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Population growth affects the global food supply. With the demand for higher yields in the production of animal products for human consumption, an excessive amount of antibiotics is used. The use of antibiotics is not only as pharmaceuticals, but also as prophylactic agents and antibiotic growth promoters. Irrational use of antibiotics in food production and human health is one of the major factors leading to emerge nce and spread of antimicrobial resistance. Alternatives to minimize the use of antibiotics and combat antimicrobial resistance are essential oils. Essential oils are natural, liquid, volatile, and complex mixtures of biologically active substances that ar e formed by aromatic plants as secondary metabolites by all plant organs (roots, stems, bark, leaves, flowers, seeds). In the food production, essential oils like garden angelica Angelica archangelica ), basil Ocimum basilicum L.), cinnamon Cinnamomum zeylanicum Nees.), lavender ( Lavandula angustifolia ), lemon ( Citrus limonum ), black pepper Piper nigrum ), rosemary Rosmarinus officinalis L.), oregano ( Origanum vulgare ), sage Salvia officinalis L.), and thyme ( Thymus vulgaris ) are commonly used as flav oring agents. In our study, the aforementioned essential oils have shown antibacterial effects against some of the most common foodborne pathogenic bacteria, like Salmonella Enteritidis , Salmonella Typhimurium, Listeria monocytogenes , and Yersinia enteroco litica . Concentrations of essential oils needed to combat foodborne pathogenic bacteria were determined by disk diffusion and broth microdilution methods. Among the above mentioned essential oils, the most active essential oils were oregano (MIC ≤ 0.71 µL/ mL), thyme (MIC ≤ 0.89 µL/mL), and cinnamon (MIC ≤ 0.89 µL/mL). To observed the morphological changes of Salmonella Enteritidis , Salmonella Typhimurium , Listeria monocytogenes , and Yersinia enterocolitica cells treated with oregano and thyme essential oils the scanning electron microscop

A total of 100 commercial market pigs were randomly allocated to two stunning treatments: carbon dioxide (CO2) and electrical stunning, at a commercial abattoir. The effects of the two stunning methods on pig stress and meat quality were measured. Blood lactate and cortisol, and postmortem pH (pH45 min; pH24 h), temperature (T45 min), drip loss and sensory color for the longissimus dorsi, pars lumbalis, were determined. After electrical stunning, pH45 min and pH24 h was lower than after CO2 stunning (P<0.05), and T45 min was higher (P<0.01). There was no effect (P>0.05) of stunning on drip loss 24 h and 48 h post-mortem, or sensory color, or on stress parameters, lactate and cortisol. However, individual animal variations of stress markers within the slaughter batch were very high, and their average concentrations indicated high levels of stress. From the perspective of animal welfare and protection, both stunning methods should be conducted properly, according to the defined procedures to minimize stress and to assure adequate meat quality., Ukupno 100 svinja iz komercijalnog uzgoja nasumično je podvrgnuto dvama tretmanima omamljivanja u klaonici: ugljikovim dioksidom (CO2) i električnim omamljivanjem. Mjereni su učinci na stres svinja i kvalitetu mesa. Određivani su laktat i kortizol u krvi, te postmortalni pH (pH45 min; pH24 h), temperatura (T45 min), sposobnost vezivanja vode i senzorna boja na longissimus dorsi, pars lumbalis. Nakon električnog omamljivanja, u usporedbi s omamljivanjem CO2, pH45 min i pH24 h su se smanjili (P<0,05), a T45 min je bila viša (P<0,01). Način omamljivanja nije utjecao (P>0,05) na sposobnost vezivanja vode 24 h i 48 h post mortem i senzornu boju, kao ni na pokazatelje stresa, laktat i kortizol. Međutim, kolebanje pokazatelja stresa kod pojedinačnih životinja unutar klaoničke serije bila je vrlo visoka, a njihove prosječne koncentracije upućivale su na visoku razinu stresa. Iz perspektive dobrobiti i zaštite životinja, obje metode omamljivanja treba pravilno provoditi u skladu s definiranim postupcima kako bi se smanjio stres i osigurala odgovarajuća kvaliteta mesa.

