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Pored mikrobioloških kriterijuma za hranu (kriterijumi bezbjednosti hrane i kriterijumi higijene u procesu proizvodnje), mikrobiološki kriterijumi čistoće su veoma važna karika u mikrobiologiji lanca hrane. Uzorci briseva opreme, uređaja, pribora, radnih površina, radne odjeće i ruku radnika u proizvodnji, preradi i prometu u objektima i prevoznim sredstvima koji dolaze u kontakt s hranom, gdje postoji opasnost od pojave i širenja zarazne bolesti, korišćeni su za ispitivanje. Ispitivani uzorci potiču iz objekata za proizvodnju, preradu i distribuciju hrane, restorana i drugih ugostiteljskih objekata u kojima se služi hrana, objekata u oblasti vaspitanja, obrazovanja i socijalne zaštite (objekti za smještaj lica) i prevoznih sredstava koja dolaze u kontakt s hranom. Ispitivanje je obavljeno tokom 2020. godine i obuhvatilo je 2.958 uzoraka. Laboratorijsko ispitivanje uzoraka brisevav vršeno je metodama BAS EN ISO 4833-1:2014, BAS EN ISO 21528-2:2018, BAS EN ISO 11290-1:2018 i BAS EN ISO 6579-1:2018. Cilj istraživanja je da se procijeni stanje mikrobiološke čistoće u lancu hrane. Od ukupnog broja ispitanih uzoraka briseva, 94,22% je bilo zadovoljavajuće, a 5,78% je bilo nezadovoljavajuće. Posmatrano u odnosu na ukupan broj ispitanih uzoraka, 77,19% uzoraka je bilo nezadovoljavajuće zbog povećanog broja aerobnih mikroorganizama na 30°C, a 22,81% zbog povećanog broja Enterobacteriaceae. Patogeni Salmonella spp. i Listeria monocytogenes nisu izolovani ni u jednom uzorku brisa. Dobijeni rezultati ukazuju da je opšti nivo higijene u proizvodnji i distribuciji hrane na visokom nivou, posebno zbog odsustva patogena Salmonella spp. i Listeria monocytogenes, ali da i dalje postoji rizik od kontaminacije Enterobacteriaceae, koje su indikatori higijena procesa proizvodnje.

In addition to microbiological criteria for food (food safety criteria and hygiene criteria in the production process), microbiological purity criteria are a very important link in the microbiology of the food chain. Swab samples of equipment, devices, accessories, work surfaces, work clothes and hands of workers engaged in production, processing and traffic in facilities and vehicles that come into contact with food, and where there is a risk of the appearance and spread of an infectious disease, were used for testing. The examined samples originated from facilities for the production, processing and distribution of food restaurants and other catering facilities where food is served, educational and social protection facilities (accommodation facilities) and vehicles that come into contact with food. The study was carried out during year 2020 and included 2,958 samples. Laboratory analysis of swab samples was performed using BAS EN ISO 4833-1:2014, BAS EN ISO 21528-2:2018, BAS EN ISO 11290-1:2018 and BAS EN ISO 6579-1:2018 methods. The aim of the study is to assess the microbiological purity in the food chain. Of the total number of analyzed swab samples, 94.22% were satisfactory, and 5.78% were unsatisfactory. Observed in relation to the total number of analyzed samples, 77.19% of the samples were unsatisfactory due to the increased number of aerobic microorganisms at 30°C, and 22.81% due to the increased number of Enterobacteriaceae. Pathogens Salmonella spp. and Listeria monocytogenes were not isolated in any swab samples. The obtained results indicate that the general level of hygiene in the production and distribution of food is at a high level, especially due to the absence of pathogens Salmonella spp. and Listeria monocytogenes, but that there is still a risk of contamination by Enterobacteriaceae, which are indicators of the hygiene of the production process.

