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

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

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

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

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

TY  - JOUR
AU  - Vidaković Knežević, Suzana
AU  - Knežević, Slobodan
AU  - Vranešević, Jelena
AU  - Kravić, Snežana Ž.
AU  - Lakićević, Brankica
AU  - Kocić-Tanackov, Sunčica
AU  - Karabasil, Nedjeljko
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2940
AB  - The composition of 18 essential oils was determined using gas chromatography–mass spectrometry, and their antilisterial activity was evaluated by the disk diffusion method, followed by the determination of the minimum inhibitory and minimum bactericidal concentrations. The most active essential oils were oregano, thyme, cinnamon, winter savory, and clove, with MIC values ranging from 0.09 to 1.78 µL/mL. We investigated the biofilm-forming potential of Listeria monocytogenes on polystyrene at 5 °C, 15 °C, and 37 °C in three different media. The formation of biofilm was found to be dependent on the temperature and the availability of nutrients. After treatment with selected essential oils, the reduction in biofilm biomass was in the range of 32.61% and 78.62%. Micromorphological changes in the L. monocytogenes treated by oregano and thyme essential oils were observed in the form of impaired cell integrity and cell lyses by using scanning electron microscope. Oregano and thyme essential oils (MIC and 2MIC) significantly (p < 0.05) reduced the population of L. monocytogenes in minced pork meat during storage at 4 °C. In conclusion, the obtained results indicated the good activity of some selected essential oils on L. monocytogenes, with bacteriostatic, bactericidal, and antibiofilm effects at very low concentrations.
PB  - MDPI
T2  - Foods
T1  - Effects of selected essential oils on Listeria monocytogenes in biofilms and in a model food system
VL  - 12
IS  - 10
SP  - 1930
DO  - 10.3390/foods12101930
ER  - 

@article{
author = "Vidaković Knežević, Suzana and Knežević, Slobodan and Vranešević, Jelena and Kravić, Snežana Ž. and Lakićević, Brankica and Kocić-Tanackov, Sunčica and Karabasil, Nedjeljko",
year = "2023",
abstract = "The composition of 18 essential oils was determined using gas chromatography–mass spectrometry, and their antilisterial activity was evaluated by the disk diffusion method, followed by the determination of the minimum inhibitory and minimum bactericidal concentrations. The most active essential oils were oregano, thyme, cinnamon, winter savory, and clove, with MIC values ranging from 0.09 to 1.78 µL/mL. We investigated the biofilm-forming potential of Listeria monocytogenes on polystyrene at 5 °C, 15 °C, and 37 °C in three different media. The formation of biofilm was found to be dependent on the temperature and the availability of nutrients. After treatment with selected essential oils, the reduction in biofilm biomass was in the range of 32.61% and 78.62%. Micromorphological changes in the L. monocytogenes treated by oregano and thyme essential oils were observed in the form of impaired cell integrity and cell lyses by using scanning electron microscope. Oregano and thyme essential oils (MIC and 2MIC) significantly (p < 0.05) reduced the population of L. monocytogenes in minced pork meat during storage at 4 °C. In conclusion, the obtained results indicated the good activity of some selected essential oils on L. monocytogenes, with bacteriostatic, bactericidal, and antibiofilm effects at very low concentrations.",
publisher = "MDPI",
journal = "Foods",
title = "Effects of selected essential oils on Listeria monocytogenes in biofilms and in a model food system",
volume = "12",
number = "10",
pages = "1930",
doi = "10.3390/foods12101930"
}

Vidaković Knežević, S., Knežević, S., Vranešević, J., Kravić, S. Ž., Lakićević, B., Kocić-Tanackov, S.,& Karabasil, N.. (2023). Effects of selected essential oils on Listeria monocytogenes in biofilms and in a model food system. in Foods
MDPI., 12(10), 1930.
https://doi.org/10.3390/foods12101930

Vidaković Knežević S, Knežević S, Vranešević J, Kravić SŽ, Lakićević B, Kocić-Tanackov S, Karabasil N. Effects of selected essential oils on Listeria monocytogenes in biofilms and in a model food system. in Foods. 2023;12(10):1930.
doi:10.3390/foods12101930 .

Vidaković Knežević, Suzana, Knežević, Slobodan, Vranešević, Jelena, Kravić, Snežana Ž., Lakićević, Brankica, Kocić-Tanackov, Sunčica, Karabasil, Nedjeljko, "Effects of selected essential oils on Listeria monocytogenes in biofilms and in a model food system" in Foods, 12, no. 10 (2023):1930,
https://doi.org/10.3390/foods12101930 . .

TY  - CONF
AU  - Lakićević, Brankica
AU  - Petrović, Zoran
AU  - Milanov, Dubravka
AU  - Zuber, Ivana
AU  - Janković, V.
AU  - Grković, Nevena
AU  - Dimitrijević, Mirjana
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1688
AB  - In this study, 20 Listeria monocytogenes isolates detected in a food processing environment and food products were tested for biofilm-forming ability in two different culture media: Tryptone Soya Broth and Luria Bertani Broth. Statistical analysis of the data obtained was performed with the MINITAB software package, version 16.0. The two-sample t-test and confidence interval were used for data analysis. Significant differences between the isolates were observed in the ability to form biofilms.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Influence of two different culture media on biofilm formation by Listeria monocytogenes isolated from a small-scale meat processing facility
VL  - 333
SP  - UNSP 012073
DO  - 10.1088/1755-1315/333/1/012073
ER  - 

@conference{
author = "Lakićević, Brankica and Petrović, Zoran and Milanov, Dubravka and Zuber, Ivana and Janković, V. and Grković, Nevena and Dimitrijević, Mirjana",
year = "2019",
abstract = "In this study, 20 Listeria monocytogenes isolates detected in a food processing environment and food products were tested for biofilm-forming ability in two different culture media: Tryptone Soya Broth and Luria Bertani Broth. Statistical analysis of the data obtained was performed with the MINITAB software package, version 16.0. The two-sample t-test and confidence interval were used for data analysis. Significant differences between the isolates were observed in the ability to form biofilms.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Influence of two different culture media on biofilm formation by Listeria monocytogenes isolated from a small-scale meat processing facility",
volume = "333",
pages = "UNSP 012073",
doi = "10.1088/1755-1315/333/1/012073"
}

Lakićević, B., Petrović, Z., Milanov, D., Zuber, I., Janković, V., Grković, N.,& Dimitrijević, M.. (2019). Influence of two different culture media on biofilm formation by Listeria monocytogenes isolated from a small-scale meat processing facility. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012073.
https://doi.org/10.1088/1755-1315/333/1/012073

Lakićević B, Petrović Z, Milanov D, Zuber I, Janković V, Grković N, Dimitrijević M. Influence of two different culture media on biofilm formation by Listeria monocytogenes isolated from a small-scale meat processing facility. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012073.
doi:10.1088/1755-1315/333/1/012073 .

Lakićević, Brankica, Petrović, Zoran, Milanov, Dubravka, Zuber, Ivana, Janković, V., Grković, Nevena, Dimitrijević, Mirjana, "Influence of two different culture media on biofilm formation by Listeria monocytogenes isolated from a small-scale meat processing facility" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012073,
https://doi.org/10.1088/1755-1315/333/1/012073 . .

TY  - JOUR
AU  - Zuber, Ivana
AU  - Lakićević, Brankica
AU  - Pietzka, Ariane
AU  - Milanov, Dubravka
AU  - Đorđević, Vesna
AU  - Karabasil, Nedjeljko
AU  - Teodorović, Vlado
AU  - Ruppitsch, Werner
AU  - Dimitrijević, Mirjana
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1844
AB  - The presence of Listeria monocytogenes was evaluated in a small-scale meat processing facility in Montenegro during 2011-2014. L. monocytogenes isolates from traditional meat products and environmental swabs were subjected to a) molecular characterization b) serotyping by both multiplex PCR and next generation sequencing (NGS) c) potential antimicrobial resistance (AMR) was assessed by extraction of specific genes from NGS data and d) screening for the presence of some disinfectant resistance markers. Overall, traditional meat products were contaminated, most likely from incoming raw materials, with 4 major specific STs of L. monocytogenes (ST515, ST8, ST21, ST121) representing 4 clonal complexes (CC1, CC8, CC21, CC121) identified during the four-year period. These strains belonged to serogroup IIa which predominated, followed by IVb (ST515, CC1). The strains from environmental swabs belonged, exclusively, to ST21 and were isolated from cutting board and floor swabs in 2011. Furthermore, we found Tn6188, a novel transposon conferring tolerance to BC, to be specific to sequence type ST121. In addition, antimicrobial resistance genes mprF and fosX were present in clonal complexes CC21 and CC121, while complexes CC8 and CC1 exclusively harbored the mprF antimicrobial resistance gene.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Food Microbiology
T1  - Molecular characterization of Listeria monocytogenes isolates from a small-scale meat processor in Montenegro, 2011-2014
VL  - 79
SP  - 116
EP  - 122
DO  - 10.1016/j.fm.2018.12.005
ER  - 

@article{
author = "Zuber, Ivana and Lakićević, Brankica and Pietzka, Ariane and Milanov, Dubravka and Đorđević, Vesna and Karabasil, Nedjeljko and Teodorović, Vlado and Ruppitsch, Werner and Dimitrijević, Mirjana",
year = "2019",
abstract = "The presence of Listeria monocytogenes was evaluated in a small-scale meat processing facility in Montenegro during 2011-2014. L. monocytogenes isolates from traditional meat products and environmental swabs were subjected to a) molecular characterization b) serotyping by both multiplex PCR and next generation sequencing (NGS) c) potential antimicrobial resistance (AMR) was assessed by extraction of specific genes from NGS data and d) screening for the presence of some disinfectant resistance markers. Overall, traditional meat products were contaminated, most likely from incoming raw materials, with 4 major specific STs of L. monocytogenes (ST515, ST8, ST21, ST121) representing 4 clonal complexes (CC1, CC8, CC21, CC121) identified during the four-year period. These strains belonged to serogroup IIa which predominated, followed by IVb (ST515, CC1). The strains from environmental swabs belonged, exclusively, to ST21 and were isolated from cutting board and floor swabs in 2011. Furthermore, we found Tn6188, a novel transposon conferring tolerance to BC, to be specific to sequence type ST121. In addition, antimicrobial resistance genes mprF and fosX were present in clonal complexes CC21 and CC121, while complexes CC8 and CC1 exclusively harbored the mprF antimicrobial resistance gene.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Food Microbiology",
title = "Molecular characterization of Listeria monocytogenes isolates from a small-scale meat processor in Montenegro, 2011-2014",
volume = "79",
pages = "116-122",
doi = "10.1016/j.fm.2018.12.005"
}

Zuber, I., Lakićević, B., Pietzka, A., Milanov, D., Đorđević, V., Karabasil, N., Teodorović, V., Ruppitsch, W.,& Dimitrijević, M.. (2019). Molecular characterization of Listeria monocytogenes isolates from a small-scale meat processor in Montenegro, 2011-2014. in Food Microbiology
Academic Press Ltd- Elsevier Science Ltd, London., 79, 116-122.
https://doi.org/10.1016/j.fm.2018.12.005

Zuber I, Lakićević B, Pietzka A, Milanov D, Đorđević V, Karabasil N, Teodorović V, Ruppitsch W, Dimitrijević M. Molecular characterization of Listeria monocytogenes isolates from a small-scale meat processor in Montenegro, 2011-2014. in Food Microbiology. 2019;79:116-122.
doi:10.1016/j.fm.2018.12.005 .

