TY  - JOUR
AU  - Velebit, Marina
AU  - Marković, Radmila
AU  - Šefer, Dragan
AU  - Mirilović, Milorad
AU  - Velebit, Branko
AU  - Nenadović, Katarina
PY  - 2024
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3794
AB  - Pet food manufacturers aim to balance the palatability with the nutritional value of their products. Ensuring that young canines receive the best nourishment is crucial, while also promoting long-lasting engagement and satisfaction during mealtime. The study aimed to investigate if the nutritional content of food can affect food preferences in 2-month-old Sharplanina shepherd dogs and the development of neophobia when introduced to a new diet. Three different dietary plans were tested, each with varying percentages of an
imal-derived proteins (97% in A, 77% in B, and 94% in C). Observations of behavior were documented on camera at the beginning and end of a 10-day feeding cycle. The observations were made during the scheduled feeding times of 7 a.m., noon, and 5 p.m. According to the study, puppies showed neophobic behavior when a new diet was introduced. The puppies displayed a notable decrease in meal rate of
sumption, heightened distraction during diet consumption, and increased hesitation on the first day of each new diet, specifically on day 9 and day 10. Post-consumption interest peaked significantly on day 9 and day 10, particularly when dogs consumed diet C. Through the study, it was observed that Diet C had an impact on the puppies’ feed preferences, indicating a possible link between the diet’s nutritional content and their food preferences. Based on the study results, it appears that puppies need at least 9 days to reduce
phobia and adapt to new food flavors and feeding schedules.
PB  - Elsevier
T2  - Journal of Veterinary Behavior
T1  - The influence of dietary composition on food preference in Sharplanina Shepherd puppies
VL  - 72
SP  - 51
EP  - 58
DO  - 10.1016/j.jveb.2024.02.001
DO  - 1558-7878
ER  - 

@article{
author = "Velebit, Marina and Marković, Radmila and Šefer, Dragan and Mirilović, Milorad and Velebit, Branko and Nenadović, Katarina",
year = "2024",
abstract = "Pet food manufacturers aim to balance the palatability with the nutritional value of their products. Ensuring that young canines receive the best nourishment is crucial, while also promoting long-lasting engagement and satisfaction during mealtime. The study aimed to investigate if the nutritional content of food can affect food preferences in 2-month-old Sharplanina shepherd dogs and the development of neophobia when introduced to a new diet. Three different dietary plans were tested, each with varying percentages of an
imal-derived proteins (97% in A, 77% in B, and 94% in C). Observations of behavior were documented on camera at the beginning and end of a 10-day feeding cycle. The observations were made during the scheduled feeding times of 7 a.m., noon, and 5 p.m. According to the study, puppies showed neophobic behavior when a new diet was introduced. The puppies displayed a notable decrease in meal rate of
sumption, heightened distraction during diet consumption, and increased hesitation on the first day of each new diet, specifically on day 9 and day 10. Post-consumption interest peaked significantly on day 9 and day 10, particularly when dogs consumed diet C. Through the study, it was observed that Diet C had an impact on the puppies’ feed preferences, indicating a possible link between the diet’s nutritional content and their food preferences. Based on the study results, it appears that puppies need at least 9 days to reduce
phobia and adapt to new food flavors and feeding schedules.",
publisher = "Elsevier",
journal = "Journal of Veterinary Behavior",
title = "The influence of dietary composition on food preference in Sharplanina Shepherd puppies",
volume = "72",
pages = "51-58",
doi = "10.1016/j.jveb.2024.02.001, 1558-7878"
}

Velebit, M., Marković, R., Šefer, D., Mirilović, M., Velebit, B.,& Nenadović, K.. (2024). The influence of dietary composition on food preference in Sharplanina Shepherd puppies. in Journal of Veterinary Behavior
Elsevier., 72, 51-58.
https://doi.org/10.1016/j.jveb.2024.02.001

Velebit M, Marković R, Šefer D, Mirilović M, Velebit B, Nenadović K. The influence of dietary composition on food preference in Sharplanina Shepherd puppies. in Journal of Veterinary Behavior. 2024;72:51-58.
doi:10.1016/j.jveb.2024.02.001 .

Velebit, Marina, Marković, Radmila, Šefer, Dragan, Mirilović, Milorad, Velebit, Branko, Nenadović, Katarina, "The influence of dietary composition on food preference in Sharplanina Shepherd puppies" in Journal of Veterinary Behavior, 72 (2024):51-58,
https://doi.org/10.1016/j.jveb.2024.02.001 . .

TY  - JOUR
AU  - Milojević, Lazar
AU  - Velebit, Branko
AU  - Janković, Vesna
AU  - Mitrović, Radmila
AU  - Betić, Nikola
AU  - Simunović, Sara
AU  - Dimitrijević, Mirjana
PY  - 2024
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3705
AB  - The goal of this study conducted in Serbia was to detect HEV in pig liver samples from
slaughterhouses, retail outlets, and environmental swabs over the course of a year. All positive
HEV samples were measured and expressed as HEV gene copy numbers per gram of sample, and a
representative number of samples were sequenced using the Sanger approach. A total of 45 HEVpositive samples were re-amplified using nested RT-PCR employing CODEHOP primers targeting
ORF2 (493 nucleotides). The average prevalence of the HEV genotype 3 in all pig liver samples from
the slaughterhouses was 29%, while HEV prevalence was 44% in liver samples from animals younger
than 3 months. HEV RNA was found in thirteen out of sixty (22%) environmental swab samples
that were taken from different surfaces along the slaughter line. Our findings confirmed seasonal
patterns in HEV prevalence, with two picks (summer and winter periods) during the one-year
examination. Among HEV-positive samples, the average viral particles for all positive liver samples
was 4.41 ± 1.69 log10 genome copies per gram. Phylogenetic analysis revealed the majority of HEV
strains (43/45) from Serbia were grouped in the HEV-3a subtype, while two strains were classified
into the HEV-3c subtype, and one strain could not be classified into any of the HEV-3 subtypes.
PB  - MDPI
T2  - Animals
T1  - Prevalence, genetic diversity, and quantification of the RNA genome of the hepatitis E virus in slaughtered pigs in Serbia
VL  - 14
IS  - 4
SP  - 586
DO  - 10.3390/ani14040586
ER  - 

@article{
author = "Milojević, Lazar and Velebit, Branko and Janković, Vesna and Mitrović, Radmila and Betić, Nikola and Simunović, Sara and Dimitrijević, Mirjana",
year = "2024",
abstract = "The goal of this study conducted in Serbia was to detect HEV in pig liver samples from
slaughterhouses, retail outlets, and environmental swabs over the course of a year. All positive
HEV samples were measured and expressed as HEV gene copy numbers per gram of sample, and a
representative number of samples were sequenced using the Sanger approach. A total of 45 HEVpositive samples were re-amplified using nested RT-PCR employing CODEHOP primers targeting
ORF2 (493 nucleotides). The average prevalence of the HEV genotype 3 in all pig liver samples from
the slaughterhouses was 29%, while HEV prevalence was 44% in liver samples from animals younger
than 3 months. HEV RNA was found in thirteen out of sixty (22%) environmental swab samples
that were taken from different surfaces along the slaughter line. Our findings confirmed seasonal
patterns in HEV prevalence, with two picks (summer and winter periods) during the one-year
examination. Among HEV-positive samples, the average viral particles for all positive liver samples
was 4.41 ± 1.69 log10 genome copies per gram. Phylogenetic analysis revealed the majority of HEV
strains (43/45) from Serbia were grouped in the HEV-3a subtype, while two strains were classified
into the HEV-3c subtype, and one strain could not be classified into any of the HEV-3 subtypes.",
publisher = "MDPI",
journal = "Animals",
title = "Prevalence, genetic diversity, and quantification of the RNA genome of the hepatitis E virus in slaughtered pigs in Serbia",
volume = "14",
number = "4",
pages = "586",
doi = "10.3390/ani14040586"
}

Milojević, L., Velebit, B., Janković, V., Mitrović, R., Betić, N., Simunović, S.,& Dimitrijević, M.. (2024). Prevalence, genetic diversity, and quantification of the RNA genome of the hepatitis E virus in slaughtered pigs in Serbia. in Animals
MDPI., 14(4), 586.
https://doi.org/10.3390/ani14040586

Milojević L, Velebit B, Janković V, Mitrović R, Betić N, Simunović S, Dimitrijević M. Prevalence, genetic diversity, and quantification of the RNA genome of the hepatitis E virus in slaughtered pigs in Serbia. in Animals. 2024;14(4):586.
doi:10.3390/ani14040586 .

Milojević, Lazar, Velebit, Branko, Janković, Vesna, Mitrović, Radmila, Betić, Nikola, Simunović, Sara, Dimitrijević, Mirjana, "Prevalence, genetic diversity, and quantification of the RNA genome of the hepatitis E virus in slaughtered pigs in Serbia" in Animals, 14, no. 4 (2024):586,
https://doi.org/10.3390/ani14040586 . .

TY  - JOUR
AU  - Mitrović, Radmila
AU  - Janjić, Jelena
AU  - Janković, Vesna
AU  - Lakićević, Brankica
AU  - Milojević, Lazar
AU  - Velebit, Branko
AU  - Baltić, Branislav
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3730
AB  - This study presents the results related to changes in aw value and bacteriological status of
fermented sausages during maturation without and with added starter culture, stuffed into a
narrower and wider casing. Values of aw of narrower and wider diameter sausages with and
without added starter cultures decreased during ripening, and were close to values of 0.9.
Enterobacteriaceae in narrower diameter sausages were not detected on day 18, i.e., the end of
the ripening process, and these bacteria were not detected in wider diameter fermented sausages
on day 25 or at the end of ripening (day 35). The increase in the lactic acid bacteria in narrow
and wider diameter sausages without added starter culture was slower than the increase in the
number of these bacteria in sausages with added starter culture.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Changes in bacterial status and aw values during the maturation of fermented sausages
VL  - 64
IS  - 2
SP  - 106
EP  - 110
DO  - 10.18485/meattech.2023.64.2.18
ER  - 

@article{
author = "Mitrović, Radmila and Janjić, Jelena and Janković, Vesna and Lakićević, Brankica and Milojević, Lazar and Velebit, Branko and Baltić, Branislav",
year = "2023",
abstract = "This study presents the results related to changes in aw value and bacteriological status of
fermented sausages during maturation without and with added starter culture, stuffed into a
narrower and wider casing. Values of aw of narrower and wider diameter sausages with and
without added starter cultures decreased during ripening, and were close to values of 0.9.
Enterobacteriaceae in narrower diameter sausages were not detected on day 18, i.e., the end of
the ripening process, and these bacteria were not detected in wider diameter fermented sausages
on day 25 or at the end of ripening (day 35). The increase in the lactic acid bacteria in narrow
and wider diameter sausages without added starter culture was slower than the increase in the
number of these bacteria in sausages with added starter culture.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Changes in bacterial status and aw values during the maturation of fermented sausages",
volume = "64",
number = "2",
pages = "106-110",
doi = "10.18485/meattech.2023.64.2.18"
}

Mitrović, R., Janjić, J., Janković, V., Lakićević, B., Milojević, L., Velebit, B.,& Baltić, B.. (2023). Changes in bacterial status and aw values during the maturation of fermented sausages. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 106-110.
https://doi.org/10.18485/meattech.2023.64.2.18

Mitrović R, Janjić J, Janković V, Lakićević B, Milojević L, Velebit B, Baltić B. Changes in bacterial status and aw values during the maturation of fermented sausages. in Meat Technology. 2023;64(2):106-110.
doi:10.18485/meattech.2023.64.2.18 .

Mitrović, Radmila, Janjić, Jelena, Janković, Vesna, Lakićević, Brankica, Milojević, Lazar, Velebit, Branko, Baltić, Branislav, "Changes in bacterial status and aw values during the maturation of fermented sausages" in Meat Technology, 64, no. 2 (2023):106-110,
https://doi.org/10.18485/meattech.2023.64.2.18 . .

TY  - JOUR
AU  - Velebit, Branko
AU  - Milojević, Lazar
AU  - Baltić, Tatjana
AU  - Grković, Nevena
AU  - Gummalla, Sanjay
AU  - Velebit, Marina
AU  - Škoko, Ines
AU  - Mojsova, Sandra
AU  - Putnik, Predrag
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2836
AB  - In this study, the effectiveness of cold atmospheric plasma (CAP) in inactivating murine norovirus (MNV/human norovirus surrogate) and hepatitis A virus (HAV) on aerosol-inoculated dark red Willamette raspberries was explored. Pulsed positive corona discharge system fed by synthetic air was used for the production of CAP. Raspberries were treated for 1, 3, 5, 7, and 10 min at 25 W. Application of CAP enabled a 4 log10 infectivity reduction in <5 min for MNV and approximately 10 min for HAV (from starting level of 6.91 and 7.84 log10 PFU/mL, respectively). Viral genome copies reduction of 3.18 log10 for MNV and 4.32 for HAV were found from starting level of 5.76 and 6.47 log10 gc/μL, respectively. CAP treatment did not result in significant degradation of fruit color, an important quality attribute. The study demonstrated CAP as an efficient post-harvest decontamination method to reduce viral load in raspberries without significantly affecting its quality parameters. Industrial relevance: Due to the fast-processing paces required in the raspberry industry, it is difficult to assure the complete microbiological safety of this fruit. Cold atmospheric plasma is a practical, environmentally-friendly, non-thermal tool for the effective reduction of microbial pathogens. The model developed in this study demonstrated that CAP treatment of fresh raspberries not only inactivated hazardous enteric viruses in a short time (10 min) but also unaffected fruit color stability. The simplicity of described CAP design and low-cost inputs (air and electricity) enable the commercial application of inexpensive plasma chambers for continuous surface decontamination of large volumes of raspberries without bringing processing to a standstill.
PB  - Elsevier
T2  - Innovative Food Science and Emerging Technologies
T1  - Efficacy of cold atmospheric plasma for inactivation of viruses on raspberries
VL  - 81
SP  - 103121
DO  - 10.1016/j.ifset.2022.103121
ER  - 

@article{
author = "Velebit, Branko and Milojević, Lazar and Baltić, Tatjana and Grković, Nevena and Gummalla, Sanjay and Velebit, Marina and Škoko, Ines and Mojsova, Sandra and Putnik, Predrag",
year = "2022",
abstract = "In this study, the effectiveness of cold atmospheric plasma (CAP) in inactivating murine norovirus (MNV/human norovirus surrogate) and hepatitis A virus (HAV) on aerosol-inoculated dark red Willamette raspberries was explored. Pulsed positive corona discharge system fed by synthetic air was used for the production of CAP. Raspberries were treated for 1, 3, 5, 7, and 10 min at 25 W. Application of CAP enabled a 4 log10 infectivity reduction in <5 min for MNV and approximately 10 min for HAV (from starting level of 6.91 and 7.84 log10 PFU/mL, respectively). Viral genome copies reduction of 3.18 log10 for MNV and 4.32 for HAV were found from starting level of 5.76 and 6.47 log10 gc/μL, respectively. CAP treatment did not result in significant degradation of fruit color, an important quality attribute. The study demonstrated CAP as an efficient post-harvest decontamination method to reduce viral load in raspberries without significantly affecting its quality parameters. Industrial relevance: Due to the fast-processing paces required in the raspberry industry, it is difficult to assure the complete microbiological safety of this fruit. Cold atmospheric plasma is a practical, environmentally-friendly, non-thermal tool for the effective reduction of microbial pathogens. The model developed in this study demonstrated that CAP treatment of fresh raspberries not only inactivated hazardous enteric viruses in a short time (10 min) but also unaffected fruit color stability. The simplicity of described CAP design and low-cost inputs (air and electricity) enable the commercial application of inexpensive plasma chambers for continuous surface decontamination of large volumes of raspberries without bringing processing to a standstill.",
publisher = "Elsevier",
journal = "Innovative Food Science and Emerging Technologies",
title = "Efficacy of cold atmospheric plasma for inactivation of viruses on raspberries",
volume = "81",
pages = "103121",
doi = "10.1016/j.ifset.2022.103121"
}

Velebit, B., Milojević, L., Baltić, T., Grković, N., Gummalla, S., Velebit, M., Škoko, I., Mojsova, S.,& Putnik, P.. (2022). Efficacy of cold atmospheric plasma for inactivation of viruses on raspberries. in Innovative Food Science and Emerging Technologies
Elsevier., 81, 103121.
https://doi.org/10.1016/j.ifset.2022.103121

Velebit B, Milojević L, Baltić T, Grković N, Gummalla S, Velebit M, Škoko I, Mojsova S, Putnik P. Efficacy of cold atmospheric plasma for inactivation of viruses on raspberries. in Innovative Food Science and Emerging Technologies. 2022;81:103121.
doi:10.1016/j.ifset.2022.103121 .

