TY  - JOUR
AU  - Karabasil, Nedjeljko
AU  - Bošković, Tamara
AU  - Kilibarda, Nataša
AU  - Čobanović, Nikola
AU  - Vićić, Ivan
AU  - Dimitrijević, Mirjana
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3322
AB  - Nowadays, we are more aware than ever that intensive livestock and meat production and
consumption have negative, sometimes detrimental effects on the environment and ani‑
mal and human health. Habitats, biodiversity and soil quality have been greatly affected
by the growth of agriculture. Good animal welfare and proper protection are essential
for producing high‑quality meat. For the past few decades, production from the poultry
and pig sector expanded much faster than the bovine or ovine sector. Despite many bar‑
riers, global meat production is still a growing sector. Therefore, there is a need for a
sustainable approach to the production of meat and meat products. The meat sector has to
transform in such a manner as to be an industry that cares for the environment, animals
and consumers.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Sustainable meat production
VL  - 64
IS  - 2
SP  - 133
EP  - 135
DO  - 10.18485/meattech.2023.64.2.23
ER  - 

@article{
author = "Karabasil, Nedjeljko and Bošković, Tamara and Kilibarda, Nataša and Čobanović, Nikola and Vićić, Ivan and Dimitrijević, Mirjana",
year = "2023",
abstract = "Nowadays, we are more aware than ever that intensive livestock and meat production and
consumption have negative, sometimes detrimental effects on the environment and ani‑
mal and human health. Habitats, biodiversity and soil quality have been greatly affected
by the growth of agriculture. Good animal welfare and proper protection are essential
for producing high‑quality meat. For the past few decades, production from the poultry
and pig sector expanded much faster than the bovine or ovine sector. Despite many bar‑
riers, global meat production is still a growing sector. Therefore, there is a need for a
sustainable approach to the production of meat and meat products. The meat sector has to
transform in such a manner as to be an industry that cares for the environment, animals
and consumers.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Sustainable meat production",
volume = "64",
number = "2",
pages = "133-135",
doi = "10.18485/meattech.2023.64.2.23"
}

Karabasil, N., Bošković, T., Kilibarda, N., Čobanović, N., Vićić, I.,& Dimitrijević, M.. (2023). Sustainable meat production. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 133-135.
https://doi.org/10.18485/meattech.2023.64.2.23

Karabasil N, Bošković T, Kilibarda N, Čobanović N, Vićić I, Dimitrijević M. Sustainable meat production. in Meat Technology. 2023;64(2):133-135.
doi:10.18485/meattech.2023.64.2.23 .

Karabasil, Nedjeljko, Bošković, Tamara, Kilibarda, Nataša, Čobanović, Nikola, Vićić, Ivan, Dimitrijević, Mirjana, "Sustainable meat production" in Meat Technology, 64, no. 2 (2023):133-135,
https://doi.org/10.18485/meattech.2023.64.2.23 . .

TY  - JOUR
AU  - Kilibarda, Nataša
AU  - Karabasil, Nedjeljko
AU  - Stojanović, Jelena
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3325
AB  - Food wastage occurs throughout the entire food chain, starting from agricultural production
and continuing through post‑harvest handling, storage, production, distribution, consumption
and disposal. Food wastage not only affects food security but also has detrimental consequences
for the global economy and the environment. Food loss and waste occur throughout
the meat supply chain. According to literature data, 23% of meat production is lost and wasted
across all stages of the food chain, with the highest share attributed to the consumption
phase. Improved farming practices, animal health management, efficient transport systems,
proper storage and handling at processing and retail levels, and consumer education on responsible
consumption can all contribute to reducing food loss and waste in the meat sector.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Meat matters: tackling food loss and waste in the meat sector
VL  - 64
IS  - 2
SP  - 177
EP  - 182
DO  - 10.18485/meattech.2023.64.2.32
ER  - 

@article{
author = "Kilibarda, Nataša and Karabasil, Nedjeljko and Stojanović, Jelena",
year = "2023",
abstract = "Food wastage occurs throughout the entire food chain, starting from agricultural production
and continuing through post‑harvest handling, storage, production, distribution, consumption
and disposal. Food wastage not only affects food security but also has detrimental consequences
for the global economy and the environment. Food loss and waste occur throughout
the meat supply chain. According to literature data, 23% of meat production is lost and wasted
across all stages of the food chain, with the highest share attributed to the consumption
phase. Improved farming practices, animal health management, efficient transport systems,
proper storage and handling at processing and retail levels, and consumer education on responsible
consumption can all contribute to reducing food loss and waste in the meat sector.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Meat matters: tackling food loss and waste in the meat sector",
volume = "64",
number = "2",
pages = "177-182",
doi = "10.18485/meattech.2023.64.2.32"
}

Kilibarda, N., Karabasil, N.,& Stojanović, J.. (2023). Meat matters: tackling food loss and waste in the meat sector. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 177-182.
https://doi.org/10.18485/meattech.2023.64.2.32

Kilibarda N, Karabasil N, Stojanović J. Meat matters: tackling food loss and waste in the meat sector. in Meat Technology. 2023;64(2):177-182.
doi:10.18485/meattech.2023.64.2.32 .

Kilibarda, Nataša, Karabasil, Nedjeljko, Stojanović, Jelena, "Meat matters: tackling food loss and waste in the meat sector" in Meat Technology, 64, no. 2 (2023):177-182,
https://doi.org/10.18485/meattech.2023.64.2.32 . .

TY  - JOUR
AU  - Kilibarda, Nataša
AU  - Karabasil, Nedjeljko
AU  - Grbić, Slaven
AU  - Borovčanin, Dušan
AU  - Đoković, Filip
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2194
AB  - Sektor ugostiteljstva predstavlja značajno mesto kada je u pitanju pojava bolesti prenosivih
hranom u svetu. Restorani u okviru ugostiteljstva predstavljaju poslednja liniju odbrane
hrane pre nego što ona dođe do potrošača. Ugostiteljski objekti koji pružaju usluge hrane i
pića, su u obavezi da uspostave sistem za osiguranje bezbednosti hrane u skladu sa
principima dobre proizvođačke i higijenske prakse i analize opasnosti i kritičnih kontrolnih
tačaka (HACCP). Međutim, specifičnosti ugostiteljstva često predstavljaju barijere za
uspešnu implementaciju HACCP sistema. U velikoj meri, na uspešnu primenu sistema
upravljanja bezbednošću hrane, može uticati menadžment ugostiteljskih objekata. Pravilno
rukovođenje ljudskim resursima, odnosno menadžment ljudskih resursa, mogao bi imati
najvažniju ulogu u prevenciji bolesti prenosivih hranom u ugostiteljstvu. Dodatno, veoma
je važno na pravilan način, sagledati čitav proizvodni proces i njegove specifičnosti što
treba da rezultira primenom odgovarajućih kontrolnih mera kojim će se potencijalne
opasnosti eliminisati ili svesti na prihvatljiv nivo. Bezbednost hrane je imperativ kada je u
pitanju zdravlje potrošača, pa i efektivnost HACCP sistema, “alata” za postizanje bezbedne
hrane, zavisi, između ostalog i od toga koliko je određeni subjekat u poslovanju sa hranom
uspeo da prevaziđe sve barijere koje nosi specifičnost ugostiteljskog poslovanja da
motiviše svoje zaposlene.
AB  - A hospitality sector is an important place when it comes to the occurrence of foodborne
diseases in the world. Restaurants within hospitality represent the last line of defense of
food before it reaches the consumer. Hospitality facilities are obliged to establish a system
for ensuring food safety in accordance with the principles of good manufacturing and
hygiene practice and hazard analysis and critical control points (HACCP). However, the
specifics of the hospitality sector often represent barriers to the successful implementation
of the HACCP system. To a large extent, the successful implementation of the food safety
management system can be influenced by the management of hospitality facilities. Proper
management of human resources could play the most important role in the prevention of
foodborne diseases in the hospitality industry. In addition, it is especially important to
carefully consider the entire production process and its specifics, which should result in the
application of appropriate control measures that will eliminate potential hazards or reduce
them to an acceptable level. Food safety is imperative when it comes to consumer health,
but also the effectiveness of the HACCP system will depend on how much a certain entity
in the food business has managed to overcome all barriers that carry the specifics of the
hospitality business and also motivate its employees.
PB  - Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“
T2  - Veterinarski žurnal Republike Srpske
T1  - Poslovanje hranom u ugostiteljstvu u skladu sa principima dobre prakse i sistema analize opasnosti i kritičnih kontrolnih tačaka
T1  - Hospitality - Operating in accordance with the principles of good practice and hazard analysis and critical control points
VL  - 20
IS  - 1-2
SP  - 21
EP  - 50
DO  - 10.7251/VETJSR2001021K
ER  - 

@article{
author = "Kilibarda, Nataša and Karabasil, Nedjeljko and Grbić, Slaven and Borovčanin, Dušan and Đoković, Filip",
year = "2020",
abstract = "Sektor ugostiteljstva predstavlja značajno mesto kada je u pitanju pojava bolesti prenosivih
hranom u svetu. Restorani u okviru ugostiteljstva predstavljaju poslednja liniju odbrane
hrane pre nego što ona dođe do potrošača. Ugostiteljski objekti koji pružaju usluge hrane i
pića, su u obavezi da uspostave sistem za osiguranje bezbednosti hrane u skladu sa
principima dobre proizvođačke i higijenske prakse i analize opasnosti i kritičnih kontrolnih
tačaka (HACCP). Međutim, specifičnosti ugostiteljstva često predstavljaju barijere za
uspešnu implementaciju HACCP sistema. U velikoj meri, na uspešnu primenu sistema
upravljanja bezbednošću hrane, može uticati menadžment ugostiteljskih objekata. Pravilno
rukovođenje ljudskim resursima, odnosno menadžment ljudskih resursa, mogao bi imati
najvažniju ulogu u prevenciji bolesti prenosivih hranom u ugostiteljstvu. Dodatno, veoma
je važno na pravilan način, sagledati čitav proizvodni proces i njegove specifičnosti što
treba da rezultira primenom odgovarajućih kontrolnih mera kojim će se potencijalne
opasnosti eliminisati ili svesti na prihvatljiv nivo. Bezbednost hrane je imperativ kada je u
pitanju zdravlje potrošača, pa i efektivnost HACCP sistema, “alata” za postizanje bezbedne
hrane, zavisi, između ostalog i od toga koliko je određeni subjekat u poslovanju sa hranom
uspeo da prevaziđe sve barijere koje nosi specifičnost ugostiteljskog poslovanja da
motiviše svoje zaposlene., A hospitality sector is an important place when it comes to the occurrence of foodborne
diseases in the world. Restaurants within hospitality represent the last line of defense of
food before it reaches the consumer. Hospitality facilities are obliged to establish a system
for ensuring food safety in accordance with the principles of good manufacturing and
hygiene practice and hazard analysis and critical control points (HACCP). However, the
specifics of the hospitality sector often represent barriers to the successful implementation
of the HACCP system. To a large extent, the successful implementation of the food safety
management system can be influenced by the management of hospitality facilities. Proper
management of human resources could play the most important role in the prevention of
foodborne diseases in the hospitality industry. In addition, it is especially important to
carefully consider the entire production process and its specifics, which should result in the
application of appropriate control measures that will eliminate potential hazards or reduce
them to an acceptable level. Food safety is imperative when it comes to consumer health,
but also the effectiveness of the HACCP system will depend on how much a certain entity
in the food business has managed to overcome all barriers that carry the specifics of the
hospitality business and also motivate its employees.",
publisher = "Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“",
journal = "Veterinarski žurnal Republike Srpske",
title = "Poslovanje hranom u ugostiteljstvu u skladu sa principima dobre prakse i sistema analize opasnosti i kritičnih kontrolnih tačaka, Hospitality - Operating in accordance with the principles of good practice and hazard analysis and critical control points",
volume = "20",
number = "1-2",
pages = "21-50",
doi = "10.7251/VETJSR2001021K"
}

Kilibarda, N., Karabasil, N., Grbić, S., Borovčanin, D.,& Đoković, F.. (2020). Poslovanje hranom u ugostiteljstvu u skladu sa principima dobre prakse i sistema analize opasnosti i kritičnih kontrolnih tačaka. in Veterinarski žurnal Republike Srpske
Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“., 20(1-2), 21-50.
https://doi.org/10.7251/VETJSR2001021K

Kilibarda N, Karabasil N, Grbić S, Borovčanin D, Đoković F. Poslovanje hranom u ugostiteljstvu u skladu sa principima dobre prakse i sistema analize opasnosti i kritičnih kontrolnih tačaka. in Veterinarski žurnal Republike Srpske. 2020;20(1-2):21-50.
doi:10.7251/VETJSR2001021K .

Kilibarda, Nataša, Karabasil, Nedjeljko, Grbić, Slaven, Borovčanin, Dušan, Đoković, Filip, "Poslovanje hranom u ugostiteljstvu u skladu sa principima dobre prakse i sistema analize opasnosti i kritičnih kontrolnih tačaka" in Veterinarski žurnal Republike Srpske, 20, no. 1-2 (2020):21-50,
https://doi.org/10.7251/VETJSR2001021K . .

