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A decade of sulfite control in Serbian meat industry and the effect of HACCP

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2018
A_decade_of_sulfite.pdf (866.7Kb)
Authors
Tomašević, Igor
Dodevska, Margarita
Simić, Milan
Raičević, Smiljana
Matović, Violeta
Đekić, Ilija
Article (Accepted Version)
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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.
Keywords:
Sulfite / Meat preparations / Meat products / HACCP / Serbia
Source:
Food Additives and Contaminants Part B: Surveillance, 2018, 11, 1, 49-53
Publisher:
  • Taylor & Francis Group

DOI: 10.1080/19393210.2017.1403492

ISSN: 1939-3210

WoS: 000424484100009

Scopus: 2-s2.0-85036542349
[ Google Scholar ]
URI
http://aspace.agrif.bg.ac.rs/handle/123456789/5768
Collections
  • Radovi istraživača / Researchers’ publications
Institution/Community
Poljoprivredni fakultet

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