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Modélisation et réduction des risques pour les produits à base de porc à l'aide du SMAS, "système de garantie et de suivi de la sécurité" : un système de gestion de la chaîne du froid basé sur un indicateur temps-température.

Modelling and reduction of risk of fresh pork products with SMAS: a TTI based chill chain management system.

Auteurs : GIANNAKOUROU M. C., KOUTSOUMANIS K., NYCHAS G. J. E., et al.

Résumé

The most difficult to control segment that affects directly safety and quality of chilled meats is the actual chill chain. Application of an optimized management for chilled distribution requires continuous monitoring and control of storage conditions from production to consumption. A novel chill chain management policy, coded "Safety Monitoring and Assurance System" (SMAS) is applied, allowing to give priority to products in such a way that, compared to the first-in-first-out (FIFO) current approach, risk at consumption time is minimized and quality optimized. The principles of the SMAS management approach of chilled products are developed and implemented, in order to prove the benefits of this system against the traditional FIFO. The two alternative policies (FIFO and SMAS) were compared for their effect on the quality of the products in terms of remaining shelf life, as well as for the impact on the microbiological risk at the time of consumption. The simulation results showed that, applying SMAS approach leads to significant decrease of the risk of listeriosis of ground pork products, lowering, at the same time, the number of spoiled products at the time of consumption.

Détails

  • Titre original : Modelling and reduction of risk of fresh pork products with SMAS: a TTI based chill chain management system.
  • Identifiant de la fiche : 2006-1855
  • Langues : Anglais
  • Source : Proceedings of the Third International Symposium on applications of modelling as an innovative technology in the agri-food chain. Model-IT 2005.
  • Date d'édition : 02/05/2005

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