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Proper nutrition is very important for the quality of life. Nutritional and health significance of the use of fish and fish products in the diet is one of the reasons for the continuous increase in demand for such products in the market. What makes fish as a food stuff, particularly attractive for the consumer is, in addition to favourable contents of protein, minerals and vitamins, the fact that it is a very rich source of fatty acids, of which some are considered essential because they can not be synthesized in the body. It has been found that fish fat contains 17-21% of saturated and 79-83% of unsaturated fatty acids. Significant quantities of following unsaturated fatty acids are present in fish meat: linoleic, linolenic, arachidonic acids, EPA (eicosapentaenoic acid; EPA) and DHA (docasahexaenoic acid; DHA), which are considered to be essential, because, as cofactors of metabolism, they have a function in maintaining a favorable health status of the human organism., Pravilna ishrana ima veliki značaj u kvalitetu života ljudi. Nutritivni i zdravstveni značaj koji se postiže upotrebom ribe i proizvoda od ribe u ishrani je jedan od razloga za neprestani rast potražnje za tim proizvodima na tržištu. Ono što ribu, kao namirnicu, čini posebno privlačnom za potrošača jeste, pored povoljnog sadržaja proteina, minerala i vitamina i to što je veoma bogat izvor masnih kiselina, od kojih se pojedine smatraju esencijalnim, jer se ne mogu sintetisati u samom organizmu. Utvrđeno je da masti riba sadrže 17-21% zasićenih i 79-83% nezasićenih masnih kiselina. Od nezasićenih masnih kiselina, u mesu ribe, značajne su količine linolne, linoleinske, arahidonske kiseline, EPA (eicosapentaenoic acid; EPK, eikozapentaenska kiselina) i DHA (docasahexaenoic acid; DHK, dokozaheksaenska kiselina), koje se smatraju esencijalnim, jer, kao kofaktori metabolizma, imaju funkciju u održavanju povoljnog zdravstvenog stanja organizma ljudi.

U cilju kvalitativno kvantitativnog utvrđivanja prisustva mikroorganizama, u uzorcima meda, koriste se klasiče i međunarodno priznate, standardne (ISO) metode izolacije, identifikacije, kvantifikacije i determinacije. Početkom dvadesetprvog veka a u cilju dobijanja brzih i pouzdanih rezultata laboratoriskih ispitivanja pristupa se izvođenju molekularnih metoda u uvrđivanju prisustva mikroorganizama u uzorcima meda. Navedene metode koristile su se za potvrdu i determinaciju mikroorganizama već izolovanih klasičnim i standardnim mikrobiološkim metodama ali i za direktno utvrđivanje prisustva mikroorganizama u ispitivanim uzorcima. U navedena ispitivanja uključena su ponovljena ispitivanja zbog fizičko-hemijskih karakteristika meda odnosno neravnomerne raspoređenosti mikroorganizama u ispitivanim uzorcima i mogućnosti dobijanja lažno negativnih rezultata. Molekularni pristupi u dijagnostici uključivali su osetljive i specifične testove lančane reakcije polimeraze (PCR), lančane reakcije polimeraze u realnom vremenu (Real-Time PCR) i metode gel-elektroforeze u pulsirajućem električnom polju (Pulse-Field Gel Elektrophoresis-PFGE). Detekcija mikroorganizama direktno iz neobrađenih uzoraka meda nije moguća. Zbog prisustva malog broja mikroorganizama, uglavnom spora, neophodna je priprema uzoraka meda koja mora uključiti postupak dilucije, predobogaćenja, centrifugovanja i membranske filtracije. Ovako dobijeni sadržaj koristi se za izolaciju ciljanih mikroorganizama klasičnim i standardnim metodama laboratorijske dijagnostike, odnosno za prečišćavanje i ekstrakciju nukleinskih kiselina za molekularne metode dijagnostike. U cilju detekcije mikroorganizama, u uzorcima meda, primenom molekularnih metoda dijagnostike, za svaki ispitujući uzorak moraju se izvoditi višestruka ponovljena ispitivanja zbog neravnomerne raspoređenosti mikroorganizama/spora i mogućnosti dobijanja lažno negativnih rezultata. U uzorcima meda kontaminiranim referentnim sojevima mikroorganizama, molekular

U cilju zadovoljenja sve većih potreba za proizvodnjom hrane koja će do potrošača stići u bezbednom stanju, a istovremeno zadovoljiti njihova očekivanja u pogledu kvaliteta, industrija pakovanja se konstantno razvija i teži ka implementaciji novih tehnologija u koje spada i nanotehnologija. Aplikacijom nanočestica i drugih nanomaterijala različitih organskih i neorganskih jedinjenja u standardne materijale za pakovanje omogućava se poboljšanje osobina pakovanja kao što su fleksibilnost, čvrstina, propustljivost za gasove, vlažnost i svetlost, termalna i hemijska stabilnost i biorazgradivost. Takođe, primena nanopolimernih materijala dozvoljava konstantan monitoring uslova u pakovanju, omogućavajući tako prezervaciju sveže hrane, produžavanje održivosti namirnice, kao i poboljšanje kvaliteta i bezbednosti. Upotreba nanopakovanja na tržištu je dosta usporena i onemogućena nedostatkom podataka o potencijalnom riziku po zdravlje ljudi i uticaju na životnu sredinu, kao i nedostatkom zakonskih regulativa. Ovi nedostaci utiču i na opštu sliku koju potrošači imaju o upotrebi nanotehnologije, ali kada se ovi problemi jednom prevaziđu upotreba nanopakovanja obećava da postane nezamenjiv deo industrijske proizvodnje hrane., In order to satisfy the increasing demand for food production which will reach the consumers in a safe condition, and at the same time meet their expectations in terms of quality, the packaging industry has been continually developing and striving to implement new technologies such as nanotechnology. By application of nanoparticles and other nanomaterials of various organic and inorganic compounds in standard packaging materials, the quality of packaging such as polymer-flexibility, gas barrier properties, temperature/moisture/light stability, thermal and chemical stability and biodegradability has been improved. Moreover, the use of polymer nanotechnology enables constant monitoring of packaging conditions, providing in that way the preservation of fresh food, extension of shelf life of foods and improvement of products quality and safety. The application of nanopackaging on the market is slowed due to lack of data on potential risk to human health and the impact on the environment, as well as to lack of legal regulations. These shortcomings affect public perception of nanotechnology, but when these problems are overcome application of nanopackaging promises to become an irreplaceable part of industrial production of food.

Salmonella is a common contaminant of pork and can present a health hazard to consumers. Therefore, for an effective control, the entire supply chain must be involved. The aim of this paper is to examine the survival of Salmonella Typhimurium in pork minced meat and skin at different temperatures and time. In minced meat, stored at +4 ± 0.5°C during 72 h, the number of Salmonella Typhimurium of all three examined strains A, B, and C decreased (p lt 0.01). In minced meat, stored at +10 ± 1°C after 72 h, the number of Salmonella strain A was significantly higher (p lt 0.01), while for strains B and C, no statistically significant difference was determined (p>0.05). On the skin, stored at +4 ± 0.5°C during 72 h, the number of Salmonella of strains A and B decreased (p lt 0.01), while for strain C, no statistically significant difference was determined (p>0.05). On the skin, stored at +10 ± 1°C during 72 h, the number of Salmonella of strains A and C decreased (p lt 0.01), while for strain B, no statistically significant difference was determined (p>0.05)., Salmonele predstavljaju važnije patogene, a meso svinja jedan je od glavnih izvora infekcije potrošača. Samim tim, za efektivnu kontrolu ovog patogena svaka karika u lancu hrane ima svoj značaj. Cilj ovog rada je bio da se ispita promena broja Salmonella Typhimurium, sojeva poreklom iz klanice i kliničkog/ humanog materijala, u mlevenom mesu i koži svinja pri različitim temperaturama hlađenja i vremenu skladištenja, radi boljeg poznavanja pojedinih kritičnih mesta u lancu hrane. U mlevenom mesu, skladištenom pri +4 ± 0.5°C u toku 72 h, broj salmonela sva tri ispitivana soja (Salmonella Typhimurium soj A, B, C) je opadao (p lt 0.01). U mlevenom mesu skladištenom pri +10 ± 1°C posle 72h broj salmonela soja A je značajno veći u odnosu na inicijalni broj (p lt 0.01), dok kod sojeva B i C nije utvrđena statistički značajna razlika (p>0.05). Na koži svinja, skladištenoj pri +4 ± 0.5°C u toku 72 h, broj salmonela soja A odnosno B je opadao (p lt 0.01), dok kod soja C nije utvrđena statistički značajna razlika (p>0.05). Na koži svinja, skladištenoj pri +10 ± 1°C u toku 72 h, broj salmonela soja A odnosno C je opadao (p lt 0.01), dok kod soja B, nije utvrđena statistički značajna razlika (p>0.05).

