Description

The variety of dairy productions are often influenced by a deep bond with the land and the tradition that targeted interventions are necessary for the promotion and preservation of heritage is often compromised by structural and organizational difficulties dictated by deep regional differences that hamper the competitiveness at national, EU and worldwide. Some of these productions reveal, moreover, sanitation and technological issues that are not reflected in the background of established knowledge of the past. There are currently, compared to a well diversified production, or insufficient data or studies aimed at assessing, in a perspective of risk assessment, the safety of these products.
The mode of contamination and recontamination that may occur in this network are numerous and closely related to the quality of raw materials and technologies used. Particular interest in the field is open to contamination by Listeria monocytogenes and Staphylococcus aureus, pathogenic microorganisms frequently involved in incidents of food poisoning.

This research project is proposed, therefore, a risk assessment study of some sanitation problems of dairy products marketed by provincial and regional SMEs.
The system of self-control with the HACCP (Hazard Analysis and Critical Control Point), systematic process for identifying, evaluating and controlling hazards at all stages of production, constitutes a fundamental approach to ensure food safety chain. Using this system, regulated by EC Regulation 178/2002 and 852/2004, is also subject to the “principle of flexibility”, a concept introduced by the Legislature for the protection of traditional products.

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