Scientific journal "Meat Technology"

Fatty acid composition of Visočka pečenica, a traditional dry-cured meat product from Bosnia and Herzegovina

2025-12-01T11:43:38-01:00

Visočka pečenica is a traditional dry-cured beef meat product from Bosnia and Herzegovina. It is the first meat product in Bosnia and Herzegovina to be protected by a geographical indication, and it is particularly appreciated for its aroma, taste and smoky properties. In this study, the fatty acid composition of 40 Visočka pečenica made in traditional (artisanal) and industrial production systems was examined. The fatty acid composition was determined by gas chromatography. Of the saturated fatty acids, the most abundant were palmitic and stearic acids (respectively, constituting 23.46% and 15.29% of the total fatty acids - traditional; 23.41% and 16.16% - industrial production). From the group of monounsaturated fatty acids, the most abundant was oleic acid, accounting for 45.61% of the total fatty acids in products from traditional production and 42.48% in industrial products. The most abundant polyunsaturated fatty acid was linoleic acid, which made up 7.61% of the total fatty acids (traditional production) and 7.41% (industrial production). PCA analysis of fatty acid composition showed that twenty fatty acids were characteristic of Visočka pečenica from industrial production and four fatty acids of products from traditional production.

Cyclopiazonic acid in meat products originating from different production practices

2025-12-01T11:43:39-01:00

The consumption of dry-fermented and dry-cured meat products is widespread, primarily due to their desirable sensory characteristics and nutritional value. However, the intake of these products may pose health risks associated with contamination by mycotoxins. One of the mycotoxins that can be present in meat products is cyclopiazonic acid (CPA). The present study aimed to compare the occurrence of CPA in the same types of meat products originating from different production practices. Traditional and industrial practices are characterized by different production conditions, including temperature, humidity, and seasonal variations, which, in traditional production, are often not strictly controlled. Therefore, comparing mycotoxin contamination in meat products with regard to production practices is important for food safety. The results revealed a notable difference in CPA prevalence, with a markedly higher occurrence in traditionally produced meat products (21.7%) compared to those from industrial production (2.9%). Among the traditional products, CPA levels ranged from 6.1 µg/kg to 335.5 µg/kg. In contrast, CPA was detected in only two industrial meat products, with levels of 2.7 µg/kg in a sausage and 17.6 µg/kg in a Pečenica. These findings suggest that industrially produced meat products are generally safer for consumers with respect to CPA contamination. Nevertheless, despite the low incidence observed in industrial products, ongoing surveillance is necessary, particularly given the current lack of established regulatory limits for CPA in all foodstuffs.

Fulfilling the requirements for exporting fish meat products (tuna pâté) to the United States market

2025-12-01T11:43:39-01:00

The objective of this work was to ensure all necessary prerequisites for exporting canned fish meat (tuna pâté) to the United States market are met. To accomplish this, thermocouple measurements were conducted during sterilization in the autoclave to validate the heat treatment process. Initially, a temperature distribution study was carried out during regular production, followed by a heat penetration study. In both cases, the success criteria were satisfied. The temperature distribution was monitored using nine thermocouple probes, and within one minute after the holding time (come up time), the temperature at all measured points in the autoclave medium exceeded 120°C. For the heat penetration study, eleven probes were used, eight placed in the thermal centre of the cans and three in the autoclave medium. All probes located at the thermal centre achieved F₀ values ranging from 6.88 to 8.56 minutes, confirming the safety and effectiveness of the sterilization process for tuna pâté intended for export to the United States.

Meat industry as our best chance for controlling transmission of a tiny but deadly tapeworm

2025-12-01T11:43:39-01:00

Echinoccocosis is a zoonotic disease which can have severe, even lethal consequences for the host, yet multiple effective means of controlling transmission and thus preventing infection, are available. Echinococcus granulosus and E. multilocularis are the two tapeworm species which are clinically most relevant in Europe and both are endemic in the Balkans. The life cycle of the tapeworm includes intermediate and dead-end hosts, ungulates and humans, as well as definitive hosts, the Canidae and Felidae. Disease caused by E. multilocularis, alveolar echinococcosis (AE) is more severe and also difficult to diagnose, especially in animals. Echinococcosis in livestock leads to morbidity and mortality, thereby facilitating economic losses at various levels. Reporting is mandatory, yet under-reporting is a common occurrence as is the failure to identify relevant geographical transmission foci in a timely manner, thus contributing to continuous tapeworm transmission and spread. As echinococcosis is a foodborne disease in animals and humans, the food industry, and particularly the meat industry, are key stakeholders in raising awareness, lobbying government authorities for control measures and improved diagnostics.

A holistic approach model to food safety surveillance: detecting Toxoplasma gondii in meat

2025-12-01T11:43:39-01:00

Prevalences of infections caused by food- and waterborne parasites, some of them causing a significant disease burden, are on the increase. In the absence of systematic surveillance programmes for many of these parasites, particularly in extensive or free-range husbandry settings, research efforts are under way to design monitoring procedures and improve food safety, beyond the current standard of practice or of food safety legislation. An example is given of the commencement of these efforts, by presenting the experimental work package in a research project which entails testing of meat (heart tissue) of backyard poultry and game birds for the presence of Toxoplasma gondii gDNA. The high molecular prevalence of infection detected in some bird species, particularly in backyard chickens raised in rural areas, points to the need for comprehensive and timely surveillance programmes to be applied to all extensively farmed, or game animals and birds used for human consumption. Surveillance should include testing of animal feed as well as the environment (water and soil). However, until risk-based surveillance programmes are operational, meat safety will principally depend on adherence to prevention practices, such as pre-market product processing, as well as on educating consumers in hygienic handling and proper meat preparation practices.

Detection of Echinococcus spp. in condemned livers

2025-12-01T11:43:39-01:00

Echinococcosis, a parasitic zoonosis caused by Echinococcus spp. tapeworms, poses a significant public health concern in Europe, but remains under-reported in both humans and animals. Post-mortem examination of slaughtered livestock offers a valuable opportunity for early detection and surveillance of parasitic infections, including echinococcosis, in meat intended for human consumption. In this study, liver samples exhibiting pathological changes were collected from two abattoirs in Serbia. A total of 31 livers—22 from pigs, 7 from lambs, and 2 from bullocks—were analysed microscopically, and molecularly using PCR, to detect Echinococcus spp. DNA. The parasite was detected in three pig livers, and three distinct species were identified: E. granulosus, E. canadensis, and E. multilocularis. Although the sample size was relatively small, the detection of multiple Echinococcus species in pigs suggests a potential role of these animals in the parasite’s transmission cycle within Serbia. These findings underscore the ongoing importance of comprehensive meat inspection protocols in abattoirs for zoonotic disease surveillance. They also highlight the need for expanded surveillance efforts and enhanced diagnostic procedures, particularly speciation of the tapeworm, to improve early detection and control of Echinococcus infections at the abattoir level.

Trifur tortuosus in whole Argentine hake

2025-12-01T11:43:40-01:00

This case report presents the basic parameters used in the identification of the species Trifur tortuosus, a parasitic copepod of the genus Trifur, family Pennellidae, and relevant literature data on this little-known parasite of marine fish. The parasite was identified in whole Argentine hake, with the fish delivered to our laboratory during the official import control of foodstuffs in 2024. Trifur is a relatively large ectoparasite and as such is easy to see, but this case report is the first time Trifur were detected in marine fish that were examined in our laboratory. Several species of marine fish in the Atlantic-Pacific region of South America are natural hosts of this parasite. As the import of fish and fish products is increasingly intensive, and Trifur spp. could become more frequent in many commercially important fish species, we believe that the presentation of the case can be useful in the practical work of laboratories that conduct examinations of animal origin foods in our region.

Production techniques and microbial stability of traditional pasta Filata cheese throughout its shelf life

2025-12-01T11:43:40-01:00

Traditional rolled pasta filata cheese is a distinctive product valued for its elastic texture, mild flavour and handcrafted appearance. This research aims to show the traditional production technique of rolled pasta filata cheese and assess the evolution of its microbial stability throughout shelf life. The cheese is typically produced by stretching the curd in hot water, followed by manual rolling and shaping. During storage, significant changes occur due to moisture migration, proteolysis, lipolysis, and microbial activity. This paper summarizes findings on microbial changes during cold storage under vacuum packaging. Understanding the behaviour of traditional rolled pasta filata cheese during its shelf life is essential for maintaining product quality, safety and authenticity, especially as consumer demand for artisanal and minimally processed dairy products grows. The future research can contribute to the preservation and valorisation of traditional cheesemaking heritage, while meeting modern consumer demands for natural, authentic and high-quality dairy products.

Health risk assessment of metal intake from fish species caught from the Danube River in Serbia

2025-12-01T11:43:40-01:00

The aim of the present study was to assess the potential health risks associated with the consumption of metals accumulated in fish meat of common carp, Wels catfish, and silver carp caught from 2010 to 2021 from the Danube River in Serbia. Therefore, estimation of daily intake rate (EDI), percentage of provisional tolerable weekly intake (% PTWI), target hazard quotient (THQ), hazard index (HI), and target cancer risk (TR) were calculated. Results of health risk assessments showed that the highest values of EDI were found for Hg in common carp, for As, Hg, and Pb in silver carp, while in Wels catfish the highest EDI was detected for Pb and Hg. In all three fish species, the highest % PTWI values were determined for Hg, while % PTWI for As, Cd, and Pb were lower than 5%. HIs higher than 1 were detected in common carp and Wels catfish during 2013 and in Wels catfish during 2010, indicating a potential for adverse non-carcinogenic health effects. In silver carp, HIs were lower than 1. The TR for As from 2010 to 2021 was regarded as acceptable, except in common carp during 2013, when it was defined as an unacceptable carcinogenic risk (higher than 10^-4). The TR for Cr ranged from 10^-6 to 10^-4 in all three fish species, so was regarded as acceptable, while the TR for Pb was indicated as negligible (lower than 10^-6).

Comparation of validation results of HPLC-UV/PDA and LC-MS/MS methods for the determination of sorbates and benzoates in food

2025-12-01T11:43:40-01:00

Sorbates are GRAS (Generally recognized as safe) additives, while benzoates are more of concern and can be converted to benzene through decarboxylation. Preservatives like sodium benzoate and potassium sorbate may contribute to intestinal dysbiosis and inflammatory bowel diseases by altering gut microbiota. Animal studies show teratogenic and neurotoxic effects on zebrafish embryos and chromosome aberrations in human lymphocytes The health benefits of sorbates and benzoates have been explored in scientific literature, particularly in the context of their therapeutic potential beyond their antimicrobial properties. Sodium benzoate, a metabolite of cinnamon, upregulates neurotrophic factors, suggesting potential benefits in treating neurodegenerative disorders such as Alzheimer’s and Parkinson’s disease. The clinical administration of sodium benzoate is well-established for treating urea cycle disorders, where it helps manage hyperammonaemia by facilitating ammonia excretion. The aim of this study was comparing suitability of two methods, HPLC-UV/PDA and LC-MS/MS. High-Performance Liquid Chromatography (HPLC) is the most widely used method due to its high sensitivity, specificity and ability to separate and quantify sorbates (e.g., sorbic acid) and benzoates (e.g., benzoic acid) simultaneously. For trace-level detection, complex matrices, or multi-residue methods, LC-MS/MS is superior due to its unmatched sensitivity and selectivity, albeit at higher cost and complexity. Comparison, using paired sample t-test, using T-distribution (two-tailed), of the sorbate content of 36 foodstuffs analysed by the two methods, showed a non-significant small difference between the results of HPLC (mean = 358 mg/kg, SD = 378.5) and results of LC/MS-MS (mean = 335.6 mg/kg, SD = 336.6), t (35) = 1.9, p = 0.071.

Acrylamide content in potato chips in 2024: monitoring on the production site

2025-12-01T11:43:40-01:00

The presence of acrylamide, a probable human carcinogen, in thermally processed potato products remains a significant food safety concern. This study monitored acrylamide levels in 336 potato chips (crisps) collected throughout 2024 directly from the production site. A subset of 41 samples with known production parameters was used for screening to evaluate the impact of chemical and processing variables. Statistical analysis using contrast screening revealed that, among the factors examined, the content of reducing sugars had the strongest linear correlation with acrylamide levels. Moreover, synergistic quadratic effects between reducing sugars and both frying and blanching temperatures were observed, significantly influencing acrylamide formation. Contingency analysis showed no substantial difference in acrylamide content outcomes between the two predominant potato cultivars, Opal and Sinora. However, a notable shift in acrylamide levels occurred after August 2024, correlating with a change in the potato lot, suggesting the strong influence of agronomic and storage conditions. The study underscores the importance of continuous monitoring and comprehensive traceability in chips production to control acrylamide levels, in line with EU Regulation 2017/2158. These findings can support mitigation strategies, including the selection of potato varieties, temperature control and process optimization, ultimately contributing to enhanced food safety and regulatory compliance.

Raising broilers without antibiotics: challenges and alternatives

2025-12-01T11:43:41-01:00

Intensive poultry production has long relied on the use of antibiotics to improve animal health and yield. However, growing concerns about the emergence of antimicrobial resistance have led to restrictions and bans on the use of antibiotics as growth promoters in many countries. “Raised without antibiotics” production can be described as the production of broilers that have not come into contact with antibiotics during the production cycle, whether for prophylactic, therapeutic or growth-stimulating purposes.

