TY  - JOUR
AU  - Aleksic, Biljana
AU  - Djekic, Ilija
AU  - Smigic, Nada
AU  - Miloradovic, Zorana
AU  - Tomic, Nikola
AU  - Miocinovic, Jelena
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6483
AB  - Kajmak, a traditional Serbian dairy product, is a top, crust layer of milk containing a high amount of aggregated milk fat and proteins, formed during long cooling of boiled milk. Due to variations in production technologies, environmental conditions, and the composition of raw milk which varies from region to region, the quality of kajmak produced traditionally in households is very inconsistent. Attempts to produce kajmak in the industry environment (dairy plants) turned out to be highly challenging in terms of achieving a uniform quality and safety of the product. In order to have a deeper insight into the quality of kajmak produced by the traditional manufacture and the industry, the main objective of the study was to investigate sensorial, physicochemical, and textural properties of kajmak produced in households and dairy plants and distributed through open markets and retail stores, respectively. A total of 36 samples of kajmak were analyzed for thirteen quality characteristics. The results obtained showed a high variability in kajmak quality. The study applied a mathematical calculation of a single total quality index (TQI) that makes all quality attributes comparable. Based on the obtained results, it was determined that kajmak produced in households had a better TQI, which leads to the conclusion that in terms of kajmak quality, the traditional production method is still superior to the industrial one. The correlation between the examined quality characteristics was investigated using Pearson's bivariate correlation analysis and principal component analysis (PCA). By applying PCA, four principal components highlighting the most important quality characteristics were extracted. The results of the study suggest that further research on the quality of this valuable dairy product, as well as government support and investment in the small scale dairy sector, could be beneficial. © 2023 Biljana Aleksic et al.
T2  - Journal of Food Quality
T2  - Journal of Food Quality
T1  - Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak
VL  - 2023
DO  - 10.1155/2023/9996340
ER  - 

@article{
author = "Aleksic, Biljana and Djekic, Ilija and Smigic, Nada and Miloradovic, Zorana and Tomic, Nikola and Miocinovic, Jelena",
year = "2023",
abstract = "Kajmak, a traditional Serbian dairy product, is a top, crust layer of milk containing a high amount of aggregated milk fat and proteins, formed during long cooling of boiled milk. Due to variations in production technologies, environmental conditions, and the composition of raw milk which varies from region to region, the quality of kajmak produced traditionally in households is very inconsistent. Attempts to produce kajmak in the industry environment (dairy plants) turned out to be highly challenging in terms of achieving a uniform quality and safety of the product. In order to have a deeper insight into the quality of kajmak produced by the traditional manufacture and the industry, the main objective of the study was to investigate sensorial, physicochemical, and textural properties of kajmak produced in households and dairy plants and distributed through open markets and retail stores, respectively. A total of 36 samples of kajmak were analyzed for thirteen quality characteristics. The results obtained showed a high variability in kajmak quality. The study applied a mathematical calculation of a single total quality index (TQI) that makes all quality attributes comparable. Based on the obtained results, it was determined that kajmak produced in households had a better TQI, which leads to the conclusion that in terms of kajmak quality, the traditional production method is still superior to the industrial one. The correlation between the examined quality characteristics was investigated using Pearson's bivariate correlation analysis and principal component analysis (PCA). By applying PCA, four principal components highlighting the most important quality characteristics were extracted. The results of the study suggest that further research on the quality of this valuable dairy product, as well as government support and investment in the small scale dairy sector, could be beneficial. © 2023 Biljana Aleksic et al.",
journal = "Journal of Food Quality, Journal of Food Quality",
title = "Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak",
volume = "2023",
doi = "10.1155/2023/9996340"
}

Aleksic, B., Djekic, I., Smigic, N., Miloradovic, Z., Tomic, N.,& Miocinovic, J.. (2023). Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak. in Journal of Food Quality, 2023.
https://doi.org/10.1155/2023/9996340

Aleksic B, Djekic I, Smigic N, Miloradovic Z, Tomic N, Miocinovic J. Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak. in Journal of Food Quality. 2023;2023.
doi:10.1155/2023/9996340 .

