Jelena Vranesevic

University of Belgrade ·  Department of Food Hygiene and Sanitary Control

Large quantities of agricultural residues are generated every year. Most of the crop-based residues are underutilized, mainly left to decay on the land or to be burnt, which can lead to an increase in a load of environmental pollution. Considering this, diff erent strategies have been developed to use these renewable resources as raw materials for...

Citation: Vidaković Knežević, S.; Knežević, S.; Vranešević, J.; Kravić, S.Ž.; Lakićević, B.; Kocić-Tanackov, S.; Karabasil, N. Effects of Selected Essential Oils on Listeria monocytogenes in Biofilms and in a Model Food System. Foods 2023, 12, 1930. https://doi. Abstract: The composition of 18 essential oils was determined using gas chromatography-...

This study was carried out to reduce polycyclic aromatic hydrocarbon and improve safety of traditional (homemade) smoked dry-cured pork loin. Raw material (M. longissimus dorsi) derived from pigs was used for production of homemade smoked dry-cured pork loin. During one usual smoking procedure in the rural household, there was an ignition of fat dr...

The paper presents the most common toxic substances used in malicious poisoning of dogs and cats in the territory of the Republic of Serbia, mechanisms of their action, symptoms that occur in poisoned animals, antidote therapy and in the case of death, pathomorphological changes. The understanding of the mechanisms of toxic action of the most commo...

The fast growth rates in commercially reared chickens could lead to the changes in their muscle tissue structure and cause breast muscle myopathies, including deep pectoral myopathy (DPM). The incidence of DPM depends on various factors including rearing conditions, age, sex, weight and genetic strain. The aims of the present paper were to report a...

The large study on Salmonella spp. in the population of wild boars from twelve hunting estates in the South-West Vojvodina, Serbia was conducted with the aim to investigate the prevalence of Salmonella spp. in wild boars and to trace Salmonella sources. The hunting estates had similar epidemiological characteristics, i.e. lowland regions with an in...

The goal of this study was to determine the concentrations of 16 PAHs (PAH16) naphthalene—Nap, acenaphthylene—Anl, acenaphthene—Ane, fluorene—Flu, phenanthrene—Phen, anthracene—Ant, fluoranthene—Flt, pyrene—Pyr, benz[a]anthracene—BaA, chrysene—Chry, benzo[b]fluoranthene—BbF, benzo[k]fluoranthene—BkF, benzo[a]pyrene—BaP, indeno[1,2,3-cd]pyrene—InP,...

Fish meat and fish products are usually considered as healthy foods, mostly because of their content of unsaturated fatty acids, which have a beneficial effect on human health. On the Serbian market, fish and shellfish are commonly present as fresh, frozen and canned, but not regulating and monitoring the existence of high levels of different chemi...

In this pilot study, a method for the determination of phthalates in honey was developed. The following phthalates are included: diethyl phthalate, di-isobutyl phthalate, di-n-butyl phthalate, bis (2-Ethylhexyl) phthalate, and di- (n-octyl) phthalate. For the preparation of the samples, the method of liquid-liquid extraction with hexane with an ult...

Yogurt is one of the most popular fermented dairy products with a worldwide acceptance. There are many types of yogurt differing in flavor, physical and chemical properties. Yogurt is produced by adding bacterial culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus to milk and cream products. During the period from...

Fourteen essential oils, including basil, black pepper, cassumunar ginger, cinnamon, lemon, clove, fennel, lavender, myrtle, oregano, rosemary, curry plant, thyme and sage, were screened for their antibacterial activity against important food-borne pathogens, Salmonella Enteritidis and Salmonella Typhimurium. Essential oils have been examined by ga...

Petrovská klobása is traditional dry fermented sausage with intense red color, what differentiate it from other products of the same type. Very important factor in traditional sausage production is smoking, providing unique surface color of Petrovská klobása. On the other hand, smoking produces certain types of potentially carcinogenic chemicals, s...

Međunarodna trgovina zahteva bezbednu hranu zasnovanu na posebnim higijenskim standardima, transpartentnim procedurama i programima. Meso, zbog visokog sadržaja vode i hranljivih materija, predstavlja idealnu sredinu za rast i razmnožavanje mikroorganizama. Salmonella, kao jedan od najčešćih patogena, koji se putem hrane prenose sa životinja na lju...

International trade requires food safety guarantees based on specialized hygiene standards, transparency procedures, and programs. Meat, because of its high water content and nutrition, can be an ideal medium for microorganism growth and multiplication. Salmonella, as one of the most common pathogens that can be transmitted from animals to humans,...

