TY  - JOUR
AU  - Nastasijević, Ivan
AU  - Glišić, Milica
AU  - Milijašević, Milan
AU  - Janković, Saša
AU  - Mitrović, Radmila
AU  - Babić Milijasević, Jelena
AU  - Bošković Cabrol, Marija
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2544
AB  - The modern pig production chain is increasingly focused on biosecurity, quality, and safety of meat and is associated with many challenges impacting world meat markets, such as animal disease outbreaks and sanitary restrictions, trade regulations and quality requirements. To overcome such challenges and assure more consistent pork meat quality (and safety), there is a need to develop an effective and reliable monitoring system in a farm–abattoir continuum that can be based on selected biomarkers. This study assessed interrelations of selected stress and inflammation biomarkers (acute phase proteins (APP)) between farm biosecurity score versus pork meat quality traits after two different lairage periods. Briefly, the maximum recorded levels of stress hormones (436.2 and 241.2 ng/mL, for cortisol and Chromogranin A (CgA), respectively) and APP (389.4 and 400.9 μg/mL, Pig Major Acute Proteins (MAP) and Haptoglobin (Hp), respectively) at four commercial farms were within the recommended threshold values. Cortisol and APP were negatively correlated to the internal and total biosecurity scores of farms. The increase of level of both sets of biomarkers was found at bleeding (after transportation and lairage period), but with lower values after long (18–20 h) versus short (1–3 h) lairage lay-over time. In general, negative correlation was confirmed between stress and inflammation biomarkers and carcass/meat quality traits. The farm total biosecurity level significantly affected chilling yield, meat temperature, and a* value. Pig-MAP emerged as a good biomarker with a promising potential for assessment and anticipation of broad aspects in the pork meat chain. It can be used for detection of failures in the pig production system and might be incorporated in certification programs for the pork meat industry.
PB  - MDPI
T2  - Animals
T1  - Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum
VL  - 12
IS  - 23
SP  - 3382
DO  - 10.3390/ani12233382
ER  - 

@article{
author = "Nastasijević, Ivan and Glišić, Milica and Milijašević, Milan and Janković, Saša and Mitrović, Radmila and Babić Milijasević, Jelena and Bošković Cabrol, Marija",
year = "2022",
abstract = "The modern pig production chain is increasingly focused on biosecurity, quality, and safety of meat and is associated with many challenges impacting world meat markets, such as animal disease outbreaks and sanitary restrictions, trade regulations and quality requirements. To overcome such challenges and assure more consistent pork meat quality (and safety), there is a need to develop an effective and reliable monitoring system in a farm–abattoir continuum that can be based on selected biomarkers. This study assessed interrelations of selected stress and inflammation biomarkers (acute phase proteins (APP)) between farm biosecurity score versus pork meat quality traits after two different lairage periods. Briefly, the maximum recorded levels of stress hormones (436.2 and 241.2 ng/mL, for cortisol and Chromogranin A (CgA), respectively) and APP (389.4 and 400.9 μg/mL, Pig Major Acute Proteins (MAP) and Haptoglobin (Hp), respectively) at four commercial farms were within the recommended threshold values. Cortisol and APP were negatively correlated to the internal and total biosecurity scores of farms. The increase of level of both sets of biomarkers was found at bleeding (after transportation and lairage period), but with lower values after long (18–20 h) versus short (1–3 h) lairage lay-over time. In general, negative correlation was confirmed between stress and inflammation biomarkers and carcass/meat quality traits. The farm total biosecurity level significantly affected chilling yield, meat temperature, and a* value. Pig-MAP emerged as a good biomarker with a promising potential for assessment and anticipation of broad aspects in the pork meat chain. It can be used for detection of failures in the pig production system and might be incorporated in certification programs for the pork meat industry.",
publisher = "MDPI",
journal = "Animals",
title = "Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum",
volume = "12",
number = "23",
pages = "3382",
doi = "10.3390/ani12233382"
}

Nastasijević, I., Glišić, M., Milijašević, M., Janković, S., Mitrović, R., Babić Milijasević, J.,& Bošković Cabrol, M.. (2022). Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum. in Animals
MDPI., 12(23), 3382.
https://doi.org/10.3390/ani12233382

Nastasijević I, Glišić M, Milijašević M, Janković S, Mitrović R, Babić Milijasević J, Bošković Cabrol M. Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum. in Animals. 2022;12(23):3382.
doi:10.3390/ani12233382 .

Nastasijević, Ivan, Glišić, Milica, Milijašević, Milan, Janković, Saša, Mitrović, Radmila, Babić Milijasević, Jelena, Bošković Cabrol, Marija, "Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum" in Animals, 12, no. 23 (2022):3382,
https://doi.org/10.3390/ani12233382 . .

TY  - DATA
AU  - Nastasijević, Ivan
AU  - Glišić, Milica
AU  - Milijašević, Milan
AU  - Janković, Saša
AU  - Mitrović, Radmila
AU  - Babić Milijasević, Jelena
AU  - Bošković Cabrol, Marija
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2584
AB  - The modern pig production chain is increasingly focused on biosecurity, quality, and safety of meat and is associated with many challenges impacting world meat markets, such as animal disease outbreaks and sanitary restrictions, trade regulations and quality requirements. To overcome such challenges and assure more consistent pork meat quality (and safety), there is a need to develop an effective and reliable monitoring system in a farm–abattoir continuum that can be based on selected biomarkers. This study assessed interrelations of selected stress and inflammation biomarkers (acute phase proteins (APP)) between farm biosecurity score versus pork meat quality traits after two different lairage periods. Briefly, the maximum recorded levels of stress hormones (436.2 and 241.2 ng/mL, for cortisol and Chromogranin A (CgA), respectively) and APP (389.4 and 400.9 μg/mL, Pig Major Acute Proteins (MAP) and Haptoglobin (Hp), respectively) at four commercial farms were within the recommended threshold values. Cortisol and APP were negatively correlated to the internal and total biosecurity scores of farms. The increase of level of both sets of biomarkers was found at bleeding (after transportation and lairage period), but with lower values after long (18–20 h) versus short (1–3 h) lairage lay-over time. In general, negative correlation was confirmed between stress and inflammation biomarkers and carcass/meat quality traits. The farm total biosecurity level significantly affected chilling yield, meat temperature, and a* value. Pig-MAP emerged as a good biomarker with a promising potential for assessment and anticipation of broad aspects in the pork meat chain. It can be used for detection of failures in the pig production system and might be incorporated in certification programs for the pork meat industry.
PB  - MDPI
T2  - Animals
T1  - Supplementary information for the article: Nastasijević, I., Glišić, M., Milijašević, M., Janković, S., Mitrović, R., Babić Milijasević, J.,& Bošković Cabrol, M.. (2022). Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum. in Animals MDPI., 12(23), 3382. https://doi.org/10.3390/ani12233382
VL  - 12
IS  - 23
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2584
ER  - 