The aim of this study was to demonstrate the opportunities and challenges in raised without antibiotics poultry production, focusing on the available alternative measures such as probiotics, phytobiotics, organic acids, improved biosecurity, hygiene and management. The data presented were obtained based on observational and survey-based methodologies. Test matrices were water, feed and litter. The technique used to determine the presence of antibiotics was ultra-high performance liquid-chromatography-mass spectrometry (UPLC-MS/MS).

From January 2020 to June 2025, antibiotic use on the studied farms steadily declined from 20.62 to 4.70 mg/kg of live weight. In the total of 3320 broiler production cycles examined on 200 farms, it was found that 62.14% of production runs met the requirements for antibiotic-free rearing. From such facilities, 59.36% of slaughtered broilers met the requirements for the Raised Without Antibiotics certificate.

The results indicate that it is possible to achieve satisfactory production indicators and maintain good animal health, but with strict adherence to preventive measures and precise management.

Detection of Salmonella spp. in clinical and food samples from poultry (2020–2025): a broiler farm outbreak case study - highlighting biosecurity and economic implications

2025-12-01T11:43:41-01:00

This study analyzed the positive rate of Salmonella spp. in chicken primary production and food samples examined at the Scientific Institute of Veterinary Medicine of Serbia between 2020 and 2025 and evaluated biosecurity measures on a broiler farm during an outbreak. A total of 2,728 primary production samples and 6,289 food samples were tested. Salmonella was detected in 3.23% of the primary output and 9.76% of food samples, with S. Enteritidis being the most common serovar. A detailed biosecurity assessment of the affected farm revealed an overall score of 90%, surpassing national and global averages, yet it identified critical gaps in broiler depopulation, carcass removal, and cleaning protocols. An economic analysis showed a loss exceeding 58.2% per production cycle of 10,000 broilers due to market restrictions following Salmonella detection. These findings highlight the need for continuous biosecurity improvements and rigorous surveillance to mitigate Salmonella risk and reduce financial impacts in poultry production.

Bioinformatic discovery of novel collagen-binding aggregation factors in lactic acid bacteria

2025-12-01T11:43:41-01:00

Lactic acid bacteria (LABs) are a unique group of microorganisms found in the diet of nearly all humans and form an integral part of the healthy human microbiome. Some LAB strains exhibit a remarkable ability for autoaggregation, mediated by Snowflake Forming Collagen Binding Aggregation Factors (SFCBAFs)—a fascinating group of proteins described so far only in LABs. To date, only five SFCBAFs have been characterized in detail: AggL from Lactococcus lactis, AggE from Enterococcus faecium, AggLb from Lacticaseibacillus paracasei, AggLr from Lactococcus raffinolactis, and AggA from Tetragenococcus halophilus. In this study, we present bioinformatically predicted novel SFCBAF candidates and demonstrate their widespread distribution among LAB species. Furthermore, we provide evidence that such proteins may not be exclusive to LABs, as homologous sequences were also identified in phylogenetically distant bacteria such as Staphylococcus aureus, Oceanobacillus spp., Bacillus spp., and others, expanding our understanding of this unique protein family.

Nutritional strategy in production vitamin D fortified eggs

2025-12-01T11:43:41-01:00

Vitamin D is a liposoluble vitamin that regulates calcium homeostasis and is important for animal and human health. Lack of vitamin D in humans can cause rickets, osteomalacia, and decreased immunity. In laying hens, vitamin D deficiency negatively affects egg production (decrease in egg production, thin-shelled eggs, poor feed conversion rate, etc.). Farm animal requirements for vitamin D depend on age, sex, health status and production category. Foods that contain vitamin D in human nutrition include salmon, red meat, liver, tuna and eggs, but due to an unbalanced diet, people often cannot meet their needs in this way. In animals, the daily needs can be met by adding vitamin D through premixes into the feed. The Department of Nutrition and Botany, Faculty of Veterinary Medicine, University of Belgrade, conducted research on a commercial laying hen farm, where an active form of vitamin D was added through premix into the feed of 20-week-old laying hens. The nutritional reference value for vitamin D is 5 µg/day, and an enriched egg contained an average of 2.56 µg/100 g of egg mass. By consuming food or feed enriched with vitamin D, various diseases can be prevented, and it is easier to meet the daily needs of both humans and animals.

Determination of the efficiency of energy sources in feed mixtures for broilers

2025-12-01T11:43:41-01:00

Adding fat to poultry feed mixtures increases the energy value of feed, absorption of liposoluble vitamins, reduces feed spilling, enhances feed palatability, slows down the passage of feed through the digestive tract of animals, and thus, improves the absorption of nutrients and utilization of metabolic energy. In areas where corn is used as the main source of energy, high-energy mixtures are usually used, which also provide the best economic effects. However, good results (especially if the goal is a meaty carcass) can also be achieved by using a feed mixture with a lower energy level that includes nutrients of lower energy value compared to corn. Today, the physiological mechanisms by which poultry react to different energy levels have not yet been fully clarified. In addition to an overview of the most important sources of energy in poultry feed mixtures, this paper presents research organized by the Department of Nutrition and Botany, University of Belgrade, with the aim of examining the influence of different fat sources in broiler feed on production results, health status, fatty acid composition and quality of broiler meat. The selection of energy nutrients that optimizes broiler production results and the meat quality is presented and discussed.

Organic trace minerals as an innovative nutritional solution for advancement of production performance and intestinal microbiota in piglets

2025-12-01T11:43:41-01:00

After weaning, piglets are usually stressed by nutritional, psychological, environmental, physiological and social factors. During this period, piglets must rapidly adapt to a change in the type of feed they consume, from liquid sow’s milk, which is easily digestible, tasty and evenly distributed throughout the day, to solid dry feed, which is less digestible and tasty. As a consequence, feed consumption usually decreases in the first days after weaning with bad influence on composition on intestinal microbiota. Nutrient additives belong to the basic group of feed additives, and the main aims in using them are to increase the overall nutritional value of feed and to ensure the safety of food of animal nutrition through feed. Due to the reduced usability, potential toxicity and negative impact on the environment of inorganic forms of trace elements, the attention of the scientific public in recent years has been focused on finding forms of minerals that will neutralize the potential harmful effects of use and at the same time ensure better mineral usability and economy in livestock production. The Department of Animal Nutrition and Botany, Faculty of Veterinary Medicine, University of Belgrade, organised a trial that aimed to test the effects of using organic trace elements in the diet on the health status, production performance measures and intestinal microbiota of the piglets. The use of new forms of trace elements showed a beneficial effect on piglet gut health, and consequently, on the yield of meat.

Biogenic amines in meat and meat products: markers of quality and factors affecting formation

2025-12-01T11:43:42-01:00

Biogenic amines (BAs) can be found in a wide range of meat and meat products, and, due to their toxicity, can cause adverse effects on the consumers. BAs are generally produced by microbial decarboxylation of amino acids in food products, and their formation is influenced by different factors associated with the raw material, microorganisms, processing, and conservation conditions. These factors do not act in isolation but rather have combined effects that dictate the final concentration of BAs in meat and products. Despite their strong influence on food quality, there is no specific regulation regarding BA content in meat and meat products, with the exception of histamine in fishery products. Therefore, the present paper reviews the main BAs in meat and products, effect of technological factors influencing biogenic amines content in meat and products and their use as markers of quality.

Circular economy approaches in the dairy industry: strategies for waste utilisation and sustainable production

2025-12-01T11:43:42-01:00

The dairy industry is a major part of the global agri-food system, associated with food production, but also with industrial waste and emissions. Significant amounts of whey, sludge, wastewater, and packaging are generated by the dairy chain. Effluents from dairy processing contain high loads of organic matter, suspended solids, fats, and nutrients. Circular economy principles offer the dairy sector an approach to transition from a linear to a regenerative model by transforming waste into value-added resources. Circular economy strategies applied in the dairy industry, including waste valorisation, energy recovery, nutrient recycling, and the use of biodegradable and recyclable packaging, can substantially improve the environmental performance of dairy systems, and contribute to sustainable development. The present work highlights the potential of circular economy access to transform dairy waste streams into valuable resources, contributing to environmental sustainability and economic resilience.

Fatty acid composition of beef patties with replacement of beef fat by walnut oil and cake

2025-12-01T11:43:42-01:00

This study investigated the effects of replacing beef fat with walnut oil and walnut cake on the fatty acid composition and nutritional value of beef patties. Nine groups were prepared: four with differing levels of walnut oil, four with walnut cake, and one control without substitution. Fatty acid composition was determined by gas chromatography, and nutritional indices were calculated. Substitution with walnut derivatives reduced saturated fatty acids (SFA) and increased unsaturated fatty acids (UFA), including both monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), with a marked increase in oleic acid (C18:1 n-9) and linoleic acid (C18:2 n-6). Beef patties composed with walnut oil showed a more favourable profile than those with cake, as reflected in lower atherogenic (AI) and thrombogenic indices (TI), and higher values of the hypocholesterolaemic/hypercholesterolaemic ratio (HH), nutritional value index (NVI), and health-promoting index (HPI). The best results were observed in beef patty BP4 (100% fat replacement with walnut oil), which had the highest UFA and PUFA/SFA ratio, and the lowest AI and TI values.

Amino acid profiling of commercial dog and cat foods: comparative analysis and principal component evaluation

2025-12-01T11:43:42-01:00

This study evaluated the amino acid composition of commercial dog and cat foods and examined differences between them. Fifteen samples were analyzed using ion-exchange chromatography, followed by principal component analysis (PCA). Cat food contained higher levels of most amino acids, especially taurine, and had greater total amino acid (protein) content than dog food. PCA showed clear separation between the two groups, driven mainly by taurine and overall amino acid concentration. Glycine, histidine, and methionine contributed modestly to group differentiation. Dog food samples had more uniform amino acid profiles, while cat food samples showed greater variability, particularly in glycine, glutamic acid, leucine, and alanine content. These findings reflect species-specific nutritional requirements and indicate that cat foods, due to stricter amino acid demands, show higher variability between formulations, while dog foods are formulated in a more uniform way. Further research with a larger and more diverse sample set is needed to confirm these results and assess broader formulation trends in the pet food industry.

Application of protein concentrate-based gel emulsions for animal fat reduction in meat emulsions: proximate composition, technological, and textural properties

2025-12-01T11:43:43-01:00

The present study investigated the effects, on the quality of model system meat emulsions, of reducing beef fat by 50% using a gelled emulsion that contained sunflower oil plus different proteins. Meat were prepared in four different formulations as follows: 20% beef fat (control; C), 10% beef fat combined with 10% gelled emulsion containing almond protein concentrate (A50), 10% beef fat combined with 10% gelled emulsion containing hazelnut protein concentrate (H50), and 10% beef fat combined with 10% gelled emulsion containing sodium caseinate (SC50). Chemical composition, pH, water-holding capacity (WHC), and textural properties were evaluated. The highest moisture content was recorded in the H50 group (P<0.05). A50 and H50 meat emulsions contained similar protein contents as SC50, but no significant differences were recorded in the total fat content of the groups. Compared to the control, all treatments containing gelled emulsions exhibited significantly higher WHC (P<0.05), with the highest values observed in the plant protein-based meat emulsions (A50 and H50), which even surpassed the SC50 treatment (P<0.05). Texture profile analysis showed that hazelnut-based meat emulsions (H50) were of greater hardness, while almond-based meat emulsions (A50) had lower hardness (P<0.05). However, both treatments led to lower cohesiveness, springiness, and chewiness compared to the control (P<0.05). Overall, incorporating gelled emulsions into emulsified meat systems yielded beef fat substitution and supported a healthier product profile without diminishing chemical composition or functional quality.

Chia mucilage-based nanoemulsion coatings with sage essential oil for improving the oxidative stability and shelf life of fresh turkey breast

2025-12-01T11:43:43-01:00

This study evaluated chia mucilage (CM)-based edible coatings enriched with sage essential oil (SEO) nanoemulsions for improving oxidative stability, microbial safety, and quality of turkey breast strips during refrigerated storage. Coating solutions (C, CS1: CM + 0.5% SEO, CS2: CM + 1% SEO, CS3: CM + 1.5% SEO) were analyzed for total phenolic content (TPC), total antioxidant activity (TAA), and antimicrobial activity. TPC and TAA values increased with SEO concentration, with CMS3 reaching 139.13 mg GAE/g and 55.53% scavenging activity. Although disk diffusion assays showed limited direct antimicrobial activity, the controlled release of SEO during storage provided effective microbial inhibition. In turkey meat samples, the evaluated parameters included coating yield, color parameters (L*, a*, b*), lipid oxidation (TBARS), total mesophilic aerobic bacteria (TMAB) counts, and sensory attributes. CMS2 and CMS3, compared with the other coating solutions, exhibited higher coating yield (96.24% and 94.68%), better color stability, and lower lipid oxidation. After 12 days at 1 °C under MAP, CMS3 reduced TBARS by ~60% (0.41 vs. 1.03 mg MDA/kg) and TMAB counts by 1 log unit, supporting its potential as a clean-label preservation strategy.

Evaluation of greener solvent options for polycyclic aromatic hydrocarbon extraction

2025-12-01T11:43:43-01:00

Polycyclic aromatic hydrocarbons (PAHs) are widespread environmental pollutants with known carcinogenic and mutagenic effects. In order to monitor their presence in complex food and environmental matrices, liquid-liquid extraction (LLE) was employed as a reliable sample preparation technique. To minimize environmental impact, green solvents are used as alternatives to more hazardous traditional solvents. Quantification and confirmation of 16 target PAHs were performed using gas chromatography coupled with tandem mass spectrometry (GC-MS/MS), ensuring high sensitivity and selectivity. This study compared toluene and ethyl acetate as PAH extraction solvents in water samples at lower and higher concentrations (10 µg/L and 100 µg/L). Both solvents extracted similar amounts of the 16 target PAHs from water, although the AGREE tool favours ethyl acetate over toluene, due to the former’s environmental and safety benefits.

