TY  - JOUR
AU  - Čobanović, Nikola
AU  - Čalović, Sara
AU  - Suvajdžić, Branko
AU  - Grković, Nevena
AU  - Stanković, Sanja Dj
AU  - Radaković, Milena
AU  - Spariosu, Kristina
AU  - Karabasil, Nedjeljko
PY  - 2024
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3494
AB  - This study assessed the influence of transport conditions on welfare indicators of slaughter
pigs with different health status and RYR-1 genotype. The group of pigs, predominantly consisting of
Nn (56.67%) and subclinically diseased (60.00%) individuals, that were exposed to short transportation (<30 min) at high loading density (~235 kg/m2
) had the highest slipping (p < 0.0001), falling
(p = 0.0009), turning back (p < 0.0001), reluctance to move (p < 0.0001), panting (p < 0.0001) and
shivering (p < 0.0001) frequencies at unloading. Subclinically diseased Nn pigs subjected to short
transportation (<30 min) and high loading density (~235 kg/m2
) had the highest lactate (p < 0.0001
and p < 0.0001), glucose (p = 0.0450 and p = 0.0002), CK (p < 0.0001 and p = 0.0010), LDH (p < 0.0001
and p = 0.0484), AST (p = 0.0208 and p = 0.0170), ALT (p = 0.0500 and p = 0.00081), ceruloplasmin
(p = 0.0334 and p < 0.0001) and MDA (p = 0.0048 and p < 0.0001) concentrations, but the lowest
sodium (p < 0.0001 and p < 0.0001), chloride (p = 0.0001 and p = 0.0432), albumin (p < 0.0090 and
p < 0.0001), PON-1 (p = 0.0122 and p = 0.0500) and GSH (p = 0.0042 and p = 0.0340) levels, respectively. In the group consisting of of stress-resistant (100%) and predominantly healthy (60.00%)
pigs subjected to short transportation (<30 min) at high loading density (~235 kg/m2
), none of the
individuals showed irregular behavioural reactions during unloading. Healthy NN pigs that underwent short transportation (<30 min) at high loading density (~235 kg/m2
) had the lowest lactate
(p < 0.0001 and p < 0.0001), glucose (p = 0.0450 and p = 0.0002), CK (p < 0.0001 and p = 0.0010), LDH
(p < 0.0001 and p = 0.0484) and ceruloplasmin (p = 0.0334 and p < 0.0001) levels, but the highest sodium
(p < 0.0001 and p < 0.0001) and chloride (p = 0.0001 and p = 0.0432) concentrations, respectively. Inconclusion, the most compromised welfare was recorded in subclinically diseased Nn pigs exposed
to short transportation (<30 min) and high loading density (~235 kg/m2
), while under the same
conditions, the welfare of healthy NN pigs was not compromised. Therefore, stress-carrier pigs with
subclinical pathological lesions should not be considered fit for transportation, indicating that the
health status and genotype are the key factors for optimising pig welfare
PB  - MDPI
T2  - Animals
T1  - Consequences of transport conditions on the welfare of slaughter pigs with different health status and RYR-1 genotype
VL  - 14
IS  - 2
SP  - 191
DO  - 10.3390/ani14020191
ER  - 

@article{
author = "Čobanović, Nikola and Čalović, Sara and Suvajdžić, Branko and Grković, Nevena and Stanković, Sanja Dj and Radaković, Milena and Spariosu, Kristina and Karabasil, Nedjeljko",
year = "2024",
abstract = "This study assessed the influence of transport conditions on welfare indicators of slaughter
pigs with different health status and RYR-1 genotype. The group of pigs, predominantly consisting of
Nn (56.67%) and subclinically diseased (60.00%) individuals, that were exposed to short transportation (<30 min) at high loading density (~235 kg/m2
) had the highest slipping (p < 0.0001), falling
(p = 0.0009), turning back (p < 0.0001), reluctance to move (p < 0.0001), panting (p < 0.0001) and
shivering (p < 0.0001) frequencies at unloading. Subclinically diseased Nn pigs subjected to short
transportation (<30 min) and high loading density (~235 kg/m2
) had the highest lactate (p < 0.0001
and p < 0.0001), glucose (p = 0.0450 and p = 0.0002), CK (p < 0.0001 and p = 0.0010), LDH (p < 0.0001
and p = 0.0484), AST (p = 0.0208 and p = 0.0170), ALT (p = 0.0500 and p = 0.00081), ceruloplasmin
(p = 0.0334 and p < 0.0001) and MDA (p = 0.0048 and p < 0.0001) concentrations, but the lowest
sodium (p < 0.0001 and p < 0.0001), chloride (p = 0.0001 and p = 0.0432), albumin (p < 0.0090 and
p < 0.0001), PON-1 (p = 0.0122 and p = 0.0500) and GSH (p = 0.0042 and p = 0.0340) levels, respectively. In the group consisting of of stress-resistant (100%) and predominantly healthy (60.00%)
pigs subjected to short transportation (<30 min) at high loading density (~235 kg/m2
), none of the
individuals showed irregular behavioural reactions during unloading. Healthy NN pigs that underwent short transportation (<30 min) at high loading density (~235 kg/m2
) had the lowest lactate
(p < 0.0001 and p < 0.0001), glucose (p = 0.0450 and p = 0.0002), CK (p < 0.0001 and p = 0.0010), LDH
(p < 0.0001 and p = 0.0484) and ceruloplasmin (p = 0.0334 and p < 0.0001) levels, but the highest sodium
(p < 0.0001 and p < 0.0001) and chloride (p = 0.0001 and p = 0.0432) concentrations, respectively. Inconclusion, the most compromised welfare was recorded in subclinically diseased Nn pigs exposed
to short transportation (<30 min) and high loading density (~235 kg/m2
), while under the same
conditions, the welfare of healthy NN pigs was not compromised. Therefore, stress-carrier pigs with
subclinical pathological lesions should not be considered fit for transportation, indicating that the
health status and genotype are the key factors for optimising pig welfare",
publisher = "MDPI",
journal = "Animals",
title = "Consequences of transport conditions on the welfare of slaughter pigs with different health status and RYR-1 genotype",
volume = "14",
number = "2",
pages = "191",
doi = "10.3390/ani14020191"
}

Čobanović, N., Čalović, S., Suvajdžić, B., Grković, N., Stanković, S. D., Radaković, M., Spariosu, K.,& Karabasil, N.. (2024). Consequences of transport conditions on the welfare of slaughter pigs with different health status and RYR-1 genotype. in Animals
MDPI., 14(2), 191.
https://doi.org/10.3390/ani14020191

Čobanović N, Čalović S, Suvajdžić B, Grković N, Stanković SD, Radaković M, Spariosu K, Karabasil N. Consequences of transport conditions on the welfare of slaughter pigs with different health status and RYR-1 genotype. in Animals. 2024;14(2):191.
doi:10.3390/ani14020191 .

Čobanović, Nikola, Čalović, Sara, Suvajdžić, Branko, Grković, Nevena, Stanković, Sanja Dj, Radaković, Milena, Spariosu, Kristina, Karabasil, Nedjeljko, "Consequences of transport conditions on the welfare of slaughter pigs with different health status and RYR-1 genotype" in Animals, 14, no. 2 (2024):191,
https://doi.org/10.3390/ani14020191 . .

TY  - JOUR
AU  - Đokić, Nemanja
AU  - Suvajdžić, Branko
AU  - Vićić, Ivan
AU  - Grković, Nevena
AU  - Karabasil, Nedjeljko
AU  - Čobanović, Nikola
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2513
AB  - The present study evaluated the quality of table eggs in relation to shell colour. The study was conducted on 60 table eggs with shells coloured white, green, blue and brown (15 eggs per colour) obtained from laying hens from the same backyard farm. The following external quality traits of table eggs were measured: egg weight, percentage of dirty and cracked eggs, egg width and length, egg shape index, eggshell colour, eggshell weight and percentage, and eggshell thickness. The following internal quality indicators of table eggs were determined: albumen weight and percentage, albumen pH value, albumen width, length and height, Haugh index, albumen index, yolk weight and percentage, yolk pH value, yolk width and height, yolk index and yolk colour. Green eggs had the lowest weight, as well as the lowest width and length. White eggs had the highest eggshell dirtiness scores and egg shape index, while brown eggs had the highest eggshell thickness and weight. Green and brown eggs had the highest albumen index and Haugh index. In addition, green eggs had the lowest yolk width and the highest yolk index. White eggs had the highest albumen and yolk width, the greatest albumen length and the lowest albumen height. Yolks of white and blue eggs had a higher sensory colour score, as well as lower L* and b* values compared to the yolks of green and brown eggs. Based on the results of this study, it can be concluded that green and brown table eggs are of better overall quality compared to white and blue table eggs.
PB  - Zagreb : Croatian Veterinary Institute
T2  - Veterinarska stanica
T1  - Quality of table eggs in relation to shell colour
VL  - 54
IS  - 2
SP  - 171
EP  - 184
DO  - 10.46419/vs.54.2.5
ER  - 

@article{
author = "Đokić, Nemanja and Suvajdžić, Branko and Vićić, Ivan and Grković, Nevena and Karabasil, Nedjeljko and Čobanović, Nikola",
year = "2023",
abstract = "The present study evaluated the quality of table eggs in relation to shell colour. The study was conducted on 60 table eggs with shells coloured white, green, blue and brown (15 eggs per colour) obtained from laying hens from the same backyard farm. The following external quality traits of table eggs were measured: egg weight, percentage of dirty and cracked eggs, egg width and length, egg shape index, eggshell colour, eggshell weight and percentage, and eggshell thickness. The following internal quality indicators of table eggs were determined: albumen weight and percentage, albumen pH value, albumen width, length and height, Haugh index, albumen index, yolk weight and percentage, yolk pH value, yolk width and height, yolk index and yolk colour. Green eggs had the lowest weight, as well as the lowest width and length. White eggs had the highest eggshell dirtiness scores and egg shape index, while brown eggs had the highest eggshell thickness and weight. Green and brown eggs had the highest albumen index and Haugh index. In addition, green eggs had the lowest yolk width and the highest yolk index. White eggs had the highest albumen and yolk width, the greatest albumen length and the lowest albumen height. Yolks of white and blue eggs had a higher sensory colour score, as well as lower L* and b* values compared to the yolks of green and brown eggs. Based on the results of this study, it can be concluded that green and brown table eggs are of better overall quality compared to white and blue table eggs.",
publisher = "Zagreb : Croatian Veterinary Institute",
journal = "Veterinarska stanica",
title = "Quality of table eggs in relation to shell colour",
volume = "54",
number = "2",
pages = "171-184",
doi = "10.46419/vs.54.2.5"
}

Đokić, N., Suvajdžić, B., Vićić, I., Grković, N., Karabasil, N.,& Čobanović, N.. (2023). Quality of table eggs in relation to shell colour. in Veterinarska stanica
Zagreb : Croatian Veterinary Institute., 54(2), 171-184.
https://doi.org/10.46419/vs.54.2.5

Đokić N, Suvajdžić B, Vićić I, Grković N, Karabasil N, Čobanović N. Quality of table eggs in relation to shell colour. in Veterinarska stanica. 2023;54(2):171-184.
doi:10.46419/vs.54.2.5 .

Đokić, Nemanja, Suvajdžić, Branko, Vićić, Ivan, Grković, Nevena, Karabasil, Nedjeljko, Čobanović, Nikola, "Quality of table eggs in relation to shell colour" in Veterinarska stanica, 54, no. 2 (2023):171-184,
https://doi.org/10.46419/vs.54.2.5 . .

