Summer sausage, kielbasa, bologna, bratwurst: The list goes on and on. There are so many varieties of sausage. The background information that follows will provide answers to these and other questions, such as how long and where you can store them and whether or not they are fully cooked. Use the chart as a guideline for safe storage.
Sausages are either uncooked or ready-to-eat. They can be made with poultry (like chicken or turkey) or red meat (like beef, pork, lamb, or veal), or a combination of both. Uncooked sausages include fresh (bulk, patties or links) and smoked sausages.
Uncooked sausages containing ground beef, pork, lamb, or veal should be cooked to 160°F to prevent foodborne illness. Uncooked sausages that contain ground turkey and chicken should be cooked to 165°F.
Ready-to-eat sausages are dry, semi-dry and/or cooked. Dry sausages may be smoked, unsmoked or cooked. Semi-dry sausages are usually heated in the smokehouse to fully cook the product and partially dry it. Cooked sausages (for example, bologna and frankfurters) are cooked and may also be smoked.
Every sausage sold in interstate commerce and exported overseas is inspected by the USDA’s Food Safety and Inspection Service (FSIS). Sausage made in a retail setting (grocery store, meat market, restaurant, etc.) and sold within the state in which the establishment is located may fall under the purview of the agriculture or health departments of that state.
It’s completely understandable to be worried if you think you might have eaten undercooked sausage meat. After all, foodborne illness is no joke. But before you start panicking, let’s take a deep breath and assess the situation.
The Risks of Undercooked Sausage Meat
Sausage meat can harbor a variety of bacteria, including Salmonella, E coli, and Listeria These bacteria can cause food poisoning, which can lead to symptoms like nausea, vomiting, diarrhea, abdominal cramps, fever, and headache. In severe cases, food poisoning can even be life-threatening.
The risk of getting sick from undercooked sausage meat depends on several factors including:
- The type of sausage: Some types of sausage, such as Italian sausage, are made with raw or partially cooked meat, which means they are more likely to contain harmful bacteria.
- How the sausage was handled: If the sausage was not handled properly, such as being left out at room temperature for too long, the risk of contamination increases.
- Your individual health: People with weakened immune systems, such as young children, pregnant women, and the elderly, are more susceptible to foodborne illness.
What to Do If You Think You’ve Eaten Undercooked Sausage Meat
If you think you’ve eaten undercooked sausage meat, the first thing you should do is monitor your symptoms. If you start to experience any of the symptoms of food poisoning, it’s important to see a doctor as soon as possible.
In the meantime, there are a few things you can do to help manage your symptoms:
- Stay hydrated: Drink plenty of fluids, such as water, broth, or sports drinks. This will help to prevent dehydration, which can make your symptoms worse.
- Eat bland foods: If you’re able to eat, stick to bland foods like toast, crackers, or rice. These foods are easy to digest and won’t irritate your stomach.
- Get plenty of rest: Rest is essential for allowing your body to recover from food poisoning.
How to Prevent Food Poisoning from Sausage Meat
The best way to prevent food poisoning from sausage meat is to cook it thoroughly, Sausage meat should be cooked to an internal temperature of 160 degrees Fahrenheit You can use a meat thermometer to check the temperature
Here are some additional tips for preventing food poisoning from sausage meat:
- Buy sausage from a reputable source: Make sure the sausage you buy is from a reputable butcher or grocery store.
- Store sausage properly: Sausage should be stored in the refrigerator at 40 degrees Fahrenheit or below.
- Cook sausage thoroughly: As mentioned above, sausage meat should be cooked to an internal temperature of 160 degrees Fahrenheit.
- Wash your hands often: Wash your hands thoroughly with soap and water before and after handling sausage meat.
- Clean your kitchen surfaces: Clean your kitchen surfaces with hot, soapy water after handling sausage meat.
While eating undercooked sausage meat can be risky, it’s important to remember that not everyone who eats undercooked sausage meat will get sick. If you think you’ve eaten undercooked sausage meat, monitor your symptoms and see a doctor if you start to feel unwell. In the meantime, stay hydrated, eat bland foods, and get plenty of rest.
By following the tips above, you can help to prevent food poisoning from sausage meat and enjoy this delicious food safely.
Are any Sausages Shelf Stable?
Certain dry sausages can be stored safely without needing to be frozen or refrigerated because they are shelf stable. Compared to other sausage varieties, dry sausages require longer to produce and have a more concentrated meat product. A “Keep Refrigerated” statement, cooking instructions, or a safe handling statement are not necessary if the product is shelf stable and ready to eat.
What are examples of dry and semi-dry sausages?
Dry sausages include:
- Sopressata (a name of a salami)
- pepperoni (not cooked, air dried)
- Italian genoa salami is typically made of pork, though it occasionally contains small amounts of beef. Garlic and wine are used to moisten it.
Semi-dry sausages include:
- summer sausage
- Lebanon bologna
- Cervelat
- Thuringer