Water is used in different ways in the production of food, thus becoming a part of food. Washing water in the food industry can be a source of bacterial contamination and further endanger the quality and safety of food. The research included samples of water used in the food industry. The study includes 192 samples, of which 75% are from water supply and 25% from wells. Laboratory testing of water was carried out using BAS EN ISO 6222, BAS EN ISO 9308 and BAS EN ISO 7899-2 methods. The aim of the study is to determine the microbiological status of water in food industry. The study determined 79.69% satisfactory samples and 20.31% unsatisfactory water samples. In relation to the tested parameters, in 12.50% of the samples, an increased number of microorganisms was found at 22°C, while in 10.42% of the samples, an increased number of microorganisms was found at 37°C. When it comes to hygiene indicators, 8.85% of unsatisfactory samples were due to the presence of intestinal enterococci, and 5.73% of unsatisfactory samples were due to the presence of Escherichia coli and coliforms. Considering the presence of coliform bacteria, Escherichia coli and intestinal enterococci in water used in the food industry, there is a risk of microbiological contamination of food through water. This is particularly significant considering the share of well water in relation to the total water used in the food industry.

Voda se koristi na različite načine u proizvodnji hrane, čime postaje dio hrane. Voda za pranje u prehrambenoj industriji može biti izvod bakterijske kontaminacije i dodatno ugroziti kvalitet i bezbjednost hrane. Istraživanjem su obuhvaćeni uzorci vode koja se koristi u prehrambenoj industriji. Ispitivanje obuhvata 192 uzorka, od kojih je 75% iz vodovoda, a 25% iz bunara. Laboratorijsko ispitivanje vode vršeno je metodama BAS EN ISO 6222, BAS EN ISO 9308 i BAS EN ISO 7899-2. Cilj istraživanja je utvrđivanje mikrobiološkog statusa vode u prehrambenoj industriji. Istraživanjem je utvrđeno 79,69% zadovoljavajućih uzoraka i 20,31% nezadovoljavajućih uzoraka vode. U odnosu na ispitivane parametre, u 12,50% uzoraka utvrđen je povećan broj mikroorganizama na 22°C, a u 10,42% uzoraka utvrđen je povećan broj mikroorganizama na 37°C. Kada su u pitanju indikatori higijene, 8,85% nezadovoljavajućih uzoraka je bilo zbog prisustva crijevnih enterokoka, a 5,73% nezadovoljavajućih uzoraka zbog prisustva Escherichia coli i koliforma. S obzirom na prisustvo koliformnih bakterija, Escherichia coli i crijevnih enterokoka u vodi koja se koristi u prehrambenoj industriji, postoji rizik od mikrobiološke kontaminacije hrane putem vode. Ovo je posebno značajno s obzirom na udio bunarske vode u odnosu na ukupnu vodu koja se koristi u industriji hrane.

Jedan od najvećih izazova 21. veka je snabdevanje bezbednom vodom za piće, pri čemu mikrobiološka kontrola vode za piće treba da bude stalna praksa. Mnoge zarazne bolesti životinja i ljudi prenose se vodom kontaminiranom ljudskim i životinjskim fecesom. Proizvodnja i distribucija mikrobiološki ispravne vode za piće treba da bude cilj koji se ne dovodi u pitanje i koji treba da omogući obezbeđivanje istog kvaliteta vode svim potrošačima od strane vodovodnih preduzeća. Ovaj cilj se može postići jedino adekvatnim praćenjem i kontrolom mikrobioloških procesa tokom tretmana i distribucije vode. Materijal za ispitivanje u ovom radu su predstvaljali uzorci vode za napajanje životinja prikupljeni sa farmi na teritoriji Republike Srpske (Bosna i Hercegovina) u periodu od 2018. do 2020. godine. Ispitano je ukupno 645 uzoraka. Cilj ovog rada bio je utvrđivanje mikrobiološkog statusa vode za napajanje životinja uključenih u lanac ishrane ljudi u Republici Srpskoj (Bosna i Hercegovina), a u cilju analize rizika po zdravlje životinja. Za mikrobiološke analize uzoraka vode za piće korišćene su metode BAS EN ISO 6222, BAS EN ISO 7899-2 i BAS EN ISO 9308-1/A1. Dobijeni rezultati su pokazali da je jedna četvrtina ispitivanih uzoraka vode za napajanje životinja mikrobiološki neispravna. Analizom je utvrđen značajno veći broj nezadovoljavajućih uzoraka vode uzetih iz bunara u odnosu na uzorke iz vodovoda. Dobijeni rezultati ukazuju na kontaminaciju vode fecesom, posebno crevnim enterokokama i koliformima, a manje sa E. coli.