This study was aimed at the investigation into the influence of polyphenols on fermented sausages produced with and without nitrite addition, during storage which lasted for 280 days. Three types of sausages were produced and formed the three experimental groups: C – the control – sausages of usual composition containing nitrites; N+P - sausages wi...

The aim of this study was to determine the concentration of 19 organochlorine pesticides (OCPs): (hexachlorocyclohexane (α-HCH, β-HCH, δ–HCH), lindane, aldrin, heptachlor, heptachlor epoxide, trans-chlordane, cis-chlordane, endosulfane I, endosulfane II, endosulfane sulfate, dichlorodiphenyltrichloroethane (DDT), dichlorodiphenyldichloroethylene (D...

The traditional smoking procedure, which is the use of open fire, can lead to the formation of PAHs in sausages. The aim of this paper was to assess the types and concentrations of 16 PAHs in 30 samples of Slavonska kobasica, a traditional smoked sausage. In general, some samples showed high values of anthracene and acenaphthylene. In one sample, a...

During smoking, meat products may get contaminated by polycyclic aromatic hydrocarbons (PAH), especially the ones that are smoked in traditional (uncontrolled) conditions. This study aims to evaluate the difference in PAH content in samples of traditional dry cured pork meat products, “Hercegovačka pečenica”, produced in (1) a traditional smokehous...

Among other plants, thyme and oregano are commonly used in Mediterranean cuisine, especially in meat dishes. Although the essential oils of these two plants possess great antimicrobial and antioxidative properties, their application as natural meat preservatives are limited due to hydrophobicity, sensitivity to external factors and interaction with...

Honey sells according to its appearance and the information given on the label. Labels provide the necessary information to consumers to enable them to make safe, healthy and sustainable choices. Label information is usually the only information consumers have at their disposal when deciding whether to buy honey. Lack of any information on honey la...

Food contaminated with Listeria monocytogenes has the potential to cause listeriosis which could be a serious illness in vulnerable consumers such as pregnant women, neonates, elderly individuals, and immunocompromised individuals. Serbian legislation, which is in accordance with EU legislation, requires control of L. monocytogenes only in ready-to...

In this study, the common carp fish were smoked in direct and indirect smoke chambers. Direct smokings in craft chamber were conducted in four ways: smoked without filter (Fo), with zeolite filter (Fz), filter with granular activated carbon (Fc) and gravel filter (Fg). The content of 16 different PAHs in smoked common carp was analyzed using GCMS m...

Common carp meat was smoked in traditional conditions without filter and with zeolite, granular activated carbon and gravel filters. The aim of this study was to determine the influence of using different filters in traditional smoking conditions on 16 polycyclic aromatic hydrocarbons from the Environmental Protection Agency list (16 US-EPA PAHs)....

The health safety of honey includes the correctness in terms of the presence of different contaminants, which also implies the antibiotic residue. The presence of antibiotics in honey is prohibited, and methods of food analysis are prescribed in order to reliably determine antibiotics in food. In this paper the application of ELISA tests for determ...

In order to diff erentiate between many honey types on Serbian market, consumers read labels, which represent an important aspect of packaging “catching” the consumer’s eyes as well as carrying all the necessary informa-tion about the product, producer and seller. As consumers are more and more aware of health problems and nutrition they pay attent...

Dermanyssus gallinae or the poultry red mite is currently the most im-portant ectoparasite aff ecting egg-laying hens in several countries causing reduced poultry welfare, mortality and even allergic reactions in poultry farms workers. Its short life cycle, which in optimal conditions can be com-pleted within 7 days, and ability to survive in extre...

Salmonellosis represent, after campylobacteriosis, the most common foodborne disease. The principal serotypes are Salmonella enterica serovar Enteritidis (S. Enteritidis) and Salmonella enterica serovar Typhimurium (S. Typhimurium), but the incidence of human illness caused by serotypes S. Infantis, S. Mbandaka and others, are in constant increase....

Smoking techniques have been progressively improved and different procedures have been developed in different regions for treating fish. In these times, the technology is mainly used for enrichment of fish with specific taste and odour, to extend the shelf-life of these perishable products and appearance required widely on the market. A lot of chem...

Marine and freshwater fish can be intermediate hosts for different parasites that are responsible for diseases in humans, if ingested by eating raw or undercooked fish. The main goals of the present paper were to investigate the infection prevalence of larvae of parasites in imported marine and freshwater fish species and to indicate the need for a...

Dermanyssus gallinae or the poultry red mite is currently the most im-portant ectoparasite aff ecting egg-laying hens in several countries causing reduced poultry welfare, mortality and even allergic reactions in poultry farms workers. Its short life cycle, which in optimal conditions can be com-pleted within 7 days, and ability to survive in extre...

