@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"
}