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Prema podacima Svetske zdravstvene organizacije (WHO), bolesti prenosive hranom predstavljaju narastajuši problem javnog zdravlja u zemljama u razvoju, zemljama u tranziciji, ali i u razvijenim zemljama. Najţešši izazivaţi alimentarnih infekcija poreklom iz mesa su: Salmonella spp., Campylobacter spp., Yersinia enterocolitica, Staphylococcus aureus, Clostridium perfringens, Clostridium botulinum, Listeria monocytogenes, Escherichia coli, Shigella. Jersinioza ljudi je oboljenje koje se dovodi u vezu sa svinjskim mesom i proizvodima od svinjskog mesa. U svetu je zabeleţen porast sluţajeva ovog oboljenja. Posle salmoneloze i kampilobakterioze uzroţnik jersinioze sa svrstava na treše mesto po uţestalosti infekcije. Zbog toga prema preporukama Evropske agencije za bezbednost hrane (EFSA) utvrŤivanje prisustva Yersinia enterocolitica bi trebalo da bude jedna od ţetiri biološke opasnosti, pored Salmonella spp., Toxoplasma spp. i Trichinella spp. koja še biti obavezan deo inspekcijskog pregleda trupova svinja. Zbog poboljšanja kvaliteta i duţe odrţivosti sirovog mesa vešina proizvoŤaţa koristi razliţita pakovanja. Vakuum pakovanja i pakovanja sa modifikovanom atmosferom (gde je odnos gasova taţno definisan) mogu uticati na kvalitet i bezbednost sirovog mesa. Cilj istraţivanja u okviru ove doktorske disertacije bio je utvrŤivanje uticaja razliţitih naţina pakovanja (vakuum i razliţite modifikovane atmosfere) sirovog svinjskog mesa na rast Yersinia enterocolitica i mikrobiološki status (ukupan broj bakterija, broj bakterija mleţne kiseline i broj bakterija iz familije Enterobacteriaceae), promena pH vrednosti, sadrţaja ukupnog isparljivog azota i promena senzornih osobina. Mleveno meso svinja je kontaminirano referentnim sojem Yersinia enterocolitica (ATCC 9610), zatim pakovano u vakuum i dve razliţite modifikovane atmosfere (20%O2, 50%CO2 i 30%N2-MAP 1 i 20%O2, 30%CO2 i 50%N2- MAP 2). Kao kontrola sluţilo je nekontaminirano mleveno meso svinja koje je pakovano na isti naţin kao i kontaminirano... According to the World Health Organization (WHO), foodborne diseases represent a growing public health problem in developing countries, countries in transition, but also in developed countries. The most frequent causes of foodborne infections originating from the meat: Salmonella spp., Campylobacter spp., Yersinia enterocolitica, Staphylococcus aureus, Clostridium perfringens, Clostridium botulinum, Listeria monocytogenes, Escherichia coli, Shigella. Yersinia of people is a disease that is associated with pork and pork products. The world saw a rise in cases of the disease. After salmonellosis and campylobacteriosis causes yersiniosis with ranks in third place in the incidence of infection. Therefore, as recommended by the European Food Safety Agency ( EFSA ) to establish the presence of Yersinia enterocolitica should be one of the four biological hazards, in addition to Salmonella spp., Toxoplasma spp. and Trichinella spp. which will be a compulsory part of the inspection of carcasses of pigs. To improve the quality and more sustainable raw meat most manufacturers use different packages. Vacuum packaging and packaging with modified atmosphere (where the ratio of gases accurately defined ) may affect the quality and safety of raw meat. The aim of the research within this dissertation was to determine the effect of different ways of packaging (vacuum and different modified atmospheres) raw pork on the growth of Yersinia enterocolitica and microbiological status (total number of bacteria, the number of lactic acid bacteria and the number of bacteria in the family Enterobacteriaceae), pH changes values of total volatile nitrogen and changes in sensory properties. Minced meat that is contaminated with reference strain of Yersinia enterocolitica (ATCC 9610), and then packed in two different vacuum and modified atmosphere ( 20%O2 , 50%CO2, 30 %N2- MAP 1 and 20%O2 , 30%CO2, 50%N2 - MAP 2 ). The control group was uncontaminated minced meat that is packaged in the same manner as the contaminated. Samples were stored at 4 °C, and successively tested (testing the number of Yersinia enterocolitica, the total number of bacteria, the total number of bacteria in the family Enterobacteriaceae, lactic acid bacteria determination, and measuring the pH value, the content of total volatile nitrogen and sensory analysis)...

