Prevention of recontamination by hygienic- and process design strategies in meat processing

Within the project it is aimed to assess microbial recontaminations in meat processing after passing the Critical Control Point according to HACCP. Hence, semi-standardized interviews in 10 meat manufacturing plants in Austria are performed. Based on the outcome of data analysis strategies to prevent relevant recontamination factors will be created and realized on-site. The hygienic- and process design can be seen a key factor contributing in cross- and recontamination during meat product manufacture. In collaboration with the European Hygienic Engineering & Design Group (EHEDG), machine designers and cleaning specialists’ documentation should be created in order to deal as a criteria catalogue for purchase of machines and equipment. Foodborne bacterial pathogens, such as Listeria monocytogenes, Salmonella spp., Campylobacter spp., Staphylococcus aureus and EHEC are assessed a critical recontamination factors in meat processing.