Handbook of Meat Processing

HACCP: Hazard Analysis Critical Control Point 527

Table 30.2. List of potential biological, chemical and physical hazards to be addressed in incoming
materials for meat products such as fresh sausages and cooked ham (Oiye and Muroki, 2002 ; Roy
et al. , 2003 ; Pearce et al ., 2004 ; FDA / CFSAN , 2009 ; CDC , 2008 and 2009 ; Bonardi et al ., 2003 ;
Doyle and Erickson, 2006 ; Toldr á and Reig, 2007 ; Mc Dowell et al ., 2007 ; Fredriksson - ahomaa
et al., 2007 ; N ø rrung & Buncic, 2008 ; EFSA , 2009 )

Potential Hazards Identifi cation

Biological (bacteria,

parasites, virus)

Chemical Physical

Incoming materials

Raw meat:

pork

Non - sporulating bacteria: E. coli,

Salmonella spp., S. aureus,

Listeria monocytogenes,

Campylobacter spp, Yersinea

enterocolitica.

Sporulating bacteria: C.

botulinum, C. perfringens

Parasites: Trichinella;

Cysticercus cellulosae,

Toxoplasma gondii

Antibiotic/drug residues.

Hormones. Pesticides.

Biogenic amines of

microbial origin.

Dioxines.

Micotoxines

Bone, plastic, wood,

metal particles

Spices B. cereus, C. botulinum,

Salmonella spp., Listeria

monocytogenes

Non - food chemical.

Pesticides Micotoxines

Plastic, sand and

wood particles,

stones

Additives Non - food chemical.

Polycyclic aromatic

hydrocarbons (PAH),

heavy metals

Metal, sand and soil

particles, stones

Salt E. coli, Salmonella spp., Vibrio

spp., Staphylococcus aureus;

Clostridia

Non - food chemical. Metal, sand and soil

particles, stones

Natural

Casings

salt

E. coli, Salmonella spp., Listeria

monocytogenes, Clostridia

Micotoxines

Water Not potable, E. coli, Salmonella

spp., Vibrio spp., Clostridia,

Cryptosporidium , virus

(Hepatitis A and E virus,

Rotavirus, Noravirus)

Non - food chemical

Packages Chemical migration of non

food grade packaging

material or improper

printed labels,

inaccurate labeling by

supplier

tices may result in a loss of control, thereby
creating a hazard (Mexaopoulos et al. 2003 ).
Practices pre - required by HACCP methodol-
ogy, coupled with monitoring, will prevent
introduction of microbial hazards in the
meat - processing system or will control their
presence in the environment.
According to several authors, some toxic
chemical compounds may be present on raw
meats or generated in certain types of meat

processing (Kan and Meijer 2007 ; Toldr á and

Reig 2007 ; Demeyer et al. 2008 ). The use of

veterinary drugs in animals for therapeutic or

prophylactic reasons must be under the strict

control of a responsible veterinarian. The

probability of veterinary drug contaminants

in raw meat, however, is not excluded, due

to bad management of animal production

practices or illegal practices. Programs for

monitoring drug residue in live animals