This study assessed the influence of transport conditions on welfare indicators of slaughter pigs with different health status and RYR-1 genotype. The group of pigs, predominantly consisting of Nn (56.67%) and subclinically diseased (60.00%) individuals, that were exposed to short transportation (<30 min) at high loading density (~235 kg/m2 ) had the highest slipping (p < 0.0001), falling (p = 0.0009), turning back (p < 0.0001), reluctance to move (p < 0.0001), panting (p < 0.0001) and shivering (p < 0.0001) frequencies at unloading. Subclinically diseased Nn pigs subjected to short transportation (<30 min) and high loading density (~235 kg/m2 ) had the highest lactate (p < 0.0001 and p < 0.0001), glucose (p = 0.0450 and p = 0.0002), CK (p < 0.0001 and p = 0.0010), LDH (p < 0.0001 and p = 0.0484), AST (p = 0.0208 and p = 0.0170), ALT (p = 0.0500 and p = 0.00081), ceruloplasmin (p = 0.0334 and p < 0.0001) and MDA (p = 0.0048 and p < 0.0001) concentrations, but the lowest sodium (p < 0.0001 and p < 0.0001), chloride (p = 0.0001 and p = 0.0432), albumin (p < 0.0090 and p < 0.0001), PON-1 (p = 0.0122 and p = 0.0500) and GSH (p = 0.0042 and p = 0.0340) levels, respectively. In the group consisting of of stress-resistant (100%) and predominantly healthy (60.00%) pigs subjected to short transportation (<30 min) at high loading density (~235 kg/m2 ), none of the individuals showed irregular behavioural reactions during unloading. Healthy NN pigs that underwent short transportation (<30 min) at high loading density (~235 kg/m2 ) had the lowest lactate (p < 0.0001 and p < 0.0001), glucose (p = 0.0450 and p = 0.0002), CK (p < 0.0001 and p = 0.0010), LDH (p < 0.0001 and p = 0.0484) and ceruloplasmin (p = 0.0334 and p < 0.0001) levels, but the highest sodium (p < 0.0001 and p < 0.0001) and chloride (p = 0.0001 and p = 0.0432) concentrations, respectively. Inconclusion, the most compromised welfare was recorded in subclinically diseased Nn pigs exposed to short transportation (<3

The aim of this study was to investigated the seasonal variation in the nutrient composition of Mytilus galloprovincialis, cultivated in Boka Kotorska Bay, Montenegro, during all seasons in one year. Biometric parameters, meat yield, condition index, proximate composition, minerals, and the lipid and fatty acid compositions of mussels were analyzed. The most significant factors determining these parameters were temperature, food amount and gametogenesis The biometric parameters showed no significant differences during the sampling period. In the spring, meat yields and mussel condition index increased at substantial levels. Low values od meat yield and condition index during cold months have resulted from food shortage and reproductive cycle, when mussels use carbohydrates and protein reserves. The highest amount of protein was detected in mussels harvested in August (10.76%), while the highest amount of lipids was recorded in the winter months (2.11%). Docosahexaenoic acid and eicosapentaenoic acid were the most abundant PUFA. The concentration of metals found in mussels from the study area is within the range of mean values reported in the literature. Our results indicate that the best period for mussels harvesting was during the spring and summer (April and August), opposite the winter months when the mussels were not favorable for harvesting.

Cilj istraživanja ovog rada bio je da se ispita kvalitet konzumnih jaja u odnosu na boju (bela, braon) ljuske. Bela jaja su imala najveći indeks oblika, dok su braon jaja imala najveću debljinu ljuske. Braon jaja su imala najveći indeks belanca i Hugov indeks, dok su kod belih jaja zapažene najveće vrednosti za širinu i dužinu belanca. Pored toga, kod belih jaja je utvrđena najveća masa i procenat žumanca. Bela jaja su imala veću senzornu ocenu za boju žumanca, kao i veću L* i b* vrednost instrumentalno određene boje žumanca u poređenju sa braon jajima. Na osnovu rezultata ovog istraživanja može se zaključiti da su konzumna jaja sa braon bojom ljuske boljeg kvaliteta u odnosu na ona sa belom bojom ljuske, The aim of this study was to examine the quality of table eggs in relation to the shell colour (white, brown). White eggs had the highest shape index, while brown eggs had the highest shell thickness. Brown eggs had the highest albumen index and Haugh index, while white eggs had the highest albumen width and length. In addition, white eggs had the highest weight and percentage of yolk. White eggs had a higher sensory score for yolk colour, as well as a higher L* and b* value of instrumentally determined yolk colour compared to brown eggs. Based on the results of this study, it can be concluded that table eggs with brown shell are of better quality than those with white shell

