Examination of microbiological parameters relevant to the implementation of GHP and HACCP system in Greek meat industry in the production of cooked sausages and cooked cured meat products

dc.contributor.author	Metaxopoulos, J	en
dc.contributor.author	Kritikos, D	en
dc.contributor.author	Drosinos, EH	en
dc.date.accessioned	2014-06-06T06:45:30Z
dc.date.available	2014-06-06T06:45:30Z
dc.date.issued	2003	en
dc.identifier.issn	09567135	en
dc.identifier.uri	http://dx.doi.org/10.1016/S0956-7135(02)00097-X	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/2478
dc.subject	Audit	en
dc.subject	Cooked sausages	en
dc.subject	Cooked, cured meat products	en
dc.subject	GHP	en
dc.subject	HACCP verification	en
dc.subject	Meat hygiene	en
dc.subject.other	food additive	en
dc.subject.other	article	en
dc.subject.other	controlled study	en
dc.subject.other	food industry	en
dc.subject.other	food processing	en
dc.subject.other	food quality	en
dc.subject.other	food safety	en
dc.subject.other	good manufacturing practice	en
dc.subject.other	Greece	en
dc.subject.other	hazard assessment	en
dc.subject.other	human	en
dc.subject.other	industrial hygiene	en
dc.subject.other	meat industry	en
dc.subject.other	microbiological examination	en
dc.subject.other	quality control	en
dc.subject.other	spice	en
dc.subject.other	water sampling	en
dc.subject.other	work environment	en
dc.title	Examination of microbiological parameters relevant to the implementation of GHP and HACCP system in Greek meat industry in the production of cooked sausages and cooked cured meat products	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/S0956-7135(02)00097-X	en
heal.publicationDate	2003	en
heal.abstract	Good hygienic practices (GHPs) and a hazard analysis critical control point (HACCP) system have been started to implement in a preliminary way to the Greek meat industry. Microbiological examination of 349 samples related to general hygiene control points and the critical control points of the system, as a part of an external audit in three meat plants was conducted. Samples of water, raw materials, additives and spices as well as samples of batters and final products were examined. The hygienic of the production personnel and the processing areas was also tested. In conclusion, the application of GHP and HACCP system could be considered adequate but more efforts is demanded toward the control of the microbiological quality of the incoming materials and processing. © 2002 Elsevier Science Ltd. All rights reserved.	en
heal.journalName	Food Control	en
dc.identifier.issue	5	en
dc.identifier.volume	14	en
dc.identifier.doi	10.1016/S0956-7135(02)00097-X	en
dc.identifier.spage	323	en
dc.identifier.epage	332	en