Faculty of Veterinary Medicine

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THE EFFECT OF LIQUID SMOKE ON FOODBORNE PATHOGENS IN READY-TO-EAT MEAT PRODUCTS
(Scientific Veterinary Institute 'Novi Sad', 2025-12-04)
Popovski, Krste
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Ratkova Manovska, Marija
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Liquid smoke is increasingly used in ready-to-eat meat products as a natural preservative with antimicrobial and antioxidant properties. This study investigated the efficacy of a commercial liquid smoke preparation (Cloud S9, Kerry, USA) against Listeria monocytogenes ATCC 13932, Escherichia coli ATCC 25922, and Salmonella Enteritidis ATCC 13076 in chicken and beef ham. Meat products were inoculated with each bacterial strain and treated with liquid smoke at concentrations of 1%, 2.5%, and 5%, and untreated samples were used as controls. Bacterial counts were assessed after 2 hours, 7 days, and 14 days of refrigerated storage (4 °C). Liquid smoke significantly inhibited bacterial growth in a concentration-dependent manner. For Listeria monocytogenes, 5% liquid smoke achieved > 2 log cfu/g reductions after 14 days, while lower concentrations suppressed growth without elimination. Escherichia coli and Salmonella Enteritidis exhibited comparatively lower sensitivity, with most treatments producing bacteriostatic rather than bactericidal effects; however, 5% liquid smoke achieved a measurable reduction of Escherichia coli in chicken ham. These findings confirm the antimicrobial potential of liquid smoke as a complementary hurdle to enhance the microbial safety of ready-to-eat meat products, while also underscoring the ongoing necessity for stringent hygiene practices.
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THE ROLE OF SHELTER DOGS IN THE ECOLOGY OF ANTIMICROBIAL RESISTANCE: ESBL AND AMPC-PRODUCING ESCHERICHIA COLI IN NORTH MACEDONIA
(2024-09-25)
Ivana Shikoska
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Bojana Chapkunovska
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Ljubica Rashikj
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Marija Ratkova
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Ivan Matevski
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Air Quality Measurements In Laying Hens Housing
(Macedonian Veterinary Review, 2016-01)
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ANTIMICROBIAL RESISTANCE IN STAPHYLOCOCCI ISOLATED FROM DOGS IN THE REPUBLIC OF NORTH MACEDONIA
(2022-09-22)
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Ivana Arsovska
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Marija Ratkova Manovska
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Ljubica Rashikj
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MANAGEMENT PROBLEMS IN THE FARMING OSTRICH
(University Ss. Cyril and Methodius in Skopje, 2011)
Miljković, Biljana
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Prodanov, Mirko
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Pavlovski, Zlatica
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Radanović, Oliver
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Pavlović, Ivan
Recent interest in ostrich farming increased the demand for information about this species and how to manage it in a commercial environment. This bird is unique, being the largest living bird, measuring up to 2.75 m in height and up to 150 kg in mass. The bird is unable to fly, but the structure of the wing bones, the presence of air sacs, some pneumatic bones and presence of the pygostyle, strongly suggest that the ostrich evolved from a flying ancestor. The ostrich spends its time walking around its environment, only running if threatened. These birds can reach the speed of approxi-mately 60–70 km/h. The leg anatomy reflects the walking lifestyle of the ostrich and it has only two toes. Our collection of information started with some particular aspects of ostrich chick biology (chick quality, residual vesica felea, growth rates, mortality, leg problems, post-hatch) having significant impact on the rearing systems employed. This aspect of husbandry is a critical phase of commercial production, was in the past and remains today the cause of significant problems in the majority of countries where ostrich farming is a novel enterprise. There is a wide variety of different rearing conditions, all of which are successful to different extent. As it is common with commercial poultry production, the best results are achieved with the highest quality day-old chicks. In this work the authors try to connect collected information and their personal field experience in rearing 3 months old ostrich chicks from France during quarantine time as well as later, during application of some prophylactic and therapeutic measures including patho-anathomy and laboratory examination.
