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  - Udovički, Božidar
AU  - Stanković, Slavica
AU  - Tomić, Nikola
AU  - Đekić, Ilija
AU  - Šmigić, Nada
AU  - Špirović Trifunović, Bojana
AU  - Milićević, Dragan
AU  - Rajković, Andreja
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5975
AB  - This study investigated the effectiveness of the ultraviolet irradiation of the C region (UV–C) for the decontamination of Aspergillus flavus and aflatoxin B1 (AFB1) on artificially inoculated maize and peanut using innovative decontamination equipment that supports vibrations to achieve semi-fluidization of the grain/kernel material and getting equal irradiation of all surfaces of irradiated foods. UV irradiation is a non-thermal alternative to thermal processes commonly used in food processing with a well-known effect on AFB1 degradation. Samples of maize and peanut were exposed to UV-C irradiation with a total dose in the range of 1080–8370 mJ/cm2. Analysis by Tracker and ImageJ software confirmed the even distribution of irradiation on all surfaces during the entire duration of exposure. The highest reduction of A. flavus count was observed after ten days of incubation and irradiation treatment delivering a dose of 8370 mJ/cm2 achieving A. flavus count reduction of 4.4 log CFU/g in maize and 3.1 log CFU/g in peanut. Depending on the treatment, AFB1 reduction level in maize ranged from 17 to 43% and in peanut ranged from 14 to 51%. Sensory and physical testing of the peanut samples showed only minimal changes in the evaluated characteristics caused by different levels of the UV-C treatment. Presented results demonstrate a potential for the use of the presented approach as an effective reduction strategy for both A. flavus and AFB1 in maize and peanut.
PB  - Elsevier Ltd
T2  - Food Control
T1  - Evaluation of ultraviolet irradiation effects on Aspergillus flavus and Aflatoxin B1 in maize and peanut using innovative vibrating decontamination equipment
VL  - 134
DO  - 10.1016/j.foodcont.2021.108691
ER  - 

@article{
author = "Udovički, Božidar and Stanković, Slavica and Tomić, Nikola and Đekić, Ilija and Šmigić, Nada and Špirović Trifunović, Bojana and Milićević, Dragan and Rajković, Andreja",
year = "2022",
abstract = "This study investigated the effectiveness of the ultraviolet irradiation of the C region (UV–C) for the decontamination of Aspergillus flavus and aflatoxin B1 (AFB1) on artificially inoculated maize and peanut using innovative decontamination equipment that supports vibrations to achieve semi-fluidization of the grain/kernel material and getting equal irradiation of all surfaces of irradiated foods. UV irradiation is a non-thermal alternative to thermal processes commonly used in food processing with a well-known effect on AFB1 degradation. Samples of maize and peanut were exposed to UV-C irradiation with a total dose in the range of 1080–8370 mJ/cm2. Analysis by Tracker and ImageJ software confirmed the even distribution of irradiation on all surfaces during the entire duration of exposure. The highest reduction of A. flavus count was observed after ten days of incubation and irradiation treatment delivering a dose of 8370 mJ/cm2 achieving A. flavus count reduction of 4.4 log CFU/g in maize and 3.1 log CFU/g in peanut. Depending on the treatment, AFB1 reduction level in maize ranged from 17 to 43% and in peanut ranged from 14 to 51%. Sensory and physical testing of the peanut samples showed only minimal changes in the evaluated characteristics caused by different levels of the UV-C treatment. Presented results demonstrate a potential for the use of the presented approach as an effective reduction strategy for both A. flavus and AFB1 in maize and peanut.",
publisher = "Elsevier Ltd",
journal = "Food Control",
title = "Evaluation of ultraviolet irradiation effects on Aspergillus flavus and Aflatoxin B1 in maize and peanut using innovative vibrating decontamination equipment",
volume = "134",
doi = "10.1016/j.foodcont.2021.108691"
}

Udovički, B., Stanković, S., Tomić, N., Đekić, I., Šmigić, N., Špirović Trifunović, B., Milićević, D.,& Rajković, A.. (2022). Evaluation of ultraviolet irradiation effects on Aspergillus flavus and Aflatoxin B1 in maize and peanut using innovative vibrating decontamination equipment. in Food Control
Elsevier Ltd., 134.
https://doi.org/10.1016/j.foodcont.2021.108691

Udovički B, Stanković S, Tomić N, Đekić I, Šmigić N, Špirović Trifunović B, Milićević D, Rajković A. Evaluation of ultraviolet irradiation effects on Aspergillus flavus and Aflatoxin B1 in maize and peanut using innovative vibrating decontamination equipment. in Food Control. 2022;134.
doi:10.1016/j.foodcont.2021.108691 .

