摘要：Fresh meat that is raw material of fermented meat products can be contaminated by food-borne pathogens. Fermented meat product can contain these pathogens depending on the production conditions. Use of starter cultures in fermented meat products is becoming more and more common because of their advantages. One of these advantages is their inhibition effects on pathogens. The lowering of the pH by lactic acid produced by lactic acid bacteria, bacteriocines secreted by some lactic acid bacteria, competition for nutrients and antimicrobial substances produced by mould-starters inhibit the pathogens.