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Air Quality Measurements in Laying Hens Housing
(Macedonian Veterinary Review, 2016-03-01)
Prodanov, Mirko
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Radeski, Miroslav
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<jats:title>Abstract</jats:title> <jats:p>Ensuring good environmental conditions of the poultry houses can be costly for the farmers, but without it losses due to poor bird health and performance due to poor air quality can be much more detrimental to net returns. The goal of this study was to investigate the variations in air quality in various areas inside the laying hen houses. Ten houses with laying hen conventional battery cages were measured for O<jats:sub>2</jats:sub>, H<jats:sub>2</jats:sub>S, CO, NH<jats:sub>3,</jats:sub> temperature, relative humidity, CO<jats:sub>2</jats:sub>, airflow and luminance. The results of the physical measures showed that temperatures in the houses were between 15.31–25.6°C, the relative humidity 48.03-81.12%, while the luminance rarely exceeded 8 lux. As for the gasses, the values for NH<jats:sub>3</jats:sub> rarely exceeded 8 ppm, although at some measuring points it reached 26 ppm. O<jats:sub>2</jats:sub> was generally at 20.9 %, and the levels of CO<jats:sub>2</jats:sub> were very low. No presence of H<jats:sub>2</jats:sub>S and CO was detected. In this study it was concluded that the measurement of the air quality in a house can vary depending of the places this measures are taken. Multiple measurement points are important because they may make the staff aware of the problems connected to low ventilation and culmination of harmful gases. The air quality in different positions in the houses is of great importance not only for the animal welfare, but also for the safety of the staff.</jats:p>
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Comprehensive insight into the food safety climate in Central and Eastern Europe
(Elsevier BV, 2020-08)
Tomasevic, Igor
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Kovačević, Danijela Bursać
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Jambrak, Anet Režek
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Zsolt, Szendrő
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Dalle Zotte, Antonella
This investigation provides an important insight into the Central and Eastern European food industry, beyond traditional food safety management and reflects on its food safety (FS) climate or the human route of its FS culture. Investigation was conducted in 10 Central and Eastern European countries involving more than 500 food companies. Overall FS climate was assessed as good. The availability of infrastructure was perceived the same in all countries although “resources” was the lowest scored climate component. Uncertainty avoiding national cultures had a stronger preference towards written FS procedures and instructions. FS climate was better assessed in bigger companies because small companies observed weaker availability of resources, smaller number of procedures and instructions and reduced risk awareness. FS communication and commitment were not affected by company size. The share of food companies without FS system was five times higher in small compared to big companies. No effect of FS management level or riskiness level on FS climate scores was apparent. Food companies seemed to avoid problems in cooperation and trust between FS leaders and other employees, since they have perceived FS climate similarly. The strongest FS climate segmentation in Central and Eastern Europe food companies was observed in terms of the EU membership status. EU operating food companies managed to develop a very good and distinctive FS climate, with better-perceived leadership, communication, commitment, resources and risk awareness than non-EU food companies. Transitional economic environment of non-EU countries have undesirably influenced the organisational and technological support in their companies and employees perceptions of FS climate.
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Validation of novel food safety climate components and assessment of their indicators in Central and Eastern European food industry
(Elsevier BV, 2020-11)
Tomasevic, Igor
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Kovačević, Danijela Bursać
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Jambrak, Anet Režek
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Szendrő, Katalin
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Dalle Zotte, Antonella
Important insight into the Central and Eastern European food industry, beyond traditional food safety (FS) management and reflects on its food safety climate or the human route of its food safety culture is provided. Novel FS climate self-assessment tool was developed and validated by 65 FS experts from governmental agencies, third party certification bodies, food sector associations, universities and food industry. Three original FS climate components: FS knowledge, business priorities and FS legislation, were introduced and their nine components were assessed in nine Central and Eastern European countries involving 470 food companies. FS knowledge was better assessed in big and medium sized than in small companies. Knowledge component was equally assessed as good, irrespective of the FS risk profile of the food company surveyed while certified FS management system was charted by higher FS knowledge scores within a same food company. Business priorities in Central and Eastern European food organizations were related to hygiene and food safety and were always put before profit regardless of the company size. Hygiene and food safety were seen equality as a critical business success factor irrespective of the associated level of riskiness. FS climate legislation component in all food organizations surveyed was assessed affirmatively. Central and Eastern European food companies seemed to avoid problems in cooperation and trust between food safety leaders and other employees, since they have perceived FS climate highly and similarly. EU operating food companies had comparable overall FS climate to non-EU companies mostly because they have equally perceived their business priorities and appropriateness of associated FS legislation. The only exception was the FS knowledge that was better assessed in EU than non-EU food enterprises.
