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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Milićević, Dragan
AU  - Krešić, Greta
AU  - Vranić, Danijela
AU  - Lešić, Tina
AU  - Nedeljković-Trailović, Jelena
AU  - Janković, Saša
AU  - Pleadin, Jelka
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2392
AB  - The aim of this study was to determine the nutritional properties of raw milk, cheese and a traditional creamy dairy product called kajmak originating from the Zlatibor region in Serbia. Chemical composition, minerals, fatty acid (FA) profile, lipid quality indices, and the dietary intake of saturated fatty acids (SFA), cholesterol, salt and sodium were investigated in three sampling sessions during the period June-September 2019. All chemical properties of raw milk, cheese and kajmak differed significantly (P<0.05), except lactose, salt and total proteins. Palmitic acid (C16:0) was present in the highest share, followed by oleic (C18:1 cis-9) and myrstic (C14:0) acids, with no significant differences (P>0.05) between products. Among the FAs, conjugated linoleic acids (CLA) were determined, and mean values of total FAs ranged from 0.16% in raw milk and kajmak to 0.31% in cheese. The recommended values for the lipid quality indices were not obtained for the analysed products. Despite a high sodium content, the tested dairy products can be considered valuable sources of calcium, chromium, zinc and selenium. In the future, additional efforts should be employed in product modification with the aim of optimising nutritional value and to obtain the protect designation of origin.
AB  - Cilj ovog istraživanja bio je ustvrditi nutritivna svojstva sirovog mlijeka, sira i kajmaka proizvedenih po tradicionalnim recepturama podrijetlom s područja Zlatibora u Republici Srbiji. U tu su svrhu nakon tri uzorkovanja u razdoblju od lipnja do rujna 2019. ispitivani: kemijski sastav, minerali, profil masnih kiselina (MK), indeksi kvalitete lipida, prehrambeni unos zasićenih masnih kiselina (ZMK), kolesterola, soli i natrija. Sirovo mlijeko, sir i kajmak su se značajno razlikovali (P<0,05) po svim kemijskim svojstvima, osim u udjelu laktoze, soli i ukupnih bjelančevina. U istraživanju profila masnih kiselina, najveći udio ustvrđen je za palmitinsku (C16:0), oleinsku (C18:1 cis-9) i miristinsku (C14:0) kiselinu, bez značajnih razlika (P>0,05) među proizvodima. Među MK ustvrđena je konjugirana linolna kiselina (KLK), sa srednjim vrijednostima ukupnih MK u rasponu od 0,16 % u sirovom mlijeku i kajmaku do 0,31 % u siru. U analiziranim proizvodima za indekse kvalitete lipida nisu određene preporučene vrijednosti. Unatoč visokom udjelu natrija, analizirani mliječni proizvodi mogu se smatrati dragocjenim izvorima kalcija, kroma, cinka i selena. Potreban je nastavak budućih istraživanja modifikacije ovih proizvoda s ciljem optimizacije njihove hranjive vrijednosti i zaštite oznakom izvornosti.
T2  - Veterinarska Stanica
T1  - Characterization and nutritional
assessment of traditional dairy
products from the Zlatibor
region, Republic of Serbia
T1  - Karakterizacija i nutritivna ocjena tradicionalnih mliječnih proizvoda s područja Zlatibora u Republici Srbiji
VL  - 53
IS  - 1
SP  - 17
EP  - 32
DO  - 10.46419/VS.53.1.11
ER  - 

@article{
author = "Milićević, Dragan and Krešić, Greta and Vranić, Danijela and Lešić, Tina and Nedeljković-Trailović, Jelena and Janković, Saša and Pleadin, Jelka",
year = "2022",
abstract = "The aim of this study was to determine the nutritional properties of raw milk, cheese and a traditional creamy dairy product called kajmak originating from the Zlatibor region in Serbia. Chemical composition, minerals, fatty acid (FA) profile, lipid quality indices, and the dietary intake of saturated fatty acids (SFA), cholesterol, salt and sodium were investigated in three sampling sessions during the period June-September 2019. All chemical properties of raw milk, cheese and kajmak differed significantly (P<0.05), except lactose, salt and total proteins. Palmitic acid (C16:0) was present in the highest share, followed by oleic (C18:1 cis-9) and myrstic (C14:0) acids, with no significant differences (P>0.05) between products. Among the FAs, conjugated linoleic acids (CLA) were determined, and mean values of total FAs ranged from 0.16% in raw milk and kajmak to 0.31% in cheese. The recommended values for the lipid quality indices were not obtained for the analysed products. Despite a high sodium content, the tested dairy products can be considered valuable sources of calcium, chromium, zinc and selenium. In the future, additional efforts should be employed in product modification with the aim of optimising nutritional value and to obtain the protect designation of origin., Cilj ovog istraživanja bio je ustvrditi nutritivna svojstva sirovog mlijeka, sira i kajmaka proizvedenih po tradicionalnim recepturama podrijetlom s područja Zlatibora u Republici Srbiji. U tu su svrhu nakon tri uzorkovanja u razdoblju od lipnja do rujna 2019. ispitivani: kemijski sastav, minerali, profil masnih kiselina (MK), indeksi kvalitete lipida, prehrambeni unos zasićenih masnih kiselina (ZMK), kolesterola, soli i natrija. Sirovo mlijeko, sir i kajmak su se značajno razlikovali (P<0,05) po svim kemijskim svojstvima, osim u udjelu laktoze, soli i ukupnih bjelančevina. U istraživanju profila masnih kiselina, najveći udio ustvrđen je za palmitinsku (C16:0), oleinsku (C18:1 cis-9) i miristinsku (C14:0) kiselinu, bez značajnih razlika (P>0,05) među proizvodima. Među MK ustvrđena je konjugirana linolna kiselina (KLK), sa srednjim vrijednostima ukupnih MK u rasponu od 0,16 % u sirovom mlijeku i kajmaku do 0,31 % u siru. U analiziranim proizvodima za indekse kvalitete lipida nisu određene preporučene vrijednosti. Unatoč visokom udjelu natrija, analizirani mliječni proizvodi mogu se smatrati dragocjenim izvorima kalcija, kroma, cinka i selena. Potreban je nastavak budućih istraživanja modifikacije ovih proizvoda s ciljem optimizacije njihove hranjive vrijednosti i zaštite oznakom izvornosti.",
journal = "Veterinarska Stanica",
title = "Characterization and nutritional
assessment of traditional dairy
products from the Zlatibor
region, Republic of Serbia, Karakterizacija i nutritivna ocjena tradicionalnih mliječnih proizvoda s područja Zlatibora u Republici Srbiji",
volume = "53",
number = "1",
pages = "17-32",
doi = "10.46419/VS.53.1.11"
}