TY  - JOUR
AU  - Grković, Nevena
AU  - Zuber Bogdanović, Ivana
AU  - Đurić, Spomenka
AU  - Karabasil, Nedjeljko
AU  - Suvajdžić, Branko
AU  - Čobanović, Nikola
AU  - Đorđević, Vesna
AU  - Vasilev, Dragan
AU  - Dimitrijević, Mirjana
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2800
AB  - The aim of this study was to investigated the seasonal variation in the nutrient
composition of Mytilus galloprovincialis, cultivated in Boka Kotorska Bay,
Montenegro, during all seasons in one year. Biometric parameters, meat yield,
condition index, proximate composition, minerals, and the lipid and fatty acid
compositions of mussels were analyzed. The most significant factors
determining these parameters were temperature, food amount and
gametogenesis The biometric parameters showed no significant differences
during the sampling period. In the spring, meat yields and mussel condition
index increased at substantial levels. Low values od meat yield and condition
index during cold months have resulted from food shortage and reproductive
cycle, when mussels use carbohydrates and protein reserves. The highest
amount of protein was detected in mussels harvested in August (10.76%),
while the highest amount of lipids was recorded in the winter months (2.11%).
Docosahexaenoic acid and eicosapentaenoic acid were the most abundant
PUFA. The concentration of metals found in mussels from the study area is
within the range of mean values reported in the literature. Our results indicate
that the best period for mussels harvesting was during the spring and summer
(April and August), opposite the winter months when the mussels were not
favorable for harvesting.
PB  - Ankara University, Faculty of Veterinary Medicine
T2  - Ankara Üniversitesi Veteriner Fakültesi Dergisi
T1  - Seasonal variation in the nutrient composition of mussels (Mytilus galloprovincialis)  from farms in Boka Kotorska Bay, Southern Adriatic Sea
VL  - 70
IS  - 3
SP  - 319
EP  - 326
DO  - 10.33988/auvfd.920577
DO  - 10.33988/auvfd.920577
ER  - 

@article{
author = "Grković, Nevena and Zuber Bogdanović, Ivana and Đurić, Spomenka and Karabasil, Nedjeljko and Suvajdžić, Branko and Čobanović, Nikola and Đorđević, Vesna and Vasilev, Dragan and Dimitrijević, Mirjana",
year = "2023",
abstract = "The aim of this study was to investigated the seasonal variation in the nutrient
composition of Mytilus galloprovincialis, cultivated in Boka Kotorska Bay,
Montenegro, during all seasons in one year. Biometric parameters, meat yield,
condition index, proximate composition, minerals, and the lipid and fatty acid
compositions of mussels were analyzed. The most significant factors
determining these parameters were temperature, food amount and
gametogenesis The biometric parameters showed no significant differences
during the sampling period. In the spring, meat yields and mussel condition
index increased at substantial levels. Low values od meat yield and condition
index during cold months have resulted from food shortage and reproductive
cycle, when mussels use carbohydrates and protein reserves. The highest
amount of protein was detected in mussels harvested in August (10.76%),
while the highest amount of lipids was recorded in the winter months (2.11%).
Docosahexaenoic acid and eicosapentaenoic acid were the most abundant
PUFA. The concentration of metals found in mussels from the study area is
within the range of mean values reported in the literature. Our results indicate
that the best period for mussels harvesting was during the spring and summer
(April and August), opposite the winter months when the mussels were not
favorable for harvesting.",
publisher = "Ankara University, Faculty of Veterinary Medicine",
journal = "Ankara Üniversitesi Veteriner Fakültesi Dergisi",
title = "Seasonal variation in the nutrient composition of mussels (Mytilus galloprovincialis)  from farms in Boka Kotorska Bay, Southern Adriatic Sea",
volume = "70",
number = "3",
pages = "319-326",
doi = "10.33988/auvfd.920577, 10.33988/auvfd.920577"
}

Grković, N., Zuber Bogdanović, I., Đurić, S., Karabasil, N., Suvajdžić, B., Čobanović, N., Đorđević, V., Vasilev, D.,& Dimitrijević, M.. (2023). Seasonal variation in the nutrient composition of mussels (Mytilus galloprovincialis)  from farms in Boka Kotorska Bay, Southern Adriatic Sea. in Ankara Üniversitesi Veteriner Fakültesi Dergisi
Ankara University, Faculty of Veterinary Medicine., 70(3), 319-326.
https://doi.org/10.33988/auvfd.920577

Grković N, Zuber Bogdanović I, Đurić S, Karabasil N, Suvajdžić B, Čobanović N, Đorđević V, Vasilev D, Dimitrijević M. Seasonal variation in the nutrient composition of mussels (Mytilus galloprovincialis)  from farms in Boka Kotorska Bay, Southern Adriatic Sea. in Ankara Üniversitesi Veteriner Fakültesi Dergisi. 2023;70(3):319-326.
doi:10.33988/auvfd.920577 .

Grković, Nevena, Zuber Bogdanović, Ivana, Đurić, Spomenka, Karabasil, Nedjeljko, Suvajdžić, Branko, Čobanović, Nikola, Đorđević, Vesna, Vasilev, Dragan, Dimitrijević, Mirjana, "Seasonal variation in the nutrient composition of mussels (Mytilus galloprovincialis)  from farms in Boka Kotorska Bay, Southern Adriatic Sea" in Ankara Üniversitesi Veteriner Fakültesi Dergisi, 70, no. 3 (2023):319-326,
https://doi.org/10.33988/auvfd.920577 . .

TY  - CONF
AU  - Čobanović, Nikola
AU  - Vićić, Ivan
AU  - Grković, Nevena
AU  - Suvajdžić, Branko
AU  - Kovačević, Sara
AU  - Karabasil, Nedjeljko
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3119
AB  - Iskorišćavanje lokalnih magaraca za proizvodnju mleka i mesa je veoma značajno za promovisanje i zaštitu agrobiodiverziteta i očuvanje autohtonih rasa,
što može da doprinese i valorizaciji lokalnih proizvodnih sistema, zbog visoke
adaptivne sposobnosti magaraca i njihove otpornosti na bolesti. Najčešći kvantitativni i kvalitativni pokazatelji koji se uzimaju u obzir prilikom ocene kvaliteta trupova magaraca su telesna masa, masa trupa, randman, konformacija
trupa, prekrivenost trupa masnim tkivom i linearne mere trupa. U cilju ocenjivanja tehnološkog kvaliteta mesa magaraca ispituju se pH vrednost i
temperatura, boja mesa i masnog tkiva, sposobnost vezivanja vode i tekstura
mesa. Kako u Evropskoj uniji ne postoji zvanični sistem klasifikacije trupova
kopitara na osnovu konformacije, kao i da ONIBEV (Office National Interproffessionnel du Betail et des Viandes) sistem iz 1979. godine ima brojne nedostatke i da se u praksi ne primenjuje, postoji potreba za uspostavljanjem novog
sistema za određivanje konformacije trupova kopitara kao najznačajnijeg pokazatelja količine mesa u trupu. S obzirom na to da u dostupnoj naučnoj literaturi
ne postoje podaci o graničnim vrednostima za pokazatelje kvaliteta mesa
kopitara (izuzev pH vrednosti i teksture), neophodna su dalja istraživanja čime
bi se utvrdile karakteristike mesa magaraca kako dobrog tako i slabijeg
kvaliteta.
PB  - Beograd : Fakultet veterinarske medicine
C3  - Četvrti regionalni simpozijum Zaštita agrobiodiverziteta i očuvanje autohtonih rasa domaćih životinja, Dimitrovgrad, 29. jun - 1. jul 2023
T1  - Značaj očuvanja autohtonih magaraca: ispitivanje kvaliteta trupa i mesa
SP  - 282
EP  - 300
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3119
ER  - 

@conference{
author = "Čobanović, Nikola and Vićić, Ivan and Grković, Nevena and Suvajdžić, Branko and Kovačević, Sara and Karabasil, Nedjeljko",
year = "2023",
abstract = "Iskorišćavanje lokalnih magaraca za proizvodnju mleka i mesa je veoma značajno za promovisanje i zaštitu agrobiodiverziteta i očuvanje autohtonih rasa,
što može da doprinese i valorizaciji lokalnih proizvodnih sistema, zbog visoke
adaptivne sposobnosti magaraca i njihove otpornosti na bolesti. Najčešći kvantitativni i kvalitativni pokazatelji koji se uzimaju u obzir prilikom ocene kvaliteta trupova magaraca su telesna masa, masa trupa, randman, konformacija
trupa, prekrivenost trupa masnim tkivom i linearne mere trupa. U cilju ocenjivanja tehnološkog kvaliteta mesa magaraca ispituju se pH vrednost i
temperatura, boja mesa i masnog tkiva, sposobnost vezivanja vode i tekstura
mesa. Kako u Evropskoj uniji ne postoji zvanični sistem klasifikacije trupova
kopitara na osnovu konformacije, kao i da ONIBEV (Office National Interproffessionnel du Betail et des Viandes) sistem iz 1979. godine ima brojne nedostatke i da se u praksi ne primenjuje, postoji potreba za uspostavljanjem novog
sistema za određivanje konformacije trupova kopitara kao najznačajnijeg pokazatelja količine mesa u trupu. S obzirom na to da u dostupnoj naučnoj literaturi
ne postoje podaci o graničnim vrednostima za pokazatelje kvaliteta mesa
kopitara (izuzev pH vrednosti i teksture), neophodna su dalja istraživanja čime
bi se utvrdile karakteristike mesa magaraca kako dobrog tako i slabijeg
kvaliteta.",
publisher = "Beograd : Fakultet veterinarske medicine",
journal = "Četvrti regionalni simpozijum Zaštita agrobiodiverziteta i očuvanje autohtonih rasa domaćih životinja, Dimitrovgrad, 29. jun - 1. jul 2023",
title = "Značaj očuvanja autohtonih magaraca: ispitivanje kvaliteta trupa i mesa",
pages = "282-300",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3119"
}

Čobanović, N., Vićić, I., Grković, N., Suvajdžić, B., Kovačević, S.,& Karabasil, N.. (2023). Značaj očuvanja autohtonih magaraca: ispitivanje kvaliteta trupa i mesa. in Četvrti regionalni simpozijum Zaštita agrobiodiverziteta i očuvanje autohtonih rasa domaćih životinja, Dimitrovgrad, 29. jun - 1. jul 2023
Beograd : Fakultet veterinarske medicine., 282-300.
https://hdl.handle.net/21.15107/rcub_veterinar_3119

Čobanović N, Vićić I, Grković N, Suvajdžić B, Kovačević S, Karabasil N. Značaj očuvanja autohtonih magaraca: ispitivanje kvaliteta trupa i mesa. in Četvrti regionalni simpozijum Zaštita agrobiodiverziteta i očuvanje autohtonih rasa domaćih životinja, Dimitrovgrad, 29. jun - 1. jul 2023. 2023;:282-300.
https://hdl.handle.net/21.15107/rcub_veterinar_3119 .

Čobanović, Nikola, Vićić, Ivan, Grković, Nevena, Suvajdžić, Branko, Kovačević, Sara, Karabasil, Nedjeljko, "Značaj očuvanja autohtonih magaraca: ispitivanje kvaliteta trupa i mesa" in Četvrti regionalni simpozijum Zaštita agrobiodiverziteta i očuvanje autohtonih rasa domaćih životinja, Dimitrovgrad, 29. jun - 1. jul 2023 (2023):282-300,
https://hdl.handle.net/21.15107/rcub_veterinar_3119 .

TY  - JOUR
AU  - Đokić, Nemanja
AU  - Karabasil, Nedjeljko
AU  - Suvajdžić, Branko
AU  - Grković, Nevena
AU  - Dimitrijević, Mirjana
AU  - Čobanović, Nikola
AU  - Kovačević, Sara
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3155
AB  - Cilj istraživanja ovog rada bio je da se ispita kvalitet konzumnih jaja u odnosu
na boju (bela, braon) ljuske.
Bela jaja su imala najveći indeks oblika, dok su braon jaja imala najveću debljinu ljuske. Braon jaja su imala najveći indeks belanca i Hugov indeks, dok su
kod belih jaja zapažene najveće vrednosti za širinu i dužinu belanca. Pored toga,
kod belih jaja je utvrđena najveća masa i procenat žumanca. Bela jaja su imala
veću senzornu ocenu za boju žumanca, kao i veću L* i b* vrednost instrumentalno određene boje žumanca u poređenju sa braon jajima.
Na osnovu rezultata ovog istraživanja može se zaključiti da su konzumna jaja
sa braon bojom ljuske boljeg kvaliteta u odnosu na ona sa belom bojom ljuske
AB  - The aim of this study was to examine the quality of table eggs in relation to
the shell colour (white, brown).
White eggs had the highest shape index, while brown eggs had the highest
shell thickness. Brown eggs had the highest albumen index and Haugh index,
while white eggs had the highest albumen width and length. In addition, white
eggs had the highest weight and percentage of yolk. White eggs had a higher
sensory score for yolk colour, as well as a higher L* and b* value of instrumentally determined yolk colour compared to brown eggs.
Based on the results of this study, it can be concluded that table eggs with
brown shell are of better quality than those with white shell
PB  - Beograd : Centar za informisanje, izdavaštvo, inovacije i propagandu
T2  - Živinarstvo
T1  - Bela i braon jaja - ima li razlike u kvalitetu?
VL  - 56
IS  - 9/10
SP  - 26
EP  - 38
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3155
ER  - 

