In the
meat sector, the BSE crisis and the recurring food poisoning
cases have undermined public confidence on industrial meat
producing systems. Thus, consumers are turning to "traditional"
products, such as dry sausages. Small producers experience
technical and financial difficulties in complying with official
food safety regulations. So, it is crucial to give traditional
producers the means to produce safe products, as it is the
only way to insure the survival of local economies. The
project evaluate the safety of traditional sausages from
the producers to the consumers and then propose solutions
to improve it via directed microbial ecology combined with
HACCP. Results of the project will lead to the elaboration
of a guide of good hygienic practice dedicaced to the producers
and to the establishment of recommandations to European
consumers.
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