TY  - JOUR
AU  - Šarić, Ljubiša
AU  - Premović, Tamara
AU  - Šarić, Bojana
AU  - Čabarkapa, Ivana
AU  - Todorić, Olja
AU  - Miljanić, Jelena
AU  - Lazarević, Jasmina
AU  - Karabasil, Nedjeljko
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2556
AB  - The aim of this study was to examine the microbiological quality of raw donkey milk of an indigenous Serbian breed as well as the changes in the microbial populations during storage at 4 °C. In addition, antibacterial activity of donkey milk against E. coli, L. monocytogenes and S. aureus at 15 °C as well as the content of the two main antibacterial proteins lysozyme and lactoferrin were investigated. Microbiological examination of 137 individual milk samples collected over a period of 21 months showed good microbiological quality since foodborne pathogens such as Salmonella spp. and L. monocytogenes were not detected in any of the analyzed samples, while the number of E. coli, Enterobacteriaceae, total coliform bacteria, sulfite-reducing Clostridia and aerobic sporogenic bacteria was below the limit of quantification (<1 cfu mL−1). During the six-days storage at 4 °C, total bacterial counts and the counts of lactic acid bacteria remained at the initial level while pathogenic bacteria were not detected. The strongest antibacterial activity of the tested milk was observed against E. coli, while S. aureus was the least sensitive to milk antibacterial compounds. Although further research is needed to fully elucidate the antibacterial mechanism and synergistic activity of different compounds in donkey milk, the high content lysozyme (2.63 ± 0.03 g L−1) and lactoferrin (15.48 mg L−1) observed in tested milk could contribute to its strong antibacterial activity and extension of the storage period during which it can be safely consumed.
PB  - MDPI
T2  - Animals
T1  - Microbiological Quality of Raw Donkey Milk from Serbia and Its Antibacterial Properties at Pre-Cooling Temperature
VL  - 13
IS  - 3
SP  - 327
DO  - 10.3390/ani13030327
ER  - 

@article{
author = "Šarić, Ljubiša and Premović, Tamara and Šarić, Bojana and Čabarkapa, Ivana and Todorić, Olja and Miljanić, Jelena and Lazarević, Jasmina and Karabasil, Nedjeljko",
year = "2023",
abstract = "The aim of this study was to examine the microbiological quality of raw donkey milk of an indigenous Serbian breed as well as the changes in the microbial populations during storage at 4 °C. In addition, antibacterial activity of donkey milk against E. coli, L. monocytogenes and S. aureus at 15 °C as well as the content of the two main antibacterial proteins lysozyme and lactoferrin were investigated. Microbiological examination of 137 individual milk samples collected over a period of 21 months showed good microbiological quality since foodborne pathogens such as Salmonella spp. and L. monocytogenes were not detected in any of the analyzed samples, while the number of E. coli, Enterobacteriaceae, total coliform bacteria, sulfite-reducing Clostridia and aerobic sporogenic bacteria was below the limit of quantification (<1 cfu mL−1). During the six-days storage at 4 °C, total bacterial counts and the counts of lactic acid bacteria remained at the initial level while pathogenic bacteria were not detected. The strongest antibacterial activity of the tested milk was observed against E. coli, while S. aureus was the least sensitive to milk antibacterial compounds. Although further research is needed to fully elucidate the antibacterial mechanism and synergistic activity of different compounds in donkey milk, the high content lysozyme (2.63 ± 0.03 g L−1) and lactoferrin (15.48 mg L−1) observed in tested milk could contribute to its strong antibacterial activity and extension of the storage period during which it can be safely consumed.",
publisher = "MDPI",
journal = "Animals",
title = "Microbiological Quality of Raw Donkey Milk from Serbia and Its Antibacterial Properties at Pre-Cooling Temperature",
volume = "13",
number = "3",
pages = "327",
doi = "10.3390/ani13030327"
}

