Abattoir Hygiene
Само за регистроване кориснике
2022
Поглавље у монографији (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Abattoirs have important role in surveillance, control, and eradication of diseases of animal health importance, as well as control, reduction, and prevention of foodborne hazards of public health importance. To achieve control and prevention of crosscontamination of carcasses and meat with foodborne hazards, the abattoir hygiene should be applied throughout the slaughter and dressing, up to the chilling of carcasses. This is based on strict adherence to good hygiene practices and the overall hygiene requirements at abattoir, named prerequisite programs (layout and design of production facility, equipment, tools, ventilation, trained workers), supplemented with risk-based food safety management system (hazard analysis and critical control point) and chilled carcass safety assurance system in the farmabattoir continuum. Therefore abattoir hygiene has an important impact on final microbiological status of chilled carcass, as well as prevention and minimization of consumers exposure to fo...odborne hazards associated with meat consumption.
Кључне речи:
Abattoir hygiene / foodborne / hazard / chilled carcass / food safetyИзвор:
Present Knowledge in Food Safety - A Risk Based Approach Throughout the Food Chain, 2022, 412-438Издавач:
- Elsevier
Колекције
Институција/група
Fakultet veterinarske medicineTY - CHAP AU - Nastasijević, Ivan AU - Bošković, Marija AU - Glišić, Milica PY - 2022 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2572 AB - Abattoirs have important role in surveillance, control, and eradication of diseases of animal health importance, as well as control, reduction, and prevention of foodborne hazards of public health importance. To achieve control and prevention of crosscontamination of carcasses and meat with foodborne hazards, the abattoir hygiene should be applied throughout the slaughter and dressing, up to the chilling of carcasses. This is based on strict adherence to good hygiene practices and the overall hygiene requirements at abattoir, named prerequisite programs (layout and design of production facility, equipment, tools, ventilation, trained workers), supplemented with risk-based food safety management system (hazard analysis and critical control point) and chilled carcass safety assurance system in the farmabattoir continuum. Therefore abattoir hygiene has an important impact on final microbiological status of chilled carcass, as well as prevention and minimization of consumers exposure to foodborne hazards associated with meat consumption. PB - Elsevier T2 - Present Knowledge in Food Safety - A Risk Based Approach Throughout the Food Chain T1 - Abattoir Hygiene SP - 412 EP - 438 DO - 10.1016/B978-0-12-819470-6.00002-0 ER -
@inbook{ author = "Nastasijević, Ivan and Bošković, Marija and Glišić, Milica", year = "2022", abstract = "Abattoirs have important role in surveillance, control, and eradication of diseases of animal health importance, as well as control, reduction, and prevention of foodborne hazards of public health importance. To achieve control and prevention of crosscontamination of carcasses and meat with foodborne hazards, the abattoir hygiene should be applied throughout the slaughter and dressing, up to the chilling of carcasses. This is based on strict adherence to good hygiene practices and the overall hygiene requirements at abattoir, named prerequisite programs (layout and design of production facility, equipment, tools, ventilation, trained workers), supplemented with risk-based food safety management system (hazard analysis and critical control point) and chilled carcass safety assurance system in the farmabattoir continuum. Therefore abattoir hygiene has an important impact on final microbiological status of chilled carcass, as well as prevention and minimization of consumers exposure to foodborne hazards associated with meat consumption.", publisher = "Elsevier", journal = "Present Knowledge in Food Safety - A Risk Based Approach Throughout the Food Chain", booktitle = "Abattoir Hygiene", pages = "412-438", doi = "10.1016/B978-0-12-819470-6.00002-0" }
Nastasijević, I., Bošković, M.,& Glišić, M.. (2022). Abattoir Hygiene. in Present Knowledge in Food Safety - A Risk Based Approach Throughout the Food Chain Elsevier., 412-438. https://doi.org/10.1016/B978-0-12-819470-6.00002-0
Nastasijević I, Bošković M, Glišić M. Abattoir Hygiene. in Present Knowledge in Food Safety - A Risk Based Approach Throughout the Food Chain. 2022;:412-438. doi:10.1016/B978-0-12-819470-6.00002-0 .
Nastasijević, Ivan, Bošković, Marija, Glišić, Milica, "Abattoir Hygiene" in Present Knowledge in Food Safety - A Risk Based Approach Throughout the Food Chain (2022):412-438, https://doi.org/10.1016/B978-0-12-819470-6.00002-0 . .