Velebit, Branko, Milojević, Lazar, Baltić, Tatjana, Grković, Nevena, Gummalla, Sanjay, Velebit, Marina, Škoko, Ines, Mojsova, Sandra, Putnik, Predrag, "Efficacy of cold atmospheric plasma for inactivation of viruses on raspberries" in Innovative Food Science and Emerging Technologies, 81 (2022):103121,
https://doi.org/10.1016/j.ifset.2022.103121 . .

TY  - CONF
AU  - Milojevic, Lazar
AU  - Velebit, Branko
AU  - Dimitrijevic, Mirjana
AU  - Djordjevic, Vesna
AU  - Jankovic, Vesna
AU  - Grkovic, Nevena
AU  - Nikolic, Aleksandra
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2290
AB  - Hepatitis E is considered an emerging human viral disease with a zoonotic nature, and domestic and wild pigs are the main reservoirs of hepatitis E virus (HEV) among animals. Pork liver is the target tissue of this virus. This study aimed to investigate the presence of HEV in commercial pig liver samples. Sixty samples were collected during one year from different retail outlets in Serbia. Furthermore, the collected samples were separated by four seasons, and every season included three months. The presence of HEV in the livers was examined by molecular analysis using RT-qPCR. The overall prevalence of the virus in analysed pig livers was 5%. HEV was detected in three livers, two in the first season and one in the second, while in the third and fourth season, no positive livers were detected. However, there were no statistically significant differences between the surveyed seasons. HEV was quantified in positive livers. Among positive livers, HEV concentrations ranged between 8×101 and 1.9×104 genome copies of the virus per gram. The presence of HEV in commercial pig livers indicates a potential risk for consumers. Appropriate heat treatment of meals during preparation is essential to eliminate the potential risk of developing the illness. © Published under licence by IOP Publishing Ltd.
PB  - IOP Publishing Ltd
C3  - IOP Conference Series: Earth and Environmental Science
T1  - Detection and quantification of hepatitis e virus genome in pig liver samples originating from Serbian retail establishments
VL  - 854
SP  - 012059
DO  - 10.1088/1755-1315/854/1/012059
ER  - 

@conference{
author = "Milojevic, Lazar and Velebit, Branko and Dimitrijevic, Mirjana and Djordjevic, Vesna and Jankovic, Vesna and Grkovic, Nevena and Nikolic, Aleksandra",
year = "2021",
abstract = "Hepatitis E is considered an emerging human viral disease with a zoonotic nature, and domestic and wild pigs are the main reservoirs of hepatitis E virus (HEV) among animals. Pork liver is the target tissue of this virus. This study aimed to investigate the presence of HEV in commercial pig liver samples. Sixty samples were collected during one year from different retail outlets in Serbia. Furthermore, the collected samples were separated by four seasons, and every season included three months. The presence of HEV in the livers was examined by molecular analysis using RT-qPCR. The overall prevalence of the virus in analysed pig livers was 5%. HEV was detected in three livers, two in the first season and one in the second, while in the third and fourth season, no positive livers were detected. However, there were no statistically significant differences between the surveyed seasons. HEV was quantified in positive livers. Among positive livers, HEV concentrations ranged between 8×101 and 1.9×104 genome copies of the virus per gram. The presence of HEV in commercial pig livers indicates a potential risk for consumers. Appropriate heat treatment of meals during preparation is essential to eliminate the potential risk of developing the illness. © Published under licence by IOP Publishing Ltd.",
publisher = "IOP Publishing Ltd",
journal = "IOP Conference Series: Earth and Environmental Science",
title = "Detection and quantification of hepatitis e virus genome in pig liver samples originating from Serbian retail establishments",
volume = "854",
pages = "012059",
doi = "10.1088/1755-1315/854/1/012059"
}

Milojevic, L., Velebit, B., Dimitrijevic, M., Djordjevic, V., Jankovic, V., Grkovic, N.,& Nikolic, A.. (2021). Detection and quantification of hepatitis e virus genome in pig liver samples originating from Serbian retail establishments. in IOP Conference Series: Earth and Environmental Science
IOP Publishing Ltd., 854, 012059.
https://doi.org/10.1088/1755-1315/854/1/012059

Milojevic L, Velebit B, Dimitrijevic M, Djordjevic V, Jankovic V, Grkovic N, Nikolic A. Detection and quantification of hepatitis e virus genome in pig liver samples originating from Serbian retail establishments. in IOP Conference Series: Earth and Environmental Science. 2021;854:012059.
doi:10.1088/1755-1315/854/1/012059 .

Milojevic, Lazar, Velebit, Branko, Dimitrijevic, Mirjana, Djordjevic, Vesna, Jankovic, Vesna, Grkovic, Nevena, Nikolic, Aleksandra, "Detection and quantification of hepatitis e virus genome in pig liver samples originating from Serbian retail establishments" in IOP Conference Series: Earth and Environmental Science, 854 (2021):012059,
https://doi.org/10.1088/1755-1315/854/1/012059 . .

TY  - JOUR
AU  - Grković, Nevena
AU  - Teodorović, Vlado
AU  - Đorđević, Vesna
AU  - Karabasil, Nedjeljko
AU  - Stajković, Silvana
AU  - Vasilev, Dragan
AU  - Bogdanović, Zuber
AU  - Janković, Saša
AU  - Velebit, Branko
AU  - Dimitrijević, Mirjana
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1884
AB  - This study reports, for the first time, different physico-chemical analyses, of Mediterranean mussels (Mytilus galloprovincialis) from harvesting areas in the Montenegro coast of the Adriatic Sea, in order to evaluate the influence of origin on different parameters and assessed the quality of shellfish grown in this area. The Boka Kotorska Bay is situated in Montenegro, in the southeastern part of the Adriatic Sea The mussel samples were collected at the same time in the spring of 2019 at six locations in Boka Kotorska Bay, Montenegro: Kotor and Tivat Bays. Biomet-ric parameters, percentage of meat, condition index, proximate composition, sensory evaluation and lipid profiles of mussels were studied. The concentrations of some micro and macro elements and heavy metals in mussels, were also analyzed. Significant differences were found between mussels from different locations. Mean biometric parameters of mussels grown in Sv.Nedjelja, were considerably higher than in mussels grown elsewhere.. Protein, lipid, ash and gly-cogen content were varied from 7.80 to 10.26%; 1.36 to 2.18%; 1.73 to 3.34% and 12.81 to 15.38%, respectively. Gas chromatographic analysis showed that polyunsaturated fatty acids (PUFAs) were dominant lipids in mussels (37.56 to 41.08%), followed by monounsaturated (MUFAs) (30.52 to 38.31%) and saturated (SFAs) (21.89 to 29.45%) fatty acids. Fatty acid profiles were investigated and revealed high contents of n-3 PUFAs and high n-3/n-6 ratios in all mussels from Montenegro In the mussel samples high concentrations of K, Mg, Ca, and Na, and much lower concentrations of Fe, Mn, Zn, and Cu were found. Some of toxic elements (As, Pb, Hg and Cd) were determined also.. The qualitative sensory assessment showed that all mussels were acceptable. All mussels in the current study achieved scores of 3 or more out of 5 in the qualitative category. Data on biochemical composition and quality indices of the mussels cultured in the Boka Kotorska Bay demonstrated that these products could be accepted well by consumers and could compete with other currently available mussels from other locations in Adriatic Sea.
PB  - Hellenic Veterinary Medical Soc, Athens
T2  - Journal of the Hellenic Veterinary Medical Society
T1  - Biochemical composition and biometric parameters of Mytilus galloprovincialis from Boka Kotorska Bay in Southern Adriatic Sea
VL  - 71
SP  - 2338
EP  - 2348
DO  - 10.12681/jhvms.25095
ER  - 

@article{
author = "Grković, Nevena and Teodorović, Vlado and Đorđević, Vesna and Karabasil, Nedjeljko and Stajković, Silvana and Vasilev, Dragan and Bogdanović, Zuber and Janković, Saša and Velebit, Branko and Dimitrijević, Mirjana",
year = "2020",
abstract = "This study reports, for the first time, different physico-chemical analyses, of Mediterranean mussels (Mytilus galloprovincialis) from harvesting areas in the Montenegro coast of the Adriatic Sea, in order to evaluate the influence of origin on different parameters and assessed the quality of shellfish grown in this area. The Boka Kotorska Bay is situated in Montenegro, in the southeastern part of the Adriatic Sea The mussel samples were collected at the same time in the spring of 2019 at six locations in Boka Kotorska Bay, Montenegro: Kotor and Tivat Bays. Biomet-ric parameters, percentage of meat, condition index, proximate composition, sensory evaluation and lipid profiles of mussels were studied. The concentrations of some micro and macro elements and heavy metals in mussels, were also analyzed. Significant differences were found between mussels from different locations. Mean biometric parameters of mussels grown in Sv.Nedjelja, were considerably higher than in mussels grown elsewhere.. Protein, lipid, ash and gly-cogen content were varied from 7.80 to 10.26%; 1.36 to 2.18%; 1.73 to 3.34% and 12.81 to 15.38%, respectively. Gas chromatographic analysis showed that polyunsaturated fatty acids (PUFAs) were dominant lipids in mussels (37.56 to 41.08%), followed by monounsaturated (MUFAs) (30.52 to 38.31%) and saturated (SFAs) (21.89 to 29.45%) fatty acids. Fatty acid profiles were investigated and revealed high contents of n-3 PUFAs and high n-3/n-6 ratios in all mussels from Montenegro In the mussel samples high concentrations of K, Mg, Ca, and Na, and much lower concentrations of Fe, Mn, Zn, and Cu were found. Some of toxic elements (As, Pb, Hg and Cd) were determined also.. The qualitative sensory assessment showed that all mussels were acceptable. All mussels in the current study achieved scores of 3 or more out of 5 in the qualitative category. Data on biochemical composition and quality indices of the mussels cultured in the Boka Kotorska Bay demonstrated that these products could be accepted well by consumers and could compete with other currently available mussels from other locations in Adriatic Sea.",
publisher = "Hellenic Veterinary Medical Soc, Athens",
journal = "Journal of the Hellenic Veterinary Medical Society",
title = "Biochemical composition and biometric parameters of Mytilus galloprovincialis from Boka Kotorska Bay in Southern Adriatic Sea",
volume = "71",
pages = "2338-2348",
doi = "10.12681/jhvms.25095"
}

Grković, N., Teodorović, V., Đorđević, V., Karabasil, N., Stajković, S., Vasilev, D., Bogdanović, Z., Janković, S., Velebit, B.,& Dimitrijević, M.. (2020). Biochemical composition and biometric parameters of Mytilus galloprovincialis from Boka Kotorska Bay in Southern Adriatic Sea. in Journal of the Hellenic Veterinary Medical Society
Hellenic Veterinary Medical Soc, Athens., 71, 2338-2348.
https://doi.org/10.12681/jhvms.25095

Grković N, Teodorović V, Đorđević V, Karabasil N, Stajković S, Vasilev D, Bogdanović Z, Janković S, Velebit B, Dimitrijević M. Biochemical composition and biometric parameters of Mytilus galloprovincialis from Boka Kotorska Bay in Southern Adriatic Sea. in Journal of the Hellenic Veterinary Medical Society. 2020;71:2338-2348.
doi:10.12681/jhvms.25095 .

Grković, Nevena, Teodorović, Vlado, Đorđević, Vesna, Karabasil, Nedjeljko, Stajković, Silvana, Vasilev, Dragan, Bogdanović, Zuber, Janković, Saša, Velebit, Branko, Dimitrijević, Mirjana, "Biochemical composition and biometric parameters of Mytilus galloprovincialis from Boka Kotorska Bay in Southern Adriatic Sea" in Journal of the Hellenic Veterinary Medical Society, 71 (2020):2338-2348,
https://doi.org/10.12681/jhvms.25095 . .

TY  - JOUR
AU  - Jovanović, Jelena
AU  - Branković-Lazić, Ivana
AU  - Baltić, Tatjana
AU  - Jovanović, Milica
AU  - Đorđević, Vesna
AU  - Teodorović, Vlado
AU  - Velebit, Branko
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1816
AB  - Campylobacter jejuni is a major cause of human diarrheal disease. The objective of this research study was to determine the prevalence of different virulence genes in isolates recovered from broiler meat at slaughterhouses in Serbia. Out of 115 Campylobacter spp. samples recovered, a total of 35 isolates were identified as C. jejuni on the basis of morphological, biochemical-based detection, multiplex PCR, and sequencing of the highly conserved region of the dnaJ gene encoding the DnaJ Hsp40 family protein. The isolates were screened for the presence of four pathogenic genes. namely flaA, cadF, cdtB, and cgtB, which are responsible for the expression of adherence, colonization cytotoxin production in C. jejuni, and the onset of Guillain-Barre syndrome. The isolates showed a wide variation in the presence of these genes. All the isolates were positive for flaA. Furthermore, a high genetic heterogeneity in the C. jejuni population was found in this study, showing a pattern partially different from other reported virulence genes. Of the C. jejuni studied. 94.3%. 97.1% and 5.7% were positive for cadF. cdtB and cgtB, respectively. This study provides initial data on the prevalence and distribution of flaA, cadF, cdtB, and cgtB genes in C. jejuni isolated from broiler meat in Serbia.
PB  - Univ Zagreb Vet Faculty, Zagreb
T2  - Veterinarski Arhiv
T1  - The prevalence of four virulence genes in strains of Campylobacter jejuni isolated from broilers in Serbia
VL  - 90
IS  - 1
SP  - 39
EP  - 45
DO  - 10.24099/vet.arhiv.0477
ER  - 

@article{
author = "Jovanović, Jelena and Branković-Lazić, Ivana and Baltić, Tatjana and Jovanović, Milica and Đorđević, Vesna and Teodorović, Vlado and Velebit, Branko",
year = "2020",
abstract = "Campylobacter jejuni is a major cause of human diarrheal disease. The objective of this research study was to determine the prevalence of different virulence genes in isolates recovered from broiler meat at slaughterhouses in Serbia. Out of 115 Campylobacter spp. samples recovered, a total of 35 isolates were identified as C. jejuni on the basis of morphological, biochemical-based detection, multiplex PCR, and sequencing of the highly conserved region of the dnaJ gene encoding the DnaJ Hsp40 family protein. The isolates were screened for the presence of four pathogenic genes. namely flaA, cadF, cdtB, and cgtB, which are responsible for the expression of adherence, colonization cytotoxin production in C. jejuni, and the onset of Guillain-Barre syndrome. The isolates showed a wide variation in the presence of these genes. All the isolates were positive for flaA. Furthermore, a high genetic heterogeneity in the C. jejuni population was found in this study, showing a pattern partially different from other reported virulence genes. Of the C. jejuni studied. 94.3%. 97.1% and 5.7% were positive for cadF. cdtB and cgtB, respectively. This study provides initial data on the prevalence and distribution of flaA, cadF, cdtB, and cgtB genes in C. jejuni isolated from broiler meat in Serbia.",
publisher = "Univ Zagreb Vet Faculty, Zagreb",
journal = "Veterinarski Arhiv",
title = "The prevalence of four virulence genes in strains of Campylobacter jejuni isolated from broilers in Serbia",
volume = "90",
number = "1",
pages = "39-45",
doi = "10.24099/vet.arhiv.0477"
}

Jovanović, J., Branković-Lazić, I., Baltić, T., Jovanović, M., Đorđević, V., Teodorović, V.,& Velebit, B.. (2020). The prevalence of four virulence genes in strains of Campylobacter jejuni isolated from broilers in Serbia. in Veterinarski Arhiv
Univ Zagreb Vet Faculty, Zagreb., 90(1), 39-45.
https://doi.org/10.24099/vet.arhiv.0477

Jovanović J, Branković-Lazić I, Baltić T, Jovanović M, Đorđević V, Teodorović V, Velebit B. The prevalence of four virulence genes in strains of Campylobacter jejuni isolated from broilers in Serbia. in Veterinarski Arhiv. 2020;90(1):39-45.
doi:10.24099/vet.arhiv.0477 .

