14 results on '"mikrobiološki status"'
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2. Uticaj etarskih ulja na odabrane patogene bakterije izolovane u procesu proizvodnje mesa
- Author
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Vidaković Knežević, Suzana L. and Vidaković Knežević, Suzana L.
- Abstract
Hranom prenosive bolesti, prouzrokovane bakterijama Salmonella Enteritidis, Salmonella Typhimurium, Listeria monocytogenes i Yersinia enterocolitica, predstavljaju veliki problem za javno zdravlje širom sveta. U ovoj doktorskoj disertaciji izabrani izolati bakterija prenosivih hranom, izolovani u procesu proizvodnje mesa, potvrđeni su MALDI-TOF masenom spektrometrijom, dok je sastav 18 etarskih ulja utvrđen upotrebom gasne hromatografije sa masenom spektrometrijom (GC-MS). Utvrđeno je antibakterijsko dejstvo 18 etarskih ulja i njihove minimalne inhibitorne i minimalne baktericidne koncentracije protiv 16 izolata patogenih bakterija prenosivih hranom. Svi ispitivani izolati formirali su biofilmove na polistirenskim i površinama od nerđajućeg čelika, koje se često nalaze u pogonima industrije mesa. Dokazano je da stepen formiranja biofilmova zavisi od dostupnosti hranljivih materija i temperature. Primenom odabranih etarskih ulja na formirane biofilmove uočena je redukcija istih za 30,93% do 90,28%. Upotrebom SEM zapažaju se mikromorfološke promene na izolatima bakterija tretiranih etarskim uljima origana i timijana u vidu narušenog integriteta ćelija i lize. Etarska ulja origana i timijana u koncentracijama MIC i 2MIC na modelu usitnjenog mesa svinja znatno (p < 0,05) su redukovala broj S. Enteritidis, L. monocytogenes i Y. enterocolitica tokom skladištenja. Međutim, delovanje ovih etarskih ulja nije zapaženo protiv S. Typhimurium. Etarska ulja origana i timijana povoljno su uticala i na senzorska svojstva usitnjenog mesa svinja u vidu duže prihvatljivosti boje i manjeg intenziteta mirisa koji ukazuje na kvar tokom skladištenja na temepraturi od 4 ± 1 °C u aerobnim uslovima. Dobijeni rezultati ukazuju da odabrana etarska ulja mogu efektivno da se koriste u industriji mesa kao prirodna alternativa sintetskim aditivima i dezinfekcionim sredstvima.
- Published
- 2022
3. Uticaj izbora omotača na odabrane parametre bezbednosti i kvaliteta fermentisanih kobasica.
- Author
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Ivanović, Jelena, Pećanac, Biljana, Janjić, Jelena, Glišić, Marija, Đorđević, Vesna, Stanišić, Mirko, Glamočlija, Nataša, and Baltic, Milan Z.
- Abstract
The production of fermented sausages in households in our region has a long tradition, especially in Vojvodina and in some parts of Serbia (Sandžak, Zlatibor, Pirot). In this experiment, the impact of the selected casings (natural and artificial) of different diameters (broader or narrower) produced in the traditional way (uncontrolled conditions), used in the production of fermented sausages, on the microbiological status (total number of bacteria, total number of lactic acid bacteria, the total number of entero bacteria) and changes of physical properties (pH and water activity). The results show that the microbiological status depended on the diameter of fermented sausages, wherein the total number of bacteria at the end of the ripening was significantly higher in the sausage of a wider diameter as compared to the smaller diameter of the sausage. The average total number of lactic acid bacteria increased during the ripening process, and at day 31 of the testing statistically significant difference between the examined groups of sausages were determined. At the end of the manufacturing process, the smaller diameter sausages had higher pH value as compared to sausages of a wider diameter. The average value of water activity had a trend of decline among all groups of fermented sausages during the manufacturing process. The production of traditional fermented sausages, despite uncontrolled conditions, is justified not only because of the quality of these products, but also because of the authentic production which is an integral part of the tradition of our people. [ABSTRACT FROM AUTHOR]
- Published
- 2015
4. THE MICROBIOLOGICAL STATUS OF (READY TO EAT) LETTUCE BEFORE AND AFTER STANDARD WASHING.
- Author
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Topalić-Trivunović, Ljiljana, Savić, Aleksandar, Kovačević, Jelena, Balešević, Ljiljana, Matoš, Snježana, and Šolaja, Miloš
- Abstract
Lettuce is a vegetable that is always consumed raw. The number and types of microorganisms that may be found on the lettuce leaves depend on growing, harvesting, and particularly on handling practices, like proper washing and preparing lettuce before eating. The aim of this study was to investigate the effect that washing under running water has on the microbiological status of lettuce leaves purchased from the local market place in Banja Luka. Smears were taken from the obverse and reverse sides of lettuce leaves, and the total count of aerobic mesophilic bacteria, yeasts and molds was determined as well as the presence of sulphite-reducing clostridia, the coagulase positive staphylococci, Salmonella species, and Escherichia coli. The analysis showed that the washing reduced the total count of aerobic mesophilic bacteria by approximately 10 times, and the total count of yeasts and molds by approximately 8 times. Of the lettuce samples examined, 66,67% contained sulphite-reducing clostridia and 13,33% Salmonella species, before the washing. The number of samples with sulphite-reducing clostridia was reduced by five times after the washing, but the number of samples contaminated with Salmonella species remained the same. [ABSTRACT FROM AUTHOR]
