香腸制品-外文翻譯

外文翻譯之ARecipeforsafefood:ISO22000and作者：JohnG.出處：foodFoodsafetyexpertsinsistthattheU.S.foodsupplyisoneofthesafestintheworld.However,theCentersforDiseaseControlandPrevention(CDC)estimatethatmorethan76millionpeoplegetsickfromfoodrelatedill-nesseseachyear.Thisresultsinmorethat300,000hospitalizationsand5,000Recently,therehavebeenseveralhighprofilefoodrecalls.Theseincidentsincludethreenationalrecalls:spinachcontaminatedwithapathogenicstrainofE.coli,peanutbuttercontaminatedwithSalmonella,andtaintedpetfood.Inthespinachincident,199peoplein28stateswereinfected.Asaresult,141individualswerehospitalized,31developedatypeofkidneyfailure,andthreeWhentaintedpeanutbutterturneduponstoreshelves,425peoplewereinfectedwithSalmonella,and71ofthemwerehospitalized.Thiscontaminationproducednoknowndeaths.ThetaintedpetfoodrecallbeganthisMayandinvolvedalonglistofbothstoreandmajorbrandscontainingmelamineinproductimportedfromChina.Theexactnumberofdeathsisunknown,butithasbeenestimatedthatmorethan20petsdied.Itcanbeestimatedthatmorethan1billionmealsareconsumedeachdayintheUnitedStates,andeaealcontainsmultipleopportunitiestoconsumeafoodsafetyhazardlikepathogenicbacteria.ThesestatisticsarefurtherinfluencedbychangesinthedietarypatternsofAmericans.Theyareconsumingfresherandminimallypreparedfoods.Thetypicalpreparationprocessforthesefoodsmightnotremoveordestroyallpathogensthatcouldbepresent.Inaddition,theconsole-rationandglobalizationofthefoodindustryhasallowedAmericanstoconsumethesepro-ductsyear-roundratherthaninseason.Thus,ifthereisafoodsafetyincident,itwillaffectmoreconsumers.Asaresult,seriousquestionsareHowcanfoodsremainsafeinaglobalHowcanthefoodsystembeimproved?Ensuringsafefoodisaresponsibilityofeveryoneinthefoodchain.Foodsafetystartsonthefarm,continueswiththefoodmaniac-turersanddistributors,andendswiththeconsumer(seeFigure1).Hazardysisandcriticalcontrolpoint(HA)isaneffectivetooltopreventfoodfrombeingcontaminated.HAisnotanewconcept.ThePillsburyCo.developeditforNASAinthelate1950stopreventfoodsafetyincidentsonmannedspaceflights(see“HAinaNuts”).TheoriginalconceptofHAconsistedofthree41.Identifyandassesshazardsassociatedwithfood,fromgrowingtomarketing.2.Determinecriticalcontrolpoints(s)tocontrolanyhazard.EstablishasystemtomonitorKopsasvariousfoodsafetypractitionersimplementedtheseconcepts,HA evolvedfromtheoriginalthreeprinciplestofivepreliminarystepsandsevenprincipleslistedinTablethataresupportedbyprerequisiteprograms(PRPs)detailedinTable2.ThefirstU.S.HAstandardwaspublishedin1989bytheNationalAdvisoryCommitteeontheMicrobiologicalCriteriaforFoodsandwasrevisedin1992and1997.In1993,theCodexAlimentAriusCommissionpublishedthefirstinternationalHAstandard,whichwasrevisedinBothoftheseareguidancestandards,ratherthanauditablestandards.TheyredesignedtohelporganizationsimplementHA.HAhasbeenslowlyincorporatedintothefoodsafetysystem.Intheearly1970s,FoodandDrugAdministration(FDA)incorporatedHAprinciplesintotheregulationsthaterntheproductionoflowacidcannedfoods.TheseregulationshavesuccessfullypreventedoutbreaksoffoodbornediseasecausedbyClostridiumoutlinetoxinincommerciallycannedfoods.In1985,theFoodProtectionCommitteeoftheNationalAcademyofSciencesissuedareportstatingthatHAwasthemosteffectivesystemforensuringthesafetyofthefoodsupply.Asaresult,U.S.regulatoryagenciesincorporatedHArequirementsintotheregulationsthaterntheprocessingofredmeats(primarilybeefandpork),poultry(primarilychickenandturkey),fruitandvegetablejuices,andseafood.AsofJan.1,2006,theEuropeanUnionman-datedallfoodmanufacturingfacilitiesthat