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

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

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

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

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

TY  - JOUR
AU  - Dimitrijević, Mirjana
AU  - Grković, Nevena
AU  - Milošević, Ivana
AU  - Karabasil, Nedjeljko
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3351
AB  - Shellfish  production  in  the  EU  has  declined  in  recent  decades,  which  is  not  the  case  with  global aquaculture production of shellfish. The trend towards a healthy lifestyle and diet is becoming  increasingly  topical  and  often  involves  the  consumption  of  uncooked  shellfish.  Unfortunately, sh ellfish can often be contaminated with various pathogens, especially virus-es, which can endanger human health. Among the outbreaks of shellfish-borne viruses, the most notable are those caused by Norovirus (NoV) and hepatitis A virus (HAV). However, other  viruses  belonging  to  the  Herpeviridae,  Picornaviridae,  Adenoviridae,  Astroviridae,  and Reoviridae can mainly cause intestinal disease in humans after consumption of contami-nated  shellfish.  The  listed  viruses  have  been  detected  in  shellfish  worldwide  and  they  are  mostly  the  consequence  of  sewage-contaminated  water.  Numerous  preventive  and  control  measures are recommended to solve this problem.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Viruses in shellfish — food safety risks
VL  - 64
IS  - 2
SP  - 136
EP  - 139
DO  - 10.18485/meattech.2023.64.2.24136
ER  - 

@article{
author = "Dimitrijević, Mirjana and Grković, Nevena and Milošević, Ivana and Karabasil, Nedjeljko",
year = "2023",
abstract = "Shellfish  production  in  the  EU  has  declined  in  recent  decades,  which  is  not  the  case  with  global aquaculture production of shellfish. The trend towards a healthy lifestyle and diet is becoming  increasingly  topical  and  often  involves  the  consumption  of  uncooked  shellfish.  Unfortunately, sh ellfish can often be contaminated with various pathogens, especially virus-es, which can endanger human health. Among the outbreaks of shellfish-borne viruses, the most notable are those caused by Norovirus (NoV) and hepatitis A virus (HAV). However, other  viruses  belonging  to  the  Herpeviridae,  Picornaviridae,  Adenoviridae,  Astroviridae,  and Reoviridae can mainly cause intestinal disease in humans after consumption of contami-nated  shellfish.  The  listed  viruses  have  been  detected  in  shellfish  worldwide  and  they  are  mostly  the  consequence  of  sewage-contaminated  water.  Numerous  preventive  and  control  measures are recommended to solve this problem.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Viruses in shellfish — food safety risks",
volume = "64",
number = "2",
pages = "136-139",
doi = "10.18485/meattech.2023.64.2.24136"
}

Dimitrijević, M., Grković, N., Milošević, I.,& Karabasil, N.. (2023). Viruses in shellfish — food safety risks. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 136-139.
https://doi.org/10.18485/meattech.2023.64.2.24136

Dimitrijević M, Grković N, Milošević I, Karabasil N. Viruses in shellfish — food safety risks. in Meat Technology. 2023;64(2):136-139.
doi:10.18485/meattech.2023.64.2.24136 .

Dimitrijević, Mirjana, Grković, Nevena, Milošević, Ivana, Karabasil, Nedjeljko, "Viruses in shellfish — food safety risks" in Meat Technology, 64, no. 2 (2023):136-139,
https://doi.org/10.18485/meattech.2023.64.2.24136 . .

TY  - CONF
AU  - Čobanović, Nikola
AU  - Vasilev, Dragan
AU  - Dimitrijević, Mirjana
AU  - Teodorović, V.
AU  - Karabasil, Nedjeljko
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3590
AB  - The study was designed to determine the effect of farm size and abattoir capacity and their interaction
on carcass and meat quality of slaughter pigs. Pigs from small scale farm slaughtered at low-input
production system had the highest backfat thickness, skin lesion score percentage of the human-inflicted
type of skin lesions and the lowest lean meat content. Conversely, pigs from large scale farm slaughtered
at high-input abattoir had the lowest backfat thickness, the skin lesion score, the percentage of the
human-inflicted type of skin lesions and the highest lean meat content. In addition, pigs from small scale
farm slaughtered at low-input abattoir had the highest pH45 value and the incidence of dark, firm and
dry meat, while the highest percentage of normal and pale, soft and exudative pork was obtained from
pigs from large scale farm slaughtered at the high-input abattoir. In conclusion, rearing conditions at
farm level and handling procedure during the pre-slaughter period at small and large pork production
systems negatively affected carcass and meat quality, compromised animal welfare and, thus, caused
serious financial loss and ethical concern.
PB  - Wageningen Academic Publishers
C3  - Professionals in food chains, EurSafe 2018 Vienna, 13 – 16 June 2018
T1  - Effect of farm size and abattoir capacity on carcass and meat quality of slaughter pigs
SP  - 121
EP  - 126
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3590
ER  - 

@conference{
author = "Čobanović, Nikola and Vasilev, Dragan and Dimitrijević, Mirjana and Teodorović, V. and Karabasil, Nedjeljko",
year = "2018",
abstract = "The study was designed to determine the effect of farm size and abattoir capacity and their interaction
on carcass and meat quality of slaughter pigs. Pigs from small scale farm slaughtered at low-input
production system had the highest backfat thickness, skin lesion score percentage of the human-inflicted
type of skin lesions and the lowest lean meat content. Conversely, pigs from large scale farm slaughtered
at high-input abattoir had the lowest backfat thickness, the skin lesion score, the percentage of the
human-inflicted type of skin lesions and the highest lean meat content. In addition, pigs from small scale
farm slaughtered at low-input abattoir had the highest pH45 value and the incidence of dark, firm and
dry meat, while the highest percentage of normal and pale, soft and exudative pork was obtained from
pigs from large scale farm slaughtered at the high-input abattoir. In conclusion, rearing conditions at
farm level and handling procedure during the pre-slaughter period at small and large pork production
systems negatively affected carcass and meat quality, compromised animal welfare and, thus, caused
serious financial loss and ethical concern.",
publisher = "Wageningen Academic Publishers",
journal = "Professionals in food chains, EurSafe 2018 Vienna, 13 – 16 June 2018",
title = "Effect of farm size and abattoir capacity on carcass and meat quality of slaughter pigs",
pages = "121-126",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3590"
}

Čobanović, N., Vasilev, D., Dimitrijević, M., Teodorović, V.,& Karabasil, N.. (2018). Effect of farm size and abattoir capacity on carcass and meat quality of slaughter pigs. in Professionals in food chains, EurSafe 2018 Vienna, 13 – 16 June 2018
Wageningen Academic Publishers., 121-126.
https://hdl.handle.net/21.15107/rcub_veterinar_3590

Čobanović N, Vasilev D, Dimitrijević M, Teodorović V, Karabasil N. Effect of farm size and abattoir capacity on carcass and meat quality of slaughter pigs. in Professionals in food chains, EurSafe 2018 Vienna, 13 – 16 June 2018. 2018;:121-126.
https://hdl.handle.net/21.15107/rcub_veterinar_3590 .

Čobanović, Nikola, Vasilev, Dragan, Dimitrijević, Mirjana, Teodorović, V., Karabasil, Nedjeljko, "Effect of farm size and abattoir capacity on carcass and meat quality of slaughter pigs" in Professionals in food chains, EurSafe 2018 Vienna, 13 – 16 June 2018 (2018):121-126,
https://hdl.handle.net/21.15107/rcub_veterinar_3590 .

TY  - JOUR
AU  - Dimitrijević, Mirjana
AU  - Arsenovic-Ranin, Nevena
AU  - Bufan, Biljana
AU  - Nacka-Aleksić, Mirjana
AU  - Lazarević Macanović, Mirjana
AU  - Milovanović, Petar
AU  - Durić, Marija
AU  - Sopta, Jelena
AU  - Leposavić, Gordana
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1665
AB  - Collagen-induced arthritis (CIA) is a frequently used animal model of rheumatoid arthritis, human autoimmune disease that exhibits clear sex bias in incidence and clinical course. Female Dark Agouti rats immunized for CIA showed also greater incidence and higher arthritic score than their male counterparts. The study investigated sex differences in mechanisms controlling the primary immune responses in draining lymph nodes (dLNs), as a factor contributing to this dimorphism. The higher frequencies of CD4 + CD25 + Foxp3- cells, presumably activated effector T (Teff) cells, and IL-17+, IFN-gamma + and IL-17 + IFN-gamma + T cells were found in female compared with male rat dLNs. However, the frequency of CD4 + CD25 + Foxp3 + T regulatory cells (Treg) did not differ between sexes. Thus, CD4 + Teff cells/Treg ratio, and IL-17 + T cells/Treg and IFN-gamma + T cells/Treg ratios were higher in female than in male rats, and among them was found lower frequency of PD-1+ cells. This suggested less efficient control of (auto)immune Th1/Th17 cell responses in female rat dLNs. On the contrary, the frequency of IL-4 + T cells was lower in female than in male rat dLNs. Consistently, the ratio of serum levels of collagen-specific IgG2a (IFN-gamma-dependent, with an important pathogenic role in CIA) and IgG1 (IL-4-dependent) was shifted towards IgG2a in female compared with male rats. As a whole, the study suggests that sexual dimorphism in the control of T cell activation/polarization could contribute to sex bias in the susceptibility to CIA. Moreover, the study advises the use of animals of both sexes in the preclinical testing of new drugs for rheumatoid arthritis.
PB  - Academic Press Inc Elsevier Science, San Diego
T2  - Experimental and Molecular Pathology
T1  - Collagen-induced arthritis in Dark Agouti rats as a model for study of immunological sexual dimorphisms in the human disease
VL  - 105
IS  - 1
SP  - 10
EP  - 22
DO  - 10.1016/j.yexmp.2018.05.007
ER  - 

