hrvatski

Hazard Analysis and the System Aimed at Ensuring the Safety of Semi-Dry Sausage-Based Products

Meat industry aims at producing consumer-safe and top-quality products, employing thereby its overall resources to an optimal extent. Therefore, all available measures as to ensure the safety of the products have been undertaken, and risk analysis and monitoring of critical control points have been implemented in order to enable systematic elaboration of all process steps and the implementation of preventive measures aimed at controlling the entire production process, and at protecting customers in terms of the presence of pathogens and potential food poisoning-causative agents, falling within Salmonella, Campylobacter, Clostridium perfringens, Echerichia coli O175:H7, Yersinia enterocolitice and Listeria monocytogenes, as well as Clostridium botulinum and Pseudomonas aeruginosa species. The research was conducted in the meat industry settings, investigating in particular the technological process targeted at the production of the semi-dry sausage-based products, widely known under the brand-name "Jeger (the Hunter’s Sausage) of Ivanec". This study aims at implementing the HACCP system via hazard analysis, identification of critical control points and definition of control measurements to be observed with all process steps, as well as at evaluating its 12-month efficiency via a series of microbiological assays targeted at verifying the presence, or the absence, of pathogenic microorganisms and, by virtue of their results, also the safety of semi-dry sausage products, widely known under the brand-name "Jeger of Ivanec". The results obtained by this research ensure the production of the safe food, which represents the ultimate goal of each and every food industry, and the prerequisite for launching our homeland products into the world market.

HACCP; meat industry; critical control point (CCP)

Tekst na hrvatskom jeziku str. 99-108.

engleski

Hazard Analysis and the System Aimed at Ensuring the Safety of Semi-Dry Sausage-Based Products

Meat industry aims at producing consumer-safe and top-quality products, employing thereby its overall resources to an optimal extent. Therefore, all available measures as to ensure the safety of the products have been undertaken, and risk analysis and monitoring of critical control points have been implemented in order to enable systematic elaboration of all process steps and the implementation of preventive measures aimed at controlling the entire production process, and at protecting customers in terms of the presence of pathogens and potential food poisoning-causative agents, falling within Salmonella, Campylobacter, Clostridium perfringens, Echerichia coli O175:H7, Yersinia enterocolitice and Listeria monocytogenes, as well as Clostridium botulinum and Pseudomonas aeruginosa species. The research was conducted in the meat industry settings, investigating in particular the technological process targeted at the production of the semi-dry sausage-based products, widely known under the brand-name "Jeger (the Hunter’s Sausage) of Ivanec". This study aims at implementing the HACCP system via hazard analysis, identification of critical control points and definition of control measurements to be observed with all process steps, as well as at evaluating its 12-month efficiency via a series of microbiological assays targeted at verifying the presence, or the absence, of pathogenic microorganisms and, by virtue of their results, also the safety of semi-dry sausage products, widely known under the brand-name "Jeger of Ivanec". The results obtained by this research ensure the production of the safe food, which represents the ultimate goal of each and every food industry, and the prerequisite for launching our homeland products into the world market.

HACCP; meat industry; critical control point (CCP)

Tekst na hrvatskom jeziku str. 99-108.