As pork is an important source for Toxoplasma gondii infection, we have analyzed T. gondii genotypes and toxoplasmosis prevalence in pigs in Serbia in the context of production statistics and economics to assess the specific risk to public health. Genotyping was performed using MnPCRRFLP; T. gondii-specific IgG antibodies were detected using a modified agglutination test (MAT); and statistical data were extracted from official records and provided by government authorities. The results indicate that, from 2006 to 2021, the median number of annually slaughtered pigs was 5.6 million, yet only 36.1% were processed by abattoirs. The remainder were “backyard pigs” slaughtered on family farms and homesteads. Toxoplasmosis seroprevalence in market-weight (MW) pigs prior to 2006 was 15.2%, and was 15.1% in 2019. The seroprevalence in owned city cats, likely infected by livestock meat, was 33.2%. ToxoDB#1 was identified in pig tissues. The results indicate that backyard pigs are the backbone of the industry and provide as much as 60% of the pork in Serbia. The seroprevalence in pigs and city cats shows that farms are reservoirs for the parasite. Thus, innovative means of reducing T. gondii infection designed with backyard farmers in mind are needed to reduce the risk to public health.

U zemljama Evropske unije redovno se sprovode redovne kontrole kvaliteta pregleda uzoraka mesa na prisustvo larvi Trichinella (PT). U ovim ispitivanjima učestvuju sve laboratorije u kojima se koristi metod veštačke digestije mesa. Prvu ovakvu proveru u Srbiji uspešno je organizovao INEP 2017 godine. U narednim godinama redovno se sprovode ovakve kontrole. Tokom 2022 Fakultet veterinarske medicine uspešno je organizovao ovakvu kontrolu za laboratorije veterinarskih specijalističkih instituta, nekih stanica i klanica. Krajem 2022 INEP je od strane Ministarstva poljoprivrede šumarstva i vodoprivrede, Uprave za veterinu imenovan kao Nacionalna referentna laboratorija za otkrivanje trihinele u mesu životinja (NRLT). Tokom 2023 godine NRLT Srbije je organizovala novu kontrolu kvaliteta rada. Naša iskustva pokazuju da redovno učešće u eksternim kontrolama kvaliteta pregleda dovodi do postizanja boljih rezultata laboratorija kroz vreme i bolje zaštite potrošača. Potrebno je da sve laboratorije u Srbiji (koje se bave pregledom mesa na prisustvo larvi trihinela u mesu) ali i u okruženju učestvuju u ovakvim proverama najmanje jednom godišnje, kao i vanredno kad kod imaju novog člana tima. Takođe, poželjno je da sve ove laboratorije imaju referentni materijal (larve trihinela u alkoholu) i po potrebi zatraže probne uzorke radi treninga., In the European Union countries regular quality controls (PT) are carried out for the examination of meat samples for the presence of Trichinella larvae. All laboratories that use the method of artificial digestion of meat participate in these tests. The first such control in Serbia was successfully organized by INEP in 2017. In the following years, such controls were carried out regularly. During 2022, the Faculty of Veterinary Medicine successfully organized control for laboratories from veterinary specialist institutes, some veterinary stations and slaughterhouses. At the end of 2022, INEP was appointed by the Ministry of Agriculture, Forestry and Water Management, Veterinary Directorate as the National Reference Laboratory for the detection of Trichinella in meat (NRLT). During 2023, NRLT organized a new quality control. Our experience shows that regular participation in external quality control leads to better laboratory results over time and better consumer protection. It is necessary that all laboratories in Serbia (which control meat for the presence of Trichinella larvae) and in the surrounding countries participate in such controls at least once a year, as well as aditionally when they have a new team member. Also, it is desirable that all these laboratories have a reference material (Trichinella larvae in alcohol) and, if necessary, request test samples for training purposes.

