A decade of sulphite control in Serbian meat industry and the effect of HACCP |
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| Authors: | Igor Tomasevic Margarita Dodevska Milan Simić Smiljana Raicevic Violeta Matovic Ilija Djekic |
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| Affiliation: | 1. Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Belgrade, Republic of Serbia;2. Center for Food Analysis, Belgrade, Republic of Serbia;3. Food Safety and Quality Management Department, Faculty of Agriculture, University of Belgrade, Belgrade, Republic of Serbia |
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| 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 19.3 mg 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. |
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| Keywords: | Sulphite meat preparations meat products HACCP Serbia |
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