…

Author F. Wirth2 Journal Report Invest. No. 68-81 (1990) | Invest. No. 34-55 (1994) Summary In 1990 and 1994 the German Zentralverband Naturdarm (ZVN) commissioned a study on the microbial aspects of casings after prolonged storage at 4 and 22 ºC. In addition, the usability of these casings for further processing was also evaluated. Results…

The production of foodstuffs that meet applicable food safety and public health criteria is a prerequisite for any food producer. Given the specific origin of casings, being the intestinal tract of animals, various studies have been done over the years to show the efficacy of preserving casings either in dry salt (NaCl) or using a…