producefoodfortheEuropeanmarkettoincorporateHAintotheirfoodsafetysystems.Startinginthe1990s,variouscustomersinthefoodchainrequiredtheirrstohavecertifiedHAsystems.Therefore,anumberofcountries,includingAustralia,Denmark,Germany,Ireland,theNetherlandsandtheUnitedStates,developedauditablenationalfoodsafetymanagementstandards(FSMSs).Inaddition,someprivateorganizationsdevelopedstandards.Thenationalandprivatestandardsprovidedauditablestandardsthatcouldbeusedforthird-partycertifications.Allofthesestandardsandauditprogramsaresimilarbutvaryslightly.AdditionofISO22000Aninternationaleffortdevelopedtohar-monizethefoodsafetystandardsintoa singleInternationalOrganizationforStandardization(ISO)standard.ISO22000—FoodSafetyManagementCanbeusedbyallorganizationsinthefoodIncorporatesthefivepreliminarystepsandsevenprinciplesofHAProvidesanauditablestandardthatcanbeusedaspartofthird-partyEnsuresthattheprocesstocontrolfoodsafetyisvalidated,verified,imple-mented,monitoredandmanaged.Focusesonlyonfoodsafety.ISO22000strengthenstheHAsysteminseveralways.Itisamanagementstandard;therefore,itsharesthefollowingcommonelementswithothermanagementsystemstandards:ImplementationandPerformanceManagementreview.ThestandardisfullycompatiblewithotherISOmanagementsystemstandardssuchasISO9001.However,therearedifferencesbetweenthetwostandards.ThefocusofISO9001isquality,whilethefocusofISO22000isfoodsafety.ISO22000assumesafoodproductexistsalongsideaprocesstomanufacturethatproduct.Thisincludeshavinganeffectivepurchasingsystemandaproductqualityassurancesystem.Inaddition,therearesmalldifferencesintheorganizationalstructurebetweenthetwostandards.OtheradditionstoISO22000ISO9001NoexclusionsintherequirementsareTheFSMSmustconformtoappropriatestatutoryandregulatoryTheorganizationmustdemonstratethatfoodsafetyissupportedbythebusinessobjectives.TheorganizationmustdevelopanemergencypreparednessTheinfrastructureorprerequisiteprograms(PRPs)neededforaFSMSaredefinedindetail.Theseprogramsprovidetheenvironmentfortheproductionofsafefood.PRPsarerecognizedasbeingmanagedindifferentways.Forexample,differentprotocolsareneededtoimplementandmaintaintrainingandcompetencies,facilities,cleaningandsanitation,andalhygiene.ysisforfoodsafetyhazardsmustbeconductedasapartoftheprocessforplanningthesaferealizationoffoodproduction.Thereisanassumptionthatitispossibleforunsafeproducttoenterthefoodchain;therefore,organizationsmusthaverecallorproductwith-drawlprocedures.Thetraceabilitysystemrequiresorganizationstraceallingredientsandcomponentsforfoodproductsfromtheimmediatersthroughthemanufacturingprocesses.Inaddition,itrequiresthetraceabilityofendproductstotheimmediatecustomers.Iftheorganizationproducesanunsafeproduct,thehazardmusteitherbeeliminatedorreducedtoanacceptablelevelbeforetheproductentersConcessionscannotbemadeiftheproductisunsafeorcontainsafoodsafetyhazard.ISO22000doesnothavearequirementforapre-votiveactionprocedure.HAisinherentlyasys-temtopreventfoodsafetyhazards.However,ISO22000recognizesthatnewfoodhazardsemergeandnewtechnologiesaredevelopedtocontrolfoodsafetyhazards.Therefore,ISO22000usesasystemsapproach(continualupdatingoftheFSMS)topreventnewhazardsfromoccurringinthefoodproducts.Whencomparedwithotherfoodsafetystandards,ISO22000strengthensanumberofthemanagementrelatedelementswiththefollowing:CentersforDiseaseControlandPrevention V.N.ScottandK.E.Stevenson,HA—ASystematicApproachtoFoodSafety,FoodProductsAssn.,2006.ISO22000:2005—FoodSafetyManagementSystems—RequirementsforAnyOrganizationintheFoodChain,ISO,2005.ISOTS22003:2007—FoodSafetyManagementSystems—RequirementsforBodiesProvidingAuditandCertificationofFoodSafetyManagementSystems,ISO,2007.ISO/IEC17021:2006—ConformityAssessment—RequirementsforBodiesProvidingAuditandCertificationofManagementSystems,ISO,2006.ISO19011:2002,GuidelinesforQualityand/orEnvironmentalManagementSystemsAuditing,ISO,2002.NationalAcademyofSciences,ScientificCriteriatoEnsureSafeFood,NationalAcademiesPress,2003, 食品安全的秘訣;ISO22000作者：JohnG.7600三個(gè)范圍的:菠菜含有致病大腸桿菌、花生醬被沙門(mén)氏菌污染,以及受污染的寵物食品。在菠菜事件中,在28個(gè)州有199人被。該事件導(dǎo)致,141個(gè)人住院治療,31人得了腎衰竭,和3人。當(dāng)受污染的花生醬出現(xiàn)在商店貨架,被消費(fèi)者食用，導(dǎo)致425人被沙門(mén)氏菌,和71人住院治療，而且死可以估計(jì)在每一天超過(guò)10億份食物被消費(fèi),然后每一餐中含有多個(gè)機(jī)危害分析和關(guān)鍵控制點(diǎn)(HA)是一種有效的工具來(lái)防止食物被污染。HA不 國(guó)家航空和宇宙航的概念,包括三個(gè)原則:1。從到市場(chǎng)，確定和評(píng)估與食品相關(guān)的。2。確定關(guān)鍵控制點(diǎn)(s)來(lái)控制任何風(fēng)險(xiǎn)。3。建立一個(gè)系統(tǒng)來(lái) 各種各樣的食品安全從業(yè)采用這些概念,HA是由原有的三個(gè)原則,初步的五步驟和七個(gè)原則演變而來(lái)的的第一個(gè)HA標(biāo)準(zhǔn)在由國(guó)民諮詢了第一個(gè)國(guó)際HA標(biāo)準(zhǔn)版，并于1997年修訂過(guò)。慢慢納入食品安全系統(tǒng)在1970年代早期,食品與藥品管理局(FDA)把HA原理ISO22000在2005，ISO-22000食品安全管理系統(tǒng)作為食品鏈中的任何組織的規(guī)范被。這一標(biāo)準(zhǔn)被認(rèn)為是一個(gè)最先進(jìn)的方式，F(xiàn)SMS有以下特點(diǎn):適用于食物鏈所有的組 改善、管理評(píng)審。該標(biāo)準(zhǔn)與ISO管理體系標(biāo)準(zhǔn)是完全兼容，如ISO9001。然而，ISO9001認(rèn)證的重點(diǎn)是質(zhì)量而ISO22000標(biāo)準(zhǔn)的重點(diǎn)是食品安全。ISO22000ISO9001ISO22000標(biāo)準(zhǔn)的補(bǔ)充，包括：1.必須包含標(biāo)準(zhǔn)要求的所有內(nèi)容。2.品安全管理體系必須符合適當(dāng)?shù)囊蟆?.該組織必須證明，食品安全要不同的協(xié)議實(shí)現(xiàn)和培訓(xùn)和能力，設(shè)施，清潔和衛(wèi)生，個(gè)人衛(wèi)生。7.食品安全危害分析是為實(shí)現(xiàn)糧食生產(chǎn)的安全規(guī)劃過(guò)程的一部分。8.有一個(gè)假設(shè)，即序。9.追溯系統(tǒng)需要組織通過(guò)生產(chǎn)過(guò)程的直接供應(yīng)商所有成分和食品的組11.ISO22000標(biāo)準(zhǔn)不具有預(yù)防性行動(dòng)程序的要求。HA體系本質(zhì)上是一個(gè)系統(tǒng)的溫度，以防止食品安全危害。然而，ISO22000標(biāo)準(zhǔn)的認(rèn)識(shí)，新的食品危害當(dāng)與其他食品安全標(biāo)準(zhǔn)相比，ISO22000該標(biāo)準(zhǔn)定義了輸入和輸出的高級(jí)管理的過(guò)程該標(biāo)準(zhǔn)加強(qiáng)和外部的食品安全通信的要求該標(biāo)準(zhǔn)要求食品安全管理體系_ISO22000標(biāo)準(zhǔn)被設(shè)計(jì)用于在食物鏈中任何組織，包括生產(chǎn)商，供應(yīng)商，其他ISO的ISO來(lái)作為ISO22000的認(rèn)證，認(rèn)可和審計(jì)過(guò)程的基本原則。ISOTS22003的定義具體要求了食品安全管理體系審核員必須展示出在以下幾個(gè)方面：1.管理體系審核。2.適用法律和。3.HA與食品安全，包括與供應(yīng)鏈的食品安全危害的識(shí)別和評(píng)價(jià)。4.用該方法來(lái)確定，實(shí)施和管理HA計(jì)劃與前提方案的控制措施。