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Conference ProceedingsLife Sciences

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

Veronica Cibin·Michela Favretti·Andrea Cereser·Federica Barrucci·Marta Dal Cin·Alessandra Pezzuto·Alessandra Longo·E. Ramon·S. de Rui·Antonia Ricci
2011

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Abstract & Overview

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.

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Veronica Cibin, Michela Favretti, Andrea Cereser, Federica Barrucci, Marta Dal Cin, Alessandra Pezzuto, et al. (2011). Identification of control strategies to manage microbiological risks in typical pork products. International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork. https://doi.org/10.31274/safepork-180809-681

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Cibin, V., Favretti, M., Cereser, A., Barrucci, F., Cin, M. D., Pezzuto, A., Longo, A., Ramon, E., Rui, S. D., & Ricci, A. (2011). Identification of control strategies to manage microbiological risks in typical pork products. International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork. https://doi.org/10.31274/safepork-180809-681
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