TY  - JOUR
AU  - Popović, Milka
AU  - Baltić, Milan Ž.
AU  - Gusman, Vera
AU  - Anđelković, Radivoje
AU  - Velicki, Radmila
AU  - Bjelanović, Jelena
AU  - Mitrović, Radmila
AU  - Janjić, Jelena
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2576
AB  - Background/Aim. Establishing a food safety control sys-tem is extremely important in preventing diseases associated with foodborne pathogens. The aim of this study was to ex-amine the hygiene status of food contact surfaces and the ap-plication of good hygiene practices by food handlers in school canteens. Methods. A total of 10,366 swabs were tak-en from food contact surfaces, including food handler's hands from public school canteens in Novi Sad, Serbia, over ten years (2008-2017), covering voluntary good hygiene prac-tices and obligatory Hazard Analysis Critical Control Points (HACCP) implementation periods. Results. Statistically sig-nificant differences (p < 0.05) in aerobic colony counts (ACCs) on surfaces between two examined periods were found. A general positive trend regarding the reduction of microbial contamination of food contact surfaces was ob-served. The percentage of surfaces swabs with ACCs above 2.48 log CFU/cm2 significantly decreased (R2 = 0.453) during the study period, and the percentage of coagulase-positive Staphylococcus in the swabs also decreased, but not significantly (R2 = 0.264), and average annual Enterobacteriaceae counts above the established limit values on surfaces significantly de-creased (R2 = 0.442) over the years. A significantly higher (p < 0.05) percentage of workers' hands harbored ACCs, coagu-lase-positive Staphylococcus, and Enterobacteriaceae above the es-tablished limits than the equipment or work surfaces. Con-clusion. The results obtained showed the proper implemen-tation of good hygiene practices concerning food contact sur-faces, but the implementation of good personal hygiene prac-tices needs enhanced supervision.
AB  - Uvod/Cilj. Uspostavljanje sistema kontrole bezbednosti je
izuzetno važno u prevenciji bolesti povezanih sa patogenima koje
se prenose hranom. Cilj ovog istraživanja bio je da se utvrdi
higijenski status kontaktnih površina i primena dobre higijenske
prakse pri rukovanju hranom u školskim kantinama. Metode.
Ukupno 10 366 briseva uzeto je sa površina koje dolaze u kontakt
s hranom i ruku osoblja zaposlenog u školskim kantinama u
Novom Sadu u desetogodišnjem periodu (2008–2017). Istraživanje
je uključivalo dva perioda: a) dobrovoljnu primenu dobre
higijenske prakse i b) obaveznu implementaciju sistema Hazard
Analysis Critical Control Points (HACCP). Rezultati. Statistički
značajna razlika (p < 0,05) utvrđena je u ukupnom broju aerobnih
bakterija (aerobic colony counts -ACCs) na površinama. Primećen je
opšti pozitivni trend u pogledu smanjenja mikrobiološke
kontaminacije površina koje dolaze u kontakt s namirnicama.
Učestalost nalaza briseva sa utvrđenim ukupnim ACCs iznad 2,48
log CFU/cm2 smanjivala se statistički značajno (R2 = 0,453) tokom
perioda ispitivanja; učestalost prisustva koagulaza pozitivnih
stafilokoka se takođe smanjivala, ali ne statistički značajno (R2 =
0,264), dok se prosečan broj enterobakterija iznad utvrđenih
graničnih vrednosti na površinama statistički značajno smanjio
tokom godina (R2 = 0,442). Na brisevima ruku ispitanog osoblja
utvrđena je statistički značajno viša (p < 0,05) učestalost prisustva
ukupnog ACCs, koagulaza pozitivnih stafilokoka i enterobakterija
iznad utvrđenih granica u odnosu na briseve uzete sa opreme ili
radnih površina. Zaključak. Dobijeni rezultati pokazuju pravilnu
primenu dobre higijenske prakse kada su u pitanju površine koje
dolaze u kontakt s hranom, dok implementacija prakse dobre lične
higijene zaposlenih zahteva pojačan nadzor
PB  - Belgrade : Inst. Sci. inf., Univ. Defence in Belgrade
T2  - Vojnosanitetski Pregled: Military Medical and Pharmaceutical Journal of Serbia
T1  - Hygiene status of food contact surfaces in public school canteens in the city of Novi Sad, Serbia
VL  - 79
IS  - 9
SP  - 883
EP  - 889
DO  - 10.2298/VSP200521050P
ER  - 

