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  - Suvajdžić, Branko
AU  - Tasić, Tatjana
AU  - Teodorović, Vlado
AU  - Janković, Vesna
AU  - Dimitrijević, Mirjana
AU  - Karabasil, Nedjeljko
AU  - Vasilev, Dragan
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1880
AB  - Sremski kulen is a wide diameter dry fermented sausage, produced from pork, seasoned with red spicy paprika, stuffed into pork cecum, and preserved by smoking, fermentation and drying. Due to specific ripening process, Sremski kulen is suitable for the accumulation of biogenic amines. Therefore, the aminogenesis was studied in traditionally produced Sremski kulen, taking into account the physicochemical parameters and microbial counts. The content of six biogenic amines (tryptamine, phenylethylamine, tyramine, histamine, putrescine, and cadaverine) was analyzed using high-performance liquid chromatography. The ripening process of Sremski kulen was slow followed by changes in aw and pH value as well as expressed proteolysis. The autochthonous microbiota showed pronounced decarboxylase activity. Tryptamine and phenylethylamine were detected at each examined ripening stage while histamine was not detected until the end of ripening (16.55 ± 2.33 mg/kg). Tyramine, cadaverine, and putrescine content significantly increased during the ripening period (p < .05). In the final product, cadaverine was the dominant biogenic amine (132.40 ± 5.05 mg/kg), followed by tyramine (115.80 ± 15.46 mg/kg) and putrescine (68.55 ± 2.39 mg/kg). Although the long ripening period greatly contributed to the accumulation of biogenic amines in final product, their content are not of concern from product safety aspects, but requires improvement in hygiene of production process.
PB  - Wiley
T2  - Animal science journal = Nihon chikusan Gakkaiho
T1  - Biogenic amine content during the production and ripening of Sremski kulen, Serbian traditional dry fermented sausage
VL  - 91
IS  - 1
SP  - e13466
DO  - 10.1111/asj.13466
ER  - 

@article{
author = "Suvajdžić, Branko and Tasić, Tatjana and Teodorović, Vlado and Janković, Vesna and Dimitrijević, Mirjana and Karabasil, Nedjeljko and Vasilev, Dragan",
year = "2020",
abstract = "Sremski kulen is a wide diameter dry fermented sausage, produced from pork, seasoned with red spicy paprika, stuffed into pork cecum, and preserved by smoking, fermentation and drying. Due to specific ripening process, Sremski kulen is suitable for the accumulation of biogenic amines. Therefore, the aminogenesis was studied in traditionally produced Sremski kulen, taking into account the physicochemical parameters and microbial counts. The content of six biogenic amines (tryptamine, phenylethylamine, tyramine, histamine, putrescine, and cadaverine) was analyzed using high-performance liquid chromatography. The ripening process of Sremski kulen was slow followed by changes in aw and pH value as well as expressed proteolysis. The autochthonous microbiota showed pronounced decarboxylase activity. Tryptamine and phenylethylamine were detected at each examined ripening stage while histamine was not detected until the end of ripening (16.55 ± 2.33 mg/kg). Tyramine, cadaverine, and putrescine content significantly increased during the ripening period (p < .05). In the final product, cadaverine was the dominant biogenic amine (132.40 ± 5.05 mg/kg), followed by tyramine (115.80 ± 15.46 mg/kg) and putrescine (68.55 ± 2.39 mg/kg). Although the long ripening period greatly contributed to the accumulation of biogenic amines in final product, their content are not of concern from product safety aspects, but requires improvement in hygiene of production process.",
publisher = "Wiley",
journal = "Animal science journal = Nihon chikusan Gakkaiho",
title = "Biogenic amine content during the production and ripening of Sremski kulen, Serbian traditional dry fermented sausage",
volume = "91",
number = "1",
pages = "e13466",
doi = "10.1111/asj.13466"
}

Suvajdžić, B., Tasić, T., Teodorović, V., Janković, V., Dimitrijević, M., Karabasil, N.,& Vasilev, D.. (2020). Biogenic amine content during the production and ripening of Sremski kulen, Serbian traditional dry fermented sausage. in Animal science journal = Nihon chikusan Gakkaiho
Wiley., 91(1), e13466.
https://doi.org/10.1111/asj.13466

Suvajdžić B, Tasić T, Teodorović V, Janković V, Dimitrijević M, Karabasil N, Vasilev D. Biogenic amine content during the production and ripening of Sremski kulen, Serbian traditional dry fermented sausage. in Animal science journal = Nihon chikusan Gakkaiho. 2020;91(1):e13466.
doi:10.1111/asj.13466 .