@misc{
author = "Nastasijević, Ivan and Glišić, Milica and Milijašević, Milan and Janković, Saša and Mitrović, Radmila and Babić Milijasević, Jelena and Bošković Cabrol, Marija",
year = "2022",
abstract = "The modern pig production chain is increasingly focused on biosecurity, quality, and safety of meat and is associated with many challenges impacting world meat markets, such as animal disease outbreaks and sanitary restrictions, trade regulations and quality requirements. To overcome such challenges and assure more consistent pork meat quality (and safety), there is a need to develop an effective and reliable monitoring system in a farm–abattoir continuum that can be based on selected biomarkers. This study assessed interrelations of selected stress and inflammation biomarkers (acute phase proteins (APP)) between farm biosecurity score versus pork meat quality traits after two different lairage periods. Briefly, the maximum recorded levels of stress hormones (436.2 and 241.2 ng/mL, for cortisol and Chromogranin A (CgA), respectively) and APP (389.4 and 400.9 μg/mL, Pig Major Acute Proteins (MAP) and Haptoglobin (Hp), respectively) at four commercial farms were within the recommended threshold values. Cortisol and APP were negatively correlated to the internal and total biosecurity scores of farms. The increase of level of both sets of biomarkers was found at bleeding (after transportation and lairage period), but with lower values after long (18–20 h) versus short (1–3 h) lairage lay-over time. In general, negative correlation was confirmed between stress and inflammation biomarkers and carcass/meat quality traits. The farm total biosecurity level significantly affected chilling yield, meat temperature, and a* value. Pig-MAP emerged as a good biomarker with a promising potential for assessment and anticipation of broad aspects in the pork meat chain. It can be used for detection of failures in the pig production system and might be incorporated in certification programs for the pork meat industry.",
publisher = "MDPI",
journal = "Animals",
title = "Supplementary information for the article: Nastasijević, I., Glišić, M., Milijašević, M., Janković, S., Mitrović, R., Babić Milijasević, J.,& Bošković Cabrol, M.. (2022). Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum. in Animals MDPI., 12(23), 3382. https://doi.org/10.3390/ani12233382",
volume = "12",
number = "23",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2584"
}

Nastasijević, I., Glišić, M., Milijašević, M., Janković, S., Mitrović, R., Babić Milijasević, J.,& Bošković Cabrol, M.. (2022). Supplementary information for the article: Nastasijević, I., Glišić, M., Milijašević, M., Janković, S., Mitrović, R., Babić Milijasević, J.,& Bošković Cabrol, M.. (2022). Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum. in Animals MDPI., 12(23), 3382. https://doi.org/10.3390/ani12233382. in Animals
MDPI., 12(23).
https://hdl.handle.net/21.15107/rcub_veterinar_2584

Nastasijević I, Glišić M, Milijašević M, Janković S, Mitrović R, Babić Milijasević J, Bošković Cabrol M. Supplementary information for the article: Nastasijević, I., Glišić, M., Milijašević, M., Janković, S., Mitrović, R., Babić Milijasević, J.,& Bošković Cabrol, M.. (2022). Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum. in Animals MDPI., 12(23), 3382. https://doi.org/10.3390/ani12233382. in Animals. 2022;12(23).
https://hdl.handle.net/21.15107/rcub_veterinar_2584 .

Nastasijević, Ivan, Glišić, Milica, Milijašević, Milan, Janković, Saša, Mitrović, Radmila, Babić Milijasević, Jelena, Bošković Cabrol, Marija, "Supplementary information for the article: Nastasijević, I., Glišić, M., Milijašević, M., Janković, S., Mitrović, R., Babić Milijasević, J.,& Bošković Cabrol, M.. (2022). Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum. in Animals MDPI., 12(23), 3382. https://doi.org/10.3390/ani12233382" in Animals, 12, no. 23 (2022),
https://hdl.handle.net/21.15107/rcub_veterinar_2584 .

TY  - JOUR
AU  - Nastasijević, Ivan
AU  - Glišić, Milica
AU  - Milijašević, Milan
AU  - Janković, Saša
AU  - Mitrović, Radmila
AU  - Babić Milijašević, Jelena
AU  - Bošković Cabrol, Marija
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2594
AB  - The modern pig production chain is increasingly focused on biosecurity, quality, and safety of meat and is associated with many challenges impacting world meat markets, such as animal disease outbreaks and sanitary restrictions, trade regulations and quality requirements. To overcome such challenges and assure more consistent pork meat quality (and safety), there is a need to develop an effective and reliable monitoring system in a farm–abattoir continuum that can be based on selected biomarkers. This study assessed interrelations of selected stress and inflammation biomarkers (acute phase proteins (APP)) between farm biosecurity score versus pork meat quality traits after two different lairage periods. Briefly, the maximum recorded levels of stress hormones (436.2 and 241.2 ng/mL, for cortisol and Chromogranin A (CgA), respectively) and APP (389.4 and 400.9 μg/mL, Pig Major Acute Proteins (MAP) and Haptoglobin (Hp), respectively) at four commercial farms were within the recommended threshold values. Cortisol and APP were negatively correlated to the internal and total biosecurity scores of farms. The increase of level of both sets of biomarkers was found at bleeding (after transportation and lairage period), but with lower values after long (18–20 h) versus short (1–3 h) lairage lay-over time. In general, negative correlation was confirmed between stress and inflammation biomarkers and carcass/meat quality traits. The farm total biosecurity level significantly affected chilling yield, meat temperature, and a* value. Pig-MAP emerged as a good biomarker with a promising potential for assessment and anticipation of broad aspects in the pork meat chain. It can be used for detection of failures in the pig production system and might be incorporated in certification programs for the pork meat industry.
PB  - MDPI
T2  - Animals
T1  - Biosecurity and lairage time versus pork meat quality traits in a farm-abattoir continuum
VL  - 12
IS  - 23
SP  - 3382
DO  - 10.3390/ani12233382
ER  - 

