Liha töötlemine
” (Modified from Untermann and Dura 1996.)
Assurance of Basic Hygiene (or the heat treatment before consumption)
does not reliably reduce the load of non-
“Basic hygiene” or “good hygienic practice”
spore-forming pathogenic bacteria (e.g., sal-
means a set of hygienic measures that are not
monellae or pathogenic strains of Escherichia
specific to individual products or processes.
coli) to an acceptable level. This is the case
In the ISO 22000 standard, these measures
with raw (spreadable) fermented sausages,
are designated as “prerequisite programmes”
for example: if the manufacturing process of
annaabi.ee 
