%0 Journal Article
%T Microbiological quality of meat and ready-to-eat food in Zenica-Doboj Canton in the period 2008-2010
%A Ilma £¿aki£¿
%A Sanita Sejdinoska
%A Selma Uzunovi£¿
%J South Eastern Europe Health Sciences Journal
%D 2013
%I 
%X Aim To investigate the microbiological quality of meat, meatproducts and ready-to-eat food in Zenica-Doboj Canton inorder to point out the importance of food monitoring and toprovide safe food for consumers.Methods Using the protocols of bacteriological food analysisthe Laboratory for Sanitary and Clinical Microbiology, CantonalPublic Health Institute Zenica, retrospectively analyzed theresults of bacteriological testing of all samples of meat, meatproducts and ready-to-eat food samples submitted in the period2008 - 2010. The legal regulations of BiH were applied.Results Out of the total number of 2,534 meat and meat productssamples, 66 (2.6%) were relatively satisfactory, 11 (0.4%)did not satisfy. Out of 4,448 ready-to-eat food samples, 133(3.0%) did not satisfy the requirements of the regulations. Themost common cause of contamination of ready¨Cto¨Ceat foodsamples was total bacterial count> 20 000 in 39 (29.3%) samples;thermotolerant E. coli was found in 18 (13.5%) samples.The most common reason for improper quality of meat andmeat products was the presence of thermotolerant E. coli, in20 (26%), Proteus spp. in eight (10.4%) and Salmonella in two(2.6%) samples.Conclusion The most common cause of food borne diseases isa consequence of mistakes or ignorance in the process of foodhandling in the manufactures and sales facilities. Supervisionand monitoring of food quality is a powerful way to detect newdiseases, to determine the specific source, thus contributing tothe education of food handlers in order to prevent contamination.
%K meat
%K ready-to-eat food
%K Salmonella
%K Campylobacter
%U http://fznj.unvi.edu.ba/SEEHSJ/volume_3_no_1/Sakic%20SEEHSJ%2036%2012.pdf