Milićević, D., Krešić, G., Vranić, D., Lešić, T., Nedeljković-Trailović, J., Janković, S.,& Pleadin, J.. (2022). Characterization and nutritional
assessment of traditional dairy
products from the Zlatibor
region, Republic of Serbia. in Veterinarska Stanica, 53(1), 17-32.
https://doi.org/10.46419/VS.53.1.11

Milićević D, Krešić G, Vranić D, Lešić T, Nedeljković-Trailović J, Janković S, Pleadin J. Characterization and nutritional
assessment of traditional dairy
products from the Zlatibor
region, Republic of Serbia. in Veterinarska Stanica. 2022;53(1):17-32.
doi:10.46419/VS.53.1.11 .

Milićević, Dragan, Krešić, Greta, Vranić, Danijela, Lešić, Tina, Nedeljković-Trailović, Jelena, Janković, Saša, Pleadin, Jelka, "Characterization and nutritional
assessment of traditional dairy
products from the Zlatibor
region, Republic of Serbia" in Veterinarska Stanica, 53, no. 1 (2022):17-32,
https://doi.org/10.46419/VS.53.1.11 . .

TY  - JOUR
AU  - Stojanović, Branislav
AU  - Vasilev, Dragan
AU  - Stojanović, Zdenka
AU  - Parunović, Nenad
AU  - Janković, Saša
AU  - Stanojević, Slavoljub
AU  - Balaban, Milica
AU  - Antić, Vesna
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2222
AB  - The aim of this work was to determine the sensory properties of beef goulash (BG), pork ragout (PR), spam (SP), liver pate (LP), and meatballs in tomato sauce (MB), produced by military recipes, and stored up to 6 years in tinplate cans. Dependence of the sensory properties on the storage period and on some trace elements content (Fe, Zn, Cu, Cr, Mn, Se, and Sn) was determined. Concentration of trace elements, measured by ICP-MS, was below the current allowable values, except for iron. Several samples showed Fe levels above the local legal limit of 30 mg/kg, with the mean values from 11.2 ± 1.4 mg/kg in PR to 40.9 ± 6.3 mg/kg in LP. The content of Sn increased with the length of storage, reaching a maximum of 4.82 mg/kg. Samples with a high concentration of Fe showed the lowest scores for sensory evaluation, with a pronounced metallic taste. Practical applications It has been shown that a connection can be established between the concentration of some trace elements, such as iron, and the sensory properties of canned meat products. In addition to storage time, sensory assessments of canned meat depend on other parameters, such as the quality of cans and raw materials, which need to be continuously examined to provide consumers with safe products. Monitoring the concentration of trace elements is very important for planning a safe and healthy diet for members of the Serbian Army, because trace elements are necessary in small quantities, while an increased level can be very harmful.
PB  - Wiley
T2  - Journal of Food Processing and Preservation
T1  - Determination of sensory properties and levels of trace elements during storage of canned meat products
VL  - 45
IS  - 3
SP  - e15278
DO  - 10.1111/jfpp.15278
ER  - 

@article{
author = "Stojanović, Branislav and Vasilev, Dragan and Stojanović, Zdenka and Parunović, Nenad and Janković, Saša and Stanojević, Slavoljub and Balaban, Milica and Antić, Vesna",
year = "2021",
abstract = "The aim of this work was to determine the sensory properties of beef goulash (BG), pork ragout (PR), spam (SP), liver pate (LP), and meatballs in tomato sauce (MB), produced by military recipes, and stored up to 6 years in tinplate cans. Dependence of the sensory properties on the storage period and on some trace elements content (Fe, Zn, Cu, Cr, Mn, Se, and Sn) was determined. Concentration of trace elements, measured by ICP-MS, was below the current allowable values, except for iron. Several samples showed Fe levels above the local legal limit of 30 mg/kg, with the mean values from 11.2 ± 1.4 mg/kg in PR to 40.9 ± 6.3 mg/kg in LP. The content of Sn increased with the length of storage, reaching a maximum of 4.82 mg/kg. Samples with a high concentration of Fe showed the lowest scores for sensory evaluation, with a pronounced metallic taste. Practical applications It has been shown that a connection can be established between the concentration of some trace elements, such as iron, and the sensory properties of canned meat products. In addition to storage time, sensory assessments of canned meat depend on other parameters, such as the quality of cans and raw materials, which need to be continuously examined to provide consumers with safe products. Monitoring the concentration of trace elements is very important for planning a safe and healthy diet for members of the Serbian Army, because trace elements are necessary in small quantities, while an increased level can be very harmful.",
publisher = "Wiley",
journal = "Journal of Food Processing and Preservation",
title = "Determination of sensory properties and levels of trace elements during storage of canned meat products",
volume = "45",
number = "3",
pages = "e15278",
doi = "10.1111/jfpp.15278"
}

Stojanović, B., Vasilev, D., Stojanović, Z., Parunović, N., Janković, S., Stanojević, S., Balaban, M.,& Antić, V.. (2021). Determination of sensory properties and levels of trace elements during storage of canned meat products. in Journal of Food Processing and Preservation
Wiley., 45(3), e15278.
https://doi.org/10.1111/jfpp.15278

Stojanović B, Vasilev D, Stojanović Z, Parunović N, Janković S, Stanojević S, Balaban M, Antić V. Determination of sensory properties and levels of trace elements during storage of canned meat products. in Journal of Food Processing and Preservation. 2021;45(3):e15278.
doi:10.1111/jfpp.15278 .