Zuber, Ivana, Lakićević, Brankica, Pietzka, Ariane, Milanov, Dubravka, Đorđević, Vesna, Karabasil, Nedjeljko, Teodorović, Vlado, Ruppitsch, Werner, Dimitrijević, Mirjana, "Molecular characterization of Listeria monocytogenes isolates from a small-scale meat processor in Montenegro, 2011-2014" in Food Microbiology, 79 (2019):116-122,
https://doi.org/10.1016/j.fm.2018.12.005 . .

TY  - JOUR
AU  - Zuber, Ivana
AU  - Lakićević, Brankica
AU  - Pietzka, Ariane
AU  - Milanov, Dubravka
AU  - Đorđević, Vesna
AU  - Karabasil, Nedjeljko
AU  - Teodorović, Vlado
AU  - Ruppitsch, Werner
AU  - Dimitrijević, Mirjana
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1728
AB  - The presence of Listeria monocytogenes was evaluated in a small-scale meat processing facility in Montenegro during 2011-2014. L. monocytogenes isolates from traditional meat products and environmental swabs were subjected to a) molecular characterization b) serotyping by both multiplex PCR and next generation sequencing (NGS) c) potential antimicrobial resistance (AMR) was assessed by extraction of specific genes from NGS data and d) screening for the presence of some disinfectant resistance markers. Overall, traditional meat products were contaminated, most likely from incoming raw materials, with 4 major specific STs of L. monocytogenes (ST515, ST8, ST21, ST121) representing 4 clonal complexes (CC1, CC8, CC21, CC121) identified during the four-year period. These strains belonged to serogroup IIa which predominated, followed by IVb (ST515, CC1). The strains from environmental swabs belonged, exclusively, to ST21 and were isolated from cutting board and floor swabs in 2011. Furthermore, we found Tn6188, a novel transposon conferring tolerance to BC, to be specific to sequence type ST121. In addition, antimicrobial resistance genes mprF and fosX were present in clonal complexes CC21 and CC121, while complexes CC8 and CC1 exclusively harbored the mprF antimicrobial resistance gene.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Food Microbiology
T1  - Molecular characterization of Listeria monocytogenes isolates from a small-scale meat processor in Montenegro, 2011-2014
VL  - 79
SP  - 116
EP  - 122
DO  - 10.1016/j.fm.2018.12.005
ER  - 

@article{
author = "Zuber, Ivana and Lakićević, Brankica and Pietzka, Ariane and Milanov, Dubravka and Đorđević, Vesna and Karabasil, Nedjeljko and Teodorović, Vlado and Ruppitsch, Werner and Dimitrijević, Mirjana",
year = "2019",
abstract = "The presence of Listeria monocytogenes was evaluated in a small-scale meat processing facility in Montenegro during 2011-2014. L. monocytogenes isolates from traditional meat products and environmental swabs were subjected to a) molecular characterization b) serotyping by both multiplex PCR and next generation sequencing (NGS) c) potential antimicrobial resistance (AMR) was assessed by extraction of specific genes from NGS data and d) screening for the presence of some disinfectant resistance markers. Overall, traditional meat products were contaminated, most likely from incoming raw materials, with 4 major specific STs of L. monocytogenes (ST515, ST8, ST21, ST121) representing 4 clonal complexes (CC1, CC8, CC21, CC121) identified during the four-year period. These strains belonged to serogroup IIa which predominated, followed by IVb (ST515, CC1). The strains from environmental swabs belonged, exclusively, to ST21 and were isolated from cutting board and floor swabs in 2011. Furthermore, we found Tn6188, a novel transposon conferring tolerance to BC, to be specific to sequence type ST121. In addition, antimicrobial resistance genes mprF and fosX were present in clonal complexes CC21 and CC121, while complexes CC8 and CC1 exclusively harbored the mprF antimicrobial resistance gene.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Food Microbiology",
title = "Molecular characterization of Listeria monocytogenes isolates from a small-scale meat processor in Montenegro, 2011-2014",
volume = "79",
pages = "116-122",
doi = "10.1016/j.fm.2018.12.005"
}

Zuber, I., Lakićević, B., Pietzka, A., Milanov, D., Đorđević, V., Karabasil, N., Teodorović, V., Ruppitsch, W.,& Dimitrijević, M.. (2019). Molecular characterization of Listeria monocytogenes isolates from a small-scale meat processor in Montenegro, 2011-2014. in Food Microbiology
Academic Press Ltd- Elsevier Science Ltd, London., 79, 116-122.
https://doi.org/10.1016/j.fm.2018.12.005

Zuber I, Lakićević B, Pietzka A, Milanov D, Đorđević V, Karabasil N, Teodorović V, Ruppitsch W, Dimitrijević M. Molecular characterization of Listeria monocytogenes isolates from a small-scale meat processor in Montenegro, 2011-2014. in Food Microbiology. 2019;79:116-122.
doi:10.1016/j.fm.2018.12.005 .

Zuber, Ivana, Lakićević, Brankica, Pietzka, Ariane, Milanov, Dubravka, Đorđević, Vesna, Karabasil, Nedjeljko, Teodorović, Vlado, Ruppitsch, Werner, Dimitrijević, Mirjana, "Molecular characterization of Listeria monocytogenes isolates from a small-scale meat processor in Montenegro, 2011-2014" in Food Microbiology, 79 (2019):116-122,
https://doi.org/10.1016/j.fm.2018.12.005 . .

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

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

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

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

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

TY  - JOUR
AU  - Lepsanović, Zorica
AU  - Đorđević, Vesna
AU  - Lakićević, Brankica
AU  - Savić, Dejana
AU  - Velebit, Branko
AU  - Josić, Dragana
AU  - Karabasil, Nedjeljko
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1659
AB  - Bacillus cereus, a ubiquitous human foodborne pathogen, can persist in different environment, including dry conditions. In this study, we explored the genetic diversity of B. cereus isolates from infant milk formulas. Out of 83 samples, B. cereus was confirmed in 26 (31.3%). Isolates were resistant to penicillin G and ampicillin (100%), trimethoprim-sulfamethoxazole (84.6%), and erythromycin (3.8%). Ent, hbl, and cer genes were detected in 21 (80.8%), 2 (7.7%), and 11 (42.3%) isolates, respectively. Randomly amplified polymorphic DNA (RAPD) analysis, using set of three primers, provided an overall genetic distance of 95% between B. cereus isolates. A group of seven emetic strains and another two enterotoxic strains were indistinguishable by RAPD, revealing their high clonality. In conclusion, we detected a high proportion of pathogenic B. cereus isolates in infant milk formulas. The majority of isolates harboring both cer and ent genes showed high clonality, pointing food processing environment as probable contamination source. Practical applicationsDetection of Bacillus cereus in powdered infant milk formulas, the prevalence of emetic and diarrhegenic genes, and especially the simultaneous presence of both types of genes in the same isolate, confirm the importance of B. cereus as foodborne pathogen. The consumption of contaminated formula may cause serious health problems in babies, which emphasizes the need to improve B. cereus monitoring and characterization. The clonal relationship between strains, revealed by RAPD analysis, may point to the source of infection and the corresponding prevention measures to improve food safety. Moreover, the identical RAPD profile of cer positive strains obtained with AG15 primer enables the application of this analysis in screening for emetic B. cereus isolates.
PB  - Wiley, Hoboken
T2  - Journal of Food Safety
T1  - Detection of toxin genes and randomly amplified polymorphic DNA typing of Bacillus cereus isolates from infant milk formulas
VL  - 38
IS  - 4
SP  - e12474
DO  - 10.1111/jfs.12474
ER  - 

@article{
author = "Lepsanović, Zorica and Đorđević, Vesna and Lakićević, Brankica and Savić, Dejana and Velebit, Branko and Josić, Dragana and Karabasil, Nedjeljko",
year = "2018",
abstract = "Bacillus cereus, a ubiquitous human foodborne pathogen, can persist in different environment, including dry conditions. In this study, we explored the genetic diversity of B. cereus isolates from infant milk formulas. Out of 83 samples, B. cereus was confirmed in 26 (31.3%). Isolates were resistant to penicillin G and ampicillin (100%), trimethoprim-sulfamethoxazole (84.6%), and erythromycin (3.8%). Ent, hbl, and cer genes were detected in 21 (80.8%), 2 (7.7%), and 11 (42.3%) isolates, respectively. Randomly amplified polymorphic DNA (RAPD) analysis, using set of three primers, provided an overall genetic distance of 95% between B. cereus isolates. A group of seven emetic strains and another two enterotoxic strains were indistinguishable by RAPD, revealing their high clonality. In conclusion, we detected a high proportion of pathogenic B. cereus isolates in infant milk formulas. The majority of isolates harboring both cer and ent genes showed high clonality, pointing food processing environment as probable contamination source. Practical applicationsDetection of Bacillus cereus in powdered infant milk formulas, the prevalence of emetic and diarrhegenic genes, and especially the simultaneous presence of both types of genes in the same isolate, confirm the importance of B. cereus as foodborne pathogen. The consumption of contaminated formula may cause serious health problems in babies, which emphasizes the need to improve B. cereus monitoring and characterization. The clonal relationship between strains, revealed by RAPD analysis, may point to the source of infection and the corresponding prevention measures to improve food safety. Moreover, the identical RAPD profile of cer positive strains obtained with AG15 primer enables the application of this analysis in screening for emetic B. cereus isolates.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Safety",
title = "Detection of toxin genes and randomly amplified polymorphic DNA typing of Bacillus cereus isolates from infant milk formulas",
volume = "38",
number = "4",
pages = "e12474",
doi = "10.1111/jfs.12474"
}

Lepsanović, Z., Đorđević, V., Lakićević, B., Savić, D., Velebit, B., Josić, D.,& Karabasil, N.. (2018). Detection of toxin genes and randomly amplified polymorphic DNA typing of Bacillus cereus isolates from infant milk formulas. in Journal of Food Safety
Wiley, Hoboken., 38(4), e12474.
https://doi.org/10.1111/jfs.12474

Lepsanović Z, Đorđević V, Lakićević B, Savić D, Velebit B, Josić D, Karabasil N. Detection of toxin genes and randomly amplified polymorphic DNA typing of Bacillus cereus isolates from infant milk formulas. in Journal of Food Safety. 2018;38(4):e12474.
doi:10.1111/jfs.12474 .

Lepsanović, Zorica, Đorđević, Vesna, Lakićević, Brankica, Savić, Dejana, Velebit, Branko, Josić, Dragana, Karabasil, Nedjeljko, "Detection of toxin genes and randomly amplified polymorphic DNA typing of Bacillus cereus isolates from infant milk formulas" in Journal of Food Safety, 38, no. 4 (2018):e12474,
https://doi.org/10.1111/jfs.12474 . .