@article{
author = "Popović, Milka and Baltić, Milan Ž. and Gusman, Vera and Anđelković, Radivoje and Velicki, Radmila and Bjelanović, Jelena and Mitrović, Radmila and Janjić, Jelena",
year = "2022",
abstract = "Background/Aim. Establishing a food safety control sys-tem is extremely important in preventing diseases associated with foodborne pathogens. The aim of this study was to ex-amine the hygiene status of food contact surfaces and the ap-plication of good hygiene practices by food handlers in school canteens. Methods. A total of 10,366 swabs were tak-en from food contact surfaces, including food handler's hands from public school canteens in Novi Sad, Serbia, over ten years (2008-2017), covering voluntary good hygiene prac-tices and obligatory Hazard Analysis Critical Control Points (HACCP) implementation periods. Results. Statistically sig-nificant differences (p < 0.05) in aerobic colony counts (ACCs) on surfaces between two examined periods were found. A general positive trend regarding the reduction of microbial contamination of food contact surfaces was ob-served. The percentage of surfaces swabs with ACCs above 2.48 log CFU/cm2 significantly decreased (R2 = 0.453) during the study period, and the percentage of coagulase-positive Staphylococcus in the swabs also decreased, but not significantly (R2 = 0.264), and average annual Enterobacteriaceae counts above the established limit values on surfaces significantly de-creased (R2 = 0.442) over the years. A significantly higher (p < 0.05) percentage of workers' hands harbored ACCs, coagu-lase-positive Staphylococcus, and Enterobacteriaceae above the es-tablished limits than the equipment or work surfaces. Con-clusion. The results obtained showed the proper implemen-tation of good hygiene practices concerning food contact sur-faces, but the implementation of good personal hygiene prac-tices needs enhanced supervision., Uvod/Cilj. Uspostavljanje sistema kontrole bezbednosti je
izuzetno važno u prevenciji bolesti povezanih sa patogenima koje
se prenose hranom. Cilj ovog istraživanja bio je da se utvrdi
higijenski status kontaktnih površina i primena dobre higijenske
prakse pri rukovanju hranom u školskim kantinama. Metode.
Ukupno 10 366 briseva uzeto je sa površina koje dolaze u kontakt
s hranom i ruku osoblja zaposlenog u školskim kantinama u
Novom Sadu u desetogodišnjem periodu (2008–2017). Istraživanje
je uključivalo dva perioda: a) dobrovoljnu primenu dobre
higijenske prakse i b) obaveznu implementaciju sistema Hazard
Analysis Critical Control Points (HACCP). Rezultati. Statistički
značajna razlika (p < 0,05) utvrđena je u ukupnom broju aerobnih
bakterija (aerobic colony counts -ACCs) na površinama. Primećen je
opšti pozitivni trend u pogledu smanjenja mikrobiološke
kontaminacije površina koje dolaze u kontakt s namirnicama.
Učestalost nalaza briseva sa utvrđenim ukupnim ACCs iznad 2,48
log CFU/cm2 smanjivala se statistički značajno (R2 = 0,453) tokom
perioda ispitivanja; učestalost prisustva koagulaza pozitivnih
stafilokoka se takođe smanjivala, ali ne statistički značajno (R2 =
0,264), dok se prosečan broj enterobakterija iznad utvrđenih
graničnih vrednosti na površinama statistički značajno smanjio
tokom godina (R2 = 0,442). Na brisevima ruku ispitanog osoblja
utvrđena je statistički značajno viša (p < 0,05) učestalost prisustva
ukupnog ACCs, koagulaza pozitivnih stafilokoka i enterobakterija
iznad utvrđenih granica u odnosu na briseve uzete sa opreme ili
radnih površina. Zaključak. Dobijeni rezultati pokazuju pravilnu
primenu dobre higijenske prakse kada su u pitanju površine koje
dolaze u kontakt s hranom, dok implementacija prakse dobre lične
higijene zaposlenih zahteva pojačan nadzor",
publisher = "Belgrade : Inst. Sci. inf., Univ. Defence in Belgrade",
journal = "Vojnosanitetski Pregled: Military Medical and Pharmaceutical Journal of Serbia",
title = "Hygiene status of food contact surfaces in public school canteens in the city of Novi Sad, Serbia",
volume = "79",
number = "9",
pages = "883-889",
doi = "10.2298/VSP200521050P"
}

Popović, M., Baltić, M. Ž., Gusman, V., Anđelković, R., Velicki, R., Bjelanović, J., Mitrović, R.,& Janjić, J.. (2022). Hygiene status of food contact surfaces in public school canteens in the city of Novi Sad, Serbia. in Vojnosanitetski Pregled: Military Medical and Pharmaceutical Journal of Serbia
Belgrade : Inst. Sci. inf., Univ. Defence in Belgrade., 79(9), 883-889.
https://doi.org/10.2298/VSP200521050P

Popović M, Baltić MŽ, Gusman V, Anđelković R, Velicki R, Bjelanović J, Mitrović R, Janjić J. Hygiene status of food contact surfaces in public school canteens in the city of Novi Sad, Serbia. in Vojnosanitetski Pregled: Military Medical and Pharmaceutical Journal of Serbia. 2022;79(9):883-889.
doi:10.2298/VSP200521050P .

