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.
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 . .