Jovanović, Jelena, Branković-Lazić, Ivana, Baltić, Tatjana, Jovanović, Milica, Đorđević, Vesna, Teodorović, Vlado, Velebit, Branko, "The prevalence of four virulence genes in strains of Campylobacter jejuni isolated from broilers in Serbia" in Veterinarski Arhiv, 90, no. 1 (2020):39-45,
https://doi.org/10.24099/vet.arhiv.0477 . .

TY  - JOUR
AU  - Savić Radovanović, Radoslava
AU  - Zdravković, Nemanja
AU  - Velebit, Branko
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2323
AB  - A total of 415 cheese samples produced with raw or cooked milk collected from local
markets were analysed for the presence of coagulase-positive staphylococci. In 85
(20.48%) samples the presence of coagulase positive staphylococci was detected. The
ELFA technique VIDAS SET2 (BioMerieux, France) was used for testing coagulasepositive
staphylococci strains to produce classical enterotoxins (SEA, SEB, SEC, SED,
SEE), and to determine the enterotoxins in cheese samples. The number of coagulasepositive
staphylococci in cheese samples ranged from 1-5.79 log CFU g-1. Out of 85
coagulase-positive strains 26 (30.59%) produced enterotoxins. The presence of genes
for the synthesis of staphylococcal enterotoxins (SE) in the obtained extracts of DNA
from 26 enterotoxigenic strains was detected by conventional multiplex PCR technique
(for genes sea and seb) i.e. the Real-Time PCR technique for genes sec, sed and see. In
all 26 strains of coagulase-positive staphylococci (originating from cheeses produced
from raw or cooked milk, which were enterotoxin producers) sea was present, and in 24
strains in addition to sea gene, seb was detected. None of the isolates possessed genes for
the synthesis of enterotoxin C (SEC), D (SED) and E (SEE). Out of 26 tested cheese
samples positive for enterotoxigenic coagulase-positive staphylococci, enterotoxin was
detected in 2 (7.69%) samples of sweet-coagulating cheese, in which the number of
enterotoxigenic coagulase-positive staphylococci exceeded 5 log CFU g-1. In sweetcoagulating
cheeses in which the number of coagulase-positive staphylococci exceeds
5 log CFU g-1 and the pH value was higher than 5.0, enterotoxins may be present in
amounts sufficient to cause intoxication.
AB  - Ukupno 415 uzoraka sireva proizvedenih od sirovog ili kuvanog mleka, prikupljenih
sa pijaca ispitano je na prisustvo koagulaza pozitivnih stafilokoka. U 80 (20,48%) uzoraka
je dokazano prisustvo koagulaza pozitivnih stafilokoka. Za ispitivanje sposobnosti
koagulaza pozitivnih stafilokoka da stvaraju enterotoksine (SEA, SEB, SEC, SED,
SEE) i dokazivanje enterotoksina u uzorcima sireva korišćena je ELFA tehnika VIDAS
SET 2 (BioMerieux, Francuska). Broj koagulaza pozitivnih stafilokoka u zorcima
sireva se kretao od 1-5,79 log CFU g-1. Od 85 izolata koagulaza pozitivnih stafilokoka 26 (30,59) je stvaralo enterotoksine. Prisustvo gena za sintezu enterotoksina (SE) u
dobijenim ekstraktima DNK iz 26 enterotosogenih izolata je dokazano konvencionalnom
multipleks PCR tehnikaom (za gene sea i seb), dok je za genes sec, sed i see korišćena
Real-Time PCR tehnika. Kod svih 26 izolata koagulaza pozitivnih stafilokoka (poreklom
iz sireva proizvedenih od sirovog ili kuvanog mleka, koji su stvarali enterotoksine)
dokazano je prisustvo sea, i kod 24 izolata pored sea gena dokazan je i seb. Nijedan izolat
nije imao gene za sintezu C (SEC), D (SED) i E (SEE). Od 26 uzoraka sireva pozitivnih
na prisustvo enterotoksogenih koagulaza pozitivnih stafilokoka,enterotoksin je
dokazan u 2 (7,69%) uzorka kiselo-koagulišućeg sira u kojima je broj enterotoksogenih
koagulaza pozitivnih stafilokoka bio više od 5 log CFU g-1. U kiselo-koagulišućim sirevima
u kojima je broj koagulaza pozitivnih stafilokoka veći od 5 log CFU g-1 i pH viši
od 5, enterotoksin može biti prisutan u količini dovoljnoj da izazove intoksikaciju.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Acta veterinaria-Beograd
T1  - Occurrence and characterization of enterotoxigenic staphylococci isolated from soft cheeses in Serbia
T1  - Nalaz i karakterizacija enterotoksogenih stafilokoka izolovanih iz mekih sireva u Srbiji
VL  - 70
IS  - 2
SP  - 238
EP  - 254
DO  - 10.2478/acve-2020-0017
ER  - 

@article{
author = "Savić Radovanović, Radoslava and Zdravković, Nemanja and Velebit, Branko",
year = "2020",
abstract = "A total of 415 cheese samples produced with raw or cooked milk collected from local
markets were analysed for the presence of coagulase-positive staphylococci. In 85
(20.48%) samples the presence of coagulase positive staphylococci was detected. The
ELFA technique VIDAS SET2 (BioMerieux, France) was used for testing coagulasepositive
staphylococci strains to produce classical enterotoxins (SEA, SEB, SEC, SED,
SEE), and to determine the enterotoxins in cheese samples. The number of coagulasepositive
staphylococci in cheese samples ranged from 1-5.79 log CFU g-1. Out of 85
coagulase-positive strains 26 (30.59%) produced enterotoxins. The presence of genes
for the synthesis of staphylococcal enterotoxins (SE) in the obtained extracts of DNA
from 26 enterotoxigenic strains was detected by conventional multiplex PCR technique
(for genes sea and seb) i.e. the Real-Time PCR technique for genes sec, sed and see. In
all 26 strains of coagulase-positive staphylococci (originating from cheeses produced
from raw or cooked milk, which were enterotoxin producers) sea was present, and in 24
strains in addition to sea gene, seb was detected. None of the isolates possessed genes for
the synthesis of enterotoxin C (SEC), D (SED) and E (SEE). Out of 26 tested cheese
samples positive for enterotoxigenic coagulase-positive staphylococci, enterotoxin was
detected in 2 (7.69%) samples of sweet-coagulating cheese, in which the number of
enterotoxigenic coagulase-positive staphylococci exceeded 5 log CFU g-1. In sweetcoagulating
cheeses in which the number of coagulase-positive staphylococci exceeds
5 log CFU g-1 and the pH value was higher than 5.0, enterotoxins may be present in
amounts sufficient to cause intoxication., Ukupno 415 uzoraka sireva proizvedenih od sirovog ili kuvanog mleka, prikupljenih
sa pijaca ispitano je na prisustvo koagulaza pozitivnih stafilokoka. U 80 (20,48%) uzoraka
je dokazano prisustvo koagulaza pozitivnih stafilokoka. Za ispitivanje sposobnosti
koagulaza pozitivnih stafilokoka da stvaraju enterotoksine (SEA, SEB, SEC, SED,
SEE) i dokazivanje enterotoksina u uzorcima sireva korišćena je ELFA tehnika VIDAS
SET 2 (BioMerieux, Francuska). Broj koagulaza pozitivnih stafilokoka u zorcima
sireva se kretao od 1-5,79 log CFU g-1. Od 85 izolata koagulaza pozitivnih stafilokoka 26 (30,59) je stvaralo enterotoksine. Prisustvo gena za sintezu enterotoksina (SE) u
dobijenim ekstraktima DNK iz 26 enterotosogenih izolata je dokazano konvencionalnom
multipleks PCR tehnikaom (za gene sea i seb), dok je za genes sec, sed i see korišćena
Real-Time PCR tehnika. Kod svih 26 izolata koagulaza pozitivnih stafilokoka (poreklom
iz sireva proizvedenih od sirovog ili kuvanog mleka, koji su stvarali enterotoksine)
dokazano je prisustvo sea, i kod 24 izolata pored sea gena dokazan je i seb. Nijedan izolat
nije imao gene za sintezu C (SEC), D (SED) i E (SEE). Od 26 uzoraka sireva pozitivnih
na prisustvo enterotoksogenih koagulaza pozitivnih stafilokoka,enterotoksin je
dokazan u 2 (7,69%) uzorka kiselo-koagulišućeg sira u kojima je broj enterotoksogenih
koagulaza pozitivnih stafilokoka bio više od 5 log CFU g-1. U kiselo-koagulišućim sirevima
u kojima je broj koagulaza pozitivnih stafilokoka veći od 5 log CFU g-1 i pH viši
od 5, enterotoksin može biti prisutan u količini dovoljnoj da izazove intoksikaciju.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Acta veterinaria-Beograd",
title = "Occurrence and characterization of enterotoxigenic staphylococci isolated from soft cheeses in Serbia, Nalaz i karakterizacija enterotoksogenih stafilokoka izolovanih iz mekih sireva u Srbiji",
volume = "70",
number = "2",
pages = "238-254",
doi = "10.2478/acve-2020-0017"
}

Savić Radovanović, R., Zdravković, N.,& Velebit, B.. (2020). Occurrence and characterization of enterotoxigenic staphylococci isolated from soft cheeses in Serbia. in Acta veterinaria-Beograd
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 70(2), 238-254.
https://doi.org/10.2478/acve-2020-0017

Savić Radovanović R, Zdravković N, Velebit B. Occurrence and characterization of enterotoxigenic staphylococci isolated from soft cheeses in Serbia. in Acta veterinaria-Beograd. 2020;70(2):238-254.
doi:10.2478/acve-2020-0017 .

Savić Radovanović, Radoslava, Zdravković, Nemanja, Velebit, Branko, "Occurrence and characterization of enterotoxigenic staphylococci isolated from soft cheeses in Serbia" in Acta veterinaria-Beograd, 70, no. 2 (2020):238-254,
https://doi.org/10.2478/acve-2020-0017 . .

TY  - CONF
AU  - Grković, Nevena
AU  - Dimitrijević, Mirjana
AU  - Teodorović, Vlado
AU  - Karabasil, Nedjeljko
AU  - Vasilev, Dragan
AU  - Stajković, Silvana
AU  - Velebit, Branko
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1684
AB  - Mussels display interesting nutritional characteristics as they are a rich source of proteins, carbohydrates and minerals and provide an almost unlimited variety of fatty acids with beneficial roles in human health. The quality characteristics of Mytilus galloprovincialis mussels harvested at seasonal intervals reflect the different environmental conditions met by the animals during their growth. Their chemical composition is strictly dependent on the phytoplankton resources available and, therefore, on the season of harvest. Parameters such as water temperature, food availability and the gametogenesis cycle can influence the meat yields and the biochemical composition of the mussels, conditioning their commercial quality and organoleptic characteristics. In order to determine the nutritional value of blue mussels, it is of great relevance to identify their biochemical composition as well as the most favourable season and geographical location for mussel-harvesting. That data could be useful to indicate the periods of the year more suitable for the marketing and consumption of mussels.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Factors influencing mussel (Mytilus galloprovincialis) nutritional quality
VL  - 333
SP  - UNSP 012062
DO  - 10.1088/1755-1315/333/1/012062
ER  - 

@conference{
author = "Grković, Nevena and Dimitrijević, Mirjana and Teodorović, Vlado and Karabasil, Nedjeljko and Vasilev, Dragan and Stajković, Silvana and Velebit, Branko",
year = "2019",
abstract = "Mussels display interesting nutritional characteristics as they are a rich source of proteins, carbohydrates and minerals and provide an almost unlimited variety of fatty acids with beneficial roles in human health. The quality characteristics of Mytilus galloprovincialis mussels harvested at seasonal intervals reflect the different environmental conditions met by the animals during their growth. Their chemical composition is strictly dependent on the phytoplankton resources available and, therefore, on the season of harvest. Parameters such as water temperature, food availability and the gametogenesis cycle can influence the meat yields and the biochemical composition of the mussels, conditioning their commercial quality and organoleptic characteristics. In order to determine the nutritional value of blue mussels, it is of great relevance to identify their biochemical composition as well as the most favourable season and geographical location for mussel-harvesting. That data could be useful to indicate the periods of the year more suitable for the marketing and consumption of mussels.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Factors influencing mussel (Mytilus galloprovincialis) nutritional quality",
volume = "333",
pages = "UNSP 012062",
doi = "10.1088/1755-1315/333/1/012062"
}

Grković, N., Dimitrijević, M., Teodorović, V., Karabasil, N., Vasilev, D., Stajković, S.,& Velebit, B.. (2019). Factors influencing mussel (Mytilus galloprovincialis) nutritional quality. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012062.
https://doi.org/10.1088/1755-1315/333/1/012062

Grković N, Dimitrijević M, Teodorović V, Karabasil N, Vasilev D, Stajković S, Velebit B. Factors influencing mussel (Mytilus galloprovincialis) nutritional quality. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012062.
doi:10.1088/1755-1315/333/1/012062 .

Grković, Nevena, Dimitrijević, Mirjana, Teodorović, Vlado, Karabasil, Nedjeljko, Vasilev, Dragan, Stajković, Silvana, Velebit, Branko, "Factors influencing mussel (Mytilus galloprovincialis) nutritional quality" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012062,
https://doi.org/10.1088/1755-1315/333/1/012062 . .