Šarić, L., Premović, T., Šarić, B., Čabarkapa, I., Todorić, O., Miljanić, J., Lazarević, J.,& Karabasil, N.. (2023). Microbiological Quality of Raw Donkey Milk from Serbia and Its Antibacterial Properties at Pre-Cooling Temperature. in Animals
MDPI., 13(3), 327.
https://doi.org/10.3390/ani13030327

Šarić L, Premović T, Šarić B, Čabarkapa I, Todorić O, Miljanić J, Lazarević J, Karabasil N. Microbiological Quality of Raw Donkey Milk from Serbia and Its Antibacterial Properties at Pre-Cooling Temperature. in Animals. 2023;13(3):327.
doi:10.3390/ani13030327 .

Šarić, Ljubiša, Premović, Tamara, Šarić, Bojana, Čabarkapa, Ivana, Todorić, Olja, Miljanić, Jelena, Lazarević, Jasmina, Karabasil, Nedjeljko, "Microbiological Quality of Raw Donkey Milk from Serbia and Its Antibacterial Properties at Pre-Cooling Temperature" in Animals, 13, no. 3 (2023):327,
https://doi.org/10.3390/ani13030327 . .

TY  - JOUR
AU  - Arsić, Miloš
AU  - Vićić, Ivan
AU  - Galić, Nataša
AU  - Dmitrić, Marko
AU  - Kureljušić, Jasna
AU  - Dimitrijević, Mirjana
AU  - Petrović, Miloš
AU  - Šarić, Ljubiša
AU  - Karabasil, Nedjeljko
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2496
AB  - A survey was undertaken to determine the overall prevalence of Yersinia enterocolitica in pigs of slaughter age and to characterize the isolates in relation to bio-serotype, the presence of virulence genes, genetic diversity, and antimicrobial resistance. Moreover, possible risk factors associated with Y. enterocolitica infection during the pre-harvested and harvested phase of pig production were studied. The overall Y. enterocolitica prevalence in the pigs was 10.4% (95% confidence interval, CI = 8.5–12.3%). The most common Y. enterocolitica bio-serotype was 4/O:3, accounting for 81.6% of investigated isolates. The pathogenicity of 63 Y. enterocolitica 4/O:3 isolates, originating from all infected farms, was confirmed by the presence of both the ail and ystA virulence-associated genes and the absence of ystB gene (100%). Characterization with PFGE of 63 confirmed Y. enterocolitica 4/O:3 isolates identified five different genotypes with shared identical genetic profiles (100% similarity) within each genotype. Isolates originating from farrow-to-finish farms were only resistant to ampicillin, while resistance to nalidixic acid, tetracycline, and chloramphenicol at fattening farms was also observed. Risk factors related to Y. enterocolitica pig infection include fattening farms (odds ratio, OR = 2.3, 95% CI = 1.4–3.8, P < 0.001), a 3–6 h lairage period (OR = 1.6, 95% CI = 1.0–2.6, P = 0.035) and winter season (OR = 3.8, 95% CI = 2.0–7.4, P < 0.001). In addition to the overall characterization of Y. enterocolitica isolates, identification of the main risks associated with infection allows better application of preventive measures to reduce the occurrence and distribution of Y. enterocolitica infection.
PB  - Elsevier
T2  - Research in Veterinary Science
T1  - Risk factors and the overall characterization of Yersinia enterocolitica as an initial model of pathogen surveillance in the pig production system in Serbia
VL  - 152
SP  - 167
EP  - 174
DO  - 10.1016/j.rvsc.2022.08.007
ER  - 