Stojanović, Branislav, Vasilev, Dragan, Stojanović, Zdenka, Parunović, Nenad, Janković, Saša, Stanojević, Slavoljub, Balaban, Milica, Antić, Vesna, "Determination of sensory properties and levels of trace elements during storage of canned meat products" in Journal of Food Processing and Preservation, 45, no. 3 (2021):e15278,
https://doi.org/10.1111/jfpp.15278 . .

TY  - JOUR
AU  - Stojanović, Branislav
AU  - Janković, Saša
AU  - Đorđević, Vesna
AU  - Marjanović, Sonja
AU  - Vasilev, Dragan
AU  - Stojanović, Zdenka
AU  - Balaban, Milica
AU  - Antić, Vesna
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2226
AB  - This work aimed to examine the influence of the storage period on the content of toxic elements (As, Cd, Hg, and Pb) in five types of canned meat products regularly used in the Serbian Armed Forces. Cans of beef goulash (BG), pork ragout (PR), spam (SP), liver pate (LP), and meatballs in tomato sauce (MB), produced according to military standards and stored under regular conditions, were analyzed. Meat products were packed in tin cans made according to special requirements in terms of tin and varnish application and stored for up to 6 years. The content of toxic elements varied depending on the analyzed product. The highest average content of arsenic was in BG (10.00 μg/kg), cadmium in LP (35.91 μg/kg), and mercury and lead in PR (15.04 and 8.00 μg/kg, respectively). The average concentrations of As, Cd, Hg, and Pb in all types of canned meat products were significantly lower than the maximum permitted levels in food currently in force by local and EU legislation. The storage period did not significantly affect the level of toxic elements, although higher concentrations were found in samples stored for more than 2 years. Examination of raw materials, spices, and additives showed that the highest Cd and Pb concentrations, which can affect the total level of these elements in meat products, were found in red ground pepper (Cd above 150 μg/kg) and dish supplement (Pb of 250 μg/kg). The assessment of the weekly intake of toxic elements through canned meat showed that it is significantly lower than the values that affect adversely to human health, as determined by the FAO/WHO and EFSA. However, as there is a constant possibility of contamination of raw materials and food additives, primarily due to environmental pollution, it is recommended to monitor the content of heavy metals in food permanently and assess their risk to human health.
PB  - Springer
PB  - EuCheMS Division of Chemistry and the Environment
T2  - Environmental Science and Pollution Research
T1  - Determination of toxic elements in meat products from Serbia packaged in tinplate cans
VL  - 28
IS  - 35
SP  - 48330
EP  - 48342
DO  - 10.1007/s11356-021-14051-w
ER  - 

@article{
author = "Stojanović, Branislav and Janković, Saša and Đorđević, Vesna and Marjanović, Sonja and Vasilev, Dragan and Stojanović, Zdenka and Balaban, Milica and Antić, Vesna",
year = "2021",
abstract = "This work aimed to examine the influence of the storage period on the content of toxic elements (As, Cd, Hg, and Pb) in five types of canned meat products regularly used in the Serbian Armed Forces. Cans of beef goulash (BG), pork ragout (PR), spam (SP), liver pate (LP), and meatballs in tomato sauce (MB), produced according to military standards and stored under regular conditions, were analyzed. Meat products were packed in tin cans made according to special requirements in terms of tin and varnish application and stored for up to 6 years. The content of toxic elements varied depending on the analyzed product. The highest average content of arsenic was in BG (10.00 μg/kg), cadmium in LP (35.91 μg/kg), and mercury and lead in PR (15.04 and 8.00 μg/kg, respectively). The average concentrations of As, Cd, Hg, and Pb in all types of canned meat products were significantly lower than the maximum permitted levels in food currently in force by local and EU legislation. The storage period did not significantly affect the level of toxic elements, although higher concentrations were found in samples stored for more than 2 years. Examination of raw materials, spices, and additives showed that the highest Cd and Pb concentrations, which can affect the total level of these elements in meat products, were found in red ground pepper (Cd above 150 μg/kg) and dish supplement (Pb of 250 μg/kg). The assessment of the weekly intake of toxic elements through canned meat showed that it is significantly lower than the values that affect adversely to human health, as determined by the FAO/WHO and EFSA. However, as there is a constant possibility of contamination of raw materials and food additives, primarily due to environmental pollution, it is recommended to monitor the content of heavy metals in food permanently and assess their risk to human health.",
publisher = "Springer, EuCheMS Division of Chemistry and the Environment",
journal = "Environmental Science and Pollution Research",
title = "Determination of toxic elements in meat products from Serbia packaged in tinplate cans",
volume = "28",
number = "35",
pages = "48330-48342",
doi = "10.1007/s11356-021-14051-w"
}

Stojanović, B., Janković, S., Đorđević, V., Marjanović, S., Vasilev, D., Stojanović, Z., Balaban, M.,& Antić, V.. (2021). Determination of toxic elements in meat products from Serbia packaged in tinplate cans. in Environmental Science and Pollution Research
Springer., 28(35), 48330-48342.
https://doi.org/10.1007/s11356-021-14051-w

Stojanović B, Janković S, Đorđević V, Marjanović S, Vasilev D, Stojanović Z, Balaban M, Antić V. Determination of toxic elements in meat products from Serbia packaged in tinplate cans. in Environmental Science and Pollution Research. 2021;28(35):48330-48342.
doi:10.1007/s11356-021-14051-w .