TY  - JOUR
AU  - Tadić, Vukašin
AU  - Đorđević, Jasna
AU  - Bošković, Marija
AU  - Baltić, Milan Ž.
AU  - Lakićević, Brankica
AU  - Vasilev, Dragan
AU  - Dimitrijević, Mirjana
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1579
AB  - The aim of the study was to investigate the effectiveness of selected bakteriocinogenic starter cultures as potential inhibitors of Listeria monocytogenes in industrially produced raw sausages. A cocktail of four L monocytogenes strains, serotypes 4b ATCC19115, 4b NCTC 11994, NCTC 11994 and 4b l/2a, was used to inoculate fermented sausages. A portion of the sausage stuffing contained no starter culture (control), one group contained starter culture with Lactobacillus sakei Staphylococcus carnosus, and Staphylococcus xylosus (Group I), and the another group had starter culture with Debary- omyces hensenii, Lactobacillus sakei, Pediococcus acidilactici Pedio- coccus pentosaceus, Staphylococcus carnosus and Staphylococcus xylosus (Group III. The sausage stuffing was filled in 55 mm diameter casings. The sausages were cold smoked for 8 hours at 20 - 23 °C and matured for 41 days in a chamber by the temperature of 17 °C and humidity of 80 - 85%. The decrease in the L monocytogenes count until the 3,d day was weak, but afterwards the larger decreases were observed (decrease of 2 to 4 log cfu/g). On the 21st day the number of L monocytogenes in sausage groups I and II was under the detection limit, while in the control group L monocytogenes was under the detection limit after the 31st day. The lactic acid bacteria count in all groups of sausages increased until the 21st day, followed by a slight decrease in all groups to the end of the study. The pH and aw values decreased by all groups of sausages, with significantly (P  lt  0,05) faster pH-drop in sausages produced with the addition of starter culture (Groups I and II).
PB  - Deutscher Fachverlag GmbH, Frankfurt Main
T2  - Fleischwirtschaft
T1  - Zwei verschiedene starterkulturen als potenzielle inhibitoren von l monocytogenes in rohwürsten
T1  - Two different starter cultures as potential inhibitors of L monocytogenes in fermented sausages
VL  - 98
IS  - 10
SP  - 93
EP  - 97
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1579
ER  - 

@article{
author = "Tadić, Vukašin and Đorđević, Jasna and Bošković, Marija and Baltić, Milan Ž. and Lakićević, Brankica and Vasilev, Dragan and Dimitrijević, Mirjana",
year = "2018",
abstract = "The aim of the study was to investigate the effectiveness of selected bakteriocinogenic starter cultures as potential inhibitors of Listeria monocytogenes in industrially produced raw sausages. A cocktail of four L monocytogenes strains, serotypes 4b ATCC19115, 4b NCTC 11994, NCTC 11994 and 4b l/2a, was used to inoculate fermented sausages. A portion of the sausage stuffing contained no starter culture (control), one group contained starter culture with Lactobacillus sakei Staphylococcus carnosus, and Staphylococcus xylosus (Group I), and the another group had starter culture with Debary- omyces hensenii, Lactobacillus sakei, Pediococcus acidilactici Pedio- coccus pentosaceus, Staphylococcus carnosus and Staphylococcus xylosus (Group III. The sausage stuffing was filled in 55 mm diameter casings. The sausages were cold smoked for 8 hours at 20 - 23 °C and matured for 41 days in a chamber by the temperature of 17 °C and humidity of 80 - 85%. The decrease in the L monocytogenes count until the 3,d day was weak, but afterwards the larger decreases were observed (decrease of 2 to 4 log cfu/g). On the 21st day the number of L monocytogenes in sausage groups I and II was under the detection limit, while in the control group L monocytogenes was under the detection limit after the 31st day. The lactic acid bacteria count in all groups of sausages increased until the 21st day, followed by a slight decrease in all groups to the end of the study. The pH and aw values decreased by all groups of sausages, with significantly (P  lt  0,05) faster pH-drop in sausages produced with the addition of starter culture (Groups I and II).",
publisher = "Deutscher Fachverlag GmbH, Frankfurt Main",
journal = "Fleischwirtschaft",
title = "Zwei verschiedene starterkulturen als potenzielle inhibitoren von l monocytogenes in rohwürsten, Two different starter cultures as potential inhibitors of L monocytogenes in fermented sausages",
volume = "98",
number = "10",
pages = "93-97",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1579"
}

Tadić, V., Đorđević, J., Bošković, M., Baltić, M. Ž., Lakićević, B., Vasilev, D.,& Dimitrijević, M.. (2018). Zwei verschiedene starterkulturen als potenzielle inhibitoren von l monocytogenes in rohwürsten. in Fleischwirtschaft
Deutscher Fachverlag GmbH, Frankfurt Main., 98(10), 93-97.
https://hdl.handle.net/21.15107/rcub_veterinar_1579

Tadić V, Đorđević J, Bošković M, Baltić MŽ, Lakićević B, Vasilev D, Dimitrijević M. Zwei verschiedene starterkulturen als potenzielle inhibitoren von l monocytogenes in rohwürsten. in Fleischwirtschaft. 2018;98(10):93-97.
https://hdl.handle.net/21.15107/rcub_veterinar_1579 .

Tadić, Vukašin, Đorđević, Jasna, Bošković, Marija, Baltić, Milan Ž., Lakićević, Brankica, Vasilev, Dragan, Dimitrijević, Mirjana, "Zwei verschiedene starterkulturen als potenzielle inhibitoren von l monocytogenes in rohwürsten" in Fleischwirtschaft, 98, no. 10 (2018):93-97,
https://hdl.handle.net/21.15107/rcub_veterinar_1579 .

TY  - CONF
AU  - Baltić, Tatjana
AU  - Ćirić, Jelena
AU  - Velebit, Branko
AU  - Petronijević, Radivoj
AU  - Lakićević, Brankica
AU  - Đorđević, V.
AU  - Janković, V.
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1527
AB  - Marination is a popular technique for enhancing meat properties. Depending on the marinade type and ingredients added, marination can improve sensory, chemical and microbiological quality of meat products. In this study, the total viable count and total volatile basic nitrogen (TVB-N) content in marinated chicken breast fillets were investigated. The possible correlation between bacterial growth and formation of TVB-N was also tested. Chicken breast fillets were immersed in a solution of table salt (as a control) orthree different marinades, which consisted of table salt, sodium tripolyphosphate and/or sodium citrate, and stored in air for nine days at 4 +/- 1 degrees C. Analyses of the total viable count and TVB-N were performed on days0, 3, 6 and 9 day of storage. The total viable count gradually increased in all examined groups, and statistically significant differences (p<0.01; p<0.05) between treatments on days0, 3 and 6 day of storage were established. TVB-N values in marinated chicken were significantly higher (p<0.01; p<0.05) compared to the control. Using the multiple linear regression, a positive correlation between total viable count and formation of TVB-N in chicken marinated with sodium citrate was established (p<0.05), while the intensity of TVB-N formation was lowest in chicken marinated with sodium tripolyphosphate.
PB  - Iop Publishing Ltd, Bristol
C3  - 59th International Meat Industry Conference (MEATCON2017)
T1  - Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage
VL  - 85
SP  - UNSP 012073
DO  - 10.1088/1755-1315/85/1/012073
ER  - 

@conference{
author = "Baltić, Tatjana and Ćirić, Jelena and Velebit, Branko and Petronijević, Radivoj and Lakićević, Brankica and Đorđević, V. and Janković, V.",
year = "2017",
abstract = "Marination is a popular technique for enhancing meat properties. Depending on the marinade type and ingredients added, marination can improve sensory, chemical and microbiological quality of meat products. In this study, the total viable count and total volatile basic nitrogen (TVB-N) content in marinated chicken breast fillets were investigated. The possible correlation between bacterial growth and formation of TVB-N was also tested. Chicken breast fillets were immersed in a solution of table salt (as a control) orthree different marinades, which consisted of table salt, sodium tripolyphosphate and/or sodium citrate, and stored in air for nine days at 4 +/- 1 degrees C. Analyses of the total viable count and TVB-N were performed on days0, 3, 6 and 9 day of storage. The total viable count gradually increased in all examined groups, and statistically significant differences (p<0.01; p<0.05) between treatments on days0, 3 and 6 day of storage were established. TVB-N values in marinated chicken were significantly higher (p<0.01; p<0.05) compared to the control. Using the multiple linear regression, a positive correlation between total viable count and formation of TVB-N in chicken marinated with sodium citrate was established (p<0.05), while the intensity of TVB-N formation was lowest in chicken marinated with sodium tripolyphosphate.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "59th International Meat Industry Conference (MEATCON2017)",
title = "Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage",
volume = "85",
pages = "UNSP 012073",
doi = "10.1088/1755-1315/85/1/012073"
}

Baltić, T., Ćirić, J., Velebit, B., Petronijević, R., Lakićević, B., Đorđević, V.,& Janković, V.. (2017). Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage. in 59th International Meat Industry Conference (MEATCON2017)
Iop Publishing Ltd, Bristol., 85, UNSP 012073.
https://doi.org/10.1088/1755-1315/85/1/012073

Baltić T, Ćirić J, Velebit B, Petronijević R, Lakićević B, Đorđević V, Janković V. Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012073.
doi:10.1088/1755-1315/85/1/012073 .

Baltić, Tatjana, Ćirić, Jelena, Velebit, Branko, Petronijević, Radivoj, Lakićević, Brankica, Đorđević, V., Janković, V., "Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012073,
https://doi.org/10.1088/1755-1315/85/1/012073 . .

TY  - CONF
AU  - Lakićević, Brankica
AU  - Nastasijević, Ivan
AU  - Dimitrijević, Mirjana
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1487
AB  - Whole genome sequencing is an effective, powerful tool that can be applied to a wide range of public health and food safety applications. A major difference between WGS and the traditional typing techniques is that WGS allows all genes to be included in the analysis, instead of a well-defined subset of genes or variable intergenic regions. Also, the use of WGS can facilitate the understanding of contamination/colonization routes of foodborne pathogens within the food production environment, and can also afford efficient tracking of pathogens entry routes and distribution from farm-to-consumer. Tracking foodborne pathogens in the food processing-distribution-retail-consumer continuum is of the utmost importance for facilitation of outbreak investigations and rapid action in controlling/preventing foodborne outbreaks. Therefore, WGS likely will replace most of the numerous workflows used in public health laboratories to characterize foodborne pathogens into one consolidated, efficient workflow.
PB  - Iop Publishing Ltd, Bristol
C3  - 59th International Meat Industry Conference (MEATCON2017)
T1  - Whole genome sequencing: an efficient approach to ensuring food safety
VL  - 85
SP  - UNSP 012052
DO  - 10.1088/1755-1315/85/1/012052
ER  - 

@conference{
author = "Lakićević, Brankica and Nastasijević, Ivan and Dimitrijević, Mirjana",
year = "2017",
abstract = "Whole genome sequencing is an effective, powerful tool that can be applied to a wide range of public health and food safety applications. A major difference between WGS and the traditional typing techniques is that WGS allows all genes to be included in the analysis, instead of a well-defined subset of genes or variable intergenic regions. Also, the use of WGS can facilitate the understanding of contamination/colonization routes of foodborne pathogens within the food production environment, and can also afford efficient tracking of pathogens entry routes and distribution from farm-to-consumer. Tracking foodborne pathogens in the food processing-distribution-retail-consumer continuum is of the utmost importance for facilitation of outbreak investigations and rapid action in controlling/preventing foodborne outbreaks. Therefore, WGS likely will replace most of the numerous workflows used in public health laboratories to characterize foodborne pathogens into one consolidated, efficient workflow.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "59th International Meat Industry Conference (MEATCON2017)",
title = "Whole genome sequencing: an efficient approach to ensuring food safety",
volume = "85",
pages = "UNSP 012052",
doi = "10.1088/1755-1315/85/1/012052"
}

Lakićević, B., Nastasijević, I.,& Dimitrijević, M.. (2017). Whole genome sequencing: an efficient approach to ensuring food safety. in 59th International Meat Industry Conference (MEATCON2017)
Iop Publishing Ltd, Bristol., 85, UNSP 012052.
https://doi.org/10.1088/1755-1315/85/1/012052

Lakićević B, Nastasijević I, Dimitrijević M. Whole genome sequencing: an efficient approach to ensuring food safety. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012052.
doi:10.1088/1755-1315/85/1/012052 .

