Issue 3

Journal for Veterinary Medicine, Biotechnology and Biosafety

Volume 2, Issue 3, October 2016, Pages 19–22

ISSN 2411-3174 (print version) ISSN 2411-0388 (online version)


Fotina T. I., Zapara S. I., Fotina H. A., Fotin A. V.

Sumy National Agrarian University, Sumy, Ukraine, e-mail:

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Citation for print version: Fotina, T. I., Zapara, S. I., Fotina, H. A. and Fotin, A. V. (2016) ‘HACCP system as pass for quality and safety of poultry products’, Journal for Veterinary Medicine, Biotechnology and Biosafety, 2(3), pp. 19–22.

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Citation for online version: Fotina, T. I., Zapara, S. I., Fotina, H. A. and Fotin, A. V. (2016) ‘HACCP system as pass for quality and safety of poultry products’, Journal for Veterinary Medicine, Biotechnology and Biosafety. [Online] 2(3), pp. 19–22. Available at:

Summary. The article provides data about monitor of harmful agents of food toxicoses and toxicoinfections in the poultry farms in Ukraine for the first Principle of HACCP performance. Microbiological surveillance was conducted by test systems of R-Biopharm Company: RIDA® COUNT, RIDA CHECK. LumitesterPD-20; LuciPacPen, RIDASCREEN Verotoxin, RIDASCREEN SETA, B, C, D, RIDACREEN Salmonella AFNOR (ENISO 16140), RIDACREEN Listeria, RIDASCREEN Campylobacter, SureFoodBAC. These tests allow quick and efficient rapid diagnosis and determination of microorganisms presence, and also the number of these microorganisms. Analysis of critical points in the poultry farms of various technological direction was conducted according to НАССР principles. Microbiological testing demonstrated: S. aureus, S. faecalis, C. fetus, S. pneumoniae, C. perfringens, E. coli, K. pneumoniae, P. aeruginosa, P. mirabilis, P. vulgaris, E. agglomerans, S. enteritidis, S. pullorum‑gallinarum, M. gallisepticum, P. multocida, Y. Enterocolitica, A. fumigatus presense in tested materials associated with poultry breeding. E. сoli was presented by О2, О4, О8, О78, О157. Similar microflora was isolated from all chains of poultry production. The most dangerous among them are S. enteritidis and С. jeuni. It was proved that it is necessary to provide HACCP for prevention the identification and control of potential food safety hazards that may occur in a food production.

Keywords: harmful agents HACCP, food markets, food safety, legislation, disinfectants, fertilizers


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