The objective of this study was to determine lean meat content in pigs from different farms and smallholdings, which were slaughtered in one abbatoir in Serbia. In Serbia one third of the total number of pigs is slaughtered in slaughterhouses and two thirds in rural households. Results of this examination carried out on 12 523 slaughtered pigs from 9 farms and smallholdings showed that lean meat content in farm pigs ranged from 51.16± 4.31% to 53.27±2.94%. The average quantity of meat in farm pig carcasses was 52.29± 2.04%. The average lean meat percentage of pig carcasses from smallholdings was 48.99±4.85 %. All farm pig carcasses were classified on the basis of meatiness into class U (50.0-54.9% of lean meat content) while pig carcasses from smallholdings were graded as class R (the percentage of meat ranging from 45.0-49.9). Data about lean meat content of pig carcasses in Serbia have not been published during the past twenty years, because lean meat percentage has not been determined. Today, only three abattoirs in Serbia determine lean meat percentage and pay pig producers according to meatiness., Cilj ovog rada bio je ispitivanje mesnatosti trupova svinja sa različitih farmi i iz otkupa koje su zaklane u jednoj klanici u Srbiji. U Srbiji se jedna trećina svinja zakolje u klanicama, a ostale dve trećine u domaćinstvima. Rezultati ispitivanja 12.523 zaklanih svinja sa devet farmi i iz otkupa pokazala su da je mesnatost svinja sa farmi bila od 51,16±4,31% do 53,27±2,94%, a u proseku 52,29±2,04%. Prosečna mesnatost trupova svinja iz otkupa bila je 48,99±4,85%. Svi trupovi svinja sa farmi prema mesnatosti svrstani su u klasu U (mesnatost od 50,0-54,9%), dok su trupovi svinja iz otkupa svrstani u klasu R (procenat mesa u trupu od 45,0 do 49,9%). Podaci o mesnatosti trupova svinja u Srbiji nisu objavljivani u poslednjih 20 godina, zato što se mesnatost nije određivala. Danas se samo u tri klanice u Srbiji određuje mesnatost svinjskih trupova, pri čemu se koriste električno-optički instrumenti.

Proper stunning is important in order to ensure animal welfare and to improve meat quality. The conditions in which the stunning is performed and the result of procedure may vary in practice due to numerous factors. The aim of this study was to examine the effectiveness of the stunning procedure with respect to the day of the week. The experiment was conducted on 100 pigs of different genetic origin and of different age and live weight during 5 working days (20 pigs per day). Stunning procedure was assessed through the following parameters: placing of electrodes at the proper position on the head; application of energized electrodes; voltage, amperage and frequency of the current; duration of current application and interval from stunning to bleeding; presence of tonic, clonic convulsions, as well as rhythmic breathing and re-stunning. In this study, improper electrode placement was observed in 40-70% of pigs, application of energized electrodes in 5-45% of pigs, duration of current application from 6,90 to 17,55 seconds, and the interval from stunning to bleeding from 48,62 to 91,25 seconds, the presence of tonic and clonic convulsions, and rhythmic breathing in 65-85%, 45-75% and 10- 75% of pigs. The stunning procedure was repeated in 5-15% of pigs. In addition, the deterioration of most of the parameters at the end of the week was observed. These results suggest unsuccessful stunning of pigs as a consequence of insufficient staff training, and their fatigue at the end of the week. ., Pravilno omamljivanje životinja je važno, kako zbog poštovanja dobrobiti životinja, tako i zbog postizanja što boljeg kvaliteta mesa. Uslovi u kojima se obavlja postupak omamljivanja i rezultat izvođenja ove operacije u praksi mogu da variraju, zahvaljujući brojnim faktorima. Stoga je cilj ovog rada bio da se ispitaju uslovi dobrobiti svinja tokom omamljivanja u odnosu na radni dan u nedelji. Ispitivanje je obavljeno na 100 svinja različite genetske osnove i različite starosti i mase pre klanja tokom pet radnih dana. Tokom omamljivanja svinja praćeni su sledeći parametri: postavljanje elektroda na pravilno mesto na glavi životinje; aplikacija struje tek nakon postavljanja elektroda na glavu životinje; dužina vremena aplikacije električne struje kao i primenjena jačina, frekvenca i napon struje; dužina vremena od omamljivanja do iskrvarenja; prisustvo ili odsustvo toničnih, kloničnih grčeva, kao i ritmičnog disanja i ponavljanja postupka omamljivanja. U ovoj studiji utvrđeno je nepravilno postavljanje elektroda kod 40-70% svinja, postavljanje elektroda pod naponom kod 5-45% svinja, aplikacija struje varijabilnog napona (135-280 V), jačine 1,3 A i učestalosti 800 Hz u trajanju od 6,90 do 17,55 sekundi, interval od omamljivanja do iskrvarenja od 48,62 do 91,25 sekunde, prisustvo toničnih i kloničnih grčeva, kao i ritmičnog disanja kod 65-85%, 45-75%, odnosno 10-75% svinja. Postupak omamljivanja ponovljen je kod 5-15% svinja. Pored toga, primećeno je pogoršanje većine parametara pri kraju nedelje. Ovi rezultati ukazuju na loše sproveden postupak omamljivanja koji je posledica nedovoljne obučenosti radnika, ali i njihove zamorenosti pri kraju nedelje.

The goal of this paper was to explore attitudes and habits of Serbian schoolchildren in consumption of meat. Survey was conducted using self-administrated questionnaire, on a sample of 228 schoolchildren from 7 to 18 years of age, divided into three class groups (I group - from I-IV and II group from V-VIII - Primary school; III group from I-IV - High school). The results showed that all examined schoolchildren had habit to eat meat, except one of them. In regard to the preference, meat and meat products as foodstuff were categorized among schoolchildren as 'much liked food' There was statistically significant difference (p lt 0.05) in explored attitude about consumption of chicken, pork, beef/veal, lamb and venison meat. Schoolchildren of all examined groups primarily consumed chicken meat, followed by pork, beef/veal, and lamb, and at the last place venison. Also, results show that most of schoolchildren usually eat meat prepared at home for one meal per a day, which is in accordance with recommendation provided by Gazette for nutrition of schoolchildren in children's institution of the Republic of Serbia. Responses to the question 'How often do you eat meat?' in 21.49% of total number indicated that eating habits in meat consumption may cause heart problems in schoolchildren population. Survey results showed that schoolchildren primarily eat meat prepared at home, in cooked dishes, as well as grilled or roasted meats. Small percentage (2.68%) pointed that they consumed meat 'three times a day', while 18.86 % do it only once a week or once a month., Cilj ovog rada bio je da se ispitaju stavovi i navike školske dece u Srbiji u konzumiranju mesa i proizvoda od mesa. Istraživanje je sprovedeno korišćenjem upitnika, na uzorku od 228 školske dece, uzrasta 7 do 18 godina, podeljene u tri grupe (od I - IV i V - VIII razreda osnovne i I - IV razreda srednje škole). Rezultati su pokazali da, osim jednog deteta, sva ispitana deca koriste meso u ishrani. Po pitanju dopadljivosti, meso i proizvodi od mesa su namirnice koje se među decom kategorišu kao 'mnogo mi se sviđa'. Statistički značajna razlika (p lt 0,05) pokazala se u stavovima đaka prilikom konzumiranja pilećeg, svinjskog i junećeg/ telećeg, jagnjećeg i mesa divljači. Takođe, rezultati su pokazali da školska deca, obično, jedu meso kod kuće, bar za jedan obrok, što je u skladu sa preporukama Pravilnika o normativima društvene ishrane dece u ustanovama za decu Republike Srbije. Odgovori na pitanje 'Koliko često jedete meso?', u 21,49% školske dece, ukazuju na činjenicu da bi način na koji deca konzumiraju meso mogao da dovede do srčanih oboljenja. Rezultati istraživanja pokazuju da školska deca primarno jedu meso koje je pripremljeno kod kuće, kako kuvano, tako i pečeno i prženo. Mali procenat ispitane školske dece (2,68%) se izjasnio da jede meso 'tri puta dnevno', dok 18,86 % dece konzumira meso jednom nedeljno, ili jednom mesečno.

