Fosfati u proizvodima od mesa - zakonski osnov i praksa

Đerić, Zoran; Brenjo, Dragan
December 2015
Meat Technology / Tehnologija Mesa;2015, Vol. 56 Issue 2, p120
Academic Journal
Ignorance of the essence of regulations, as well as different approaches regarding the quantities and application of phosphates, their technological justification in food production, especially in meat products, which have led to problems between manufacturers, laboratories, inspection bodies, ministries and the incidence of possible technical barriers to trade, have motivated the Food Safety Agency of B and H (www.fsa.gov.ba), in addition to the already given interpretations, to speak again on this issue and, based on the quality of its scientific and technical opinion, give certain information and recommendations in the development of uniform risk assessment methodologies and thus contribute to the high level of protection of human life and health, and of the interests of consumers and producers. Food additives in Bosnia and Herzegovina are regulated by the current horizontal legislation, consisting of the set of four Books of additives and the part that refers to the use of phosphoric acid and phosphate by the Regulation of the use of food additives other than colors and sweeteners in foods ("Official Gazette", No. 83/08) (1). Standard ISO 13730 defines the spectral method for determination of total phosphorus in meat and meat products, the Annex V of the Rulebook on minced meat, semi-finished and meat products ("Official Gazette", No. 82/13) - vertical regulations are certain specific obligations and rules related only to the specific product, product group or production (2). This method is not selective for natural and added phosphors. To determine the amount of added phosphate to the meat, it is necessary to have a mathematical formula for calculating the amount of added phosphate (phosphoric acid, di-, tri- and polyphosphates) expressed as phosphorus pentoxide P2O5.


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