TY  - JOUR
AU  - Mitić, Vladimir
AU  - Kilibarda, Nataša
AU  - Brdar, Ivana
AU  - Kostić, Marija
AU  - Šarčević, Danijela
AU  - Karabasil, Nedjeljko
AU  - Mizdraković, Vule
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1555
AB  - Production of meat and processing of meat products is a very significant part of the food industry. In order to secure economic growth and development, especially in the meat industry, it is very important to provide free competition for the business entities that operate within it. Therefore, the main purpose of this study was to measure market concentration using the Herfindahl-Hirschman Index (HHI), in order to determine the competition level in the Serbian market. Furthermore, the HHI should provide evidence of any business entities that hold monopolistic or oligopolistic positions on the market. Moreover, another aim of this study was to define to what extent business entities in the Serbian meat industry export products and goods to international markets. The 350 companies that reported the highest revenues during 2013-2017 and which are registered in this sector were studied.
AB  - Proizvodnja mesa I mesnih prerađevina je veoma značajan deo prehrambene industrije. Da bi se postigao ekonomski rast I razvoj, posebno u mesnoj industriji, veoma je važno obezbediti slobodnu konkurenciju za privredna društva koji posluju u njoj. Stoga, glavni cilj ovog rada je da se, pomoću Herfindahl-Hirschman indeksa (HHI), izmeri koncentracija tržišta, kao I da se utvrdi nivo konkurencije na srpskom tržištu, ali I da se utvrdi da li postoje subjekti koji na tržištu imaju poziciju monopola ili oligopola. Drugi cilj ovog rada je da se definiše u kojoj meri poslovni subjekti iz srpske mesne industrije izvoze svoje proizvode I robu na međunarodnom tržištu I da li je nivo koncentracije isti. U istraživanju je korišćen uzorak od 350 privrednih društava registrovanih u ovom sektoru, a koja su obelodanila najviše prihode u izveštajnom periodu od 2013. do 2017. godine.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Measuring competitiveness in the meat industry market: Are there any oligopolies in Serbia?
T1  - Merenje konkurentnosti na tržištu industrije mesa - da li u Srbiji postoje oligopoli?
VL  - 59
IS  - 2
SP  - 127
EP  - 136
DO  - 10.18485/meattech.2018.59.2.8
ER  - 

@article{
author = "Mitić, Vladimir and Kilibarda, Nataša and Brdar, Ivana and Kostić, Marija and Šarčević, Danijela and Karabasil, Nedjeljko and Mizdraković, Vule",
year = "2018",
abstract = "Production of meat and processing of meat products is a very significant part of the food industry. In order to secure economic growth and development, especially in the meat industry, it is very important to provide free competition for the business entities that operate within it. Therefore, the main purpose of this study was to measure market concentration using the Herfindahl-Hirschman Index (HHI), in order to determine the competition level in the Serbian market. Furthermore, the HHI should provide evidence of any business entities that hold monopolistic or oligopolistic positions on the market. Moreover, another aim of this study was to define to what extent business entities in the Serbian meat industry export products and goods to international markets. The 350 companies that reported the highest revenues during 2013-2017 and which are registered in this sector were studied., Proizvodnja mesa I mesnih prerađevina je veoma značajan deo prehrambene industrije. Da bi se postigao ekonomski rast I razvoj, posebno u mesnoj industriji, veoma je važno obezbediti slobodnu konkurenciju za privredna društva koji posluju u njoj. Stoga, glavni cilj ovog rada je da se, pomoću Herfindahl-Hirschman indeksa (HHI), izmeri koncentracija tržišta, kao I da se utvrdi nivo konkurencije na srpskom tržištu, ali I da se utvrdi da li postoje subjekti koji na tržištu imaju poziciju monopola ili oligopola. Drugi cilj ovog rada je da se definiše u kojoj meri poslovni subjekti iz srpske mesne industrije izvoze svoje proizvode I robu na međunarodnom tržištu I da li je nivo koncentracije isti. U istraživanju je korišćen uzorak od 350 privrednih društava registrovanih u ovom sektoru, a koja su obelodanila najviše prihode u izveštajnom periodu od 2013. do 2017. godine.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Measuring competitiveness in the meat industry market: Are there any oligopolies in Serbia?, Merenje konkurentnosti na tržištu industrije mesa - da li u Srbiji postoje oligopoli?",
volume = "59",
number = "2",
pages = "127-136",
doi = "10.18485/meattech.2018.59.2.8"
}

Mitić, V., Kilibarda, N., Brdar, I., Kostić, M., Šarčević, D., Karabasil, N.,& Mizdraković, V.. (2018). Measuring competitiveness in the meat industry market: Are there any oligopolies in Serbia?. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 59(2), 127-136.
https://doi.org/10.18485/meattech.2018.59.2.8

Mitić V, Kilibarda N, Brdar I, Kostić M, Šarčević D, Karabasil N, Mizdraković V. Measuring competitiveness in the meat industry market: Are there any oligopolies in Serbia?. in Meat Technology. 2018;59(2):127-136.
doi:10.18485/meattech.2018.59.2.8 .

Mitić, Vladimir, Kilibarda, Nataša, Brdar, Ivana, Kostić, Marija, Šarčević, Danijela, Karabasil, Nedjeljko, Mizdraković, Vule, "Measuring competitiveness in the meat industry market: Are there any oligopolies in Serbia?" in Meat Technology, 59, no. 2 (2018):127-136,
https://doi.org/10.18485/meattech.2018.59.2.8 . .

TY  - JOUR
AU  - Stanisić, Svetlana
AU  - Marković, Vladan
AU  - Šarčević, Danijela
AU  - Baltić, Milan Ž.
AU  - Bošković, Marija
AU  - Popović, Milka
AU  - Kilibarda, Nataša
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1557
AB  - Although their anatomical features disclose the herbivorous nature of humans, an omnivorous diet can be considered an evolutionary advantage that has supported human survival. Over recent decades, vegetarianism has significantly increased in developed countries due to the support of scientific research, emerging supermarkets and restaurants, and easy-to-access soy products and healthy foods. According to current knowledge, vegetarian diets are associated with significantly lower prevalence of non-infectious chronic diseases. However, while the overall risk of cancer is slightly lower in vegetarians, the findings regarding the location and type of cancer that can be prevented by vegetarian diets are inconclusive. In addition to this, it remains unclear whether health benefits of vegetarian diets can be attributed to the avoidance of meat, or to the increased intake of dietary fibre, n-6 fatty acids, vitamins C, B9 and E, potassium, magnesium and phyto-chemicals, or to both of these factors. As a vegetarian diet becomes more restrictive, intake of adequate daily energy and of n-3 fatty acids, essential amino acids, vitamin B12, zinc, calcium and iron becomes more difficult to achieve, which is particularly challenging in children who have higher nutrient requirements relative to body weight than adults.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Being a vegetarian: Health benefits and hazards
VL  - 59
IS  - 1
SP  - 63
EP  - 88
DO  - 10.18485/meattech.2018.59.1.8
ER  - 

@article{
author = "Stanisić, Svetlana and Marković, Vladan and Šarčević, Danijela and Baltić, Milan Ž. and Bošković, Marija and Popović, Milka and Kilibarda, Nataša",
year = "2018",
abstract = "Although their anatomical features disclose the herbivorous nature of humans, an omnivorous diet can be considered an evolutionary advantage that has supported human survival. Over recent decades, vegetarianism has significantly increased in developed countries due to the support of scientific research, emerging supermarkets and restaurants, and easy-to-access soy products and healthy foods. According to current knowledge, vegetarian diets are associated with significantly lower prevalence of non-infectious chronic diseases. However, while the overall risk of cancer is slightly lower in vegetarians, the findings regarding the location and type of cancer that can be prevented by vegetarian diets are inconclusive. In addition to this, it remains unclear whether health benefits of vegetarian diets can be attributed to the avoidance of meat, or to the increased intake of dietary fibre, n-6 fatty acids, vitamins C, B9 and E, potassium, magnesium and phyto-chemicals, or to both of these factors. As a vegetarian diet becomes more restrictive, intake of adequate daily energy and of n-3 fatty acids, essential amino acids, vitamin B12, zinc, calcium and iron becomes more difficult to achieve, which is particularly challenging in children who have higher nutrient requirements relative to body weight than adults.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Being a vegetarian: Health benefits and hazards",
volume = "59",
number = "1",
pages = "63-88",
doi = "10.18485/meattech.2018.59.1.8"
}

Stanisić, S., Marković, V., Šarčević, D., Baltić, M. Ž., Bošković, M., Popović, M.,& Kilibarda, N.. (2018). Being a vegetarian: Health benefits and hazards. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 59(1), 63-88.
https://doi.org/10.18485/meattech.2018.59.1.8

Stanisić S, Marković V, Šarčević D, Baltić MŽ, Bošković M, Popović M, Kilibarda N. Being a vegetarian: Health benefits and hazards. in Meat Technology. 2018;59(1):63-88.
doi:10.18485/meattech.2018.59.1.8 .

Stanisić, Svetlana, Marković, Vladan, Šarčević, Danijela, Baltić, Milan Ž., Bošković, Marija, Popović, Milka, Kilibarda, Nataša, "Being a vegetarian: Health benefits and hazards" in Meat Technology, 59, no. 1 (2018):63-88,
https://doi.org/10.18485/meattech.2018.59.1.8 . .

TY  - JOUR
AU  - Kilibarda, Nataša
AU  - Brdar, Ivana
AU  - Baltić, Branislav
AU  - Marković, Vladan
AU  - Mahmutović, Hava
AU  - Karabasil, Nedjeljko
AU  - Stanišić, Svetlana
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1560
AB  - The demands of contemporary health conscious consumers are increasingly focused on minimally processed, convenient and affordable food that retains its natural sensory qualities along with nutritional value. In order to fully respond to these expectations, the use of sous vide processing technology, which refers to cooking vacuum-sealed food in heat-stable plastic pouches under precisely monitored conditions, has been widely adopted. Due to the low temperatures of sous vide processing, most research on this processing method is associated with biological hazards such as Listeria monocytogenes, Bacillus cereus and Clostridium botulinum. Not only has sous vide long been accepted by the food industry, in recent years, it has also been applied in households and in restaurants which are searching for innovative ways to attract more health conscious consumers. In this review, the authors present basic techniques, benefits and disadvantages of sous vide cooking and consider the great efforts the modern food industry is undertaking to extend shelf-life, ensure microbiological safety and maintain nutritional and organoleptic quality of sous vide food products.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - The safety and quality of sous vide food
VL  - 59
IS  - 1
SP  - 38
EP  - 45
DO  - 10.18485/meattech.2018.59.1.5
ER  - 

@article{
author = "Kilibarda, Nataša and Brdar, Ivana and Baltić, Branislav and Marković, Vladan and Mahmutović, Hava and Karabasil, Nedjeljko and Stanišić, Svetlana",
year = "2018",
abstract = "The demands of contemporary health conscious consumers are increasingly focused on minimally processed, convenient and affordable food that retains its natural sensory qualities along with nutritional value. In order to fully respond to these expectations, the use of sous vide processing technology, which refers to cooking vacuum-sealed food in heat-stable plastic pouches under precisely monitored conditions, has been widely adopted. Due to the low temperatures of sous vide processing, most research on this processing method is associated with biological hazards such as Listeria monocytogenes, Bacillus cereus and Clostridium botulinum. Not only has sous vide long been accepted by the food industry, in recent years, it has also been applied in households and in restaurants which are searching for innovative ways to attract more health conscious consumers. In this review, the authors present basic techniques, benefits and disadvantages of sous vide cooking and consider the great efforts the modern food industry is undertaking to extend shelf-life, ensure microbiological safety and maintain nutritional and organoleptic quality of sous vide food products.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "The safety and quality of sous vide food",
volume = "59",
number = "1",
pages = "38-45",
doi = "10.18485/meattech.2018.59.1.5"
}

Kilibarda, N., Brdar, I., Baltić, B., Marković, V., Mahmutović, H., Karabasil, N.,& Stanišić, S.. (2018). The safety and quality of sous vide food. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 59(1), 38-45.
https://doi.org/10.18485/meattech.2018.59.1.5

Kilibarda N, Brdar I, Baltić B, Marković V, Mahmutović H, Karabasil N, Stanišić S. The safety and quality of sous vide food. in Meat Technology. 2018;59(1):38-45.
doi:10.18485/meattech.2018.59.1.5 .

Kilibarda, Nataša, Brdar, Ivana, Baltić, Branislav, Marković, Vladan, Mahmutović, Hava, Karabasil, Nedjeljko, Stanišić, Svetlana, "The safety and quality of sous vide food" in Meat Technology, 59, no. 1 (2018):38-45,
https://doi.org/10.18485/meattech.2018.59.1.5 . .