Aleksic, Biljana, Djekic, Ilija, Smigic, Nada, Miloradovic, Zorana, Tomic, Nikola, Miocinovic, Jelena, "Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak" in Journal of Food Quality, 2023 (2023),
https://doi.org/10.1155/2023/9996340 . .

TY  - JOUR
AU  - Udovicki, Bozidar
AU  - Keskic, Tanja
AU  - Aleksic, Biljana
AU  - Smigic, Nada
AU  - Rajkovic, Andreja
PY  - 2023
UR  - http://www.ncbi.nlm.nih.gov/pubmed/37343714
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6407
AB  - Considering the genotoxic and cancerogenic nature of aflatoxin M1 (AFM1), its presence in milk and dairy products may pose health risks for consumers. The chronic exposure was calculated using a two-dimensional (second order) Monte Carlo model. Results of 13 722 milk and dairy product samples analysed in the 2015-2022 period were used. Milk and dairy products intake information was collected with a Food Frequency Questionnaire (FFQ) validated by a 24-h recall-based method. Risk characterization was done by calculation of the Margin of Exposure (MOE) and by calculation of AFM1 induced number of hepatocellular carcinoma (HCC) cases. Mean AFM1 Estimated Daily Intake (EDI) was highest in children at 0.336 (CI: 0.294-0.385) ng kg-1 bw day-1, followed by adolescents with 0.183 (CI: 0.164-0.204), then adult females with 0.161 (CI: 0.146-0.179) and finally adult males with lowest EDI of 0.126 (CI: 0.115-0.139) ng kg-1 bw day-1. MOE values based on mean EDI for all population groups were above risk associated threshold and the number of possible HCC cases was in the range of 0.0002-0.0021 cases per year for 105 individuals. The results suggest low health risks due to AFM1 exposure for the whole population. Still, this risk is not non-existent, especially for children as they have a higher ratio of the population exposed to risk associated AFM1 levels, with MOE values below risk indicating threshold starting at 77.5th percentile.
T2  - Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research Association
T2  - Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research AssociationFood Chem Toxicol
T1  - Second order probabilistic assessment of chronic dietary exposure to aflatoxin M1 in Serbia
SP  - 113906
VL  - 178
DO  - 10.1016/j.fct.2023.113906
ER  - 

@article{
author = "Udovicki, Bozidar and Keskic, Tanja and Aleksic, Biljana and Smigic, Nada and Rajkovic, Andreja",
year = "2023",
abstract = "Considering the genotoxic and cancerogenic nature of aflatoxin M1 (AFM1), its presence in milk and dairy products may pose health risks for consumers. The chronic exposure was calculated using a two-dimensional (second order) Monte Carlo model. Results of 13 722 milk and dairy product samples analysed in the 2015-2022 period were used. Milk and dairy products intake information was collected with a Food Frequency Questionnaire (FFQ) validated by a 24-h recall-based method. Risk characterization was done by calculation of the Margin of Exposure (MOE) and by calculation of AFM1 induced number of hepatocellular carcinoma (HCC) cases. Mean AFM1 Estimated Daily Intake (EDI) was highest in children at 0.336 (CI: 0.294-0.385) ng kg-1 bw day-1, followed by adolescents with 0.183 (CI: 0.164-0.204), then adult females with 0.161 (CI: 0.146-0.179) and finally adult males with lowest EDI of 0.126 (CI: 0.115-0.139) ng kg-1 bw day-1. MOE values based on mean EDI for all population groups were above risk associated threshold and the number of possible HCC cases was in the range of 0.0002-0.0021 cases per year for 105 individuals. The results suggest low health risks due to AFM1 exposure for the whole population. Still, this risk is not non-existent, especially for children as they have a higher ratio of the population exposed to risk associated AFM1 levels, with MOE values below risk indicating threshold starting at 77.5th percentile.",
journal = "Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research Association, Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research AssociationFood Chem Toxicol",
title = "Second order probabilistic assessment of chronic dietary exposure to aflatoxin M1 in Serbia",
pages = "113906",
volume = "178",
doi = "10.1016/j.fct.2023.113906"
}