TY  - CONF
AU  - Velebit, Branko
AU  - Đorđević, V.
AU  - Milojević, L.
AU  - Babić, Milijana
AU  - Grković, Nevena
AU  - Janković, V.
AU  - Yushina, Y.
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1722
AB  - Transmission pathways of foodborne viruses include contamination of food by infected food handlers, by contamination of food during the production process and by consumption of products of animal origin harbouring a zoonotic virus. Viral foodborne illnesses, which have become a significant cause of all reported foodborne illnesses in recent years and considered as an emerging risk in veterinary public health. Microbiological genomics studies discovered that Noroviruses and hepatitis A viruses were primarily associated with food-handler transmission and sewage-contaminated foods. In contrast, hepatitis E was associated with consumption of raw or undercooked meat of pig or wild animals. In order to facilitate source attribution and identify risk prevention measures, Routine harmonized surveillance of viral outbreaks, and surveillance of virus occurrence in food commodities, in combination with systematic strain typing, and joint expertise from veterinary, food, and clinical microbiologists would be recommended.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - The common foodborne viruses: A review
VL  - 333
SP  - UNSP 012110
DO  - 10.1088/1755-1315/333/1/012110
ER  - 

@conference{
author = "Velebit, Branko and Đorđević, V. and Milojević, L. and Babić, Milijana and Grković, Nevena and Janković, V. and Yushina, Y.",
year = "2019",
abstract = "Transmission pathways of foodborne viruses include contamination of food by infected food handlers, by contamination of food during the production process and by consumption of products of animal origin harbouring a zoonotic virus. Viral foodborne illnesses, which have become a significant cause of all reported foodborne illnesses in recent years and considered as an emerging risk in veterinary public health. Microbiological genomics studies discovered that Noroviruses and hepatitis A viruses were primarily associated with food-handler transmission and sewage-contaminated foods. In contrast, hepatitis E was associated with consumption of raw or undercooked meat of pig or wild animals. In order to facilitate source attribution and identify risk prevention measures, Routine harmonized surveillance of viral outbreaks, and surveillance of virus occurrence in food commodities, in combination with systematic strain typing, and joint expertise from veterinary, food, and clinical microbiologists would be recommended.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "The common foodborne viruses: A review",
volume = "333",
pages = "UNSP 012110",
doi = "10.1088/1755-1315/333/1/012110"
}

Velebit, B., Đorđević, V., Milojević, L., Babić, M., Grković, N., Janković, V.,& Yushina, Y.. (2019). The common foodborne viruses: A review. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012110.
https://doi.org/10.1088/1755-1315/333/1/012110

Velebit B, Đorđević V, Milojević L, Babić M, Grković N, Janković V, Yushina Y. The common foodborne viruses: A review. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012110.
doi:10.1088/1755-1315/333/1/012110 .

Velebit, Branko, Đorđević, V., Milojević, L., Babić, Milijana, Grković, Nevena, Janković, V., Yushina, Y., "The common foodborne viruses: A review" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012110,
https://doi.org/10.1088/1755-1315/333/1/012110 . .

TY  - JOUR
AU  - Milojević, Lazar
AU  - Velebit, Branko
AU  - Teodorović, Vlado
AU  - Kirbis, Andrej
AU  - Petrović, Tamaš
AU  - Karabasil, Nedjeljko
AU  - Dimitrijević, Mirjana
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1766
AB  - Hepatitis E virus (HEV) is a zoonotic virus that can cause acute hepatitis in humans. Besides the fecal-oral route, transmission can occur by consumption of undercooked pig liver. Genotype 3 is the most frequent genotype found in Europe. Studies on HEV in slaughter-age pigs have not been conducted in Serbia so far. Pork meat production and consumption in Serbia is on average, higher than in the rest of Europe. With the aim to identify the circulating HEV genotypes, pig livers and swab samples from three pig slaughterhouses located in three different sub-regions of Serbia were collected. A nested RT-PCR was used to amplify the hypervariable HEV ORF-1 region (334 bp). The amplicons yielded in this study were sequenced, and a molecular phylogeny analysis based on the maximum likelihood method, including HEV sequences reported in several other countries, was performed. The average prevalence of HEV genotype 3 in 3-month-old pigs was 34%. Phylogenetic analysis revealed the majority of HEV amplification fragments from Serbia were grouped in four clades within sub-genotype 3a and were also genetically related to German, Italian, Slovenian, and American HEV sequences. Sub-genotypes 3b and 3j were also found in a single pig each. This study provides the first analysis of the genetic diversity and circulation dynamics of HEV in pigs at slaughterhouses in Serbia.
PB  - Springer, New York
T2  - Food and Environmental Virology
T1  - Screening and Molecular Characterization of Hepatitis E Virus in Slaughter Pigs in Serbia
VL  - 11
IS  - 4
SP  - 410
EP  - 419
DO  - 10.1007/s12560-019-09393-1
ER  - 

@article{
author = "Milojević, Lazar and Velebit, Branko and Teodorović, Vlado and Kirbis, Andrej and Petrović, Tamaš and Karabasil, Nedjeljko and Dimitrijević, Mirjana",
year = "2019",
abstract = "Hepatitis E virus (HEV) is a zoonotic virus that can cause acute hepatitis in humans. Besides the fecal-oral route, transmission can occur by consumption of undercooked pig liver. Genotype 3 is the most frequent genotype found in Europe. Studies on HEV in slaughter-age pigs have not been conducted in Serbia so far. Pork meat production and consumption in Serbia is on average, higher than in the rest of Europe. With the aim to identify the circulating HEV genotypes, pig livers and swab samples from three pig slaughterhouses located in three different sub-regions of Serbia were collected. A nested RT-PCR was used to amplify the hypervariable HEV ORF-1 region (334 bp). The amplicons yielded in this study were sequenced, and a molecular phylogeny analysis based on the maximum likelihood method, including HEV sequences reported in several other countries, was performed. The average prevalence of HEV genotype 3 in 3-month-old pigs was 34%. Phylogenetic analysis revealed the majority of HEV amplification fragments from Serbia were grouped in four clades within sub-genotype 3a and were also genetically related to German, Italian, Slovenian, and American HEV sequences. Sub-genotypes 3b and 3j were also found in a single pig each. This study provides the first analysis of the genetic diversity and circulation dynamics of HEV in pigs at slaughterhouses in Serbia.",
publisher = "Springer, New York",
journal = "Food and Environmental Virology",
title = "Screening and Molecular Characterization of Hepatitis E Virus in Slaughter Pigs in Serbia",
volume = "11",
number = "4",
pages = "410-419",
doi = "10.1007/s12560-019-09393-1"
}

Milojević, L., Velebit, B., Teodorović, V., Kirbis, A., Petrović, T., Karabasil, N.,& Dimitrijević, M.. (2019). Screening and Molecular Characterization of Hepatitis E Virus in Slaughter Pigs in Serbia. in Food and Environmental Virology
Springer, New York., 11(4), 410-419.
https://doi.org/10.1007/s12560-019-09393-1

Milojević L, Velebit B, Teodorović V, Kirbis A, Petrović T, Karabasil N, Dimitrijević M. Screening and Molecular Characterization of Hepatitis E Virus in Slaughter Pigs in Serbia. in Food and Environmental Virology. 2019;11(4):410-419.
doi:10.1007/s12560-019-09393-1 .

Milojević, Lazar, Velebit, Branko, Teodorović, Vlado, Kirbis, Andrej, Petrović, Tamaš, Karabasil, Nedjeljko, Dimitrijević, Mirjana, "Screening and Molecular Characterization of Hepatitis E Virus in Slaughter Pigs in Serbia" in Food and Environmental Virology, 11, no. 4 (2019):410-419,
https://doi.org/10.1007/s12560-019-09393-1 . .

TY  - CONF
AU  - Babić, Milijana
AU  - Glišić, Milica
AU  - Zdravković, Nemanja
AU  - Đorđević, Jasna
AU  - Velebit, Branko
AU  - Ledina, Tijana
AU  - Baltić, Milan Ž.
AU  - Bošković, Marija
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1678
AB  - The antibacterial activity of cinnamaldehyde was evaluated against S. aureus experimentally inoculated (10(3) CFU/mL) in UHT-pasteurized milk, which was treated with different concentrations of the cinnamaldehyde (0.1% and 0.05%) and stored at 4 degrees C for 12 days. The MIC of cinnamaldehyde was 160 mu g/ml. During the storage period, S. aureus counts in milk were reduced by 0.35-2.77 log CFU/mL. Significantly greater decreases were observed when cinnamaldehyde was added, regardless of the concentration used, compared with the control. A triangle test showed that panellists could detect the difference between milks with different concentrations of cinnamaldehyde (P<0.01). These results suggest that by adding 0.05% cinnamaldehyde to milk, the safety of the milk can be increased and a pleasant, desirable flavour can be obtained.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Inhibition of Staphylococcus aureus by cinnamaldehyde and its effect on sensory properties of milk
VL  - 333
SP  - UNSP 012042
DO  - 10.1088/1755-1315/333/1/012042
ER  - 

@conference{
author = "Babić, Milijana and Glišić, Milica and Zdravković, Nemanja and Đorđević, Jasna and Velebit, Branko and Ledina, Tijana and Baltić, Milan Ž. and Bošković, Marija",
year = "2019",
abstract = "The antibacterial activity of cinnamaldehyde was evaluated against S. aureus experimentally inoculated (10(3) CFU/mL) in UHT-pasteurized milk, which was treated with different concentrations of the cinnamaldehyde (0.1% and 0.05%) and stored at 4 degrees C for 12 days. The MIC of cinnamaldehyde was 160 mu g/ml. During the storage period, S. aureus counts in milk were reduced by 0.35-2.77 log CFU/mL. Significantly greater decreases were observed when cinnamaldehyde was added, regardless of the concentration used, compared with the control. A triangle test showed that panellists could detect the difference between milks with different concentrations of cinnamaldehyde (P<0.01). These results suggest that by adding 0.05% cinnamaldehyde to milk, the safety of the milk can be increased and a pleasant, desirable flavour can be obtained.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Inhibition of Staphylococcus aureus by cinnamaldehyde and its effect on sensory properties of milk",
volume = "333",
pages = "UNSP 012042",
doi = "10.1088/1755-1315/333/1/012042"
}

Babić, M., Glišić, M., Zdravković, N., Đorđević, J., Velebit, B., Ledina, T., Baltić, M. Ž.,& Bošković, M.. (2019). Inhibition of Staphylococcus aureus by cinnamaldehyde and its effect on sensory properties of milk. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012042.
https://doi.org/10.1088/1755-1315/333/1/012042

Babić M, Glišić M, Zdravković N, Đorđević J, Velebit B, Ledina T, Baltić MŽ, Bošković M. Inhibition of Staphylococcus aureus by cinnamaldehyde and its effect on sensory properties of milk. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012042.
doi:10.1088/1755-1315/333/1/012042 .

Babić, Milijana, Glišić, Milica, Zdravković, Nemanja, Đorđević, Jasna, Velebit, Branko, Ledina, Tijana, Baltić, Milan Ž., Bošković, Marija, "Inhibition of Staphylococcus aureus by cinnamaldehyde and its effect on sensory properties of milk" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012042,
https://doi.org/10.1088/1755-1315/333/1/012042 . .

TY  - JOUR
AU  - Babić, Milijana
AU  - Pajić, Marija
AU  - Radinović, Miodrag
AU  - Boboš, Stanko
AU  - Bulajić, Snežana
AU  - Nikolić, Aleksandra
AU  - Velebit, Branko
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1784
AB  - The aim of this study was to determine the effects of different temperatures and storage time on Staphylococcus aureus growth, sea gene expression, and synthesis of staphylococcal enterotoxin A (SEA) in the pasteurized and UHT-pasteurized milk. Pasteurized and UHT-pasteurized milk were inoculated with 3.98 log(10) CFU/mL of S. aureus (ATCC 13565). Inoculated milk samples were stored at 8 degrees C, 15 degrees C, and 22 degrees C for 24, 48, and 72 h, respectively. SEA synthesis was detected with a fully automated miniVIDAS instrument using the Enzyme-Linked Fluorescent Assay (ELFA) technology. The patterns of gene regulation were detected by quantitative reverse transcriptase PCR. The 2(-Delta Delta CT) method has been used as a relative quantification strategy for gene expression responses data analysis. The results indicated that growth rate, sea gene expression, and SEA synthesis were influenced by type of milk, storage time, and temperature. Incubation of milk at different temperatures (15 degrees C and 22 degrees C) and times was used to simulate inadequate transport and storage conditions. Storage of pasteurized milk at 22 degrees C for 24 h significantly upregulated the expression of sea gene compared with milk stored at 8 degrees C, which coincides with the achieved S. aureus number of 10(5) CFU/mL and detected amount of SEA. In addition, storage of UHT-pasteurized milk at 22 degrees C for 24 h and at 15 degrees C for 48 h significantly upregulated the sea gene expression compared with milk stored at 8 degrees C, which coincides with the detected amount of SEA and the dynamics of S. aureus number change. It can, therefore, be concluded that implementing good hygiene practices to avoid pre- and post-heat treatment milk contamination and maintaining the cold chain at temperature <8 degrees C throughout the entire dairy production chain are of paramount importance to decrease the risk of staphylococcal food poisoning.
PB  - Mary Ann Liebert, Inc, New Rochelle
T2  - Foodborne Pathogens and Disease
T1  - Effects of Temperature Abuse on the Growth and Staphylococcal Enterotoxin A Gene (sea) Expression of Staphylococcus aureus in Milk
VL  - 16
IS  - 4
SP  - 282
EP  - 289
DO  - 10.1089/fpd.2018.2544
ER  - 

@article{
author = "Babić, Milijana and Pajić, Marija and Radinović, Miodrag and Boboš, Stanko and Bulajić, Snežana and Nikolić, Aleksandra and Velebit, Branko",
year = "2019",
abstract = "The aim of this study was to determine the effects of different temperatures and storage time on Staphylococcus aureus growth, sea gene expression, and synthesis of staphylococcal enterotoxin A (SEA) in the pasteurized and UHT-pasteurized milk. Pasteurized and UHT-pasteurized milk were inoculated with 3.98 log(10) CFU/mL of S. aureus (ATCC 13565). Inoculated milk samples were stored at 8 degrees C, 15 degrees C, and 22 degrees C for 24, 48, and 72 h, respectively. SEA synthesis was detected with a fully automated miniVIDAS instrument using the Enzyme-Linked Fluorescent Assay (ELFA) technology. The patterns of gene regulation were detected by quantitative reverse transcriptase PCR. The 2(-Delta Delta CT) method has been used as a relative quantification strategy for gene expression responses data analysis. The results indicated that growth rate, sea gene expression, and SEA synthesis were influenced by type of milk, storage time, and temperature. Incubation of milk at different temperatures (15 degrees C and 22 degrees C) and times was used to simulate inadequate transport and storage conditions. Storage of pasteurized milk at 22 degrees C for 24 h significantly upregulated the expression of sea gene compared with milk stored at 8 degrees C, which coincides with the achieved S. aureus number of 10(5) CFU/mL and detected amount of SEA. In addition, storage of UHT-pasteurized milk at 22 degrees C for 24 h and at 15 degrees C for 48 h significantly upregulated the sea gene expression compared with milk stored at 8 degrees C, which coincides with the detected amount of SEA and the dynamics of S. aureus number change. It can, therefore, be concluded that implementing good hygiene practices to avoid pre- and post-heat treatment milk contamination and maintaining the cold chain at temperature <8 degrees C throughout the entire dairy production chain are of paramount importance to decrease the risk of staphylococcal food poisoning.",
publisher = "Mary Ann Liebert, Inc, New Rochelle",
journal = "Foodborne Pathogens and Disease",
title = "Effects of Temperature Abuse on the Growth and Staphylococcal Enterotoxin A Gene (sea) Expression of Staphylococcus aureus in Milk",
volume = "16",
number = "4",
pages = "282-289",
doi = "10.1089/fpd.2018.2544"
}

Babić, M., Pajić, M., Radinović, M., Boboš, S., Bulajić, S., Nikolić, A.,& Velebit, B.. (2019). Effects of Temperature Abuse on the Growth and Staphylococcal Enterotoxin A Gene (sea) Expression of Staphylococcus aureus in Milk. in Foodborne Pathogens and Disease
Mary Ann Liebert, Inc, New Rochelle., 16(4), 282-289.
https://doi.org/10.1089/fpd.2018.2544

Babić M, Pajić M, Radinović M, Boboš S, Bulajić S, Nikolić A, Velebit B. Effects of Temperature Abuse on the Growth and Staphylococcal Enterotoxin A Gene (sea) Expression of Staphylococcus aureus in Milk. in Foodborne Pathogens and Disease. 2019;16(4):282-289.
doi:10.1089/fpd.2018.2544 .