Lakićević, Brankica, Nastasijević, Ivan, Dimitrijević, Mirjana, "Whole genome sequencing: an efficient approach to ensuring food safety" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012052,
https://doi.org/10.1088/1755-1315/85/1/012052 . .

TY  - CONF
AU  - Bošković, Marija
AU  - Tadić, V.
AU  - Đorđević, Jasna
AU  - Glišić, Milica
AU  - Lakićević, Brankica
AU  - Dimitrijević, Mirjana
AU  - Bailić, M. Z.
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1529
AB  - The aim of the study was to evaluate the survival of Listeria monocytogenes during the production of Cajna sausage with short maturation time. Sausage batter was inoculated with three different serotypes 4b and serotype 1/2. of L. monocytogenes. Control sausages were without any starter culture added; the second batch was inoculated with strains of Lactobacillus sakei, Staphylococcus carnosus and Staphylococcus xylosus, and the third batch was inoculated with strains of Debaryomyces hansenii, Lactobacillus sakei, Pediococcus acidilactici, Pediococcus pentosaceus, Staphylococcus carnosus and Staphylococcus xylosus. After 18 days of ripening, L. monocytogenes was not detected in any of the sausages, but during this fermentation and drying, the numbers of this pathogen was lower in the sausages inoculated with starter cultures.
PB  - Iop Publishing Ltd, Bristol
C3  - 59th International Meat Industry Conference (MEATCON2017)
T1  - Effect of starter cultures on survival of Listeria monocytogenes in Cajna sausage
VL  - 85
SP  - UNSP 012074
DO  - 10.1088/1755-1315/85/1/012074
ER  - 

@conference{
author = "Bošković, Marija and Tadić, V. and Đorđević, Jasna and Glišić, Milica and Lakićević, Brankica and Dimitrijević, Mirjana and Bailić, M. Z.",
year = "2017",
abstract = "The aim of the study was to evaluate the survival of Listeria monocytogenes during the production of Cajna sausage with short maturation time. Sausage batter was inoculated with three different serotypes 4b and serotype 1/2. of L. monocytogenes. Control sausages were without any starter culture added; the second batch was inoculated with strains of Lactobacillus sakei, Staphylococcus carnosus and Staphylococcus xylosus, and the third batch was inoculated with strains of Debaryomyces hansenii, Lactobacillus sakei, Pediococcus acidilactici, Pediococcus pentosaceus, Staphylococcus carnosus and Staphylococcus xylosus. After 18 days of ripening, L. monocytogenes was not detected in any of the sausages, but during this fermentation and drying, the numbers of this pathogen was lower in the sausages inoculated with starter cultures.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "59th International Meat Industry Conference (MEATCON2017)",
title = "Effect of starter cultures on survival of Listeria monocytogenes in Cajna sausage",
volume = "85",
pages = "UNSP 012074",
doi = "10.1088/1755-1315/85/1/012074"
}

Bošković, M., Tadić, V., Đorđević, J., Glišić, M., Lakićević, B., Dimitrijević, M.,& Bailić, M. Z.. (2017). Effect of starter cultures on survival of Listeria monocytogenes in Cajna sausage. in 59th International Meat Industry Conference (MEATCON2017)
Iop Publishing Ltd, Bristol., 85, UNSP 012074.
https://doi.org/10.1088/1755-1315/85/1/012074

Bošković M, Tadić V, Đorđević J, Glišić M, Lakićević B, Dimitrijević M, Bailić MZ. Effect of starter cultures on survival of Listeria monocytogenes in Cajna sausage. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012074.
doi:10.1088/1755-1315/85/1/012074 .

Bošković, Marija, Tadić, V., Đorđević, Jasna, Glišić, Milica, Lakićević, Brankica, Dimitrijević, Mirjana, Bailić, M. Z., "Effect of starter cultures on survival of Listeria monocytogenes in Cajna sausage" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012074,
https://doi.org/10.1088/1755-1315/85/1/012074 . .

TY  - CONF
AU  - Karabasil, Nedjeljko
AU  - Bošković, Tamara
AU  - Dimitrijević, Mirjana
AU  - Vasilev, Dragan
AU  - Đorđević, V.
AU  - Lakićević, Brankica
AU  - Teodorović, Vlado
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1550
AB  - Serbia is a relatively small country but with a long tradition in food production, especially meat and meat products. Serbia, as part of its open negotiation process as a candidate country with the European Union (EU), started to harmonise its legislation with the EU, and has published a set of laws and regulations relating to the hygiene of food production and food safety, the official control of production and the welfare of animals. Therefore, the food safety system in Serbia is based on principles established in the EU. There is a need for cooperation of different sectors (government, food business operators and consumers) in the management of food safety, and every sector has its role and responsibility. This paper aims to provide analytical support for the process of upgrading safety and quality in Serbias food sector and explains the roles and responsibilities of different sectors in the food chain.
PB  - Iop Publishing Ltd, Bristol
C3  - 59th International Meat Industry Conference (MEATCON2017)
T1  - Food safety - the roles and responsibilities of different sectors
VL  - 85
SP  - UNSP 012023
DO  - 10.1088/1755-1315/85/1/012023
ER  - 

@conference{
author = "Karabasil, Nedjeljko and Bošković, Tamara and Dimitrijević, Mirjana and Vasilev, Dragan and Đorđević, V. and Lakićević, Brankica and Teodorović, Vlado",
year = "2017",
abstract = "Serbia is a relatively small country but with a long tradition in food production, especially meat and meat products. Serbia, as part of its open negotiation process as a candidate country with the European Union (EU), started to harmonise its legislation with the EU, and has published a set of laws and regulations relating to the hygiene of food production and food safety, the official control of production and the welfare of animals. Therefore, the food safety system in Serbia is based on principles established in the EU. There is a need for cooperation of different sectors (government, food business operators and consumers) in the management of food safety, and every sector has its role and responsibility. This paper aims to provide analytical support for the process of upgrading safety and quality in Serbias food sector and explains the roles and responsibilities of different sectors in the food chain.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "59th International Meat Industry Conference (MEATCON2017)",
title = "Food safety - the roles and responsibilities of different sectors",
volume = "85",
pages = "UNSP 012023",
doi = "10.1088/1755-1315/85/1/012023"
}

Karabasil, N., Bošković, T., Dimitrijević, M., Vasilev, D., Đorđević, V., Lakićević, B.,& Teodorović, V.. (2017). Food safety - the roles and responsibilities of different sectors. in 59th International Meat Industry Conference (MEATCON2017)
Iop Publishing Ltd, Bristol., 85, UNSP 012023.
https://doi.org/10.1088/1755-1315/85/1/012023

Karabasil N, Bošković T, Dimitrijević M, Vasilev D, Đorđević V, Lakićević B, Teodorović V. Food safety - the roles and responsibilities of different sectors. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012023.
doi:10.1088/1755-1315/85/1/012023 .

Karabasil, Nedjeljko, Bošković, Tamara, Dimitrijević, Mirjana, Vasilev, Dragan, Đorđević, V., Lakićević, Brankica, Teodorović, Vlado, "Food safety - the roles and responsibilities of different sectors" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012023,
https://doi.org/10.1088/1755-1315/85/1/012023 . .

TY  - CONF
AU  - Rašeta, Mladen
AU  - Mrdović, Boris
AU  - Janković, V.
AU  - Becskei, Zsolt
AU  - Lakićević, Brankica
AU  - Vidanović, Dejan
AU  - Polaček, Vladimir
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1551
AB  - This study aimed to determine Salmonella spp. prevalence in meat products, meat preparations and minced meat. Over a period of three years, a total of 300 samples were taken (100 RTE meat products, 100 meat preparations and 100 minced meat) and examined for the presence of Salmonella spp. Sampling was carried out at the warehouses of the food manufacturers. Salmonella spp. were not detected in RTE meat products, while 7% of semi-finished meat products (fresh sausages, grill meat formed and unformed) contained Salmonella, as did 18% of minced meats (minced pork II category, minced beef II category, mixed minced meat). The 25 Salmonella isolates obtained were examined for antibiotic resistance by the disk diffusion test, according to the NCCLS and CLSI guidelines. Isolates showed resistance to ampicillin and nalidixic acid (80%), tetracycline (72%), cefotaxime/clavulanic acid (48%), but not to gentamicin (8%) or trimethoprim/sulfamethoxazole (0%).
PB  - Iop Publishing Ltd, Bristol
C3  - 59th International Meat Industry Conference (MEATCON2017)
T1  - Prevalence and antibiotic resistance of Salmonella spp. in meat products, meat preparations and minced meat
VL  - 85
SP  - UNSP 012028
DO  - 10.1088/1755-1315/85/1/012028
ER  - 

@conference{
author = "Rašeta, Mladen and Mrdović, Boris and Janković, V. and Becskei, Zsolt and Lakićević, Brankica and Vidanović, Dejan and Polaček, Vladimir",
year = "2017",
abstract = "This study aimed to determine Salmonella spp. prevalence in meat products, meat preparations and minced meat. Over a period of three years, a total of 300 samples were taken (100 RTE meat products, 100 meat preparations and 100 minced meat) and examined for the presence of Salmonella spp. Sampling was carried out at the warehouses of the food manufacturers. Salmonella spp. were not detected in RTE meat products, while 7% of semi-finished meat products (fresh sausages, grill meat formed and unformed) contained Salmonella, as did 18% of minced meats (minced pork II category, minced beef II category, mixed minced meat). The 25 Salmonella isolates obtained were examined for antibiotic resistance by the disk diffusion test, according to the NCCLS and CLSI guidelines. Isolates showed resistance to ampicillin and nalidixic acid (80%), tetracycline (72%), cefotaxime/clavulanic acid (48%), but not to gentamicin (8%) or trimethoprim/sulfamethoxazole (0%).",
publisher = "Iop Publishing Ltd, Bristol",
journal = "59th International Meat Industry Conference (MEATCON2017)",
title = "Prevalence and antibiotic resistance of Salmonella spp. in meat products, meat preparations and minced meat",
volume = "85",
pages = "UNSP 012028",
doi = "10.1088/1755-1315/85/1/012028"
}

Rašeta, M., Mrdović, B., Janković, V., Becskei, Z., Lakićević, B., Vidanović, D.,& Polaček, V.. (2017). Prevalence and antibiotic resistance of Salmonella spp. in meat products, meat preparations and minced meat. in 59th International Meat Industry Conference (MEATCON2017)
Iop Publishing Ltd, Bristol., 85, UNSP 012028.
https://doi.org/10.1088/1755-1315/85/1/012028

Rašeta M, Mrdović B, Janković V, Becskei Z, Lakićević B, Vidanović D, Polaček V. Prevalence and antibiotic resistance of Salmonella spp. in meat products, meat preparations and minced meat. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012028.
doi:10.1088/1755-1315/85/1/012028 .

