Macc Rigdon

Traditional processing of summer sausage applies lower fermentation pH values (≤4.6) and higher thermal treatments after fermentation to meet U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) performance standards for E. coli O157:H7 lethality (5D process; decimal reduction dose).

Clean-label alternative ingredients that function similarly to traditional enhancement solutions are of value to both the pork industry and consumers.