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

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

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

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

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

TY  - JOUR
AU  - Betić, Nikola
AU  - Branković Lazić, Ivana
AU  - Milojević, Lazar
AU  - Vićić, Ivan
AU  - Karabasil, Nedjeljko
AU  - Parunović, Nenad
AU  - Đorđević, Vesna
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3327
AB  - This study was conducted to determine the microbiological status of 390 beef and pork
minced meat samples collected over three years from 52 retailers in the territory of Belgrade.
The numbers of aerobic colony counts, Escherichia coli, and the presence of Salmonella spp.
are prescribed criteria for this group of meat semi‑products. Salmonella spp. was confirmed
in one sample of minced beef meat (0.8%), while unsatisfactory E. coli counts were only
determined in pork meat samples (2.7%). In 2021, all samples complied with the microbiological
criteria for minced meat The highest occurrence of positive samples was observed
during the III quarter of 2022 (P=0.04) with a frequency of 9.3%. The level of contamination
of minced pork with E. coli bacteria in the same quarter was significantly higher compared to
the II quarter of 2022 (627±75 vs. 292±9 cfu/g, P=0.009). Improvement of process hygiene
and revision of process control, along with permanent education of food staff on the principles
of GMP and GHP, are necessary for maintaining food safety and public health.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Microbiological status of minced meat at retail in Belgrade district
VL  - 64
IS  - 2
SP  - 460
EP  - 464
DO  - 10.18485/meattech.2023.64.2.88
ER  - 

@article{
author = "Betić, Nikola and Branković Lazić, Ivana and Milojević, Lazar and Vićić, Ivan and Karabasil, Nedjeljko and Parunović, Nenad and Đorđević, Vesna",
year = "2023",
abstract = "This study was conducted to determine the microbiological status of 390 beef and pork
minced meat samples collected over three years from 52 retailers in the territory of Belgrade.
The numbers of aerobic colony counts, Escherichia coli, and the presence of Salmonella spp.
are prescribed criteria for this group of meat semi‑products. Salmonella spp. was confirmed
in one sample of minced beef meat (0.8%), while unsatisfactory E. coli counts were only
determined in pork meat samples (2.7%). In 2021, all samples complied with the microbiological
criteria for minced meat The highest occurrence of positive samples was observed
during the III quarter of 2022 (P=0.04) with a frequency of 9.3%. The level of contamination
of minced pork with E. coli bacteria in the same quarter was significantly higher compared to
the II quarter of 2022 (627±75 vs. 292±9 cfu/g, P=0.009). Improvement of process hygiene
and revision of process control, along with permanent education of food staff on the principles
of GMP and GHP, are necessary for maintaining food safety and public health.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Microbiological status of minced meat at retail in Belgrade district",
volume = "64",
number = "2",
pages = "460-464",
doi = "10.18485/meattech.2023.64.2.88"
}

Betić, N., Branković Lazić, I., Milojević, L., Vićić, I., Karabasil, N., Parunović, N.,& Đorđević, V.. (2023). Microbiological status of minced meat at retail in Belgrade district. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 460-464.
https://doi.org/10.18485/meattech.2023.64.2.88

Betić N, Branković Lazić I, Milojević L, Vićić I, Karabasil N, Parunović N, Đorđević V. Microbiological status of minced meat at retail in Belgrade district. in Meat Technology. 2023;64(2):460-464.
doi:10.18485/meattech.2023.64.2.88 .

Betić, Nikola, Branković Lazić, Ivana, Milojević, Lazar, Vićić, Ivan, Karabasil, Nedjeljko, Parunović, Nenad, Đorđević, Vesna, "Microbiological status of minced meat at retail in Belgrade district" in Meat Technology, 64, no. 2 (2023):460-464,
https://doi.org/10.18485/meattech.2023.64.2.88 . .