Suvajdžić, Branko, Tasić, Tatjana, Teodorović, Vlado, Janković, Vesna, Dimitrijević, Mirjana, Karabasil, Nedjeljko, Vasilev, Dragan, "Biogenic amine content during the production and ripening of Sremski kulen, Serbian traditional dry fermented sausage" in Animal science journal = Nihon chikusan Gakkaiho, 91, no. 1 (2020):e13466,
https://doi.org/10.1111/asj.13466 . .

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

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

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

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

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

TY  - CONF
AU  - Lakićević, Brankica
AU  - Baltić, Tatjana
AU  - Janković, Vesna
AU  - Velebit, Branko
AU  - Dimitrijević, Mirjana
AU  - Parunović, Nenad
AU  - Milićević, Dragan
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1270
AB  - The objective of this study was to examine the occurrence of L. monocytogenes in a selected fish and seafood processing line. Results showed that during 2013, 12.4 %, 8.3 % and 2.3 % of fish, seafood salads and environmental swabs were positive for L. monocytogenes. All positive food samples showed a contamination level below 100 CFU/g. Environmental swabs from surface of slicing and trimming tables, slicing machines, fish filleting and trimming knives, belt glazer and working table were positive for L. monocytogenes. Therefore, strict attention must be paid to cleaning and disinfection to control the level of L. monocytogenes.
PB  - Elsevier Science Bv, Amsterdam
C3  - 58th International Meat Industry Conference (MEATCON2015)
T1  - Occurrence of Listeria monocytogenes in a Serbian salmon and seafood processing line during 2013
VL  - 5
SP  - 156
EP  - 159
DO  - 10.1016/j.profoo.2015.09.045
ER  - 

@conference{
author = "Lakićević, Brankica and Baltić, Tatjana and Janković, Vesna and Velebit, Branko and Dimitrijević, Mirjana and Parunović, Nenad and Milićević, Dragan",
year = "2015",
abstract = "The objective of this study was to examine the occurrence of L. monocytogenes in a selected fish and seafood processing line. Results showed that during 2013, 12.4 %, 8.3 % and 2.3 % of fish, seafood salads and environmental swabs were positive for L. monocytogenes. All positive food samples showed a contamination level below 100 CFU/g. Environmental swabs from surface of slicing and trimming tables, slicing machines, fish filleting and trimming knives, belt glazer and working table were positive for L. monocytogenes. Therefore, strict attention must be paid to cleaning and disinfection to control the level of L. monocytogenes.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "58th International Meat Industry Conference (MEATCON2015)",
title = "Occurrence of Listeria monocytogenes in a Serbian salmon and seafood processing line during 2013",
volume = "5",
pages = "156-159",
doi = "10.1016/j.profoo.2015.09.045"
}

Lakićević, B., Baltić, T., Janković, V., Velebit, B., Dimitrijević, M., Parunović, N.,& Milićević, D.. (2015). Occurrence of Listeria monocytogenes in a Serbian salmon and seafood processing line during 2013. in 58th International Meat Industry Conference (MEATCON2015)
Elsevier Science Bv, Amsterdam., 5, 156-159.
https://doi.org/10.1016/j.profoo.2015.09.045

Lakićević B, Baltić T, Janković V, Velebit B, Dimitrijević M, Parunović N, Milićević D. Occurrence of Listeria monocytogenes in a Serbian salmon and seafood processing line during 2013. in 58th International Meat Industry Conference (MEATCON2015). 2015;5:156-159.
doi:10.1016/j.profoo.2015.09.045 .

Lakićević, Brankica, Baltić, Tatjana, Janković, Vesna, Velebit, Branko, Dimitrijević, Mirjana, Parunović, Nenad, Milićević, Dragan, "Occurrence of Listeria monocytogenes in a Serbian salmon and seafood processing line during 2013" in 58th International Meat Industry Conference (MEATCON2015), 5 (2015):156-159,
https://doi.org/10.1016/j.profoo.2015.09.045 . .