One of the major challenges for all in the 21st century is safe drinking water and the microbiological control of drinking water should be the norm everywhere. Many infectious diseases of animals and humans are transmitted by water contaminated with human and animal excrements. The production and distribution of microbiologically safe drinking water should be a non-negotiable goal for water companies with the prospect of providing the same water quality to all consumers. This can only be achieved by adequate monitoring and control of microbial processes during water treatment and distribution. The material represented drinking water samples originating from animal farms at the territory of the Republic of Srpska (Bosnia and Herzegovina) collected in the period of 2018-2020. A total of 645 samples were examined. The aim of this study was to determine the microbiological status of drinking water for animals intended for human consumption in the Republic of Srpska (Bosnia and Herzegovina), in order to analyse the risks to animal health. BAS EN ISO 6222, BAS EN ISO 7899-2 and BAS EN ISO 9308-1/A1 methods were used for microbiological analyses of drinking water samples. The obtained results showed that one quarter of drinking water for animals are microbiologically incorrect. The analysis revealed a significantly higher number of unsatisfactory samples of well water in relation to the water supply system. The obtained results indicate fecal contamination of water, especially with intestinal enterococci and coliforms, and less with E. coli.

The aim of this study was to investigate antibacterial effects of oregano and thyme essential oils on Listeria monocytogenes in fermented sausages and their effect on the sensory characteristics of these sausages. For testing purposes, sausages contaminated with L. monocytogenes were produced. Changes in the microbiological status of fermented sausages and physicochemical properties were monitored during ripening. Essential oils exhibited antibacterial activity against L. monocytogenes, and in the groups with a high concentration (0.6%) of oregano or thyme essential oils (KLO2 and KLT2), the number of L. monocytogenes was below the detection threshold on day 14 of ripening, with a stronger effect of oregano. In groups with 0.3% essential oil of oregano or thyme added, the number of L. monocytogenes was reduced to below the detection threshold on day 21 of ripening. During the ripening, the aw and pH of all test groups of fermented sausages decreased. Experimental sausages with 0.3% thyme essential oil had acceptable smell and taste, while in other experimental groups, sausage smell and taste were very intense, uncharacteristic and unacceptable.

Cow milk is widely consumed by human children and adults due to its nutritional value. Besides nutrients, milk contains naturally occurring hormones, including insulin like growth factor-1 (IGF-1), that may alter their blood levels in the consumers. At the same time, the impact of IGF1 on human health is still unclear and controversial. The aim of the study was to determine IGF-1 concentrations in cow colostrum and milk and to discuss them from the aspect of human health. Twenty Holstein cows were enrolled in the study and subjected to colostrum, milk and venous blood sampling in order to determine the IGF-1 concentration by the radioimmunoassay (RIA). Colostrum was sampled at 2, 14 and 26 hours (1st, 2nd and 3rd colostrum) after calving, while milk and venous blood were taken 10 days after calving. The concentration of IGF-1 was the highest in the 1 st colostrum and decreased significantly with each subsequent sampling, so the lowest concentrations were detected in milk sampled 10 days after calving. High concentrations of IGF-1 observed in colostrum, especially in the 1st colostrum, reflect its potential for eventually use in the treatment of various intestinal diseases. However, further research should determine the conditions and limitations of its application. On the other hand, additional research is needed to determine whether IGF-1 in milk has harmful effects on human health and whether it is necessary to limit the permitted presence of this hormone in cow milk.

Veterinary laboratories include laboratories dealing with veterinary diagnostics and food safety studies. These are laboratories that carry out diagnostic tests in veterinary medicine, regarding to bacteriological, serological, virological, parasitological, chemical, biochemical, physical, pathological and radiological tests. These laboratories are also engaged in testing food, feed and drinking water, as well as tests in order to assess the microbiological purity of equipment, devices, appliances, working surfaces, work clothes and workers' hands in production and marketing in facilities and means of transport that come in contact with food, in which there is a risk of the occurrence and spread of an infectious disease. The aim of the study is to determine the role and directions of the development of veterinary laboratories in B&H in relation to the accreditation system. In this way, we are getting an insight into the condition and significance of veterinary laboratories in food and animal health control in order to protect the health of animals and humans. In Bosnia and Herzegovina, eight veterinary laboratories are accredited, three in Republic of Srpska and five in Federation of B&H. All eight (100%) accredited test methods in the field of food testing, while six (75%) accredited test methods in the field of veterinary diagnostics. The participation of accredited veterinary laboratories in the total number of accredited laboratories for food in the Republic of Srpska is 37.50%, in the Federation B&H it is 23.80%, while at the level of B&H it is 27.60%. Accredited veterinary laboratories in B&H have accredited tests in 10 technical sub-areas of food testing, and in seven sub-areas their participation in the total number of accredited laboratories for food in B&H amounts to 50% or more. The participation of accredited veterinary laboratories in the microbiological examination of feed and surface swabs is 80%. Physico-chemical testing of feed, testing of residues