@article{
author = "Arsić, Miloš and Vićić, Ivan and Galić, Nataša and Dmitrić, Marko and Kureljušić, Jasna and Dimitrijević, Mirjana and Petrović, Miloš and Šarić, Ljubiša and Karabasil, Nedjeljko",
year = "2022",
abstract = "A survey was undertaken to determine the overall prevalence of Yersinia enterocolitica in pigs of slaughter age and to characterize the isolates in relation to bio-serotype, the presence of virulence genes, genetic diversity, and antimicrobial resistance. Moreover, possible risk factors associated with Y. enterocolitica infection during the pre-harvested and harvested phase of pig production were studied. The overall Y. enterocolitica prevalence in the pigs was 10.4% (95% confidence interval, CI = 8.5–12.3%). The most common Y. enterocolitica bio-serotype was 4/O:3, accounting for 81.6% of investigated isolates. The pathogenicity of 63 Y. enterocolitica 4/O:3 isolates, originating from all infected farms, was confirmed by the presence of both the ail and ystA virulence-associated genes and the absence of ystB gene (100%). Characterization with PFGE of 63 confirmed Y. enterocolitica 4/O:3 isolates identified five different genotypes with shared identical genetic profiles (100% similarity) within each genotype. Isolates originating from farrow-to-finish farms were only resistant to ampicillin, while resistance to nalidixic acid, tetracycline, and chloramphenicol at fattening farms was also observed. Risk factors related to Y. enterocolitica pig infection include fattening farms (odds ratio, OR = 2.3, 95% CI = 1.4–3.8, P < 0.001), a 3–6 h lairage period (OR = 1.6, 95% CI = 1.0–2.6, P = 0.035) and winter season (OR = 3.8, 95% CI = 2.0–7.4, P < 0.001). In addition to the overall characterization of Y. enterocolitica isolates, identification of the main risks associated with infection allows better application of preventive measures to reduce the occurrence and distribution of Y. enterocolitica infection.",
publisher = "Elsevier",
journal = "Research in Veterinary Science",
title = "Risk factors and the overall characterization of Yersinia enterocolitica as an initial model of pathogen surveillance in the pig production system in Serbia",
volume = "152",
pages = "167-174",
doi = "10.1016/j.rvsc.2022.08.007"
}

Arsić, M., Vićić, I., Galić, N., Dmitrić, M., Kureljušić, J., Dimitrijević, M., Petrović, M., Šarić, L.,& Karabasil, N.. (2022). Risk factors and the overall characterization of Yersinia enterocolitica as an initial model of pathogen surveillance in the pig production system in Serbia. in Research in Veterinary Science
Elsevier., 152, 167-174.
https://doi.org/10.1016/j.rvsc.2022.08.007

Arsić M, Vićić I, Galić N, Dmitrić M, Kureljušić J, Dimitrijević M, Petrović M, Šarić L, Karabasil N. Risk factors and the overall characterization of Yersinia enterocolitica as an initial model of pathogen surveillance in the pig production system in Serbia. in Research in Veterinary Science. 2022;152:167-174.
doi:10.1016/j.rvsc.2022.08.007 .

Arsić, Miloš, Vićić, Ivan, Galić, Nataša, Dmitrić, Marko, Kureljušić, Jasna, Dimitrijević, Mirjana, Petrović, Miloš, Šarić, Ljubiša, Karabasil, Nedjeljko, "Risk factors and the overall characterization of Yersinia enterocolitica as an initial model of pathogen surveillance in the pig production system in Serbia" in Research in Veterinary Science, 152 (2022):167-174,
https://doi.org/10.1016/j.rvsc.2022.08.007 . .

