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Background/Aim. Establishing a food safety control system is extremely important in preventing diseases associated with foodborne pathogens. The aim of this study was to examine the hygiene status of food contact surfaces and the application of good hygiene practices by food handlers in school canteens. Methods. A total of 10,366 swabs were taken from food contact surfaces, including food handler’s hands from public school canteens in Novi Sad, Serbia, over ten years (2008–2017), covering voluntary good hygiene practices and obligatory Hazard Analysis Critical Control Points (HACCP) implementation periods. Results. Statistically significant differences (p < 0.05) in aerobic colony counts (ACCs) on surfaces between two examined periods were found. A general positive trend regarding the reduction of microbial contamination of food contact surfaces was observed. The percentage of surfaces swabs with ACCs above 2.48 log CFU/cm2 significantly decreased (R2 = 0.453) during the study period, and the percentage of coagulase-positive Staphylococcus in the swabs also decreased, but not significantly (R2 = 0.264), and average annual Enterobacteriaceae counts above the established limit values on surfaces significantly decreased (R2 = 0.442) over the years. A significantly higher (p < 0.05) percentage of workers’ hands harbored ACCs, coagulase-positive Staphylococcus, and Enterobacteriaceae above the established limits than the equipment or work surfaces. Conclusion. The results obtained showed the proper implementation of good hygiene practices concerning food contact sur-faces, but the implementation of good personal hygiene practices needs enhanced supervision.

Introduction/Objective. Growth, development and maturation are periods marked with individual physical characteristics, which provide the insight into the health status together with anthropometric indicators and physical appearance of an individual. The aim was to determine body height and body weight of a representative sample of schoolchildren from Novi Sad, to make a comparative analysis in relation to age and gender, and to determine the beginning of accelerated growth. Methods. Sample included 11,676 pupils aged 6–15 years, from Novi Sad, Serbia. The basic anthropometric measurements (body height and body weight) were performed according to recommended methodology. Results. The average values of boys’ body height ranged from 125.39 cm in those aged up to six years, to 175.09 cm for boys aged 15, and in girls from 124.07 cm at the age of six, to 165.77 cm for the oldest examined girls. The average values of boys’ body weight ranged from 25.58 kg at the age of six to 61.38 kg at the age of 15, and in girls from 23.94 kg in youngest to 54.46 kg, at the age of 15. The analysis of body weight and body height relation in the sample of boys and girls showed significant differences in all age groups, being most significant in boys aged from 11 to 13 years and in girls aged from nine to 12 years, marking the beginning of the rapid growth period. Conclusion. Having analyzed two basic anthropometric characteristics, i.e. body height and body weight, the authors found significant differences in the increase of these characteristics among the age groups of the study sample. In addition, the results of this research are in accordance with those reported in literature, which suggest that a sudden ponderal and statural growth starts earlier in girls than in boys.

Introduction. Salt intake above 5 g/person/day is a strong independent risk factor for hypertension, stroke and cardiovascular diseases. Published studies indicate that the main source of salt in human diet is processed ready-to-eat food, contributing with 65-85% to daily salt intake. Objective. The aim of this paper was to present data on salt content of ready-to-eat food retailed in Novi Sad, Serbia, and contribution of the salt contained in 100 g of food to the recommended daily intake of salt for healthy and persons with cardiovascular disease (CVD) risk. Methods. In 1,069 samples of ready-to-eat food, salt (sodium chloride) content was calculated based on chloride ion determined by titrimetric method, while in 54 samples of bottled water sodium content was determined using flame-photometry. Food items in each food group were categorized as low, medium or high salt. Average salt content of each food group was expressed as a percentage of recommended daily intake for healthy and for persons with CVD risk. Results. Average salt content (g/100 g) ranged from 0.36±0.48 (breakfast cereals) to 2.32±1.02 (grilled meat). The vast majority of the samples of sandwiches (91.7%), pizza (80.7%), salami (73.9%), sausages (72.9%), grilled meat (70.0%) and hard cheese (69.6%) had a high salt profile. Average amount of salt contained in 100 g of food participated with levels ranging from 7.2% (breakfast cereals) to 46.4% (grilled meat) and from 9.6% to 61.8% in the recommended daily intake for healthy adult and person with CVD risk, respectively. Average sodium content in 100 ml of bottled spring and mineral water was 0.33±0.30 mg and 33±44 mg, respectively. Conclusion. Ready-to-eat food retailed in Novi Sad has high hidden salt content, which could be considered as an important contributor to relatively high salt consumption of its inhabitants.

Background/Aim. It had been suggested that elevated body mass index (BMI) is a beneficial and preventive factor when it comes to the outcome for patients undergoing coronary artery bypass grafting (CABG). At the same time, obesity is strongly associated with coronary artery disease development. The aim of this study was to determine the significance of the obesity paradox in patients referred for CABG and to examine if a relationship exists between obesity and early coronary surgery outcome. Methods. This study comparised 791 patients who had undergone isolated CABG over one year period (year 2010). The average age of patients was 62.33 ± 8.12 years and involved 568 (71.8%) male and 223 (28.2%) female patients, while the mean logistic EuroSCORE was 3.42%. The patients were categorized into three distinct groups based on their BMI: I - BMI < 24.9 kg/m2; II - BMI 25-30 kg/m2; III - BMI > 30 kg/m2. Regression analysis was conducted to determine whether BMI was an independent predictor of early mortality after CABG. Results. The majority of the cohort could be categorized as overweight (49%) or obese (30%). There was no association between BMI and gender (p = 0.398). The overall early mortality was 2.15% (1.85% in the group I, 2.06% in the group II and 2.51% in the group III; p = 0.869). Univariate analysis showed that obesity cannot be regarded as an independent risk factor for early mortality following CABG (odds ratio 1.021, 95% confidence interval 0.910-1.145, p = 0.724). Duration of in-hospital period following the surgery was comparable within the BMI groups (p = 0.502). Conclusion. Compared to non-obese patients, overweight and obese individuals have similar early mortality rate following CABG. This study can substantiate the presence of obesity paradox only in terms that elevated BMI patients have comparable outcome with non-obese. Further research is needed to delineate potential underlying mechanisms that set off obesity to protective factor for coronary surgery.