- Published
- 2014
- Full Text
- View/download PDF
5. Uticaj vakuum pakovanja na mikrobiološki status i senzorska svojstva svežeg Junećeg mesa.
- Author
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Tatjana, Baltić, Branka, Borović, Danka, Spirić, Nenad, Parunović, Dragica, Karan, Radmila, Mitrović, and Tatjana, Radičević
- Subjects
- *
VACUUM packaging , *MICROBIOLOGY , *BEEF , *SENSORY evaluation , *MEAT - Abstract
The packaging method can significantly affect the shelf life of fresh meat, and consequently the microbiological status and sensory properties of the packaged meat. In our country, for extending the shelf life of meat and meat products, the vacuum-packaging and packaging in the modified atmosphere are usually used. Vacuum- packaging favours the growth of facultative anaerobic bacteria, including lactic acid bacteria. Enterobacteriaceae and Brochothrix thermosphacta, as proven spoilage bacteria of fresh meat. Vacuum packaging has a positive influence on juiciness, tenderness, flavor and ripening of meat, but it has negative influence on the meat color. The aim of the present study was to investigate the microbiological status and sensory properties of vacuum-packaged fresh beef. Samples of beef tenderlo in packaged in stretch foil and vacuum-packaged fresh beef tenderloin were kept in strictly controlled conditions, at 0-4°C. Microbiological and sensory examinations were performed on 1st, 7th, 14th, 21st and 28th day of storage, in three separate cycles. Microbiological examinations included determination of microbial indicators of the processing hygiene and microbial indicators of meat spoilage (total count of aerobic mesophilic and psychrophilic bacteria, the number of Enterobacteriaceae, the number of lactic acid bacteria, the number of Brochothrix thermosphacta) and determination of pathogens (Salmonella spp., coagulasepositive staphylococci, sulphite-reducing bacteria, E. coli, Listeria monocytogenes) as well. Sensory properties were evaluated by using quantitative-descriptive test, on a scale of 1 to 5. The following properties were evaluated: appearance of meat, the color of meat surface, the color of the meat intersection, structure, texture, smell of the fresh meat, smell of meat after cooking, taste of meat after cooking and roasting. By sensory analyses spoilage of meat was established on 21st day of investigation, in the first cycle and on 28th day, in the third cycle. Results obtained from microbiological examinations indicated meat spoilage on the same days, as well. In the second cycle of investigation the meat spoilage was established on 14th day of storage, although the microbiological results did not indicate the meat spoilage. [ABSTRACT FROM AUTHOR]
- Published
- 2012
- Full Text
- View/download PDF
6. Analysis of the effects of disinfection of the surfaces and equipment in different production units on a pheasant farm by the application of peracetic acid and formaldehyde based solutions
- Author
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Brana Radenković Damnjanović, Radislava Teodorović, Branislav Pešić, Milutin Đorđević, Dragana Despot, and Ljiljana Janković
- Subjects
Physics ,fazanerija ,persirćetna kiselina ,peracetic acid ,formaldehid ,pheasant farm ,formaldehyde ,disinfection ,Humanities ,mikrobiološki status ,microbiological status ,dezinfekcija - Abstract
Fazanerije predstavljaju proizvodne objekte poluzatvorenog tipa sa nekoliko proizvodnih celina koje su ciklično povezane i u kojima se gaje jedinke različitih starosnih kategorija. Proizvodne celine čine volijera za matično jato, prostorija za skladištenje jaja, inkubatorska stanica, prostorije za odgoj mladih fazana i volijere sa ispustima gde se vrši odgoj fazana do momenta ispuštanja u lovište. Vodeći računa o prethodno navedenom, a u cilju postizanja dobrih proizvodnih rezultata, sa dobijanjem jedinki dobrog zdravstvenog statusa, za uspešnu farmsku proizvodnju fazanske divljači, neophodno je kontinuirano sprovođenje biosigurnosnih mera u svim fazama tehnološkog postupka proizvodnje. Jedna od ključnih biosigurnosnih mera, koja se mora kontinuirano sprovoditi u farmskim objektima, jeste dezinfekcija. U radu je praćen efekat sprovedene dezinfekcije u različitim fazama proizvodnje, na različitim površinama, primenom rastvora preparata na bazi persirćetne kiseline i para formaldehida. Praćenjem mikrobiološkog statusa površina u okviru proizvodnih celina ustanovljena je redukcija ukupnog broja bakterija, gljivica i plesni u manjem ili većem obimu u zavisnosti od mesta uzorkovanja i vrste proizvodne celine. Pheasant farms represent semi-closed production facilities with several production units that are cyclically connected and are used for growing pheasants of different age categories. Production units consist of an aviary for parent stock, egg storage room, incubation station, facilities for raising young pheasants and open aviaries where pheasants are raised till their release on hunting areas. Continuous implementation of biosafety measures at all stages of the technological process of production is necesarry in order to achieve good production results ; that is raising healthy pheasants. Disinfection is one of the most important biosigurative measures which must be continually implemented in farm facilities. In this paper, the effect of disinfection with peracetic acid and paraformaldehyde based solutions has been monitored at different stages of production, and on different surfaces. Monitoring of the microbiological status of the area within the production facillity resulted in reduction of the total number of bacteria, fungi and mold in a smaller or greater extent depending on the place of sampling and type of a production unit.
