GROUP 9

BIOLOGICAL HAZARDS

Biological Intrinsic Reasons Control

hazards (I)/Extrinsic (E)

Raw material - pork meat

Bacterial I and E Pork can be Proper cooking: at least 63

 contaminated celsius degrees
Store in refrigerator at 4
Celsius degrees
Freezing at -18 Celsius
degrees
Moisture I and E High moisture content By using appropriate
content lead to bacteria growth handling, storage, and
and spoilage processing techniques

Nutrient I Saturated fat can increase Cook pork to an internal

content LDL ("bad") cholesterol temperature of 145°F (63°C)
levels Reheat leftover pork to an
High in sodium lead to internal temperature of 165°F
high blood pressure (74°C).

Water activity I some microorganism can Use appropriate packaging

cause spoilage at low and storage conditions
water activity Maintain proper hygiene
Bacteria growth
Cross contamination

Relative E Microbial growth Refrigerator: 30-50% RH is

humidity Mold growth ideal for storing fresh pork in
Spoilage a refrigerator.
Desiccation Freezer: 0% RH (completely
dry) is ideal for storing
frozen pork.

Cutting, coarse grinding, chopping, stuffing mixing, filling, knotting

Bacterial I and E Contamination from Ensure that equipment and

equipment, surfaces, or surfaces are properly cleaned
raw materials. and sanitized before use.
Cross-contamination Use good manufacturing
from equipment or practices (GMPs) to prevent
contact surfaces. cross-contamination.

Time E If the product is left follow stringent hygiene

exposed to room procedures, regulate the
temperature too long can temperature appropriately,
lead to bacterial growth and work quickly to reduce
and contamination. the amount of time the meat
is left out at room
temperature.

Atmosphere E Dust explosion leading to Implement dust control

 contamination
Airborne contaminants
can settle on the sausage
casing or meat mixture.
Cooking, smoking
Bacterial I and E During smoking,
sausages are typically
exposed to low heat for
an extended period. This
environment can promote
the growth of bacteria
such as Clostridium
botulinum
Moisture I and E Excessive moisture in the
content smoking environment
can create conditions
favorable for bacterial
growth.
Cooling
Bacterial I and E Failure to cool smoked
sausages adequately can
lead to the growth of
pathogens like
Salmonella, Listeria, or
E. coli, due to the
antimicrobial properties
of smoke and heat, it's
still essential to cool the
sausages promptly to
prevent any remaining
bacteria from
multiplying.
Cross-contamination
remains a concern during
the cooling step,
especially if the same
equipment and surfaces
are used for both
smoking and cooling
stages.
measures, keep processing
areas' ventilation systems up
to date, and routinely check
the air quality.
Ensure that the sausages are
properly cured with the
appropriate amount of salt
and nitrites/nitrates, and to
follow safe smoking
procedures.
Ensure that the smoking
chamber has adequate
ventilation to allow moisture
to escape, and to avoid
overcrowding the chamber,
which can trap moisture and
inhibit airflow.
Sausage manufacturers must
follow strict hygiene
practices, maintain proper
sanitation of equipment and
facilities, monitor and control
temperature and humidity
levels during cooling, and
implement measures to
prevent cross-contamination.
Packaging (primary, secondary)

Bacterial I and E If the packaging Proper packaging methods,

materials, equipment, or such as vacuum sealing or
handling surfaces are not modified atmosphere
properly sanitized, there packaging (MAP), are
is a risk of essential to minimize oxygen
cross-contamination from exposure and prolong the
pathogens present in the shelf life of smoked sausages.
environment or from
previous handling stages.
This can lead to the
transfer of bacteria such
as Salmonella, Listeria,
or E. coli onto the surface
of the sausages,
potentially causing
foodborne illness.
Oxygen exposure can
promote the growth of
aerobic bacteria and lead
to oxidative rancidity in
the sausage fat, affecting
the flavor and quality of
the product.

Mold I and E If the sausages are Regular testing and

packaged while still
warm or moist, or if the
packaging materials are
not adequately
breathable, it can create
conditions conducive to
mold growth. Mold can
develop on the surface of
the sausages, producing
toxins and compromising
the safety and quality of
the product.
Moisture E Improper packaging that
traps moisture inside can
promote bacterial growth
and accelerate spoilage.
This can occur if the
packaging materials are
monitoring for pathogens,
mold, and spoilage organisms
are also essential to verify the
effectiveness of packaging
processes and ensure product
safety.
Select packaging materials that
are specifically designed to
resist moisture. Vacuum-sealed
bags or packaging with
moisture barriers are ideal for
preserving the quality of
smoked sausage.
not suitable for smoked
sausage products or if the
packaging process does
not adequately remove
excess moisture from the
sausages before sealing.