Utilization of pumpkin seed protein isolate as a phosphate replacer in model meat emulsions: effects on chemical and techno-functional properties

2025-12-01T11:43:43-01:00

This study aimed to evaluate the potential of pumpkin seed protein isolate (PSPI) as a natural alternative to phosphates in model meat emulsions. PSPI was extracted from cold-pressed pumpkin seed oilcake using an alkaline solubilization and acid precipitation method. Model meat emulsions were formulated by replacing sodium tripolyphosphate (STPP) with PSPI at three levels (1%, 1.5%, and 2%) and compared with a phosphate-containing control group. Chemical composition (moisture, fat, protein, ash) and techno-functional properties, i.e., pH, water-holding capacity (WHC), total expressible fluid, expressible fat (EFAT), jelly-fat separation, and cooking yield were evaluated. Results showed that the addition of PSPI significantly reduced fat content and increased protein content in comparison to the control. The control sample exhibited the highest WHC and the lowest fat and fluid separation. However, increasing levels of PSPI improved WHC and reduced EFAT values, with the 2% PSPI group exhibiting emulsion stability comparable to that of the control group. In line with the stability analyses, the highest cooking yield was observed in the control group, while the lowest value belonged to the P1 group. Although the functional performance of PSPI was slightly lower than that of STPP in some parameters, PSPI demonstrated notable potential in maintaining key quality attributes, such as moisture retention and emulsion stability. In conclusion, PSPI can serve as a functional and natural alternative to phosphates in meat emulsions, contributing to the development of healthier and clean-label meat products.

Survey on Serbian consumer acceptance of edible insects as alternative source of animal proteins

2025-12-01T11:43:43-01:00

This study aimed to evaluate the state of public perception of edible insects as an alternative source of animal proteins as part of the human diet in Serbia. Data were gathered via an online survey involving 1,845 participants who completed a Google Forms questionnaire shared via social media channels. The findings indicate that 37.8% of participants expressed a willingness to consume edible insects. In comparison, only 8.5% of respondents reported having previously consumed edible insects in some form (whole, processed as flour, or in dishes). Logistic regression analysis revealed that women were more open to the possibility of consuming edible insects as food compared to men. Additionally, 57.1% of participants selected grasshoppers as the most suitable edible insect for consumption. The majority of respondents preferred processed insects or dishes made from insects as the most favourable way to consume them, rather than whole insects. Regarding the age of the participants and willingness to consume edible insects, no statistical significance was determined between different age class types. In conclusion, this study revealed that the population in Serbia shows a low readiness to consume edible insects as an alternative source of animal proteins. Furthermore, this study demonstrated a higher acceptability of processed insects as food, which could be very useful for promoting specific market strategies in the future.

Determination of perfluorinated substances (PFAS) in muscle tissue from wild boar from three districts of Serbia – Zlatibor, Pčinj and Raška

2025-12-01T11:43:43-01:00

Per- and polyfluoroalkyl substances (PFAS) are recognized as significant environmental pollutants due to their widespread industrial use and persistence. Wild boars are known bioindicators of environmental contamination with PFAS, as they accumulate these compounds through their omnivorous diet and foraging behaviour. In this study, muscle tissue samples (n = 15) from 15 respective wild boars were collected during the 2024–2025 hunting season as part of the Serbian National Residue Monitoring Program. Samples were obtained from three Serbian districts—Zlatibor, Pčinj, and Raška—and analyzed using liquid chromatography-tandem mass spectrometry (LC-MS/MS). PFAS compounds were detected in 9 of the 15 wild boars, with total PFAS concentrations ranging from <0.170 to 3.179 μg/kg and an average concentration of 1.030 μg/kg. The results suggest regional differences in PFAS exposure and confirm the suitability of wild boar as a bioindicator species for PFAS contamination in Serbia.

Process hygiene of cattle carcasses in one slaughterhouse in Serbia during 36 months

2025-12-01T11:43:44-01:00

Process hygiene in slaughterhouses plays a key role in ensuring product safety and protecting the health of both workers and final consumers. A three-year monitoring was conducted in one slaughterhouse in Serbia, using non-destructive sampling and testing according to microbiological criteria for total viable count (TVC), Enterobacteriaceae (EC), and the presence of Salmonella spp. The results showed that all TVC and EC values were below the prescribed m and M limits, while Salmonella spp. was detected in two samples. These findings highlight the need for continuous monitoring. Only consistent implementation of self-control measures, application of the HACCP system, and ongoing staff training can ensure meat safety and protect public health. This study emphasizes that properly applied hygiene measures can significantly reduce the risk of microbiological contamination of meat.

Detection of peanut allergens in retail food items in Serbia (2021-2024)

2025-12-01T11:43:44-01:00

Food allergies are a significant and growing public health concern globally, impacting millions of individuals and placing immense pressure on healthcare systems and personal well-being. Peanuts are one of the 14 fundamental food allergens, making them potentially harmful. As a result, the goal of this mini review is to assess the prevalence of peanuts in commercial food products in Serbia between 2021 and 2024. The current study summarizes the qualitative detection of specific DNA sequences using real-time PCR techniques on 212 commercial food goods, including frozen desserts, biscuits and related products, cream products, snacks, and sausages. Undeclared peanut allergen DNA occurred across different food categories, with positive results observed in frozen desserts (n=3), biscuits (n=4), and snacks (n=2). Peanut allergen DNA was detected in six samples with a precautionary allergen label (PAL) statement, while in the case of three samples in which peanut allergen DNA was detected, the presence of the allergen was not stated at all.

Effect of pH and water activity (aw) on survival of Yersinia enterocolitica in fermented sausages: Challenges and risk control

2025-12-01T11:43:44-01:00

Fermented sausages are a popular product in many cultures, but their production can pose a risk due to the presence of pathogenic microorganisms, such as Yersinia enterocolitica. This bacterium is known for its ability to survive in meat products, and its survival in fermented sausages is highly dependent on parameters such as pH and water activity (a_w). In this paper, the factors influencing the survival of Y. enterocolitica in fermented sausages are investigated, with special emphasis on the control of pH and a_w during production. Also, possible strategies for reducing the risk of contamination in the production process are considered.

Dietary fibre intake in bread, cake and fermented vegetables

2025-12-01T11:43:44-01:00

White flour is sourced from the major storage tissue of the grain, which constitutes about 80% of its composition. Consuming pickled vegetables offers health benefits, including anti-cancer, anti-diabetic, and immune-regulatory effects. Our analysis examined 60 samples of bread, cake, and pickled vegetables using the total dietary fibre (TDF) method according to the AOAC standards. The confidence intervals for bread, desserts, and pickled vegetables were found to be relatively narrow: bread has a mean value of 3.02% (CI: 2.04-3.44), desserts have a mean value of 1.96% (CI: 1.39-2.52), and pickled vegetables have a mean value of 1.88% (CI: 1.68-2.08). However, despite containing significant amounts of total dietary fibre, bread, desserts, and pickled vegetables cannot be labelled as sources of fibre because they contain less than 1.5 grams per 100 kcal. Our results showed that bread has the highest dietary fibre content (3.02%). Pickled vegetables are also a source of fibre (1.88%), a finding confirmed in other studies. Dessert cakes vary greatly in fibre content (1.96%) depending on whether the cake is made of chocolate or another ingredient.

Hardness of dry-cured ham as a factor of consumer choice and its relationship to sensory acceptability

2025-12-01T11:43:44-01:00

This study investigated consumer attitudes towards Slovenian dry-cured ham, Kraški pršut with protected geographical indication (PGI), having different levels of hardness (soft, semi-hard and hard). A total of 626 participants took part in a two-step evaluation: a choice simulation of dry-cured ham pieces followed by a sensory evaluation using the check-all-that-apply (CATA) method on sliced samples and overall liking assessment. Instrumental measurements of texture profile confirmed the tactile-based classification of dry-cured hams (performed by the processor) into soft, semi-hard, and hard categories. Consumer choices of dry-cured ham pieces were relatively evenly distributed (32%, 29%, 38% for soft, semi-hard, and hard categories, respectively), but with a statistically significant preference for harder hams. Visual appearance was more often a reason for choice than tactile sensation (44% and 23%, respectively). Although choice simulation indicated some preference for hard hams, tasting of dry cured hams revealed that soft hams were more frequently perceived as ‘juicy’ and less frequently as ‘very salty’, albeit less frequently noted as ‘mature’. These findings highlight the importance of both visual and tasting attributes in determining consumer preference for dry-cured ham.

The influence of modified atmosphere and vacuum packaging on selected chemical freshness parameters of perch (Stizostedion lucioperca) and silver carp (Hypophthalmichthys molitrix) fillets

2025-12-01T11:43:44-01:00

The purpose of packing food in modified atmospheric conditions is to extend its sustainability by preventing both biochemical processes and growth of spoilage bacteria. The aim of our research was to examine the influence of packaging in modified atmosphere and vacuum on the total volatile basic nitrogen (TVB-N) content in muscle of perch (Stizostedion lucioperca) and silver carp (Hypophthalmichthys molitrix). Three groups of perch and silver carp fillets were investigated. The first two groups were packaged in modified atmosphere with different gas ratios: 70%CO₂+30%N₂ (group I) and 50%CO₂+50%N₂ (group II), whereas the third, control group, (group III) was vacuum packaged. During the trial, the packaged fish was stored at 3°C. Determination of TVB-N was performed on days 1, 4, 7, 9 and 14 of storage. The lowest increase in TVB-N was established in perch and silver carp fillets from group I, whereas the highest increase was established in group III. Statistically significant differences (p < 0,001) between the mean TVB-N in perch (group I: 17.00±0.94; group II: 25.00±0.91 and group III: 36.18±2.65 mg N/100 g) and silver carp fillets (group I: 20.64±1.45; group II: 26.74±0.31 and group III: 34.10±1.75 mg N/100 g) was established on day 14. Based on the obtained results, it can be concluded that, in terms of TVB-N content, the gas mixture consisting of 70% CO₂ and 30% N₂ was the most suitable of the two gas mixtures for packaging fresh perch and silver carp fillets.

Quality attributes of chilled common carp (Cyprinus carpio) cuts packaged in vacuum and modified atmosphere

2025-12-01T11:43:45-01:00

The objective of this study was to investigate the impact of vacuum and modified atmosphere packaging (MAP1: 60%CO₂ + 40%N₂ and MAP2: 40%CO₂ + 60%N₂) on selected microbiological and sensory attributes of common carp (Cyprinus carpio) cuts stored at 3±0.5˚C, and to establish the shelf life of the products. Samples were assessed on days 1, 4, 7, 9, 12, and 15. An increase in the APC during the storage period was observed in all types of packaging, with the most exceptional changes occurring in the vacuum packaged fish. Carp cuts stored in a CO₂-enriched atmosphere exhibited lower APC number throughout the entire storage period. Panellists rejected VP fish on day 9, MAP2 fish on day 12, while MAP1 fish was evaluated as unacceptable from a sensory point of view on day 15. The shelf-life of carp cuts was extended from 7 days in VP to 9 days in MAP2 (40% CO₂ + 60% N₂) and to 12 days in MAP1 (60% CO₂ + 40 % N₂).

Occurrence and species-level identification of thermophilic Campylobacter in retail poultry meat in Serbia

2025-12-01T11:43:45-01:00

Species within the Campylobacter genus, notably Campylobacter jejuni and Campylobacter coli, are among the primary bacterial agents responsible for foodborne illnesses worldwide. Poultry meat frequently serves as a key vector of transmission, owing to the high prevalence of these bacteria in the gastrointestinal tracts of birds. The purpose of this study was to assess both the occurrence and levels of C. jejuni and C. coli in raw chicken meat available in Serbian retail markets. In 2023, a total of 118 fresh poultry samples were obtained from various retail outlets and analyzed in accordance with ISO standards for qualitative and quantitative microbiological evaluation. Results indicated a notably high contamination rate, with Campylobacter detected in 75% of the samples. Among these, 63 samples exhibited quantifiable bacterial loads ranging from 20 to 7,600 CFU/g. Molecular testing further confirmed the presence of thermotolerant Campylobacter species in 98% of the positive samples. Specifically, C. jejuni was detected in 75%, and C. coli in 85% of cases, with over half of the positive samples containing both species. The highest bacterial concentrations were found in drumstick and thigh meat cuts. These results emphasize the considerable public health concern associated with Campylobacter contamination in poultry meat sold in Serbia, and they reinforce the necessity of stricter hygiene practices and comprehensive monitoring across the poultry production and distribution chain.

Novel autochthonous strains from Cyprinus carpio as candidates for probiotic use and microplastic-degrading properties

2025-12-01T11:43:45-01:00

In the modern era, identifying and characterizing novel bacterial strains with possible probiotic potential and environmental bioremediation capabilities is an emerging focus in microbiology and biotechnology. This study analysed the cultivable gut microbiota of the freshwater fish, Cyprinus carpio, and identified six different bacterial genera, including Citrobacter, Serratia, Bacillus, Enterococcus, and Kocuria. Among these, two novel autochthonous strains—Hafnia alvei UUNT_MP41 and Hafnia paralvei UUNT_MP29—were isolated and selected for further investigation due to their promising probiotic traits and potential to degrade microplastics in aquatic ecosystems. Both strains were evaluated for antibacterial activity against pathogens and susceptibility to a broad spectrum of antibiotics. Whole-genome analysis using next-generation sequencing (NGS) revealed the presence of genes potentially associated with probiotic properties, such as ClpB, as well as genes potentially involved in the biodegradation of common microplastics, including the tesA gene, a homolog of the PpEst gene from the genome of Pseudomonas pseudoalcaligenes, and the lipR gene, a homolog of the EstC9 gene from the genome of Acidocella sp. Here, we performed a more in-depth analysis of the similarity between the genes/proteins we identified as potentially involved in plastic biodegradation and previously described ones. Notably, the identified strains' potential to degrade microplastics under conditions relevant to the human gastrointestinal system positions them as candidates for a new generation of dual-function probiotics, supporting both human health and microplastic detoxification. These findings lay the groundwork for future development of multifunctional probiotic formulations with environmental and therapeutic benefits.