Stojanović, Branislav, Janković, Saša, Đorđević, Vesna, Marjanović, Sonja, Vasilev, Dragan, Stojanović, Zdenka, Balaban, Milica, Antić, Vesna, "Determination of toxic elements in meat products from Serbia packaged in tinplate cans" in Environmental Science and Pollution Research, 28, no. 35 (2021):48330-48342,
https://doi.org/10.1007/s11356-021-14051-w . .

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

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

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

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

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

TY  - JOUR
AU  - Milićević, Dragan
AU  - Udovički, Božidar
AU  - Petrović, Zoran
AU  - Janković, Saša
AU  - Radulović, Stamen
AU  - Gurinović, Mirjana
AU  - Rajković, Andreja
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2068
AB  - Mycotoxins are chemical hazards of microbiological origin, produced mainly by filamentous fungi during their secondary metabolism. The role of mycotoxins has been recognized in the aetiology of a number of diseases, particularly cancers that belong to non-communicable diseases (NCDs). The NCDs have a leading and growing contribution to preventable deaths and disability across the globe. The NCDs are known as chronic diseases, tend to be of long duration and are the result of a combination of genetic, physiological, environmental and behavioural factors. Following the increased interest in health effects caused by synergisms between natural and synthetic contaminants along the food chain, mycotoxin contamination will continue to be an area of concern for producers, manufacturers, regulatory agencies, researchers and consumers in the future. Considering that their presence in food depends strongly on climatic conditions, in Serbia, recent drought and then flooding confirmed that mycotoxins are one of the foodborne hazards most susceptible to climate change. In this article, we review key aspects of mycotoxin contamination of the food supply chain and attempt to highlight the latest trends and projections for mycotoxin reduction from a Serbian perspective.
AB  - Mikotoksini predstavljaju hemijski hazard mikorbiološkog porekla, proizvod sekundarnog metabolizma pretežno filamentoznih plesni. Značaj mikotoksina najčešće se vezuje za pojavu brojnih oboljenja kod ljudi i životinja, koja pripadaju grupi nezaraznih bolesti (eng. non-communicable diseases). Nezarazne bolesti, (npr. maligni tumori), vodeći su uzroci obolevanja, invalidnosti i prevremenog umiranja (pre 65. godine života) u svetu, a i u našoj sredini (eng. Disability Adjusted Life Years-DALY). Maligna oboljenja se karakterišu dužim vremenom trajanja i nastaju kao posledica interakcije mnogobrojnih faktora kao što su genetski, fiziološki status organizma, prirodno okruženje i biološkog odgovora čovekovog organizma. Sve veće interesovanje za sinergistički efekat sintetskih i prirodnih kontaminenata na zdravlje ljudi, ukazuje na to da kontaminacija mikotoksinima predstavlja idalje oblast od prioritetnog značaja za sve učesnike u lancu hrane. Uzimajući u obzir da kontaminacija hrane mikotoksinima prvenstveno zavisi od klimatskih faktora, ekstremne klimatske pojave kao što su suša i poplave poslednjih godina zabeležene u Srbiji, potvrđuju činjenicu da su mikotoksini jedan od hazarda u lancu hrane na koji klimatske promene imaju najveći uticaj. U ovom radu pokušali smo da analiziramo ključne faktore od značaja za kontaminaciju mikotoksinima, kao i da se ukaže na najnovije trendove i strategije u prevenciji štetnih efekata mikotoksina u lancu hrane, sagledavajući stanje i mogućnosti u Srbiji.
PB  - Beograd : Institut za higijenu i tehnologiju mesa
T2  - Meat Technology
T2  - Meat Technology
T1  - Current status of mycotoxin contamination of food and feeds and associated public health risk in Serbia
T1  - Aktuelna situacija kontaminacije hrane i hrane za životinje mikotoksinima sa osvrtom na javnozdravstveni rizik u Srbiji
VL  - 61
IS  - 1
SP  - 1
EP  - 36
DO  - 10.18485/meattech.2020.61.1.1
ER  - 

