Efficacy of HACCP system implementation in a medium-sized meat plant producing typical Italian salami

salami are very important fermented meat products manufactured and consumed in Italy. Their production is mainly based on the experience of the producers with the aid of scientific and technological knowledge. the safety assurance of such a traditional product, with can be made with technological differences, need an accurate application of control systems such as HACCP. In this occasion only the results of the analyses performed on ripened salami and on the permises of a semi-industrial meat plant where the HACCP system is currently implemented are reported.