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HACCP u proizvodnji suve sremske šunke

dc.creatorVuković, Ilija
dc.creatorDimitrijević, Mirjana
dc.creatorTubić, Miodrag
dc.creatorVasilev, Dragan
dc.creatorKričković, Draško
dc.date.accessioned2020-06-03T12:54:41Z
dc.date.available2020-06-03T12:54:41Z
dc.date.issued2005
dc.identifier.issn0494-9846
dc.identifier.urihttp://vet-erinar.vet.bg.ac.rs/handle/123456789/332
dc.description.abstractThe paper gives major elements for introducing HACCP in traditional production of dry Sremska ham. Production of dry ham in natural environment is very difficult to control, and such product may be a potential health risk for a consumer, being spoiled with botulinum neurotoxins, micoloxins of moulds and carcinogenic matters of smoke. In the controlled conditions of production, applying the principles of good hygienic and good production practice, some risks connected with the presence of carcinogenic matters of smoke and moulds may be eliminated. However, due to ubiquitous nature of clostridia spores and their presence in the digestive tract of slaughter animals, there is always a potential risk of meat contamination with these spores, including spores of C. botulinum. Therefore in production of Sremska ham all measures must be taken to prevent formation of toxins of non-proteolytic B C. botulinum type, and it is confirmed by HACCP-based control of production procedure. In the production of Sremska ham, the following critical control points (CCP) were identified: selection of the raw material, salting, brining and drying, and as critical border values, meat temperature lt +5"C, pH of meat lt 6.0, temperature at salting and brining lt + 5"C, and drying temperature lt + 15"C.en
dc.description.abstractU radu su prikazani važniji elementi za uvođenje HACCP u tradicionalnu proizvodnju suve sremske šunke. Proizvodnju suve šunke u prirodnom ambijentu vrlo je teško kontrolisati, pa takav proizvod objektivno može biti nosilac potencijalnih opasnosti po zdravlje potrošača, kao što su botulinusni neurotoksini, mikotoksini plesni i kancerogene materije dima. U kontrolisanim uslovima proizvodnje, primenom načela dobre higijenske i dobre proizvodne prakse, mogu se eliminisati opasnosti vezane za prisustvo kancerogenih materija dima i plesni. Međutim, zbog stroge rasprostranjenosti spora klostridija u prirodi i njihovog prisustva u digestivnom traktu životinja za klanje, uvek postoji potencijalna opasnost od kontaminacije mesa tim sporama, uključujući i spore C. botulinum. Stoga u proizvodnji sremske šunke moraju biti preduzete sve mere kojima se može sprečiti stvaranje toksina neproteolitičkog tipa B C. botulinum, a potvrda toga je kontrola postupka proizvodnje zasnovana na HACCP. U proizvodnji sremske šunke, kao kritične kontrolne tačke (CCP) identifikovani su: izbor sirovine, usoljavanje, prosoljavanje i sušenje, a kao kritične granične vrednosti, temperatura mesa lt + 5"C, pH mesa lt 6,0, temperatura usoljavanja i prosoljavanja lt + 5"C i temperatura sušenja lt + 15"C.sr
dc.publisherInstitut za higijenu i tehnologiju mesa, Beograd
dc.rightsopenAccess
dc.sourceTehnologija mesa
dc.subjectdry hamen
dc.subjectC. botulinumen
dc.subjectHACCPen
dc.subjectsuva šunkasr
dc.subjectC. botulinumsr
dc.subjectHACCPsr
dc.titleHACCP in production of dry Sremska hamen
dc.titleHACCP u proizvodnji suve sremske šunkesr
dc.typearticle
dc.rights.licenseARR
dcterms.abstractТубић, Миодраг; Василев, Драган; Димитријевић, Мирјана; Кричковић, Драшко; Вуковић, Илија; ХAЦЦП у производњи суве сремске шунке; ХAЦЦП у производњи суве сремске шунке;
dc.citation.volume46
dc.citation.issue3-4
dc.citation.spage115
dc.citation.epage120
dc.citation.other46(3-4): 115-120
dc.identifier.fulltexthttp://veterinar.vet.bg.ac.rs/bitstream/id/1550/331.pdf
dc.identifier.rcubconv_457
dc.type.versionpublishedVersion


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