Udovicki, B., Keskic, T., Aleksic, B., Smigic, N.,& Rajkovic, A.. (2023). Second order probabilistic assessment of chronic dietary exposure to aflatoxin M1 in Serbia. in Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research Association, 178, 113906.
https://doi.org/10.1016/j.fct.2023.113906

Udovicki B, Keskic T, Aleksic B, Smigic N, Rajkovic A. Second order probabilistic assessment of chronic dietary exposure to aflatoxin M1 in Serbia. in Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research Association. 2023;178:113906.
doi:10.1016/j.fct.2023.113906 .

Udovicki, Bozidar, Keskic, Tanja, Aleksic, Biljana, Smigic, Nada, Rajkovic, Andreja, "Second order probabilistic assessment of chronic dietary exposure to aflatoxin M1 in Serbia" in Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research Association, 178 (2023):113906,
https://doi.org/10.1016/j.fct.2023.113906 . .

TY  - JOUR
AU  - Smigic, Nada
AU  - Ozilgen, Sibel
AU  - Gómez-López, Vicente M.
AU  - Osés, Sandra M.
AU  - Miloradovic, Zorana
AU  - Aleksic, Biljana
AU  - Miocinovic, Jelena
AU  - Smole Možina, Sonja
AU  - Kunčič, Ajda
AU  - Guiné, Raquel
AU  - Gonçalves, João Carlos
AU  - Trafialek, Joanna
AU  - Czarniecka-Skubina, Ewa
AU  - Goel, Gunjan
AU  - Blazic, Marijana
AU  - Herljevic, Dora
AU  - Nikolić, Aleksandra
AU  - Mujčinović, Alen
AU  - Djekic, Ilija
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6313
AB  - Understanding consumers’ behavior and their handling of high-risk foods at home is essential for reducing the number of foodborne illnesses. This study shows the results of a cross-national analysis of consumers’ perception from nine countries, and the identification of customers’ clusters and its characteristics in order to understand customers’ behavior, and to build safe chilled ready-to-eat (RTE) foods prevention strategies. The cluster analysis resulted in two clusters: (1) “Precautious consumers” characterized by the orientation towards pre-packed RTE foods, with consumers mainly coming from Bosnia and Herzegovina, India, Poland, Portugal, Spain, and Turkey. Their attitudes and self-reported practices may be categorized as less risky in terms of food-borne illnesses connected with the consumption of RTE foods; (2) “Unconcerned consumers” preferred cutting and slicing RTE foods freshly at the point of purchase, usually sold at the delicatessen department in a supermarket or at open markets. Those consumers mostly came from Croatia, Serbia and Slovenia and their attitudes and self-reported practices were riskier. These results allow a better understating of what characterizes consumers of RTE foods in different countries. © 2023, Bundesamt für Verbraucherschutz und Lebensmittelsicherheit (BVL).
T2  - Journal fur Verbraucherschutz und Lebensmittelsicherheit
T2  - Journal fur Verbraucherschutz und Lebensmittelsicherheit
T1  - Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study
DO  - 10.1007/s00003-023-01424-1
ER  - 

