Eating stale sausage can have really unpleasant consequences. For this reason, as soon as we see a white coating on a meat product, we start to wonder whether it is still safe to eat. This is how you will know if the food is spoiled.
The white coating on the sausage is nothing else than protein and salt precipitated on the surface. For many, the worrying sign is simply the natural reaction of the product when it is stored for a long time. The coating will appear both if the sausage is kept in the refrigerator and outside it.
A white coating may appear on smoked, steamed, dried, dry and even raw sausages. It should not be a reason for worry, but for satisfaction. This change in appearance proves that the product is of high quality. Indicates the lack of preservatives in the form of nitrates or phosphates.
The mold on the sausage takes on various colors, ranging from gray, through greenish, blue, up to black, but it’s never white. The appearance of the fungus will be accompanied by an unusual event unpleasant, rancid smell. Additionally, the meat may become grayish and its surface will be slippery.
If we notice such symptoms, it means: the sausage is spoiled and unfit for consumption. All meat should be thrown away, even if only a piece of meat is covered with mold. Just do not cut off the stale part, because the harmful spores of the fungus are present in the whole.
In the case of a white coating on the sausage, this does not change either the smell or taste. The coating may also be slightly yellow. Despite this, it will still be safe to eat.
The white coating on sausages is often associated with botulism. Whereas the residue has nothing to do with the toxin. Botulism is a botulinum toxin produced by anaerobic botulinum bacteria. It is most often found in home-made meat products, canned meat and fish.
The presence of botulism in sausage is not visible to the eye. There is no disturbing coating or color change. Also, a toxin does not cause any change in smell or taste.
Botulism can be noticed mainly by the containers in which the meat is stored. If a dish, jar, can is bulging or swollen, the product inside should not be consumedas it may be highly poisonous. The most common cause of the toxin is improper storage.
Source: Terazgotuje.pl