Popović, Milka, Baltić, Milan Ž., Gusman, Vera, Anđelković, Radivoje, Velicki, Radmila, Bjelanović, Jelena, Mitrović, Radmila, Janjić, Jelena, "Hygiene status of food contact surfaces in public school canteens in the city of Novi Sad, Serbia" in Vojnosanitetski Pregled: Military Medical and Pharmaceutical Journal of Serbia, 79, no. 9 (2022):883-889,
https://doi.org/10.2298/VSP200521050P . .

TY  - JOUR
AU  - Baltić, Milan Ž.
AU  - Anđelković, Radivoje
AU  - Stevanović, Jelka
AU  - Karabasil, Nedjeljko
AU  - Dimitrijević, Mirjana
AU  - Kilibarda, Nataša
PY  - 2007
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/448
AB  - The sense of smell is evolutionally one of the oldest senses and is present in most of the animal species. It has great importance in sensory analysis of food and, as such, is subject to permanent research. Food odor components significantly influence on its acceptability by the consumer. Therefore, the knowledge of the way of functioning of the sense of smell and factors on which it depends, allows for obtaining more quality and reliable results during the sensory analysis of food.
AB  - Čulo mirisa spada u evolutivno najstarija čula i prisutno je kod većine životinjskih vrsta. Ima veliki značaj u senzornoj analizi hrane i, kao takvo predmet je stalnog istraživanja. Mirisne komponente hrane značajno utiču na njenu prihvatljivost od strane potrošača. Zato, upoznavanje načina funkcionisanja čula mirisa i faktora od kojih ono zavisi, omogućavaju dobijanje kvalitetnijih i pouzdanijih rezultata prilikom senzorne analize hrane.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Importance of the sense of smell in the sensory analysis of food
T1  - Značaj čula mirisa u senzornoj analizi hrane
VL  - 48
IS  - 1-2
SP  - 131
EP  - 137
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_448
ER  - 

@article{
author = "Baltić, Milan Ž. and Anđelković, Radivoje and Stevanović, Jelka and Karabasil, Nedjeljko and Dimitrijević, Mirjana and Kilibarda, Nataša",
year = "2007",
abstract = "The sense of smell is evolutionally one of the oldest senses and is present in most of the animal species. It has great importance in sensory analysis of food and, as such, is subject to permanent research. Food odor components significantly influence on its acceptability by the consumer. Therefore, the knowledge of the way of functioning of the sense of smell and factors on which it depends, allows for obtaining more quality and reliable results during the sensory analysis of food., Čulo mirisa spada u evolutivno najstarija čula i prisutno je kod većine životinjskih vrsta. Ima veliki značaj u senzornoj analizi hrane i, kao takvo predmet je stalnog istraživanja. Mirisne komponente hrane značajno utiču na njenu prihvatljivost od strane potrošača. Zato, upoznavanje načina funkcionisanja čula mirisa i faktora od kojih ono zavisi, omogućavaju dobijanje kvalitetnijih i pouzdanijih rezultata prilikom senzorne analize hrane.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Importance of the sense of smell in the sensory analysis of food, Značaj čula mirisa u senzornoj analizi hrane",
volume = "48",
number = "1-2",
pages = "131-137",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_448"
}

Baltić, M. Ž., Anđelković, R., Stevanović, J., Karabasil, N., Dimitrijević, M.,& Kilibarda, N.. (2007). Importance of the sense of smell in the sensory analysis of food. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 48(1-2), 131-137.
https://hdl.handle.net/21.15107/rcub_veterinar_448

Baltić MŽ, Anđelković R, Stevanović J, Karabasil N, Dimitrijević M, Kilibarda N. Importance of the sense of smell in the sensory analysis of food. in Tehnologija mesa. 2007;48(1-2):131-137.
https://hdl.handle.net/21.15107/rcub_veterinar_448 .

Baltić, Milan Ž., Anđelković, Radivoje, Stevanović, Jelka, Karabasil, Nedjeljko, Dimitrijević, Mirjana, Kilibarda, Nataša, "Importance of the sense of smell in the sensory analysis of food" in Tehnologija mesa, 48, no. 1-2 (2007):131-137,
https://hdl.handle.net/21.15107/rcub_veterinar_448 .