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
WoS: 000424484100009
Scopus: 2-s2.0-85036542349
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Poljoprivredni fakultetTY - JOUR AU - Tomašević, Igor AU - Dodevska, Margarita AU - Simić, Milan AU - Raičević, Smiljana AU - Matović, Violeta AU - Đekić, Ilija PY - 2018 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5768 AB - 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. PB - Taylor & Francis Group T2 - Food Additives and Contaminants Part B: Surveillance T1 - A decade of sulfite 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 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" }
Tomašević, I., Dodevska, M., Simić, M., Raičević, S., Matović, V.,& Đekić, I.. (2018). A decade of sulfite control in Serbian meat industry and the effect of HACCP. in Food Additives and Contaminants Part B: Surveillance Taylor & Francis Group., 11(1), 49-53. https://doi.org/10.1080/19393210.2017.1403492
Tomašević I, Dodevska M, Simić M, Raičević S, Matović V, Đekić I. A decade of sulfite control in Serbian meat industry and the effect of HACCP. in Food Additives and Contaminants Part B: Surveillance. 2018;11(1):49-53. doi:10.1080/19393210.2017.1403492 .
Tomašević, Igor, Dodevska, Margarita, Simić, Milan, Raičević, Smiljana, Matović, Violeta, Đekić, Ilija, "A decade of sulfite control in Serbian meat industry and the effect of HACCP" in Food Additives and Contaminants Part B: Surveillance, 11, no. 1 (2018):49-53, https://doi.org/10.1080/19393210.2017.1403492 . .