@article{
author = "Smigic, Nada and Ozilgen, Sibel and Gómez-López, Vicente M. and Osés, Sandra M. and Miloradovic, Zorana and Aleksic, Biljana and Miocinovic, Jelena and Smole Možina, Sonja and Kunčič, Ajda and Guiné, Raquel and Gonçalves, João Carlos and Trafialek, Joanna and Czarniecka-Skubina, Ewa and Goel, Gunjan and Blazic, Marijana and Herljevic, Dora and Nikolić, Aleksandra and Mujčinović, Alen and Djekic, Ilija",
year = "2023",
abstract = "Understanding consumers’ behavior and their handling of high-risk foods at home is essential for reducing the number of foodborne illnesses. This study shows the results of a cross-national analysis of consumers’ perception from nine countries, and the identification of customers’ clusters and its characteristics in order to understand customers’ behavior, and to build safe chilled ready-to-eat (RTE) foods prevention strategies. The cluster analysis resulted in two clusters: (1) “Precautious consumers” characterized by the orientation towards pre-packed RTE foods, with consumers mainly coming from Bosnia and Herzegovina, India, Poland, Portugal, Spain, and Turkey. Their attitudes and self-reported practices may be categorized as less risky in terms of food-borne illnesses connected with the consumption of RTE foods; (2) “Unconcerned consumers” preferred cutting and slicing RTE foods freshly at the point of purchase, usually sold at the delicatessen department in a supermarket or at open markets. Those consumers mostly came from Croatia, Serbia and Slovenia and their attitudes and self-reported practices were riskier. These results allow a better understating of what characterizes consumers of RTE foods in different countries. © 2023, Bundesamt für Verbraucherschutz und Lebensmittelsicherheit (BVL).",
journal = "Journal fur Verbraucherschutz und Lebensmittelsicherheit, Journal fur Verbraucherschutz und Lebensmittelsicherheit",
title = "Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study",
doi = "10.1007/s00003-023-01424-1"
}

Smigic, N., Ozilgen, S., Gómez-López, V. M., Osés, S. M., Miloradovic, Z., Aleksic, B., Miocinovic, J., Smole Možina, S., Kunčič, A., Guiné, R., Gonçalves, J. C., Trafialek, J., Czarniecka-Skubina, E., Goel, G., Blazic, M., Herljevic, D., Nikolić, A., Mujčinović, A.,& Djekic, I.. (2023). Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study. in Journal fur Verbraucherschutz und Lebensmittelsicherheit.
https://doi.org/10.1007/s00003-023-01424-1

Smigic N, Ozilgen S, Gómez-López VM, Osés SM, Miloradovic Z, Aleksic B, Miocinovic J, Smole Možina S, Kunčič A, Guiné R, Gonçalves JC, Trafialek J, Czarniecka-Skubina E, Goel G, Blazic M, Herljevic D, Nikolić A, Mujčinović A, Djekic I. Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study. in Journal fur Verbraucherschutz und Lebensmittelsicherheit. 2023;.
doi:10.1007/s00003-023-01424-1 .

Smigic, Nada, Ozilgen, Sibel, Gómez-López, Vicente M., Osés, Sandra M., Miloradovic, Zorana, Aleksic, Biljana, Miocinovic, Jelena, Smole Možina, Sonja, Kunčič, Ajda, Guiné, Raquel, Gonçalves, João Carlos, Trafialek, Joanna, Czarniecka-Skubina, Ewa, Goel, Gunjan, Blazic, Marijana, Herljevic, Dora, Nikolić, Aleksandra, Mujčinović, Alen, Djekic, Ilija, "Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study" in Journal fur Verbraucherschutz und Lebensmittelsicherheit (2023),
https://doi.org/10.1007/s00003-023-01424-1 . .

