Hygiene of the production process of minced unformatted meat and safety criteria
2013
Rašeta, Mladen (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Bunčić, Olivera (Faculty of Veterinary medicine, Belgrade (Serbia)) | Katić, Vera (Faculty of Veterinary Medicine, Belgrade (Serbia)) | Matekalo-Sverak, Vesna (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Đorđević, Vesna (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Jovanović, Jelena (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Janković, Vesna (Institute of Meat Hygiene and Technology, Belgrade (Serbia))
The minced meat is in high demand on the market. In the retail stores, minced meat can be minced in the presence of the consumer or sold packaged. Given that the chopping/mincing greatly increases the contact area of meat with the environment and that the meat comes into contact with the equipment and tools, there is a reasonable need to conduct continuous investigations by regular sampling. Sampling of minced meat is regulated by legal provisions. The results of control should be incorporated into the analysis of production trends. During the year 2012, as part of regular cooperation with food business operators, 72 samples of minced pork and beef category II were collected. Indicator of the food safety criteria, Salmonella spp., was found in one sample unit. As indicators of the hygiene of the production process, the presence of E. coli (1.53 log cfu/g + 0:51), and total aerobic colony count (4.66 + 0:52) were determined. Season, the current level of work experience, regular monitoring of results and if necessary initiating of corrective measureshave greatly influenced the obtained results.
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