TY  - CONF
AU  - Savić Radovanović, Radoslava
AU  - Đorđević, Jasna
AU  - Sinđić, Milijana
AU  - Janićijević, Slobodanka
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3065
AB  - Сир је производ од млека, који заузима значајно место у исхрани људи. На
београдским пијацама су присутни сиреви, који се производе од куваног и
сировог млека на традиционалан начин без додавања комерцијалних статер
култура. Потичу са различитих географских локалитета у Републици Србији.
Циљ рада је био да се испита микробиолошка исправност сирева на
београдским пијацама.
Испитано је укупно 43 узорака сира (25 узорака сирева од сировог и 18 узорака
сирева произведених од куваног млека), од којих је 42 испитана узорка сира
произведено од крављег млека, док је само један узорак био произведен од
козијег млека. Узорковање је извршено на две београдске пијаце у центру
града (Каленић и Палилула) током узастопних викенада када је на зеленим
пијацама присутно највише индивидуалних произвођача, који износе своје
производе на тржиште.
Микробиолошка испитивања су вршена према Правилнику о општим и
посебним условима хигијене хране у било којој фази производње, прераде и
промета ("Службени гласник РС", бр. 72/2010, 62/2018). За доказивање Listeria
monocytogenes коришћена је SRPS EN ISO 11290-2 метода; За доказивање
Salmonella spp. је коришћена SRPS EN ISO 6579 метода; За испитивање
критеријума хигијене процеса узорци сирева су испитани на присуство
Escherichia coli и коагулаза позитивне стафилококе. За доказивање E. coli
коришћена је SRPS ISO 16649 метода, а за доказивање коагулаза позитивних
стафилокока SRPS EN ISO 6888-1 метода. У узорцима су испитани
физичкохемијски патаметри pH вредност помоћу пехаметра (Testo 205) са
убодном електродом и активност воде (aw ) са авеметром (LabMasteraw,Novasina, Швајцарска).
Резултати су показали од укупно 43 испитаних узорака сирева коагулаза
позитивне стафилококе су доказане у 10 (23,25%) и E. coli у 21 (48,84%) сирева.
Ни у једном сиру није доказано присуство Salmonella spp. и L. monocytogenes. Број коагулаза позитивних стафилокока се кретао од 3,39 до 4,60 log CFU/g,
док је број E. coli био од 3 до 4,34 log CFU/g. Најнижа pH вредност 3,70 и
највиша 6,40 су забележене у сиревима од куваног млека, старости 20 дана и 1
дан. Активност воде се кретала од 0,758 до 0,922.
Може се закључити да су испитани узорци испуњавали критеријуме
безбедности и критеријуме хигијене у процесу производње. Узорке сира у
којима су доказане коагулаза позитивне стафилококе није било потребно
испитати на присуство ентеротоксина, јер није утврђен број ˃105 CFU/g.
AB  - Cheese is a milk product which takes an important place in human diet. Cheeses
produced in a traditional manner from raw and cooked milk without addition of
comertial starers are present at Belgrade markets. They originate from different
localities in Republic of Serbia.
The aim of this research was to examine the microbiological safety of food of
animal origin in catering facilities in the area of Belgrade, Republic of Serbia.
The aim of the work was to examine the microbiological safety of cheeses at
Belgrade markets.
A total of 43 cheese samples were examined (25 cheese samples produced of raw
milk and 18 cheese samples produced of cooked milk), out of 42 cheese samples
were produced from cow's milk, while only one sample was produced from goat's
milk. Sampling was carried out at two Belgrade markets in the city center (Kalenić
and Palilula) during consecutive weekends when the largest number of individual
producers are present at the green markets, bringing their products to the market.
Microbiological analyses were performed according to the Rulebook on general
and special conditions of food hygiene at any stage of production, processing and
trade ("Official Gazette of RS", No. 72/2010, 62/2018). The SRPS EN ISO 11290-
2 method was used to detect Listeria monocytogenes; SRPS EN ISO 6579 method
was used to detect Salmonella spp. In aim to examine process hygiene criteria,
cheese samples were analysed for the presence of Escherichia coli and coagulasepositive staphylococci. The SRPS ISO 16649 and SRPS EN ISO 6888-1 methods
were used to detect E. coli and coagulase-positive staphylococci, respectevely. The
samples were examined for physicochemical parameters, pH value using a pH
meter (Testo 205) by a stab electrode and water activity (aw) by awemeter
(LabMaster-aw, Novasina, Switzerland).
The results showed that out of 43 examined cheese samples, coagulase-positive
staphylococci were found in 10 (23.25%) and E. coli in 21 (48.84%) cheeses. The presence of Salmonella spp. and L. monocytogenes was not detected in none оf
cheese samples.
The number of coagulase-positive staphylococci and E. coli ranged from 3.39 to
4.60 log CFU/g and 3 to 4.34 log CFU/g, respectevely. The lowest pH value 3.70
and the highest 6.40 were rmesaured in cheeses produced from cooked milk aged
20 days and 1 day. Water activity ranged from 0.758 to 0.922.
It can be concluded that examined samples met the safety and hygiene criteria in
the production process. Cheese samples in which coagulase-positive staphylococci
were found were not examined for the presence of enterotoxins, because the
number was not >105 CFU/g.
PB  - Banja Luka : Veterinarska komora Republike Srpske
C3  - 28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023
T1  - Mikrobiološka ispravnost sireva na beogradskim pijacama
T1  - Microbiological safety of cheeses at Belgrade Markets
SP  - 122
EP  - 125
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3065
ER  - 

@conference{
author = "Savić Radovanović, Radoslava and Đorđević, Jasna and Sinđić, Milijana and Janićijević, Slobodanka",
year = "2023",
abstract = "Сир је производ од млека, који заузима значајно место у исхрани људи. На
београдским пијацама су присутни сиреви, који се производе од куваног и
сировог млека на традиционалан начин без додавања комерцијалних статер
култура. Потичу са различитих географских локалитета у Републици Србији.
Циљ рада је био да се испита микробиолошка исправност сирева на
београдским пијацама.
Испитано је укупно 43 узорака сира (25 узорака сирева од сировог и 18 узорака
сирева произведених од куваног млека), од којих је 42 испитана узорка сира
произведено од крављег млека, док је само један узорак био произведен од
козијег млека. Узорковање је извршено на две београдске пијаце у центру
града (Каленић и Палилула) током узастопних викенада када је на зеленим
пијацама присутно највише индивидуалних произвођача, који износе своје
производе на тржиште.
Микробиолошка испитивања су вршена према Правилнику о општим и
посебним условима хигијене хране у било којој фази производње, прераде и
промета ("Службени гласник РС", бр. 72/2010, 62/2018). За доказивање Listeria
monocytogenes коришћена је SRPS EN ISO 11290-2 метода; За доказивање
Salmonella spp. је коришћена SRPS EN ISO 6579 метода; За испитивање
критеријума хигијене процеса узорци сирева су испитани на присуство
Escherichia coli и коагулаза позитивне стафилококе. За доказивање E. coli
коришћена је SRPS ISO 16649 метода, а за доказивање коагулаза позитивних
стафилокока SRPS EN ISO 6888-1 метода. У узорцима су испитани
физичкохемијски патаметри pH вредност помоћу пехаметра (Testo 205) са
убодном електродом и активност воде (aw ) са авеметром (LabMasteraw,Novasina, Швајцарска).
Резултати су показали од укупно 43 испитаних узорака сирева коагулаза
позитивне стафилококе су доказане у 10 (23,25%) и E. coli у 21 (48,84%) сирева.
Ни у једном сиру није доказано присуство Salmonella spp. и L. monocytogenes. Број коагулаза позитивних стафилокока се кретао од 3,39 до 4,60 log CFU/g,
док је број E. coli био од 3 до 4,34 log CFU/g. Најнижа pH вредност 3,70 и
највиша 6,40 су забележене у сиревима од куваног млека, старости 20 дана и 1
дан. Активност воде се кретала од 0,758 до 0,922.
Може се закључити да су испитани узорци испуњавали критеријуме
безбедности и критеријуме хигијене у процесу производње. Узорке сира у
којима су доказане коагулаза позитивне стафилококе није било потребно
испитати на присуство ентеротоксина, јер није утврђен број ˃105 CFU/g., Cheese is a milk product which takes an important place in human diet. Cheeses
produced in a traditional manner from raw and cooked milk without addition of
comertial starers are present at Belgrade markets. They originate from different
localities in Republic of Serbia.
The aim of this research was to examine the microbiological safety of food of
animal origin in catering facilities in the area of Belgrade, Republic of Serbia.
The aim of the work was to examine the microbiological safety of cheeses at
Belgrade markets.
A total of 43 cheese samples were examined (25 cheese samples produced of raw
milk and 18 cheese samples produced of cooked milk), out of 42 cheese samples
were produced from cow's milk, while only one sample was produced from goat's
milk. Sampling was carried out at two Belgrade markets in the city center (Kalenić
and Palilula) during consecutive weekends when the largest number of individual
producers are present at the green markets, bringing their products to the market.
Microbiological analyses were performed according to the Rulebook on general
and special conditions of food hygiene at any stage of production, processing and
trade ("Official Gazette of RS", No. 72/2010, 62/2018). The SRPS EN ISO 11290-
2 method was used to detect Listeria monocytogenes; SRPS EN ISO 6579 method
was used to detect Salmonella spp. In aim to examine process hygiene criteria,
cheese samples were analysed for the presence of Escherichia coli and coagulasepositive staphylococci. The SRPS ISO 16649 and SRPS EN ISO 6888-1 methods
were used to detect E. coli and coagulase-positive staphylococci, respectevely. The
samples were examined for physicochemical parameters, pH value using a pH
meter (Testo 205) by a stab electrode and water activity (aw) by awemeter
(LabMaster-aw, Novasina, Switzerland).
The results showed that out of 43 examined cheese samples, coagulase-positive
staphylococci were found in 10 (23.25%) and E. coli in 21 (48.84%) cheeses. The presence of Salmonella spp. and L. monocytogenes was not detected in none оf
cheese samples.
The number of coagulase-positive staphylococci and E. coli ranged from 3.39 to
4.60 log CFU/g and 3 to 4.34 log CFU/g, respectevely. The lowest pH value 3.70
and the highest 6.40 were rmesaured in cheeses produced from cooked milk aged
20 days and 1 day. Water activity ranged from 0.758 to 0.922.
It can be concluded that examined samples met the safety and hygiene criteria in
the production process. Cheese samples in which coagulase-positive staphylococci
were found were not examined for the presence of enterotoxins, because the
number was not >105 CFU/g.",
publisher = "Banja Luka : Veterinarska komora Republike Srpske",
journal = "28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023",
title = "Mikrobiološka ispravnost sireva na beogradskim pijacama, Microbiological safety of cheeses at Belgrade Markets",
pages = "122-125",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3065"
}

Savić Radovanović, R., Đorđević, J., Sinđić, M.,& Janićijević, S.. (2023). Mikrobiološka ispravnost sireva na beogradskim pijacama. in 28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023
Banja Luka : Veterinarska komora Republike Srpske., 122-125.
https://hdl.handle.net/21.15107/rcub_veterinar_3065

Savić Radovanović R, Đorđević J, Sinđić M, Janićijević S. Mikrobiološka ispravnost sireva na beogradskim pijacama. in 28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023. 2023;:122-125.
https://hdl.handle.net/21.15107/rcub_veterinar_3065 .

Savić Radovanović, Radoslava, Đorđević, Jasna, Sinđić, Milijana, Janićijević, Slobodanka, "Mikrobiološka ispravnost sireva na beogradskim pijacama" in 28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023 (2023):122-125,
https://hdl.handle.net/21.15107/rcub_veterinar_3065 .

TY  - JOUR
AU  - Nikolić, Aleksandra
AU  - Jovanović, Jelena
AU  - Đorđević, Vesna
AU  - Trbović, Dejana
AU  - Sinđić, Milijana
AU  - Babić Milijašević, Jelena
AU  - Milićević, Dragan
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3589
AB  - The aim of this research was to determine the influence of horse feed on selected nutritionally important components of mare’s milk with a focus on fat content: total fat, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA),
stearic fatty acid, n-3 PUFA, n-6 PUFA, linoleic (LA) and α‑linolenic (ALA) fatty acids.
Also, the chemical parameters of the fatty acid composition of feed for horses (briquettes and
meadow hay) were examined. Research results showed that complete feed contains a higher
crude protein and fat content than hay. In addition, there was a difference in the composition
of fatty acids in the milk of mares fed meadow hay compared to briquettes. Accordingly, the
diet of mares has an influence on the chemical and fatty acid composition of milk, but it is
not the only factor that has an influence.
PB  - Belgrade : Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Influence of feed for horse nutrition on the chemical parameters and fatty acid composition of mare's milk
VL  - 64
IS  - 2
SP  - 422
EP  - 426
DO  - 10.18485/meattech.2023.64.2.81
ER  - 

@article{
author = "Nikolić, Aleksandra and Jovanović, Jelena and Đorđević, Vesna and Trbović, Dejana and Sinđić, Milijana and Babić Milijašević, Jelena and Milićević, Dragan",
year = "2023",
abstract = "The aim of this research was to determine the influence of horse feed on selected nutritionally important components of mare’s milk with a focus on fat content: total fat, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA),
stearic fatty acid, n-3 PUFA, n-6 PUFA, linoleic (LA) and α‑linolenic (ALA) fatty acids.
Also, the chemical parameters of the fatty acid composition of feed for horses (briquettes and
meadow hay) were examined. Research results showed that complete feed contains a higher
crude protein and fat content than hay. In addition, there was a difference in the composition
of fatty acids in the milk of mares fed meadow hay compared to briquettes. Accordingly, the
diet of mares has an influence on the chemical and fatty acid composition of milk, but it is
not the only factor that has an influence.",
publisher = "Belgrade : Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Influence of feed for horse nutrition on the chemical parameters and fatty acid composition of mare's milk",
volume = "64",
number = "2",
pages = "422-426",
doi = "10.18485/meattech.2023.64.2.81"
}

Nikolić, A., Jovanović, J., Đorđević, V., Trbović, D., Sinđić, M., Babić Milijašević, J.,& Milićević, D.. (2023). Influence of feed for horse nutrition on the chemical parameters and fatty acid composition of mare's milk. in Meat Technology
Belgrade : Institute of Meat Hygiene and Technology., 64(2), 422-426.
https://doi.org/10.18485/meattech.2023.64.2.81

Nikolić A, Jovanović J, Đorđević V, Trbović D, Sinđić M, Babić Milijašević J, Milićević D. Influence of feed for horse nutrition on the chemical parameters and fatty acid composition of mare's milk. in Meat Technology. 2023;64(2):422-426.
doi:10.18485/meattech.2023.64.2.81 .

Nikolić, Aleksandra, Jovanović, Jelena, Đorđević, Vesna, Trbović, Dejana, Sinđić, Milijana, Babić Milijašević, Jelena, Milićević, Dragan, "Influence of feed for horse nutrition on the chemical parameters and fatty acid composition of mare's milk" in Meat Technology, 64, no. 2 (2023):422-426,
https://doi.org/10.18485/meattech.2023.64.2.81 . .

TY  - CONF
AU  - Savić Radovanović, Radoslava
AU  - Sinđić, Milijana
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3122
AB  - Hrana koja se nalazi u prometu mora da bude bezbedna po zdravlje potrošača
stoga moraju biti ispunjeni kriterijumi higijene u procesu proizvodnje kao i kriterijumi bezbednosti hrane propisani Pravilnikom o opštim i posebnim uslovima
higijene hrane u bilo kojoj fazi proizvodnje, prerade i prometa. Lanac proizvodnje
hrane je složen proces i rizici od kontaminacije su prisutni od po«etka proizvodnog
procesa do dobijanja finalnog proizvoda. Hrana je zbog svog hemijskog sastava pogodna sredina za rast i razmnožavanje mikroorganizama. Do kontaminacije hrane
u industrijskim uslovima može do©i iz razli«itih izvora kao što su odsustvo higijene
u procesu proizvodnje i skladištenja, poreklom od u«esnika u procesu proizvodnje
i opreme, iz spoljašnje sredine i materijala za pakovanje. Unakrsna kontaminacija nastaje kada hrana prolazi preko kontaminiranih površina ili kada je izložena
aerosolima ili kondenzatima koji potiču sa kontaminirane površine. U cilju sprečavanja kontaminacija sa površina i iz ambijenta, veoma je važno održavanje higijene
površina i sredine u kojoj se hrana proizvodi, skladišti i stavlja upromet. Budući da
je higijena površina važna sa gledišta bezbednosti hrane postupci dobre higijenske
prakse (GHP) i provera njihove primene su integrisani u sistem HACCP. Za uzimanje
uzoraka radi utvrđivanja ispunjenosti kriterijuma higijene procesa kao referentna
metoda primenjuje se ISO standard 18593. Za kontrolu higijene površina na raspolaganju su razli«ite metode, koje se mogu podeliti na direktne i indiirektne.
PB  - Beograd : Srpsko veterinarsko društvo
C3  - 34. Savetovanje Dezinfekcija dezinsekcija i deratizacija - Jedan svet jedno zdravlje, Vrnjačka Banja, 8 - 11. jun 2023
T1  - Kontrola higijene površina u industriji hrane
SP  - 23
EP  - 31
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3122
ER  - 

@conference{
author = "Savić Radovanović, Radoslava and Sinđić, Milijana",
year = "2023",
abstract = "Hrana koja se nalazi u prometu mora da bude bezbedna po zdravlje potrošača
stoga moraju biti ispunjeni kriterijumi higijene u procesu proizvodnje kao i kriterijumi bezbednosti hrane propisani Pravilnikom o opštim i posebnim uslovima
higijene hrane u bilo kojoj fazi proizvodnje, prerade i prometa. Lanac proizvodnje
hrane je složen proces i rizici od kontaminacije su prisutni od po«etka proizvodnog
procesa do dobijanja finalnog proizvoda. Hrana je zbog svog hemijskog sastava pogodna sredina za rast i razmnožavanje mikroorganizama. Do kontaminacije hrane
u industrijskim uslovima može do©i iz razli«itih izvora kao što su odsustvo higijene
u procesu proizvodnje i skladištenja, poreklom od u«esnika u procesu proizvodnje
i opreme, iz spoljašnje sredine i materijala za pakovanje. Unakrsna kontaminacija nastaje kada hrana prolazi preko kontaminiranih površina ili kada je izložena
aerosolima ili kondenzatima koji potiču sa kontaminirane površine. U cilju sprečavanja kontaminacija sa površina i iz ambijenta, veoma je važno održavanje higijene
površina i sredine u kojoj se hrana proizvodi, skladišti i stavlja upromet. Budući da
je higijena površina važna sa gledišta bezbednosti hrane postupci dobre higijenske
prakse (GHP) i provera njihove primene su integrisani u sistem HACCP. Za uzimanje
uzoraka radi utvrđivanja ispunjenosti kriterijuma higijene procesa kao referentna
metoda primenjuje se ISO standard 18593. Za kontrolu higijene površina na raspolaganju su razli«ite metode, koje se mogu podeliti na direktne i indiirektne.",
publisher = "Beograd : Srpsko veterinarsko društvo",
journal = "34. Savetovanje Dezinfekcija dezinsekcija i deratizacija - Jedan svet jedno zdravlje, Vrnjačka Banja, 8 - 11. jun 2023",
title = "Kontrola higijene površina u industriji hrane",
pages = "23-31",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3122"
}

Savić Radovanović, R.,& Sinđić, M.. (2023). Kontrola higijene površina u industriji hrane. in 34. Savetovanje Dezinfekcija dezinsekcija i deratizacija - Jedan svet jedno zdravlje, Vrnjačka Banja, 8 - 11. jun 2023
Beograd : Srpsko veterinarsko društvo., 23-31.
https://hdl.handle.net/21.15107/rcub_veterinar_3122

Savić Radovanović R, Sinđić M. Kontrola higijene površina u industriji hrane. in 34. Savetovanje Dezinfekcija dezinsekcija i deratizacija - Jedan svet jedno zdravlje, Vrnjačka Banja, 8 - 11. jun 2023. 2023;:23-31.
https://hdl.handle.net/21.15107/rcub_veterinar_3122 .