- Published
- 2018
- Full Text
- View/download PDF
7. Analiza efekata sprovede dezinfekcije površina i opreme u različitim proizvodnim celinama na fazaneriji primenom rastvora na bazi persirćetne kiseline i formaldehida
- Author
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Đorđević, Milutin, Pešić, Branislav, Radenković-Damnjanović, Brana, Janković, Ljiljana, Teodorović, Radislava, Despot, Dragana, Đorđević, Milutin, Pešić, Branislav, Radenković-Damnjanović, Brana, Janković, Ljiljana, Teodorović, Radislava, and Despot, Dragana
- Abstract
Fazanerije predstavljaju proizvodne objekte poluzatvorenog tipa sa nekoliko proizvodnih celina koje su ciklično povezane i u kojima se gaje jedinke različitih starosnih kategorija. Proizvodne celine čine volijera za matično jato, prostorija za skladištenje jaja, inkubatorska stanica, prostorije za odgoj mladih fazana i volijere sa ispustima gde se vrši odgoj fazana do momenta ispuštanja u lovište. Vodeći računa o prethodno navedenom, a u cilju postizanja dobrih proizvodnih rezultata, sa dobijanjem jedinki dobrog zdravstvenog statusa, za uspešnu farmsku proizvodnju fazanske divljači, neophodno je kontinuirano sprovođenje biosigurnosnih mera u svim fazama tehnološkog postupka proizvodnje. Jedna od ključnih biosigurnosnih mera, koja se mora kontinuirano sprovoditi u farmskim objektima, jeste dezinfekcija. U radu je praćen efekat sprovedene dezinfekcije u različitim fazama proizvodnje, na različitim površinama, primenom rastvora preparata na bazi persirćetne kiseline i para formaldehida. Praćenjem mikrobiološkog statusa površina u okviru proizvodnih celina ustanovljena je redukcija ukupnog broja bakterija, gljivica i plesni u manjem ili većem obimu u zavisnosti od mesta uzorkovanja i vrste proizvodne celine., Pheasant farms represent semi-closed production facilities with several production units that are cyclically connected and are used for growing pheasants of different age categories. Production units consist of an aviary for parent stock, egg storage room, incubation station, facilities for raising young pheasants and open aviaries where pheasants are raised till their release on hunting areas. Continuous implementation of biosafety measures at all stages of the technological process of production is necesarry in order to achieve good production results ; that is raising healthy pheasants. Disinfection is one of the most important biosigurative measures which must be continually implemented in farm facilities. In this paper, the effect of disinfection with peracetic acid and paraformaldehyde based solutions has been monitored at different stages of production, and on different surfaces. Monitoring of the microbiological status of the area within the production facillity resulted in reduction of the total number of bacteria, fungi and mold in a smaller or greater extent depending on the place of sampling and type of a production unit.
- Published
- 2018
8. Ispitivanje uticaja odabranih etarskih ulja na rast Salmonella spp. u mesu svinja pakovanog u vakuum i modifikovanu atmosferu
- Author
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Bošković, Marija D., Baltić, Milan Ž., Katić, Vera, Karabasil, Neđeljko, Starčević, Marija, and Đorđević, Vesna
- Subjects
antioksidativne osobine etarskih ulja ,MDA ,odnos gasova ,headspace gas composition ,carvacrol ,packaging ,TVN ,karvakrol ,mikrobiološki status ,timol ,mleveno svinjsko meso ,thymol ,antioxidative capacity of essential oils ,pakovanja ,minced pork ,Salmonella spp ,microbiological status - Abstract
I pored uloženih napora i dostignuća koja su ostvarena u prehrambenoj industriji na polju higijene klanja i proizvodne prakse, bakterije uzročnici bolesti prenosivih hranom u koje spada i Salmonella spp. kao jedan od najčešćih patogenih bakterija izolovanih iz mesa, i dalje uzrokuju milione slučajeva oboljenja godišnje na globalnom nivou, predstavljajući ne samo zdravstveni već i ekonomski problem, kako u razvijenim zemljama tako i zemljama u razvoju. Salmonella Enteritidis i Salmonella Typhimurium su serotipovi koji najčešće izazivaju salmonelozu ljudi, međutim sve se češće prijavljuju sliučajevi salmoneloze uzrokovane manje poznatim serotipovima, što naglašava potrebu za njihovom kontrolom. Iako se jaja i meso živine i dalje smatraju glavnim izvorom Salmonella spp., salmoneloza uzrokovana konzumiranjem kontaminiranog svinjskog mesa i proizvoda od svinjskog mesa je u porastu. Industrija mesa se suoči sa novim trendom organske proizvodnje, gde nema mesta za