SYSTEM CONTROL OF SMOKING PROCESS AND MEASURING BENZO[A]PYRENE IN TRADITIONAL PRODUCTION OF BOSNIAN DRY CURED HAM (BOSANSKI PRŠUT) BY IMPLEMENTING HACCP SYSTEM

Almir Toroman, Enver Karahmet, Adela Vileš, Nermina Đulančić, Midhat Jašić

Abstract


As it is well known, traditional production of smoked meat products requires technological processes, which carry some food safety hazards (e.g. content of Benzo[a]pyrene. (B[a]P). “OMEGA COMERC Ltd.”, a member of the meat industry in Visoko region, has implemented food safety management system according to the recommendations from Codex Alimentarius CAC-RCP (9), recommended International Code of Practice - General Principles of Food Hygiene.
By implementing HACCP system, the Company established adequate control measures in producing Bosnian dry cured ham (bosanski pršut) on traditional way including the smoking process in the chambers. By doing this, they have created conditions to measure B[a]P content in the Bosnian dry cured ham and implement HACCP system without impairing traditional production and food safety of the final product.
The aim of this study is to present the effect of the specific production process onto the meat smoking in order to preserve hygienic, nutritional and sensory values, and also to control B[a]P content in the final product.

Key words: Bosnian dry cured ham, traditional production, smoking process, Benzo[a]pyrene, HACCP


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