Savić Radovanović, Radoslava, Sinđić, Milijana, "Kontrola higijene površina u industriji hrane" in 34. Savetovanje Dezinfekcija dezinsekcija i deratizacija - Jedan svet jedno zdravlje, Vrnjačka Banja, 8 - 11. jun 2023 (2023):23-31,
https://hdl.handle.net/21.15107/rcub_veterinar_3122 .

TY  - CONF
AU  - Grković, Nevena
AU  - Babić, Milijana
AU  - Čobanović, Nikola
AU  - Vićić, Ivan
AU  - Karabasil, Nedjeljko
AU  - Suvajdžić, Branko
AU  - Dimitrijević, Mirjana
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3316
AB  - Pandemija izazvana virusom COVID-19 u 2020. godini je suočila svet sa zdravstvenom
krizom koja je ostavila nemerljive zdravstvene, socijalne i ekonomske posledice,
ugrozila nacionalne ekonomije i izvršila udar na bezbednost stanovništva. Kao
odgovor na krizu, države su u početku preduzimale određene restriktivne mere u cilju
prevencije, kontrolisanja i zaustavljanja pandemije. Mere su varirale od zatvaranja
granica, restrikcija međudržavnog saobraćaja, ograničavanja rada pojedinih objekata,
do karantina i policijskog časa. Pandemija ne predstavlja samo zdravstvenu katastrofu
koju treba savladati i sanirati, već je i ozbiljan faktor destabilizacije svih društvenih
sistema, svih grana privrede, pa i bezbednosti namirnica. Organizacije za bezbednost
hrane širom sveta, kao što su Evropska agencija za bezbednost hrane (EFSA) i Uprava
za hranu i lekove Sjedinjenih Država (FDA) objavile su da još uvek nema podataka
o prenošenju ovog virusa putem hrane, ali se i dalje prikupljaju dokazi o potencijalnom
postojanošću virusa na hrani. Koronavirus može kontaminirati sveže prehrambene
proizvode ili pakovanja hrane preko zaražene osobe koja kija ili kašlje direktno na
njih. Zabeležen je i negativan uticaj pandemije COVID-19 na glad u svetu, sa čak 10 miliona
gladnih ljudi više nego u 2019. godini. Sa druge strane, smanjena izloženost ljudi
kontaminiranoj hrani, usled zatvaranja restorana i smanjenog uvoza i izvoza dovela je
do pada broja prijavljenih epidemija prenosivih hranom za 47 procenata u odnosu na
2019. godinu. Najveći pad među prijavljenim uzročnicima prenosivih hranom u 2020.
god. zabeležen je za Norovirus i Hepatitis A, gde se broj prijavljenih slučajeva smanjio
za 72, odnosno 65 procenata, prema podacima EFSA. Potrošači su i dalje zabrinuti za
bezbednost hrane, pa je razumevanje rizika od opasnosti od suštinskog značaja za izbegavanje
potencijalnih negativnih uticaja u lancu proizvodnje hrane u doba nakon
pandemije Covid-19.
PB  - Beograd : Srpsko veterinarsko društvo
C3  - 33. Savetovanje Veterinara Srbije, Zlatibor, 08 - 11. Septembar 2022
T1  - Uticaj pandemije COVID-19 na bezbednost hrane
SP  - 414
EP  - 421
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3316
ER  - 

@conference{
author = "Grković, Nevena and Babić, Milijana and Čobanović, Nikola and Vićić, Ivan and Karabasil, Nedjeljko and Suvajdžić, Branko and Dimitrijević, Mirjana",
year = "2022",
abstract = "Pandemija izazvana virusom COVID-19 u 2020. godini je suočila svet sa zdravstvenom
krizom koja je ostavila nemerljive zdravstvene, socijalne i ekonomske posledice,
ugrozila nacionalne ekonomije i izvršila udar na bezbednost stanovništva. Kao
odgovor na krizu, države su u početku preduzimale određene restriktivne mere u cilju
prevencije, kontrolisanja i zaustavljanja pandemije. Mere su varirale od zatvaranja
granica, restrikcija međudržavnog saobraćaja, ograničavanja rada pojedinih objekata,
do karantina i policijskog časa. Pandemija ne predstavlja samo zdravstvenu katastrofu
koju treba savladati i sanirati, već je i ozbiljan faktor destabilizacije svih društvenih
sistema, svih grana privrede, pa i bezbednosti namirnica. Organizacije za bezbednost
hrane širom sveta, kao što su Evropska agencija za bezbednost hrane (EFSA) i Uprava
za hranu i lekove Sjedinjenih Država (FDA) objavile su da još uvek nema podataka
o prenošenju ovog virusa putem hrane, ali se i dalje prikupljaju dokazi o potencijalnom
postojanošću virusa na hrani. Koronavirus može kontaminirati sveže prehrambene
proizvode ili pakovanja hrane preko zaražene osobe koja kija ili kašlje direktno na
njih. Zabeležen je i negativan uticaj pandemije COVID-19 na glad u svetu, sa čak 10 miliona
gladnih ljudi više nego u 2019. godini. Sa druge strane, smanjena izloženost ljudi
kontaminiranoj hrani, usled zatvaranja restorana i smanjenog uvoza i izvoza dovela je
do pada broja prijavljenih epidemija prenosivih hranom za 47 procenata u odnosu na
2019. godinu. Najveći pad među prijavljenim uzročnicima prenosivih hranom u 2020.
god. zabeležen je za Norovirus i Hepatitis A, gde se broj prijavljenih slučajeva smanjio
za 72, odnosno 65 procenata, prema podacima EFSA. Potrošači su i dalje zabrinuti za
bezbednost hrane, pa je razumevanje rizika od opasnosti od suštinskog značaja za izbegavanje
potencijalnih negativnih uticaja u lancu proizvodnje hrane u doba nakon
pandemije Covid-19.",
publisher = "Beograd : Srpsko veterinarsko društvo",
journal = "33. Savetovanje Veterinara Srbije, Zlatibor, 08 - 11. Septembar 2022",
title = "Uticaj pandemije COVID-19 na bezbednost hrane",
pages = "414-421",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3316"
}

Grković, N., Babić, M., Čobanović, N., Vićić, I., Karabasil, N., Suvajdžić, B.,& Dimitrijević, M.. (2022). Uticaj pandemije COVID-19 na bezbednost hrane. in 33. Savetovanje Veterinara Srbije, Zlatibor, 08 - 11. Septembar 2022
Beograd : Srpsko veterinarsko društvo., 414-421.
https://hdl.handle.net/21.15107/rcub_veterinar_3316

Grković N, Babić M, Čobanović N, Vićić I, Karabasil N, Suvajdžić B, Dimitrijević M. Uticaj pandemije COVID-19 na bezbednost hrane. in 33. Savetovanje Veterinara Srbije, Zlatibor, 08 - 11. Septembar 2022. 2022;:414-421.
https://hdl.handle.net/21.15107/rcub_veterinar_3316 .

Grković, Nevena, Babić, Milijana, Čobanović, Nikola, Vićić, Ivan, Karabasil, Nedjeljko, Suvajdžić, Branko, Dimitrijević, Mirjana, "Uticaj pandemije COVID-19 na bezbednost hrane" in 33. Savetovanje Veterinara Srbije, Zlatibor, 08 - 11. Septembar 2022 (2022):414-421,
https://hdl.handle.net/21.15107/rcub_veterinar_3316 .

TY  - CONF
AU  - Grković, Nevena
AU  - Djuric, S.
AU  - Sindjić, Milijana
AU  - Velebit, B.
AU  - Suvajdžić, Branko
AU  - Dimitrijević, Mirjana
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2294
AB  - This study reports the occurrence of Escherichia coli in 243 mussel samples collected along the Boka Kotorska Bay (six harvesting areas), which is located in the Southern Adriatic Sea. Bivalve molluscs can concentrate contaminants from their water environment, so because of that, determination of E. coli levels is an important parameter for microbial pollution assessment in the investigated areas. The number of E. coli ranged between  4600 MPN E. coli/100 g. Statistical analysis of the number of E. coli in mussels established that the mussel farm vl. Duško Vlahović (M5) had the highest mean E. coli levels (949.00 ± 2541 MPN E. coli/100 g), while the lowest mean level was recorded in Boka mussels (M1) (149.20 ± 258.80 MPN E. coli/100 g). Boka Kotorska bay is classified as a Class B mussel production area because it has 32.9% of samples with E. coli MPN values between the 20-230 MPN/100g.
PB  - IOP Publishing Ltd
C3  - IOP Conference Series: Earth and Environmental Science
T1  - Occurrence of Escherichia coli in mussels (Mytilus galloprovincialis) from farms in Boka Kotorska Bay, Southern Adriatic Sea
VL  - 854
DO  - 10.1088/1755-1315/854/1/012032
ER  - 

@conference{
author = "Grković, Nevena and Djuric, S. and Sindjić, Milijana and Velebit, B. and Suvajdžić, Branko and Dimitrijević, Mirjana",
year = "2021",
abstract = "This study reports the occurrence of Escherichia coli in 243 mussel samples collected along the Boka Kotorska Bay (six harvesting areas), which is located in the Southern Adriatic Sea. Bivalve molluscs can concentrate contaminants from their water environment, so because of that, determination of E. coli levels is an important parameter for microbial pollution assessment in the investigated areas. The number of E. coli ranged between  4600 MPN E. coli/100 g. Statistical analysis of the number of E. coli in mussels established that the mussel farm vl. Duško Vlahović (M5) had the highest mean E. coli levels (949.00 ± 2541 MPN E. coli/100 g), while the lowest mean level was recorded in Boka mussels (M1) (149.20 ± 258.80 MPN E. coli/100 g). Boka Kotorska bay is classified as a Class B mussel production area because it has 32.9% of samples with E. coli MPN values between the 20-230 MPN/100g.",
publisher = "IOP Publishing Ltd",
journal = "IOP Conference Series: Earth and Environmental Science",
title = "Occurrence of Escherichia coli in mussels (Mytilus galloprovincialis) from farms in Boka Kotorska Bay, Southern Adriatic Sea",
volume = "854",
doi = "10.1088/1755-1315/854/1/012032"
}

Grković, N., Djuric, S., Sindjić, M., Velebit, B., Suvajdžić, B.,& Dimitrijević, M.. (2021). Occurrence of Escherichia coli in mussels (Mytilus galloprovincialis) from farms in Boka Kotorska Bay, Southern Adriatic Sea. in IOP Conference Series: Earth and Environmental Science
IOP Publishing Ltd., 854.
https://doi.org/10.1088/1755-1315/854/1/012032

Grković N, Djuric S, Sindjić M, Velebit B, Suvajdžić B, Dimitrijević M. Occurrence of Escherichia coli in mussels (Mytilus galloprovincialis) from farms in Boka Kotorska Bay, Southern Adriatic Sea. in IOP Conference Series: Earth and Environmental Science. 2021;854.
doi:10.1088/1755-1315/854/1/012032 .

Grković, Nevena, Djuric, S., Sindjić, Milijana, Velebit, B., Suvajdžić, Branko, Dimitrijević, Mirjana, "Occurrence of Escherichia coli in mussels (Mytilus galloprovincialis) from farms in Boka Kotorska Bay, Southern Adriatic Sea" in IOP Conference Series: Earth and Environmental Science, 854 (2021),
https://doi.org/10.1088/1755-1315/854/1/012032 . .

TY  - JOUR
AU  - Babić, Milijana
AU  - Glišić, Milica
AU  - Đorđević, Jasna
AU  - Zdravković, Nemanja
AU  - Savić Radovanović, Radoslava
AU  - Baltić, Milan Ž.
AU  - Bošković Cabrol, Marija
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2220
AB  - The survival of Staphylococcus aureus in inoculated (105 colony forming units [CFU]/mL) 3.2% and 0.5% fat ultra-high temperature-pasteurized milk samples containing 0%, 0.05%, or 0.1% cinnamaldehyde stored at 4°C or 10°C was evaluated within 15 days. S. aureus populations reached 7.92 (0.5% fat) and 7.95 (3.2% fat) log CFU/mL in control milk samples stored at 10°C, while in milk sample stored at 4°C, S. aureus counts remained almost unchanged. At the end of the study, the number of this pathogen decreased by 1.52–4.04 log CFU/mL in milk treated with cinnamaldehyde. The greatest anti-staphylococcal effect was achieved in low-fat milk at 10°C and treated with 0.1% cinnamaldehyde.
PB  - Codon Publications
T2  - Italian Journal of Food Science
T1  - Anti-staphylococcal effect of cinnamaldehyde in milk
VL  - 33
IS  - 2
SP  - 108
EP  - 116
DO  - 10.15586/ijfs.v33i2.1976
ER  - 

@article{
author = "Babić, Milijana and Glišić, Milica and Đorđević, Jasna and Zdravković, Nemanja and Savić Radovanović, Radoslava and Baltić, Milan Ž. and Bošković Cabrol, Marija",
year = "2021",
abstract = "The survival of Staphylococcus aureus in inoculated (105 colony forming units [CFU]/mL) 3.2% and 0.5% fat ultra-high temperature-pasteurized milk samples containing 0%, 0.05%, or 0.1% cinnamaldehyde stored at 4°C or 10°C was evaluated within 15 days. S. aureus populations reached 7.92 (0.5% fat) and 7.95 (3.2% fat) log CFU/mL in control milk samples stored at 10°C, while in milk sample stored at 4°C, S. aureus counts remained almost unchanged. At the end of the study, the number of this pathogen decreased by 1.52–4.04 log CFU/mL in milk treated with cinnamaldehyde. The greatest anti-staphylococcal effect was achieved in low-fat milk at 10°C and treated with 0.1% cinnamaldehyde.",
publisher = "Codon Publications",
journal = "Italian Journal of Food Science",
title = "Anti-staphylococcal effect of cinnamaldehyde in milk",
volume = "33",
number = "2",
pages = "108-116",
doi = "10.15586/ijfs.v33i2.1976"
}

Babić, M., Glišić, M., Đorđević, J., Zdravković, N., Savić Radovanović, R., Baltić, M. Ž.,& Bošković Cabrol, M.. (2021). Anti-staphylococcal effect of cinnamaldehyde in milk. in Italian Journal of Food Science
Codon Publications., 33(2), 108-116.
https://doi.org/10.15586/ijfs.v33i2.1976

Babić M, Glišić M, Đorđević J, Zdravković N, Savić Radovanović R, Baltić MŽ, Bošković Cabrol M. Anti-staphylococcal effect of cinnamaldehyde in milk. in Italian Journal of Food Science. 2021;33(2):108-116.
doi:10.15586/ijfs.v33i2.1976 .

Babić, Milijana, Glišić, Milica, Đorđević, Jasna, Zdravković, Nemanja, Savić Radovanović, Radoslava, Baltić, Milan Ž., Bošković Cabrol, Marija, "Anti-staphylococcal effect of cinnamaldehyde in milk" in Italian Journal of Food Science, 33, no. 2 (2021):108-116,
https://doi.org/10.15586/ijfs.v33i2.1976 . .

