TY  - CONF
AU  - Velebit, B.
AU  - Milojević, L.
AU  - Janković, V.
AU  - Lakicevic, B.
AU  - Baltić, T.
AU  - Nikolić, A.
AU  - Grković, Nevena
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2300
AB  - The first case of a severe acute respiratory syndrome caused by coronavirus-2 was reported in December 2019 in China. The disease spread globally quickly, causing the 2019–2021 COVID-19 pandemic. The meat industry became concerned over the possibility of transmitting the virus in the slaughterhouse environment. The level of air exchange strongly affects the distribution of SARS-CoV-2 aerosols within the slaughterhouses. The adsorption of the SARS-CoV-2 virus on the surface of the frozen meat is dictated mainly by the interplay of electrostatic forces between the virion and tissue (pH) and environmental conditions (temperature and humidity) in the vicinity of adsorption micro-location. Suppose the virus contaminates the meat surface, whereby pH is 5.5 or less. In that case, it firmly adsorbs due to bonds established by protonated amine group and a hydrogen bond between the COOH group of the viral protein and oxygen in hydroxyl groups present on meat surfaces. The meat surface, coated with a thin water film, interacts with the SARS-CoV-2 virions by establishing strong hydrogen bonds. Although there is no proof of COVID-19 contraction by food consumption, the strong surface adsorption and ability of SARS-CoV-2 to survive meat freezing indicate a potential risk of virus transmission by meat.
PB  - IOP Publishing Ltd
C3  - IOP Conference Series: Earth and Environmental Science
C3  - IOP Conference Series: Earth and Environmental Science
T1  - Surface adsorption and survival of SARS-CoV-2 on frozen meat
VL  - 854
IS  - 1
SP  - 012101
DO  - 10.1088/1755-1315/854/1/012101
ER  - 

@conference{
author = "Velebit, B. and Milojević, L. and Janković, V. and Lakicevic, B. and Baltić, T. and Nikolić, A. and Grković, Nevena",
year = "2021",
abstract = "The first case of a severe acute respiratory syndrome caused by coronavirus-2 was reported in December 2019 in China. The disease spread globally quickly, causing the 2019–2021 COVID-19 pandemic. The meat industry became concerned over the possibility of transmitting the virus in the slaughterhouse environment. The level of air exchange strongly affects the distribution of SARS-CoV-2 aerosols within the slaughterhouses. The adsorption of the SARS-CoV-2 virus on the surface of the frozen meat is dictated mainly by the interplay of electrostatic forces between the virion and tissue (pH) and environmental conditions (temperature and humidity) in the vicinity of adsorption micro-location. Suppose the virus contaminates the meat surface, whereby pH is 5.5 or less. In that case, it firmly adsorbs due to bonds established by protonated amine group and a hydrogen bond between the COOH group of the viral protein and oxygen in hydroxyl groups present on meat surfaces. The meat surface, coated with a thin water film, interacts with the SARS-CoV-2 virions by establishing strong hydrogen bonds. Although there is no proof of COVID-19 contraction by food consumption, the strong surface adsorption and ability of SARS-CoV-2 to survive meat freezing indicate a potential risk of virus transmission by meat.",
publisher = "IOP Publishing Ltd",
journal = "IOP Conference Series: Earth and Environmental Science, IOP Conference Series: Earth and Environmental Science",
title = "Surface adsorption and survival of SARS-CoV-2 on frozen meat",
volume = "854",
number = "1",
pages = "012101",
doi = "10.1088/1755-1315/854/1/012101"
}

Velebit, B., Milojević, L., Janković, V., Lakicevic, B., Baltić, T., Nikolić, A.,& Grković, N.. (2021). Surface adsorption and survival of SARS-CoV-2 on frozen meat. in IOP Conference Series: Earth and Environmental Science
IOP Publishing Ltd., 854(1), 012101.
https://doi.org/10.1088/1755-1315/854/1/012101

Velebit B, Milojević L, Janković V, Lakicevic B, Baltić T, Nikolić A, Grković N. Surface adsorption and survival of SARS-CoV-2 on frozen meat. in IOP Conference Series: Earth and Environmental Science. 2021;854(1):012101.
doi:10.1088/1755-1315/854/1/012101 .

Velebit, B., Milojević, L., Janković, V., Lakicevic, B., Baltić, T., Nikolić, A., Grković, Nevena, "Surface adsorption and survival of SARS-CoV-2 on frozen meat" in IOP Conference Series: Earth and Environmental Science, 854, no. 1 (2021):012101,
https://doi.org/10.1088/1755-1315/854/1/012101 . .

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

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

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

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

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

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

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

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

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

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

TY  - CONF
AU  - Vasilev, Dragan
AU  - Glišić, Marija
AU  - Janković, V.
AU  - Dimitrijević, Mirjana
AU  - Karabasil, Nedjeljko
AU  - Suvajdžić, Branko
AU  - Teodorović, Vlado
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1545
AB  - The meat industry has met new challenges since the World Health Organization classified processed meat in carcinogenic Group 1. In relation to this, the functional food concept in meat processing has gained importance, especially in reducing carcinogenic N-nitroso compounds and polycyclic aromatic hydrocarbons (PAHs) as an additional imperative, apart from the usual fat and salt reduction and product enrichment with functional ingredients. PAH reduction relies on control of the smoking process, but there is also a possibility they could be degraded by means of probiotic microorganisms or spices. The reduction of N-nitroso compounds could be provided by lowering the amount of added nitrite/nitrate, using substitutes for these chemicals, and/or by preventing conditions for the creation of N-nitroso compounds. Nevertheless, fat and salt reductions still remain topical, and rely mostly on the use of functional ingredients as their substitutes.
PB  - Iop Publishing Ltd, Bristol
C3  - 59th International Meat Industry Conference (MEATCON2017)
T1  - Perspectives in production of functional meat products
VL  - 85
SP  - UNSP 012033
DO  - 10.1088/1755-1315/85/1/012033
ER  - 