In order for food that is on the market to be safe, it must comply with the criteria of hygiene in the production process, and food safety criteria stipulated in the 'Regulations on the general and specific requirements of food hygiene at any stage of production, processing and trade'. In the meat industry, there are many possibilities for contamination of carcasses and meat by pathogenic microorganisms. Contamination of meat can occur through the tools and equipment used for the processing and production of meat, refrigerated display cases and chambers for storing meat and transportation trolley. Workers during slaughtering, primary treatment and processing of meat can be a source of contamination via hands, clothing and footwear, as well. In order to prevent contamination, it is very important to regularly apply the procedures for cleaning, washing and disinfection of work surfaces, as well as the workers' hands. The aim of this study was to investigate the microbial contamination of surfaces that come in contact with meat in meat processing plants. The study included 306 swab samples, of which 102 swabs were taken from work surfaces (desks, cutting boards), 90 swabs were taken from the tools, usually knives (68 swabs), and also from machines used in production (79 swabs). Swab samples from surfaces that come in contact with food were taken after cleaning, washing and disinfection In most of the swab samples that were incompliant with recomended microbiological criteria an increased number of enterobacteria and the total bacteria count (70.21%) was established. A considerably less samples did not comply with the recommended microbiological criteria due to the increased number of enterobacteria (14.89%). Also, 12.77% of samples were incompliant due to the increased total bacteria count, and only 2.13 % of the samples did not comply with the recommended microbiological criteria due to the increased number of enterobacteria, total bacteria count and the presence of L, Da bi hrana koja se nalazi na tržištu bila bezbedna, moraju se ispoštovati kriterijumi higijene u procesu proizvodnje kao i kriterijumi bezbednosti hrane koji su propisani u 'Pravilniku o opštim i posebnim uslovima higijene hrane u bilo kojoj fazi proizvodnje, prerade i prometa'. U industriji mesa postoje brojne mogućnosti kontaminacije trupova, odnosno mesa patogenim mikroorganizmima. Kontaminacija mesa može nastati preko alata i opreme koja se koristi za preradu i proizvodnju mesa, rashladnih vitrina i komora za skladištenje mesa, kao i transportnih kolica. Osim toga, i zaposleno osoblje u toku klanja, prerade i obrade mesa može biti izvor kontaminacije preko ruku, odeće i obuće. Da bi se sprečila kontaminacija veoma je važno redovno primenjivati postupke čišćenja, pranja i dezinfekcije radnih površina, kao i ruku radnika. Cilj ovog rada bio je ispitivanje mikrobiološke kontaminacije površina koje dolaze u kontakt sa mesom u objektu za preradu mesa. Ispitivanjem je obuhvaćeno 306 uzoraka briseva, od čega je 102 brisa uzeto sa radnih površina (radni stolovi, daske za sečenje), 90 briseva je uzeto sa alata, najčešće noževa (68 briseva), a zatim sa površina mašina u proizvodnji (79 briseva). Uzorci briseva sa površina koje dolaze u kontakt sa hranom uzeti su, posle čišćenja, pranja i dezinfekcije. Kod najvećeg broja uzoraka briseva koji ne odgovaraju preporučenim mikrobiološkim kriterijumima utvrđen je istovremeno povećan broj enterobakterija i ukupan broj bakterija (70,21%). Znatno manji broj uzoraka nije odgovarao preporučenim mikrobiološkim kriterijumima zbog povećanog broja enterobakterija (14,89%). Zbog povećanog ukupnog broja bakterija nije odgovaralo 12,77% uzoraka briseva, a samo 2,13% uzoraka nije odgovaralo preporučenim mikrobiološkim kriterijumima zbog povećanog broja enterobakterija, ukupanog broja bakterija i prisustva L. monocytogenes.

Transport of animals from the farm to the slaughterhouse carries numerous obstacles: manipulation and contact with the man/operator, transport, different conditions and environment which the animal is now facing and is not used to, deprivation of food and water, changes in the social structure, separation and/or mixing of animals. As a consequence, the animals can develop fear, dehydration, hunger, increased physical activity and tension, fatigue and injury. Inability of animals to overcome stress factors may further complicate and highlight the consequences and have a negative impact on the meat quality. In this paper, conditions of transport of pigs were analysed by following the appropriate parameters relating to vehicle and equipment, the person driving the vehicle, the process of unloading animals and effects of transport (fractures, mortality, etc.). The means of transport used to transport animals from the place of procurement to the slaughterhouse did not fully satisfy the required criteria. As a result of transport, 3% of the animals were unable to stand up, 2% of the animals had fractures, and 1% mortality was recorded., Put životinje od farme do klanice nosi brojne prepreke sa kojima se ona susreće: manipulacija i kontakt sa čovekom/ operaterom, transport, drugačiji uslovi i sredina u kojoj se životinja zatekla a na koju nije navikla, uskraćivanje hrane i vode, promena u socijalnoj strukturi, odvajanje i/ili mešanje životinja. Kao posledica svega navedenog, kod životinja se može javiti strah, dehidracija, glad, pojačana fizička napetost i aktivnost, zamor i povrede. Nemogućnost životinje da prevaziđe stresne faktore sredine može dodatno zakomplikovati i naglasiti posledice i imati negativan uticaj na kvalitet mesa. U ovom radu su ispitani uslovi transporta svinja, praćenjem odgovarajućih parametara koji se odnose na prevozno sredstvo i opremu, lice koje upravlja vozilom, postupak istovara životinja i posledice transporta (prelomi, smrtnost i dr.). Transportna sredstva koja su korišćena za prevoz životinja od mesta nabavke do klanice nisu u potpunosti zadovoljavala tražene kriterijume. Kao posledica transporta 3% životinja nije moglo da ustane, 2% životinja je imalo prelome i zabeležen je 1% uginuća.

In the situation when the capacities of production and further treatment of smoked fish are insufficient, it is necessary to freeze fresh fish during the fishing season and treat it later, when the season is over. That was the reason why the aim of our study was to explore effects of freezing on certain quality parameters of smoked fish. Experimental design included trout separated into two groups: the control group of fresh fish and the experimental group of frozen fish. During production process, total bacterial count was examined, and at the end of the process, chemical composition of the final product (vacuum-packed cold smoked trout) was determined. During the storage of the product at 4°C up to 21 days, microbiological, physicochemical and sensory analyses were performed at regular intervals. Overall, the results of the present study demonstrated that pre-processing freezing of trout is suitable and, in periods of large catches, even recommendable step in smoked trout production, at least for smaller processors., U situaciji kada su kapaciteti za proizvodnju i dalji tretman dimljene ribe nedovoljni potrebno je da se sveža riba tokom sezone izlova zamrzne i da se preradi kasnije, kada se sezona završi. To je bio razlog zašto je za cilj naših istraživanja postavljeno da se ispitaju efekti zamrzavanja na određene parametre kvaliteta dimljene ribe. Za eksperiment, pastrmke su bile podeljene u dve grupe: kontrolna grupa, koju je sačinjavala sveža riba i eksperimentalna grupa, koju je sačinjavala smrznuta riba. Tokom procesa proizvodnje ispitan je ukupan broj bakterija, a na kraju procesa, u konačnom proizvodu (vakuum-pakovana hladno dimljena pastrmka), određeni su hemijski parametri. U toku skladištenja proizvoda na +4°C tokom 21 dan, u redovnim intervalima su izvršena mikrobiološka, fizičko-hemijska i senzorna ispitivanja. Generalno, rezultati ovih istraživanja su pokazali da je prethodna obrada pastrmke zamrzavanjem pogodna i, u vreme velikih izlova, čak i preporučljiv korak u proizvodnji dimljene pastrmke, bar što se tiče manjih proizvođača.

In this study, the presence of Clostridium botulinum spores in different types of honey and honey bees was examined. The sum of 59 honey and 61 honey bee samples was included in this investigation and samples originated from different regions of the Republic of Serbia. In addition to classical microbiological methods, after the dilution, enrichment, spinning and membrane filtration, PCR and multiplex PCR methods were used. Determination the number of spores in the PCR positive samples, was done using the most likely possible number (MPN) methodology. According to the results obtained by conventional microbiological methods and multiplex PCR, the presence of Clostridium botulinum spores, was detected in 5 honey samples (8.47%) and 1 (1.64%) honey bee sample. Number of spores in positive honey samples was from 20/kg to 204/kg, and in a sample of honey bees was 110/kg. In one honey sample, spores of type B C. botulinum were detected, in one honey sample spores of type E, in two honey samples spores of types A and E, and in one sample spores of three types of C. botulinum (A, B, E) were detected. Type E Clostridium botulinum spores were detected in a sample of honey bees. In the same samples of honey or honey bees, using conventional qualitative and quantitative microbiological methods, spores of Clostridium botulinum were not detected. The detection of Clostridium botulinum spores with PCR, multiplex PCR and conventional microbiological methods in honey and honey bee samples is not possible without preenrichment. Conventional microbiological methods, including SRPS ISO 15213:2011, are not suitable for the detection of Clostridium botulinum spores in honey samples. Due to the low sensitivity of these methods, they can lead to false negative results. In the honey samples which served as a positive control and wich were contaminated with Clostridium botulinum NCTC 7272 strain, the PCR method may prove a presence of one spore/g of honey. In order to detect Clostridium botu, U ovom radu vršeno je ispitivanje prisustva spora Clostridium botulinum u uzorcima razlicitih vrsta meda i medonosnih pcela. Ispitano je ukupno 59 uzoraka meda i 61 uzorak medonosnih pcela, poreklom iz razlicitih regona Republike Srbije. Pored klasicnih mikrobioloških metoda u laboratorijskim ispitivanjima je posle postupka dilucije, predobogacenja, centrifugovanja i membranske filtracije primenjena metoda multipleks PCR i PCR. Odredivanje broja spora, u PCR pozitivnim uzorcima, radeno je metodom najverovatnijeg moguceg broja (MPN). Prisustvo spora Clostridium botulinum, metodom multipleks PCR i PCR-a, utvrdeno je u 5 uzoraka (8,47%) meda i jednom (1,64%) uzorku medonosnih pcela. Broj spora u pozitivnim uzorcima meda bio je od 20/kg do 204/kg, a u uzorku medonosnih pcela 110/kg. U jednom uzorku meda detektovane su spore B tipa C. botulinum, u jednom uzorku je detektovan E tip, u dva uzorka su detektovane spore istovremeno dva tipa C.botulinum (A, E) i u jednom uzorku istovremeno tri tipa C. botulinum (A, B, E). Spore Clostridium botulinum tipa E dokazane su u jednom uzorku medonosnih pcela. U istim uzorcima meda, odnosno medonosnih pcela, klasicnim kvalitativno-kvantitativnim metodama nije dokazano prisustvo spora Clostridium botulinum. Detekcija spora Clostridium botulinum direktno iz neobradenih uzoraka meda i medonosnih pcela, bez predobogacenja, nije moguca primenom metoda PCR i klasicnih metoda mikrobiologije. Klasicne metode mikrobiologije, ukljucujuci i metodu SRPS ISO 15213:2011, nisu podesne za detekciju spora Clostridium botulinum u uzorcima meda. Zbog niske osetljivosti navedene metode daju lažno negativne rezultate. U uzorku meda koji je služio kao pozitivna kontrola i koji je prethodno namerno kontaminiran referentnim sojem Clostridium botulinum NCTC 7272, PCR metodom može da se dokaže jedna spora/g meda. U cilju detekcije spora Clostridium botulinum u uzorcima meda i medonosnih pcela primenom metode PCR, za svaki ispitujuci uzorak moraju se izvoditi vi

