For food safety purposes, fermentation in fermented, dried sausage products is essential to prevent the outgrowth of:

Fermentation plays a crucial role in the production of fermented, dried sausage products primarily to create an environment that inhibits the growth of harmful bacteria, particularly Staphylococcus aureus. This bacteria is known for causing foodborne illnesses, and its growth can lead to the production of toxins that are unsafe for consumption. The fermentation process lowers the pH of the sausage, which discourages the multiplication of Staphylococcus aureus and helps ensure the safety and preservation of the product.

In addition to controlling Staphylococcus aureus, fermentation also aids in creating favorable conditions that limit the growth of other microorganisms. However, the primary focus regarding the necessity of fermentation in preventing food safety issues specifically emphasizes the inhibition of Staphylococcus aureus. This is particularly important in products that are dried and stored, where the lack of moisture could otherwise allow for the growth of certain pathogens. Thus, understanding the key role of fermentation in this context highlights why it is vital to food safety in the production of fermented sausages.