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Food Safety Report: Food in Croatia infected with bacteria and yeast

Written by  Feb 01, 2019

The Croatian Food Agency has released a report of the Food Safety Center on the self-control results of food producers over three years – reports.

A total of 15,281 food samples were analyzed and more than 5,000 samples were processed every year. Semi-ready and ready-cooked meals were mostly analyzed, followed by cakes, cereals, bakery products and pasta, meat and meat products, milk and dairy products, and non-alcoholic drinks, beer and ice.

Food samples were analyzed on microbiological parameters in accordance with the Decree and the Microbiological Food Criteria Guide, and the results were processed and summarized, according to the Croatian Agricultural and Food Agency's report. It should be noted that the report of the Food Safety Center does not state during which three years inspection was carried out – writes.

The results of the report indicate the presence of an increased number of aerobic mesophilic bacteria in most food categories. There are also enterobacteria, then molds and yeasts, and in a small number of food categories contamination with bacteria was established.

-It should be noted that the increased number of aerobic mesophilic bacteria in food usually indicates age and poorer microbiological quality of food – explains.

Food safety is the imperative of placing the product on the market, it’s written in the report, so in the food industry, at the industrial and crafts level, production is regulated by regulations (laws, regulations, guides) whose criteria food must meet at the time of manufacture and when placing on the market during its stated expiration date.

EU rules on access to food hygiene throughout the food chain are unique in all member states. Primary responsibility for food safety is on the food business entities. This means that, according to the legal provisions, entities are obliged to establish a system of self-control of their production in order that the foods they produce satisfy the food safety criteria.