5.食品安全機(jī)構(gòu)必須繼續(xù)強(qiáng)調(diào)預(yù)防食源性疾病的危害，減少或消除應(yīng)對(duì)特定產(chǎn)品和加工生產(chǎn)線制定 計(jì)劃參考文CentersforDiseaseControlandPrevention 006/september/updates/ V.N.ScottandK.E.Stevenson,H—ASystematicApproachtoFoodSafety,FoodProductsAssn.,2006.ISO22000:2005—FoodSafetyManagementSystems—RequirementsforAnyOrganizationintheFoodChain,ISO,2005.ISOTS22003:2007—FoodSafetyManagementSystems—RequirementsforBodiesProvidingAuditandCertificationofFoodSafetyManagementSystems,ISO,2007.ISO/IEC17021:2006—ConformityAssessment—RequirementsforBodiesProvidingAuditandCertificationofManagementSystems,ISO,2006.ISO19011:2002,GuidelinesforQualityand/orEnvironmentalManagementSystemsAuditing,ISO,2002.NationalAcademyofSciences,ScientificCriteriatoEnsureSafeNationalAcademiesPress, 外文翻譯之AHAplanformycotoxigenichazardsassociatedwithdry-curedmeatproductionprocesses作者：DerejeTAsefaa,CathrineFKureb,RagnhildO.Gjerdec,SolveigLangsrudb,medK.Omerd,TrulsNesbakkene,IdaSkaara.出處：foodThisworkprovidedaHAplanformycotoxigenichazardsassociatedwithdry-curedmeatproductionfacility.Mycotoxigenichazardsthatcouldemergeateachstageoftheproductionweredescribed.Pathogenicyeasts,toxicsecondarymetabolitesoftoxigenicmouldswereidentifiedasthepotentialhazards.Smokingandthedry-ripeningstagesofproductionwerethecriticalcontrolpointsidentified.Criticallimitsforthecriticalcontrolpointsweresetbasedonscientificpremisesand mendationssetbylegislativeauthorities.Thestatusofthecriticallimitsattheidentifiedcriticalcontrolpointsneedtobemonitored,verifiedandrecorded.Dry-curedmeatproducts;HA;Mycotoxigenic ysisCriticalControlPoint(HA)isascientificapproachtoassesshazardsassociatedwithfoodproductionandestablishcontrolsystemstoensurefoodsafety(FAO,1997).Itisapreventativesystem,thattakesthewholechainoffoodproductionintoconsiderationbeforebiological,chemicaland/orphysicalhazardsaffectthesafetyoffoodproducts([FAO,1997]andFoodProdusociation(FPA),2006).Thesystemfocusesonassessinghazardsassociatedwithaparticularfoodproduction,productionstageswherethehazardsoccuranddesigncontrolmechanisms(Ropkins&Beck,2000).HAsystemisintendedtoaddresshazardsthattheireliminationorreductiontoacceptablelevelsisessentialtotheproductionofsafefood([FAO,1997],[OrrissandWhitehead,2000]and[RopkinsandBeck,2000]).AneffectiveHAsystemshouldbebuiltonasolidfoundationofprerequisiteprograms,suchasgoodmanufacturingpractices(GMP)andstandardoperationalprocedures(SOP)([FAO,1997]andFoodProductAssociation(FPA),2006).Theseprogramsprovidethebasicconditionsthatarenecessaryfortheproductionofsafe,wholesomefood(Orriss&Whitehead,2000).GMPsarepracticesandproceduresperformedbyfoodprocessorsinordertokeepthesafetyofthefoodproducts.GMPsmayrefertothehygienicconditionsofthepeople,equipment,processandtheenvironmentintheproductionprocess(FoodProdusociation(FPA),2006).SOPsarewrittendescriptionsofspecifikstobecarriedinaparticularfoodprocessingactivity.TheyareusedinconjunctionwithGMPstosupportaHAsystem(FoodProdu sociation(FPA),2006).EveniftheHA