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Now showing items 11-20 of 54
Meat safety in the climate change context
(Elsevier Science Bv, Amsterdam, 2015)
Climate change is a global phenomenon in the 21st century which may have impact on the occurrence of meatborne hazards at multiple points in the meat chain continuum, from the primary production through to consumption. The ...
Comparison of bacteriological status during ripening of traditional fermented sausages filled into different diameter artificial casings
(Elsevier Science Bv, Amsterdam, 2015)
The ripening process of fermented sausages is affected by diameter and type of sausage casings, and depends on changes in the microflora, important from hygienic and technological aspects. The aim of this study was to ...
Food hygiene - flexibility in traditional and small meat establishments
(Elsevier Science Bv, Amsterdam, 2015)
Republic of Serbia has a large capacity for the production of meat and meat products. Large majority of establishments are low capacity with local significance. In Serbia there is common appreciation of traditional meat ...
Comparison of two analytical methods (ELISA and LC-MS/MS) for determination of aflatoxin B-1 in corn and aflatoxin M-1 in milk
(Elsevier Science Bv, Amsterdam, 2015)
The aim of this paper is to assess the closeness of agreement between results of ELISA and LC-MS/MS methods for determination of aflatoxin B-1 in corn and aflatoxin M-1 in milk. Samples of corn (n=100) and milk (n=250) ...
The investigation of the presence of Clostridium botulinum spores in honey in Serbia
(Elsevier Science Bv, Amsterdam, 2015)
The presence of Clostridium botulinum spores in 59 honey samples originating from different regions of the Republic of Serbia was studied. In addition to microbiological methods, after enrichment, centrifugation and membrane ...
When man met meat: meat in human nutrition from ancient times till today
(Elsevier Science Bv, Amsterdam, 2015)
Meat is one of the most valuable sources of proteins, and also contains fats, B vitamin complex, vitamins A and D, large amounts of iron, zinc, and other mineral substances. Although nowadays meat consumption is associated ...
Metals concentration in muscle tissue of fish from different fish ponds
(University of Belgrade, Faculty of Agriculture, 2015)
Fish is an important part of the human diet, but also a good indicator of environmental
contamination by a number of substances, including trace metals in freshwater systems,
notably because fish are at the top of the ...
Distribution of niclosamide residues in meat and internal organs of common carp
(Elsevier Science Bv, Amsterdam, 2015)
Niclosamide is applied for the treatment of the disease of common carp hatchlings caused by Bothriocephalus acheilognathi. One of the main characteristics of this drug is a short half-life in water. A series of experiments ...
Berilijum-7 i visina tropopauze: Analiza korelacija po pojasevima geografske širine / Beryllium-7 and tropopause height: an analysis of correlations across latitudinal belts
(Beograd : Institut za nuklearne nauke "Vinča"Društvo za zaštitu od zračenja Srbije i Crne Gore, 2015)
Linearna korelacija izmeĎu specifične aktivnosti berilijuma-7 u prizemnom sloju
atmosfere i visine tropopauze, analizirana je na 21 lokaciji u Evropi. Geografska širina
odabranih lokacija je u rasponu 37–69 °N. Lokacije ...
Transmission of common foodborne viruses by meat products
(Elsevier Science Bv, Amsterdam, 2015)
The most common foodborne viruses are single stranded RNA viruses which are adaptable and extremely resistant to environmental stress factors. Usual routes of food contamination are via stool material by persons shedding ...