Faculty of Agricultural Sciences and Food

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Confronting Views of Companies and Authorities on Food Safety Issues—A Cross-Country Survey
(MDPI AG, 2024-03-01)
Djekic, Ilija
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Hambardzumyan, Garegin
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Nikolić, Aleksandra
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Mujčinović, Alen
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<jats:p>This study investigated food safety issues as perceived by food companies and food safety authorities in six countries in Europe and Central Asia. A total of 66 companies and 16 authorities participated in the survey. The results provide important insights related to what the main food safety priorities are, how they are addressed in the countries that participated in the survey, and what the role of the main stakeholders is in the food value chain. Almost 50% of food companies identified ‘food fraud’ as the most influential food safety attribute. One-third of food safety authorities recognized ‘food safety management system’ as the most influential food safety attribute. Principal component analysis separated food safety statements into two dimensions named ‘food safety hazards and risks’ and ‘food safety system’. Although there are slight differences in food safety statements between the two stakeholders, i.e., food companies and food safety authorities, it is the country of origin that plays a more important role in understanding their views. Food companies will need to implement a systemic approach and transform the entire food value chain continuum while considering new food safety challenges. It is expected that food safety authorities will have to play a more proactive role in the future.</jats:p>
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Inter-observer reliability for Quality Behavioural Assessment in growing pigs
(2021-06-24)
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Influence of rearing conditions on reproduction, growth, milk yield and quality of meat and milk of sheep and goats
(National Library of Serbia, 2020)
Hristov, Slavca
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Stankovic, Branislav
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Milosevic-Stankovic, Ivana
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Maksimovic, Nevena
<jats:p>The most important stressors in our country are unfavourable climatic and nutritional conditions. Extreme deviations in climatic and nutritional conditions are immediate stressors for the body of sheep and goats. Appetite in sheep and goats decreases if they are exposed to extremely high ambient temperatures, while cold increases the body's energy needs and leads to the mobilization of fat from body fat and the consequent oxidation of fat and the formation of non-esterified fatty acids. Thyroid activity is reduced when these animals are exposed to high temperatures, and increased when they are exposed to cold. In an environment with high temperatures, blood glucose and cholesterol concentrations decrease due to unsuccessful maintenance of homeostasis. Sheep and goats are naturally kept in a group, which basically protects them from predators. They successfully register the action of new stimuli, especially noise and sudden movements of nearby predators. Early weaning breaks the bond between mother and offspring and adversely affects the development of normal behavioural relationships in lambs and kids, because artificial feeding systems do not fully meet the needs of oral activity, so sucking of the umbilical and scrotal region often occurs. Investigations of the influence of various technological procedures on the reactivity of the adrenal cortex indicate that the separation of the animal from the herd and immobilization are the most significant stimuli. Electrical stunning of sheep at the slaughterhouse causes significant stimulation of the sympathetic system with a sudden release of adrenaline and noradrenaline. In conditions of intensive production, the most significant stressors and physiological conditions that lead to stress are: parturition, birth, puerperal period, weaning, oestrus, high pregnancy, various surgical procedures, veterinary and zootechnical procedures, extreme variations of micro- and macroclimatic conditions, variations in quantity and food quality, etc.</jats:p>
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THE INFLUENCE OF DIFFERENT CONCENTRATIONS OF PLANT ESSENTIAL OILS ON GROWTH AND REPRODUCTION OF Salmonella enteritidis
(Goce Delchev University - Shtip, 2020)
Stojiljkovic, Jasmina
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Plant essential oils have been reported to possess antimicrobial properties and therefore have potential usage as natural antimicrobials of food. The aim of the study was to examined the antimicrobial effect of sweet basil and thyme essential oils against growth and reproduction of Salmonella enteritidis reference strain ATCC 13076 (S. enteritidis RS) and Salmonella enteritidis epidemical strain (S. enteritidis ES) cultivated on plate. Therefore, the samples were prepared as a dip application from different concentrations of sweet basil and thyme essential oils (1%; 2.5% and 5%) with initial concentration of bacteria from 109 CFU/mL and were cultivated on plate. The control samples were prepared as dip application of bacteria without added essential oils. All samples were exposed at 37°C and 46°C. The growth of S. enteritidis RS and S. enteritidis ES was observed only in the control samples without added sweet basil and thyme essential oils. There was not any growth of both Salmonella еnteritidis strains in the samples dipped in the 1%; 2.5% and 5% sweet basil and thyme essential oils. The results from the ANOVA indicate that the utilized essential oils in combination with temperature regime was significantly (p <0.001) reduced the CFU number of the both strains of Salmonella enteritidis. These results support the possibility of using sweet basil and thyme essential oil as natural preservatives in food to contribute in the reduction of Salmonella enteritidis at acceptable levels in view to prevent the risk for consumers.