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

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

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

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

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

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

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

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

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

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

TY  - CONF
AU  - Velebit, B.
AU  - Milojević, L.
AU  - Janković, V.
AU  - Lakicevic, B.
AU  - Baltić, T.
AU  - Nikolić, A.
AU  - Grković, Nevena
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2300
AB  - The first case of a severe acute respiratory syndrome caused by coronavirus-2 was reported in December 2019 in China. The disease spread globally quickly, causing the 2019–2021 COVID-19 pandemic. The meat industry became concerned over the possibility of transmitting the virus in the slaughterhouse environment. The level of air exchange strongly affects the distribution of SARS-CoV-2 aerosols within the slaughterhouses. The adsorption of the SARS-CoV-2 virus on the surface of the frozen meat is dictated mainly by the interplay of electrostatic forces between the virion and tissue (pH) and environmental conditions (temperature and humidity) in the vicinity of adsorption micro-location. Suppose the virus contaminates the meat surface, whereby pH is 5.5 or less. In that case, it firmly adsorbs due to bonds established by protonated amine group and a hydrogen bond between the COOH group of the viral protein and oxygen in hydroxyl groups present on meat surfaces. The meat surface, coated with a thin water film, interacts with the SARS-CoV-2 virions by establishing strong hydrogen bonds. Although there is no proof of COVID-19 contraction by food consumption, the strong surface adsorption and ability of SARS-CoV-2 to survive meat freezing indicate a potential risk of virus transmission by meat.
PB  - IOP Publishing Ltd
C3  - IOP Conference Series: Earth and Environmental Science
C3  - IOP Conference Series: Earth and Environmental Science
T1  - Surface adsorption and survival of SARS-CoV-2 on frozen meat
VL  - 854
IS  - 1
SP  - 012101
DO  - 10.1088/1755-1315/854/1/012101
ER  - 

@conference{
author = "Velebit, B. and Milojević, L. and Janković, V. and Lakicevic, B. and Baltić, T. and Nikolić, A. and Grković, Nevena",
year = "2021",
abstract = "The first case of a severe acute respiratory syndrome caused by coronavirus-2 was reported in December 2019 in China. The disease spread globally quickly, causing the 2019–2021 COVID-19 pandemic. The meat industry became concerned over the possibility of transmitting the virus in the slaughterhouse environment. The level of air exchange strongly affects the distribution of SARS-CoV-2 aerosols within the slaughterhouses. The adsorption of the SARS-CoV-2 virus on the surface of the frozen meat is dictated mainly by the interplay of electrostatic forces between the virion and tissue (pH) and environmental conditions (temperature and humidity) in the vicinity of adsorption micro-location. Suppose the virus contaminates the meat surface, whereby pH is 5.5 or less. In that case, it firmly adsorbs due to bonds established by protonated amine group and a hydrogen bond between the COOH group of the viral protein and oxygen in hydroxyl groups present on meat surfaces. The meat surface, coated with a thin water film, interacts with the SARS-CoV-2 virions by establishing strong hydrogen bonds. Although there is no proof of COVID-19 contraction by food consumption, the strong surface adsorption and ability of SARS-CoV-2 to survive meat freezing indicate a potential risk of virus transmission by meat.",
publisher = "IOP Publishing Ltd",
journal = "IOP Conference Series: Earth and Environmental Science, IOP Conference Series: Earth and Environmental Science",
title = "Surface adsorption and survival of SARS-CoV-2 on frozen meat",
volume = "854",
number = "1",
pages = "012101",
doi = "10.1088/1755-1315/854/1/012101"
}

Velebit, B., Milojević, L., Janković, V., Lakicevic, B., Baltić, T., Nikolić, A.,& Grković, N.. (2021). Surface adsorption and survival of SARS-CoV-2 on frozen meat. in IOP Conference Series: Earth and Environmental Science
IOP Publishing Ltd., 854(1), 012101.
https://doi.org/10.1088/1755-1315/854/1/012101

Velebit B, Milojević L, Janković V, Lakicevic B, Baltić T, Nikolić A, Grković N. Surface adsorption and survival of SARS-CoV-2 on frozen meat. in IOP Conference Series: Earth and Environmental Science. 2021;854(1):012101.
doi:10.1088/1755-1315/854/1/012101 .

