bluuebunny/crossref_metadata_2025_split huggingface dataset:
Advances in foodborne outbreak investigation and source tracking using whole genome sequencing
Authors: Ruppitsch W , Pietzka A , Cabal A , Chakeri A , Schmid D , Lakicevic B , Lepuschitz S , Allerberger F 
Published: October 2019

Abstract
The progress in sequencing technology has revolutionized the fields of public health and food microbiology. Today, whole genome sequencing allows high-throughput analysis of entire bacterial genomes at affordable costs. Whole genome sequencing has become a daily routine process for surveillance of foodborne infectious diseases, outbreak investigation, and pathogen source tracking. Several studies on a variety of bacterial species have shown that whole genome sequence-based typing approaches are currently the most powerful typing tools. Whole genome sequencing allows the extraction of information on phylogenetic relatedness, antibiotic resistance, virulence-traits, serotype and multilocus sequence type of an isolate from a single analysis. The optimal typing resolution achievable by whole genome sequencing makes it possible to monitor even small genetic variations occurring in an outbreak strain during the course of an outbreak, making transmission events traceable. Whole genome sequencing allowed the creation of global databases based on standardized nomenclatures like the current multilocus sequence type databases. The benefit of global databases is the international exchange of data as a prerequisite for cross border outbreak investigation, strain tracking, and source identification in the global food chain. With further technological advancement, metagenomic approaches may provide future solutions, allowing complete pathogen detection and characterization directly from specimens.
Novel strategies and tools for microbial risk assessment of foods of animal origin
Authors: Martinovic A , Nisic A 
Published: October 2019

Abstract
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 of risks demand the application of science-based, accurate and reliable methodologies. Nowadays, several different widely recognized approaches to risk assessment are applied worldwide. Novel omics technologies are benchmarking a new era of pathogen testing, providing much more than just accurate identification. These technologies have now opened the door for a more integrated approach that can enlighten transmission patterns and predictions of the transmission routes. Merging data on virulence, interaction of pathogens with different food matrices and the host, multiple data processing is resulting in reliable and science-based responses to the forthcoming challenges.
A path towards modernisation of meat safety assurance in European abattoirs
Authors: Blagojevic B 
Published: October 2019

Abstract
Carcass meat safety mainly relies on official meat inspection and abattoir process hygiene. The deficiencies of the traditional meat safety system are well known. The European Food Safety Authority has proposed a modern, risk-based meat safety assurance system. The process of implementation of the new system in Europe is in the initial phase and is associated with legislation changes. Several challenges are experienced in the implementation process so far and future challenges are anticipated. Further modernisation of the meat safety assurance system and its full practical implementation need to go in tandem with intensive research and training.
Meat quality: Impact of various pre-slaughter conditions
Authors: Karabasil N , Boskovic T , Vicic I , Cobanović N , Dimitrijevic M , Teodorovic V 
Published: October 2019

Abstract
Poor animal welfare is a growing issue of concern all over the world. During pre-slaughter phases, some activities, if poorly performed, lead to stress reactions in animals. Animals’ responses to a great extent depend on species, breed, sex and age of animal. Food and water deprivation, exposure to unfavourable environmental conditions, improper handling and social mixing are just some indicators of compromised animal well-being. All these detrimental activities lead to the development of carcass and meat quality defects. Among them, important defects are untimely death of animals, body weight loss, carcass damage, and the two major meat quality defects, i.e. pale, soft, exudative (PSE) and dark, firm, dry (DFD) meats. Consumer dissatisfaction results, and with economic and financial losses, producers are placed in a disadvantageous position.
Wooden breast – a novel myopathy recognized in broiler chickens
Authors: Baltic M , Rajcic A , Laudanovic M , Nesic S , Baltic T , Ciric J , Brankovic Lazic I 
Published: October 2019