Rašeta, Mladen, Mrdović, Boris, Janković, V., Becskei, Zsolt, Lakićević, Brankica, Vidanović, Dejan, Polaček, Vladimir, "Prevalence and antibiotic resistance of Salmonella spp. in meat products, meat preparations and minced meat" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012028,
https://doi.org/10.1088/1755-1315/85/1/012028 . .

TY  - JOUR
AU  - Đorđević, Vesna
AU  - Trbović, Dejana
AU  - Lakićević, Brankica
AU  - Nastasijević, Ivan
AU  - Janković, Vesna
AU  - Baltić, Tatjana
AU  - Dimitrijević, Mirjana
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1373
AB  - A total of 703 samples were tested over 1-year period. Listeria monocytogenes was isolated from 12.4% and 2.3% of fish and environmental swabs, respectively. The ratio of n-6/n-3 which is between 1:1 and 4:1, as more desirable parameter of the lipid quality for nutritive benefit e.g. reducing the risk of many diseases, in the fresh salmon, cold and hot smoked salmon was close to 1:1 (fresh salmon, 1.28; cold smoked salmon, 0.98; hot smoked salmon, 1.59). The fatty acid composition of smoked salmon products was also expressed as mg 100 g-1 which is important from the nutritional point of view. The examined salmon products had a high content of eicosapentaenoic acid and docosahexaenoic acid (742 to 1567 mg 100g-1) and fulfill requirements for their sufficient contents of recommendations in the World. On the other hand, cold smoked salmon can be naturally contaminated with low numbers of L. monocytogenes. This could represent a serious hazard for susceptible individuals or 'YOPI' (young, old, pregnant or immuno- compromised individuals).
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Microbiological safety and quality of salmon: Health benefits and risk
VL  - 57
IS  - 2
SP  - 120
EP  - 125
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1373
ER  - 

@article{
author = "Đorđević, Vesna and Trbović, Dejana and Lakićević, Brankica and Nastasijević, Ivan and Janković, Vesna and Baltić, Tatjana and Dimitrijević, Mirjana",
year = "2016",
abstract = "A total of 703 samples were tested over 1-year period. Listeria monocytogenes was isolated from 12.4% and 2.3% of fish and environmental swabs, respectively. The ratio of n-6/n-3 which is between 1:1 and 4:1, as more desirable parameter of the lipid quality for nutritive benefit e.g. reducing the risk of many diseases, in the fresh salmon, cold and hot smoked salmon was close to 1:1 (fresh salmon, 1.28; cold smoked salmon, 0.98; hot smoked salmon, 1.59). The fatty acid composition of smoked salmon products was also expressed as mg 100 g-1 which is important from the nutritional point of view. The examined salmon products had a high content of eicosapentaenoic acid and docosahexaenoic acid (742 to 1567 mg 100g-1) and fulfill requirements for their sufficient contents of recommendations in the World. On the other hand, cold smoked salmon can be naturally contaminated with low numbers of L. monocytogenes. This could represent a serious hazard for susceptible individuals or 'YOPI' (young, old, pregnant or immuno- compromised individuals).",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Microbiological safety and quality of salmon: Health benefits and risk",
volume = "57",
number = "2",
pages = "120-125",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1373"
}

Đorđević, V., Trbović, D., Lakićević, B., Nastasijević, I., Janković, V., Baltić, T.,& Dimitrijević, M.. (2016). Microbiological safety and quality of salmon: Health benefits and risk. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 57(2), 120-125.
https://hdl.handle.net/21.15107/rcub_veterinar_1373

Đorđević V, Trbović D, Lakićević B, Nastasijević I, Janković V, Baltić T, Dimitrijević M. Microbiological safety and quality of salmon: Health benefits and risk. in Meat Technology. 2016;57(2):120-125.
https://hdl.handle.net/21.15107/rcub_veterinar_1373 .

Đorđević, Vesna, Trbović, Dejana, Lakićević, Brankica, Nastasijević, Ivan, Janković, Vesna, Baltić, Tatjana, Dimitrijević, Mirjana, "Microbiological safety and quality of salmon: Health benefits and risk" in Meat Technology, 57, no. 2 (2016):120-125,
https://hdl.handle.net/21.15107/rcub_veterinar_1373 .

TY  - CONF
AU  - Lilić, Slobodan
AU  - Branković, Ivana
AU  - Koricanac, Vladimir
AU  - Vranić, Danijela
AU  - Spalević, Ljiljana
AU  - Pavlović, Miloš
AU  - Lakićević, Brankica
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1269
AB  - The goal of this paper was to examine the reduction of sodium chloride by partial replacing with potassium chloride and the influence on taste acceptability of meat burgers. Sodium chloride content in burgers produced with 1.5% of salt and half of partial replacement of sodium chloride with potassium chloride in burgers was 0.62-0.67% in fresh and 0.72-0.93% in grilled burgers. The best taste acceptability had burgers with 1.5% of added sodium chloride and burgers with 1.5% salt and 50 g of added onion, in which the partial replacement of sodium chloride with potassium chloride was one half.
PB  - Elsevier Science Bv, Amsterdam
C3  - 58th International Meat Industry Conference (MEATCON2015)
T1  - Reducing sodium chloride content in meat burgers by adding potassium chloride and onion
VL  - 5
SP  - 164
EP  - 167
DO  - 10.1016/j.profoo.2015.09.047
ER  - 

@conference{
author = "Lilić, Slobodan and Branković, Ivana and Koricanac, Vladimir and Vranić, Danijela and Spalević, Ljiljana and Pavlović, Miloš and Lakićević, Brankica",
year = "2015",
abstract = "The goal of this paper was to examine the reduction of sodium chloride by partial replacing with potassium chloride and the influence on taste acceptability of meat burgers. Sodium chloride content in burgers produced with 1.5% of salt and half of partial replacement of sodium chloride with potassium chloride in burgers was 0.62-0.67% in fresh and 0.72-0.93% in grilled burgers. The best taste acceptability had burgers with 1.5% of added sodium chloride and burgers with 1.5% salt and 50 g of added onion, in which the partial replacement of sodium chloride with potassium chloride was one half.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "58th International Meat Industry Conference (MEATCON2015)",
title = "Reducing sodium chloride content in meat burgers by adding potassium chloride and onion",
volume = "5",
pages = "164-167",
doi = "10.1016/j.profoo.2015.09.047"
}

Lilić, S., Branković, I., Koricanac, V., Vranić, D., Spalević, L., Pavlović, M.,& Lakićević, B.. (2015). Reducing sodium chloride content in meat burgers by adding potassium chloride and onion. in 58th International Meat Industry Conference (MEATCON2015)
Elsevier Science Bv, Amsterdam., 5, 164-167.
https://doi.org/10.1016/j.profoo.2015.09.047

Lilić S, Branković I, Koricanac V, Vranić D, Spalević L, Pavlović M, Lakićević B. Reducing sodium chloride content in meat burgers by adding potassium chloride and onion. in 58th International Meat Industry Conference (MEATCON2015). 2015;5:164-167.
doi:10.1016/j.profoo.2015.09.047 .

Lilić, Slobodan, Branković, Ivana, Koricanac, Vladimir, Vranić, Danijela, Spalević, Ljiljana, Pavlović, Miloš, Lakićević, Brankica, "Reducing sodium chloride content in meat burgers by adding potassium chloride and onion" in 58th International Meat Industry Conference (MEATCON2015), 5 (2015):164-167,
https://doi.org/10.1016/j.profoo.2015.09.047 . .

TY  - CONF
AU  - Lakićević, Brankica
AU  - Baltić, Tatjana
AU  - Janković, Vesna
AU  - Velebit, Branko
AU  - Dimitrijević, Mirjana
AU  - Parunović, Nenad
AU  - Milićević, Dragan
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1270
AB  - The objective of this study was to examine the occurrence of L. monocytogenes in a selected fish and seafood processing line. Results showed that during 2013, 12.4 %, 8.3 % and 2.3 % of fish, seafood salads and environmental swabs were positive for L. monocytogenes. All positive food samples showed a contamination level below 100 CFU/g. Environmental swabs from surface of slicing and trimming tables, slicing machines, fish filleting and trimming knives, belt glazer and working table were positive for L. monocytogenes. Therefore, strict attention must be paid to cleaning and disinfection to control the level of L. monocytogenes.
PB  - Elsevier Science Bv, Amsterdam
C3  - 58th International Meat Industry Conference (MEATCON2015)
T1  - Occurrence of Listeria monocytogenes in a Serbian salmon and seafood processing line during 2013
VL  - 5
SP  - 156
EP  - 159
DO  - 10.1016/j.profoo.2015.09.045
ER  - 

@conference{
author = "Lakićević, Brankica and Baltić, Tatjana and Janković, Vesna and Velebit, Branko and Dimitrijević, Mirjana and Parunović, Nenad and Milićević, Dragan",
year = "2015",
abstract = "The objective of this study was to examine the occurrence of L. monocytogenes in a selected fish and seafood processing line. Results showed that during 2013, 12.4 %, 8.3 % and 2.3 % of fish, seafood salads and environmental swabs were positive for L. monocytogenes. All positive food samples showed a contamination level below 100 CFU/g. Environmental swabs from surface of slicing and trimming tables, slicing machines, fish filleting and trimming knives, belt glazer and working table were positive for L. monocytogenes. Therefore, strict attention must be paid to cleaning and disinfection to control the level of L. monocytogenes.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "58th International Meat Industry Conference (MEATCON2015)",
title = "Occurrence of Listeria monocytogenes in a Serbian salmon and seafood processing line during 2013",
volume = "5",
pages = "156-159",
doi = "10.1016/j.profoo.2015.09.045"
}

Lakićević, B., Baltić, T., Janković, V., Velebit, B., Dimitrijević, M., Parunović, N.,& Milićević, D.. (2015). Occurrence of Listeria monocytogenes in a Serbian salmon and seafood processing line during 2013. in 58th International Meat Industry Conference (MEATCON2015)
Elsevier Science Bv, Amsterdam., 5, 156-159.
https://doi.org/10.1016/j.profoo.2015.09.045

Lakićević B, Baltić T, Janković V, Velebit B, Dimitrijević M, Parunović N, Milićević D. Occurrence of Listeria monocytogenes in a Serbian salmon and seafood processing line during 2013. in 58th International Meat Industry Conference (MEATCON2015). 2015;5:156-159.
doi:10.1016/j.profoo.2015.09.045 .

Lakićević, Brankica, Baltić, Tatjana, Janković, Vesna, Velebit, Branko, Dimitrijević, Mirjana, Parunović, Nenad, Milićević, Dragan, "Occurrence of Listeria monocytogenes in a Serbian salmon and seafood processing line during 2013" in 58th International Meat Industry Conference (MEATCON2015), 5 (2015):156-159,
https://doi.org/10.1016/j.profoo.2015.09.045 . .

