The aim of the focus action was to determine whether and to what extent mold cheese and raw sausages on the Austrian market are contaminated by pathogenic germs (Listeria, Salmonella, Staphylococcus, STEC/VTEC). 75 samples from all over Austria were examined. One sample was rejected:

• One sample of raw sausage was harmful to health because of shigatoxin-forming Escherichia coli (STEC)

Raw sausages are not heat treated during production. Therefore, there is a risk that they are contaminated with pathogenic (disease-causing) germs. This risk is generally higher the greater the water activity (= aw value; the measure of available water) of the product. Since raw sausages often do not mature and dry long enough, the aw value is insufficiently reduced. As a result, all germs present in or on the product (including, under certain circumstances, pathogenic germs) can multiply.