Abstract
Abnormally hard breast fillet consistency began to emerge in commercial broiler chickens around 2010. Due to the remarkable muscle hardness, the condition acquired the vernacular name ‘wooden breast myopathy’. This myopathy starts to develop after two weeks of age at the earliest and typically proceeds into chronic myodegeneration in three to four weeks of age. The lesion begins focally and typically develops into a diffuse lesion that involves the entire major pectoral muscle. The restricted location of wooden breast lesion in the m. pectoralis major distinguishes it from several other myodegenerative diseases that widely affect the skeletal muscle system and often the cardiac and smooth muscle systems too. Although industry-wide incidence rates are difficult to assess, it has been estimated that approximately 5-10% of commercially produced breast fillets exhibit severe WB. Even at low incidence rates, the costs to industry are substantial, as breast fillets with the wooden breast condition are often downgraded and sold at a discount, used for further processing, or in extreme cases, discarded. Because the etiology of wooden breast is still unclear, in the future, study of the early lesions, pathogenesis and the possible reduction of animal welfare are likely to gain more attention.
Effect of cholesterol-lowering starter cultures in smoked sausages on the formation of bioactive peptides and lipid profile in triton-induced hyperlipidemic rats
Authors: Chernukha I M , Mashentseva N G , Afanasiev D A , Laptev G U , Ilina L A 
Published: October 2019

AbstractThree types of sausages were studied: without starter cultures; with experimental starter cultures from Moscow State University of Food Production collection; with starter culture Bactoferm SM 194 (Chr. Hansen). No pathogenic bacteria in any sample were revealed. According to the results of PCR-RT, the number of lactic acid bacteria in all samples was about the same - 1x109-2×109 CFU/g. T-RFLP analysis shows the maximum number of lactobacilli sausages with experimental starter cultures averaged 69.59% of the total microbiota. The study of the protein profile of raw smoked sausages showed changes in protein fractions and presumably formation of biologically active peptides.A wide range of peptide mass peaks, with certain differences, was obtained by mass spectrometry. Feces of rats (groups 1-5) were studied by T-RFLP. The proportion of lactobacilli was 2.09% 2.65% and 2.35%, in groups 3-5 respectively. The serum atherogenic index did not differ significantly between the groups due to the low content of non-LDL and non-HDL cholesterol in control rats compared to the other groups. The greatest decrease of serum cholesterol concentration was measured in rats that consumed sausages with experimental starter cultures, mainly due to almost 3-fold (P<0.05) decrease in cholesterol of low-density lipoproteins compared with the control.
Element concentration and fatty acid composition of Serbian bee bread
Authors: Ciric J , Spiric D , Baltic T , Janjic J , Petronijevic R , Simunovic S , Djordjevic V 
Published: October 2019

Abstract
The element concentration (Cu, Fe, Zn, Mn, Cr, Co, Ni, Se, K, Na, Ca and Mg), heavy metal concentration (Cd, Hg, Pb and As) and fatty acid composition of 12 Serbian bee bread samples from different geographical origins were examined. The element concentration was examined using ICP-MS, and total lipids for fatty acid determination were extracted from homogenized bee bread samples with hexane/isopropanol mixture by accelerated solvent extraction. Potassium was the major element, ranging between 5515±361.20 mg/kg and 7487±381.50 mg/kg. The highest As and Pb concentrations were found in bee breads from Lazarevac. This bee bread also contained the highest level of PUFA and SFA. Also, the n-6/n-3 ratio ranged between 0.86±0.28 and 1.40±0.05, indicating bee bread can be a good source of unsaturated fatty acids. Bee bread could be useful in monitoring environmental contamination by heavy metals (Cd, Hg, Pb and As), although complex studies of all bee products give sufficient information on this topic.
Effectiveness of using iodine-containing additives in meat products for child nutrition
Authors: Dydykin A S , Aslanova M A , Derevitskaya О К , Soldatova N E 
Published: October 2019

