Biological Hazards of Concern to Sausage Makers

Pericole biologice de interes pentru fabricantii de produs de mezeluri

Disease Control (CDC) reported at least 50 illnesses caused by
Listeria monocytogenes bacterium. Six adults died, and two
pregnant women had spontaneous abortions. The source of the
contamination was later traced via routine FSIS monitoring/sampling
to hot dogs and deli meats produced by a facility in Michigan.
Estimates of the overall magnitude of the problem are imprecise.
During 1998, at least 9787 laboratory-confirmed cases of illness
related to foodborne contamination were confirmed, however, only a
fraction of the persons who experience foodborne illnesses are
believed to seek medical care, and even a smaller number to submit
laboratory specimens.
Government health agencies actively monitor foods for the
presence of pathogens such as Campylobacter, Escherichia coli
0157, Listeria, Salmonella, Shigella, Vibrio, Yersinia,
Cryptosporidium and Cyclospora. Sausage makers must ensure
that their products are not contaminated by pathogens such as
Listeria, E. coli 0157, Salmonella, Trichinae, and Staphylococcus
enterotoxin.
Public health laboratories around the U.S. now have the capability
to conduct molecular subtyping of pathogens present in humans
and foods using Pulsed-Field Gel Electrophoresis (PFGE)
technology, a type of fingerprinting that allows the agencies to link
illnesses to specific products, and trace the source of any
contaminated products to determine the cause. This is improving
the ability of public health agencies to monitor and mitigate the
effects of contaminated food products.
In this section we will review some common types of
microorganisms and pathogens that can be present in the meats
typically used to produce sausages, common methods of reducing
or eliminating these pathogens, and product characteristics and
conditions that influence the type and rate of growth of these
microorganisms and pathogens.
Trichinosis, the sometimes deadly disease caused by consumption
of the trichina parasite, Trichinella spiralis, is a major concern of
sausage producers. Trichina parasite larva commonly infest pork
muscle, so most cases occur in persons who have consumed
improperly treated or prepared pork products. Infections from
consumption of sausage products typically occur when a fresh
sausage product has not been adequately cooked by the consumer,
or the sausage product has not been properly treated by the
producer.
The microscopic size of the trichina parasite larvae (0.1 mm) makes
it difficult to identify in a typical packinghouse operation, so FSIS
requires that all pork be treated to destroy the parasite, via heating,
refrigeration, or curing.
In the sausage processing industry, heating is the most common
treatment method. A temperature of 1440F is considered fatal to all
trichinae organisms. This temperature is typically exceeded during
the cooking process, however, products that are partially cooked at
lower temperatures, such as smoked pork sausage, require
additional treatment. These products typically undergo a
formulation and curing process designed to eliminate trichinae. The
process includes controlling the size of the chopped meat in the

product, ensuring a specific salt content, and specifying the length

of time in a drying room at a specific temperature. Another form of
treatment to eliminate trichina is freezing. These treatments are
described in FSIS regulation 318.10 and are found in the
appendix of this document.
Escherichia coli O157:H7 is a bacterial contaminant of sausage and
other meat products that can cause serious diarrheal illness,
sometimes resulting in complications that can lead to death. The
presence of E. coli in cooked sausages can be controlled by proper
cooking temperatures and times . E. coli contamination of dry
sausages can be reduced by closely controlling the fermentation
heating process, the acid content, and via post-fermentation heating
to 1450F or above. And with all sausage products, proper hygiene,
handling, and storage procedures are essential to control
contamination. One of the five options described by the Blue
Ribbon Task Force in their Dry Fermented Sausage and E. coli
O157:H7 report can be used to eliminate E. coli O157:H7 in the
finished product.
Nontyphoidal salmonellosis is a leading cause of foodborne illness
in the U.S. As with E. coli, salmonella organisms can be eliminated
from cooked sausages by proper cooking processes. In dry
sausages, the producer must follow a combination of processes to
control the pathogen, including use of a fermentation starter culture,
increased product temperatures during fermentation, and careful
control of the product pH, cure, and salt content.
In addition, product handling procedures must be designed and
monitored to ensure that cross contamination of the finished product
with contaminants present in raw materials does not occur.
Listeria monocytogenes is a bacterium found in soil and water that
can contaminate meats, and can cause a serious infection in
humans, called listeriosis. The organism can be found in many food
processing environments, and has been isolated from floor drains
and refrigeration drip pans. From these niches the organism gets
moved throughout the facility, and can end up on food contact
surfaces. Cross contamination between raw and cooked product
can also result in the presence of the bacteria on ready to eat
product. Detection of post processing product contamination by
Listeria monocytogenes can include sampling the processing lines
and environment.
Processors should consider the following elements in elimination of
Listeria monocytogenes:
Examine how raw materials are handled before they are cooked
and determine how handling procedures might affect L.
monocytogenes levels in the product.
Determine the impact of rework practices on L. monocytogenes
levels in the raw product.
Examine product flow, processing patterns and employee
practices and determine where opportunities for crosscontamination
occur.
FSIS has a zero tolerance for Listeria monocytogenes in ready-toeat
products, such as hot dogs and luncheon meats, and conducts
a monitoring program in facilities to test for the pathogen.