Udovički, Božidar, Stanković, Slavica, Tomić, Nikola, Đekić, Ilija, Šmigić, Nada, Špirović Trifunović, Bojana, Milićević, Dragan, Rajković, Andreja, "Evaluation of ultraviolet irradiation effects on Aspergillus flavus and Aflatoxin B1 in maize and peanut using innovative vibrating decontamination equipment" in Food Control, 134 (2022),
https://doi.org/10.1016/j.foodcont.2021.108691 . .

TY  - JOUR
AU  - Šmigić, Nada
AU  - Tomić, Nikola
AU  - Udovički, Božidar
AU  - Đekić, Ilija
AU  - Rajković, Andreja
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6010
AB  - Within this study, food safety management systems for wheat and maize, and derived white wheat flour and maize flour, have been evaluated, considering different prevention and practical intervention measures to be applied during storage and processing. For this purpose, through an operational flow chart, authors have performed mycotoxin-hazard analysis in the pre- and post-harvest phases and applied Food Safety Objective (FSO) and Performance Objective (PO) concept. Mycotoxin-hazard and analysis of control measures in the pre-harvest operations indicated that the most important practices at pre-harvest level for the control of mycotoxins in wheat/maize chain may include: (i) land preparation, such as tillage, cover crop and crop rotation, (ii) planting and antifungal mulch treatment, application of botanical extracts and intercropping, (iii) application of fungal biocontrol agents to reduce aflatoxins and (iv) application of fungal and bacterial biocontrol agents. For the post-harvest operations one Critical Control Point (CCP) and five Control Points (CPs) have been determined. The CCP includes an intervention measure that can be applied during storage, such as the application of treatments with volatile bioactive compounds, cold plasma, ozonisation or UV treatment. The results of FSO/PO analysis applied to wheat/maize chain revealed that FSO (the maximum level of mycotoxins in final food products given in European legislation) could be reached by combining conventional production steps such as cleaning and milling with different intervention strategies. For all strategies presented here, application on actual food production site must take into account local specificities and its interaction with climatic conditions.
PB  - Elsevier Ltd
T2  - Food Control
T1  - Prevention and practical strategies to control mycotoxins in the wheat and maize chain
SP  - 108855
VL  - 136
DO  - 10.1016/j.foodcont.2022.108855
ER  - 

@article{
author = "Šmigić, Nada and Tomić, Nikola and Udovički, Božidar and Đekić, Ilija and Rajković, Andreja",
year = "2022",
abstract = "Within this study, food safety management systems for wheat and maize, and derived white wheat flour and maize flour, have been evaluated, considering different prevention and practical intervention measures to be applied during storage and processing. For this purpose, through an operational flow chart, authors have performed mycotoxin-hazard analysis in the pre- and post-harvest phases and applied Food Safety Objective (FSO) and Performance Objective (PO) concept. Mycotoxin-hazard and analysis of control measures in the pre-harvest operations indicated that the most important practices at pre-harvest level for the control of mycotoxins in wheat/maize chain may include: (i) land preparation, such as tillage, cover crop and crop rotation, (ii) planting and antifungal mulch treatment, application of botanical extracts and intercropping, (iii) application of fungal biocontrol agents to reduce aflatoxins and (iv) application of fungal and bacterial biocontrol agents. For the post-harvest operations one Critical Control Point (CCP) and five Control Points (CPs) have been determined. The CCP includes an intervention measure that can be applied during storage, such as the application of treatments with volatile bioactive compounds, cold plasma, ozonisation or UV treatment. The results of FSO/PO analysis applied to wheat/maize chain revealed that FSO (the maximum level of mycotoxins in final food products given in European legislation) could be reached by combining conventional production steps such as cleaning and milling with different intervention strategies. For all strategies presented here, application on actual food production site must take into account local specificities and its interaction with climatic conditions.",
publisher = "Elsevier Ltd",
journal = "Food Control",
title = "Prevention and practical strategies to control mycotoxins in the wheat and maize chain",
pages = "108855",
volume = "136",
doi = "10.1016/j.foodcont.2022.108855"
}

Šmigić, N., Tomić, N., Udovički, B., Đekić, I.,& Rajković, A.. (2022). Prevention and practical strategies to control mycotoxins in the wheat and maize chain. in Food Control
Elsevier Ltd., 136, 108855.
https://doi.org/10.1016/j.foodcont.2022.108855

Šmigić N, Tomić N, Udovički B, Đekić I, Rajković A. Prevention and practical strategies to control mycotoxins in the wheat and maize chain. in Food Control. 2022;136:108855.
doi:10.1016/j.foodcont.2022.108855 .