@article{
author = "Nastasijević, Ivan and Glišić, Milica and Milijašević, Milan and Janković, Saša and Mitrović, Radmila and Babić Milijašević, Jelena and Bošković Cabrol, Marija",
year = "2022",
abstract = "The modern pig production chain is increasingly focused on biosecurity, quality, and safety of meat and is associated with many challenges impacting world meat markets, such as animal disease outbreaks and sanitary restrictions, trade regulations and quality requirements. To overcome such challenges and assure more consistent pork meat quality (and safety), there is a need to develop an effective and reliable monitoring system in a farm–abattoir continuum that can be based on selected biomarkers. This study assessed interrelations of selected stress and inflammation biomarkers (acute phase proteins (APP)) between farm biosecurity score versus pork meat quality traits after two different lairage periods. Briefly, the maximum recorded levels of stress hormones (436.2 and 241.2 ng/mL, for cortisol and Chromogranin A (CgA), respectively) and APP (389.4 and 400.9 μg/mL, Pig Major Acute Proteins (MAP) and Haptoglobin (Hp), respectively) at four commercial farms were within the recommended threshold values. Cortisol and APP were negatively correlated to the internal and total biosecurity scores of farms. The increase of level of both sets of biomarkers was found at bleeding (after transportation and lairage period), but with lower values after long (18–20 h) versus short (1–3 h) lairage lay-over time. In general, negative correlation was confirmed between stress and inflammation biomarkers and carcass/meat quality traits. The farm total biosecurity level significantly affected chilling yield, meat temperature, and a* value. Pig-MAP emerged as a good biomarker with a promising potential for assessment and anticipation of broad aspects in the pork meat chain. It can be used for detection of failures in the pig production system and might be incorporated in certification programs for the pork meat industry.",
publisher = "MDPI",
journal = "Animals",
title = "Biosecurity and lairage time versus pork meat quality traits in a farm-abattoir continuum",
volume = "12",
number = "23",
pages = "3382",
doi = "10.3390/ani12233382"
}

Nastasijević, I., Glišić, M., Milijašević, M., Janković, S., Mitrović, R., Babić Milijašević, J.,& Bošković Cabrol, M.. (2022). Biosecurity and lairage time versus pork meat quality traits in a farm-abattoir continuum. in Animals
MDPI., 12(23), 3382.
https://doi.org/10.3390/ani12233382

Nastasijević I, Glišić M, Milijašević M, Janković S, Mitrović R, Babić Milijašević J, Bošković Cabrol M. Biosecurity and lairage time versus pork meat quality traits in a farm-abattoir continuum. in Animals. 2022;12(23):3382.
doi:10.3390/ani12233382 .

Nastasijević, Ivan, Glišić, Milica, Milijašević, Milan, Janković, Saša, Mitrović, Radmila, Babić Milijašević, Jelena, Bošković Cabrol, Marija, "Biosecurity and lairage time versus pork meat quality traits in a farm-abattoir continuum" in Animals, 12, no. 23 (2022):3382,
https://doi.org/10.3390/ani12233382 . .

TY  - CHAP
AU  - Nastasijević, Ivan
AU  - Bošković, Marija
AU  - Glišić, Milica
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2572
AB  - Abattoirs have important role in surveillance, control, and eradication of diseases of animal health importance, as well as control, reduction, and prevention of foodborne hazards of public health importance. To achieve control and prevention of crosscontamination of carcasses and meat with foodborne hazards, the abattoir hygiene should be applied throughout the slaughter and dressing, up to the chilling of carcasses. This is based on strict adherence to good hygiene practices and the overall hygiene requirements at abattoir, named prerequisite programs (layout and design of production facility, equipment, tools, ventilation, trained workers), supplemented with risk-based food safety management system (hazard analysis and critical control point) and chilled carcass safety assurance system in the farmabattoir continuum. Therefore abattoir hygiene has an important impact on final microbiological status of chilled carcass, as well as prevention and minimization of consumers exposure to foodborne hazards associated with meat consumption.
PB  - Elsevier
T2  - Present Knowledge in Food Safety - A Risk Based Approach Throughout the Food Chain
T1  - Abattoir Hygiene
SP  - 412
EP  - 438
DO  - 10.1016/B978-0-12-819470-6.00002-0
ER  - 

@inbook{
author = "Nastasijević, Ivan and Bošković, Marija and Glišić, Milica",
year = "2022",
abstract = "Abattoirs have important role in surveillance, control, and eradication of diseases of animal health importance, as well as control, reduction, and prevention of foodborne hazards of public health importance. To achieve control and prevention of crosscontamination of carcasses and meat with foodborne hazards, the abattoir hygiene should be applied throughout the slaughter and dressing, up to the chilling of carcasses. This is based on strict adherence to good hygiene practices and the overall hygiene requirements at abattoir, named prerequisite programs (layout and design of production facility, equipment, tools, ventilation, trained workers), supplemented with risk-based food safety management system (hazard analysis and critical control point) and chilled carcass safety assurance system in the farmabattoir continuum. Therefore abattoir hygiene has an important impact on final microbiological status of chilled carcass, as well as prevention and minimization of consumers exposure to foodborne hazards associated with meat consumption.",
publisher = "Elsevier",
journal = "Present Knowledge in Food Safety - A Risk Based Approach Throughout the Food Chain",
booktitle = "Abattoir Hygiene",
pages = "412-438",
doi = "10.1016/B978-0-12-819470-6.00002-0"
}

Nastasijević, I., Bošković, M.,& Glišić, M.. (2022). Abattoir Hygiene. in Present Knowledge in Food Safety - A Risk Based Approach Throughout the Food Chain
Elsevier., 412-438.
https://doi.org/10.1016/B978-0-12-819470-6.00002-0

Nastasijević I, Bošković M, Glišić M. Abattoir Hygiene. in Present Knowledge in Food Safety - A Risk Based Approach Throughout the Food Chain. 2022;:412-438.
doi:10.1016/B978-0-12-819470-6.00002-0 .

Nastasijević, Ivan, Bošković, Marija, Glišić, Milica, "Abattoir Hygiene" in Present Knowledge in Food Safety - A Risk Based Approach Throughout the Food Chain (2022):412-438,
https://doi.org/10.1016/B978-0-12-819470-6.00002-0 . .