TY  - CONF
AU  - Bošković, Marija
AU  - Zdravković, Nemanja
AU  - Glišić, Milica
AU  - Babić, Milijana
AU  - Baltić, Milan Ž.
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2976
AB  - Use of plant extracts is considered to be natural and effective preservation strategies for meat and dairy products since different essential oils (EOs) and their compounds exhibited strong antibacterial activity against pathogenic and spoilage bacteria in food model systems. Essential oils are volatile mixtures of different compounds and a number of these compounds exhibited significant antimicrobial properties when tested separately. Nevertheless, there are no sufficient data about the combined effect of these compounds. In the present study cinnamaldehyde, carvacrol, p-cymene, oregano essential oil and their combinations were evaluated for antibacterial properties against Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 25923. Antibacterial activity was determined by measuring the minimum inhibitory concentration (MIC). Both active compounds carvacrol and cinnamaldehyde exhibited great antibacterial activity against bacteria used in this test, while p-cymene did not exhibit antibacterial effect (MIC>5000 g/ml). The MlC of carvacrol was same for both bacteria (320 g/ml) while the MIC of cinnamaldehyde was 320 and 160 g/ml for E. coli and S. aureus. The antibacterial actir.ity of oregano EO shows an inhibition effect against E. coli and S. aureus with MIC of 320 and 640 g/ml. Although generally EOs are more effective against Gram-positive bacteria the results of the present study showed that both bacteria were equally sensitive to tested antibacterial agents with an exception of cinnamaldehyde that showed stronger antibacterial activity against S.aureus than against E. coli. However, mixtures of cinnamaldehyde with carvacrol did not show synergistic effects against E. coli and S. aureus. When used in combination of cinnamaldehyde 3% and carvacrol 2% antagonistic effect was observed (MIC=640 g/ml), while the combination of cinnamaldehyde in higher concentration (4%) and reduced levels of carvacrol (1%) had the same antibacterial effect as when tested separately (MIC=320 g/ml). The same was observed when combination of 4% of cinnamaldehyde and 1% of OEO was used.
AB  - Upotreba etarskih ulja predstavlja prirodnu i efikasnu strategiju za konzerviranje
proizvoda od mesa i mleka. Različita etarska ulja, kao i njihove aktivne
komponente pokazala su antimikrobnu aktivnost prema velikom broju patogenih i
bakterija uzrokovača kvara. Etarska ulja su volatilne smeše hemijski različitih
jedinjenja. Veliki broj ovih jedinjenja poseduje antimikrobe osobine. Međutim,
nema dovoljno podataka u literaturi o njihovom kombinovanom efektu. U ovom
eksperimentu ispitavan je uticaj cinamaldehida, karvakrola, p-cimena, etarskog
ulja origana i njihovih mešavina na Escherichia coli ATCC 25922 i Staphylococcus
aureus ATCC 25923. Za ispitivanje antimikrobne aktivnosti etarskih ulja korišćena
je metoda mikrodilucije i određene su minimalne inhibitorne koncentracije (MIC).
Karvakrol i cinamaldehid pokazali su snažnu antibakterijsku aktivnost, dok pcymene nije ostvario antimikroban efekat (MIC>5000 g/ml). MIC karvakrola bila
je ista za obe testirane bakterije (320 g/ml) dok je MIC cinamaldehida iznosila 320
g/ml za E. coli i 160 g/ml za S. aureus. Iako su Gram-pozitivne bakterije generalno
osetljivije na dejstvo etarskih ulja, rezultati ovog ogleda pokazuju da su obe
bakterije bile jednako osetljive na dejstvo svih ispitanih supstanci, sa izuzetkom
cinamaldehida koji je ispoljio jaču antimikrobnu aktivnost prema S. aureus. Ipak,
mešavine cinamaldehida i karvakrola nisu ispoljile sinergistički efekat prema
testiranim bakterijama. Kombinacija 3% cinamaldehida i 2% karvakrola ispoljila je
antagonistički efekat (MIC=640 g/ml), dok je kombinacija cinamaldehida u višoj
koncentraciji (4%) i karvakrola u nižoj koncentraciji (1%) imala isti MIC kao ove
supstance testirane zasebno (MIC=320 g/ml). Isti rezultati dobijeni su i kada je
korišćena smeša 4% cinamaldehida i 1% etarskog ulja origana
PB  - Banja Luka : Veterinarska komora Republike Srpske
C3  - 24. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske/BIH, međunarodni naučni skup, Bijeljina 12-15. jun 2019
T1  - Antimicrobial activity of cinnamaldehyde, carvacrol, p-cymene and oregano (Origanum vulgare) essential oil against Staphylococcus aureus and Escherichia coli
SP  - 155
EP  - 156
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2976
ER  - 

@conference{
author = "Bošković, Marija and Zdravković, Nemanja and Glišić, Milica and Babić, Milijana and Baltić, Milan Ž.",
year = "2019",
abstract = "Use of plant extracts is considered to be natural and effective preservation strategies for meat and dairy products since different essential oils (EOs) and their compounds exhibited strong antibacterial activity against pathogenic and spoilage bacteria in food model systems. Essential oils are volatile mixtures of different compounds and a number of these compounds exhibited significant antimicrobial properties when tested separately. Nevertheless, there are no sufficient data about the combined effect of these compounds. In the present study cinnamaldehyde, carvacrol, p-cymene, oregano essential oil and their combinations were evaluated for antibacterial properties against Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 25923. Antibacterial activity was determined by measuring the minimum inhibitory concentration (MIC). Both active compounds carvacrol and cinnamaldehyde exhibited great antibacterial activity against bacteria used in this test, while p-cymene did not exhibit antibacterial effect (MIC>5000 g/ml). The MlC of carvacrol was same for both bacteria (320 g/ml) while the MIC of cinnamaldehyde was 320 and 160 g/ml for E. coli and S. aureus. The antibacterial actir.ity of oregano EO shows an inhibition effect against E. coli and S. aureus with MIC of 320 and 640 g/ml. Although generally EOs are more effective against Gram-positive bacteria the results of the present study showed that both bacteria were equally sensitive to tested antibacterial agents with an exception of cinnamaldehyde that showed stronger antibacterial activity against S.aureus than against E. coli. However, mixtures of cinnamaldehyde with carvacrol did not show synergistic effects against E. coli and S. aureus. When used in combination of cinnamaldehyde 3% and carvacrol 2% antagonistic effect was observed (MIC=640 g/ml), while the combination of cinnamaldehyde in higher concentration (4%) and reduced levels of carvacrol (1%) had the same antibacterial effect as when tested separately (MIC=320 g/ml). The same was observed when combination of 4% of cinnamaldehyde and 1% of OEO was used., Upotreba etarskih ulja predstavlja prirodnu i efikasnu strategiju za konzerviranje
proizvoda od mesa i mleka. Različita etarska ulja, kao i njihove aktivne
komponente pokazala su antimikrobnu aktivnost prema velikom broju patogenih i
bakterija uzrokovača kvara. Etarska ulja su volatilne smeše hemijski različitih
jedinjenja. Veliki broj ovih jedinjenja poseduje antimikrobe osobine. Međutim,
nema dovoljno podataka u literaturi o njihovom kombinovanom efektu. U ovom
eksperimentu ispitavan je uticaj cinamaldehida, karvakrola, p-cimena, etarskog
ulja origana i njihovih mešavina na Escherichia coli ATCC 25922 i Staphylococcus
aureus ATCC 25923. Za ispitivanje antimikrobne aktivnosti etarskih ulja korišćena
je metoda mikrodilucije i određene su minimalne inhibitorne koncentracije (MIC).
Karvakrol i cinamaldehid pokazali su snažnu antibakterijsku aktivnost, dok pcymene nije ostvario antimikroban efekat (MIC>5000 g/ml). MIC karvakrola bila
je ista za obe testirane bakterije (320 g/ml) dok je MIC cinamaldehida iznosila 320
g/ml za E. coli i 160 g/ml za S. aureus. Iako su Gram-pozitivne bakterije generalno
osetljivije na dejstvo etarskih ulja, rezultati ovog ogleda pokazuju da su obe
bakterije bile jednako osetljive na dejstvo svih ispitanih supstanci, sa izuzetkom
cinamaldehida koji je ispoljio jaču antimikrobnu aktivnost prema S. aureus. Ipak,
mešavine cinamaldehida i karvakrola nisu ispoljile sinergistički efekat prema
testiranim bakterijama. Kombinacija 3% cinamaldehida i 2% karvakrola ispoljila je
antagonistički efekat (MIC=640 g/ml), dok je kombinacija cinamaldehida u višoj
koncentraciji (4%) i karvakrola u nižoj koncentraciji (1%) imala isti MIC kao ove
supstance testirane zasebno (MIC=320 g/ml). Isti rezultati dobijeni su i kada je
korišćena smeša 4% cinamaldehida i 1% etarskog ulja origana",
publisher = "Banja Luka : Veterinarska komora Republike Srpske",
journal = "24. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske/BIH, međunarodni naučni skup, Bijeljina 12-15. jun 2019",
title = "Antimicrobial activity of cinnamaldehyde, carvacrol, p-cymene and oregano (Origanum vulgare) essential oil against Staphylococcus aureus and Escherichia coli",
pages = "155-156",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2976"
}

Bošković, M., Zdravković, N., Glišić, M., Babić, M.,& Baltić, M. Ž.. (2019). Antimicrobial activity of cinnamaldehyde, carvacrol, p-cymene and oregano (Origanum vulgare) essential oil against Staphylococcus aureus and Escherichia coli. in 24. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske/BIH, međunarodni naučni skup, Bijeljina 12-15. jun 2019
Banja Luka : Veterinarska komora Republike Srpske., 155-156.
https://hdl.handle.net/21.15107/rcub_veterinar_2976

Bošković M, Zdravković N, Glišić M, Babić M, Baltić MŽ. Antimicrobial activity of cinnamaldehyde, carvacrol, p-cymene and oregano (Origanum vulgare) essential oil against Staphylococcus aureus and Escherichia coli. in 24. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske/BIH, međunarodni naučni skup, Bijeljina 12-15. jun 2019. 2019;:155-156.
https://hdl.handle.net/21.15107/rcub_veterinar_2976 .

Bošković, Marija, Zdravković, Nemanja, Glišić, Milica, Babić, Milijana, Baltić, Milan Ž., "Antimicrobial activity of cinnamaldehyde, carvacrol, p-cymene and oregano (Origanum vulgare) essential oil against Staphylococcus aureus and Escherichia coli" in 24. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske/BIH, međunarodni naučni skup, Bijeljina 12-15. jun 2019 (2019):155-156,
https://hdl.handle.net/21.15107/rcub_veterinar_2976 .

TY  - CONF
AU  - Velebit, Branko
AU  - Đorđević, V.
AU  - Milojević, L.
AU  - Babić, Milijana
AU  - Grković, Nevena
AU  - Janković, V.
AU  - Yushina, Y.
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1722
AB  - Transmission pathways of foodborne viruses include contamination of food by infected food handlers, by contamination of food during the production process and by consumption of products of animal origin harbouring a zoonotic virus. Viral foodborne illnesses, which have become a significant cause of all reported foodborne illnesses in recent years and considered as an emerging risk in veterinary public health. Microbiological genomics studies discovered that Noroviruses and hepatitis A viruses were primarily associated with food-handler transmission and sewage-contaminated foods. In contrast, hepatitis E was associated with consumption of raw or undercooked meat of pig or wild animals. In order to facilitate source attribution and identify risk prevention measures, Routine harmonized surveillance of viral outbreaks, and surveillance of virus occurrence in food commodities, in combination with systematic strain typing, and joint expertise from veterinary, food, and clinical microbiologists would be recommended.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - The common foodborne viruses: A review
VL  - 333
SP  - UNSP 012110
DO  - 10.1088/1755-1315/333/1/012110
ER  - 

@conference{
author = "Velebit, Branko and Đorđević, V. and Milojević, L. and Babić, Milijana and Grković, Nevena and Janković, V. and Yushina, Y.",
year = "2019",
abstract = "Transmission pathways of foodborne viruses include contamination of food by infected food handlers, by contamination of food during the production process and by consumption of products of animal origin harbouring a zoonotic virus. Viral foodborne illnesses, which have become a significant cause of all reported foodborne illnesses in recent years and considered as an emerging risk in veterinary public health. Microbiological genomics studies discovered that Noroviruses and hepatitis A viruses were primarily associated with food-handler transmission and sewage-contaminated foods. In contrast, hepatitis E was associated with consumption of raw or undercooked meat of pig or wild animals. In order to facilitate source attribution and identify risk prevention measures, Routine harmonized surveillance of viral outbreaks, and surveillance of virus occurrence in food commodities, in combination with systematic strain typing, and joint expertise from veterinary, food, and clinical microbiologists would be recommended.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "The common foodborne viruses: A review",
volume = "333",
pages = "UNSP 012110",
doi = "10.1088/1755-1315/333/1/012110"
}

Velebit, B., Đorđević, V., Milojević, L., Babić, M., Grković, N., Janković, V.,& Yushina, Y.. (2019). The common foodborne viruses: A review. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012110.
https://doi.org/10.1088/1755-1315/333/1/012110

Velebit B, Đorđević V, Milojević L, Babić M, Grković N, Janković V, Yushina Y. The common foodborne viruses: A review. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012110.
doi:10.1088/1755-1315/333/1/012110 .

Velebit, Branko, Đorđević, V., Milojević, L., Babić, Milijana, Grković, Nevena, Janković, V., Yushina, Y., "The common foodborne viruses: A review" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012110,
https://doi.org/10.1088/1755-1315/333/1/012110 . .

TY  - CONF
AU  - Ledina, Tijana
AU  - Đorđević, Jasna
AU  - Babić, Milijana
AU  - Bulajić, Snežana
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2839
AB  - Туберкулоза представља водећи узрок смрти од инфективних обољења у свету, са 
1,7 милиона смртних случајева у 2017.години. У периоду 2013-2017. забележен је 
пораст броја случајева туберкулозе људи, у којима је као узрочник идентификован 
Mycobacterium bovis, најчешћи узрочник туберкулозе преживара. Сматра се да је 
стваран број људи оболелих од туберкулозе узроковане са М. bovis подцењен, 
нарочито у подручјима где је туберкулоза говеда ендемично обољење или се 
конзумирају сирово млеко и производи од млека и када постоји директан контакт 
са оболелим животињама.
Зоонотска туберкулоза изазвана са M. bovis представља превасходно обољење 
преносиво храном, мада најновији извештаји наглашавају и могућност аерогене 
секундарне трансмисије M. bovis са човека на човека. Ћелије M. bovis се у случају 
обољевања млечних животиња излучују путем млека у високом броју, при чему 
постоји могућност контаминације велике количине збирног млека у 
лактофризима или цистернама. Конзумација сировог млека и производа 
направљених од сировог млека, историјски гледано, представља главни пут 
преноса туберкулозе са животиња на људе. Увођењем пастеризације млека, али и 
спровођењем програма мера здравствене заштите животиња, овај вид обољевања 
од туберкулозе је у развијеним земљама сведен на занемарљиву меру. Млеко 
оболелих животиња може да уђе у ланац хране, у случајевима када оболеле 
животиње на дају позитивну реакцију туберкулинизације. У земљама Европе у 
којима је продаја сировог млека дозвољена, млеко мора да потиче од животиња из 
стада слободних од туберкулозе, а на декларацији мора да буде јасно наглашен 
здравствени ризик повезан са конзумацијом сировог млека. Све већа потражња за 
сиревима произведеним од сировог млека, али и скорији случајеви туберкулозе 
људи изазвани конзумацијом сирева од сировог млека, питање зоонотске 
туберкулозе чине и данас актуелним.
У овом прегледном раду биће размотрена епидемиологија зоонотске туберкулозе, 
процена ризика од обољевања при конзумацији сировог млека и производа 
направљених од сировог млека, као и стратегије за спречавање ширења зоонотске 
туберкулозе као обољења преносивог храном
AB  - Tuberculosis is the leading cause of the death from a single infectious agent in the 
World. It is estimated that 1.7 million people died of tuberculosis in 2017. In the 
period 2013-2017. an increase in tuberculosis caused by Mycobacterium bovis, 
most frequent causative agent of ruminant tuberculosis, was reported. However, 
it is estimated that the true number of human tuberculosis caused by M. bovis is 
underestimated, especially in areas with endemic bovine tuberculosis, where 
direct contact between humans and animals exists, or raw milk and raw milk 
products are frequently consumed. Zoonotic tuberculosis is mostly foodborne 
disease, although recent reports highlight the possibility of aerogenic secondary 
transmission of M.bovis between humans. Lactating animals with tuberculosis can 
excrete high numbers of M. bovis cells through milk. Consequently milk from 
these animals can contaminate large quantities of raw milk in cooling tanks and 
cisterns. Historically, consumption of raw milk and raw milk products represents 
the main transmission route between animal and human population. However, 
introduction of control measures and pasteurization has reduced cases of 
foodborne tuberculosis to a minimum in developed countries. Milk from animals 
with tuberculosis can enter the food chain, in cases when animals remain 
undetected by the skin test. In European countries, if selling of raw milk is 
permitted by national legislation, food label must include statement about health 
risks implicated with the raw milk consumption. Increasing demand for the 
artisan raw milk cheeses, as well as recent cases of tuberculosis caused by raw milk 
cheese consumption, also make zoonotic tuberculosis a contemporary food safety 
issue. In this review, zoonotic tuberculosis epidemiology, risk assessment 
correlated with the raw milk and raw milk products consumption, as well as 
strategies for zoonotic tuberculosis prevention as a foodborne disease will be 
discussed.
PB  - Banja Luka : Veterinarska komora Republike Srpske
C3  - 24. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), međunarodni naučni skup, Bijeljina, 12-15. jun 2019.
T1  - Zoonotska tuberkuloza - šta nam je činiti?
T1  - Zoonotic tuberculosis - what should be done?
SP  - 111
EP  - 112
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2839
ER  - 

