Use of a GMP/GHP HACCP checklist to evaluate the hygienic status of traditional dry sausage workshops
- Autores
- Fadda, Silvina G.; Aymerich, Teresa; Hugas, Marta; Garriga, Margarita
- Año de publicación
- 2005
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The purpose of this work was to evaluate the hygienic status and the ability to implement a self-control system in ten traditional dry sausage workshops in Catalonia (Spain). A Good Manufacturing and Hygienic Practice checklist based upon HACCP principles was implemented by a questionnaire. It included topics related to pre requisites that are needed for a self-control system, critical points of the process and hygiene program efficiency used at their facilities. In addition, analyses of spoilage/pathogen flora in environmental samples and products, and measurements of temperature and relative humidity at several facilities were carried out. After completion of the questionnaire, traditional workshops were ranked. All workshops studied presented adequate infrastructures for the implementation of a self-control system. In general, cold rooms and mixing machines were classified as “ultraclean” (0-2x102 Enterobacteriaceae CFU/100cm2) and no pathogens were detected. Stuffing machines recorded a “not clean” denomination (>103 Enterobacteriaceae CFU/100cm2), with presence of Listeria monocytogenes in 29% of these. Dry sausages from all the workshops studied recorded pathogen concentration under the pre-established limits (Salmonella and Escherichia coli verotoxigenic (VTEC): absence in 25 g; L. monocytogenes: <100 CFU/g; Staphylococcus aureus: <500 CFU/g). All producers reached a “Sufficient” classification according to the criteria established. Although some aspects (high temperature, low humidity of meat reception/storage areas, excessive time for casing desalting and the presence of L. monocytogenes in some machines) should be corrected. A systematic application of this kind of HACCP checklist could help the small producers to improve the hygienic quality of their facilities and products.
Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Aymerich, Teresa. Instituto de Investigación y Tecnología Agroalimentarias; España
Fil: Hugas, Marta. European Food Safety Authority; España
Fil: Garriga, Margarita. Instituto de Investigación y Tecnología Agroalimentarias; España - Materia
-
Dry Sausage
Gmp/Ghp Haccp
Hygiene Status - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/57121
Ver los metadatos del registro completo
id |
CONICETDig_b4b6d6c8d07084ad97d69991ea3b4969 |
---|---|
oai_identifier_str |
oai:ri.conicet.gov.ar:11336/57121 |
network_acronym_str |
CONICETDig |
repository_id_str |
3498 |
network_name_str |
CONICET Digital (CONICET) |
spelling |
Use of a GMP/GHP HACCP checklist to evaluate the hygienic status of traditional dry sausage workshopsFadda, Silvina G.Aymerich, TeresaHugas, MartaGarriga, MargaritaDry SausageGmp/Ghp HaccpHygiene Statushttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The purpose of this work was to evaluate the hygienic status and the ability to implement a self-control system in ten traditional dry sausage workshops in Catalonia (Spain). A Good Manufacturing and Hygienic Practice checklist based upon HACCP principles was implemented by a questionnaire. It included topics related to pre requisites that are needed for a self-control system, critical points of the process and hygiene program efficiency used at their facilities. In addition, analyses of spoilage/pathogen flora in environmental samples and products, and measurements of temperature and relative humidity at several facilities were carried out. After completion of the questionnaire, traditional workshops were ranked. All workshops studied presented adequate infrastructures for the implementation of a self-control system. In general, cold rooms and mixing machines were classified as “ultraclean” (0-2x102 Enterobacteriaceae CFU/100cm2) and no pathogens were detected. Stuffing machines recorded a “not clean” denomination (>103 Enterobacteriaceae CFU/100cm2), with presence of Listeria monocytogenes in 29% of these. Dry sausages from all the workshops studied recorded pathogen concentration under the pre-established limits (Salmonella and Escherichia coli verotoxigenic (VTEC): absence in 25 g; L. monocytogenes: <100 CFU/g; Staphylococcus aureus: <500 CFU/g). All producers reached a “Sufficient” classification according to the criteria established. Although some aspects (high temperature, low humidity of meat reception/storage areas, excessive time for casing desalting and the presence of L. monocytogenes in some machines) should be corrected. A systematic application of this kind of HACCP checklist could help the small producers to improve the hygienic quality of their facilities and products.Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Aymerich, Teresa. Instituto de Investigación y Tecnología Agroalimentarias; EspañaFil: Hugas, Marta. European Food Safety Authority; EspañaFil: Garriga, Margarita. Instituto de Investigación y Tecnología Agroalimentarias; EspañaInternational Association for Food Protection2005-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/57121Fadda, Silvina G.; Aymerich, Teresa; Hugas, Marta; Garriga, Margarita; Use of a GMP/GHP HACCP checklist to evaluate the hygienic status of traditional dry sausage workshops; International Association for Food Protection; Food Protection Trends; 25; 7; 7-2005; 522-5301541-9576CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.foodprotection.org/publications/food-protection-trends/archive/2005-07-use-of-a-gmp-ghp-haccp-checklist-to-evaluate-the-hygienic-status-of-traditional-dry-sausage-/#info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:50:03Zoai:ri.conicet.gov.ar:11336/57121instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:50:04.186CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Use of a GMP/GHP HACCP checklist to evaluate the hygienic status of traditional dry sausage workshops |
title |
Use of a GMP/GHP HACCP checklist to evaluate the hygienic status of traditional dry sausage workshops |
spellingShingle |
Use of a GMP/GHP HACCP checklist to evaluate the hygienic status of traditional dry sausage workshops Fadda, Silvina G. Dry Sausage Gmp/Ghp Haccp Hygiene Status |