@article{
author = "Dimitrijević, Mirjana and Arsenovic-Ranin, Nevena and Bufan, Biljana and Nacka-Aleksić, Mirjana and Lazarević Macanović, Mirjana and Milovanović, Petar and Durić, Marija and Sopta, Jelena and Leposavić, Gordana",
year = "2018",
abstract = "Collagen-induced arthritis (CIA) is a frequently used animal model of rheumatoid arthritis, human autoimmune disease that exhibits clear sex bias in incidence and clinical course. Female Dark Agouti rats immunized for CIA showed also greater incidence and higher arthritic score than their male counterparts. The study investigated sex differences in mechanisms controlling the primary immune responses in draining lymph nodes (dLNs), as a factor contributing to this dimorphism. The higher frequencies of CD4 + CD25 + Foxp3- cells, presumably activated effector T (Teff) cells, and IL-17+, IFN-gamma + and IL-17 + IFN-gamma + T cells were found in female compared with male rat dLNs. However, the frequency of CD4 + CD25 + Foxp3 + T regulatory cells (Treg) did not differ between sexes. Thus, CD4 + Teff cells/Treg ratio, and IL-17 + T cells/Treg and IFN-gamma + T cells/Treg ratios were higher in female than in male rats, and among them was found lower frequency of PD-1+ cells. This suggested less efficient control of (auto)immune Th1/Th17 cell responses in female rat dLNs. On the contrary, the frequency of IL-4 + T cells was lower in female than in male rat dLNs. Consistently, the ratio of serum levels of collagen-specific IgG2a (IFN-gamma-dependent, with an important pathogenic role in CIA) and IgG1 (IL-4-dependent) was shifted towards IgG2a in female compared with male rats. As a whole, the study suggests that sexual dimorphism in the control of T cell activation/polarization could contribute to sex bias in the susceptibility to CIA. Moreover, the study advises the use of animals of both sexes in the preclinical testing of new drugs for rheumatoid arthritis.",
publisher = "Academic Press Inc Elsevier Science, San Diego",
journal = "Experimental and Molecular Pathology",
title = "Collagen-induced arthritis in Dark Agouti rats as a model for study of immunological sexual dimorphisms in the human disease",
volume = "105",
number = "1",
pages = "10-22",
doi = "10.1016/j.yexmp.2018.05.007"
}

Dimitrijević, M., Arsenovic-Ranin, N., Bufan, B., Nacka-Aleksić, M., Lazarević Macanović, M., Milovanović, P., Durić, M., Sopta, J.,& Leposavić, G.. (2018). Collagen-induced arthritis in Dark Agouti rats as a model for study of immunological sexual dimorphisms in the human disease. in Experimental and Molecular Pathology
Academic Press Inc Elsevier Science, San Diego., 105(1), 10-22.
https://doi.org/10.1016/j.yexmp.2018.05.007

Dimitrijević M, Arsenovic-Ranin N, Bufan B, Nacka-Aleksić M, Lazarević Macanović M, Milovanović P, Durić M, Sopta J, Leposavić G. Collagen-induced arthritis in Dark Agouti rats as a model for study of immunological sexual dimorphisms in the human disease. in Experimental and Molecular Pathology. 2018;105(1):10-22.
doi:10.1016/j.yexmp.2018.05.007 .

Dimitrijević, Mirjana, Arsenovic-Ranin, Nevena, Bufan, Biljana, Nacka-Aleksić, Mirjana, Lazarević Macanović, Mirjana, Milovanović, Petar, Durić, Marija, Sopta, Jelena, Leposavić, Gordana, "Collagen-induced arthritis in Dark Agouti rats as a model for study of immunological sexual dimorphisms in the human disease" in Experimental and Molecular Pathology, 105, no. 1 (2018):10-22,
https://doi.org/10.1016/j.yexmp.2018.05.007 . .

TY  - CONF
AU  - Vasilev, Dragan
AU  - Glišić, Marija
AU  - Karabasil, Neđeljko
AU  - Dimitrijević, Mirjana
AU  - Teodorović, Vlado
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3876
AB  - Funkcionalna hrana predstavlja namirnice koje pored osnovnih hranljivih materija sadrže i sastojke za koje je dokazano da pozitivno utiču na zdravlje ljudi, kao što su probiotici, prebiotici, sinbiotici, antioksidansi, strukturni lipidi, polinezasićene masne kiseline, bioaktivni peptidi, dijetna vlakna, mineralne materije, mikroelementi i vitamini. Dizajniranje proizvoda od mesa kao funkcionalne hrane zasniva se na primeni navedenih dodataka, ali i smanjenju sadržaja masnog tkiva i kuhinjske soli kao potencijalno štetnih komponenti. Poznato je da i samo meso, pored osnovnih sastojaka (proteina, masti, vitamina i minerala) sadrži i bioaktivne materije koje ostvaruju niz povoljnih efekata na zdravlje konzumenata. Tu se ubrajaju L-karnitin, koenzim Q10, karnozin, anserin, taurin, kreatin, glutation, α-liponska kiselina, konjugovana linolna kiselina i bioaktivni peptidi. Poseban potencijal da se izrađuju kao funkcionalna hrana imaju fermentisane kobasice jer se ne obrađuju toplotom, tako da vredni sastojci mesa ostaju bitnije nepromenjeni, ali takođe poseban značaj ima mogućnost upotrebe probotskih bakterija. Kao zamena za masno tkivo može da se koristi prebiotik inulin jer formira stabilan gel bele boje, bez mirisa i ukusa, tako da uspešno “imitira” komadiće masnog tkiva u nadevu. Masnokiselinski sastav ovih kobasica može da se poboljša upotrebom biljnih ulja bogatih omega-3 masnim kiselinama koja se dodaju u obliku emulzija sa proteinskim dodacima ili inulinom. Od zamena za so, uspešno mogu da se koriste kalijumove i kalcijumove soli (hloridi, laktati) čime se značajno smanjuje sadržaj natrijuma u proizvodu. U proizvodnji funkcionalnih barenih kobasica ide se u pravcu povećanja količine mesa i smanjenje količine masnog tkiva, kao i obogaćenja omega-3 masnim kiselinama, fitosterolima i antioksidansima. Kao zamena za masti mogu da se koriste biljna ulja, koja su ujedno i značajan izvor omega -3 masnih kiselina kao i fitosterola, a isto tako i inulin u obliku suspenzije. Kod barenih kobasica je posebno značajna mogučnost dodataka prirodnih antioksidanasa kao što je likopen i alge (spirulina), koji se zbog intenzivne boje (crvene, odnosno zelene) dodaju posredstvom nekog nosača (jestivi želatin) tako da u proizvodima “imitiraju” komadiće povrća. Pošto se barene i kuvane kobasice obrađuju toplotom, upotreba probiotskih bakterija kod ovih proizvoda nema značaja.
PB  - Banja Luka : Veterinarska Komora Republike Srpske i Društvo Veterinara Republike Srpske
C3  - 22. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 7-10.jun 2017
T1  - Mogućnosti izrade proizvoda od mesa kao funkcionalne hrane
T1  - Possibilities of creating meat products as functional food
SP  - 85
EP  - 86
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3876
ER  - 