Chlorine content in meat products

2025-12-01T11:43:45-01:00

Chlorine is a halogen element that appears in the human body as a free anion, and it plays important role in physiological processes. The main source of chlorine in food is sodium chloride. Data regarding the salt content in meat products were collected from the nutrition labels of 339 meat product from retail markets. The study encompassed 39 pates, 71 cooked sausages (41 finely minced and 30 coarsely minced), 66 pasteurized hams, 42 smoked meat products, 60 dry fermented sausages, 41 dry meats and 20 samples of bacon. The highest average chlorine contents were determined in dry fermented sausages and dry meat (2.30 g/100 g and 2.69 g/100 g, respectively) in accordance with their highest salt contents among the studied meat products. Due to table salt having a major role in meat processing, it can be concluded that meat products are important source of chlorine in consumers.

Generation and Pareto optimization of sterilized meat-and-plant canned food formulations using the R programming language

2025-12-01T11:43:45-01:00

This study outlines key trends in modern software for food formulation development. An algorithm that enables the generation of a set of formulations for meat-and-plant sterilized canned products and identifies a Pareto-optimal subset thereof based on selected criteria is presented. The generation is carried out based on a developed mathematical model of a formulation that complies with the requirements of current standards. The algorithm was used to generate 1,000 formulations, of which 44 were identified as Pareto-optimal.

Valorisation of pumpkin leaf by-product proteins through enzymatic modification in a biorefinery concept for meat emulsion application

2025-12-01T11:43:46-01:00

The valorisation of agricultural and industrial side-streams within integrated biorefinery concepts is gaining increasing importance in the context of sustainable protein production and the circular bioeconomy. In this context, waste green biomass is emerging as an alternative protein source with potential applications in food formulations. This work investigated the possibility of improving the techno-functional and antioxidant properties of protein isolated from pumpkin leaves by partial enzymatic hydrolysis.

The white protein fraction, mainly composed of RuBisCO (ribulose-1,5-bisphosphate carboxylase/oxygenase) was isolated from green juice obtained by pressing pumpkin leaves through thermocoagulation, acid precipitation, subsequent resolubilisation and lyophilisation, and further treated with endopeptidase from Bacillus licheniformis in a stirred batch reactor under the reported optimal conditions (pH 8, 55 °C). Enzymatic treatment at the optimal enzyme-to-substrate ratio (E/S = 6.5 wt.%, 75 min, degree hydrolysis ~ 15%) markedly improved protein solubility, emulsifying capacity, interfacial functionality, and antioxidant activity, supporting the potential application of pumpkin leaf protein as natural emulsifiers and antioxidants in meat products.

Effect of marbling on pork nutritional value

2025-12-01T11:43:46-01:00

In the context of the dilemma between tasty and healthy food, obtaining and analyzing information on the nutrients composition of commercial marbled pork make significant interest from the point of view of the right choice of a long-term strategy for the pork producers. This study considers the influence of marbling degree of commercial pork on the nutritional parameters, fatty acid composition, content of selenium, zinc, iron, copper, and vitamins, B1, B2, B5, B6, B12, B3, and D3. It was shown that a high degree of marbling affects only the energy value, producing no effect on the protein content in the meat. The increase of fat content depending on the pork marbling degree was noted, and a correlation between the degree of marbling and the ratio of omega-3:omega-6 fatty acids was found, which proves the high biological value of marbled meat and allows consideration of its possible use in manufacturing functional food products. Analysis of the vitamin and mineral composition of the marbled meat showed that the degree of pork marbling does not affect their quantitative content in the meat.

Fat and fatty acid content as indicators of declared origin and composition of fermented sausage

2025-12-01T11:43:46-01:00

An attempt to confirm the declared type of meat from which fermented sausages were manufactured was made. The fat content of the sausages was determined by reference method, and the fatty acid composition of fat was analyzed by gas chromatography. The obtained data were used for statistical processing and confirmation of the declared animal origin of the meat. Also, the data obtained by the above methods were used to verify the compliance of the declared composition. Fermented sausages were obtained from retail, manufacturers and importers in the period 2021-2025, and the research included 189 samples, made with pork meat (n= 151), beef (n=15) and mixed pork and beef (n=23). The fat amount in the sausages varied from 23.70 to 54.10% in pork sausages, 34.80 to 46.00% in beef sausages and 34.80 to 49.30% in mixed pork & beef sausages. Fatty acid content ranges were similar to the reported results for the same products. Principal component analysis provided significant information about origin of raw materials used to make fermented sausages.

The concept of intelligent control system for mincing meat with specified dispersion

2025-12-01T11:43:46-01:00

The use of a digital twin (DT) in modelling the technological process of single-stage grinding of frozen meat in real time is described. The DT concept provides for the use of its “digital shadow”. Due to the significant heterogeneity of meat, the parameters of chemical composition and dispersion are determined in ranges of values with fuzzy boundaries. Fuzzy control based on the theory of fuzzy sets was applied. The developed DT ensures the stabilization of a given degree of dispersion of the grinding meat and calculates the predicted particle size. The hardware design of the process involves its use in the operation of a continuous production line for meat products. The control system operates without operator involvement, which reduces the risks of producing low-quality products and minimizes possible economic losses.

Aroma evolution in aged horse meat: dry vs. vacuum aging

2025-12-01T11:43:46-01:00

This study investigates the impact of aging method (dry vs. vacuum) and duration (0, 3, and 6 weeks) on the volatile compound profile of horse loin meat. Twenty-seven Italian Heavy Draft Horse foals were reared under uniform conditions and slaughtered at 17 months. Loin samples were aged under controlled dry or vacuum conditions and analyzed for volatile organic compounds using headspace solid-phase microextraction and gas chromatography–mass spectrometry. Results revealed that, compared with vacuum aging, dry aging led to a significantly higher accumulation of aldehydes, ketones, alcohols, and sulfur compounds, especially after three weeks, reflecting increased lipid oxidation and microbial activity. Notably, hexanal and nonanal levels surged in dry-aged meat, enhancing flavor complexity but also indicating oxidative degradation. Conversely, vacuum aging limited oxidation, preserving a fresher profile with fewer oxidative markers, but saw a moderate increase in certain furans and hydrocarbons, possibly due to anaerobic microbial metabolism. Overall, three weeks of dry aging emerged as the optimal balance, enhancing desirable aroma compounds without excessive oxidation. In conclusion, these findings contribute to the understanding of flavor development in horse meat and suggest that aging strategies can be tailored to optimize sensory quality and product stability.

Transitioning to a risk-based approach in pork inspection in Serbia: are we ready for Trichinella control reform?

2025-12-01T11:43:46-01:00

The implementation of risk-based approaches in meat inspection is a key step toward modernizing food safety systems in accordance with international standards. In Serbia, national Regulation 48/2022 introduced the possibility of designating pig farms as “Trichinella-free,” thereby allowing for reduced testing—only 10% of pigs from such farms are required to undergo routine post-mortem Trichinella inspection. However, three years after its adoption, no farm in Serbia has officially obtained this status. This paper critically examines the legal and institutional framework surrounding the application of Regulation 48/2022, with a focus on the readiness of the veterinary system, the level of awareness among stakeholders, and the practical challenges to implementation.

In addition to the regulatory and veterinary aspects, this study also incorporates findings from slaughterhouse-level inquiries. Slaughterhouse operators report that, regardless of official Trichinella-free status, they would still prefer to inspect every pig carcass, fearing the legal and reputational consequences of potential oversight. This undermines the core principle of the regulation and reflects a gap between policy design and its real-world acceptance.

Special attention is given to the public health implications of Trichinella control, as well as the potential benefits and risks of transitioning to a selective inspection model. The analysis suggests that although the regulatory framework is formally aligned with EU practices, significant barriers—including institutional inertia and distrust—remain that hinder its practical application. The paper concludes with recommendations for improving stakeholder engagement, capacity building, and confidence in surveillance systems as prerequisites for a successful shift toward risk-based Trichinella control in Serbia.

Characterization of commercial fish pâtés: Toward the development of novel fish-based spreads

2025-12-01T11:43:46-01:00

This study evaluated the textural and sensory properties of commercial fish pâtés available on the Serbian market to identify differences in quality and consumer-relevant characteristics. 14 pâté samples made from marine (tuna, salmon, mackerel, hake) and freshwater (trout) fish were analyzed. Texture profile analysis included measurements of firmness and work of shear, while sensory evaluation was conducted by a trained panel, focusing on hardness, spreadability, graininess, color uniformity, taste, and smell. Significant variability (p<0.05) was observed among the samples, indicating diverse formulation strategies. Tuna- and salmon-based pâtés achieved the highest overall acceptability due to their appealing flavor and appearance. In contrast, trout-based pâtés exhibited more balanced texture attributes, with sensory and instrumental data aligning closely with ideal values. These findings provide useful guidance for the development of novel fish pâtés using underutilized species such as freshwater bream (Abramis brama), which have been identified as key low-trophic species within the HEU project IMPRESS. The results highlight the importance of optimizing textural properties to enhance consumer acceptability.

Daily consumption of sodium and nitrite from Serbian meat products: insights from principal component analysis

2025-12-01T11:43:47-01:00

Sodium chloride and nitrite play important roles in the meat processing industry, significantly influencing the safety, technological, and sensory properties of meat products, with nitrite classified as a food additive and sodium chloride as a food ingredient. Besides this important technological role, excessive intake can lead to human health disorders. Thus, the content of sodium chloride and nitrite in meat products on the Serbian market were analyzed using principal component analysis. A total of 64 meat products produced by the 18 most notable meat processors were collected from the Serbian retail market. The meat products collected belonged to four different groups: dry fermented sausages, finely comminuted cooked sausages, canned meat in pieces, and liver sausages and pates. Mean sodium chloride and nitrite contents for all analyzed meat products were 1.91 g/100g (the highest was for dry fermented sausages 3.67 g/100g; the lowest was for liver sausages and pates 1.19 g/100g) and 7.66 mg/kg (the highest was for chicken hot dogs 13.79 mg/kg; the lowest was for dry fermented sausages 2.17 mg/kg), respectively. The nitrite content in all analyzed meat products was in accordance with the European and Serbian legislation. Considering daily consumption of meat products and dried meat products in Serbia, and based on the obtained results, it can be concluded that consumers in Serbia exceed the recommended average daily consumption for sodium chloride. In conclusion, all possibilities for further reduction of sodium chloride consumption should be considered, especially because Serbia is a high risk country for cardiovascular diseases.

Development and characterization of dry beef jerky products

2025-12-01T11:43:47-01:00

In response to growing consumer demand for convenient, high-protein snacks with improved nutritional profiles, three types of beef jerky products were developed and evaluated: basic, sweet and hot. The products were prepared from beef cuts (M. semimembranosus and M. semitendinosus), marinated with different spice and sauce combinations, and dried under controlled conditions. Microbiological safety and nutritional quality parameters were determined. All products were microbiologically safe for consumption, with no detection of pathogenic microorganisms. Regarding nutritional quality, all products were characterised by a notably high protein content, ranging from 47.61% in the sweet jerky to 49.96% in the hot jerky. Fat content differed slightly between the products, ranging from 5.67% in the basic jerky to 6.29% in the hot jerky, indicating that all products were generally low in fat. Fatty acid profiles indicated a desirable ratio of saturated (SFA), monounsaturated (MUFA), and polyunsaturated fatty acids (PUFA), with SFA being the most dominant group. The sweet jerky contained significantly higher levels of carbohydrates (8.79%) and sugars (8.13%), which can be attributed to the marinade composition. Although salt levels were relatively high across all variants, they remained within expected ranges for jerky products. These findings suggest that beef jerky can be a nutritious meat-based snack, with potential for further improvement—especially in developing a sweet-flavoured variant with reduced sugar content to meet both sensory and health expectations.

Nutritional status and dietary habits of 15–17-year-old adolescents in Bosnia and Herzegovina: findings from the EU menu national survey

2025-12-01T11:43:47-01:00

Proper nutrition during adolescence is essential for healthy growth, development, and long-term well-being. From 2018 to 2021, the Food Safety Agency of Bosnia and Herzegovina conducted a national dietary survey of the population, following the EU Menu methodology. For this study, a subsample of adolescents aged 15–17 years was analyzed, given the physiological similarity of this age group to adults, which allows for the application of standard adult BMI classification. A total of 250 participants were assessed using standardized tools, including the Diet Assess and Plan (DAP) software, collecting data on anthropometry and dietary intake. The majority of adolescents had a normal BMI; however, a concerning proportion of females were underweight. Furthermore, fat intake exceeded recommended levels in both sexes, suggesting potential future health risks. These findings highlight the importance of targeted nutritional education and interventions to promote balanced dietary habits and address both undernutrition and excessive fat intake among adolescents in Bosnia and Herzegovina.

