A decade of sulphite control in Serbian meat industry and the effect of HACCP

ABSTRACT In total 7351 meat preparations and fresh processed meat products were analysed from 555 different Serbian meat producers over a 10-year period, 4.5 years before and 5.5 years after mandatory Hazard Analysis and Critical Control Points (HACCP) implementation. From the obtained results, it could be concluded that HACCP has contributed to a better alignment of practices with the legal provisions. The share of non-compliant samples dropped from 18.6% before HACCP to 8.3% after its mandatory implementation. Average sulphite concentrations for all categories of meat preparations and fresh processed meat products decreased by 43%, declining from 33.6 to 19.3 mg kg−1. Typical misuse and frequent abuse of sulphites was independent of a season. Application of HACCP principles in the Serbian meat industry raised awareness about the misuse of sulphites and contributed to a better control, minimising exposure to sulphites.

[1]  Ilija Djekic,et al.  Quality and food safety issues revealed in certified food companies in three Western Balkans countries , 2011 .

[2]  J. Olsen,et al.  The European Commission , 2020, The European Union.

[3]  M. Iammarino,et al.  Sulphur dioxide in meat products: 3-year control results of an accredited Italian laboratory , 2017, Food additives & contaminants. Part B, Surveillance.

[4]  A. Bergwerff,et al.  Analysis of chemical preservatives in foods. , 2005 .

[5]  M. Andjelkovic,et al.  Estimate of intake of sulfites in the Belgian adult population , 2010, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

[6]  Claudia Ruiz-Capillas,et al.  Application of flow injection analysis for determining sulphites in food and beverages: A review , 2009 .

[7]  M. Peña-Egido,et al.  Liquid chromatographic determination of free and total sulphites in fresh sausages , 1991 .

[8]  L. Jacxsens,et al.  Measuring the safety of the food chain in Belgium: Development of a barometer , 2011 .

[9]  M. J. Peña-Egido,et al.  S-sulfonate contents in raw and cooked meat products. , 2005, Journal of agricultural and food chemistry.

[10]  M. Peña-Egido,et al.  Residual levels of free and total sulphite in fresh and cooked burgers. , 1993, Food additives and contaminants.

[11]  I. Tomasevic,et al.  The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia. , 2016, Meat science.

[12]  Igor Tomasevic,et al.  Serbian meat industry: A survey on food safety management systems implementation , 2013 .