TY  - JOUR
AU  - Šarčević, Danijela
AU  - Đorđević, Vesna
AU  - Petronijević, Radivoj
AU  - Matekalo-Sverak, Vesna
AU  - Karabasil, Nedjeljko
AU  - Popović, Ljuba
AU  - Janković, Vesna
PY  - 2013
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1035
AB  - The goal of this paper was to explore attitudes and habits of Serbian schoolchildren in consumption of meat. Survey was conducted using self-administrated questionnaire, on a sample of 228 schoolchildren from 7 to 18 years of age, divided into three class groups (I group - from I-IV and II group from V-VIII - Primary school; III group from I-IV - High school). The results showed that all examined schoolchildren had habit to eat meat, except one of them. In regard to the preference, meat and meat products as foodstuff were categorized among schoolchildren as 'much liked food' There was statistically significant difference (p  lt  0.05) in explored attitude about consumption of chicken, pork, beef/veal, lamb and venison meat. Schoolchildren of all examined groups primarily consumed chicken meat, followed by pork, beef/veal, and lamb, and at the last place venison. Also, results show that most of schoolchildren usually eat meat prepared at home for one meal per a day, which is in accordance with recommendation provided by Gazette for nutrition of schoolchildren in children's institution of the Republic of Serbia. Responses to the question 'How often do you eat meat?' in 21.49% of total number indicated that eating habits in meat consumption may cause heart problems in schoolchildren population. Survey results showed that schoolchildren primarily eat meat prepared at home, in cooked dishes, as well as grilled or roasted meats. Small percentage (2.68%) pointed that they consumed meat 'three times a day', while 18.86 % do it only once a week or once a month.
AB  - Cilj ovog rada bio je da se ispitaju stavovi i navike školske dece u Srbiji u konzumiranju mesa i proizvoda od mesa. Istraživanje je sprovedeno korišćenjem upitnika, na uzorku od 228 školske dece, uzrasta 7 do 18 godina, podeljene u tri grupe (od I - IV i V - VIII razreda osnovne i I - IV razreda srednje škole). Rezultati su pokazali da, osim jednog deteta, sva ispitana deca koriste meso u ishrani. Po pitanju dopadljivosti, meso i proizvodi od mesa su namirnice koje se među decom kategorišu kao 'mnogo mi se sviđa'. Statistički značajna razlika (p  lt  0,05) pokazala se u stavovima đaka prilikom konzumiranja pilećeg, svinjskog i junećeg/ telećeg, jagnjećeg i mesa divljači. Takođe, rezultati su pokazali da školska deca, obično, jedu meso kod kuće, bar za jedan obrok, što je u skladu sa preporukama Pravilnika o normativima društvene ishrane dece u ustanovama za decu Republike Srbije. Odgovori na pitanje 'Koliko često jedete meso?', u 21,49% školske dece, ukazuju na činjenicu da bi način na koji deca konzumiraju meso mogao da dovede do srčanih oboljenja. Rezultati istraživanja pokazuju da školska deca primarno jedu meso koje je pripremljeno kod kuće, kako kuvano, tako i pečeno i prženo. Mali procenat ispitane školske dece (2,68%) se izjasnio da jede meso 'tri puta dnevno', dok 18,86 % dece konzumira meso jednom nedeljno, ili jednom mesečno.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - The attitudes and habits of Serbian schoolchildren in consumption of meat
T1  - Stavovi i navike školske dece u Srbiji u konzumiranju mesa
VL  - 54
IS  - 2
SP  - 160
EP  - 167
DO  - 10.5937/tehmesa1302160S
ER  - 

