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Hazard control with respect to faecal bacteria in some swine slaughterhouses in Piedmont.

Gestione dei pericoli legati alla contaminazione fecale nella macellazione dei suini.

Author(s) : CHIESA F., CIVERA T.

Type of article: Article

Summary

The contamination of pork with pathogens, especially Salmonella, is not exceptional. At present, different tools are used in order to control contamination occurrence during the slaughter process, such as GHP's, CMP's and above all HACCP based control systems, as required by EU regulations since 2001 (Decision 2001/471/CE). The aim of the study was to analyze identification and management of critical control points (CCP) in swine slaughter in some slaughter plants of Piedmont region; data being gathered through a check list expressly designed. The research demonstrates that an integrated approach of the pork supply chain, "from farm-to-fork", is needed in order to ensure pork food safety.

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Pages: 1153-1158

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Details

  • Original title: Gestione dei pericoli legati alla contaminazione fecale nella macellazione dei suini.
  • Record ID : 2008-0745
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 56 - n. 474
  • Publication date: 2007/11

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