Aleksandra Martinovic

Aleksandra Martinovic
University of Donja Gorica · Faculty of Food Safety, Food Technology and Ecology

Professor
Centre of Excellence for Digitalisation of Microbial Food Safety Risk Assessment

About

58
Publications
9,813
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277
Citations
Additional affiliations
October 2013 - present
University of Donja Gorica
Position
  • Professor (Associate)

Publications

Publications (58)
Article
The European Commission has established legislation for toxic metals in certain foodstuffs in order to protect public health already in 1993. After several amendments, new maximum levels for cadmium and lead in certain foods were set as per 30 and 31 August 2021 for lead and cadmium, respectively. The new Serbian Regulation on "maximum levels of ce...
Conference Paper
Full-text available
The food market is changing dramatically in the last century as the world population is growing with the unprecedented pace. The wine industry is recognized as part of both agriculture and food industry, but also as a commodity. Developments in information technology and digitalization are playing a major role in the introduction of new solutions i...
Article
The first national dietary survey in Montenegro “Montenegrin National Dietary Survey on the general population” that was conducted in accordance with the EU Menu methodology was carried out focusing on the target population aged from 10 to 74 years old and an ad-hoc group of pregnant women. In total 1500 respondents were included in this survey in...
Chapter
Full-text available
Antibiotic resistance poses safety risk to public health, involving the spreading of antimicrobial resistance between animals, humans and the environment,also consequently along the food chain. Limited studies have considered the spread of antibiotic resistance due to wild enterococci isolated from traditional cheese. Enterococcus faecalis and Ente...
Article
Full-text available
Concentrations of mercury (Hg) were analysed in livers (n = 26) and kidneys (n = 26) of female cattle (412–2502 days old) from farms for milk production in the area of Vojvodina. Concentration of Hg was analysed by ICP-OES, after digestion by microwave. The Hg concentrations in the livers and kidneys ranged from below detection limits (LOD < 0.006...
Article
Full-text available
Lactococcus garvieae and Lactococcus petauri cause lactococcosis in fish. Both species have also been isolated from various food products and are considered emerging zoonotic pathogens. Here, we report the genomes of L. garvieae INF126 and L. petauri INF110, obtained from traditional Montenegrin brine cheeses.
Article
Full-text available
In many dairy products, Leuconostoc spp. is a natural part of non-starter lactic acid bacteria (NSLAB) accounting for flavor development. However, data on the genomic diversity of Leuconostoc spp. isolates obtained from cheese are still scarce. The focus of this study was the genomic characterization of Leuconostoc spp. obtained from different trad...
Article
Caraway (Carum carvi L.) essential oil (CEO: 0.01, 0.05, 0.10 µL/g) was used in dry‐fermented sausages manufactured with 15 and 25% of fat and three levels of sodium nitrite (0, 75, 150 mg/kg). Dry‐fermented sausages were vacuum packed and stored (225 days) and their physico‐chemical, microbial and sensory attributes were assessed (a total of 288 d...
Article
Full-text available
This study investigates the effects of sodium nitrite replacement by the sage essential oil (SEO), on the physico-chemical, microbiological and sensory quality of dry fermented sausages (DFS) during 225 days of storage. The SEO (0.00, 0.05 and 0.10 µL/g) was added in DFS batters formulated with different levels of pork back fat (15% and 25%) and so...
Chapter
Food is a global language; it is the primary form of cultural expression that joins people together. Being a strong pillar of the Montenegrin economy, food production sector still needs significant improvements through increasing the efficiency and competitiveness, primarily through application of new science based practices and contemporary achiev...
Article
Full-text available
The effect of Juniperus communis L. essential oil (JEO) addition at concentrations of 0.01, 0.05 and 0.10 µL/g on pH, instrumental parameters of color, lipid oxidation (2-Thiobarbituric acid reactive substances (TBARS)), microbial growth, texture and sensory attributes of dry fermented sausages produced with different levels of fat (15 and 25%) and...
Technical Report
Full-text available
This study provides an overview of the national programs and measures for agriculture and rural development in the Western Balkan countries (Albania, Bosnia and Herzegovina, Kosovo, Montenegro, North Macedonia, Serbia) and Croatia, with emphasis on the green economy cross-cutting issues. The concept of green economy is still new to the Western Balk...
Article
Full-text available
Enterococcus faecium is a multifaceted bacterial species. It is part of the natural human microbiota, it grows in a variety of traditional foods, and emerging multiresistant clones are a leading cause of nosocomial infections. Here, we present draft genomes of five E. faecium isolates originating from traditional Montenegrin brine cheeses.
Article
Full-text available
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...
Article
Full-text available
Meat is one of the most nutritious foods that humans can consume, and is defined as the flesh (skeletal muscles) of animals used as food. In addition to protein and fat, meat is a significant source of several micronutrients (minerals and vitamins). Edible offal is also a form of meat which is used as food, but which is not skeletal muscles, and in...
Article
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Risk assessment aims at providing structured information for decision making, public health improvement, regulatory actions and research initiatives. The four very distinct steps in the risk assessment process enable risk management and risk communication, and thereby, a functional food safety system. Identification, characterization and assessment...