Treatment of sausages to eliminate Listeria monocytogenes is

similar to the steps to eliminate Salmonella, including thorough
cooking and proper storage of the product.
FSIS has information available about Listeria that is beyond the
scope of this project. The FSIS "Listeria Guidelines for Industry",
May 1999, are included as an appendix. Please consult the FSIS
website at http://www.fsis.usda.gov/ for more information.
Campylobacter jejuni is the most commonly reported bacterial
cause of foodborne infection in the U.S., with an estimated 2.1 to
2.4 million cases each year. Campylobacter jejuni is found in many
foods of animal origin, including poultry and meats. Methods of
controlling and reducing Campylobacter jejuni in processing
facilities include forced air chilling of swine carcasses, and
implementation of standard hygienic practices.
Yersinia enterocolitica, the pathogen that causes the gastroenteritis
illness yersiniosis, is another pathogen of concern.
A number of product characteristics influence the growth of
microorganisms. Each of these characteristics must be controlled
to create an environment that is hostile to microbial growth. These
characteristics include:
Water activity (aw) present in the product
pH level of the product
Type/level of fermentable carbohydrate in formulation
Level of smoke (natural or artificial) used on product
Phosphate content of product
Residual nitrite level in product
Type/amount of spices/condiments applied to product
surface
Time/temperature of product heat processing (cooking)
Product temperature during packaging
Amount of vacuum used in packaging
Rate of oxygen permeability of packaging materials
Microbial growth also results from defects in the product production
process and/or during product handling. Microorganisms can
survive the heating process due to inadequate heating time and
temperatures. Heat resistant bacteria may be present in rework.
Contamination can occur after processing, and during handling and
packaging. And spoilage can occur during the retail sale phase, if
the product is stored for an excessive length of time or at
temperatures in excess of 410F. Producers of each category of sausage must control each of these
factors to minimize or eliminate the presence of pathogens.
Pathogen control in fresh sausage products presents a great
challenge to manufacturers. USDA regulations (9 CFR 318.10)
require the treatment of pork muscle to destroy any live trichina in
cases where the product may be consumed without being
thoroughly cooked, such as fresh sausage products with ingredients
that mask the product appearance. These are sausage products
with ingredients such as wine, paprika, or annatto which may impart
color to the meat formulation that could make it appear cooked and
mislead the consumers. The common methods of treatment to
destroy trichinae are heating, freezing, and curing.
Treatment is not required for products with a diameter of 1 inch or
less, or products stuffed in chubs and labeled with the word pork in
the product name. These products are normally sufficiently cooked
by the consumer to destroy trichinae.
Producers of cooked and smoked products also must take steps to

control pathogens. The heating process used during the production

of cooked sausage products is usually sufficient to destroy
pathogenic organisms. For example, manufacturers cook pork at
temperatures from 1200 1440 F to destroy trichinae.
In addition, the growth of pathogens such as L. monocytogenes is
dependent on the temperature of the product, the presence of salts
and other inhibitors, and the pH level of the product. The cure
mixture used by the manufacturer is designed to reduce the
presence of some pathogens. However, research indicates that
cure ingredients can have some heat protective effects, potentially
resulting in a higher or longer heating requirement.
The USDA has prescribed a 6.5 log reduction of Salmonella in meat
and a 7 log reduction in poultry during heat treatment or cooking of
ready-to-eat meat and poultry products to eliminate or reduce
Salmonella.