TY  - JOUR
AU  - Ivanović, Jelena
AU  - Baltić, Milan Ž.
AU  - Bošković, Marija
AU  - Kilibarda, Nataša
AU  - Dokmanović, Marija
AU  - Marković, Radmila
AU  - Janjić, Jelena
AU  - Baltić, Branislav
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1498
AB  - Several case reports show allergy and anaphylactic reactions to the fish parasite Anisakis in the domestic and occupational setting. Compared with other well-studied parasitic diseases, fish-borne parasitic zoonoses do not get enough attention, especially because these zoonoses have been limited for the most part to populations living in middle-income countries. Human fishery product-borne parasitic diseases caused by nematodes result in infection following ingestion of viable parasites, or as allergic reactions against parasite antigens. With the globalization of the seafood industry, the risk of humans acquiring anisakiasis in developed countries appears to be underestimated. The risk of infection with Anisakis simplex and related parasites of fish has been recognized for some time, but it is now emerging that indigestion of material from dead parasites in food also present a danger. The resulting allergic reactions range from rapid onset and potentially lethal anaphylactic reaction to chronic, debilitating conditions. This review discusses the importance of infection with Anisakis simplex and potential of allergy in human.
PB  - Elsevier Science London, London
T2  - Trends in Food Science & Technology
T1  - Anisakis allergy in human
VL  - 59
SP  - 25
EP  - 29
DO  - 10.1016/j.tifs.2016.11.006
ER  - 

@article{
author = "Ivanović, Jelena and Baltić, Milan Ž. and Bošković, Marija and Kilibarda, Nataša and Dokmanović, Marija and Marković, Radmila and Janjić, Jelena and Baltić, Branislav",
year = "2017",
abstract = "Several case reports show allergy and anaphylactic reactions to the fish parasite Anisakis in the domestic and occupational setting. Compared with other well-studied parasitic diseases, fish-borne parasitic zoonoses do not get enough attention, especially because these zoonoses have been limited for the most part to populations living in middle-income countries. Human fishery product-borne parasitic diseases caused by nematodes result in infection following ingestion of viable parasites, or as allergic reactions against parasite antigens. With the globalization of the seafood industry, the risk of humans acquiring anisakiasis in developed countries appears to be underestimated. The risk of infection with Anisakis simplex and related parasites of fish has been recognized for some time, but it is now emerging that indigestion of material from dead parasites in food also present a danger. The resulting allergic reactions range from rapid onset and potentially lethal anaphylactic reaction to chronic, debilitating conditions. This review discusses the importance of infection with Anisakis simplex and potential of allergy in human.",
publisher = "Elsevier Science London, London",
journal = "Trends in Food Science & Technology",
title = "Anisakis allergy in human",
volume = "59",
pages = "25-29",
doi = "10.1016/j.tifs.2016.11.006"
}

Ivanović, J., Baltić, M. Ž., Bošković, M., Kilibarda, N., Dokmanović, M., Marković, R., Janjić, J.,& Baltić, B.. (2017). Anisakis allergy in human. in Trends in Food Science & Technology
Elsevier Science London, London., 59, 25-29.
https://doi.org/10.1016/j.tifs.2016.11.006

Ivanović J, Baltić MŽ, Bošković M, Kilibarda N, Dokmanović M, Marković R, Janjić J, Baltić B. Anisakis allergy in human. in Trends in Food Science & Technology. 2017;59:25-29.
doi:10.1016/j.tifs.2016.11.006 .

Ivanović, Jelena, Baltić, Milan Ž., Bošković, Marija, Kilibarda, Nataša, Dokmanović, Marija, Marković, Radmila, Janjić, Jelena, Baltić, Branislav, "Anisakis allergy in human" in Trends in Food Science & Technology, 59 (2017):25-29,
https://doi.org/10.1016/j.tifs.2016.11.006 . .

TY  - CONF
AU  - Ivanović, Jelena
AU  - Baltić, Milan Ž.
AU  - Bošković, Marija
AU  - Kilibarda, Nataša
AU  - Dokmanović, Marija
AU  - Marković, Radmila
AU  - Janjić, Jelena
AU  - Baltić, Branislav
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1239
AB  - Compared with other well-studied parasitic diseases, fish-borne parasitic zoonoses do not get enough attention, especially because these zoonoses have been limited for the most part to populations living in low- and middle-income countries in Europe. Human fishery product-borne parasitic diseases caused by nematodes are the results of infection following ingestion of viable parasites, or as allergic reactions against parasite antigens. With the globalization of the seafood industry, the risk of humans acquiring anisakiasis in developed countries appears to be underestimated. For allergy, the only implicated parasite in fishery products is the nematode Anisakis simplex.
PB  - Elsevier Science Bv, Amsterdam
C3  - 58th International Meat Industry Conference (MEATCON2015)
T1  - Anisakis infection and allergy in humans
VL  - 5
SP  - 101
EP  - 104
DO  - 10.1016/j.profoo.2015.09.028
ER  - 

@conference{
author = "Ivanović, Jelena and Baltić, Milan Ž. and Bošković, Marija and Kilibarda, Nataša and Dokmanović, Marija and Marković, Radmila and Janjić, Jelena and Baltić, Branislav",
year = "2015",
abstract = "Compared with other well-studied parasitic diseases, fish-borne parasitic zoonoses do not get enough attention, especially because these zoonoses have been limited for the most part to populations living in low- and middle-income countries in Europe. Human fishery product-borne parasitic diseases caused by nematodes are the results of infection following ingestion of viable parasites, or as allergic reactions against parasite antigens. With the globalization of the seafood industry, the risk of humans acquiring anisakiasis in developed countries appears to be underestimated. For allergy, the only implicated parasite in fishery products is the nematode Anisakis simplex.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "58th International Meat Industry Conference (MEATCON2015)",
title = "Anisakis infection and allergy in humans",
volume = "5",
pages = "101-104",
doi = "10.1016/j.profoo.2015.09.028"
}

Ivanović, J., Baltić, M. Ž., Bošković, M., Kilibarda, N., Dokmanović, M., Marković, R., Janjić, J.,& Baltić, B.. (2015). Anisakis infection and allergy in humans. in 58th International Meat Industry Conference (MEATCON2015)
Elsevier Science Bv, Amsterdam., 5, 101-104.
https://doi.org/10.1016/j.profoo.2015.09.028

Ivanović J, Baltić MŽ, Bošković M, Kilibarda N, Dokmanović M, Marković R, Janjić J, Baltić B. Anisakis infection and allergy in humans. in 58th International Meat Industry Conference (MEATCON2015). 2015;5:101-104.
doi:10.1016/j.profoo.2015.09.028 .

Ivanović, Jelena, Baltić, Milan Ž., Bošković, Marija, Kilibarda, Nataša, Dokmanović, Marija, Marković, Radmila, Janjić, Jelena, Baltić, Branislav, "Anisakis infection and allergy in humans" in 58th International Meat Industry Conference (MEATCON2015), 5 (2015):101-104,
https://doi.org/10.1016/j.profoo.2015.09.028 . .

TY  - CONF
AU  - Becskei, Zsolt
AU  - Savić, Mila
AU  - Cojkić, Aleksandar
AU  - Dimitrijević, Blagoje
AU  - Rašeta, Mladen
AU  - Kilibarda, Nataša
AU  - Vegara, Mensur
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2760
AB  - Sjenica sheep is the largest type of autochthonous Zackel sheep reared in Serbia. It is well
adapted to harsh climatic and environmental conditions, which exist on the High Nature Value
Sjenica-Pester plateau of the mountain regions of south-west Serbia. The Sjenica sheep is
considered as vulnerable due to increasing dilution of the populations under the influence of
meliorators, such as Wurttemberg sheep. Therefore, it is necessary to undertake protective
measures, such as in vivo conservation, with special attention to advanced phenotypic
characterization of adaptive and productive breed traits, as a strategy for a rational utilization
of sheep resources. The objective of the study was to perform and evaluate the advanced
phenotypic characterization of Sjenica sheep, especially its productive potential and meat
quality traits. In this paper the evaluation of sensory characteristics (odour intensity, flavour
intensity, flavour quality and overall acceptability) and the fatty acid composition of meat (M.
longissimus dorsi) samples of Sjenica sheep were done. The results indicated desirable sensory
characteristics of tested lamb meat, with high overall acceptability score (6.12 ).
Furthermore, favourable fatty acid composition has been found in the meat samples of Sjenica
sheep. The CLA content was at a high level (4.12 , also the n-6:n-3 ratio was desirable
(1.88 ), which can partly be explained by the influence of the traditional habitat, such as
specific floristic composition in which animals are reared.
C3  - 26th international Dagene symposium, Doborna, Slovenia, 17-19 June, 2015
T1  - Meat quality of autochthonous Sjenica Zackel sheep - Basis for sustainable production of genetic resource on the Sjenica-Pester plateau
SP  - 65
EP  - 72
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2760
ER  - 

@conference{
author = "Becskei, Zsolt and Savić, Mila and Cojkić, Aleksandar and Dimitrijević, Blagoje and Rašeta, Mladen and Kilibarda, Nataša and Vegara, Mensur",
year = "2015",
abstract = "Sjenica sheep is the largest type of autochthonous Zackel sheep reared in Serbia. It is well
adapted to harsh climatic and environmental conditions, which exist on the High Nature Value
Sjenica-Pester plateau of the mountain regions of south-west Serbia. The Sjenica sheep is
considered as vulnerable due to increasing dilution of the populations under the influence of
meliorators, such as Wurttemberg sheep. Therefore, it is necessary to undertake protective
measures, such as in vivo conservation, with special attention to advanced phenotypic
characterization of adaptive and productive breed traits, as a strategy for a rational utilization
of sheep resources. The objective of the study was to perform and evaluate the advanced
phenotypic characterization of Sjenica sheep, especially its productive potential and meat
quality traits. In this paper the evaluation of sensory characteristics (odour intensity, flavour
intensity, flavour quality and overall acceptability) and the fatty acid composition of meat (M.
longissimus dorsi) samples of Sjenica sheep were done. The results indicated desirable sensory
characteristics of tested lamb meat, with high overall acceptability score (6.12 ).
Furthermore, favourable fatty acid composition has been found in the meat samples of Sjenica
sheep. The CLA content was at a high level (4.12 , also the n-6:n-3 ratio was desirable
(1.88 ), which can partly be explained by the influence of the traditional habitat, such as
specific floristic composition in which animals are reared.",
journal = "26th international Dagene symposium, Doborna, Slovenia, 17-19 June, 2015",
title = "Meat quality of autochthonous Sjenica Zackel sheep - Basis for sustainable production of genetic resource on the Sjenica-Pester plateau",
pages = "65-72",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2760"
}

Becskei, Z., Savić, M., Cojkić, A., Dimitrijević, B., Rašeta, M., Kilibarda, N.,& Vegara, M.. (2015). Meat quality of autochthonous Sjenica Zackel sheep - Basis for sustainable production of genetic resource on the Sjenica-Pester plateau. in 26th international Dagene symposium, Doborna, Slovenia, 17-19 June, 2015, 65-72.
https://hdl.handle.net/21.15107/rcub_veterinar_2760

Becskei Z, Savić M, Cojkić A, Dimitrijević B, Rašeta M, Kilibarda N, Vegara M. Meat quality of autochthonous Sjenica Zackel sheep - Basis for sustainable production of genetic resource on the Sjenica-Pester plateau. in 26th international Dagene symposium, Doborna, Slovenia, 17-19 June, 2015. 2015;:65-72.
https://hdl.handle.net/21.15107/rcub_veterinar_2760 .

Becskei, Zsolt, Savić, Mila, Cojkić, Aleksandar, Dimitrijević, Blagoje, Rašeta, Mladen, Kilibarda, Nataša, Vegara, Mensur, "Meat quality of autochthonous Sjenica Zackel sheep - Basis for sustainable production of genetic resource on the Sjenica-Pester plateau" in 26th international Dagene symposium, Doborna, Slovenia, 17-19 June, 2015 (2015):65-72,
https://hdl.handle.net/21.15107/rcub_veterinar_2760 .

TY  - CONF
AU  - Dimitrijević, Mirjana
AU  - Karabasil, Nedjeljko
AU  - Bošković, Marija
AU  - Teodorović, Vlado
AU  - Vasilev, Dragan
AU  - Đorđević, Vesna
AU  - Kilibarda, Nataša
AU  - Čobanović, Nikola
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1233
AB  - Although the application of nanotechnology provides numerous advantages related to food safety and quality, at the same time it may present a potential risk not only to human health, but can affect animals and the environment as well. Recent studies have shown that indeed there are reasonable grounds for suspecting that nanoparticles may have toxicological effects on biological systems. Food-contact materials (FCMs) are already on the market in some countries, therefore more data about the safety of engineered nanotechnology materials and nanoproducts affecting human health are necessary in the future to ensure adequate regulation and their useful application for FCMs.
PB  - Elsevier Science Bv, Amsterdam
C3  - 58th International Meat Industry Conference (MEATCON2015)
T1  - Safety aspects of nanotechnology applications in food packaging
VL  - 5
SP  - 57
EP  - 60
DO  - 10.1016/j.profoo.2015.09.015
ER  - 

@conference{
author = "Dimitrijević, Mirjana and Karabasil, Nedjeljko and Bošković, Marija and Teodorović, Vlado and Vasilev, Dragan and Đorđević, Vesna and Kilibarda, Nataša and Čobanović, Nikola",
year = "2015",
abstract = "Although the application of nanotechnology provides numerous advantages related to food safety and quality, at the same time it may present a potential risk not only to human health, but can affect animals and the environment as well. Recent studies have shown that indeed there are reasonable grounds for suspecting that nanoparticles may have toxicological effects on biological systems. Food-contact materials (FCMs) are already on the market in some countries, therefore more data about the safety of engineered nanotechnology materials and nanoproducts affecting human health are necessary in the future to ensure adequate regulation and their useful application for FCMs.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "58th International Meat Industry Conference (MEATCON2015)",
title = "Safety aspects of nanotechnology applications in food packaging",
volume = "5",
pages = "57-60",
doi = "10.1016/j.profoo.2015.09.015"
}

Dimitrijević, M., Karabasil, N., Bošković, M., Teodorović, V., Vasilev, D., Đorđević, V., Kilibarda, N.,& Čobanović, N.. (2015). Safety aspects of nanotechnology applications in food packaging. in 58th International Meat Industry Conference (MEATCON2015)
Elsevier Science Bv, Amsterdam., 5, 57-60.
https://doi.org/10.1016/j.profoo.2015.09.015

Dimitrijević M, Karabasil N, Bošković M, Teodorović V, Vasilev D, Đorđević V, Kilibarda N, Čobanović N. Safety aspects of nanotechnology applications in food packaging. in 58th International Meat Industry Conference (MEATCON2015). 2015;5:57-60.
doi:10.1016/j.profoo.2015.09.015 .

Dimitrijević, Mirjana, Karabasil, Nedjeljko, Bošković, Marija, Teodorović, Vlado, Vasilev, Dragan, Đorđević, Vesna, Kilibarda, Nataša, Čobanović, Nikola, "Safety aspects of nanotechnology applications in food packaging" in 58th International Meat Industry Conference (MEATCON2015), 5 (2015):57-60,
https://doi.org/10.1016/j.profoo.2015.09.015 . .