Šmigić, Nada, Tomić, Nikola, Udovički, Božidar, Đekić, Ilija, Rajković, Andreja, "Prevention and practical strategies to control mycotoxins in the wheat and maize chain" in Food Control, 136 (2022):108855,
https://doi.org/10.1016/j.foodcont.2022.108855 . .

TY  - JOUR
AU  - Jovanović, Jelena
AU  - Đekić, Ilija
AU  - Šmigić, Nada
AU  - Tomić, Nikola
AU  - Rajković, Andreja
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6012
AB  - Worldwide, epidemiological data indicate that households are the most commonly reported setting related to foodborne outbreaks. Improper domestic food handling, cooking and storing represent critical steps in assuring the food safety. With the aim to evaluate consumers food safety knowledge, practices, and temperature distribution among household refrigerators we conducted a study among 120 households in Belgrade (Republic of Serbia). In examined households, the individuals responsible for food purchasing and storage at their homes, showed significant gaps in food safety knowledge. Temperature distributions within the refrigerators and the variability between households were of major concern. The vast majority of refrigerators (82.5%) operated at temperatures above 5 °C. Households with children showed significantly higher average temperatures (p < 0.05). Similarly, refrigerators older than ten years were operating at higher temperatures (p < 0.05). Moreover, the hygienic status of a subset of 42 household refrigerators was assessed by total viable counts (TVC), total coliform counts (TCC) and total yeast and mould count. TVC screening showed results of up to 8.4 log10 CFU/cm2, indicating unsatisfactory hygienic status of internal refrigerator surfaces. These findings underpin the need for improving hygienic practices and raising the awareness of consumers towards the maintenance of cold chain during food storage at home.
PB  - Elsevier Ltd
T2  - Food Control
T1  - Temperature profile and hygiene in household refrigerators in Belgrade, Serbia and their relation to consumers food safety knowledge and characteristics of the refrigerators
SP  - 108813
VL  - 136
DO  - 10.1016/j.foodcont.2022.108813
ER  - 

@article{
author = "Jovanović, Jelena and Đekić, Ilija and Šmigić, Nada and Tomić, Nikola and Rajković, Andreja",
year = "2022",
abstract = "Worldwide, epidemiological data indicate that households are the most commonly reported setting related to foodborne outbreaks. Improper domestic food handling, cooking and storing represent critical steps in assuring the food safety. With the aim to evaluate consumers food safety knowledge, practices, and temperature distribution among household refrigerators we conducted a study among 120 households in Belgrade (Republic of Serbia). In examined households, the individuals responsible for food purchasing and storage at their homes, showed significant gaps in food safety knowledge. Temperature distributions within the refrigerators and the variability between households were of major concern. The vast majority of refrigerators (82.5%) operated at temperatures above 5 °C. Households with children showed significantly higher average temperatures (p < 0.05). Similarly, refrigerators older than ten years were operating at higher temperatures (p < 0.05). Moreover, the hygienic status of a subset of 42 household refrigerators was assessed by total viable counts (TVC), total coliform counts (TCC) and total yeast and mould count. TVC screening showed results of up to 8.4 log10 CFU/cm2, indicating unsatisfactory hygienic status of internal refrigerator surfaces. These findings underpin the need for improving hygienic practices and raising the awareness of consumers towards the maintenance of cold chain during food storage at home.",
publisher = "Elsevier Ltd",
journal = "Food Control",
title = "Temperature profile and hygiene in household refrigerators in Belgrade, Serbia and their relation to consumers food safety knowledge and characteristics of the refrigerators",
pages = "108813",
volume = "136",
doi = "10.1016/j.foodcont.2022.108813"
}

Jovanović, J., Đekić, I., Šmigić, N., Tomić, N.,& Rajković, A.. (2022). Temperature profile and hygiene in household refrigerators in Belgrade, Serbia and their relation to consumers food safety knowledge and characteristics of the refrigerators. in Food Control
Elsevier Ltd., 136, 108813.
https://doi.org/10.1016/j.foodcont.2022.108813

Jovanović J, Đekić I, Šmigić N, Tomić N, Rajković A. Temperature profile and hygiene in household refrigerators in Belgrade, Serbia and their relation to consumers food safety knowledge and characteristics of the refrigerators. in Food Control. 2022;136:108813.
doi:10.1016/j.foodcont.2022.108813 .