@article{
author = "Milićević, Dragan and Udovički, Božidar and Petrović, Zoran and Janković, Saša and Radulović, Stamen and Gurinović, Mirjana and Rajković, Andreja",
year = "2020",
abstract = "Mycotoxins are chemical hazards of microbiological origin, produced mainly by filamentous fungi during their secondary metabolism. The role of mycotoxins has been recognized in the aetiology of a number of diseases, particularly cancers that belong to non-communicable diseases (NCDs). The NCDs have a leading and growing contribution to preventable deaths and disability across the globe. The NCDs are known as chronic diseases, tend to be of long duration and are the result of a combination of genetic, physiological, environmental and behavioural factors. Following the increased interest in health effects caused by synergisms between natural and synthetic contaminants along the food chain, mycotoxin contamination will continue to be an area of concern for producers, manufacturers, regulatory agencies, researchers and consumers in the future. Considering that their presence in food depends strongly on climatic conditions, in Serbia, recent drought and then flooding confirmed that mycotoxins are one of the foodborne hazards most susceptible to climate change. In this article, we review key aspects of mycotoxin contamination of the food supply chain and attempt to highlight the latest trends and projections for mycotoxin reduction from a Serbian perspective., Mikotoksini predstavljaju hemijski hazard mikorbiološkog porekla, proizvod sekundarnog metabolizma pretežno filamentoznih plesni. Značaj mikotoksina najčešće se vezuje za pojavu brojnih oboljenja kod ljudi i životinja, koja pripadaju grupi nezaraznih bolesti (eng. non-communicable diseases). Nezarazne bolesti, (npr. maligni tumori), vodeći su uzroci obolevanja, invalidnosti i prevremenog umiranja (pre 65. godine života) u svetu, a i u našoj sredini (eng. Disability Adjusted Life Years-DALY). Maligna oboljenja se karakterišu dužim vremenom trajanja i nastaju kao posledica interakcije mnogobrojnih faktora kao što su genetski, fiziološki status organizma, prirodno okruženje i biološkog odgovora čovekovog organizma. Sve veće interesovanje za sinergistički efekat sintetskih i prirodnih kontaminenata na zdravlje ljudi, ukazuje na to da kontaminacija mikotoksinima predstavlja idalje oblast od prioritetnog značaja za sve učesnike u lancu hrane. Uzimajući u obzir da kontaminacija hrane mikotoksinima prvenstveno zavisi od klimatskih faktora, ekstremne klimatske pojave kao što su suša i poplave poslednjih godina zabeležene u Srbiji, potvrđuju činjenicu da su mikotoksini jedan od hazarda u lancu hrane na koji klimatske promene imaju najveći uticaj. U ovom radu pokušali smo da analiziramo ključne faktore od značaja za kontaminaciju mikotoksinima, kao i da se ukaže na najnovije trendove i strategije u prevenciji štetnih efekata mikotoksina u lancu hrane, sagledavajući stanje i mogućnosti u Srbiji.",
publisher = "Beograd : Institut za higijenu i tehnologiju mesa",
journal = "Meat Technology, Meat Technology",
title = "Current status of mycotoxin contamination of food and feeds and associated public health risk in Serbia, Aktuelna situacija kontaminacije hrane i hrane za životinje mikotoksinima sa osvrtom na javnozdravstveni rizik u Srbiji",
volume = "61",
number = "1",
pages = "1-36",
doi = "10.18485/meattech.2020.61.1.1"
}

Milićević, D., Udovički, B., Petrović, Z., Janković, S., Radulović, S., Gurinović, M.,& Rajković, A.. (2020). Current status of mycotoxin contamination of food and feeds and associated public health risk in Serbia. in Meat Technology
Beograd : Institut za higijenu i tehnologiju mesa., 61(1), 1-36.
https://doi.org/10.18485/meattech.2020.61.1.1

Milićević D, Udovički B, Petrović Z, Janković S, Radulović S, Gurinović M, Rajković A. Current status of mycotoxin contamination of food and feeds and associated public health risk in Serbia. in Meat Technology. 2020;61(1):1-36.
doi:10.18485/meattech.2020.61.1.1 .

Milićević, Dragan, Udovički, Božidar, Petrović, Zoran, Janković, Saša, Radulović, Stamen, Gurinović, Mirjana, Rajković, Andreja, "Current status of mycotoxin contamination of food and feeds and associated public health risk in Serbia" in Meat Technology, 61, no. 1 (2020):1-36,
https://doi.org/10.18485/meattech.2020.61.1.1 . .

TY  - JOUR
AU  - Spirić, Danka
AU  - Ćirić, Jelena
AU  - Đorđević, Vesna
AU  - Nikolić, Dragica M.
AU  - Janković, Saša
AU  - Nikolić, Aleksandra
AU  - Petrović, Zoran
AU  - Katanić, Nenad
AU  - Teodorović, Vlado
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1759
AB  - The physicochemical parameters (free acidity, moisture content, sucrose content, hydroxymethylfurfural, reducing sugars, electrical conductivity, diastase activity and water-insoluble content), elements (Cu, Fe, Zn, Mn, Cr, Co, Ni, Se, K, Na, Ca, Mg) and heavy metal/metalloid concentrations (Cd, Hg, Pb and As) of 84 honeys (linden, multifloral, honeydew and acacia) from Serbia, were analyzed using ICP-MS. Concerning the physicochemical parameters, all tested honeys were found to meet European Legislation (EC Directive 2001/110). Potassium was the major element, ranging between 943.9 +/- 538.6 mg/kg and 2563 +/- 1817 mg/kg. Statistical analysis showed significant differences in the concentrations of Zn, Mn, Co and Na between the honeys. Selenium and Hg levels were below the limits of detection. Positive correlations were found between electrical conductivity and most of the elements. The present study showed that Serbian honey examined were of good quality according to its physicochemical parameters and met safety criteria concerning the concentrations of Cd, Hg, Pb and As.
PB  - Taylor & Francis Ltd, Abingdon
T2  - International Journal of Environmental Analytical Chemistry
T1  - Toxic and essential element concentrations in different honey types
VL  - 99
IS  - 5
SP  - 474
EP  - 485
DO  - 10.1080/03067319.2019.1593972
ER  - 

@article{
author = "Spirić, Danka and Ćirić, Jelena and Đorđević, Vesna and Nikolić, Dragica M. and Janković, Saša and Nikolić, Aleksandra and Petrović, Zoran and Katanić, Nenad and Teodorović, Vlado",
year = "2019",
abstract = "The physicochemical parameters (free acidity, moisture content, sucrose content, hydroxymethylfurfural, reducing sugars, electrical conductivity, diastase activity and water-insoluble content), elements (Cu, Fe, Zn, Mn, Cr, Co, Ni, Se, K, Na, Ca, Mg) and heavy metal/metalloid concentrations (Cd, Hg, Pb and As) of 84 honeys (linden, multifloral, honeydew and acacia) from Serbia, were analyzed using ICP-MS. Concerning the physicochemical parameters, all tested honeys were found to meet European Legislation (EC Directive 2001/110). Potassium was the major element, ranging between 943.9 +/- 538.6 mg/kg and 2563 +/- 1817 mg/kg. Statistical analysis showed significant differences in the concentrations of Zn, Mn, Co and Na between the honeys. Selenium and Hg levels were below the limits of detection. Positive correlations were found between electrical conductivity and most of the elements. The present study showed that Serbian honey examined were of good quality according to its physicochemical parameters and met safety criteria concerning the concentrations of Cd, Hg, Pb and As.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "International Journal of Environmental Analytical Chemistry",
title = "Toxic and essential element concentrations in different honey types",
volume = "99",
number = "5",
pages = "474-485",
doi = "10.1080/03067319.2019.1593972"
}