@article{
author = "Đokić, Nemanja and Karabasil, Nedjeljko and Suvajdžić, Branko and Grković, Nevena and Dimitrijević, Mirjana and Čobanović, Nikola and Kovačević, Sara",
year = "2023",
abstract = "Cilj istraživanja ovog rada bio je da se ispita kvalitet konzumnih jaja u odnosu
na boju (bela, braon) ljuske.
Bela jaja su imala najveći indeks oblika, dok su braon jaja imala najveću debljinu ljuske. Braon jaja su imala najveći indeks belanca i Hugov indeks, dok su
kod belih jaja zapažene najveće vrednosti za širinu i dužinu belanca. Pored toga,
kod belih jaja je utvrđena najveća masa i procenat žumanca. Bela jaja su imala
veću senzornu ocenu za boju žumanca, kao i veću L* i b* vrednost instrumentalno određene boje žumanca u poređenju sa braon jajima.
Na osnovu rezultata ovog istraživanja može se zaključiti da su konzumna jaja
sa braon bojom ljuske boljeg kvaliteta u odnosu na ona sa belom bojom ljuske, The aim of this study was to examine the quality of table eggs in relation to
the shell colour (white, brown).
White eggs had the highest shape index, while brown eggs had the highest
shell thickness. Brown eggs had the highest albumen index and Haugh index,
while white eggs had the highest albumen width and length. In addition, white
eggs had the highest weight and percentage of yolk. White eggs had a higher
sensory score for yolk colour, as well as a higher L* and b* value of instrumentally determined yolk colour compared to brown eggs.
Based on the results of this study, it can be concluded that table eggs with
brown shell are of better quality than those with white shell",
publisher = "Beograd : Centar za informisanje, izdavaštvo, inovacije i propagandu",
journal = "Živinarstvo",
title = "Bela i braon jaja - ima li razlike u kvalitetu?",
volume = "56",
number = "9/10",
pages = "26-38",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3155"
}

Đokić, N., Karabasil, N., Suvajdžić, B., Grković, N., Dimitrijević, M., Čobanović, N.,& Kovačević, S.. (2023). Bela i braon jaja - ima li razlike u kvalitetu?. in Živinarstvo
Beograd : Centar za informisanje, izdavaštvo, inovacije i propagandu., 56(9/10), 26-38.
https://hdl.handle.net/21.15107/rcub_veterinar_3155

Đokić N, Karabasil N, Suvajdžić B, Grković N, Dimitrijević M, Čobanović N, Kovačević S. Bela i braon jaja - ima li razlike u kvalitetu?. in Živinarstvo. 2023;56(9/10):26-38.
https://hdl.handle.net/21.15107/rcub_veterinar_3155 .

Đokić, Nemanja, Karabasil, Nedjeljko, Suvajdžić, Branko, Grković, Nevena, Dimitrijević, Mirjana, Čobanović, Nikola, Kovačević, Sara, "Bela i braon jaja - ima li razlike u kvalitetu?" in Živinarstvo, 56, no. 9/10 (2023):26-38,
https://hdl.handle.net/21.15107/rcub_veterinar_3155 .

TY  - CONF
AU  - Čobanović, Nikola
AU  - Božić, Vesna
AU  - Kovačević, Sara
AU  - Vićić, Ivan
AU  - Suvajdžić, Branko
AU  - Grković, Nevena
AU  - Dimitrijević, Mirjana
AU  - Vasilev, Dragan
AU  - Karabasil, Nedjeljko
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3158
AB  - It has been demonstrated that long transportation could increase susceptibility to infection and
triggering the onset of health problems in horses, such as transport pneumonia and gastrointestinal
diseases [1–4]. However, there is no study reporting welfare and meat quality outcomes after shortdistance
transportation of slaughtered horses with different health status. Therefore, the aim of this
study was to determine the effects of short transportation on blood metabolites and meat quality of
slaughtered horses with and without lung lesions
C3  - 69th International Congress of Meat Science and Technology - from Tradition to Green Innovation, Padova, Italy, August 20 - 25, 2023
T1  - Influence of short-distance transportation on welfare and meat quality of horses with different health status
SP  - 412
EP  - 413
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3158
ER  - 

@conference{
author = "Čobanović, Nikola and Božić, Vesna and Kovačević, Sara and Vićić, Ivan and Suvajdžić, Branko and Grković, Nevena and Dimitrijević, Mirjana and Vasilev, Dragan and Karabasil, Nedjeljko",
year = "2023",
abstract = "It has been demonstrated that long transportation could increase susceptibility to infection and
triggering the onset of health problems in horses, such as transport pneumonia and gastrointestinal
diseases [1–4]. However, there is no study reporting welfare and meat quality outcomes after shortdistance
transportation of slaughtered horses with different health status. Therefore, the aim of this
study was to determine the effects of short transportation on blood metabolites and meat quality of
slaughtered horses with and without lung lesions",
journal = "69th International Congress of Meat Science and Technology - from Tradition to Green Innovation, Padova, Italy, August 20 - 25, 2023",
title = "Influence of short-distance transportation on welfare and meat quality of horses with different health status",
pages = "412-413",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3158"
}

Čobanović, N., Božić, V., Kovačević, S., Vićić, I., Suvajdžić, B., Grković, N., Dimitrijević, M., Vasilev, D.,& Karabasil, N.. (2023). Influence of short-distance transportation on welfare and meat quality of horses with different health status. in 69th International Congress of Meat Science and Technology - from Tradition to Green Innovation, Padova, Italy, August 20 - 25, 2023, 412-413.
https://hdl.handle.net/21.15107/rcub_veterinar_3158

Čobanović N, Božić V, Kovačević S, Vićić I, Suvajdžić B, Grković N, Dimitrijević M, Vasilev D, Karabasil N. Influence of short-distance transportation on welfare and meat quality of horses with different health status. in 69th International Congress of Meat Science and Technology - from Tradition to Green Innovation, Padova, Italy, August 20 - 25, 2023. 2023;:412-413.
https://hdl.handle.net/21.15107/rcub_veterinar_3158 .

Čobanović, Nikola, Božić, Vesna, Kovačević, Sara, Vićić, Ivan, Suvajdžić, Branko, Grković, Nevena, Dimitrijević, Mirjana, Vasilev, Dragan, Karabasil, Nedjeljko, "Influence of short-distance transportation on welfare and meat quality of horses with different health status" in 69th International Congress of Meat Science and Technology - from Tradition to Green Innovation, Padova, Italy, August 20 - 25, 2023 (2023):412-413,
https://hdl.handle.net/21.15107/rcub_veterinar_3158 .

TY  - JOUR
AU  - Čobanović, Nikola
AU  - Grković, Nevena
AU  - Suvajdžić, Branko
AU  - Vićić, Ivan
AU  - Karabasil, Nedjeljko
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3321
AB  - Horsemeat can be considered a good alternative for conventional meats due to its potential
dietetic and health benefits linked with its specific nutritional composition. The aim of this
review was to provide information on the carcass and meat quality of horses, as well as meth‑
ods for their examination based on currently available scientific literature in order to expand
knowledge in this field and determine the direction of future research. The most important
horse carcass quality indicators are the carcass conformation and carcass fat cover, while the
most important horsemeat quality traits are pH, colour, water‑holding capacity and texture.
However, more research is needed to establish a classification system for horse carcasses as
well as threshold values for colour and water‑holding capacity traits that might be used for
horsemeat classification into quality classes.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Horse carcass and meat quality — current knowledge and research gaps
VL  - 64
IS  - 2
SP  - 160
EP  - 165
DO  - 10.18485/meattech.2023.64.2.29
ER  - 

@article{
author = "Čobanović, Nikola and Grković, Nevena and Suvajdžić, Branko and Vićić, Ivan and Karabasil, Nedjeljko",
year = "2023",
abstract = "Horsemeat can be considered a good alternative for conventional meats due to its potential
dietetic and health benefits linked with its specific nutritional composition. The aim of this
review was to provide information on the carcass and meat quality of horses, as well as meth‑
ods for their examination based on currently available scientific literature in order to expand
knowledge in this field and determine the direction of future research. The most important
horse carcass quality indicators are the carcass conformation and carcass fat cover, while the
most important horsemeat quality traits are pH, colour, water‑holding capacity and texture.
However, more research is needed to establish a classification system for horse carcasses as
well as threshold values for colour and water‑holding capacity traits that might be used for
horsemeat classification into quality classes.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Horse carcass and meat quality — current knowledge and research gaps",
volume = "64",
number = "2",
pages = "160-165",
doi = "10.18485/meattech.2023.64.2.29"
}

Čobanović, N., Grković, N., Suvajdžić, B., Vićić, I.,& Karabasil, N.. (2023). Horse carcass and meat quality — current knowledge and research gaps. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 160-165.
https://doi.org/10.18485/meattech.2023.64.2.29

Čobanović N, Grković N, Suvajdžić B, Vićić I, Karabasil N. Horse carcass and meat quality — current knowledge and research gaps. in Meat Technology. 2023;64(2):160-165.
doi:10.18485/meattech.2023.64.2.29 .

Čobanović, Nikola, Grković, Nevena, Suvajdžić, Branko, Vićić, Ivan, Karabasil, Nedjeljko, "Horse carcass and meat quality — current knowledge and research gaps" in Meat Technology, 64, no. 2 (2023):160-165,
https://doi.org/10.18485/meattech.2023.64.2.29 . .

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  - JOUR
AU  - Čobanović, Nikola
AU  - Suvajdžić, Branko
AU  - Vićić, Ivan
AU  - Vasilev, Dragan
AU  - Karabasil, Nedjeljko
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3048
AB  - The aims of this study were to determine the prevalence of carcass lesions in slaughtered pigs and to quantify their relationships with
different animal characteristics, pre-slaughter factors, blood measurements, performance indices, carcass composition and meat quality
traits. Data was recorded for 30 journeys referring to 1080 market-weight pigs that originated from 15 commercial small-scale finishing
farms. Carcass lesions were visually assessed on the slaughterline in different parts of the carcass, i.e., anterior, middle and posterior,
using a three-point scale. Complete blood count was investigated. The following performance indices and carcass composition traits were
measured: average lifetime daily weight gain, live, hot and cold carcass weights, cooler shrinkage, dressing percentage, backfat thickness
and meatiness. Meat pH and temperature were measured 45 minutes postmortem. Of the 1080 pigs slaughtered in 30 batches, 70.28%
displayed some degree of lesions on the carcass (moderate – 30.00%; severe – 40.28%). The carcass lesions were the most prevalent
(50.20%) in the posterior part of the pig carcass. RYR1 genotype, live weight, loading density, lairage time, lairage density and slaughter
season affected the carcass lesion prevalence. The presence of carcass lesions, irrespective of severity, was associated with alterations in
blood measurements in slaughtered pigs, indicating compromised animal welfare. The presence of severe carcass lesions in slaughtered
pigs was significantly associated with increased meat pH45min, which led to the highest occurrence of dark, firm and dry pork. In contrast,
there was strong evidence of association between the presence of moderate carcass lesions in slaughtered pigs and both decreased meat
pH45min and increased meat T45min, which led to the highest occurrence of pale, soft and exudative pork among the carcass lesion groups.
In conclusion, this study showed a high prevalence of carcass lesions in slaughtered pigs, whereby the risk of their occurrence was affected by both animal characteristics and pre-slaughter conditions. Also, the presence of carcass lesions in slaughtered pigs, irrespective
of severity, was significantly associated with alterations in the blood measurements and pork quality.
PB  - Sciendo
T2  - Annals of Animal Science
T1  - Prevalence of carcass lesions and their effects on welfare, carcass composition and meat quality in slaughtered pigs
VL  - 23
IS  - 2
SP  - 597
EP  - 619
DO  - 10.2478/aoas-2022-0093
ER  - 

@article{
author = "Čobanović, Nikola and Suvajdžić, Branko and Vićić, Ivan and Vasilev, Dragan and Karabasil, Nedjeljko",
year = "2023",
abstract = "The aims of this study were to determine the prevalence of carcass lesions in slaughtered pigs and to quantify their relationships with
different animal characteristics, pre-slaughter factors, blood measurements, performance indices, carcass composition and meat quality
traits. Data was recorded for 30 journeys referring to 1080 market-weight pigs that originated from 15 commercial small-scale finishing
farms. Carcass lesions were visually assessed on the slaughterline in different parts of the carcass, i.e., anterior, middle and posterior,
using a three-point scale. Complete blood count was investigated. The following performance indices and carcass composition traits were
measured: average lifetime daily weight gain, live, hot and cold carcass weights, cooler shrinkage, dressing percentage, backfat thickness
and meatiness. Meat pH and temperature were measured 45 minutes postmortem. Of the 1080 pigs slaughtered in 30 batches, 70.28%
displayed some degree of lesions on the carcass (moderate – 30.00%; severe – 40.28%). The carcass lesions were the most prevalent
(50.20%) in the posterior part of the pig carcass. RYR1 genotype, live weight, loading density, lairage time, lairage density and slaughter
season affected the carcass lesion prevalence. The presence of carcass lesions, irrespective of severity, was associated with alterations in
blood measurements in slaughtered pigs, indicating compromised animal welfare. The presence of severe carcass lesions in slaughtered
pigs was significantly associated with increased meat pH45min, which led to the highest occurrence of dark, firm and dry pork. In contrast,
there was strong evidence of association between the presence of moderate carcass lesions in slaughtered pigs and both decreased meat
pH45min and increased meat T45min, which led to the highest occurrence of pale, soft and exudative pork among the carcass lesion groups.
In conclusion, this study showed a high prevalence of carcass lesions in slaughtered pigs, whereby the risk of their occurrence was affected by both animal characteristics and pre-slaughter conditions. Also, the presence of carcass lesions in slaughtered pigs, irrespective
of severity, was significantly associated with alterations in the blood measurements and pork quality.",
publisher = "Sciendo",
journal = "Annals of Animal Science",
title = "Prevalence of carcass lesions and their effects on welfare, carcass composition and meat quality in slaughtered pigs",
volume = "23",
number = "2",
pages = "597-619",
doi = "10.2478/aoas-2022-0093"
}

Čobanović, N., Suvajdžić, B., Vićić, I., Vasilev, D.,& Karabasil, N.. (2023). Prevalence of carcass lesions and their effects on welfare, carcass composition and meat quality in slaughtered pigs. in Annals of Animal Science
Sciendo., 23(2), 597-619.
https://doi.org/10.2478/aoas-2022-0093

Čobanović N, Suvajdžić B, Vićić I, Vasilev D, Karabasil N. Prevalence of carcass lesions and their effects on welfare, carcass composition and meat quality in slaughtered pigs. in Annals of Animal Science. 2023;23(2):597-619.
doi:10.2478/aoas-2022-0093 .

Čobanović, Nikola, Suvajdžić, Branko, Vićić, Ivan, Vasilev, Dragan, Karabasil, Nedjeljko, "Prevalence of carcass lesions and their effects on welfare, carcass composition and meat quality in slaughtered pigs" in Annals of Animal Science, 23, no. 2 (2023):597-619,
https://doi.org/10.2478/aoas-2022-0093 . .

TY  - JOUR
AU  - Karabasil, Nedjeljko
AU  - Bošković, Tamara
AU  - Kilibarda, Nataša
AU  - Čobanović, Nikola
AU  - Vićić, Ivan
AU  - Dimitrijević, Mirjana
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3322
AB  - Nowadays, we are more aware than ever that intensive livestock and meat production and
consumption have negative, sometimes detrimental effects on the environment and ani‑
mal and human health. Habitats, biodiversity and soil quality have been greatly affected
by the growth of agriculture. Good animal welfare and proper protection are essential
for producing high‑quality meat. For the past few decades, production from the poultry
and pig sector expanded much faster than the bovine or ovine sector. Despite many bar‑
riers, global meat production is still a growing sector. Therefore, there is a need for a
sustainable approach to the production of meat and meat products. The meat sector has to
transform in such a manner as to be an industry that cares for the environment, animals
and consumers.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Sustainable meat production
VL  - 64
IS  - 2
SP  - 133
EP  - 135
DO  - 10.18485/meattech.2023.64.2.23
ER  - 

@article{
author = "Karabasil, Nedjeljko and Bošković, Tamara and Kilibarda, Nataša and Čobanović, Nikola and Vićić, Ivan and Dimitrijević, Mirjana",
year = "2023",
abstract = "Nowadays, we are more aware than ever that intensive livestock and meat production and
consumption have negative, sometimes detrimental effects on the environment and ani‑
mal and human health. Habitats, biodiversity and soil quality have been greatly affected
by the growth of agriculture. Good animal welfare and proper protection are essential
for producing high‑quality meat. For the past few decades, production from the poultry
and pig sector expanded much faster than the bovine or ovine sector. Despite many bar‑
riers, global meat production is still a growing sector. Therefore, there is a need for a
sustainable approach to the production of meat and meat products. The meat sector has to
transform in such a manner as to be an industry that cares for the environment, animals
and consumers.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Sustainable meat production",
volume = "64",
number = "2",
pages = "133-135",
doi = "10.18485/meattech.2023.64.2.23"
}

Karabasil, N., Bošković, T., Kilibarda, N., Čobanović, N., Vićić, I.,& Dimitrijević, M.. (2023). Sustainable meat production. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 133-135.
https://doi.org/10.18485/meattech.2023.64.2.23

Karabasil N, Bošković T, Kilibarda N, Čobanović N, Vićić I, Dimitrijević M. Sustainable meat production. in Meat Technology. 2023;64(2):133-135.
doi:10.18485/meattech.2023.64.2.23 .

Karabasil, Nedjeljko, Bošković, Tamara, Kilibarda, Nataša, Čobanović, Nikola, Vićić, Ivan, Dimitrijević, Mirjana, "Sustainable meat production" in Meat Technology, 64, no. 2 (2023):133-135,
https://doi.org/10.18485/meattech.2023.64.2.23 . .

TY  - CONF
AU  - Vasilev, Saša
AU  - Suvajdžić, Branko
AU  - Sabljić, Ljiljana
AU  - Mitić, Ivana
AU  - Karabasil, Nedjeljko
AU  - Vejnović, Branislav
AU  - Mirilović, Milorad
AU  - Petrović, Miloš
AU  - Vasilev, Dragan
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3080
AB  - U zemljama Evropske unije redovno se sprovode redovne kontrole kvaliteta
pregleda uzoraka mesa na prisustvo larvi Trichinella (PT). U ovim ispitivanjima
učestvuju sve laboratorije u kojima se koristi metod veštačke digestije mesa. Prvu
ovakvu proveru u Srbiji uspešno je organizovao INEP 2017 godine. U narednim
godinama redovno se sprovode ovakve kontrole. Tokom 2022 Fakultet
veterinarske medicine uspešno je organizovao ovakvu kontrolu za laboratorije
veterinarskih specijalističkih instituta, nekih stanica i klanica. Krajem 2022 INEP
je od strane Ministarstva poljoprivrede šumarstva i vodoprivrede, Uprave za
veterinu imenovan kao Nacionalna referentna laboratorija za otkrivanje trihinele
u mesu životinja (NRLT). Tokom 2023 godine NRLT Srbije je organizovala novu
kontrolu kvaliteta rada. Naša iskustva pokazuju da redovno učešće u eksternim
kontrolama kvaliteta pregleda dovodi do postizanja boljih rezultata laboratorija
kroz vreme i bolje zaštite potrošača. Potrebno je da sve laboratorije u Srbiji (koje
se bave pregledom mesa na prisustvo larvi trihinela u mesu) ali i u okruženju
učestvuju u ovakvim proverama najmanje jednom godišnje, kao i vanredno kad
kod imaju novog člana tima. Takođe, poželjno je da sve ove laboratorije imaju
referentni materijal (larve trihinela u alkoholu) i po potrebi zatraže probne uzorke
radi treninga.
AB  - In the European Union countries regular quality controls (PT) are carried out for
the examination of meat samples for the presence of Trichinella larvae. All
laboratories that use the method of artificial digestion of meat participate in these
tests. The first such control in Serbia was successfully organized by INEP in 2017.
In the following years, such controls were carried out regularly. During 2022, the
Faculty of Veterinary Medicine successfully organized control for laboratories
from veterinary specialist institutes, some veterinary stations and
slaughterhouses. At the end of 2022, INEP was appointed by the Ministry of
Agriculture, Forestry and Water Management, Veterinary Directorate as the
National Reference Laboratory for the detection of Trichinella in meat (NRLT).
During 2023, NRLT organized a new quality control. Our experience shows that
regular participation in external quality control leads to better laboratory results
over time and better consumer protection. It is necessary that all laboratories in
Serbia (which control meat for the presence of Trichinella larvae) and in the
surrounding countries participate in such controls at least once a year, as well as
aditionally when they have a new team member. Also, it is desirable that all these
laboratories have a reference material (Trichinella larvae in alcohol) and, if
necessary, request test samples for training purposes.
PB  - Banja Luka : Veterinarska komora Republike Srpske
C3  - 28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023
T1  - Kontrola kvaliteta pregleda uzoraka mesa na prisustvo larvi Trichinella – iskustvo iz Srbije
T1  - Quality control of examination of meat samples for the presence of Trichinella larvae - experience from Serbia
SP  - 136
EP  - 137
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3080
ER  - 

@conference{
author = "Vasilev, Saša and Suvajdžić, Branko and Sabljić, Ljiljana and Mitić, Ivana and Karabasil, Nedjeljko and Vejnović, Branislav and Mirilović, Milorad and Petrović, Miloš and Vasilev, Dragan",
year = "2023",
abstract = "U zemljama Evropske unije redovno se sprovode redovne kontrole kvaliteta
pregleda uzoraka mesa na prisustvo larvi Trichinella (PT). U ovim ispitivanjima
učestvuju sve laboratorije u kojima se koristi metod veštačke digestije mesa. Prvu
ovakvu proveru u Srbiji uspešno je organizovao INEP 2017 godine. U narednim
godinama redovno se sprovode ovakve kontrole. Tokom 2022 Fakultet
veterinarske medicine uspešno je organizovao ovakvu kontrolu za laboratorije
veterinarskih specijalističkih instituta, nekih stanica i klanica. Krajem 2022 INEP
je od strane Ministarstva poljoprivrede šumarstva i vodoprivrede, Uprave za
veterinu imenovan kao Nacionalna referentna laboratorija za otkrivanje trihinele
u mesu životinja (NRLT). Tokom 2023 godine NRLT Srbije je organizovala novu
kontrolu kvaliteta rada. Naša iskustva pokazuju da redovno učešće u eksternim
kontrolama kvaliteta pregleda dovodi do postizanja boljih rezultata laboratorija
kroz vreme i bolje zaštite potrošača. Potrebno je da sve laboratorije u Srbiji (koje
se bave pregledom mesa na prisustvo larvi trihinela u mesu) ali i u okruženju
učestvuju u ovakvim proverama najmanje jednom godišnje, kao i vanredno kad
kod imaju novog člana tima. Takođe, poželjno je da sve ove laboratorije imaju
referentni materijal (larve trihinela u alkoholu) i po potrebi zatraže probne uzorke
radi treninga., In the European Union countries regular quality controls (PT) are carried out for
the examination of meat samples for the presence of Trichinella larvae. All
laboratories that use the method of artificial digestion of meat participate in these
tests. The first such control in Serbia was successfully organized by INEP in 2017.
In the following years, such controls were carried out regularly. During 2022, the
Faculty of Veterinary Medicine successfully organized control for laboratories
from veterinary specialist institutes, some veterinary stations and
slaughterhouses. At the end of 2022, INEP was appointed by the Ministry of
Agriculture, Forestry and Water Management, Veterinary Directorate as the
National Reference Laboratory for the detection of Trichinella in meat (NRLT).
During 2023, NRLT organized a new quality control. Our experience shows that
regular participation in external quality control leads to better laboratory results
over time and better consumer protection. It is necessary that all laboratories in
Serbia (which control meat for the presence of Trichinella larvae) and in the
surrounding countries participate in such controls at least once a year, as well as
aditionally when they have a new team member. Also, it is desirable that all these
laboratories have a reference material (Trichinella larvae in alcohol) and, if
necessary, request test samples for training purposes.",
publisher = "Banja Luka : Veterinarska komora Republike Srpske",
journal = "28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023",
title = "Kontrola kvaliteta pregleda uzoraka mesa na prisustvo larvi Trichinella – iskustvo iz Srbije, Quality control of examination of meat samples for the presence of Trichinella larvae - experience from Serbia",
pages = "136-137",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3080"
}

Vasilev, S., Suvajdžić, B., Sabljić, L., Mitić, I., Karabasil, N., Vejnović, B., Mirilović, M., Petrović, M.,& Vasilev, D.. (2023). Kontrola kvaliteta pregleda uzoraka mesa na prisustvo larvi Trichinella – iskustvo iz Srbije. in 28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023
Banja Luka : Veterinarska komora Republike Srpske., 136-137.
https://hdl.handle.net/21.15107/rcub_veterinar_3080

Vasilev S, Suvajdžić B, Sabljić L, Mitić I, Karabasil N, Vejnović B, Mirilović M, Petrović M, Vasilev D. Kontrola kvaliteta pregleda uzoraka mesa na prisustvo larvi Trichinella – iskustvo iz Srbije. in 28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023. 2023;:136-137.
https://hdl.handle.net/21.15107/rcub_veterinar_3080 .

Vasilev, Saša, Suvajdžić, Branko, Sabljić, Ljiljana, Mitić, Ivana, Karabasil, Nedjeljko, Vejnović, Branislav, Mirilović, Milorad, Petrović, Miloš, Vasilev, Dragan, "Kontrola kvaliteta pregleda uzoraka mesa na prisustvo larvi Trichinella – iskustvo iz Srbije" in 28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023 (2023):136-137,
https://hdl.handle.net/21.15107/rcub_veterinar_3080 .

TY  - JOUR
AU  - Betić, Nikola
AU  - Branković Lazić, Ivana
AU  - Karabasil, Nedjeljko
AU  - Vasilev, Dragan
AU  - Uzelac, Aleksandra
AU  - Klun, Ivana
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3328
AB  - Parasites are highly significant pathogens that are transmitted through food. Their specific
life cycles, transmission routes, and usually a lengthy period between infection and the first
symptoms of the disease make them a substantial risk to public health. Additionally, there
are challenges in detection, diagnosis, and treatment. Toxoplasmosis is considered the most
widespread parasitic infection on a global scale. It is caused by the protozoan Toxoplasma
gondii, one of the most successful parasites of animals and humans due to its ability to parasitize
within the nuclei of a wide range of hosts. Because of its importance in both veterinary
and human medicine, T. gondii is one of the most extensively studied parasites. Existing data
show seroprevalences differ across continents, countries, and even within states and among
specific communities. Consuming undercooked meat presents one of the greatest risk factors
for human infection with the T. gondii parasite, with pork being recognized as a dominant
source of infection.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Toxoplasma gondii — control measures for reducing risks in the pork production chain
VL  - 64
IS  - 2
SP  - 129
EP  - 132
DO  - 10.18485/meattech.2023.64.2.22
ER  - 

@article{
author = "Betić, Nikola and Branković Lazić, Ivana and Karabasil, Nedjeljko and Vasilev, Dragan and Uzelac, Aleksandra and Klun, Ivana",
year = "2023",
abstract = "Parasites are highly significant pathogens that are transmitted through food. Their specific
life cycles, transmission routes, and usually a lengthy period between infection and the first
symptoms of the disease make them a substantial risk to public health. Additionally, there
are challenges in detection, diagnosis, and treatment. Toxoplasmosis is considered the most
widespread parasitic infection on a global scale. It is caused by the protozoan Toxoplasma
gondii, one of the most successful parasites of animals and humans due to its ability to parasitize
within the nuclei of a wide range of hosts. Because of its importance in both veterinary
and human medicine, T. gondii is one of the most extensively studied parasites. Existing data
show seroprevalences differ across continents, countries, and even within states and among
specific communities. Consuming undercooked meat presents one of the greatest risk factors
for human infection with the T. gondii parasite, with pork being recognized as a dominant
source of infection.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Toxoplasma gondii — control measures for reducing risks in the pork production chain",
volume = "64",
number = "2",
pages = "129-132",
doi = "10.18485/meattech.2023.64.2.22"
}

Betić, N., Branković Lazić, I., Karabasil, N., Vasilev, D., Uzelac, A.,& Klun, I.. (2023). Toxoplasma gondii — control measures for reducing risks in the pork production chain. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 129-132.
https://doi.org/10.18485/meattech.2023.64.2.22

Betić N, Branković Lazić I, Karabasil N, Vasilev D, Uzelac A, Klun I. Toxoplasma gondii — control measures for reducing risks in the pork production chain. in Meat Technology. 2023;64(2):129-132.
doi:10.18485/meattech.2023.64.2.22 .

Betić, Nikola, Branković Lazić, Ivana, Karabasil, Nedjeljko, Vasilev, Dragan, Uzelac, Aleksandra, Klun, Ivana, "Toxoplasma gondii — control measures for reducing risks in the pork production chain" in Meat Technology, 64, no. 2 (2023):129-132,
https://doi.org/10.18485/meattech.2023.64.2.22 . .

TY  - JOUR
AU  - Dmitric, Marko
AU  - Vidanovic, Dejan
AU  - Matovic, Kazimir
AU  - Tesovic, Bojana
AU  - Sekler, Milanko
AU  - Vićić, Ivan
AU  - Karabasil, Nedjeljko
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3234
AB  - In this study, the primers and the probe were designed, and a completely new real-time polymerase chain reaction (PCR) protocol for detecting the invA gene of Salmonella in food was optimised and validated in-house. The inclusivity test used 76 different Salmonella isolates with no false-negative results. The exclusivity was tested using 45 non-Salmonella microorganisms with no false-positive results. The method was also successfully applied while examining five different artificially contaminated food categories. The results were compared to the standard method (ISO 6579-1) and two previously validated real-time PCR methods. The developed assay is sensitive and specific for rapidly detecting Salmonella in food.
PB  - Czech Academy of Agricultural Sciences
T2  - Czech Journal of Food Sciences
T1  - Development of a novel invA gene-based real-time PCR assay for the detection of Salmonella in food
VL  - 41
IS  - 4
SP  - 287
EP  - 294
DO  - 10.17221/114/2022-CJFS
ER  - 

@article{
author = "Dmitric, Marko and Vidanovic, Dejan and Matovic, Kazimir and Tesovic, Bojana and Sekler, Milanko and Vićić, Ivan and Karabasil, Nedjeljko",
year = "2023",
abstract = "In this study, the primers and the probe were designed, and a completely new real-time polymerase chain reaction (PCR) protocol for detecting the invA gene of Salmonella in food was optimised and validated in-house. The inclusivity test used 76 different Salmonella isolates with no false-negative results. The exclusivity was tested using 45 non-Salmonella microorganisms with no false-positive results. The method was also successfully applied while examining five different artificially contaminated food categories. The results were compared to the standard method (ISO 6579-1) and two previously validated real-time PCR methods. The developed assay is sensitive and specific for rapidly detecting Salmonella in food.",
publisher = "Czech Academy of Agricultural Sciences",
journal = "Czech Journal of Food Sciences",
title = "Development of a novel invA gene-based real-time PCR assay for the detection of Salmonella in food",
volume = "41",
number = "4",
pages = "287-294",
doi = "10.17221/114/2022-CJFS"
}

Dmitric, M., Vidanovic, D., Matovic, K., Tesovic, B., Sekler, M., Vićić, I.,& Karabasil, N.. (2023). Development of a novel invA gene-based real-time PCR assay for the detection of Salmonella in food. in Czech Journal of Food Sciences
Czech Academy of Agricultural Sciences., 41(4), 287-294.
https://doi.org/10.17221/114/2022-CJFS

Dmitric M, Vidanovic D, Matovic K, Tesovic B, Sekler M, Vićić I, Karabasil N. Development of a novel invA gene-based real-time PCR assay for the detection of Salmonella in food. in Czech Journal of Food Sciences. 2023;41(4):287-294.
doi:10.17221/114/2022-CJFS .

Dmitric, Marko, Vidanovic, Dejan, Matovic, Kazimir, Tesovic, Bojana, Sekler, Milanko, Vićić, Ivan, Karabasil, Nedjeljko, "Development of a novel invA gene-based real-time PCR assay for the detection of Salmonella in food" in Czech Journal of Food Sciences, 41, no. 4 (2023):287-294,
https://doi.org/10.17221/114/2022-CJFS . .

TY  - JOUR
AU  - Betić, Nikola
AU  - Branković Lazić, Ivana
AU  - Milojević, Lazar
AU  - Vićić, Ivan
AU  - Karabasil, Nedjeljko
AU  - Parunović, Nenad
AU  - Đorđević, Vesna
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3327
AB  - This study was conducted to determine the microbiological status of 390 beef and pork
minced meat samples collected over three years from 52 retailers in the territory of Belgrade.
The numbers of aerobic colony counts, Escherichia coli, and the presence of Salmonella spp.
are prescribed criteria for this group of meat semi‑products. Salmonella spp. was confirmed
in one sample of minced beef meat (0.8%), while unsatisfactory E. coli counts were only
determined in pork meat samples (2.7%). In 2021, all samples complied with the microbiological
criteria for minced meat The highest occurrence of positive samples was observed
during the III quarter of 2022 (P=0.04) with a frequency of 9.3%. The level of contamination
of minced pork with E. coli bacteria in the same quarter was significantly higher compared to
the II quarter of 2022 (627±75 vs. 292±9 cfu/g, P=0.009). Improvement of process hygiene
and revision of process control, along with permanent education of food staff on the principles
of GMP and GHP, are necessary for maintaining food safety and public health.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Microbiological status of minced meat at retail in Belgrade district
VL  - 64
IS  - 2
SP  - 460
EP  - 464
DO  - 10.18485/meattech.2023.64.2.88
ER  - 

@article{
author = "Betić, Nikola and Branković Lazić, Ivana and Milojević, Lazar and Vićić, Ivan and Karabasil, Nedjeljko and Parunović, Nenad and Đorđević, Vesna",
year = "2023",
abstract = "This study was conducted to determine the microbiological status of 390 beef and pork
minced meat samples collected over three years from 52 retailers in the territory of Belgrade.
The numbers of aerobic colony counts, Escherichia coli, and the presence of Salmonella spp.
are prescribed criteria for this group of meat semi‑products. Salmonella spp. was confirmed
in one sample of minced beef meat (0.8%), while unsatisfactory E. coli counts were only
determined in pork meat samples (2.7%). In 2021, all samples complied with the microbiological
criteria for minced meat The highest occurrence of positive samples was observed
during the III quarter of 2022 (P=0.04) with a frequency of 9.3%. The level of contamination
of minced pork with E. coli bacteria in the same quarter was significantly higher compared to
the II quarter of 2022 (627±75 vs. 292±9 cfu/g, P=0.009). Improvement of process hygiene
and revision of process control, along with permanent education of food staff on the principles
of GMP and GHP, are necessary for maintaining food safety and public health.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Microbiological status of minced meat at retail in Belgrade district",
volume = "64",
number = "2",
pages = "460-464",
doi = "10.18485/meattech.2023.64.2.88"
}

Betić, N., Branković Lazić, I., Milojević, L., Vićić, I., Karabasil, N., Parunović, N.,& Đorđević, V.. (2023). Microbiological status of minced meat at retail in Belgrade district. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 460-464.
https://doi.org/10.18485/meattech.2023.64.2.88

Betić N, Branković Lazić I, Milojević L, Vićić I, Karabasil N, Parunović N, Đorđević V. Microbiological status of minced meat at retail in Belgrade district. in Meat Technology. 2023;64(2):460-464.
doi:10.18485/meattech.2023.64.2.88 .

Betić, Nikola, Branković Lazić, Ivana, Milojević, Lazar, Vićić, Ivan, Karabasil, Nedjeljko, Parunović, Nenad, Đorđević, Vesna, "Microbiological status of minced meat at retail in Belgrade district" in Meat Technology, 64, no. 2 (2023):460-464,
https://doi.org/10.18485/meattech.2023.64.2.88 . .

TY  - JOUR
AU  - Arsić, Miloš
AU  - Vićić, Ivan
AU  - Petrović, Miloš
AU  - Dmitrić, Marko
AU  - Karabasil, Nedjeljko
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3330
AB  - Yersiniosis caused by Yersinia enterocolitica is the third most common zoonosis transmitted
from asymptomatic, healthy pigs to humans through raw or insufficiently cooked meat.
The occurrence of Y. enterocolitica on a farm can vary, depending on different risk factors,
including production system and biosecurity level. At the slaughterhouse, the contamination
level of carcasses depends to a great extent on practices during lairage, along with the handling
and processing of the head, tongue, tonsils, and rectum of slaughtered pigs. A comprehensive
approach for further Y. enterocolitica farm/slaughterhouse categorization, improved
hygiene practices, and mandatory surveillance for underestimated pathogens within the food
chain is necessary for maintaining the One Health concept.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Yersinia enterocolitica and control measures for reducing risks in the pork production chain
VL  - 64
IS  - 2
SP  - 237
EP  - 241
DO  - 10.18485/meattech.2023.64.2.43
ER  - 

@article{
author = "Arsić, Miloš and Vićić, Ivan and Petrović, Miloš and Dmitrić, Marko and Karabasil, Nedjeljko",
year = "2023",
abstract = "Yersiniosis caused by Yersinia enterocolitica is the third most common zoonosis transmitted
from asymptomatic, healthy pigs to humans through raw or insufficiently cooked meat.
The occurrence of Y. enterocolitica on a farm can vary, depending on different risk factors,
including production system and biosecurity level. At the slaughterhouse, the contamination
level of carcasses depends to a great extent on practices during lairage, along with the handling
and processing of the head, tongue, tonsils, and rectum of slaughtered pigs. A comprehensive
approach for further Y. enterocolitica farm/slaughterhouse categorization, improved
hygiene practices, and mandatory surveillance for underestimated pathogens within the food
chain is necessary for maintaining the One Health concept.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Yersinia enterocolitica and control measures for reducing risks in the pork production chain",
volume = "64",
number = "2",
pages = "237-241",
doi = "10.18485/meattech.2023.64.2.43"
}

Arsić, M., Vićić, I., Petrović, M., Dmitrić, M.,& Karabasil, N.. (2023). Yersinia enterocolitica and control measures for reducing risks in the pork production chain. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 237-241.
https://doi.org/10.18485/meattech.2023.64.2.43

Arsić M, Vićić I, Petrović M, Dmitrić M, Karabasil N. Yersinia enterocolitica and control measures for reducing risks in the pork production chain. in Meat Technology. 2023;64(2):237-241.
doi:10.18485/meattech.2023.64.2.43 .

Arsić, Miloš, Vićić, Ivan, Petrović, Miloš, Dmitrić, Marko, Karabasil, Nedjeljko, "Yersinia enterocolitica and control measures for reducing risks in the pork production chain" in Meat Technology, 64, no. 2 (2023):237-241,
https://doi.org/10.18485/meattech.2023.64.2.43 . .

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

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

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

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

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

TY  - JOUR
AU  - 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  - Vidaković Knežević, Suzana
AU  - Vranešević, Jelena
AU  - Knežević, Slobodan
AU  - Ružić, Zoran
AU  - Milanov, Dubravka
AU  - Kocić-Tanackov, Sunčica
AU  - Karabasil, Nedjeljko
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3082
AB  - Meso je nutritivno vredna namirnica, zbog čega je sklona mikrobiološkoj
kontaminaciji i kvaru. Glavne hranom prenosive patogene bakterije, kao što su
Salmonella spp., Listeria monocytogenes i Yersinia enterocolitica, često povezuju sa
mesom. Ovi uzročnici se nalaze na vrhu liste prijavljenih zoonoza kod ljudi. Kako
bi se povećao mikrobiološki kvalitet mesa poslednjih decenija su u upotrebi
alternativne supstance, između ostalog i etarska ulja, jedinjenja dobijena
ekstrakcijom iz biljaka, koje čine “bezbednu” alternativu hemijskim i sintetskim
aditivima, u cilju postizanja antimikrobnih i antioksidativnih efekata. Mnoga
istraživanja prikazuju antibakterijsko dejstvo etarskih ulja. Efekat delovanja
etarskih ulja na bakterije ogleda se u inhibiciji njihovog rasta (bakteriostatski
efekat) ili njihovoj destrukciji (baktericidni efekat). U ovom radu prikazana su
komercijalno dostupna etarska ulja prepoznata kao bezbedna za prehrambenu
upotrebu, njihova antibakterijska dejstva protiv hranom prenosivih bakterija u in
vitro uslovima, mehanizmi delovanja ovih etarskih ulja na Gram pozitivne i Gram
negativne bakterije, kao i njihova primena na modelu mesa.
AB  - Meat is rich in nutrients and thus highly prone to microbial contamination. Main
foodborne pathogens, including Salmonella spp., Listeria monocytogenes, and
Yersinia enterocolitica, are associated with meat. Those agents are on top of the list
as the most reported zoonoses in humans. In order to increase the microbial
quality of meat, alternative substances are applied. This includes essential oils,
compounds extracted from plants, as a “safe” alternative to chemical or synthetic
antimicrobials and antioxidants. Many studies have demonstrated the
antibacterial activity of essential oils. The effect of essential oils on bacteria is
reflected in the inhibition of their growth (bacteriostatic effect) or the destruction
of the bacterial cell (bactericidal effect). This paper reviews commercially
available essential oils recognized as safe, in vitro antibacterial activity of essential
oils against foodborne pathogens, mechanisms of action of essential oils on Gram
positive and Gram negative bacteria, and application of essential oils in model
meat system.
PB  - Banja Luka : Veterinarska komora Republike Srpske
C3  - 28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023
T1  - Efekat etarskih ulja na patogene bakterije poreklom iz mesa
T1  - The effect of essential oils against foodborne pathogens associated with meat
SP  - 144
EP  - 145
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3082
ER  - 

@conference{
author = "Vidaković Knežević, Suzana and Vranešević, Jelena and Knežević, Slobodan and Ružić, Zoran and Milanov, Dubravka and Kocić-Tanackov, Sunčica and Karabasil, Nedjeljko",
year = "2023",
abstract = "Meso je nutritivno vredna namirnica, zbog čega je sklona mikrobiološkoj
kontaminaciji i kvaru. Glavne hranom prenosive patogene bakterije, kao što su
Salmonella spp., Listeria monocytogenes i Yersinia enterocolitica, često povezuju sa
mesom. Ovi uzročnici se nalaze na vrhu liste prijavljenih zoonoza kod ljudi. Kako
bi se povećao mikrobiološki kvalitet mesa poslednjih decenija su u upotrebi
alternativne supstance, između ostalog i etarska ulja, jedinjenja dobijena
ekstrakcijom iz biljaka, koje čine “bezbednu” alternativu hemijskim i sintetskim
aditivima, u cilju postizanja antimikrobnih i antioksidativnih efekata. Mnoga
istraživanja prikazuju antibakterijsko dejstvo etarskih ulja. Efekat delovanja
etarskih ulja na bakterije ogleda se u inhibiciji njihovog rasta (bakteriostatski
efekat) ili njihovoj destrukciji (baktericidni efekat). U ovom radu prikazana su
komercijalno dostupna etarska ulja prepoznata kao bezbedna za prehrambenu
upotrebu, njihova antibakterijska dejstva protiv hranom prenosivih bakterija u in
vitro uslovima, mehanizmi delovanja ovih etarskih ulja na Gram pozitivne i Gram
negativne bakterije, kao i njihova primena na modelu mesa., Meat is rich in nutrients and thus highly prone to microbial contamination. Main
foodborne pathogens, including Salmonella spp., Listeria monocytogenes, and
Yersinia enterocolitica, are associated with meat. Those agents are on top of the list
as the most reported zoonoses in humans. In order to increase the microbial
quality of meat, alternative substances are applied. This includes essential oils,
compounds extracted from plants, as a “safe” alternative to chemical or synthetic
antimicrobials and antioxidants. Many studies have demonstrated the
antibacterial activity of essential oils. The effect of essential oils on bacteria is
reflected in the inhibition of their growth (bacteriostatic effect) or the destruction
of the bacterial cell (bactericidal effect). This paper reviews commercially
available essential oils recognized as safe, in vitro antibacterial activity of essential
oils against foodborne pathogens, mechanisms of action of essential oils on Gram
positive and Gram negative bacteria, and application of essential oils in model
meat system.",
publisher = "Banja Luka : Veterinarska komora Republike Srpske",
journal = "28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023",
title = "Efekat etarskih ulja na patogene bakterije poreklom iz mesa, The effect of essential oils against foodborne pathogens associated with meat",
pages = "144-145",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3082"
}

Vidaković Knežević, S., Vranešević, J., Knežević, S., Ružić, Z., Milanov, D., Kocić-Tanackov, S.,& Karabasil, N.. (2023). Efekat etarskih ulja na patogene bakterije poreklom iz mesa. in 28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023
Banja Luka : Veterinarska komora Republike Srpske., 144-145.
https://hdl.handle.net/21.15107/rcub_veterinar_3082

Vidaković Knežević S, Vranešević J, Knežević S, Ružić Z, Milanov D, Kocić-Tanackov S, Karabasil N. Efekat etarskih ulja na patogene bakterije poreklom iz mesa. in 28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023. 2023;:144-145.
https://hdl.handle.net/21.15107/rcub_veterinar_3082 .

Vidaković Knežević, Suzana, Vranešević, Jelena, Knežević, Slobodan, Ružić, Zoran, Milanov, Dubravka, Kocić-Tanackov, Sunčica, Karabasil, Nedjeljko, "Efekat etarskih ulja na patogene bakterije poreklom iz mesa" in 28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023 (2023):144-145,
https://hdl.handle.net/21.15107/rcub_veterinar_3082 .

TY  - JOUR
AU  - Uzelac, Aleksandra
AU  - Betić, Nikola
AU  - Karabasil, Nedjeljko
AU  - Ćirković, Vladimir
AU  - Djurković-Djaković, Olgica
AU  - Klun, Ivana
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3136
AB  - As pork is an important source for Toxoplasma gondii infection, we have analyzed T. gondii
genotypes and toxoplasmosis prevalence in pigs in Serbia in the context of production statistics and
economics to assess the specific risk to public health. Genotyping was performed using MnPCRRFLP; T. gondii-specific IgG antibodies were detected using a modified agglutination test (MAT);
and statistical data were extracted from official records and provided by government authorities.
The results indicate that, from 2006 to 2021, the median number of annually slaughtered pigs
was 5.6 million, yet only 36.1% were processed by abattoirs. The remainder were “backyard pigs”
slaughtered on family farms and homesteads. Toxoplasmosis seroprevalence in market-weight (MW)
pigs prior to 2006 was 15.2%, and was 15.1% in 2019. The seroprevalence in owned city cats, likely
infected by livestock meat, was 33.2%. ToxoDB#1 was identified in pig tissues. The results indicate
that backyard pigs are the backbone of the industry and provide as much as 60% of the pork in
Serbia. The seroprevalence in pigs and city cats shows that farms are reservoirs for the parasite. Thus,
innovative means of reducing T. gondii infection designed with backyard farmers in mind are needed
to reduce the risk to public health.
PB  - MDPI
T2  - Microorganisms
T1  - A Pork Industry in the Backyard: An Analysis of Toxoplasma gondii Infection in Serbia’s Pigs
VL  - 11
IS  - 7
SP  - 1857
DO  - 10.3390/microorganisms11071857
ER  - 

@article{
author = "Uzelac, Aleksandra and Betić, Nikola and Karabasil, Nedjeljko and Ćirković, Vladimir and Djurković-Djaković, Olgica and Klun, Ivana",
year = "2023",
abstract = "As pork is an important source for Toxoplasma gondii infection, we have analyzed T. gondii
genotypes and toxoplasmosis prevalence in pigs in Serbia in the context of production statistics and
economics to assess the specific risk to public health. Genotyping was performed using MnPCRRFLP; T. gondii-specific IgG antibodies were detected using a modified agglutination test (MAT);
and statistical data were extracted from official records and provided by government authorities.
The results indicate that, from 2006 to 2021, the median number of annually slaughtered pigs
was 5.6 million, yet only 36.1% were processed by abattoirs. The remainder were “backyard pigs”
slaughtered on family farms and homesteads. Toxoplasmosis seroprevalence in market-weight (MW)
pigs prior to 2006 was 15.2%, and was 15.1% in 2019. The seroprevalence in owned city cats, likely
infected by livestock meat, was 33.2%. ToxoDB#1 was identified in pig tissues. The results indicate
that backyard pigs are the backbone of the industry and provide as much as 60% of the pork in
Serbia. The seroprevalence in pigs and city cats shows that farms are reservoirs for the parasite. Thus,
innovative means of reducing T. gondii infection designed with backyard farmers in mind are needed
to reduce the risk to public health.",
publisher = "MDPI",
journal = "Microorganisms",
title = "A Pork Industry in the Backyard: An Analysis of Toxoplasma gondii Infection in Serbia’s Pigs",
volume = "11",
number = "7",
pages = "1857",
doi = "10.3390/microorganisms11071857"
}

Uzelac, A., Betić, N., Karabasil, N., Ćirković, V., Djurković-Djaković, O.,& Klun, I.. (2023). A Pork Industry in the Backyard: An Analysis of Toxoplasma gondii Infection in Serbia’s Pigs. in Microorganisms
MDPI., 11(7), 1857.
https://doi.org/10.3390/microorganisms11071857

Uzelac A, Betić N, Karabasil N, Ćirković V, Djurković-Djaković O, Klun I. A Pork Industry in the Backyard: An Analysis of Toxoplasma gondii Infection in Serbia’s Pigs. in Microorganisms. 2023;11(7):1857.
doi:10.3390/microorganisms11071857 .

Uzelac, Aleksandra, Betić, Nikola, Karabasil, Nedjeljko, Ćirković, Vladimir, Djurković-Djaković, Olgica, Klun, Ivana, "A Pork Industry in the Backyard: An Analysis of Toxoplasma gondii Infection in Serbia’s Pigs" in Microorganisms, 11, no. 7 (2023):1857,
https://doi.org/10.3390/microorganisms11071857 . .

TY  - CONF
AU  - Kureljušić, Jasna
AU  - Rokvić, Nikola
AU  - Ljubojević Pelić, Dragana
AU  - Vidaković Knežević, Suzana
AU  - Vranešević, Jelena
AU  - Pelić, Miloš
AU  - Karabasil, Nedjeljko
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3230
AB  - Predstavnici porodice Enterobacteriaceae su široko rasprostanjeni i većina su
komensali, kao što su na primer pojedini sojevi E.coli, ali ima i patogenih vrsta koje
predstavljaju značajnu opasnost po javno zdravlje. Kontaminacija sirovina, u ovom
slučaju trupova svinja, odnosno mesa je najčešće posledica primenjenih postupaka u
primarnoj proizvodnji i zavisi od primene dobre proizvođačke/higijenske prakse duž
lanca proizvodnje mesa, naročito tokom operacija klanja i dalje obrade. Indikator
mikroorganizmi, predstavljaju informaciju o higijeni procesa i neadekvatnim
postupcima koji su korišćenjni tokom proizvodnje. Predstavnici enterobakterija
predstavljaju dobar indikator higijene i poštovanja dobre proizvodne/higijenske
prakse, jer se relativno brzo i jednostavno otkrivaju. Nalaz bakterija roda Salmonella
u brisevima sa trupova zaklanih svinja predstavlja indikator higijene proizvodnog
procesa. Kontaminacija trupa može nastati kao posledica tehničkih grešaka tokom
procesa obrade (npr. slučajno zarezivanje creva ili izlazak fecesa iz anusa). Salmonele
preživljavaju u okruženju u klanici, a posebno ih je teško ukolniti sa opreme. Loša
higijena osoblja u klanici može rezultirati kontaminacijom trupova, a međusobnim
dodirom trupova dolazi do unakrsne kontaminacije.
Ispitivanje je sprovedeno na jednoj klanici srednjeg kapaciteta iz okoline
Beograda gde su uzorkovni brisevi sa100 trupova svinja tokom deset nedelja. Statističkom analizom ustanovljeno je da je prosečan broj Enterobacteriaceae bio
najmanji nakon hlađenja (0,13±0,05log10CFU/cm2), što je značajno manje (p<0,01) od
prosečne vrednosti nakon omamljivanja (1,79±0,88log10CFU/cm2) i prosečne
vrednosti nakon obrade (0,78±0,46log10CFU/cm2). Najveći koeficijent varijacije
zabeležen je nakon obrade (51,48%), a najniži nakon hlađenja (34,66%). Dobijeni
rezultati prevalencije Salmonella spp. na trupovima svinja nakon omamljivanja je
iznosio 41%, nakon završene obrade 5% dok nakon hlađenja nije utvrđeno prisustvo
Salmonella spp.
PB  - Beograd : Srpsko veterinarsko društvo
C3  - 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023
T1  - Ocene higijene u procesu proizvodnje trupova svinja na jednoj klanici u Srbiji
SP  - 330
EP  - 337
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3230
ER  - 

@conference{
author = "Kureljušić, Jasna and Rokvić, Nikola and Ljubojević Pelić, Dragana and Vidaković Knežević, Suzana and Vranešević, Jelena and Pelić, Miloš and Karabasil, Nedjeljko",
year = "2023",
abstract = "Predstavnici porodice Enterobacteriaceae su široko rasprostanjeni i većina su
komensali, kao što su na primer pojedini sojevi E.coli, ali ima i patogenih vrsta koje
predstavljaju značajnu opasnost po javno zdravlje. Kontaminacija sirovina, u ovom
slučaju trupova svinja, odnosno mesa je najčešće posledica primenjenih postupaka u
primarnoj proizvodnji i zavisi od primene dobre proizvođačke/higijenske prakse duž
lanca proizvodnje mesa, naročito tokom operacija klanja i dalje obrade. Indikator
mikroorganizmi, predstavljaju informaciju o higijeni procesa i neadekvatnim
postupcima koji su korišćenjni tokom proizvodnje. Predstavnici enterobakterija
predstavljaju dobar indikator higijene i poštovanja dobre proizvodne/higijenske
prakse, jer se relativno brzo i jednostavno otkrivaju. Nalaz bakterija roda Salmonella
u brisevima sa trupova zaklanih svinja predstavlja indikator higijene proizvodnog
procesa. Kontaminacija trupa može nastati kao posledica tehničkih grešaka tokom
procesa obrade (npr. slučajno zarezivanje creva ili izlazak fecesa iz anusa). Salmonele
preživljavaju u okruženju u klanici, a posebno ih je teško ukolniti sa opreme. Loša
higijena osoblja u klanici može rezultirati kontaminacijom trupova, a međusobnim
dodirom trupova dolazi do unakrsne kontaminacije.
Ispitivanje je sprovedeno na jednoj klanici srednjeg kapaciteta iz okoline
Beograda gde su uzorkovni brisevi sa100 trupova svinja tokom deset nedelja. Statističkom analizom ustanovljeno je da je prosečan broj Enterobacteriaceae bio
najmanji nakon hlađenja (0,13±0,05log10CFU/cm2), što je značajno manje (p<0,01) od
prosečne vrednosti nakon omamljivanja (1,79±0,88log10CFU/cm2) i prosečne
vrednosti nakon obrade (0,78±0,46log10CFU/cm2). Najveći koeficijent varijacije
zabeležen je nakon obrade (51,48%), a najniži nakon hlađenja (34,66%). Dobijeni
rezultati prevalencije Salmonella spp. na trupovima svinja nakon omamljivanja je
iznosio 41%, nakon završene obrade 5% dok nakon hlađenja nije utvrđeno prisustvo
Salmonella spp.",
publisher = "Beograd : Srpsko veterinarsko društvo",
journal = "34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023",
title = "Ocene higijene u procesu proizvodnje trupova svinja na jednoj klanici u Srbiji",
pages = "330-337",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3230"
}

Kureljušić, J., Rokvić, N., Ljubojević Pelić, D., Vidaković Knežević, S., Vranešević, J., Pelić, M.,& Karabasil, N.. (2023). Ocene higijene u procesu proizvodnje trupova svinja na jednoj klanici u Srbiji. in 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023
Beograd : Srpsko veterinarsko društvo., 330-337.
https://hdl.handle.net/21.15107/rcub_veterinar_3230

Kureljušić J, Rokvić N, Ljubojević Pelić D, Vidaković Knežević S, Vranešević J, Pelić M, Karabasil N. Ocene higijene u procesu proizvodnje trupova svinja na jednoj klanici u Srbiji. in 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023. 2023;:330-337.
https://hdl.handle.net/21.15107/rcub_veterinar_3230 .

Kureljušić, Jasna, Rokvić, Nikola, Ljubojević Pelić, Dragana, Vidaković Knežević, Suzana, Vranešević, Jelena, Pelić, Miloš, Karabasil, Nedjeljko, "Ocene higijene u procesu proizvodnje trupova svinja na jednoj klanici u Srbiji" in 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023 (2023):330-337,
https://hdl.handle.net/21.15107/rcub_veterinar_3230 .

TY  - JOUR
AU  - Kilibarda, Nataša
AU  - Karabasil, Nedjeljko
AU  - Stojanović, Jelena
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3325
AB  - Food wastage occurs throughout the entire food chain, starting from agricultural production
and continuing through post‑harvest handling, storage, production, distribution, consumption
and disposal. Food wastage not only affects food security but also has detrimental consequences
for the global economy and the environment. Food loss and waste occur throughout
the meat supply chain. According to literature data, 23% of meat production is lost and wasted
across all stages of the food chain, with the highest share attributed to the consumption
phase. Improved farming practices, animal health management, efficient transport systems,
proper storage and handling at processing and retail levels, and consumer education on responsible
consumption can all contribute to reducing food loss and waste in the meat sector.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Meat matters: tackling food loss and waste in the meat sector
VL  - 64
IS  - 2
SP  - 177
EP  - 182
DO  - 10.18485/meattech.2023.64.2.32
ER  - 

@article{
author = "Kilibarda, Nataša and Karabasil, Nedjeljko and Stojanović, Jelena",
year = "2023",
abstract = "Food wastage occurs throughout the entire food chain, starting from agricultural production
and continuing through post‑harvest handling, storage, production, distribution, consumption
and disposal. Food wastage not only affects food security but also has detrimental consequences
for the global economy and the environment. Food loss and waste occur throughout
the meat supply chain. According to literature data, 23% of meat production is lost and wasted
across all stages of the food chain, with the highest share attributed to the consumption
phase. Improved farming practices, animal health management, efficient transport systems,
proper storage and handling at processing and retail levels, and consumer education on responsible
consumption can all contribute to reducing food loss and waste in the meat sector.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Meat matters: tackling food loss and waste in the meat sector",
volume = "64",
number = "2",
pages = "177-182",
doi = "10.18485/meattech.2023.64.2.32"
}

Kilibarda, N., Karabasil, N.,& Stojanović, J.. (2023). Meat matters: tackling food loss and waste in the meat sector. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 177-182.
https://doi.org/10.18485/meattech.2023.64.2.32

Kilibarda N, Karabasil N, Stojanović J. Meat matters: tackling food loss and waste in the meat sector. in Meat Technology. 2023;64(2):177-182.
doi:10.18485/meattech.2023.64.2.32 .

Kilibarda, Nataša, Karabasil, Nedjeljko, Stojanović, Jelena, "Meat matters: tackling food loss and waste in the meat sector" in Meat Technology, 64, no. 2 (2023):177-182,
https://doi.org/10.18485/meattech.2023.64.2.32 . .

TY  - JOUR
AU  - Uzelac, Aleksandra
AU  - Betić, Nikola
AU  - Karabasil, Nedjeljko
AU  - Ćirković, Vladimir
AU  - Đurković-Đaković, Olgica
AU  - Klun, Ivana
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3326
AB  - Toxoplasma gondii is a common zoonotic intracellular parasite in livestock raised for
human consumption and is a public health concern. The mode of transmission is ingestion,
and meat is considered to be a major vehicle for human and animal infection. As
T. gondii is environmentally transmissible, other important vehicles in particular for
animals include vegetation, soil and water. The seroprevalence of T. gondii infection in
pigs is Serbia has been determined in several studies over the past two decades. It has
been established that it varies considerably, primarily based on husbandry, with strictly
to mostly indoor animals having a lower prevalence (below 20%) than animals raised
outdoors, where prevalence exceeds 60%. Experimental data suggests that different
genotypes of the parasite vary in virulence, but the significance of virulence in terms of
pathology and disease manifestations is still being investigated. Genotypes of T. gondii
isolated from pig tissues in Serbia to date are ToxoDB#1 (archetype II) and ToxoDB#2
(archetype III). Archetype II is predominant and, based on historical reports and recent
findings, low to intermediately virulent. The virulence phenotype and mechanisms of
archetype III, however, have not been extensively studied, but recent data suggests that
its virulence may vary considerably. This review will also summarize the current knowledge
regarding the virulence of archetypes II and III and evaluate it in the context of
the pig host.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Toxoplasma gondii infection in pigs in Serbia
VL  - 64
IS  - 2
SP  - 82
EP  - 88
DO  - 10.18485/meattech.2023.64.2.14
ER  - 

@article{
author = "Uzelac, Aleksandra and Betić, Nikola and Karabasil, Nedjeljko and Ćirković, Vladimir and Đurković-Đaković, Olgica and Klun, Ivana",
year = "2023",
abstract = "Toxoplasma gondii is a common zoonotic intracellular parasite in livestock raised for
human consumption and is a public health concern. The mode of transmission is ingestion,
and meat is considered to be a major vehicle for human and animal infection. As
T. gondii is environmentally transmissible, other important vehicles in particular for
animals include vegetation, soil and water. The seroprevalence of T. gondii infection in
pigs is Serbia has been determined in several studies over the past two decades. It has
been established that it varies considerably, primarily based on husbandry, with strictly
to mostly indoor animals having a lower prevalence (below 20%) than animals raised
outdoors, where prevalence exceeds 60%. Experimental data suggests that different
genotypes of the parasite vary in virulence, but the significance of virulence in terms of
pathology and disease manifestations is still being investigated. Genotypes of T. gondii
isolated from pig tissues in Serbia to date are ToxoDB#1 (archetype II) and ToxoDB#2
(archetype III). Archetype II is predominant and, based on historical reports and recent
findings, low to intermediately virulent. The virulence phenotype and mechanisms of
archetype III, however, have not been extensively studied, but recent data suggests that
its virulence may vary considerably. This review will also summarize the current knowledge
regarding the virulence of archetypes II and III and evaluate it in the context of
the pig host.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Toxoplasma gondii infection in pigs in Serbia",
volume = "64",
number = "2",
pages = "82-88",
doi = "10.18485/meattech.2023.64.2.14"
}

Uzelac, A., Betić, N., Karabasil, N., Ćirković, V., Đurković-Đaković, O.,& Klun, I.. (2023). Toxoplasma gondii infection in pigs in Serbia. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 82-88.
https://doi.org/10.18485/meattech.2023.64.2.14

Uzelac A, Betić N, Karabasil N, Ćirković V, Đurković-Đaković O, Klun I. Toxoplasma gondii infection in pigs in Serbia. in Meat Technology. 2023;64(2):82-88.
doi:10.18485/meattech.2023.64.2.14 .

Uzelac, Aleksandra, Betić, Nikola, Karabasil, Nedjeljko, Ćirković, Vladimir, Đurković-Đaković, Olgica, Klun, Ivana, "Toxoplasma gondii infection in pigs in Serbia" in Meat Technology, 64, no. 2 (2023):82-88,
https://doi.org/10.18485/meattech.2023.64.2.14 . .

TY  - JOUR
AU  - Tomašević, Igor
AU  - Tomović, Vladimir
AU  - Karabasil, Nedjeljko
AU  - Terjung, Nino
AU  - Đekić, Ilija
AU  - Đorđević, Vesna
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3329
AB  - Ensuring meat safety is a significant concern in Serbia, as in any country. To address this
issue, the Serbian government has implemented several measures, including regular inspections
of slaughterhouses and meat processing facilities and adhering to EU regulations on
meat safety. These regulations stipulate that all meat products must meet stringent hygiene,
storage, and labeling standards. In addition, consumers are advised to buy meat products
only from trustworthy sources to safeguard their health. While the issue of meat safety in
Serbia remains a concern, the government and consumers are taking steps to mitigate the
risks associated with consuming meat products. Serbia’s meat processing industry focuses
on developing new, healthier products with “clean label” formulations and innovative packaging
films. However, the welfare of animals during the slaughtering process has been a
topic of concern among animal rights organizations. Although regulations exist to ensure the
humane treatment of animals during the slaughtering process, enforcing these regulations
has been criticized as inadequate. Efforts are being made to educate and enforce humane
treatment, but much more work is needed to ensure that animals are treated with dignity and
respect. From a research perspective, it is evident that the Serbian meat sector significantly
impacts natural resources, especially water, and energy. The industry also pollutes the environment
through wastewater discharge and contributes to climate change in terms of global
warming, acidification, and eutrophication. Future research should focus on finding ways to
minimize the environmental impact of the meat value chain.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - What is meat in Serbia?
VL  - 64
IS  - 2
SP  - 1
EP  - 11
DO  - 10.18485/meattech.2023.64.2.1
ER  - 

@article{
author = "Tomašević, Igor and Tomović, Vladimir and Karabasil, Nedjeljko and Terjung, Nino and Đekić, Ilija and Đorđević, Vesna",
year = "2023",
abstract = "Ensuring meat safety is a significant concern in Serbia, as in any country. To address this
issue, the Serbian government has implemented several measures, including regular inspections
of slaughterhouses and meat processing facilities and adhering to EU regulations on
meat safety. These regulations stipulate that all meat products must meet stringent hygiene,
storage, and labeling standards. In addition, consumers are advised to buy meat products
only from trustworthy sources to safeguard their health. While the issue of meat safety in
Serbia remains a concern, the government and consumers are taking steps to mitigate the
risks associated with consuming meat products. Serbia’s meat processing industry focuses
on developing new, healthier products with “clean label” formulations and innovative packaging
films. However, the welfare of animals during the slaughtering process has been a
topic of concern among animal rights organizations. Although regulations exist to ensure the
humane treatment of animals during the slaughtering process, enforcing these regulations
has been criticized as inadequate. Efforts are being made to educate and enforce humane
treatment, but much more work is needed to ensure that animals are treated with dignity and
respect. From a research perspective, it is evident that the Serbian meat sector significantly
impacts natural resources, especially water, and energy. The industry also pollutes the environment
through wastewater discharge and contributes to climate change in terms of global
warming, acidification, and eutrophication. Future research should focus on finding ways to
minimize the environmental impact of the meat value chain.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "What is meat in Serbia?",
volume = "64",
number = "2",
pages = "1-11",
doi = "10.18485/meattech.2023.64.2.1"
}

Tomašević, I., Tomović, V., Karabasil, N., Terjung, N., Đekić, I.,& Đorđević, V.. (2023). What is meat in Serbia?. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 1-11.
https://doi.org/10.18485/meattech.2023.64.2.1

Tomašević I, Tomović V, Karabasil N, Terjung N, Đekić I, Đorđević V. What is meat in Serbia?. in Meat Technology. 2023;64(2):1-11.
doi:10.18485/meattech.2023.64.2.1 .

Tomašević, Igor, Tomović, Vladimir, Karabasil, Nedjeljko, Terjung, Nino, Đekić, Ilija, Đorđević, Vesna, "What is meat in Serbia?" in Meat Technology, 64, no. 2 (2023):1-11,
https://doi.org/10.18485/meattech.2023.64.2.1 . .

TY  - JOUR
AU  - Čobanović, Nikola
AU  - Todorović, Nadja
AU  - Kovandžić, Marija
AU  - Vićić, Ivan
AU  - Suvajdžić, Branko
AU  - Grković, Nevena
AU  - Karabasil, Nedjeljko
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2499
AB  - The present study evaluated the quality of marketed table eggs originating from enriched cage, barn, organic or
free-range production systems. Table eggs from the free-range production system had the highest diameter, the lowest shape index and
the highest frequency of normal-shaped table eggs. In addition, the lightest shell colour was found in table eggs from the free-range
production system. The highest shell thickness was found in table eggs from the enriched cage production system, while the lowest shell
thickness was found in table eggs from the free-range production system. Table eggs from organic and free-range production systems
had better internal quality and freshness (lower albumen and yolk pH values, and a higher albumen and Haugh index) compared to
table eggs from enriched cage and barn production systems. Compared to the other production systems, the best physical quality traits
were recorded in table eggs from the free-range production system (the highest egg weight, weight and proportion of yolk, but the lowest
weight and proportion of shell and albumen). In addition, the lightest yolk colour was found in table eggs from the organic production
system. In conclusion, table eggs from organic and free-range production systems are of better overall quality compared to those from
enriched cage and barn production systems.
AB  - Cilj istraživanja ovog rada bio je da se ispita kvalitet konzumnih jaja poreklom iz kaveznog, podnog, organskog i
slobodnog proizvodnog sistema. Konzumna jaja iz slobodnog uzgoja imala su najveću dužinu, najmanji indeks oblika i najveću učestalost jaja normalnog oblika. Osim toga, najsvetlija boja ljuske utvrđena je kod konzumnih jaja iz slobodnog uzgoja. Najveća debljina
ljuske je utvrđena kod konzumnih jaja iz kaveznog uzgoja, dok su najmanju debljinu ljuske imala konzumna jaja iz slobodnog uzgoja.
Konzumna jaja iz organskog i slobodnog uzgoja imala su bolji unutrašnji kvalitet i svežinu (manja pH vrednost belanca i žumanca, a
veći indeks belanca) u poređenju sa onim iz kaveznog i podnog uzgoja. U poređenju sa ostalim proizvodnim sistemima, najbolje fizičke
karakteristike su utvrđene kod konzumnih jaja iz slobodnog uzgoja (najveća masa jaja i masa i procenat žumanca, a najmanja masa i
procenat ljuske i masa belanca). Pored toga, najsvetlija boja žumanca je utvrđena kod konzumnih jaja iz organskog uzgoja. Na osnovu
rezultata ovog istraživanja može da se zaključi da su konzumna jaja iz organskog i slobodnog uzgoja boljeg kvaliteta u odnosu na ona
iz kaveznog i podnog uzgoja.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat technology
T1  - Assessment of marketed table egg quality originating from different production systems
T1  - Ispitivanje kvaliteta konzumnih jaja poreklom iz različitih proizvodnih sistema
VL  - 63
IS  - 1
SP  - 66
EP  - 76
DO  - 10.18485/meattech.2022.63.1.7
ER  - 

@article{
author = "Čobanović, Nikola and Todorović, Nadja and Kovandžić, Marija and Vićić, Ivan and Suvajdžić, Branko and Grković, Nevena and Karabasil, Nedjeljko",
year = "2022",
abstract = "The present study evaluated the quality of marketed table eggs originating from enriched cage, barn, organic or
free-range production systems. Table eggs from the free-range production system had the highest diameter, the lowest shape index and
the highest frequency of normal-shaped table eggs. In addition, the lightest shell colour was found in table eggs from the free-range
production system. The highest shell thickness was found in table eggs from the enriched cage production system, while the lowest shell
thickness was found in table eggs from the free-range production system. Table eggs from organic and free-range production systems
had better internal quality and freshness (lower albumen and yolk pH values, and a higher albumen and Haugh index) compared to
table eggs from enriched cage and barn production systems. Compared to the other production systems, the best physical quality traits
were recorded in table eggs from the free-range production system (the highest egg weight, weight and proportion of yolk, but the lowest
weight and proportion of shell and albumen). In addition, the lightest yolk colour was found in table eggs from the organic production
system. In conclusion, table eggs from organic and free-range production systems are of better overall quality compared to those from
enriched cage and barn production systems., Cilj istraživanja ovog rada bio je da se ispita kvalitet konzumnih jaja poreklom iz kaveznog, podnog, organskog i
slobodnog proizvodnog sistema. Konzumna jaja iz slobodnog uzgoja imala su najveću dužinu, najmanji indeks oblika i najveću učestalost jaja normalnog oblika. Osim toga, najsvetlija boja ljuske utvrđena je kod konzumnih jaja iz slobodnog uzgoja. Najveća debljina
ljuske je utvrđena kod konzumnih jaja iz kaveznog uzgoja, dok su najmanju debljinu ljuske imala konzumna jaja iz slobodnog uzgoja.
Konzumna jaja iz organskog i slobodnog uzgoja imala su bolji unutrašnji kvalitet i svežinu (manja pH vrednost belanca i žumanca, a
veći indeks belanca) u poređenju sa onim iz kaveznog i podnog uzgoja. U poređenju sa ostalim proizvodnim sistemima, najbolje fizičke
karakteristike su utvrđene kod konzumnih jaja iz slobodnog uzgoja (najveća masa jaja i masa i procenat žumanca, a najmanja masa i
procenat ljuske i masa belanca). Pored toga, najsvetlija boja žumanca je utvrđena kod konzumnih jaja iz organskog uzgoja. Na osnovu
rezultata ovog istraživanja može da se zaključi da su konzumna jaja iz organskog i slobodnog uzgoja boljeg kvaliteta u odnosu na ona
iz kaveznog i podnog uzgoja.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat technology",
title = "Assessment of marketed table egg quality originating from different production systems, Ispitivanje kvaliteta konzumnih jaja poreklom iz različitih proizvodnih sistema",
volume = "63",
number = "1",
pages = "66-76",
doi = "10.18485/meattech.2022.63.1.7"
}

Čobanović, N., Todorović, N., Kovandžić, M., Vićić, I., Suvajdžić, B., Grković, N.,& Karabasil, N.. (2022). Assessment of marketed table egg quality originating from different production systems. in Meat technology
Institute of Meat Hygiene and Technology., 63(1), 66-76.
https://doi.org/10.18485/meattech.2022.63.1.7

Čobanović N, Todorović N, Kovandžić M, Vićić I, Suvajdžić B, Grković N, Karabasil N. Assessment of marketed table egg quality originating from different production systems. in Meat technology. 2022;63(1):66-76.
doi:10.18485/meattech.2022.63.1.7 .

Čobanović, Nikola, Todorović, Nadja, Kovandžić, Marija, Vićić, Ivan, Suvajdžić, Branko, Grković, Nevena, Karabasil, Nedjeljko, "Assessment of marketed table egg quality originating from different production systems" in Meat technology, 63, no. 1 (2022):66-76,
https://doi.org/10.18485/meattech.2022.63.1.7 . .

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

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

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

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

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