Conference Abstract Book

Microbiological Results of Clean Label Sausage Parameter Unit Day 0 Day 30 Day 60 Trend / Comment Total Viable Count (30 °C) CFU/g 3.5 × 10⁷ 2.1 × 10⁸ 7.6 × 10⁸ Gradual increase, typical during storage Enterobacteriaceae CFU/g < 10 < 10 < 10 Remained below detection limit → no contamination E. coli CFU/g < 10 < 10 < 10 Absent throughout shelf life Lactic Acid Bacteria (30 °C) CFU/g < 10 1.4 × 10⁷ 3.5 × 10⁷ Expected increase → active fermentative flora Staphylococcus (coagulase +) CFU/g < 10 < 10 < 10 Not detected Yeasts & Moulds (25 °C) CFU/g < 10 9.0 × 10³ < 10 Slight fluctuation, within acceptable limits Pseudomonas spp. CFU/g < 10 < 10 < 10 No growth detected Salmonella spp. /25 g Not Detected Not Detected Not Detected Safe throughout storage Listeria monocytogenes /25 g Not Detected Not Detected Not Detected Safe throughout storage