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dc.creatorTomašević, Igor
dc.creatorDodevska, Margarita
dc.creatorSimić, Milan
dc.creatorRaičević, Smiljana
dc.creatorMatović, Violeta
dc.creatorĐekić, Ilija
dc.date.accessioned2021-01-29T17:31:35Z
dc.date.available2019-12-04
dc.date.issued2018
dc.identifier.issn1939-3210
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/5768
dc.description.abstractIn 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.sr
dc.language.isoensr
dc.publisherTaylor & Francis Groupsr
dc.rightsembargoedAccesssr
dc.sourceFood Additives and Contaminants Part B: Surveillancesr
dc.subjectSulfitesr
dc.subjectMeat preparationssr
dc.subjectMeat productssr
dc.subjectHACCPsr
dc.subjectSerbiasr
dc.titleA decade of sulfite control in Serbian meat industry and the effect of HACCPsr
dc.typearticlesr
dc.rights.licenseARRsr
dc.citation.epage53
dc.citation.issue1
dc.citation.rankM22
dc.citation.spage49
dc.citation.volume11
dc.identifier.doi10.1080/19393210.2017.1403492
dc.identifier.fulltexthttp://aspace.agrif.bg.ac.rs/bitstream/id/22757/A_decade_of_sulfite.pdf
dc.identifier.scopus2-s2.0-85036542349
dc.identifier.wos000424484100009
dc.type.versionacceptedVersionsr


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Приказ основних података о документу