Babić, Milijana, Pajić, Marija, Radinović, Miodrag, Boboš, Stanko, Bulajić, Snežana, Nikolić, Aleksandra, Velebit, Branko, "Effects of Temperature Abuse on the Growth and Staphylococcal Enterotoxin A Gene (sea) Expression of Staphylococcus aureus in Milk" in Foodborne Pathogens and Disease, 16, no. 4 (2019):282-289,
https://doi.org/10.1089/fpd.2018.2544 . .

TY  - JOUR
AU  - Milojević, Lazar
AU  - Lakićević, Brankica
AU  - Janković, Vesna
AU  - Mitrović, Radmila
AU  - Nikolić, Aleksandra
AU  - Babić, Milijana
AU  - Velebit, Branko
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1554
AB  - For the successful validation and verification of the HACCP system, a food business operator is obliged, among other duties, to have continuous microbiological data of carcasses which are followed by a certain dynamic that the subject himself prescribed. To obtain these data, it is necessary to perform systematic monitoring of indicator microorganisms. The most important meat hygiene indicators are Total Viable Counts (TVC) and Enterobacteriaceae (EC). TVC are defined as indicators of overall slaughter hygiene (equipment, environment, tools, workers), while EC are indicators of faecal contamination on carcasses. The aim of this study was to determine the microbial contamination of cattle and pig carcasses, level of hygiene of the slaughter process as well as whether variations hygiene levels were related to seasonality in Serbia during 2017. The year was divided into four quarters of three months each, while the microbiological results were classified into three levels of hygiene status (unsatisfactory, satisfactory or acceptable). The highest percentage of the results surveyed during the entire study was at a satisfactory hygiene level. Furthermore, we found there were differences in results between the quarters, which could be associated with seasonality. The best microbiological results, and so the best hygiene of carcasses, was recorded in the period April, May, June, while the worst microbiological results were observed in the period of July, August and September.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Meat technology a hygiene report regarding slaughter process of pig and cattle carcasses for 2017 in Serbia
VL  - 59
IS  - 1
SP  - 1
EP  - 7
DO  - 10.18485/meattech.2018.59.1.1
ER  - 

@article{
author = "Milojević, Lazar and Lakićević, Brankica and Janković, Vesna and Mitrović, Radmila and Nikolić, Aleksandra and Babić, Milijana and Velebit, Branko",
year = "2018",
abstract = "For the successful validation and verification of the HACCP system, a food business operator is obliged, among other duties, to have continuous microbiological data of carcasses which are followed by a certain dynamic that the subject himself prescribed. To obtain these data, it is necessary to perform systematic monitoring of indicator microorganisms. The most important meat hygiene indicators are Total Viable Counts (TVC) and Enterobacteriaceae (EC). TVC are defined as indicators of overall slaughter hygiene (equipment, environment, tools, workers), while EC are indicators of faecal contamination on carcasses. The aim of this study was to determine the microbial contamination of cattle and pig carcasses, level of hygiene of the slaughter process as well as whether variations hygiene levels were related to seasonality in Serbia during 2017. The year was divided into four quarters of three months each, while the microbiological results were classified into three levels of hygiene status (unsatisfactory, satisfactory or acceptable). The highest percentage of the results surveyed during the entire study was at a satisfactory hygiene level. Furthermore, we found there were differences in results between the quarters, which could be associated with seasonality. The best microbiological results, and so the best hygiene of carcasses, was recorded in the period April, May, June, while the worst microbiological results were observed in the period of July, August and September.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Meat technology a hygiene report regarding slaughter process of pig and cattle carcasses for 2017 in Serbia",
volume = "59",
number = "1",
pages = "1-7",
doi = "10.18485/meattech.2018.59.1.1"
}

Milojević, L., Lakićević, B., Janković, V., Mitrović, R., Nikolić, A., Babić, M.,& Velebit, B.. (2018). Meat technology a hygiene report regarding slaughter process of pig and cattle carcasses for 2017 in Serbia. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 59(1), 1-7.
https://doi.org/10.18485/meattech.2018.59.1.1

Milojević L, Lakićević B, Janković V, Mitrović R, Nikolić A, Babić M, Velebit B. Meat technology a hygiene report regarding slaughter process of pig and cattle carcasses for 2017 in Serbia. in Meat Technology. 2018;59(1):1-7.
doi:10.18485/meattech.2018.59.1.1 .

Milojević, Lazar, Lakićević, Brankica, Janković, Vesna, Mitrović, Radmila, Nikolić, Aleksandra, Babić, Milijana, Velebit, Branko, "Meat technology a hygiene report regarding slaughter process of pig and cattle carcasses for 2017 in Serbia" in Meat Technology, 59, no. 1 (2018):1-7,
https://doi.org/10.18485/meattech.2018.59.1.1 . .

TY  - JOUR
AU  - Babić, Milijana
AU  - Pajić, Marija
AU  - Nikolić, Aleksandra
AU  - Teodorović, Vlado
AU  - Mirilović, Milorad
AU  - Milojević, Lazar
AU  - Velebit, Branko
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1647
AB  - The aim of this study was to assess the expression of a toxic shock syndrome toxin-1 (TSST-1) gene of Staphylococcus aureus in different types of milk, depending on inadequate temperature and storage conditions. Pasteurized and UHT milk were inoculated with monotoxic TSST-1 strain of S. aureus and growth kinetics was determined by the drop plate method using Baird-Parker agar medium in accordance with EN ISO 6888-1. The patterns of gene regulation were detected by quantitative reverse transcriptase PCR. Relative quantification method for statistical significance testing was used to detect significant gene expression responses. The results of experiments showed the dependence of the growth rate and consequent up-regulation of TSST-1 encoding gene on storage time-temperature and type of milk. In contaminated pasteurized and UHT milk kept at both 15 degrees C and 22 degrees C S. aureus significantly increased its virulent potential over time. This effect was a bit more emphasized in UHT milk serving as a proof of concept. Possible explanation could be a presence of lactic acid bacteria in pasteurized milk which is known to have down-regulatory effect on TSST-1 gene. Maintenance of the milk storage temperature below 8 degrees C and employment of microbiological control measures in hygienic practices, from milk producer through retailer and on to the consumer is of utmost importance to decrease risk of non-emetic staphylococcal poisoning.
PB  - Croatian Dairy Union, Zagreb
T2  - Mljekarstvo
T1  - Expression of toxic shock syndrome toxin-1 gene of Staphylococcus aureus in milk: Proof of concept
VL  - 68
IS  - 1
SP  - 12
EP  - 20
DO  - 10.15567/mljekarstvo.2018.0102
ER  - 

@article{
author = "Babić, Milijana and Pajić, Marija and Nikolić, Aleksandra and Teodorović, Vlado and Mirilović, Milorad and Milojević, Lazar and Velebit, Branko",
year = "2018",
abstract = "The aim of this study was to assess the expression of a toxic shock syndrome toxin-1 (TSST-1) gene of Staphylococcus aureus in different types of milk, depending on inadequate temperature and storage conditions. Pasteurized and UHT milk were inoculated with monotoxic TSST-1 strain of S. aureus and growth kinetics was determined by the drop plate method using Baird-Parker agar medium in accordance with EN ISO 6888-1. The patterns of gene regulation were detected by quantitative reverse transcriptase PCR. Relative quantification method for statistical significance testing was used to detect significant gene expression responses. The results of experiments showed the dependence of the growth rate and consequent up-regulation of TSST-1 encoding gene on storage time-temperature and type of milk. In contaminated pasteurized and UHT milk kept at both 15 degrees C and 22 degrees C S. aureus significantly increased its virulent potential over time. This effect was a bit more emphasized in UHT milk serving as a proof of concept. Possible explanation could be a presence of lactic acid bacteria in pasteurized milk which is known to have down-regulatory effect on TSST-1 gene. Maintenance of the milk storage temperature below 8 degrees C and employment of microbiological control measures in hygienic practices, from milk producer through retailer and on to the consumer is of utmost importance to decrease risk of non-emetic staphylococcal poisoning.",
publisher = "Croatian Dairy Union, Zagreb",
journal = "Mljekarstvo",
title = "Expression of toxic shock syndrome toxin-1 gene of Staphylococcus aureus in milk: Proof of concept",
volume = "68",
number = "1",
pages = "12-20",
doi = "10.15567/mljekarstvo.2018.0102"
}

Babić, M., Pajić, M., Nikolić, A., Teodorović, V., Mirilović, M., Milojević, L.,& Velebit, B.. (2018). Expression of toxic shock syndrome toxin-1 gene of Staphylococcus aureus in milk: Proof of concept. in Mljekarstvo
Croatian Dairy Union, Zagreb., 68(1), 12-20.
https://doi.org/10.15567/mljekarstvo.2018.0102

Babić M, Pajić M, Nikolić A, Teodorović V, Mirilović M, Milojević L, Velebit B. Expression of toxic shock syndrome toxin-1 gene of Staphylococcus aureus in milk: Proof of concept. in Mljekarstvo. 2018;68(1):12-20.
doi:10.15567/mljekarstvo.2018.0102 .

Babić, Milijana, Pajić, Marija, Nikolić, Aleksandra, Teodorović, Vlado, Mirilović, Milorad, Milojević, Lazar, Velebit, Branko, "Expression of toxic shock syndrome toxin-1 gene of Staphylococcus aureus in milk: Proof of concept" in Mljekarstvo, 68, no. 1 (2018):12-20,
https://doi.org/10.15567/mljekarstvo.2018.0102 . .

TY  - JOUR
AU  - Lepsanović, Zorica
AU  - Đorđević, Vesna
AU  - Lakićević, Brankica
AU  - Savić, Dejana
AU  - Velebit, Branko
AU  - Josić, Dragana
AU  - Karabasil, Nedjeljko
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1659
AB  - Bacillus cereus, a ubiquitous human foodborne pathogen, can persist in different environment, including dry conditions. In this study, we explored the genetic diversity of B. cereus isolates from infant milk formulas. Out of 83 samples, B. cereus was confirmed in 26 (31.3%). Isolates were resistant to penicillin G and ampicillin (100%), trimethoprim-sulfamethoxazole (84.6%), and erythromycin (3.8%). Ent, hbl, and cer genes were detected in 21 (80.8%), 2 (7.7%), and 11 (42.3%) isolates, respectively. Randomly amplified polymorphic DNA (RAPD) analysis, using set of three primers, provided an overall genetic distance of 95% between B. cereus isolates. A group of seven emetic strains and another two enterotoxic strains were indistinguishable by RAPD, revealing their high clonality. In conclusion, we detected a high proportion of pathogenic B. cereus isolates in infant milk formulas. The majority of isolates harboring both cer and ent genes showed high clonality, pointing food processing environment as probable contamination source. Practical applicationsDetection of Bacillus cereus in powdered infant milk formulas, the prevalence of emetic and diarrhegenic genes, and especially the simultaneous presence of both types of genes in the same isolate, confirm the importance of B. cereus as foodborne pathogen. The consumption of contaminated formula may cause serious health problems in babies, which emphasizes the need to improve B. cereus monitoring and characterization. The clonal relationship between strains, revealed by RAPD analysis, may point to the source of infection and the corresponding prevention measures to improve food safety. Moreover, the identical RAPD profile of cer positive strains obtained with AG15 primer enables the application of this analysis in screening for emetic B. cereus isolates.
PB  - Wiley, Hoboken
T2  - Journal of Food Safety
T1  - Detection of toxin genes and randomly amplified polymorphic DNA typing of Bacillus cereus isolates from infant milk formulas
VL  - 38
IS  - 4
SP  - e12474
DO  - 10.1111/jfs.12474
ER  - 

@article{
author = "Lepsanović, Zorica and Đorđević, Vesna and Lakićević, Brankica and Savić, Dejana and Velebit, Branko and Josić, Dragana and Karabasil, Nedjeljko",
year = "2018",
abstract = "Bacillus cereus, a ubiquitous human foodborne pathogen, can persist in different environment, including dry conditions. In this study, we explored the genetic diversity of B. cereus isolates from infant milk formulas. Out of 83 samples, B. cereus was confirmed in 26 (31.3%). Isolates were resistant to penicillin G and ampicillin (100%), trimethoprim-sulfamethoxazole (84.6%), and erythromycin (3.8%). Ent, hbl, and cer genes were detected in 21 (80.8%), 2 (7.7%), and 11 (42.3%) isolates, respectively. Randomly amplified polymorphic DNA (RAPD) analysis, using set of three primers, provided an overall genetic distance of 95% between B. cereus isolates. A group of seven emetic strains and another two enterotoxic strains were indistinguishable by RAPD, revealing their high clonality. In conclusion, we detected a high proportion of pathogenic B. cereus isolates in infant milk formulas. The majority of isolates harboring both cer and ent genes showed high clonality, pointing food processing environment as probable contamination source. Practical applicationsDetection of Bacillus cereus in powdered infant milk formulas, the prevalence of emetic and diarrhegenic genes, and especially the simultaneous presence of both types of genes in the same isolate, confirm the importance of B. cereus as foodborne pathogen. The consumption of contaminated formula may cause serious health problems in babies, which emphasizes the need to improve B. cereus monitoring and characterization. The clonal relationship between strains, revealed by RAPD analysis, may point to the source of infection and the corresponding prevention measures to improve food safety. Moreover, the identical RAPD profile of cer positive strains obtained with AG15 primer enables the application of this analysis in screening for emetic B. cereus isolates.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Safety",
title = "Detection of toxin genes and randomly amplified polymorphic DNA typing of Bacillus cereus isolates from infant milk formulas",
volume = "38",
number = "4",
pages = "e12474",
doi = "10.1111/jfs.12474"
}

Lepsanović, Z., Đorđević, V., Lakićević, B., Savić, D., Velebit, B., Josić, D.,& Karabasil, N.. (2018). Detection of toxin genes and randomly amplified polymorphic DNA typing of Bacillus cereus isolates from infant milk formulas. in Journal of Food Safety
Wiley, Hoboken., 38(4), e12474.
https://doi.org/10.1111/jfs.12474

Lepsanović Z, Đorđević V, Lakićević B, Savić D, Velebit B, Josić D, Karabasil N. Detection of toxin genes and randomly amplified polymorphic DNA typing of Bacillus cereus isolates from infant milk formulas. in Journal of Food Safety. 2018;38(4):e12474.
doi:10.1111/jfs.12474 .

Lepsanović, Zorica, Đorđević, Vesna, Lakićević, Brankica, Savić, Dejana, Velebit, Branko, Josić, Dragana, Karabasil, Nedjeljko, "Detection of toxin genes and randomly amplified polymorphic DNA typing of Bacillus cereus isolates from infant milk formulas" in Journal of Food Safety, 38, no. 4 (2018):e12474,
https://doi.org/10.1111/jfs.12474 . .