systemhasbeensuccessfullyappliedinthefoodindustry,therearefoodsafetyhazardsthatwerenotgivensignificantattentions.Thisisespeciallytruewithregardtomycotoxigenichazardsassociatedwithanimalfoodproducts.Theterm“mycotoxigenichazards”isusedinthismanuscripttodescribepathogenicyeasts,toxicsecondarymetabolitesoftoxigenicmouldsthatcontaminatefoodproductsandaffectfoodsafety.MostHAplansinfoodprocessingactivities,suchastheproductionofcheesesanddry-curedmeatproducts,consideredmainlybacterialagents([ArvanitoyannisandMavropoulos,2000]and[BarbutiandParolari,2002]),evenifsuchfoodproductsgetoftencontaminatedwithmycotoxigenichazards.InearlierstudiesthepotentialpathogenicyeastsandtoxigenicmouldsintheproductionprocessesofNorwegiandry-curedmeatproductswerereportedwithamendationforeffectiveinterventionmeasurestominimizetheoccurrenceofpotentialfoodsafetyhazards([Asefa,Gjerdeetal.,2009],[Asefaetal.,2010]and[Asefa,M?ret?etal.,2009]).Hence,thefindingswereusedtodevelopaHAplanspecificallyforthemycotoxigenichazardsassociatedwiththeNorwegiandry-curedmeatproductionprocesses.ThetasksoutlinedinCodexAlimentarius(FAO,1997)werefollowedtodevelopaHAplanformycotoxigenichazardsthatincludesthefollowingsevenprinciplesofHA.ConducthazardysisIdentifycriticalcontrolpoints(EstablishcriticallimitsMonitoreachEstablishcorrectiveEstablishverificationEstablishrecordThestepsoutsideofthedry-curedmeatproductionfacilitywereexcludedtheexistenceofeffectivecontrolsystemsisexpected.Treediagramwasusedtoidentifyeachpotentialmycotoxigenichazardateachprocessingstageanddeterminewhetherthestageisaornot(Fig.1).Fortheidentifiedreliablecontrolmechanismandcorrectiveactionsestablishedtofulfiltherequirementssetbythecriticallimitstoguaranteethesafetyoftheproducts.VerificationandrecordssystemswereproposedtodeterminetheeffectivenessandtractabilityoftheHA Fig.1.Decisiontreediagramfor(FAO,1997).ViewthumbnailimagesTheHAMultidisciplinaryHAteamledbythequalitymanagerofthedry-curedmeatproductionfacilitywasestablished.Theteammemberswereexpertsinmycology,foodmicrobiology;veterinarymedicine,meatscienceandhaveextensiveexperienceinfoodsafetyresearchactivities,HAsystemsforarangeoffoodproductionactivities,riskassessmentproceduresandfoodsafetymanagementsystems.Theteamobtainedtheflowdiagramfromtheproduceranddescribedtheproductswiththeirintendeduse.Dry-curedmeatproductionprocessesandtheflowTheproductionprocessesoftwosmokeddry-curedhamsandoneunsmokedNorwegianspecialitycalled“Fenal?r”(dry-curedlegoflamb)wereconsidered.Theonlydifferencebetweenthehamsandfenal?rproductionprocessesaretheuseofthawedmeatandtheabsenceofsmokinginthelatercase(Fig.2).Intheprocesses,freshandthawedmeatpiecesweredebonedinthetrimmingroomandtransferredtothesaltingroom.Beforetheadditionofsalt,themeatpiecesarepressedandkeptinelasticnets.Thepressedmeataredippedinabrinesolutionbeforetheygothroughsmoking,drying,washing,dry-ripening,sortingandpackingproductionprocessesrespectively.Thefinalproductsarefordirectconsumptionwithnofurtherprocessing.TheproductshavetheshelflifeofeightmonthsatrefrigerationtemperatureandtheircompositionisdescribedinTable1.Fig.2.Flowdiagramofthedry-curedmeatproduction(Asefa,M?retr?etal.ViewthumbnailTable1.Compositionofthe Wateractivity