Velebit, B., Milojević, L., Janković, V., Lakicevic, B., Baltić, T., Nikolić, A., Grković, Nevena, "Surface adsorption and survival of SARS-CoV-2 on frozen meat" in IOP Conference Series: Earth and Environmental Science, 854, no. 1 (2021):012101,
https://doi.org/10.1088/1755-1315/854/1/012101 . .

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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Nikolić, Aleksandra
AU  - Babić, Milijana
AU  - Jovanović, Jelena
AU  - Čobanović, Nikola
AU  - Branković-Lazić, Ivana
AU  - Milojević, Lazar
AU  - Parunović, Nenad
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2072
AB  - Broiler meat quality depends on the interaction of several factors, including genotype, slaughter age/body weight, pre-slaughter handling, and slaughter method. The aim of this study was to determine the effect of slaughter weight on meat yield and quality of broilers. The material consisted of 42 broilers, classified into three groups: lighter (3000 g). The following meat yield parameters were measured: cold carcass weight, breast weight before and after deboning, breast skin and bone weights, thigh weight before and after deboning, thigh skin and bone weights, drumstick weight before and after deboning, and drumstick skin and bone weights. Meat pH (M. pectoralis major) and instrumental colour (breast and drumstick) were measured 24 h post-mortem. Meat quality classes (pale, soft and exudative and normal meat) were determined based on breast muscle L* value. Heavier broilers had higher (P<0.05) cold carcass weight, breast, thigh and drumstick weights both before and after deboning compared to medium and lighter broilers. In contrast, meat quality traits were not significantly (P>0.05) affected by slaughter weight. In conclusion, production of heavy broilers had a beneficial effect on meat quantity, while the effect of slaughter weight on meat quality was negligible.
AB  - Kvalitet mesa brojlera zavisi od interakcije velikog broja faktora, uključujući genotip, starost/telesnu masu, postupaka pre i posle klanja. Cilj ovog ispitivanja bio je da se ispita uticaj telesne mase na prinos i kvalitet mesa brojlera. Istraživanje je sprovedeno na 42 brojlera, grupisanih u tri grupe: brojleri telesne mase manje od 2500 g, brojleri telesne mase između 2500 i 3000 g i brojleri telesne mase veće od 3000 g. Ispitivani su sledeći pokazatelji prinosa mesa: masa hladnog trupa, masa grudi pre i posle otkoštavanja, masa kože i kostiju grudi, masa karabataka pre i posle otkoštavanja, masa kože i kostiju karabataka, masa bataka pre i posle otkoštavanja i masa kože i kostiju bataka. Od pokazatelja kvaliteta mesa određivani su pH vrednost grudne muskulature, instrumentalno (L*, a* i b*) boja grudne muskulature, karabataka i bataka 24 časa nakon klanja. Meso brojlera je razvrstavano u klase kvaliteta (bledo, meko, vodenasto – BMV i meso normalnog kvaliteta) na osnovu L* vrednosti instrumentalno određene boje u M. pectoralis major. Brojleri velike telesne mase imali su veću masu hladnog trupa, kao i veću masu grudi, karabataka i bataka u poređenju sa brojlerima iz druge dve grupe. Nije utvrđen uticaj telesne mase na pokazatelje kvaliteta mesa brojlera. Stoga se može zaključiti da se klanjem brojlera velike telesne mase dobija najveći prinos mesa što predstavlja dobru sirovinu za dalju preradu. Sa druge strane, utvrđen je zanemarljiv uticaj telesne mase na kvalitet mesa brojlera.
PB  - Institute of meat hygiene and technology
T2  - Meat Technology
T1  - Effect of broiler slaughter weight on meat yield and quality
T1  - Uticaj telesne mase na prinos i kvalitet mesa brojlera
VL  - 60
IS  - 1
SP  - 17
EP  - 23
DO  - 10.18485/meattech.2019.60.1.3
ER  - 