TY  - JOUR
AU  - Aleksic, Biljana
AU  - Djekic, Ilija
AU  - Miocinovic, Jelena
AU  - Miloradovic, Zorana
AU  - Savic – Radovanovic, Radoslava
AU  - Zdravkovic, Nemanja
AU  - Smigic, Nada
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6261
AB  - Small scale dairy producers, who are often also the sellers of dairy products, are the ones responsible for ensuring food safety conditions all throughout the food distribution chain. Food contamination may appear in any part of the food chain including sale, due to cross-contamination that can occur caused by wide varieties of food offered at open markets, improper food handling, contaminated equipment, and poor personal hygiene. An observational study was conducted to determine the hygienic conditions of artisan dairy products' selling places at open markets. In addition, dairy products' sellers were interviewed to obtain complementary data regarding hygiene conditions at the households, as well as during transportation and sale at the open market. The research included 293 selling places and 279 dairy products’ sellers from 43 open markets located in different parts of the Republic of Serbia. Based on a total hygiene assessment score (HAS) calculated for each selling place, acceptable, marginal acceptable and unacceptable group of selling places were identified. A two-step cluster analysis was performed to identify a group of potentially more risky selling places, and resulted in two identified clusters. The differences between hygiene conditions among clusters were mainly influenced by their position at the open market. The establishment and maintenance of a cold chain needs to be improved as one of the most important prerequisites of food safety, especially for those selling places located at an open place. The obtained results suggest the need for additional training and raising awareness of small dairy producers regarding the importance of hygiene during production, distribution and sale of dairy products. © 2023 Elsevier Ltd
T2  - Food Control
T2  - Food Control
T1  - The hygienic assessment of dairy products’ selling places at open markets
VL  - 148
DO  - 10.1016/j.foodcont.2023.109628
ER  - 

@article{
author = "Aleksic, Biljana and Djekic, Ilija and Miocinovic, Jelena and Miloradovic, Zorana and Savic – Radovanovic, Radoslava and Zdravkovic, Nemanja and Smigic, Nada",
year = "2023",
abstract = "Small scale dairy producers, who are often also the sellers of dairy products, are the ones responsible for ensuring food safety conditions all throughout the food distribution chain. Food contamination may appear in any part of the food chain including sale, due to cross-contamination that can occur caused by wide varieties of food offered at open markets, improper food handling, contaminated equipment, and poor personal hygiene. An observational study was conducted to determine the hygienic conditions of artisan dairy products' selling places at open markets. In addition, dairy products' sellers were interviewed to obtain complementary data regarding hygiene conditions at the households, as well as during transportation and sale at the open market. The research included 293 selling places and 279 dairy products’ sellers from 43 open markets located in different parts of the Republic of Serbia. Based on a total hygiene assessment score (HAS) calculated for each selling place, acceptable, marginal acceptable and unacceptable group of selling places were identified. A two-step cluster analysis was performed to identify a group of potentially more risky selling places, and resulted in two identified clusters. The differences between hygiene conditions among clusters were mainly influenced by their position at the open market. The establishment and maintenance of a cold chain needs to be improved as one of the most important prerequisites of food safety, especially for those selling places located at an open place. The obtained results suggest the need for additional training and raising awareness of small dairy producers regarding the importance of hygiene during production, distribution and sale of dairy products. © 2023 Elsevier Ltd",
journal = "Food Control, Food Control",
title = "The hygienic assessment of dairy products’ selling places at open markets",
volume = "148",
doi = "10.1016/j.foodcont.2023.109628"
}

Aleksic, B., Djekic, I., Miocinovic, J., Miloradovic, Z., Savic – Radovanovic, R., Zdravkovic, N.,& Smigic, N.. (2023). The hygienic assessment of dairy products’ selling places at open markets. in Food Control, 148.
https://doi.org/10.1016/j.foodcont.2023.109628

Aleksic B, Djekic I, Miocinovic J, Miloradovic Z, Savic – Radovanovic R, Zdravkovic N, Smigic N. The hygienic assessment of dairy products’ selling places at open markets. in Food Control. 2023;148.
doi:10.1016/j.foodcont.2023.109628 .

Aleksic, Biljana, Djekic, Ilija, Miocinovic, Jelena, Miloradovic, Zorana, Savic – Radovanovic, Radoslava, Zdravkovic, Nemanja, Smigic, Nada, "The hygienic assessment of dairy products’ selling places at open markets" in Food Control, 148 (2023),
https://doi.org/10.1016/j.foodcont.2023.109628 . .