Pathogen Control in Dry and Semi-dry Sausage

Producers of dry and semi-dry sausages must control the
fermentation, smoking, and drying processes to reduce any
pathogens present in the meat formulations. The pathogens of
concern in uncooked fermented sausages such as summer
sausage are Salmonella, E. coli O157:H7, Listeria monocytogenes,
Staphylococcus aureus. FSIS has recommended a 5-log reduction
of E. coli O157:H7 in fermented sausage by validation of the
process. The pH, water activity and moisture-protein ratio of the
final product can also control the other pathogens of concern,
especially for shelf-stable fermented sausage products.\
In addition, FSIS Regulations, section 319.10 contain procedures
for curing, drying and smoking pork products in order to destroy the
parasite Trichinella spiralis. These procedures prescribe different
salt content, and time and temperature for each of the stages in the
process.
Spoilage Bacteria, yeasts, and molds present on sausage products also
contribute to spoilage once the production of the product is complete.
Spoilage produces undesirable qualities, such as a sour taste or aroma.
The most common types of spoilage occurring on sausage products
appear as sliminess, souring, and greening.
Slimy spoilage is caused by yeasts and bacteria, such as
Lactobacillus, Enterococcus, Weissella, and B. thermosphacta.
Colonies of these organisms form a uniform gray layer on the exterior of
the sausage casings. Slimy spoilage also appears as polysaccharide
ropes between sausages. This type of spoilage generally renders
packaged sausages unsaleable.
Souring occurs underneath the casing of the sausage, and is caused
when lactobacilli and enterococci consume lactose and sugars,
resulting in the production of acids as a metabolic by-product.
Greening typically occurs when anaerobically stored sausages are
exposed to air. H2O2 forms on the surface, or is created by organisms
in the interior of the product.
Spoilage bacteria typically result from contamination during the
manufacturing and handling processes that occur after cooking.
Spoilage can be reduced and the shelf life of sausages can be
increased by using proper hygiene and decontamination procedures at
the manufacturing facility to reduce the presence of organisms that
produce spoilage.
Shelf life is also increased through vacuum packaging of the product in
gas-impermeable packaging materials, and refrigerated storage at
appropriate temperatures. These methods all can inhibit the growth of

the spoilage bacteria.

As with any food product, proper worker hygiene, raw ingredient
handling and storage procedures, and the final product handling
and storage procedures are essential to control product
contamination by organisms that are harmful to humans. In this
section we will look at some of these sanitation issues.
Raw ingredients are typically inspected prior to entering the
sausage production facility/area. However, the manufacturer should
not assume that these ingredients are free of pathogenic organisms.
The manufacturer must ensure that raw ingredients are properly
stored in refrigerated areas to minimize the opportunities for growth
of pathogens. Workers handling these raw materials must not also
handle completed sausage products, since cross contamination can
occur. Equipment and facilities should be designed to prevent cross
contamination between raw and cooked products. And, of course,
sausage production workers should follow the standard hygienic
procedures that are required for all food production workers.
Sausage production equipment must be maintained in a clean and
sanitary condition, under conditions that minimize the potential for
growth of pathogens. Grinding, blending, and stuffing equipment
must be completely disassembled and cleaned after each use or at
least daily. And when changing to a batch of another species of
meat, the entire grinding, blending, and stuffing assembly must be
disassembled and cleaned.
Grinders of fresh sausage products should develop and implement
rework, carry-over, and lot designation procedures that reflect an
acceptable degree of product exposure (i.e., economic risk) in the
event that a health risk is identified that results in recalling product
that is suspected of presenting a potential hazard to the public. This
may include developing a rework tracking system.
More information can be found in the document "Guidance for
Minimizing Impact Associated with a Food Safety Hazard in Raw
Ground Meat and Other FSIS Regulated Products, December,
1998, included in the appendix and also available at the FSIS
website, http://www.fsis.usda.gov/oa/haccp/gbg99.htm.
And finally, the final products must be handled and stored according
to acceptable standards to minimize the opportunities for cross
contamination and spoilage.
The same key sanitation principles outlined in the Seafood HACCP
requirement can be utilized for retail sausage production:
Safety of water - Water must be potable. Private wells or sources
must be certified.
Condition and cleanliness of food contact surfaces - The
portions of this area that should be monitored daily are cleaning and
sanitizing of equipment, utensils, gloves, and outer garments that
come in contact with food, and the condition of gloves and outer
garments.
Prevention of cross-contamination - The issues in the area of
cross-contamination that should be monitored are employee
practices and physical separation of raw and cooked products.
Maintenance of hand-washing, hand-sanitizing, and toilet
facilities - The issues that should be monitored are the
concentration of hand-sanitizing solutions and that the toilet facilities
are in good repair.
Protection from adulterants and toxic compounds - Food must be protected from contaminants such
as condensation, floor splash, glass, and toxic chemicals.
Employee health conditions - Employee health conditions must be monitored daily.
Pest control - Pests must be excluded from food handling areas.