Jovanović, Jelena, Đekić, Ilija, Šmigić, Nada, Tomić, Nikola, Rajković, Andreja, "Temperature profile and hygiene in household refrigerators in Belgrade, Serbia and their relation to consumers food safety knowledge and characteristics of the refrigerators" in Food Control, 136 (2022):108813,
https://doi.org/10.1016/j.foodcont.2022.108813 . .

TY  - JOUR
AU  - Udovički, Božidar
AU  - Andjelkovic, Mirjana
AU  - Cirkovic-Velickovic, Tanja
AU  - Rajkovic, Andreja
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6151
AB  - With most of the plastics ever produced now being waste, slowly degrading and fragmenting in the environment, microplastics (MPs) have become an emerging concern regarding their presence in food and influence on human health. While many studies on marine ecotoxicology and the occurrence of MPs in fish and shellfish exist, research on the occurrence of MPs in other foods and their effect on human health is still in early-stage, but the attention is increasing. This review aimed to provide relevant information on the possible health effect of ingested MPs, the occurrence, and levels of MPs contamination in various foods and estimated exposure to MPs through food. Potential toxic consequences from exposure to MPs through food can arise from MPs themselves, diffused monomers and additives but also from sorbed contaminants or microorganisms that colonise MPs. Recent publications have confirmed widespread contamination of our food with MPs including basic and life-essential constituents such as water and salt providing the basis for chronic exposure. Available exposure assessments indicate that we ingest up to several hundred thousand MPs particles yearly. © 2022, The Author(s).
T2  - International Journal of Food Contamination
T2  - International Journal of Food Contamination
T1  - Microplastics in food: scoping review on health effects, occurrence, and human exposure
IS  - 1
VL  - 9
DO  - 10.1186/s40550-022-00093-6
ER  - 

@article{
author = "Udovički, Božidar and Andjelkovic, Mirjana and Cirkovic-Velickovic, Tanja and Rajkovic, Andreja",
year = "2022",
abstract = "With most of the plastics ever produced now being waste, slowly degrading and fragmenting in the environment, microplastics (MPs) have become an emerging concern regarding their presence in food and influence on human health. While many studies on marine ecotoxicology and the occurrence of MPs in fish and shellfish exist, research on the occurrence of MPs in other foods and their effect on human health is still in early-stage, but the attention is increasing. This review aimed to provide relevant information on the possible health effect of ingested MPs, the occurrence, and levels of MPs contamination in various foods and estimated exposure to MPs through food. Potential toxic consequences from exposure to MPs through food can arise from MPs themselves, diffused monomers and additives but also from sorbed contaminants or microorganisms that colonise MPs. Recent publications have confirmed widespread contamination of our food with MPs including basic and life-essential constituents such as water and salt providing the basis for chronic exposure. Available exposure assessments indicate that we ingest up to several hundred thousand MPs particles yearly. © 2022, The Author(s).",
journal = "International Journal of Food Contamination, International Journal of Food Contamination",
title = "Microplastics in food: scoping review on health effects, occurrence, and human exposure",
number = "1",
volume = "9",
doi = "10.1186/s40550-022-00093-6"
}

Udovički, B., Andjelkovic, M., Cirkovic-Velickovic, T.,& Rajkovic, A.. (2022). Microplastics in food: scoping review on health effects, occurrence, and human exposure. in International Journal of Food Contamination, 9(1).
https://doi.org/10.1186/s40550-022-00093-6

Udovički B, Andjelkovic M, Cirkovic-Velickovic T, Rajkovic A. Microplastics in food: scoping review on health effects, occurrence, and human exposure. in International Journal of Food Contamination. 2022;9(1).
doi:10.1186/s40550-022-00093-6 .

Udovički, Božidar, Andjelkovic, Mirjana, Cirkovic-Velickovic, Tanja, Rajkovic, Andreja, "Microplastics in food: scoping review on health effects, occurrence, and human exposure" in International Journal of Food Contamination, 9, no. 1 (2022),
https://doi.org/10.1186/s40550-022-00093-6 . .