TY  - JOUR
AU  - Đorđević, Vesna
AU  - Kilibarda, Nataša
AU  - Baltić, Milan Ž.
AU  - Ćirković, Miroslav
AU  - Dimitrijević, Mirjana
AU  - Trbović, Dejana
AU  - Parunović, Nenad
PY  - 2013
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1044
AB  - Fish is one of the most valuable food products used in human nutrition, due to the content of proteins, fat, minerals, vitamins, essential n -3 polyunsaturated fatty acids (PUFAs) and cholesterol. To meet the growing needs of the population for this kind of food, fish are increasingly grown in aquaculture. Intensive fish production, due to increased stock density, is favoring the occurrence of bacterial diseases. As a consequence, there is increased morbidity and mortality, reduced growth and reduced leasing sockets materials, which pose a serious problem for the aquaculture and lead to massive use of chemotherapeutics. Antibiotics are the common practice for the treatment of bacterial infections in fish ponds, and flurohinolones are used as antibiotics of choice. Fluoroquinolones are a group of antibiotics that have a broad spectrum of activity, low toxicity and only a few side effects in the treated fish. However, residues of antibiotic in fish tissues represent a real risk to human health. Consumption of fish containing residues of antibiotics can cause allergic, toxic, carcinogenic, mutagenic and teratogenic effects. Therefore, it is necessary to establish the residual amounts of antibiotics in fish tissues, that can be achieved by using reliable laboratory methods and techniques. Because of this, the goal of the work was set to investigate the possibility of identification and quantification of fluoroquinolones in the kidneys of carp by microbiological diffusion method, using the test organism E. coli ATCC 11303. The investigations revealed that microbiological diffusion method enables detection of all five fluoroquinolones (oxolinic acid, enrofloxacin, sarafloxacin, difloxacin and flumequine) in kidney of carp at different maximum residue levels, MRL (100 mg/kg, 100 mg/kg, 30 mg/kg, 300 mg/kg and 600mg/kg, respectively). Identification and quantification of fluoroquinolones at MRL levels was only achieved for enrofloxacin, flumequine and difloksacin. These fluoroquinolones can be detected and quantified at the level below the MRL, i.e. at the level of 1/4 MRL. Contrary to these fluoroquinolones, sarafloxacin can be detected only at the level of 2MRL and oxolinic acid can be detected at the level of 4MRL, as well. EU regulations provide that a screening method can be applicable only if a compound can be detected in the amount of at least at the MRL, and the ½ MRL is recommended. This means that the microbiological diffusion method can be used in routine analytical practice for the identification and quantification of enrofloxacin, flumequine and difloxacin in kidney tissues of carp.
AB  - Riba je, zbog sadržaja i količina proteina, masti, minerala, vitamina, esencijalnih n-3 polinezasićenih masnih kiselina (PNMK) i holesterola, jedna od nutritivno najvrednijih namirnica koja se koristi u ishrani ljudi. Da bi se zadovoljile rastuće potrebe stanovništva za ovom vrstom namirnice, riba se sve više gaji u akvakulturi. Intenzivna proizvodnja ribe, zbog povećane gustine nasada, pogoduje nastanku bakterijskih oboljenja. Kao posledica toga, javlja se povećan morbiditet i mortalitet, smanjen prirast i smanjenje nasadnog materjala, što predstavlja ozbiljan problem za akvakulturu i dovodi do masovne upotrebe hemioterapeutika u terapijske svrhe. Za lečenje bakterijskih infekcija riba u ribnjacima koriste se antibiotici. Kao antibiotik izbora u uzgojnom ribarstvu se koriste flurohinoloni. Fluorohinoloni su grupa antibiotika koji imaju širok spektar delovanja, nisku toksičnost i mali broj neželjenih dejstava na tretiranu ribu. Međutim, ostaci antibiotika u tkivima riba predstavljaju realan rizik za zdravlje ljudi. Ishrana ribom koja sadrži ostatke antibiotika može da dovede do pojave alergijskih, toksičnih, karcinogenih, mutagenih i teratogenih efekata. Stoga je neophodno da se ustanove rezidualne količine antibiotika u tkivima riba, što se može postići korišćenjem pouzdanih laboratorijskih metoda i tehnika kojima se ispituju ostaci antibiotika u mesu riba. Zbog navedenog, kao cilj rada definisano je da se ispita mogućnost identifikacije i kvantifikacije fluorohinolona u bubrezima šarana mikrobiološkom difuzionom metodom uz pomoć test mikroorganizma, E. coli ATCC 11303. Ispitivanjima je ustanovljeno da mikrobiološka difuziona metoda omogućava detekciju svih pet fluorohinolona (oksolinska kiselina, enrofloksacin, sarafloksacin, difloksacin i flumekvin) u tkivima bubrega šarana na različitim nivoima maksimalno dozvoljenih količina, MDK (100 μg/kg, 100 μg/kg, 30 μg/kg, 300 μg/kg i 600 μg/kg, respektivno). Identifikacija i kvantifikacija fluorohinolona na nivou MDK moguće je samo za enrofloksacin, difloksacin i flumekvin. Ovi fluorohinoloni mogu da se detektuju i kvantifikuju i na nivou ispod MDK, odnosno na nivou od 1/4 MDK. Za razliku od navedenih fluorohinolona, sarafloksacin se može detektovati samo na nivou od 2 MDK. Oksolinska kiselina se može detektovati na nivou od 4 MDK. Propisi EU predviđaju da trijažna (screening) metoda može biti primenjiva samo ukoliko se neko jedinjenje može detektovati u visini MDK, a preporučljivo je do 1/2 MDK. To znači da se mikrobiološka difuziona metoda može koristiti u rutinskoj analitičkoj praksi za identifikaciju i kvantifikaciju enrofloksacina, difloksacina i flumekvina u tkivima bubrega šarana.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Investigation of the possibility of detection of fluoroquinolones in carp kidney by microbiological diffusion method
T1  - Ispitivanje mogućnosti detekcije fluorohinolona u tkivima bubrega šarana mikrobiološkom difuzionom metodom
VL  - 54
IS  - 2
SP  - 130
EP  - 136
DO  - 10.5937/tehmesa1302130D
ER  - 

@article{
author = "Đorđević, Vesna and Kilibarda, Nataša and Baltić, Milan Ž. and Ćirković, Miroslav and Dimitrijević, Mirjana and Trbović, Dejana and Parunović, Nenad",
year = "2013",
abstract = "Fish is one of the most valuable food products used in human nutrition, due to the content of proteins, fat, minerals, vitamins, essential n -3 polyunsaturated fatty acids (PUFAs) and cholesterol. To meet the growing needs of the population for this kind of food, fish are increasingly grown in aquaculture. Intensive fish production, due to increased stock density, is favoring the occurrence of bacterial diseases. As a consequence, there is increased morbidity and mortality, reduced growth and reduced leasing sockets materials, which pose a serious problem for the aquaculture and lead to massive use of chemotherapeutics. Antibiotics are the common practice for the treatment of bacterial infections in fish ponds, and flurohinolones are used as antibiotics of choice. Fluoroquinolones are a group of antibiotics that have a broad spectrum of activity, low toxicity and only a few side effects in the treated fish. However, residues of antibiotic in fish tissues represent a real risk to human health. Consumption of fish containing residues of antibiotics can cause allergic, toxic, carcinogenic, mutagenic and teratogenic effects. Therefore, it is necessary to establish the residual amounts of antibiotics in fish tissues, that can be achieved by using reliable laboratory methods and techniques. Because of this, the goal of the work was set to investigate the possibility of identification and quantification of fluoroquinolones in the kidneys of carp by microbiological diffusion method, using the test organism E. coli ATCC 11303. The investigations revealed that microbiological diffusion method enables detection of all five fluoroquinolones (oxolinic acid, enrofloxacin, sarafloxacin, difloxacin and flumequine) in kidney of carp at different maximum residue levels, MRL (100 mg/kg, 100 mg/kg, 30 mg/kg, 300 mg/kg and 600mg/kg, respectively). Identification and quantification of fluoroquinolones at MRL levels was only achieved for enrofloxacin, flumequine and difloksacin. These fluoroquinolones can be detected and quantified at the level below the MRL, i.e. at the level of 1/4 MRL. Contrary to these fluoroquinolones, sarafloxacin can be detected only at the level of 2MRL and oxolinic acid can be detected at the level of 4MRL, as well. EU regulations provide that a screening method can be applicable only if a compound can be detected in the amount of at least at the MRL, and the ½ MRL is recommended. This means that the microbiological diffusion method can be used in routine analytical practice for the identification and quantification of enrofloxacin, flumequine and difloxacin in kidney tissues of carp., Riba je, zbog sadržaja i količina proteina, masti, minerala, vitamina, esencijalnih n-3 polinezasićenih masnih kiselina (PNMK) i holesterola, jedna od nutritivno najvrednijih namirnica koja se koristi u ishrani ljudi. Da bi se zadovoljile rastuće potrebe stanovništva za ovom vrstom namirnice, riba se sve više gaji u akvakulturi. Intenzivna proizvodnja ribe, zbog povećane gustine nasada, pogoduje nastanku bakterijskih oboljenja. Kao posledica toga, javlja se povećan morbiditet i mortalitet, smanjen prirast i smanjenje nasadnog materjala, što predstavlja ozbiljan problem za akvakulturu i dovodi do masovne upotrebe hemioterapeutika u terapijske svrhe. Za lečenje bakterijskih infekcija riba u ribnjacima koriste se antibiotici. Kao antibiotik izbora u uzgojnom ribarstvu se koriste flurohinoloni. Fluorohinoloni su grupa antibiotika koji imaju širok spektar delovanja, nisku toksičnost i mali broj neželjenih dejstava na tretiranu ribu. Međutim, ostaci antibiotika u tkivima riba predstavljaju realan rizik za zdravlje ljudi. Ishrana ribom koja sadrži ostatke antibiotika može da dovede do pojave alergijskih, toksičnih, karcinogenih, mutagenih i teratogenih efekata. Stoga je neophodno da se ustanove rezidualne količine antibiotika u tkivima riba, što se može postići korišćenjem pouzdanih laboratorijskih metoda i tehnika kojima se ispituju ostaci antibiotika u mesu riba. Zbog navedenog, kao cilj rada definisano je da se ispita mogućnost identifikacije i kvantifikacije fluorohinolona u bubrezima šarana mikrobiološkom difuzionom metodom uz pomoć test mikroorganizma, E. coli ATCC 11303. Ispitivanjima je ustanovljeno da mikrobiološka difuziona metoda omogućava detekciju svih pet fluorohinolona (oksolinska kiselina, enrofloksacin, sarafloksacin, difloksacin i flumekvin) u tkivima bubrega šarana na različitim nivoima maksimalno dozvoljenih količina, MDK (100 μg/kg, 100 μg/kg, 30 μg/kg, 300 μg/kg i 600 μg/kg, respektivno). Identifikacija i kvantifikacija fluorohinolona na nivou MDK moguće je samo za enrofloksacin, difloksacin i flumekvin. Ovi fluorohinoloni mogu da se detektuju i kvantifikuju i na nivou ispod MDK, odnosno na nivou od 1/4 MDK. Za razliku od navedenih fluorohinolona, sarafloksacin se može detektovati samo na nivou od 2 MDK. Oksolinska kiselina se može detektovati na nivou od 4 MDK. Propisi EU predviđaju da trijažna (screening) metoda može biti primenjiva samo ukoliko se neko jedinjenje može detektovati u visini MDK, a preporučljivo je do 1/2 MDK. To znači da se mikrobiološka difuziona metoda može koristiti u rutinskoj analitičkoj praksi za identifikaciju i kvantifikaciju enrofloksacina, difloksacina i flumekvina u tkivima bubrega šarana.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Investigation of the possibility of detection of fluoroquinolones in carp kidney by microbiological diffusion method, Ispitivanje mogućnosti detekcije fluorohinolona u tkivima bubrega šarana mikrobiološkom difuzionom metodom",
volume = "54",
number = "2",
pages = "130-136",
doi = "10.5937/tehmesa1302130D"
}

Đorđević, V., Kilibarda, N., Baltić, M. Ž., Ćirković, M., Dimitrijević, M., Trbović, D.,& Parunović, N.. (2013). Investigation of the possibility of detection of fluoroquinolones in carp kidney by microbiological diffusion method. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 54(2), 130-136.
https://doi.org/10.5937/tehmesa1302130D

Đorđević V, Kilibarda N, Baltić MŽ, Ćirković M, Dimitrijević M, Trbović D, Parunović N. Investigation of the possibility of detection of fluoroquinolones in carp kidney by microbiological diffusion method. in Tehnologija mesa. 2013;54(2):130-136.
doi:10.5937/tehmesa1302130D .

Đorđević, Vesna, Kilibarda, Nataša, Baltić, Milan Ž., Ćirković, Miroslav, Dimitrijević, Mirjana, Trbović, Dejana, Parunović, Nenad, "Investigation of the possibility of detection of fluoroquinolones in carp kidney by microbiological diffusion method" in Tehnologija mesa, 54, no. 2 (2013):130-136,
https://doi.org/10.5937/tehmesa1302130D . .