TY  - JOUR
AU  - Ikonić, Predrag
AU  - Peulić, Tatjana
AU  - Jokanović, Marija
AU  - Šojić, Branislav
AU  - Škaljac, Snežana
AU  - Popović, Sanja
AU  - Šarić, Ljubiša
AU  - Novaković, Aleksandra
AU  - Tomović, Vladimir
AU  - Vasilev, Dragan
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2229
AB  - Three Serbian traditional dry-fermented sausages, Sremski kulen (S), Lemeški kulen (L) and Petrovačka kobasica (P), were compared for physicochemical, biochemical and microbiological properties, in order to provide complex overview of their quality and safety. The sausages were produced and analyzed within two production seasons in traditional practice. Water activity, color, texture and proximate composition varied significantly (P < 0.05), particularly due to moisture, protein and fat content, what indicated differences in basic formulation of raw sausage mixture, type of casing and some technological procedures. Based on the fatty acid profile the most favorable PUFA/SFA ratio was obtained in sausage P (0.68), while the obtained results for acid value (15.2–22.4 mg KOH/g lipid) and TBARS value (0.27–0.55 mg malondialdyde/kg) indicated low level of lipid degradation and oxidation in all samples. Regarding the microbial and biogenic amines (BA) analysis, positive outcome of this research is the total absence of all pathogenic microorganisms examined, while the registered levels of BA showed a great variability among the sausages. In particular, total BA content in L attained level that is approx. 50% higher than the recommended one. Hence, special care should be implemented regarding the future production and consumption of this type of sausage. Overall results of this study may be useful to define complete distinctive features of these sausages, to determine relations among them, as well as to improve some phases of traditional manufacturing process.
PB  - Springer
T2  - Journal of Food Science and Technology
T1  - Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages
VL  - 58
IS  - 8
SP  - 3215
EP  - 3222
DO  - 10.1007/s13197-020-04825-4
ER  - 

@article{
author = "Ikonić, Predrag and Peulić, Tatjana and Jokanović, Marija and Šojić, Branislav and Škaljac, Snežana and Popović, Sanja and Šarić, Ljubiša and Novaković, Aleksandra and Tomović, Vladimir and Vasilev, Dragan",
year = "2021",
abstract = "Three Serbian traditional dry-fermented sausages, Sremski kulen (S), Lemeški kulen (L) and Petrovačka kobasica (P), were compared for physicochemical, biochemical and microbiological properties, in order to provide complex overview of their quality and safety. The sausages were produced and analyzed within two production seasons in traditional practice. Water activity, color, texture and proximate composition varied significantly (P < 0.05), particularly due to moisture, protein and fat content, what indicated differences in basic formulation of raw sausage mixture, type of casing and some technological procedures. Based on the fatty acid profile the most favorable PUFA/SFA ratio was obtained in sausage P (0.68), while the obtained results for acid value (15.2–22.4 mg KOH/g lipid) and TBARS value (0.27–0.55 mg malondialdyde/kg) indicated low level of lipid degradation and oxidation in all samples. Regarding the microbial and biogenic amines (BA) analysis, positive outcome of this research is the total absence of all pathogenic microorganisms examined, while the registered levels of BA showed a great variability among the sausages. In particular, total BA content in L attained level that is approx. 50% higher than the recommended one. Hence, special care should be implemented regarding the future production and consumption of this type of sausage. Overall results of this study may be useful to define complete distinctive features of these sausages, to determine relations among them, as well as to improve some phases of traditional manufacturing process.",
publisher = "Springer",
journal = "Journal of Food Science and Technology",
title = "Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages",
volume = "58",
number = "8",
pages = "3215-3222",
doi = "10.1007/s13197-020-04825-4"
}

Ikonić, P., Peulić, T., Jokanović, M., Šojić, B., Škaljac, S., Popović, S., Šarić, L., Novaković, A., Tomović, V.,& Vasilev, D.. (2021). Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages. in Journal of Food Science and Technology
Springer., 58(8), 3215-3222.
https://doi.org/10.1007/s13197-020-04825-4

Ikonić P, Peulić T, Jokanović M, Šojić B, Škaljac S, Popović S, Šarić L, Novaković A, Tomović V, Vasilev D. Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages. in Journal of Food Science and Technology. 2021;58(8):3215-3222.
doi:10.1007/s13197-020-04825-4 .

Ikonić, Predrag, Peulić, Tatjana, Jokanović, Marija, Šojić, Branislav, Škaljac, Snežana, Popović, Sanja, Šarić, Ljubiša, Novaković, Aleksandra, Tomović, Vladimir, Vasilev, Dragan, "Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages" in Journal of Food Science and Technology, 58, no. 8 (2021):3215-3222,
https://doi.org/10.1007/s13197-020-04825-4 . .