@conference{
author = "Ledina, Tijana and Đorđević, Jasna and Babić, Milijana and Bulajić, Snežana",
year = "2019",
abstract = "Туберкулоза представља водећи узрок смрти од инфективних обољења у свету, са 
1,7 милиона смртних случајева у 2017.години. У периоду 2013-2017. забележен је 
пораст броја случајева туберкулозе људи, у којима је као узрочник идентификован 
Mycobacterium bovis, најчешћи узрочник туберкулозе преживара. Сматра се да је 
стваран број људи оболелих од туберкулозе узроковане са М. bovis подцењен, 
нарочито у подручјима где је туберкулоза говеда ендемично обољење или се 
конзумирају сирово млеко и производи од млека и када постоји директан контакт 
са оболелим животињама.
Зоонотска туберкулоза изазвана са M. bovis представља превасходно обољење 
преносиво храном, мада најновији извештаји наглашавају и могућност аерогене 
секундарне трансмисије M. bovis са човека на човека. Ћелије M. bovis се у случају 
обољевања млечних животиња излучују путем млека у високом броју, при чему 
постоји могућност контаминације велике количине збирног млека у 
лактофризима или цистернама. Конзумација сировог млека и производа 
направљених од сировог млека, историјски гледано, представља главни пут 
преноса туберкулозе са животиња на људе. Увођењем пастеризације млека, али и 
спровођењем програма мера здравствене заштите животиња, овај вид обољевања 
од туберкулозе је у развијеним земљама сведен на занемарљиву меру. Млеко 
оболелих животиња може да уђе у ланац хране, у случајевима када оболеле 
животиње на дају позитивну реакцију туберкулинизације. У земљама Европе у 
којима је продаја сировог млека дозвољена, млеко мора да потиче од животиња из 
стада слободних од туберкулозе, а на декларацији мора да буде јасно наглашен 
здравствени ризик повезан са конзумацијом сировог млека. Све већа потражња за 
сиревима произведеним од сировог млека, али и скорији случајеви туберкулозе 
људи изазвани конзумацијом сирева од сировог млека, питање зоонотске 
туберкулозе чине и данас актуелним.
У овом прегледном раду биће размотрена епидемиологија зоонотске туберкулозе, 
процена ризика од обољевања при конзумацији сировог млека и производа 
направљених од сировог млека, као и стратегије за спречавање ширења зоонотске 
туберкулозе као обољења преносивог храном, Tuberculosis is the leading cause of the death from a single infectious agent in the 
World. It is estimated that 1.7 million people died of tuberculosis in 2017. In the 
period 2013-2017. an increase in tuberculosis caused by Mycobacterium bovis, 
most frequent causative agent of ruminant tuberculosis, was reported. However, 
it is estimated that the true number of human tuberculosis caused by M. bovis is 
underestimated, especially in areas with endemic bovine tuberculosis, where 
direct contact between humans and animals exists, or raw milk and raw milk 
products are frequently consumed. Zoonotic tuberculosis is mostly foodborne 
disease, although recent reports highlight the possibility of aerogenic secondary 
transmission of M.bovis between humans. Lactating animals with tuberculosis can 
excrete high numbers of M. bovis cells through milk. Consequently milk from 
these animals can contaminate large quantities of raw milk in cooling tanks and 
cisterns. Historically, consumption of raw milk and raw milk products represents 
the main transmission route between animal and human population. However, 
introduction of control measures and pasteurization has reduced cases of 
foodborne tuberculosis to a minimum in developed countries. Milk from animals 
with tuberculosis can enter the food chain, in cases when animals remain 
undetected by the skin test. In European countries, if selling of raw milk is 
permitted by national legislation, food label must include statement about health 
risks implicated with the raw milk consumption. Increasing demand for the 
artisan raw milk cheeses, as well as recent cases of tuberculosis caused by raw milk 
cheese consumption, also make zoonotic tuberculosis a contemporary food safety 
issue. In this review, zoonotic tuberculosis epidemiology, risk assessment 
correlated with the raw milk and raw milk products consumption, as well as 
strategies for zoonotic tuberculosis prevention as a foodborne disease will be 
discussed.",
publisher = "Banja Luka : Veterinarska komora Republike Srpske",
journal = "24. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), međunarodni naučni skup, Bijeljina, 12-15. jun 2019.",
title = "Zoonotska tuberkuloza - šta nam je činiti?, Zoonotic tuberculosis - what should be done?",
pages = "111-112",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2839"
}

Ledina, T., Đorđević, J., Babić, M.,& Bulajić, S.. (2019). Zoonotska tuberkuloza - šta nam je činiti?. in 24. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), međunarodni naučni skup, Bijeljina, 12-15. jun 2019.
Banja Luka : Veterinarska komora Republike Srpske., 111-112.
https://hdl.handle.net/21.15107/rcub_veterinar_2839

Ledina T, Đorđević J, Babić M, Bulajić S. Zoonotska tuberkuloza - šta nam je činiti?. in 24. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), međunarodni naučni skup, Bijeljina, 12-15. jun 2019.. 2019;:111-112.
https://hdl.handle.net/21.15107/rcub_veterinar_2839 .

Ledina, Tijana, Đorđević, Jasna, Babić, Milijana, Bulajić, Snežana, "Zoonotska tuberkuloza - šta nam je činiti?" in 24. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), međunarodni naučni skup, Bijeljina, 12-15. jun 2019. (2019):111-112,
https://hdl.handle.net/21.15107/rcub_veterinar_2839 .

TY  - CONF
AU  - Babić, Milijana
AU  - Glišić, Milica
AU  - Zdravković, Nemanja
AU  - Đorđević, Jasna
AU  - Velebit, Branko
AU  - Ledina, Tijana
AU  - Baltić, Milan Ž.
AU  - Bošković, Marija
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1678
AB  - The antibacterial activity of cinnamaldehyde was evaluated against S. aureus experimentally inoculated (10(3) CFU/mL) in UHT-pasteurized milk, which was treated with different concentrations of the cinnamaldehyde (0.1% and 0.05%) and stored at 4 degrees C for 12 days. The MIC of cinnamaldehyde was 160 mu g/ml. During the storage period, S. aureus counts in milk were reduced by 0.35-2.77 log CFU/mL. Significantly greater decreases were observed when cinnamaldehyde was added, regardless of the concentration used, compared with the control. A triangle test showed that panellists could detect the difference between milks with different concentrations of cinnamaldehyde (P<0.01). These results suggest that by adding 0.05% cinnamaldehyde to milk, the safety of the milk can be increased and a pleasant, desirable flavour can be obtained.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Inhibition of Staphylococcus aureus by cinnamaldehyde and its effect on sensory properties of milk
VL  - 333
SP  - UNSP 012042
DO  - 10.1088/1755-1315/333/1/012042
ER  - 

@conference{
author = "Babić, Milijana and Glišić, Milica and Zdravković, Nemanja and Đorđević, Jasna and Velebit, Branko and Ledina, Tijana and Baltić, Milan Ž. and Bošković, Marija",
year = "2019",
abstract = "The antibacterial activity of cinnamaldehyde was evaluated against S. aureus experimentally inoculated (10(3) CFU/mL) in UHT-pasteurized milk, which was treated with different concentrations of the cinnamaldehyde (0.1% and 0.05%) and stored at 4 degrees C for 12 days. The MIC of cinnamaldehyde was 160 mu g/ml. During the storage period, S. aureus counts in milk were reduced by 0.35-2.77 log CFU/mL. Significantly greater decreases were observed when cinnamaldehyde was added, regardless of the concentration used, compared with the control. A triangle test showed that panellists could detect the difference between milks with different concentrations of cinnamaldehyde (P<0.01). These results suggest that by adding 0.05% cinnamaldehyde to milk, the safety of the milk can be increased and a pleasant, desirable flavour can be obtained.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Inhibition of Staphylococcus aureus by cinnamaldehyde and its effect on sensory properties of milk",
volume = "333",
pages = "UNSP 012042",
doi = "10.1088/1755-1315/333/1/012042"
}

Babić, M., Glišić, M., Zdravković, N., Đorđević, J., Velebit, B., Ledina, T., Baltić, M. Ž.,& Bošković, M.. (2019). Inhibition of Staphylococcus aureus by cinnamaldehyde and its effect on sensory properties of milk. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012042.
https://doi.org/10.1088/1755-1315/333/1/012042

Babić M, Glišić M, Zdravković N, Đorđević J, Velebit B, Ledina T, Baltić MŽ, Bošković M. Inhibition of Staphylococcus aureus by cinnamaldehyde and its effect on sensory properties of milk. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012042.
doi:10.1088/1755-1315/333/1/012042 .

Babić, Milijana, Glišić, Milica, Zdravković, Nemanja, Đorđević, Jasna, Velebit, Branko, Ledina, Tijana, Baltić, Milan Ž., Bošković, Marija, "Inhibition of Staphylococcus aureus by cinnamaldehyde and its effect on sensory properties of milk" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012042,
https://doi.org/10.1088/1755-1315/333/1/012042 . .

TY  - CONF
AU  - Đorđević, Jasna
AU  - Ledina, Tijana
AU  - Baltić, Milan Ž.
AU  - Trbović, Dejana
AU  - Babić, Milijana
AU  - Bulajić, Snežana
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1682
AB  - Quality, processing ability and sensory properties of milk are highly correlated with content and composition of milk fat. Biologically active lipid substances are primarily saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs; linoleic acid; C18:2 n-6) and polyunsaturated fatty acids (PUFAs; a-linolenic acid; C18:3 n-3). PUFAs with 20C, mainly docosahexaenoic acid (DHA; C20:5 n-3) and eicosapentaenoic acid (EPA; SC22:6 n3), are precursors of eicosanoids, which regulate various physiological processes. Fatty acid composition depends on many different factors, such as animal species, breed, season, lactation stage, geographical location, and diet. Goat and sheep milk are rich in the medium chain fatty acids, caproic (C6:0), caprylic (C8:0) and capric (C10:0), which is the reason for the specific aroma of those kinds of milk. Goat and sheep milk have more conjugated linoleic acid, and usually lower n-6/n-3 ratios, with higher amounts of a-linolenic acid, compared to cow milk. Compared to goat and cow milk, sheep milk has the lowest amounts of lauric (C12:0), myristic (C14:0) and palmitic (C16:0) acids i.e. fatty acids associated with negative effects on human health. The addition of forage, especially fresh grass, to dairy animal diets enhances the proportion of unsaturated fatty acids in milk fat compared to SFAs and increases the amount of conjugated linoleic acid.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Fatty acid profile of milk
VL  - 333
SP  - UNSP 012057
DO  - 10.1088/1755-1315/333/1/012057
ER  - 

@conference{
author = "Đorđević, Jasna and Ledina, Tijana and Baltić, Milan Ž. and Trbović, Dejana and Babić, Milijana and Bulajić, Snežana",
year = "2019",
abstract = "Quality, processing ability and sensory properties of milk are highly correlated with content and composition of milk fat. Biologically active lipid substances are primarily saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs; linoleic acid; C18:2 n-6) and polyunsaturated fatty acids (PUFAs; a-linolenic acid; C18:3 n-3). PUFAs with 20C, mainly docosahexaenoic acid (DHA; C20:5 n-3) and eicosapentaenoic acid (EPA; SC22:6 n3), are precursors of eicosanoids, which regulate various physiological processes. Fatty acid composition depends on many different factors, such as animal species, breed, season, lactation stage, geographical location, and diet. Goat and sheep milk are rich in the medium chain fatty acids, caproic (C6:0), caprylic (C8:0) and capric (C10:0), which is the reason for the specific aroma of those kinds of milk. Goat and sheep milk have more conjugated linoleic acid, and usually lower n-6/n-3 ratios, with higher amounts of a-linolenic acid, compared to cow milk. Compared to goat and cow milk, sheep milk has the lowest amounts of lauric (C12:0), myristic (C14:0) and palmitic (C16:0) acids i.e. fatty acids associated with negative effects on human health. The addition of forage, especially fresh grass, to dairy animal diets enhances the proportion of unsaturated fatty acids in milk fat compared to SFAs and increases the amount of conjugated linoleic acid.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Fatty acid profile of milk",
volume = "333",
pages = "UNSP 012057",
doi = "10.1088/1755-1315/333/1/012057"
}

Đorđević, J., Ledina, T., Baltić, M. Ž., Trbović, D., Babić, M.,& Bulajić, S.. (2019). Fatty acid profile of milk. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012057.
https://doi.org/10.1088/1755-1315/333/1/012057

Đorđević J, Ledina T, Baltić MŽ, Trbović D, Babić M, Bulajić S. Fatty acid profile of milk. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012057.
doi:10.1088/1755-1315/333/1/012057 .

Đorđević, Jasna, Ledina, Tijana, Baltić, Milan Ž., Trbović, Dejana, Babić, Milijana, Bulajić, Snežana, "Fatty acid profile of milk" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012057,
https://doi.org/10.1088/1755-1315/333/1/012057 . .

TY  - JOUR
AU  - Babić, Milijana
AU  - Pajić, Marija
AU  - Radinović, Miodrag
AU  - Boboš, Stanko
AU  - Bulajić, Snežana
AU  - Nikolić, Aleksandra
AU  - Velebit, Branko
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1784
AB  - The aim of this study was to determine the effects of different temperatures and storage time on Staphylococcus aureus growth, sea gene expression, and synthesis of staphylococcal enterotoxin A (SEA) in the pasteurized and UHT-pasteurized milk. Pasteurized and UHT-pasteurized milk were inoculated with 3.98 log(10) CFU/mL of S. aureus (ATCC 13565). Inoculated milk samples were stored at 8 degrees C, 15 degrees C, and 22 degrees C for 24, 48, and 72 h, respectively. SEA synthesis was detected with a fully automated miniVIDAS instrument using the Enzyme-Linked Fluorescent Assay (ELFA) technology. The patterns of gene regulation were detected by quantitative reverse transcriptase PCR. The 2(-Delta Delta CT) method has been used as a relative quantification strategy for gene expression responses data analysis. The results indicated that growth rate, sea gene expression, and SEA synthesis were influenced by type of milk, storage time, and temperature. Incubation of milk at different temperatures (15 degrees C and 22 degrees C) and times was used to simulate inadequate transport and storage conditions. Storage of pasteurized milk at 22 degrees C for 24 h significantly upregulated the expression of sea gene compared with milk stored at 8 degrees C, which coincides with the achieved S. aureus number of 10(5) CFU/mL and detected amount of SEA. In addition, storage of UHT-pasteurized milk at 22 degrees C for 24 h and at 15 degrees C for 48 h significantly upregulated the sea gene expression compared with milk stored at 8 degrees C, which coincides with the detected amount of SEA and the dynamics of S. aureus number change. It can, therefore, be concluded that implementing good hygiene practices to avoid pre- and post-heat treatment milk contamination and maintaining the cold chain at temperature <8 degrees C throughout the entire dairy production chain are of paramount importance to decrease the risk of staphylococcal food poisoning.
PB  - Mary Ann Liebert, Inc, New Rochelle
T2  - Foodborne Pathogens and Disease
T1  - Effects of Temperature Abuse on the Growth and Staphylococcal Enterotoxin A Gene (sea) Expression of Staphylococcus aureus in Milk
VL  - 16
IS  - 4
SP  - 282
EP  - 289
DO  - 10.1089/fpd.2018.2544
ER  - 

@article{
author = "Babić, Milijana and Pajić, Marija and Radinović, Miodrag and Boboš, Stanko and Bulajić, Snežana and Nikolić, Aleksandra and Velebit, Branko",
year = "2019",
abstract = "The aim of this study was to determine the effects of different temperatures and storage time on Staphylococcus aureus growth, sea gene expression, and synthesis of staphylococcal enterotoxin A (SEA) in the pasteurized and UHT-pasteurized milk. Pasteurized and UHT-pasteurized milk were inoculated with 3.98 log(10) CFU/mL of S. aureus (ATCC 13565). Inoculated milk samples were stored at 8 degrees C, 15 degrees C, and 22 degrees C for 24, 48, and 72 h, respectively. SEA synthesis was detected with a fully automated miniVIDAS instrument using the Enzyme-Linked Fluorescent Assay (ELFA) technology. The patterns of gene regulation were detected by quantitative reverse transcriptase PCR. The 2(-Delta Delta CT) method has been used as a relative quantification strategy for gene expression responses data analysis. The results indicated that growth rate, sea gene expression, and SEA synthesis were influenced by type of milk, storage time, and temperature. Incubation of milk at different temperatures (15 degrees C and 22 degrees C) and times was used to simulate inadequate transport and storage conditions. Storage of pasteurized milk at 22 degrees C for 24 h significantly upregulated the expression of sea gene compared with milk stored at 8 degrees C, which coincides with the achieved S. aureus number of 10(5) CFU/mL and detected amount of SEA. In addition, storage of UHT-pasteurized milk at 22 degrees C for 24 h and at 15 degrees C for 48 h significantly upregulated the sea gene expression compared with milk stored at 8 degrees C, which coincides with the detected amount of SEA and the dynamics of S. aureus number change. It can, therefore, be concluded that implementing good hygiene practices to avoid pre- and post-heat treatment milk contamination and maintaining the cold chain at temperature <8 degrees C throughout the entire dairy production chain are of paramount importance to decrease the risk of staphylococcal food poisoning.",
publisher = "Mary Ann Liebert, Inc, New Rochelle",
journal = "Foodborne Pathogens and Disease",
title = "Effects of Temperature Abuse on the Growth and Staphylococcal Enterotoxin A Gene (sea) Expression of Staphylococcus aureus in Milk",
volume = "16",
number = "4",
pages = "282-289",
doi = "10.1089/fpd.2018.2544"
}

Babić, M., Pajić, M., Radinović, M., Boboš, S., Bulajić, S., Nikolić, A.,& Velebit, B.. (2019). Effects of Temperature Abuse on the Growth and Staphylococcal Enterotoxin A Gene (sea) Expression of Staphylococcus aureus in Milk. in Foodborne Pathogens and Disease
Mary Ann Liebert, Inc, New Rochelle., 16(4), 282-289.
https://doi.org/10.1089/fpd.2018.2544

Babić M, Pajić M, Radinović M, Boboš S, Bulajić S, Nikolić A, Velebit B. Effects of Temperature Abuse on the Growth and Staphylococcal Enterotoxin A Gene (sea) Expression of Staphylococcus aureus in Milk. in Foodborne Pathogens and Disease. 2019;16(4):282-289.
doi:10.1089/fpd.2018.2544 .