@article{
author = "Nikolić, Aleksandra and Babić, Milijana and Jovanović, Jelena and Čobanović, Nikola and Branković-Lazić, Ivana and Milojević, Lazar and Parunović, Nenad",
year = "2019",
abstract = "Broiler meat quality depends on the interaction of several factors, including genotype, slaughter age/body weight, pre-slaughter handling, and slaughter method. The aim of this study was to determine the effect of slaughter weight on meat yield and quality of broilers. The material consisted of 42 broilers, classified into three groups: lighter (3000 g). The following meat yield parameters were measured: cold carcass weight, breast weight before and after deboning, breast skin and bone weights, thigh weight before and after deboning, thigh skin and bone weights, drumstick weight before and after deboning, and drumstick skin and bone weights. Meat pH (M. pectoralis major) and instrumental colour (breast and drumstick) were measured 24 h post-mortem. Meat quality classes (pale, soft and exudative and normal meat) were determined based on breast muscle L* value. Heavier broilers had higher (P<0.05) cold carcass weight, breast, thigh and drumstick weights both before and after deboning compared to medium and lighter broilers. In contrast, meat quality traits were not significantly (P>0.05) affected by slaughter weight. In conclusion, production of heavy broilers had a beneficial effect on meat quantity, while the effect of slaughter weight on meat quality was negligible., Kvalitet mesa brojlera zavisi od interakcije velikog broja faktora, uključujući genotip, starost/telesnu masu, postupaka pre i posle klanja. Cilj ovog ispitivanja bio je da se ispita uticaj telesne mase na prinos i kvalitet mesa brojlera. Istraživanje je sprovedeno na 42 brojlera, grupisanih u tri grupe: brojleri telesne mase manje od 2500 g, brojleri telesne mase između 2500 i 3000 g i brojleri telesne mase veće od 3000 g. Ispitivani su sledeći pokazatelji prinosa mesa: masa hladnog trupa, masa grudi pre i posle otkoštavanja, masa kože i kostiju grudi, masa karabataka pre i posle otkoštavanja, masa kože i kostiju karabataka, masa bataka pre i posle otkoštavanja i masa kože i kostiju bataka. Od pokazatelja kvaliteta mesa određivani su pH vrednost grudne muskulature, instrumentalno (L*, a* i b*) boja grudne muskulature, karabataka i bataka 24 časa nakon klanja. Meso brojlera je razvrstavano u klase kvaliteta (bledo, meko, vodenasto – BMV i meso normalnog kvaliteta) na osnovu L* vrednosti instrumentalno određene boje u M. pectoralis major. Brojleri velike telesne mase imali su veću masu hladnog trupa, kao i veću masu grudi, karabataka i bataka u poređenju sa brojlerima iz druge dve grupe. Nije utvrđen uticaj telesne mase na pokazatelje kvaliteta mesa brojlera. Stoga se može zaključiti da se klanjem brojlera velike telesne mase dobija najveći prinos mesa što predstavlja dobru sirovinu za dalju preradu. Sa druge strane, utvrđen je zanemarljiv uticaj telesne mase na kvalitet mesa brojlera.",
publisher = "Institute of meat hygiene and technology",
journal = "Meat Technology",
title = "Effect of broiler slaughter weight on meat yield and quality, Uticaj telesne mase na prinos i kvalitet mesa brojlera",
volume = "60",
number = "1",
pages = "17-23",
doi = "10.18485/meattech.2019.60.1.3"
}

Nikolić, A., Babić, M., Jovanović, J., Čobanović, N., Branković-Lazić, I., Milojević, L.,& Parunović, N.. (2019). Effect of broiler slaughter weight on meat yield and quality. in Meat Technology
Institute of meat hygiene and technology., 60(1), 17-23.
https://doi.org/10.18485/meattech.2019.60.1.3

Nikolić A, Babić M, Jovanović J, Čobanović N, Branković-Lazić I, Milojević L, Parunović N. Effect of broiler slaughter weight on meat yield and quality. in Meat Technology. 2019;60(1):17-23.
doi:10.18485/meattech.2019.60.1.3 .

Nikolić, Aleksandra, Babić, Milijana, Jovanović, Jelena, Čobanović, Nikola, Branković-Lazić, Ivana, Milojević, Lazar, Parunović, Nenad, "Effect of broiler slaughter weight on meat yield and quality" in Meat Technology, 60, no. 1 (2019):17-23,
https://doi.org/10.18485/meattech.2019.60.1.3 . .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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