TY  - JOUR
AU  - Tomašević, Igor
AU  - Dodevska, Margarita
AU  - Simić, Milan
AU  - Raičević, Smiljana
AU  - Matović, Violeta
AU  - Đekić, Ilija
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5768
AB  - In total 7,351 meat preparations and fresh processed meat products were analyzed from 555
different Serbian meat producers over a 10 year period, 4½ years before and 5½ years after
mandatory HACCP implementation. From the obtained results, it could be concluded that
HACCP has contributed to a better alignment of practices with the legal provisions. The share of
non-compliant samples dropped from 18.6% before HACCP to 8.3% after its mandatory
implementation. Average sulfite concentrations for all categories of meat preparations and fresh
processed meat products decreased by 43%, declining from 33.6 mg kg-1 to 19.3 mg kg-1.
Typical misuse and frequent abuse of sulfites was independent of a season. Application of
HACCP principles in the Serbian meat industry raised awareness about the misuse of sulfites and
contributed to a better control, minimizing exposure to sulfites.
PB  - Taylor & Francis Group
T2  - Food Additives and Contaminants Part B: Surveillance
T1  - A decade of sulfite control in Serbian meat industry and the effect of HACCP
EP  - 53
IS  - 1
SP  - 49
VL  - 11
DO  - 10.1080/19393210.2017.1403492
ER  - 

@article{
author = "Tomašević, Igor and Dodevska, Margarita and Simić, Milan and Raičević, Smiljana and Matović, Violeta and Đekić, Ilija",
year = "2018",
abstract = "In total 7,351 meat preparations and fresh processed meat products were analyzed from 555
different Serbian meat producers over a 10 year period, 4½ years before and 5½ years after
mandatory HACCP implementation. From the obtained results, it could be concluded that
HACCP has contributed to a better alignment of practices with the legal provisions. The share of
non-compliant samples dropped from 18.6% before HACCP to 8.3% after its mandatory
implementation. Average sulfite concentrations for all categories of meat preparations and fresh
processed meat products decreased by 43%, declining from 33.6 mg kg-1 to 19.3 mg kg-1.
Typical misuse and frequent abuse of sulfites was independent of a season. Application of
HACCP principles in the Serbian meat industry raised awareness about the misuse of sulfites and
contributed to a better control, minimizing exposure to sulfites.",
publisher = "Taylor & Francis Group",
journal = "Food Additives and Contaminants Part B: Surveillance",
title = "A decade of sulfite control in Serbian meat industry and the effect of HACCP",
pages = "53-49",
number = "1",
volume = "11",
doi = "10.1080/19393210.2017.1403492"
}

Tomašević, I., Dodevska, M., Simić, M., Raičević, S., Matović, V.,& Đekić, I.. (2018). A decade of sulfite control in Serbian meat industry and the effect of HACCP. in Food Additives and Contaminants Part B: Surveillance
Taylor & Francis Group., 11(1), 49-53.
https://doi.org/10.1080/19393210.2017.1403492

Tomašević I, Dodevska M, Simić M, Raičević S, Matović V, Đekić I. A decade of sulfite control in Serbian meat industry and the effect of HACCP. in Food Additives and Contaminants Part B: Surveillance. 2018;11(1):49-53.
doi:10.1080/19393210.2017.1403492 .

Tomašević, Igor, Dodevska, Margarita, Simić, Milan, Raičević, Smiljana, Matović, Violeta, Đekić, Ilija, "A decade of sulfite control in Serbian meat industry and the effect of HACCP" in Food Additives and Contaminants Part B: Surveillance, 11, no. 1 (2018):49-53,
https://doi.org/10.1080/19393210.2017.1403492 . .