TY  - JOUR
AU  - Rašeta, Mladen
AU  - Branković-Lazić, Ivana
AU  - Lukić, Mirjana
AU  - Teodorović, Vlado
AU  - Lakićević, Brankica
AU  - Polaček, Vladimir
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1246
AB  - The impact of disease on poultry production is one of the major limiting factors of successful performance in the poultry industry. Biosecurity can be defined as a way to assure safety from the transmission of infectious diseases, parasites and verbs. At the primary production level (broiler breeding) on a farm, the main problem is inconsistent implementation of biosecurity measures, as defined in the biosecurity protocol. Adequate implementation of biosecurity measures on farm depends from the least paid and educated workers and is subject to errors during everyday working practice. Therefore daily monitoring of employees' performance is necessary, with continual education, whereby each detected non-compliance serves to improve the existing biosecurity protocol. Since the prevalence of Salmonella spp. on broiler meat at the slaughterhouse, among other factors, depends on Salmonella spp. prevalence on farm, in cases where technological operations are standardized at the slaughterhouse and when the hygiene level is equable, the data on Salmonella spp. prevalence can help us indirectly to assess adequate implementation of biosecurity measures on farm. In our research, after strict and consistent implementation of biosecurity measures on farm, Salmonella spp. prevalence at the slaughterhouse was reduced from 24% to 10%.
AB  - Glavni ograničavajući faktor uspešnosti proizvodnje mesa brojlera je negativni uticaj potencijalnih bolesti. Biosigurnosne mere predstavljaju način osiguranja bezbednosti od prenosa infektivnih bolesti, parazita i ostalih uzročnika oboljenja. Na nivou primarne proizvodnje (tov brojlera) na farmi, problem predstavlja nedosledna primena biosigurnosnih mera koje su definisane u biosigurnosnom protokolu. Adekvatna primena biosigurnosnih mera na farmi zavisi od najmanje plaćenih i edukovanih radnika i podložna je greškama tokom obavljanja svakodnevne radne prakse. Stoga je potrebno svakodnevno praćenje izvršenja radnih obaveza zaposlenih, uz kontinuiranu edukaciju, pri čemu svaka otkrivena neusaglašenost služi za unapređenje postojećeg biosigurnosnog protokola. Prevalencija Salmonella spp., na mesu brojlera u klanici, između ostalih faktora zavisi i od nalaza Salmonella spp. na farmi. U slučaju kada su tehnološke operacije na liniji klanja standardizovane i postupak sprovođenja higijene ujednačen, podatak o prisustvu Salmonella spp., može poslužiti za procenu da li su primenjene adekvatne biosigurnosne mere na farmi. U našem radu, nakon striktnog i doslednog preduzimanja biosigurnosnih mera na farmi, prevalencija Salmonella spp. na koži vrata brojlera na klanici, smanjena je sa 24% na 10%.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Significance of biosecurity measures in primary broiler production
T1  - Značaj biosigurnosnih mera u primarnoj proizvodnji mesa brojlera
VL  - 56
IS  - 2
SP  - 91
EP  - 95
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1246
ER  - 

@article{
author = "Rašeta, Mladen and Branković-Lazić, Ivana and Lukić, Mirjana and Teodorović, Vlado and Lakićević, Brankica and Polaček, Vladimir",
year = "2015",
abstract = "The impact of disease on poultry production is one of the major limiting factors of successful performance in the poultry industry. Biosecurity can be defined as a way to assure safety from the transmission of infectious diseases, parasites and verbs. At the primary production level (broiler breeding) on a farm, the main problem is inconsistent implementation of biosecurity measures, as defined in the biosecurity protocol. Adequate implementation of biosecurity measures on farm depends from the least paid and educated workers and is subject to errors during everyday working practice. Therefore daily monitoring of employees' performance is necessary, with continual education, whereby each detected non-compliance serves to improve the existing biosecurity protocol. Since the prevalence of Salmonella spp. on broiler meat at the slaughterhouse, among other factors, depends on Salmonella spp. prevalence on farm, in cases where technological operations are standardized at the slaughterhouse and when the hygiene level is equable, the data on Salmonella spp. prevalence can help us indirectly to assess adequate implementation of biosecurity measures on farm. In our research, after strict and consistent implementation of biosecurity measures on farm, Salmonella spp. prevalence at the slaughterhouse was reduced from 24% to 10%., Glavni ograničavajući faktor uspešnosti proizvodnje mesa brojlera je negativni uticaj potencijalnih bolesti. Biosigurnosne mere predstavljaju način osiguranja bezbednosti od prenosa infektivnih bolesti, parazita i ostalih uzročnika oboljenja. Na nivou primarne proizvodnje (tov brojlera) na farmi, problem predstavlja nedosledna primena biosigurnosnih mera koje su definisane u biosigurnosnom protokolu. Adekvatna primena biosigurnosnih mera na farmi zavisi od najmanje plaćenih i edukovanih radnika i podložna je greškama tokom obavljanja svakodnevne radne prakse. Stoga je potrebno svakodnevno praćenje izvršenja radnih obaveza zaposlenih, uz kontinuiranu edukaciju, pri čemu svaka otkrivena neusaglašenost služi za unapređenje postojećeg biosigurnosnog protokola. Prevalencija Salmonella spp., na mesu brojlera u klanici, između ostalih faktora zavisi i od nalaza Salmonella spp. na farmi. U slučaju kada su tehnološke operacije na liniji klanja standardizovane i postupak sprovođenja higijene ujednačen, podatak o prisustvu Salmonella spp., može poslužiti za procenu da li su primenjene adekvatne biosigurnosne mere na farmi. U našem radu, nakon striktnog i doslednog preduzimanja biosigurnosnih mera na farmi, prevalencija Salmonella spp. na koži vrata brojlera na klanici, smanjena je sa 24% na 10%.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Significance of biosecurity measures in primary broiler production, Značaj biosigurnosnih mera u primarnoj proizvodnji mesa brojlera",
volume = "56",
number = "2",
pages = "91-95",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1246"
}

Rašeta, M., Branković-Lazić, I., Lukić, M., Teodorović, V., Lakićević, B.,& Polaček, V.. (2015). Significance of biosecurity measures in primary broiler production. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 56(2), 91-95.
https://hdl.handle.net/21.15107/rcub_veterinar_1246

Rašeta M, Branković-Lazić I, Lukić M, Teodorović V, Lakićević B, Polaček V. Significance of biosecurity measures in primary broiler production. in Tehnologija mesa. 2015;56(2):91-95.
https://hdl.handle.net/21.15107/rcub_veterinar_1246 .

Rašeta, Mladen, Branković-Lazić, Ivana, Lukić, Mirjana, Teodorović, Vlado, Lakićević, Brankica, Polaček, Vladimir, "Significance of biosecurity measures in primary broiler production" in Tehnologija mesa, 56, no. 2 (2015):91-95,
https://hdl.handle.net/21.15107/rcub_veterinar_1246 .

TY  - JOUR
AU  - Rašeta, Mladen
AU  - Teodorović, Vlado
AU  - Jovanović, Jelena
AU  - Lakićević, Brankica
AU  - Branković-Lazić, Ivana
AU  - Vidanović, Dejan
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1260
AB  - During the validation and verification of HACCP system, a food business operator must use the data obtained in the regular control, whose dynamics and extent are required by actual legislation. During one year, at a cattle slaughterhouse in North Banat District (Serbia), swabs were continually taken from the carcasses of pigs, on the slaughter line after the final wash, in order to monitor compliance with the process hygiene criteria (Salmonella spp., Enterobacteriaceae, total viable count of aerobic bacteria). For 30 consecutive weeks of testing, , Salmonella spp. presence was not detected on the pig carcasses after final wash, while the determined presence of Enterobacteriaceae were 1,05 ± 0,78 log CFU/cm2, and the total viable count of aerobic bacteria were 2.87 ± 0.96 log CFU/cm2. The analysis of the obtained results proved a downward trend in Enterobacteriacae and total viable count of aerobic bacteria presence which proves the effectiveness of the new approach in the monitoring process hygiene during the production of pig carcasses, in accordance with the actual legislation.
AB  - Tokom validacije i verifikacije HACCP sistema, subjekt u poslovanju hranom, treba da upotrebi podatke dobijene u redovnoj kontroli čija su dinamika i obim propisani odgovarajućom zakonskom regulativom. U periodu od godinu dana na jednoj klanici u Severnobanatskom okrugu, vršeno je plansko uzimanje briseva sa trupova svinja sa ciljem praćenja higijene procesa klanja. Ispitivanjima su bili obuhvaćeni sledeći mikroorganizmi: Enterobacteriaceae i broj aerobnih bakterija, kao i potencijalno prisustvo patogena (Salmonella spp.). Tokom 30 uzastopnih nedelja ispitivanja, na trupovima svinja nakon završnog pranja, nije utvrđeno prisustvo Salmonella spp., dok je prisustvo Enterobacteriaceae iznosilo 1,05 ± 0,78 log CFU/cm2, a ukupnog broja aerobnih bakterija 2,87 ± 0,96 log CFU/cm2. Analizom dobijenih rezultata primetan je opadajući trend nalaza Enterobacteriacae i broja aerobnih bakterija, što ukazuje na efektivnost sistema HACCP i kontrole higijene procesa klanja koja je u skladu sa aktuelnom zakonskom regulativom.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Process hygiene of pig carcasses during one year at a slaughterhouse in the North Banat District of Serbia
T1  - Higijena procesa klanja i obrade svinja tokom godinu dana na jednoj klanici u Severnobanatskom okrugu u Srbiji
VL  - 56
IS  - 1
SP  - 26
EP  - 33
DO  - 10.5937/tehmesa1501026R
ER  - 

@article{
author = "Rašeta, Mladen and Teodorović, Vlado and Jovanović, Jelena and Lakićević, Brankica and Branković-Lazić, Ivana and Vidanović, Dejan",
year = "2015",
abstract = "During the validation and verification of HACCP system, a food business operator must use the data obtained in the regular control, whose dynamics and extent are required by actual legislation. During one year, at a cattle slaughterhouse in North Banat District (Serbia), swabs were continually taken from the carcasses of pigs, on the slaughter line after the final wash, in order to monitor compliance with the process hygiene criteria (Salmonella spp., Enterobacteriaceae, total viable count of aerobic bacteria). For 30 consecutive weeks of testing, , Salmonella spp. presence was not detected on the pig carcasses after final wash, while the determined presence of Enterobacteriaceae were 1,05 ± 0,78 log CFU/cm2, and the total viable count of aerobic bacteria were 2.87 ± 0.96 log CFU/cm2. The analysis of the obtained results proved a downward trend in Enterobacteriacae and total viable count of aerobic bacteria presence which proves the effectiveness of the new approach in the monitoring process hygiene during the production of pig carcasses, in accordance with the actual legislation., Tokom validacije i verifikacije HACCP sistema, subjekt u poslovanju hranom, treba da upotrebi podatke dobijene u redovnoj kontroli čija su dinamika i obim propisani odgovarajućom zakonskom regulativom. U periodu od godinu dana na jednoj klanici u Severnobanatskom okrugu, vršeno je plansko uzimanje briseva sa trupova svinja sa ciljem praćenja higijene procesa klanja. Ispitivanjima su bili obuhvaćeni sledeći mikroorganizmi: Enterobacteriaceae i broj aerobnih bakterija, kao i potencijalno prisustvo patogena (Salmonella spp.). Tokom 30 uzastopnih nedelja ispitivanja, na trupovima svinja nakon završnog pranja, nije utvrđeno prisustvo Salmonella spp., dok je prisustvo Enterobacteriaceae iznosilo 1,05 ± 0,78 log CFU/cm2, a ukupnog broja aerobnih bakterija 2,87 ± 0,96 log CFU/cm2. Analizom dobijenih rezultata primetan je opadajući trend nalaza Enterobacteriacae i broja aerobnih bakterija, što ukazuje na efektivnost sistema HACCP i kontrole higijene procesa klanja koja je u skladu sa aktuelnom zakonskom regulativom.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Process hygiene of pig carcasses during one year at a slaughterhouse in the North Banat District of Serbia, Higijena procesa klanja i obrade svinja tokom godinu dana na jednoj klanici u Severnobanatskom okrugu u Srbiji",
volume = "56",
number = "1",
pages = "26-33",
doi = "10.5937/tehmesa1501026R"
}

Rašeta, M., Teodorović, V., Jovanović, J., Lakićević, B., Branković-Lazić, I.,& Vidanović, D.. (2015). Process hygiene of pig carcasses during one year at a slaughterhouse in the North Banat District of Serbia. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 56(1), 26-33.
https://doi.org/10.5937/tehmesa1501026R

Rašeta M, Teodorović V, Jovanović J, Lakićević B, Branković-Lazić I, Vidanović D. Process hygiene of pig carcasses during one year at a slaughterhouse in the North Banat District of Serbia. in Tehnologija mesa. 2015;56(1):26-33.
doi:10.5937/tehmesa1501026R .