Cadmium bioaccumulation in the liver and muscle tissue of mallards (Anas platyrhynchos) as bioindicators of environmental pollution in Serbia

2025-12-01T11:43:47-01:00

The aim of this study was to assess the level of cadmium (Cd) contamination in the liver and muscle tissue of mallards (Anas platyrhynchos) from three different locations in Serbia: Belegiš, Pločica, and the Vršački ritovi. A total of 55 samples were analyzed, collected during 2024. Cadmium concentrations were determined using the ICP-MS method following microwave digestion of the samples. The highest mean concentration in the liver was recorded at the Belegiš site (0.643 mg kg⁻¹), while the highest average value in muscle tissue was measured in Pločica (0.021 mg kg⁻¹). Although no statistically significant differences were found between locations, 40.7% of liver samples exceeded the reference value of 0.5 mg kg⁻¹ established for poultry, indicating a potential risk to human health. This study highlights the importance of wild birds as bioindicators of heavy metal pollution and the need for continued monitoring of cadmium presence in wildlife.

Consumer attitudes toward egg consumption, food safety, and animal welfare

2025-12-01T11:43:47-01:00

Hen eggs are a common component of the human diet, and the egg industry today represents an important branch of animal husbandry. Consumer preferences regarding egg characteristics are evolving, with increasing attention placed on production conditions and laying hen welfare, while issues of food safety are often less clearly understood. In addition, the impact of egg consumption on human health continues to be questioned. The aim of this study was to assess consumer attitudes in the municipality of Zrenjanin, Serbia, with a focus on factors influencing egg purchasing decisions. Respondents emphasized production practices and animal welfare, whereas the physical characteristics of eggs were considered less important. Eggs were generally perceived as healthy food, and most consumers did not associate their consumption with an increased risk of cardiovascular disease. However, many respondents showed limited understanding of the concept of egg safety. These findings underline the importance of strengthening consumer education and awareness regarding both the benefits and potential risks of egg consumption.

Characterization of imported olive oil: contribution to efficient verification of declared quality and oil type

2025-12-01T11:43:47-01:00

The feasibility of applying basic chemical parameters and fatty acid analysis for 26 samples of imported olive oil, coupled with statistical multivariate methods, to confirm the declared quality and type of oil is described. The research included the determination of peroxide value, iodine value, saponification value, free fatty acids expressed as oleic acid, moisture and volatile matter, as well as fatty acid content according to the requirements of the olive oil regulation. Of the 26 olive oil samples, declarations stated 19 were extra virgin, 5 were virgin, while one sample each of pure olive oil and olive pomace oil were tested as control samples. The results showed that, on such a limited number of samples and quality parameters, principal component analysis (PCA) cannot be successfully applied, while linear discriminant analysis (LDA) gave satisfactory results when all tested parameters were included.

Effect of pre-fermented Swiss chard extract on the color stability of cured-cooked meat products

2025-12-01T11:43:47-01:00

In response to growing consumer concerns over the safety of synthetic antioxidants and preservatives (e.g., nitrates and nitrites) in meat products, this study explores the feasibility of using Swiss chard extract (SCE) as a natural alternative for sodium nitrite in cured-cooked meat products. Three formulations of cured-cooked meat products were manufactured in a Serbian meat plant: a control sample (C) containing 95 ppm sodium nitrite, and two experimental batches with 3% (T3) and 6% (T6) SCE , respectively, without added nitrites. Instrumental color evaluation was conducted using the CIE L*a*b* system immediately after production and during 60 days of refrigerated storage. The extract-treated meat products exhibited color values comparable to the nitrite-containing control, with only slight differences in lightness and redness. These findings demonstrate that SCE can maintain color stability in cured-cooked meat products, highlighting its potential as a clean-label substitute for synthetic nitrites.

Coccidiostat residues in withdrawal feed for broilers – implications of cross-contamination in feed production lines

2025-12-01T11:43:47-01:00

This study investigated the presence of residues of eleven coccidiostats in unmedicated feed intended for broilers in the withdrawal phase, with the aim of assessing potential cross-contamination during feed production. Between 2023 and 2024, a total of 341 feed samples were analysed, using validated LC-MS/MS methodology, for amprolium, diclazuril, halofuginone, lasalocid, salinomycin, maduramycin, monensin, narasin, nicarbazin, robenidine, semduramycin. Detected concentrations ranged from below the limit of quantification to 85.0 mg/kg. Non-compliant samples were identified for diclazuril (2/243), lasalocid (1/328), salinomycin (12/329), maduramycin (11/324), monensin (6/324), narasin (6/315), nicarbazin (2/327), and robenidine (7/333). The highest detected concentrations per analyte were: diclazuril 0.133 mg/kg, lasalocid 1.33 mg/kg, salinomycin 85.0 mg/kg, maduramycin 0.834 mg/kg, monensin 25.30 mg/kg, narasin 58.15 mg/kg, nicarbazin 33.70 mg/kg, and robenidine 35.2 mg/kg. Amprolium, halofuginone, semduramycin were not detected in any feed sample. Overall, 42 out of 341 feed samples (12.3%) exceeded the maximum permitted levels, indicating insufficient cleaning of production lines and inadequate separation between medicated and non-medicated feed. The occurrence of such residues in feed intended for broilers in the withdrawal phase poses a risk of non-compliant residues in edible tissues, highlighting the need for stricter hygiene protocols, improved quality control in feed mills, and continuous monitoring to safeguard food safety and public health.

Levels of Cu, Zn, Fe and Mn in livers of different species of animals in Serbia

2025-12-01T11:43:47-01:00

Liver samples (n=67) of chicken, pork, beef and lamb were analyzed for levels of Cu, Zn, Fe and Mn. Livers were gathered from different meat processing facilities within the Serbian National Residue Monitoring Program in 2024. Analysis of micro elements was performed by inductively coupled plasma mass spectrometry (ICP-MS). Our data show that the mean level of Cu was significantly higher in lamb liver, while Zn and Fe were significantly higher in pork liver. The mean Mn levels determined in the liver samples were not statistically different between the animal species. The distribution of the elements in liver samples was studied by applying principal component analysis (PCA). The differing mineral status in livers of different species of animals implies differences in their nutritional benefits for the human diet.

First report on ovine toxoplasmosis in Bosnia and Herzegovina A case study from Srednja-Bosna Canton

2025-12-01T11:43:47-01:00

Toxoplasma gondii is a major foodborne zoonotic parasite, with sheep meat identified as a high-risk transmission vehicle to humans. This preliminary study aimed to determine the seroprevalence of T. gondii in sheep intended for human consumption in Bosnia and Herzegovina. Liver samples from 250 sheep were collected at slaughterhouse located in Canton Sarajevo and tested for anti-T. gondii IgG antibodies using an indirect ELISA on meat juice. An exceptionally high seroprevalence of 98.8% was detected, one of the highest rates reported globally. The near-universal exposure suggests widespread environmental contamination and intense infection pressure in the studied region. Given the strong epidemiological link between undercooked mutton and human toxoplasmosis, these findings indicate a significant public health risk. Effective mitigation should focus on consumer education about safe meat preparation and the adoption of integrated One Health strategies to reduce transmission at the animal-human interface.

Assessment of Mercury intake through fish consumption among different population groups in Serbia

2025-12-01T11:43:48-01:00

Fish are the major sources of healthful long-chain omega-3 fats and are also rich in other nutrients. On the other hand, fish contain many harmful substances which can be transferred through the food chain with undesirable effects on human health. Mercury is one of the toxic elements that does not have an essential biological function but can cause harmful effects on the nervous system, primarily in children. Having in mind the toxicity of mercury and the fact that fish is the main source of mercury in human diets, the aim of this study was to assess mercury intake by fish consumption in different Serbian population groups. In the period 2023-2024, 723 samples of different fish types were analysed by inductively coupled plasma mass spectrometry (ICP MS). The highest concentration of mercury was found in tuna – maximum 0.969 mg kg^-1, mean 0.274 mg kg^-1. The fish with the lowest mercury content was trout, with a mean of 0.009 mg kg^-1. The obtained results were used to calculate the weekly intake of mercury/methylmercury in three population groups in Serbia – toddlers, adults and pregnant women. The intake of methylmercury in the adult population and in pregnant women was almost the same – 0.067 and 0.065 µg kg^-1 body weight per week, respectively, while it was twice as high in toddlers. Generally, mercury intake through fish consumption in Serbia is very low, so far from tolerable weekly intakes, and this gives an opportunity to increase the share of fish in the Serbian diet in order to achieve positive effects from fish consumption.

Longitudinal microbiological evaluation of hygiene practices in retail food shops

2025-12-01T11:43:48-01:00

This study presents a comprehensive microbiological assessment of process hygiene in 49 retail food shops over four years (January 2021 to December 2024). A total of 613 swabs from food contact surfaces and 303 swabs from food handlers’ hands were analyzed to evaluate compliance with hygiene standards. Results indicated a gradual improvement in hygiene practices, with non-compliant food contact surfaces decreasing from 6.42% in 2022 to 3.30% in 2024, attributed to enhanced training and sanitation protocols. Additionally, 2.97% of food handlers’ hands were non-compliant according to swab counts, primarily due to elevated aerobic colony counts, with non-compliance rates of 5.45% in 2021, 7.27% in 2022, and a decrease to 1.94% in 2024. The findings underscore the importance of continuous monitoring and targeted interventions to mitigate microbial contamination risks. Despite progress, challenges remain in maintaining optimal hygiene standards, emphasizing the need for ongoing training and adherence to hygiene protocols within the retail food sector to protect public health and prevent foodborne illnesses. Future research should focus on the long-term efficacy of training programs and sanitation practices to establish best practices for the industry.

Determining the source of contamination with MOSH and MOAH in the production of finely chopped cooked sausages

2025-12-01T11:43:48-01:00

Testing for the presence of mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH) hydrocarbon fractions was carried out on finished products at a food business entity. On this occasion, the presence of the MOSH fraction beyond the limits of the customer’s internal standard (2 mg/kg) was determined in finely chopped cooked sausages at the end of their shelf life; levels were 48.2±9.37 mg/kg in sausage packed in polyamide casing and 8.41±1.64 mg/kg in sausage packed in collagen casing. The meat batter was tested systematically and in a targeted manner, successively in the production steps of the finished product, showing that aromatic hydrocarbon levels were: after passing through the crusher (0.92±0.18 mg/kg), microcutter (1.63±0.32 mg/kg), cutter (1.14±0.22), and filler (1.19±0.23 mg/kg) machines. The raw materials used in the product were also tested (1.00±0.19 mg/kg), as were the casings (28408.82±5525.51 mg/kg polyamide casing and 25947.15±5046.72 mg/kg collagen casing) into which the final product was filled. The obtained test results determined the casings were the source of contamination.

Acrylamide in potato snacks products on the Serbian market: levels and variability

2025-12-01T11:43:48-01:00

The occurrence and levels of acrylamide (AA) in commercially available potato snack products from the Serbian market were investigated. A total of 205 samples, including potato crisps, snacks, crackers and other potato products from potato dough, were tested using a modified QuEChERS extraction method followed by LC-MS/MS. Statistical processing of the data allowed the assessment of AA distribution, compliance with regulatory limits, and identification of samples exceeding the permitted maximum of 750 µg/kg. AA concentrations varied widely, ranging from 133.4 to 2816.0 μg/kg, with 36 samples (17.56%) above the legal threshold. The variability reflects differences in raw materials, recipe formulations, and thermal processing conditions. The results highlight the need for ongoing monitoring and implementation of mitigation strategies to reduce dietary exposure to acrylamide.

Application of infrared ocular thermography for welfare and meat quality assessment of slaughter pigs

2025-12-01T11:43:48-01:00

Infrared ocular thermography is a non-invasive tool used in the pork industry to quickly assess animal stress and its impact on meat quality. The aim of this study was to investigate the association between the infrared ocular temperature and blood indicators and meat quality traits in slaughter pigs. The study was conducted on 60 market-weight pigs (average live weight of about 110 kg and 6 months old) of the same genetics. Infrared ocular thermography images were obtained immediately after stunning. Blood samples were collected at exsanguination to determine glucose level and oxidative stress biomarkers, including advanced oxidation protein products (AOPP), ceruloplasmin, reduced glutathione (GSH), total antioxidant capacity (TAC), total oxidant status (TOS) and the oxidative stress index (OSI). Meat quality traits, including pH, temperature, colour (L*, a* and b* values), water-holding capacity (drip, thawing and cooking loss) and pork quality classes, were measured. Pigs with infrared ocular temperatures above 32 ºC had higher plasma concentrations of GSH and TOS. Pork obtained from the same group of pigs had higher cooking loss and a* value, along with tendency towards higher L* and b* values. Furthermore, pigs with infrared ocular temperatures above 32 ºC had higher tendency towards development of pale, firm and non-exudative meat. These results indicate that elevated ocular temperature is linked to oxidative stress and changes in meat quality, suggesting a connection between pre-slaughter stress and post-mortem meat characteristics. In conclusion, infrared ocular thermography has potential as rapid, non-invasive tool for assessing pig welfare and predicting pork quality.

Application of mathematical modelling in the meat chain

2025-12-01T11:43:38-01:00

The objective of this study was to give an overview on the application of mathematical modelling in the meat sector. The literature review employed VOSViewer as a bibliometric tool and showed three directions of research. The first is associated with models related to meat consumption, mainly in terms of consumer patterns, exposure assessment and potential health risks. The second is linked with modeling various intrinsic and extrinsic meat quality cues. The third explores modeling environmental impacts in the meat chain.

