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Suivi des points de contrôle critiques et vérification du HACCP grâce à de nouvelles méthodes.

Monitoring critical control points and verification of HACCP with new methods.

Auteurs : GUSTAVSSON P.

Résumé

Rapid monitoring of contamination and growth of bacteria on meat is necessary if corrective actions to prevent hazards are to be instituted. The number of organisms needed for detection by these rapid methods is often higher than the level of acceptability. Semi-rapid techniques, such as impedimetry, can then be used for monitoring critical process by sampling the carcass at different stages along the processing line. The concept of the temperature function integration index, upon observations and other measurements indicative of contamination and growth during CCP monitoring, brings focus on using more advanced verification methods. Molecular fingerprinting of bacterial isolates are also useful for validation of HACCP plans.

Détails

  • Titre original : Monitoring critical control points and verification of HACCP with new methods.
  • Identifiant de la fiche : 2000-3074
  • Langues : Anglais
  • Source : Factors affecting the microbial quality of meat. 4. Microbial methods for the meat industry. Concerted Action CT94-1456.
  • Date d'édition : 1996
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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