Article
Full-text available
The aim of this study was to use a flavoromics approach to identify key compounds responsible for sensory flavor of lamb and sheep meat. The investigation was confined to volatile compounds from adipose tissue and metabolites in lean meat using headspace-gas chromatography/mass spectrometry (HS-GC/MS) and solvent extraction-GC/MS, respectively. Par...
Conference Paper
Montenegro has experienced touristic boom in the last two decades. Continuous growth and development of tourism was accompanied by accelerated construction of infrastructure, new tourist facilities and numerous luxury hotels. Domestic and foreign investments also demanded quality trained human resources, educated people who will be ready and able t...
Conference Paper
Full-text available
When considering natural geographical features dedicated to tourism in the corresponding receptive tourist areas, the main emphasis is placed on three important issues related to the “space scale”—i.e. tourism spatial expression as a result of human activity, geographical components of tourist system and their spatial interaction. In Montenegro the...
Conference Paper
When considering natural geographical features dedicated to tourism in the corresponding receptive tourist areas, the main emphasis is placed on three important issues related to the "space scale"-i.e. tourism spatial expression as a result of human activity, geographical components of tourist system and their spatial interaction. In Montenegro the...
Book
Full-text available
The objective of the ANC assignment was to develop methodology for characterising, mapping and delineating areas with natural constraints in the SEE countries and to provide policy recommendations to the SEE states according to EU standards and methodologies. The major outcome of this assignment is: • Methodological approach and guidance materials...
Article
Most of the traditional dairy products of south-eastern Europe are produced from unpasteurised milk without addition of selected starter cultures. These artisanal products have an interesting biodiversity of indigenous microbiota. In Montenegro, one of the most popular traditional cheeses is Njeguši cheese, belonging to the group of hard cheeses. M...
Article
Full-text available
Traditional production of fermented dairy products in Montenegro is carried out without adding defined starter cultures. This way of production involves lactic acid bacteria (LAB) that are normally present in the raw milk and production environment. This autochthonous ("wild") fermentation microbiota represents a reservoir of unknown strains. In or...
Article
The physical characteristics lpH24h and CIEZ.'a'b' values) and proximate (moisture, protein, total fat, total ash content) and mineral (K, P, Na, Mg, Ca, Fe, Zn, Cu, Mn) composition were determined in tongue, heart, lungs, liver, spleen, kidney, brain and spinal cord belonging to Swallow-Belly Mangalica pigs reared under an intensive production sys...
Article
This two-stage interventional cross-sectional study was conducted with an aim to assess food handlers' knowledge on hygiene and food handling before and after the intervention in a form of education. The first stage of the study was conducted during a period November 2015 February 2016 in 32 randomly selected food services from all six cities at th...
Technical Report
Full-text available
This reports provides the analysis of the monitoring of agricultural policy in the Western Balkans (WB) countries. This reports attempts to show (i) the main development patterns in production and trade in WB; (ii) an overview of the new policy framework (new programming documents from the period 2013-2015) and its implementation; (iii) the scope a...
Article
Full-text available
The aim of this study is to characterise and examine the biochemical properties of 40 Lactococcus lactis strains isolated from indigenous Montenegrin dairy products in order to explore their potential to be used as starter cultures for producing typical Montenegrin cheese, such as ‘bijeli sir’, ‘masni sir’ and ‘njeguški sir’. Their safety regarding...
Article
Full-text available
Concentrations of cadmium (Cd) were determined in the samples of 144 animals around 1 and of 144 animals around 4 years old. Cd was analyzed by Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES), after microwave digestion. Cd concentrations were higher (p < 0.05) in kidney than in liver and higher (p < 0.05) in older animals than in...
Article
Full-text available
Concentrations of cadmium (Cd) and lead (Pb) were determined in livers (n = 52) and kidneys (n = 52) of female cattle (345–2717 days old) from dairy farms in the region Vojvodina. Cd and Pb were analysed by inductively coupled plasma-optical emission spectrometry, after microwave digestion. Cd and Pb concentrations did not exceed the Serbian and Eu...
Article
Unlabelled: The survival of selected bacteria in semi-hard experimental cheeses was studied after exposure to human gastric and duodenal juices in an ex vivo model. Experimental cheeses (10 and 28% fat) were supplemented with different strains of Lactobacillus sp. and Propionibacterium sp. and ripened for 7 and 70 weeks. After digestion, greater n...
Conference Paper
Full-text available
Concentration of cadmium was investigated in the heart, tongue, lungs, spleen, liver, kidney, testis, brain and thymus of 15 Saanen goat male kids. This element was determined by inductively coupled plasma optical emission spectrometry (ICP-OES), after microwave digestion. The cadmium concentration was significantly influenced by the type of edible...
Article
Full-text available
The identification of meat quality characteristics from selected breeds grazing in specific regions is particularly relevant to achieve a marketing advantage. Longisimus thoracis at lumborum (LTL) from the indigenous Western Balkan (WB) sheep - VlašićkaPramenka (VP) sheep and lambs, and Pivska Pramenka (PP) sheep grazing in Bosnia & Herzegovina (B&...
Article
