Examination of microbiological parameters relevant to the implementation of GHP and HACCP system in Greek meat industry in the production of cooked sausages and cooked cured meat products

Good hygienic practices (GHPs) and a hazard analysis critical control point (HACCP) system have been started to implement in a preliminary way to the Greek meat industry. Microbiological examination of 349 samples related to general hygiene control points and the critical control points of the system, as a part of an external audit in three meat plants was conducted. Samples of water, raw materials, additives and spices as well as samples of batters and final products were examined. The hygienic of the production personnel and the processing areas was also tested. In conclusion, the application of GHP and HACCP system could be considered adequate but more efforts is demanded toward the control of the microbiological quality of the incoming materials and processing.