The main conclusion of this study is that mathematical modeling is an emerging scientific dimension but with limited application by the main meat chain actors. There is a need to develop user-friendly guidelines for application of this type of modeling in the meat sector.

Advances and functional perspectives on next-generation edible films and coatings for meat products

2025-12-01T11:43:38-01:00

Edible films and coatings (EFCs) are emerging as sustainable alternatives to conventional meat packaging. Composed of plant- and animal-based biopolymers, they act as barriers to oxygen and moisture while providing active protection when combined with natural antioxidants and antimicrobials. Advances in single-layer, multilayer, and Layer-by-Layer (LbL) systems have improved their mechanical strength, barrier performance, and controlled release capabilities. The integration of plant extracts, essential oils, and polyphenols enhances oxidative stability, inhibits microbial growth, and maintains meat quality. Hybrid structures combining plant and animal materials further extend shelf life under refrigeration. With their bioactive and innovative designs, EFCs offer effective solutions for meat preservation and environmental sustainability.

From gene to table – DNA barcoding the backbone of next-generation food integrity and safety

2025-12-01T11:43:39-01:00

The authenticity and safety of food are critical issues in global supply chains, where mislabelling, adulteration and contamination continue to challenge food integrity, consumer-trust and safety, and public health. DNA barcoding, a molecular identification method based on short genetic sequences, is a powerful tool for species verification in a wide range of food products, including meat, fish, plant-based foods, and processed foods. This study explores the application of DNA barcoding with an emphasis on its role against food fraud, consumer protection and public health. Advances in barcoding technologies, coupled with accessible databases enable identification of species even in complex or degraded samples. Case examples illustrate its successful implementation in regulatory, industrial, and research settings. The integration of DNA barcoding into traceability systems supports a more transparent, accountable, and trustworthy food supply industry. As food systems evolve, DNA-based verification is poised to become a core component of next-generation food integrity strategies.

Empty barns, overcrowded clinics: restoring balance in veterinary education priorities

2025-12-01T11:43:39-01:00

The veterinary profession in Southeast Europe faces a structural imbalance: while companion-animal medicine dominates employment opportunities and student preferences, food-animal health, public health, and One Health functions are increasingly under-resourced. This study examines veterinary education establishments (VEEs) from Slovenia, Croatia, Bosnia and Herzegovina, Serbia, and North Macedonia to assess how international standards (WOAH Day-1 Competencies; EAEVE/ESEVT) and market forces shape veterinary education. Although VEEs already achieved or tend to accomplish and maintain compliance with accreditation requirements and update curricula to meet EU standards, implementation often reflects student demand and clinical caseloads rather than regional epidemiological or food security needs. Our findings highlight the need for VEEs to rebalance curricula by embedding WOAH’s competencies alongside EAEVE’s standards, strengthening extramural learning in food-animal and public-health contexts, and developing joint regional strategies such as shared electives, micro-credentials, and mobility programs. Without such proactive measures, veterinary education risks reinforcing market-driven specialization at the expense of essential societal roles. These lessons extend beyond Southeast Europe, offering a framework for aligning veterinary education globally with both professional demand and public-good imperatives.

Mechanisms, exposure, and reduction strategies of polycyclic aromatic hydrocarbons in charcoal-grilled meat

2025-12-01T11:43:39-01:00

Meat cooked on a charcoal grill produces polycyclic aromatic hydrocarbons (PAHs) through pyrolysis, incomplete combustion, and fat dripping onto heat sources. High meat consumption and the use of charcoal in traditional Serbian grilling techniques encourage the formation of PAHs, especially carcinogenic substances like benzo[a]pyrene. PAH levels are greatly influenced by variables like fuel type, grilling method, temperature, and fat content. Indirect grilling, pre-treatments, and marinades high in antioxidants all successfully lower PAH contamination. Dietary PAHs have been linked by epidemiological data to an increased risk of cancer, and grilling environments present additional health risks due to occupational exposure. Preventive measures must be put in place to reduce exposure to PAHs and the health risks they pose. This review emphasizes the pressing need for additional research and public health initiatives to lower PAH exposure while maintaining culinary customs.

Meat-derived bioactive peptides: application potential in functional foods

2025-12-01T11:43:39-01:00

Meat proteins constitute a rich reservoir of encrypted bioactive peptides that may be released during enzymatic or microbial hydrolysis, gastrointestinal digestion, and various food processes, subsequently exerting diverse physiological functions. These peptides show antioxidant, antimicrobial, antihypertensive, and antidiabetic properties, along with additional roles such as immunomodulatory and anti-aging effects. They have demonstrated significant potential as multifunctional ingredients, not only improving human health but also enhancing shelf life as well as techno-functional and sensory attributes of foods. Their incorporation into diverse food systems can improve oxidative stability, microbial quality, and consumer acceptance, while recent advances also point to innovative applications in antimicrobial packaging. Nevertheless, the translation of these peptides from laboratory to industry faces key challenges, including production scalability, bioavailability, and regulatory constraints. Emerging approaches, such as the utilization of nano-encapsulation techniques and protease inhibitors, are under exploration to overcome these limitations. This review aims to provide an updated overview of current findings on meat-derived biopeptides, emphasizing their bioactive properties, utilization opportunities in different food formulations, and the main challenges that must be addressed for broader application.

Antimicrobial stewardship for sustainable meat production in pig farming

2025-12-01T11:43:40-01:00

The widespread use of antimicrobials in pig farming has played a key role in improving animal health, reducing mortality, and ensuring productivity. However, inappropriate or excessive antimicrobial use contributes to the global challenge of antimicrobial resistance (AMR), posing risks to both public health and the sustainability of meat production. The increasing global concern over AMR has positioned livestock farming at the centre of sustainability debates. Pig farming, as one of the most intensive livestock production systems, plays a critical role in shaping antimicrobial use (AMU) patterns and in mitigating risks associated with AMR. This paper explores antimicrobial stewardship (AMS) in pig farming from regulatory, practical, and sustainability perspectives. It also highlights strategies that link AMS with sustainable meat production, including biosecurity measures, vaccination, and feed optimization. Drawing on regulatory frameworks, farm-level strategies, and the One Health approach, the study emphasizes the importance of aligning industry practices with global sustainability goals. The analysis highlights how AMS contributes to sustainable meat production and food system resilience.

Transformation of the meat production chain towards sustainability

2025-12-01T11:43:40-01:00

The global demand for meat is projected to rise significantly by 2050, necessitating a transformation in traditional meat production systems to address environmental, economic, and ethical concerns. Industrial livestock farming contributes to some extent to greenhouse gasses emissions, deforestation, biodiversity loss, and water pollution, highlighting the urgent need for sustainable practices. Concerns over animal welfare, food safety, public health, environmental health, and economic inequalities further emphasize the need for transformation of the meat chain. This paper briefly explores strategic solutions, such as sustainable farming practices, point-of-care food safety control methods, valorization of animal by-products, regulatory reforms, and consumer awareness initiatives. Addressing industry resistance through financial and technological support is also crucial for a successful transition. A multi-level approach integrating innovative technologies, policy support, and consumer engagement is essential to achieving transformation to resilient, sustainable, and ethically responsible meat production system.

Beyond recyclability: a holistic framework for sustainable meat packaging, balancing circularity, shelf life, and consumer acceptance

2025-12-01T11:43:40-01:00

The intersection of material science (bio-based solutions), functionality (active and smart packaging) and systemic approaches (circular supply chains) is given to indicate sustainable meat packaging. This packaging should be regarded as a process balancing environmental goals with practical constraints (cost, performance) and consumer willingness to pay for sustainable packaging.

A brief review of hay or silage use in dairy cow diets and their effect on milk and dairy products

2025-12-01T11:43:40-01:00

Hay versus silage and their effect on the diet and performance of high-yield dairy cows, as well as on milk production and the quality of cheese has been the subject of research and a brief review of the issue is given here. Hay production and silage are the two most common methods of preserving green mass today and are important nutrients in the diet of cows. However, there has been much controversy about which feed is better and more useful in feeding highly productive cows, hay or silage? Based on studies that have dealt with this issue, information indicates that in recent years in European alpine regions of Switzerland, hay is returning to use in dairy cow diets, not so much because of the yield and quality of milk, but because of the dairy products that are of better quality and tastier if they are made from the milk of hay-fed rather than silage-fed cows. It was also found that the milk of cows with hay in their diet has a higher content of essential fatty acids, which have a beneficial effect on human health.

In ovo technique—a new promising tool for improving growth production results, yield and meat quality of broilers

2025-12-01T11:43:40-01:00

The perinatal period (the last few days prior and after hatching) is currently recognized as the most crucial time in the development of a young chick. During this time, the chicks undergo metabolic and physiological shifts from the utilization of egg nutrients to exogenous feed. Unlike mammals, embryonic development in avian species is an external process that occurs in the absence of continuous maternal energy supply. Especially in the final third of incubation, embryo development in birds becomes limited by the nutrient content present in the egg. In ovo technology is defined as the direct application of various feed additives (amino acids, hormones, vitamins, carbohydrates, minerals, prebiotics, probiotics), vaccines and nanoparticles into different internal parts of the egg during the incubation period. This technique has been recognized for its potential to improve digestive capacity, increase growth rate and feed efficiency, reduce post-hatch mortality and morbidity, improve immune response to enteric antigens, reduce incidence of developmental skeletal disorders, and increase muscle development and breast meat yield. Nutrients like carbohydrates, amino acids, vitamins and trace minerals were found to be most effective for the purpose of in ovo feeding.

Former food in animal feed

2025-12-01T11:43:41-01:00

With the global population on the rise and growing demand for animal products, competition between food sources for humans and animals is intensifying. As a result, the livestock industry is actively seeking cost-effective feed alternatives that are not suitable for human consumption. One promising option is the use of former food products (FFPs), which are derived from leftovers and residues from food processing. Available FFPs offer a potential substitute for traditional cereals and concentrates in animal diets. This review examines the relevant regulatory framework alongside recent findings on the application of FFPs in animal nutrition, focusing on their capacity to replace energy-rich feeds while addressing the associated risks and benefits. Overall, existing research supports the use of FFPs as a sustainable practice in animal feeding, contributing to global efforts to reduce food waste.

Pet food industry – current state and perspectives

2025-12-01T11:43:41-01:00

Pet food is more than simply a basic meal that contains the components required for an animal’s growth and development. Nevertheless, it takes a human-oriented approach to food, adhering to the guidelines of a well-balanced diet that includes all necessary ingredients and supplements, being aesthetically pleasing, and concentrating on the owner who wishes to provide the best for their pet. A pet is now a part of the family with the same status as the other family members, not just an animal.

The use of natural ingredients, sustainability, and product and recipe personalization are the three main global trends in pet food production. Customers are likely to consider their pets and explore the healthiest food options for them as they continue to seek ways to customize and improve their health However, the use of natural ingredients free of artificial additives remains popular in dog and cat food, just as it is in human food. The largest obstacle to achieving “naturalness” in pet food is the distribution, storage, and transportation of frozen or chilled food. Sustainability is becoming ever more important in the pet food sector, particularly regarding packaging. In keeping with the trends in human nutrition, there are now pet food companies that focus on regenerative agriculture.

Mild technologies in meat processing: balancing nutritional quality and safety

2025-12-01T11:43:41-01:00

This paper discusses the application of mild processing technologies in the meat industry, with emphasis on their role in preserving nutritional quality and ensuring product safety. Given the highly perishable nature of meat, conventional processing techniques, such as chilling, freezing, curing, smoking, drying and heat treatment, have been employed to extend its shelf life. However, these approaches, especially thermal processing, often compromise sensitive nutrients. In response, optimization of conventional methods, hurdle system application, as well as modern non-thermal and low-intensity technologies, including high-pressure processing (HPP), pulsed electric fields (PEF), ultrasound, and cold plasma, have been developed as effective alternatives. These methods achieve microbial inactivation while minimizing nutritional and sensory degradation. Furthermore, the combination of mild technologies with optimized conventional methods (e.g., sous-vide cooking, vacuum drying, modified atmosphere packaging, biopreservation etc.) has demonstrated synergistic effects in enhancing product quality and satisfying shelf life. This integrated approach supports the production of clean-label, minimally processed meat products that align with contemporary consumer expectations. The findings underscore the potential of mild technologies to contribute significantly to the future of meat processing through improved product safety, functionality, and nutritional retention.

Pre-slaughter conditions and related effects on welfare and meat quality of slaughter horses: a mini review

2025-12-01T11:43:41-01:00

In recent years, horsemeat has gained recognition as a valuable dietetic food due to its low caloric content, high-quality protein, rich vitamin and mineral composition and favourable fatty acid profile, making it a suitable alternative meat for individuals with anaemia, obesity, atherosclerosis, hypertension, organ diseases and compromised immunity. As with other livestock species, minimising pre-slaughter stress is essential for ensuring animal welfare and achieving high meat quality, as stress can result in bruising and/or other injuries. Therefore, the aim of this review was to provide insights into the pre-slaughter conditions in the horsemeat production chain and related effects on welfare and meat quality, which will in turn expand knowledge in this area and determine directions for future research. Throughout the pre-slaughter period, horses encounter multiple potential stressors that can compromise their welfare and negatively affect carcass and meat quality. These stressors can arise at various stages, including conditions at the point of purchase, loading, transport, unloading, lairage, stunning and exsanguination. Pre-slaughter welfare conditions are significantly affected by animal characteristics (age, gender, breed, temperament), the infrastructure at both the point of purchase and the slaughterhouse, vehicle design, environmental conditions and the quality of human-animal interactions. Since current recommendations on minimum floor space in transport vehicles are insufficient and also clear guidelines on optimal lairage duration for horses at slaughterhouses are lacking, further research is required to enhance horse welfare across the meat production chain.

