Sausages ARE safe after all

Sophie Goodchild
March 2013
Mail on Sunday;3/31/2013, p26
Can eating just half a pork sausage - or a ham sandwich - a day really trigger an early death? That was the warning from experts earlier this month - that processed meat is a major factor in developing two of Britain's biggest killers, heart disease and cancer.


Related Articles

  • Regional pride.  // Meat Trades Journal;10/12/2012 MTJ extra, p13 

    The article provides information on the famous sausages from different regions of Great Britain. It informs that the sausages from different area reflect the ingredients and traditions of those areas. The sausages marked with Protected Geographical Indication (PGI) are considered safe and all...

  • You Say Salami, I Say Salumi. Mellgren, James // Gourmet Retailer;Nov2004, Vol. 25 Issue 11, p26 

    This article presents information on sausages. Then, as now, they provided an ideal way to preserve the meat after the slaughter, especially all those savory bits normally left behind or that would be too much to consume at once. Sausages are not relegated to any certain shape or form, nor are...

  • Predicting Behavior of Staphylococcus aureus, Salmonella Serovars, and Escherichia coil O157:H7 in Pork Products during Single and Repeated Temperature Abuse Periods. INGHAM, STEVEN C.; VANG, SONG; LEVEY, BEN; FAHEY, LISA; NORBACK, JOHN P.; FANSLAU, MELODY A.; SENECAL, ANDRE G.; BURNHAM, GREG M.; INGHAM, BARBARA H. // Journal of Food Protection;Oct2009, Vol. 72 Issue 10, p2114 

    Tools for predicting growth of Staphylococcus aureus, Salmonella, and Escherichia coli O157:H7 (THERM; temperature history evaluation for raw meats) have been developed using ground pork and sausage. THERM tools have been tested with three types of pork sausage but not with other pork products...

  • summer sausages: healthy, tasty alternatives.  // Health (Time Inc. Health);May2004, Vol. 18 Issue 4, p180 

    Compares various chicken sausages. Nutritional value; Assessment of the ingredients used in Han's All Natural Gourmet Chicken Sausage; Cost of Aidell's sausage.

  • CHANGES IN CHEMICAL AND PHYSICOCHEMICAL CHARACTERISTICS DURING THE PRODUCTION OF TRADITIONAL SREMSKA SAUSAGE. Stanišić, N.; Parunović, N.; Petrović, M.; Radović, Č.; Lilić, S.; Stajić, S.; Gogić, M. // Biotechnology in Animal Husbandry;2014, Vol. 30 Issue 4, p705 

    The aim of this trial was to investigate changes in chemical and physico-chemical parameters during the production of traditional Sremska sausage (dry fermented sausage) from pork of three pig breeds: Mangalitsa (MA), Moravka (MO) and Swedish Landrace (SL). Analyses of all variants of sausages...

  • A study of Mu Yor sausage wraps using chitosan films incorporating garlic oil, lemon grass oil and galangal oil. Jirukkakul, N. // International Food Research Journal;2013, Vol. 20 Issue 3, p1199 

    Chitosan films with spice oil were produced and determined their properties. Their application was to replace the plastic wrapping of meat products. The obtained chitosan films were transparent and elastic. The elongation and water vapor permeability were low (0.82-4.94% and 12.30-23.70...

  • Odom's Tennessee Pride introduces all-natural turkey sausage patties.  // Meat & Deli Retailer;Dec2008, Vol. 7 Issue 9, p8 

    The article evaluates the All Natural Fully Cooked Turkey Sausage Patties from Odom's Tennessee Pride Sausage Inc.

  • Sausage, Biscuits, and Gravy. Shobe, Alysha // Teen Ink;Oct2013, Vol. 25 Issue 2, p44 

    The poem "Sausage, Biscuits, and Gravy" by Alysha Shobe is presented. First Line: Sausage, biscuits, and gravy. Last Line: All is lost.

  • Analyst comment. Kidd, Danielle // Marketing (00253650);11/2/2005, p33 

    This article comments on the business activity in the British sausage market. The sausage market, which includes standard, premium, economy, low-fat and microwave variants, is worth more than £503 million. Own-label, with 60% of sales, is the dominant sector. A quarter of all sausages are now...

  • QUALITY OF DRY AND GARLIC SAUSAGES FROM INDIVIDUAL HOUSEHOLDS. Kozačinski, L.; Hadžiosmanović, M.; Fleck, Ž. Cvrtila; Zdolec, N.; Filipović, I.; Kozačinski, Z. // MESO;Mar2008, Vol. 10 Issue 1, p74 

    This paper presents the results of sensorial, chemical and microbiological analysis of traditional dry and garlic sausages produced in households, as well as the results of analysis of microbiological cleanness of working surfaces and equipment. Problem of safe production of traditional sausages...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics