TY  - JOUR
AU  - Jovanović, Jelena
AU  - Branković-Lazić, Ivana
AU  - Baltić, Tatjana
AU  - Jovanović, Milica
AU  - Đorđević, Vesna
AU  - Teodorović, Vlado
AU  - Velebit, Branko
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1816
AB  - Campylobacter jejuni is a major cause of human diarrheal disease. The objective of this research study was to determine the prevalence of different virulence genes in isolates recovered from broiler meat at slaughterhouses in Serbia. Out of 115 Campylobacter spp. samples recovered, a total of 35 isolates were identified as C. jejuni on the basis of morphological, biochemical-based detection, multiplex PCR, and sequencing of the highly conserved region of the dnaJ gene encoding the DnaJ Hsp40 family protein. The isolates were screened for the presence of four pathogenic genes. namely flaA, cadF, cdtB, and cgtB, which are responsible for the expression of adherence, colonization cytotoxin production in C. jejuni, and the onset of Guillain-Barre syndrome. The isolates showed a wide variation in the presence of these genes. All the isolates were positive for flaA. Furthermore, a high genetic heterogeneity in the C. jejuni population was found in this study, showing a pattern partially different from other reported virulence genes. Of the C. jejuni studied. 94.3%. 97.1% and 5.7% were positive for cadF. cdtB and cgtB, respectively. This study provides initial data on the prevalence and distribution of flaA, cadF, cdtB, and cgtB genes in C. jejuni isolated from broiler meat in Serbia.
PB  - Univ Zagreb Vet Faculty, Zagreb
T2  - Veterinarski Arhiv
T1  - The prevalence of four virulence genes in strains of Campylobacter jejuni isolated from broilers in Serbia
VL  - 90
IS  - 1
SP  - 39
EP  - 45
DO  - 10.24099/vet.arhiv.0477
ER  - 

@article{
author = "Jovanović, Jelena and Branković-Lazić, Ivana and Baltić, Tatjana and Jovanović, Milica and Đorđević, Vesna and Teodorović, Vlado and Velebit, Branko",
year = "2020",
abstract = "Campylobacter jejuni is a major cause of human diarrheal disease. The objective of this research study was to determine the prevalence of different virulence genes in isolates recovered from broiler meat at slaughterhouses in Serbia. Out of 115 Campylobacter spp. samples recovered, a total of 35 isolates were identified as C. jejuni on the basis of morphological, biochemical-based detection, multiplex PCR, and sequencing of the highly conserved region of the dnaJ gene encoding the DnaJ Hsp40 family protein. The isolates were screened for the presence of four pathogenic genes. namely flaA, cadF, cdtB, and cgtB, which are responsible for the expression of adherence, colonization cytotoxin production in C. jejuni, and the onset of Guillain-Barre syndrome. The isolates showed a wide variation in the presence of these genes. All the isolates were positive for flaA. Furthermore, a high genetic heterogeneity in the C. jejuni population was found in this study, showing a pattern partially different from other reported virulence genes. Of the C. jejuni studied. 94.3%. 97.1% and 5.7% were positive for cadF. cdtB and cgtB, respectively. This study provides initial data on the prevalence and distribution of flaA, cadF, cdtB, and cgtB genes in C. jejuni isolated from broiler meat in Serbia.",
publisher = "Univ Zagreb Vet Faculty, Zagreb",
journal = "Veterinarski Arhiv",
title = "The prevalence of four virulence genes in strains of Campylobacter jejuni isolated from broilers in Serbia",
volume = "90",
number = "1",
pages = "39-45",
doi = "10.24099/vet.arhiv.0477"
}

Jovanović, J., Branković-Lazić, I., Baltić, T., Jovanović, M., Đorđević, V., Teodorović, V.,& Velebit, B.. (2020). The prevalence of four virulence genes in strains of Campylobacter jejuni isolated from broilers in Serbia. in Veterinarski Arhiv
Univ Zagreb Vet Faculty, Zagreb., 90(1), 39-45.
https://doi.org/10.24099/vet.arhiv.0477

Jovanović J, Branković-Lazić I, Baltić T, Jovanović M, Đorđević V, Teodorović V, Velebit B. The prevalence of four virulence genes in strains of Campylobacter jejuni isolated from broilers in Serbia. in Veterinarski Arhiv. 2020;90(1):39-45.
doi:10.24099/vet.arhiv.0477 .

