Items Tagged with 'summer sausage'

Hermann Wurst Haus was also awarded a Champion Award for Sweet Lebanon Bologna.

Consumers who have purchased these products should be throw the products away or return them to the place of purchase.

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).