Meso je nutritivno vredna namirnica, zbog čega je sklona mikrobiološkoj kontaminaciji i kvaru. Glavne hranom prenosive patogene bakterije, kao što su Salmonella spp., Listeria monocytogenes i Yersinia enterocolitica, često povezuju sa mesom. Ovi uzročnici se nalaze na vrhu liste prijavljenih zoonoza kod ljudi. Kako bi se povećao mikrobiološki kvalitet mesa poslednjih decenija su u upotrebi alternativne supstance, između ostalog i etarska ulja, jedinjenja dobijena ekstrakcijom iz biljaka, koje čine “bezbednu” alternativu hemijskim i sintetskim aditivima, u cilju postizanja antimikrobnih i antioksidativnih efekata. Mnoga istraživanja prikazuju antibakterijsko dejstvo etarskih ulja. Efekat delovanja etarskih ulja na bakterije ogleda se u inhibiciji njihovog rasta (bakteriostatski efekat) ili njihovoj destrukciji (baktericidni efekat). U ovom radu prikazana su komercijalno dostupna etarska ulja prepoznata kao bezbedna za prehrambenu upotrebu, njihova antibakterijska dejstva protiv hranom prenosivih bakterija u in vitro uslovima, mehanizmi delovanja ovih etarskih ulja na Gram pozitivne i Gram negativne bakterije, kao i njihova primena na modelu mesa., Meat is rich in nutrients and thus highly prone to microbial contamination. Main foodborne pathogens, including Salmonella spp., Listeria monocytogenes, and Yersinia enterocolitica, are associated with meat. Those agents are on top of the list as the most reported zoonoses in humans. In order to increase the microbial quality of meat, alternative substances are applied. This includes essential oils, compounds extracted from plants, as a “safe” alternative to chemical or synthetic antimicrobials and antioxidants. Many studies have demonstrated the antibacterial activity of essential oils. The effect of essential oils on bacteria is reflected in the inhibition of their growth (bacteriostatic effect) or the destruction of the bacterial cell (bactericidal effect). This paper reviews commercially available essential oils recognized as safe, in vitro antibacterial activity of essential oils against foodborne pathogens, mechanisms of action of essential oils on Gram positive and Gram negative bacteria, and application of essential oils in model meat system.

Horsemeat can be considered a good alternative for conventional meats due to its potential dietetic and health benefits linked with its specific nutritional composition. The aim of this review was to provide information on the carcass and meat quality of horses, as well as meth‑ ods for their examination based on currently available scientific literature in order to expand knowledge in this field and determine the direction of future research. The most important horse carcass quality indicators are the carcass conformation and carcass fat cover, while the most important horsemeat quality traits are pH, colour, water‑holding capacity and texture. However, more research is needed to establish a classification system for horse carcasses as well as threshold values for colour and water‑holding capacity traits that might be used for horsemeat classification into quality classes.

Food wastage occurs throughout the entire food chain, starting from agricultural production and continuing through post‑harvest handling, storage, production, distribution, consumption and disposal. Food wastage not only affects food security but also has detrimental consequences for the global economy and the environment. Food loss and waste occur throughout the meat supply chain. According to literature data, 23% of meat production is lost and wasted across all stages of the food chain, with the highest share attributed to the consumption phase. Improved farming practices, animal health management, efficient transport systems, proper storage and handling at processing and retail levels, and consumer education on responsible consumption can all contribute to reducing food loss and waste in the meat sector.

This study was conducted to determine the microbiological status of 390 beef and pork minced meat samples collected over three years from 52 retailers in the territory of Belgrade. The numbers of aerobic colony counts, Escherichia coli, and the presence of Salmonella spp. are prescribed criteria for this group of meat semi‑products. Salmonella spp. was confirmed in one sample of minced beef meat (0.8%), while unsatisfactory E. coli counts were only determined in pork meat samples (2.7%). In 2021, all samples complied with the microbiological criteria for minced meat The highest occurrence of positive samples was observed during the III quarter of 2022 (P=0.04) with a frequency of 9.3%. The level of contamination of minced pork with E. coli bacteria in the same quarter was significantly higher compared to the II quarter of 2022 (627±75 vs. 292±9 cfu/g, P=0.009). Improvement of process hygiene and revision of process control, along with permanent education of food staff on the principles of GMP and GHP, are necessary for maintaining food safety and public health.