Cooked-emulsified rabbit meat sausages: a technological challenge or sustainable solution?

2025-12-01T11:43:41-01:00

Rabbit meat is characterized by a high content of biologically valuable proteins, low levels of fat, cholesterol, and sodium, appreciable quantities of n‑6 and n‑3 polyunsaturated fatty acids (PUFAs), and substantial amounts of B-complex vitamins, particularly vitamin B12. Given its favorable nutritional profile, rabbit meat is well-suited for the formulation of cooked-emulsified sausages, particularly those with added value aimed at health-conscious consumers. From a technological standpoint, rabbit meat possesses specific characteristics that can be an advantage or challenge in the production of cooked-emulsion sausages. Therefore, this paper highlights the technological characteristics of rabbit meat and considers its suitability for the production of cooked-emulsified sausages.

Alpha-gal syndrome: allergy to red meat

2025-12-01T11:43:42-01:00

Meat allergies are increasingly present, both in children and in adults, and are a group of heterogeneous allergic reactions with different syndromes. Alpha-gal syndrome (AGS), also known as α-gal allergy or mammalian meat allergy (MMA) is a type of acquired allergy characterized by a delayed onset of symptoms (3–8 hours) after consumption of mammalian meat. It is a reaction to the carbohydrate, galactose-α-1,3-galactose (α-gal), where the body is overwhelmed with immunoglobulin E (IgE) antibodies when exposed to the carbohydrate. In most cases, it is the result of previous exposure to certain tick bites and was first reported in 2002. Allergy symptoms vary greatly from person to person and include rash, hives, nausea or vomiting, difficulty breathing, drop in blood pressure, dizziness or fainting, diarrhoea, severe stomach pain and possible anaphylaxis.

Incorporation of microalgae in the development of innovative dairy products

2025-12-01T11:43:42-01:00

Global food demand is projected to rise in the future, increasing pressure on food systems and intensifying the search for sustainable protein sources. Microalgae are increasingly recognized as a promising alternative due to their high protein content, favourable essential amino acid profile, polyunsaturated fatty acids, vitamins, minerals, and diverse bioactive compounds with antioxidant potential. Dairy products, as widely consumed nutrient-rich foods, represent an ideal platform for microalgae incorporation to improve nutritional quality and promote more sustainable diets. The aim of this manuscript was to provide a concise overview of dairy product formulations incorporating microalgae, with an emphasis on future prospects and associated challenges. The most thoroughly studied algal species are Arthrospira platensis and Chlorella vulgaris, and the possibility of their incorporation into fermented milks, particularly yogurt, cheese and ice creams. Documented benefits include increased protein content, improved fatty acid composition, enhanced antioxidant activity, and potential stimulation of starter and probiotic bacterial growth. Nevertheless, technological and sensory challenges remain, including modifications in texture, viscosity, and colour, as well as the development of bitter, herbaceous, or marine-like flavours that may reduce consumer acceptance. Future research should focus on identifying suitable microalgal species, refining processing technologies, and developing flavour-masking approaches to enable the production of microalgae-enriched dairy products that are both nutritionally enhanced and sensorially acceptable to a broad consumer base.

Hygiene indicators in a milk processing plant – a review

2025-12-01T11:43:42-01:00

This review paper focuses on the current microbiological parameters employed to evaluate the hygiene of raw milk and dairy products within processing plants. Key indicators of raw milk hygiene and overall quality include the total bacterial count (TBC) and somatic cell count (SCC). As the primary raw material in dairies for producing drinking milk and various dairy products, milk offers an ideal environment for the proliferation and spread of numerous microorganisms. In the dairy industry worldwide, contamination after pasteurization is commonly detected using indicator groups such as coliform bacteria, enterobacteria, total gram-negative bacteria, Pseudomonas, and gram-positive spore-forming bacteria. Enterobacteriaceae serve as hygiene indicators because they encompass a broad range of bacteria, including harmful species like Salmonella and Klebsiella pneumoniae. However, the standard coliform test depends on lactose fermentation, and since not all harmful enterobacteria—such as Salmonella, Shigella, or Yersinia—can ferment lactose, they may go undetected. Contamination of final dairy products can cause outbreaks of foodborne illnesses and incur additional expenses due to product recalls. Therefore, it is advisable to monitor hygiene indicators throughout milk production and processing to evaluate the effectiveness of the production process and decrease the necessity for repeated testing of final products.

Valorization of plant-based agro-industrial residues for recovery of bioactive peptide-rich fractions and their application in muscle foods

2025-12-01T11:43:42-01:00

Plant-derived protein hydrolysates are gaining increasing attention as sustainable sources of bioactive peptides with functional and health-promoting properties. This review highlights the potential of utilizing agro-industrial by-products as substrates for producing bioactive peptide-rich hydrolysates and explores their applicability in muscle-based food formulations. Enzymatic hydrolysis is the most commonly used method for obtaining these fractions, offering a green and efficient strategy for valorizing plant-based waste. Various studies have demonstrated that such hydrolysates can enhance bioactivities, improve techno-functional characteristics, and contribute to the overall quality and shelf life of meat products. Specifically, protein-rich residues from plant processing, such as oil cakes, brans, and other wastes, offer the dual benefit of supporting clean-label food formulations while reducing environmental impact through waste valorization. Overall, protein hydrolysates of these sources represent a promising class of natural ingredients for the reformulation of healthier and more sustainable meat products.

Review of antimicrobial-resistant ESKAPEE pathogens in food sources and their relevance to the One Health approach

2025-12-01T11:43:42-01:00

Antimicrobial resistance (AMR) is a growing concern globally, particularly with ESKAPEE pathogens (Enterococcus faecium, Staphylococcus aureus, Klebsiella pneumoniae, Acinetobacter baumannii, Pseudomonas aeruginosa, Enterobacter spp., and Escherichia coli) which have developed multidrug resistance. While traditionally associated with healthcare settings, these pathogens are increasingly being found in food sources, particularly meat products, and agricultural environments. This review explores the mechanisms by which ESKAPEE pathogens acquire antimicrobial resistance, their occurrence in meat and other food products, and the implications for food safety. It also discusses the environmental reservoirs, including water sources, and the challenges posed by the spread of these pathogens within the meat production and processing chains. Surveillance programs monitoring the prevalence of AMR in the food industry, especially in relation to meat, are outlined, highlighting the need for improved detection and control measures. The review emphasizes the importance of a One Health approach, recognizing the interconnectedness of human, animal, and environmental health. Addressing AMR in meat and food production requires coordinated efforts across sectors, including public awareness campaigns and enhanced food safety protocols, to limit the spread of resistant ESKAPEE strains.

Food safety, consumer trust and emerging trends

2025-12-01T11:43:42-01:00

The complexity of today’s global food industry demands robust food safety systems that go beyond technical solutions. Sustainable production, advanced technologies, and circular economy principles are essential to meet the needs of a growing population. Despite regulatory controls, incidents of contamination persist, impacting consumer trust as a key foundation of food safety. Modern food safety systems must address both accidental and intentional risks, including food fraud, through transparent communication and proactive management. Establishing a strong food safety culture, with leadership and risk awareness, is crucial for transitioning from reactive to proactive systems. Ultimately, integrated approaches and stakeholder engagement are vital for building resilient, trustworthy, and sustainable food systems.

Food irradiation – perspectives, challenges and questions

2025-12-01T11:43:43-01:00

Application of the irradiation process in the food technology is recognized as a significant factor for achievement of the food safety in the chains of the distribution and general consumption. This position is based on the numerous scientific and research studies which confirmed benefits and uniqueness of the treatment with ionizing radiation, as well as the limits of usage. Last decade and post corona period are characterized with increased global demands for safe food in all segments of the industry due to higher awareness of the consumers regarding quality and safety of the food on the market. Technological innovations such as electron beam and X-Ray sources improved the ways for the facilities to fulfil obligatory safety standards and reduce their operational costs. Irradiation services is now more accessible to the food producers easing its inclusion in the food technology process. Beside that, needs for the establishing sustainable agricultural development and reducing quantity of the waste containing non consumed food, indicate some new applications and perspectives of the irradiation process.

Risk ranking and prioritization of Aflatoxin M1 in milk: a strategic tool for strengthening the national food safety system in Serbia

2025-12-01T11:43:43-01:00

In Serbia, aflatoxin M₁ (AFM₁), a carcinogenic metabolite of aflatoxin B₁ (AFB₁), is a common contaminant in milk and poses a significant food safety risk. Due to climate change, aflatoxin contamination remains a recurring and serious food safety issue, particularly for vulnerable groups, such as children. In this context, key priorities include AFM₁ surveillance, public health risk quantification, regulatory assessment, and exposure modelling. These efforts are essential to support science-based decision-making and evidence-informed policy design. This paper proposes a structured, integrated methodology for risk ranking and prioritization of AFM₁in milk, with the aim of strengthening the national food safety system in Serbia. The approach enables systematic identification of high-risk regions, critical contamination periods, and vulnerable population groups. It also facilitates evidence-based monitoring and more efficient allocation of resources. In addition, the proposed methodology supports regulatory alignment with European Union (EU) food safety standards, enhances risk governance, and increases consumer confidence. Ultimately, risk ranking and prioritization are presented as essential tools for improving food safety outcomes, reducing human exposure to chemical hazards, and protecting public health in the dairy sector.

Aflatoxin M1 in donkey milk from indigenous breeds in the Zasavica natural reserve

2025-12-01T11:43:43-01:00

Donkey milk is considered highly valued for its hypoallergenic properties and distinctive nutritional benefits. However, there is limited information on its potential contaminants, such as aflatoxin M1 (AFM1). This study aimed to thoroughly assess the safety of milk from Balkan and Banat donkey breeds raised under extensive organic (free-range) conditions, focusing on a significant concern - AFM1 concentrations across different seasons. Monthly samples were collected over the course of a year, resulting in a total of thirty-six pooled samples. AFM1 levels were quantified using a validated enzyme-linked immunosorbent assay (ELISA), with results showing concentration of AFM1 in donkey milk remained below the detection limit throughout the year.”. This study underscores the need for additional research on both the nutritional and safety aspects of donkey milk, particularly in relation to seasonal variations, potential presence of other environmental toxins, and differences among donkey breeds.

Occurrence of nitrates in milk products-review

2025-12-01T11:43:43-01:00

This review explores the role of nitrates, primarily sodium nitrate and potassium nitrate, in cheese production, particularly for semi-hard and hard cheeses. Nitrates are added as food additives to control microbial growth and prevent defects caused by gas-producing bacteria. The initial spike of nitrate levels during cheese production decreases over time, with trace levels remaining in the final product. Various regulations around the world dictate nitrate levels in cheese, with notable differences between the EU and the US. Nitrates can also originate from natural and environmental sources, influenced by cows' diets and agricultural practices. Furthermore, nitrates act as antimicrobial agents during cheese ripening, supporting product quality by inhibiting spoilage bacteria. There are several techniques used to analyse nitrates (NO3-), including spectrophotometers, Raman spectrometry, infrared and per fluorometrically-interferon- irradiated (IR and FTIR) spectroscopy, AAS, fluorophotography, chemical luminance, mass spectrometry, MECA, EPR, and NMR, Gas-Liquid Chromatography (GLC) with Electron-Capture Detector (ECD), High-Performance Liquid Chromatography (HPLC) with UV detection.

The presence of virulence-related genes among Listeria Monocytogenes strains and their correlation with pathogenic potential

2025-12-01T11:43:43-01:00

Listeria monocytogenes remains a significant public health concern due to its high mortality rate in susceptible individuals. Contaminated food, particularly ready-to-eat products, are the primary route of transmission to humans. Previous studies have shown that L. monocytogenes exhibits heterogeneous virulence, with strains ranging from hypervirulent to hypovirulent. L. monocytogenes has been found to have pathogenicity islands and other virulence factors scattered across the bacterial genome (e.g. inlAB locus). Further, the inlA-inlB locus and LIPI-1 are conserved in almost all L. monocytogenes isolates, emphasizing their important role for pathogenicity. Literature data showed that using genetic virulence profiles to predict virulence potential offers useful information for risk assessment in the food sector, although it also has drawbacks. Also, the use of whole-genome sequencing as the gold standard approach, enhances quantitative microbiological risk assessment and improve listeriosis control.

Phytonutrients in meat products: plant extraction and formulation of new functional products

2025-12-01T11:43:44-01:00

Enriching meat products with plant extracts has become an innovative strategy to improve product quality, extend shelf life and meet the growing demand for natural, functional foods. Plant extracts, especially those rich in polyphenols, flavonoids and terpenes, have strong antioxidant, antimicrobial and health properties. This article deals with the application of innovative extraction techniques in the isolation of biologically and pharmacologically active molecules from different plant species and that could be used as functional additives in meat products. Enrichment with plant extracts is a sustainable approach for the production of meat products with a clean label and added value. Therefore, this manuscript aims to present potent plant species, but also innovative extraction techniques, through the application of which, biologically valuable molecules are isolated, ensuring safety, quality and longer shelf life of meat products.