Abstract
Topical data on the prophylaxis of iodine deficiency conditions in children and adults are given. The results of a study on the effectiveness of using iodine-containing additives Biolod, iodcasein or iodized salt in meat products designed for childhood nutrition are presented. The use of iodine-containing additives BioIod or iodcasein in meat products for prophylaxis of iodine deficiency conditions in children’s nutritional products was effective. With that, the highest effectiveness was observed for the BioIod additive, which was proved by experiments on hypothyroid model animals. Iodized salt has the least protective effect in iodine deficiency conditions.
Factors influencing mussel (Mytilus galloprovincialis) nutritional quality
Authors: Grkovic N , Dimitrijevic M , Teodorovic V , Karabasil N , Vasilev D , Stajkovic S , Velebit B 
Published: October 2019

Abstract
Mussels display interesting nutritional characteristics as they are a rich source of proteins, carbohydrates and minerals and provide an almost unlimited variety of fatty acids with beneficial roles in human health. The quality characteristics of Mytilus galloprovincialis mussels harvested at seasonal intervals reflect the different environmental conditions met by the animals during their growth. Their chemical composition is strictly dependent on the phytoplankton resources available and, therefore, on the season of harvest. Parameters such as water temperature, food availability and the gametogenesis cycle can influence the meat yields and the biochemical composition of the mussels, conditioning their commercial quality and organoleptic characteristics. In order to determine the nutritional value of blue mussels, it is of great relevance to identify their biochemical composition as well as the most favourable season and geographical location for mussel-harvesting. That data could be useful to indicate the periods of the year more suitable for the marketing and consumption of mussels.
Sodium intake associated with meat product consumption in Serbia
Authors: Jankovic S , Nikolic D , Djinovic-Stojanovic J , Radicevic T , Stefanovic S , Spiric D , Jovanovic J 
Published: October 2019

Abstract
Meat and meat products are an important part of the human diet in Serbia. They are important because of their desirable taste, high nutritional value, variety of the products, traditional considerations etc. Our study addresses sodium levels in some of the most commonly consumed meat products from the Serbian market (cooked sausages, dry fermented sausages, smoked meat products, canned meats and pates). Sodium content was determined using ICP-MS. The highest sodium level was established in dry fermented sausages, and the lowest content was measured in pate. No significant differences were seen in sodium levels between cooked sausages, smoked meat products and canned meats. The mean sodium level of all analysed meat products was 11.8 g/kg. According to average intake of meat products in Serbia (54.7 g/day) and the measured sodium levels, consuming these meat products could contribute up to 26.9% of sodium daily requirements. This could pose a risk to human health considering the already high sodium intake through adding salt to food and consumption of various processed foods. Generally, the results obtained suggest reducing salt levels in meat products and as well as in diet in general.
Effect of biopolymer coating on texture characteristics of dry fermented sausage during storage
Authors: Jokanovic M , Hromis N , Tomovic V , Lazic V , Skaljac S , Sojic B , Ikonic P , Peulic T , Ivic M 
Published: October 2019

Abstract
In this paper, the changes of texture characteristics of Petrovská klobása, a traditional dry-cured sausage, were analysed during 150 days of storage. Sausages were produced in the traditional manner, but underwent drying and ripening processes in industrial conditions. Chitosan was used to coat experimental sausages after the drying process was considered finished. Changes in moisture content were measured during the storage period, but the differences between control and chitosan coated sausages were not significant (P>0.05). Changes in moisture content influenced progressive increases in hardness and chewiness of both groups of sausages. The differences in texture characteristics between the different sausage groups were not significant for the entire storage period. Chitosan coating had no positive influence on preventing texture changes in Petrovská klobása during storage.
The influence of the basil on colour, odour and taste of frankfurters
Authors: Karan D , Lukic M , Djordjevic V , Parunovic N , Babic Milijasevic J , Jovanovic J , Nikolic A 
Published: October 2019