For more information please consult the Seafood HACCP materials.

Pericole biologice de interes pentru fabricantii de mezeluri

Centrul de control al bolilor a raportat cel putin 50 de afectiuni cauzate de bacteria Listeria
monocytogenes.Au murit 6 persoane adulte iar doue femei insarcinate au suferit avort spontan.Sursa
contaminarii a fost ulterior detectata cu ajutorul unei monitorizari/esantionari de rutina a sistemului FSIS asupra
hot-dog- ilor si produselor semipreparate din carne fabricate de o facilitate in Michigan.Estimarile magnitudinii
problemei sunt imprecise.In timpul anului 1988, au fost confirmate cel putin 9787 de cazuri de afectiuni care au
legatura cu toxiinfectii alimentare, totusi, doar un numar mic din persoanele ce au suferit de toxiinfectie
alimentara au necesitat ingrijiri medicale si un numar si mai mic au dat probe de laborator. Agentiile
guvernamentale de sanatate au monitorizat in mod active alimentele pentru a verifica prezenta agentilor
patogeni precum Campylobacter, Escherichia coli 0157 , Listeria, Salmonella, Trichinae si enterotetoxina
stafilococica.
Laboratoarele Laboratoarele de sanatate publica din intreaga SUA au acum capacitatea de a efectua
subtyping moleculara a agentilor patogeni prezenti in om si alimente care utilizeaz impulsuri camp gel de
electroforeza (PFGE) tehnologie, un tip de "amprentare", care permite agentiilor pentru a lega bolile de produse
specifice, precum i identifica originea oricarei produse contaminate pentru a determina cauza.Aceasta
imbunatateste abilitatea agentiilor de sanatate sa monitorizeze si sa diminueze efectele produselor alimentare
contaminate.
In aceasta sectiune vom revizui cateva tipuri commune de microorganism si agenti patogeni care pot fi
prezente in carnurile folosite in special la producerea de mezeluri, metodele uzuale de reducere sau eliminare a
acestor patogeni, caracteristicile produselor si conditiile care influenteaza tipul si rata cresterii acestor
microoorganisme si agenti patogeni.
Trichineloza, boala uneori letala cauzata de consumul de parazitul trichinela, Trichinella spiralis, este o
mare grija pentru producatorii de mezeluri.Larva parazitului trichinelei de obicei infesteaza muschiul de porc,
astfel incat majoritatea cazurilor apar la persoanele care au consumat carne tratata sau preparata
necorespunzator. Infectiile din cauza consumului de mezeluri apar de obicei atunci cand un produs gama
mezeluri proaspete nu au fost gatit corespunzator de consumator, sau mezelul nu a fost tratat corespunzator de
producator.
Dimensiunea microscopic a larvei parazitului trichinelei (0.1 mm) face identificarea sa dificila intr-o
operatiune de impachetare standard, asa ca FSIS necesita ca toata carnea de porc sa fie trata pentru a distruge
parazitul, fie prin tratatare termica, refrigerare sau conservare.
In industria procesarii mezelurilor, tratarea termica este metoda cea mai des folosita. O temperature de
62.220C (1440F) este considerata fatala pentru toate organismele de trichinela.Aceasta temperature de obicei
este depasita in timpul procesului de incalzire, totusi produsele preparate la temperature mai scazute, precum
mezel de porc afumat, necesita tratament additional.Aceste produse sunt de obicei supuse unui proces de
formulare si conservare menit sa elimine trichinela. Procesul include si controlul dimensiunii carnii tocate din
produs , asigurarea unui continut prestabilit de sare si specificarea durata de timp dintr-o camera de uscare la o
temperature specifica.O alta forma de tratament pentru eliminarea trichinelei este congelarea.Aceste temperaturi
sunt specificate in regulamentul FSIS 318.10 si sunt gasite in anexa acestui document.
Escherichia coli O157:H7 este un contaminant bacterian al mezelurilor si a altor produse din carne care
pot provoca serioase afectiuni diareice, uneori aparand complicatii ce pot provoca si moartea. Prezenta E. coli
in mezelurile gatite poate fi controlata prin gatire la o temperature adecvata la durata adecvata. Contaminarea cu
E. coli a mezelurilor uscate poate fi redusa controland foarte atent temperaturile procesului de fermentare,
continutul de acid si temperaturile post-fermentare la 62.77 (1450F) sau mai mult. In ce priveste toate mezelurile,
igiena potrivita, manipularea si procedurile de depozitare regulamentare sunt esentiale in controlarea
contaminarii.Una din cele 5 optiuni descrise de Blue Ribbon Task Force (Grupul de actiune Funda Albastra) in
raportul lor intitulat Mezeluri uscate fermentate E. coli O157:H7 poate fi utilizata pentru a elimina E. coli
O157:H7 din produsul finit.
Salmoneloza non tifoida este cauza principal al toxiinfectiilor alimentare in S.U.A. . Ca si in cazul E. coli,
organismele de salmonella pot fi eliminate din mezelurile gatite printr-un process de gatire adecvat.In mezelurile
uscate, producatorul trebuie sa urmeze o combinatie de pasi pentru a controla agentii patogeni, inclusive
folosirea unei culturi de fermentatie starter, marind temperature produselor in timpul fermentarii, si un atent
control asupra pH-ului produsului, al continutului de conservant si sare.
In plus, procedurile de manipulare a produselor trebuie sa fie organizate si monitorizate in asa fel in cat
sa asigure ca nu exista contaminare incrucisata intre produsul finit cu contaminanti existenti in materialele prime.

