Professional paper
Hazard Analysis and the System Aimed at Ensuring the Safety of Semi-Dry Sausage-Based Products
Natalija Uršulin-Trstenjak
; University of Applied Health Studies in Zagreb, 38 Mlinarska st., 10000 Zagreb, Croatia
Nada Vahčić
; Faculty of Food Technology and Biotechnology University of Zagreb, 6 Pierottijeva St., 10000 Zagreb, Croatia
Helga Medić
; Faculty of Food Technology and Biotechnology University of Zagreb, 6 Pierottijeva St., 10000 Zagreb, Croatia
Sanja Vidaček
; Faculty of Food Technology and Biotechnology University of Zagreb, 6 Pierottijeva St., 10000 Zagreb, Croatia
Srđan Šabić
; Meat Industry Ivanec Ltd, 35 Varaždinska St., 42240 Ivanec, Croatia
Abstract
Meat industry aims at producing consumer-safe and top-quality products, employing thereby its overall resources to an optimal ex-
tent. 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, Ech-
erichia coli O175:H7, Yersinia enterocolitice and Listeria monocytogenes, as well as Clostridium botulinum and Pseudomonas aerugi-
nosa species.
The research was conducted in the meat industry settings, investigating in particular the technological process targeted at the produc-
tion 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, identication of critical control points and denition of con-
trol measurements to be observed with all process steps, as well as at evaluating its 12-month eciency 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.
Keywords
HACCP; meat industry; critical control point (CCP)
Hrčak ID:
61928
URI
Publication date:
1.3.2010.
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