EVALUATION OF MICROBIAL HAZARDS DURING PROCESSING OF SPANISH PREPAREDFLAMENQUIN

Flamenquin is a traditional, prepared, frozen meat product from the so uth of Spain made with minced pork, chicken, and cooked ham. Since it is a prepared raw meat product some microbial hazards could be associa ted with the process of making it. Microbiological analyses have been performed throughout the various steps of processing over a I-year per iod to evaluate microbial hazards in the commercial process. High leve ls of microorganism were observed all through the processing of this p roduct, the mincing and mixing steps being where major microbial conta mination was observed. Pathogenic bacteria such as Staphylococcus aure us, Clostridium pelfringens, Escherichia coli and Pseudomonas aerugino sa were detected during processing. Raw materials and food handlers we re the principal sources of microbial contamination. A modification of processing to include a heating step after mincing and mixing and an improvement in hygiene practices could eliminate the microbial hazards . Both modifications should be noted for the implementation of a hazar d analysis of critical control points (HACCP) program in commercial fl amenquin processing.