TY  - JOUR
AU  - Udovički, Božidar
AU  - Tomić, Nikola
AU  - Spirović Trifunović, Bojana
AU  - Despotović, Saša
AU  - Jovanović, Jelena
AU  - Jacxsens, Liesbeth
AU  - Rajković, Andreja
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5826
AB  - Classified as Group 1 carcinogens aflatoxins (AFs) are of major concern for food safety and public health. Within the AFs group, aflatoxin B1 (AFB1) occurs at the highest levels in different food products and is considered as the most potent representative. A total of 463 samples of products susceptible to contamination with AFB1 and commonly consumed in Serbia were collected and analyzed. Consumption surveys were performed using a food frequency questionnaire (FFQ) and 24-h recall-based method. Monte Carlo simulation of 100,000 iterations was performed to estimate the intake of AFB1 through each food category, while a simple distribution approach was performed to estimate overall exposure of tested population groups. Risk characterization was performed by calculation of the Margin of Exposure (MOE) and by calculation of the number of possible hepatocellular carcinoma (HCC) cases. The highest exposure was observed in children with the mean overall estimated daily intake (EDI) in the range of 0.79–1.10 and 1.20–1.66 ng kg−1 bw day−1, followed by adolescents 0.56–0.81 and 0.94–1.32 ng kg−1 bw day−1, adult females 0.52–0.72 and 0.56–0.76 ng kg−1 bw day−1 and adult males with the mean overall EDI in the range of 0.39–0.56 and 0.47–0.66 ng kg−1 bw day−1 depending on consumption survey method and for the lower (LB) and upper bound (UB) scenario. MOE values that resulted from the mean values of the overall EDI of AFB1 were low, indicating high concern for all population groups. Based on obtained mean values of the overall EDI higher estimates of possible HCC cases caused by exposure to AFB1 were in the range of 0.01–0.02 cases/year/105 individuals, depending on the population group.
PB  - Elsevier Ltd
T2  - Food and Chemical Toxicology
T1  - Risk assessment of dietary exposure to aflatoxin B1 in Serbia
SP  - 112116
VL  - 151
DO  - 10.1016/j.fct.2021.112116
ER  - 

@article{
author = "Udovički, Božidar and Tomić, Nikola and Spirović Trifunović, Bojana and Despotović, Saša and Jovanović, Jelena and Jacxsens, Liesbeth and Rajković, Andreja",
year = "2021",
abstract = "Classified as Group 1 carcinogens aflatoxins (AFs) are of major concern for food safety and public health. Within the AFs group, aflatoxin B1 (AFB1) occurs at the highest levels in different food products and is considered as the most potent representative. A total of 463 samples of products susceptible to contamination with AFB1 and commonly consumed in Serbia were collected and analyzed. Consumption surveys were performed using a food frequency questionnaire (FFQ) and 24-h recall-based method. Monte Carlo simulation of 100,000 iterations was performed to estimate the intake of AFB1 through each food category, while a simple distribution approach was performed to estimate overall exposure of tested population groups. Risk characterization was performed by calculation of the Margin of Exposure (MOE) and by calculation of the number of possible hepatocellular carcinoma (HCC) cases. The highest exposure was observed in children with the mean overall estimated daily intake (EDI) in the range of 0.79–1.10 and 1.20–1.66 ng kg−1 bw day−1, followed by adolescents 0.56–0.81 and 0.94–1.32 ng kg−1 bw day−1, adult females 0.52–0.72 and 0.56–0.76 ng kg−1 bw day−1 and adult males with the mean overall EDI in the range of 0.39–0.56 and 0.47–0.66 ng kg−1 bw day−1 depending on consumption survey method and for the lower (LB) and upper bound (UB) scenario. MOE values that resulted from the mean values of the overall EDI of AFB1 were low, indicating high concern for all population groups. Based on obtained mean values of the overall EDI higher estimates of possible HCC cases caused by exposure to AFB1 were in the range of 0.01–0.02 cases/year/105 individuals, depending on the population group.",
publisher = "Elsevier Ltd",
journal = "Food and Chemical Toxicology",
title = "Risk assessment of dietary exposure to aflatoxin B1 in Serbia",
pages = "112116",
volume = "151",
doi = "10.1016/j.fct.2021.112116"
}

Udovički, B., Tomić, N., Spirović Trifunović, B., Despotović, S., Jovanović, J., Jacxsens, L.,& Rajković, A.. (2021). Risk assessment of dietary exposure to aflatoxin B1 in Serbia. in Food and Chemical Toxicology
Elsevier Ltd., 151, 112116.
https://doi.org/10.1016/j.fct.2021.112116

Udovički B, Tomić N, Spirović Trifunović B, Despotović S, Jovanović J, Jacxsens L, Rajković A. Risk assessment of dietary exposure to aflatoxin B1 in Serbia. in Food and Chemical Toxicology. 2021;151:112116.
doi:10.1016/j.fct.2021.112116 .