Listeria monocytogenes este o bacteria gasita in sol si apa care contamineaza carnea si care pot cauza
infectii serioase la oameni, numita listerioza.Organismul poate fi gasit in multe medii de procesare a alimentelor,
si a fost izolat din sifoanele de pardoseala si recipientele de scurgere de la racitoare.Din aceste nise organismul
este transportat prin intreaga unitate, si pot ajunge si pe suprafetele ce au contact cu alimentele.Contaminarea
intre produsele crude si produsele gatite poate rezulta in prezenta bacteriei in produsele gata de
consum.Detectarea contaminarii post procesare a produselor cu Listeria monocytogenes include si esantionarea
a liniilor de procesare si a mediului ambiental.
Procesoarele ar trebui sa ia in consideratie urmatoarele elemente pentru a alumina Listeria
monocytogenes:
- Sa examineze felul in care materia prima este manipulate inainte de coacere si sa determine cum
procedurile de manipulare pot afecta nivelele de Listeria monocytogenes in produse
- Sa determine impactul practicii de refolosire a produselor asupra nivelelor de L. monocytogenes in
materiile prime.
- Sa examineze fluxul produselor, tiparele de productie si activitatile angajatilor si sa determine unde
exista ocazii de contaminare incrucisata.
Persoanele sanatoare dezvolta rar afectiuni serioase in urma expunerii la Listeria. Totusi, listerioza e
periculoasa in mod special pentru femeile gravid, nou-nascuti si persoane cu sistemul imunitar slabit.Chiar si cu
tratamente prompte folosind antibiotic, listerioza poate provoca si moartea.In Statele Unite, aproximativ 1850 de
personae se imbolnavesc grav cu listerioza in fiecare an, soldand cu 425 de morti.FSIS are intolerant 0 pentru
Listeria monocytogenes in produsele gata de consum, cum ar fi hot-dog-ii si carnea pentru pranzuri, si
efectueaza un program de monitorizare in unitati pentru a efectua teste pentru agenti patogeni.
Tratamentul mezelurilor pentru a elimina Listeria monocytogenes este asemenator pasilor efectuati in
eliminarea Salmonellei, inclusive gatire miticuloasa si condititii adecvate de depozitare a produsului.
FSIS are informatii disponibile despre Listerioza care sunt dincolo de scopul acestui proiect. Ghidul
orientativ despre Listerioza pentru Industrie , Mai 1999, sunt incluse ca si anexa. Rugam a consulta Site-ul
FSIS la http://www.fsis.usda.gov/ pentru mai multe informatii.
Campylobacter jejuni este cea mai des raportata cauza a toxi infectiilor alimentare din Statele Unite ,
estamandu-se de la 2.1 pana 2.4 cazuri anual. Campylobacter jejuni este gasit in multe alimente de origine
animala.Metodele de control si reducere a Campylobacter jejuni in cadrul unitilor de procesare include racire
cu aer fortata a carcaselor porcine si implementarea de practice standard de igiena.
Yersinia enterocolitica , agentul pathogen care cauzeaza afectiunea gastroenterita.Yersionioza este un
alt pathogen ce produce ingrijorare.
Un numar de caracteristici a produselor influenteaza cresterea microorganismelor. Fiecare din aceste
caracteristici trebuie sa fie controlate pentru a crea un mediu ostil pt cresterea microbiala.Aceste caracteristici
includ:
- Activitatea apei (aw) prezenta in produs
- Nivelul pH al produsului
- Tipul/nivelul de carbohidrat fermentabil din formulare
- Nivelul de fum (natural sau artificial) folosit pe produs
- Continutul de fosfat din produs
- Nivelul rezidual de nitriti din produs
- Tipul/nivelul de condiment aplicate pe suprafata produsului
- Timpul/Temperatura produsului procesarii termice(gatitul)
- Temperatura produsului in timpul impachetarii
- Cantitatea de vid folosit in impachetare
- Rata permeabilitatii oxigenului a materialelor folosite la impachetare
Cresterea microbiana poate de asemeni rezulta din defecte din timpul procesului de productie si/sau din
timpul manipularii produselor.Microorganismele pot supravietui procesului de tratare termica din cauza unei
durate sau necorespunzatoare.Bacteriile rezistente la temperature ridicate pot fi prezente in carnea
refolosita.Contaminarea poate aparea dupa procesare , sau in timpul manipularii si impachetarii. Iar alterarea
poate aprea n timpul fazei de vnzare cu amnuntul, n cazul n care produsul este depozitat pentru o lungime
excesiv de timp sau la temperaturi mai mari de 540C(410F).
Productorii de fiecare categorie de mezeluri trebuie s controleze fiecare dintre aceti factori pentru a
minimiza sau elimina prezena agenilor patogeni.Controlul agentului patogen n mezelurile proaspete prezint o
mare provocare pentru productori. Reglementrile USDA (9 CFR 318.10) necesit tratamentul muchiului de
porc pentru a distruge orice prezena a trichinelozei n cazul n cazul n care produsul risc s fie consumat fra
fi gtit corespunztor, cum ar fi crnaii proaspeti ce conin condiment ce ar putea masca aspectul produsului.
Acestea sunt mezeluri cu ingrediente cum ar fi vinul, boia de ardei, sau annatto care pot da culoare la

