Volume 43, September 2014, Pages 217–230
Abstract
The
“German-speaking region” in Central Europe is characterized by a large
variety of regional food specialities and long tradition in craftsman's
skills and experience in safe small-scale food processing and
preservation. There is also increasing interest in these traditional
products in other countries. Hence, this paper discusses the properties
of characteristic food products, and outlines the steps critical for
their safety. Such foods include fermented milk products (in particular
cheeses), meat and fish products, fermented vegetables, and baked goods
such as sourdough breads and spiced cookies. Data analysed show, among
others, that (1) hard cheeses made from raw milk are regarded as safe,
due to effective hurdles which eliminate foodborne pathogens during
production and ripening, and semi-hard cheeses made from raw milk –
which are generally ripened for more than 60 days – exhibit only a low
health risk if Good Manufacturing Practice (including mastitis control)
and effective HACCP systems (e.g. control of starter activity) are
implemented; (2) Listeria monocytogenes is not a hazard
specific to products from raw milk since it may grow on the surface of
smear- and mold ripened cheeses after recontamination, and can be
effectively controlled by monitoring systems including environmental
samples; (3) semi-dry and dry sausages have a favourable record of
safety whereas, in the manufacture of some undried, spreadable types,
salmonellae (especially in pork sausages) and Shiga toxin-producing Escherichia coli
(STEC; especially in sausages containing meat from ruminants) are
frequently reduced only by one log cycle or less. Hence, the safety of
these products critically depends on the quality of the raw material.
This stresses the need of implementing Good Manufacturing Practice also
in traditional processes.
Keywords
- Traditional food;
- German-speaking regions;
- Food safety;
- Dairy products;
- Meat products;
- Plant products
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