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 . .

TY  - JOUR
AU  - Tomašević, Igor
AU  - Dodevska, Margarita
AU  - Simić, Milan
AU  - Raicević, Smiljana
AU  - Matović, Violeta
AU  - Djekić, Ilija
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4748
AB  - In total 7351 meat preparations and fresh processed meat products were analysed from 555 different Serbian meat producers over a 10-year period, 4.5 years before and 5.5 years after mandatory Hazard Analysis and Critical Control Points (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 sulphite concentrations for all categories of meat preparations and fresh processed meat products decreased by 43%, declining from 33.6 to 19.3mg kg(-1). Typical misuse and frequent abuse of sulphites was independent of a season. Application of HACCP principles in the Serbian meat industry raised awareness about the misuse of sulphites and contributed to a better control, minimising exposure to sulphites.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Food Additives & Contaminants Part B-Surveillance
T1  - A decade of sulphite 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 Raicević, Smiljana and Matović, Violeta and Djekić, Ilija",
year = "2018",
abstract = "In total 7351 meat preparations and fresh processed meat products were analysed from 555 different Serbian meat producers over a 10-year period, 4.5 years before and 5.5 years after mandatory Hazard Analysis and Critical Control Points (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 sulphite concentrations for all categories of meat preparations and fresh processed meat products decreased by 43%, declining from 33.6 to 19.3mg kg(-1). Typical misuse and frequent abuse of sulphites was independent of a season. Application of HACCP principles in the Serbian meat industry raised awareness about the misuse of sulphites and contributed to a better control, minimising exposure to sulphites.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Food Additives & Contaminants Part B-Surveillance",
title = "A decade of sulphite 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., Raicević, S., Matović, V.,& Djekić, I.. (2018). A decade of sulphite control in Serbian meat industry and the effect of HACCP. in Food Additives & Contaminants Part B-Surveillance
Taylor & Francis Ltd, Abingdon., 11(1), 49-53.
https://doi.org/10.1080/19393210.2017.1403492

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

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

TY  - JOUR
AU  - Tomašević, Igor
AU  - Dodevska, Margarita
AU  - Simić, Milan
AU  - Raicević, Smiljana
AU  - Matović, Violeta
AU  - Djekić, Ilija
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4488
PB  - Elsevier Sci Ltd, Oxford
T2  - Meat Science
T1  - The use and control of nitrites in Serbian meat industry and the influence of mandatory HACCP implementation
EP  - 78
SP  - 76
VL  - 134
DO  - 10.1016/j.meatsci.2017.07.020
ER  - 

@article{
author = "Tomašević, Igor and Dodevska, Margarita and Simić, Milan and Raicević, Smiljana and Matović, Violeta and Djekić, Ilija",
year = "2017",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Meat Science",
title = "The use and control of nitrites in Serbian meat industry and the influence of mandatory HACCP implementation",
pages = "78-76",
volume = "134",
doi = "10.1016/j.meatsci.2017.07.020"
}

Tomašević, I., Dodevska, M., Simić, M., Raicević, S., Matović, V.,& Djekić, I.. (2017). The use and control of nitrites in Serbian meat industry and the influence of mandatory HACCP implementation. in Meat Science
Elsevier Sci Ltd, Oxford., 134, 76-78.
https://doi.org/10.1016/j.meatsci.2017.07.020

Tomašević I, Dodevska M, Simić M, Raicević S, Matović V, Djekić I. The use and control of nitrites in Serbian meat industry and the influence of mandatory HACCP implementation. in Meat Science. 2017;134:76-78.
doi:10.1016/j.meatsci.2017.07.020 .

Tomašević, Igor, Dodevska, Margarita, Simić, Milan, Raicević, Smiljana, Matović, Violeta, Djekić, Ilija, "The use and control of nitrites in Serbian meat industry and the influence of mandatory HACCP implementation" in Meat Science, 134 (2017):76-78,
https://doi.org/10.1016/j.meatsci.2017.07.020 . .