@conference{
author = "Vasilev, Dragan and Glišić, Marija and Karabasil, Neđeljko and Dimitrijević, Mirjana and Teodorović, Vlado",
year = "2017",
abstract = "Funkcionalna hrana predstavlja namirnice koje pored osnovnih hranljivih materija sadrže i sastojke za koje je dokazano da pozitivno utiču na zdravlje ljudi, kao što su probiotici, prebiotici, sinbiotici, antioksidansi, strukturni lipidi, polinezasićene masne kiseline, bioaktivni peptidi, dijetna vlakna, mineralne materije, mikroelementi i vitamini. Dizajniranje proizvoda od mesa kao funkcionalne hrane zasniva se na primeni navedenih dodataka, ali i smanjenju sadržaja masnog tkiva i kuhinjske soli kao potencijalno štetnih komponenti. Poznato je da i samo meso, pored osnovnih sastojaka (proteina, masti, vitamina i minerala) sadrži i bioaktivne materije koje ostvaruju niz povoljnih efekata na zdravlje konzumenata. Tu se ubrajaju L-karnitin, koenzim Q10, karnozin, anserin, taurin, kreatin, glutation, α-liponska kiselina, konjugovana linolna kiselina i bioaktivni peptidi. Poseban potencijal da se izrađuju kao funkcionalna hrana imaju fermentisane kobasice jer se ne obrađuju toplotom, tako da vredni sastojci mesa ostaju bitnije nepromenjeni, ali takođe poseban značaj ima mogućnost upotrebe probotskih bakterija. Kao zamena za masno tkivo može da se koristi prebiotik inulin jer formira stabilan gel bele boje, bez mirisa i ukusa, tako da uspešno “imitira” komadiće masnog tkiva u nadevu. Masnokiselinski sastav ovih kobasica može da se poboljša upotrebom biljnih ulja bogatih omega-3 masnim kiselinama koja se dodaju u obliku emulzija sa proteinskim dodacima ili inulinom. Od zamena za so, uspešno mogu da se koriste kalijumove i kalcijumove soli (hloridi, laktati) čime se značajno smanjuje sadržaj natrijuma u proizvodu. U proizvodnji funkcionalnih barenih kobasica ide se u pravcu povećanja količine mesa i smanjenje količine masnog tkiva, kao i obogaćenja omega-3 masnim kiselinama, fitosterolima i antioksidansima. Kao zamena za masti mogu da se koriste biljna ulja, koja su ujedno i značajan izvor omega -3 masnih kiselina kao i fitosterola, a isto tako i inulin u obliku suspenzije. Kod barenih kobasica je posebno značajna mogučnost dodataka prirodnih antioksidanasa kao što je likopen i alge (spirulina), koji se zbog intenzivne boje (crvene, odnosno zelene) dodaju posredstvom nekog nosača (jestivi želatin) tako da u proizvodima “imitiraju” komadiće povrća. Pošto se barene i kuvane kobasice obrađuju toplotom, upotreba probiotskih bakterija kod ovih proizvoda nema značaja.",
publisher = "Banja Luka : Veterinarska Komora Republike Srpske i Društvo Veterinara Republike Srpske",
journal = "22. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 7-10.jun 2017",
title = "Mogućnosti izrade proizvoda od mesa kao funkcionalne hrane, Possibilities of creating meat products as functional food",
pages = "85-86",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3876"
}

Vasilev, D., Glišić, M., Karabasil, N., Dimitrijević, M.,& Teodorović, V.. (2017). Mogućnosti izrade proizvoda od mesa kao funkcionalne hrane. in 22. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 7-10.jun 2017
Banja Luka : Veterinarska Komora Republike Srpske i Društvo Veterinara Republike Srpske., 85-86.
https://hdl.handle.net/21.15107/rcub_veterinar_3876

Vasilev D, Glišić M, Karabasil N, Dimitrijević M, Teodorović V. Mogućnosti izrade proizvoda od mesa kao funkcionalne hrane. in 22. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 7-10.jun 2017. 2017;:85-86.
https://hdl.handle.net/21.15107/rcub_veterinar_3876 .

Vasilev, Dragan, Glišić, Marija, Karabasil, Neđeljko, Dimitrijević, Mirjana, Teodorović, Vlado, "Mogućnosti izrade proizvoda od mesa kao funkcionalne hrane" in 22. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 7-10.jun 2017 (2017):85-86,
https://hdl.handle.net/21.15107/rcub_veterinar_3876 .

TY  - CONF
AU  - Čobanović, Nikola
AU  - Karabasil, Nedjeljko
AU  - Vasilev, Dragan
AU  - Dimitrijević, Mirjana
AU  - Teodorović, Vlado
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3586
C3  - 9th European symposium of porcine health management, Prague, 3 – 5 May 2017
T1  - Changes in hematological, carcass and meat quality parameters associated with liver milk spots in slaughter pigs
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3586
ER  - 

@conference{
author = "Čobanović, Nikola and Karabasil, Nedjeljko and Vasilev, Dragan and Dimitrijević, Mirjana and Teodorović, Vlado",
year = "2017",
journal = "9th European symposium of porcine health management, Prague, 3 – 5 May 2017",
title = "Changes in hematological, carcass and meat quality parameters associated with liver milk spots in slaughter pigs",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3586"
}

Čobanović, N., Karabasil, N., Vasilev, D., Dimitrijević, M.,& Teodorović, V.. (2017). Changes in hematological, carcass and meat quality parameters associated with liver milk spots in slaughter pigs. in 9th European symposium of porcine health management, Prague, 3 – 5 May 2017.
https://hdl.handle.net/21.15107/rcub_veterinar_3586

Čobanović N, Karabasil N, Vasilev D, Dimitrijević M, Teodorović V. Changes in hematological, carcass and meat quality parameters associated with liver milk spots in slaughter pigs. in 9th European symposium of porcine health management, Prague, 3 – 5 May 2017. 2017;.
https://hdl.handle.net/21.15107/rcub_veterinar_3586 .

Čobanović, Nikola, Karabasil, Nedjeljko, Vasilev, Dragan, Dimitrijević, Mirjana, Teodorović, Vlado, "Changes in hematological, carcass and meat quality parameters associated with liver milk spots in slaughter pigs" in 9th European symposium of porcine health management, Prague, 3 – 5 May 2017 (2017),
https://hdl.handle.net/21.15107/rcub_veterinar_3586 .

TY  - CONF
AU  - Baltić, Milan Ž.
AU  - Teodorović, Vlado
AU  - Dimitrijević, Mirjana
AU  - Marković, Radmila
PY  - 2013
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3828
PB  - Beograd : Fakultet veterinarske medicine
C3  - XXXIV Seminar za inovacije znanja veterinara, Beograd, 2013
T1  - Nalaz teških metala i metaloida u tkivima riba kao indikator zagađenja životne sredine
SP  - 75
EP  - 91
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3828
ER  - 

@conference{
author = "Baltić, Milan Ž. and Teodorović, Vlado and Dimitrijević, Mirjana and Marković, Radmila",
year = "2013",
publisher = "Beograd : Fakultet veterinarske medicine",
journal = "XXXIV Seminar za inovacije znanja veterinara, Beograd, 2013",
title = "Nalaz teških metala i metaloida u tkivima riba kao indikator zagađenja životne sredine",
pages = "75-91",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3828"
}

Baltić, M. Ž., Teodorović, V., Dimitrijević, M.,& Marković, R.. (2013). Nalaz teških metala i metaloida u tkivima riba kao indikator zagađenja životne sredine. in XXXIV Seminar za inovacije znanja veterinara, Beograd, 2013
Beograd : Fakultet veterinarske medicine., 75-91.
https://hdl.handle.net/21.15107/rcub_veterinar_3828

Baltić MŽ, Teodorović V, Dimitrijević M, Marković R. Nalaz teških metala i metaloida u tkivima riba kao indikator zagađenja životne sredine. in XXXIV Seminar za inovacije znanja veterinara, Beograd, 2013. 2013;:75-91.
https://hdl.handle.net/21.15107/rcub_veterinar_3828 .

Baltić, Milan Ž., Teodorović, Vlado, Dimitrijević, Mirjana, Marković, Radmila, "Nalaz teških metala i metaloida u tkivima riba kao indikator zagađenja životne sredine" in XXXIV Seminar za inovacije znanja veterinara, Beograd, 2013 (2013):75-91,
https://hdl.handle.net/21.15107/rcub_veterinar_3828 .

TY  - CONF
AU  - Baltić, Milan Ž.
AU  - Bošković, Marija
AU  - Đorđević, Vesna
AU  - Marković, Radmila
AU  - Dimitrijević, Mirjana
AU  - Pavlićević, Nataša
PY  - 2013
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3829
AB  - Compared with other well-studied parasitic diseases, fish-borne parasitic zoonoses
have been public health orphans in the world of research funding, especially because
these zoonoses have been limited for the most part to populations living in low- and
middle-income countries (Chai et al., 2005). Zoonotic parasites are a significant food
safety problem, particularly in Asia, because fish are a very important source of protein for people living in rural areas (Thien et al., 2009). In an attempt to change the nature, so they can adjust it for their needs, humans, directly or indirectly, affect parasites
occurrence. As a result of global warming it is expected for some species to become
locally extirpated and experience range contractions, while introductions of others,
including potentially harmful pathogens, will occur in both freshwater and marine
systems (Marcogliese, 2001.). Geographical barriers are slowly being breached by
international travel developing into a major industry, by improved refrigerated food
transport, by growing international markets, by increased tourism and by demographic
changes such as migration (Chai et al., 2005; Dorny et al., 2009). Populations at risk
are expanding also as a result of changes in cultural habits and culinary practices, such as the increase of eating raw, marinated, smoked, salted, pickled, airdried or undercooked fish meat and fish products. Eating sushi, sashimi, koi-pla, kinilaw and cevishe is
becoming inceasingly fashionable in many countries (Macpherson, 2005). In the last
decade it has been noted increasing in the number of people eating meals prepared in
restaurants, canteens and fast food outlets as well as from street food vendors who do
not always respect food safety (Dorny et al., 2009). All of these has led to a dramatic
rise in the incidence of a large number of fish-borne zoonotic parasitic infections in
previously uninfected ethnic groups (Macpherson, 2005). The role of some factors
like ages, malnutrition, HIV infection and other underlying medical conditions should
not be neglected in etiopathogenesis of fish-borne parasitic zoonoses (Dorny et al.,
2009).
PB  - Belgrade : Faculty of Agriculture
C3  - VI International Conference Water & Fish, Belgrade, June, 12 - 14. 2013
T1  - Fish-born parasitic zoonoses with special reference to anthropogenic impact
T1  - Zoonotske parazitoze riba sa posebnim osvrtom na antropogeni uticaj
SP  - 129
EP  - 135
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3829
ER  - 

