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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    Multi-class analysis of antimicrobial substances in poultry feed at cross-contamination levels by UHPLC-MS/MS – Method establishment, validation, and application
    (Society of Chemists and Technologists of Macedonia, 2025-12-24)
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    Koceva, Dushica
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    Angjeleska, Aleksandra
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    Stojković, Goran
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    The Commission Delegated Regulation (EU) 2024/1229 establishes maximum limits (MLs) for the cross-contamination of antimicrobial substances in feed intended for food-producing animals. This study presents the development and in-house validation of two multi-class analytical methods for detecting antimicrobial substances in poultry feed at cross-contamination levels, using ultra-high-performance liquid chromatography coupled with tandem mass spectrometry (UHPLC-MS/MS). Methods with and without solid-phase extraction (SPE) purification were developed for 26 antimicrobial substances across eight classes, covering a concentration range of 5–300 μg kg–1. The methods were validated for parameters in-cluding selectivity, limit of quantification, within- and between-day precision, accuracy, decision limit, matrix effect, and short-term analyte stability in the corresponding extracts. Both methods met the required performance criteria for detecting antimicrobial substances at cross-contamination levels, except for reduced sensitivity to lincomycin in the SPE method. Between-day precision was below 18 % and 19 %, with recoveries ranging from 95 to 103 %, for the method without SPE, and from 88 % to 101 % for the method with SPE, respectively. The analytes remained stable after two days of storage in the dark un-der two temperature conditions. These methods were applied to 39 poultry feed samples, revealing that approximately 41 % contained one or more antimicrobial substances, some of which exceeded the cross-contamination MLs. This study underscores the importance of simple, rapid, sensitive, and reliable analytical methods for controlling the presence of antimicrobials at cross-contamination levels. Such methods enable stringent control to prevent uncontrolled antimicrobial use in poultry production systems, thereby mitigating the development of antimicrobial resistance.