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The Influence Of The Halal Concept On The Microbiological Correctness Of Meat And Meat Products
Berin Rahmanović
orcid.org/0009-0004-7364-869X
; Faculty of Veterinary Medicine University of Sarajevo, Zmaja od Bosne 90, Sarajevo, Bosnia and Herzegovina; Faculty of Agriculture and Food Science, Zmaja od Bosne 8, Sarajevo, Bosnia and Herzegovina
*
Zinka Hojkurić Rahmanović
; Faculty of Agriculture and Food Science, Zmaja od Bosne 8, Sarajevo, Bosnia and Herzegovina
Faruk Čaklovica
; Faculty of Veterinary Medicine University of Sarajevo, Zmaja od Bosne 90, Sarajevo, Bosnia and Herzegovina
Kenan Čaklovica
; Faculty of Veterinary Medicine University of Sarajevo, Zmaja od Bosne 90, Sarajevo, Bosnia and Herzegovina
Elma Hrustemović
; Faculty of Veterinary Medicine University of Sarajevo, Zmaja od Bosne 90, Sarajevo, Bosnia and Herzegovina
Adnan Alijagić
; Faculty of Veterinary Medicine University of Sarajevo, Zmaja od Bosne 90, Sarajevo, Bosnia and Herzegovina
Nejra Kubat-Aščalić
; Faculty of Veterinary Medicine University of Sarajevo, Zmaja od Bosne 90, Sarajevo, Bosnia and Herzegovina
Neira Fazlović
; Faculty of Veterinary Medicine University of Sarajevo, Zmaja od Bosne 90, Sarajevo, Bosnia and Herzegovina
* Dopisni autor.
Sažetak
Halal food is permissible food for Muslims. Whether something will be
halal largely depends on the primary production process as well as
processing, which must be in accordance with halal standards. Production
chains must have a halal certificate, and final products must be marked
with the halal logo. Halal food safety criteria are largely in line with the
health criteria of the HACCP concept. Therefore, the aim of this paper
was to examine the microbiological status of meat and meat products in
establishments with implemented Halal and HACCP concept and to
compare them with establishments that are not certified, i.e. in which the
specified control concepts are not implemented. For this purpose, a total
of 600 (300+300) samples of meat and meat products from two
production chains were analyzed in accordance with international and
national standards. The largest number of positive samples came from
facilities without an implemented Halal concept with a total number of
aerobic mesophilic bacteria (21/300, 7%), Listeria monocytogenes (6/300,
2%), Escherichia coli (17/300, 5.66%), Staphylococcus aureus (16/300,
5.33%), while Salmonella and Clostridium were not isolated. The
application of Halal criteria for food in combination with the HACCP
concept contributes to better microbiological correctness of products in
the Halal meat industry.
Ključne riječi
Halal concept; meat industry; microbiological integrity of products
Hrčak ID:
330938
URI
Datum izdavanja:
31.5.2023.
Posjeta: 203 *