TY  - CONF
AU  - Grković, Nevena
AU  - Velebit, Branko
AU  - Teodorović, Vlado
AU  - Karabasil, Nedjeljko
AU  - Vasilev, Dragan
AU  - Đorđević, V.
AU  - Dimitrijević, Mirjana
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1491
AB  - Pollution and contamination of the Bay of Kotor ecosystem arise from both anthropogenic sources and natural weathering. In recent decades, a need has arisen for regular control of marine organisms, which are used in human nutrition, because the entire bay is constantly and increasingly exposed to negative anthropogenic impact. Molluscs, including mussels (Mytilus galloprovincialis), can be involved in foodborne disease. They are filter feeding organisms, able to retain and concentrate in their bodies the bacteria, parasites, viruses and biotoxins of marine algae present in their external environment. A structured field study was undertaken in the Bay of Kotor, Montenegro, in order to investigate plausible influence of environmental factors, like rainfall and temperature, on the variability of Escherichia coli and norovirus (NoV). This study focuses on human-derived pathogens that are abundant in sewagerelated sources. We proved the negative correlation between outside temperature and the number of E. coli and the presents of Norovirus in Bay of Kotor mussel. We used this data from the sampling site to discuss options to better manage the risk of contamination of shellfish. From the aspect of food safety, an upgrade of monitoring plans in the future could lead to obtaining safer products.
PB  - Iop Publishing Ltd, Bristol
C3  - 59th International Meat Industry Conference (MEATCON2017)
T1  - Some risk factors that affect contamination of mussels (Mytilus galloprovincialis) from the Bay of Kotor, Montenegro
VL  - 85
SP  - UNSP 012075
DO  - 10.1088/1755-1315/85/1/012075
ER  - 

@conference{
author = "Grković, Nevena and Velebit, Branko and Teodorović, Vlado and Karabasil, Nedjeljko and Vasilev, Dragan and Đorđević, V. and Dimitrijević, Mirjana",
year = "2017",
abstract = "Pollution and contamination of the Bay of Kotor ecosystem arise from both anthropogenic sources and natural weathering. In recent decades, a need has arisen for regular control of marine organisms, which are used in human nutrition, because the entire bay is constantly and increasingly exposed to negative anthropogenic impact. Molluscs, including mussels (Mytilus galloprovincialis), can be involved in foodborne disease. They are filter feeding organisms, able to retain and concentrate in their bodies the bacteria, parasites, viruses and biotoxins of marine algae present in their external environment. A structured field study was undertaken in the Bay of Kotor, Montenegro, in order to investigate plausible influence of environmental factors, like rainfall and temperature, on the variability of Escherichia coli and norovirus (NoV). This study focuses on human-derived pathogens that are abundant in sewagerelated sources. We proved the negative correlation between outside temperature and the number of E. coli and the presents of Norovirus in Bay of Kotor mussel. We used this data from the sampling site to discuss options to better manage the risk of contamination of shellfish. From the aspect of food safety, an upgrade of monitoring plans in the future could lead to obtaining safer products.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "59th International Meat Industry Conference (MEATCON2017)",
title = "Some risk factors that affect contamination of mussels (Mytilus galloprovincialis) from the Bay of Kotor, Montenegro",
volume = "85",
pages = "UNSP 012075",
doi = "10.1088/1755-1315/85/1/012075"
}

Grković, N., Velebit, B., Teodorović, V., Karabasil, N., Vasilev, D., Đorđević, V.,& Dimitrijević, M.. (2017). Some risk factors that affect contamination of mussels (Mytilus galloprovincialis) from the Bay of Kotor, Montenegro. in 59th International Meat Industry Conference (MEATCON2017)
Iop Publishing Ltd, Bristol., 85, UNSP 012075.
https://doi.org/10.1088/1755-1315/85/1/012075

Grković N, Velebit B, Teodorović V, Karabasil N, Vasilev D, Đorđević V, Dimitrijević M. Some risk factors that affect contamination of mussels (Mytilus galloprovincialis) from the Bay of Kotor, Montenegro. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012075.
doi:10.1088/1755-1315/85/1/012075 .

Grković, Nevena, Velebit, Branko, Teodorović, Vlado, Karabasil, Nedjeljko, Vasilev, Dragan, Đorđević, V., Dimitrijević, Mirjana, "Some risk factors that affect contamination of mussels (Mytilus galloprovincialis) from the Bay of Kotor, Montenegro" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012075,
https://doi.org/10.1088/1755-1315/85/1/012075 . .

TY  - JOUR
AU  - Vasilev, Dragan
AU  - Đorđević, Vesna
AU  - Karabasil, Nedjeljko
AU  - Dimitrijević, Mirjana
AU  - Petrović, Zoran
AU  - Velebit, Branko
AU  - Teodorović, Vlado
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1839
AB  - Fat reduction in meat products is demanded by consumers concerninghealth issues but represents a serious challenge for meat industry as fatty tissue plays an important role for the products properties. Because of that, a special attention is paid to the substances that could replace fatty tissue in meat products. Inulin represents a non digestible fructooligosaccharide that on the one hand represents a good prebiotic substance and from the other hand posses such technological propeties that make it a good fat replacer. In  aqueous systems inulin forms a gel having a structure similar to fats, it has neutral taste and smell and have no impact on the aroma of meat products. Inulin could be added to meat products in form of powder as well as a water suspension. Low fat fermented sausages with good sensory quality could be produced with the addition of inulin as a fat replacer, and such products have abit lower pH- and aw-value and contain a higher number of lactic acid bacteria then conventional products. In heat treated sausages, inulin improves water holding capacity and stability of the low fat meat batter, which reduces cooking loss and shows no adverse effect on the sensory properties of the low fat product. But, there are also certain limitations because it should be paid attention to the degree of polymerization as well as the amount of inulin added the product. Otherwise, on the one hand there could be some adverse effectson sensory properties of the product and from the other hand an excessive amount of inulin could lead to digestive problems by consumers.
PB  - The V.M. Gorbatov All-Russian Meat Research  Institute
T2  - Teoriâ i Praktika Pererabotki Mâsa
T1  - Inulin as a prebiotic and fat replacer in meat products
VL  - 2
IS  - 2
SP  - 4
EP  - 13
DO  - 10.21323/2414-438X-2017-2-2-4-13
ER  - 

@article{
author = "Vasilev, Dragan and Đorđević, Vesna and Karabasil, Nedjeljko and Dimitrijević, Mirjana and Petrović, Zoran and Velebit, Branko and Teodorović, Vlado",
year = "2017",
abstract = "Fat reduction in meat products is demanded by consumers concerninghealth issues but represents a serious challenge for meat industry as fatty tissue plays an important role for the products properties. Because of that, a special attention is paid to the substances that could replace fatty tissue in meat products. Inulin represents a non digestible fructooligosaccharide that on the one hand represents a good prebiotic substance and from the other hand posses such technological propeties that make it a good fat replacer. In  aqueous systems inulin forms a gel having a structure similar to fats, it has neutral taste and smell and have no impact on the aroma of meat products. Inulin could be added to meat products in form of powder as well as a water suspension. Low fat fermented sausages with good sensory quality could be produced with the addition of inulin as a fat replacer, and such products have abit lower pH- and aw-value and contain a higher number of lactic acid bacteria then conventional products. In heat treated sausages, inulin improves water holding capacity and stability of the low fat meat batter, which reduces cooking loss and shows no adverse effect on the sensory properties of the low fat product. But, there are also certain limitations because it should be paid attention to the degree of polymerization as well as the amount of inulin added the product. Otherwise, on the one hand there could be some adverse effectson sensory properties of the product and from the other hand an excessive amount of inulin could lead to digestive problems by consumers.",
publisher = "The V.M. Gorbatov All-Russian Meat Research  Institute",
journal = "Teoriâ i Praktika Pererabotki Mâsa",
title = "Inulin as a prebiotic and fat replacer in meat products",
volume = "2",
number = "2",
pages = "4-13",
doi = "10.21323/2414-438X-2017-2-2-4-13"
}

Vasilev, D., Đorđević, V., Karabasil, N., Dimitrijević, M., Petrović, Z., Velebit, B.,& Teodorović, V.. (2017). Inulin as a prebiotic and fat replacer in meat products. in Teoriâ i Praktika Pererabotki Mâsa
The V.M. Gorbatov All-Russian Meat Research  Institute., 2(2), 4-13.
https://doi.org/10.21323/2414-438X-2017-2-2-4-13

Vasilev D, Đorđević V, Karabasil N, Dimitrijević M, Petrović Z, Velebit B, Teodorović V. Inulin as a prebiotic and fat replacer in meat products. in Teoriâ i Praktika Pererabotki Mâsa. 2017;2(2):4-13.
doi:10.21323/2414-438X-2017-2-2-4-13 .

Vasilev, Dragan, Đorđević, Vesna, Karabasil, Nedjeljko, Dimitrijević, Mirjana, Petrović, Zoran, Velebit, Branko, Teodorović, Vlado, "Inulin as a prebiotic and fat replacer in meat products" in Teoriâ i Praktika Pererabotki Mâsa, 2, no. 2 (2017):4-13,
https://doi.org/10.21323/2414-438X-2017-2-2-4-13 . .

TY  - CONF
AU  - Nikolić, Aleksandra
AU  - Baltić, Tatjana
AU  - Velebit, Branko
AU  - Babić, Milijana
AU  - Milojević, L.
AU  - Đorđević, V.
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1530
AB  - This study aimed to investigate antimicrobial resistance of Salmonella Infantis isolates from poultry carcasses in Serbia. A total of 48 Salmonella isolates were examined for antimicrobial resistance. A panel of 10 antibiotics was selected for testing. Isolates showed resistance to sulfamethoxazole, ceftazidime and cefotaxime (100%). However, the highest number of Salmonella Infantis isolates were sensitive to chloramphenicol. The usage of antibiotics in food producing animals could result in antimicrobial resistance pathogenic bacteria especially Salmonella spp. in poultry, which may be transmitted to humans through the food chain and increase risk of treatment failures.
PB  - Iop Publishing Ltd, Bristol
C3  - 59th International Meat Industry Conference (MEATCON2017)
T1  - Antimicrobial resistance among Salmonella enterica serovar Infantis from broiler carcasses in Serbia
VL  - 85
SP  - UNSP 012077
DO  - 10.1088/1755-1315/85/1/012077
ER  - 

@conference{
author = "Nikolić, Aleksandra and Baltić, Tatjana and Velebit, Branko and Babić, Milijana and Milojević, L. and Đorđević, V.",
year = "2017",
abstract = "This study aimed to investigate antimicrobial resistance of Salmonella Infantis isolates from poultry carcasses in Serbia. A total of 48 Salmonella isolates were examined for antimicrobial resistance. A panel of 10 antibiotics was selected for testing. Isolates showed resistance to sulfamethoxazole, ceftazidime and cefotaxime (100%). However, the highest number of Salmonella Infantis isolates were sensitive to chloramphenicol. The usage of antibiotics in food producing animals could result in antimicrobial resistance pathogenic bacteria especially Salmonella spp. in poultry, which may be transmitted to humans through the food chain and increase risk of treatment failures.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "59th International Meat Industry Conference (MEATCON2017)",
title = "Antimicrobial resistance among Salmonella enterica serovar Infantis from broiler carcasses in Serbia",
volume = "85",
pages = "UNSP 012077",
doi = "10.1088/1755-1315/85/1/012077"
}

Nikolić, A., Baltić, T., Velebit, B., Babić, M., Milojević, L.,& Đorđević, V.. (2017). Antimicrobial resistance among Salmonella enterica serovar Infantis from broiler carcasses in Serbia. in 59th International Meat Industry Conference (MEATCON2017)
Iop Publishing Ltd, Bristol., 85, UNSP 012077.
https://doi.org/10.1088/1755-1315/85/1/012077

Nikolić A, Baltić T, Velebit B, Babić M, Milojević L, Đorđević V. Antimicrobial resistance among Salmonella enterica serovar Infantis from broiler carcasses in Serbia. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012077.
doi:10.1088/1755-1315/85/1/012077 .

Nikolić, Aleksandra, Baltić, Tatjana, Velebit, Branko, Babić, Milijana, Milojević, L., Đorđević, V., "Antimicrobial resistance among Salmonella enterica serovar Infantis from broiler carcasses in Serbia" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012077,
https://doi.org/10.1088/1755-1315/85/1/012077 . .

TY  - CONF
AU  - Baltić, Tatjana
AU  - Ćirić, Jelena
AU  - Velebit, Branko
AU  - Petronijević, Radivoj
AU  - Lakićević, Brankica
AU  - Đorđević, V.
AU  - Janković, V.
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1527
AB  - Marination is a popular technique for enhancing meat properties. Depending on the marinade type and ingredients added, marination can improve sensory, chemical and microbiological quality of meat products. In this study, the total viable count and total volatile basic nitrogen (TVB-N) content in marinated chicken breast fillets were investigated. The possible correlation between bacterial growth and formation of TVB-N was also tested. Chicken breast fillets were immersed in a solution of table salt (as a control) orthree different marinades, which consisted of table salt, sodium tripolyphosphate and/or sodium citrate, and stored in air for nine days at 4 +/- 1 degrees C. Analyses of the total viable count and TVB-N were performed on days0, 3, 6 and 9 day of storage. The total viable count gradually increased in all examined groups, and statistically significant differences (p<0.01; p<0.05) between treatments on days0, 3 and 6 day of storage were established. TVB-N values in marinated chicken were significantly higher (p<0.01; p<0.05) compared to the control. Using the multiple linear regression, a positive correlation between total viable count and formation of TVB-N in chicken marinated with sodium citrate was established (p<0.05), while the intensity of TVB-N formation was lowest in chicken marinated with sodium tripolyphosphate.
PB  - Iop Publishing Ltd, Bristol
C3  - 59th International Meat Industry Conference (MEATCON2017)
T1  - Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage
VL  - 85
SP  - UNSP 012073
DO  - 10.1088/1755-1315/85/1/012073
ER  - 

@conference{
author = "Baltić, Tatjana and Ćirić, Jelena and Velebit, Branko and Petronijević, Radivoj and Lakićević, Brankica and Đorđević, V. and Janković, V.",
year = "2017",
abstract = "Marination is a popular technique for enhancing meat properties. Depending on the marinade type and ingredients added, marination can improve sensory, chemical and microbiological quality of meat products. In this study, the total viable count and total volatile basic nitrogen (TVB-N) content in marinated chicken breast fillets were investigated. The possible correlation between bacterial growth and formation of TVB-N was also tested. Chicken breast fillets were immersed in a solution of table salt (as a control) orthree different marinades, which consisted of table salt, sodium tripolyphosphate and/or sodium citrate, and stored in air for nine days at 4 +/- 1 degrees C. Analyses of the total viable count and TVB-N were performed on days0, 3, 6 and 9 day of storage. The total viable count gradually increased in all examined groups, and statistically significant differences (p<0.01; p<0.05) between treatments on days0, 3 and 6 day of storage were established. TVB-N values in marinated chicken were significantly higher (p<0.01; p<0.05) compared to the control. Using the multiple linear regression, a positive correlation between total viable count and formation of TVB-N in chicken marinated with sodium citrate was established (p<0.05), while the intensity of TVB-N formation was lowest in chicken marinated with sodium tripolyphosphate.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "59th International Meat Industry Conference (MEATCON2017)",
title = "Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage",
volume = "85",
pages = "UNSP 012073",
doi = "10.1088/1755-1315/85/1/012073"
}

Baltić, T., Ćirić, J., Velebit, B., Petronijević, R., Lakićević, B., Đorđević, V.,& Janković, V.. (2017). Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage. in 59th International Meat Industry Conference (MEATCON2017)
Iop Publishing Ltd, Bristol., 85, UNSP 012073.
https://doi.org/10.1088/1755-1315/85/1/012073

Baltić T, Ćirić J, Velebit B, Petronijević R, Lakićević B, Đorđević V, Janković V. Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012073.
doi:10.1088/1755-1315/85/1/012073 .

