Prylipko T.
Doctor of agricultural sciences, Head of the department of technology of
production and processing of livestock products, State agrarian and engineering
university in Podilya, Kamianets-Podilskyi, Ukraine
Bukalova N.
Associate professor, Veterinary
department of National agrarian university, Bila
Tserkva, Ukraine
Bogatko N.
Associate professor, Veterinary
department of National Agrarian University, Bila
Tserkva, Ukraine
DEVELOPMENT OF PRACTICAL MEASURES AND WAYS OF THEIR
REALIZATION FOR CONTROL, MANAGEMENT OF DAIRY RAW
MATERIALS AND DAIRY PRODUCTS IN ACCORDANCE
WITH EU NORMS
Introduction. In 1997 “Kodeks Alimentarius” committee “lished a reference
book» «Guidelines for the definition and application of microbiological criteria of
foodstuff SAS/GL 21–1997”. The Scientific Committee on foodstuff (SCF) and the
Scientific Committee on veterinary measures that concern the public health (SCVPH)
provided the recommendations on principles of the development of microbiological
criteria for foodstuff in 1996 and 1997. According to the definition of “Kodeks
Alimentarius” Committee the microbiological criteria for foodstuff determines the
acceptability of the food product according to the presence or absence of a number of
microorganisms, including parasites or a number of their toxins (metabolites) per unit
of weight, volume, area or the production lot. The main principles that are highlighted
in these three documents are based on the fact that microbiological criteria will need to
be developed and applied only where there is a flagrant necessity and their application
is appropriate [1, 5, 8, 11].
Committee regulations № 2073/2005 determine that to correspond the
microbiological criteria the food market operators should develop a program of sample
collection and Microbiological studies of these trial [4, 6, 12]. The program must be
part of the implementation procedures, developed on the basis of proper hygienic
practices and HACCP system principles. The frequency of sample collection should be
based on the analysis of risks, should keep in scale with the character and size of the
food enterprise, and also should take into account other factors, such as the properties
of raw materials, finished product, manufacturing process, etc.
The microorganism may be in raw food, such as fresh meat, raw milk and fish [3,
8, 9]. EU Member States are obliged to apply the microbiological criteria highlighted
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