Faculty of Agricultural Sciences and Food

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Author: search.filters.author.Stojiljkovic, JasminaLanguage: search.filters.language.UNKNOWN KEY mk

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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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    ENZIMATIC ANTIOXIDANTS IN RAW COW MILK
    (INSTITUTE OF KNOWLEDGE MANAGEMENT SKOPJE, 2019-12)
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    Velkoska Nakova, Valentina
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    Stojiljkovic, Jasmina
    Dairy cows’ experience a drastic change in metabolism after parturition that can lead to oxidative stress. Lipid auto-oxidation in milk is affected by a complex interplay of prooxidants and antioxidants. Several of these compounds are also important nutrients in the human diet and may have other physiological effects. Among the others, antioxidative enzymes superoxid dismutase (SOD) and glutathion peroxidase (GPX) have important role in milk antioxidative capacity. The two years prospective study was carried out to assess the changes occurring in the milk activity of antioxidant enzymes SOD and GPX in two physiological periods: period from beginning of lactation until 21st day in lactation and period from 22nd to 42nd day in lactation. Totally, there were followed 211 cows allocated in groups regarding the season of calving. Determination of the enzyme activity was assayed on milk serum by using spectrofotometric methods. The average activity of SOD in period from beginning of lactation until 21st day in lactation was 91.67±7.927 mU/mg proteins, than decreasing to 90.89±8.526 mU/mg proteins in the second physiological period from 22nd to 42nd day in lactation. The average activity of GPx in period from beginning of lactation until 21st day in lactation was 231.90±12.133 mU/mg proteins, than increasing in the period from 22nd to 42nd day in lactation (236.16±13.175 mU/mg proteins). Physiological stages in early lactation when milk samples were taken didn’t have statistical significant influence on SOD and GPx activity in milk. The activity of SOD and GPx in milk statisticlly significant (p<0.001) differed between season years of calving. The highest statistical significant difference in the activity of SOD in milk was found in the summer and fall seasons in second year of survey compared with other seasons. Regarding the GPx activity in milk there was statistical significant differences between all seasons of years. The test day milk yield had statistical significant influence on GPx activity in milk but this factor didn’t have statistical significant influence on SOD activity. There was statistically significant positive correlation between the activity of GPx and SOD in the milk samples. The SOD/GPx ratio in milk has important role in the balance of reactive oxidative metabolites in milk.