Estratto
Tra le qualità che dovrebbero essere associate agli alimenti una delle più importanti è l’assenza di microrganismi patogeni. Sebbene la sola applicazione delle buone pratiche di fabbricazione (GMP, good manufacturing practices) non garantisca l’assenza di tali microrganismi (tolleranza zero), l’obiettivo è produrre alimenti che ne contengano il più basso numero possibile. La concentrazione delle aziende in un numero minore di industrie di trasformazione — che producono una maggior quantità di prodotti, destinati a essere conservati più a lungo e trasportati più lontano prima di arrivare ai consumatori — ha reso necessari nuovi approcci per garantire la sicurezza degli alimenti. Gli approcci classici al controllo della qualità microbiologica erano basati quasi esclusivamente sull’analisi microbiologica delle materie prime e dei prodotti finiti, ma il tempo richiesto per ottenere i risultati è in molti casi troppo lungo. A tale riguardo, sono stati di grande utilità lo sviluppo e l’impiego di alcuni metodi rapidi, ma questi — da soli — non hanno ovviato alla necessità di nuovi approcci per garantire la sicurezza alimentare. In questo capitolo il sistema HACCP (hazard analysis critical control point) viene presentato come metodo elettivo per garantire la sicurezza degli alimenti dalla fattoria alla tavola; viene inoltre delineato il concetto più recente di FSO (food safety objective). Se necessario, per alcuni ingredienti e alimenti possono essere fissati criteri microbiologici, che costituiscono, insieme ai piani di campionamento, componenti del sistema HACCP.
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(2009). I sistemi HACCP e FSO per la sicurezza degli alimenti. In: Pulvirenti, A. (eds) Microbiologia degli alimenti. Food. Springer, Milano. https://doi.org/10.1007/978-88-470-0786-4_21
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