The introduction of air-conditioned chambers has become an important factor in the area of quality control ensuring product standardisation and safety in the production of dry fermented sausages. The widespread use of starter cultures in the 1990s also made a contribution in this area. Critical control points alone cannot be relied on when the HACCP system is applied in production practice. Their determination is ambiguous in the production of dry fermented sausages. Manufacturers must also place emphasis on control points.
Hazard Analysis or “Hurdle Technology”? The past and present view of the safety of dry fermented sausages
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