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'Estimated from 2001 WHO statistics 2Estimated from Fisher and Palmer, 1995

'Estimated from 2001 WHO statistics 2Estimated from Fisher and Palmer, 1995

spoilage can be even more rapid, because the surface microflora become homogeneously distributed throughout the meat. And even though oxygen may also be incorporated into the mixture, enhancing growth of aerobes, anaerobic pockets can also develop within the interior, providing suitable environments for anaerobic bacteria. Included among the latter are Clostridium botulinum and other related species capable of causing serious, sometimes fatal food poisoning disease. Since fermented sausages are typically made using raw, comminuted meat, controlling the resident flora, especially pathogens, is of utmost importance. If control is not maintained, the results can be disastrous.

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