Baltić, Tatjana, Ćirić, Jelena, Velebit, Branko, Petronijević, Radivoj, Lakićević, Brankica, Đorđević, V., Janković, V., "Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012073,
https://doi.org/10.1088/1755-1315/85/1/012073 . .

TY  - JOUR
AU  - Ilić, Nevena
AU  - Velebit, Branko
AU  - Teodorović, Vlado
AU  - Đorđević, Vesna
AU  - Karabasil, Nedjeljko
AU  - Vasilev, Dragan
AU  - Đurić, Spomenka
AU  - Adzić, Bojan
AU  - Dimitrijević, Mirjana
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1540
AB  - This study comprises the first systematic survey of the occurrence of Norovirus in Mediterranean mussels from harvesting areas in Montenegro coast of Adriatic Sea. Mussels may accumulate contaminants of public health concern, including pathogenic bacteria and viruses. Microbiological monitoring of harvesting areas is based on count of Escherichia coli in bivalve molluscs in the European Union. It is assumed that E. coli does not reflect contamination with enteric viruses. A structured field study was undertaken at six locations in Bay of Kotor, Montenegro, in order to investigate plausible influence of environmental factors on the variability of E. coli and norovirus (NoV). From July 2015 to July 2016, a total of 72 samples of mussels were collected in coastal harvesting areas of the Montenegro. The samples were screened for NoV of genogroups GI and GII using reverse transcription-qPCR (RT-qPCR). There were 43% NoV positive samples with higher presence of genogroup GII (74.2%). With regard to influence of environmental conditions on Norovirus presence, we have proved seasonal pattern of virus occurrence i.e., the largest number of positive samples was noticed during winter, while other physico-chemical factors were not of great significance. It was found that count of E. coli did not correlate with Norovirus prevalence. From the aspect of food safety, an upgrade of monitoring plans could lead to obtaining safer products.
PB  - Springer, New York
T2  - Food and Environmental Virology
T1  - Influence of Environmental Conditions on Norovirus Presence in Mussels Harvested in Montenegro
VL  - 9
IS  - 4
SP  - 406
EP  - 414
DO  - 10.1007/s12560-017-9298-0
ER  - 

@article{
author = "Ilić, Nevena and Velebit, Branko and Teodorović, Vlado and Đorđević, Vesna and Karabasil, Nedjeljko and Vasilev, Dragan and Đurić, Spomenka and Adzić, Bojan and Dimitrijević, Mirjana",
year = "2017",
abstract = "This study comprises the first systematic survey of the occurrence of Norovirus in Mediterranean mussels from harvesting areas in Montenegro coast of Adriatic Sea. Mussels may accumulate contaminants of public health concern, including pathogenic bacteria and viruses. Microbiological monitoring of harvesting areas is based on count of Escherichia coli in bivalve molluscs in the European Union. It is assumed that E. coli does not reflect contamination with enteric viruses. A structured field study was undertaken at six locations in Bay of Kotor, Montenegro, in order to investigate plausible influence of environmental factors on the variability of E. coli and norovirus (NoV). From July 2015 to July 2016, a total of 72 samples of mussels were collected in coastal harvesting areas of the Montenegro. The samples were screened for NoV of genogroups GI and GII using reverse transcription-qPCR (RT-qPCR). There were 43% NoV positive samples with higher presence of genogroup GII (74.2%). With regard to influence of environmental conditions on Norovirus presence, we have proved seasonal pattern of virus occurrence i.e., the largest number of positive samples was noticed during winter, while other physico-chemical factors were not of great significance. It was found that count of E. coli did not correlate with Norovirus prevalence. From the aspect of food safety, an upgrade of monitoring plans could lead to obtaining safer products.",
publisher = "Springer, New York",
journal = "Food and Environmental Virology",
title = "Influence of Environmental Conditions on Norovirus Presence in Mussels Harvested in Montenegro",
volume = "9",
number = "4",
pages = "406-414",
doi = "10.1007/s12560-017-9298-0"
}

Ilić, N., Velebit, B., Teodorović, V., Đorđević, V., Karabasil, N., Vasilev, D., Đurić, S., Adzić, B.,& Dimitrijević, M.. (2017). Influence of Environmental Conditions on Norovirus Presence in Mussels Harvested in Montenegro. in Food and Environmental Virology
Springer, New York., 9(4), 406-414.
https://doi.org/10.1007/s12560-017-9298-0

Ilić N, Velebit B, Teodorović V, Đorđević V, Karabasil N, Vasilev D, Đurić S, Adzić B, Dimitrijević M. Influence of Environmental Conditions on Norovirus Presence in Mussels Harvested in Montenegro. in Food and Environmental Virology. 2017;9(4):406-414.
doi:10.1007/s12560-017-9298-0 .

Ilić, Nevena, Velebit, Branko, Teodorović, Vlado, Đorđević, Vesna, Karabasil, Nedjeljko, Vasilev, Dragan, Đurić, Spomenka, Adzić, Bojan, Dimitrijević, Mirjana, "Influence of Environmental Conditions on Norovirus Presence in Mussels Harvested in Montenegro" in Food and Environmental Virology, 9, no. 4 (2017):406-414,
https://doi.org/10.1007/s12560-017-9298-0 . .

TY  - JOUR
AU  - Pajić, Marija
AU  - Boboš, Stanko
AU  - Velebit, Branko
AU  - Rašić, Zoran
AU  - Katić, Vera
AU  - Radinović, Miodrag
AU  - Nikolić, Aleksandra
AU  - Simonović, Dušan
AU  - Babić, Milijana
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1355
AB  - Staphylococcus aureus is known worldwide as a frequent cause of mastitis in dairy cattle. Due to the production of heath resistant enterotoxins, this pathogen is also a major cause of food poisoning among humans, with symptoms of often severe vomiting and diarrhea. The aim of our study was to determine the prevalence of enterotoxinproducing strains of S. aureus originating from samples of cows with subclinical and clinical mastitis in the Republic of Serbia. Furthermore, we analyzed the type of staphylococcal enterotoxin they produce and phylogenetic relatedness among the S. aureus isolates recovered from milk in this study. Production of staphylococcal enterotoxins A, B, C, D and E was determined by commercial immunoenzyme assay VIDAS® SET2, and presence of corresponding genes encoding enterotoxin synthesis in positive isolates confirmed by Polymerase Chain Reaction. Enterotoxin production was determined in 5 out of 75 (6.67%) isolates of S. aureus and all of them produced staphylococcal enterotoxins C. After analyzing the nucleotide sequence of the gene encoding the synthesis of staphylococcal protein A, S. aureus isolates were assigned into 2 phylogenetic groups, including 7 clusters. All S. aureus isolates with the presence of sec gene formed one cluster even dough they originated from milk samples from different farms.
AB  - Širom sveta S. aureus poznat je kao čest uzročnik mastitisa krava. Takođe predstavlja i glavni uzrok trovanja hranom nakon konzumiranja hrane kontaminirane njegovim enterotoksinima. Cilj ovog istraživanja bio je da se ispita prevalencija enterotoksinprodukujućih sojeva S. aureus poreklom iz vimena krava sa subkliničkim i kliničkim mastitisom u Srbiji, da se odredi tip enterotoksina koji produkuju i da se odredi filogenetska srodnost ovih izolata. Za određivanje sposobnosti sinteze stafilokoknih enterotoksina A, B, C, D i E korišćen je VIDAS® SET2 immunoenzimski test i utvrđeno je da 5 od 75 (6,67%) izolata S. aureus sintetiše enterotoksine. Lančanom reakcijom polimeraze na prisustvo odgovarajućih gena, utvrđeno je da svih 5 izolata poseduju gen za sintezu enterotoksina C. Analizom nukleotidnih sekvenci gena za sintezu stafilokoknog proteina A, izolati S. aureus grupisani su filogenetski u 2 grupe, odnosno u 7 klastera. Svi izolati S. aureus kod kojih je dokazano prisustvo gena za sintezu enterotoksina spadaju u isti klaster.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Acta Veterinaria-Beograd
T1  - Prevalence and molecular characterization of enterotoxin-producing strains of Staphylococcus aureus isolated from Serbian dairy cows
T1  - Prevalencija i molekularna karakterizacija enterotoksin-produkujućih sojeva S. aureus izolovanih iz vimena krava u Srbiji
VL  - 66
IS  - 4
SP  - 466
EP  - 477
DO  - 10.1515/acve-2016-0040
ER  - 

@article{
author = "Pajić, Marija and Boboš, Stanko and Velebit, Branko and Rašić, Zoran and Katić, Vera and Radinović, Miodrag and Nikolić, Aleksandra and Simonović, Dušan and Babić, Milijana",
year = "2016",
abstract = "Staphylococcus aureus is known worldwide as a frequent cause of mastitis in dairy cattle. Due to the production of heath resistant enterotoxins, this pathogen is also a major cause of food poisoning among humans, with symptoms of often severe vomiting and diarrhea. The aim of our study was to determine the prevalence of enterotoxinproducing strains of S. aureus originating from samples of cows with subclinical and clinical mastitis in the Republic of Serbia. Furthermore, we analyzed the type of staphylococcal enterotoxin they produce and phylogenetic relatedness among the S. aureus isolates recovered from milk in this study. Production of staphylococcal enterotoxins A, B, C, D and E was determined by commercial immunoenzyme assay VIDAS® SET2, and presence of corresponding genes encoding enterotoxin synthesis in positive isolates confirmed by Polymerase Chain Reaction. Enterotoxin production was determined in 5 out of 75 (6.67%) isolates of S. aureus and all of them produced staphylococcal enterotoxins C. After analyzing the nucleotide sequence of the gene encoding the synthesis of staphylococcal protein A, S. aureus isolates were assigned into 2 phylogenetic groups, including 7 clusters. All S. aureus isolates with the presence of sec gene formed one cluster even dough they originated from milk samples from different farms., Širom sveta S. aureus poznat je kao čest uzročnik mastitisa krava. Takođe predstavlja i glavni uzrok trovanja hranom nakon konzumiranja hrane kontaminirane njegovim enterotoksinima. Cilj ovog istraživanja bio je da se ispita prevalencija enterotoksinprodukujućih sojeva S. aureus poreklom iz vimena krava sa subkliničkim i kliničkim mastitisom u Srbiji, da se odredi tip enterotoksina koji produkuju i da se odredi filogenetska srodnost ovih izolata. Za određivanje sposobnosti sinteze stafilokoknih enterotoksina A, B, C, D i E korišćen je VIDAS® SET2 immunoenzimski test i utvrđeno je da 5 od 75 (6,67%) izolata S. aureus sintetiše enterotoksine. Lančanom reakcijom polimeraze na prisustvo odgovarajućih gena, utvrđeno je da svih 5 izolata poseduju gen za sintezu enterotoksina C. Analizom nukleotidnih sekvenci gena za sintezu stafilokoknog proteina A, izolati S. aureus grupisani su filogenetski u 2 grupe, odnosno u 7 klastera. Svi izolati S. aureus kod kojih je dokazano prisustvo gena za sintezu enterotoksina spadaju u isti klaster.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Acta Veterinaria-Beograd",
title = "Prevalence and molecular characterization of enterotoxin-producing strains of Staphylococcus aureus isolated from Serbian dairy cows, Prevalencija i molekularna karakterizacija enterotoksin-produkujućih sojeva S. aureus izolovanih iz vimena krava u Srbiji",
volume = "66",
number = "4",
pages = "466-477",
doi = "10.1515/acve-2016-0040"
}

Pajić, M., Boboš, S., Velebit, B., Rašić, Z., Katić, V., Radinović, M., Nikolić, A., Simonović, D.,& Babić, M.. (2016). Prevalence and molecular characterization of enterotoxin-producing strains of Staphylococcus aureus isolated from Serbian dairy cows. in Acta Veterinaria-Beograd
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 66(4), 466-477.
https://doi.org/10.1515/acve-2016-0040

Pajić M, Boboš S, Velebit B, Rašić Z, Katić V, Radinović M, Nikolić A, Simonović D, Babić M. Prevalence and molecular characterization of enterotoxin-producing strains of Staphylococcus aureus isolated from Serbian dairy cows. in Acta Veterinaria-Beograd. 2016;66(4):466-477.
doi:10.1515/acve-2016-0040 .

Pajić, Marija, Boboš, Stanko, Velebit, Branko, Rašić, Zoran, Katić, Vera, Radinović, Miodrag, Nikolić, Aleksandra, Simonović, Dušan, Babić, Milijana, "Prevalence and molecular characterization of enterotoxin-producing strains of Staphylococcus aureus isolated from Serbian dairy cows" in Acta Veterinaria-Beograd, 66, no. 4 (2016):466-477,
https://doi.org/10.1515/acve-2016-0040 . .

TY  - CONF
AU  - Savić Radovanović, Radoslava
AU  - Katić, Vera
AU  - Velebit, Branko
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2855
AB  - Procena rizika je naučno baziran proces koga čine identifikacija hazarda, karakterizacija hazarda, procena izloženosti i karakterizacija rizika. U kontekstu bezbednosti hrane rizik predstavlja verovatnoću i posledice da posle konzumiranja hrane nastane štetno delovanje na zdravlje ljudi. Sirevi kao hrana zauzimaju važno mesto u ishrani ljudi. U Republici Srbiji veliki broj sireva, prisutan na tržištu gradskih pijaca, proizvodi se u domaćinstvima i može se svrstati u grupu mekih sireva bez zrenja ili sa zrenjem. Budući da se određen broj mekih sireva proizvodi od nekuvanog mleka, kao deo tradicije, postoji mogućnost da sa sirovim mlekom u sir dospeju patogeni mikroorganizmi kao što su koagulaza pozitivne stafilokoke. Trovanja hranom izazvana enterotoksinima stafilokoka su intoksikacije, koje nastaju konzumiranjem hrane koja sadrži dovoljnu količinu (1μg/kg telesne mase konzumenta) jednog, ili više enterotoksina. Cilj ovog rada je bio da se nа osnovu brojа koаgulаzа pozitivnih stаfilokokа u siru, uslovа zа njihovo rаzmnožаvаnje i stvаrаnje enterotoksinа, kаo i prisustvа genа zа sintezu enterotoksinа kod koаgulаzа pozitivnih stаfilokokа izolovаnih iz sirа, proceni rizik od nаlаzа enterotoksinа stаfilokokа u mekim sirevimа. Za određivanje broja koagulaza pozitivnih stafilokoka u ispitanim uzorcima mekih sireva je korišćena standardardna metoda SRPS EN ISO 6888-2. Za ispitivanje sposobnosti primoizolata stafilokoka da stvaraju enterotoksine i prisustvo enterotoksina u uzorcima mekih sireva je korišćena ELFA tehnika. Dokazivanje gena za sintezu enterotoksina je vršeno konvencionalnom multipleks PCR tehnikom (za gene sea i seb), odnosno tehnikom Real-Time PCR (za gene sec, sed i see).   
Koagulaza pozitivne stafilokoke su dokazane u 85 (20,48%) uzoraka sireva različite starosti a njihov broj se kretao od 1 do 5,79 log cfu/g sira. Od 85 izolata koagulaza pozitivnih stafilokoka poreklom iz sireva kod 26 (30,59%) izolata je dokazana sposobnost da stvaraju klasične enterotoksine (SEA-SEE). Od 26 enterotoksogenih primoizolata 20 (76,92%) izolata je bilo poreklom iz uzoraka sireva proizvedenih od nekuvanog mleka, a 6 (23,08%) izolata poreklom iz uzoraka sireva proizvedenih od kuvanog mleka. Kod svih 26 primoizolata koagulaza pozitivnih stafilokoka, poreklom iz sireva, zа koje je ELFA tehnikom utvrđeno dа stvаrаju enterotoksin, dokаzаn je gen zа enterotoksin A (sea), а kod 24 izolаtа je pored sea genа dokаzаn i gen zа sintezu enterotoksinа B (seb). Nijedаn izolаt nije posedovаo gene zа sintezu enterotoksinа C (sec), D (sed) i E (see). Od 26 uzoraka u kojima su dokazane enterotosogene koagulaza pozitivne stafilokoke, enterotoksini su dokazani u 2 (7,69%) uzorka slatko-koagulišućeg sira proizvedenog od nekuvanog mleka u kojima je broj enterotoksogenih koagulaza pozitivnih stafilokoka bio iznad 5 log cfu/g sira. Slatko-koagulišući sirevi proizvedeni od nekuvanog mleka u kojima je broj koagulaza pozitivnih stafilokoka veći od 5 log cfu/g i u kojima je pH iznad 5,0 mogu da sаdrže enterotoksine u količinаmа koje izаzivаju intoksikаcije i predstаvljаju rizik po zrаvlje ljudi.
PB  - Beograd : Fakultet veterinarske medicine, Naučna KMD
C3  - 5.Simpozijum Bezbednost  i kvalitet namirnica animalnog porekla, Beograd, 3 - 4. novembar 2016
T1  - Procena rizika od nalaza enterotoksina stafilokoka u mekim sirevima
SP  - 27
EP  - 42
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2855
ER  - 