Spirić, D., Ćirić, J., Đorđević, V., Nikolić, D. M., Janković, S., Nikolić, A., Petrović, Z., Katanić, N.,& Teodorović, V.. (2019). Toxic and essential element concentrations in different honey types. in International Journal of Environmental Analytical Chemistry
Taylor & Francis Ltd, Abingdon., 99(5), 474-485.
https://doi.org/10.1080/03067319.2019.1593972

Spirić D, Ćirić J, Đorđević V, Nikolić DM, Janković S, Nikolić A, Petrović Z, Katanić N, Teodorović V. Toxic and essential element concentrations in different honey types. in International Journal of Environmental Analytical Chemistry. 2019;99(5):474-485.
doi:10.1080/03067319.2019.1593972 .

Spirić, Danka, Ćirić, Jelena, Đorđević, Vesna, Nikolić, Dragica M., Janković, Saša, Nikolić, Aleksandra, Petrović, Zoran, Katanić, Nenad, Teodorović, Vlado, "Toxic and essential element concentrations in different honey types" in International Journal of Environmental Analytical Chemistry, 99, no. 5 (2019):474-485,
https://doi.org/10.1080/03067319.2019.1593972 . .

TY  - CONF
AU  - Stefanović, Srđan
AU  - Spirić, Danka
AU  - Petronijević, Radivoj
AU  - Nedeljković-Trailović, Jelena
AU  - Milićević, Dragan
AU  - Nikolić, Dragica M.
AU  - Janković, Saša
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1252
AB  - The aim of this paper is to assess the closeness of agreement between results of ELISA and LC-MS/MS methods for determination of aflatoxin B-1 in corn and aflatoxin M-1 in milk. Samples of corn (n=100) and milk (n=250) were simultaneously analyzed using ELISA and LC-MS/MS methods, after the severe drought that affected Serbia in summer 2012 resulting in occurrence of aflatoxin B1 in corn and aflatoxin M-1 in milk. Regression analysis showed higher level of agreement between aflatoxin B-1 samples (R2=0.994), compared to aflatoxin M-1 samples (r(2)=0.920). However, both techniques were satisfactory in meeting the requirements for official control purposes.
PB  - Elsevier Science Bv, Amsterdam
C3  - 58th International Meat Industry Conference (MEATCON2015)
T1  - Comparison of two analytical methods (ELISA and LC-MS/MS) for determination of aflatoxin B-1 in corn and aflatoxin M-1 in milk
VL  - 5
SP  - 270
EP  - 273
DO  - 10.1016/j.profoo.2015.09.077
ER  - 

@conference{
author = "Stefanović, Srđan and Spirić, Danka and Petronijević, Radivoj and Nedeljković-Trailović, Jelena and Milićević, Dragan and Nikolić, Dragica M. and Janković, Saša",
year = "2015",
abstract = "The aim of this paper is to assess the closeness of agreement between results of ELISA and LC-MS/MS methods for determination of aflatoxin B-1 in corn and aflatoxin M-1 in milk. Samples of corn (n=100) and milk (n=250) were simultaneously analyzed using ELISA and LC-MS/MS methods, after the severe drought that affected Serbia in summer 2012 resulting in occurrence of aflatoxin B1 in corn and aflatoxin M-1 in milk. Regression analysis showed higher level of agreement between aflatoxin B-1 samples (R2=0.994), compared to aflatoxin M-1 samples (r(2)=0.920). However, both techniques were satisfactory in meeting the requirements for official control purposes.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "58th International Meat Industry Conference (MEATCON2015)",
title = "Comparison of two analytical methods (ELISA and LC-MS/MS) for determination of aflatoxin B-1 in corn and aflatoxin M-1 in milk",
volume = "5",
pages = "270-273",
doi = "10.1016/j.profoo.2015.09.077"
}

Stefanović, S., Spirić, D., Petronijević, R., Nedeljković-Trailović, J., Milićević, D., Nikolić, D. M.,& Janković, S.. (2015). Comparison of two analytical methods (ELISA and LC-MS/MS) for determination of aflatoxin B-1 in corn and aflatoxin M-1 in milk. in 58th International Meat Industry Conference (MEATCON2015)
Elsevier Science Bv, Amsterdam., 5, 270-273.
https://doi.org/10.1016/j.profoo.2015.09.077

Stefanović S, Spirić D, Petronijević R, Nedeljković-Trailović J, Milićević D, Nikolić DM, Janković S. Comparison of two analytical methods (ELISA and LC-MS/MS) for determination of aflatoxin B-1 in corn and aflatoxin M-1 in milk. in 58th International Meat Industry Conference (MEATCON2015). 2015;5:270-273.
doi:10.1016/j.profoo.2015.09.077 .

Stefanović, Srđan, Spirić, Danka, Petronijević, Radivoj, Nedeljković-Trailović, Jelena, Milićević, Dragan, Nikolić, Dragica M., Janković, Saša, "Comparison of two analytical methods (ELISA and LC-MS/MS) for determination of aflatoxin B-1 in corn and aflatoxin M-1 in milk" in 58th International Meat Industry Conference (MEATCON2015), 5 (2015):270-273,
https://doi.org/10.1016/j.profoo.2015.09.077 . .