TY  - JOUR
AU  - Nastasijević, Ivan
AU  - Schmidt, John W.
AU  - Bošković, Marija
AU  - Glišić, Milica
AU  - Kalchayanand, Norasak
AU  - Shackelford, Steven D.
AU  - Wheeler, Tommy L.
AU  - Koohmaraie, Mohammad
AU  - Bosilevac, Joseph M.
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2031
AB  - Shiga toxin-producing Escherichia coli (STEC) is a foodborne pathogen that has a significant impact on public health, with strains possessing the attachment factor intimin referred to as enterohemorrhagic E. coli (EHEC) and associated with life-threatening illnesses. Cattle and beef are considered typical sources of STEC, but their presence in pork products is a growing concern. Therefore, carcasses (n = 1,536) at two U.S. pork processors were sampled once per season at three stages of harvest (poststunning skins, postscald carcasses, and chilled carcasses) and then examined using PCR for Shiga toxin genes (stx), intimin genes (eae), aerobic plate count (APC), and Enterobacteriaceae counts (EBC). The prevalence of stx on skins, postscald, and chilled carcasses was 85.3, 17.5, and 5.4%, respectively, with 82.3, 7.8, and 1.7% of swabs, respectively, having stx and eae present. All stx-positive samples were subjected to culture isolation that resulted in 368 STEC and 46 EHEC isolates. The most frequently identified STEC were serogroups O121, O8, and O91 (63, 6.7, and 6.0% of total STEC, respectively). The most frequently isolated EHEC was serotype O157:H7 (63% of total EHEC). Results showed that scalding significantly reduced (P < 0.05) carcass APC and EBC by 3.00- and 2.50-log10 CFU/100 cm2, respectively. A seasonal effect was observed, with STEC prevalence lower (P < 0.05) in winter. The data from this study show significant (P < 0.05) reduction in the incidence of STEC (stx) from 85.3% to 5.4% and of EHEC (stx plus eae) from 82.3% to 1.7% within the slaughter-to-chilling continuum, respectively, and that potential EHEC can be confirmed present throughout using culture isolation.IMPORTANCE Seven serogroups of STEC are responsible for most (>75%) cases of severe illnesses caused by STEC and are considered adulterants of beef. However, some STEC outbreaks have been attributed to pork products, although the same E. coli are not considered adulterants in pork because little is known of their prevalence along the pork chain. The significance of the work presented here is that it identifies disease-causing STEC, EHEC, demonstrating that these same organisms are a food safety hazard in pork as well as beef. The results show that most STEC isolated from pork are not likely to cause severe disease in humans and that processes used in pork harvest, such as scalding, offer a significant control point to reduce contamination. The results will assist the pork processing industry and regulatory agencies to optimize interventions to improve the safety of pork products.
PB  - American Society for Microbiology
T2  - Applied and Environmental Microbiology
T1  - Seasonal Prevalence of Shiga Toxin-Producing Escherichia coli on Pork Carcasses for Three Steps of the Harvest Process at Two Commercial Processing Plants in the United States
VL  - 87
IS  - 1
DO  - 10.1128/AEM.01711-20
ER  - 

@article{
author = "Nastasijević, Ivan and Schmidt, John W. and Bošković, Marija and Glišić, Milica and Kalchayanand, Norasak and Shackelford, Steven D. and Wheeler, Tommy L. and Koohmaraie, Mohammad and Bosilevac, Joseph M.",
year = "2020",
abstract = "Shiga toxin-producing Escherichia coli (STEC) is a foodborne pathogen that has a significant impact on public health, with strains possessing the attachment factor intimin referred to as enterohemorrhagic E. coli (EHEC) and associated with life-threatening illnesses. Cattle and beef are considered typical sources of STEC, but their presence in pork products is a growing concern. Therefore, carcasses (n = 1,536) at two U.S. pork processors were sampled once per season at three stages of harvest (poststunning skins, postscald carcasses, and chilled carcasses) and then examined using PCR for Shiga toxin genes (stx), intimin genes (eae), aerobic plate count (APC), and Enterobacteriaceae counts (EBC). The prevalence of stx on skins, postscald, and chilled carcasses was 85.3, 17.5, and 5.4%, respectively, with 82.3, 7.8, and 1.7% of swabs, respectively, having stx and eae present. All stx-positive samples were subjected to culture isolation that resulted in 368 STEC and 46 EHEC isolates. The most frequently identified STEC were serogroups O121, O8, and O91 (63, 6.7, and 6.0% of total STEC, respectively). The most frequently isolated EHEC was serotype O157:H7 (63% of total EHEC). Results showed that scalding significantly reduced (P < 0.05) carcass APC and EBC by 3.00- and 2.50-log10 CFU/100 cm2, respectively. A seasonal effect was observed, with STEC prevalence lower (P < 0.05) in winter. The data from this study show significant (P < 0.05) reduction in the incidence of STEC (stx) from 85.3% to 5.4% and of EHEC (stx plus eae) from 82.3% to 1.7% within the slaughter-to-chilling continuum, respectively, and that potential EHEC can be confirmed present throughout using culture isolation.IMPORTANCE Seven serogroups of STEC are responsible for most (>75%) cases of severe illnesses caused by STEC and are considered adulterants of beef. However, some STEC outbreaks have been attributed to pork products, although the same E. coli are not considered adulterants in pork because little is known of their prevalence along the pork chain. The significance of the work presented here is that it identifies disease-causing STEC, EHEC, demonstrating that these same organisms are a food safety hazard in pork as well as beef. The results show that most STEC isolated from pork are not likely to cause severe disease in humans and that processes used in pork harvest, such as scalding, offer a significant control point to reduce contamination. The results will assist the pork processing industry and regulatory agencies to optimize interventions to improve the safety of pork products.",
publisher = "American Society for Microbiology",
journal = "Applied and Environmental Microbiology",
title = "Seasonal Prevalence of Shiga Toxin-Producing Escherichia coli on Pork Carcasses for Three Steps of the Harvest Process at Two Commercial Processing Plants in the United States",
volume = "87",
number = "1",
doi = "10.1128/AEM.01711-20"
}

Nastasijević, I., Schmidt, J. W., Bošković, M., Glišić, M., Kalchayanand, N., Shackelford, S. D., Wheeler, T. L., Koohmaraie, M.,& Bosilevac, J. M.. (2020). Seasonal Prevalence of Shiga Toxin-Producing Escherichia coli on Pork Carcasses for Three Steps of the Harvest Process at Two Commercial Processing Plants in the United States. in Applied and Environmental Microbiology
American Society for Microbiology., 87(1).
https://doi.org/10.1128/AEM.01711-20

Nastasijević I, Schmidt JW, Bošković M, Glišić M, Kalchayanand N, Shackelford SD, Wheeler TL, Koohmaraie M, Bosilevac JM. Seasonal Prevalence of Shiga Toxin-Producing Escherichia coli on Pork Carcasses for Three Steps of the Harvest Process at Two Commercial Processing Plants in the United States. in Applied and Environmental Microbiology. 2020;87(1).
doi:10.1128/AEM.01711-20 .