@conference{
author = "Baltić, Milan Ž. and Bošković, Marija and Đorđević, Vesna and Marković, Radmila and Dimitrijević, Mirjana and Pavlićević, Nataša",
year = "2013",
abstract = "Compared with other well-studied parasitic diseases, fish-borne parasitic zoonoses
have been public health orphans in the world of research funding, especially because
these zoonoses have been limited for the most part to populations living in low- and
middle-income countries (Chai et al., 2005). Zoonotic parasites are a significant food
safety problem, particularly in Asia, because fish are a very important source of protein for people living in rural areas (Thien et al., 2009). In an attempt to change the nature, so they can adjust it for their needs, humans, directly or indirectly, affect parasites
occurrence. As a result of global warming it is expected for some species to become
locally extirpated and experience range contractions, while introductions of others,
including potentially harmful pathogens, will occur in both freshwater and marine
systems (Marcogliese, 2001.). Geographical barriers are slowly being breached by
international travel developing into a major industry, by improved refrigerated food
transport, by growing international markets, by increased tourism and by demographic
changes such as migration (Chai et al., 2005; Dorny et al., 2009). Populations at risk
are expanding also as a result of changes in cultural habits and culinary practices, such as the increase of eating raw, marinated, smoked, salted, pickled, airdried or undercooked fish meat and fish products. Eating sushi, sashimi, koi-pla, kinilaw and cevishe is
becoming inceasingly fashionable in many countries (Macpherson, 2005). In the last
decade it has been noted increasing in the number of people eating meals prepared in
restaurants, canteens and fast food outlets as well as from street food vendors who do
not always respect food safety (Dorny et al., 2009). All of these has led to a dramatic
rise in the incidence of a large number of fish-borne zoonotic parasitic infections in
previously uninfected ethnic groups (Macpherson, 2005). The role of some factors
like ages, malnutrition, HIV infection and other underlying medical conditions should
not be neglected in etiopathogenesis of fish-borne parasitic zoonoses (Dorny et al.,
2009).",
publisher = "Belgrade : Faculty of Agriculture",
journal = "VI International Conference Water & Fish, Belgrade, June, 12 - 14. 2013",
title = "Fish-born parasitic zoonoses with special reference to anthropogenic impact, Zoonotske parazitoze riba sa posebnim osvrtom na antropogeni uticaj",
pages = "129-135",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3829"
}

Baltić, M. Ž., Bošković, M., Đorđević, V., Marković, R., Dimitrijević, M.,& Pavlićević, N.. (2013). Fish-born parasitic zoonoses with special reference to anthropogenic impact. in VI International Conference Water & Fish, Belgrade, June, 12 - 14. 2013
Belgrade : Faculty of Agriculture., 129-135.
https://hdl.handle.net/21.15107/rcub_veterinar_3829

Baltić MŽ, Bošković M, Đorđević V, Marković R, Dimitrijević M, Pavlićević N. Fish-born parasitic zoonoses with special reference to anthropogenic impact. in VI International Conference Water & Fish, Belgrade, June, 12 - 14. 2013. 2013;:129-135.
https://hdl.handle.net/21.15107/rcub_veterinar_3829 .

Baltić, Milan Ž., Bošković, Marija, Đorđević, Vesna, Marković, Radmila, Dimitrijević, Mirjana, Pavlićević, Nataša, "Fish-born parasitic zoonoses with special reference to anthropogenic impact" in VI International Conference Water & Fish, Belgrade, June, 12 - 14. 2013 (2013):129-135,
https://hdl.handle.net/21.15107/rcub_veterinar_3829 .

TY  - CONF
AU  - Pavlićević, Nataša
AU  - Baltić, Milan Ž.
AU  - Dimitrijević, Mirjana
AU  - Đorđević, Vesna
AU  - Marković, Radmila
AU  - Mirilović, Milorad
PY  - 2013
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3850
AB  - Sustainability of cold smoked fish
products, can be defined as the period of time
between the packing of food and which the
product is safe for the consumers' health and, its
organoleptic characteristics nutritional value are
invariable and acceptable for consumers. This
demand is largely achieved by packing fish
product in vacuum or in modified
atmosphere. The aim of our study was to show the
changes of selected sensory characteristics of cold
smoked trout packed in a vacuum and modified
atmosphere. In experiment, two groups of trout
are formed. The first group was vacuumed (group
I) and the second one is packaged in a gas mixture
with 90% CO2 and 10% N2 (group II). Average
scores of color intensity of group I was identified
with statistically significant higher scores.
Average scores of odor and taste of the smoke and
overall acceptability of group II were significantly
higher. Results of experiment show advantages
and some potential disadvantages of packing cold
smoked trout in modified atmosphere.
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  - Sensory evaluation of selected quality parameters during storage of cold smoked trout packed in vacuum and modified atmosphere
SP  - 309
EP  - 315
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3850
ER  - 

@conference{
author = "Pavlićević, Nataša and Baltić, Milan Ž. and Dimitrijević, Mirjana and Đorđević, Vesna and Marković, Radmila and Mirilović, Milorad",
year = "2013",
abstract = "Sustainability of cold smoked fish
products, can be defined as the period of time
between the packing of food and which the
product is safe for the consumers' health and, its
organoleptic characteristics nutritional value are
invariable and acceptable for consumers. This
demand is largely achieved by packing fish
product in vacuum or in modified
atmosphere. The aim of our study was to show the
changes of selected sensory characteristics of cold
smoked trout packed in a vacuum and modified
atmosphere. In experiment, two groups of trout
are formed. The first group was vacuumed (group
I) and the second one is packaged in a gas mixture
with 90% CO2 and 10% N2 (group II). Average
scores of color intensity of group I was identified
with statistically significant higher scores.
Average scores of odor and taste of the smoke and
overall acceptability of group II were significantly
higher. Results of experiment show advantages
and some potential disadvantages of packing cold
smoked trout in modified atmosphere.",
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 = "Sensory evaluation of selected quality parameters during storage of cold smoked trout packed in vacuum and modified atmosphere",
pages = "309-315",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3850"
}

Pavlićević, N., Baltić, M. Ž., Dimitrijević, M., Đorđević, V., Marković, R.,& Mirilović, M.. (2013). Sensory evaluation of selected quality parameters during storage of cold smoked trout packed in vacuum and modified atmosphere. 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., 309-315.
https://hdl.handle.net/21.15107/rcub_veterinar_3850

Pavlićević N, Baltić MŽ, Dimitrijević M, Đorđević V, Marković R, Mirilović M. Sensory evaluation of selected quality parameters during storage of cold smoked trout packed in vacuum and modified atmosphere. in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013. 2013;:309-315.
https://hdl.handle.net/21.15107/rcub_veterinar_3850 .

Pavlićević, Nataša, Baltić, Milan Ž., Dimitrijević, Mirjana, Đorđević, Vesna, Marković, Radmila, Mirilović, Milorad, "Sensory evaluation of selected quality parameters during storage of cold smoked trout packed in vacuum and modified atmosphere" in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013 (2013):309-315,
https://hdl.handle.net/21.15107/rcub_veterinar_3850 .

TY  - CONF
AU  - Dimitrijević, Mirjana
AU  - Karabasil, Neđeljko
AU  - Đorđević, Vesna
AU  - Petrović, Jelena
AU  - Petković, Jelena
AU  - Teodorović, Vlado
PY  - 2013
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3854
AB  - Campylobacter bacteria are the second
most frequently reported cause of foodborne
illness in humans and are the most common
bacteria that cause gastroenteritis worldwide,
with an estimated 845,024 cases occurring
annually, according to the Centers for Disease
Control and Prevention (CDC). EFSA Panel on
Biological Hazards (BIOHAZ) is estimated that
there are approximately nine million cases of
human campylobacteriosis per year in the EU27
are unreported. Most often, carcasses or meat are
contaminated by Campylobacter from faeces
during slaughtering. Major food sources linked to
C. jejuni infections include improperly handled or
undercooked poultry products, unpasteurized
milk and cheeses made from unpasteurized milk,
and contaminated water. Campylobacter infection
in humans has been linked to handling and eating
raw or undercooked meat and poultry, whether
fresh or frozen. To protect consumers from this
public health threat, the EU has adopted an
integrated approach food safety from the farm to
the fork. In EFSA assessments, has among others
found that achieving set reduction targets
for Campylobacter in chicken flocks in the EU
would significantly reduce the risk of human
contamination. Prevention is based on control
measures at all stages of the food chain, from
agricultural production on a farm, to processing,
manufacturing and preparation of foods both
commercially and domestically. Control options in
primary production, such as restriction of
slaughter age and discontinuing thinning are
directly available from a technical point of view
but interfere strongly with current industrial
practices. Control options for reducing carcass concentration, such as freezing, hot water and
chemical decontamination are also directly
available. Chemical decontamination is subject to
approval in the EU and no chemicals are
currently approved for use.
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  - Campylobacteriosis – food as a source of infection
SP  - 281
EP  - 284
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3854
ER  - 

