HYGIEN AND TECHNOLOGY OF SMOKED SALMON’S PRODUCTION: COMPARISON BETWEEN STANDARD HEALTLY REFERENCE OF EUROPEAN LEGISLATION AND AN EXTRACOMUNITY ONE

  • E.M. Mannocchi | lucia.zoppi@pagepress.org Scuola di Specializzazione in Ispezione degli Alimenti di Origine Animale “G. Tiecco” Facoltà di Medicina Veterinaria - Università degli Studi di Teramo, .

Abstract

The work makes a comparison between European and Switzerland legislation through an inspection in an artisan producing smoked salmon factory. The analysis of HACCP plan, technology and microbiological characteristic of finished product, as enshrined in Switzerland law, allow to categorize the business risk level respect the European reference. The criticalities detected are: Listeria monocytogenes and Anisakis spp.. A plain was developed for improving the hygienic characteristic of the production to ensure the alignment of structure to the standards specified by the European requirements and allow to the factory send his products inside the European market.

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Published
2009-09-13
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Section
Short Communications
Keywords:
Smoked salmon, EC and Swiss law, Anisakis spp., Listeria monocytogenes, ready to eat, lightly preserved.
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How to Cite
Mannocchi, E. (2009). HYGIEN AND TECHNOLOGY OF SMOKED SALMON’S PRODUCTION: COMPARISON BETWEEN STANDARD HEALTLY REFERENCE OF EUROPEAN LEGISLATION AND AN EXTRACOMUNITY ONE. Italian Journal of Food Safety, 1(5), 89-90. https://doi.org/10.4081/ijfs.2009.1152