Nowadays, we are more aware than ever that intensive livestock and meat production and consumption have negative, sometimes detrimental effects on the environment and ani‑ mal and human health. Habitats, biodiversity and soil quality have been greatly affected by the growth of agriculture. Good animal welfare and proper protection are essential for producing high‑quality meat. For the past few decades, production from the poultry and pig sector expanded much faster than the bovine or ovine sector. Despite many bar‑ riers, global meat production is still a growing sector. Therefore, there is a need for a sustainable approach to the production of meat and meat products. The meat sector has to transform in such a manner as to be an industry that cares for the environment, animals and consumers.

Shellfish production in the EU has declined in recent decades, which is not the case with global aquaculture production of shellfish. The trend towards a healthy lifestyle and diet is becoming increasingly topical and often involves the consumption of uncooked shellfish. Unfortunately, sh ellfish can often be contaminated with various pathogens, especially virus-es, which can endanger human health. Among the outbreaks of shellfish-borne viruses, the most notable are those caused by Norovirus (NoV) and hepatitis A virus (HAV). However, other viruses belonging to the Herpeviridae, Picornaviridae, Adenoviridae, Astroviridae, and Reoviridae can mainly cause intestinal disease in humans after consumption of contami-nated shellfish. The listed viruses have been detected in shellfish worldwide and they are mostly the consequence of sewage-contaminated water. Numerous preventive and control measures are recommended to solve this problem.

Yersiniosis caused by Yersinia enterocolitica is the third most common zoonosis transmitted from asymptomatic, healthy pigs to humans through raw or insufficiently cooked meat. The occurrence of Y. enterocolitica on a farm can vary, depending on different risk factors, including production system and biosecurity level. At the slaughterhouse, the contamination level of carcasses depends to a great extent on practices during lairage, along with the handling and processing of the head, tongue, tonsils, and rectum of slaughtered pigs. A comprehensive approach for further Y. enterocolitica farm/slaughterhouse categorization, improved hygiene practices, and mandatory surveillance for underestimated pathogens within the food chain is necessary for maintaining the One Health concept.

Parasites are highly significant pathogens that are transmitted through food. Their specificlife cycles, transmission routes, and usually a lengthy period between infection and the firstsymptoms of the disease make them a substantial risk to public health. Additionally, thereare challenges in detection, diagnosis, and treatment. Toxoplasmosis is considered the mostwidespread parasitic infection on a global scale. It is caused by the protozoan Toxoplasmagondii, one of the most successful parasites of animals and humans due to its ability to parasitizewithin the nuclei of a wide range of hosts. Because of its importance in both veterinaryand human medicine, T. gondii is one of the most extensively studied parasites. Existing datashow seroprevalences differ across continents, countries, and even within states and amongspecific communities. Consuming undercooked meat presents one of the greatest risk factorsfor human infection with the T. gondii parasite, with pork being recognized as a dominantsource of infection.

Toxoplasma gondii is a common zoonotic intracellular parasite in livestock raised forhuman consumption and is a public health concern. The mode of transmission is ingestion,and meat is considered to be a major vehicle for human and animal infection. AsT. gondii is environmentally transmissible, other important vehicles in particular foranimals include vegetation, soil and water. The seroprevalence of T. gondii infection inpigs is Serbia has been determined in several studies over the past two decades. It hasbeen established that it varies considerably, primarily based on husbandry, with strictlyto mostly indoor animals having a lower prevalence (below 20%) than animals raisedoutdoors, where prevalence exceeds 60%. Experimental data suggests that differentgenotypes of the parasite vary in virulence, but the significance of virulence in terms ofpathology and disease manifestations is still being investigated. Genotypes of T. gondiiisolated from pig tissues in Serbia to date are ToxoDB#1 (archetype II) and ToxoDB#2(archetype III). Archetype II is predominant and, based on historical reports and recentfindings, low to intermediately virulent. The virulence phenotype and mechanisms ofarchetype III, however, have not been extensively studied, but recent data suggests thatits virulence may vary considerably. This review will also summarize the current knowledgeregarding the virulence of archetypes II and III and evaluate it in the context ofthe pig host.

