Comparison of the Quality and Safety of Sausage and Salami with Standards in Sabzevar Iran

Background and Sausage and salami undergo changes after production and packaging which can endanger the health of people. Therefore controlling these products is important because of their variety and ease of access. The aim of this study is to investigate the quality and safety of sausage and salami. Methods and Materials: This cross sectional deh1ive study involved the two products of sausage and salami as marketed in Sabzevar Iran in 2007. A total of 64 samples of the two products were provided from the market. After assessing items such as production permit and badge of standard their quality and organoleptic indexes such as color odor nitrite and fat were measured. The obtained data were analyzed in SPSS using chi-square and Fischer’s exact test in order to compare the quality of safety of the two products with standardized amounts. All products had production permit and badge of standard and all had production and expiry date except 13% of them. All lacked salmonella and were kept in polymer packs and low temperatures. Their salt (except for one case) and organolpetic status including state color odor and taste were evaluated to be satisfactory. As for the quality laboratory tests showed the amount of fat to be 25% higher than the standard carbohydrate 50% ash 21.9% moisture 29.7% and nitrite 29.7% higher. Also protein was shown to be 15.6% lower than the standard. Despite the satisfactory level of safety quality results of some of the products were different from the acceptable amounts.