Following recent cases of Listeria contamination, we would like to offer some observations.
Heat-treated meat products that follow this procedure:
PASTEURIZATION → REFRIGERATION → PACKAGING
For example, cooked sausages such as Wiener, Bratwurst, etc., and other whole-piece meat products cooked without a direct cooking bag, are susceptible to contamination by microorganisms in the phase following PASTEURIZATION.
After the rapid post-pasteurization cooling, the meat product is moved to the COLD STORAGE ROOM until it is subsequently vacuum-packed in bags for marketing.
During this phase of storage in the chamber at 2°C/4°C, the product—despite having been pasteurized—can become contaminated. Therefore, it is very important that this phase appears in the process FLOW CHART for these types of products as a CRITICAL POINT.
To ensure that the product meets FOOD SAFETY standards, it is ESSENTIAL to add two further phases:
- FINAL PASTEURIZATION OF THE PACKAGED PRODUCT (80°C until 72°C is reached at the core of the piece).
- COOLING UNTIL 2°C/4°C is reached at the core of the piece.
Sincerely,
R Quality Department.