Poslednjih decenija uzgoj prepelica je u velikoj ekspanziji, zbog njihove male veličine, otpornosti na bolesti, brzog rasta, rane polne zrelosti, visoke produktivnosti i manjih zahteva i relativno niske cene proizvodnje. Jaja japanskih prepelica predstavljaju visoko nutritivnu namirnicu sa velikim brojem pozitivnih efekata na zdravlje potrošača. Uprkos tome, mogu da predstavljaju rizik po zdravlje potrošača ukoliko se konzumiraju u sirovom ili neadekvatno termički obrađenom stanju. Zbog toga su od velike važnosti stalni nadzor i efikasna kontrola, zajedno sa unapređenjem tehnologije proizvodnje, u cilju dobijanja konkurentnih i kvalitetnih jaja i proizvoda od jaja prepelica čiji kvalitet zadovoljava zahteve potrošača kako za domaće tržište tako i za izvoz. Informacije o kvalitetu i bezbednosti jaja prepelica nisu bitne samo sa aspekta zadovoljavanja zahteva potrošača, već i primarnim proizvođačima pružaju dragocene podatke o kvalitetu i bezbednosti procesa proizvodnje, a samim tim i o zdravstvenom stanju jata. Osim toga, potrebno je da se u budućnosti u okviru zakonske regulative i pravilnika definišu pokazatelji kvaliteta, ne samo jaja kokošaka, već i jaja druge vrste živine, uključujući i jaja japanske prepelice.

Ensuring meat safety is a significant concern in Serbia, as in any country. To address this issue, the Serbian government has implemented several measures, including regular inspections of slaughterhouses and meat processing facilities and adhering to EU regulations on meat safety. These regulations stipulate that all meat products must meet stringent hygiene, storage, and labeling standards. In addition, consumers are advised to buy meat products only from trustworthy sources to safeguard their health. While the issue of meat safety in Serbia remains a concern, the government and consumers are taking steps to mitigate the risks associated with consuming meat products. Serbia’s meat processing industry focuses on developing new, healthier products with “clean label” formulations and innovative packaging films. However, the welfare of animals during the slaughtering process has been a topic of concern among animal rights organizations. Although regulations exist to ensure the humane treatment of animals during the slaughtering process, enforcing these regulations has been criticized as inadequate. Efforts are being made to educate and enforce humane treatment, but much more work is needed to ensure that animals are treated with dignity and respect. From a research perspective, it is evident that the Serbian meat sector significantly impacts natural resources, especially water, and energy. The industry also pollutes the environment through wastewater discharge and contributes to climate change in terms of global warming, acidification, and eutrophication. Future research should focus on finding ways to minimize the environmental impact of the meat value chain.

In this study, the primers and the probe were designed, and a completely new real-time polymerase chain reaction (PCR) protocol for detecting the invA gene of Salmonella in food was optimised and validated in-house. The inclusivity test used 76 different Salmonella isolates with no false-negative results. The exclusivity was tested using 45 non-Salmonella microorganisms with no false-positive results. The method was also successfully applied while examining five different artificially contaminated food categories. The results were compared to the standard method (ISO 6579-1) and two previously validated real-time PCR methods. The developed assay is sensitive and specific for rapidly detecting Salmonella in food.

Iskorišćavanje lokalnih magaraca za proizvodnju mleka i mesa je veoma značajno za promovisanje i zaštitu agrobiodiverziteta i očuvanje autohtonih rasa, što može da doprinese i valorizaciji lokalnih proizvodnih sistema, zbog visoke adaptivne sposobnosti magaraca i njihove otpornosti na bolesti. Najčešći kvantitativni i kvalitativni pokazatelji koji se uzimaju u obzir prilikom ocene kvaliteta trupova magaraca su telesna masa, masa trupa, randman, konformacija trupa, prekrivenost trupa masnim tkivom i linearne mere trupa. U cilju ocenjivanja tehnološkog kvaliteta mesa magaraca ispituju se pH vrednost i temperatura, boja mesa i masnog tkiva, sposobnost vezivanja vode i tekstura mesa. Kako u Evropskoj uniji ne postoji zvanični sistem klasifikacije trupova kopitara na osnovu konformacije, kao i da ONIBEV (Office National Interproffessionnel du Betail et des Viandes) sistem iz 1979. godine ima brojne nedostatke i da se u praksi ne primenjuje, postoji potreba za uspostavljanjem novog sistema za određivanje konformacije trupova kopitara kao najznačajnijeg pokazatelja količine mesa u trupu. S obzirom na to da u dostupnoj naučnoj literaturi ne postoje podaci o graničnim vrednostima za pokazatelje kvaliteta mesa kopitara (izuzev pH vrednosti i teksture), neophodna su dalja istraživanja čime bi se utvrdile karakteristike mesa magaraca kako dobrog tako i slabijeg kvaliteta.