Aeromonas spp. are regularly present in water, and in some cases, they cause diseases in fish and amphibians. Humans are infected by ingestion of the bacteria through contaminated food or water. Objective of this paper was to examine the presence of Aeromonas species in trout samples and to investigate the biochemical characteristics of isolated strains. In microbiological analysis of 120 trout samples, 12 bacteria strains of Aeromonas genus were isolated, of which seven (58.3%) belonged to strains of A. hydrophila group 1, and five (41.6%) to strains of A. hydrophila group 2. By biochemical characterization of isolated strains it was established that they were oxidase positive, catalase positive, arginine positive, ornitin positive, H2S negative, urease negative, tryptophan desaminase negative, gelatine negative, fermenting mannitol, inositol, rhamnose and saccharose, the are mobile, hemolytic and hydrolyze starch. In regard to other biochemical characteristics, it was established that 11 (91.7%) of 12 studied strains of A.hydrophila had β-galactosidase, they were citrate and indole positive, sorbitole negative, arabinose positive, produce NO2 and reduce it to N2. Also 10 (83.3%) of 12 studied strains were Voges-Proskauer positive and melibiosis negative, whereas eight (66.7%) of 12 studied strains had lysine-decarboxylase positive reaction and were amygdalin positive. In 58.3 % of strains (seven of 12 strains) were established to ferment glucose., Aeromonas spp. redovno su prisutni u vodi, i u izvesnim slučajevima, uzrokuju oboljenje riba i vodozemaca. Čovek se infi cira ingestijom ovih bakterija putem kontaminirane hrane ili vode. Cilj ovog rada bio je da se ispita prisustvo Aeromonas vrsta u uzorcima pastrmke i ispitaju biohemijske karakteristike izolovanih sojeva. Mikrobiološkom analizom 120 uzoraka pastrmke, izolovano je 12 sojeva bakterija iz roda Aeromonas, od kojih je sedam (58,3%) pripadalo sojevima A. hydrophila grupa 1, a pet (41,6%) je pripadalo sojevima A. hydrophila grupa 2. Biohemijskom karakterizacijom izolovanih sojeva utvrđeno je da su oksidaza pozitivni, katalaza pozitivni, arginin pozitivni, ornitin pozitivni, H2S negativni, ureaza negativni, triptofan dezaminaza negativni, želatin negativni, fermentuju manitol, inositol, rhamnosu i saharozu, pokretni su, hemolitični i hidrolizuju skrob. Od ostalih biohemijskih karatkeristika utvrđeno je da 11 (91,7%) od 12 ispitanih sojeva A. hydrophila poseduje β-galaktosidazu, zatim citrat i indol su pozitivni, sorbitol negativni, arabinoza pozitivni, produkuju NO2 i vrši njegovu redukciju do N2, zatim da je 10 (83,3%) od 12 ispitanih sojeva Voges-Proskauer pozitivno i negativno na melibiozu, dok je osam (66,7%) od 12 sojeva dalo lizin-dekarboksilaza pozitivnu reakciju i bilo je amigdalin pozitivno. Kod 58,3% sojeva (sedam od 12 sojeva) utvrđeno je da fermentuju glukozu.

Aeromonas hydrophila spp. is commonly present in water and in certain incidences they might cause diseases in fish and amphibians. Humans are infected by ingestion of these bacteria with contaminated food or water. Aeromonas hydrophila spp. might cause gastro-intestinal disorders and poisoning in humans. One of the major issues associated with Aeromonas hydrophila and incidence of gastro-intestinal diseases is accurate identification of aeromonades at the species level. Therefore, there is a need for a clear phenotypic scheme and biochemical characterization of the mentioned species. Objective of this paper was to study the presence of Aeromas hydrophila in trout samples and to test biochemical characteristics of isolated strains. For isolation of Aeromonas hydrophila species, 120 samples of rainbow trout, commercially available, were studied. Aeromonas hydrophila was isolated from fish muscle tissue and skin according to "Microbiological Methods for the Meat Industry", second edition (1991) Biochemical studies were performed on Aeromonas hydrophila medium, followed by oxidase test (+), catalase test (+), staining according to Gram (-) and vibriostat test agar (0/129, vibriostatic), as well as biochemical tests API 20E and API 20NE. From the 120 studied rainbow trout samples, 12 strains of Aeromonas hydrophila were isolated, out of which seven strains (58.3%) of Aeromonas hydrophila belonged to group 1, whereas five strains (41,6%) belonged to Aeromonas hydrophila group 2. Out of 12 isolated strains, 11 (91.7%) had β-galactosidase. They were citrate and indol positive, sorbitol negative, arabinose positive, NO2 - producing and reducing it to N2. Then (83.3%) of 12 twelve isolated strains were Voges-Proskauer positive and melibiose negative, whereas eight (66.7%) were amigdalin and lysine-decarboxylase positive. It was established that seven of 12 twelve strains (58.3%) ferment glucose. The obtained results demonstrate the need to supplement phenotypic schemes for id

Since pigs spend some time in a lairage, it is necessary to pay attention to the conditions in which animals are, and which affect the welfare and meat quality of pigs. In practice, lairage time differs, but it is recommended to be 2-3 hours. Too short lairage time adversely affects pork quality because meat has a lower pH, higher temperature, lower WHC, brighter color, which is recognized as PSE meat. On the other hand, too long lairage time also is not desirable, due to increased incidence of damaged carcasses and DFD meat. Therefore, it is necessary to know and follow recommendations regarding lairage conditions and time in order to save and enhance welfare and meat quality of pigs. ., Kako svinje borave određeno vreme u stočnom depou, neophodno je obratiti pažnju na uslove u kojima se životinje nalaze, a koji utiču na dobrobit i kvalitet mesa svinja. U praksi se razlikuje vreme boravka svinja u stočnom depou, ali preporučuje se da bude 2-3 sata. Suviše kratko vreme boravka nepovoljno se odražava na kvalitet mesa svinja, zato što takvo meso ima nižu pH vrednost, višu temperaturu, slabiju SVV, svetliju boju, što se prepoznaje kao BMV meso. Sa druge strane, dugo vreme boravka u stočnom depou takođe nije poželjno, jer su trupovi više oštećeni usled ozleda, a meso se često klasifikuje kao TČS. Stoga, neophodno je poznavati i poštovati preporuke vezane za uslove i dužinu boravka u stočnom depou kako bi se očuvali, ali i poboljšali dobrobit i kvalitet mesa svinja. .

Salmonella is one of the most important zoonotic pathogens and the consumption of pork meat is one of the major sources of human infection. The aim of this study was to investigate the presence of salmonella on pig carcasses. Samples were taken from slaughterhouse A in two instances (sampling I and II, a total of 300 samples) and in slaughterhouse B once (sampling III, a total of 120 samples), from pork carcasses after the stunning and after the processing. Of the total number of examined samples, the percentage of positive samples for salmonella from pork carcasses after stunning was 46.7% (90/42), and samples from the carcasses after processing 3.3% (90/3). Operations taking place on the slaughter line could have an effect on the salmonella contamination of carcasses., Salmonele spadaju među važnije patogene, a meso svinja jedan je od glavnih izvora infekcije potrošača. Cilj ovoga rada je da se ispita prisustvo salmonela na trupovima svinje posle omamljivanja i nakon završene obrade. Uzorkovanja su sprovedena u dve klanice (klanica A i klanica B). Uzorci iz klanice A uzeti su u dva navrata (uzorkovanje I i II, ukupno 300 uzoraka) a u klanici B jednom (uzorkovanje III, ukupno 120 uzoraka), sa trupova svinja nakon omamljivanja i po završenoj obradi. Od ukupnog broja pregledanih uzoraka, procenat pozitivnih uzoraka na salmonelu, na trupovima posle omamljivanja je 46,7 % (90/42), a iz uzoraka sa trupova nakon završene obrade 3,3 % (90/3). Operacije na liniji klanja, mogu imati uticaja na kontaminaciju trupova salmonelama.