Udovički, Božidar, Tomić, Nikola, Spirović Trifunović, Bojana, Despotović, Saša, Jovanović, Jelena, Jacxsens, Liesbeth, Rajković, Andreja, "Risk assessment of dietary exposure to aflatoxin B1 in Serbia" in Food and Chemical Toxicology, 151 (2021):112116,
https://doi.org/10.1016/j.fct.2021.112116 . .

TY  - DATA
AU  - Udovički, Božidar
AU  - Tomić, Nikola
AU  - Spirović Trifunović, Bojana
AU  - Despotović, Saša
AU  - Jovanović, Jelena
AU  - Jacxsens, Liesbeth
AU  - Rajković, Andreja
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5998
PB  - Elsevier Ltd
T2  - Food and Chemical Toxicology
T1  - Supplementary data for the article: Udovički, B.; Tomić, N.; Spirović Trifunović, B.; Despotović, S.; Jovanović, J.; Jacxsens, L.; Rajković, A. Risk Assessment of Dietary Exposure to Aflatoxin B1 in Serbia. Food and Chemical Toxicology 2021, 151, 112116. https://doi.org/10.1016/j.fct.2021.112116.
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_5998
ER  - 

@misc{
author = "Udovički, Božidar and Tomić, Nikola and Spirović Trifunović, Bojana and Despotović, Saša and Jovanović, Jelena and Jacxsens, Liesbeth and Rajković, Andreja",
year = "2021",
publisher = "Elsevier Ltd",
journal = "Food and Chemical Toxicology",
title = "Supplementary data for the article: Udovički, B.; Tomić, N.; Spirović Trifunović, B.; Despotović, S.; Jovanović, J.; Jacxsens, L.; Rajković, A. Risk Assessment of Dietary Exposure to Aflatoxin B1 in Serbia. Food and Chemical Toxicology 2021, 151, 112116. https://doi.org/10.1016/j.fct.2021.112116.",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_5998"
}

Udovički, B., Tomić, N., Spirović Trifunović, B., Despotović, S., Jovanović, J., Jacxsens, L.,& Rajković, A.. (2021). Supplementary data for the article: Udovički, B.; Tomić, N.; Spirović Trifunović, B.; Despotović, S.; Jovanović, J.; Jacxsens, L.; Rajković, A. Risk Assessment of Dietary Exposure to Aflatoxin B1 in Serbia. Food and Chemical Toxicology 2021, 151, 112116. https://doi.org/10.1016/j.fct.2021.112116.. in Food and Chemical Toxicology
Elsevier Ltd..
https://hdl.handle.net/21.15107/rcub_agrospace_5998

Udovički B, Tomić N, Spirović Trifunović B, Despotović S, Jovanović J, Jacxsens L, Rajković A. Supplementary data for the article: Udovički, B.; Tomić, N.; Spirović Trifunović, B.; Despotović, S.; Jovanović, J.; Jacxsens, L.; Rajković, A. Risk Assessment of Dietary Exposure to Aflatoxin B1 in Serbia. Food and Chemical Toxicology 2021, 151, 112116. https://doi.org/10.1016/j.fct.2021.112116.. in Food and Chemical Toxicology. 2021;.
https://hdl.handle.net/21.15107/rcub_agrospace_5998 .

Udovički, Božidar, Tomić, Nikola, Spirović Trifunović, Bojana, Despotović, Saša, Jovanović, Jelena, Jacxsens, Liesbeth, Rajković, Andreja, "Supplementary data for the article: Udovički, B.; Tomić, N.; Spirović Trifunović, B.; Despotović, S.; Jovanović, J.; Jacxsens, L.; Rajković, A. Risk Assessment of Dietary Exposure to Aflatoxin B1 in Serbia. Food and Chemical Toxicology 2021, 151, 112116. https://doi.org/10.1016/j.fct.2021.112116." in Food and Chemical Toxicology (2021),
https://hdl.handle.net/21.15107/rcub_agrospace_5998 .