The aims of this study were to determine the prevalence of carcass lesions in slaughtered pigs and to quantify their relationships with different animal characteristics, pre-slaughter factors, blood measurements, performance indices, carcass composition and meat quality traits. Data was recorded for 30 journeys referring to 1080 market-weight pigs that originated from 15 commercial small-scale finishing farms. Carcass lesions were visually assessed on the slaughterline in different parts of the carcass, i.e., anterior, middle and posterior, using a three-point scale. Complete blood count was investigated. The following performance indices and carcass composition traits were measured: average lifetime daily weight gain, live, hot and cold carcass weights, cooler shrinkage, dressing percentage, backfat thickness and meatiness. Meat pH and temperature were measured 45 minutes postmortem. Of the 1080 pigs slaughtered in 30 batches, 70.28% displayed some degree of lesions on the carcass (moderate – 30.00%; severe – 40.28%). The carcass lesions were the most prevalent (50.20%) in the posterior part of the pig carcass. RYR1 genotype, live weight, loading density, lairage time, lairage density and slaughter season affected the carcass lesion prevalence. The presence of carcass lesions, irrespective of severity, was associated with alterations in blood measurements in slaughtered pigs, indicating compromised animal welfare. The presence of severe carcass lesions in slaughtered pigs was significantly associated with increased meat pH45min, which led to the highest occurrence of dark, firm and dry pork. In contrast, there was strong evidence of association between the presence of moderate carcass lesions in slaughtered pigs and both decreased meat pH45min and increased meat T45min, which led to the highest occurrence of pale, soft and exudative pork among the carcass lesion groups. In conclusion, this study showed a high prevalence of carcass lesions in slaughtered pigs, where

Predstavnici porodice Enterobacteriaceae su široko rasprostanjeni i većina su komensali, kao što su na primer pojedini sojevi E.coli, ali ima i patogenih vrsta koje predstavljaju značajnu opasnost po javno zdravlje. Kontaminacija sirovina, u ovom slučaju trupova svinja, odnosno mesa je najčešće posledica primenjenih postupaka u primarnoj proizvodnji i zavisi od primene dobre proizvođačke/higijenske prakse duž lanca proizvodnje mesa, naročito tokom operacija klanja i dalje obrade. Indikator mikroorganizmi, predstavljaju informaciju o higijeni procesa i neadekvatnim postupcima koji su korišćenjni tokom proizvodnje. Predstavnici enterobakterija predstavljaju dobar indikator higijene i poštovanja dobre proizvodne/higijenske prakse, jer se relativno brzo i jednostavno otkrivaju. Nalaz bakterija roda Salmonella u brisevima sa trupova zaklanih svinja predstavlja indikator higijene proizvodnog procesa. Kontaminacija trupa može nastati kao posledica tehničkih grešaka tokom procesa obrade (npr. slučajno zarezivanje creva ili izlazak fecesa iz anusa). Salmonele preživljavaju u okruženju u klanici, a posebno ih je teško ukolniti sa opreme. Loša higijena osoblja u klanici može rezultirati kontaminacijom trupova, a međusobnim dodirom trupova dolazi do unakrsne kontaminacije. Ispitivanje je sprovedeno na jednoj klanici srednjeg kapaciteta iz okoline Beograda gde su uzorkovni brisevi sa100 trupova svinja tokom deset nedelja. Statističkom analizom ustanovljeno je da je prosečan broj Enterobacteriaceae bio najmanji nakon hlađenja (0,13±0,05log10CFU/cm2), što je značajno manje (p<0,01) od prosečne vrednosti nakon omamljivanja (1,79±0,88log10CFU/cm2) i prosečne vrednosti nakon obrade (0,78±0,46log10CFU/cm2). Najveći koeficijent varijacije zabeležen je nakon obrade (51,48%), a najniži nakon hlađenja (34,66%). Dobijeni rezultati prevalencije Salmonella spp. na trupovima svinja nakon omamljivanja je iznosio 41%, nakon završene obrade 5% dok nakon hlađenja nije utvrđeno prisustvo Salmonell

