Meat technology a hygiene report regarding slaughter process of pig and cattle carcasses for 2017 in Serbia
2018
Аутори
Milojević, LazarLakićević, Brankica
Janković, Vesna
Mitrović, Radmila
Nikolić, Aleksandra
Babić, Milijana
Velebit, Branko
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
For the successful validation and verification of the HACCP system, a food business operator is obliged, among other duties, to have continuous microbiological data of carcasses which are followed by a certain dynamic that the subject himself prescribed. To obtain these data, it is necessary to perform systematic monitoring of indicator microorganisms. The most important meat hygiene indicators are Total Viable Counts (TVC) and Enterobacteriaceae (EC). TVC are defined as indicators of overall slaughter hygiene (equipment, environment, tools, workers), while EC are indicators of faecal contamination on carcasses. The aim of this study was to determine the microbial contamination of cattle and pig carcasses, level of hygiene of the slaughter process as well as whether variations hygiene levels were related to seasonality in Serbia during 2017. The year was divided into four quarters of three months each, while the microbiological results were classified into three levels of hygiene statu...s (unsatisfactory, satisfactory or acceptable). The highest percentage of the results surveyed during the entire study was at a satisfactory hygiene level. Furthermore, we found there were differences in results between the quarters, which could be associated with seasonality. The best microbiological results, and so the best hygiene of carcasses, was recorded in the period April, May, June, while the worst microbiological results were observed in the period of July, August and September.
Кључне речи:
slaughterhouse / process hygiene / Total Viable Count / Enterobacteriaceae / seasonalityИзвор:
Meat Technology, 2018, 59, 1, 1-7Издавач:
- Institute of meat hygiene and technology, Belgrade
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Milojević, Lazar AU - Lakićević, Brankica AU - Janković, Vesna AU - Mitrović, Radmila AU - Nikolić, Aleksandra AU - Babić, Milijana AU - Velebit, Branko PY - 2018 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1554 AB - For the successful validation and verification of the HACCP system, a food business operator is obliged, among other duties, to have continuous microbiological data of carcasses which are followed by a certain dynamic that the subject himself prescribed. To obtain these data, it is necessary to perform systematic monitoring of indicator microorganisms. The most important meat hygiene indicators are Total Viable Counts (TVC) and Enterobacteriaceae (EC). TVC are defined as indicators of overall slaughter hygiene (equipment, environment, tools, workers), while EC are indicators of faecal contamination on carcasses. The aim of this study was to determine the microbial contamination of cattle and pig carcasses, level of hygiene of the slaughter process as well as whether variations hygiene levels were related to seasonality in Serbia during 2017. The year was divided into four quarters of three months each, while the microbiological results were classified into three levels of hygiene status (unsatisfactory, satisfactory or acceptable). The highest percentage of the results surveyed during the entire study was at a satisfactory hygiene level. Furthermore, we found there were differences in results between the quarters, which could be associated with seasonality. The best microbiological results, and so the best hygiene of carcasses, was recorded in the period April, May, June, while the worst microbiological results were observed in the period of July, August and September. PB - Institute of meat hygiene and technology, Belgrade T2 - Meat Technology T1 - Meat technology a hygiene report regarding slaughter process of pig and cattle carcasses for 2017 in Serbia VL - 59 IS - 1 SP - 1 EP - 7 DO - 10.18485/meattech.2018.59.1.1 ER -
@article{ author = "Milojević, Lazar and Lakićević, Brankica and Janković, Vesna and Mitrović, Radmila and Nikolić, Aleksandra and Babić, Milijana and Velebit, Branko", year = "2018", abstract = "For the successful validation and verification of the HACCP system, a food business operator is obliged, among other duties, to have continuous microbiological data of carcasses which are followed by a certain dynamic that the subject himself prescribed. To obtain these data, it is necessary to perform systematic monitoring of indicator microorganisms. The most important meat hygiene indicators are Total Viable Counts (TVC) and Enterobacteriaceae (EC). TVC are defined as indicators of overall slaughter hygiene (equipment, environment, tools, workers), while EC are indicators of faecal contamination on carcasses. The aim of this study was to determine the microbial contamination of cattle and pig carcasses, level of hygiene of the slaughter process as well as whether variations hygiene levels were related to seasonality in Serbia during 2017. The year was divided into four quarters of three months each, while the microbiological results were classified into three levels of hygiene status (unsatisfactory, satisfactory or acceptable). The highest percentage of the results surveyed during the entire study was at a satisfactory hygiene level. Furthermore, we found there were differences in results between the quarters, which could be associated with seasonality. The best microbiological results, and so the best hygiene of carcasses, was recorded in the period April, May, June, while the worst microbiological results were observed in the period of July, August and September.", publisher = "Institute of meat hygiene and technology, Belgrade", journal = "Meat Technology", title = "Meat technology a hygiene report regarding slaughter process of pig and cattle carcasses for 2017 in Serbia", volume = "59", number = "1", pages = "1-7", doi = "10.18485/meattech.2018.59.1.1" }
Milojević, L., Lakićević, B., Janković, V., Mitrović, R., Nikolić, A., Babić, M.,& Velebit, B.. (2018). Meat technology a hygiene report regarding slaughter process of pig and cattle carcasses for 2017 in Serbia. in Meat Technology Institute of meat hygiene and technology, Belgrade., 59(1), 1-7. https://doi.org/10.18485/meattech.2018.59.1.1
Milojević L, Lakićević B, Janković V, Mitrović R, Nikolić A, Babić M, Velebit B. Meat technology a hygiene report regarding slaughter process of pig and cattle carcasses for 2017 in Serbia. in Meat Technology. 2018;59(1):1-7. doi:10.18485/meattech.2018.59.1.1 .
Milojević, Lazar, Lakićević, Brankica, Janković, Vesna, Mitrović, Radmila, Nikolić, Aleksandra, Babić, Milijana, Velebit, Branko, "Meat technology a hygiene report regarding slaughter process of pig and cattle carcasses for 2017 in Serbia" in Meat Technology, 59, no. 1 (2018):1-7, https://doi.org/10.18485/meattech.2018.59.1.1 . .