Effects of HACCP on process hygiene in different types of Serbian food establishments
Само за регистроване кориснике
2016
Аутори
Djekić, IlijaKuzrnanović, Jelena
Andjelković, Aleksandra
Saracević, Miroslava
Stojanović, Marija M.
Tomašević, Igor
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
This paper presents results from a research that analyzed effects of implementing HACCP on process hygiene in food establishments in Serbia. Process hygiene indicators were microbial profiles of 73,428 samples from food contact surfaces, hands of food handlers and cooling facilities collected from 1707 food establishments during a period of seven years. The study covered two periods during the observed period, 41 months before and 43 months after the implementation of the new Food Safety Law in Serbia requiring HACCP. Overall results presented in this paper confirm post-HACCP process hygiene improvement expressed as reduction of at least 0.7 log(10) CFU/cm(2) for food contact surfaces to over 1 log(10) CFU/cm(2) for cooling facilities. Our research confirms that after requiring HACCP, the main differences in process hygiene in respect to food contact surfaces were observed between takeaways (as food establishment with poorest hygiene) and other categories of food establishments. Instit...utional food services were the best scored establishments. Regarding food handlers' hygiene, results show similar level of hygiene improvements in all types of establishments.
Кључне речи:
Process hygiene / Food establishments / Food contact surfaces / Microbial profileИзвор:
Food Control, 2016, 60, 131-137Издавач:
- Elsevier Sci Ltd, Oxford
DOI: 10.1016/j.foodcont.2015.07.028
ISSN: 0956-7135
WoS: 000364882900017
Scopus: 2-s2.0-84938388883
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Djekić, Ilija AU - Kuzrnanović, Jelena AU - Andjelković, Aleksandra AU - Saracević, Miroslava AU - Stojanović, Marija M. AU - Tomašević, Igor PY - 2016 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4136 AB - This paper presents results from a research that analyzed effects of implementing HACCP on process hygiene in food establishments in Serbia. Process hygiene indicators were microbial profiles of 73,428 samples from food contact surfaces, hands of food handlers and cooling facilities collected from 1707 food establishments during a period of seven years. The study covered two periods during the observed period, 41 months before and 43 months after the implementation of the new Food Safety Law in Serbia requiring HACCP. Overall results presented in this paper confirm post-HACCP process hygiene improvement expressed as reduction of at least 0.7 log(10) CFU/cm(2) for food contact surfaces to over 1 log(10) CFU/cm(2) for cooling facilities. Our research confirms that after requiring HACCP, the main differences in process hygiene in respect to food contact surfaces were observed between takeaways (as food establishment with poorest hygiene) and other categories of food establishments. Institutional food services were the best scored establishments. Regarding food handlers' hygiene, results show similar level of hygiene improvements in all types of establishments. PB - Elsevier Sci Ltd, Oxford T2 - Food Control T1 - Effects of HACCP on process hygiene in different types of Serbian food establishments EP - 137 SP - 131 VL - 60 DO - 10.1016/j.foodcont.2015.07.028 ER -
@article{ author = "Djekić, Ilija and Kuzrnanović, Jelena and Andjelković, Aleksandra and Saracević, Miroslava and Stojanović, Marija M. and Tomašević, Igor", year = "2016", abstract = "This paper presents results from a research that analyzed effects of implementing HACCP on process hygiene in food establishments in Serbia. Process hygiene indicators were microbial profiles of 73,428 samples from food contact surfaces, hands of food handlers and cooling facilities collected from 1707 food establishments during a period of seven years. The study covered two periods during the observed period, 41 months before and 43 months after the implementation of the new Food Safety Law in Serbia requiring HACCP. Overall results presented in this paper confirm post-HACCP process hygiene improvement expressed as reduction of at least 0.7 log(10) CFU/cm(2) for food contact surfaces to over 1 log(10) CFU/cm(2) for cooling facilities. Our research confirms that after requiring HACCP, the main differences in process hygiene in respect to food contact surfaces were observed between takeaways (as food establishment with poorest hygiene) and other categories of food establishments. Institutional food services were the best scored establishments. Regarding food handlers' hygiene, results show similar level of hygiene improvements in all types of establishments.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Control", title = "Effects of HACCP on process hygiene in different types of Serbian food establishments", pages = "137-131", volume = "60", doi = "10.1016/j.foodcont.2015.07.028" }
Djekić, I., Kuzrnanović, J., Andjelković, A., Saracević, M., Stojanović, M. M.,& Tomašević, I.. (2016). Effects of HACCP on process hygiene in different types of Serbian food establishments. in Food Control Elsevier Sci Ltd, Oxford., 60, 131-137. https://doi.org/10.1016/j.foodcont.2015.07.028
Djekić I, Kuzrnanović J, Andjelković A, Saracević M, Stojanović MM, Tomašević I. Effects of HACCP on process hygiene in different types of Serbian food establishments. in Food Control. 2016;60:131-137. doi:10.1016/j.foodcont.2015.07.028 .
Djekić, Ilija, Kuzrnanović, Jelena, Andjelković, Aleksandra, Saracević, Miroslava, Stojanović, Marija M., Tomašević, Igor, "Effects of HACCP on process hygiene in different types of Serbian food establishments" in Food Control, 60 (2016):131-137, https://doi.org/10.1016/j.foodcont.2015.07.028 . .