Hygienic Quality and Shelf Life of a Moroccan Cooked (Kasher) Sausage.

Sensory, physicochemical and microbiological changes in Moroccan cooked kasher sausages stored at 6°C and 25°C were monitored over 35 days. Kasher sausages were very prone to changes in microbial status, as a result of high pH and water activity-values (a-values) after processing. After 3 days of storage at 25°C and 1 week at 6°C the microbial colonies increased distinctively.