Analysis of hygienic and sanitary conditions and attitudes of participants in short supply chains in the function of improving the safety and quality of dairy products in the Republic of Serbia

[B. Aleksić]

193 str.

Tehnološko inženjerstvo - Upravljanje bezbednošću i kvalitetom hrane / Technological engineering - Food safety and quality management

Osnovni cilj ove doktorske disertacije je utvrđivanje rizika po bezbednost i kvalitet proizvoda od mleka u kratkim lancima snabdevanja u Republici Srbiji, analizom higijensko-sanitarnih uslova proizvodnje i prodaje, stavova prerađivača mleka i potrošača, karakteristika gotovih proizvoda, kao i identifikacijom faktora koji mogu uticati na kvalitet i bezbednost hrane, koristeći metodu analiza neuspeha i njihovih efekata (engl. Failure Mode Effect Analysis, FMEA). Higijensko-sanitarni uslovi su analizirani kod 60 malih prerađivača mleka primenom kontrolne liste, a rezultati ukazuju na varijabilnost u primenjenim higijenskim praksama. Iako je značajan broj objekata registrovan ili odobren, mnogi nisu u potpunosti usklađeni sa zakonskim zahtevima, što ukazuje na potrebu za unapređenjem znanja prerađivača mleka i prilagođavanjem zakonskih okvira poslovnim uslovima malih prerađivača. Stavovi i navike 20 malih prerađivača mleka pokazuju da, uprkos dugogodišnjem iskustvu, postoje nedostaci u poznavanju i doslednoj primeni određenih higijenskih mera. Higijensko-sanitarni uslovi su analizirani na 43 pijace, odnosno na 297 prodajna mesta, korišćenjem kontrolne liste i upitnika za prodavce proizvoda od mleka. Iako većina prodavaca realizuje transport u kratkom vremenskom periodu, značajan broj njih ne koristi vozila sa kontrolom temperature, što povećava rizik od narušavanja bezbednosti i kvaliteta proizvoda. Dok su prodajna mesta u zatvorenim prostorima većinom u skladu sa higijenskim zahtevima, veliki broj prodajnih mesta na otvorenom nema odgovarajuću infrastrukturu, što povećava rizik od kontaminacije neupakovanih proizvoda od mleka. Istraživanje o stavovima i navikama potrošača u vezi sa proizvodima od mleka sprovedeno je korišćenjem upitnika, a podaci su prikupljeni od 386 ispitanika. Dobijeni rezultati pokazuju da potrošači koji kupuju neupakovane proizvode od mleka na pijacama ili u supermarketima imaju manju sklonost ka primeni adekvatnih praksi čuvanja i rukovanja proizvodima, u poređenju sa potrošačima koji preferiraju upakovane proizvode. Ispitivanja 81 uzorka sira u salamuri različitog stepena zrelosti, 29 svežih sireva i 36 uzoraka kajmaka, koji se distribuiraju na pijacama i u specijalizovanim prodavnicama, su ukazala na postojanje velike varijabilnosti fizičko hemijskih parametara, boje i teksturalnih svojstava, najverovatnije kao posledica nestandardizovanog postupka proizvodnje ovih proizvoda. Senzorna ocena navedenih uzoraka proizvoda od mleka je ukazala na postojanje defekata koji su posledica nepridržavanja higijenskih praksi tokom proizvodnje, zrenja i skladištenja. U cilju provere mikrobiološkog kvaliteta, ukupno je uzorkovano 302 uzorka sira i kajmaka sa pijaca i specijalizovanih prodavnica. Rezultati su pokazali da su uzorci sireva od sirovog i termički tretiranog mleka imali nezadovoljavajuće vrednosti bakterije Escherichia coli, dok nijedan uzorak nije sadržao Salmonella spp. Međutim, u jednom uzorku sira od sirovog mleka i pet uzoraka kajmaka detektovana je Listeria monocytogenes, što ukazuje na potrebu za poboljšanjem higijenskih praksi i strožijom kontrolom u svim fazama proizvodnje i distribucije proizvoda. Za procenu rizika u kratkom lancu snabdevanja mlečnim proizvodima primenjena je metoda FMEA, koja je pokazala da su najveći rizici biološke i hemijske prirode, dok su higijenske mere i edukacija proizvođača ključne za njihovo smanjenje.

The main objective of this dissertation is to determine the risk to the safety of dairy products in short supply chains in Serbia by analyzing the hygienic conditions of production and sales, the attitude of milk processors and consumers, the characteristics of final products, as well as identifying factors that may affect the quality and safety of food using the Failure Mode and Effects Analysis (FMEA) method. The hygiene conditions in 60 small dairy farms were analyzed using a checklist, and the results show that hygiene practices vary. Although a significant number of establishments are registered or aproved, many do not fully comply with the legal requirements, indicating the need to improve the training of milk processors and to adapt the legal framework to the business conditions of small processors. The attitudes and habits of 20 small dairy processors show that, despite many years of experience, there are deficits in the knowledge and consistent application of certain hygiene measures. The hygienic conditions at 43 markets, i.e. 297 points of sale, were analyzed using a checklist and a questionnaire for dairy product sellers. Although most sellers realize transportation in a short time, a significant number of them do not use temperature-controlled vehicles, which increases the risk of food safety violations. While indoor selling places usually meet the hygiene requirements, a large number of their outdoor counterparts do not have the appropriate infrastructure, which increases the risk of contamination of unpackaged dairy products. A questionnaire was used to investigate consumer attitudes and habits in relation to dairy products and data was collected from 386 respondents. The results show that consumers who buy unpackaged dairy products at markets or supermarkets are less likely to use appropriate storage and handling practices than consumers who prefer pre-packaged products. The analysis of 81 brine cheese samples of different ripeness levels, 29 fresh cheese samples and 36 kajmak samples sold in markets and specialty stores revealed a large variability in physical and chemical parameters, color and textural properties, which is probably due to the non-standardized production process of these products. The sensory evaluation of said samples of dairy products indicated the presence of defects probably due to non-compliance with hygiene measures during production, ripening and storage. To check the microbiological quality, a total of 302 samples of cheese and kajmak were taken from markets and specialty stores. The results showed that samples of raw milk cheese and heat-treated milk cheese had unsatisfactory Escherichia coli levels, while none of the samples contained Salmonella spp. However, Listeria monocytogenes was detected in one sample of raw milk cheese and five samples of kajmak, indicating the need for improved hygiene practices and stricter controls at all stages of product manufacture and distribution. The FMEA method was used to assess the risks in the short supply chain of dairy products. It was found that the main risks are biological and chemical, while hygiene measures and producer education are key to reducing them.

sir, kajmak, kratak lanac snabdevanja, bezbednost hrane, higijena hrane, mali proizvođači, zelene pijace, navike i ponašanje potrošača, svojstva kvaliteta proizvoda od mleka, mikrobiološki kvalitet proizvoda od mleka

cheese, kajmak, short supply chain, food safety, food hygiene, small scale producers, green markets, consumers´ habits and behavior, quality attributes of dairy products, microbiological quality of dairy products

637.1:614.31(497.11)(043.3)

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