Full-text available
Smoked pork loin is cured meat product derived from a long back muscle Musculus longissimus dorsi (MLD). The paper presents a comparison of samples of pork roast, produced in the traditional and industrial way. A total of 20 samples, 10 samples produced by traditional method of production and 10 samples of pork produced industrial production proces...
Article
16. International Symposium Feed Technology, Proceedings pp. 204-210. Novi Sad, Serbia
Conference Paper
Full-text available
Abstract - Traditional dried sheep products from Western Balkan (WB) were compared with a commercial Norwegian (NO) dry cured sheep product (Birkebeiner “fenalår”). The methods used to compare the samples were: volatile compound analysis by Gas Chromatography- Mass Spectroscopy and sensory profiling. Dried products were characterized by 30 differen...
Article
Full-text available
Food borne pathogens and spoilage bacteria are influencing the safety and quality of food and animal feed and can result in serious adverse effects to human and animal health as well as to the food quality. Consequently, microbiological quality control in the food industry has become the priority of the food producers and it aims towards minimizing...
Article
The microbial dynamics of Dutch-type cheeses differing in starter (commercial DL starter or single strain of Lactococcus lactis ssp. cremoris), adjunct (Lactobacillus or Propionibacterium) and fat contents (10% or 28% fat) were investigated by culture-dependent and culture-independent analysis. The cheese microbiota was dominated by the adjunct Lac...
Article
Full-text available
Background. Recent epidemiological studies show a high incidence of diseases associated with disturbances in protein metabolism, causing gluten intolerance and consequently the occurrence of celiac disease. Gluten, as a specific protein fraction of wheat, rye, barley and oats, cannot be metabolized in gastrointestinal tract of patients suffering fr...
Article
The effect of two adjunct Lactobacillus casei strains on the lactobacilli population of low-fat Cheddar cheese is described. The adjuncts, added at a low initial number, differed in their ability to utilise components of the milk fat globule membrane (MFGM); these were controlled by addition of butter milk powder or skim milk powder. The most diver...
Article
Full-text available
In order to obtain good cheese quality, the milk has to possess good physical-chemical properties and should originate from healthy cows. Since milk fat and milk protein are the main constituents of cheese, their proportion in milk is of particular importance for the product yield and quality. This paper describes studies on the protein to fat rati...
Article
Full-text available
In total 13 different cheese varieties have been analyzed for monitoring the general mechanisms of cheese ripening. The ripening was characterized by analyzing the sensory properties, gross chemical composition of the cheeses as well as casein components, peptides, amino acids and volatile compounds. Primary proteolysis was monitored by capillary e...
Article
Full-text available
Listeria monocytogenes is a facultative intracellular Gram-positive bacterium, ubiquitous in nature and capable of causing listeriosis in humans and animals. Conventional microbiological techniques and modern molecular approaches are currently used for the isolation and detection of L. monocytogenes in food samples. The aim of this study was to imp...
Article
Full-text available
The aim of the study was to establish a protocol to evaluate the presence of Listeria spp. in food processing environments. The presence of Listeria spp. was evaluated in a selected restaurant in Serbia on three occasions. Samples were collected from 47 sampling spots in the commercial kitchen equipment and environment. The presence of Listeria spp...
Book
Taking into account toxicity levels at normal consumption levels, intake per kg bodyweight and other acknowledged considerations, each chapter in this book will be based on one or more proven examples. It is intended to provide specific examples and potential improvements to the safety of the world's food supply, while also increasing the amount of...
Article
Full-text available
Transition from manufacture to the industrial way of meat production and processing, as well as contemporary concept of food quality and safety, have led to the application of starter cultures. Their application leads towards the streamlining of the production process in the desired direction, quality improvement and its harmonization, and thereby...
Article
Full-text available
Sadržaj: U ovom radu su prikazani rezultati istraživanja biohemij-ske aktivnosti selektovanih sojeva bakterija mlečne kiseline izolovanih iz autohtonih fermentisanih mlečnih proizvoda sa područja Crne Gore i Srbije kao i ispitivanje mogućnosti primene ovih sojeva u industrijskoj proizvod-nji. Utvrđen je nivo rasta ispitivanih sojeva tokom fermentac...
Article
Full-text available
The natural community of lactic acid bacteria isolated from farmhouse fermented milk products has been investigated. In such products, where no starters are added, fermentation occurs as a result of natural flora present in the surrounding environment. A total of 200 isolated strains were examined for their acidification activity and EPS formation....
Article
Full-text available
Lactic acid bacteria strains isolated from autochthonous cheeses of Sjenica were investigated. In those products, where starters were not added fermentation occurred as a result of natural flora present in the surrounding environment. Forty thermophilic, mesophilic and citrat+ LAB strains were isolated by selective mediums (MRS agar, LM17 agar and...

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Projects (4)
Project
The aim of the project is to obtain data on the quality of several samples of honey from Montenegro and assess their authenticity.
Project
Centre of Excellence for Digitalisation of Microbial Food Safety Risk Assessment and Quality Parameters for Accurate Food Authenticity Certification