@article{
author = "Šarčević, Danijela and Đorđević, Vesna and Petronijević, Radivoj and Matekalo-Sverak, Vesna and Karabasil, Nedjeljko and Popović, Ljuba and Janković, Vesna",
year = "2013",
abstract = "The goal of this paper was to explore attitudes and habits of Serbian schoolchildren in consumption of meat. Survey was conducted using self-administrated questionnaire, on a sample of 228 schoolchildren from 7 to 18 years of age, divided into three class groups (I group - from I-IV and II group from V-VIII - Primary school; III group from I-IV - High school). The results showed that all examined schoolchildren had habit to eat meat, except one of them. In regard to the preference, meat and meat products as foodstuff were categorized among schoolchildren as 'much liked food' There was statistically significant difference (p  lt  0.05) in explored attitude about consumption of chicken, pork, beef/veal, lamb and venison meat. Schoolchildren of all examined groups primarily consumed chicken meat, followed by pork, beef/veal, and lamb, and at the last place venison. Also, results show that most of schoolchildren usually eat meat prepared at home for one meal per a day, which is in accordance with recommendation provided by Gazette for nutrition of schoolchildren in children's institution of the Republic of Serbia. Responses to the question 'How often do you eat meat?' in 21.49% of total number indicated that eating habits in meat consumption may cause heart problems in schoolchildren population. Survey results showed that schoolchildren primarily eat meat prepared at home, in cooked dishes, as well as grilled or roasted meats. Small percentage (2.68%) pointed that they consumed meat 'three times a day', while 18.86 % do it only once a week or once a month., Cilj ovog rada bio je da se ispitaju stavovi i navike školske dece u Srbiji u konzumiranju mesa i proizvoda od mesa. Istraživanje je sprovedeno korišćenjem upitnika, na uzorku od 228 školske dece, uzrasta 7 do 18 godina, podeljene u tri grupe (od I - IV i V - VIII razreda osnovne i I - IV razreda srednje škole). Rezultati su pokazali da, osim jednog deteta, sva ispitana deca koriste meso u ishrani. Po pitanju dopadljivosti, meso i proizvodi od mesa su namirnice koje se među decom kategorišu kao 'mnogo mi se sviđa'. Statistički značajna razlika (p  lt  0,05) pokazala se u stavovima đaka prilikom konzumiranja pilećeg, svinjskog i junećeg/ telećeg, jagnjećeg i mesa divljači. Takođe, rezultati su pokazali da školska deca, obično, jedu meso kod kuće, bar za jedan obrok, što je u skladu sa preporukama Pravilnika o normativima društvene ishrane dece u ustanovama za decu Republike Srbije. Odgovori na pitanje 'Koliko često jedete meso?', u 21,49% školske dece, ukazuju na činjenicu da bi način na koji deca konzumiraju meso mogao da dovede do srčanih oboljenja. Rezultati istraživanja pokazuju da školska deca primarno jedu meso koje je pripremljeno kod kuće, kako kuvano, tako i pečeno i prženo. Mali procenat ispitane školske dece (2,68%) se izjasnio da jede meso 'tri puta dnevno', dok 18,86 % dece konzumira meso jednom nedeljno, ili jednom mesečno.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "The attitudes and habits of Serbian schoolchildren in consumption of meat, Stavovi i navike školske dece u Srbiji u konzumiranju mesa",
volume = "54",
number = "2",
pages = "160-167",
doi = "10.5937/tehmesa1302160S"
}

Šarčević, D., Đorđević, V., Petronijević, R., Matekalo-Sverak, V., Karabasil, N., Popović, L.,& Janković, V.. (2013). The attitudes and habits of Serbian schoolchildren in consumption of meat. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 54(2), 160-167.
https://doi.org/10.5937/tehmesa1302160S

Šarčević D, Đorđević V, Petronijević R, Matekalo-Sverak V, Karabasil N, Popović L, Janković V. The attitudes and habits of Serbian schoolchildren in consumption of meat. in Tehnologija mesa. 2013;54(2):160-167.
doi:10.5937/tehmesa1302160S .

Šarčević, Danijela, Đorđević, Vesna, Petronijević, Radivoj, Matekalo-Sverak, Vesna, Karabasil, Nedjeljko, Popović, Ljuba, Janković, Vesna, "The attitudes and habits of Serbian schoolchildren in consumption of meat" in Tehnologija mesa, 54, no. 2 (2013):160-167,
https://doi.org/10.5937/tehmesa1302160S . .

TY  - JOUR
AU  - Đorđević, Vesna
AU  - Baltić, Milan Ž.
AU  - Karabasil, Nedjeljko
AU  - Ćirković, Miroslav
AU  - Janković, Vesna
AU  - Mitrović, Radmila
AU  - Đurić, Jelena
PY  - 2012
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/939
AB  - Aeromonas spp. are regularly present in water, and in some cases, they cause diseases in fish and amphibians. Humans are infected by ingestion of the bacteria through contaminated food or water. Objective of this paper was to examine the presence of Aeromonas species in trout samples and to investigate the biochemical characteristics of isolated strains. In microbiological analysis of 120 trout samples, 12 bacteria strains of Aeromonas genus were isolated, of which seven (58.3%) belonged to strains of A. hydrophila group 1, and five (41.6%) to strains of A. hydrophila group 2. By biochemical characterization of isolated strains it was established that they were oxidase positive, catalase positive, arginine positive, ornitin positive, H2S negative, urease negative, tryptophan desaminase negative, gelatine negative, fermenting mannitol, inositol, rhamnose and saccharose, the are mobile, hemolytic and hydrolyze starch. In regard to other biochemical characteristics, it was established that 11 (91.7%) of 12 studied strains of A.hydrophila had β-galactosidase, they were citrate and indole positive, sorbitole negative, arabinose positive, produce NO2 and reduce it to N2. Also 10 (83.3%) of 12 studied strains were Voges-Proskauer positive and melibiosis negative, whereas eight (66.7%) of 12 studied strains had lysine-decarboxylase positive reaction and were amygdalin positive. In 58.3 % of strains (seven of 12 strains) were established to ferment glucose.
AB  - Aeromonas spp. redovno su prisutni u vodi, i u izvesnim slučajevima, uzrokuju oboljenje riba i vodozemaca. Čovek se infi cira ingestijom ovih bakterija putem kontaminirane hrane ili vode. Cilj ovog rada bio je da se ispita prisustvo Aeromonas vrsta u uzorcima pastrmke i ispitaju biohemijske karakteristike izolovanih sojeva. Mikrobiološkom analizom 120 uzoraka pastrmke, izolovano je 12 sojeva bakterija iz roda Aeromonas, od kojih je sedam (58,3%) pripadalo sojevima A. hydrophila grupa 1, a pet (41,6%) je pripadalo sojevima A. hydrophila grupa 2. Biohemijskom karakterizacijom izolovanih sojeva utvrđeno je da su oksidaza pozitivni, katalaza pozitivni, arginin pozitivni, ornitin pozitivni, H2S negativni, ureaza negativni, triptofan dezaminaza negativni, želatin negativni, fermentuju manitol, inositol, rhamnosu i saharozu, pokretni su, hemolitični i hidrolizuju skrob. Od ostalih biohemijskih karatkeristika utvrđeno je da 11 (91,7%) od 12 ispitanih sojeva A. hydrophila poseduje β-galaktosidazu, zatim citrat i indol su pozitivni, sorbitol negativni, arabinoza pozitivni, produkuju NO2 i vrši njegovu redukciju do N2, zatim da je 10 (83,3%) od 12 ispitanih sojeva Voges-Proskauer pozitivno i negativno na melibiozu, dok je osam (66,7%) od 12 sojeva dalo lizin-dekarboksilaza pozitivnu reakciju i bilo je amigdalin pozitivno. Kod 58,3% sojeva (sedam od 12 sojeva) utvrđeno je da fermentuju glukozu.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Biochemical characteristics of Aeromonas genus isolated in rainbow trout (Oncorhynchus mykiss)
T1  - Biohemijske karakteristike roda Aeromonas izolovanih iz kalifornijske pastrmke (Oncorhynchus mykiss)
VL  - 53
IS  - 1
SP  - 20
EP  - 25
DO  - 10.5937/tehmesa1201020D
ER  - 