TY  - JOUR
AU  - Monteiro, Silvia
AU  - Šmigić, Nada
AU  - Rajković, Andreja
AU  - Santos, Ricardo
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5246
AB  - Fresh fruits are a potential source of many different pathogens, including bacteria, enteric viruses and protozoa that may pose serious health risks. The consumption of raspberries has been widely associated with large foodborne outbreaks and because of the low concentration at which most of these pathogens are found, sensitive and accurate detection methods are required. Methods that would allow for an accurate and sensitive simultaneous elution and concentration of the different classes of pathogens would decrease the time for analysis, the costs associated and the expertise necessary. In this study we explored the use of polyethylene glycol (PEG) secondary concentration to simultaneously concentrate bacteria, enteric viruses and protozoa from raspberries. PEG secondary concentration showed good recovery rates for all the organisms tested. This work indicates that PEG secondary concentration followed by quantitative (Reverse Transcription) Polymerase Chain Reaction (q(RT)PCR) may be a relevant alternative to standardized methods for the simultaneous concentration of bacteria, enteric viruses and protozoa.
PB  - Oxford Univ Press, Oxford
T2  - FEMS Microbiology Letters
T1  - Efficiency of PEG secondary concentration and PCR for the simultaneous concentration and quantification of foodborne bacteria, viruses and protozoa
IS  - 10
VL  - 367
DO  - 10.1093/femsle/fnaa085
ER  - 

@article{
author = "Monteiro, Silvia and Šmigić, Nada and Rajković, Andreja and Santos, Ricardo",
year = "2020",
abstract = "Fresh fruits are a potential source of many different pathogens, including bacteria, enteric viruses and protozoa that may pose serious health risks. The consumption of raspberries has been widely associated with large foodborne outbreaks and because of the low concentration at which most of these pathogens are found, sensitive and accurate detection methods are required. Methods that would allow for an accurate and sensitive simultaneous elution and concentration of the different classes of pathogens would decrease the time for analysis, the costs associated and the expertise necessary. In this study we explored the use of polyethylene glycol (PEG) secondary concentration to simultaneously concentrate bacteria, enteric viruses and protozoa from raspberries. PEG secondary concentration showed good recovery rates for all the organisms tested. This work indicates that PEG secondary concentration followed by quantitative (Reverse Transcription) Polymerase Chain Reaction (q(RT)PCR) may be a relevant alternative to standardized methods for the simultaneous concentration of bacteria, enteric viruses and protozoa.",
publisher = "Oxford Univ Press, Oxford",
journal = "FEMS Microbiology Letters",
title = "Efficiency of PEG secondary concentration and PCR for the simultaneous concentration and quantification of foodborne bacteria, viruses and protozoa",
number = "10",
volume = "367",
doi = "10.1093/femsle/fnaa085"
}

Monteiro, S., Šmigić, N., Rajković, A.,& Santos, R.. (2020). Efficiency of PEG secondary concentration and PCR for the simultaneous concentration and quantification of foodborne bacteria, viruses and protozoa. in FEMS Microbiology Letters
Oxford Univ Press, Oxford., 367(10).
https://doi.org/10.1093/femsle/fnaa085

Monteiro S, Šmigić N, Rajković A, Santos R. Efficiency of PEG secondary concentration and PCR for the simultaneous concentration and quantification of foodborne bacteria, viruses and protozoa. in FEMS Microbiology Letters. 2020;367(10).
doi:10.1093/femsle/fnaa085 .

Monteiro, Silvia, Šmigić, Nada, Rajković, Andreja, Santos, Ricardo, "Efficiency of PEG secondary concentration and PCR for the simultaneous concentration and quantification of foodborne bacteria, viruses and protozoa" in FEMS Microbiology Letters, 367, no. 10 (2020),
https://doi.org/10.1093/femsle/fnaa085 . .