primenu do sada korišćenih hemijskih konzervanasa, od kojih neki ispoljavaju kancerogene i toksične osobine ili dovode do pojava alergija. Etarska ulja su biljni ekstrakti koji se izučavaju pre svega zbog antibakterijskih i antioksidativnih osobina ali i mogućnosti da se koriste kao zamena za sintetičke aditive u prehrambenoj industriji. Primena etarskih ulja može da smanji incidenciju bolesti prenosivih hranom, da produži održivost namirnica i odloži lipidnu oksidaciju. Etarsko ulje timijana i origana jedni su od deset najčešće korišćenih etarskih ulja za primenu u hrani. Cilj istraživanja u okviru ove doktorske disertacije bio je ispitivanje različitih načina pakovanja (vakuum i modifikovana atmosfera) i antimikrobnog efekta različitih koncentracija etarskih ulja origana i timijana (0,3%, 0,6% i 0,9%), na Salmonella spp. i mikrobiološki status mesa, kao i ispitivanje antioksidativnih osobina pomenutih etarskih ulja i njihovog efekta na oksidativne promene lipidne frakcije, fizičko hemijske osobine i prihvatljivost mlevenog svinjskog mesa. Kao sirovina za ispitivanje korišćeno je mleveno meso mišića buta svinja meleza Jorkšira x Landrasa. Na početku eksperimenta ispitan je hemijski sastav etarskih ulja (GC-MS), antioksidanti potencijal etarskih ulja (DPPH test, kapacitet neutralizacije •OH i NO• radikala FRAP test, lipidna peroksidacija) i minimalna inhibitorna koncentracija etarskih ulja timijana i origana, ali i aktivnih principa, eugenola, timola, karvakrola i cinamaldehida (mikrodiluciona metoda) potrebna za inhibiciju šest serovarijeteta Salmonella spp. (S. Enteritidis, S. Typhimurium, S. Infantis, S. Montevideo, S. Senftenberg, S. Givae) i koktel serovarijeteta odabranog za kontaminaciju mesa (S. Enteritidis, S. Typhimurium, S. Infantis, S. Montevideo)... Despite efforts and improvements in slaughter hygiene and food production techniques in the food industry, foodborne pathogens including Salmonella spp as one of the most often pathogen found in meat, still cause millions of episodes of illness annually worldwide, presenting not only health but also an economic problem in both developed and developing countries. Salmonella Enteritidis and Salmonella Typhimurium are serotypes mainly reported as causes of human salmonellosis, but outbreaks of salmonellosis caused by a rarer subspecies of Salmonella are increasing, which is why their control is needed. Eggs and poultry meat are still recognized as main sources of Salmonella infection in humans but salmonellosis caused by consuming contaminated pork meat and derived products are increasing. Moreover, the meat industry is challenged by the new trend of producing all-natural food, where is no place for artificial preservatives which may have some carcinogenic and toxic properties or may cause food allergies or sensitivities. Essential oils (EOs) are plants derived which gained attention mainly due to its antibacterial and antioxidative properties, and potential to be used as a replace for synthetic additives in the food industry. EOs can reduce the incidence of food-borne diseases, extend shelf-life and retard lipid oxidation. Thyme and oregano EO are one of the top ten EOs used as a preservative for food purposes. The aim of this PhD thesis was to evaluate the effect of different packaging conditions (vacuum and modified atmosphere) and different concentrations (0.3%, 0.6% and 0.9%) of thyme and oregano essential oils on survival of Salmonella spp., microbiological status of pork meat, as well as antioxidative properties if essential oils and their effect on lipid oxidation in meat, physicochemical parameters and organoleptic acceptability of meat. Meat used in present study was obtained from pork muscles from legs of different animals, crossbreeds Yorkshire x Landrace and minced in a grinder with 4 mm perforations in the grinding plates. At the beginning of the experiment chemical composition of EOs was determined (GC-MS analysis), as well as antioxidative capacity of EOs (DPPH test, nitric oxide and hydroxyl-radical scavenger capacity, FRAP assay, lipid peroxidation) and minimal inhibitory concentration (MIC) of EOs and active compounds e.g. thymol, carvacrol, eugenol and cinnamaldehyde (microdilution method) needed to inhibit the grow of six serotypes of Salmonella spp. (S. Enteritidis, S. Typhimurium, S. Infantis, S. Montevideo, S. Senftenberg, S. Givae) and the four-strain cocktail of Salmonella chosen to be used in meat contamination (S. Enteritidis, S. Typhimurium, S. Infantis, S. Montevideo)...