@conference{
author = "Dimitrijević, Mirjana and Karabasil, Neđeljko and Đorđević, Vesna and Petrović, Jelena and Petković, Jelena and Teodorović, Vlado",
year = "2013",
abstract = "Campylobacter bacteria are the second
most frequently reported cause of foodborne
illness in humans and are the most common
bacteria that cause gastroenteritis worldwide,
with an estimated 845,024 cases occurring
annually, according to the Centers for Disease
Control and Prevention (CDC). EFSA Panel on
Biological Hazards (BIOHAZ) is estimated that
there are approximately nine million cases of
human campylobacteriosis per year in the EU27
are unreported. Most often, carcasses or meat are
contaminated by Campylobacter from faeces
during slaughtering. Major food sources linked to
C. jejuni infections include improperly handled or
undercooked poultry products, unpasteurized
milk and cheeses made from unpasteurized milk,
and contaminated water. Campylobacter infection
in humans has been linked to handling and eating
raw or undercooked meat and poultry, whether
fresh or frozen. To protect consumers from this
public health threat, the EU has adopted an
integrated approach food safety from the farm to
the fork. In EFSA assessments, has among others
found that achieving set reduction targets
for Campylobacter in chicken flocks in the EU
would significantly reduce the risk of human
contamination. Prevention is based on control
measures at all stages of the food chain, from
agricultural production on a farm, to processing,
manufacturing and preparation of foods both
commercially and domestically. Control options in
primary production, such as restriction of
slaughter age and discontinuing thinning are
directly available from a technical point of view
but interfere strongly with current industrial
practices. Control options for reducing carcass concentration, such as freezing, hot water and
chemical decontamination are also directly
available. Chemical decontamination is subject to
approval in the EU and no chemicals are
currently approved for use.",
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 = "Campylobacteriosis – food as a source of infection",
pages = "281-284",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3854"
}

Dimitrijević, M., Karabasil, N., Đorđević, V., Petrović, J., Petković, J.,& Teodorović, V.. (2013). Campylobacteriosis – food as a source of infection. 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., 281-284.
https://hdl.handle.net/21.15107/rcub_veterinar_3854

Dimitrijević M, Karabasil N, Đorđević V, Petrović J, Petković J, Teodorović V. Campylobacteriosis – food as a source of infection. in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013. 2013;:281-284.
https://hdl.handle.net/21.15107/rcub_veterinar_3854 .

Dimitrijević, Mirjana, Karabasil, Neđeljko, Đorđević, Vesna, Petrović, Jelena, Petković, Jelena, Teodorović, Vlado, "Campylobacteriosis – food as a source of infection" in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013 (2013):281-284,
https://hdl.handle.net/21.15107/rcub_veterinar_3854 .

TY  - CONF
AU  - Pavlićević, Nataša
AU  - Baltić, Milan Ž.
AU  - Dimitrijević, Mirjana
PY  - 2012
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3741
AB  - Iako je dimljenje jedan od najstarijih postupaka konzervisanja mesa ribe, danas se dimljenje koristi u cilju postizanja poželjnih senzornih osobina mesa ribe (atraktivan izgled, karakterističan miris i ukus). Povećanje proizvodnje ribe u akvakulturi, doprinelo je da danas ovaj proizvod postane dostupniji većem broju potrošača. Kvalitet i bezbednost hladno dimljene ribe, pojmovi su koji su usko vezani i zavisni su od brojnih činioca počevši od onih vezanih za ishranu i gajenje ribe, izbor sirovine (masa ribe, sadržaj masti, sveža ili zamrznuta riba), klanje i primarnu obradu, soljenje (suvo, vlažno, dužina soljenja), toplotnu obradu i dimljenje (visina temperature, vreme obrade, vreme dimljenja), pakovanja i čuvanja (vakumiranje, modifikovana atmosfera, temperatura). Postojeći problem u proizvodnji dimljene ribe u zemljama Evropske unije, ali i kod nas, predstavlja nepostojanje unapred utvrđenih kriterijuma koji treba da zadovolje hladno dimljeni proizvodi od ribe, što dovodi u nezavidnu situaciju kako proizvođače tako i potrošače. Stoga je cilj brojnih istraživanja usmeren ka definisanju jedinstvenih kriterijuma kvaliteta hladno dimljene ribe i pronalaženju korelacija između pojedinih indikatora kvaliteta, što bi omogućilo proizvođačima dimljene ribe, da usaglašavanjem pojedinih faktora proizvodnje, proizvedu bezbedan proizvod ujednačenog kvaliteta.
PB  - Beograd : Fakultet veterinarske medicine
C3  - 3. simpozijum - Bezbednost i kvalitet namirnica animalnog porekla, 22-23. novembar 2012
T1  - Hladno dimljena riba - bezbednost i kvalitet
SP  - 92
EP  - 101
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3741
ER  - 

@conference{
author = "Pavlićević, Nataša and Baltić, Milan Ž. and Dimitrijević, Mirjana",
year = "2012",
abstract = "Iako je dimljenje jedan od najstarijih postupaka konzervisanja mesa ribe, danas se dimljenje koristi u cilju postizanja poželjnih senzornih osobina mesa ribe (atraktivan izgled, karakterističan miris i ukus). Povećanje proizvodnje ribe u akvakulturi, doprinelo je da danas ovaj proizvod postane dostupniji većem broju potrošača. Kvalitet i bezbednost hladno dimljene ribe, pojmovi su koji su usko vezani i zavisni su od brojnih činioca počevši od onih vezanih za ishranu i gajenje ribe, izbor sirovine (masa ribe, sadržaj masti, sveža ili zamrznuta riba), klanje i primarnu obradu, soljenje (suvo, vlažno, dužina soljenja), toplotnu obradu i dimljenje (visina temperature, vreme obrade, vreme dimljenja), pakovanja i čuvanja (vakumiranje, modifikovana atmosfera, temperatura). Postojeći problem u proizvodnji dimljene ribe u zemljama Evropske unije, ali i kod nas, predstavlja nepostojanje unapred utvrđenih kriterijuma koji treba da zadovolje hladno dimljeni proizvodi od ribe, što dovodi u nezavidnu situaciju kako proizvođače tako i potrošače. Stoga je cilj brojnih istraživanja usmeren ka definisanju jedinstvenih kriterijuma kvaliteta hladno dimljene ribe i pronalaženju korelacija između pojedinih indikatora kvaliteta, što bi omogućilo proizvođačima dimljene ribe, da usaglašavanjem pojedinih faktora proizvodnje, proizvedu bezbedan proizvod ujednačenog kvaliteta.",
publisher = "Beograd : Fakultet veterinarske medicine",
journal = "3. simpozijum - Bezbednost i kvalitet namirnica animalnog porekla, 22-23. novembar 2012",
title = "Hladno dimljena riba - bezbednost i kvalitet",
pages = "92-101",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3741"
}

Pavlićević, N., Baltić, M. Ž.,& Dimitrijević, M.. (2012). Hladno dimljena riba - bezbednost i kvalitet. in 3. simpozijum - Bezbednost i kvalitet namirnica animalnog porekla, 22-23. novembar 2012
Beograd : Fakultet veterinarske medicine., 92-101.
https://hdl.handle.net/21.15107/rcub_veterinar_3741

Pavlićević N, Baltić MŽ, Dimitrijević M. Hladno dimljena riba - bezbednost i kvalitet. in 3. simpozijum - Bezbednost i kvalitet namirnica animalnog porekla, 22-23. novembar 2012. 2012;:92-101.
https://hdl.handle.net/21.15107/rcub_veterinar_3741 .

Pavlićević, Nataša, Baltić, Milan Ž., Dimitrijević, Mirjana, "Hladno dimljena riba - bezbednost i kvalitet" in 3. simpozijum - Bezbednost i kvalitet namirnica animalnog porekla, 22-23. novembar 2012 (2012):92-101,
https://hdl.handle.net/21.15107/rcub_veterinar_3741 .