The burden of diseases caused by food-borne pathogens remains one of the main health, but also economic concern. In spite of improvement in production techniques, hygiene and control measures made by food industry during recent years, Salmonella spp. together with some others bacteria present a cause of millions episodes of illness annually, from which some of these episodes results in death. One of the most important causes for this outcome is the overuse of antibiotic drugs in human and in veterinary medicine as well. This kind of practice has led to phenomenon of bacterial resistance and need for new antimicrobial agents. One of such possibilities is use of essential oils, oily, low molecular weight liquid, rarely colored, which are lipid soluble and soluble in organic solvents. They are obtained from plant material by different methods. Essential oils exhibit antibacterial activity against many pathogens including Salmonella spp., but at different degrees which is determined by type of essential oils and their composition. The active compounds can be divided into four groups according to their chemical structure: terpenes, terpenoids, phenylpropenes, and 'others." Chemical composition of essential oils is different and depends on type of climate, soil composition, age and vegetative cycle stage of plant. Health issues associated with meat are also caused by using of salt, which is why reducing salt intake present new trend in meat industry, but at the same time result in problem of spoilage microbiota grow. Essential oils inhibit spoilage microorganisms extend meat shelf life and have antioxidant role, on which way their use improve quality of meat products. But their application in meat and meat products, depending on type of essential oil and used concentration may affect organoleptic properties of products which are why researchers consistently experimenting with these substances, working to develop new and better methods for the application of essential oils, primarily to improve the production of antimicrobial packaging and possibilities of nanoencapsulation of essential oils. Because of possible side effects, for essential oils to be register as new additives, it is necessary to conduct toxicological and metabolic studies which should ensure that the test substances do not present a risk to human health. Uprkos napretku koji je industrija mesa ostvarila na polju higijene i kontrole, Salmonella spp. i dalje predstavljaju jedne od najčešćih patogena prenosivih hranom. Zbog sve učestalije pojave bakterijske rezistentcije, kao i tendencije smanjenja upotrebe soli i hemijskih aditiva javlja se potreba za novim antimikrobnim sredstvima koji istovremeno zadovoljavaju potrebe i težnje potrošača za upotrebom prirodnih supstanci. Jedna od mogućnosti je aplikacija etarskih ulja koja predstavljaju smešu aromatičnih i lako isparljivih jedinjenja male molekulske mase, koje se rastvaraju u lipidima i organskim rastvaračima a ekstrahuju se iz biljnih organa različitim metodama. Hemijski sastav etarskih ulja utiče na antimikrobne osobine i varira u zavisnosti od geografskog porekla biljke, sastava zemljišta i faze razvoja biljke. Mnogobrojana istraživanja, koja su zasnovana na različitim načinima aplikacije etarskih ulja u meso i proizvode od mesa, sprovedena su u cilju stvaranja bezbednijeg i kvalitetnijeg proizvoda.

У циљу задовољења све већих захтева везаних за безбедност меса и производа од меса, индустрија паковања развија се изузетно брзо. Интересовање за нове технологије (активни и „интелигентни“ системи паковања меса и производа од меса) нарочито је порасло у последњих неколико година. Активна паковања укључују адитиве, апсорбере кисеоника, апсорбере и емитере угљен-диоксида, агенсе за контролу влаге, као и антимикробне агенсе који доприносе побољшању квалитета меса и производа од меса и утичу на продужење рока употребе. In order to meet growing demands regarding safety of meat and meat products, to extend shelf life of products packaging industry is developing rapidly. The interest in new technologies (active and "intelligent" packaging systems of meat and meat products) has increased in recent years. Active packaging includes additives, oxygen scavengers, carbon dioxide scavengers and emitters, moisture control agents and antimicrobial packaging technologies that improve the quality of meat and meat products and extend shelf life of products and provide information about food quality during storage and packaging.