TY  - JOUR
AU  - Janković, Saša
AU  - Antonijević, Biljana
AU  - Ćurčić, Marijana
AU  - Radičević, Tatjana
AU  - Stefanović, Srđan
AU  - Nikolić, Dragica M.
AU  - Ćupić, Vitomir
PY  - 2012
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/903
AB  - Nutritional benefits of fish can be attributed primarily to the content of high-quality proteins, vitamins, elements and omega-3 polyunsaturated fatty acids. On the other hand, fish and fishery products are susceptible to contamination by chemicals that have been recognized as ubiquitous environmental pollutants such as toxic elements and polychlorinated organic compounds. Fish consumption could be therefore considered as one of the major sources of human exposure to all above-mentioned environmental contaminants. This paper is focused on mercury (Hg) that enters the environment by both, natural means (such as volcanic activity, erosions and weathering, factors which contribute to the presence of Hg in water, soil and the atmosphere) and human activities - mining, fossil fuels combustion, industrial emissions, direct application of fertilizers and fungicides as well as disposal of solid waste. Total concentrations of Hg were measured in fish muscle and canned fish products available on Serbian market. Total of 651 samples were analyzed: 350 samples of marine fish (hake, mackerel, sprat, scorpanea, gilthead, salmon), 34 samples of freshwater fish (trout and carp) and 267 samples of canned fish products (tuna and sardines). Data were collected during 2011. For the purpose of intake assessment, we used the data obtained from the GEMS/Food Consumption Cluster Diets database. According to this source, estimated average weekly consumption of marine fish is 106.4 g/week, while freshwater fish and canned fish contribute to the consumption with 29.4 g and 18.2 g/week respectively. Mercury concentrations in marine fish were in the range of 0.005-0.208 μgg-1 (mean 0.040 μgg-1); in freshwater fish 0.005- 0.099 μgg-1 (mean 0.020 μgg-1) and in canned products they were in the range of 0.005-0.642 μgg-1 (mean 0.064 μgg-1). All analyzed samples contained mercury below the maximum level laid down by the European Union and Serbian regulation. The estimated weekly intake for total mercury, based on mean mercury value in fish and average body mass of 70 kg, was 0.095 μg/kg b.w./week. Based on FAO/WHO recommended safe limit and on obtained results, we can conclude that the intake of mercury in the case of consuming fish and canned fish products is lower than the safe limit.
AB  - Nutritivna korist od konzumacije ribe ogleda se, pre svega u sadržaju visoko vrednih proteina, vitamina, makro i mikroelemenata i omega-3 polinezasićenih masnih kiselina. Sa druge strane, riba i proizvodi od ribe su u značajnoj meri podložni hemijskoj kontaminaciji ubikvitarnim zagađivačima kao što su teški metal i polihlorovana organska jedinjenja. Zbog svega ovoga, konzumacija ribe se smatra jednim od najznačajnijih izvora izloženosti navedenim kontaminentima. U radu je ispitivana kontaminacija živom koja se u spoljašnjoj sredini može naći kao posledica prirodnih procesa (vulkanska aktivnost, erozija tla i klimatska dešavanja koja doprinose prisustvu žive u vodi, zemljištu i atmosferi), kao i aktivnosti čoveka - eksploatacija ruda, sagorevanje fosilnih goriva, emisija industrijskih gasova, direktna primena veštačkih đubriva i fungicida, kao i neadekvatno odlaganje čvrstog otpada. Sadržaj ukupne žive je određivan u svežoj i konzervisanoj ribi sa srpskog tržišta. Ispitan je 651 uzorak: 350 uzoraka morske ribe (oslić, skuša, sardela, škarpina, orada i losos), 34 uzorka slatkovodne ribe (šaran i pastrmka) i 267 uzoraka konzervisane ribe (tuna i sardela). Svi uzorci su analizirani tokom 2011. godine. Za procenu unosa korišćeni su podaci iz 'GEMS/Food Consumption Cluster Diets database'. Prema ovom izvoru, procenjena prosečna nedeljna konzumacija morske ribe iznosi 106,4 g, slatkovodne 29,4 g dok je ova vrednost za konzervisane proizvode od ribe 18,2 g. Sardžaj žive u morskoj ribi se kretao u opsegu od 0,005 do 0,208 μgg-1 (srednja vrednost 0,040 μgg-1); u slatkovodnoj ribi 0,005-0,099 μgg-1 (srednja vrednost 0,020 μgg-1), dok se u konzervisanim ribljim proizvodima sadržaj žive kretao od 0,005 do 0,642 μgg-1 (srednja vrednost 0,064 μgg-1). Nivo žive u svim ispitanim uzorcima je bio ispod maksimalno dozvoljenih vrednosti propisanih relevantnom legislativom EU kao i domaćim propisima. Procenjeni nedeljni unos žive baziran na srednjoj vrednosti žive u konzumiranoj ribi i prosečnoj telesnoj težini od 70 kg, bio je 0,095 μg/kg telesne mase nedeljno. Na osnovu preporuka FAO/WHO i dobijenih rezultata, može se zaključiti da je unos žive pri konzumaciji morske i slatkovodne ribe i konzervisanih ribljih proizvoda, niži od preporučenih graničnih vrednosti.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Assessment of mercury intake associated with fish consumption in Serbia
T1  - Procena unosa žive kroz konzumaciju ribe u Srbiji
VL  - 53
IS  - 1
SP  - 56
EP  - 61
DO  - 10.5937/tehmesa1201056J
ER  - 