The aim of this study was to determine the level of organochlorine (OC) pesticides in 57 samples of canned tuna and 31 samples of canned sardines in vegetable oil, collected from supermarkets in Serbia. OC pesticides α-HCH, β-HCH, δ-HCH, dichlorodiphenyltrichloroethane (DDT), DDE, DDD, dielderin, endosulfane I, endosulfane II, endosulan sulfate, en...

Solution for sustainability of slaughter industry using fishery technologies as a system for the treatment of slaughter waste water, according to the present invention, in a safe way removes waste water from slaughter industry in order to protect the environment, and a particular advantage is obtained by exploitation of water which is obtained by p...

Histamine levels in fish and fish products are regarded as a primary criterion for food safety, considering the effects of histamine on human health. The aim of this research was to describe a case of massive histamine intoxication in Serbian children and to provide relevant information regarding the presence of histamine in imported marine fish an...

This study aimed to monitor antimicrobial resistance trends of Salmonella isolated from meat production chains. A total of 5759 samples were examined for Salmonella presence and antimicrobial resistance. Salmonella species were isolated from 86 samples: (1.49%), 41 of these serotypes were S. Enteritidis (47.67%), 24 were S. Infantis (27.91%). In 20...

The aim of this work was to determine the content of four polycyclic aromatic hydrocarbons (PAHs) in household-produced smoked meat. Ham was manufactured in traditional drying facilities and smoking cabinets in Serbia. PAHs can significantly influence smoked meat quality and safety. The total content of the PAHs was: 11.51 g/kg in ham manufactured...

The aim of this work was to determine the content of four polycyclic aromatic hydrocarbons (PAHs) in household-produced smoked meat. Ham was manufactured in traditional drying facilities and smoking cabinets in Serbia. PAHs can significantly influence smoked meat quality and safety. The total content of the PAHs was 11.51 µg/kg in ham manufactured...

Apstrakt Primenom ribarskih tehnologija i sistema za prečišćavanje se na bezbedan, proveren i renomiran način uklanja otpad iz klanične industrije vodeći računa o zaštiti životne sredine. Sa otpadom dobijenim iz klanične industrije se postupa na način koji aktivno doprinosi ekonomskim, socijalnim i ekološkim cilјevima održivog razvoja. Sam spoj kla...

Abstract Goussia subepithelialis is coccidian parasites of common carp Cyprinus carpio L. which have been reported to cause nodular coccidiosis. The pathogens may lead to necrosis of the intestinal epithelium and enteritis. The disease is transmitted directly when an uninfected carp comes into contact with the waste of infected specimens, but may a...

Tečna hromatografija visokih performansi (HPLC, tečna hromatografija pod visokim pritiskom) je oblik kolonske hromatografije koji se često koristi u analitičkoj hemiji. HPLC se koristi za razdvajanje komponenti iz smese na osnovu hemijskih interakcija između supstance koja se analizira i stacionarne faze u koloni. Princip rada HPLC-a je forsiranje...

Solution for sustainability of slaughter industry using fishery technologies as a system for the treatment of slaughter waste water, according to the present invention, in a safe way removes waste water from slaughter industry in order to protect the environment, and a particular advantage is obtained by exploitation of water which is obtained by p...

The color, aroma and fl avor are major sensory characteristics of honey, which are mainly determined by the botanical origin of honey as well as by processing and storage conditions. Increased moisture content above the maximum permitted level could result in honey spoilage, which aff ects its sensory properties. The higher water-in-honey content,...

Sixty samples of honey were collected in the Pannonian region of Serbia during the year 2013. Analytical procedure of sample preparation based on the Quechers method was used for determination of pesticide residue content, whereas the quantification of pesticide residue was performed on gas chromatography mass detector. The presence of organochlori...

The illegal use of antibiotics in honey production has recently been focused and the presence of antibiotic residues in honey is a critical parameter for its quality as it affects the safety of honey for human population. The need for simple test methods for determination of the presence of antibiotic residues in honey certainly exists. A modified...

When placing the fish and fish products on the trade it is necessary to pay attention to the presence of zoonotic parasites that can lead to infection of people especially if the fish is consumed raw or undercooked. Epidemiologically the most important are helminths from the group of Nematoda. The most important are Anisaxis spp. and Eustrongylides...

Echinococcosis is a zoonotic parasitic disease spread worldwide. The causative agent of the disease is a tapeworm Echinococcus spp.. Primary hosts are animals from the family Canidae and rarely Felidae and intermediate hosts are humans as well as domestic and wild ungulates. In Serbia, incidence of echinococcosis is a particularly high, which is du...