@conference{
author = "Savić Radovanović, Radoslava and Katić, Vera and Velebit, Branko",
year = "2016",
abstract = "Procena rizika je naučno baziran proces koga čine identifikacija hazarda, karakterizacija hazarda, procena izloženosti i karakterizacija rizika. U kontekstu bezbednosti hrane rizik predstavlja verovatnoću i posledice da posle konzumiranja hrane nastane štetno delovanje na zdravlje ljudi. Sirevi kao hrana zauzimaju važno mesto u ishrani ljudi. U Republici Srbiji veliki broj sireva, prisutan na tržištu gradskih pijaca, proizvodi se u domaćinstvima i može se svrstati u grupu mekih sireva bez zrenja ili sa zrenjem. Budući da se određen broj mekih sireva proizvodi od nekuvanog mleka, kao deo tradicije, postoji mogućnost da sa sirovim mlekom u sir dospeju patogeni mikroorganizmi kao što su koagulaza pozitivne stafilokoke. Trovanja hranom izazvana enterotoksinima stafilokoka su intoksikacije, koje nastaju konzumiranjem hrane koja sadrži dovoljnu količinu (1μg/kg telesne mase konzumenta) jednog, ili više enterotoksina. Cilj ovog rada je bio da se nа osnovu brojа koаgulаzа pozitivnih stаfilokokа u siru, uslovа zа njihovo rаzmnožаvаnje i stvаrаnje enterotoksinа, kаo i prisustvа genа zа sintezu enterotoksinа kod koаgulаzа pozitivnih stаfilokokа izolovаnih iz sirа, proceni rizik od nаlаzа enterotoksinа stаfilokokа u mekim sirevimа. Za određivanje broja koagulaza pozitivnih stafilokoka u ispitanim uzorcima mekih sireva je korišćena standardardna metoda SRPS EN ISO 6888-2. Za ispitivanje sposobnosti primoizolata stafilokoka da stvaraju enterotoksine i prisustvo enterotoksina u uzorcima mekih sireva je korišćena ELFA tehnika. Dokazivanje gena za sintezu enterotoksina je vršeno konvencionalnom multipleks PCR tehnikom (za gene sea i seb), odnosno tehnikom Real-Time PCR (za gene sec, sed i see).   
Koagulaza pozitivne stafilokoke su dokazane u 85 (20,48%) uzoraka sireva različite starosti a njihov broj se kretao od 1 do 5,79 log cfu/g sira. Od 85 izolata koagulaza pozitivnih stafilokoka poreklom iz sireva kod 26 (30,59%) izolata je dokazana sposobnost da stvaraju klasične enterotoksine (SEA-SEE). Od 26 enterotoksogenih primoizolata 20 (76,92%) izolata je bilo poreklom iz uzoraka sireva proizvedenih od nekuvanog mleka, a 6 (23,08%) izolata poreklom iz uzoraka sireva proizvedenih od kuvanog mleka. Kod svih 26 primoizolata koagulaza pozitivnih stafilokoka, poreklom iz sireva, zа koje je ELFA tehnikom utvrđeno dа stvаrаju enterotoksin, dokаzаn je gen zа enterotoksin A (sea), а kod 24 izolаtа je pored sea genа dokаzаn i gen zа sintezu enterotoksinа B (seb). Nijedаn izolаt nije posedovаo gene zа sintezu enterotoksinа C (sec), D (sed) i E (see). Od 26 uzoraka u kojima su dokazane enterotosogene koagulaza pozitivne stafilokoke, enterotoksini su dokazani u 2 (7,69%) uzorka slatko-koagulišućeg sira proizvedenog od nekuvanog mleka u kojima je broj enterotoksogenih koagulaza pozitivnih stafilokoka bio iznad 5 log cfu/g sira. Slatko-koagulišući sirevi proizvedeni od nekuvanog mleka u kojima je broj koagulaza pozitivnih stafilokoka veći od 5 log cfu/g i u kojima je pH iznad 5,0 mogu da sаdrže enterotoksine u količinаmа koje izаzivаju intoksikаcije i predstаvljаju rizik po zrаvlje ljudi.",
publisher = "Beograd : Fakultet veterinarske medicine, Naučna KMD",
journal = "5.Simpozijum Bezbednost  i kvalitet namirnica animalnog porekla, Beograd, 3 - 4. novembar 2016",
title = "Procena rizika od nalaza enterotoksina stafilokoka u mekim sirevima",
pages = "27-42",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2855"
}

Savić Radovanović, R., Katić, V.,& Velebit, B.. (2016). Procena rizika od nalaza enterotoksina stafilokoka u mekim sirevima. in 5.Simpozijum Bezbednost  i kvalitet namirnica animalnog porekla, Beograd, 3 - 4. novembar 2016
Beograd : Fakultet veterinarske medicine, Naučna KMD., 27-42.
https://hdl.handle.net/21.15107/rcub_veterinar_2855

Savić Radovanović R, Katić V, Velebit B. Procena rizika od nalaza enterotoksina stafilokoka u mekim sirevima. in 5.Simpozijum Bezbednost  i kvalitet namirnica animalnog porekla, Beograd, 3 - 4. novembar 2016. 2016;:27-42.
https://hdl.handle.net/21.15107/rcub_veterinar_2855 .

Savić Radovanović, Radoslava, Katić, Vera, Velebit, Branko, "Procena rizika od nalaza enterotoksina stafilokoka u mekim sirevima" in 5.Simpozijum Bezbednost  i kvalitet namirnica animalnog porekla, Beograd, 3 - 4. novembar 2016 (2016):27-42,
https://hdl.handle.net/21.15107/rcub_veterinar_2855 .

TY  - JOUR
AU  - Nikolić, Aleksandra
AU  - Đorđević, Vesna
AU  - Velebit, Branko
AU  - Teodorović, Vlado
AU  - Ilić, Nevena
AU  - Đurić, Spomenka
AU  - Vasilev, Dragan
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1372
AB  - Sremska ham is a traditional dry-cured meat product manufactured by salting, smoking and drying pork hams in a mainly natural environment. The traditional production process of cured ham in Srem region (Vojvodina, Serbia) is standardized and adjusted to good manufacturing and good hygiene practice procedures. Quality parameters for Sremska ham are well defined, and include mass, ripening time, flavor etc., in order to attain product with standardized and well recognized quality. Sremska ham is produced from pork meat obtained from healthy, well rested, late maturing animals, mass 120 to 150kg. Hams are dry salted and the process itself lasts for 4 to 6 weeks depending on the ham mass. Meat selection based on pH is of great importance in order to achieve proper salt diffusion in ham. Salt diffusion occurs in the desired manner only if the pH of the meat is less than 6.0. Biohazards which can occur during the production of Sremska ham are Clostridium botulinum spores, if conditions for their germination and toxin production exist, mycotoxin producing moulds, and infestation by insect larvae. Those hazards can be eliminated or reduced by maintaining a low temperature during the critical production stages and ensuring sufficient salt content to inhibit C. botulinum growth. Moulds and insects are controlled by maintaining appropriate storage conditions. The manufacturing process of Sremska ham should be based on HACCP principles, while preserving the traditionality of the process.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Production characteristics and safety parameters of Sremska ham
VL  - 57
IS  - 2
SP  - 126
EP  - 131
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1372
ER  - 

@article{
author = "Nikolić, Aleksandra and Đorđević, Vesna and Velebit, Branko and Teodorović, Vlado and Ilić, Nevena and Đurić, Spomenka and Vasilev, Dragan",
year = "2016",
abstract = "Sremska ham is a traditional dry-cured meat product manufactured by salting, smoking and drying pork hams in a mainly natural environment. The traditional production process of cured ham in Srem region (Vojvodina, Serbia) is standardized and adjusted to good manufacturing and good hygiene practice procedures. Quality parameters for Sremska ham are well defined, and include mass, ripening time, flavor etc., in order to attain product with standardized and well recognized quality. Sremska ham is produced from pork meat obtained from healthy, well rested, late maturing animals, mass 120 to 150kg. Hams are dry salted and the process itself lasts for 4 to 6 weeks depending on the ham mass. Meat selection based on pH is of great importance in order to achieve proper salt diffusion in ham. Salt diffusion occurs in the desired manner only if the pH of the meat is less than 6.0. Biohazards which can occur during the production of Sremska ham are Clostridium botulinum spores, if conditions for their germination and toxin production exist, mycotoxin producing moulds, and infestation by insect larvae. Those hazards can be eliminated or reduced by maintaining a low temperature during the critical production stages and ensuring sufficient salt content to inhibit C. botulinum growth. Moulds and insects are controlled by maintaining appropriate storage conditions. The manufacturing process of Sremska ham should be based on HACCP principles, while preserving the traditionality of the process.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Production characteristics and safety parameters of Sremska ham",
volume = "57",
number = "2",
pages = "126-131",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1372"
}

Nikolić, A., Đorđević, V., Velebit, B., Teodorović, V., Ilić, N., Đurić, S.,& Vasilev, D.. (2016). Production characteristics and safety parameters of Sremska ham. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 57(2), 126-131.
https://hdl.handle.net/21.15107/rcub_veterinar_1372

Nikolić A, Đorđević V, Velebit B, Teodorović V, Ilić N, Đurić S, Vasilev D. Production characteristics and safety parameters of Sremska ham. in Meat Technology. 2016;57(2):126-131.
https://hdl.handle.net/21.15107/rcub_veterinar_1372 .

Nikolić, Aleksandra, Đorđević, Vesna, Velebit, Branko, Teodorović, Vlado, Ilić, Nevena, Đurić, Spomenka, Vasilev, Dragan, "Production characteristics and safety parameters of Sremska ham" in Meat Technology, 57, no. 2 (2016):126-131,
https://hdl.handle.net/21.15107/rcub_veterinar_1372 .

TY  - JOUR
AU  - Mirilović, Milorad
AU  - Velebit, Branko
AU  - Đurić, Spomenka
AU  - Vejnović, Branislav
AU  - Dimitrijević, Mirjana
AU  - Tajdić, Nada
AU  - Rogožarski, Dragan
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1412
AB  - Critical indicators of intensive production in hog raising are continuity of production, high level of produced series-tours, application of the most contemporary technological achievements without any turnover of capital, high merchandise turnover, and intensive usage of the reproduction potential of breeding material. Production of piglets represents one of the most essential phases in the production of pork meat. In spite of genetic factors, duration of interval wean-conception is one of the basic factors in determination of bringing forth indexes and number of piglets per litter. In order to recognize production costs of piglets completely we found nutrition costs for piglets and sows represent 61%, while other costs such as personal incomes, veterinary services, water, energy, losses, and amortization represent 39% of total costs. On the basis of cost price per feeding day of a sow and the number of piglets per litter, production costs of piglets older than 28 days with an average body weight of 7 kg were determined. Price cost per piglet after weaning, with 7 kg average body weight, and 146 days of reproduction process accounts for 21,78 EUR if there are 10 piglets in a litter. If the reproductive cycle would last exactly the same and if successful conception would be achieved 25 days after weaning, production cost per piglet would be 23,79 EUR.
PB  - Univ Sv Kiril & Metodij Skopje, Fak Veterinarna Medicina, Skopje
T2  - Macedonian Veterinary Review
T1  - Determination of the economic effects in intesive production of piglets
VL  - 39
IS  - 2
SP  - 233
EP  - 238
DO  - 10.1515/macvetrev-2016-0090
ER  - 

@article{
author = "Mirilović, Milorad and Velebit, Branko and Đurić, Spomenka and Vejnović, Branislav and Dimitrijević, Mirjana and Tajdić, Nada and Rogožarski, Dragan",
year = "2016",
abstract = "Critical indicators of intensive production in hog raising are continuity of production, high level of produced series-tours, application of the most contemporary technological achievements without any turnover of capital, high merchandise turnover, and intensive usage of the reproduction potential of breeding material. Production of piglets represents one of the most essential phases in the production of pork meat. In spite of genetic factors, duration of interval wean-conception is one of the basic factors in determination of bringing forth indexes and number of piglets per litter. In order to recognize production costs of piglets completely we found nutrition costs for piglets and sows represent 61%, while other costs such as personal incomes, veterinary services, water, energy, losses, and amortization represent 39% of total costs. On the basis of cost price per feeding day of a sow and the number of piglets per litter, production costs of piglets older than 28 days with an average body weight of 7 kg were determined. Price cost per piglet after weaning, with 7 kg average body weight, and 146 days of reproduction process accounts for 21,78 EUR if there are 10 piglets in a litter. If the reproductive cycle would last exactly the same and if successful conception would be achieved 25 days after weaning, production cost per piglet would be 23,79 EUR.",
publisher = "Univ Sv Kiril & Metodij Skopje, Fak Veterinarna Medicina, Skopje",
journal = "Macedonian Veterinary Review",
title = "Determination of the economic effects in intesive production of piglets",
volume = "39",
number = "2",
pages = "233-238",
doi = "10.1515/macvetrev-2016-0090"
}

Mirilović, M., Velebit, B., Đurić, S., Vejnović, B., Dimitrijević, M., Tajdić, N.,& Rogožarski, D.. (2016). Determination of the economic effects in intesive production of piglets. in Macedonian Veterinary Review
Univ Sv Kiril & Metodij Skopje, Fak Veterinarna Medicina, Skopje., 39(2), 233-238.
https://doi.org/10.1515/macvetrev-2016-0090

Mirilović M, Velebit B, Đurić S, Vejnović B, Dimitrijević M, Tajdić N, Rogožarski D. Determination of the economic effects in intesive production of piglets. in Macedonian Veterinary Review. 2016;39(2):233-238.
doi:10.1515/macvetrev-2016-0090 .

Mirilović, Milorad, Velebit, Branko, Đurić, Spomenka, Vejnović, Branislav, Dimitrijević, Mirjana, Tajdić, Nada, Rogožarski, Dragan, "Determination of the economic effects in intesive production of piglets" in Macedonian Veterinary Review, 39, no. 2 (2016):233-238,
https://doi.org/10.1515/macvetrev-2016-0090 . .