Food safety challenges associated with traditional foods in German-speaking regions

摘要: The “German-speaking region” in Central Europe is characterized by a large variety of regional food specialities and long tradition craftsman’s skills experience safe small-scale processing preservation. There also increasing interest these traditional products other countries. Hence, this paper discusses the properties characteristic products, outlines steps critical for their safety. Such foods include fermented milk (in particular cheeses), meat fish vegetables, baked goods such as sourdough breads spiced cookies. Data analysed show, among others, that (1) hard cheeses made from raw are regarded safe, due to effective hurdles which eliminate foodborne pathogens during production ripening, semi-hard e generally ripened more than 60 days exhibit only low health risk if Good Manufacturing Practice (including mastitis control) HACCP systems (e.g. control starter activity) implemented; (2) Listeria monocytogenes not hazard specific since it may grow on surface smear- mold after recontamination, can be effectively controlled monitoring including environmental samples; (3) semi-dry dry sausages have favourable record safety whereas, manufacture some undried, spreadable types, salmonellae (especially pork sausages) Shiga toxin-producing Escherichia coli (STEC; especially containing ruminants) frequently reduced one log cycle or less. critically depends quality material. This stresses need implementing processes.