TY  - JOUR
AU  - Aleksić, Biljana
AU  - Đekić, Ilija
AU  - Miočinović, Jelena
AU  - Miloradović, Zorana
AU  - Memisi, Nurgin
AU  - Šmigić, Nada
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6084
AB  - A long food supply chain is a complex food path from producer to consumer in which multiple participants are involved, and in which various failures for both food safety and food quality can be identified. The purpose of this study was to apply the Failure Mode Effects Analysis (FMEA) technique to analyze various aspects of industrial production of cheeses produced from ultra-filtered milk (UF cheeses). Data were obtained from three dairy farms, three big dairy companies, and three trade organizations located in Serbia. Risk Priority Numbers (RPN) were calculated to rank the risk of failures identified at each production step. The obtained results showed that the greatest risks are related to the production at the dairy farms as well as the reception of raw milk at dairy processing plants, being failures that are not noticed at the primary production step. They have been covered by dairies implemented HACCP based food safety management system, which significantly reduces the risk level. The applied FMEA methodology indicates the importance of preventive food safety measures within the whole chain. Also the role of the state in improving the quality of raw milk should be emphasized. The results of this study can be used to improve the status of dairy farms in terms of animal health and welfare, but also for the identification and assessment of most common failures at dairy processing plants, and transportation and cold storage phase during retail.
PB  - Elsevier Ltd
T2  - Food Control
T1  - The application of Failure Mode Effects Analysis in the long supply chain – A case study of ultra filtrated milk cheese
SP  - 109057
VL  - 138
DO  - 10.1016/j.foodcont.2022.109057
ER  - 

@article{
author = "Aleksić, Biljana and Đekić, Ilija and Miočinović, Jelena and Miloradović, Zorana and Memisi, Nurgin and Šmigić, Nada",
year = "2022",
abstract = "A long food supply chain is a complex food path from producer to consumer in which multiple participants are involved, and in which various failures for both food safety and food quality can be identified. The purpose of this study was to apply the Failure Mode Effects Analysis (FMEA) technique to analyze various aspects of industrial production of cheeses produced from ultra-filtered milk (UF cheeses). Data were obtained from three dairy farms, three big dairy companies, and three trade organizations located in Serbia. Risk Priority Numbers (RPN) were calculated to rank the risk of failures identified at each production step. The obtained results showed that the greatest risks are related to the production at the dairy farms as well as the reception of raw milk at dairy processing plants, being failures that are not noticed at the primary production step. They have been covered by dairies implemented HACCP based food safety management system, which significantly reduces the risk level. The applied FMEA methodology indicates the importance of preventive food safety measures within the whole chain. Also the role of the state in improving the quality of raw milk should be emphasized. The results of this study can be used to improve the status of dairy farms in terms of animal health and welfare, but also for the identification and assessment of most common failures at dairy processing plants, and transportation and cold storage phase during retail.",
publisher = "Elsevier Ltd",
journal = "Food Control",
title = "The application of Failure Mode Effects Analysis in the long supply chain – A case study of ultra filtrated milk cheese",
pages = "109057",
volume = "138",
doi = "10.1016/j.foodcont.2022.109057"
}

Aleksić, B., Đekić, I., Miočinović, J., Miloradović, Z., Memisi, N.,& Šmigić, N.. (2022). The application of Failure Mode Effects Analysis in the long supply chain – A case study of ultra filtrated milk cheese. in Food Control
Elsevier Ltd., 138, 109057.
https://doi.org/10.1016/j.foodcont.2022.109057

Aleksić B, Đekić I, Miočinović J, Miloradović Z, Memisi N, Šmigić N. The application of Failure Mode Effects Analysis in the long supply chain – A case study of ultra filtrated milk cheese. in Food Control. 2022;138:109057.
doi:10.1016/j.foodcont.2022.109057 .

Aleksić, Biljana, Đekić, Ilija, Miočinović, Jelena, Miloradović, Zorana, Memisi, Nurgin, Šmigić, Nada, "The application of Failure Mode Effects Analysis in the long supply chain – A case study of ultra filtrated milk cheese" in Food Control, 138 (2022):109057,
https://doi.org/10.1016/j.foodcont.2022.109057 . .