- Published
- 2016
9. Effect of essential oils on survival of salmonella spp. in pork packaged in vacuum and modified atmosphere
- Author
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Bošković, Marija, Baltić, Milan Ž., Katić, Vera, Karabasil, Nedjeljko, Starčević, Marija, and Đorđević, Vesna
- Subjects
antioksidativne osobine etarskih ulja ,MDA ,headspace gas composition ,odnos gasova ,carvacrol ,packaging ,TVN ,karvakrol ,mikrobiološki status ,timol ,mleveno svinjsko meso ,thymol ,antioxidative capacity of essential oils ,pakovanja ,minced pork ,Salmonella spp ,microbiological status - Abstract
Despite efforts and improvements in slaughter hygiene and food production techniques in the food industry, foodborne pathogens including Salmonella spp as one of the most often pathogen found in meat, still cause millions of episodes of illness annually worldwide, presenting not only health but also an economic problem in both developed and developing countries. Salmonella Enteritidis and Salmonella Typhimurium are serotypes mainly reported as causes of human salmonellosis, but outbreaks of salmonellosis caused by a rarer subspecies of Salmonella are increasing, which is why their control is needed. Eggs and poultry meat are still recognized as main sources of Salmonella infection in humans but salmonellosis caused by consuming contaminated pork meat and derived products are increasing. Moreover, the meat industry is challenged by the new trend of producing all-natural food, where is no place for artificial preservatives which may have some carcinogenic and toxic properties or may cause food allergies or sensitivities. Essential oils (EOs) are plants derived which gained attention mainly due to its antibacterial and antioxidative properties, and potential to be used as a replace for synthetic additives in the food industry. EOs can reduce the incidence of food-borne diseases, extend shelf-life and retard lipid oxidation. Thyme and oregano EO are one of the top ten EOs used as a preservative for food purposes. The aim of this PhD thesis was to evaluate the effect of different packaging conditions (vacuum and modified atmosphere) and different concentrations (0.3%, 0.6% and 0.9%) of thyme and oregano essential oils on survival of Salmonella spp., microbiological status of pork meat, as well as antioxidative properties if essential oils and their effect on lipid oxidation in meat, physicochemical parameters and organoleptic acceptability of meat. Meat used in present study was obtained from pork muscles from legs of different animals, crossbreeds Yorkshire x Landrace and minced in a grinder with 4 mm perforations in the grinding plates. At the beginning of the experiment chemical composition of EOs was determined (GC-MS analysis), as well as antioxidative capacity of EOs (DPPH test, nitric oxide and hydroxyl-radical scavenger capacity, FRAP assay, lipid peroxidation) and minimal inhibitory concentration (MIC) of EOs and active compounds e.g. thymol, carvacrol, eugenol and cinnamaldehyde (microdilution method) needed to inhibit the grow of six serotypes of Salmonella spp. (S. Enteritidis, S. Typhimurium, S. Infantis, S. Montevideo, S. Senftenberg, S. Givae) and the four-strain cocktail of Salmonella chosen to be used in meat contamination (S. Enteritidis, S. Typhimurium, S. Infantis, S. Montevideo)... I pored uloženih napora i dostignuća koja su ostvarena u prehrambenoj industriji na polju higijene klanja i proizvodne prakse, bakterije uzročnici bolesti prenosivih hranom u koje spada i Salmonella spp. kao jedan od najčešćih patogenih bakterija izolovanih iz mesa, i dalje uzrokuju milione slučajeva oboljenja godišnje na globalnom nivou, predstavljajući ne samo zdravstveni već i ekonomski problem, kako u razvijenim zemljama tako i zemljama u razvoju. Salmonella Enteritidis i Salmonella Typhimurium su serotipovi koji najčešće izazivaju salmonelozu ljudi, međutim sve se češće prijavljuju sliučajevi salmoneloze uzrokovane manje poznatim serotipovima, što naglašava potrebu za njihovom kontrolom. Iako se jaja i meso živine i dalje smatraju glavnim izvorom Salmonella spp., salmoneloza uzrokovana konzumiranjem kontaminiranog svinjskog mesa i proizvoda od svinjskog mesa je u porastu. Industrija mesa se suoči sa novim trendom organske proizvodnje, gde nema mesta za primenu do sada korišćenih hemijskih konzervanasa, od kojih neki ispoljavaju kancerogene i toksične osobine ili dovode do pojava alergija. Etarska ulja su biljni ekstrakti koji se izučavaju pre svega zbog antibakterijskih i antioksidativnih osobina ali i mogućnosti da se koriste kao zamena za sintetičke aditive u prehrambenoj industriji. Primena etarskih ulja može da smanji incidenciju bolesti prenosivih hranom, da produži održivost namirnica i odloži lipidnu oksidaciju. Etarsko ulje timijana i origana jedni su od deset najčešće korišćenih etarskih ulja za primenu u hrani. Cilj istraživanja u okviru ove doktorske disertacije bio je ispitivanje različitih načina pakovanja (vakuum i modifikovana atmosfera) i antimikrobnog efekta različitih koncentracija etarskih ulja origana i timijana (0,3%, 0,6% i 0,9%), na Salmonella spp. i mikrobiološki status mesa, kao i ispitivanje antioksidativnih osobina pomenutih etarskih ulja i njihovog efekta na oksidativne promene lipidne frakcije, fizičko hemijske osobine i prihvatljivost mlevenog svinjskog mesa. Kao sirovina za ispitivanje korišćeno je mleveno meso mišića buta svinja meleza Jorkšira x Landrasa. Na početku eksperimenta ispitan je hemijski sastav etarskih ulja (GC-MS), antioksidanti potencijal etarskih ulja (DPPH test, kapacitet neutralizacije •OH i NO• radikala FRAP test, lipidna peroksidacija) i minimalna inhibitorna koncentracija etarskih ulja timijana i origana, ali i aktivnih principa, eugenola, timola, karvakrola i cinamaldehida (mikrodiluciona metoda) potrebna za inhibiciju šest serovarijeteta Salmonella spp. (S. Enteritidis, S. Typhimurium, S. Infantis, S. Montevideo, S. Senftenberg, S. Givae) i koktel serovarijeteta odabranog za kontaminaciju mesa (S. Enteritidis, S. Typhimurium, S. Infantis, S. Montevideo)...
