One challenge in the production of raw sausage products is to reliably prove that a so-called starter culture has been added.

This colonization with “friendly” bacteria ensures that the product is not only improved in quality, but also that the food becomes safe for the consumer.

Here, we want to make a contribution to research and development, which should then be quickly implemented in food-producing companies (in this case, raw sausage).

Information for our food, water and cosmetics testing laboratory can be found at www.lebensmittellab.de.