Publication Date

January 2011

Abstract

Starting from 2009 a pilot project has been implemented by a local veterinary service of the Veneto region of Italy (AZ-ULSS 8) in collaboration with IZSVe (Istituto Zooprofilattico Sperimentale delle Venezie) with the aim of identifying control measures based on own-checks and official controls in order to manage microbiological risks related to traditional pork fermented sausages (Italian salami end soppresse) consumption. According to the data obtained a control strategy based on microbiological tests performed by the Competent Authority (CA) and the monitoring of the weight decrease in sausages by the food business operator (FBO) has been implemented for 2010-2011 production season.

Book Title

130th International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork

Pages

377-380

Language

en

File Format

application/pdf

DOI

https://doi.org/10.31274/safepork-180809-681

Download

Share

COinS
 
Jan 1st, 12:00 AM

Identification of control strategies to manage microbiological risks in typical pork products

Maastricht, Netherlands

Starting from 2009 a pilot project has been implemented by a local veterinary service of the Veneto region of Italy (AZ-ULSS 8) in collaboration with IZSVe (Istituto Zooprofilattico Sperimentale delle Venezie) with the aim of identifying control measures based on own-checks and official controls in order to manage microbiological risks related to traditional pork fermented sausages (Italian salami end soppresse) consumption. According to the data obtained a control strategy based on microbiological tests performed by the Competent Authority (CA) and the monitoring of the weight decrease in sausages by the food business operator (FBO) has been implemented for 2010-2011 production season.