https://doi.org/10.4081/ijfs.2009.1152

HYGIEN AND TECHNOLOGY OF SMOKED SALMON’S PRODUCTION: COMPARISON BETWEEN STANDARD HEALTLY REFERENCE OF EUROPEAN LEGISLATION AND AN EXTRACOMUNITY ONE

AIVI - September 2009 - Issue 5
Submitted: 13 February 2013
Accepted: 13 February 2013
Published: 13 September 2009
Smoked salmon, EC and Swiss law, Anisakis spp., Listeria monocytogenes, ready to eat, lightly preserved.
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Authors

E.M. Mannocchi
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, .
The work makes a comparison between European and Switzerland legislation through an inspection in an artisan producing smoked salmon factory. The analysis of HACCP plan, technology and microbiological characteristic of finished product, as enshrined in Switzerland law, allow to categorize the business risk level respect the European reference. The criticalities detected are: Listeria monocytogenes and Anisakis spp.. A plain was developed for improving the hygienic characteristic of the production to ensure the alignment of structure to the standards specified by the European requirements and allow to the factory send his products inside the European market.

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1.
Mannocchi E. HYGIEN AND TECHNOLOGY OF SMOKED SALMON’S PRODUCTION: COMPARISON BETWEEN STANDARD HEALTLY REFERENCE OF EUROPEAN LEGISLATION AND AN EXTRACOMUNITY ONE. Ital J Food Safety [Internet]. 2009 Sep. 13 [cited 2024 Nov. 21];1(5):89-90. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2009.5.89

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