TY  - CONF
AU  - Baltić, Milan Ž.
AU  - Đurić, Jelena
AU  - Karabasil, Nedjeljko
AU  - Dimitrijević, Mirjana
AU  - Marković, Radmila
AU  - Kilibarda, Nataša
PY  - 2010
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3759
AB  - Priroda je, konfiguracijom zemljišta, njegovom pedološkom strukturom i klimom omogućila Srbiji da ima velike i raznolike mogućnosti poljoprivredne proizvodnje. U toj proizvodnji stočarstvo ima posebnu ulogu, s obzirom na dugu tradiciju gajenja svinja, ovaca i goveda. Za stočarsku proizvodnju vezuje se i izrada stočarskih proizvoda, posebno hrane, među kojima su i tradicionalni proizvodi od mesa (goveđeg, ovčjeg, svinjskog). Očuvanje tradicije u izradi proizvoda od mesa vezuje se, pre svega, za proizvodnju u domaćinstvima i male proizvodne subjekte. Pri tome, bez obzira gde se proizvode i koliko imaju dugu tradiciju, ovi proizvodi moraju da budu bezbedni po zdravlje ljudi. To se postiže, pre svega, poštovanjem principa dobre proizvođačke i dobre higijenske prakse i primenom HACCP sistema. U manjim proizvodnim pogonima primena HACCP sistema zahteva izvesne modifikacije. Za one koji tradicionalne proizvode pripremaju u domaćinstvima treba doneti posebne propise po ugledu na zemlje Evropske Unije i neke susedne zemlje, a koji bi ovim proizvođačima omogućili da se sa svojim proizvodima nađu na tržištu.
AB  - Nature is, with land configuration, pedology structure and climate, allow Serbia to have a large and diverse agricultural opportunities. In the production of animal husbandry has a special role, given the long tradition of growing pigs, sheep and cattle. For livestock production is related to the development of livestock products, especially food, including traditional products of meat (beef, sheep, swine). The preservation of tradition in the development of meat products is linked to, above all, for the production of household and smell manufacturin entities. In addition, regardless of where the products and how they have a long tradition, these products must be safe for human health. This is achived, above all, respect for the principles of good manufacturing and good hygienic practices and application of HACCP system. In smaller production plants use the HACCP system requires some modifications. For those traditional products prepared in the household should make specific regulations on the model of the European Union and some neighboring countries, which would enable these manufacturers to find their products on the market.
PB  - Srpsko veterinarsko društvo
C3  - Simpozijum - Tradicija i budućnost stočarstva u brdsko planinskom području sa posebnim osvrtom na sjeničko peštersku visoravan, Sjenica, 22-24. jun 2010
T1  - Tradicionalni proizvodi od mesa u duhu dobre proizvođačke prakse
T1  - Traditional meat production and products as the example of good manufacturing practice
SP  - 86
EP  - 107
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3759
ER  - 

@conference{
author = "Baltić, Milan Ž. and Đurić, Jelena and Karabasil, Nedjeljko and Dimitrijević, Mirjana and Marković, Radmila and Kilibarda, Nataša",
year = "2010",
abstract = "Priroda je, konfiguracijom zemljišta, njegovom pedološkom strukturom i klimom omogućila Srbiji da ima velike i raznolike mogućnosti poljoprivredne proizvodnje. U toj proizvodnji stočarstvo ima posebnu ulogu, s obzirom na dugu tradiciju gajenja svinja, ovaca i goveda. Za stočarsku proizvodnju vezuje se i izrada stočarskih proizvoda, posebno hrane, među kojima su i tradicionalni proizvodi od mesa (goveđeg, ovčjeg, svinjskog). Očuvanje tradicije u izradi proizvoda od mesa vezuje se, pre svega, za proizvodnju u domaćinstvima i male proizvodne subjekte. Pri tome, bez obzira gde se proizvode i koliko imaju dugu tradiciju, ovi proizvodi moraju da budu bezbedni po zdravlje ljudi. To se postiže, pre svega, poštovanjem principa dobre proizvođačke i dobre higijenske prakse i primenom HACCP sistema. U manjim proizvodnim pogonima primena HACCP sistema zahteva izvesne modifikacije. Za one koji tradicionalne proizvode pripremaju u domaćinstvima treba doneti posebne propise po ugledu na zemlje Evropske Unije i neke susedne zemlje, a koji bi ovim proizvođačima omogućili da se sa svojim proizvodima nađu na tržištu., Nature is, with land configuration, pedology structure and climate, allow Serbia to have a large and diverse agricultural opportunities. In the production of animal husbandry has a special role, given the long tradition of growing pigs, sheep and cattle. For livestock production is related to the development of livestock products, especially food, including traditional products of meat (beef, sheep, swine). The preservation of tradition in the development of meat products is linked to, above all, for the production of household and smell manufacturin entities. In addition, regardless of where the products and how they have a long tradition, these products must be safe for human health. This is achived, above all, respect for the principles of good manufacturing and good hygienic practices and application of HACCP system. In smaller production plants use the HACCP system requires some modifications. For those traditional products prepared in the household should make specific regulations on the model of the European Union and some neighboring countries, which would enable these manufacturers to find their products on the market.",
publisher = "Srpsko veterinarsko društvo",
journal = "Simpozijum - Tradicija i budućnost stočarstva u brdsko planinskom području sa posebnim osvrtom na sjeničko peštersku visoravan, Sjenica, 22-24. jun 2010",
title = "Tradicionalni proizvodi od mesa u duhu dobre proizvođačke prakse, Traditional meat production and products as the example of good manufacturing practice",
pages = "86-107",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3759"
}

Baltić, M. Ž., Đurić, J., Karabasil, N., Dimitrijević, M., Marković, R.,& Kilibarda, N.. (2010). Tradicionalni proizvodi od mesa u duhu dobre proizvođačke prakse. in Simpozijum - Tradicija i budućnost stočarstva u brdsko planinskom području sa posebnim osvrtom na sjeničko peštersku visoravan, Sjenica, 22-24. jun 2010
Srpsko veterinarsko društvo., 86-107.
https://hdl.handle.net/21.15107/rcub_veterinar_3759

Baltić MŽ, Đurić J, Karabasil N, Dimitrijević M, Marković R, Kilibarda N. Tradicionalni proizvodi od mesa u duhu dobre proizvođačke prakse. in Simpozijum - Tradicija i budućnost stočarstva u brdsko planinskom području sa posebnim osvrtom na sjeničko peštersku visoravan, Sjenica, 22-24. jun 2010. 2010;:86-107.
https://hdl.handle.net/21.15107/rcub_veterinar_3759 .

Baltić, Milan Ž., Đurić, Jelena, Karabasil, Nedjeljko, Dimitrijević, Mirjana, Marković, Radmila, Kilibarda, Nataša, "Tradicionalni proizvodi od mesa u duhu dobre proizvođačke prakse" in Simpozijum - Tradicija i budućnost stočarstva u brdsko planinskom području sa posebnim osvrtom na sjeničko peštersku visoravan, Sjenica, 22-24. jun 2010 (2010):86-107,
https://hdl.handle.net/21.15107/rcub_veterinar_3759 .

TY  - JOUR
AU  - Baltić, Milan Ž.
AU  - Nedić, Drago
AU  - Đurić, Jelena
AU  - Dimitrijević, Mirjana
AU  - Karabasil, Nedjeljko
AU  - Kilibarda, Nataša
PY  - 2010
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2331
AB  - Веза између исхране и здравља била је позната човеку још из времена док је био само ловац и
сакупљач плодова и док је то био једини начин задовољавања његових потреба за храном. Још у доба
Старе Грчке, односно времена Хипократа, исхрана је представљала начин превенирања и лечења
болести људи. У најзначајнијим религијским књигама (Библија) говори се о исхрани људи. Савремена
медицинска истраживања и научно су доказала да постоји веза између исхране и здравља.
Истраживања у овој области и даље су веома обимна. Резултати ових истраживања су неретко веома
различити, а понекад и потпуно контрадикторни, а имају за резултат и поделу хране на корисну и
штетну, па би се отуда могло рећи да храна има своју „светлу“ и „тамну“ страну.
AB  - The relationship between food and health was already known by the time when man was just a hunter and
a collector of fruits and that was the only way getting food. Even in the era of ancient Greece or the time of
Hippocrates diet was the way to prevent and treat diseases. The most important religious books (Bible) speak
about human nutrition. Recent medical and scientific researches have shown that there is a connection
between diet and health. Researches in this area are still very extensive and their results are often very
different and sometimes completely contradictory. Nowadays food is divided into beneficial and harmful.
PB  - Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“
T2  - Veterinarski žurnal Republike Srpske
T1  - Hrana i večna briga za zdravlje
T1  - Food and everlasting concern about health
VL  - 10
IS  - 1
SP  - 5
EP  - 9
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2331
ER  - 

@article{
author = "Baltić, Milan Ž. and Nedić, Drago and Đurić, Jelena and Dimitrijević, Mirjana and Karabasil, Nedjeljko and Kilibarda, Nataša",
year = "2010",
abstract = "Веза између исхране и здравља била је позната човеку још из времена док је био само ловац и
сакупљач плодова и док је то био једини начин задовољавања његових потреба за храном. Још у доба
Старе Грчке, односно времена Хипократа, исхрана је представљала начин превенирања и лечења
болести људи. У најзначајнијим религијским књигама (Библија) говори се о исхрани људи. Савремена
медицинска истраживања и научно су доказала да постоји веза између исхране и здравља.
Истраживања у овој области и даље су веома обимна. Резултати ових истраживања су неретко веома
различити, а понекад и потпуно контрадикторни, а имају за резултат и поделу хране на корисну и
штетну, па би се отуда могло рећи да храна има своју „светлу“ и „тамну“ страну., The relationship between food and health was already known by the time when man was just a hunter and
a collector of fruits and that was the only way getting food. Even in the era of ancient Greece or the time of
Hippocrates diet was the way to prevent and treat diseases. The most important religious books (Bible) speak
about human nutrition. Recent medical and scientific researches have shown that there is a connection
between diet and health. Researches in this area are still very extensive and their results are often very
different and sometimes completely contradictory. Nowadays food is divided into beneficial and harmful.",
publisher = "Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“",
journal = "Veterinarski žurnal Republike Srpske",
title = "Hrana i večna briga za zdravlje, Food and everlasting concern about health",
volume = "10",
number = "1",
pages = "5-9",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2331"
}

Baltić, M. Ž., Nedić, D., Đurić, J., Dimitrijević, M., Karabasil, N.,& Kilibarda, N.. (2010). Hrana i večna briga za zdravlje. in Veterinarski žurnal Republike Srpske
Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“., 10(1), 5-9.
https://hdl.handle.net/21.15107/rcub_veterinar_2331

Baltić MŽ, Nedić D, Đurić J, Dimitrijević M, Karabasil N, Kilibarda N. Hrana i večna briga za zdravlje. in Veterinarski žurnal Republike Srpske. 2010;10(1):5-9.
https://hdl.handle.net/21.15107/rcub_veterinar_2331 .

Baltić, Milan Ž., Nedić, Drago, Đurić, Jelena, Dimitrijević, Mirjana, Karabasil, Nedjeljko, Kilibarda, Nataša, "Hrana i večna briga za zdravlje" in Veterinarski žurnal Republike Srpske, 10, no. 1 (2010):5-9,
https://hdl.handle.net/21.15107/rcub_veterinar_2331 .

TY  - JOUR
AU  - Baltić, Milan Ž.
AU  - Kilibarda, Nataša
AU  - Teodorović, Vlado
AU  - Dimitrijević, Mirjana
AU  - Karabasil, Nedjeljko
AU  - Dokmanović, Marija
PY  - 2009
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/646
AB  - The Hazard Analysis and Critical Control Point (HACCP) system is scientifically based and focused on problem prevention in order to assure the produced food products are safe to consume. Prerequisite programs such as GMP (Good Manufacturing Practices), GHP (Good Hygienic Practices) are an essential foundation for the development and implementation of successful HACCP plans. One of the preliminary tasks in the development of HACCP plan is to conduct a hazard analysis. The process of conducting a hazard analysis involves two stages. The first is hazard identification and the second stage is the HACCP team decision which potential hazards must be addressed in the HACCP plan. By definition, the HACCP concept covers all types of potential food safety hazards: biological, chemical and physical, whether they are naturally occurring in the food, contributed by the environment or generated by a mistake in the manufacturing process. In raw fish processing, potential significant biological hazards which are reasonably likely to cause illness of humans are parasites (Trematodae, Nematodae, Cestodae), bacteria (Salmonella, E. coli, Vibrio parahemolyticus, Vibrio vulnificus, Listeria monocytogenes, Clostridium botulinum, Staphyloccocus aureus), viruses (Norwalk virus, Entero virusesi, Hepatitis A, Rotovirus) and bio-toxins. Upon completion of hazard analysis, any measure(s) that are used to control the hazard(s) should be described.
AB  - Hazard Analysis and Critical Control Point (HACCP) sistem je naučno zasnovan sistem, fokusiran na prevenciju problema koji se mogu pojaviti u proizvodnji hrane i učiniti je nebezbednom za potrošača. Da bi se HACCP sistem uspešno razvio i implementirao, neophodno je primeniti preduslovne programe, kao što su GMP (Good Manufacturing Practices - Dobra proizvodna praksa), GHP (Good Hygienic Practices - Dobra higijenska praksa). Jedan od preliminarnih koraka pri razvoju HACCP plana je analiza opasnosti, koja se odvija u dva stadijuma - prvi je identifikacija opasnosti, a tokom drugog se procenjuje stepen identifikovane opasnosti i odlučuje da li će biti uključena u HACCP plan. Po definiciji, HACCP sistemom su obuhvaćeni svi tipovi potencijalnih opasnosti: biološki, fizički i hemijski, bilo da su povezani sa hranom ili potiču iz okoline ili grešaka tokom proizvodnog procesa. U procesu obrade sveže ribe, moguće značajne biološke opasnosti koje se mogu pojaviti i prouzrokovati oboljenja kod ljudi su: paraziti (Trematodae, Nematodae, Cestodae), bakterije (Salmonella, E. coli, Vibrio parahemolyticus, Vibrio vulnificus, Listeria monocytogenes, Clostridium botulinum, Staphyloccocus aureus), virusi (Norwalk virus, Entero virusi, Hepatitis A, Rotovirus) i biotoksini.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Veterinarski Glasnik
T1  - Potential biological hazard of importance for HACCP plans in fresh fish processing
T1  - Potencijalne biološke opasnosti od značaja za HACCP planove u procesu obrade sveže ribe
VL  - 63
IS  - 3-4
SP  - 201
EP  - 213
DO  - 10.2298/VETGL0904201B
ER  - 