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In vitro antimicrobial properties of basil and thyme essential oils against Salmonella Spp
(Macedonian Pharmaceutical Association, 2020-10-29)
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Stojiljkovic, Jasmina
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Glavash Dodov, Marija
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Attitudes and Beliefs of Eastern European Consumers Towards Animal Welfare
(MDPI AG, 2020-07-17)
Tomasevic, Igor
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Bahelka, Ivan
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Čítek, Jaroslav
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Čandek-Potokar, Marjeta
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Djekić, Ilija
<jats:p>The aim of this exploratory work, because of the existing bias on the size of the sample and some of the sociodemographic characteristics of the participants, was to investigate the Eastern European consumers’ beliefs and attitudes toward animal welfare, to perform a cross-country segmentation analysis and to observe possible differences with their Western European counterparts. For this purpose, a survey was conducted with 5508 consumers from 13 Eastern European countries (Bosnia and Herzegovina, Bulgaria, Czech Republic, Croatia, North Macedonia, Hungary, Moldova, Poland, Romania, Serbia, Slovakia, Slovenia, and Ukraine) using a questionnaire with nine statements about consumers beliefs regarding animal welfare (aspects of management, ethical issues about animals, and consequences of animal welfare on meat quality and price), one statement about the willingness to pay more for meat produced under better welfare conditions, and four statements regarding attitudes toward animal welfare. Differences between countries were detected for all the statements. Moreover, three clusters of consumers were identified: one with consumers indifferent towards animal welfare; one with consumers concerned about animal welfare, but they believe it is difficult to achieve; and one with consumers concerned about animal welfare, and they believe it is possible to achieve it.</jats:p>
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Antibacterial activities of rosemary essential oils and their components against pathogenic bacteria
(MedCrave Group, LLC, 2018-09-18)
Stojiljkovic, Jasmina
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There are many known essential oils, of which only 300 are commercially important for different types of industry. Antimicrobials are used in food for two main reasons: to control natural spoilage processes and to prevent/control growth of micro-organisms, including pathogenic microorganisms. The aim of this review was to investigate antibacterial effects of rosemary essential oils (EOs) on some Gram-positive and Gram-negative bacteria: Staphylococcus aureus, Bacillus subtilis, Escherichia coli, Proteus vulgaris, Pseudomonas aeruginosa. Listeria monocytogenes, Salmonella enteritidis, Salmonella typhimurium. Rosmarinus officinalis essential oil is very important for its medicinal uses and its powerful antibacterial, cytotoxic, anti-mutagenic, antioxidant, anti-phlogistic and chemopreventive properties. The antimicrobial and other biological activities of rosemary essential oil are directly correlated with the presence of bioactive volatile components. To this end, one possibility has been the use of rosemary essential oils (EOs) and the compounds found there in as alternative antimicrobial food preservatives. The future will see investigation of food applications of the naturally occurring antimicrobials, especially the effectiveness of rosemary EOs, individually and in combination with other parts of plant extract, other effective EOs and other food-processing techniques.