Salmonella is one of the most important zoonotic pathogens and the consumption of pork meat is a major source of human infection. The aim of this study was to investigate the presence of Salmonella on different surfaces in the pig lairage and stunning box as potential sources of cross contamination of animals and carcasses. Sampling was conducted in two abattoirs (slaughterhouse A and slaughterhouse B). Samples were taken from slaughterhouse A in two instances (sampling I and II, a total of 60 samples) and in slaughterhouse B once (sampling III, a total of 30 samples), from each of the following sites: floor of ramp at unloading area, race between unloading area and holding pens area, walls of holding pens, floor of holding pens, water troughs in pens, drainage for fluids/feces, race between holding pen and main race, race before stunning box, gates between race and stunning box, stunning box floor. Of the total number of examined samples, the percentage of positive samples for Salmonella in the lairage was 12.50% (72 / 9), and samples from the surface of the stunning box was 61.11%. (18 / 11). Surfaces in a lairage and stunning box are regularly contaminated with salmonella, and can pose potential sources of cross contamination of animals and carcasses., Salmonele spadaju među važnije patogene, a meso svinja jedan je od glavnih izvora infekcije potrošača. Cilj ovoga rada je da se ispita prisustvo salmonela na različitim površinama u stočnom depou i boksu za omaljivanje svinja, kao potencijalnih izvora unakrsne kontaminacije svinja i trupova zaklanih životinja na liniji klanja. Uzorkovanja su sprovedena u dve klanice (klanica A i klanica B). Uzorci iz klanice A uzeti su u dva navrata (uzorkovanje I i II, ukupno 60 uzoraka), a u klanici B jedanput (uzorkovanje III, ukupno 30 uzoraka), sa sledećih površina: pod istovarne rampe; koridor istovarna rampa - stočni depo; zidovi boksa u stočnom depou; pod boksa u stočnom depou; voda iz napajalice u stočnom depou; kanal za tečnost/fekalije; prolaz od stočnog depoa do koridora; koridor od stočnog depoa do boksa za omamljivanje, ulaz/ vrata boksa za omamljivanje; pod boksa za omamljivanje. Od ukupnog broja pregledanih uzoraka, procenat pozitivnih uzoraka na salmonelu, u stočnom depou je bio 12,50 % (72/9), a iz uzoraka sa površina boksa za omamljivanje 61,11%(18/11). Površine u stočnom depou i boksu za omamljivanje redovno su kontaminirane salmonelom i mogu predstavljati izvore unakrsne kontaminacije životinja pa i trupova na liniji klanja svinja.

The objective of this work was to establish, on the grounds of obtained results for the total number of bacteria before and after completed disinfection, whether there are differences in the efficiency of disinfection performed by a professional and disinfection carried out by an unqualified employee in a private slaughterhouse. The material used in these investigations were samples of wet-dry swabs taken over a course of five weeks, before and after disinfection carried out by an unqualified employee and the skilled professional, from the following: the knife used for evisceration, the floor in the evisceration area, from the table serving for bristle removal, and from the floor underneath the bristle removal surface. The wet-dry swabs were taken according to the procedure described in the standard method ISO 18593 (Microbiology of food and animal feeding stuffs - Horizontal methods for sampling techniques from surfaces using contact plates and swabs). Analyzing the taken samples, the total number of bacteria was determined using the standard method ISO 4833 (Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of microorganisms - Colony-count technique at 30°C). Disinfection was carried out using a chlorine preparation (sodium dichloroisocyanurate dihydrate) in a concentration of 0.02% and for an exposure period of 30 min. The results were interpreted on the grounds of the border values in evaluating the hygiene of the equipment, tools, and work surfaces, presented in Commission Decision 471/2001/ EC. The results of the investogations have shown that the disinfection performed by the skilled professional was more efficient than the disinfection performed by the unqualified person, as the total number of bacteria was significantly smaller (p lt 0.01) in the course of all 5 experimental weeks on the evisceration knife, the floor under the bristle removal surface, during weeks 1, 2 and 5, and on the floor in the evisceration area in, Cilj rada je bio da se na osnovu dobijenih rezultata ukupnog broja bakterija pre i posle izvršenih dezinfekcija utvrdi da li su postojale razlike u efikasnosti dezinfekcije koju je izvršilo stučno lice i dezinfekcije koju je sprovelo nestručno lice zanatske klanice. Materijal za ova istraživanja su bili uzorci vlažno-suvih briseva uzetih tokom pet nedelja, pre i posle različitih postupaka dezinfekcije: sa noža kojim se vrši evisceracija, sa podne površine na mestu gde se vrši evisceracija, sa stola za skidanje dlaka i sa poda ispod stola za skidanje dlaka. Postupak uzimanja vlažno-suvog brisa je urađen prema standardnoj metodi ISO 18593 (Microbiology of food and animal feeding stuffs - Horizontal methods for sampling techniques from surfaces using contact plates and swabs). Iz uzetih uzoraka određen je ukupan broj bakterija standardnom metodom ISO 4833 (Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of microorganisms - Colony-count technique at 30°C). Dezinfekcija je obavljena hlornim preparatom (natrijum dihlorizocijanurat dihidrat) u koncentraciji od 0,02%; vreme ekspozicije je 30 min. Rezultati su interpretirani na osnovu graničnih vrednosti kod ocene higijene opreme, alata i radnih površina, predstavljeni u Commission Decision 471/2001/EC. Rezultati ispitivanja su pokazali da je dezinfekcija koju je izvršilo stručno lice bila efikasnija od dezinfekcije koju je izvršilo nestručno lice jer je ukupan broj bakterija bio značajno manji (p lt 0,01), u toku svih V eksperimentalnih nedelja na nožu za evisceraciju, na podnoj površini ispod stola za skidanje dlaka u I, II i V nedelji, i na podu na mestu gde se vrši evisceracija u I i V nedelji.

The aim of this study was to examine stunning effectiveness of 200 pigs with electric current in two slaughterhouses. During stunning it was assessed whether electrodes were placed in the proper position on head, the incidence of vocalisation during current application due to hot wanding, duration of current application, the presence of tonic/clonic spasms and refl exes that indicated return of consciousness, interval from stunning to slaughter and stunning effectiveness at fi rst attempt. Proper placement of electrodes was observed in 17% of pigs in the slaughterhouse A and in 45% of pigs in the slaughterhouse B. In the slaughterhouse A 85% of pigs vocalized during current application, while a smaller percentage in the slaughterhouse B (24%). Duration of current application in the slaughterhouse A was 3,51±2,08 seconds and in the slaughterhouse B 11.48±5.69 seconds. The interval from stunning to bleeding in slaughterhouse A was 2.44±0.94 seconds, while in the slaughterhouse B was longer (72.48±27.88 seconds). Return of consciousness was observed in 89% of pigs in the slaughterhouse B and in 2% of pigs in the slaughterhouse A. At fi rst attempt was successfully stunned more pigs in slaughterhouse A (52%) than in slaughterhouse B (11%). Between all observed parameters in slaughterhouse A and B was found statistically signifi cant difference (p<0.01, p<0.001). The results of our study point out serious problems with stunning procedure which are especially expressed in the slaughterhouse B and the need of staff training in order to improve treatment and welfare of pigs.

