Last year, the Food Safety Agency of Bosnia and Herzegovina analyzed 84,719 food samples, of which 3,309 or 3.90 percent were non-compliant. This is stated in the latest report on the results of laboratory analyzes. Most samples last year were taken from the category “meat and meat products of livestock” – a total of 27,720, followed by the category “complex dishes and ready meals – 15,280 samples and the category” milk and dairy products “- 13,473 samples, Avaz reports.
The largest number of non-compliant food samples was from the category “meat and meat products of livestock and poultry” – 452 (1.63 percent), “hot dishes and ready meals” – 233 and “milk and dairy products” – 147 – the report states.
A total of 66,402 samples were tested for microbiological parameters. – In 488 samples out of a total of 20,816 analyzed, the presence of enterobacteria was determined. Otherwise, their presence in food is an indicator of fecal pollution, ie insufficient hygiene during production, storage and handling.
An increased number of mesophilic bacteria was found in 607 samples, which is an indicator of age and poorer microbiological quality – it was explained.
Also, the presence of Listeria monocytogenes, which is tolerant to many processes such as high salt concentration, extreme pH and temperature, was detected in 171 samples.
”The presence of salmonella was determined in 130 samples. This bacterium causes an infection of the digestive system which is manifested by fever, diarrhea and cramps. A total of 287 laboratory analyzes for the presence of mycotoxins were performed, and it was determined that 43 samples (14.98 percent) did not comply with the applicable regulations,” it was emphasized.
The Director of the Food Safety Agency of BiH, Dzemil Hajric, states that the presence of enterobacteria and aerobic mesophilic bacteria, as well as mold and yeast, was detected in the largest number of defective samples.
Considering that enterobacteria in food are an indicator of insufficient hygiene during production, storage and handling of food, we want to point out to food business entities the importance of applying the prescribed general and special hygiene measures – said Hajric.