@article{
author = "Baltić, Milan Ž. and Kilibarda, Nataša and Teodorović, Vlado and Dimitrijević, Mirjana and Karabasil, Nedjeljko and Dokmanović, Marija",
year = "2009",
abstract = "The Hazard Analysis and Critical Control Point (HACCP) system is scientifically based and focused on problem prevention in order to assure the produced food products are safe to consume. Prerequisite programs such as GMP (Good Manufacturing Practices), GHP (Good Hygienic Practices) are an essential foundation for the development and implementation of successful HACCP plans. One of the preliminary tasks in the development of HACCP plan is to conduct a hazard analysis. The process of conducting a hazard analysis involves two stages. The first is hazard identification and the second stage is the HACCP team decision which potential hazards must be addressed in the HACCP plan. By definition, the HACCP concept covers all types of potential food safety hazards: biological, chemical and physical, whether they are naturally occurring in the food, contributed by the environment or generated by a mistake in the manufacturing process. In raw fish processing, potential significant biological hazards which are reasonably likely to cause illness of humans are parasites (Trematodae, Nematodae, Cestodae), bacteria (Salmonella, E. coli, Vibrio parahemolyticus, Vibrio vulnificus, Listeria monocytogenes, Clostridium botulinum, Staphyloccocus aureus), viruses (Norwalk virus, Entero virusesi, Hepatitis A, Rotovirus) and bio-toxins. Upon completion of hazard analysis, any measure(s) that are used to control the hazard(s) should be described., Hazard Analysis and Critical Control Point (HACCP) sistem je naučno zasnovan sistem, fokusiran na prevenciju problema koji se mogu pojaviti u proizvodnji hrane i učiniti je nebezbednom za potrošača. Da bi se HACCP sistem uspešno razvio i implementirao, neophodno je primeniti preduslovne programe, kao što su GMP (Good Manufacturing Practices - Dobra proizvodna praksa), GHP (Good Hygienic Practices - Dobra higijenska praksa). Jedan od preliminarnih koraka pri razvoju HACCP plana je analiza opasnosti, koja se odvija u dva stadijuma - prvi je identifikacija opasnosti, a tokom drugog se procenjuje stepen identifikovane opasnosti i odlučuje da li će biti uključena u HACCP plan. Po definiciji, HACCP sistemom su obuhvaćeni svi tipovi potencijalnih opasnosti: biološki, fizički i hemijski, bilo da su povezani sa hranom ili potiču iz okoline ili grešaka tokom proizvodnog procesa. U procesu obrade sveže ribe, moguće značajne biološke opasnosti koje se mogu pojaviti i prouzrokovati oboljenja kod ljudi su: paraziti (Trematodae, Nematodae, Cestodae), bakterije (Salmonella, E. coli, Vibrio parahemolyticus, Vibrio vulnificus, Listeria monocytogenes, Clostridium botulinum, Staphyloccocus aureus), virusi (Norwalk virus, Entero virusi, Hepatitis A, Rotovirus) i biotoksini.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Veterinarski Glasnik",
title = "Potential biological hazard of importance for HACCP plans in fresh fish processing, Potencijalne biološke opasnosti od značaja za HACCP planove u procesu obrade sveže ribe",
volume = "63",
number = "3-4",
pages = "201-213",
doi = "10.2298/VETGL0904201B"
}

Baltić, M. Ž., Kilibarda, N., Teodorović, V., Dimitrijević, M., Karabasil, N.,& Dokmanović, M.. (2009). Potential biological hazard of importance for HACCP plans in fresh fish processing. in Veterinarski Glasnik
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 63(3-4), 201-213.
https://doi.org/10.2298/VETGL0904201B

Baltić MŽ, Kilibarda N, Teodorović V, Dimitrijević M, Karabasil N, Dokmanović M. Potential biological hazard of importance for HACCP plans in fresh fish processing. in Veterinarski Glasnik. 2009;63(3-4):201-213.
doi:10.2298/VETGL0904201B .

Baltić, Milan Ž., Kilibarda, Nataša, Teodorović, Vlado, Dimitrijević, Mirjana, Karabasil, Nedjeljko, Dokmanović, Marija, "Potential biological hazard of importance for HACCP plans in fresh fish processing" in Veterinarski Glasnik, 63, no. 3-4 (2009):201-213,
https://doi.org/10.2298/VETGL0904201B . .

TY  - JOUR
AU  - Đorđević, Vesna
AU  - Baltić, Milan Ž.
AU  - Ćirković, Miroslav
AU  - Kilibarda, Nataša
AU  - Glamočlija, Nataša
AU  - Stefanović, S.
AU  - Miščević, Mirjana
PY  - 2009
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/581
AB  - Presence of enrofloxacin residues in fish liver, kidney and muscle tissue was investigated after per os application of the drug. For the purpose of determination of enrofloxacin, the following analytical methods were used: microbiological method - plate pH 8 with Escherichia coli ATCC 11303 and HPLC method with fluorescence detection. After a 5-day oral treatment of carps, enrofloxacin residues in tissues were determined up to the 10th day after the end of the drug application. Enrofloxacin content determined by the HPLC method was lower than MRL; drug residues were determined in liver on the 6th day after treatment, in kidney on the 7th day and in muscle on the 9th day after treatment. The results of enrofloxacin residues determination by screening method on the medium with E. Coli ATCC 11303, pH 8 show that this procedure can be used for qualitative determination of enrofloxacin. The screening method allows determination of enrofloxacin in fish tissues below the MRL. Cyprofloxacin was not detected in fish liver, kidney and muscle tissue.
AB  - Prisustvo rezidua enrofloksacina u jetri, bubregu i mesu riba ispitano je posle njegovog peroralnog aplikovanja. Za ispitivanje rezidua su korišćene: mikrobiološ ka metoda - ploča pH 8 sa Escherichia coli ATTC 11303 i HPLC metoda sa flurescentnom detekcijom. Posle petodnevne oralne terapije šarana rezidue enrofloksacina u tkivima riba su dokazane i devetog dana po prestanku terapije. Sadržaj enrofloksacina dokazan HPLC postupkom, niži od MRL vrednosti, u jetri je dokazan šestog dana po prestanku terapije, u bubregu sedmog dana a u mišićnom tkivu devetog dana po prestanku terapije. Rezultati utvrđivanja rezidua enrofloksacina skrining postupkom na podlozi pH 8 E.coli ATCC 11303 pokazuju da se ovaj postupak može koristiti za kvantitativno dokazivanje enrofloksacina. Skrining postupkom u tkivima riba mogu da se dokažu količine enrofloksacina ispod MRL vrednosti. Ciprofloksacin nije utvrđen u jetri, bubrezima i mesu riba.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Acta Veterinaria-Beograd
T1  - Quantitative and qualitative determination of enrofloxacin residues in fish tissues
T1  - Kvantitativno i kvalitativno određivanje enrofloksacina u tkivima riba
VL  - 59
IS  - 5-6
SP  - 579
EP  - 589
DO  - 10.2298/AVB0906579D
ER  - 

@article{
author = "Đorđević, Vesna and Baltić, Milan Ž. and Ćirković, Miroslav and Kilibarda, Nataša and Glamočlija, Nataša and Stefanović, S. and Miščević, Mirjana",
year = "2009",
abstract = "Presence of enrofloxacin residues in fish liver, kidney and muscle tissue was investigated after per os application of the drug. For the purpose of determination of enrofloxacin, the following analytical methods were used: microbiological method - plate pH 8 with Escherichia coli ATCC 11303 and HPLC method with fluorescence detection. After a 5-day oral treatment of carps, enrofloxacin residues in tissues were determined up to the 10th day after the end of the drug application. Enrofloxacin content determined by the HPLC method was lower than MRL; drug residues were determined in liver on the 6th day after treatment, in kidney on the 7th day and in muscle on the 9th day after treatment. The results of enrofloxacin residues determination by screening method on the medium with E. Coli ATCC 11303, pH 8 show that this procedure can be used for qualitative determination of enrofloxacin. The screening method allows determination of enrofloxacin in fish tissues below the MRL. Cyprofloxacin was not detected in fish liver, kidney and muscle tissue., Prisustvo rezidua enrofloksacina u jetri, bubregu i mesu riba ispitano je posle njegovog peroralnog aplikovanja. Za ispitivanje rezidua su korišćene: mikrobiološ ka metoda - ploča pH 8 sa Escherichia coli ATTC 11303 i HPLC metoda sa flurescentnom detekcijom. Posle petodnevne oralne terapije šarana rezidue enrofloksacina u tkivima riba su dokazane i devetog dana po prestanku terapije. Sadržaj enrofloksacina dokazan HPLC postupkom, niži od MRL vrednosti, u jetri je dokazan šestog dana po prestanku terapije, u bubregu sedmog dana a u mišićnom tkivu devetog dana po prestanku terapije. Rezultati utvrđivanja rezidua enrofloksacina skrining postupkom na podlozi pH 8 E.coli ATCC 11303 pokazuju da se ovaj postupak može koristiti za kvantitativno dokazivanje enrofloksacina. Skrining postupkom u tkivima riba mogu da se dokažu količine enrofloksacina ispod MRL vrednosti. Ciprofloksacin nije utvrđen u jetri, bubrezima i mesu riba.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Acta Veterinaria-Beograd",
title = "Quantitative and qualitative determination of enrofloxacin residues in fish tissues, Kvantitativno i kvalitativno određivanje enrofloksacina u tkivima riba",
volume = "59",
number = "5-6",
pages = "579-589",
doi = "10.2298/AVB0906579D"
}

Đorđević, V., Baltić, M. Ž., Ćirković, M., Kilibarda, N., Glamočlija, N., Stefanović, S.,& Miščević, M.. (2009). Quantitative and qualitative determination of enrofloxacin residues in fish tissues. in Acta Veterinaria-Beograd
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 59(5-6), 579-589.
https://doi.org/10.2298/AVB0906579D

Đorđević V, Baltić MŽ, Ćirković M, Kilibarda N, Glamočlija N, Stefanović S, Miščević M. Quantitative and qualitative determination of enrofloxacin residues in fish tissues. in Acta Veterinaria-Beograd. 2009;59(5-6):579-589.
doi:10.2298/AVB0906579D .

Đorđević, Vesna, Baltić, Milan Ž., Ćirković, Miroslav, Kilibarda, Nataša, Glamočlija, Nataša, Stefanović, S., Miščević, Mirjana, "Quantitative and qualitative determination of enrofloxacin residues in fish tissues" in Acta Veterinaria-Beograd, 59, no. 5-6 (2009):579-589,
https://doi.org/10.2298/AVB0906579D . .

TY  - JOUR
AU  - Kilibarda, Nataša
AU  - Baltić, Milan Ž.
AU  - Dimitrijević, Mirjana
AU  - Karabasil, Nedjeljko
AU  - Kiskároly, Ferenc
PY  - 2009
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/593
AB  - In the circumstances of small processing facilities for smoked fish production, and a particularly good fishing season, there occurs the necessity for freezing the catch in order to process it and preserve it in this way, at times when the season is not so good. To this end, the goal of our research was to examine the effect of freezing fish on the selected parameters of cold smoked, vacuum-packed trout fillets. To conduct the experiment, two groups of trout were formed: the control one, out of fresh fish, and the experimental one, out of previously frozen fish. In the course of a three week period of smoked fish storage at the temperature of 4ºC the variation of the total number of bacteria, and the total number of lactobacilli were monitored. Also, at the end of processing, the content value of water and salt were determined, as well as the content value of salt in the water phase, and aw value (water activity). By testing the bacteriological status of two groups of products during the storage period, it was determined that the total number of both bacteria and lactobacilli was smaller in the samples produced from frozen fish. The average content value of water and NaCl, as well as the salt content value in the water phase, in the vacuum-packed, smoked fillets produced from frozen fish was statistically, considerably larger than the content value of water, salt, and salt content value in the water phase in the samples manufactured from fresh fish. Our research findings show that using the raw material that was previously frozen for producing smoked fish fillets is not only appropriate, but also recommended.
AB  - U uslovima malih preradnih kapaciteta za proizvodnju dimljene ribe nameće se potreba, u sezonama većeg izlova, za zamrzavanjem ribe i njena dalja prerada u vremenu kada je taj izlov mali, ili ga nema. Zbog toga je cilj našeg istraživanja bio da se ispita uticaj zamrzavanja ribe na odabrane parametre kvaliteta hladno dimljenih vakuumiranih fileta pastrmke. Za eksperiment su formirane dve grupe pastrmki: kontrolna od sveže ribe i ogledna od prethodno zamrznute ribe. U toku tri nedelje skladištenja proizvoda dimljene ribe pri temperaturi od 4ºC praćena je promena ukupnog broja bakterija i ukupan broj laktobacila, a na kraju proizvodnje utvrđen je sadržaj vode i soli, izračunat je sadržaj soli u vodenoj fazi i aw vrednost (aktivnost vode). Ispitivanjem bakteriološkog statusa obe grupe proizvoda, utvrđeno je da je i ukupan broj bakterija i ukupan broj laktobacila u uzorcima, tokom skladištenja, bio manji kod uzoraka proizvedenih od zamrzavane ribe. Prosečan sadržaj vode, NaCl, kao i sadržaj soli u vodenoj fazi u vakuumiranim dimljenim filetima proizvedenim od zamrznute ribe bio je statistički značajno veći od sadržaja vode, soli i sadržaja soli u vodenoj fazi u poređenju sa uzorcima proizvedenim od sveže ribe. Rezultati naših istraživanja ukazuju da je opravdano, čak i poželjno, u proizvodnji dimljenih fileta ribe koristiti sirovinu koja je prethodno bila zamrznuta.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Acta Veterinaria-Beograd
T1  - Effect of fish freezing on selected parameters of smoked product quality
T1  - Uticaj zamrzavanja ribe na odabrane parametre kvaliteta dimljenog proizvoda
VL  - 59
IS  - 2-3
SP  - 291
EP  - 302
DO  - 10.2298/AVB0903291K
ER  - 