NaNO3(E250) 28gm/100 13–14gm/100gm SodiumFull-sizeThestatusoftheprerequisiteEventhoughtheproducerfollowsstandardgoodmanufacturingpractices(GMP),somedeviationswereobservedasindicatedin(Asefaetal.,2010)andwereshortlydescribedbelow.Thepressingprocessatthesaltingroom,sporeconcentrationintheairofsalting,briningandsmokingroomsandtheactivityinthesortingroomwereidentifiedasimportantfactorsfacilitatingthecontaminationofproductsbyfungi,specificallymoulds.Visualobservationrevealedthatmostofthedry-curedmeatproductscontaminatedwithtoxigenicmouldswerethosethathavecracksonthesurfaceduetoimproperpressingactivity(Asefaetal.,2010).Thecracksseemtocreatehidingspotsformouldspores,suitablemicroclimateformouldgrowthandpossiblyforthesubsequentproductionoftoxicsecondarymetabolites.Hence,reducingcrackformationsthroughagoodGMPcanminimisetheriskofmouldgrowthandthepotentialproductionoftoxicsecondarymetabolitesontheproducts.Theindoorairhadpoormycologicalqualitycomparedtotheoutdoorair.Differenceinthemouldsporeconcentrationwasalsoobservedamongthedifferentproductionrooms.Higherconcentrationofmouldsassociatedwithdry-curedmeatproductswasobservedintheairofsalting,briningandsmockingroom.Theseroomsserveasimportantreservoirsofmouldsporesthatcontaminatethedry-curedmeatproducts.Theproducerwashedsemi-driedmeatproductsinbetweenthedryingandripeningprocessesinordertoremovevisiblemouldcoloniesthatgrewonthemeatsurfaces.TheHAteambelievedrathertheprocesscouldmaketheproductswetter,increasethewateractivityandultimayfacilitatetheproliferationoftoxigenicmouldsandmightleadtothepotentialproductionoftoxicsecondarymetabolitesontheproducts.Hence,theteam thedeletionofthisprocessaslongasitdoesnotaffectthesensoryqualitiesoftheproducts.Sortingandmouldcleaningactivitiesatthesortingroomwerealsoimportantinincreasingthelikelihoodofproductcontaminationbyincreasingthemouldsporesintheairoftheproductionfacility.ForthisHAplantoworktheseimportantdeviationsintheGMPhastobecorrected.Theyneedsometechnicalsolutions.Zoning(cleananduncleanareas),improvedaircirculationsystems,improvedairpressuregradientthatcanlimitthemigrationofsporesfromuncleantocleanareasoftheproductionfacilitycouldbeofagreathelp.Organizationalsolutionssuchastraining,clearlydefinedworkresponsibilitythatcanrestrictfreemovementofstaffs,strictalandenvironmentalhygienicpracticesarealso mended(Asefaetal.,2010).Hazardysis,criticalcontrolpoints(),criticallimits(CL)andcorrectiveactionsidentifiedforeachstageofproductionIngeneral,themycotoxigenichazardsidentifiedintheproductionprocesseswerepathogenicyeastsandtoxicsecondarymetabolitesoftoxigenicmoulds([Asefa,Gjerdeetal.,2009]and[Asefa,M?ret?etal.,2009]).HygienicqualityofrawmeatatThemycologicalhazardsassociatedwithfreshandthawedmeatarepathogenicyeasts.([Asefa,M?ret?etal.,2009],[Bisbeetal.,1987]and[Nunezetal.,2000]).YeastslikeCandidazeylanoideswerefrequentlyisolatedfromthefreshandfrozenmeatsdeliveredbydifferentslaughterhouses(Asefa,M?retr?etal.2009).Ourpreviousworksindicatedthatsubsequentprocessingactivitiessuchassalting,brining,smokinganddrying,retardedthegrowthofpathogenicyeastsandfacilitatedtheirreplacementbynon-pathogenic,butimportantyeastslikeDebaryomyceshansenii([Asefa,M?ret?etal.,2009],[Martinetal.,2006],[Martinetal.,2003]and[Nunezetal.,1996]).Hence,thisstagedidnotfulfilthecriteriatobea.Thetracesoftoxicfungalsecondarymetabolitesinfreshorthawedmeatoriginatedfromcontaminatedfeedsarethepotentialimportantchemicalhazardsatthisstage(Mahmoud,AbouEl-Alla&Sayed,2001).Theriskcanonlybeminimisedbydemandingforationthatindicatestheanimalsslaughteredhadreceivedgoodanimalhusbandrypractice.Ifsotheanimalswouldreceivesafeandqualityfeedwhichinturnisimportantforthequalityandsafetyofthemeat.CurrentregulatoryprogramssuchasFoodActofNorway(TheMinistryofHealthandCareServicesinNorway,2004),areexpectedtoreducetheoccurrenceandtransferofnaturalchemicalcontaminatesinuseforanimalproductiontotheconsumers.Theproductionactivityatthisstageisdeboning.PathogenicyeastslikeC.zeylanoides,arestillthepotentialhazardsthatcouldoccur([Asefa,M?ret?etal.,2009]and[Bisbeetal.,1987]).However,theydonotcompromisethesafetyoftheproductsassubsequentsalting,brining,smokinganddryingproductionprocesscontrolandwillbereplacedbyimportantnon-pathogenicyeastsasdiscussedearlier([Asefa,M?ret?etal.,2009],[Martinetal.,2006],[Martinetal.,2003]and[Nunezetal.,1996]).Mouldswerenotisolatedfrequentlyatthisstageandthepotentialproductionoftoxicmetabolitesthatcouldraiseafoodsafetyhazardisminimum.SaltingandBonefreemeatistreatedwithexcesssalt(NaCl)afterpressingandnettingprocesses.Themeatwastreatedwithcuringsaltslikesodiumnitrate(NaNO3)atrefrigerationtemperature.Pathogenicyeastsarestillthemycotoxigenichazardsidentifiedbutthepotentialhazardscouldbecontrolledbythesubsequentbrining,smokinganddryingprocesses([Asefa,M?ret?etal.,2009],[Martinetal.,2006]and[Martinetal.,2003]).Saltlowersthewateractivityoftheproductsbydiffusingintothecenterofthemeat.Itinhibitsmicrobialgrowthontheproductstherebyenhancesdurabilityandsafety(Blesaetal.,2001).Themeatwasexposedtocoldsmoking(20–30°C)inordertofacilitateafastersurfacedryingprocessandinhibitmicrobialgrowth.Thisprocesswasidentifiedasthefirstcriticalcontrolpoint(1)asitminimizesthepotentialfoodsafetyhazardsthatcouldarisefrompathogenicyeasts.HazardThepathogenicyeasts,suchasC.zeylanoides,thatwerefrequentlyisolatedintheearlierproductionprocesseswerethehazardstobecontrolledandtheirgrowthwascompleyinhibitedbysmokingprocess(Asefa,M?retr?etal.,2009).TheprocessfacilitatestheproliferationofimportantyeastslikeD.hanseniiinthelateproductionstagesbyminimizingthepotentialcompetitionthatcouldarisefromthepathogenicyeasts.CriticalTimeandtemperaturespecificationsdescribedintheflowdiagram(Fig.2),i.e.,2–4daysoflightsmokingandatemperatureof20°Careworkingwellandcanbeusedasthecriticallimits.Temperatureandtimeofsmokingshouldberecordedproperly.Samplesshouldbetakenatfixedintervals,ifpossiblefrequently,formycologicalysisinordertoverifytheeffectivenessofthisprocesstocontrolpathogenicyeastsandperformcorrectiveactionsincaseofdeviation.However,furtherresearchthatincreasesourunderstandingabouttheeffectofsmokingonfungalgrowthisneeded.Thedryingprocessisacriticalstepinensuringproductsafetyasitaffectsthemicrobiologicalandchemicalaspectoftheproduct.Themeatundergoesacarefullycontrolledandmonitoredsurface-dryingprocessusingair.Theripeningprocessstartsrightafterthedryingprocess,butinterruptedonlybythewashingprocess.Attheripeningprocessthedehydratingprocesscontinueswhilelipolysisandproteolysisactivitiesthatareresponsibleforsensoryqualities(Toldra,2002)oftheproductsareinitiated.Agoodtemperatureandhumiditycontrolinthedryingchamberisrequiredthroughouttheprocess.Thedryingandripeningroomsattheproductionfacilityhaveatemperaturerangeof12–16°Candarelativehumidityof70%–80%.Withtheexclusionofthewashingprocess,theteamconsideredthedryingandripeningprocessesasonewholeprocessandnamedit“dry-ripeningstageofTheoccurrenceoftoxigenicmouldsusuallyprevailsatthedryingandripeningstagesofproduction([Asefaetal.,2010]and[Nunezetal.,1996]).Hencethedry-ripeningprocesswasidentifiedasanimportantcriticalpointatwhichpotentialmycotoxigenicfoodsafetyhazardscanemerge(Table2).Table2.Mycotoxigenichazardsindry-curedmeatproductionRisk