@conference{
author = "Vasilev, Dragan and Glišić, Marija and Janković, V. and Dimitrijević, Mirjana and Karabasil, Nedjeljko and Suvajdžić, Branko and Teodorović, Vlado",
year = "2017",
abstract = "The meat industry has met new challenges since the World Health Organization classified processed meat in carcinogenic Group 1. In relation to this, the functional food concept in meat processing has gained importance, especially in reducing carcinogenic N-nitroso compounds and polycyclic aromatic hydrocarbons (PAHs) as an additional imperative, apart from the usual fat and salt reduction and product enrichment with functional ingredients. PAH reduction relies on control of the smoking process, but there is also a possibility they could be degraded by means of probiotic microorganisms or spices. The reduction of N-nitroso compounds could be provided by lowering the amount of added nitrite/nitrate, using substitutes for these chemicals, and/or by preventing conditions for the creation of N-nitroso compounds. Nevertheless, fat and salt reductions still remain topical, and rely mostly on the use of functional ingredients as their substitutes.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "59th International Meat Industry Conference (MEATCON2017)",
title = "Perspectives in production of functional meat products",
volume = "85",
pages = "UNSP 012033",
doi = "10.1088/1755-1315/85/1/012033"
}

Vasilev, D., Glišić, M., Janković, V., Dimitrijević, M., Karabasil, N., Suvajdžić, B.,& Teodorović, V.. (2017). Perspectives in production of functional meat products. in 59th International Meat Industry Conference (MEATCON2017)
Iop Publishing Ltd, Bristol., 85, UNSP 012033.
https://doi.org/10.1088/1755-1315/85/1/012033

Vasilev D, Glišić M, Janković V, Dimitrijević M, Karabasil N, Suvajdžić B, Teodorović V. Perspectives in production of functional meat products. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012033.
doi:10.1088/1755-1315/85/1/012033 .

Vasilev, Dragan, Glišić, Marija, Janković, V., Dimitrijević, Mirjana, Karabasil, Nedjeljko, Suvajdžić, Branko, Teodorović, Vlado, "Perspectives in production of functional meat products" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012033,
https://doi.org/10.1088/1755-1315/85/1/012033 . .

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

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

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

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

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

TY  - CONF
AU  - Spirić, Danka
AU  - Nikolić, Dragica M.
AU  - Ćirić, Jelena
AU  - Janković, S.
AU  - Stefanović, S.
AU  - Janković, V.
AU  - Teodorović, Vlado
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1531
AB  - Allergens in food are a great health risk, because of the ratio of severity of problems compared to small amounts of ingested allergen. Since 2014, Serbian producers and importers of food have been obliged to declare allergens from the list of Codex Alimentarius on the product packaging. Surveillance of different meat, diary, and cereal product took place in 2016, with aim of checking if the Serbian regulatory requirements for labelling of allergens in food are being fulfilled. Out of 68 different meat products, 20 were not labelled for allergens. Thirty-six labels of various dairy products were examined revealing that allergen information was included on 27 of them. Only one of eight examined cereal products did not have allergen labelling.
PB  - Iop Publishing Ltd, Bristol
C3  - 59th International Meat Industry Conference (MEATCON2017)
T1  - Allergen labelling in meat, dairy and cereal products from the Serbian market
VL  - 85
SP  - UNSP 012078
DO  - 10.1088/1755-1315/85/1/012078
ER  - 

@conference{
author = "Spirić, Danka and Nikolić, Dragica M. and Ćirić, Jelena and Janković, S. and Stefanović, S. and Janković, V. and Teodorović, Vlado",
year = "2017",
abstract = "Allergens in food are a great health risk, because of the ratio of severity of problems compared to small amounts of ingested allergen. Since 2014, Serbian producers and importers of food have been obliged to declare allergens from the list of Codex Alimentarius on the product packaging. Surveillance of different meat, diary, and cereal product took place in 2016, with aim of checking if the Serbian regulatory requirements for labelling of allergens in food are being fulfilled. Out of 68 different meat products, 20 were not labelled for allergens. Thirty-six labels of various dairy products were examined revealing that allergen information was included on 27 of them. Only one of eight examined cereal products did not have allergen labelling.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "59th International Meat Industry Conference (MEATCON2017)",
title = "Allergen labelling in meat, dairy and cereal products from the Serbian market",
volume = "85",
pages = "UNSP 012078",
doi = "10.1088/1755-1315/85/1/012078"
}

Spirić, D., Nikolić, D. M., Ćirić, J., Janković, S., Stefanović, S., Janković, V.,& Teodorović, V.. (2017). Allergen labelling in meat, dairy and cereal products from the Serbian market. in 59th International Meat Industry Conference (MEATCON2017)
Iop Publishing Ltd, Bristol., 85, UNSP 012078.
https://doi.org/10.1088/1755-1315/85/1/012078

Spirić D, Nikolić DM, Ćirić J, Janković S, Stefanović S, Janković V, Teodorović V. Allergen labelling in meat, dairy and cereal products from the Serbian market. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012078.
doi:10.1088/1755-1315/85/1/012078 .

Spirić, Danka, Nikolić, Dragica M., Ćirić, Jelena, Janković, S., Stefanović, S., Janković, V., Teodorović, Vlado, "Allergen labelling in meat, dairy and cereal products from the Serbian market" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012078,
https://doi.org/10.1088/1755-1315/85/1/012078 . .

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

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

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

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

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