A decade of sulfite control in Serbian meat industry and the effect of HACCP
Authors
Tomašević, Igor
Dodevska, Margarita
Simić, Milan
Raičević, Smiljana
Matović, Violeta
Đekić, Ilija

Article (Accepted Version)

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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 / SerbiaSource:
Food Additives and Contaminants Part B: Surveillance, 2018, 11, 1, 49-53Publisher:
- Taylor & Francis Group
DOI: 10.1080/19393210.2017.1403492
ISSN: 1939-3210