Abstract
Plants from the moderate climate zone are rarely used as seasoning in pasteurised sausages. Seasoning plants of the family Lamiaceae belong to this group (marjoram, basil, savory, sage, thyme). One of the reasons these herbs are rarely used to season meat products is the presence of the plant pigment, chlorophyll that can have undesirable influence on colour, odour and taste of meat products. The aim of this paper was to assess the influence of basil on colour, odour and taste of vacuum-packed frankfurters during 28 days of storage. Powdered, dried basil (0.1%, 0.3% and 0.5%) was added to frankfurters while control frankfurters were produced without herbs or spices. Assessment of colour, odour and taste acceptability of the frankfurters was performed by a panel of five assessors using a quantitative descriptive test, and the results of the ranking test were analysed statistically. When used at the level of 0.1% in the sausages, basil did not have negative influence on frankfurter colour, while larger quantities 0.3% and 0.5% adversely affected frankfurter colour. Basil in the smaller amounts of 0.1% and 0.3% stimulated development of a pleasant odour and taste in the frankfurters, while 0.5% basil had an undesirable effect on these sensory attributes.
Partly processed meat products prepared for grilling as a source of protein
Authors: Koricanac V , Vranic D , Petronijevic R , Trbovic D 
Published: October 2019

Abstract
In the period January 2018 to December 2018, the levels of protein were measured in 864 samples of partly processed meat products prepared for grilling, from the Serbian market. Just 2.89% of these partly processed meat products contained protein content less then 14 g/100g, and so did not meet the requirement laid down in the national regulation. By groups, 97.89% of minced shaped meat, 98.71% of minced unshaped meat and 93.62% of fresh sausages met the requirement of national regulation. The meat product group with the biggest percentage of non-compliant meat products was the fresh sausages group – 6.38% of these contained less than the required protein content. All in all, most of the partly processed meat products met the national regulation regarding protein content. With average 16.23±1.82 g/100g of protein in raw, pre-thermal treatment samples, this group of meat products would be a good source of protein in human nutrition. Nonetheless, those meat products that did not meet national regulation requirements show that regular and periodic control of partly processed meat products is necessary and one of the most important steps in ensuring safe and quality meat products for consumers.
Systemic risk analysis of complex meat systems
Authors: Krylova V B , Gustova T V , Bataeva D S 
Published: October 2019

Abstract
The principles of the Hazard Analysis Critical Control Points (HACCP) system focus on the risks to product safety. For complex meat systems with the longest shelf life (canned meat in pieces with up to 5 years’ shelf life), the problem of quality assurance using suitably stable safety indicators throughout their entire shelf life is systemic. We propose to use the methodology of a systemic approach for solving this problem. The general signs of systemic problems are given, and their contents are described, largely in the context of canned meat pieces. An example of the use of structural analysis diagrams (see D. Ross) to analyze quality assurance and product safety is shown. The relevance of systemic analysis methodology for finding solutions to practical problems is explained.
Listeria monocytogenes contamination in ready to eat foods
Authors: Kureljusic J , Rokvic N , Pavlovic M , Kureljusic B , Nesic K , Tasic A , Savic Radovanovic R 
Published: October 2019

Abstract

Listeria monocytogenes is a food-borne pathogen responsible for listeriosis, a sickness with a high mortality rate. Listeriosis is largely associated with ready-to-eat (RTE) foods. It is well established that foods that pose the greatest risk of foodborne listeriosis are those RTE foods that have intrinsic characteristics such as pH and water activity that support the growth of L. monocytogenes. RTE foods can also become re-contaminated during further processing and handling. Increased handling leads to a higher probability of contamination. Sources of contamination can be food contact surfaces, processing machinery and workers. In our research, L. monocytogenes was detected in a RTE salad. Food safety criteria for Listeria monocytogenes in RTE foods have been applied from 2006 (Commission Regulation (EC) 2073/2005). Still, human invasive listeriosis was reported to increase during 2009-2013 in the European Union and European Economic Area. Time series analysis for the 2008-2015 period in this area showed an increasing trend of the monthly notified incidence rate of confirmed human invasive listeriosis of the over 75 age groups and female age group between 25 and 44 years old (probably related to pregnancies).
Influence of two different culture media on biofilm formation by Listeria monocytogenes isolated from a small-scale meat processing facility
Authors: Lakicevic B , Petrovic Z , Milanov D , Zuber I , Jankovic V , Grkovic N , Dimitrijevic M 
Published: October 2019