@article{
author = "Kilibarda, Nataša and Baltić, Milan Ž. and Dimitrijević, Mirjana and Karabasil, Nedjeljko and Kiskároly, Ferenc",
year = "2009",
abstract = "In the circumstances of small processing facilities for smoked fish production, and a particularly good fishing season, there occurs the necessity for freezing the catch in order to process it and preserve it in this way, at times when the season is not so good. To this end, the goal of our research was to examine the effect of freezing fish on the selected parameters of cold smoked, vacuum-packed trout fillets. To conduct the experiment, two groups of trout were formed: the control one, out of fresh fish, and the experimental one, out of previously frozen fish. In the course of a three week period of smoked fish storage at the temperature of 4ºC the variation of the total number of bacteria, and the total number of lactobacilli were monitored. Also, at the end of processing, the content value of water and salt were determined, as well as the content value of salt in the water phase, and aw value (water activity). By testing the bacteriological status of two groups of products during the storage period, it was determined that the total number of both bacteria and lactobacilli was smaller in the samples produced from frozen fish. The average content value of water and NaCl, as well as the salt content value in the water phase, in the vacuum-packed, smoked fillets produced from frozen fish was statistically, considerably larger than the content value of water, salt, and salt content value in the water phase in the samples manufactured from fresh fish. Our research findings show that using the raw material that was previously frozen for producing smoked fish fillets is not only appropriate, but also recommended., U uslovima malih preradnih kapaciteta za proizvodnju dimljene ribe nameće se potreba, u sezonama većeg izlova, za zamrzavanjem ribe i njena dalja prerada u vremenu kada je taj izlov mali, ili ga nema. Zbog toga je cilj našeg istraživanja bio da se ispita uticaj zamrzavanja ribe na odabrane parametre kvaliteta hladno dimljenih vakuumiranih fileta pastrmke. Za eksperiment su formirane dve grupe pastrmki: kontrolna od sveže ribe i ogledna od prethodno zamrznute ribe. U toku tri nedelje skladištenja proizvoda dimljene ribe pri temperaturi od 4ºC praćena je promena ukupnog broja bakterija i ukupan broj laktobacila, a na kraju proizvodnje utvrđen je sadržaj vode i soli, izračunat je sadržaj soli u vodenoj fazi i aw vrednost (aktivnost vode). Ispitivanjem bakteriološkog statusa obe grupe proizvoda, utvrđeno je da je i ukupan broj bakterija i ukupan broj laktobacila u uzorcima, tokom skladištenja, bio manji kod uzoraka proizvedenih od zamrzavane ribe. Prosečan sadržaj vode, NaCl, kao i sadržaj soli u vodenoj fazi u vakuumiranim dimljenim filetima proizvedenim od zamrznute ribe bio je statistički značajno veći od sadržaja vode, soli i sadržaja soli u vodenoj fazi u poređenju sa uzorcima proizvedenim od sveže ribe. Rezultati naših istraživanja ukazuju da je opravdano, čak i poželjno, u proizvodnji dimljenih fileta ribe koristiti sirovinu koja je prethodno bila zamrznuta.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Acta Veterinaria-Beograd",
title = "Effect of fish freezing on selected parameters of smoked product quality, Uticaj zamrzavanja ribe na odabrane parametre kvaliteta dimljenog proizvoda",
volume = "59",
number = "2-3",
pages = "291-302",
doi = "10.2298/AVB0903291K"
}

Kilibarda, N., Baltić, M. Ž., Dimitrijević, M., Karabasil, N.,& Kiskároly, F.. (2009). Effect of fish freezing on selected parameters of smoked product quality. in Acta Veterinaria-Beograd
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 59(2-3), 291-302.
https://doi.org/10.2298/AVB0903291K

Kilibarda N, Baltić MŽ, Dimitrijević M, Karabasil N, Kiskároly F. Effect of fish freezing on selected parameters of smoked product quality. in Acta Veterinaria-Beograd. 2009;59(2-3):291-302.
doi:10.2298/AVB0903291K .

Kilibarda, Nataša, Baltić, Milan Ž., Dimitrijević, Mirjana, Karabasil, Nedjeljko, Kiskároly, Ferenc, "Effect of fish freezing on selected parameters of smoked product quality" in Acta Veterinaria-Beograd, 59, no. 2-3 (2009):291-302,
https://doi.org/10.2298/AVB0903291K . .

TY  - JOUR
AU  - Baltić, Milan Ž.
AU  - Kilibarda, Nataša
AU  - Dimitrijević, Mirjana
PY  - 2009
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/647
AB  - Fish is one of most nutritive valuable food of animal origin in human nutrition. World fish landing reached its own maximum at the end of the past century. However, increasing market needs for food products are compensated with fish production in aquacultures. Over 50% of fish market is covered with fresh fish, less than one quarter is frozen fish and approximately 11% of market is covered with canned and smoked fish. Fish is very perishable food, so modalities of trading with fish and fish products and aspects of shelf life are things of major importance in fishing industry.
AB  - Riba je jedna od najvrednijih namirnica životinjskog porekla u ishrani ljudi. Ulov ribe u svetu je dostigao svoj maksimum krajem prošlog veka. Međutim, tržište se rastućim potrebama za ribom podmiruje proizvodnjom ribe u akvakulturi. U prometu se više od 50 posto ribe nalazi kao sveža riba, manje od jedne četvrtine kao zamrznuta riba a približno ista količina ribe (oko 11 posto) u prometu se nalazi kao konzerva od ribe i kao dimljena riba. Kako je riba lako kvarljiva namirnica načinu njenog stavljanja u promet i činiocima od značaja za njenu održivost u prometu posvećuje se posebna pažnja. .
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Factors significant for the shelf-life of fish and selected fish products in retail
T1  - Činioci od značaja za održivost ribe i odabranih proizvoda od ribe u prometu
VL  - 50
IS  - 1-2
SP  - 166
EP  - 176
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_647
ER  - 

@article{
author = "Baltić, Milan Ž. and Kilibarda, Nataša and Dimitrijević, Mirjana",
year = "2009",
abstract = "Fish is one of most nutritive valuable food of animal origin in human nutrition. World fish landing reached its own maximum at the end of the past century. However, increasing market needs for food products are compensated with fish production in aquacultures. Over 50% of fish market is covered with fresh fish, less than one quarter is frozen fish and approximately 11% of market is covered with canned and smoked fish. Fish is very perishable food, so modalities of trading with fish and fish products and aspects of shelf life are things of major importance in fishing industry., Riba je jedna od najvrednijih namirnica životinjskog porekla u ishrani ljudi. Ulov ribe u svetu je dostigao svoj maksimum krajem prošlog veka. Međutim, tržište se rastućim potrebama za ribom podmiruje proizvodnjom ribe u akvakulturi. U prometu se više od 50 posto ribe nalazi kao sveža riba, manje od jedne četvrtine kao zamrznuta riba a približno ista količina ribe (oko 11 posto) u prometu se nalazi kao konzerva od ribe i kao dimljena riba. Kako je riba lako kvarljiva namirnica načinu njenog stavljanja u promet i činiocima od značaja za njenu održivost u prometu posvećuje se posebna pažnja. .",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Factors significant for the shelf-life of fish and selected fish products in retail, Činioci od značaja za održivost ribe i odabranih proizvoda od ribe u prometu",
volume = "50",
number = "1-2",
pages = "166-176",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_647"
}

Baltić, M. Ž., Kilibarda, N.,& Dimitrijević, M.. (2009). Factors significant for the shelf-life of fish and selected fish products in retail. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 50(1-2), 166-176.
https://hdl.handle.net/21.15107/rcub_veterinar_647

Baltić MŽ, Kilibarda N, Dimitrijević M. Factors significant for the shelf-life of fish and selected fish products in retail. in Tehnologija mesa. 2009;50(1-2):166-176.
https://hdl.handle.net/21.15107/rcub_veterinar_647 .

Baltić, Milan Ž., Kilibarda, Nataša, Dimitrijević, Mirjana, "Factors significant for the shelf-life of fish and selected fish products in retail" in Tehnologija mesa, 50, no. 1-2 (2009):166-176,
https://hdl.handle.net/21.15107/rcub_veterinar_647 .

TY  - JOUR
AU  - Karabasil, Nedjeljko
AU  - Dimitrijević, Mirjana
AU  - Kilibarda, Nataša
AU  - Teodorović, Vlado
AU  - Baltić, Milan Ž.
PY  - 2008
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/526
AB  - Animals, feed, meat and meat products are often transported across long distances, being an important part of international trade, which enables a dissemination of salmonella, including even of some resistant strains. Pigs are animals which are difficult to manipulate because of their temperament, build, sharp teeth, irritability, good sense of smell, bad sight and their sensitivity to stress. Animals coming from different farms should be separated in stock yards to prevent both contamination with pathogens such as salmonella and their irritation and aggressiveness caused by contacts with other pigs. These animals are usually a significant reservoir of salmonella which are 'inside' the gastrointestinal tract and gut associated lymph tissue. In contrast to our country, in the EU, even countries which have always had low salmonella prevalence, e.g. Finland, have a control program. The program has to be based on a guarantee that all relevant factors will participate in the prevention of salmonella contamination.
AB  - Životinje, stočna hrana, meso i proizvodi od mesa često se transportuju na velike razdaljine i predstavljaju značajan deo međunarodne trgovine, što omogućava i diseminaciju salmonela, uključujući i rezistentne sojeve. Svinje su životinje sa kojima se relativno teško manipuliše, zbog njihovog temperamenta, građe, oštrih zuba, lake nadražljivosti, dobrog čula mirisa, slabog vida i osetljivosti na stres. Životinje iz različitih uzgajivališta treba da su razdvojene u stočnom depou da bi se preventivno sprečila kontaminacija patogenima kao što su salmonele, ali i uznemirenost i agresivnost životinja usled mešanja sa drugim svinjama. Ove životinje predstavljaju značajan rezervoar salmonela, koje se nalaze 'unutar' gastrointestinalnog trakta i pripadajućem limfnom tkivu. Za razliku od nas, u Evropskoj uniji čak i zemlje koje istorijski gledano imaju nisku prevalencu salmonela, kao što je Finska, imaju svoj program kontrole. Osnova programa mora biti garancija da će svi relevatni faktori imati učešća u prevenciji kontaminacije salmonelom.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Veterinarski Glasnik
T1  - Significance of salmonella in pork production chain
T1  - Značaj salmonela u proizvodnji mesa svinja
VL  - 62
IS  - 5-6
SP  - 259
EP  - 274
DO  - 10.2298/VETGL0806259K
ER  - 

@article{
author = "Karabasil, Nedjeljko and Dimitrijević, Mirjana and Kilibarda, Nataša and Teodorović, Vlado and Baltić, Milan Ž.",
year = "2008",
abstract = "Animals, feed, meat and meat products are often transported across long distances, being an important part of international trade, which enables a dissemination of salmonella, including even of some resistant strains. Pigs are animals which are difficult to manipulate because of their temperament, build, sharp teeth, irritability, good sense of smell, bad sight and their sensitivity to stress. Animals coming from different farms should be separated in stock yards to prevent both contamination with pathogens such as salmonella and their irritation and aggressiveness caused by contacts with other pigs. These animals are usually a significant reservoir of salmonella which are 'inside' the gastrointestinal tract and gut associated lymph tissue. In contrast to our country, in the EU, even countries which have always had low salmonella prevalence, e.g. Finland, have a control program. The program has to be based on a guarantee that all relevant factors will participate in the prevention of salmonella contamination., Životinje, stočna hrana, meso i proizvodi od mesa često se transportuju na velike razdaljine i predstavljaju značajan deo međunarodne trgovine, što omogućava i diseminaciju salmonela, uključujući i rezistentne sojeve. Svinje su životinje sa kojima se relativno teško manipuliše, zbog njihovog temperamenta, građe, oštrih zuba, lake nadražljivosti, dobrog čula mirisa, slabog vida i osetljivosti na stres. Životinje iz različitih uzgajivališta treba da su razdvojene u stočnom depou da bi se preventivno sprečila kontaminacija patogenima kao što su salmonele, ali i uznemirenost i agresivnost životinja usled mešanja sa drugim svinjama. Ove životinje predstavljaju značajan rezervoar salmonela, koje se nalaze 'unutar' gastrointestinalnog trakta i pripadajućem limfnom tkivu. Za razliku od nas, u Evropskoj uniji čak i zemlje koje istorijski gledano imaju nisku prevalencu salmonela, kao što je Finska, imaju svoj program kontrole. Osnova programa mora biti garancija da će svi relevatni faktori imati učešća u prevenciji kontaminacije salmonelom.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Veterinarski Glasnik",
title = "Significance of salmonella in pork production chain, Značaj salmonela u proizvodnji mesa svinja",
volume = "62",
number = "5-6",
pages = "259-274",
doi = "10.2298/VETGL0806259K"
}

Karabasil, N., Dimitrijević, M., Kilibarda, N., Teodorović, V.,& Baltić, M. Ž.. (2008). Significance of salmonella in pork production chain. in Veterinarski Glasnik
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 62(5-6), 259-274.
https://doi.org/10.2298/VETGL0806259K

Karabasil N, Dimitrijević M, Kilibarda N, Teodorović V, Baltić MŽ. Significance of salmonella in pork production chain. in Veterinarski Glasnik. 2008;62(5-6):259-274.
doi:10.2298/VETGL0806259K .