@article{
author = "Janković, Saša and Antonijević, Biljana and Ćurčić, Marijana and Radičević, Tatjana and Stefanović, Srđan and Nikolić, Dragica M. and Ćupić, Vitomir",
year = "2012",
abstract = "Nutritional benefits of fish can be attributed primarily to the content of high-quality proteins, vitamins, elements and omega-3 polyunsaturated fatty acids. On the other hand, fish and fishery products are susceptible to contamination by chemicals that have been recognized as ubiquitous environmental pollutants such as toxic elements and polychlorinated organic compounds. Fish consumption could be therefore considered as one of the major sources of human exposure to all above-mentioned environmental contaminants. This paper is focused on mercury (Hg) that enters the environment by both, natural means (such as volcanic activity, erosions and weathering, factors which contribute to the presence of Hg in water, soil and the atmosphere) and human activities - mining, fossil fuels combustion, industrial emissions, direct application of fertilizers and fungicides as well as disposal of solid waste. Total concentrations of Hg were measured in fish muscle and canned fish products available on Serbian market. Total of 651 samples were analyzed: 350 samples of marine fish (hake, mackerel, sprat, scorpanea, gilthead, salmon), 34 samples of freshwater fish (trout and carp) and 267 samples of canned fish products (tuna and sardines). Data were collected during 2011. For the purpose of intake assessment, we used the data obtained from the GEMS/Food Consumption Cluster Diets database. According to this source, estimated average weekly consumption of marine fish is 106.4 g/week, while freshwater fish and canned fish contribute to the consumption with 29.4 g and 18.2 g/week respectively. Mercury concentrations in marine fish were in the range of 0.005-0.208 μgg-1 (mean 0.040 μgg-1); in freshwater fish 0.005- 0.099 μgg-1 (mean 0.020 μgg-1) and in canned products they were in the range of 0.005-0.642 μgg-1 (mean 0.064 μgg-1). All analyzed samples contained mercury below the maximum level laid down by the European Union and Serbian regulation. The estimated weekly intake for total mercury, based on mean mercury value in fish and average body mass of 70 kg, was 0.095 μg/kg b.w./week. Based on FAO/WHO recommended safe limit and on obtained results, we can conclude that the intake of mercury in the case of consuming fish and canned fish products is lower than the safe limit., Nutritivna korist od konzumacije ribe ogleda se, pre svega u sadržaju visoko vrednih proteina, vitamina, makro i mikroelemenata i omega-3 polinezasićenih masnih kiselina. Sa druge strane, riba i proizvodi od ribe su u značajnoj meri podložni hemijskoj kontaminaciji ubikvitarnim zagađivačima kao što su teški metal i polihlorovana organska jedinjenja. Zbog svega ovoga, konzumacija ribe se smatra jednim od najznačajnijih izvora izloženosti navedenim kontaminentima. U radu je ispitivana kontaminacija živom koja se u spoljašnjoj sredini može naći kao posledica prirodnih procesa (vulkanska aktivnost, erozija tla i klimatska dešavanja koja doprinose prisustvu žive u vodi, zemljištu i atmosferi), kao i aktivnosti čoveka - eksploatacija ruda, sagorevanje fosilnih goriva, emisija industrijskih gasova, direktna primena veštačkih đubriva i fungicida, kao i neadekvatno odlaganje čvrstog otpada. Sadržaj ukupne žive je određivan u svežoj i konzervisanoj ribi sa srpskog tržišta. Ispitan je 651 uzorak: 350 uzoraka morske ribe (oslić, skuša, sardela, škarpina, orada i losos), 34 uzorka slatkovodne ribe (šaran i pastrmka) i 267 uzoraka konzervisane ribe (tuna i sardela). Svi uzorci su analizirani tokom 2011. godine. Za procenu unosa korišćeni su podaci iz 'GEMS/Food Consumption Cluster Diets database'. Prema ovom izvoru, procenjena prosečna nedeljna konzumacija morske ribe iznosi 106,4 g, slatkovodne 29,4 g dok je ova vrednost za konzervisane proizvode od ribe 18,2 g. Sardžaj žive u morskoj ribi se kretao u opsegu od 0,005 do 0,208 μgg-1 (srednja vrednost 0,040 μgg-1); u slatkovodnoj ribi 0,005-0,099 μgg-1 (srednja vrednost 0,020 μgg-1), dok se u konzervisanim ribljim proizvodima sadržaj žive kretao od 0,005 do 0,642 μgg-1 (srednja vrednost 0,064 μgg-1). Nivo žive u svim ispitanim uzorcima je bio ispod maksimalno dozvoljenih vrednosti propisanih relevantnom legislativom EU kao i domaćim propisima. Procenjeni nedeljni unos žive baziran na srednjoj vrednosti žive u konzumiranoj ribi i prosečnoj telesnoj težini od 70 kg, bio je 0,095 μg/kg telesne mase nedeljno. Na osnovu preporuka FAO/WHO i dobijenih rezultata, može se zaključiti da je unos žive pri konzumaciji morske i slatkovodne ribe i konzervisanih ribljih proizvoda, niži od preporučenih graničnih vrednosti.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Assessment of mercury intake associated with fish consumption in Serbia, Procena unosa žive kroz konzumaciju ribe u Srbiji",
volume = "53",
number = "1",
pages = "56-61",
doi = "10.5937/tehmesa1201056J"
}

Janković, S., Antonijević, B., Ćurčić, M., Radičević, T., Stefanović, S., Nikolić, D. M.,& Ćupić, V.. (2012). Assessment of mercury intake associated with fish consumption in Serbia. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 53(1), 56-61.
https://doi.org/10.5937/tehmesa1201056J

Janković S, Antonijević B, Ćurčić M, Radičević T, Stefanović S, Nikolić DM, Ćupić V. Assessment of mercury intake associated with fish consumption in Serbia. in Tehnologija mesa. 2012;53(1):56-61.
doi:10.5937/tehmesa1201056J .

Janković, Saša, Antonijević, Biljana, Ćurčić, Marijana, Radičević, Tatjana, Stefanović, Srđan, Nikolić, Dragica M., Ćupić, Vitomir, "Assessment of mercury intake associated with fish consumption in Serbia" in Tehnologija mesa, 53, no. 1 (2012):56-61,
https://doi.org/10.5937/tehmesa1201056J . .