TY  - JOUR
AU  - Nastasijević, Ivan
AU  - Tomašević, Igor
AU  - Šmigić, Nada
AU  - Milićević, Dragan
AU  - Petrović, Zoran
AU  - Djekić, Ilija
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4147
AB  - The recent proposals for modernization of the meat inspection system across the EU recommend that it should be risk-based and also suggest that risk categorization of slaughterhouses should be based on a process hygiene output through the use of indicator organisms - Aerobic Colony Count (ACC) and Enterobacteriaceae count (EC), monitored on carcasses. In this study, the evaluation of the hygiene of operations in cattle and pig slaughterhouses/meat processing companies in Serbia was carried out through two methodologies: a) auditing based on scoring systems used in the UK and Australia; and b) microbial process hygiene indicators. The results confirmed that slaughterhouses with higher levels of hygiene had lower ACC and EC levels. The complementary nature of the methodologies may be effectively used in a process of risk categorization of slaughterhouses. To achieve better consistency and objectiveness in the assessment process, the intensive and structured training of regulatory authorities (official veterinary inspectors, meat inspectors) will be essential.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Control
T1  - Hygiene assessment of Serbian meat establishments using different scoring systems
EP  - 200
SP  - 193
VL  - 62
DO  - 10.1016/j.foodcont.2015.10.034
ER  - 

@article{
author = "Nastasijević, Ivan and Tomašević, Igor and Šmigić, Nada and Milićević, Dragan and Petrović, Zoran and Djekić, Ilija",
year = "2016",
abstract = "The recent proposals for modernization of the meat inspection system across the EU recommend that it should be risk-based and also suggest that risk categorization of slaughterhouses should be based on a process hygiene output through the use of indicator organisms - Aerobic Colony Count (ACC) and Enterobacteriaceae count (EC), monitored on carcasses. In this study, the evaluation of the hygiene of operations in cattle and pig slaughterhouses/meat processing companies in Serbia was carried out through two methodologies: a) auditing based on scoring systems used in the UK and Australia; and b) microbial process hygiene indicators. The results confirmed that slaughterhouses with higher levels of hygiene had lower ACC and EC levels. The complementary nature of the methodologies may be effectively used in a process of risk categorization of slaughterhouses. To achieve better consistency and objectiveness in the assessment process, the intensive and structured training of regulatory authorities (official veterinary inspectors, meat inspectors) will be essential.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Control",
title = "Hygiene assessment of Serbian meat establishments using different scoring systems",
pages = "200-193",
volume = "62",
doi = "10.1016/j.foodcont.2015.10.034"
}

Nastasijević, I., Tomašević, I., Šmigić, N., Milićević, D., Petrović, Z.,& Djekić, I.. (2016). Hygiene assessment of Serbian meat establishments using different scoring systems. in Food Control
Elsevier Sci Ltd, Oxford., 62, 193-200.
https://doi.org/10.1016/j.foodcont.2015.10.034

Nastasijević I, Tomašević I, Šmigić N, Milićević D, Petrović Z, Djekić I. Hygiene assessment of Serbian meat establishments using different scoring systems. in Food Control. 2016;62:193-200.
doi:10.1016/j.foodcont.2015.10.034 .

Nastasijević, Ivan, Tomašević, Igor, Šmigić, Nada, Milićević, Dragan, Petrović, Zoran, Djekić, Ilija, "Hygiene assessment of Serbian meat establishments using different scoring systems" in Food Control, 62 (2016):193-200,
https://doi.org/10.1016/j.foodcont.2015.10.034 . .