Nastasijević, Ivan, Schmidt, John W., Bošković, Marija, Glišić, Milica, Kalchayanand, Norasak, Shackelford, Steven D., Wheeler, Tommy L., Koohmaraie, Mohammad, Bosilevac, Joseph M., "Seasonal Prevalence of Shiga Toxin-Producing Escherichia coli on Pork Carcasses for Three Steps of the Harvest Process at Two Commercial Processing Plants in the United States" in Applied and Environmental Microbiology, 87, no. 1 (2020),
https://doi.org/10.1128/AEM.01711-20 . .

TY  - JOUR
AU  - Nastasijević, Ivan
AU  - Schmidt, John W.
AU  - Bošković, Marija
AU  - Glišić, Milica
AU  - Kalchayanand, Norasak
AU  - Shackelford, Steven D.
AU  - Wheeler, Tommy L.
AU  - Koohmaraie, Mohammad
AU  - Bosilevac, Joseph M.
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2029
AB  - Shiga toxin-producing Escherichia coli (STEC) is a foodborne pathogen that has a significant impact on public health, with strains possessing the attachment factor intimin referred to as enterohemorrhagic E. coli (EHEC) and associated with life-threatening illnesses. Cattle and beef are considered typical sources of STEC, but their presence in pork products is a growing concern. Therefore, carcasses (n = 1,536) at two U.S. pork processors were sampled once per season at three stages of harvest (poststunning skins, postscald carcasses, and chilled carcasses) and then examined using PCR for Shiga toxin genes (stx), intimin genes (eae), aerobic plate count (APC), and Enterobacteriaceae counts (EBC). The prevalence of stx on skins, postscald, and chilled carcasses was 85.3, 17.5, and 5.4%, respectively, with 82.3, 7.8, and 1.7% of swabs, respectively, having stx and eae present. All stx-positive samples were subjected to culture isolation that resulted in 368 STEC and 46 EHEC isolates. The most frequently identified STEC were serogroups O121, O8, and O91 (63, 6.7, and 6.0% of total STEC, respectively). The most frequently isolated EHEC was serotype O157:H7 (63% of total EHEC). Results showed that scalding significantly reduced (P < 0.05) carcass APC and EBC by 3.00- and 2.50-log10 CFU/100 cm2, respectively. A seasonal effect was observed, with STEC prevalence lower (P < 0.05) in winter. The data from this study show significant (P < 0.05) reduction in the incidence of STEC (stx) from 85.3% to 5.4% and of EHEC (stx plus eae) from 82.3% to 1.7% within the slaughter-to-chilling continuum, respectively, and that potential EHEC can be confirmed present throughout using culture isolation.IMPORTANCE Seven serogroups of STEC are responsible for most (>75%) cases of severe illnesses caused by STEC and are considered adulterants of beef. However, some STEC outbreaks have been attributed to pork products, although the same E. coli are not considered adulterants in pork because little is known of their prevalence along the pork chain. The significance of the work presented here is that it identifies disease-causing STEC, EHEC, demonstrating that these same organisms are a food safety hazard in pork as well as beef. The results show that most STEC isolated from pork are not likely to cause severe disease in humans and that processes used in pork harvest, such as scalding, offer a significant control point to reduce contamination. The results will assist the pork processing industry and regulatory agencies to optimize interventions to improve the safety of pork products.
PB  - American Society for Microbiology
T2  - Applied and Environmental Microbiology
T1  - Seasonal Prevalence of Shiga Toxin-Producing Escherichia coli on Pork Carcasses for Three Steps of the Harvest Process at Two Commercial Processing Plants in the United States
VL  - 87
IS  - 1
DO  - 10.1128/AEM.01711-20
ER  - 

@article{
author = "Nastasijević, Ivan and Schmidt, John W. and Bošković, Marija and Glišić, Milica and Kalchayanand, Norasak and Shackelford, Steven D. and Wheeler, Tommy L. and Koohmaraie, Mohammad and Bosilevac, Joseph M.",
year = "2020",
abstract = "Shiga toxin-producing Escherichia coli (STEC) is a foodborne pathogen that has a significant impact on public health, with strains possessing the attachment factor intimin referred to as enterohemorrhagic E. coli (EHEC) and associated with life-threatening illnesses. Cattle and beef are considered typical sources of STEC, but their presence in pork products is a growing concern. Therefore, carcasses (n = 1,536) at two U.S. pork processors were sampled once per season at three stages of harvest (poststunning skins, postscald carcasses, and chilled carcasses) and then examined using PCR for Shiga toxin genes (stx), intimin genes (eae), aerobic plate count (APC), and Enterobacteriaceae counts (EBC). The prevalence of stx on skins, postscald, and chilled carcasses was 85.3, 17.5, and 5.4%, respectively, with 82.3, 7.8, and 1.7% of swabs, respectively, having stx and eae present. All stx-positive samples were subjected to culture isolation that resulted in 368 STEC and 46 EHEC isolates. The most frequently identified STEC were serogroups O121, O8, and O91 (63, 6.7, and 6.0% of total STEC, respectively). The most frequently isolated EHEC was serotype O157:H7 (63% of total EHEC). Results showed that scalding significantly reduced (P < 0.05) carcass APC and EBC by 3.00- and 2.50-log10 CFU/100 cm2, respectively. A seasonal effect was observed, with STEC prevalence lower (P < 0.05) in winter. The data from this study show significant (P < 0.05) reduction in the incidence of STEC (stx) from 85.3% to 5.4% and of EHEC (stx plus eae) from 82.3% to 1.7% within the slaughter-to-chilling continuum, respectively, and that potential EHEC can be confirmed present throughout using culture isolation.IMPORTANCE Seven serogroups of STEC are responsible for most (>75%) cases of severe illnesses caused by STEC and are considered adulterants of beef. However, some STEC outbreaks have been attributed to pork products, although the same E. coli are not considered adulterants in pork because little is known of their prevalence along the pork chain. The significance of the work presented here is that it identifies disease-causing STEC, EHEC, demonstrating that these same organisms are a food safety hazard in pork as well as beef. The results show that most STEC isolated from pork are not likely to cause severe disease in humans and that processes used in pork harvest, such as scalding, offer a significant control point to reduce contamination. The results will assist the pork processing industry and regulatory agencies to optimize interventions to improve the safety of pork products.",
publisher = "American Society for Microbiology",
journal = "Applied and Environmental Microbiology",
title = "Seasonal Prevalence of Shiga Toxin-Producing Escherichia coli on Pork Carcasses for Three Steps of the Harvest Process at Two Commercial Processing Plants in the United States",
volume = "87",
number = "1",
doi = "10.1128/AEM.01711-20"
}

Nastasijević, I., Schmidt, J. W., Bošković, M., Glišić, M., Kalchayanand, N., Shackelford, S. D., Wheeler, T. L., Koohmaraie, M.,& Bosilevac, J. M.. (2020). Seasonal Prevalence of Shiga Toxin-Producing Escherichia coli on Pork Carcasses for Three Steps of the Harvest Process at Two Commercial Processing Plants in the United States. in Applied and Environmental Microbiology
American Society for Microbiology., 87(1).
https://doi.org/10.1128/AEM.01711-20

Nastasijević I, Schmidt JW, Bošković M, Glišić M, Kalchayanand N, Shackelford SD, Wheeler TL, Koohmaraie M, Bosilevac JM. Seasonal Prevalence of Shiga Toxin-Producing Escherichia coli on Pork Carcasses for Three Steps of the Harvest Process at Two Commercial Processing Plants in the United States. in Applied and Environmental Microbiology. 2020;87(1).
doi:10.1128/AEM.01711-20 .