Rašeta, Mladen, Teodorović, Vlado, Jovanović, Jelena, Lakićević, Brankica, Branković-Lazić, Ivana, Vidanović, Dejan, "Process hygiene of pig carcasses during one year at a slaughterhouse in the North Banat District of Serbia" in Tehnologija mesa, 56, no. 1 (2015):26-33,
https://doi.org/10.5937/tehmesa1501026R . .

TY  - JOUR
AU  - Pajić, Marko
AU  - Karabasil, Nedjeljko
AU  - Todorović, Dalibor
AU  - Milanov, Dubravka
AU  - Dmitrić, Marko
AU  - Lakićević, Brankica
AU  - Đorđević, Vesna
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1245
AB  - Salmonellae represent one of the main causes of zoonotic diseases in people, triggered by ingestion of contaminated food, mostly poultry meat and eggs. The presence of Salmonella in broiler chickens is monitored and controlled according stipulated veterinary-sanitary measures as well as compulsory pre-slaughter control of chicken faeces. The objective of this investigation was to determine the prevalence of Salmonella in primary broiler production and thus to recommend preventive measures for its suppression. The investigation included 37 farms, divided into three categories. Faeces, liver and transport diapers samples were tested in laboratory for clinical bacteriology. During the two-year investigation period (2013-2014), Salmonella was isolated from 13.36% and 14.2% of the samples. Most of the isolates originated from faeces. The most frequent were serovarieties Enteritidis and Infantis. During the period of investigation, the prevalence of salmonellosis in poultry showed the trend of increasing, and moreover, the isolation incidence of certain serovarieties was different.
AB  - Salmonele su jedan od glavnih uzročnika zoonotskih oboljenja ljudi prouzrokovanih konzumacijom kontaminirane hrane, a najčešće mesa živine i jaja. Prisustvo salmonela kod brojlerskih pilića kontroliše se propisanim veterinarsko-sanitarnim merama i obaveznom kontrolom fecesa pilića pred klanje. Cilj ovog istraživanja bio je da se utvrdi prevalencija Salmonella u primarnoj brojlerskoj proizvodnji i da se preporuče preventivne mere za njeno suzbijanje. U istraživanje je bilo uključeno 37 farmi, podeljenih u tri kategorije. Uzorci fecesa, jetri i transportnih pelena su ispitivani u laboratoriji za kliničku bakteriologiju. Tokom dvogodišnjeg perioda ispitivanja (2013-2014), salmonele su izolovane iz 13,36% i 14,2% uzorka. Većina izolata bila je poreklom iz fecesa. Najfrekventnije su ustanovljavani serovarijeteti Enteritidis i Infantis. U navedenom periodu ispitivanja, prevalencija salmoneloze kod živine pokazala je trend povećanja, a određeni serovarijeteti su ustanovljeni učestalije u odnosu na broj ustanovljen prethodnih godina.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Control of Salmonella in primary production of broiler chickens
T1  - Kontrola Salmonella u primarnoj proizvodnji brojlerskih pilića
VL  - 56
IS  - 2
SP  - 103
EP  - 108
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1245
ER  - 

@article{
author = "Pajić, Marko and Karabasil, Nedjeljko and Todorović, Dalibor and Milanov, Dubravka and Dmitrić, Marko and Lakićević, Brankica and Đorđević, Vesna",
year = "2015",
abstract = "Salmonellae represent one of the main causes of zoonotic diseases in people, triggered by ingestion of contaminated food, mostly poultry meat and eggs. The presence of Salmonella in broiler chickens is monitored and controlled according stipulated veterinary-sanitary measures as well as compulsory pre-slaughter control of chicken faeces. The objective of this investigation was to determine the prevalence of Salmonella in primary broiler production and thus to recommend preventive measures for its suppression. The investigation included 37 farms, divided into three categories. Faeces, liver and transport diapers samples were tested in laboratory for clinical bacteriology. During the two-year investigation period (2013-2014), Salmonella was isolated from 13.36% and 14.2% of the samples. Most of the isolates originated from faeces. The most frequent were serovarieties Enteritidis and Infantis. During the period of investigation, the prevalence of salmonellosis in poultry showed the trend of increasing, and moreover, the isolation incidence of certain serovarieties was different., Salmonele su jedan od glavnih uzročnika zoonotskih oboljenja ljudi prouzrokovanih konzumacijom kontaminirane hrane, a najčešće mesa živine i jaja. Prisustvo salmonela kod brojlerskih pilića kontroliše se propisanim veterinarsko-sanitarnim merama i obaveznom kontrolom fecesa pilića pred klanje. Cilj ovog istraživanja bio je da se utvrdi prevalencija Salmonella u primarnoj brojlerskoj proizvodnji i da se preporuče preventivne mere za njeno suzbijanje. U istraživanje je bilo uključeno 37 farmi, podeljenih u tri kategorije. Uzorci fecesa, jetri i transportnih pelena su ispitivani u laboratoriji za kliničku bakteriologiju. Tokom dvogodišnjeg perioda ispitivanja (2013-2014), salmonele su izolovane iz 13,36% i 14,2% uzorka. Većina izolata bila je poreklom iz fecesa. Najfrekventnije su ustanovljavani serovarijeteti Enteritidis i Infantis. U navedenom periodu ispitivanja, prevalencija salmoneloze kod živine pokazala je trend povećanja, a određeni serovarijeteti su ustanovljeni učestalije u odnosu na broj ustanovljen prethodnih godina.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Control of Salmonella in primary production of broiler chickens, Kontrola Salmonella u primarnoj proizvodnji brojlerskih pilića",
volume = "56",
number = "2",
pages = "103-108",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1245"
}

Pajić, M., Karabasil, N., Todorović, D., Milanov, D., Dmitrić, M., Lakićević, B.,& Đorđević, V.. (2015). Control of Salmonella in primary production of broiler chickens. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 56(2), 103-108.
https://hdl.handle.net/21.15107/rcub_veterinar_1245

Pajić M, Karabasil N, Todorović D, Milanov D, Dmitrić M, Lakićević B, Đorđević V. Control of Salmonella in primary production of broiler chickens. in Tehnologija mesa. 2015;56(2):103-108.
https://hdl.handle.net/21.15107/rcub_veterinar_1245 .

Pajić, Marko, Karabasil, Nedjeljko, Todorović, Dalibor, Milanov, Dubravka, Dmitrić, Marko, Lakićević, Brankica, Đorđević, Vesna, "Control of Salmonella in primary production of broiler chickens" in Tehnologija mesa, 56, no. 2 (2015):103-108,
https://hdl.handle.net/21.15107/rcub_veterinar_1245 .

TY  - CONF
AU  - Nastasijević, Ivan
AU  - Lakićević, Brankica
AU  - Teodorović, Vlado
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1266
AB  - Climate change is a global phenomenon in the 21st century which may have impact on the occurrence of meatborne hazards at multiple points in the meat chain continuum, from the primary production through to consumption. The assurance of meat safety is a complex task, which requires strong inter-sectoral cooperation between relevant stakeholders such as Competent Authority, Academia, Food Industry and Consumers. The emerging food safety risks due to climate change may pose a serious challenge to the meat safety control system. Therefore, a better understanding of anticipated changes would be of the utmost importance for governments to ensure preparedness.
PB  - Elsevier Science Bv, Amsterdam
C3  - 58th International Meat Industry Conference (MEATCON2015)
T1  - Meat safety in the climate change context
VL  - 5
SP  - 203
EP  - 206
DO  - 10.1016/j.profoo.2015.09.057
ER  - 

@conference{
author = "Nastasijević, Ivan and Lakićević, Brankica and Teodorović, Vlado",
year = "2015",
abstract = "Climate change is a global phenomenon in the 21st century which may have impact on the occurrence of meatborne hazards at multiple points in the meat chain continuum, from the primary production through to consumption. The assurance of meat safety is a complex task, which requires strong inter-sectoral cooperation between relevant stakeholders such as Competent Authority, Academia, Food Industry and Consumers. The emerging food safety risks due to climate change may pose a serious challenge to the meat safety control system. Therefore, a better understanding of anticipated changes would be of the utmost importance for governments to ensure preparedness.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "58th International Meat Industry Conference (MEATCON2015)",
title = "Meat safety in the climate change context",
volume = "5",
pages = "203-206",
doi = "10.1016/j.profoo.2015.09.057"
}

Nastasijević, I., Lakićević, B.,& Teodorović, V.. (2015). Meat safety in the climate change context. in 58th International Meat Industry Conference (MEATCON2015)
Elsevier Science Bv, Amsterdam., 5, 203-206.
https://doi.org/10.1016/j.profoo.2015.09.057

Nastasijević I, Lakićević B, Teodorović V. Meat safety in the climate change context. in 58th International Meat Industry Conference (MEATCON2015). 2015;5:203-206.
doi:10.1016/j.profoo.2015.09.057 .

Nastasijević, Ivan, Lakićević, Brankica, Teodorović, Vlado, "Meat safety in the climate change context" in 58th International Meat Industry Conference (MEATCON2015), 5 (2015):203-206,
https://doi.org/10.1016/j.profoo.2015.09.057 . .

