Are you a fan of Southeast Asian cuisine? Have you ever tried Nam sausage, a fermented pork sausage that is a popular ingredient in various dishes and served as a side dish?
While it may be a beloved food in Laos and Thailand, you may be wondering if it is safe to eat. After all, it is a fermented food with a short shelf life and has been found to contain parasites and enteropathogenic bacteria.
In this article, we will explore the safety of Nam sausage and the strategies used to produce healthier and microbiologically safer sausages.
So, let’s dive in and find out if Nam sausage is safe to eat!
Is Nam Sausage Safe To Eat?
Nam sausage is a popular Southeast Asian food that has a sour flavor and is made from fermented pork. While it is a beloved food in many regions, it has been found to contain parasites and enteropathogenic bacteria. However, the good news is that there are strategies in place to produce healthier and microbiologically safer sausages.
One of the main concerns with Nam sausage is its short shelf life. Due to its fermentation process, it can spoil quickly and should be eaten in raw form soon after the fermentation process has occurred. This means that it is important to purchase Nam sausage from a reputable source and to consume it before its expiration date.
Another concern is the presence of parasites and enteropathogenic bacteria in samples of Nam sausage. However, lactic acid formed during its fermentation inhibits the growth of Salmonella, and the use of Lactobacillus curvatus in the product has been proven to prevent the growth of pathogenic bacteria in Nam sausage. Additionally, Thai sour pork products are regulated for bacterial content.
It is also important to note that while fermented sausages were traditionally considered healthy and safe foods, more recently, eating fermented sausages has been associated with health hazards caused by the high contents of saturated fats and NaCl, presence of nitrite and degradation products such as nitrosamines, and use of smoking which can lead to toxic compounds such as polycyclic aromatic hydrocarbons in the products. Hazards can also be both of direct microbiological nature, the sausages potentially being contaminated with food pathogens, and of indirect microbiological nature by metabolic activity of microorganisms causing presence of biogenic amines and mycotoxins.
What Is Nam Sausage And How Is It Made?
Nam sausage is a type of fermented pork sausage that is popular in Laos and Thailand. It has a sour flavor and is often eaten raw after the fermentation process has occurred. Nam sausage is made by mixing lean minced pork, shredded pork skin, and seasoning together. The mixture is then wrapped with leaves or plastic wrap and allowed to self-ferment for 24 hours before serving.
The fermentation process of Nam sausage involves the growth of lactic acid bacteria, which helps to preserve the sausage and inhibit the growth of harmful bacteria such as Salmonella. Lactobacillus curvatus is commonly used in the production of Nam sausage to prevent the growth of pathogenic bacteria.
When purchasing Nam sausage, it is important to buy it from a reputable source and consume it before its expiration date due to its short shelf life. Additionally, it is important to note that while fermented sausages were traditionally considered healthy and safe foods, more recently, eating fermented sausages has been associated with health hazards caused by high levels of saturated fats and NaCl, presence of nitrite and degradation products such as nitrosamines, and use of smoking which can lead to toxic compounds such as polycyclic aromatic hydrocarbons in the products. Hazards can also be both of direct microbiological nature, the sausages potentially being contaminated with food pathogens, and of indirect microbiological nature by metabolic activity of microorganisms causing presence of biogenic amines and mycotoxins.
The Risks Associated With Nam Sausage Consumption
Consuming Nam sausage comes with certain risks, including the potential presence of parasites and enteropathogenic bacteria. These risks can be mitigated by purchasing the sausage from a reputable source and consuming it before its expiration date. Additionally, the use of Lactobacillus curvatus in the product has been shown to prevent the growth of pathogenic bacteria in Nam sausage. However, it is important to note that fermented sausages, including Nam sausage, have been associated with health hazards such as high levels of saturated fats and NaCl, presence of nitrite and degradation products such as nitrosamines, and use of smoking which can lead to toxic compounds such as polycyclic aromatic hydrocarbons in the products. Furthermore, hazards can also be both of direct microbiological nature, with the sausages potentially being contaminated with food pathogens, and of indirect microbiological nature by metabolic activity of microorganisms causing the presence of biogenic amines and mycotoxins. Therefore, it is important to be aware of these risks and to consume Nam sausage in moderation as part of a balanced diet.
Strategies To Produce Healthier And Microbiologically Safer Nam Sausage
There are several strategies that can be implemented to produce healthier and microbiologically safer Nam sausage. One of the most important strategies is to use starter and protective cultures during the manufacturing process. Lactobacilli play a crucial role in the production of fermented sausages, and Lb. curvatus has been shown to prevent the growth of pathogenic bacteria in Nam sausage. Other lactobacilli, such as Lb. sakei, Lb. plantarum, Lb. brevis, and Weissella species, can also be used to promote a healthy microbiome in the sausage.
Another strategy is to monitor the temperature and humidity during the fermentation process. The optimal temperature for fermentation is between 20-30°C, and the humidity should be kept at around 80%. This ensures that the sausage is fermented properly and reduces the risk of bacterial growth.
The use of natural preservatives, such as salt and vinegar, can also help to prevent bacterial growth in Nam sausage. These preservatives create a hostile environment for bacteria, making it difficult for them to survive and grow.
Finally, it is important to ensure that the pork used in Nam sausage is of high quality and free from parasites and disease. This can be achieved by sourcing pork from reputable suppliers who follow strict hygiene standards.
The Importance Of Proper Storage And Handling Of Nam Sausage
Proper storage and handling of Nam sausage is crucial to ensure its safety and quality. Always handle the sausage with clean, dry hands, and store it in the coldest part of the refrigerator or in the refrigerator’s meat bin. Use fresh Nam sausage stored in the refrigerator within two days of purchase. If you don’t plan to eat it within two days, freeze it in freezer-safe wrap at or below 0° F. Eat or freeze cooked Nam sausage within three to four days.
It is also important to pay attention to the labeling information on the Nam sausage package. The label should list safe handling and cooking instructions, nutrient content, and ingredients. Safe handling instructions are mandatory for all raw or partially cooked meat and poultry products. The label must say “Keep Refrigerated” if the sausage is perishable. Product dating is optional, but the manufacturer may have affixed a date. All ingredients in the product must be listed in the ingredient statement in order of predominance.
In addition to proper storage and handling, it is important to purchase Nam sausage from a reputable source that follows proper hygiene and safety protocols during production. Consumers should also be aware of the risks associated with consuming fermented sausages and consume them in moderation as part of a balanced diet.
