Use of a GMP/GHP HACCP checklist to evaluate the hygienic status of traditional dry sausage workshops

Abstract

The purpose of this work was to evaluate the hygienic status and the ability to implement a self-control system in ten traditional dry sausage workshops in Catalonia (Spain). A Good Manufacturing and Hygienic Practice checklist based upon HACCP principles was implemented by a questionnaire. It included topics related to pre requisites that are needed for a self-control system, critical points of the process and hygiene program efficiency used at their facilities. In addition, analyses of spoilage/pathogen flora in environmental samples and products, and measurements of temperature and relative humidity at several facilities were carried out. After completion of the questionnaire, traditional workshops were ranked. All workshops studied presented adequate infrastructures for the implementation of a self-control system. In general, cold rooms and mixing machines were classified as “ultraclean” (0-2x102 Enterobacteriaceae CFU/100cm2) and no pathogens were detected. Stuffing machines recorded a “not clean” denomination (>103 Enterobacteriaceae CFU/100cm2), with presence of Listeria monocytogenes in 29% of these. Dry sausages from all the workshops studied recorded pathogen concentration under the pre-established limits (Salmonella and Escherichia coli verotoxigenic (VTEC): absence in 25 g; L. monocytogenes: <100 CFU/g; Staphylococcus aureus: <500 CFU/g). All producers reached a “Sufficient” classification according to the criteria established. Although some aspects (high temperature, low humidity of meat reception/storage areas, excessive time for casing desalting and the presence of L. monocytogenes in some machines) should be corrected. A systematic application of this kind of HACCP checklist could help the small producers to improve the hygienic quality of their facilities and products.