https://doi.org/10.4081/ijfs.2009.1149

THE “OLIVA ASCOLANA DEL PICENO DOP”: PRODUCTION ASPECTS AND SELF-CONTROL PROGRAMS IN FACTORIES OF MARCHE REGION

AIVI - September 2009 - Issue 5
Submitted: 13 February 2013
Accepted: 13 February 2013
Published: 13 September 2009
Oliva Ascolana del Piceno, traditional meat product, GMP, HACCP.
Abstract Views: 623
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Authors

G. Morganti
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, .
F Barchiesi
Scuola di Specializzazione in Ispezione degli Alimenti di Origine Animale “G. Tiecco” Facoltà di Medicina Veterinaria- Università degli Studi di Teramo, .
E.M. Mannocchi
Scuola di Specializzazione in Ispezione degli Alimenti di Origine Animale “G. Tiecco” Facoltà di Medicina Veterinaria- Università degli Studi di Teramo, .
M. Pacioni
Scuola di Specializzazione in Ispezione degli Alimenti di Origine Animale “G. Tiecco” Facoltà di Medicina Veterinaria- Università degli Studi di Teramo, .
The “Oliva Ascolana del Piceno” is a traditional product of the central part of Italy, which obtained the official designation of Denomination of Protected Origin (DOP) in 2006. This study analyzes the production aspects and the self-control programs in different tipologies of industries in Marche Region. The artisanal production is still used, but lately is growing up the industrial one. The industrial product shows an improvement of the healthy standards, but is not always able to ensure the preservation of the full taste and flavour. . The scrupulous respect of GMP and CCP in the handmade product can ensure, on the other hand, hight healthy standards and, at the same time, a better preservation of the organoleptic features .

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How to Cite

1.
Morganti G, Barchiesi F, Mannocchi E, Pacioni M. THE “OLIVA ASCOLANA DEL PICENO DOP”: PRODUCTION ASPECTS AND SELF-CONTROL PROGRAMS IN FACTORIES OF MARCHE REGION. Ital J Food Safety [Internet]. 2009 Sep. 13 [cited 2024 Aug. 23];1(5):83-4. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2009.5.83

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