formularea de carne care ar putea-o face s par fierta i induce n eroare consumatorii. Metode comune de
tratament pentru distrugerea trichinelozei sunt de nclzire, congelare, i conservare.
Tratamentul nu este necesar pentru produsele cu un diametru de 1 inch (2.54 cm) sau mai puin, sau
produse umplute cu clean (pete teleostean dulcicol) i etichetate cu carne de porc n numele produsului.
Aceste produse sunt n mod normal preparate sufficient de ctre consumator pentru a distruge trichinela.
Productorii de produse fierte si afumate, de asemenea trebuie s ia msuri pentru a controla agenii
patogeni. Procesul de nclzire utilizat n timpul producerii de mezeluri gtite este de obicei suficient pentru a
distruge organismele patogene. De exemplu, productorii de carne de porc o gtesc la temperaturi de 1200 1440F (48.880-62.220 C) pentru a distruge trichinela.
n plus, creterea patogenilor cum ar fi L. monocytogenes este dependent de temperatura produsului,
prezena srurilor i ali inhibitori, i nivelul pH-ului produsului. Amestecul de conservant utilizat de productor
este proiectat s reduca prezena unor ageni patogeni. Cu toate acestea, cercetrile indic faptul c amestecul
de conservant poate avea unele efecte termoprotectoare, rezultnd o cerin de nclzire mai mare sau de mai
lunga durat.
USDA a prescris o reducere de 6,5 log(logaritm?) de Salmonella n carne i o reducere de 7 log la
produsele avicole n timpul tratamentului termic sau de gtire a produselor din carne si produselor gata de
consum i a produselor avicole pentru eliminarea sau reducerea Salmonellei.

