HACCP methodology implementation of meat pâté hazard analysis in pork butchery

Autor:	Philippe Rosset, Gérard Poumeyrol, Véronique Noël, Elisabeth Morelli
Rok vydání:	2010
Předmět:	Food hygiene business.industry Microbial contamination Hazard analysis Clostridium perfringens medicine.disease_cause Food safety Biotechnology Listeria monocytogenes medicine Predictive microbiology Business Food science Food Science Food contaminant
Zdroj:	Food Control. 21:1500-1506
ISSN:	0956-7135
DOI:	10.1016/j.foodcont.2010.03.017
Popis:	This paper sets out a bacterial hazard analysis methodology, based on the ISO 22000 standard, which could be adopted by small food manufacturers. The paper provides a practical example: meat pâte prepared by pork butchers. The results of the hazard analysis showed that many bacterial hazards, particularly Listeria monocytogenes, Salmonella and Staphylococcus aureus could be effectively controlled by good hygiene practices. For three microbial hazards – Bacillus cereus , Clostridium botulinum and Clostridium perfringens – specific control measures must be implemented. Hazard analysis provided the necessary basis for a rational choice of these specific control measures.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a1f00c6b136c476992fc4397fdf26400 https://doi.org/10.1016/j.foodcont.2010.03.017 Zobrazit plný text záznamu Full Text from ScienceDirect