Nastasijević, Ivan, Schmidt, John W., Bošković, Marija, Glišić, Milica, Kalchayanand, Norasak, Shackelford, Steven D., Wheeler, Tommy L., Koohmaraie, Mohammad, Bosilevac, Joseph M., "Seasonal Prevalence of Shiga Toxin-Producing Escherichia coli on Pork Carcasses for Three Steps of the Harvest Process at Two Commercial Processing Plants in the United States" in Applied and Environmental Microbiology, 87, no. 1 (2020),
https://doi.org/10.1128/AEM.01711-20 . .

TY  - DATA
AU  - Nastasijević, Ivan
AU  - Schmidt, John W.
AU  - Bošković, Marija
AU  - Glišić, Milica
AU  - Kalchayanand, Norasak
AU  - Shackelford, Steven D.
AU  - Wheeler, Tommy L.
AU  - Koohmaraie, Mohammad
AU  - Bosilevac, Joseph M.
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2030
PB  - American Society for Microbiology
T2  - Applied and Environmental Microbiology
T1  - Supplementary data for article:  Nastasijevic, I.; Schmidt, J. W.; Boskovic, M.; Glisic, M.; Kalchayanand, N.; Shackelford, S. D.; Wheeler, T. L.; Koohmaraie, M.; Bosilevac, J. M. Seasonal Prevalence of Shiga Toxin-Producing Escherichia Coli on Pork Carcasses for Three Steps of the Harvest Process at Two Commercial Processing Plants in the United States. Appl. Environ. Microbiol. 2020, 87 (1). https://doi.org/10.1128/AEM.01711-20.
VL  - 87
IS  - 1
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2030
ER  - 

@misc{
author = "Nastasijević, Ivan and Schmidt, John W. and Bošković, Marija and Glišić, Milica and Kalchayanand, Norasak and Shackelford, Steven D. and Wheeler, Tommy L. and Koohmaraie, Mohammad and Bosilevac, Joseph M.",
year = "2020",
publisher = "American Society for Microbiology",
journal = "Applied and Environmental Microbiology",
title = "Supplementary data for article:  Nastasijevic, I.; Schmidt, J. W.; Boskovic, M.; Glisic, M.; Kalchayanand, N.; Shackelford, S. D.; Wheeler, T. L.; Koohmaraie, M.; Bosilevac, J. M. Seasonal Prevalence of Shiga Toxin-Producing Escherichia Coli on Pork Carcasses for Three Steps of the Harvest Process at Two Commercial Processing Plants in the United States. Appl. Environ. Microbiol. 2020, 87 (1). https://doi.org/10.1128/AEM.01711-20.",
volume = "87",
number = "1",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2030"
}

Nastasijević, I., Schmidt, J. W., Bošković, M., Glišić, M., Kalchayanand, N., Shackelford, S. D., Wheeler, T. L., Koohmaraie, M.,& Bosilevac, J. M.. (2020). Supplementary data for article:  Nastasijevic, I.; Schmidt, J. W.; Boskovic, M.; Glisic, M.; Kalchayanand, N.; Shackelford, S. D.; Wheeler, T. L.; Koohmaraie, M.; Bosilevac, J. M. Seasonal Prevalence of Shiga Toxin-Producing Escherichia Coli on Pork Carcasses for Three Steps of the Harvest Process at Two Commercial Processing Plants in the United States. Appl. Environ. Microbiol. 2020, 87 (1). https://doi.org/10.1128/AEM.01711-20.. in Applied and Environmental Microbiology
American Society for Microbiology., 87(1).
https://hdl.handle.net/21.15107/rcub_veterinar_2030

Nastasijević I, Schmidt JW, Bošković M, Glišić M, Kalchayanand N, Shackelford SD, Wheeler TL, Koohmaraie M, Bosilevac JM. Supplementary data for article:  Nastasijevic, I.; Schmidt, J. W.; Boskovic, M.; Glisic, M.; Kalchayanand, N.; Shackelford, S. D.; Wheeler, T. L.; Koohmaraie, M.; Bosilevac, J. M. Seasonal Prevalence of Shiga Toxin-Producing Escherichia Coli on Pork Carcasses for Three Steps of the Harvest Process at Two Commercial Processing Plants in the United States. Appl. Environ. Microbiol. 2020, 87 (1). https://doi.org/10.1128/AEM.01711-20.. in Applied and Environmental Microbiology. 2020;87(1).
https://hdl.handle.net/21.15107/rcub_veterinar_2030 .

Nastasijević, Ivan, Schmidt, John W., Bošković, Marija, Glišić, Milica, Kalchayanand, Norasak, Shackelford, Steven D., Wheeler, Tommy L., Koohmaraie, Mohammad, Bosilevac, Joseph M., "Supplementary data for article:  Nastasijevic, I.; Schmidt, J. W.; Boskovic, M.; Glisic, M.; Kalchayanand, N.; Shackelford, S. D.; Wheeler, T. L.; Koohmaraie, M.; Bosilevac, J. M. Seasonal Prevalence of Shiga Toxin-Producing Escherichia Coli on Pork Carcasses for Three Steps of the Harvest Process at Two Commercial Processing Plants in the United States. Appl. Environ. Microbiol. 2020, 87 (1). https://doi.org/10.1128/AEM.01711-20." in Applied and Environmental Microbiology, 87, no. 1 (2020),
https://hdl.handle.net/21.15107/rcub_veterinar_2030 .

