| Resumo: | Cross-contamination between meats of different species has, until recently, been considered a minor problem. Nowadays, however, it has an increasing importance. After analyzing the different processes that are part of the production process of a meat products manufacturing plant (minced meat, meat preparations, hamburgers, meatballs, skewers, etc.), critical hazard points that could cause cross-contamination between species have been identified, procedures have been defined for prevention of cross-contamination, and control measures have been established, evaluating the different analytical options available. Based on the existing literature it has been possible to determine that cleaning with high pressure water and appropriate control measures can reduce cross-contamination below the level of detection of 0.1% (w/w).
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