Propolis as a bioindicator of elemental contamination

2025-12-01T11:43:44-01:00

Bioindicators are organisms used to predict the level of environmental pollution in a selected geographical area. Some of these live organisms and their products are very sensitive to surrounding changes in the concentrations of heavy metals, whether due to geographical or anthropogenic origins. High agricultural and industrial activity can be sources of chemical and other contaminants. Honeybee products are natural mixtures produced by a honey bee. The honeybee products are rich with biologically active compounds, such as carbohydrates, proteins, amino acids, lipids, vitamins, phenolics, minerals and enzymes. The most popular bee products are honey (unifloral and multifloral), bee venom, propolis, bee pollen, bee bread and royal jelly. Propolis is a honeybee product produced by honeybees using plant resins (more than 50%), beeswax, essential oils, pollen and other organic substances (alcohols, acids and their esters, benzofurans, benzopyrenes, chalcones, flavonoids and their esters, glycerol and its esters, lignans, phenylpropanoids, steroids, terpenes and terpenoids). Propolis is a very popular honeybee products with high biological activities, such as anti-oxidant, antimicrobial, anti-inflammatory, immunomodulatory and anticancer activities. Some studies shown in vitro antibacterial activity of propolis against different types of Gram-positive and Gram-negative bacteria and data of synergism exhibited among the various propolis compounds. The chemical composition of propolis is complex, and depends with geographical area and season. The chemical variability presents several challenges to its standardization and quality control. The present review is aimed at highlighting the presence of heavy metals in propolis, produced by the species Apis mellifera, from different geographical areas.

Application of environmental, social, and governance (ESG) standards in the food industry

2025-12-01T11:43:44-01:00

This review examines the main environmental, social, and governance (ESG) standards applied by the food industry. The United Nations has adopted the 2030 Agenda that is generally focused on achieving a more sustainable future. This agenda increased the attention of the public on the application of ESG standards by various industries, including food. The most important group of these are the Global Reporting Initiative (GRI) standards. GRI standards play a pivotal role in shaping sustainability reporting practices globally by establishing a comprehensive framework for organizations to disclose their ESG impacts. As one of the most recognized and widely adopted frameworks, GRI emphasizes transparency and accountability in corporate operations, ensuring that organizations report relevant, accurate, and comparable sustainability data. This review covers the application of ESG standards in the meat sector. Generally, the meat sector is considered to be relatively big contributor of greenhouse gas emissions and a large water consumer. Implementation of ESG standards is essential, as they help organizations demonstrate transparency, align with stakeholder expectations, and meet regulatory obligations while promoting sustainability and ethical business practices.

Key parameters affecting the sensory quality of beef: a review

2025-12-01T11:43:44-01:00

The sensory quality of beef is one of the most important factors by which consumers assess their satisfaction, and it plays a crucial role in influencing future purchasing decisions. Color, tenderness, juiciness and flavor are the most valorized sensory attributes of beef. The sensory characteristics of beef are influenced by various factors related to the animal, such as breed, sex, age, and growth potential, as well as technological factors, including feeding systems, rearing methods, transport, and slaughter procedure. Consumer preferences regarding sensory quality parameters are shaped by geographic regions, cultural norms and individual differences. Consumers in some regions favor a bright red color, while others associate a darker red color with higher quality of beef. European consumers tend to prefer the more intense flavor of grass-fed beef, while U.S. consumers favor the flavor of grain-fed beef. This review focuses on the key parameters for the sensory quality of beef from a consumer perspective, as well as the main variables that affect these parameters.

Salt reduction in cooked sausages

2025-12-01T11:43:44-01:00

In modern times, the daily intake of sodium chloride is relatively high, especially in industrially developed countries. Increased consumption of sodium chloride can lead to essential hypertension, which is associated with other cardiovascular and renal diseases. Reducing the sodium content in meat products has become an increasingly important trend in contemporary nutrition due to the adverse health effects of excessive salt intake. In the production of cooked sausages, sodium chloride affects both the functional properties of meat products, such as water-binding capacity, and the sensory characteristics of the product, including tenderness, juiciness, and textural attributes. Therefore, one of the main objectives in reducing sodium chloride in such products is to maintain product stability during thermal processing, while preserving a sufficiently salty and desirable taste, as well as the mentioned textural properties.

Probiotic and prebiotic properties of honey: a review

2025-12-01T11:43:45-01:00

Honey is widely recognized for its diverse health-promoting properties, including antibacterial, antioxidant, anti-inflammatory, antimutagenic, anticarcinogenic, and bacteriostatic effects. Additionally, it has been effectively utilized in the treatment of wounds and sunburns. The chemical composition of honey comprises a variety of minor bioactive constituents—such as enzymes, minerals, amino acids, polyphenols, and vitamins—alongside major components predominantly consisting of monosaccharides, namely glucose and fructose. The content of bioactive compounds in honey is largely influenced by the botanical origin of the nectar and the geographical location in which it is produced. Among its numerous health-promoting effects, honey exhibits notable antioxidant, anti-inflammatory, and antimicrobial properties. In recent years, increasing scientific attention has been directed toward the probiotic and prebiotic potential of honey. Studies have revealed the presence of lactic acid bacteria in honey, which are capable of producing bioactive metabolites that can persist in varying concentrations in mature honey. Additionally, honey contains oligosaccharides—recognized as prebiotic compounds—that promote the growth and activity of probiotic bacteria, while also enhancing their survival during gastrointestinal transit and product storage. Moreover, honey's antioxidant constituents are believed to play a crucial role as prebiotic agents by protecting and stimulating the viability of probiotic microorganisms. Therefore, the objective of this paper is to present recent scientific findings on the probiotic and prebiotic properties of honey, highlighting its potential as a functional food.

Investigation of parameters relevant to the pheasant population in Serbia from 1999 to 2023

2025-12-01T11:43:45-01:00

The aim of this study was to present data on the number of pheasants, their harvested numbers due to hunting, the volume of obtained meat, and the numbers of pheasantries, feeding grounds for small feathered game, and hunters in Serbia from 1999 to 2023, based on data from the Statistical Yearbooks of Serbia, which report these parameters for each odd-numbered year. The average number of pheasants during the study period was 373 thousand, with 146.2 thousand harvested (39.28% of the total population). From the harvested pheasants, 102.4 tons of meat was obtained. The average number of pheasantries was 500.5, with varying production capacities. For supplementary feeding of pheasants from late autumn until spring, an average of 23,880 feeding grounds were installed, maintained by an average of 83,622 hunters. All examined parameters showed a slight increasing trend from 1999 to 2023, except for the number of pheasants, which showed a decline.

Zero-tolerance Listeria in EU: preparing for the stricter controls

2025-12-01T11:43:45-01:00

From July 1, 2026, significant amendments to Regulation (EC) No. 2073/2005 will come into effect, tightening microbiological criteria for food safety, particularly concerning Listeria monocytogenes. The revision, introduced through Regulation (EU) 2024/2895, responds to both a rise in listeriosis incidence across Europe between 2019 and 2023 and an identified legal loophole that allowed uneven enforcement among Member States. The updated framework extends responsibility across the entire food supply chain, holding all food business operators-from producers to retailers-accountable for compliance. Ready-to-eat foods must either demonstrate absence of L. monocytogenes in a 25 g sample or provide scientific evidence that levels of this pathogen remain below 100 CFU/g throughout the product’s shelf life.

The rising burden of listeriosis, with EU-confirmed cases and fatalities increasing steadily, underscores the urgency of these measures. Vulnerable populations, particularly the elderly, remain at greatest risk, while the prevalence of L. monocytogenes in fish, fishery, and meat products highlights the need for strengthened controls. Key regulatory changes include stricter environmental monitoring, comprehensive shelf-life and challenge testing, and expanded obligations covering storage, distribution, and retail. Compliance will require enhanced HACCP programs, increased testing capacity, staff training, and systematic documentation, with substantial financial and operational implications for the food industry.

Adaptation strategies center on predictive microbiology and challenge testing, guided by ISO 20976-1:2019 and the EURL Lm Technical Guidance Document, ensuring reproducibility and scientific robustness. Ultimately, these reforms aim to reduce consumer exposure and improve food safety outcomes, albeit with anticipated costs, product reformulations, and market adjustments.

Major foodborne zoonotic bacteria and their role in antimicrobial resistance

2025-12-01T11:43:45-01:00

Foodborne zoonotic bacteria present a major public health concern worldwide, responsible for hundreds of millions of infections and hundreds of thousands of deaths annually. These organisms not only cause severe illness but are increasingly exhibiting resistance to critically important antimicrobials, limiting treatment options and complicating outbreak control. The rise of antimicrobial-resistant (AMR) strains, particularly in low- and middle-income countries, is closely linked to the misuse of antibiotics in both human medicine and food-producing animals. Resistance arises through multiple mechanisms, including enzymatic drug inactivation, target site modification, reduced membrane permeability, efflux pump activation, and the horizontal transfer of resistance genes via mobile genetic elements.

This paper presents an overview of the global burden of foodborne zoonoses, highlighting the prevalence and AMR patterns of major zoonotic bacterial pathogens (Campylobacter spp., Salmonella, Shiga toxin-producing Escherichia coli, Listeria monocytogenes, and methicillin-resistant Staphylococcus aureus) across different regions. It also addresses the substantial economic costs associated with these infections. Drawing on recent data from WHO, EFSA, ECDC, CDC, and OECD, the paper underscores the urgent need for coordinated, cross-sectoral strategies. Emphasis is placed on the One Health approach as a comprehensive framework to address the interconnected risks to human, animal, and environmental health. Strengthening surveillance, promoting responsible antimicrobial use, and improving food safety systems are essential to mitigate the growing threat of AMR along the food chain.

Enterobacteriaceae in the food chain—modern strategies for detection and control

2025-12-01T11:43:45-01:00

Members of the Enterobacteriaceae family, such as Escherichia coli, Salmonella spp., Shigella spp., and Yersinia spp., are significant contributors to foodborne diseases worldwide. This paper presents a comprehensive overview of their transmission through the food chain, resistance profiles, and modern strategies for detection and control. Particular emphasis is placed on advanced diagnostic approaches, including PCR-based techniques, isothermal amplification, and nanotechnology-driven methods. Control interventions ranging from physical decontamination (e.g., irradiation, pulsed light) to the use of natural antimicrobials such as bacteriophages and algal compounds are also discussed. The review underlines the necessity of integrated approaches in reducing the prevalence of foodborne pathogens and improving public health outcomes.

Sustainable nanofiber-based strategies for improving quality and safety in meat systems

2025-12-01T11:43:46-01:00

Nanofiber technology has emerged as a sustainable strategy to improve the quality and safety of meat systems. With their high surface area, tunable porosity, and encapsulation efficiency, nanofibers enable applications in active packaging, intelligent sensing, and functional reformulation. Biopolymer-based nanofiber films, particularly from plant (pea and mungbean) proteins, enhance oxygen and moisture barriers, extend shelf life, and provide mechanical stability. When combined with natural antimicrobials or antioxidants, they allow controlled release systems that reduce microbial growth and lipid oxidation without compromising sensory attributes. Moreover, intelligent nanofiber packaging contributes to real-time spoilage detection, while functional reformulation supports phosphate and nitrite replacement. Recent advances highlight protein isolates as promising materials for nanofiber production, aligning with sustainability and circular economy principles. Although challenges remain in scalability, cost, and regulatory approval, nanofibers represent a versatile platform for developing clean-label and eco-friendly meat systems.

Post-harvest intervention of chicken meat effected by myopathy: potential of enzymatic marination in quality improvement

2025-12-01T11:43:46-01:00

Over the past decade, the incidence of myopathies in broiler chickens, such as wooden breast myopathy (WB), white striping (WS), and spaghetti meat (SM), has significantly increased in intensive poultry production systems worldwide. These conditions negatively affect the sensory, nutritional, and technological quality of meat, resulting in substantial economic losses. In Serbia, although no official prevalence data exist, empirical observations suggest a rising frequency of these defects. One promising approach to improve the quality of affected meat involves marination using natural proteolytic enzymes (bromelain, papain, ficin). This review presents current knowledge on broiler myopathies, their impact on meat quality, and use of exogenous enzymes in meat processing. Additional focus is given to marination parameter optimization, emerging technologies, and strategic recommendations for industry and research.

Performance evaluation of the LC-MS/MS method for determination of chlorates in plant-origin foodstuffs

2025-12-01T11:43:46-01:00

Chlorate (ClO₃^-) is a monovalent inorganic anion obtained by deprotonation of chloric acid. Its widespread historic use (as an herbicide) and numerous present applications result in notable findings of chlorate residues in food commodities. The aim of this paper is to present validation data confirming the fitness for purpose of the modified “QuPPe” method for LC-MS/MS determination of chlorate in plant-origin foodstuffs with high water content. The validation study was conducted according to SANTE 11312/2021 in the form of a full initial validation on three matrices representative of the leafy vegetable group.

The results of the key validation parameters demonstrate the fitness for purpose of the proposed method. Recovery values (96.5-105.3%), repeatability (4.1-16.2%), intermediate precision (3.9-16.4%) and expanded measurement uncertainty (12.6-32.1%) are in compliance with the criteria laid down in the SANTE document. Use of a graphitized carbon column for the separation of chlorate introduces the necessary step of frequent preconditioning with planar compounds e.g., chlorophyll. However, this process does not result in significant delays or extended run times if carried out regularly.

Does sanitation best practice effectively minimize the risk of undeclared components in food products?

2025-12-01T11:43:38-01:00

In modern food production, food safety is one of the most important aspects that must be taken into consideration at all stages. Sanitization at food industry enterprises is a key procedure for the production of high-quality and safe food products. Successful implementation of this procedure protects the food products from any pollution and from the contamination with the undeclared components, which helps to increase the stability of the food product and increase its shelf life. This paper presents the results of a study to determine undeclared components in swabs taken from the equipment of a meat processing plant certified for compliance with the requirements of the FSSC 22000 certification scheme, after cleaning and disinfection.