TY  - JOUR
AU  - Rašeta, Mladen
AU  - Vranić, Vojin
AU  - Branković-Lazić, Ivana
AU  - Teodorović, Vlado
AU  - Bunčić, Olivera
AU  - Grbić, Zoranka
AU  - Lakićević, Brankica
PY  - 2014
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1164
AB  - Salmonella spp. is the main potential hazard in consumption of broiler meat, because it leads to an acute infection of people, with symptoms of diarrhea, fever and abdominal cramps. Production of broiler meat is very industrialized nowadays, and during one hour up to 12,000 carcasses can be produced on the slaughterline. Thus, the hazard arising from Salmonella spp. contamination is high. According to current legislation, the presence of Salmonella spp. on broiler carcasses is taken as the reference value for the assessment of the overall hygiene of the production process. During the four year period, from 2008 - 2011, the presence of Salmonella spp. was monitored on slaughterline, on the poultry carcasses, after cooling. Regulation on the general and specific food hygiene requirements at any stage of production, processing and trade ('Off. Gazette of RS', no. 72/10), sets ≤ 7 Salmonella spp. positive samples in 50 tested chicken neck skin samples, as an eligibility limit for the hygiene of the production process of broiler chickens. Results of the continuous tracking of positive samples were as follows: In 2008 - 5.65 ± 0.85 positive; in 2009 - 5.46 ± 0.95 positive; in 2010 - 6.04 ± 0.87 positive, and in 2011 - 2.27 ± 1.19 positive. Similar level of the presence of Salmonella spp. in the first three years of monitoring indicates a constant level of contamination, while in the fourth year of surveliance a significant decrease was established. The fourth year of testing was the year of application of the new ways of control, and regulations. It is essential that the positive results of the implemented measures find their place in the everyday actions of all employees in the slaughterhouse.
AB  - Pri konzumaciji mesa brojlera, Salmonella spp. predstavlja glavni potencijalni hazard, jer dovodi do akutnog oboljenja ljudi sa simptomima dijareje, groznice i abdominalnih grčeva. S obzirom na činjenicu da je proizvodnja mesa brojlera izuzetno industrijalizovana (na jednoj liniji za sat vremena može da se proizvede i do 13.500 trupova), hazard od kontaminacije salmonelama je veliki. Po važećoj zakonskoj regulativi, prisustvo Salmonella spp. na trupovima brojlera je uzeto kao referentni kriterijum za procenu sveukupne higijene procesa proizvodnje. Tokom četiri godine, u periodu od 2008-2011. godine, praćeno je prisusutvo Salmonella spp. na liniji klanja, nakon hlađenja. Pravilnik o opštim i posebnim uslovima higijene hrane u bilo kojoj fazi proizvodnje, prerade i prometa ('Sl. glasnik RS', br. 72/10) kao limit prihvatljivosti higijene procesa proizvodnje trupova brojlera propisuje ≤ 7 pozitivnih uzoraka na prisustvo Salmonella spp. na 50 ispitanih uzoraka kože sa vrata trupa. Ispitivanja su izvršena u industrijskom objektu za klanje brojlera, kapaciteta do 4.000 na sat. Pri kontinuiranom praćenju, broj utvrđenih pozitivnih uzoraka je bio 2008. godine 5,65 ± 0,85; 2009. godine 5,46 ± 0,95; 2010. godine 6,04 ± 0,87 i 2011. godine 2,27 ± 1,19. Sličan nivo prisutnosti Salmonella spp. u prve tri godine praćenja ukazuje na ujednačen nivo kontaminacije, dok je četvrte godine došlo do značajnog smanjenja. Četvrta godina kontrole bila je godina primene mikrobioloških kriterijuma za ocenu prihvatljivosti higijene procesa proizvodnje po novom Pravilniku. Od presudnog značaja je da se pozitivni rezultati primenjenih mera očuvaju i da primenjene mere nađu svoje mesto u svakodnevnim radnim postupcima svih zaposlenih u klanici.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Hygiene in the production of broiler carcasses
T1  - Higijena procesa proizvodnje trupova brojlera
VL  - 55
IS  - 1
SP  - 54
EP  - 59
DO  - 10.5937/tehmesa1401054R
ER  - 

@article{
author = "Rašeta, Mladen and Vranić, Vojin and Branković-Lazić, Ivana and Teodorović, Vlado and Bunčić, Olivera and Grbić, Zoranka and Lakićević, Brankica",
year = "2014",
abstract = "Salmonella spp. is the main potential hazard in consumption of broiler meat, because it leads to an acute infection of people, with symptoms of diarrhea, fever and abdominal cramps. Production of broiler meat is very industrialized nowadays, and during one hour up to 12,000 carcasses can be produced on the slaughterline. Thus, the hazard arising from Salmonella spp. contamination is high. According to current legislation, the presence of Salmonella spp. on broiler carcasses is taken as the reference value for the assessment of the overall hygiene of the production process. During the four year period, from 2008 - 2011, the presence of Salmonella spp. was monitored on slaughterline, on the poultry carcasses, after cooling. Regulation on the general and specific food hygiene requirements at any stage of production, processing and trade ('Off. Gazette of RS', no. 72/10), sets ≤ 7 Salmonella spp. positive samples in 50 tested chicken neck skin samples, as an eligibility limit for the hygiene of the production process of broiler chickens. Results of the continuous tracking of positive samples were as follows: In 2008 - 5.65 ± 0.85 positive; in 2009 - 5.46 ± 0.95 positive; in 2010 - 6.04 ± 0.87 positive, and in 2011 - 2.27 ± 1.19 positive. Similar level of the presence of Salmonella spp. in the first three years of monitoring indicates a constant level of contamination, while in the fourth year of surveliance a significant decrease was established. The fourth year of testing was the year of application of the new ways of control, and regulations. It is essential that the positive results of the implemented measures find their place in the everyday actions of all employees in the slaughterhouse., Pri konzumaciji mesa brojlera, Salmonella spp. predstavlja glavni potencijalni hazard, jer dovodi do akutnog oboljenja ljudi sa simptomima dijareje, groznice i abdominalnih grčeva. S obzirom na činjenicu da je proizvodnja mesa brojlera izuzetno industrijalizovana (na jednoj liniji za sat vremena može da se proizvede i do 13.500 trupova), hazard od kontaminacije salmonelama je veliki. Po važećoj zakonskoj regulativi, prisustvo Salmonella spp. na trupovima brojlera je uzeto kao referentni kriterijum za procenu sveukupne higijene procesa proizvodnje. Tokom četiri godine, u periodu od 2008-2011. godine, praćeno je prisusutvo Salmonella spp. na liniji klanja, nakon hlađenja. Pravilnik o opštim i posebnim uslovima higijene hrane u bilo kojoj fazi proizvodnje, prerade i prometa ('Sl. glasnik RS', br. 72/10) kao limit prihvatljivosti higijene procesa proizvodnje trupova brojlera propisuje ≤ 7 pozitivnih uzoraka na prisustvo Salmonella spp. na 50 ispitanih uzoraka kože sa vrata trupa. Ispitivanja su izvršena u industrijskom objektu za klanje brojlera, kapaciteta do 4.000 na sat. Pri kontinuiranom praćenju, broj utvrđenih pozitivnih uzoraka je bio 2008. godine 5,65 ± 0,85; 2009. godine 5,46 ± 0,95; 2010. godine 6,04 ± 0,87 i 2011. godine 2,27 ± 1,19. Sličan nivo prisutnosti Salmonella spp. u prve tri godine praćenja ukazuje na ujednačen nivo kontaminacije, dok je četvrte godine došlo do značajnog smanjenja. Četvrta godina kontrole bila je godina primene mikrobioloških kriterijuma za ocenu prihvatljivosti higijene procesa proizvodnje po novom Pravilniku. Od presudnog značaja je da se pozitivni rezultati primenjenih mera očuvaju i da primenjene mere nađu svoje mesto u svakodnevnim radnim postupcima svih zaposlenih u klanici.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Hygiene in the production of broiler carcasses, Higijena procesa proizvodnje trupova brojlera",
volume = "55",
number = "1",
pages = "54-59",
doi = "10.5937/tehmesa1401054R"
}

Rašeta, M., Vranić, V., Branković-Lazić, I., Teodorović, V., Bunčić, O., Grbić, Z.,& Lakićević, B.. (2014). Hygiene in the production of broiler carcasses. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 55(1), 54-59.
https://doi.org/10.5937/tehmesa1401054R

Rašeta M, Vranić V, Branković-Lazić I, Teodorović V, Bunčić O, Grbić Z, Lakićević B. Hygiene in the production of broiler carcasses. in Tehnologija mesa. 2014;55(1):54-59.
doi:10.5937/tehmesa1401054R .

Rašeta, Mladen, Vranić, Vojin, Branković-Lazić, Ivana, Teodorović, Vlado, Bunčić, Olivera, Grbić, Zoranka, Lakićević, Brankica, "Hygiene in the production of broiler carcasses" in Tehnologija mesa, 55, no. 1 (2014):54-59,
https://doi.org/10.5937/tehmesa1401054R . .

TY  - CONF
AU  - Karabasil, Neđeljko
AU  - Dimitrijević, Mirjana
AU  - Lakićević, Brankica
PY  - 2013
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3851
AB  - There are a number of foodborne
diseases affecting humans that can be related to
consumption of pork and traced back to pigs.
These hazards include parasites, bacteria and
some viruses. Within the foodborne outbreaks
linked to consumption of pork and products
thereof, according to EFSA in EU, the most
prevalent are Salmonella and etc. The relevant
hazards related to pork vary among regions in
accordance with the epidemiological situation
and food consumption habits. Contamination of
pork with bacterial hazards can occur at multiple
steps along the food chain, e.g. in the primary
stages by feed, people and rodents, during
transportation by contaminated lorries or at the
slaughterhouses by cross contamination of
animals and/or carcasses. Therefor, for an
effective control, the entire supply chain must be
involved.
PB  - Belgrade : Institute of Meat Hygiene and Technology
C3  - International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013
T1  - Important bacterial hazards in pork production
SP  - 132
EP  - 136
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3851
ER  - 

@conference{
author = "Karabasil, Neđeljko and Dimitrijević, Mirjana and Lakićević, Brankica",
year = "2013",
abstract = "There are a number of foodborne
diseases affecting humans that can be related to
consumption of pork and traced back to pigs.
These hazards include parasites, bacteria and
some viruses. Within the foodborne outbreaks
linked to consumption of pork and products
thereof, according to EFSA in EU, the most
prevalent are Salmonella and etc. The relevant
hazards related to pork vary among regions in
accordance with the epidemiological situation
and food consumption habits. Contamination of
pork with bacterial hazards can occur at multiple
steps along the food chain, e.g. in the primary
stages by feed, people and rodents, during
transportation by contaminated lorries or at the
slaughterhouses by cross contamination of
animals and/or carcasses. Therefor, for an
effective control, the entire supply chain must be
involved.",
publisher = "Belgrade : Institute of Meat Hygiene and Technology",
journal = "International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013",
title = "Important bacterial hazards in pork production",
pages = "132-136",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3851"
}

Karabasil, N., Dimitrijević, M.,& Lakićević, B.. (2013). Important bacterial hazards in pork production. in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013
Belgrade : Institute of Meat Hygiene and Technology., 132-136.
https://hdl.handle.net/21.15107/rcub_veterinar_3851

Karabasil N, Dimitrijević M, Lakićević B. Important bacterial hazards in pork production. in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013. 2013;:132-136.
https://hdl.handle.net/21.15107/rcub_veterinar_3851 .

Karabasil, Neđeljko, Dimitrijević, Mirjana, Lakićević, Brankica, "Important bacterial hazards in pork production" in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013 (2013):132-136,
https://hdl.handle.net/21.15107/rcub_veterinar_3851 .