Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages

▶ Fermented sausages represent potential microbiological risk products ▶ Post-process treatments provide high quality fermented sausages with enhanced safety ▶ The sensory quality of the sausages were minimally affected by the treatments ▶ The treatments should be applicable for implementation in industrial production