The hygienic assessment of dairy products’ selling places at open markets
Authorized Users Only
2023
Authors
Aleksić, BiljanaĐekić, Ilija
Miočinović, Jelena
Miloradović, Zorana
Savić Radovanović, Radoslava
Zdravković, Nemanja
Šmigić, Nada
Article (Published version)
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Show full item recordAbstract
Small scale dairy producers, who are often also the sellers of dairy products, are the ones responsible for ensuring
food safety conditions all throughout the food distribution chain. Food contamination may appear in any part of
the food chain including sale, due to cross-contamination that can occur caused by wide varieties of food offered
at open markets, improper food handling, contaminated equipment, and poor personal hygiene. An observational
study was conducted to determine the hygienic conditions of artisan dairy products’ selling places at open
markets. In addition, dairy products’ sellers were interviewed to obtain complementary data regarding hygiene
conditions at the households, as well as during transportation and sale at the open market. The research included
293 selling places and 279 dairy products’ sellers from 43 open markets located in different parts of the Republic
of Serbia. Based on a total hygiene assessment score (HAS) calculated for each selling place, ...acceptable, marginal
acceptable and unacceptable group of selling places were identified. A two-step cluster analysis was performed to
identify a group of potentially more risky selling places, and resulted in two identified clusters. The differences
between hygiene conditions among clusters were mainly influenced by their position at the open market. The
establishment and maintenance of a cold chain needs to be improved as one of the most important prerequisites
of food safety, especially for those selling places located at an open place. The obtained results suggest the need
for additional training and raising awareness of small dairy producers regarding the importance of hygiene
during production, distribution and sale of dairy products.
Keywords:
Hygiene / Selling place / Open markets / Artisan dairy productsSource:
Food Control, 2023, 148, 109628-Publisher:
- Elsevier
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Institution/Community
Fakultet veterinarske medicineTY - JOUR AU - Aleksić, Biljana AU - Đekić, Ilija AU - Miočinović, Jelena AU - Miloradović, Zorana AU - Savić Radovanović, Radoslava AU - Zdravković, Nemanja AU - Šmigić, Nada PY - 2023 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2527 AB - Small scale dairy producers, who are often also the sellers of dairy products, are the ones responsible for ensuring food safety conditions all throughout the food distribution chain. Food contamination may appear in any part of the food chain including sale, due to cross-contamination that can occur caused by wide varieties of food offered at open markets, improper food handling, contaminated equipment, and poor personal hygiene. An observational study was conducted to determine the hygienic conditions of artisan dairy products’ selling places at open markets. In addition, dairy products’ sellers were interviewed to obtain complementary data regarding hygiene conditions at the households, as well as during transportation and sale at the open market. The research included 293 selling places and 279 dairy products’ sellers from 43 open markets located in different parts of the Republic of Serbia. Based on a total hygiene assessment score (HAS) calculated for each selling place, acceptable, marginal acceptable and unacceptable group of selling places were identified. A two-step cluster analysis was performed to identify a group of potentially more risky selling places, and resulted in two identified clusters. The differences between hygiene conditions among clusters were mainly influenced by their position at the open market. The establishment and maintenance of a cold chain needs to be improved as one of the most important prerequisites of food safety, especially for those selling places located at an open place. The obtained results suggest the need for additional training and raising awareness of small dairy producers regarding the importance of hygiene during production, distribution and sale of dairy products. PB - Elsevier T2 - Food Control T1 - The hygienic assessment of dairy products’ selling places at open markets VL - 148 SP - 109628 DO - 10.1016/j.foodcont.2023.109628 ER -
@article{ author = "Aleksić, Biljana and Đekić, Ilija and Miočinović, Jelena and Miloradović, Zorana and Savić Radovanović, Radoslava and Zdravković, Nemanja and Šmigić, Nada", year = "2023", abstract = "Small scale dairy producers, who are often also the sellers of dairy products, are the ones responsible for ensuring food safety conditions all throughout the food distribution chain. Food contamination may appear in any part of the food chain including sale, due to cross-contamination that can occur caused by wide varieties of food offered at open markets, improper food handling, contaminated equipment, and poor personal hygiene. An observational study was conducted to determine the hygienic conditions of artisan dairy products’ selling places at open markets. In addition, dairy products’ sellers were interviewed to obtain complementary data regarding hygiene conditions at the households, as well as during transportation and sale at the open market. The research included 293 selling places and 279 dairy products’ sellers from 43 open markets located in different parts of the Republic of Serbia. Based on a total hygiene assessment score (HAS) calculated for each selling place, acceptable, marginal acceptable and unacceptable group of selling places were identified. A two-step cluster analysis was performed to identify a group of potentially more risky selling places, and resulted in two identified clusters. The differences between hygiene conditions among clusters were mainly influenced by their position at the open market. The establishment and maintenance of a cold chain needs to be improved as one of the most important prerequisites of food safety, especially for those selling places located at an open place. The obtained results suggest the need for additional training and raising awareness of small dairy producers regarding the importance of hygiene during production, distribution and sale of dairy products.", publisher = "Elsevier", journal = "Food Control", title = "The hygienic assessment of dairy products’ selling places at open markets", volume = "148", pages = "109628", doi = "10.1016/j.foodcont.2023.109628" }
Aleksić, B., Đekić, I., Miočinović, J., Miloradović, Z., Savić Radovanović, R., Zdravković, N.,& Šmigić, N.. (2023). The hygienic assessment of dairy products’ selling places at open markets. in Food Control Elsevier., 148, 109628. https://doi.org/10.1016/j.foodcont.2023.109628
Aleksić B, Đekić I, Miočinović J, Miloradović Z, Savić Radovanović R, Zdravković N, Šmigić N. The hygienic assessment of dairy products’ selling places at open markets. in Food Control. 2023;148:109628. doi:10.1016/j.foodcont.2023.109628 .
Aleksić, Biljana, Đekić, Ilija, Miočinović, Jelena, Miloradović, Zorana, Savić Radovanović, Radoslava, Zdravković, Nemanja, Šmigić, Nada, "The hygienic assessment of dairy products’ selling places at open markets" in Food Control, 148 (2023):109628, https://doi.org/10.1016/j.foodcont.2023.109628 . .