DEVELOPMENT OF A HACCP PLAN FOR Listeria monocytogenes HAZARD ASSOCIATED WITH RAW MILK CHEESE ARTISANAL PRODUCTION PROCESS
Published in AgroLife Scientific Journal, Volume 3, Number 1
Written by Mara GEORGESCU, Constantin SAVU, Ileana PĂUNESCU, Dragoș GEORGESCU
Listeria monocytogenes is a challenging problem still associated with traditional raw milk cheese manufacturing, as it can contaminate milk at reception but it can also occur at later production stages. A model HACCP plan was developed for L. monocytogenes hazard, associated with raw milk cheese production in a local artisanal type manufacturing facility. Ripening was identified as CCP. Critical limits were set considering previous scientific findings related to L. monocytogenes development and fluctuations in such cheeses. The prerequisite programs and the management of the established control system for L. monocytogenes were designed in such manner as to allow the artisanal production by traditional means and to ensure the safety of the final product.