Accreditation refers to the formal recognition that a conformity assessment body (laboratory) is competent to conduct conformity assessment activities according to internationally accepted rules. The accreditation of conformity assessment bodies in Bosnia and Herzegovina (B&H) is implemented by theInstituteforAccreditationofB&H(BATA).Accreditationprovides confidencein the laboratory test results and it is carried out according to the standard BAS EN ISO / IEC 17025: 2006. Test laboratories for food in a wider sense include laboratories dealing with food, animal feed, drinking and swabs. The aim of the test is to determine the capacities of accredited test laboratories for food in B&H in relation to the field of examination or the field of accreditation. This enables a clear insight into the readiness of test food labs to respond to food control requirements in order to protect the health of animals and humans. During 2017, 29 food laboratories were accredited in Bosnia and Herzegovina, 8 in Republika Srpska, and 21 in the Federation of B&H. Out of 13 accredited testing areas in B&H, laboratories in Republika Srpska accredited 10 fields (76.90%), while laboratories in the Federation of B&H accredited 13 areas (100%). When it comes to different food testing fields, B&H has capacities in the form of accredited laboratories to respond to these requirements, and especially important capacities are those for physicochemical food and water testing and microbiological food testing (over 55% of accredited laboratories). They are followed by microbiological testings of animal feed and water and toxicological testing of residues and contaminants in food (over 30% of accredited laboratories)

Традиционални сиреви који се производе од термички необрађеног млијека, због начина производње, носе ризик од присуства ентеротоксогених коагулаза позитивних стафилокока. У односу на механизам коагулације припадају групи сиришнокоагулишућих и киселокоагулишућих сирева. Велики број манипулација сиром током процеса производње и промета, температура на којој се производи и складишти, вријеме складиштења, као и особине сира (концентрација NaCl, pH и aw) су фактори који погодују расту стафилокока и продукцији ентеротоксина у сиру. Циљ испитивања био је да се утврди да ли физичко-хемијски фактори матрикса и услови производње традиционалних сирева омогућују раст и размножавање коагулаза позитивних стафилокока и синтезу ентеротоксина, што треба да допринесе објективној процјени ризика у производњи традиционалних сирева у односу на присуство ентеротоксогених стафилокока. На присуство коагулаза позитивних стафилокока испитани су традиционални сиреви поријеклом из Републике Српске, који припадају сиревима од термички необрађеног млијека и тиме носе ризик од присуства ентеротоксогених коагулаза позитивних стафилокока. Анкетирањем произвођача испитани су услови производње ових сирева, а затим је урађен мониторинг услова производње код одабраних произвођача. Укупно је испитано 100 узорака сира, и то 50 киселокоагулишућих и 50 сиришнокоагулишућих сирева. У току мониторинга праћен је технолошки процес, критична температура, pH и aw. На основу анкете о условима и процесу производње сира, спроведене међу индивидуалним произвођачима сира у домаћинствима, постављен је експериментални протокол који симулира услове и процес производње сира, током ког је праћен број коагулаза позитивних стафилокока у сиру, pH и aw сира. Утврђивање броја коагулаза позитивних стафилокока рађено је методом BAS EN ISO 6888-1/Amd 1:2005, pH вриједност одређивана је инструментално pH метром, а одређивање aw вриједности рађено је инструментално, мјерењем електролитичког отпора. Доказивање ентеротоксина стафилоко, Artisanal cheeses, produced from thermically untreated milk, may, due to their specific production process, pose a risk of presence of enterotoxigenic coagulase positive staphylococci. According to the mechanism of curd formation, these cheeses are divided into two groups: rennet-coagulated and sour-coagulated cheeses. Conditions favourable to staphylococci growth and enterotoxin production in cheese are: frequent handling and suitable temperature during processing, storage and trade, long storage time and suitable physical and chemical features of the cheese (NaCl concentration, pH and aw). The aim of the study was to determine whether physical and chemical characteristics of matrix and production conditions of traditional cheeses allow the growth and reproduction of coagulase-positive staphylococci and enterotoxin production. Those data should contribute to objective assessment of risk of the presence of enterotoxigenic staphylococci in the production of artisanal cheeses. A number of artisanal cheeses, originating from Republic of Srpska, produced from uncooked milk and thus having a risk of containing enterotoxigenic coagulase positive staphylococci, were analysed during this study. Production process was surveyed by interviewing of each manufacturer, and according to this monitoring of production conditions was done. Subsequently, total of 100 samples (50 sour-coagulated and 50 rennet-coagulated) of cheese were analysed. Monitoring of technological process, critical temperature, pH and aw was performed along with testing of samples. The results of the interviews displaying manufacturing conditions were used to set up an experimental protocol of simulated cheese production process in appropriate conditions. During this protocol, the number of coagulase positive staphylococci, pH and aw were regularly monitored. Enumeration of coagulase-positive staphylococci was performed by the method BAS EN ISO 6888-1/Amd 1:2005, while pH meter and electrolytic resistance meas