TY  - JOUR
AU  - Nastasijević, Ivan
AU  - Proscia, Francesco
AU  - Bošković, Marija
AU  - Glišić, Milica
AU  - Blagojević, Bojan
AU  - Sorgentone, Simona
AU  - Kirbis, Andrej
AU  - Ferri, Maurizao
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1992
AB  - Campylobacter is the most common cause of bacterial gastroenteritis worldwide and the most frequently reported foodborne pathogen in the European Union (EU). While campylobacteriosis is generally self-limiting, some patients could develop severe sequelae. The predominant source of infection is poultry. This review addresses the most relevant factors influencing the prevalence and contamination level of Campylobacter spp. in the poultry chain continuum. The emphasis was put on the novel control strategy for Campylobacter that is based on evidence-based risk assessment and the introduction of process hygiene criterion intended for monitoring the prevalence and counts of Campylobacter spp. on broiler carcasses at slaughter level. The reduction of Campylobacter spp. in the poultry meat chain in the EU can only be achieved with an integrated meat safety assurance approach. This includes primary interventions at the level of the poultry farm, implementation of effective control measures at slaughterhouses, and fostering awareness campaigns aimed at consumers.
PB  - Wiley-Blackwell
T2  - Journal of Food Safety
T1  - The European Union control strategy for Campylobacter spp. in the broiler meat chain
VL  - 40
IS  - 5
DO  - 10.1111/jfs.12819
ER  - 

@article{
author = "Nastasijević, Ivan and Proscia, Francesco and Bošković, Marija and Glišić, Milica and Blagojević, Bojan and Sorgentone, Simona and Kirbis, Andrej and Ferri, Maurizao",
year = "2020",
abstract = "Campylobacter is the most common cause of bacterial gastroenteritis worldwide and the most frequently reported foodborne pathogen in the European Union (EU). While campylobacteriosis is generally self-limiting, some patients could develop severe sequelae. The predominant source of infection is poultry. This review addresses the most relevant factors influencing the prevalence and contamination level of Campylobacter spp. in the poultry chain continuum. The emphasis was put on the novel control strategy for Campylobacter that is based on evidence-based risk assessment and the introduction of process hygiene criterion intended for monitoring the prevalence and counts of Campylobacter spp. on broiler carcasses at slaughter level. The reduction of Campylobacter spp. in the poultry meat chain in the EU can only be achieved with an integrated meat safety assurance approach. This includes primary interventions at the level of the poultry farm, implementation of effective control measures at slaughterhouses, and fostering awareness campaigns aimed at consumers.",
publisher = "Wiley-Blackwell",
journal = "Journal of Food Safety",
title = "The European Union control strategy for Campylobacter spp. in the broiler meat chain",
volume = "40",
number = "5",
doi = "10.1111/jfs.12819"
}

Nastasijević, I., Proscia, F., Bošković, M., Glišić, M., Blagojević, B., Sorgentone, S., Kirbis, A.,& Ferri, M.. (2020). The European Union control strategy for Campylobacter spp. in the broiler meat chain. in Journal of Food Safety
Wiley-Blackwell., 40(5).
https://doi.org/10.1111/jfs.12819

Nastasijević I, Proscia F, Bošković M, Glišić M, Blagojević B, Sorgentone S, Kirbis A, Ferri M. The European Union control strategy for Campylobacter spp. in the broiler meat chain. in Journal of Food Safety. 2020;40(5).
doi:10.1111/jfs.12819 .

Nastasijević, Ivan, Proscia, Francesco, Bošković, Marija, Glišić, Milica, Blagojević, Bojan, Sorgentone, Simona, Kirbis, Andrej, Ferri, Maurizao, "The European Union control strategy for Campylobacter spp. in the broiler meat chain" in Journal of Food Safety, 40, no. 5 (2020),
https://doi.org/10.1111/jfs.12819 . .

TY  - CONF
AU  - Lakićević, Brankica
AU  - Nastasijević, Ivan
AU  - Dimitrijević, Mirjana
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1487
AB  - Whole genome sequencing is an effective, powerful tool that can be applied to a wide range of public health and food safety applications. A major difference between WGS and the traditional typing techniques is that WGS allows all genes to be included in the analysis, instead of a well-defined subset of genes or variable intergenic regions. Also, the use of WGS can facilitate the understanding of contamination/colonization routes of foodborne pathogens within the food production environment, and can also afford efficient tracking of pathogens entry routes and distribution from farm-to-consumer. Tracking foodborne pathogens in the food processing-distribution-retail-consumer continuum is of the utmost importance for facilitation of outbreak investigations and rapid action in controlling/preventing foodborne outbreaks. Therefore, WGS likely will replace most of the numerous workflows used in public health laboratories to characterize foodborne pathogens into one consolidated, efficient workflow.
PB  - Iop Publishing Ltd, Bristol
C3  - 59th International Meat Industry Conference (MEATCON2017)
T1  - Whole genome sequencing: an efficient approach to ensuring food safety
VL  - 85
SP  - UNSP 012052
DO  - 10.1088/1755-1315/85/1/012052
ER  - 

@conference{
author = "Lakićević, Brankica and Nastasijević, Ivan and Dimitrijević, Mirjana",
year = "2017",
abstract = "Whole genome sequencing is an effective, powerful tool that can be applied to a wide range of public health and food safety applications. A major difference between WGS and the traditional typing techniques is that WGS allows all genes to be included in the analysis, instead of a well-defined subset of genes or variable intergenic regions. Also, the use of WGS can facilitate the understanding of contamination/colonization routes of foodborne pathogens within the food production environment, and can also afford efficient tracking of pathogens entry routes and distribution from farm-to-consumer. Tracking foodborne pathogens in the food processing-distribution-retail-consumer continuum is of the utmost importance for facilitation of outbreak investigations and rapid action in controlling/preventing foodborne outbreaks. Therefore, WGS likely will replace most of the numerous workflows used in public health laboratories to characterize foodborne pathogens into one consolidated, efficient workflow.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "59th International Meat Industry Conference (MEATCON2017)",
title = "Whole genome sequencing: an efficient approach to ensuring food safety",
volume = "85",
pages = "UNSP 012052",
doi = "10.1088/1755-1315/85/1/012052"
}

Lakićević, B., Nastasijević, I.,& Dimitrijević, M.. (2017). Whole genome sequencing: an efficient approach to ensuring food safety. in 59th International Meat Industry Conference (MEATCON2017)
Iop Publishing Ltd, Bristol., 85, UNSP 012052.
https://doi.org/10.1088/1755-1315/85/1/012052

Lakićević B, Nastasijević I, Dimitrijević M. Whole genome sequencing: an efficient approach to ensuring food safety. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012052.
doi:10.1088/1755-1315/85/1/012052 .