Babić, Milijana, Pajić, Marija, Radinović, Miodrag, Boboš, Stanko, Bulajić, Snežana, Nikolić, Aleksandra, Velebit, Branko, "Effects of Temperature Abuse on the Growth and Staphylococcal Enterotoxin A Gene (sea) Expression of Staphylococcus aureus in Milk" in Foodborne Pathogens and Disease, 16, no. 4 (2019):282-289,
https://doi.org/10.1089/fpd.2018.2544 . .

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  - CONF
AU  - Milosavljević, Andreja
AU  - Rajić Savić, Nataša
AU  - Zdravković, Nemanja
AU  - Babić, Milijana
AU  - Bošković, Saša
AU  - Nedić, Drago
AU  - Savić Radovanović, Radoslava
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2884
AB  - Биофилм представља заједницу бактеријских ћелија, које су адхериране за
површину и уроњене у екстрацелуларну полимерну супстанцу, коју саме
синтетишу. Коагулаза позитивне стафилококе, узрочници субклиничких и
клиничких маститиса, имају способност да стварају биофилмове, који су
препознати као важан фактор вируленције стафилокока. Механизми
стафилокока за стварање биофилмова су сложени и обухватају учешће
различитих врста протеина и великог броја гена. Способност стварања
биофилма je jедан oд разлога неуспеха терапије маститиса због немогућности
да антимикробни лек продре до узрочника, који су везани за подлогу, на тај
начин доприносећи настанку перзистентних инфекција млечне жлезде. Циљ
овог рада је био да се испита способост изолата коагулаза позитивних стафило-
кока да стварају биофилмове. Материјал је представљало 37 изолата коагулаза
позитивних стафилокока из млека од којих је 29 изоловано током рутинског
прегледа млека у току лактације и 8 изолата, који су изоловани бактерио-
лошким прегледом млека на узрочнике маститиса. Идентификација изолата је
вршена испитивањем фенотипских карактеристика (макромор-фологија,
микроморфологија, стварање хемолизе и пигмента) и коагулаза теста. За
испитивање способности изолата да ставарају биофилм су коришћене Congo
Red Agar метода и Crystal Violet метода на микротитар плочама. Oд 37 изолата коагулаза позитивних стафилокока 33 (89%) је показало способност
стварања слузи, од којих су 24 (65%) позитивни продуценти, а 9 (24%) изолата
су сумњиви због одсуства суве морфологије колонија, док 4 (11%) изолата нису
стварала слуз на CR агару. Мерењем екстинкције највећи број 19 (49%) изолата
су били јаки продуценти, 8 (22%) изолата осредњи, 6 (16%) изолата су били
изузетно јаки продуценти биофилма, а само 4 (11%) изолата није стварало
биофилм. Ниједан од изолата негативних на стварање слузи није дао
екстинкције на микротитар плочама, односно није имао способност стварања
биофилма. Мониторинг способности стафилокока, узрочника маститиса, да
стварају биофилм може да нам да нове идеје, или стратегију за превенцију или
ефикаснију терапију маститиса крава.
AB  - Biofilm represents a community of bacterial cells, which are attached to a surface and aggregated by an extracellular polymer substance, which they alone synthetise. Coagulase positive staphylococci, causative agents of sub-clinical and clinical mastitis, have the ability to produce biofilms, which are recognized as an important virulence factor of staphylococci. The mechanisms of staphylococci to form biofilms are complex and involve the participation of different types of proteins and a large number of genes. The ability to form biofilm is one of the reasons for unsuccessful mastitis therap, because of the inability of antimicrobial drugs to penetrate to the causative agents which are attached to a surface, thereby contributing to the occurrence of persistent mammary gland infections.The aim of this study was to examine the ability of coagulase positive staphylococci isolates to produce biofilms. The material represented 37 isolates of coagulase positive staphylococci from milk, of which 29 were isolated during routine examination of milk during lactation and 8 isolates, isolated by bacteriological examination of milk on mastitis causative agents. Identification of the isolates was carried out by examining the phenotypic characteristics (macromorphology, micromorphology, hemolysis and pigmentation) and the coagulase test. The Congo Red Agar method and the Crystal Violet method on the microtiter plates were used to test the ability of the isolates to form biofilm. Out of 37 coagulase-positive staphylococci isolates, 33 (89%) showed the ability to produce slime, of which 24 (65%) were positive producers, and 9 (24%) isolates were suspicious due to the absence of dry morphology of colonies, while 4 (11%) isolates did not produce slime on the CR agar. The measuring of extinctions showed that the largest number 19 (49%) isolates were strong producers, 8 (22%) isolates were intermediate, 6 (16%) isolates were extremely strong biofilm producers, and only 4 (11%) isolates did not produce biofilm. None of isolates naegative slime producers did not show extinctions on microtiter plates, ie showed the biofilm forming ability. Monitoring the biofilm forming ability of staphilococci causing mastitis may provide new ideas or strategy for the prevention or more efficient treatment of bovine mastitis.
PB  - Banja Luka : Veterinarska komora Republike Srpske
C3  - 23. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 6-9. jun 2018.
T1  - Ispitivanje sposobnosti izolata kogulaza pozitivnih stafilokoka iz mleka da stvaraju biofilm
T1  - Investigation of biofilm forming ability in coagulase positive staphylococci from milk
SP  - 87
EP  - 90
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2884
ER  - 

@conference{
author = "Milosavljević, Andreja and Rajić Savić, Nataša and Zdravković, Nemanja and Babić, Milijana and Bošković, Saša and Nedić, Drago and Savić Radovanović, Radoslava",
year = "2018",
abstract = "Биофилм представља заједницу бактеријских ћелија, које су адхериране за
површину и уроњене у екстрацелуларну полимерну супстанцу, коју саме
синтетишу. Коагулаза позитивне стафилококе, узрочници субклиничких и
клиничких маститиса, имају способност да стварају биофилмове, који су
препознати као важан фактор вируленције стафилокока. Механизми
стафилокока за стварање биофилмова су сложени и обухватају учешће
различитих врста протеина и великог броја гена. Способност стварања
биофилма je jедан oд разлога неуспеха терапије маститиса због немогућности
да антимикробни лек продре до узрочника, који су везани за подлогу, на тај
начин доприносећи настанку перзистентних инфекција млечне жлезде. Циљ
овог рада је био да се испита способост изолата коагулаза позитивних стафило-
кока да стварају биофилмове. Материјал је представљало 37 изолата коагулаза
позитивних стафилокока из млека од којих је 29 изоловано током рутинског
прегледа млека у току лактације и 8 изолата, који су изоловани бактерио-
лошким прегледом млека на узрочнике маститиса. Идентификација изолата је
вршена испитивањем фенотипских карактеристика (макромор-фологија,
микроморфологија, стварање хемолизе и пигмента) и коагулаза теста. За
испитивање способности изолата да ставарају биофилм су коришћене Congo
Red Agar метода и Crystal Violet метода на микротитар плочама. Oд 37 изолата коагулаза позитивних стафилокока 33 (89%) је показало способност
стварања слузи, од којих су 24 (65%) позитивни продуценти, а 9 (24%) изолата
су сумњиви због одсуства суве морфологије колонија, док 4 (11%) изолата нису
стварала слуз на CR агару. Мерењем екстинкције највећи број 19 (49%) изолата
су били јаки продуценти, 8 (22%) изолата осредњи, 6 (16%) изолата су били
изузетно јаки продуценти биофилма, а само 4 (11%) изолата није стварало
биофилм. Ниједан од изолата негативних на стварање слузи није дао
екстинкције на микротитар плочама, односно није имао способност стварања
биофилма. Мониторинг способности стафилокока, узрочника маститиса, да
стварају биофилм може да нам да нове идеје, или стратегију за превенцију или
ефикаснију терапију маститиса крава., Biofilm represents a community of bacterial cells, which are attached to a surface and aggregated by an extracellular polymer substance, which they alone synthetise. Coagulase positive staphylococci, causative agents of sub-clinical and clinical mastitis, have the ability to produce biofilms, which are recognized as an important virulence factor of staphylococci. The mechanisms of staphylococci to form biofilms are complex and involve the participation of different types of proteins and a large number of genes. The ability to form biofilm is one of the reasons for unsuccessful mastitis therap, because of the inability of antimicrobial drugs to penetrate to the causative agents which are attached to a surface, thereby contributing to the occurrence of persistent mammary gland infections.The aim of this study was to examine the ability of coagulase positive staphylococci isolates to produce biofilms. The material represented 37 isolates of coagulase positive staphylococci from milk, of which 29 were isolated during routine examination of milk during lactation and 8 isolates, isolated by bacteriological examination of milk on mastitis causative agents. Identification of the isolates was carried out by examining the phenotypic characteristics (macromorphology, micromorphology, hemolysis and pigmentation) and the coagulase test. The Congo Red Agar method and the Crystal Violet method on the microtiter plates were used to test the ability of the isolates to form biofilm. Out of 37 coagulase-positive staphylococci isolates, 33 (89%) showed the ability to produce slime, of which 24 (65%) were positive producers, and 9 (24%) isolates were suspicious due to the absence of dry morphology of colonies, while 4 (11%) isolates did not produce slime on the CR agar. The measuring of extinctions showed that the largest number 19 (49%) isolates were strong producers, 8 (22%) isolates were intermediate, 6 (16%) isolates were extremely strong biofilm producers, and only 4 (11%) isolates did not produce biofilm. None of isolates naegative slime producers did not show extinctions on microtiter plates, ie showed the biofilm forming ability. Monitoring the biofilm forming ability of staphilococci causing mastitis may provide new ideas or strategy for the prevention or more efficient treatment of bovine mastitis.",
publisher = "Banja Luka : Veterinarska komora Republike Srpske",
journal = "23. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 6-9. jun 2018.",
title = "Ispitivanje sposobnosti izolata kogulaza pozitivnih stafilokoka iz mleka da stvaraju biofilm, Investigation of biofilm forming ability in coagulase positive staphylococci from milk",
pages = "87-90",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2884"
}

Milosavljević, A., Rajić Savić, N., Zdravković, N., Babić, M., Bošković, S., Nedić, D.,& Savić Radovanović, R.. (2018). Ispitivanje sposobnosti izolata kogulaza pozitivnih stafilokoka iz mleka da stvaraju biofilm. in 23. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 6-9. jun 2018.
Banja Luka : Veterinarska komora Republike Srpske., 87-90.
https://hdl.handle.net/21.15107/rcub_veterinar_2884

Milosavljević A, Rajić Savić N, Zdravković N, Babić M, Bošković S, Nedić D, Savić Radovanović R. Ispitivanje sposobnosti izolata kogulaza pozitivnih stafilokoka iz mleka da stvaraju biofilm. in 23. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 6-9. jun 2018.. 2018;:87-90.
https://hdl.handle.net/21.15107/rcub_veterinar_2884 .

Milosavljević, Andreja, Rajić Savić, Nataša, Zdravković, Nemanja, Babić, Milijana, Bošković, Saša, Nedić, Drago, Savić Radovanović, Radoslava, "Ispitivanje sposobnosti izolata kogulaza pozitivnih stafilokoka iz mleka da stvaraju biofilm" in 23. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 6-9. jun 2018. (2018):87-90,
https://hdl.handle.net/21.15107/rcub_veterinar_2884 .

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  - CONF
AU  - Savić Radovanović, Radoslava
AU  - Rajić Savić, Nataša
AU  - Đorđević, Jasna
AU  - Babić, Milijana
AU  - Zdravković, Nemanja
AU  - Gajić, Ina
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2858
AB  - The genus Pseudomonas includes gram-negative bacilli, not requiring nutrient compounds necessary for growth and due to its relatively large genome and flexible metabolic capabilities, this organism exploits numerous environmental niches. They are often isolated from food, soil, manure and animal skin. It is an opportunistic pathogen that can cause acute, or chronic infections of various mammalian hosts and their organs due to the ability to form a wide spectrum of virulence factors.. Pseudomonas species grow well on bacterial media and often produce pigments, such as P. aeruginosa-thermostable blue-green pigment (pyocyanin) and P. flurescens-greenish-yellow pigment fluorescin. From the view point of milk hygiene the importance of this psychotrophic organism is, even it is destroyed by the pasteurization process, ability to synthesize thermostable metabolic products and enzymes that cause spoilage of milk products. As an infectious agent, can cause mastitis in a clinically expressed or subclinic form in cows. Usually they occur sporadically, but they can cause serious problems in the herd. Since, the ability to form biofilm presents a significant virulence factor for the establishment of persistent mammary gland infections, and a biofilm protects the bacterial community from antimicrobial drugs reducing the success of antimicrobial therapy, presenting a constant source of contamination, we decided to examine the biofilm abbility in Pseudomonas spp. from milk. A total of 59 isolates from bulk tank milk (<400.000 SCC/ml) were examened and identified by examining the phenotypic characteristics. Proteolitic and lipolitic activity was observed on Milk agar and Tributyrin agar. The Crystal Violet method was used to test the ability of the isolates to form biofilm. All 59 isolates, oxidase and catalase positive produced β hemolysis on blood agar, a pigment on Tripton soy agar (TSA) and had a distinctive smell. All 59 isolates showed proteolytic and lipolytic activity. Out of 59 isolates 57 were identified as Pseudomonas floroscens, and 2 isolates Pseudomonas aeriginosa produced green pigment-pyocyanin. The CV test extinctions showed that 22% isolates were strong producesrs 68% were intermediate, /% isolates were extremely strong biofilm producers, and  4% of isolates did not produce biofilmAlthough, the legislation in Republic of Serbia does not provide the examination of milk samples for the presence of Pseudomonas species, it is possible to find this organism in raw milk as a result of contamination. Monitoring the biofilm forming ability of Pseudomonas species may provide new ideas or strategy for the prevention or more efficient  treatment of bovine mastitis and battle in eliminating this source of contamination.
PB  - Novi Sad : University of Novi Sad, Institute of Food Technology
C3  - XVIII International Symposium Feed Technology, Novi Sad, 23 - 25. October 2018
T1  - Investigation of biofilm forming ability in Pseudomonas spp. from milk
SP  - 170
EP  - 171
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2858
ER  - 

@conference{
author = "Savić Radovanović, Radoslava and Rajić Savić, Nataša and Đorđević, Jasna and Babić, Milijana and Zdravković, Nemanja and Gajić, Ina",
year = "2018",
abstract = "The genus Pseudomonas includes gram-negative bacilli, not requiring nutrient compounds necessary for growth and due to its relatively large genome and flexible metabolic capabilities, this organism exploits numerous environmental niches. They are often isolated from food, soil, manure and animal skin. It is an opportunistic pathogen that can cause acute, or chronic infections of various mammalian hosts and their organs due to the ability to form a wide spectrum of virulence factors.. Pseudomonas species grow well on bacterial media and often produce pigments, such as P. aeruginosa-thermostable blue-green pigment (pyocyanin) and P. flurescens-greenish-yellow pigment fluorescin. From the view point of milk hygiene the importance of this psychotrophic organism is, even it is destroyed by the pasteurization process, ability to synthesize thermostable metabolic products and enzymes that cause spoilage of milk products. As an infectious agent, can cause mastitis in a clinically expressed or subclinic form in cows. Usually they occur sporadically, but they can cause serious problems in the herd. Since, the ability to form biofilm presents a significant virulence factor for the establishment of persistent mammary gland infections, and a biofilm protects the bacterial community from antimicrobial drugs reducing the success of antimicrobial therapy, presenting a constant source of contamination, we decided to examine the biofilm abbility in Pseudomonas spp. from milk. A total of 59 isolates from bulk tank milk (<400.000 SCC/ml) were examened and identified by examining the phenotypic characteristics. Proteolitic and lipolitic activity was observed on Milk agar and Tributyrin agar. The Crystal Violet method was used to test the ability of the isolates to form biofilm. All 59 isolates, oxidase and catalase positive produced β hemolysis on blood agar, a pigment on Tripton soy agar (TSA) and had a distinctive smell. All 59 isolates showed proteolytic and lipolytic activity. Out of 59 isolates 57 were identified as Pseudomonas floroscens, and 2 isolates Pseudomonas aeriginosa produced green pigment-pyocyanin. The CV test extinctions showed that 22% isolates were strong producesrs 68% were intermediate, /% isolates were extremely strong biofilm producers, and  4% of isolates did not produce biofilmAlthough, the legislation in Republic of Serbia does not provide the examination of milk samples for the presence of Pseudomonas species, it is possible to find this organism in raw milk as a result of contamination. Monitoring the biofilm forming ability of Pseudomonas species may provide new ideas or strategy for the prevention or more efficient  treatment of bovine mastitis and battle in eliminating this source of contamination.",
publisher = "Novi Sad : University of Novi Sad, Institute of Food Technology",
journal = "XVIII International Symposium Feed Technology, Novi Sad, 23 - 25. October 2018",
title = "Investigation of biofilm forming ability in Pseudomonas spp. from milk",
pages = "170-171",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2858"
}

Savić Radovanović, R., Rajić Savić, N., Đorđević, J., Babić, M., Zdravković, N.,& Gajić, I.. (2018). Investigation of biofilm forming ability in Pseudomonas spp. from milk. in XVIII International Symposium Feed Technology, Novi Sad, 23 - 25. October 2018
Novi Sad : University of Novi Sad, Institute of Food Technology., 170-171.
https://hdl.handle.net/21.15107/rcub_veterinar_2858

Savić Radovanović R, Rajić Savić N, Đorđević J, Babić M, Zdravković N, Gajić I. Investigation of biofilm forming ability in Pseudomonas spp. from milk. in XVIII International Symposium Feed Technology, Novi Sad, 23 - 25. October 2018. 2018;:170-171.
https://hdl.handle.net/21.15107/rcub_veterinar_2858 .