TY  - CONF
AU  - Baltić, Milan Ž.
AU  - Dimitrijević, Mirjana
AU  - Teodorović, Vlado
AU  - Karabasil, Nedjeljko
AU  - Đurić, Jelena
AU  - Marković, Radmila
AU  - Pavlićević, Nataša
PY  - 2010
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3734
AB  - Upotreba mesa u tradicionalnoj srpskoj kuhinji može vremenski da se podeli u tri perioda. Prvi period je vreme od doseljavanja Slovena na Balkan, pa do početka 19. veka. Tradicionalna srpska kuhinja 19. i prve polovine 20. veka se zbog znatnih promena u odnosu na prvi period, odnosno srednji vek, može označiti kao poseban period. To je period evropejizacije Srbije u svim sferama života, pa i u ishrani, Kao što je zemlje celog sveta posle Drugog svetskog rada zahvatio period snažne industrijalizacije u svim privrednim oblastima, pa i u oblasti proizvodnje hrane, tako ni Srbija nije ostala van industrijalizacijom izazvanih promena. Poslednjih šezdesetak godina hrana se prenosi i premešta u različitim oblicima sa jednog na drugi kraj sveta što ima za posledicu zapostavljanja tradicionalne kuhinje. Stoga se u mnogim zemljama javlja potreba očuvanja tradicionalne kuhinje što je evropskim zemljama rezultiralo popisivanjem evropske gastronomske baštine. Očuvanje tradicionalnih kuhinja ima poseban značaj na razvoj turizma. U Srbiji čuvanje tradicije, pa i tradicije vezane za pripremu hrane, nalazi svoj izraz kroz održavanje različitih manifestacija koje su, ponekad, posvećene samo hrani i koje imaju dugu tradiciju.
PB  - Beograd : Fakultet veterinarske medicine
C3  - 2. simpozijum - Bezbednost i kvalitet namirnica animalnog porekla, 11-12. novembar 2010
T1  - Meso u tradicionalnoj srpskoj kuhinji
SP  - 44
EP  - 54
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3734
ER  - 

@conference{
author = "Baltić, Milan Ž. and Dimitrijević, Mirjana and Teodorović, Vlado and Karabasil, Nedjeljko and Đurić, Jelena and Marković, Radmila and Pavlićević, Nataša",
year = "2010",
abstract = "Upotreba mesa u tradicionalnoj srpskoj kuhinji može vremenski da se podeli u tri perioda. Prvi period je vreme od doseljavanja Slovena na Balkan, pa do početka 19. veka. Tradicionalna srpska kuhinja 19. i prve polovine 20. veka se zbog znatnih promena u odnosu na prvi period, odnosno srednji vek, može označiti kao poseban period. To je period evropejizacije Srbije u svim sferama života, pa i u ishrani, Kao što je zemlje celog sveta posle Drugog svetskog rada zahvatio period snažne industrijalizacije u svim privrednim oblastima, pa i u oblasti proizvodnje hrane, tako ni Srbija nije ostala van industrijalizacijom izazvanih promena. Poslednjih šezdesetak godina hrana se prenosi i premešta u različitim oblicima sa jednog na drugi kraj sveta što ima za posledicu zapostavljanja tradicionalne kuhinje. Stoga se u mnogim zemljama javlja potreba očuvanja tradicionalne kuhinje što je evropskim zemljama rezultiralo popisivanjem evropske gastronomske baštine. Očuvanje tradicionalnih kuhinja ima poseban značaj na razvoj turizma. U Srbiji čuvanje tradicije, pa i tradicije vezane za pripremu hrane, nalazi svoj izraz kroz održavanje različitih manifestacija koje su, ponekad, posvećene samo hrani i koje imaju dugu tradiciju.",
publisher = "Beograd : Fakultet veterinarske medicine",
journal = "2. simpozijum - Bezbednost i kvalitet namirnica animalnog porekla, 11-12. novembar 2010",
title = "Meso u tradicionalnoj srpskoj kuhinji",
pages = "44-54",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3734"
}

Baltić, M. Ž., Dimitrijević, M., Teodorović, V., Karabasil, N., Đurić, J., Marković, R.,& Pavlićević, N.. (2010). Meso u tradicionalnoj srpskoj kuhinji. in 2. simpozijum - Bezbednost i kvalitet namirnica animalnog porekla, 11-12. novembar 2010
Beograd : Fakultet veterinarske medicine., 44-54.
https://hdl.handle.net/21.15107/rcub_veterinar_3734

Baltić MŽ, Dimitrijević M, Teodorović V, Karabasil N, Đurić J, Marković R, Pavlićević N. Meso u tradicionalnoj srpskoj kuhinji. in 2. simpozijum - Bezbednost i kvalitet namirnica animalnog porekla, 11-12. novembar 2010. 2010;:44-54.
https://hdl.handle.net/21.15107/rcub_veterinar_3734 .

Baltić, Milan Ž., Dimitrijević, Mirjana, Teodorović, Vlado, Karabasil, Nedjeljko, Đurić, Jelena, Marković, Radmila, Pavlićević, Nataša, "Meso u tradicionalnoj srpskoj kuhinji" in 2. simpozijum - Bezbednost i kvalitet namirnica animalnog porekla, 11-12. novembar 2010 (2010):44-54,
https://hdl.handle.net/21.15107/rcub_veterinar_3734 .

TY  - CONF
AU  - Baltić, Milan Ž.
AU  - Đurić, Jelena
AU  - Karabasil, Nedjeljko
AU  - Dimitrijević, Mirjana
AU  - Marković, Radmila
AU  - Kilibarda, Nataša
PY  - 2010
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3759
AB  - Priroda je, konfiguracijom zemljišta, njegovom pedološkom strukturom i klimom omogućila Srbiji da ima velike i raznolike mogućnosti poljoprivredne proizvodnje. U toj proizvodnji stočarstvo ima posebnu ulogu, s obzirom na dugu tradiciju gajenja svinja, ovaca i goveda. Za stočarsku proizvodnju vezuje se i izrada stočarskih proizvoda, posebno hrane, među kojima su i tradicionalni proizvodi od mesa (goveđeg, ovčjeg, svinjskog). Očuvanje tradicije u izradi proizvoda od mesa vezuje se, pre svega, za proizvodnju u domaćinstvima i male proizvodne subjekte. Pri tome, bez obzira gde se proizvode i koliko imaju dugu tradiciju, ovi proizvodi moraju da budu bezbedni po zdravlje ljudi. To se postiže, pre svega, poštovanjem principa dobre proizvođačke i dobre higijenske prakse i primenom HACCP sistema. U manjim proizvodnim pogonima primena HACCP sistema zahteva izvesne modifikacije. Za one koji tradicionalne proizvode pripremaju u domaćinstvima treba doneti posebne propise po ugledu na zemlje Evropske Unije i neke susedne zemlje, a koji bi ovim proizvođačima omogućili da se sa svojim proizvodima nađu na tržištu.
AB  - Nature is, with land configuration, pedology structure and climate, allow Serbia to have a large and diverse agricultural opportunities. In the production of animal husbandry has a special role, given the long tradition of growing pigs, sheep and cattle. For livestock production is related to the development of livestock products, especially food, including traditional products of meat (beef, sheep, swine). The preservation of tradition in the development of meat products is linked to, above all, for the production of household and smell manufacturin entities. In addition, regardless of where the products and how they have a long tradition, these products must be safe for human health. This is achived, above all, respect for the principles of good manufacturing and good hygienic practices and application of HACCP system. In smaller production plants use the HACCP system requires some modifications. For those traditional products prepared in the household should make specific regulations on the model of the European Union and some neighboring countries, which would enable these manufacturers to find their products on the market.
PB  - Srpsko veterinarsko društvo
C3  - Simpozijum - Tradicija i budućnost stočarstva u brdsko planinskom području sa posebnim osvrtom na sjeničko peštersku visoravan, Sjenica, 22-24. jun 2010
T1  - Tradicionalni proizvodi od mesa u duhu dobre proizvođačke prakse
T1  - Traditional meat production and products as the example of good manufacturing practice
SP  - 86
EP  - 107
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3759
ER  - 

@conference{
author = "Baltić, Milan Ž. and Đurić, Jelena and Karabasil, Nedjeljko and Dimitrijević, Mirjana and Marković, Radmila and Kilibarda, Nataša",
year = "2010",
abstract = "Priroda je, konfiguracijom zemljišta, njegovom pedološkom strukturom i klimom omogućila Srbiji da ima velike i raznolike mogućnosti poljoprivredne proizvodnje. U toj proizvodnji stočarstvo ima posebnu ulogu, s obzirom na dugu tradiciju gajenja svinja, ovaca i goveda. Za stočarsku proizvodnju vezuje se i izrada stočarskih proizvoda, posebno hrane, među kojima su i tradicionalni proizvodi od mesa (goveđeg, ovčjeg, svinjskog). Očuvanje tradicije u izradi proizvoda od mesa vezuje se, pre svega, za proizvodnju u domaćinstvima i male proizvodne subjekte. Pri tome, bez obzira gde se proizvode i koliko imaju dugu tradiciju, ovi proizvodi moraju da budu bezbedni po zdravlje ljudi. To se postiže, pre svega, poštovanjem principa dobre proizvođačke i dobre higijenske prakse i primenom HACCP sistema. U manjim proizvodnim pogonima primena HACCP sistema zahteva izvesne modifikacije. Za one koji tradicionalne proizvode pripremaju u domaćinstvima treba doneti posebne propise po ugledu na zemlje Evropske Unije i neke susedne zemlje, a koji bi ovim proizvođačima omogućili da se sa svojim proizvodima nađu na tržištu., Nature is, with land configuration, pedology structure and climate, allow Serbia to have a large and diverse agricultural opportunities. In the production of animal husbandry has a special role, given the long tradition of growing pigs, sheep and cattle. For livestock production is related to the development of livestock products, especially food, including traditional products of meat (beef, sheep, swine). The preservation of tradition in the development of meat products is linked to, above all, for the production of household and smell manufacturin entities. In addition, regardless of where the products and how they have a long tradition, these products must be safe for human health. This is achived, above all, respect for the principles of good manufacturing and good hygienic practices and application of HACCP system. In smaller production plants use the HACCP system requires some modifications. For those traditional products prepared in the household should make specific regulations on the model of the European Union and some neighboring countries, which would enable these manufacturers to find their products on the market.",
publisher = "Srpsko veterinarsko društvo",
journal = "Simpozijum - Tradicija i budućnost stočarstva u brdsko planinskom području sa posebnim osvrtom na sjeničko peštersku visoravan, Sjenica, 22-24. jun 2010",
title = "Tradicionalni proizvodi od mesa u duhu dobre proizvođačke prakse, Traditional meat production and products as the example of good manufacturing practice",
pages = "86-107",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3759"
}