- Published
- 2016
10. Ispitivanje uticaja odabranih etarskih ulja na rast Salmonella spp. u mesu svinja pakovanog u vakuum i modifikovanu atmosferu
- Author
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Baltić, Milan Ž., Katić, Vera, Karabasil, Neđeljko, Starčević, Marija, Đorđević, Vesna, Bošković, Marija D., Baltić, Milan Ž., Katić, Vera, Karabasil, Neđeljko, Starčević, Marija, Đorđević, Vesna, and Bošković, Marija D.
- Abstract
I pored uloženih napora i dostignuća koja su ostvarena u prehrambenoj industriji na polju higijene klanja i proizvodne prakse, bakterije uzročnici bolesti prenosivih hranom u koje spada i Salmonella spp. kao jedan od najčešćih patogenih bakterija izolovanih iz mesa, i dalje uzrokuju milione slučajeva oboljenja godišnje na globalnom nivou, predstavljajući ne samo zdravstveni već i ekonomski problem, kako u razvijenim zemljama tako i zemljama u razvoju. Salmonella Enteritidis i Salmonella Typhimurium su serotipovi koji najčešće izazivaju salmonelozu ljudi, međutim sve se češće prijavljuju sliučajevi salmoneloze uzrokovane manje poznatim serotipovima, što naglašava potrebu za njihovom kontrolom. Iako se jaja i meso živine i dalje smatraju glavnim izvorom Salmonella spp., salmoneloza uzrokovana konzumiranjem kontaminiranog svinjskog mesa i proizvoda od svinjskog mesa je u porastu. Industrija mesa se suoči sa novim trendom organske proizvodnje, gde nema mesta za primenu do sada korišćenih hemijskih konzervanasa, od kojih neki ispoljavaju kancerogene i toksične osobine ili dovode do pojava alergija. Etarska ulja su biljni ekstrakti koji se izučavaju pre svega zbog antibakterijskih i antioksidativnih osobina ali i mogućnosti da se koriste kao zamena za sintetičke aditive u prehrambenoj industriji. Primena etarskih ulja može da smanji incidenciju bolesti prenosivih hranom, da produži održivost namirnica i odloži lipidnu oksidaciju. Etarsko ulje timijana i origana jedni su od deset najčešće korišćenih etarskih ulja za primenu u hrani. Cilj istraživanja u okviru ove doktorske disertacije bio je ispitivanje različitih načina pakovanja (vakuum i modifikovana atmosfera) i antimikrobnog efekta različitih koncentracija etarskih ulja origana i timijana (0,3%, 0,6% i 0,9%), na Salmonella spp. i mikrobiološki status mesa, kao i ispitivanje antioksidativnih osobina pomenutih etarskih ulja i njihovog efekta na oksidativne promene lipidne frakcije, fizičko hemijske osobine i prihvatljiv, Despite efforts and improvements in slaughter hygiene and food production techniques in the food industry, foodborne pathogens including Salmonella spp as one of the most often pathogen found in meat, still cause millions of episodes of illness annually worldwide, presenting not only health but also an economic problem in both developed and developing countries. Salmonella Enteritidis and Salmonella Typhimurium are serotypes mainly reported as causes of human salmonellosis, but outbreaks of salmonellosis caused by a rarer subspecies of Salmonella are increasing, which is why their control is needed. Eggs and poultry meat are still recognized as main sources of Salmonella infection in humans but salmonellosis caused by consuming contaminated pork meat and derived products are increasing. Moreover, the meat industry is challenged by the new trend of producing all-natural food, where is no place for artificial preservatives which may have some carcinogenic and toxic properties or may cause food allergies or sensitivities. Essential oils (EOs) are plants derived which gained attention mainly due to its antibacterial and antioxidative properties, and potential to be used as a replace for synthetic additives in the food industry. EOs can reduce the incidence of food-borne diseases, extend shelf-life and retard lipid oxidation. Thyme and oregano EO are one of the top ten EOs used as a preservative for food purposes. The aim of this PhD thesis was to evaluate the effect of different packaging conditions (vacuum and modified atmosphere) and different concentrations (0.3%, 0.6% and 0.9%) of thyme and oregano essential oils on survival of Salmonella spp., microbiological status of pork meat, as well as antioxidative properties if essential oils and their effect on lipid oxidation in meat, physicochemical parameters and organoleptic acceptability of meat. Meat used in present study was obtained from pork muscles from legs of different animals, crossbreeds Yorkshire x Landrace a
- Published
- 2016
11. Effect of essential oils on survival of salmonella spp. in pork packaged in vacuum and modified atmosphere
- Author
