This study highlighted the wide diversity of the processes for the manufacturing of traditional dry sausages in the Mediterranean countries (Spain, Italy, France, Greece and Portugal) and East-Central Europe (Slovakia). In particular, the temperature range of the “fermentation” step was broad, from low temperature 2°C to high 26°C together with variable length (1-8 days). Also a wide range both in temperature (2-25°C) and length (5-90 days) was noticed for the ripening step.
Statistical analyses revealed that Gram-positive catalase-positive cocci (GCC+), yeasts/moulds and Enterobacteriaceae discriminated the ripened sausages according to the geographical origins while Lactic Acid Bacteria (LAB) constituted the dominant bacteria of the ripened products in all the countries. LAB counts, which increased during the fermentation step and aw which decreases during ripening, discriminated the three manufacturing steps (batter, fermented, ripened).
In general, traditional dry fermented sausages did not present health risks in general, although the presence of some pathogens and spoilage microbiota in some sausages highlighted the importance of maintaining sound hygienic procedures
