The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia
详细信息 查看全文
- 作者：Igor Tomasevica ; tbigor@agrif.bg.ac.rs" class="auth_mail" title="E-mail the corresponding author ; Jelena Kuzmanovićb ; jelena@cin.co.rs" class="auth_mail" title="E-mail the corresponding author ; Aleksandra Anđelkovićb ; aleksandra.andjelkovic@cin.co.rs" class="auth_mail" title="E-mail the corresponding author ; Miroslava Saračevićb ; miroslava.saracevic@cin.co.rs" class="auth_mail" title="E-mail the corresponding author ; Marija M. Stojanovićb ; marija@cin.co.rs" class="auth_mail" title="E-mail the corresponding author ; Ilija Djekicc ; idjekic@agrif.bg.ac.rs" class="auth_mail" title="E-mail the corresponding author
- 关键词：Meat processing ; Meat retail ; HACCP ; Process hygiene ; Food contact surfaces ; Aerobic colony count ; Enterobacteriaceae ; Staphylococcus
- 刊名：Meat Science
- 出版年：2016
- 出版时间：April 2016
- 年：2016
- 卷：114
- 期：Complete
- 页码：54-57
- 全文大小：209 K
文摘
- class="listitem" id="list_l0005">
- class="label">•
Seven year survey of process hygiene in meat establishments with 48,246 samples
- class="label">•
130 meat plants and 220 meat retail facilities with certified HACCP surveyed
- class="label">•
Aerobic colony count reduction of at least 1.0 log10 CFU/cm2 for food contact surfaces
- class="label">•
Aerobic colony count reduction of at least 2.0 log10 CFU/cm2 for meat cooling facilities
- class="label">•
Steady decline of positive Enterobacteriaceae and Staphylococcus samples.