It has been demonstrated that long transportation could increase susceptibility to infection and triggering the onset of health problems in horses, such as transport pneumonia and gastrointestinal diseases [1–4]. However, there is no study reporting welfare and meat quality outcomes after shortdistance transportation of slaughtered horses with different health status. Therefore, the aim of this study was to determine the effects of short transportation on blood metabolites and meat quality of slaughtered horses with and without lung lesions

The composition of 18 essential oils was determined using gas chromatography–mass spectrometry, and their antilisterial activity was evaluated by the disk diffusion method, followed by the determination of the minimum inhibitory and minimum bactericidal concentrations. The most active essential oils were oregano, thyme, cinnamon, winter savory, and clove, with MIC values ranging from 0.09 to 1.78 µL/mL. We investigated the biofilm-forming potential of Listeria monocytogenes on polystyrene at 5 °C, 15 °C, and 37 °C in three different media. The formation of biofilm was found to be dependent on the temperature and the availability of nutrients. After treatment with selected essential oils, the reduction in biofilm biomass was in the range of 32.61% and 78.62%. Micromorphological changes in the L. monocytogenes treated by oregano and thyme essential oils were observed in the form of impaired cell integrity and cell lyses by using scanning electron microscope. Oregano and thyme essential oils (MIC and 2MIC) significantly (p < 0.05) reduced the population of L. monocytogenes in minced pork meat during storage at 4 °C. In conclusion, the obtained results indicated the good activity of some selected essential oils on L. monocytogenes, with bacteriostatic, bactericidal, and antibiofilm effects at very low concentrations.

The present study evaluated the quality of table eggs in relation to shell colour. The study was conducted on 60 table eggs with shells coloured white, green, blue and brown (15 eggs per colour) obtained from laying hens from the same backyard farm. The following external quality traits of table eggs were measured: egg weight, percentage of dirty and cracked eggs, egg width and length, egg shape index, eggshell colour, eggshell weight and percentage, and eggshell thickness. The following internal quality indicators of table eggs were determined: albumen weight and percentage, albumen pH value, albumen width, length and height, Haugh index, albumen index, yolk weight and percentage, yolk pH value, yolk width and height, yolk index and yolk colour. Green eggs had the lowest weight, as well as the lowest width and length. White eggs had the highest eggshell dirtiness scores and egg shape index, while brown eggs had the highest eggshell thickness and weight. Green and brown eggs had the highest albumen index and Haugh index. In addition, green eggs had the lowest yolk width and the highest yolk index. White eggs had the highest albumen and yolk width, the greatest albumen length and the lowest albumen height. Yolks of white and blue eggs had a higher sensory colour score, as well as lower L* and b* values compared to the yolks of green and brown eggs. Based on the results of this study, it can be concluded that green and brown table eggs are of better overall quality compared to white and blue table eggs.

The aim of this study was to examine the microbiological quality of raw donkey milk of an indigenous Serbian breed as well as the changes in the microbial populations during storage at 4 °C. In addition, antibacterial activity of donkey milk against E. coli, L. monocytogenes and S. aureus at 15 °C as well as the content of the two main antibacterial proteins lysozyme and lactoferrin were investigated. Microbiological examination of 137 individual milk samples collected over a period of 21 months showed good microbiological quality since foodborne pathogens such as Salmonella spp. and L. monocytogenes were not detected in any of the analyzed samples, while the number of E. coli, Enterobacteriaceae, total coliform bacteria, sulfite-reducing Clostridia and aerobic sporogenic bacteria was below the limit of quantification (<1 cfu mL−1). During the six-days storage at 4 °C, total bacterial counts and the counts of lactic acid bacteria remained at the initial level while pathogenic bacteria were not detected. The strongest antibacterial activity of the tested milk was observed against E. coli, while S. aureus was the least sensitive to milk antibacterial compounds. Although further research is needed to fully elucidate the antibacterial mechanism and synergistic activity of different compounds in donkey milk, the high content lysozyme (2.63 ± 0.03 g L−1) and lactoferrin (15.48 mg L−1) observed in tested milk could contribute to its strong antibacterial activity and extension of the storage period during which it can be safely consumed.