Ditulis oleh Andriati Ningrum
Produk daging merupakan salah satu produk yang mudah untuk mengalami kontaminasi baik fisik, kimia dan mikrobilogis. Beberapa kontaminasi tersebut yang banyak ditemui pada produk daging dapat dilihat pada Tabel 1.
Table 1. Groups of substances that need to be controlled in either raw meat and poultry or in processed meats and poultry
| Group of subtances | Type of food |
| Growth promoters | Raw meats and poultry |
| Veterinary drugs | Raw meats and poultry |
| Environmental contaminants | Raw meats and poultry |
| Carcass disinfectants | Raw meats and poultry |
| Nitrosamines | Cured meats |
| Biogenic amines | Fermented sausages |
| Heterocyclic amines | Cooked meats at high temperature |
| Polycyclic aromatic hydrocarbons | Smoked meats and poultry |
| Lipid oxidation products | Processed meats and poultry |
| Protein oxidation products | Processed meats and poultry |
| Radiolytic products | Irradiated meat and poultry |
Untuk mencegah terjadinya kontaminasi pada produk daging maka diperlukan pengananan yang baik sejak awal hingga proses pendistribusian. Produk produk daging yang telah beredar di pasar juga saat ini sudah sangat beragam yang telah melalui proses fermentasi, pengeringan, pengasapan dan sebagainya. Beberapa kontaminan yang bisa mengkontaminasi produk produk turunan daging yang telah mengalami proses tersebut dapat dilihat di Tabel 2.
Table 2. Safety controls to be considered at each processing stage
| Stage | Location products | Controls |
| Raw materials | Reception
Lean meat and poultry Fat |
Hygiene
Presence of growth promoters, veterinary drugs, environmental contaminants, or disinfectants Oxidation of proteins
Hygiene Presence of environmental contaminants or radiolytic products Oxidation of lipids |
| Process: fermentation | Curing chamber
Fermented sausages |
Microbial growth
Generation of amines |
| Process: drying | Curing chamber
Dry sausages, dry-cured ham |
Microbial growth, presence of molds, microbial or mold metabolites
Generation of nitrosamines or amines Oxidation of proteins and lipids |
| Process: smoking | Smoking chamber
Smoked meats and poultry |
Generation of polycyclic aromatic hydrocarbons |
| Process: cooking | Cooking/frying
Cooked meats and poultry |
Generation of heterocyclic amines
Oxidation of proteins and lipids |