Jovanović, Jelena, Branković-Lazić, Ivana, Baltić, Tatjana, Jovanović, Milica, Đorđević, Vesna, Teodorović, Vlado, Velebit, Branko, "The prevalence of four virulence genes in strains of Campylobacter jejuni isolated from broilers in Serbia" in Veterinarski Arhiv, 90, no. 1 (2020):39-45,
https://doi.org/10.24099/vet.arhiv.0477 . .

TY  - CONF
AU  - Rašeta, Mladen
AU  - Jovanović, J.
AU  - Branković-Lazić, Ivana
AU  - Trbović, Dejana
AU  - Mrdović, Boris
AU  - Becskei, Zsolt
AU  - Đorđević, V.
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1725
AB  - This study aimed to determine the degree of change that unpacked pasteurized (i.e. cooked) sausages undergo during their shelf-life. For that purpose, unpacked domestic cooked sausages were examined for basic nutritional parameters, as are required to be stated on labels by local and EU legislation, at the beginning (day 1) and end of their shelf-life (day 40). Results showed the examined parameters varied significantly (the % variance range was 41.5-129.4%), which vastly exceeds the tolerance of variation limits allowed in the legislation (20-50%). The results obtained show the responsible authority would be unable to adequately control the nutrition declaration of these unpacked domestic cooked sausages. The inability to maintain the nutritional content according to the declaration of these unpacked meat products during their shelf-life is a great challenge for quality control of this type of meat product at retail.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Problems in determining the nutrition declaration for unpacked meat products - example of domestic cooked sausage
VL  - 333
SP  - UNSP 012097
DO  - 10.1088/1755-1315/333/1/012097
ER  - 

@conference{
author = "Rašeta, Mladen and Jovanović, J. and Branković-Lazić, Ivana and Trbović, Dejana and Mrdović, Boris and Becskei, Zsolt and Đorđević, V.",
year = "2019",
abstract = "This study aimed to determine the degree of change that unpacked pasteurized (i.e. cooked) sausages undergo during their shelf-life. For that purpose, unpacked domestic cooked sausages were examined for basic nutritional parameters, as are required to be stated on labels by local and EU legislation, at the beginning (day 1) and end of their shelf-life (day 40). Results showed the examined parameters varied significantly (the % variance range was 41.5-129.4%), which vastly exceeds the tolerance of variation limits allowed in the legislation (20-50%). The results obtained show the responsible authority would be unable to adequately control the nutrition declaration of these unpacked domestic cooked sausages. The inability to maintain the nutritional content according to the declaration of these unpacked meat products during their shelf-life is a great challenge for quality control of this type of meat product at retail.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Problems in determining the nutrition declaration for unpacked meat products - example of domestic cooked sausage",
volume = "333",
pages = "UNSP 012097",
doi = "10.1088/1755-1315/333/1/012097"
}

Rašeta, M., Jovanović, J., Branković-Lazić, I., Trbović, D., Mrdović, B., Becskei, Z.,& Đorđević, V.. (2019). Problems in determining the nutrition declaration for unpacked meat products - example of domestic cooked sausage. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012097.
https://doi.org/10.1088/1755-1315/333/1/012097

Rašeta M, Jovanović J, Branković-Lazić I, Trbović D, Mrdović B, Becskei Z, Đorđević V. Problems in determining the nutrition declaration for unpacked meat products - example of domestic cooked sausage. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012097.
doi:10.1088/1755-1315/333/1/012097 .

Rašeta, Mladen, Jovanović, J., Branković-Lazić, Ivana, Trbović, Dejana, Mrdović, Boris, Becskei, Zsolt, Đorđević, V., "Problems in determining the nutrition declaration for unpacked meat products - example of domestic cooked sausage" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012097,
https://doi.org/10.1088/1755-1315/333/1/012097 . .

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 . .