BS ISO 23854:2021 pdf download – Fermented meat products — Specification
This document specifies the production and sanitary requirements for fermented meat products and establishes a series of test methods to control the quality of fermented meat products. It also specifies the requirements of transport, storage, packaging and labelling. This document is applicable to fermented meat products (ready-to-eat type), including fermented sausage, fermented dry-cured ham and other fermented meat products. It is also applicable to fermented meat production and trade links.
2 Normative references The following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
ISO 937:1978, Meat and meat products — Determination of nitrogen content (Reference method)
ISO 1442:1997, Meat and meat products — Determination of moisture content (Reference method)
CAC/GL 50:2004, General Guidelines on Sampling
CAC/GL 61:2007, Guidelines on the Application of General Principles of Food Hygiene to the Control of Listeria monocytogenes in Foods
CAC/MISC 6:2005, List of Codex Specifications for Food Additives
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
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ready-to-eat fermented meat product
ready-to-eat livestock meat or poultry meat product produced by microbial fermentation and enzymatic action under suitable processing conditions
EXAMPLE Fermented sausage, fermented dry-cured ham, other fermented meat products.
3.2 ready-to-eat fermented sausage sausage comprised of fresh or frozen livestock and poultry meats as the main raw material, together with other ingredients, which has undergone mixing, seasoning, dicing, stranding (or chopping), filling, curing (or not), microbiological fermentation, drying, ripening, molding (or not), smoking (or not), slicing (or not), packaging and other processing technologies, and is which processed into ready-to-eat meat products
b) the outer appearance, appearance of the cut, smell, taste, consistency and texture are characteristic of the type of meat and the ripened product;
c) the colour of the fleshy parts on the cross-section is characteristic and stable.
4.3 Raw material
The meat from which the product is prepared shall be of a quality suitable for human consumption and free from objectionable odours and off-flavours.
The raw material should conform to the requirements of CAC/GL 52:2003.
4.4 Food additives
The use of food additives shall conform to the requirements of CAC/MISC 6:2005.
4.5 Final products
4.5.1 Ready-to-eat fermented sausage
The final product shall have the smell and taste expected of fermented sausages. The final product shall be substantially free from staining and contamination from the container. Physical and chemical characteristics shall conform to the requirements given in Table 1.
4.5.2 Ready-to-eat fermented dry-cured ham
The final product shall have the smell and taste expected of fermented meat products. Physical and chemical characteristics shall conform to the requirements given in Table 2.
4.5.3 Hygiene The products should conform to any microbiological criteria established in accordance with the principles for the establishment and application of microbiological criteria for foods (see CAC/GL 21:1997). Pathogenic bacterium and indicator of contamination limit shall conform to the requirements given in Table 3. The relevant International Standards for microbiological analysis shall be used as reference methods, refer to the documents of ISO/TC 34/SC 9. Other methods that provide equivalent sensitivity, reproducibility and reliability can be employed if they have been appropriately validated in accordance with ISO 16140-2:2016 or other internationally accepted similar protocols.
5 Sampling
The sampling of the fermented meat products shall use the method specified in Annex A and CAC/GL 50:2004.
6 Labelling, packaging, transportation and storage
6.1 Labelling
At least the following information shall be marked on each package or on a label:
a) the name of the product, the ingredients of the product, the trade name or brand name, if any;
b) the name and address of the producer or packer;
c) the net weight for those products with hermetic packaging;
d) the producing date if required;
e) the shelf life of the product;
f) the storage mode and instructions;
g) the batch or code number;
h) any other information (e.g. nutritional information, health mark) requested by the purchaser.
6.2 Packaging
Packaging material in contact with fermented meat products shall be of food grade.BS ISO 23854 pdf d0wnload.