There is a risk that certain pathogenic bacteria may survive the fermented dried sausage production despite the strong hurdles of acidification and drying; the most obvious reason being an unusually high initial pathogenic load of the raw materials.
Chr. Hansen offers strains from two different species of lactic acid bacteria with protective properties in fermented sausages, specifically against Listeria monocytogenes.
Strains of Pediococcus acidilactici and Lactobacillus curvatus produce pediocin and curvacin, respectively that destroys the cell membrane of Listeria monocytogenes and reduce their numbers.
Source: Chr. Hansen