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Evropska agencija za bezbednost hrane (EFSA - European Food Safety Authority) objavila je u 2011. godini preporuke za inspekciju trupova svinja. Preporuke se odnose na najznačajnije biološke opasnosti po zdravlje ljudi koje se mogu naći u mesu. Pored Salmonella spp., Toxoplasma gondii i Trichinella spp., kao biološka opasnost navodi se i Yersinia enterocolitica. Yersinia enterocolitica, kao i druge bakterije iz familije Enterobacteriaceae, ima sposobnost opstanka u spoljašnjoj sredini, u koju dospeva preko inficiranih životinja. U Evropi, svinje su najčešći asimptomatski nosioci patogenih sojeva Y. enterocolitica za ljude, posebno soja biotipa 4 (serotipa O:3) i ne tako učestalog biotipa 2 (serotip O:9 i O:27). Uzročnici su najčešće lokalizovani u oralnoj duplji, posebno u tonzilama, submaksilarnim limfnim čvorovima, crevima i fecesu svinja. Pravilan postupak sa trupovima svinja, nakon klanja, može znatno da smanji nivo kontaminacije mesa svinja. Učestalost Y. enterocolitica kod svinja, kao rezervoara ovog patogena, veoma varira. Slučajevi jersinioze kod ljudi zabeleženi su, kako u Evropi, tako i u Japanu, SAD, Nigeriji i Brazilu. The European Food Safety Authority (EFSA - European Food Safety Authority) published in 2011. the recommendations of the inspection of carcasses of pigs. Recommendations are related to the most significant biological hazards to human health that can be found in meat. In addition to Salmonella spp., Toxoplasma gondii and Trichinella spp., as a biological hazard states and Yersinia enterocolitica. Yersinia enterocolitica, and other bacteria of the Enterobacteriaceae family having ability to survive in the environment, in which accrues through the infected animals. In Europe, pigs are the most common asymptomatic carriers of pathogenic strains of Y. enterocolitica to humans, especially biotype 4 (serotype O: 3) and not so frequent biotype 2 (serotype O: 9 and O: 27). The causes are usually localized in the oral cavity, especially in the tonsils, submaxillary lymph nodes, intestines and feces of pigs. The proper treatment of pig carcasses after slaughter, can significantly reduce the level of contamination of pig meat. The incidence of Y. enterocolitica in pigs, as reservoirs of this pathogen varies. Yersiniosis cases in humans have been reported, both in Europe and in Japan, the United States, Nigeria and Brazil.

Čajna kobasica je verovatno najzastupljenija kobasica iz grupe fermentisanih (sirovih) kobasica na tržištu republika bivše SFR Jugoslavije. S obzirom na to da se nadev ove kobasice puni u creva užeg dijametra, proizvodni proces nije dug i omogućava proizvođačima brz obrt uloženog kapitala. Kobasica je jedinstvenog, blagog ukusa, dobro i lako se narezuje i prihvatljiva je za većinu potrošača. U radu su prikazane najčešće biološke i hemijske opasnosti koje se vezuju za ovu vrstu kobasice kao i pokazatelji kvaliteta ove kobasice koji su definisani propisima. Tea sausage is probably the most common sausage from the group of fermented (raw) sausages on the market in the republics of former Yugoslavia. Since the filling of the sausage is stuffed into the casings of narrow diameter, the production process is not long and allow the manufacturers a quick turnover of invested capital. Tea sausage has a unique, mild taste, it has good cutting and slicing characteristics and it is acceptable to most consumers. The paper describes the most common biological and chemical hazards that are associated with this type of sausage and the sausage quality indicators defined by regulations.