Controlul agenilor patogen n mezeluri uscate i semi-uscate

Productorii de mezeluri uscate i semiuscate trebuie s controleze procesele de fermentaie, afumare,
i uscare pentru a reduce orice patogeni n formulrile de carne. Agenii patogeni ce produc grij din mezelurile
crude fermentate, cum ar fi mezelurile de var, este Salmonella, E. coli O157: H7, Listeria monocytogenes,
Staphylococcus aureus. FSIS a recomandat o reducere de 5-log de E. coli O157: H7 n mezelurile fermentate
prin validarea procedeului.Activitatea apei, pH i raia umiditate-proteine al produsului final poate controla, de
asemenea, ali ageni patogeni de ngrijorare, n special pentru mezelurile ce sunt menite a rezista pe raft.
n plus, regulamentele FSIS, sectiunea 319.10, conine procedure pentru conservare, uscare i afumare
a produse din carne de porc pentru a distruge parazitul Trichinella spiralis. Aceste proceduri prescriu diferite
cantiti de sare, precum i timpul i temperatura pentru fiecare din etapele din proces.
Bacteriile de alterare, drojdii, mucegaiuri i prezente pe mezeluri, de asemenea contribuie la alterarea
de ndat ce producerea produsului este complet.Deteriorarea produce caliti nedorite, cum ar fi un gust acru
sau arom.Cele mai frecvente tipuri de deteriorare care se dezvolt pe mezeluri apar ca mzg, acrire, i
mucegiere.
Alterarea mzgoas este cauzata de drojdii i bacterii, cum ar fi Lactobacillus, Enterococcus, Weissella,
i B. thermosphacta.Colonii de aceste organisme formeaz un strat uniform de culoare gri pe exteriorul carcasei
crnailor. Alterarea mzgoas apare, de asemenea, ca i legturi de polizaharide ntre mezeluri. Acest tip de
deteriorare, n general, face ca mezelurile ambalate s nu mai poat fi vndute.
Acrirea se produce sub carcasa mezelurilor, si este cauzat cnd lactobacili i enterococi consuma
lactoz i zaharuri, rezultnd n producerea de acizi, ca produs metabolic.
Mucegierea apare, de obicei, atunci cnd mezelurile depozitate ermetic sunt expuse la aer. H2O2 se
formeaz la suprafa, sau este creat de ctre organisme n interiorul produsului.
Bacteriilor de alterare de obicei rezulta din contaminare n timpul proceselor de fabricaie i de
manipulare care apar dup gtit. Deteriorarea poate fi redus i termenul de valabilitate a mezelurilor poate fi
crescut prin intermediul unor proceduri de igien i decontaminare adecvate la facilitatea de producie, pentru a
reduce prezena organismelor care produc alterarea.
Termenul de valabilitate este de asemenea crescut prin ambalarea n vid a produsului n materiale de
ambalare impermeabile la gaz, i depozitare frigorific la temperaturile adecvate. Aceste metode toate pot inhiba
creterea bacteriile duntoare.