Karabasil, Nedjeljko, Dimitrijević, Mirjana, Kilibarda, Nataša, Teodorović, Vlado, Baltić, Milan Ž., "Significance of salmonella in pork production chain" in Veterinarski Glasnik, 62, no. 5-6 (2008):259-274,
https://doi.org/10.2298/VETGL0806259K . .

TY  - JOUR
AU  - Dimitrijević, Mirjana
AU  - Karabasil, Nedjeljko
AU  - Kilibarda, Nataša
AU  - Teodorović, Vlado
AU  - Baltić, Milan Ž.
PY  - 2008
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/525
AB  - L. monocytogenes has been established in different plants for the production of food, including dairy plants, abattoirs, plants for the processing of fish, as well as those for the production of ready-to-eat (RTE) food and this fact is being considered as the primary mechanism of food contamination with this bacteria. There is also the factor of numerous and diverse contaminated production equipment, because it has certain parts that are inaccessible for the necessary cleaning and disinfection. The temperature, position, as well as the material of the work surface are also linked to the contamination of plants with this bacteria. Investigations carried out so far have helped toward the better understanding of the manner and time of contamination of food items in the course of the production process, but there are still unresolved problems, including most certainly the biggest one - the adherence of bacteria and the creation of a biofilm, when the bacteria is in that condition more resistant to so-called stress factors which are usually used in the food industry for the purpose of decontamination of the surfaces with which foods come into contact. The control of L. monocytogenes in food production plants is possible primarily by using an integrated programme, compatible with the systems Hazard Analysis Critical Control Point (HACCP) and Good Hygiene Practice (GHP), necessary in the production of food that is safe for the consumer. Essentially, the control measures that can contribute to reducing the incidence of findings of L.monocytogenes in the finished product, as well as the reducing of the level of contamination with this bacteria are linked, on the one hand, with hygiene procedures in the production process, and, on the other, with the applied technological procedures.
AB  - L. monocytogenes je ustanovljena u različitim pogonima za proizvodnju hrane, uključujući mlekare, klanice, pogone za obradu i preradu ribe, kao i one za pripremu hrane spremne za jelo (RTE-Ready to eat), što se razmatra kao primarni mehanizam kontaminacije hrane ovom bakterijom. Kontaminirana proizvodna oprema je takođe brojna i raznolika, jer poseduje pojedine delove koji su nepristupačni za propisno čišćenje i dezinfekciju. Temperatura, mesto, kao i materijal radne površine takođe su povezani sa kontaminacijom pogona ovom bakterijom. Dosadašnja istraživanja su doprinela boljem razumevanju načina i vremena kontaminacije namirnica u toku proizvodnog procesa, ali i dalje ima nerazjašnjenih problema, među kojima je svakako najveći adherencija bakterija i stvaranje biofilma, pri čemu je bakterija u tom stanju otpornija na tzv. stres faktore koji se uobičajeno koriste u industriji hrane u cilju dekontaminacije površina sa kojima hrana dolazi u kontakt. Kontrola L. monocytogenes u pogonima za proizvodnju hrane moguća je prvenstveno primenom integrisanog programa, kompatibilnog sa sistemima Hazard Analisys Critical Control Point (HACCP) i Good Hygienic Practice (GHP), neophodnih u proizvodnji hrane bezbedne za potrošača. U osnovi, kontrolne mere koje mogu da doprinesu smanjenju učestalosti nalaza L. monocytogenes u gotovom proizvodu, kao i smanjenju nivoa kontaminacije ovom bakterijom su sa jedne strane vezane za postupke higijene u proizvodnom procesu, a sa druge za tehnološke postupke u njemu.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Veterinarski Glasnik
T1  - Control of Listeria monocytogenes in food production plants
T1  - Kontrola Listeria monocytogenes u pogonima za proizvodnju hrane
VL  - 62
IS  - 5-6
SP  - 301
EP  - 315
DO  - 10.2298/VETGL0806301D
ER  - 

@article{
author = "Dimitrijević, Mirjana and Karabasil, Nedjeljko and Kilibarda, Nataša and Teodorović, Vlado and Baltić, Milan Ž.",
year = "2008",
abstract = "L. monocytogenes has been established in different plants for the production of food, including dairy plants, abattoirs, plants for the processing of fish, as well as those for the production of ready-to-eat (RTE) food and this fact is being considered as the primary mechanism of food contamination with this bacteria. There is also the factor of numerous and diverse contaminated production equipment, because it has certain parts that are inaccessible for the necessary cleaning and disinfection. The temperature, position, as well as the material of the work surface are also linked to the contamination of plants with this bacteria. Investigations carried out so far have helped toward the better understanding of the manner and time of contamination of food items in the course of the production process, but there are still unresolved problems, including most certainly the biggest one - the adherence of bacteria and the creation of a biofilm, when the bacteria is in that condition more resistant to so-called stress factors which are usually used in the food industry for the purpose of decontamination of the surfaces with which foods come into contact. The control of L. monocytogenes in food production plants is possible primarily by using an integrated programme, compatible with the systems Hazard Analysis Critical Control Point (HACCP) and Good Hygiene Practice (GHP), necessary in the production of food that is safe for the consumer. Essentially, the control measures that can contribute to reducing the incidence of findings of L.monocytogenes in the finished product, as well as the reducing of the level of contamination with this bacteria are linked, on the one hand, with hygiene procedures in the production process, and, on the other, with the applied technological procedures., L. monocytogenes je ustanovljena u različitim pogonima za proizvodnju hrane, uključujući mlekare, klanice, pogone za obradu i preradu ribe, kao i one za pripremu hrane spremne za jelo (RTE-Ready to eat), što se razmatra kao primarni mehanizam kontaminacije hrane ovom bakterijom. Kontaminirana proizvodna oprema je takođe brojna i raznolika, jer poseduje pojedine delove koji su nepristupačni za propisno čišćenje i dezinfekciju. Temperatura, mesto, kao i materijal radne površine takođe su povezani sa kontaminacijom pogona ovom bakterijom. Dosadašnja istraživanja su doprinela boljem razumevanju načina i vremena kontaminacije namirnica u toku proizvodnog procesa, ali i dalje ima nerazjašnjenih problema, među kojima je svakako najveći adherencija bakterija i stvaranje biofilma, pri čemu je bakterija u tom stanju otpornija na tzv. stres faktore koji se uobičajeno koriste u industriji hrane u cilju dekontaminacije površina sa kojima hrana dolazi u kontakt. Kontrola L. monocytogenes u pogonima za proizvodnju hrane moguća je prvenstveno primenom integrisanog programa, kompatibilnog sa sistemima Hazard Analisys Critical Control Point (HACCP) i Good Hygienic Practice (GHP), neophodnih u proizvodnji hrane bezbedne za potrošača. U osnovi, kontrolne mere koje mogu da doprinesu smanjenju učestalosti nalaza L. monocytogenes u gotovom proizvodu, kao i smanjenju nivoa kontaminacije ovom bakterijom su sa jedne strane vezane za postupke higijene u proizvodnom procesu, a sa druge za tehnološke postupke u njemu.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Veterinarski Glasnik",
title = "Control of Listeria monocytogenes in food production plants, Kontrola Listeria monocytogenes u pogonima za proizvodnju hrane",
volume = "62",
number = "5-6",
pages = "301-315",
doi = "10.2298/VETGL0806301D"
}

Dimitrijević, M., Karabasil, N., Kilibarda, N., Teodorović, V.,& Baltić, M. Ž.. (2008). Control of Listeria monocytogenes in food production plants. in Veterinarski Glasnik
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 62(5-6), 301-315.
https://doi.org/10.2298/VETGL0806301D

Dimitrijević M, Karabasil N, Kilibarda N, Teodorović V, Baltić MŽ. Control of Listeria monocytogenes in food production plants. in Veterinarski Glasnik. 2008;62(5-6):301-315.
doi:10.2298/VETGL0806301D .

Dimitrijević, Mirjana, Karabasil, Nedjeljko, Kilibarda, Nataša, Teodorović, Vlado, Baltić, Milan Ž., "Control of Listeria monocytogenes in food production plants" in Veterinarski Glasnik, 62, no. 5-6 (2008):301-315,
https://doi.org/10.2298/VETGL0806301D . .

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

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

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

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

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

TY  - JOUR
AU  - Đorđević, Vesna
AU  - Baltić, Milan Ž.
AU  - Kilibarda, Nataša
AU  - Mitrović, Radmila
AU  - Karabasil, Nedjeljko
PY  - 2006
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/413
AB  - This work presents the results of comparative examination of trout freshness using sensory analysis and measuring electrical characteristics of fish skin by torymeter. Trout stored by freezing, and in the air at temperature from +4ºC to +6ºC was examined. Statistically significant difference in the total sensory evaluation expressed as index of quality between trout stored by freezing and stored in the air, was found after four days storage. Total sensory evaluation (expressed as index of quality) above ten, showed significant loss of fish freshness what was noticed in fish stored in the air after five days, and in fish stored by freezing after eight days of storage. Statistically significant difference was determined between average values of torymetric number of fish stored in the air and by freezing, after thee days of storage (p lt 0.01). The fall of torymetric value below ten means significant loss of fish freshness, what in fish stored in the air was recorded after eight days of storage.
AB  - U radu su prikazani rezultati uporednog ispitivanja svežine pastrmke senzornom analizom i merenjem električnih osobina kože ribe torimetrom. Za ispitivanja je korištena pastrmka koja je čuvana poleđivanjem, odnosno u vazduhu pri temperaturi od +4ºC do +6ºC. Statistički značajna razlika u ukupnoj senzornoj oceni izraženoj kao indeks kvaliteta između pastrmke skladištene poleđivanjem i skladištene u vazduhu utvrđena je četvrtog dana čuvanja. Ukupna senzorna ocena (izražena kao indeks kvaliteta) veća od deset, označava značajan gubitak svežine ribe što je kod ribe skladištene u vazduhu utvrđeno petog dana, a kod ribe skladištene poleđivanjem osmog dana skladištenja. Između prosečnih vrednosti torimetrijskog broja ribe skladištene u vazduhu i poleđivanjem utvrđena je statistički značajna razlika počevši od trećeg dana skladištenja (p lt 0,01). Pad torimetrijske vrednosti ispod deset označava značajan gubitak svežine ribe, što je kod ribe skladištene u vazduhu zabeleženo petog dana, a kod ribe skladištene poleđivanjem osmog dana skladištenja.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Evaluation of trout freshness using torymeter
T1  - Ocena svežine pastrmke torimetrom
VL  - 47
IS  - 1-2
SP  - 45
EP  - 52
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_413
ER  - 

@article{
author = "Đorđević, Vesna and Baltić, Milan Ž. and Kilibarda, Nataša and Mitrović, Radmila and Karabasil, Nedjeljko",
year = "2006",
abstract = "This work presents the results of comparative examination of trout freshness using sensory analysis and measuring electrical characteristics of fish skin by torymeter. Trout stored by freezing, and in the air at temperature from +4ºC to +6ºC was examined. Statistically significant difference in the total sensory evaluation expressed as index of quality between trout stored by freezing and stored in the air, was found after four days storage. Total sensory evaluation (expressed as index of quality) above ten, showed significant loss of fish freshness what was noticed in fish stored in the air after five days, and in fish stored by freezing after eight days of storage. Statistically significant difference was determined between average values of torymetric number of fish stored in the air and by freezing, after thee days of storage (p lt 0.01). The fall of torymetric value below ten means significant loss of fish freshness, what in fish stored in the air was recorded after eight days of storage., U radu su prikazani rezultati uporednog ispitivanja svežine pastrmke senzornom analizom i merenjem električnih osobina kože ribe torimetrom. Za ispitivanja je korištena pastrmka koja je čuvana poleđivanjem, odnosno u vazduhu pri temperaturi od +4ºC do +6ºC. Statistički značajna razlika u ukupnoj senzornoj oceni izraženoj kao indeks kvaliteta između pastrmke skladištene poleđivanjem i skladištene u vazduhu utvrđena je četvrtog dana čuvanja. Ukupna senzorna ocena (izražena kao indeks kvaliteta) veća od deset, označava značajan gubitak svežine ribe što je kod ribe skladištene u vazduhu utvrđeno petog dana, a kod ribe skladištene poleđivanjem osmog dana skladištenja. Između prosečnih vrednosti torimetrijskog broja ribe skladištene u vazduhu i poleđivanjem utvrđena je statistički značajna razlika počevši od trećeg dana skladištenja (p lt 0,01). Pad torimetrijske vrednosti ispod deset označava značajan gubitak svežine ribe, što je kod ribe skladištene u vazduhu zabeleženo petog dana, a kod ribe skladištene poleđivanjem osmog dana skladištenja.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Evaluation of trout freshness using torymeter, Ocena svežine pastrmke torimetrom",
volume = "47",
number = "1-2",
pages = "45-52",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_413"
}

Đorđević, V., Baltić, M. Ž., Kilibarda, N., Mitrović, R.,& Karabasil, N.. (2006). Evaluation of trout freshness using torymeter. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 47(1-2), 45-52.
https://hdl.handle.net/21.15107/rcub_veterinar_413

Đorđević V, Baltić MŽ, Kilibarda N, Mitrović R, Karabasil N. Evaluation of trout freshness using torymeter. in Tehnologija mesa. 2006;47(1-2):45-52.
https://hdl.handle.net/21.15107/rcub_veterinar_413 .

Đorđević, Vesna, Baltić, Milan Ž., Kilibarda, Nataša, Mitrović, Radmila, Karabasil, Nedjeljko, "Evaluation of trout freshness using torymeter" in Tehnologija mesa, 47, no. 1-2 (2006):45-52,
https://hdl.handle.net/21.15107/rcub_veterinar_413 .