The presence of Listeria monocytogenes on the surfaces of equipment and worker's hands during different production stages, as well as on fish skin and meat during processing and storage of cold-smoked trout, was investigated. Listeria monocytogenes was recovered from 10 (6.06%) of a total 165 cotton-swabbed samples collected from the surfaces of equipment and worker's hands at two separate processing facilities. Of 105 samples collected from fish skin and meat during various production steps in both processing plants, 14 (13.33%) were confirmed culture-positive for L. monocytogenes, with recovery being most frequently in samples collected in the area before vacuum packaging. Recovery rates at two different Serbian processing plants did not differ (p lt 0.05), but suggested that different L. monocytogenes serotypes appeared to be resident within each processing plant and may have contributed to the final product contamination. From all smoked trout samples collected during 7, 14, 21 and 28 days of storage at 4ºC only two were culture-positive for L. monocytogenes serotype 1/2a and both of these were collected on the 7th day of storage. Conversely, 4, 3 and 1 sample(s) were contaminated with L. monocytogenes serotypes 1/2a and 1/2b after 7, 14 and 21 days storage at 10ºC. Listeria monocytogenes was not recovered from smoked trout stored 28 days at 10ºC. Results emphasize the importance of adhering to strict hygienic and quality control standards throughout the processing environment., U ovom radu je ispitivan nalaz Listeria monocytogenes na površini opreme, rukama radnika, kao i koži i mesu ribe tokom različitih faza proizvodnje hladno dimljene pastrmke. Listeria monocytogenes je utvrđena kod 10 (6,06%) od ukupno 165 briseva sa površine opreme i ruku radnika iz dva proizvodna pogona. Od 105 uzoraka mesa ribe sa kožom, uzetih tokom proizvodnje u oba proizvodna pogona, 14 (13,33%) je bilo pozitivno na L. monocytogenes, pri čemu je nalaz i preživljavanje ove bakterije bio najčešći u uzorcima uzetih tokom proizvodnih procesa pre vakuum pakovanja. Stepen preživljavanja bakterije se nije značajno razlikovao u dva proizvodna pogona (P>0.05), ali se može zaključiti da su pojedini serotipovi L. monocytogenes otporniji unutar pogona i mogu dovesti do kontaminacije finalnog proizvoda. Od svih uzoraka iz oba proizvodna pogona, skladištenih tokom 7, 14, 21 i 28 dana pri temperaturi od 4ºC, dva su uzorka, sedmog dana skladištenja, bila kontaminirana L. monocytogenes serotipom 1/2a. Nasuprot tome, pri temperaturi od 10ºC, nalaz L. monocytogenes serotipa 1/2a i 1/2b ustanovljen je kod 4 uzorka sedmog dana skladištenja, 3 uzorka četrnaestog dana i jednog uzorka tokom dvadesetprvog dana skladištenja. Listeria monocytogenes nije preživela u uzorcima nakon skladištenja tokom 28 dana. Rezultati ukazuju na značaj primene strogih higijenskih mera, kao i standarda kontrole kvaliteta tokom proizvodnje hladno dimljene ribe.

Our research deals with the effects of probiotics on Campylobacter jejuni and Salmonella spp. with respect to the meat and organs of slaughtered chickens. For the scope of our experiment, we used 250 one-day old chicks, divided into 5 groups. Initially, control chicken group was fed with feed not containing probiotics. Other groups were fed with feed containing different probiotics. Fattening-intended food was standardized for all groups. All chicken groups were exposed to the same ambient conditions. Following 42 days period of fattening, chickens were slaughtered. We took 30 samples of liver, intestine and swabs from perianal region for the needs of bacteriological examination. Campylobacter spp. and Salmonella spp. were determined by selective media. On the basis of obtained results, we can say that the application of probiotics in chicken feed reduces considerably the onset of Campylobacter jejuni and Salmonella spp. in meat and organs., Naše istraživanje predstavlja efekte probiotika na Campylobacter jejuni i Salmonella spp. u odnosu na meso i organe zaklanih pilića. U eksperimentu je korišćeno 250 jednodnevnih brojlera, podeljenih u 5 grupa. Kontrolna grupa brojlera hranjena je smešama bez probiotika. Brojleri ostalih grupa hranjeni su smešama sa dodatkom različitih probiotika. Smeše za ishranu bile su standardne za svaku grupu, a brojleri svih grupa su držani pod istim uslovima. Posle 42 dana tova, brojleri su zaklani i uzeto je 30 uzoraka jetre, creva i briseva iz perianalne regije za bakteriološko ispitivanje prisustva Campylobacter spp. i Salmonella spp., Prisustvo ovih mikroorganizama je utvrđeno na selektivnim podlogama. Na osnovu dobijenih rezultata, može se reći da upotreba probiotika u ishrani brojlera redukuje Campylobacter spp. i Salmonella spp. u mesu i organima.

Priroda je, konfiguracijom zemljišta, njegovom pedološkom strukturom i klimom omogućila Srbiji da ima velike i raznolike mogućnosti poljoprivredne proizvodnje. U toj proizvodnji stočarstvo ima posebnu ulogu, s obzirom na dugu tradiciju gajenja svinja, ovaca i goveda. Za stočarsku proizvodnju vezuje se i izrada stočarskih proizvoda, posebno hrane, među kojima su i tradicionalni proizvodi od mesa (goveđeg, ovčjeg, svinjskog). Očuvanje tradicije u izradi proizvoda od mesa vezuje se, pre svega, za proizvodnju u domaćinstvima i male proizvodne subjekte. Pri tome, bez obzira gde se proizvode i koliko imaju dugu tradiciju, ovi proizvodi moraju da budu bezbedni po zdravlje ljudi. To se postiže, pre svega, poštovanjem principa dobre proizvođačke i dobre higijenske prakse i primenom HACCP sistema. U manjim proizvodnim pogonima primena HACCP sistema zahteva izvesne modifikacije. Za one koji tradicionalne proizvode pripremaju u domaćinstvima treba doneti posebne propise po ugledu na zemlje Evropske Unije i neke susedne zemlje, a koji bi ovim proizvođačima omogućili da se sa svojim proizvodima nađu na tržištu., Nature is, with land configuration, pedology structure and climate, allow Serbia to have a large and diverse agricultural opportunities. In the production of animal husbandry has a special role, given the long tradition of growing pigs, sheep and cattle. For livestock production is related to the development of livestock products, especially food, including traditional products of meat (beef, sheep, swine). The preservation of tradition in the development of meat products is linked to, above all, for the production of household and smell manufacturin entities. In addition, regardless of where the products and how they have a long tradition, these products must be safe for human health. This is achived, above all, respect for the principles of good manufacturing and good hygienic practices and application of HACCP system. In smaller production plants use the HACCP system requires some modifications. For those traditional products prepared in the household should make specific regulations on the model of the European Union and some neighboring countries, which would enable these manufacturers to find their products on the market.

Količina selena u namirnicama životinjskog porekla najviše zavisi od količine selena koju domaće životinje unose hranom. Selen se može dodati hrani za životinje u neorganskom (selenit) ili organskom obliku (selenizirani kvasac). Upotrebu selena u organskom obliku kao dodatka hrani za živinu i svinje dovodi do povećanja ukupne količine selena u mesu. U radu je predstavljena prednost korišćenja organskog, u odnosu na neorganski oblik selena, u ishrani životinja i mogućnost dobijanja kvalitetnijih namirnica životinjskog porekla. Takođe su prikazani rezultati kod korišćenja povećanih količina organskog oblika selena u cilju dobijanja namirnice obogaćene ovim elementom (meso grudi, bataka sa karabatakom, jetre živine, kao i jetre i mišićnog tkiva svinja) gde je sadržaj selena u meso preko 0.5 mg/kg. Selenom obogaćeno meso moglo bi dobiti posebno mesto u kategoriji "funkcionalne hrane" i bitno uticati na unos selena u ljudski organizam što je od vitalnog značaja za sve kategorije stanovništva, a naročito onih najosetljivijih čije je zdravlje ugroženo.

Kvalitet, odnosno hemijski parametri kvaliteta usitnjenog oblikovanog mesa uslovljeni su izborom sirovine za njegovu pripremu. Stoga je Pravilnikom o kvalitetu i drugim zahtevima za proizvode od mesa za usitnjeno oblikovano meso definisano da sadržaj proteina mesa u ovim proizvodima ne sme da bude manji od 12%, a relativan sadržaj proteina vezivnog tkiva u proteinima mesa ne sme da bude veći od 16%. Cilj ovog rada bio je ispitivanje sadržaja proteina mesa i relativnog sadržaja proteina vezivnog tkiva u proteinima mesa u uzorcima ćevapčića i pljeskavica. Uzorci za ispitivanje uzimani su iz prometa. Ukupno je ispitano 1863 uzorka ćevapčića i 1611 uzoraka pljeskavica u toku četiri godine. Sadržaj proteina, odnosno relativan sadržaj proteina vezivnog tkica u proteinima mesa određen je standardnim (JUS ISO) metodama. Prema dobijenim rezultatima ispitivanja 17,01% uzoraka ćevapčića, odnosno 18,74% uzoraka pljeskavica nije ispunjavalo norme u pogledu hemijskih parametara kvaliteta. Razlozi ne ispunjavanja navedenih normi bili su kod uzoraka ćevapčića u 99,06% uzoraka vezani za veći relativan sadržaj proteina vezivnog tkiva u proteinima mesa od onog određenog Pravilnikom. Kod pljeskavica svi ispitivani uzorci su zadovoljavali propisane norme u pogledu količine proteina mesa što znači da je razlog ne ispunjavanja normi propisanih Pravilnikom u svim slučajevima bio vezan za veći sadržaj proteina vezivnog tkica u proteinima mesa od dozvoljenog. Razloge ne ispunjavanja Pravilnikom propisanih normi u pogledu hemijskih parametara kvaliteta ćevapčića i pljeskavica (sadržaj proteina mesa, odnosno relativan sadržaj proteina vezivnog tkica u proteinima mesa) treba tražiti u neadekvatnom izboru sirovine koja se koristi za pripremu ovih proizvoda od mesa.

