There is a risk that certain pathogenic bacteria may survive the production of fermented dry sausage, despite intense acidification and drying processes. The most obvious reason is an unusually high initial pathogen load in the raw materials.
Chr. Hansen offers strains of two different species of lactic acid bacteria with protective properties in fermented sausages, particularly against *Listeria monocytogenes*.
The strains *Pediococcus acidilactici* and *Lactobacillus curvatus* produce pediocin and curvacin respectively, which destroy the cell membrane of *Listeria monocytogenes* and reduce their numbers.
Source: Chr. Hansen
