Fresh mettwursts are salami-style sausages which are fast matured, that is, fermented and reddened, but only little dried. Due to the low grade of acidification and desiccation, their manufacture is subject to special hygienic and technological requirements. With regard to their microbiological standard, Campylobacter jejuni, Yersinia enterocolitica, Listeria monocytogenes and enterohaemorragic Escherichia coli (EHEC) have, besides salmonellae, lately been brought into focus. According to the latest state of knowledge, the following factors come into question for the control of these problem germs: influence on meat production, sanitary measures for the entire production chain, use of nitrite curing salt, adjustment of the salt content at the upper acceptable level as regards taste, and the use of starter and protective cultures to ensure a safe pH drop and a competitive flora. As a means for achieving a prolonged spreadability, the use of guar gum has given good results, while proteases have not become very popular in practical operation. The latest trend is towards the use of probiotics. Probiotics are live microorganisms supplied to the body via special foodstuffs and producing wholesome effects beyond those normally emanating from food. Due to their fresh nature and their normally quick consumption, fresh mettwurst sausages are especially suitable to serve as carriers for probiotic germs.