Upotreba mesa u tradicionalnoj srpskoj kuhinji može vremenski da se podeli u tri perioda. Prvi period je vreme od doseljavanja Slovena na Balkan, pa do početka 19. veka. Tradicionalna srpska kuhinja 19. i prve polovine 20. veka se zbog znatnih promena u odnosu na prvi period, odnosno srednji vek, može označiti kao poseban period. To je period evropejizacije Srbije u svim sferama života, pa i u ishrani, Kao što je zemlje celog sveta posle Drugog svetskog rada zahvatio period snažne industrijalizacije u svim privrednim oblastima, pa i u oblasti proizvodnje hrane, tako ni Srbija nije ostala van industrijalizacijom izazvanih promena. Poslednjih šezdesetak godina hrana se prenosi i premešta u različitim oblicima sa jednog na drugi kraj sveta što ima za posledicu zapostavljanja tradicionalne kuhinje. Stoga se u mnogim zemljama javlja potreba očuvanja tradicionalne kuhinje što je evropskim zemljama rezultiralo popisivanjem evropske gastronomske baštine. Očuvanje tradicionalnih kuhinja ima poseban značaj na razvoj turizma. U Srbiji čuvanje tradicije, pa i tradicije vezane za pripremu hrane, nalazi svoj izraz kroz održavanje različitih manifestacija koje su, ponekad, posvećene samo hrani i koje imaju dugu tradiciju.

Kontaminacija trupova goveda različitim vrstama bakterija od kojih neke mogu da predstavljaju opasnost po zdravlje ljudi je neminovnost. Nivo kontaminacije trupova zavisi od brojnih činilaca u čitavom lancu proizvodnje goveđeg mesa a na samoj liniji klanja od uređenosti i opremljenosti objekta, radnog dana u nedelju, broja zaklanih životinja, njihovog porekla, obučenosti radnika, itd. Prema propisima Evropske Unije kontrola kontaminacije goveđih trupova obavlja se po završenoj obradi trupova, odnosno pre njihovog hlađenja. Pri tome, kao kriterijum bezbednosti proizvodnje uzima se ukupan broj aerobnih bakterija, ukupan broj enterobakterija, i prisustvo bakterija Salmonella vrsta na trupovima zaklanih goveda. Cilj ovog rada je ispitivanje ukupnog broja bakterija, ukupnog broja eneterobakterija i prisustvo bakterija Salmonella vrsta na trupovima goveda u jednom izvoznom objektu. Uzorci su uzimani sa trupova goveda (junadi), dva puta mesečno, nakon završene obrade trupa i veterinarskog pregleda, a pre hlađenja. Brisevi (vlažno-suvi bris) sa trupova goveda uzimani su sa površine od 100 cm² (četiri mesta na trupu: vrat, grudi, but, koren repa) nedestruktivnom metodom. Ukupno je uzeto 200 uzoraka (50 trupova x četiri mesta na trupu). Za utvrđivanje ukupnog broja aerobnih bakterija, ukupnog broja enterobakterija i prisustvo bakterija Salmonella vrsta korišćene su standardne ISO metode (IDO 4833, ISO 21525-2 i ISO 6579/2002). Tumačenje rezultata obavljeno je prema evropskim regulativama za nedestruktivni metod što znači da su prihbatljive vrednosti za trupove goveda kada je ukupan broj aerobnih bakterija izražen kao log CFU cm² ispod 2,8, granične ako je log CFU cm² od 2.8 - 4,3 a neprihvatljive ako je log CFU cm² 0,8, a granične vrednosti kada je log CFU cm² od 0,8 do 1,8 i neprihvatljive vrednosti kada je log CFU cm² iznad 1,8. Prema našim rezultatima prosečan ukupan broj aerobih bakterija na trupovima goveda za 10 termina uzorkovanja (10 termina x pet trupova) bio je od l

In the circumstances of small processing facilities for smoked fish production, and a particularly good fishing season, there occurs the necessity for freezing the catch in order to process it and preserve it in this way, at times when the season is not so good. To this end, the goal of our research was to examine the effect of freezing fish on the selected parameters of cold smoked, vacuum-packed trout fillets. To conduct the experiment, two groups of trout were formed: the control one, out of fresh fish, and the experimental one, out of previously frozen fish. In the course of a three week period of smoked fish storage at the temperature of 4ºC the variation of the total number of bacteria, and the total number of lactobacilli were monitored. Also, at the end of processing, the content value of water and salt were determined, as well as the content value of salt in the water phase, and aw value (water activity). By testing the bacteriological status of two groups of products during the storage period, it was determined that the total number of both bacteria and lactobacilli was smaller in the samples produced from frozen fish. The average content value of water and NaCl, as well as the salt content value in the water phase, in the vacuum-packed, smoked fillets produced from frozen fish was statistically, considerably larger than the content value of water, salt, and salt content value in the water phase in the samples manufactured from fresh fish. Our research findings show that using the raw material that was previously frozen for producing smoked fish fillets is not only appropriate, but also recommended., U uslovima malih preradnih kapaciteta za proizvodnju dimljene ribe nameće se potreba, u sezonama većeg izlova, za zamrzavanjem ribe i njena dalja prerada u vremenu kada je taj izlov mali, ili ga nema. Zbog toga je cilj našeg istraživanja bio da se ispita uticaj zamrzavanja ribe na odabrane parametre kvaliteta hladno dimljenih vakuumiranih fileta pastrmke. Za eksperiment su formirane dve grupe pastrmki: kontrolna od sveže ribe i ogledna od prethodno zamrznute ribe. U toku tri nedelje skladištenja proizvoda dimljene ribe pri temperaturi od 4ºC praćena je promena ukupnog broja bakterija i ukupan broj laktobacila, a na kraju proizvodnje utvrđen je sadržaj vode i soli, izračunat je sadržaj soli u vodenoj fazi i aw vrednost (aktivnost vode). Ispitivanjem bakteriološkog statusa obe grupe proizvoda, utvrđeno je da je i ukupan broj bakterija i ukupan broj laktobacila u uzorcima, tokom skladištenja, bio manji kod uzoraka proizvedenih od zamrzavane ribe. Prosečan sadržaj vode, NaCl, kao i sadržaj soli u vodenoj fazi u vakuumiranim dimljenim filetima proizvedenim od zamrznute ribe bio je statistički značajno veći od sadržaja vode, soli i sadržaja soli u vodenoj fazi u poređenju sa uzorcima proizvedenim od sveže ribe. Rezultati naših istraživanja ukazuju da je opravdano, čak i poželjno, u proizvodnji dimljenih fileta ribe koristiti sirovinu koja je prethodno bila zamrznuta.

The Hazard Analysis and Critical Control Point (HACCP) system is scientifically based and focused on problem prevention in order to assure the produced food products are safe to consume. Prerequisite programs such as GMP (Good Manufacturing Practices), GHP (Good Hygienic Practices) are an essential foundation for the development and implementation of successful HACCP plans. One of the preliminary tasks in the development of HACCP plan is to conduct a hazard analysis. The process of conducting a hazard analysis involves two stages. The first is hazard identification and the second stage is the HACCP team decision which potential hazards must be addressed in the HACCP plan. By definition, the HACCP concept covers all types of potential food safety hazards: biological, chemical and physical, whether they are naturally occurring in the food, contributed by the environment or generated by a mistake in the manufacturing process. In raw fish processing, potential significant biological hazards which are reasonably likely to cause illness of humans are parasites (Trematodae, Nematodae, Cestodae), bacteria (Salmonella, E. coli, Vibrio parahemolyticus, Vibrio vulnificus, Listeria monocytogenes, Clostridium botulinum, Staphyloccocus aureus), viruses (Norwalk virus, Entero virusesi, Hepatitis A, Rotovirus) and bio-toxins. Upon completion of hazard analysis, any measure(s) that are used to control the hazard(s) should be described., Hazard Analysis and Critical Control Point (HACCP) sistem je naučno zasnovan sistem, fokusiran na prevenciju problema koji se mogu pojaviti u proizvodnji hrane i učiniti je nebezbednom za potrošača. Da bi se HACCP sistem uspešno razvio i implementirao, neophodno je primeniti preduslovne programe, kao što su GMP (Good Manufacturing Practices - Dobra proizvodna praksa), GHP (Good Hygienic Practices - Dobra higijenska praksa). Jedan od preliminarnih koraka pri razvoju HACCP plana je analiza opasnosti, koja se odvija u dva stadijuma - prvi je identifikacija opasnosti, a tokom drugog se procenjuje stepen identifikovane opasnosti i odlučuje da li će biti uključena u HACCP plan. Po definiciji, HACCP sistemom su obuhvaćeni svi tipovi potencijalnih opasnosti: biološki, fizički i hemijski, bilo da su povezani sa hranom ili potiču iz okoline ili grešaka tokom proizvodnog procesa. U procesu obrade sveže ribe, moguće značajne biološke opasnosti koje se mogu pojaviti i prouzrokovati oboljenja kod ljudi su: paraziti (Trematodae, Nematodae, Cestodae), bakterije (Salmonella, E. coli, Vibrio parahemolyticus, Vibrio vulnificus, Listeria monocytogenes, Clostridium botulinum, Staphyloccocus aureus), virusi (Norwalk virus, Entero virusi, Hepatitis A, Rotovirus) i biotoksini.

