SC - Horror story (was Guilty Conscience)

[Stefan li Rous]

Stefan li Rous wrote:
> >Venetian recalled all dry
> >fermented meat products under the Venetian Brand name with codes 300 to 363
> >and 004 to 047 and Canadian Establishment Number 222 on the labels
> Fermented meat products? What is this? This sounds like something intentionally
> fermented. Not something that's sat in the refrigerator too long.
>   Stefan li Rous
>   stefan at texas.net

Salamis are fermented meat products - they are made with raw meat
which is then fermented/cured in the skin.  If there is a slip up 
in food hygiene at the processing plant, then all sorts of nasty 
bacteria can get into your salamis and cause illness, and sometimes
death, salmonella being one of the most common contaminants.  A 
quick recall is the only hope of prevention of much woe for the company
involved. 

For those who are interested in such things, here is the site for the
Codex Alimentarius Commission (the international food standards setting
body of the UN)

http://www.fao.org/waicent/faoinfo/economic/esn/codex/codex.htm

The international standards for food hygiene are there as pdf files. I
am not sure whether the international standards for cominuted fermented
meat products has been marked up or even finalised yet. I know I have
the Australian standards on disk at work, if someone is _really_
curious.  You can email me there at robyn.hodgkin at dpie.gov.au 

Kiriel
(who also used to work in international food standards policy at AQIS)
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