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Baltić, Milan Ž., Katić, Vera, Karabasil, Nedjeljko, Starčević, Marija, Đorđević, Vesna, Bošković, Marija, Baltić, Milan Ž., Katić, Vera, Karabasil, Nedjeljko, Starčević, Marija, Đorđević, Vesna, and Bošković, Marija
- Abstract
Despite efforts and improvements in slaughter hygiene and food production techniques in the food industry, foodborne pathogens including Salmonella spp as one of the most often pathogen found in meat, still cause millions of episodes of illness annually worldwide, presenting not only health but also an economic problem in both developed and developing countries. Salmonella Enteritidis and Salmonella Typhimurium are serotypes mainly reported as causes of human salmonellosis, but outbreaks of salmonellosis caused by a rarer subspecies of Salmonella are increasing, which is why their control is needed. Eggs and poultry meat are still recognized as main sources of Salmonella infection in humans but salmonellosis caused by consuming contaminated pork meat and derived products are increasing. Moreover, the meat industry is challenged by the new trend of producing all-natural food, where is no place for artificial preservatives which may have some carcinogenic and toxic properties or may cause food allergies or sensitivities. Essential oils (EOs) are plants derived which gained attention mainly due to its antibacterial and antioxidative properties, and potential to be used as a replace for synthetic additives in the food industry. EOs can reduce the incidence of food-borne diseases, extend shelf-life and retard lipid oxidation. Thyme and oregano EO are one of the top ten EOs used as a preservative for food purposes. The aim of this PhD thesis was to evaluate the effect of different packaging conditions (vacuum and modified atmosphere) and different concentrations (0.3%, 0.6% and 0.9%) of thyme and oregano essential oils on survival of Salmonella spp., microbiological status of pork meat, as well as antioxidative properties if essential oils and their effect on lipid oxidation in meat, physicochemical parameters and organoleptic acceptability of meat. Meat used in present study was obtained from pork muscles from legs of different animals, crossbreeds Yorkshire x Landrace a, I pored uloženih napora i dostignuća koja su ostvarena u prehrambenoj industriji na polju higijene klanja i proizvodne prakse, bakterije uzročnici bolesti prenosivih hranom u koje spada i Salmonella spp. kao jedan od najčešćih patogenih bakterija izolovanih iz mesa, i dalje uzrokuju milione slučajeva oboljenja godišnje na globalnom nivou, predstavljajući ne samo zdravstveni već i ekonomski problem, kako u razvijenim zemljama tako i zemljama u razvoju. Salmonella Enteritidis i Salmonella Typhimurium su serotipovi koji najčešće izazivaju salmonelozu ljudi, međutim sve se češće prijavljuju sliučajevi salmoneloze uzrokovane manje poznatim serotipovima, što naglašava potrebu za njihovom kontrolom. Iako se jaja i meso živine i dalje smatraju glavnim izvorom Salmonella spp., salmoneloza uzrokovana konzumiranjem kontaminiranog svinjskog mesa i proizvoda od svinjskog mesa je u porastu. Industrija mesa se suoči sa novim trendom organske proizvodnje, gde nema mesta za primenu do sada korišćenih hemijskih konzervanasa, od kojih neki ispoljavaju kancerogene i toksične osobine ili dovode do pojava alergija. Etarska ulja su biljni ekstrakti koji se izučavaju pre svega zbog antibakterijskih i antioksidativnih osobina ali i mogućnosti da se koriste kao zamena za sintetičke aditive u prehrambenoj industriji. Primena etarskih ulja može da smanji incidenciju bolesti prenosivih hranom, da produži održivost namirnica i odloži lipidnu oksidaciju. Etarsko ulje timijana i origana jedni su od deset najčešće korišćenih etarskih ulja za primenu u hrani. Cilj istraživanja u okviru ove doktorske disertacije bio je ispitivanje različitih načina pakovanja (vakuum i modifikovana atmosfera) i antimikrobnog efekta različitih koncentracija etarskih ulja origana i timijana (0,3%, 0,6% i 0,9%), na Salmonella spp. i mikrobiološki status mesa, kao i ispitivanje antioksidativnih osobina pomenutih etarskih ulja i njihovog efekta na oksidativne promene lipidne frakcije, fizičko hemijske osobine i prihvatljiv
- Published
- 2016
12. The impact of casing on selected parameters of safety and quality of fermented sausages
- Author
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Ivanović, Jelena, Pećanac, Biljana, Janjić, Jelena, Glišić, Marija, Đorđević, Vesna, Stanišić, Mirko, Glamočlija, Nataša, and Baltić, Milan Ž.
