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Contrôle des risques liés aux bactéries fécales dans certains abattoirs de porcs dans le Piémont.

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

Auteurs : CHIESA F., CIVERA T.

Type d'article : Article

Résumé

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.

Documents disponibles

Format PDF

Pages : 1153-1158

Disponible

  • Prix public

    20 €

  • Prix membre*

    15 €

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Gestione dei pericoli legati alla contaminazione fecale nella macellazione dei suini.
  • Identifiant de la fiche : 2008-0745
  • Langues : Italien
  • Source : Rev. Ferment. Ind. aliment. - vol. 56 - n. 474
  • Date d'édition : 11/2007

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