Handbook of Meat Processing

Table 30.3.

List of potential biological, chemical and physical hazards to be addr

essed in fresh sausage processing steps

Potential Hazards Identifi

cation

Biological (bacteria, parasites, virus)

Chemical

Physical

Fresh Sausage Process Steps

Reception

Reception of noncompliant material with legal or predefi

ned

requirements

Growth of pathogens on frozen meat due to time/temperature

abuse

Non food grade packaging material

or improper printed labels

Reception of noncompliant material

with legal or predefi

ned

requirements

Storage

Growth of pathogens on meat due to time/temperature abuse Bacterial contamination of spices during storage, growth of

fungi producers of micotoxines due to humidity abuse

Micotoxines

Unfrozen: pork

trimmings

Contamination and growth of pathogens due to time/

temperature abuse

Grinding

Contamination and growth of pathogens due to time/

temperature abuse

Contamination due to poor sanitizing of equipment

Detergent, disinfectant and

lubricant residue

Bone and metal particles falling into

meat during grinding

Casings desalting

Growth of pathogens due to time/temperature abuse

Weighing ingredients

and additives

Excess of nitrites/nitrates or other

additives due to weighing errors

Mixing

Growth of pathogens due to time/temperature abuse

Detergent, disinfectant and

lubricant residue

Stuffi

ng

Contamination with pathogens by poor hygiene practices

Detergent, disinfectant and

lubricant residue

Casing bursts, bone particles, metal

clips, cotton string falling into meat during stuffi

ng.

MAP Packaging and

labeling

Pathogen bacterial contamination by environment or

handling during packaging

Growth of pathogens by improper package sealing or gases

concentration

Allergies to an ingredient due to

wrong labelling of a product or lack of advice on allergenic substances

Metal clips or fragments, bone

particles falling into the packages during packaging

Storage end product

Growth of pathogens due to improper time/temperature/

humidity

Distribution

Pathogenic bacterial contamination through damaged

packages

Growth of pathogens due to improper time/temperature/

humidity

Non food chemical residue

cross - contamination through damaged packages

Plastic, wood, metal particles in

damaged packages

528