Hazard Analysis and the System Aimed at Ensuring the Safety of Semi-Dry Sausage-Based Products

Mesnoj industriji cilj je proizvodnja sigurnih i kvalitetnih proizvoda uz optimalno korištenje svojih sveukupnih resursa. Stoga su po- duzete sve mjere u osiguranju sigurnosti proizvoda, te se započelo s primjenom analize rizika i nadzora nad kritičnim kontrolnim točkama kako bi se sustavno analizirali svi koraci proizvodnog procesa i uvele prevencijske mjere, u cilju kontrole cjelokupnog proiz- vodnog procesa i stvorila zaštita potrošača s obzirom na prisutnost patogena i potencijalnih uzročnika trovanja hranom i to vrste Aerobne mezolne bakterije, Salmonella spp., Enterobacteriaceae, Staphylococcus aureus, sultoreducirajuće klostridije i Listeria monocytogenes. Predmetno straživanje provodilo se u mesnoj industriji, u tehnološkom procesu proizvodnje polutrajnog kobasičarskog proizvoda – “ivanečki jeger”. Cilj ovog rada je uspostava HACCP sustava kroz analizu rizika, identikaciju kritičnih kontrolnih točaka i deniranje kontrolnih mjera u svim fazama proizvodnje kao i dvanaesto mjesečno praćenje mikrobiološke slike polutrajnih kobasičarskih proizvoda – “ivanečki jeger” koji govore o prisutnosti ili odsutnosti patogenih mikroorganizama i samim time o zdravstvenoj ispravnosti mesnog proizvoda polutrajne kobasice –”ivanečki jeger”. Rezultati istraživanja ukazuju na proizvodnju sigurne hrane što je danas cilj svake prehrambene industrije i uvjet izlaska naših proiz- voda na svjetsko tržište.Meat industry aims at producing consumer-safe and top-quality products, employing thereby its overall resources to an optimal ex- tent. Therefore, all available measures as to ensure the safety of the products have been undertaken, and risk analysis and monitoring of critical control points have been implemented in order to enable systematic elaboration of all process steps and the implementation of preventive measures aimed at controlling the entire production process, and at protecting customers in terms of the presence of pathogens and potential food poisoning-causative agents, falling within Salmonella, Campylobacter, Clostridium perfringens, Ech- erichia coli O175:H7, Yersinia enterocolitice and Listeria monocytogenes, as well as Clostridium botulinum and Pseudomonas aerugi- nosa species. The research was conducted in the meat industry settings, investigating in particular the technological process targeted at the produc- tion of the semi-dry sausage-based products, widely known under the brand-name “Jeger (the Hunter’s Sausage) of Ivanec”. This study aims at implementing the HACCP system via hazard analysis, identication of critical control points and denition of con- trol measurements to be observed with all process steps, as well as at evaluating its 12-month eciency via a series of microbiological assays targeted at verifying the presence, or the absence, of pathogenic microorganisms and, by virtue of their results, also the safety of semi-dry sausage products, widely known under the brand-name “Jeger of Ivanec”. The results obtained by this research ensure the production of the safe food, which represents the ultimate goal of each and every food industry, and the prerequisite for launching our homeland products into the world market