A germ-free environment and consistently high hygiene are now just as important for the quality of meat and sausage products as the know-how of the master butcher or the quality of the raw materials themselves. This is because microbiological germs such as bacteria and fungi usually cause losses in quality, taste and shelf life, in some cases considerable, only after slaughter, i.e. along the processing and supply chain.
While biological methods were used for preservation in the past, chemical preservation has become the standard with the onset of the industrial age. In the meantime, however, greater attention is being paid to this- on the one hand with stricter food standards, and on the other hand through changed purchasing behavior. Consumers today demand higher quality. In many cases, price is no longer the most important purchasing criterion.