REVIEW OF LITERATURE OF SAUSAGES

Abstract: Sausages are globally cherished meat products with rich cultural, culinary, and nutritional significance. This literature review explores the legal, safety, and cultural dimensions of sausage production, with particular attention to food safety regulations and traditional sausage varieties. Emphasis is placed on the presence and control of polycyclic aromatic hydrocarbons (PAHs), recognized as carcinogenic contaminants, and the differing international regulatory frameworks addressing their levels in food products. A special focus is given to the traditional Northern Thai sausage, Sai oua, renowned for its distinctive herbal and spicy profile, along with its cultural significance and artisanal preparation methods. The review also addresses biological hazards in sausage production, highlighting common microbial, parasitic, and viral risks. The study underscores the importance of regulatory oversight, safe food handling practices, and cultural preservation in the evolving landscape of sausage production.