head JofIMAB
Journal of IMAB - Annual Proceeding (Scientific Papers)
Publisher: Peytchinski Publishing Ltd.
ISSN: 1312-773X (Online)
Issue: 2021, vol. 27, issue3
Subject Area: Medicine
DOI: 10.5272/jimab.2021273.3924
Published online: 07 September 2021

Original article

J of IMAB. 2021 Jul-Sep;27(3):3924-3929
Tsvetelina G. VitkovaORCID logo Corresponding Autoremail, Rositsa K. EnikovaORCID logo, Mariyana R. StoynovskaORCID logo,
Department of Hygiene, medical ecology, occupational diseases and disaster medicine, Faculty of Public Health, Medical University, Pleven, Bulgaria.

Purpose: The current European legislation assigned the responsibility for food safety to the food producers and traders. In this aspect, the aim of the survey was to provide  critical analysis of the functioning of Hazard Analysis and Critical Control Point (HACCP) systems in the production of foods, presenting certain risks of specific public health hazards - foodborne toxicoinfections, infections and intoxications, for chemical contamination and additives, etc.
The survey covered HACCP-systems and prerequisite programmes of 4 enterprises manufacturing confectionery products, ready-to-serve foods, pasteurized egg products, sterilized canned foods.
Material/methods: Monitoring and critical analysis of the In-plant control system and HACCP of four enterprises for the production of: confectionery products, ready-to-serve-dishes in public catering, sterilized canned foods, pasteurized egg semi-ready products
Results: The current experience has revealed major defects in hazard analysis, adequacy of critical points, corrective actions and verification procedures. The article contains recommendations and suggestions for improving the work of manufacturers and harmonizing relationships with regulatory authorities in the event of inconsistencies in production.
Conclusions: The authors concluded that a comprehensive medical evaluation of the HACCP systems was necessary for the prevention of foodborne diseases.

Keywords: Food safety, Confectionery products, Ready-to-serve dishes, Sterilized canned foods, Pasteurized egg products,

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Please cite this article as: Vitkova TG, Enikova RK, Stoynovska MR. Medical evaluation of the potential biological and chemical dangers in high-risk foods. J of IMAB. 2021 Jul-Sep;27(3):3924-3929.
DOI: 10.5272/jimab.2021273.3924

Corresponding AutorCorrespondence to: Tsvetelina G. Vitkova, Department of Hygiene, Medical Ecology, Occupational Diseases and MBS, Faculty of Public Health, Medical University – Pleven; 1, Kl. Ohridski str., Pleven, 5800, Bulgaria; E-mail: cvetelinavit@abv.bg

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Received: 10 May 2021
Published online: 07 September 2021

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