Savić Radovanović, Radoslava, Rajić Savić, Nataša, Đorđević, Jasna, Babić, Milijana, Zdravković, Nemanja, Gajić, Ina, "Investigation of biofilm forming ability in Pseudomonas spp. from milk" in XVIII International Symposium Feed Technology, Novi Sad, 23 - 25. October 2018 (2018):170-171,
https://hdl.handle.net/21.15107/rcub_veterinar_2858 .

TY  - CONF
AU  - Babić, Milijana
AU  - Stajković, Silvana
AU  - Savić Radovanović, Radoslava
AU  - Nikolić, Aleksandra
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2882
AB  - Велики број генетских и парагенетских фактора, делује првенствено на принос
млека, док у знатноj мери утиче и на хемијски састав млека. Расне
карактеристике оваца битно утичу не само на принос, него и на хемијски састав
млека, поготово на садржај протеина и млечне масти. С обзиром на то да
хемијски састав овчијег млека утиче и на количину и квалитет добијених
производа од млека, истраживање је имало за циљ да утврди разлике у
хемијском саставу млека пореклом од различитих аутохтоних раса оваца које
су узгајане на обронцима Старе Планине. Истраживање је спроведено на
следећим аутохтоним расама оваца: пиротска праменка, сврљишка праменка,
каракачанска овца и бардока. У циљу испитивања хемијског састава млека,
узето је укупно 24 узорка млека (по 6 од сваке расе оваца) током последњег
месеца лактације. Узорци овчијег млека узети су посудом за сакупљање течних
узорака из канте за мужу. Анализа хемијског састава млека је укључивала:
одређивање суве материје, одређивање садржаја млечне масти, одређивање
садржаја протеина, одређивање садржаја лактозе, одређивање садржаја пепела
и одређивање садржаја суве материје без масти. Није утврђена статистички
значајна разлика (P>0,05) између аутохтоних раса оваца у сувој материји,
садржају млечне масти и пепела, као ни у садржају суве материје без масти.
Анализом резултата утврђен је статистички значајно већи (P<0,01) садржај
протеина у млеку оваца каракачанске расе (7,36±0,66) у поређењу са млеком
расе пиротска праменка (5,68±0,49). Поред тога, утврђен је статистички
значајно мањи (P<0,05) садржај лактозе у млеку оваца каракачанске расе
(3,46±0,53) у поређењу са млеком расе пиротска праменка (4,28 ± 0,33). На
основу резултата овог истраживања може да се закључи да расне
карактеристике оваца утичу на садржај протеина у млеку, што је веома значајно
са аспекта квалитета производа од млека.
AB  - A number of genetic and paragenetic factors have an impact, primarily on milk
yield, but also on the chemical composition of milk. It has been reported that sheep
breed characteristics affect milk yield, but also have effects on the chemical
composition of the milk, especially on milk protein and fat content. Since the
chemical composition of sheep milk affects the quantity and quality of dairy
products, the aim of this study was to determine the differences in the chemical
composition of milk from various autochthonous sheep breeds originated from the
Stara Planina mountain. The research was carried out on four autochthonous
sheep breeds: pirotska pramenka, svrljiška pramenka, karakačanska sheep and
bardoka. In order to examine the chemical composition of milk, a total of 24
samples of milk were taken (6 per each sheep breed) during the last month of
lactation. Sheep milk samples were taken from each individual after milking with a
container for collecting liquid specimens. Chemical analyses of sheep milk
included determination of the content of dry matter, fat, protein, lactose, ash, and
dry matter without fat. No significant difference (P>0,05) was found between
autochthonous sheep breeds for the content of dry matter, fat, ash, and dry matter
without fat. Milk obtained from karakačanska sheep (7.36 ± 0.66) had a
significantly higher (P<0.01) protein content compared to milk obtained from
pirotska pramenka (5.68 ± 0.49). In addition, milk obtained from karakačanska
sheep (3.46 ± 0.53) had a significantly lower (P<0.05) lactose content compared to
milk obtained from pirotska pramenka (4.28 ± 0.33). Based on the results of this
study, it can be concluded that sheep breed characteristics affected the milk
protein content, which is very important from the aspect of dairy product quality.
PB  - Banja Luka : Veterinarska komora Republike Srpske
C3  - 23. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 6-9. jun 2018.
T1  - Hemijski sastav mleka autohtonih rasa ovaca sa Stare planine
T1  - Chemical composition of milk of autochthonous sheep breeds from Stara planina
SP  - 129
EP  - 130
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2882
ER  - 

@conference{
author = "Babić, Milijana and Stajković, Silvana and Savić Radovanović, Radoslava and Nikolić, Aleksandra",
year = "2018",
abstract = "Велики број генетских и парагенетских фактора, делује првенствено на принос
млека, док у знатноj мери утиче и на хемијски састав млека. Расне
карактеристике оваца битно утичу не само на принос, него и на хемијски састав
млека, поготово на садржај протеина и млечне масти. С обзиром на то да
хемијски састав овчијег млека утиче и на количину и квалитет добијених
производа од млека, истраживање је имало за циљ да утврди разлике у
хемијском саставу млека пореклом од различитих аутохтоних раса оваца које
су узгајане на обронцима Старе Планине. Истраживање је спроведено на
следећим аутохтоним расама оваца: пиротска праменка, сврљишка праменка,
каракачанска овца и бардока. У циљу испитивања хемијског састава млека,
узето је укупно 24 узорка млека (по 6 од сваке расе оваца) током последњег
месеца лактације. Узорци овчијег млека узети су посудом за сакупљање течних
узорака из канте за мужу. Анализа хемијског састава млека је укључивала:
одређивање суве материје, одређивање садржаја млечне масти, одређивање
садржаја протеина, одређивање садржаја лактозе, одређивање садржаја пепела
и одређивање садржаја суве материје без масти. Није утврђена статистички
значајна разлика (P>0,05) између аутохтоних раса оваца у сувој материји,
садржају млечне масти и пепела, као ни у садржају суве материје без масти.
Анализом резултата утврђен је статистички значајно већи (P<0,01) садржај
протеина у млеку оваца каракачанске расе (7,36±0,66) у поређењу са млеком
расе пиротска праменка (5,68±0,49). Поред тога, утврђен је статистички
значајно мањи (P<0,05) садржај лактозе у млеку оваца каракачанске расе
(3,46±0,53) у поређењу са млеком расе пиротска праменка (4,28 ± 0,33). На
основу резултата овог истраживања може да се закључи да расне
карактеристике оваца утичу на садржај протеина у млеку, што је веома значајно
са аспекта квалитета производа од млека., A number of genetic and paragenetic factors have an impact, primarily on milk
yield, but also on the chemical composition of milk. It has been reported that sheep
breed characteristics affect milk yield, but also have effects on the chemical
composition of the milk, especially on milk protein and fat content. Since the
chemical composition of sheep milk affects the quantity and quality of dairy
products, the aim of this study was to determine the differences in the chemical
composition of milk from various autochthonous sheep breeds originated from the
Stara Planina mountain. The research was carried out on four autochthonous
sheep breeds: pirotska pramenka, svrljiška pramenka, karakačanska sheep and
bardoka. In order to examine the chemical composition of milk, a total of 24
samples of milk were taken (6 per each sheep breed) during the last month of
lactation. Sheep milk samples were taken from each individual after milking with a
container for collecting liquid specimens. Chemical analyses of sheep milk
included determination of the content of dry matter, fat, protein, lactose, ash, and
dry matter without fat. No significant difference (P>0,05) was found between
autochthonous sheep breeds for the content of dry matter, fat, ash, and dry matter
without fat. Milk obtained from karakačanska sheep (7.36 ± 0.66) had a
significantly higher (P<0.01) protein content compared to milk obtained from
pirotska pramenka (5.68 ± 0.49). In addition, milk obtained from karakačanska
sheep (3.46 ± 0.53) had a significantly lower (P<0.05) lactose content compared to
milk obtained from pirotska pramenka (4.28 ± 0.33). Based on the results of this
study, it can be concluded that sheep breed characteristics affected the milk
protein content, which is very important from the aspect of dairy product quality.",
publisher = "Banja Luka : Veterinarska komora Republike Srpske",
journal = "23. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 6-9. jun 2018.",
title = "Hemijski sastav mleka autohtonih rasa ovaca sa Stare planine, Chemical composition of milk of autochthonous sheep breeds from Stara planina",
pages = "129-130",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2882"
}

Babić, M., Stajković, S., Savić Radovanović, R.,& Nikolić, A.. (2018). Hemijski sastav mleka autohtonih rasa ovaca sa Stare planine. in 23. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 6-9. jun 2018.
Banja Luka : Veterinarska komora Republike Srpske., 129-130.
https://hdl.handle.net/21.15107/rcub_veterinar_2882

Babić M, Stajković S, Savić Radovanović R, Nikolić A. Hemijski sastav mleka autohtonih rasa ovaca sa Stare planine. in 23. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 6-9. jun 2018.. 2018;:129-130.
https://hdl.handle.net/21.15107/rcub_veterinar_2882 .

Babić, Milijana, Stajković, Silvana, Savić Radovanović, Radoslava, Nikolić, Aleksandra, "Hemijski sastav mleka autohtonih rasa ovaca sa Stare planine" in 23. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 6-9. jun 2018. (2018):129-130,
https://hdl.handle.net/21.15107/rcub_veterinar_2882 .

TY  - CONF
AU  - Savić Radovanović, Radoslava
AU  - Zdravković, Nemanja
AU  - Babić, Milijana
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3575
PB  - Univerzitet u Beogradu
C3  - UniFood Conference - Belgrade, Octobre 5 - 6.  2018
T1  - Sadržaj NaCl u mekim sirevima - aspekt bezbednost i zdravlje ljudi
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3575
ER  - 

@conference{
author = "Savić Radovanović, Radoslava and Zdravković, Nemanja and Babić, Milijana",
year = "2018",
publisher = "Univerzitet u Beogradu",
journal = "UniFood Conference - Belgrade, Octobre 5 - 6.  2018",
title = "Sadržaj NaCl u mekim sirevima - aspekt bezbednost i zdravlje ljudi",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3575"
}

Savić Radovanović, R., Zdravković, N.,& Babić, M.. (2018). Sadržaj NaCl u mekim sirevima - aspekt bezbednost i zdravlje ljudi. in UniFood Conference - Belgrade, Octobre 5 - 6.  2018
Univerzitet u Beogradu..
https://hdl.handle.net/21.15107/rcub_veterinar_3575

Savić Radovanović R, Zdravković N, Babić M. Sadržaj NaCl u mekim sirevima - aspekt bezbednost i zdravlje ljudi. in UniFood Conference - Belgrade, Octobre 5 - 6.  2018. 2018;.
https://hdl.handle.net/21.15107/rcub_veterinar_3575 .

Savić Radovanović, Radoslava, Zdravković, Nemanja, Babić, Milijana, "Sadržaj NaCl u mekim sirevima - aspekt bezbednost i zdravlje ljudi" in UniFood Conference - Belgrade, Octobre 5 - 6.  2018 (2018),
https://hdl.handle.net/21.15107/rcub_veterinar_3575 .

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  - JOUR
AU  - Suvajdžić, Branko
AU  - Vasilev, Dragan
AU  - Karabasil, Nedjeljko
AU  - Vucurović, Ivan
AU  - Čobanović, Nikola
AU  - Babić, Milijana
AU  - Katić, Vera
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1467
AB  - Algae from the genus Prototheca are the only plant-like microorganisms which can cause infl ammation and alterations in the mammary gland. Prototheca mastitis is usually recognized as a chronic and symptomless disease with reduced milk production and a very high somatic cell count. Molecular identifi cation of Prototheca spp. is helpful for the differentiation of pathogenic from non-pathogenic strains which are probably milk contaminants. Genotype-specifi c PCR assays, based on the 18S rDNA gene sequences, have recently been developed to differentiate three genotypes of Prototheca zopfi i, of which Prototheca zopfi i genotype 3 was reclassifi ed in a new species: Prototheca blaschkeae. P. zopfi i genotype 2 is characterized as the main causative agent of Prototheca mastitis that leads to signifi cant economic losses in primary milk production. The purpose of this study was to give a molecular characterization of Prototheca strains isolated in cases of subclinical and clinical mastitis, as well as to determine the infl uence of these pathogenic algae on the milk somatic cell count. After microbiological examination, algae from the genus Prototheca were isolated in pure cultures from 1.8% of all tested milk samples, and all 13 (100%) isolates were determined as Prototheca zopfi i genotype 2 by a genotype-specifi c PCR. This study has provided the fi rst molecular identifi cation of Prototheca zopfi i genotype 2 in the Republic of Serbia. In the case of subclinical Prototheca mastitis, the somatic cell count was 4,175,244 ± 1,233,685/mL of milk. A distinctly higher somatic cell count (P lt 0.05) was found in the quarters infected by Prototheca zopfi i genotype 2 than in the quarters infected by Staphylococcus aureus, which is the most common mastitis causative agent worldwide. The results from this study support previous observations that P. zopfi i genotype 2 is the main causative agent of Prototheca mastitis which leads to a signifi cant increase in the somatic cell count in the milk.
PB  - Univ Zagreb Vet Faculty, Zagreb
T2  - Veterinarski Arhiv
T1  - Molecular identification of Prototheca zopfii genotype 2 mastitis isolates and their influence on the milk somatic cell count [Molekularna identifikacija izolata Prototheca zopfi i genotip 2 izdvojenih kod mastitisa krava i njihov utjecaj na broj somatskih stanica u mlijeku
VL  - 87
IS  - 3
SP  - 249
EP  - 258
DO  - 10.24099/vet.arhiv.151219
ER  - 

@article{
author = "Suvajdžić, Branko and Vasilev, Dragan and Karabasil, Nedjeljko and Vucurović, Ivan and Čobanović, Nikola and Babić, Milijana and Katić, Vera",
year = "2017",
abstract = "Algae from the genus Prototheca are the only plant-like microorganisms which can cause infl ammation and alterations in the mammary gland. Prototheca mastitis is usually recognized as a chronic and symptomless disease with reduced milk production and a very high somatic cell count. Molecular identifi cation of Prototheca spp. is helpful for the differentiation of pathogenic from non-pathogenic strains which are probably milk contaminants. Genotype-specifi c PCR assays, based on the 18S rDNA gene sequences, have recently been developed to differentiate three genotypes of Prototheca zopfi i, of which Prototheca zopfi i genotype 3 was reclassifi ed in a new species: Prototheca blaschkeae. P. zopfi i genotype 2 is characterized as the main causative agent of Prototheca mastitis that leads to signifi cant economic losses in primary milk production. The purpose of this study was to give a molecular characterization of Prototheca strains isolated in cases of subclinical and clinical mastitis, as well as to determine the infl uence of these pathogenic algae on the milk somatic cell count. After microbiological examination, algae from the genus Prototheca were isolated in pure cultures from 1.8% of all tested milk samples, and all 13 (100%) isolates were determined as Prototheca zopfi i genotype 2 by a genotype-specifi c PCR. This study has provided the fi rst molecular identifi cation of Prototheca zopfi i genotype 2 in the Republic of Serbia. In the case of subclinical Prototheca mastitis, the somatic cell count was 4,175,244 ± 1,233,685/mL of milk. A distinctly higher somatic cell count (P lt 0.05) was found in the quarters infected by Prototheca zopfi i genotype 2 than in the quarters infected by Staphylococcus aureus, which is the most common mastitis causative agent worldwide. The results from this study support previous observations that P. zopfi i genotype 2 is the main causative agent of Prototheca mastitis which leads to a signifi cant increase in the somatic cell count in the milk.",
publisher = "Univ Zagreb Vet Faculty, Zagreb",
journal = "Veterinarski Arhiv",
title = "Molecular identification of Prototheca zopfii genotype 2 mastitis isolates and their influence on the milk somatic cell count [Molekularna identifikacija izolata Prototheca zopfi i genotip 2 izdvojenih kod mastitisa krava i njihov utjecaj na broj somatskih stanica u mlijeku",
volume = "87",
number = "3",
pages = "249-258",
doi = "10.24099/vet.arhiv.151219"
}

Suvajdžić, B., Vasilev, D., Karabasil, N., Vucurović, I., Čobanović, N., Babić, M.,& Katić, V.. (2017). Molecular identification of Prototheca zopfii genotype 2 mastitis isolates and their influence on the milk somatic cell count [Molekularna identifikacija izolata Prototheca zopfi i genotip 2 izdvojenih kod mastitisa krava i njihov utjecaj na broj somatskih stanica u mlijeku. in Veterinarski Arhiv
Univ Zagreb Vet Faculty, Zagreb., 87(3), 249-258.
https://doi.org/10.24099/vet.arhiv.151219

Suvajdžić B, Vasilev D, Karabasil N, Vucurović I, Čobanović N, Babić M, Katić V. Molecular identification of Prototheca zopfii genotype 2 mastitis isolates and their influence on the milk somatic cell count [Molekularna identifikacija izolata Prototheca zopfi i genotip 2 izdvojenih kod mastitisa krava i njihov utjecaj na broj somatskih stanica u mlijeku. in Veterinarski Arhiv. 2017;87(3):249-258.
doi:10.24099/vet.arhiv.151219 .

Suvajdžić, Branko, Vasilev, Dragan, Karabasil, Nedjeljko, Vucurović, Ivan, Čobanović, Nikola, Babić, Milijana, Katić, Vera, "Molecular identification of Prototheca zopfii genotype 2 mastitis isolates and their influence on the milk somatic cell count [Molekularna identifikacija izolata Prototheca zopfi i genotip 2 izdvojenih kod mastitisa krava i njihov utjecaj na broj somatskih stanica u mlijeku" in Veterinarski Arhiv, 87, no. 3 (2017):249-258,
https://doi.org/10.24099/vet.arhiv.151219 . .