- Subjects
fermentisane kobasice ,izbor omotača ,quality ,fermented sausages ,choice of layer ,microbiological status ,kvalitet ,mikrobiološki status - Abstract
The production of fermented sausages in households in our region has a long tradition, especially in Vojvodina and in some parts of Serbia (Sandžak, Zlatibor, Pirot). In this experiment, the impact of the selected casings (natural and artificial) of different diameters (broader or narrower) produced in the traditional way (uncontrolled conditions), used in the production of fermented sausages, on the microbiological status (total number of bacteria, total number of lactic acid bacteria, the total number of enterobacteria) and changes of physical properties (pH and water activity). The results show that the microbiological status depended on the diameter of fermented sausages, wherein the total number of bacteria at the end of the ripening was significantly higher in the sausage of a wider diameter as compared to the smaller diameter of the sausage. The average total number of lactic acid bacteria increased during the ripening process, and at day 31 of the testing statistically significant difference between the examined groups of sausages were determined. At the end of the manufacturing process, the smaller diameter sausages had higher pH value as compared to sausages of a wider diameter. The average value of water activity had a trend of decline among all groups of fermented sausages during the manufacturing process. The production of traditional fermented sausages, despite uncontrolled conditions, is justified not only because of the quality of these products, but also because of the authentic production which is an integral part of the tradition of our people. Proizvodnja fermentisanih kobasica u domaćinstvima na našim prostorima ima dugu tradiciju, posebno u Vojvodini, ali i u pojedinim delovima Srbije (Sandžak, Zlatibor, Pirot). U ovom ogledu je ispitan uticaj izbora omotača (prirodni i veštački) fermentisanih kabasica različitih dijametara (uži i širi) proizvedenih na tradicionalan način (nekontrolisani uslovi) na mikrobiološki status (ukupan broj bakterija, ukupan broj bakterija mlečne kiseline, ukupan broj enterobakterija) i promene fizičkih osobina (pH vred- nost i aktivnost vode). Rezultati pokazuju da je mikrobiološki status zavisio od dijametra fermentisanih kobasica, pri čemu je ukupan broj bakterija na kraju zrenja bio statistički značajno veći kod kobasica šireg dijametra u odnosu na kobasice užeg dijametra. Prosečan ukupan broj bakteija mlečne kiseline je rastao tokom procesa zrenja, gde su 31. dana ispitivanja utvrđene statistički značajne razlike između poređenih grupa kobasica. Na kraju proizvodnog procesa, kobasice užeg dijametra su imale višu vrednost pH u odnosu na kobasice šireg dijametra. Prosečna vrednost aktivnosti vode je imala trend opadanja kod svih ispitivanih grupa fermentisanih kobasica, tokom proizvodnog procesa. Proizvodnja tradicionalnih fermentisanih kobasica proizvedenih u domaćinstvu i pored nekontrolisanih uslova, ima svoja opravdanja, ne samo zbog kvaliteta ovih proizvoda, već i zbog autentične proizvodnje koja je sastavni deo tradicije našeg naroda.
- Published
- 2015
13. Mikrobiološki status i odnos organskih kiselina silaže 2011./2012
- Author
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Zadravec, Manuela, Pleadin, Jelka, Jaki, Vesna, Mitak, Mario, and Volarić, Vera
- Subjects
silaža ,mikrobiološki status ,organske kiseline ,kvaliteta - Abstract
U hranidbi mliječnih krava silaža se koristi u vrlo velikim količinama, naročito u zimskom periodu. Kako bi broj mikroorganizama bio pod kontrolom, važno je da silaža bude prikladnog kiselinskog sastava, a što ujedno rezultira i njenom kvalitetom. U trideset uzoraka silaže, s različitih obiteljskih poljoprivrednih gospodarstava s područja Koprivničko – križevačke županije u zimskom periodu 2011./2012. određen je ukupan broj bakterija, kvasnica i plijesni u gramu, pH vrijednosti te odnose nižih organskih kiselina kao pokazatelje kvalitete silaže(po Fliege). U svim pretraživanim parametrima utvrđena je značajna varijabilnost. Broj saprofitskih bakterija u gramu bio je u rasponu od 5.7 log10 do 10.4 log10., a broj plijesni u gramu kretao se od manje 3, 0 log10 do 10, 5 log10. Izmjerene pH vrijednosti kretale su se od 3, 74 do 7, 11. Odnosi kiselina, s ukupnim brojem bodova od 50 do 100, rezultirali su ocjenom silaže od zadovoljavajuće do vrlo dobre kvalitete. Mali postotak analiziranih silaža (13%) je odgovarao propisima Pravilnika o kakvoći stočne hrane NN 28/96, dok je ocjenom vrlo dobar ocjenjeno 70% silaža. Prema dobivenim rezultatima silaža 2011./2012. nije mogla zadovoljiti visoke prohtjeve mliječnih krava, prvenstveno narušavanjem eubioze u buragu, ali i nutritivno neadekvatnim obrokom, te su postojali preduvjeti koji mogu izazvati indigestije, sa svim štetnim posljedicama.
- Published
- 2012
14. Ispitivanje mikrobiološkog statusa zamrznutog pilećeg mesa
- Author
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Stojanović, Branislav, Anđelković, Radivoje, Jovanović, Zoran, Jovanović, Nenad, Zarić, Slavica, Baltić, Milan Ž., Stojanović, Branislav, Anđelković, Radivoje, Jovanović, Zoran, Jovanović, Nenad, Zarić, Slavica, and Baltić, Milan Ž.
- Published
- 2011
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