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Production of Traditional Meat Products in Small and Micro Establishments in Serbia: Current Status and Future Perspectives

Production of Traditional Meat Products in Small and Micro Establishments in Serbia: Current... AbstractThe production of traditional meat products has a considerable potential in the Republic of Serbia, particularly in small and micro (household) establishments. Among a large number of traditional meat products, dry fermented sausages and dried meat products are the most important and commonly appreciated by consumers. There is, however, a need for a better standardization of the production in this meat sector, and also implementation of necessary food hygiene rules and HACCP principles according to hygiene regulations. There are provisions in the Food Safety Law, stating the principles of flexibility, which would allow for traditional meat producers and their associations to apply for derogations in food hygiene regulations. This would enable traditional small and micro food business operators to better use their resources, relax administrative burden and use traditional production methods in the most appropriate manner, always respecting hygiene and safety principals. This review paper analyses the current status of traditional meat production in small and micro establishments in Serbia, emphasizing a need for further improvements in food safety management and standardization. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Acta Veterinaria de Gruyter

Production of Traditional Meat Products in Small and Micro Establishments in Serbia: Current Status and Future Perspectives

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Publisher
de Gruyter
Copyright
© 2018 Karabasil Nedjeljko et al., published by Sciendo
ISSN
1820-7448
eISSN
1820-7448
DOI
10.2478/acve-2018-0031
Publisher site
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Abstract

AbstractThe production of traditional meat products has a considerable potential in the Republic of Serbia, particularly in small and micro (household) establishments. Among a large number of traditional meat products, dry fermented sausages and dried meat products are the most important and commonly appreciated by consumers. There is, however, a need for a better standardization of the production in this meat sector, and also implementation of necessary food hygiene rules and HACCP principles according to hygiene regulations. There are provisions in the Food Safety Law, stating the principles of flexibility, which would allow for traditional meat producers and their associations to apply for derogations in food hygiene regulations. This would enable traditional small and micro food business operators to better use their resources, relax administrative burden and use traditional production methods in the most appropriate manner, always respecting hygiene and safety principals. This review paper analyses the current status of traditional meat production in small and micro establishments in Serbia, emphasizing a need for further improvements in food safety management and standardization.

Journal

Acta Veterinaria – de Gruyter

Published: Dec 1, 2018

Keywords: food; traditional; hygiene; safety; management; flexibility

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