Lakićević, Brankica, Nastasijević, Ivan, Dimitrijević, Mirjana, "Whole genome sequencing: an efficient approach to ensuring food safety" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012052,
https://doi.org/10.1088/1755-1315/85/1/012052 . .

TY  - JOUR
AU  - Đorđević, Vesna
AU  - Trbović, Dejana
AU  - Lakićević, Brankica
AU  - Nastasijević, Ivan
AU  - Janković, Vesna
AU  - Baltić, Tatjana
AU  - Dimitrijević, Mirjana
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1373
AB  - A total of 703 samples were tested over 1-year period. Listeria monocytogenes was isolated from 12.4% and 2.3% of fish and environmental swabs, respectively. The ratio of n-6/n-3 which is between 1:1 and 4:1, as more desirable parameter of the lipid quality for nutritive benefit e.g. reducing the risk of many diseases, in the fresh salmon, cold and hot smoked salmon was close to 1:1 (fresh salmon, 1.28; cold smoked salmon, 0.98; hot smoked salmon, 1.59). The fatty acid composition of smoked salmon products was also expressed as mg 100 g-1 which is important from the nutritional point of view. The examined salmon products had a high content of eicosapentaenoic acid and docosahexaenoic acid (742 to 1567 mg 100g-1) and fulfill requirements for their sufficient contents of recommendations in the World. On the other hand, cold smoked salmon can be naturally contaminated with low numbers of L. monocytogenes. This could represent a serious hazard for susceptible individuals or 'YOPI' (young, old, pregnant or immuno- compromised individuals).
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Microbiological safety and quality of salmon: Health benefits and risk
VL  - 57
IS  - 2
SP  - 120
EP  - 125
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1373
ER  - 

@article{
author = "Đorđević, Vesna and Trbović, Dejana and Lakićević, Brankica and Nastasijević, Ivan and Janković, Vesna and Baltić, Tatjana and Dimitrijević, Mirjana",
year = "2016",
abstract = "A total of 703 samples were tested over 1-year period. Listeria monocytogenes was isolated from 12.4% and 2.3% of fish and environmental swabs, respectively. The ratio of n-6/n-3 which is between 1:1 and 4:1, as more desirable parameter of the lipid quality for nutritive benefit e.g. reducing the risk of many diseases, in the fresh salmon, cold and hot smoked salmon was close to 1:1 (fresh salmon, 1.28; cold smoked salmon, 0.98; hot smoked salmon, 1.59). The fatty acid composition of smoked salmon products was also expressed as mg 100 g-1 which is important from the nutritional point of view. The examined salmon products had a high content of eicosapentaenoic acid and docosahexaenoic acid (742 to 1567 mg 100g-1) and fulfill requirements for their sufficient contents of recommendations in the World. On the other hand, cold smoked salmon can be naturally contaminated with low numbers of L. monocytogenes. This could represent a serious hazard for susceptible individuals or 'YOPI' (young, old, pregnant or immuno- compromised individuals).",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Microbiological safety and quality of salmon: Health benefits and risk",
volume = "57",
number = "2",
pages = "120-125",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1373"
}

Đorđević, V., Trbović, D., Lakićević, B., Nastasijević, I., Janković, V., Baltić, T.,& Dimitrijević, M.. (2016). Microbiological safety and quality of salmon: Health benefits and risk. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 57(2), 120-125.
https://hdl.handle.net/21.15107/rcub_veterinar_1373

Đorđević V, Trbović D, Lakićević B, Nastasijević I, Janković V, Baltić T, Dimitrijević M. Microbiological safety and quality of salmon: Health benefits and risk. in Meat Technology. 2016;57(2):120-125.
https://hdl.handle.net/21.15107/rcub_veterinar_1373 .

Đorđević, Vesna, Trbović, Dejana, Lakićević, Brankica, Nastasijević, Ivan, Janković, Vesna, Baltić, Tatjana, Dimitrijević, Mirjana, "Microbiological safety and quality of salmon: Health benefits and risk" in Meat Technology, 57, no. 2 (2016):120-125,
https://hdl.handle.net/21.15107/rcub_veterinar_1373 .

TY  - CONF
AU  - Nastasijević, Ivan
AU  - Lakićević, Brankica
AU  - Teodorović, Vlado
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1266
AB  - Climate change is a global phenomenon in the 21st century which may have impact on the occurrence of meatborne hazards at multiple points in the meat chain continuum, from the primary production through to consumption. The assurance of meat safety is a complex task, which requires strong inter-sectoral cooperation between relevant stakeholders such as Competent Authority, Academia, Food Industry and Consumers. The emerging food safety risks due to climate change may pose a serious challenge to the meat safety control system. Therefore, a better understanding of anticipated changes would be of the utmost importance for governments to ensure preparedness.
PB  - Elsevier Science Bv, Amsterdam
C3  - 58th International Meat Industry Conference (MEATCON2015)
T1  - Meat safety in the climate change context
VL  - 5
SP  - 203
EP  - 206
DO  - 10.1016/j.profoo.2015.09.057
ER  - 

@conference{
author = "Nastasijević, Ivan and Lakićević, Brankica and Teodorović, Vlado",
year = "2015",
abstract = "Climate change is a global phenomenon in the 21st century which may have impact on the occurrence of meatborne hazards at multiple points in the meat chain continuum, from the primary production through to consumption. The assurance of meat safety is a complex task, which requires strong inter-sectoral cooperation between relevant stakeholders such as Competent Authority, Academia, Food Industry and Consumers. The emerging food safety risks due to climate change may pose a serious challenge to the meat safety control system. Therefore, a better understanding of anticipated changes would be of the utmost importance for governments to ensure preparedness.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "58th International Meat Industry Conference (MEATCON2015)",
title = "Meat safety in the climate change context",
volume = "5",
pages = "203-206",
doi = "10.1016/j.profoo.2015.09.057"
}

Nastasijević, I., Lakićević, B.,& Teodorović, V.. (2015). Meat safety in the climate change context. in 58th International Meat Industry Conference (MEATCON2015)
Elsevier Science Bv, Amsterdam., 5, 203-206.
https://doi.org/10.1016/j.profoo.2015.09.057

Nastasijević I, Lakićević B, Teodorović V. Meat safety in the climate change context. in 58th International Meat Industry Conference (MEATCON2015). 2015;5:203-206.
doi:10.1016/j.profoo.2015.09.057 .

Nastasijević, Ivan, Lakićević, Brankica, Teodorović, Vlado, "Meat safety in the climate change context" in 58th International Meat Industry Conference (MEATCON2015), 5 (2015):203-206,
https://doi.org/10.1016/j.profoo.2015.09.057 . .