@article{
author = "Đorđević, Vesna and Baltić, Milan Ž. and Karabasil, Nedjeljko and Ćirković, Miroslav and Janković, Vesna and Mitrović, Radmila and Đurić, Jelena",
year = "2012",
abstract = "Aeromonas spp. are regularly present in water, and in some cases, they cause diseases in fish and amphibians. Humans are infected by ingestion of the bacteria through contaminated food or water. Objective of this paper was to examine the presence of Aeromonas species in trout samples and to investigate the biochemical characteristics of isolated strains. In microbiological analysis of 120 trout samples, 12 bacteria strains of Aeromonas genus were isolated, of which seven (58.3%) belonged to strains of A. hydrophila group 1, and five (41.6%) to strains of A. hydrophila group 2. By biochemical characterization of isolated strains it was established that they were oxidase positive, catalase positive, arginine positive, ornitin positive, H2S negative, urease negative, tryptophan desaminase negative, gelatine negative, fermenting mannitol, inositol, rhamnose and saccharose, the are mobile, hemolytic and hydrolyze starch. In regard to other biochemical characteristics, it was established that 11 (91.7%) of 12 studied strains of A.hydrophila had β-galactosidase, they were citrate and indole positive, sorbitole negative, arabinose positive, produce NO2 and reduce it to N2. Also 10 (83.3%) of 12 studied strains were Voges-Proskauer positive and melibiosis negative, whereas eight (66.7%) of 12 studied strains had lysine-decarboxylase positive reaction and were amygdalin positive. In 58.3 % of strains (seven of 12 strains) were established to ferment glucose., Aeromonas spp. redovno su prisutni u vodi, i u izvesnim slučajevima, uzrokuju oboljenje riba i vodozemaca. Čovek se infi cira ingestijom ovih bakterija putem kontaminirane hrane ili vode. Cilj ovog rada bio je da se ispita prisustvo Aeromonas vrsta u uzorcima pastrmke i ispitaju biohemijske karakteristike izolovanih sojeva. Mikrobiološkom analizom 120 uzoraka pastrmke, izolovano je 12 sojeva bakterija iz roda Aeromonas, od kojih je sedam (58,3%) pripadalo sojevima A. hydrophila grupa 1, a pet (41,6%) je pripadalo sojevima A. hydrophila grupa 2. Biohemijskom karakterizacijom izolovanih sojeva utvrđeno je da su oksidaza pozitivni, katalaza pozitivni, arginin pozitivni, ornitin pozitivni, H2S negativni, ureaza negativni, triptofan dezaminaza negativni, želatin negativni, fermentuju manitol, inositol, rhamnosu i saharozu, pokretni su, hemolitični i hidrolizuju skrob. Od ostalih biohemijskih karatkeristika utvrđeno je da 11 (91,7%) od 12 ispitanih sojeva A. hydrophila poseduje β-galaktosidazu, zatim citrat i indol su pozitivni, sorbitol negativni, arabinoza pozitivni, produkuju NO2 i vrši njegovu redukciju do N2, zatim da je 10 (83,3%) od 12 ispitanih sojeva Voges-Proskauer pozitivno i negativno na melibiozu, dok je osam (66,7%) od 12 sojeva dalo lizin-dekarboksilaza pozitivnu reakciju i bilo je amigdalin pozitivno. Kod 58,3% sojeva (sedam od 12 sojeva) utvrđeno je da fermentuju glukozu.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Biochemical characteristics of Aeromonas genus isolated in rainbow trout (Oncorhynchus mykiss), Biohemijske karakteristike roda Aeromonas izolovanih iz kalifornijske pastrmke (Oncorhynchus mykiss)",
volume = "53",
number = "1",
pages = "20-25",
doi = "10.5937/tehmesa1201020D"
}

Đorđević, V., Baltić, M. Ž., Karabasil, N., Ćirković, M., Janković, V., Mitrović, R.,& Đurić, J.. (2012). Biochemical characteristics of Aeromonas genus isolated in rainbow trout (Oncorhynchus mykiss). in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 53(1), 20-25.
https://doi.org/10.5937/tehmesa1201020D

Đorđević V, Baltić MŽ, Karabasil N, Ćirković M, Janković V, Mitrović R, Đurić J. Biochemical characteristics of Aeromonas genus isolated in rainbow trout (Oncorhynchus mykiss). in Tehnologija mesa. 2012;53(1):20-25.
doi:10.5937/tehmesa1201020D .

Đorđević, Vesna, Baltić, Milan Ž., Karabasil, Nedjeljko, Ćirković, Miroslav, Janković, Vesna, Mitrović, Radmila, Đurić, Jelena, "Biochemical characteristics of Aeromonas genus isolated in rainbow trout (Oncorhynchus mykiss)" in Tehnologija mesa, 53, no. 1 (2012):20-25,
https://doi.org/10.5937/tehmesa1201020D . .