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The most important dilemmas regarding the welfare of farm animals
(National Library of Serbia, 2019)
Hristov, Slavca
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Stankovic, Branislav
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Ostojic-Andric, Dusica
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Maksimovic, Nevena
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In this review paper, contradictions in modern livestock production as dilemmas of farm animal welfare are considered. The main dilemma concerns the question of whether extensive production in small farms is generally better than intensive production in large farms. The next dilemma relates to an intensive selection of animals and its impact on the emergence of welfare problems. Another dilemma is related to the two main interconnected problems of pig welfare in individual farrowing pens: the piglet death by crushing and the sows’ movement restriction. Similarly, welfare dilemma is the paradox of parent flocks of broiler line breeding that could not be solved until the pressure for genetic advancement in production is required due to the economic efficiency. The next example of the dilemma is the widespread practice of tail docking in piglets in order to reduce the risk of tail biting. Although the tail docking is painful and may cause death, anaesthesia is usually not applied on farms. A similar example of the dilemma is debeaking in the laying hens and the occurrence of feather pecking in free rearing systems. It is important to notice the difference between the described dilemmas, where one premise opposes the other, which is essentially a conflict between the animal welfare goals and other values, such as economic, ethical and moral issues. Finally, there are also some dilemmas about the consumers’ willingness to pay a higher price of products that originate from welfare friendly rearing conditions.
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Attitudes and beliefs of Eastern European consumers towards piglet castration and meat from castrated pigs
(Elsevier BV, 2020-02)
Tomasevic, Igor
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Bahelka, Ivan
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Čandek-Potokar, Marjeta
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Čítek, Jaroslav
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Djekić, Ilija
Castration of male piglets is a common practice to avoid boar taint but is being questioned. The present work has an exploratory character and aims to investigate the beliefs and attitudes of Eastern European consumers regarding boar taint, surgical castration immunocastration and perception of meat from castrated pigs and to find out possible segments of consumers regarding these attitudes and beliefs. For this purpose, a consumer study was carried out involving 5508 consumers from 13 Eastern European countries (Bosnia and Herzegovina, Bulgaria, Czech Republic, Croatia, North Macedonia, Hungary, Moldova, Poland, Romania, Serbia, Slovakia, Slovenia and Ukraine). The questionnaire included statements related to beliefs about castration and perception of meat from castrated pigs, attitudes towards meat from castrated pigs. Results show that in general beliefs and attitudes of the consumers are not defined, probably because of the lack of knowledge (information was not provided to the consumers) towards these issues. Three different clusters of consumers were obtained with different beliefs towards castration.
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GROWTH OF SALMONELLA ENTERITIDIS IN EGG-BASED PASTA
(INSTITUTE OF KNOWLEDGE MANAGEMENT SKOPJE, 2019-12)
Stojiljkovic, Jasmina
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Velkoska Nakova, Valentina
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The food safety is significant health and economic issue. Many foodborne microorganisms are causing alimentary infection and they are main reason for millions of disease outbreaks worldwide. Salmonella enterica subsp. entericа serovar Enteritidis is one of the most common pathogenic bacteria causing foodborne human disease. Salmonella spp. are alive to heat, pH value highest than 9.0 and lower than 4.5 have bactericidal effect and aw for their growth is lower than 0.93. The bacteria from genus Salmonella appears to be resistance to drying, slating and smocking and therefore they can be found in the wide types of food. The aim of the paper was to review the literature data for foodborne salmonellosis prevalence in human with attention to growth in egg-based pasta. Pasta is a useful food for people and has a significant place in the diet. They are cheap, easy for cooking, and wholesome, and can be stored for a long period compared with some other foods. The basic raw materials for production of pasta are flour and chicken's eggs. Since eggs are used for the production of pasta, due to insufficient thermal treatment of the mixture during the pasta drying phase, they can be a potential risk for the presence of bacteria implicating the high risk to consumer health. Inside the egg, the growth of Salmonella is facilitated by the temperature of storage. Eggs should be stored at a constant temperature that should not exceed 20oC. If Salmonella reaches the egg yolk, it can grow rapidly even at room temperature (25oC). The high incidence of salmonellosis can be preventing by using the fresh eggs and practicing GHP during food manufacturing. The conditions for fresh pasta drying have a great influence on the final product quality from the aspect of texture and consistency. The thermal treatment of fresh pasta at 102°C for 100 seconds and packing at modified atmosphere can prevent the microbiological hazards in the final product. In order to eliminate or reduce microbiological risks in pasta, it should be useful the knowledge of the antimicrobial ability of plants essential oils and possibilities for their application in the technology of pasta production.

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