Baltić, M. Ž., Đurić, J., Karabasil, N., Dimitrijević, M., Marković, R.,& Kilibarda, N.. (2010). Tradicionalni proizvodi od mesa u duhu dobre proizvođačke prakse. in Simpozijum - Tradicija i budućnost stočarstva u brdsko planinskom području sa posebnim osvrtom na sjeničko peštersku visoravan, Sjenica, 22-24. jun 2010
Srpsko veterinarsko društvo., 86-107.
https://hdl.handle.net/21.15107/rcub_veterinar_3759

Baltić MŽ, Đurić J, Karabasil N, Dimitrijević M, Marković R, Kilibarda N. Tradicionalni proizvodi od mesa u duhu dobre proizvođačke prakse. in Simpozijum - Tradicija i budućnost stočarstva u brdsko planinskom području sa posebnim osvrtom na sjeničko peštersku visoravan, Sjenica, 22-24. jun 2010. 2010;:86-107.
https://hdl.handle.net/21.15107/rcub_veterinar_3759 .

Baltić, Milan Ž., Đurić, Jelena, Karabasil, Nedjeljko, Dimitrijević, Mirjana, Marković, Radmila, Kilibarda, Nataša, "Tradicionalni proizvodi od mesa u duhu dobre proizvođačke prakse" in Simpozijum - Tradicija i budućnost stočarstva u brdsko planinskom području sa posebnim osvrtom na sjeničko peštersku visoravan, Sjenica, 22-24. jun 2010 (2010):86-107,
https://hdl.handle.net/21.15107/rcub_veterinar_3759 .

TY  - CONF
AU  - Janićijević, Slobodanka
AU  - Đurić, Jelena
AU  - Dimitrijević, Mirjana
AU  - Ivanović, Jelena
AU  - Baltić, Milan Ž.
PY  - 2010
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3738
AB  - Usitnjeno oblikovano meso se u promet, najčešće, stavlja u obliku ćevapčića i pljeskavica, ređe uštipaka. Usitnjeno oblikovano meso, s obzirom na način pripreme i dodavanje začina, je često opterećeno velikim brojme mikroorganizama od kojih neki mogu da budu patogeni za čoveka. Mada ponekad osporavano, normiranje bakteriološkog statusa (ukupan broj bakterija i određene bakterijske vrste) uvedeno je u praksu da bi se obezbedila odgovarajuća bakteriološka ispravnost ovih proizvoda. Cilj ovog rada bio je ispitivanje bakteriološke ispravnosti ćevapčića na beogradskom tržištu. Uzorci su uzeti iz prometa. Za bakteriološko ispitivanje korištene su propisane metode i hranljive podloge, a bakteriološka ispravnost određivana je prema Pravilniku o mikrobiološkoj ispravnosti namirnica u prometu. Od ukupno ispitanih uzoraka ćevapčića (3.326 uzoraka u toku četiri godine) 911 ili 27,39% uzoraka bilo je bakteriološki neispravno. Uzroci neispravnosti ćevapčića su najčešće vezani za nalaz E. coli (80,69% uzroka neispravnosti). Ukupan broj bakterija je u ukupnim uzrocima neispravnosti učestvovao sa 5% nalaz Proteus vrsta sa 11,38%, a nalaz koagulaza pozitivnih stafilokoka sa 4,39%. U ispitivanim uzorcima ćevapčića nije utvrđeno prisustvo salmonela i sulfitoredukujućih klostridija. Razloge bakteriološke neispravnosti ćevapčića treba tražiti u procesnoj higijeni, odnosno poštovanju principa dobre proizvođačke prakse, kako u proizvodnji, tako i u prometu.
PB  - Beograd : Fakultet veterinarske medicine
C3  - 2. simpozijum - Bezbednost i kvalitet namirnica animalnog porekla, 11-12. novembar 2010
T1  - Ispitivanje bakteriološkog statusa ćevapčića na beogradskom tržištu
SP  - 125
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3738
ER  - 

@conference{
author = "Janićijević, Slobodanka and Đurić, Jelena and Dimitrijević, Mirjana and Ivanović, Jelena and Baltić, Milan Ž.",
year = "2010",
abstract = "Usitnjeno oblikovano meso se u promet, najčešće, stavlja u obliku ćevapčića i pljeskavica, ređe uštipaka. Usitnjeno oblikovano meso, s obzirom na način pripreme i dodavanje začina, je često opterećeno velikim brojme mikroorganizama od kojih neki mogu da budu patogeni za čoveka. Mada ponekad osporavano, normiranje bakteriološkog statusa (ukupan broj bakterija i određene bakterijske vrste) uvedeno je u praksu da bi se obezbedila odgovarajuća bakteriološka ispravnost ovih proizvoda. Cilj ovog rada bio je ispitivanje bakteriološke ispravnosti ćevapčića na beogradskom tržištu. Uzorci su uzeti iz prometa. Za bakteriološko ispitivanje korištene su propisane metode i hranljive podloge, a bakteriološka ispravnost određivana je prema Pravilniku o mikrobiološkoj ispravnosti namirnica u prometu. Od ukupno ispitanih uzoraka ćevapčića (3.326 uzoraka u toku četiri godine) 911 ili 27,39% uzoraka bilo je bakteriološki neispravno. Uzroci neispravnosti ćevapčića su najčešće vezani za nalaz E. coli (80,69% uzroka neispravnosti). Ukupan broj bakterija je u ukupnim uzrocima neispravnosti učestvovao sa 5% nalaz Proteus vrsta sa 11,38%, a nalaz koagulaza pozitivnih stafilokoka sa 4,39%. U ispitivanim uzorcima ćevapčića nije utvrđeno prisustvo salmonela i sulfitoredukujućih klostridija. Razloge bakteriološke neispravnosti ćevapčića treba tražiti u procesnoj higijeni, odnosno poštovanju principa dobre proizvođačke prakse, kako u proizvodnji, tako i u prometu.",
publisher = "Beograd : Fakultet veterinarske medicine",
journal = "2. simpozijum - Bezbednost i kvalitet namirnica animalnog porekla, 11-12. novembar 2010",
title = "Ispitivanje bakteriološkog statusa ćevapčića na beogradskom tržištu",
pages = "125",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3738"
}

Janićijević, S., Đurić, J., Dimitrijević, M., Ivanović, J.,& Baltić, M. Ž.. (2010). Ispitivanje bakteriološkog statusa ćevapčića na beogradskom tržištu. in 2. simpozijum - Bezbednost i kvalitet namirnica animalnog porekla, 11-12. novembar 2010
Beograd : Fakultet veterinarske medicine., 125.
https://hdl.handle.net/21.15107/rcub_veterinar_3738

Janićijević S, Đurić J, Dimitrijević M, Ivanović J, Baltić MŽ. Ispitivanje bakteriološkog statusa ćevapčića na beogradskom tržištu. in 2. simpozijum - Bezbednost i kvalitet namirnica animalnog porekla, 11-12. novembar 2010. 2010;:125.
https://hdl.handle.net/21.15107/rcub_veterinar_3738 .

Janićijević, Slobodanka, Đurić, Jelena, Dimitrijević, Mirjana, Ivanović, Jelena, Baltić, Milan Ž., "Ispitivanje bakteriološkog statusa ćevapčića na beogradskom tržištu" in 2. simpozijum - Bezbednost i kvalitet namirnica animalnog porekla, 11-12. novembar 2010 (2010):125,
https://hdl.handle.net/21.15107/rcub_veterinar_3738 .

