Abstract
Implementation of the HACCP system in enterprises manufacturing natural intestinal casings is topical for ensuring high quality and confidence in safety of manufactured products. The paper examines hazardous factors in production of natural intestinal casings, analyzes risks with assessment of the probability of hazardous factor occurrence. To this end, a Pareto chart was constructed, unacceptable risks were determined, CCPs were revealed using the decision tree, critical control limits were established for each CCP and the requirements for their monitoring were specified. In addition, the paper gives risk analysis for the stage «salting» with expert assessment of the severity of consequences from realization of a certain hazardous factor and the probability of this realization for each risk. The risk of microbial growth due to addition of the insufficient amount of salt was classified as a biological factor with the severity of consequences 3 and the probability of realization 3. The risk of microbial growth due to violation of the temperature-humidity conditions and duration of holding on a site is also a biological factor with the severity of consequences 3 and the probability of realization 2. These stages are assigned to CCPs. Using the Pareto chart, the factors that had the highest effect on safety and quality of natural intestinal casings were grouped; with that, the percentage ratio of the revealed hazardous factors was established: biological/chemical/physical/allergens 65/20/15/0 for the whole technological process.
Highlights
Casings perform an important function in all types of sausage products; it is casings that give them a shape and protect from an impact of an environment
It is worth noting that natural casings are exposed to the microbiological risk to a larger degree than, for example, polyamide casings as they are a favorable environment for the development of microorganisms
As the regulative documentation for intestinal raw materials was absent for a long time, the Gorbatov Research Center for Food Systems developed in 2016 the interstate standards GOST 33791–2016 «Pig’s casings and bladders
Summary
Casings perform an important function in all types of sausage products; it is casings that give them a shape and protect from an impact of an environment. It is worth noting that natural casings are exposed to the microbiological risk to a larger degree than, for example, polyamide casings as they are a favorable environment for the development of microorganisms. In this connection, the preference is increasingly given to artificial analogues [2]. Specifications», which give classification of casings, their characteristics, requirements for materials and raw materials for production of intestinal casings, requirements for packaging and labeling, acceptance rules, methods for control and rules for transportation and storage [4]
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