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 . .

TY  - JOUR
AU  - Tomašević, Igor
AU  - Petrović, Jelena
AU  - Jovetić, Milica
AU  - Raicević, Smiljana
AU  - Milojević, Milica
AU  - Miočinović, Jelena
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3833
AB  - The incidence of contamination of aflatoxin M1 (AFM1) in milk and milk products samples collected in Serbia was investigated by using the competitive enzyme linked immunosorbent assay (ELISA) technique. A total of 1438 samples composed of 678 raw milk, 438 heat treated milk and 322 milk product samples that were analyzed during the period of 2013-2014, including all seasons. The AFM1 levels exceeded the European Union maximum residue permitted amount (EU MRL) in 56.3% raw milk, 32.6% heat treated milk and 37.8% of milk product samples. Milk powders had the highest mean AFM1 concentration (0.847 mu g/kg) of all types of milk products examined. Mean concentration of AFM1 in raw milk samples during the period of winter in Serbia was 0358 mu g/kg and did not significantly differ from the mean concentrations of 0.375 mu g/kg during the spring. However, the AFM1 raw milk concentration in the summer (0.039 mu g/kg) and autumn season (0.103 mu g/kg) was significantly lower. Seasonal variation of AFM1 concentrations in heat treated milk samples followed the trend observed in raw milk. Mean raw milk AFM1 concentration has dropped down by 10 fold from 0.314 mu g/kg in 2013 to 0.035 mu g/kg in 2014. The fraction of raw milk samples exceeding the EU MRL has decreased from 62.3% to 11.5% by the end of 2014.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Control
T1  - Two year survey on the occurrence and seasonal variation of aflatoxin M1 in milk and milk products in Serbia
EP  - 70
SP  - 64
VL  - 56
DO  - 10.1016/j.foodcont.2015.03.017
ER  - 

@article{
author = "Tomašević, Igor and Petrović, Jelena and Jovetić, Milica and Raicević, Smiljana and Milojević, Milica and Miočinović, Jelena",
year = "2015",
abstract = "The incidence of contamination of aflatoxin M1 (AFM1) in milk and milk products samples collected in Serbia was investigated by using the competitive enzyme linked immunosorbent assay (ELISA) technique. A total of 1438 samples composed of 678 raw milk, 438 heat treated milk and 322 milk product samples that were analyzed during the period of 2013-2014, including all seasons. The AFM1 levels exceeded the European Union maximum residue permitted amount (EU MRL) in 56.3% raw milk, 32.6% heat treated milk and 37.8% of milk product samples. Milk powders had the highest mean AFM1 concentration (0.847 mu g/kg) of all types of milk products examined. Mean concentration of AFM1 in raw milk samples during the period of winter in Serbia was 0358 mu g/kg and did not significantly differ from the mean concentrations of 0.375 mu g/kg during the spring. However, the AFM1 raw milk concentration in the summer (0.039 mu g/kg) and autumn season (0.103 mu g/kg) was significantly lower. Seasonal variation of AFM1 concentrations in heat treated milk samples followed the trend observed in raw milk. Mean raw milk AFM1 concentration has dropped down by 10 fold from 0.314 mu g/kg in 2013 to 0.035 mu g/kg in 2014. The fraction of raw milk samples exceeding the EU MRL has decreased from 62.3% to 11.5% by the end of 2014.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Control",
title = "Two year survey on the occurrence and seasonal variation of aflatoxin M1 in milk and milk products in Serbia",
pages = "70-64",
volume = "56",
doi = "10.1016/j.foodcont.2015.03.017"
}

Tomašević, I., Petrović, J., Jovetić, M., Raicević, S., Milojević, M.,& Miočinović, J.. (2015). Two year survey on the occurrence and seasonal variation of aflatoxin M1 in milk and milk products in Serbia. in Food Control
Elsevier Sci Ltd, Oxford., 56, 64-70.
https://doi.org/10.1016/j.foodcont.2015.03.017

Tomašević I, Petrović J, Jovetić M, Raicević S, Milojević M, Miočinović J. Two year survey on the occurrence and seasonal variation of aflatoxin M1 in milk and milk products in Serbia. in Food Control. 2015;56:64-70.
doi:10.1016/j.foodcont.2015.03.017 .

Tomašević, Igor, Petrović, Jelena, Jovetić, Milica, Raicević, Smiljana, Milojević, Milica, Miočinović, Jelena, "Two year survey on the occurrence and seasonal variation of aflatoxin M1 in milk and milk products in Serbia" in Food Control, 56 (2015):64-70,
https://doi.org/10.1016/j.foodcont.2015.03.017 . .