On atechnical side of things I would like to know if anyone who has experience in the industry side of things if they have ever heard of special gases being used in the fresh sausage packaging process?
I need help and advice on this as we are spending a small fortune on the gases because of the scare of botulism!
We produce fresh sausages that we mark with a 10 day shelf life, we go through all the processes to eliminate risk but we are unsure of the gases if they are absoultely necessary after hearing that botulism doesnt become dangerous until after 10 days!
Any help on this is much appreciated!