Probleme de sanitanizare
Ca n cazul oricrui produs alimentar, igiena corespunztoare a muncitorilor , a manipulrii ingredientelor
crude i a procedurilor de depozitare, precum i procedurilor de manipulare si depozitare a produsului final
sunt eseniale pentru a controla contaminarea produselor cu organisme duntoare pentru oameni. n
aceast seciune ne vom uita la unele dintre aceste probleme de salubritate.
Materiile prime sunt de obicei inspectate nainte de intrarea n unitatea/zona n care se produc
mezelurile. Cu toate acestea, productorul nu trebuie s presupun c aceste ingrediente nu conin organisme
patogene.Productorul trebuie s se asigure c materiile prime sunt n mod corespunztor stocate n zonele
frigorifice pentru a minimiza oportunitile de cretere de ageni patogeni. Lucrtorii care manipuleaz aceste
materii prime nu trebuie s manipuleze si mezeluri finalizate, deoarece contaminarea ncruciat poate aparea.
Echipamentele i unitile trebuie s fie concepute s preven contaminarea ncruciat ntre produsele crude

i fierte. i, desigur, angajaii din domeniul productor de mezeluri ar trebui s urmeze procedurile standard de
igienien care sunt necesare pentru toi lucrtorii din producia alimentar.
Echipamentul de producie de mezeluri trebuie s fie meninute n condiii sanitare si curate,i de
asemenea n condiii care reduc la minim pericolul de cretere de ageni patogeni. Echipamentele de mcinare,
de amestecare, i de umplere trebuie s fie complet demontate i curate dup fiecare utilizare sau cel puin
zilnic. Iar atunci cnd se schimb la un lot de alt specie de carne, ntregul ansamblu de mcinare, amestecare
i umplere trebuie s fie demontat i curat.
Mcintoarele de mezeluri proaspete ar trebui s dezvolte i s pun n aplicare proceduri de prelucrare
a rebuturilor, surplusului, i de denumire a loturilor, care reflect un grad acceptabil de expunere a produsului
(de exemplu, riscul economic) n cazul n care este identificat un risc pentru sntate care conduce la retragerea
de pe piata a produsului care este suspectat de a prezenta un pericol potenial pentru public.Acesta poate
include dezvoltarea unui sistem de urmrire a rebuturilor.
Mai multe informaii pot fi gsite n documentul "Ghid pentru Minimizarea impactului asociat cu un risc de
siguran alimentar n Carne Mcinat crud i alte produse reglementate FSIS ", decembrie 1998, inclus n
anexa i, de asemenea, disponibile pe site-ul web FSIS, http://www.fsis.usda.gov/oa/haccp/gbg99.htm.
i, n sfrit, produsele finite trebuie s fie manipulate i depozitate conform standardelor acceptabile
pentru a minimiza posibilitile de contaminare ncruciata i alterare.
Aceleai principii-cheie de salubrizare prezentate n cerinele HACCP- Fructe de mare pot fi utilizate
pentru mezeluri cu amnuntul:
Securitatea apei - Apa trebuie s fie potabil. Puurile sau sursele private trebuie s fie certificate.
Starea si curaenia suprafeelor de contact cu produsele alimentare - poriuni ale acestei zone care
ar trebui s fie monitorizate zilnic sunt curirea i dezinfectarea echipamentelor, ustensilelor, mnuilor, i
articolelor de mbrcminte exterioar care vin n contact cu produsele alimentare, precum i starea mnuilor
i a mbrcminii de exterior.
Prevenirea contaminrii ncruciate - Problemele din zona de contaminare ncruciat care trebuie
monitorizat sunt practicile angajailor i separarea fizic a produselor de baza si a celor gtite.
ntreinerea unitii de splare a minilor, dezinfectare a minilor i toalet - problemele care ar
trebui s fie monitorizate sunt concentraiile de soluii dezinfectare a minilor i c grupurile sanitare sunt n
stare bun.
Protecia mpotriva corpilor strini i a compuilor toxici - alimentele trebuie s fie protejate de
contaminani, cum ar fi condensarea, stropi de pe podea, sticl i produse chimice toxice.
Condiiile de sntate angajailor - condiiile de sntate ale angajailor trebuie s fie monitorizate
zilnic.
Deratizare - Duntori trebuie exclui din zonele de manipulare a alimentelor.
Pentru mai multe informaii v rugm s consultai materialele HACCP- Fructe de mare.