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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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Ionizing Radiation in Meat Processing and its Effects
(VINČA INSTITUTE OF NUCLEAR SCIENCES, 2025-10)
Angeleska, Aleksandra
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From a historical perspective, even in ancient times there was an awareness of the connection between food and human health. Hippocrates (460 BC), the father of medicine, emphasized that many diseases could be linked to diet, highlighting the idea that “let food be thy medicine and medicine be thy food.” This early recognition of the importance of safe and high-quality nutrition laid the foundations for later efforts to preserve food and protect it from harmful influences. Over the centuries, various preservation methods were developed, ranging from drying, salting, and smoking to modern technologies that include ionizing radiation as an effective way of extending shelf life and maintaining the nutritional properties of meat. This paper provides a overview of ionizing radiation in meat processing. The advantages of this technology are evident in the elimination of pathogenic microorganisms, the extension of shelf life, and the preservation of nutritional properties, while acknowledging the limitations that may occur at higher doses. The analysis encompasses microbiological, chemical, physical, and sensory aspects, along with relevant regulatory frameworks at both international and national levels. It is concluded that ionizing radiation offers considerable potential for improving food safety and sustainability in the food industry, but requires careful application and transparent communication with consumers.
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Menadzment nerasta
(Univerzitet u Beogradu, Fakultet veterinarski medicine, Beograd, R. Srbija, 2022-10-09)
Jovan Bojkovski, Nemanja Zdravkovic, Slobodanka Vakanjac, Radisa Prodanovic, Sveta Arsic, Sreten Nedic, Ivan Vujanac, Branko Angjelovski, Ivan Dobrosavljevic, Ivan Pavlovic, Sonja Obrenovic
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Biosecurity and health care on commercial pig farms
(2022-04-09)
Jovan Bojkovski, Becskei Z, Branislav Kureljusic, Ivan Pavlovic, Nemanja Zdravkovic, Jasna Prodanov-Radulović, Teodora Vasiljevic, Branko Angjelovski, Jan Plut, Ivan Dobrosavljevic, Jelena Maletic, Susana Dedovic, Branislav Stankovic
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Neurofiziologija boli u kirurških pacijenata.
(2021)
Smolec O. *, Uglešić P. , Pećin M. ,Toholj B. , Radišić B. , Dobranić M. , Ilijevska K. , Milošević Ž. , Manojlović A. , . Lipar M
Prema Svjetskoj zdravstvenoj organizaciji (SZO) definicija boli glasi: ,,Bol je neugodno osjetno i emocionalno iskustvo povezano uz stvarnu ili moguću ozljedu tkiva ili opisom u smislu te ozljede’’. Bolni podražaj može se podijeliti prema duljini trajanja na akutnu i kroničnu bol; prema mehanizmu nastanka na organsku i psihogenu, prema uzroku na nocicepcijsku i neuropatsku bol, prema mjestu nastanka na viscelarnu i parijetalnu te prema općem uzroku na benignu i malignu. Bolni put se na osnovi anatomije i neurofiziologije sastoji od četiri procesa, a to su podražaj (transdukcija), kondukcija, prijenos (transmisija), percepcija osjeta boli. Neurotransmiteri u koje ubrajamo noradrenalin i acetilkolin na simpatičnim živčanim završetcima te dopamin u SŽS-u. Drugu, veću skupinu čine prilagođivači (modulatori) transmiterske djelatnosti i to su, primjerice, histamin, glutamat i aspartat, gama-aminomaslačna kiselina (GABA) u SŽS-u. Nociceptivni bihevioralni odgovori koji se promatraju u životinja mogu biti refleksni (povlačenje), dobrovoljni i kronično bolni. Dva glavna alata korištena za procjenu boli u životinja su sustavi bodovanja boli i algezimetri.

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