title_short |
Use of a GMP/GHP HACCP checklist to evaluate the hygienic status of traditional dry sausage workshops |
title_full |
Use of a GMP/GHP HACCP checklist to evaluate the hygienic status of traditional dry sausage workshops |
title_fullStr |
Use of a GMP/GHP HACCP checklist to evaluate the hygienic status of traditional dry sausage workshops |
title_full_unstemmed |
Use of a GMP/GHP HACCP checklist to evaluate the hygienic status of traditional dry sausage workshops |
title_sort |
Use of a GMP/GHP HACCP checklist to evaluate the hygienic status of traditional dry sausage workshops |
dc.creator.none.fl_str_mv |
Fadda, Silvina G. Aymerich, Teresa Hugas, Marta Garriga, Margarita |
author |
Fadda, Silvina G. |
author_facet |
Fadda, Silvina G. Aymerich, Teresa Hugas, Marta Garriga, Margarita |
author_role |
author |
author2 |
Aymerich, Teresa Hugas, Marta Garriga, Margarita |
author2_role |
author author author |
dc.subject.none.fl_str_mv |
Dry Sausage Gmp/Ghp Haccp Hygiene Status |
topic |
Dry Sausage Gmp/Ghp Haccp Hygiene Status |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
The purpose of this work was to evaluate the hygienic status and the ability to implement a self-control system in ten traditional dry sausage workshops in Catalonia (Spain). A Good Manufacturing and Hygienic Practice checklist based upon HACCP principles was implemented by a questionnaire. It included topics related to pre requisites that are needed for a self-control system, critical points of the process and hygiene program efficiency used at their facilities. In addition, analyses of spoilage/pathogen flora in environmental samples and products, and measurements of temperature and relative humidity at several facilities were carried out. After completion of the questionnaire, traditional workshops were ranked. All workshops studied presented adequate infrastructures for the implementation of a self-control system. In general, cold rooms and mixing machines were classified as “ultraclean” (0-2x102 Enterobacteriaceae CFU/100cm2) and no pathogens were detected. Stuffing machines recorded a “not clean” denomination (>103 Enterobacteriaceae CFU/100cm2), with presence of Listeria monocytogenes in 29% of these. Dry sausages from all the workshops studied recorded pathogen concentration under the pre-established limits (Salmonella and Escherichia coli verotoxigenic (VTEC): absence in 25 g; L. monocytogenes: <100 CFU/g; Staphylococcus aureus: <500 CFU/g). All producers reached a “Sufficient” classification according to the criteria established. Although some aspects (high temperature, low humidity of meat reception/storage areas, excessive time for casing desalting and the presence of L. monocytogenes in some machines) should be corrected. A systematic application of this kind of HACCP checklist could help the small producers to improve the hygienic quality of their facilities and products. Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina Fil: Aymerich, Teresa. Instituto de Investigación y Tecnología Agroalimentarias; España Fil: Hugas, Marta. European Food Safety Authority; España Fil: Garriga, Margarita. Instituto de Investigación y Tecnología Agroalimentarias; España |
description |
The purpose of this work was to evaluate the hygienic status and the ability to implement a self-control system in ten traditional dry sausage workshops in Catalonia (Spain). A Good Manufacturing and Hygienic Practice checklist based upon HACCP principles was implemented by a questionnaire. It included topics related to pre requisites that are needed for a self-control system, critical points of the process and hygiene program efficiency used at their facilities. In addition, analyses of spoilage/pathogen flora in environmental samples and products, and measurements of temperature and relative humidity at several facilities were carried out. After completion of the questionnaire, traditional workshops were ranked. All workshops studied presented adequate infrastructures for the implementation of a self-control system. In general, cold rooms and mixing machines were classified as “ultraclean” (0-2x102 Enterobacteriaceae CFU/100cm2) and no pathogens were detected. Stuffing machines recorded a “not clean” denomination (>103 Enterobacteriaceae CFU/100cm2), with presence of Listeria monocytogenes in 29% of these. Dry sausages from all the workshops studied recorded pathogen concentration under the pre-established limits (Salmonella and Escherichia coli verotoxigenic (VTEC): absence in 25 g; L. monocytogenes: <100 CFU/g; Staphylococcus aureus: <500 CFU/g). All producers reached a “Sufficient” classification according to the criteria established. Although some aspects (high temperature, low humidity of meat reception/storage areas, excessive time for casing desalting and the presence of L. monocytogenes in some machines) should be corrected. A systematic application of this kind of HACCP checklist could help the small producers to improve the hygienic quality of their facilities and products. |
publishDate |
2005 |
dc.date.none.fl_str_mv |
2005-07 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/57121 Fadda, Silvina G.; Aymerich, Teresa; Hugas, Marta; Garriga, Margarita; Use of a GMP/GHP HACCP checklist to evaluate the hygienic status of traditional dry sausage workshops; International Association for Food Protection; Food Protection Trends; 25; 7; 7-2005; 522-530 1541-9576 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/57121 |
identifier_str_mv |
Fadda, Silvina G.; Aymerich, Teresa; Hugas, Marta; Garriga, Margarita; Use of a GMP/GHP HACCP checklist to evaluate the hygienic status of traditional dry sausage workshops; International Association for Food Protection; Food Protection Trends; 25; 7; 7-2005; 522-530 1541-9576 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://www.foodprotection.org/publications/food-protection-trends/archive/2005-07-use-of-a-gmp-ghp-haccp-checklist-to-evaluate-the-hygienic-status-of-traditional-dry-sausage-/# |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
International Association for Food Protection |
publisher.none.fl_str_mv |
International Association for Food Protection |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
_version_ |
1842269010692931584 |
score |
13.13397 |