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 . .

TY  - CONF
AU  - Savić Radovanović, Radoslava
AU  - Zdravković, Nemanja
AU  - Čupić, Srećko
AU  - Pešić, Nemanja
AU  - Babić, Milijana
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2807
AB  - Učestalost pojave mastitisa zavisi od načina držanja, eksploatacije muznih grla i higijene postupka dobijanja mleka. U tehnologiji držanja muznih životinja svi faktori imaju podjednak značaj. Loša nega, neizbalansirana, nepravilna ishrana i nepravilna muža, tehnički neispravna oprema za mužu deluju kao stres i utiču na učestalost pojavljivanja i trajanja mastitisa. Odnos kliničkih i subkliničkih mastitisa je 1:4, odnosno 2-3%,  što ukazuje na značaj subkliničkih mastitisa. Najčešći uzročnici subkliničkih mastitisa (u 90% slučajeva) su: Staphylococcus aureus, Streptococcus agalactiae, Streptococcus dysgalactiae i Streptococcus uberis. Subklinički mastitisi se ne manifestuju vidljivim kliničkim simptomima što otežava dijagnostiku. Dijagnoza subkliničkog mastitisa se postavlja bakteriološkim pregledom mleka na uzročnike mastitisa i određivanjem broja somatskih ćelija. Cilj ovog rada je bio da se ispita učestalost pojave subkliničkih mastitisa na jednoj farmi u Vojvodini gde se krave drže u vezanom sistemu, a muža izvodi mašinski. Materjal je predstavljalo 100 uzoraka mleka iz pojedinačnih četvrti od 25 krava. Uzorci mleka su uzeti aseptično posle indirektnog određivanja broja somatskih ćelija Kalifornija mastitis testom(CMT). Za izolaciju uzročnika mastitisa je korišćena  tehnika zasejavanja na krvni agara, a identifikacija izvršena ispitivanjem makromorfoloških, mikromorfoloških i biohemijskih osobina izolata. Rezltati su pokazali da je od 25 krava kod 5 (20%) krava izolovan Staphylococcus aureus iz mleka jedne,ili 2 četvrti, kod 1 (4%) krave Streptococcus agalactiae iz jedne četvrti i kod 1 (4%) krave dokazana je Candida spp. u 1 četvrti. Nalaz Enterococcus spp. u mleku 1, odnosno 2 četvrti kod 2 (8%) krave ukazuje na lošu higijenu, jer se ovi mikroorganizmi mogu naći u organskoj materiji, prostirci, silaži i biljkama, kojom se hrane muzne životinje. Poboljšanjem uslova higijene držanja, muže, dezinfekcijom papila pre i posle muže, higijene ruku muzača i opreme za mužu, kao i lečenjem subkliničkih mastitisa na osnovu antibiograma u periodu zasušenja može se uticati na smanjenje pojave subkliničkih mastitisa i posledično tome ekonomskih gubitaka, koje oni izazivaju.
PB  - Beograd : Fakultet veterinarske medicine, Centar za izdavačku delatnost i promet učila
C3  - 8. naučni simpozijum Reprodukcija domaćih životinja, Divčibare 12-15. oktobar 2017
T1  - Učestalost pojave supkliničkih mastitisa krava na farmi-prikaz slučaja
SP  - 231
EP  - 236
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2807
ER  - 

@conference{
author = "Savić Radovanović, Radoslava and Zdravković, Nemanja and Čupić, Srećko and Pešić, Nemanja and Babić, Milijana",
year = "2017",
abstract = "Učestalost pojave mastitisa zavisi od načina držanja, eksploatacije muznih grla i higijene postupka dobijanja mleka. U tehnologiji držanja muznih životinja svi faktori imaju podjednak značaj. Loša nega, neizbalansirana, nepravilna ishrana i nepravilna muža, tehnički neispravna oprema za mužu deluju kao stres i utiču na učestalost pojavljivanja i trajanja mastitisa. Odnos kliničkih i subkliničkih mastitisa je 1:4, odnosno 2-3%,  što ukazuje na značaj subkliničkih mastitisa. Najčešći uzročnici subkliničkih mastitisa (u 90% slučajeva) su: Staphylococcus aureus, Streptococcus agalactiae, Streptococcus dysgalactiae i Streptococcus uberis. Subklinički mastitisi se ne manifestuju vidljivim kliničkim simptomima što otežava dijagnostiku. Dijagnoza subkliničkog mastitisa se postavlja bakteriološkim pregledom mleka na uzročnike mastitisa i određivanjem broja somatskih ćelija. Cilj ovog rada je bio da se ispita učestalost pojave subkliničkih mastitisa na jednoj farmi u Vojvodini gde se krave drže u vezanom sistemu, a muža izvodi mašinski. Materjal je predstavljalo 100 uzoraka mleka iz pojedinačnih četvrti od 25 krava. Uzorci mleka su uzeti aseptično posle indirektnog određivanja broja somatskih ćelija Kalifornija mastitis testom(CMT). Za izolaciju uzročnika mastitisa je korišćena  tehnika zasejavanja na krvni agara, a identifikacija izvršena ispitivanjem makromorfoloških, mikromorfoloških i biohemijskih osobina izolata. Rezltati su pokazali da je od 25 krava kod 5 (20%) krava izolovan Staphylococcus aureus iz mleka jedne,ili 2 četvrti, kod 1 (4%) krave Streptococcus agalactiae iz jedne četvrti i kod 1 (4%) krave dokazana je Candida spp. u 1 četvrti. Nalaz Enterococcus spp. u mleku 1, odnosno 2 četvrti kod 2 (8%) krave ukazuje na lošu higijenu, jer se ovi mikroorganizmi mogu naći u organskoj materiji, prostirci, silaži i biljkama, kojom se hrane muzne životinje. Poboljšanjem uslova higijene držanja, muže, dezinfekcijom papila pre i posle muže, higijene ruku muzača i opreme za mužu, kao i lečenjem subkliničkih mastitisa na osnovu antibiograma u periodu zasušenja može se uticati na smanjenje pojave subkliničkih mastitisa i posledično tome ekonomskih gubitaka, koje oni izazivaju.",
publisher = "Beograd : Fakultet veterinarske medicine, Centar za izdavačku delatnost i promet učila",
journal = "8. naučni simpozijum Reprodukcija domaćih životinja, Divčibare 12-15. oktobar 2017",
title = "Učestalost pojave supkliničkih mastitisa krava na farmi-prikaz slučaja",
pages = "231-236",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2807"
}

Savić Radovanović, R., Zdravković, N., Čupić, S., Pešić, N.,& Babić, M.. (2017). Učestalost pojave supkliničkih mastitisa krava na farmi-prikaz slučaja. in 8. naučni simpozijum Reprodukcija domaćih životinja, Divčibare 12-15. oktobar 2017
Beograd : Fakultet veterinarske medicine, Centar za izdavačku delatnost i promet učila., 231-236.
https://hdl.handle.net/21.15107/rcub_veterinar_2807

Savić Radovanović R, Zdravković N, Čupić S, Pešić N, Babić M. Učestalost pojave supkliničkih mastitisa krava na farmi-prikaz slučaja. in 8. naučni simpozijum Reprodukcija domaćih životinja, Divčibare 12-15. oktobar 2017. 2017;:231-236.
https://hdl.handle.net/21.15107/rcub_veterinar_2807 .

Savić Radovanović, Radoslava, Zdravković, Nemanja, Čupić, Srećko, Pešić, Nemanja, Babić, Milijana, "Učestalost pojave supkliničkih mastitisa krava na farmi-prikaz slučaja" in 8. naučni simpozijum Reprodukcija domaćih životinja, Divčibare 12-15. oktobar 2017 (2017):231-236,
https://hdl.handle.net/21.15107/rcub_veterinar_2807 .

TY  - CONF
AU  - Savić Radovanović, Radoslava
AU  - Jović, Slavoljub
AU  - Davidović, Vesna
AU  - Zdravković, Nemanja
AU  - Babić, Milijana
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2808
AB  - Oksidativni stres se dovodi u vezu sa pojavom poremećaja zdravstvenog stanja muznih krava kao što su mastitisi, zaostajanje posteljice i edem mlečne žlezde. Imajući u vidu da štete usled pojave mastitsa i smanjenja sekrecije predstavljaju oko 70% svih gubitaka u proizvodnji mleka cilj ovog preglednog rada je da ukaže na značaj oksidativnog stresa i pojave mastitisa kod krava. Mastitis može da izazove povećano stvaranja slobodnih radikala u mleku, dovodeći do oksidativnog stresa naročito na početku laktacije. Do pojave oksidativnog stresa dolazi kada je stvaranje reaktivnih oksidativnih matabolita veće od antikosidativnog kapaciteta ćelija, tkiva, ili tela. Prema definiciji slobodni radilkali su atomi, joni, grupa atoma, ili molekula sa jednom, ili više nesparenih elektrona u spoljašnjoj atomskoj, ili molekulskoj orbitali. Ti nespareni elektroni čine slobodne radikale vrlo nestabilnim i rekativnim. Slobodni radikali obuhvataju 3 klase: reaktivne kiseonične grupe (Rreactive Oxyen Species-ROS), reaktivne azotne vrste (Reactive Nitrogen Species-RNS) i nereaktivne radikalske agense. Oba oblika mastitisa, subklinički i klinički se dovode u vezu sa oslobađanjem slobodnih radikala, povećanjem oksidativnog kapaciteta i smanjenjem antioksidativnog kapaciteteta mleka. Jedan od faktora koji doprinose povećanju stvaranja slobodnih radikala u mleku životinja obolelih od mastitisa je povećanje broja somatskih ćelija (neutrofila, makrofaga, limfocita, eozinofila) i epitelnih ćelija poreklom iz mlečne žlezde. Drugi faktor je povećanje citokina i molekula kao što je NO-. Odsustvo adekvatne kontrole nakupljanja slobodnih radikala u metabolički aktivnim tkivima ima za posledicu oksidativni stres i poremećaj zdravstvenog stanja visoko produktivnih muznih krava. Bolje razumevanje i sagledavanje oksidativnog stresa, zatim kako antioksidansi mogu da preveniraju disfunkciju imunološkog sistema i oksidatvna oštećenja tkiva domaćina, mogu da doprinesu efikasnijoj strategiji u borbi protiv mastitisa krava.
PB  - Beograd : Fakultet veterinarske medicine, Centar za izdavačku delatnost i promet učila
C3  - 8. naučni simpozijum Reprodukcija domaćih životinja, Divčibare 12-15.oktobar 2017.
T1  - Oksidativni stres kod mastitisa
SP  - 237
EP  - 241
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2808
ER  - 

@conference{
author = "Savić Radovanović, Radoslava and Jović, Slavoljub and Davidović, Vesna and Zdravković, Nemanja and Babić, Milijana",
year = "2017",
abstract = "Oksidativni stres se dovodi u vezu sa pojavom poremećaja zdravstvenog stanja muznih krava kao što su mastitisi, zaostajanje posteljice i edem mlečne žlezde. Imajući u vidu da štete usled pojave mastitsa i smanjenja sekrecije predstavljaju oko 70% svih gubitaka u proizvodnji mleka cilj ovog preglednog rada je da ukaže na značaj oksidativnog stresa i pojave mastitisa kod krava. Mastitis može da izazove povećano stvaranja slobodnih radikala u mleku, dovodeći do oksidativnog stresa naročito na početku laktacije. Do pojave oksidativnog stresa dolazi kada je stvaranje reaktivnih oksidativnih matabolita veće od antikosidativnog kapaciteta ćelija, tkiva, ili tela. Prema definiciji slobodni radilkali su atomi, joni, grupa atoma, ili molekula sa jednom, ili više nesparenih elektrona u spoljašnjoj atomskoj, ili molekulskoj orbitali. Ti nespareni elektroni čine slobodne radikale vrlo nestabilnim i rekativnim. Slobodni radikali obuhvataju 3 klase: reaktivne kiseonične grupe (Rreactive Oxyen Species-ROS), reaktivne azotne vrste (Reactive Nitrogen Species-RNS) i nereaktivne radikalske agense. Oba oblika mastitisa, subklinički i klinički se dovode u vezu sa oslobađanjem slobodnih radikala, povećanjem oksidativnog kapaciteta i smanjenjem antioksidativnog kapaciteteta mleka. Jedan od faktora koji doprinose povećanju stvaranja slobodnih radikala u mleku životinja obolelih od mastitisa je povećanje broja somatskih ćelija (neutrofila, makrofaga, limfocita, eozinofila) i epitelnih ćelija poreklom iz mlečne žlezde. Drugi faktor je povećanje citokina i molekula kao što je NO-. Odsustvo adekvatne kontrole nakupljanja slobodnih radikala u metabolički aktivnim tkivima ima za posledicu oksidativni stres i poremećaj zdravstvenog stanja visoko produktivnih muznih krava. Bolje razumevanje i sagledavanje oksidativnog stresa, zatim kako antioksidansi mogu da preveniraju disfunkciju imunološkog sistema i oksidatvna oštećenja tkiva domaćina, mogu da doprinesu efikasnijoj strategiji u borbi protiv mastitisa krava.",
publisher = "Beograd : Fakultet veterinarske medicine, Centar za izdavačku delatnost i promet učila",
journal = "8. naučni simpozijum Reprodukcija domaćih životinja, Divčibare 12-15.oktobar 2017.",
title = "Oksidativni stres kod mastitisa",
pages = "237-241",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2808"
}

Savić Radovanović, R., Jović, S., Davidović, V., Zdravković, N.,& Babić, M.. (2017). Oksidativni stres kod mastitisa. in 8. naučni simpozijum Reprodukcija domaćih životinja, Divčibare 12-15.oktobar 2017.
Beograd : Fakultet veterinarske medicine, Centar za izdavačku delatnost i promet učila., 237-241.
https://hdl.handle.net/21.15107/rcub_veterinar_2808

Savić Radovanović R, Jović S, Davidović V, Zdravković N, Babić M. Oksidativni stres kod mastitisa. in 8. naučni simpozijum Reprodukcija domaćih životinja, Divčibare 12-15.oktobar 2017.. 2017;:237-241.
https://hdl.handle.net/21.15107/rcub_veterinar_2808 .

Savić Radovanović, Radoslava, Jović, Slavoljub, Davidović, Vesna, Zdravković, Nemanja, Babić, Milijana, "Oksidativni stres kod mastitisa" in 8. naučni simpozijum Reprodukcija domaćih životinja, Divčibare 12-15.oktobar 2017. (2017):237-241,
https://hdl.handle.net/21.15107/rcub_veterinar_2808 .

TY  - JOUR
AU  - Savić Radovanović, Radoslava
AU  - Babić, Milijana
AU  - Nikolić, Aleksandra
AU  - Stajković, Silvana
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2127
AB  - Као једна од најстаријих намирница, сир, због своје хранљиве вредности,
заузима важно место у исхрани људи. Производња сира датира из далеке
прошлости и имала је значаја у свим цивилизацијама. Сиреви се традиционално производе у Србији вековима, представљају културно наслеђе и
акумулирано искуствено знање, које се преноси са генерације на генерацију.
Историјски гледано, у средњем веку главна места где се одвијала производња
сирева били су манастири и феудални поседи, тако да многе групе данашњих
сирева потичу из тог времена. У Републици Србији, поред доминантне индустријске производње, сиреви се производе у занатским погонима, индивидуалним домаћинствима, али се традиционална производња задржала у
малим заједницама као што су манастири. Циљ овог рада био је да се опише
производња сира у манастиру Раковица, који се налази на територији
Београда, Република Србија. Сиреви су испитани на присуство L. monocytogenes,
коагулаза позитивних стафилокока, одређиван је број бактерија млечне
киселине, ентеробактерија, као и физичкохемијски параметри (сува материја,
маст, маст у сувој материји, вода, вода у безмасној материји, киселост, pH
вредност, садржај NaCl, активност воде). Снимање технологије изведено је
помоћу анкете састављене од питања, која обједињују основне елементе и
технолошке поступке производње сира. Доминантну микрофлору су чиниле
бактерије млечне киселине. Средња вредност броја Lactococcus spp. била је 6,34
log cfu/g и Lactobacillus spp. 5,49log cfu/g. У испитаним узорцима није доказано
присуство L. monocytogenes и каогулаза позитивних стафилокока, док je средња
вредноста броја Enterobacteriaceae била 4,05 cfu/g. Средња вредност за суву
материју сира била је 40,19%, за маст у сувој материји сира 39,86%, за воду у
безмасној материји 71,21 %, за укупне протеине 14,78%, за киселост 10,80°SH,
pH вредност 6,20, за садржај NaCl 0,87% и актвност воде 0,953.
AB  - As one of the oldest food products,cheese takes an important place in human diet
due to its nutritional value. Cheese production dates back to the distant past and had
importance in all civilizations. The cheeses are traditionally produced in Serbia for
centuries and represent the cultural heritage and accumulated experiential
knowledge, which is passed from generation to generation. Historically, in the Middle
Ages the monasteries and feudal estates were the main places where the cheese
production were carried out, so many groups of nowdays cheeses originate from this
time. In the Republic of Serbia, additionaly to the dominant industrial productionat
the industrial dairy plants, cheeses are produced in small scale plants and individual
households, but traditional production had been kept in small communities such as
monasteries. The aim of this study was to describe the production of cheese in the
monastery "Rakovica", situated in Belgrade, Republic of Serbia. The cheeses were
examined for the presence of L. monocytogenes, coagulase-positive staphylococci,
the number of lactic acid bacteria, Enterobacteriaceae was determined and physicochemical
parameters (total solids, fat, fat in total solids, moisture, moisture on a freefat
basis, acidity, pH value, content of NaCl, water activity) as well. The observation
of technology was carried out by the survey consisting of questions, which combines
the basic elements and technological operations of cheese production. The lactic acid
bacteria represented dominant microbita of cheese. The mean value for the number
of Lactococcus spp. was 6.34 log CFU/g and Lactobacillus spp. 5,49 log cfu/g.
L. monocytogenes and coagulase-positive staphylococci were not detected in the
examined samples, whereas the mean value for the number of Enterobacteriaceae
was 4.05 cfu/g. The mean value for total solids of cheese was 40.19%, for fat in total
solids of cheese 39.86%, for moisture in free-fat basis 71.21%,for content of total
proteins 14,78%, for acidity 10,80 °SH, for pH value of 6.20, for NaCl content 0.87%
and water activity 0.953.
PB  - Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“
T2  - Veterinarski žurnal Republike Srpske
T1  - Karakteristike tradicionalne proizvodnje sira u manastiru Rakovica
T1  - Characteristics of traditional production of cheese in monestry rakovica
VL  - 16
IS  - 1
SP  - 71
EP  - 80
DO  - 10.7251/VETJ1601072S
ER  - 

