<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The 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.</p></abstract>

The 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.

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

Faculty of Veterinary medicine, Department of Food Hygiene and Technology

Ministry of Agriculture, Forestry and Water Management, Veterinary Directorate, Veterinary Public Health Department

Faculty of Agriculture, Department of Animal Origin Products Technology

Ministry of Agriculture, Forestry and Water Management

Faculty of Health and Life Sciences, Institute of Veterinary Science

Acta Veterinaria

This work is licensed under the Creative Commons Attribution 4.0 International License.

The production of traditional meat products has a considerable potential in the Republic of Serbia, particularly in small and micro (household) establishments....

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

Published Online: Jan 01, 2019

Page range: 373 - 390

Received: Nov 02, 2018

Accepted: Nov 19, 2018

DOI: https://doi.org/10.2478/acve-2018-0031

Keywords
food, traditional, hygiene, safety, management, flexibility

© 2018 Karabasil Nedjeljko et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

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

Published Online: Jan 01, 2019

Page range: 373 - 390

Received: Nov 02, 2018

Accepted: Nov 19, 2018

DOI: https://doi.org/10.2478/acve-2018-0031

Keywordsfood, traditional, hygiene, safety, management, flexibility

© 2018 Karabasil Nedjeljko et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Keywords
food, traditional, hygiene, safety, management, flexibility