Влашићки сир припада групи сирева произведених од термички необрађеног млијека, који, због начина производње, носи ризик од присуства ентеротоксогених коагулаза позитивних стафилокока. Испитивањем је обухваћено 50 узорака влашићког сира, поријеклом из производње и промета. Циљ испитивања је утврђивање броја коагулаза позитивних стафилокока и присуства ентеротоксина стафилокока у влашићком сиру. Присуство коагулаза позитивних стафилокока утврђено је у 76% сирева, а од испитиваних изолата стафилокока, ентеротоксин стафилокока утврђен је у 39,47% случајева., Vlasic cheese belongs to the group of cheeses produced from uncooked milk, which, because of the mode of production, carries the risk of the presence of enterotoxigenic coagulase positive staphylococci. The study included 50 samples vlasic cheese, originally from production and trade. The aim of the test is to determine the number of coagulase-positive staphylococci and presence of staphylococcal enterotoxin in vlasic cheese. The presence of coagulase-positive staphylococci it has been found in 76% of cheese, and in these cheeses, staphylococcal enterotoxin is determined in the 39.47% of the cases, respectively in 30% of the total number of cheeses covered by examination.

Sjenica cheese is an artisanal cheese stored in brine, traditionally produced from raw sheeps milk in the southern part of Serbia - Sjenica Pester plateau. The aim of this study was to perform the safety evaluation of Sjenica cheese. As one of the safety criteria we considered the number of coagulase positive staphylococci and their enterotoxigenic potential. Antibiotic susceptibility/resistance patterns of autochthonous lactic acid bacteria and coagulase-positive staphylococci isolated from Sjenica cheese was also investigated. During the monitoring period of the cheese-making process, coagulase positive staphylococci did not reach the value of 10(5) cfu/g. Among coagulase positive staphylococci, 12 (46,15%) isolates showed enterotoxigenic potential and were identified as Staphylococcus intermedius (11 isolates) and Staphylococcus aureus (1 isolate). Vancomycin resistance was the most prevalent phenotypic resistance profile in coagulase positive staphylococci. Lactococci present the most dominant population among lactic acid bacteria. The most prevalent resistance phenotype in lactococci was resistance to streptomycin (83.33%), ampicillin and penicillin (70.83%); lactobacilli were characterized by resistance to vancomycin (62.5%) and tetracycline (54.17%), while resistance to streptomycin (82.46%) was the most prevalent phenotypic profile in enterococci. All coagulase positive staphylococci and lactic acid bacteria isolates that showed resistance to tetracycline on disc diffusion and E-test, were tested for the presence of ribosomal protection proteins, tet(M) and tet(K) genes. All isolates were positive for ribosomal protection proteins genes; 14 (60.87%) isolates showed tet(M) gene presence, while 2 lactobacilli isolates revealed the presence of tet(K) gene.