Process Receivingfresh

occurrenmeasures–Controlledby

andfrozenQuality

ation

nfrom

Defrostingthefrozenmeat

–Controlledby

TrimminDeboningfresh anddefrosted

–ControlledbyCP

–Controlledby

meatin

–Controlledby

brine

–Smoking

Light

threedays temperatureof120

Dryingandresponsiblefor

Growthofmouldsand

–Zerotoleranceforcrackformationonproductsurface–awof ripeningdevelopment

oftoxicGrowthofmouldsand

productsbelow20–Theidentifiedsareexpected

and

oftoxic

minimizetheoccurrenceofthehazards–Idealfor

Risk

Process

occurrenmeasuresPacking,

–TheuntilshipmentPackingandatshipmentFull-sizeHazard

sareexpectedtominimizetheoccurrencesofthehazards

Secondarytoxicmetabolitessuchaspenicillin,OchratoxinA,cyclopiazonicacid,verrucosidinandaflatoxinswhichcanbeproducedbytoxigenicmouldsassociatedwithdry-curedmeatproducts([Chiavaroetal.,2002],[Iacuminetal.,2009],[Mintzlaffetal.,1972],[Monacietal.,2005],[Nunezetal.,2000],[Papagiannietal.,2007]and[PetzingerandWeidenbach,2002])aretheimportantfoodsafetyhazardsidentified.Thetoxicsecondarymetabolitesthatcouldbeproducedonfoodproductsvarywiththetypesoftoxigenicmouldsgrowingonthem.IsolatesofP.nalgiovensedominatedonthedry-curedmeatproductsoftheproductionfacilitystudiedandmostofthemhavetheabilitytoproducepenicillin(Asefaetal.,2010).Hence,penicillinisconsideredastheimportantfoodsafetyhazardthatcouldoccur.Researchfindinginothercountriesprovedthattoxicsecondarymetabolitesoftoxigenicmouldscouldbeproducedandaccumulatedondry-curedmeatproducts([Iacuminetal.,2009],[Laichetal.,1999],[Monacietal.,2005],[Nunezetal.,2007]and[Toscanietal.,2007]).Ifpenicillinisproducedontheproducts,thelevelshouldnotexposetheconsumerstoapointthatexceedstheumtolerableweaklyintake(TWI)setbythelegislativeauthorities,whichinNorwayis4ug/kgofthebodyweight(Gr?nningen,2008)(Table3).Similarly,ifmouldscapableofproducingOchratoxinsAarecontaminatingthedry-curedmeatproducts,thelevelshouldnotexposetheconsumerstoapointthatexceedsthe umtolerableweeklyintake(TWI)of100ng/kgofbodyweight(NorwegianInstituteofPublicHealth,2008).Table3.TheHAplanformycotoxigenichazardsindry-curedmeatproductionprocesses.HazardDescriptionandHAs 1

CorrectiveVerification

–Temperat

–Temperatupathogenic

ure

nce

re

nceHazardDescriptionandHAs

CorrectiveVerification

for

–QC

days

ofsmokingovens

oftheovense20

caseof2contaminat–aw<

theaw

acorrectdryingand

–Checkawoftherecheckinthedrying–QC

edwith

forcrack

ceof

–Hold