The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia
Само за регистроване кориснике
2016
Аутори
Tomašević, IgorKuzmanović, Jelena
Andjelković, Aleksandra
Saracević, Miroslava
Stojanović, Marija M.
Djekić, Ilija
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
A total of 48,246 microbiological test results were collected from 130 meat processing plants and 220 meat retail facilities over a seven year period: 41 months before and 43 months after HACCP implementation. Our results confirm a strong positive effect of mandatory HACCP implementation on process hygiene indicators in meat establishments. Significant reductions were observed in the number of hygiene indicator organisms on all types of surfaces examined and types of meat establishments investigated. The improvement of process hygiene was articulated as aerobic colony count reduction of at least 1.0 log(10) CFU/cm(2) for food contact surfaces and over 2 log(10) CFU/cm(2) for cooling facilities (refrigerators, freezers and other meat cooling devices). Meat handlers' hands hygiene was least positively affected. The period after mandatory HACCP implementation was also marked by a steady decline of positive Enterobacteriaceae and Staphylococcus samples. Process hygiene advances for meat pr...ocessing plants and meat retail facilities were similar.
Кључне речи:
Meat processing / Meat retail / HACCP / Process hygiene / Food contact surfaces / Aerobic colony count / Enterobacteriaceae / StaphylococcusИзвор:
Meat Science, 2016, 114, 54-57Издавач:
- Elsevier Sci Ltd, Oxford
DOI: 10.1016/j.meatsci.2015.12.008
ISSN: 0309-1740
PubMed: 26735573
WoS: 000370304800008
Scopus: 2-s2.0-84955082515
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Tomašević, Igor AU - Kuzmanović, Jelena AU - Andjelković, Aleksandra AU - Saracević, Miroslava AU - Stojanović, Marija M. AU - Djekić, Ilija PY - 2016 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4108 AB - A total of 48,246 microbiological test results were collected from 130 meat processing plants and 220 meat retail facilities over a seven year period: 41 months before and 43 months after HACCP implementation. Our results confirm a strong positive effect of mandatory HACCP implementation on process hygiene indicators in meat establishments. Significant reductions were observed in the number of hygiene indicator organisms on all types of surfaces examined and types of meat establishments investigated. The improvement of process hygiene was articulated as aerobic colony count reduction of at least 1.0 log(10) CFU/cm(2) for food contact surfaces and over 2 log(10) CFU/cm(2) for cooling facilities (refrigerators, freezers and other meat cooling devices). Meat handlers' hands hygiene was least positively affected. The period after mandatory HACCP implementation was also marked by a steady decline of positive Enterobacteriaceae and Staphylococcus samples. Process hygiene advances for meat processing plants and meat retail facilities were similar. PB - Elsevier Sci Ltd, Oxford T2 - Meat Science T1 - The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia EP - 57 SP - 54 VL - 114 DO - 10.1016/j.meatsci.2015.12.008 ER -
@article{ author = "Tomašević, Igor and Kuzmanović, Jelena and Andjelković, Aleksandra and Saracević, Miroslava and Stojanović, Marija M. and Djekić, Ilija", year = "2016", abstract = "A total of 48,246 microbiological test results were collected from 130 meat processing plants and 220 meat retail facilities over a seven year period: 41 months before and 43 months after HACCP implementation. Our results confirm a strong positive effect of mandatory HACCP implementation on process hygiene indicators in meat establishments. Significant reductions were observed in the number of hygiene indicator organisms on all types of surfaces examined and types of meat establishments investigated. The improvement of process hygiene was articulated as aerobic colony count reduction of at least 1.0 log(10) CFU/cm(2) for food contact surfaces and over 2 log(10) CFU/cm(2) for cooling facilities (refrigerators, freezers and other meat cooling devices). Meat handlers' hands hygiene was least positively affected. The period after mandatory HACCP implementation was also marked by a steady decline of positive Enterobacteriaceae and Staphylococcus samples. Process hygiene advances for meat processing plants and meat retail facilities were similar.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Meat Science", title = "The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia", pages = "57-54", volume = "114", doi = "10.1016/j.meatsci.2015.12.008" }
Tomašević, I., Kuzmanović, J., Andjelković, A., Saracević, M., Stojanović, M. M.,& Djekić, I.. (2016). The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia. in Meat Science Elsevier Sci Ltd, Oxford., 114, 54-57. https://doi.org/10.1016/j.meatsci.2015.12.008
Tomašević I, Kuzmanović J, Andjelković A, Saracević M, Stojanović MM, Djekić I. The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia. in Meat Science. 2016;114:54-57. doi:10.1016/j.meatsci.2015.12.008 .
Tomašević, Igor, Kuzmanović, Jelena, Andjelković, Aleksandra, Saracević, Miroslava, Stojanović, Marija M., Djekić, Ilija, "The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia" in Meat Science, 114 (2016):54-57, https://doi.org/10.1016/j.meatsci.2015.12.008 . .