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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/57121

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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
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