The social, economical, technological and production aspects in traditional workshops processing “Porchetta Abruzzese” were evaluated. A significant number of them (16) were tested for: the application of Good Manufacturing Practices, the level of training of the personnel and the hygienic and sanitary conditions of the working environment (after cleaning and sanitization) and of the operators (before starting work). The results showed that 75% of the workshops were family run businesses, with an annual production of less than 200 porchetta. According to the data obtained from the questionnaires, all the workshops tested were consistent to the GMP rules. The microbiological data, however, showed non adequate hygienic conditions regarding both the working environments and the operators in 11 workshops. Pathogen microrganisms such as S. aureus and L. monocytogenes were only found occasionally. In conclusion, the need to instil a “hygenic knowledge”, in the operators through adequate professional formation courses has emerged. This is the only way in order to improve and qualify traditional products such as “Porchetta Abruzzese”.
Aspetti tecnologici e igienico-sanitari in laboratori artigianali di porchetta abruzzese
SCHIRONE, MARIA;FESTINO, Anna Rita;VISCIANO, Pierina;PENNISI, Luca;VERGARA, Alberto;
2008-01-01
Abstract
The social, economical, technological and production aspects in traditional workshops processing “Porchetta Abruzzese” were evaluated. A significant number of them (16) were tested for: the application of Good Manufacturing Practices, the level of training of the personnel and the hygienic and sanitary conditions of the working environment (after cleaning and sanitization) and of the operators (before starting work). The results showed that 75% of the workshops were family run businesses, with an annual production of less than 200 porchetta. According to the data obtained from the questionnaires, all the workshops tested were consistent to the GMP rules. The microbiological data, however, showed non adequate hygienic conditions regarding both the working environments and the operators in 11 workshops. Pathogen microrganisms such as S. aureus and L. monocytogenes were only found occasionally. In conclusion, the need to instil a “hygenic knowledge”, in the operators through adequate professional formation courses has emerged. This is the only way in order to improve and qualify traditional products such as “Porchetta Abruzzese”.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