TY  - CONF
AU  - Dragojević, Tijana
AU  - Karabasil, Nedjeljko
AU  - Marinković, Z.
AU  - Dimitrijević, Mirjana
AU  - Ilić, Gordana
AU  - Baltić, Milan Ž.
PY  - 2010
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3737
AB  - Kontaminacija trupova goveda različitim vrstama bakterija od kojih neke mogu da predstavljaju opasnost po zdravlje ljudi je neminovnost. Nivo kontaminacije trupova zavisi od brojnih činilaca u čitavom lancu proizvodnje goveđeg mesa a na samoj liniji klanja od uređenosti i opremljenosti objekta, radnog dana u nedelju, broja zaklanih životinja, njihovog porekla, obučenosti radnika, itd. Prema propisima Evropske Unije kontrola kontaminacije goveđih trupova obavlja se po završenoj obradi trupova, odnosno pre njihovog hlađenja. Pri tome, kao kriterijum bezbednosti proizvodnje uzima se ukupan broj aerobnih bakterija, ukupan broj enterobakterija, i prisustvo bakterija Salmonella vrsta na trupovima zaklanih goveda. 
Cilj ovog rada je ispitivanje ukupnog broja bakterija, ukupnog broja eneterobakterija i prisustvo bakterija Salmonella vrsta na trupovima goveda u jednom izvoznom objektu. 
Uzorci su uzimani sa trupova goveda (junadi), dva puta mesečno, nakon završene obrade trupa i veterinarskog pregleda, a pre hlađenja. Brisevi (vlažno-suvi bris) sa trupova goveda uzimani su sa površine od 100 cm² (četiri mesta na trupu: vrat, grudi, but, koren repa) nedestruktivnom metodom. Ukupno je uzeto 200 uzoraka (50 trupova x četiri mesta na trupu). Za utvrđivanje ukupnog broja aerobnih bakterija, ukupnog broja enterobakterija i prisustvo bakterija Salmonella vrsta korišćene su standardne ISO metode (IDO 4833, ISO 21525-2 i ISO 6579/2002). Tumačenje rezultata obavljeno je prema evropskim regulativama za nedestruktivni metod što znači da su prihbatljive vrednosti za trupove goveda kada je ukupan broj aerobnih bakterija izražen kao log CFU cm² ispod 2,8, granične ako je log CFU cm² od 2.8 - 4,3 a neprihvatljive ako je log CFU cm² 0,8, a granične vrednosti kada je log CFU cm² od 0,8 do 1,8 i neprihvatljive vrednosti kada je log CFU cm² iznad 1,8.
Prema našim rezultatima prosečan ukupan broj aerobih bakterija na trupovima goveda za 10 termina uzorkovanja (10 termina x pet trupova) bio je od log CFU cm² 0,85 do log CFU cm² 1,84 što znači da je bio uvek u prihvatljivim vrednostima odnosno manji od log CFU cm² 2,8. Ukupan broj enterobakterija izražen kao log CFU cm² na istim trupovima goveda bio je od log CFU cm² 0,18 do 1,35. Od ukupno deset uzorkovanja broj enterobakterija izražen kao log CFU cm² bio je u sedam slučajeva unutar prihvatljivih vrednosti (manji od log CFU cm² 0,8) dok je u tri slučaja bio u graničnim vrednostima, (od log CFU cm² od 0,8 do 1,8). U ispitivanom periodu na trupovima goveda nije utvrđeno prisustvo bakterija Salmonella vrsta. 
Iz navedenih rezultata može da se zaključi da je u objektu, u kome je praćen bakteriološki status trupova goveda, procesna higijena zadovoljavajuća, budući da nije bilo neprihvatljivih vrednosti za ukupan broj aerobnih bakterija, ukupan broj enterobakterija i da nije dokazano prisustvo bakterija Salmonella vrsta. Pooštrene mere čišćenja, pranja i dezinfekcije pogona pokreću se u slučaju nalaza broja enterobakterija u graničnim vrednostima.
PB  - Beograd : Fakultet veterinarske medicine
C3  - 2. simpozijum - Bezbednost i kvalitet namirnica animalnog porekla, 11-12. novembar 2010
T1  - Ispitivanje bakteriološkog statusa trupova goveda u jednom izvoznom objektu
SP  - 121
EP  - 122
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3737
ER  - 

@conference{
author = "Dragojević, Tijana and Karabasil, Nedjeljko and Marinković, Z. and Dimitrijević, Mirjana and Ilić, Gordana and Baltić, Milan Ž.",
year = "2010",
abstract = "Kontaminacija trupova goveda različitim vrstama bakterija od kojih neke mogu da predstavljaju opasnost po zdravlje ljudi je neminovnost. Nivo kontaminacije trupova zavisi od brojnih činilaca u čitavom lancu proizvodnje goveđeg mesa a na samoj liniji klanja od uređenosti i opremljenosti objekta, radnog dana u nedelju, broja zaklanih životinja, njihovog porekla, obučenosti radnika, itd. Prema propisima Evropske Unije kontrola kontaminacije goveđih trupova obavlja se po završenoj obradi trupova, odnosno pre njihovog hlađenja. Pri tome, kao kriterijum bezbednosti proizvodnje uzima se ukupan broj aerobnih bakterija, ukupan broj enterobakterija, i prisustvo bakterija Salmonella vrsta na trupovima zaklanih goveda. 
Cilj ovog rada je ispitivanje ukupnog broja bakterija, ukupnog broja eneterobakterija i prisustvo bakterija Salmonella vrsta na trupovima goveda u jednom izvoznom objektu. 
Uzorci su uzimani sa trupova goveda (junadi), dva puta mesečno, nakon završene obrade trupa i veterinarskog pregleda, a pre hlađenja. Brisevi (vlažno-suvi bris) sa trupova goveda uzimani su sa površine od 100 cm² (četiri mesta na trupu: vrat, grudi, but, koren repa) nedestruktivnom metodom. Ukupno je uzeto 200 uzoraka (50 trupova x četiri mesta na trupu). Za utvrđivanje ukupnog broja aerobnih bakterija, ukupnog broja enterobakterija i prisustvo bakterija Salmonella vrsta korišćene su standardne ISO metode (IDO 4833, ISO 21525-2 i ISO 6579/2002). Tumačenje rezultata obavljeno je prema evropskim regulativama za nedestruktivni metod što znači da su prihbatljive vrednosti za trupove goveda kada je ukupan broj aerobnih bakterija izražen kao log CFU cm² ispod 2,8, granične ako je log CFU cm² od 2.8 - 4,3 a neprihvatljive ako je log CFU cm² 0,8, a granične vrednosti kada je log CFU cm² od 0,8 do 1,8 i neprihvatljive vrednosti kada je log CFU cm² iznad 1,8.
Prema našim rezultatima prosečan ukupan broj aerobih bakterija na trupovima goveda za 10 termina uzorkovanja (10 termina x pet trupova) bio je od log CFU cm² 0,85 do log CFU cm² 1,84 što znači da je bio uvek u prihvatljivim vrednostima odnosno manji od log CFU cm² 2,8. Ukupan broj enterobakterija izražen kao log CFU cm² na istim trupovima goveda bio je od log CFU cm² 0,18 do 1,35. Od ukupno deset uzorkovanja broj enterobakterija izražen kao log CFU cm² bio je u sedam slučajeva unutar prihvatljivih vrednosti (manji od log CFU cm² 0,8) dok je u tri slučaja bio u graničnim vrednostima, (od log CFU cm² od 0,8 do 1,8). U ispitivanom periodu na trupovima goveda nije utvrđeno prisustvo bakterija Salmonella vrsta. 
Iz navedenih rezultata može da se zaključi da je u objektu, u kome je praćen bakteriološki status trupova goveda, procesna higijena zadovoljavajuća, budući da nije bilo neprihvatljivih vrednosti za ukupan broj aerobnih bakterija, ukupan broj enterobakterija i da nije dokazano prisustvo bakterija Salmonella vrsta. Pooštrene mere čišćenja, pranja i dezinfekcije pogona pokreću se u slučaju nalaza broja enterobakterija u graničnim vrednostima.",
publisher = "Beograd : Fakultet veterinarske medicine",
journal = "2. simpozijum - Bezbednost i kvalitet namirnica animalnog porekla, 11-12. novembar 2010",
title = "Ispitivanje bakteriološkog statusa trupova goveda u jednom izvoznom objektu",
pages = "121-122",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3737"
}

Dragojević, T., Karabasil, N., Marinković, Z., Dimitrijević, M., Ilić, G.,& Baltić, M. Ž.. (2010). Ispitivanje bakteriološkog statusa trupova goveda u jednom izvoznom objektu. in 2. simpozijum - Bezbednost i kvalitet namirnica animalnog porekla, 11-12. novembar 2010
Beograd : Fakultet veterinarske medicine., 121-122.
https://hdl.handle.net/21.15107/rcub_veterinar_3737

Dragojević T, Karabasil N, Marinković Z, Dimitrijević M, Ilić G, Baltić MŽ. Ispitivanje bakteriološkog statusa trupova goveda u jednom izvoznom objektu. in 2. simpozijum - Bezbednost i kvalitet namirnica animalnog porekla, 11-12. novembar 2010. 2010;:121-122.
https://hdl.handle.net/21.15107/rcub_veterinar_3737 .

Dragojević, Tijana, Karabasil, Nedjeljko, Marinković, Z., Dimitrijević, Mirjana, Ilić, Gordana, Baltić, Milan Ž., "Ispitivanje bakteriološkog statusa trupova goveda u jednom izvoznom objektu" in 2. simpozijum - Bezbednost i kvalitet namirnica animalnog porekla, 11-12. novembar 2010 (2010):121-122,
https://hdl.handle.net/21.15107/rcub_veterinar_3737 .