MICROBIOLOGICALLY CONTROLLED AREAS IN THE MEAT-PRODUCTS INDUSTRY

Microbiological aspects are very important factors in the product qual ity of meat products. It is therefore suggested that contamination wit h foreign organisms from the surroundings (personnel) or cross-contami nation from other product lines could be reduced and the quality of th e products thus improved by creating microbiologically controlled area s. Application of the HACCP concept should therefore be preceded by an accurate analysis of product risks at the various processing stages. This is needed to determine potential sources of danger whilst at the same time finding an effective solution as regards both investment cos ts and running costs. There are various methods of contamination contr ol available They have been used in pharmacy for many years and will h ave to be modified to meet the particular needs of the food industry. It is important to have an integral approach to existing problems, inc luding problems such as cross-contamination due to plant technology an d the behaviour of personnel. The importance of a number of major poin ts is discussed and possible solutions offered. Experience gained with various manufacturers, particularly in France, has shown that the cre ation of microbiologically controlled surroundings during production c an make an important contribution to quality assurance in the food ind ustry.