Abstract
In this study, 20 Listeria monocytogenes isolates detected in a food processing environment and food products were tested for biofilm-forming ability in two different culture media: Tryptone Soya Broth and Luria Bertani Broth. Statistical analysis of the data obtained was performed with the MINITAB software package, version 16.0. The two-sample t-test and confidence interval were used for data analysis. Significant differences between the isolates were observed in the ability to form biofilms.
Sodium and potassium contents and ratios in pork stews produced with lower amounts of sodium chloride
Authors: Lilic S , Nikolic D , Brankovic Lazic I , Borovic B , Baltic B , Koricanac V , Vranic D 
Published: October 2019

Abstract
The goal of this study was to investigate the influence on the sodium:potassium ratio of reducing sodium chloride content in pork stew by partial replacement with other two chloride salts. The trial consisted of five groups. In the control pork stew, only sodium chloride was added. In group 1, one third of the sodium chloride was replaced with potassium chloride; in group 2, one half of the sodium chloride was replaced with potassium chloride; in group 3, sodium chloride was reduced by half and one quarter of ammonium chloride (in relation to the control group) was added, and in group 4, sodium chloride was reduced by 62.5% and an equal amount of ammonium chloride was added. Moderate reduction of sodium content was achieved in group 1 (46.19%), while greater reductions of sodium content were achieved in groups 2, 3 and 4 (these had 64.69%, 61.54% and 67.91% less sodium than did the control, respectively). Potassium content increases were determined in groups 1 and 2 (potassium levels were 38.71% and 50.27% greater than in the control, respectively). The best sodium:potassium ratio was achieved in group 2 pork stew (0.47), in which half the sodium chloride was replaced with potassium chloride.
Food packaging and modified atmosphere – roles, materials and benefits
Authors: Milijasevic M , Babic Milijasevic J , Lakicevic B , Lukic M , Borovic B , Veskovic S , Baltic B 
Published: October 2019

Abstract
Packaging is an integral element of the system that brings safe food to consumers. Although packaging has sometimes been viewed as an inconsequential act of inserting food into a film or box, this attitude has been a prime source of product failure. Meat packaging is the most dynamic area of meat technology today and it continues to configure the future of this branch of food industry. Retail meat packaging should fulfil specific technological and hygienic demands, as well as demands such as attractive packaging appearance, appropriate meat colour, consumer acceptability, etc. Consumers are also very sensitive with regards to the use of food additives in the food industry. During the last two decades, modified atmosphere packaging has become a dominant retail meat packaging technology. The purpose of this technology is to prolong the shelf life of foodstuffs by preventing or inhibiting biochemical reactions (fat oxidation, metmyoglobin formation), growth of spoilage bacteria and degree of product respiration. This technology is opening up new markets and offers the possibility of successfully establishing new products and thus extending product ranges. This paper critically reviews the most important aspects of packaging foodstuffs in modified atmosphere.
A comparative study of fat replacers in cooked sausages
Authors: Nasonova V V , Tunieva E K 
Published: October 2019

Abstract
Reduction of fat in meat products is an important task aimed at solving the problem of excessive fat intake. Different substances are used as fat replacers: plant and animal proteins, and polysaccharides. The aim of the research was a comparative study of the effect of different fat replacers (inulin; a mixture of hydrocolloids; soy protein, and; collagen protein) on the quality of low-fat cooked sausage. In the experimental samples, 50% of backfat was replaced with: inulin gel (exp. 1), a mixture of hydrocolloids (carrageenan, xanthan gum and guar gum) with additional incorporation of water (exp. 2), hydrated soy protein (exp. 3), or hydrated collagen protein (exp. 4). Addition of the fat replacers reduced the fat content by more than 40%. The use of hydrocolloids and soy protein in the hydrated form as fat replacers negatively affected sausage taste and consistency. Addition of the hydrated animal protein had no significant effect on taste, color characteristics, or water activity, but led to a decrease in the sausage shear force. The sausage produced with inulin had the organoleptic, color and strength characteristics closest to the control sausage. Inulin gel, therefore, is recommended as a fat replacer in cooked sausages.