Control of fermented sausage, salami, sausage, and hamburger meatballs produced in meat production facilities applying the ISO Food Security System for food pathogens

Abstract

IntroductionStudies on food safety have been carried out for nearly 40 years to improve quality of life (1). Since the bovine spongiform encephalopathy (BSE) and dioxin crises in Europe and the beef-based Escherichia coli O157:H7 infections in North America (2), many have lost confidence in the institutions responsible for securing food safety (3,4). Consequently, the relevant authorities have an obligation to develop adequate food safety strategies. New or revised legal regulations, as well as the amenities to ensure the adequate application of food security measures, are also needed (2).It has become apparent that the hazard analysis critical control point (HACCP) approach was an inadequate effort in securing food safety (5,6). Furthermore, the HACCP is not an efficient system (6). To guarantee food safety and eliminate risks, which are compulsory in the HACCP system, prerequisite programs and new HACCP applications are required to adhere to good agricultural practices (6,7).The International Organization for Standardization (ISO) 22000 standard was introduced by the Codex Alimentarius Commission (CAC) with the aim of fulfilling the HACCP principles. This standard combines prerequirement programs with the HACCP. According to research conducted on pork pâté butchers (7), it is necessary to apply the CAC and HACCP principles that formed the basis of the ISO 22000. Furthermore, the authors of this study acknowledge that many bacterial threats such as Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus could be controlled by the application of good hygiene practices and that 3 bacterial threats, namely Bacillus cereus, Clostridium botulinum, and C. perfringens, could be suppressed by taking specific control measures.Previously, a study was conducted in order to identify the sources of microbial contamination in a sausage processing line. Total mesophilic aerobic (TMA) bacteria numbers were found to be very high before the cooking process, but they decreased significantly after the cooking process (8). Bacillus cereus distribution in processed-meat products (such as ground beef, chicken, Vienna sausages, jambon, and salami) in South Africa was found in one chicken sample, in 3 salami samples, and in 5 Vienna sausages (9). In Iran, 6.66% of 645 raw and cooked meat samples were contaminated with Salmonella spp. (10).

Effect of Lactic Acid Bacteria and Yeasts towards Chemical, Physical and Organoleptic Qualities of Mutton Salami

“…The protein content generated is not different for every treatment, this matter caused by meet used is not occurring surimi process first, like finding by Yoruk and Guner [21] that the making of sausage or salami if occur surimi process its meat that is leaching process first then addition anti denaturant will increase protein level from sausage or salami which resulted.…”

Antimicrobial resistance and virulence of Salmonella spp. from foods in Mazandaran

“…from hamburger with an incidence of 12.50%; two samples (2%) were contaminated with Salmonella spp. that represented the serogroup C2 (antigen O8) [20,21].…”