A HACCP plan for mycotoxigenic hazards associated with dry-cured meat production processes

Autor:	Dereje T. Asefa, Ragnhild O. Gjerde, M.K. Omer, Truls Nesbakken, Ida Skaar, Solveig Langsrud, Cathrine Finne Kure
Rok vydání:	2011
Předmět:	business.industry Critical control point Production (economics) business Dry cured Food Science Biotechnology
Zdroj:	Food Control. 22:831-837
ISSN:	0956-7135
DOI:	10.1016/j.foodcont.2010.09.014
Popis:	This work provided a HACCP plan for mycotoxigenic hazards associated with dry-cured meat production facility. Mycotoxigenic hazards that could emerge at each stage of the production were described. Pathogenic yeasts, toxic secondary metabolites of toxigenic moulds were identified as the potential hazards. Smoking and the dry-ripening stages of production were the critical control points identified. Critical limits for the critical control points were set based on scientific premises and recommendations set by legislative authorities. The status of the critical limits at the identified critical control points need to be monitored, verified and recorded.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::3eac6dc409cb41204335cec6d57d6fdd https://doi.org/10.1016/j.foodcont.2010.09.014 Zobrazit plný text záznamu Full Text from ScienceDirect