Mesnatost svinja određena je prema Pravilniku o kvalitetu zaklanih svinja i kategorizaciji svinjskog mesa (Sl.list SFRJ br 2/85, 12/85 i 24/86). Podaci o mesnatosti obrađeni su na 82 svinje. Kao parametar mesnatosti trupova uzeti su i podaci dobijeni obradom polutke (tzv.“cepane“ lopatice) do tzv. „francuske“ obrade namenjene maloprodaji. Količina mesa u trupovima zaklanih svinja sa farme najvećeg dobavljača svinja klanice „Koteks“ u Surčinu, izražena u procentima, bila je od 38,44 posto do 45,53 posto, odnosno, u proseku 43,12±1,67 %. Prosečna masa trupa bila je 74,06±5,80 kilograma, masa glave 3,90±0,08 kilograma, odnosno zastupljenosti u masi trupa 5,26 posto, masa neobrađene slanine 16,20±0,66 kilograma (21,83 posto), sala 1,00±0,03 kilograma (1,35 posto), nogica 1,33±0,03 kilograma (1,75 posto), čvrstog masnog tkiva sa kožom (but, plećka) 1,76±0,21 kilograma (2,37 posto), čvrstog masnog tkiva sa kožom 7,42±0,61 kilograma (10,02 posto), gronika 1,71±0,04 kg (2,31 posto), mesnih obrezaka („ficla“) 1,27±0,03 kilograma (1,71 posto), repova 0,30±0,01 kilograma (0,04 %) i „francuske“ obrade 39,88±3,74 kilograma (53,84 posto). Kako u mesnatost trupa nije uračunato mišićno tkivo potrubušine za koje se smatra da čini i preko 7 posto od mišića trupa to se može zaključiti da je prosečna količina mesa u trupu ispitivanih svinja izražena u procentima preko 50 posto. Delovi trupa (polutki) dobijeni obradom do „francuske“ obrade se koriste za preradu, a sama „francuska“ obrada se dalje obrađuje po zahtevu kupca i namenjena je maloprodaji ili se raseca i obrađuje za sopstvene potrebe prerade., Production of pork meat has a long tradition in Serbia. The overall trend of preferring meat pork, which has started in the early sixties, was followed by Serbia as well, hence the large number of meat pigs present in Serbia nowadays. The relationship between „fattened“ pigs and „meaty“ pigs during 2007 was 1: 1.48 and in 1990 the relationship was 3:1. For meaty pigs are interested not only the producers, but consumers as well. The interest of the producers to grow meaty pigs is not stimulated enough. Sadly, pigs are nowadays paid by the kg and not by the percentage of present carcass meat. The aim of this work was to study the chosen parameters of meatiness in the carcasses from the pig farm „Koteks“ in Surčin. The meatiness was defined by the legislation (Sl.list SFRJ br 2/85, 12/85 i 24/86). Data relative to the meatiness of 82 pigs are given. The data relevant are given by the „French “dressing of carcasses aimed for the retail market. The quantity of meat present in the halves of slaughtered pigs from the „Koteks“ farm in Surcin, expressed in percentages, was from 38.44% to 45.53%. On average, was 43.12 ± 1.67%. The average mass of the carcass was 74.06 ± 5.80 kg; the mass of the head was 3.90 ± 0.08 kg, thus its relative presence within the carcass was 5.26%. The mass of the bacon was 16.20 ± 0.66 kg (21.83%), lard 1.00 ± 0.03kg (1.35%), feet 1.33 kg ± 0.03 kg, firm fatty tissue with skin (shoulder and thigh) 1.76 ± 0.21 kg (2,37 %), firm fatty tissue with skin 7.42 ± 0.61 kg (10.02 %), lower neck 1.71 ± 0.04 kg (2,31 %), meaty cut-offs („ficla“) 1.27 ± 0.03 kg (1,71%), tails 0.30 ± 0.01 kg (0.04 %) and „French cut“ 39.88 ± 3.74 kg(53.84 %). As in the overall carcass meatiness the muscle tissue of the abdominal wall, which is considered to make up over 7% of the carcass muscle mass, it can be concluded that the average quantity of meat in the studied pigs was over 50%. Parts of the trunk (halves) tailored by the “French” method are used for further processing

Animals, feed, meat and meat products are often transported across long distances, being an important part of international trade, which enables a dissemination of salmonella, including even of some resistant strains. Pigs are animals which are difficult to manipulate because of their temperament, build, sharp teeth, irritability, good sense of smell, bad sight and their sensitivity to stress. Animals coming from different farms should be separated in stock yards to prevent both contamination with pathogens such as salmonella and their irritation and aggressiveness caused by contacts with other pigs. These animals are usually a significant reservoir of salmonella which are 'inside' the gastrointestinal tract and gut associated lymph tissue. In contrast to our country, in the EU, even countries which have always had low salmonella prevalence, e.g. Finland, have a control program. The program has to be based on a guarantee that all relevant factors will participate in the prevention of salmonella contamination., Životinje, stočna hrana, meso i proizvodi od mesa često se transportuju na velike razdaljine i predstavljaju značajan deo međunarodne trgovine, što omogućava i diseminaciju salmonela, uključujući i rezistentne sojeve. Svinje su životinje sa kojima se relativno teško manipuliše, zbog njihovog temperamenta, građe, oštrih zuba, lake nadražljivosti, dobrog čula mirisa, slabog vida i osetljivosti na stres. Životinje iz različitih uzgajivališta treba da su razdvojene u stočnom depou da bi se preventivno sprečila kontaminacija patogenima kao što su salmonele, ali i uznemirenost i agresivnost životinja usled mešanja sa drugim svinjama. Ove životinje predstavljaju značajan rezervoar salmonela, koje se nalaze 'unutar' gastrointestinalnog trakta i pripadajućem limfnom tkivu. Za razliku od nas, u Evropskoj uniji čak i zemlje koje istorijski gledano imaju nisku prevalencu salmonela, kao što je Finska, imaju svoj program kontrole. Osnova programa mora biti garancija da će svi relevatni faktori imati učešća u prevenciji kontaminacije salmonelom.

L. monocytogenes has been established in different plants for the production of food, including dairy plants, abattoirs, plants for the processing of fish, as well as those for the production of ready-to-eat (RTE) food and this fact is being considered as the primary mechanism of food contamination with this bacteria. There is also the factor of numerous and diverse contaminated production equipment, because it has certain parts that are inaccessible for the necessary cleaning and disinfection. The temperature, position, as well as the material of the work surface are also linked to the contamination of plants with this bacteria. Investigations carried out so far have helped toward the better understanding of the manner and time of contamination of food items in the course of the production process, but there are still unresolved problems, including most certainly the biggest one - the adherence of bacteria and the creation of a biofilm, when the bacteria is in that condition more resistant to so-called stress factors which are usually used in the food industry for the purpose of decontamination of the surfaces with which foods come into contact. The control of L. monocytogenes in food production plants is possible primarily by using an integrated programme, compatible with the systems Hazard Analysis Critical Control Point (HACCP) and Good Hygiene Practice (GHP), necessary in the production of food that is safe for the consumer. Essentially, the control measures that can contribute to reducing the incidence of findings of L.monocytogenes in the finished product, as well as the reducing of the level of contamination with this bacteria are linked, on the one hand, with hygiene procedures in the production process, and, on the other, with the applied technological procedures., L. monocytogenes je ustanovljena u različitim pogonima za proizvodnju hrane, uključujući mlekare, klanice, pogone za obradu i preradu ribe, kao i one za pripremu hrane spremne za jelo (RTE-Ready to eat), što se razmatra kao primarni mehanizam kontaminacije hrane ovom bakterijom. Kontaminirana proizvodna oprema je takođe brojna i raznolika, jer poseduje pojedine delove koji su nepristupačni za propisno čišćenje i dezinfekciju. Temperatura, mesto, kao i materijal radne površine takođe su povezani sa kontaminacijom pogona ovom bakterijom. Dosadašnja istraživanja su doprinela boljem razumevanju načina i vremena kontaminacije namirnica u toku proizvodnog procesa, ali i dalje ima nerazjašnjenih problema, među kojima je svakako najveći adherencija bakterija i stvaranje biofilma, pri čemu je bakterija u tom stanju otpornija na tzv. stres faktore koji se uobičajeno koriste u industriji hrane u cilju dekontaminacije površina sa kojima hrana dolazi u kontakt. Kontrola L. monocytogenes u pogonima za proizvodnju hrane moguća je prvenstveno primenom integrisanog programa, kompatibilnog sa sistemima Hazard Analisys Critical Control Point (HACCP) i Good Hygienic Practice (GHP), neophodnih u proizvodnji hrane bezbedne za potrošača. U osnovi, kontrolne mere koje mogu da doprinesu smanjenju učestalosti nalaza L. monocytogenes u gotovom proizvodu, kao i smanjenju nivoa kontaminacije ovom bakterijom su sa jedne strane vezane za postupke higijene u proizvodnom procesu, a sa druge za tehnološke postupke u njemu.