Implication of food safety measures on microbiological quality of raw and pasteurized milk
Само за регистроване кориснике
2012
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The effects of implementing food safety measures including pre-requisite programs (PRPs) and/or Hazard Analysis Critical Control Points (HACCP) on the microbiological quality of raw and pasteurized milk during four years was investigated in one of the biggest diary plant in Serbia. On the dairy farm, the measures included training of farmers, investments in the infrastructure of gathering points for the collection of raw milk and transportation, improvement of hygiene and decrease of the number of small farmers. As a result of these measures, the contribution of raw milk with of lower total plate count (TPc) in total raw milk quantity decreased over time. As a result of HACCP system implementation in the dairy plant, TPC of pasteurized milk decreased from 3.32 +/- 0.48 till 3.11 +/- 0.30 log CFU/ml. Eight months after HACCP system was implemented, a significant decrease in TPC from 3.11 +/- 0.30 till 2.18 +/- 0.54 log CFU/ml in pasteurized milk which could be related to the additional ...investments covering pasteurisation unit and automated cleaning and disinfection system. The research confirmed constrains of a solely HACCP system without adequate PRPs. Food safety improvements through PRPs and HACCP both on farm level and in the dairy plant present a basis for the production of dairy products.
Кључне речи:
Microbiological quality / Raw milk / Pasteurized milk / Pre-requisite programs / HACCPИзвор:
Food Control, 2012, 25, 2, 728-731Издавач:
- Elsevier Sci Ltd, Oxford
DOI: 10.1016/j.foodcont.2011.12.022
ISSN: 0956-7135
WoS: 000300740000045
Scopus: 2-s2.0-84855183622
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Šmigić, Nada AU - Djekić, Ilija AU - Tomašević, Igor AU - Miočinović, Jelena AU - Gvozdenović, Ruzica PY - 2012 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3037 AB - The effects of implementing food safety measures including pre-requisite programs (PRPs) and/or Hazard Analysis Critical Control Points (HACCP) on the microbiological quality of raw and pasteurized milk during four years was investigated in one of the biggest diary plant in Serbia. On the dairy farm, the measures included training of farmers, investments in the infrastructure of gathering points for the collection of raw milk and transportation, improvement of hygiene and decrease of the number of small farmers. As a result of these measures, the contribution of raw milk with of lower total plate count (TPc) in total raw milk quantity decreased over time. As a result of HACCP system implementation in the dairy plant, TPC of pasteurized milk decreased from 3.32 +/- 0.48 till 3.11 +/- 0.30 log CFU/ml. Eight months after HACCP system was implemented, a significant decrease in TPC from 3.11 +/- 0.30 till 2.18 +/- 0.54 log CFU/ml in pasteurized milk which could be related to the additional investments covering pasteurisation unit and automated cleaning and disinfection system. The research confirmed constrains of a solely HACCP system without adequate PRPs. Food safety improvements through PRPs and HACCP both on farm level and in the dairy plant present a basis for the production of dairy products. PB - Elsevier Sci Ltd, Oxford T2 - Food Control T1 - Implication of food safety measures on microbiological quality of raw and pasteurized milk EP - 731 IS - 2 SP - 728 VL - 25 DO - 10.1016/j.foodcont.2011.12.022 ER -
@article{ author = "Šmigić, Nada and Djekić, Ilija and Tomašević, Igor and Miočinović, Jelena and Gvozdenović, Ruzica", year = "2012", abstract = "The effects of implementing food safety measures including pre-requisite programs (PRPs) and/or Hazard Analysis Critical Control Points (HACCP) on the microbiological quality of raw and pasteurized milk during four years was investigated in one of the biggest diary plant in Serbia. On the dairy farm, the measures included training of farmers, investments in the infrastructure of gathering points for the collection of raw milk and transportation, improvement of hygiene and decrease of the number of small farmers. As a result of these measures, the contribution of raw milk with of lower total plate count (TPc) in total raw milk quantity decreased over time. As a result of HACCP system implementation in the dairy plant, TPC of pasteurized milk decreased from 3.32 +/- 0.48 till 3.11 +/- 0.30 log CFU/ml. Eight months after HACCP system was implemented, a significant decrease in TPC from 3.11 +/- 0.30 till 2.18 +/- 0.54 log CFU/ml in pasteurized milk which could be related to the additional investments covering pasteurisation unit and automated cleaning and disinfection system. The research confirmed constrains of a solely HACCP system without adequate PRPs. Food safety improvements through PRPs and HACCP both on farm level and in the dairy plant present a basis for the production of dairy products.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Control", title = "Implication of food safety measures on microbiological quality of raw and pasteurized milk", pages = "731-728", number = "2", volume = "25", doi = "10.1016/j.foodcont.2011.12.022" }
Šmigić, N., Djekić, I., Tomašević, I., Miočinović, J.,& Gvozdenović, R.. (2012). Implication of food safety measures on microbiological quality of raw and pasteurized milk. in Food Control Elsevier Sci Ltd, Oxford., 25(2), 728-731. https://doi.org/10.1016/j.foodcont.2011.12.022
Šmigić N, Djekić I, Tomašević I, Miočinović J, Gvozdenović R. Implication of food safety measures on microbiological quality of raw and pasteurized milk. in Food Control. 2012;25(2):728-731. doi:10.1016/j.foodcont.2011.12.022 .
Šmigić, Nada, Djekić, Ilija, Tomašević, Igor, Miočinović, Jelena, Gvozdenović, Ruzica, "Implication of food safety measures on microbiological quality of raw and pasteurized milk" in Food Control, 25, no. 2 (2012):728-731, https://doi.org/10.1016/j.foodcont.2011.12.022 . .