@article{
author = "Savić Radovanović, Radoslava and Babić, Milijana and Nikolić, Aleksandra and Stajković, Silvana",
year = "2016",
abstract = "Као једна од најстаријих намирница, сир, због своје хранљиве вредности,
заузима важно место у исхрани људи. Производња сира датира из далеке
прошлости и имала је значаја у свим цивилизацијама. Сиреви се традиционално производе у Србији вековима, представљају културно наслеђе и
акумулирано искуствено знање, које се преноси са генерације на генерацију.
Историјски гледано, у средњем веку главна места где се одвијала производња
сирева били су манастири и феудални поседи, тако да многе групе данашњих
сирева потичу из тог времена. У Републици Србији, поред доминантне индустријске производње, сиреви се производе у занатским погонима, индивидуалним домаћинствима, али се традиционална производња задржала у
малим заједницама као што су манастири. Циљ овог рада био је да се опише
производња сира у манастиру Раковица, који се налази на територији
Београда, Република Србија. Сиреви су испитани на присуство L. monocytogenes,
коагулаза позитивних стафилокока, одређиван је број бактерија млечне
киселине, ентеробактерија, као и физичкохемијски параметри (сува материја,
маст, маст у сувој материји, вода, вода у безмасној материји, киселост, pH
вредност, садржај NaCl, активност воде). Снимање технологије изведено је
помоћу анкете састављене од питања, која обједињују основне елементе и
технолошке поступке производње сира. Доминантну микрофлору су чиниле
бактерије млечне киселине. Средња вредност броја Lactococcus spp. била је 6,34
log cfu/g и Lactobacillus spp. 5,49log cfu/g. У испитаним узорцима није доказано
присуство L. monocytogenes и каогулаза позитивних стафилокока, док je средња
вредноста броја Enterobacteriaceae била 4,05 cfu/g. Средња вредност за суву
материју сира била је 40,19%, за маст у сувој материји сира 39,86%, за воду у
безмасној материји 71,21 %, за укупне протеине 14,78%, за киселост 10,80°SH,
pH вредност 6,20, за садржај NaCl 0,87% и актвност воде 0,953., As one of the oldest food products,cheese takes an important place in human diet
due to its nutritional value. Cheese production dates back to the distant past and had
importance in all civilizations. The cheeses are traditionally produced in Serbia for
centuries and represent the cultural heritage and accumulated experiential
knowledge, which is passed from generation to generation. Historically, in the Middle
Ages the monasteries and feudal estates were the main places where the cheese
production were carried out, so many groups of nowdays cheeses originate from this
time. In the Republic of Serbia, additionaly to the dominant industrial productionat
the industrial dairy plants, cheeses are produced in small scale plants and individual
households, but traditional production had been kept in small communities such as
monasteries. The aim of this study was to describe the production of cheese in the
monastery "Rakovica", situated in Belgrade, Republic of Serbia. The cheeses were
examined for the presence of L. monocytogenes, coagulase-positive staphylococci,
the number of lactic acid bacteria, Enterobacteriaceae was determined and physicochemical
parameters (total solids, fat, fat in total solids, moisture, moisture on a freefat
basis, acidity, pH value, content of NaCl, water activity) as well. The observation
of technology was carried out by the survey consisting of questions, which combines
the basic elements and technological operations of cheese production. The lactic acid
bacteria represented dominant microbita of cheese. The mean value for the number
of Lactococcus spp. was 6.34 log CFU/g and Lactobacillus spp. 5,49 log cfu/g.
L. monocytogenes and coagulase-positive staphylococci were not detected in the
examined samples, whereas the mean value for the number of Enterobacteriaceae
was 4.05 cfu/g. The mean value for total solids of cheese was 40.19%, for fat in total
solids of cheese 39.86%, for moisture in free-fat basis 71.21%,for content of total
proteins 14,78%, for acidity 10,80 °SH, for pH value of 6.20, for NaCl content 0.87%
and water activity 0.953.",
publisher = "Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“",
journal = "Veterinarski žurnal Republike Srpske",
title = "Karakteristike tradicionalne proizvodnje sira u manastiru Rakovica, Characteristics of traditional production of cheese in monestry rakovica",
volume = "16",
number = "1",
pages = "71-80",
doi = "10.7251/VETJ1601072S"
}

Savić Radovanović, R., Babić, M., Nikolić, A.,& Stajković, S.. (2016). Karakteristike tradicionalne proizvodnje sira u manastiru Rakovica. in Veterinarski žurnal Republike Srpske
Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“., 16(1), 71-80.
https://doi.org/10.7251/VETJ1601072S

Savić Radovanović R, Babić M, Nikolić A, Stajković S. Karakteristike tradicionalne proizvodnje sira u manastiru Rakovica. in Veterinarski žurnal Republike Srpske. 2016;16(1):71-80.
doi:10.7251/VETJ1601072S .

Savić Radovanović, Radoslava, Babić, Milijana, Nikolić, Aleksandra, Stajković, Silvana, "Karakteristike tradicionalne proizvodnje sira u manastiru Rakovica" in Veterinarski žurnal Republike Srpske, 16, no. 1 (2016):71-80,
https://doi.org/10.7251/VETJ1601072S . .

TY  - JOUR
AU  - Babić, Milijana
AU  - Savić Radovanović, Radoslava
AU  - Nikolić, Aleksandra
AU  - Stajković, Silvana
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2130
AB  - Termorezistentni mikroorganizmi, zahvaljujući otpornosti na termičke tretmane
koji se primenjuju u industriji mleka, kao i mogućnostima rasta i metaboličkim
aktivnostima u uslovima čuvanja gotovih proizvoda, imaju značaja kao mikroorganizmi kvara. Ova osobina definiše tehnološki značaj termorezistentnih mikroorganizama.
Među populacijom termorezistentnih mikroorganizama, Bacillus spp. pokazuju
značajnu proteolitičku aktivnost, a s obzirom na njihovo svojstvo razlaganja kazeina,
potencijal njihove proteolize može se uspešno koristiti u koagulaciji mleka i zrenja
sireva. Veliki značaj imaju proteinaze Bacillussubtilis, čiji se proteolitički enzimi
uspešno primenjuju u proizvodnji Chedar, Munster i Camembert sira. Suprotno
ovome, aktivnost proteina za Bacillus spp. u sterilisanom mleku, u uslovima ne -
adekvatnog čuvanja dovodi do slatkog grušanja ili pojave gorkog ukusa mleka, kao
rezultat nastanka gorkih peptida, dok preterana aktivnost proteinaza bacila pri
proizvodnji Chedar sira uslovljava gruš mekše konzistencije, veći sadržaj proteina i
masti u surutki, što dovodi do smanjenog randmana sira za 10%. Oslobađanjem nižih
masnih kiselina delovanjem lipolitičkih enzima poreklom od mikroorganizama,
razvija se neprijatan ukus i miris, što predstavlja manu poznatu pod imenom
hidrolitička užeglost. Od termorezistentnih mikroorganizama, sposobnost hidrolize
masti pokazuju mikroorganizmi roda Bacillus.
Cilj ovog rada bio je da se ispita sposobnost termorezistentnih mikro organizama
izolovanih iz mleka da razlažu proteine, masti i skrob, što dovodi do kvara mleka i
proizvoda od mleka. 
Od ukupno 80 izolata termorezistentnih mikroorganizama, proteolitičku
aktivnost je ispoljilo 35 (43,75%) izolata u uslovima inkubacije pri 30°C/72h i 30
(37,50%) izolata u uslovima inkubacije pri 20±2°C/72h, dok nijedan izolat nije
ispoljio proteolitičku aktivnost u uslovima inkubacije pri 10±1°C/10 dana.
Amilolitička aktivnost je utvrđena kod 16 (20,0%) izolata u uslovima inkubacije pri
30°C/72h i 15 (18,75%) izolata u uslovima inkubacije pri 20±2°C/72h. Amilolitička
aktivnost termorezistentnih mikroorganizama izostaje u uslovima inkubacije pri
10±1°C/10 dana. Ispitivani izolati termorezistentnih mikroorganizama nisu pokazali
lipolitičku aktivnost, bez obzira na primenjene različite uslove inkubacije.
AB  - Heat-resistant microorganisms, thanks to their resistance to thermal treatments
are applied in the dairy industry, and growth opportunities, as well as metabolic
activity in the conditions of storage of Ninal products, are important as spoilage
microorganisms. This attribute deNines technological signiNicance of heat-resistant
microorganisms.
Among a population of heat-resistant microorganisms, Bacillus spp. showes a
signiNicant proteolytic activity, and due to its caseolytic activity, proteolytic potential
can be successfully applied in the coagulation of milk and cheese
ripening.Proteinases produced by Bacillus subtilishas great importance and
aresuccessfully used in the production of Chedar, Munster and Camembert cheese.
However, the activity of proteinase Bacillus spp. in sterilized milk in inadequate
storage conditions, leads to the sweet coagulation, or occurrence of sweet or bitter
taste of milk as a result of the formation of bitter peptides, while excessive activity
oNbacillus proteinases in production process of Chedar cheese causes soft curd
consistency, a higher content of proteins and fat in the whey, which leads to reduced
dressing of cheese for 10%.Release of low fatt acids due to activity of lipolytic
enzymes from a microorganisms, develops an unpleasant taste and odor, which is a
foible known as hydrolytic rancidity. Among heat-resistant microorganisms, bacteria
of the genus Bacillusshow the ability to hydrolyse fats.
The aim of this study was to examine the ability of heat-resistant microorganisms, isolated from milk to degrade proteins, fats and starches, which can lead to spoilage
of milk and milk products.
Out of 80 isolates of heat-resistant microorganisms, proteolytic activity showed
35 (43.75%) isolates in condition of incubation at 30°/72h and 30 (37.50%) isolates
under coditions of incubation at 20 ±2°C/72h, while neither isolate showed
proteolytic activity under conditions of incubation at 10±1°C/10 days. Amylolytic
activity was found in 16 (20.0%) isolates under conditions of incubation 30°C/72h
and 15 (18.75%) isolates under conditions of incubation at 20±2°C/72h. The heatresistant
microorganisms did not show amylolytic activity under conditions of
incubation at 10±1°C/10 days.Investigated thermoresistant bacteria did not show
lipolytic activity, regardless of the applied different incubation conditions.
PB  - Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“
T2  - Veterinarski žurnal Republike Srpske
T1  - Metabolička aktivnost termorezistentnih mikroorganizama
T1  - Metabolic activity of heat-resistant microorganisms
VL  - 16
IS  - 2
SP  - 160
EP  - 168
DO  - 10.7251/VETJ1602004B
ER  - 

@article{
author = "Babić, Milijana and Savić Radovanović, Radoslava and Nikolić, Aleksandra and Stajković, Silvana",
year = "2016",
abstract = "Termorezistentni mikroorganizmi, zahvaljujući otpornosti na termičke tretmane
koji se primenjuju u industriji mleka, kao i mogućnostima rasta i metaboličkim
aktivnostima u uslovima čuvanja gotovih proizvoda, imaju značaja kao mikroorganizmi kvara. Ova osobina definiše tehnološki značaj termorezistentnih mikroorganizama.
Među populacijom termorezistentnih mikroorganizama, Bacillus spp. pokazuju
značajnu proteolitičku aktivnost, a s obzirom na njihovo svojstvo razlaganja kazeina,
potencijal njihove proteolize može se uspešno koristiti u koagulaciji mleka i zrenja
sireva. Veliki značaj imaju proteinaze Bacillussubtilis, čiji se proteolitički enzimi
uspešno primenjuju u proizvodnji Chedar, Munster i Camembert sira. Suprotno
ovome, aktivnost proteina za Bacillus spp. u sterilisanom mleku, u uslovima ne -
adekvatnog čuvanja dovodi do slatkog grušanja ili pojave gorkog ukusa mleka, kao
rezultat nastanka gorkih peptida, dok preterana aktivnost proteinaza bacila pri
proizvodnji Chedar sira uslovljava gruš mekše konzistencije, veći sadržaj proteina i
masti u surutki, što dovodi do smanjenog randmana sira za 10%. Oslobađanjem nižih
masnih kiselina delovanjem lipolitičkih enzima poreklom od mikroorganizama,
razvija se neprijatan ukus i miris, što predstavlja manu poznatu pod imenom
hidrolitička užeglost. Od termorezistentnih mikroorganizama, sposobnost hidrolize
masti pokazuju mikroorganizmi roda Bacillus.
Cilj ovog rada bio je da se ispita sposobnost termorezistentnih mikro organizama
izolovanih iz mleka da razlažu proteine, masti i skrob, što dovodi do kvara mleka i
proizvoda od mleka. 
Od ukupno 80 izolata termorezistentnih mikroorganizama, proteolitičku
aktivnost je ispoljilo 35 (43,75%) izolata u uslovima inkubacije pri 30°C/72h i 30
(37,50%) izolata u uslovima inkubacije pri 20±2°C/72h, dok nijedan izolat nije
ispoljio proteolitičku aktivnost u uslovima inkubacije pri 10±1°C/10 dana.
Amilolitička aktivnost je utvrđena kod 16 (20,0%) izolata u uslovima inkubacije pri
30°C/72h i 15 (18,75%) izolata u uslovima inkubacije pri 20±2°C/72h. Amilolitička
aktivnost termorezistentnih mikroorganizama izostaje u uslovima inkubacije pri
10±1°C/10 dana. Ispitivani izolati termorezistentnih mikroorganizama nisu pokazali
lipolitičku aktivnost, bez obzira na primenjene različite uslove inkubacije., Heat-resistant microorganisms, thanks to their resistance to thermal treatments
are applied in the dairy industry, and growth opportunities, as well as metabolic
activity in the conditions of storage of Ninal products, are important as spoilage
microorganisms. This attribute deNines technological signiNicance of heat-resistant
microorganisms.
Among a population of heat-resistant microorganisms, Bacillus spp. showes a
signiNicant proteolytic activity, and due to its caseolytic activity, proteolytic potential
can be successfully applied in the coagulation of milk and cheese
ripening.Proteinases produced by Bacillus subtilishas great importance and
aresuccessfully used in the production of Chedar, Munster and Camembert cheese.
However, the activity of proteinase Bacillus spp. in sterilized milk in inadequate
storage conditions, leads to the sweet coagulation, or occurrence of sweet or bitter
taste of milk as a result of the formation of bitter peptides, while excessive activity
oNbacillus proteinases in production process of Chedar cheese causes soft curd
consistency, a higher content of proteins and fat in the whey, which leads to reduced
dressing of cheese for 10%.Release of low fatt acids due to activity of lipolytic
enzymes from a microorganisms, develops an unpleasant taste and odor, which is a
foible known as hydrolytic rancidity. Among heat-resistant microorganisms, bacteria
of the genus Bacillusshow the ability to hydrolyse fats.
The aim of this study was to examine the ability of heat-resistant microorganisms, isolated from milk to degrade proteins, fats and starches, which can lead to spoilage
of milk and milk products.
Out of 80 isolates of heat-resistant microorganisms, proteolytic activity showed
35 (43.75%) isolates in condition of incubation at 30°/72h and 30 (37.50%) isolates
under coditions of incubation at 20 ±2°C/72h, while neither isolate showed
proteolytic activity under conditions of incubation at 10±1°C/10 days. Amylolytic
activity was found in 16 (20.0%) isolates under conditions of incubation 30°C/72h
and 15 (18.75%) isolates under conditions of incubation at 20±2°C/72h. The heatresistant
microorganisms did not show amylolytic activity under conditions of
incubation at 10±1°C/10 days.Investigated thermoresistant bacteria did not show
lipolytic activity, regardless of the applied different incubation conditions.",
publisher = "Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“",
journal = "Veterinarski žurnal Republike Srpske",
title = "Metabolička aktivnost termorezistentnih mikroorganizama, Metabolic activity of heat-resistant microorganisms",
volume = "16",
number = "2",
pages = "160-168",
doi = "10.7251/VETJ1602004B"
}

Babić, M., Savić Radovanović, R., Nikolić, A.,& Stajković, S.. (2016). Metabolička aktivnost termorezistentnih mikroorganizama. in Veterinarski žurnal Republike Srpske
Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“., 16(2), 160-168.
https://doi.org/10.7251/VETJ1602004B

Babić M, Savić Radovanović R, Nikolić A, Stajković S. Metabolička aktivnost termorezistentnih mikroorganizama. in Veterinarski žurnal Republike Srpske. 2016;16(2):160-168.
doi:10.7251/VETJ1602004B .

Babić, Milijana, Savić Radovanović, Radoslava, Nikolić, Aleksandra, Stajković, Silvana, "Metabolička aktivnost termorezistentnih mikroorganizama" in Veterinarski žurnal Republike Srpske, 16, no. 2 (2016):160-168,
https://doi.org/10.7251/VETJ1602004B . .