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Prevalence of the Enterotoxigenic Staphylococcus aureus Strains Isolated from Raw Milk and Cheese Produced in North Macedonia
(Macedonian Veterinary Review, 2021-03-15)
Manovska, Marija Ratkova
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Prodanov, Mirko
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Angelovski, Ljupcho
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<jats:title>Abstract</jats:title> <jats:p> <jats:italic>Staphylococcus aureus</jats:italic> is an important foodborne pathogen due to toxin-related virulence, invasiveness and antibiotic resistance. The ability of <jats:italic>S. aureus</jats:italic> strains to produce one or more staphylococcal enterotoxins (SEs) in food has been associated with the occurrence of staphylococcal food poisoning (SFP), which is the most common foodborne intoxication worldwide. The study aimed to determine the count of <jats:italic>S. aureus</jats:italic> strains in samples of raw cow’s milk and various cheeses produced in R. North Macedonia and to detect their ability to produce enterotoxins by passive agglutination SET RPLA (OXOID, UK) and by enzyme-linked fluorescence assay (ELFA) VIDAS SET 2 (Biomerieux, France). A total of 130 <jats:italic>S. aureus</jats:italic> strains were analyzed. The ability to produce SEs was determined in 17 (13.1%) strains using the SET RPLA detection kit and in 20 (15.4%) strains using the VIDAS SET 2. The study detected enterotoxigenic strains in cheese samples, despite the low count of <jats:italic>S. aureus</jats:italic> which was below the detection limit according to the Book of rules for microbiological criteria (Off. G. of R.M no 100/2013). Based on these and similar findings, <jats:italic>S. aure</jats:italic>us must be considered as a possible cause of intoxication, despite the undetected and underreported cases of SFP in the scientific literature.</jats:p>
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Detection of Enterotoxigenic Potential of <i>Staphylococcus Aureus</i> Isolates from Cheese Samples with Two Different Methods
(Macedonian Veterinary Review, 2022-03-29)
Manovska, Marija Ratkova
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Prodanov, Mirko
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<jats:title>Abstract</jats:title> <jats:p>The primary objective of our study was to detect the occurrence of enterotoxigenic <jats:italic>Staphylococcus aureus</jats:italic> in diverse types of cheese (cow’s milk cheese and mixed milk cheese) samples from R.N. Macedonia. Cheese samples were analyzed for enumeration and isolation of the <jats:italic>S. aureus</jats:italic> strains according to ISO 6888-1. We detected the toxigenic potential of the strains by the use of the Enzyme Link Fluorescent Assay VIDAS system, and we confirmed the presence of the SEs (<jats:italic>sea, seb, sec, sed, see</jats:italic>) genes by multiplex PCR. The results showed that out of 270 samples of cheese, coagulase-positive staphylococci (CPS) were detected in 27 (10%), and coagulase-negative staphylococci in five samples (1.8%). Biochemically, all 27 CPS samples were confirmed to be <jats:italic>Staphylococcus aureus.</jats:italic> With VIDAS SET2 test we confirmed that 11 isolates are producers of one of the toxins limited by the test. With the conventional PCR we confirmed genes in only 7 isolates. Most common detected gene was <jats:italic>seb</jats:italic> n=3 (42.8%), followed by <jats:italic>sea</jats:italic> n=2 (28.6%), and <jats:italic>sec</jats:italic> n=2 (28.6%). Additionally, <jats:italic>sed</jats:italic> and <jats:italic>see</jats:italic> genes were not detected in any of the <jats:italic>S. aureus</jats:italic> isolates. Discrepancies between the two test methods for detection of enterotoxigenic potential are not uncommon. The presence of viable <jats:italic>Staphylococcus aureus</jats:italic> cells that have enterotoxin potency demonstrates the importance of appropriate hygiene practices in the diary process and also the maintenance of the products in order to obtain a safe final product for the consumers.</jats:p>

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