香肠制品-外文翻译

外文翻译之ARecipeforsafefood:ISO22000and作者：JohnG.出处：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, 食品安全的秘诀;ISO22000作者：JohnG.7600三个范围的:菠菜含有致病大肠杆菌、花生酱被沙门氏菌污染,以及受污染的宠物食品。在菠菜事件中,在28个州有199人被。该事件导致,141个人住院治疗,31人得了肾衰竭,和3人。当受污染的花生酱出现在商店货架,被消费者食用，导致425人被沙门氏菌,和71人住院治疗，而且死可以估计在每一天超过10亿份食物被消费,然后每一餐中含有多个机危害分析和关键控制点(HA)是一种有效的工具来防止食物被污染。HA不 国家航空和宇宙航的概念,包括三个原则:1。从到市场，确定和评估与食品相关的。2。确定关键控制点(s)来控制任何风险。3。建立一个系统来 各种各样的食品安全从业采用这些概念,HA是由原有的三个原则,初步的五步骤和七个原则演变而来的的第一个HA标准在由国民谘询了第一个国际HA标准版，并于1997年修订过。慢慢纳入食品安全系统在1970年代早期,食品与药品管理局(FDA)把HA原理ISO22000在2005，ISO-22000食品安全管理系统作为食品链中的任何组织的规范被。这一标准被认为是一个最先进的方式，FSMS有以下特点:适用于食物链所有的组 改善、管理评审。该标准与ISO管理体系标准是完全兼容，如ISO9001。然而，ISO9001认证的重点是质量而ISO22000标准的重点是食品安全。ISO22000ISO9001ISO22000标准的补充，包括：1.必须包含标准要求的所有内容。2.品安全管理体系必须符合适当的要求。3.该组织必须证明，食品安全要不同的协议实现和培训和能力，设施，清洁和卫生，个人卫生。7.食品安全危害分析是为实现粮食生产的安全规划过程的一部分。8.有一个假设，即序。9.追溯系统需要组织通过生产过程的直接供应商所有成分和食品的组11.ISO22000标准不具有预防性行动程序的要求。HA体系本质上是一个系统的温度，以防止食品安全危害。然而，ISO22000标准的认识，新的食品危害当与其他食品安全标准相比，ISO22000该标准定义了输入和输出的高级管理的过程该标准加强和外部的食品安全通信的要求该标准要求食品安全管理体系_ISO22000标准被设计用于在食物链中任何组织，包括生产商，供应商，其他ISO的ISO来作为ISO22000的认证，认可和审计过程的基本原则。ISOTS22003的定义具体要求了食品安全管理体系审核员必须展示出在以下几个方面：1.管理体系审核。2.适用法律和。3.HA与食品安全，包括与供应链的食品安全危害的识别和评价。4.用该方法来确定，实施和管理HA计划与前提方案的控制措施。5.食品安全机构必须继续强调预防食源性疾病的危害，减少或消除应对特定产品和加工生产线制定 计划参考文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, 外文翻译之AHAplanformycotoxigenichazardsassociatedwithdry-curedmeatproductionprocesses作者：DerejeTAsefaa,CathrineFKureb,RagnhildO.Gjerdec,SolveigLangsrudb,medK.Omerd,TrulsNesbakkene,IdaSkaara.出处：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,Møretøetal.,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“Fenalår”(dry-curedlegoflamb)wereconsidered.Theonlydifferencebetweenthehamsandfenalårproductionprocessesaretheuseofthawedmeatandtheabsenceofsmokinginthelatercase(Fig.2).Intheprocesses,freshandthawedmeatpiecesweredebonedinthetrimmingroomandtransferredtothesaltingroom.Beforetheadditionofsalt,themeatpiecesarepressedandkeptinelasticnets.Thepressedmeataredippedinabrinesolutionbeforetheygothroughsmoking,drying,washing,dry-ripening,sortingandpackingproductionprocessesrespectively.Thefinalproductsarefordirectconsumptionwithnofurtherprocessing.TheproductshavetheshelflifeofeightmonthsatrefrigerationtemperatureandtheircompositionisdescribedinTable1.Fig.2.Flowdiagramofthedry-curedmeatproduction(Asefa,Møretrøetal.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,Møretøetal.,2009]).HygienicqualityofrawmeatatThemycologicalhazardsassociatedwithfreshandthawedmeatarepathogenicyeasts.([Asefa,Møretøetal.,2009],[Bisbeetal.,1987]and[Nunezetal.,2000]).YeastslikeCandidazeylanoideswerefrequentlyisolatedfromthefreshandfrozenmeatsdeliveredbydifferentslaughterhouses(Asefa,Møretrøetal.2009).Ourpreviousworksindicatedthatsubsequentprocessingactivitiessuchassalting,brining,smokinganddrying,retardedthegrowthofpathogenicyeastsandfacilitatedtheirreplacementbynon-pathogenic,butimportantyeastslikeDebaryomyceshansenii([Asefa,Møretøetal.,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,Møretøetal.,2009]and[Bisbeetal.,1987]).However,theydonotcompromisethesafetyoftheproductsassubsequentsalting,brining,smokinganddryingproductionprocesscontrolandwillbereplacedbyimportantnon-pathogenicyeastsasdiscussedearlier([Asefa,Møretøetal.,2009],[Martinetal.,2006],[Martinetal.,2003]and[Nunezetal.,1996]).Mouldswerenotisolatedfrequentlyatthisstageandthepotentialproductionoftoxicmetabolitesthatcouldraiseafoodsafetyhazardisminimum.SaltingandBonefreemeatistreatedwithexcesssalt(NaCl)afterpressingandnettingprocesses.Themeatwastreatedwithcuringsaltslikesodiumnitrate(NaNO3)atrefrigerationtemperature.Pathogenicyeastsarestillthemycotoxigenichazardsidentifiedbutthepotentialhazardscouldbecontrolledbythesubsequentbrining,smokinganddryingprocesses([Asefa,Møretøetal.,2009],[Martinetal.,2006]and[Martinetal.,2003]).Saltlowersthewateractivityoftheproductsbydiffusingintothecenterofthemeat.Itinhibitsmicrobialgrowthontheproductstherebyenhancesdurabilityandsafety(Blesaetal.,2001).Themeatwasexposedtocoldsmoking(20–30°C)inordertofacilitateafastersurfacedryingprocessandinhibitmicrobialgrowth.Thisprocesswasidentifiedasthefirstcriticalcontrolpoint(1)asitminimizesthepotentialfoodsafetyhazardsthatcouldarisefrompathogenicyeasts.HazardThepathogenicyeasts,suchasC.zeylanoides,thatwerefrequentlyisolatedintheearlierproductionprocesseswerethehazardstobecontrolledandtheirgrowthwascompleyinhibitedbysmokingprocess(Asefa,Møretrøetal.,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(Grønningen,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