TY  - JOUR
AU  - Tomić, Nikola
AU  - Đekić, Ilija
AU  - Hofland, Gerard
AU  - Šmigić, Nada
AU  - Udovički, Božidar
AU  - Rajković, Andreja
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5292
AB  - The aim of this study was to compare the sensory quality and acceptance of dried ready-to-eat beetroot snacks as a result of different drying methods applied: supercritical CO2-drying (scCO(2)-drying), frying, and freeze-drying. Descriptive sensory analysis, quality rating (10 assessors), and consumer acceptance testing (n= 102) were performed. Mean overall quality scores within the range of "very good" quality were found only in non-precooked scCO(2)-dried samples which were characterized by typical magenta color, low level of shape and surface deformations, pronounced brittleness and crispiness, and good rehydration during mastication. The other samples were in the range of "good" quality. The pre-cooking step before scCO(2)-drying negatively influenced the sensory quality parameters, particularly appearance. Around 60% of tested consumers showed a preference for the fried and non-precooked scCO(2)-dried samples. The drivers of liking were mostly related to the characteristics of the product, which was salted, fried, and crispy, with an oily and overburnt flavor, i.e., the product most similar to commercial potato chips products. Freeze-drying had a negative effect primarily on appearance and flavor. According to the sensory evaluation conducted, direct scCO(2)-drying without a pre-cooking step showed itself as a promising alternative drying technology in the production of dried beetroot snacks.
PB  - MDPI, BASEL
T2  - Foods
T1  - Comparison of Supercritical CO2-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot
IS  - 9
VL  - 9
DO  - 10.3390/foods9091201
ER  - 

@article{
author = "Tomić, Nikola and Đekić, Ilija and Hofland, Gerard and Šmigić, Nada and Udovički, Božidar and Rajković, Andreja",
year = "2020",
abstract = "The aim of this study was to compare the sensory quality and acceptance of dried ready-to-eat beetroot snacks as a result of different drying methods applied: supercritical CO2-drying (scCO(2)-drying), frying, and freeze-drying. Descriptive sensory analysis, quality rating (10 assessors), and consumer acceptance testing (n= 102) were performed. Mean overall quality scores within the range of "very good" quality were found only in non-precooked scCO(2)-dried samples which were characterized by typical magenta color, low level of shape and surface deformations, pronounced brittleness and crispiness, and good rehydration during mastication. The other samples were in the range of "good" quality. The pre-cooking step before scCO(2)-drying negatively influenced the sensory quality parameters, particularly appearance. Around 60% of tested consumers showed a preference for the fried and non-precooked scCO(2)-dried samples. The drivers of liking were mostly related to the characteristics of the product, which was salted, fried, and crispy, with an oily and overburnt flavor, i.e., the product most similar to commercial potato chips products. Freeze-drying had a negative effect primarily on appearance and flavor. According to the sensory evaluation conducted, direct scCO(2)-drying without a pre-cooking step showed itself as a promising alternative drying technology in the production of dried beetroot snacks.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "Comparison of Supercritical CO2-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot",
number = "9",
volume = "9",
doi = "10.3390/foods9091201"
}

Tomić, N., Đekić, I., Hofland, G., Šmigić, N., Udovički, B.,& Rajković, A.. (2020). Comparison of Supercritical CO2-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot. in Foods
MDPI, BASEL., 9(9).
https://doi.org/10.3390/foods9091201

Tomić N, Đekić I, Hofland G, Šmigić N, Udovički B, Rajković A. Comparison of Supercritical CO2-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot. in Foods. 2020;9(9).
doi:10.3390/foods9091201 .

Tomić, Nikola, Đekić, Ilija, Hofland, Gerard, Šmigić, Nada, Udovički, Božidar, Rajković, Andreja, "Comparison of Supercritical CO2-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot" in Foods, 9, no. 9 (2020),
https://doi.org/10.3390/foods9091201 . .

TY  - JOUR
AU  - Machado-Moreira, Bernardino
AU  - Monteiro, Silvia
AU  - Santos, Ricardo
AU  - Martinez-Murcia, Antonio
AU  - Rajković, Andreja
AU  - Šmigić, Nada
AU  - Richards, Karl G.
AU  - Abram, Florence
AU  - Burgess, Catherine M.
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5356
AB  - There is increasing interest in methodologies for the simultaneous concentration and detection of multiple targets in individual samples. The aim of this study was to investigate the potential presence of E. coli DNA in beef extract powder used as part of a procedure to concentrate water samples for the simultaneous detection of bacteria, viruses and protozoa. DNA from E. coli was detected in five out of six beef extract lots tested, demonstrating the limitations of its inclusion when being used in assays that will be used for the detection of E. coli in water samples. Further work is required to clarify if this phenomenon also occurs for other microorganisms of interest in water.
PB  - Elsevier, Amsterdam
T2  - Journal of Microbiological Methods
T1  - Impact of beef extract used for sample concentration on the detection of Escherichia coli DNA in water samples via qPCR
VL  - 168
DO  - 10.1016/j.mimet.2019.105786
ER  - 

@article{
author = "Machado-Moreira, Bernardino and Monteiro, Silvia and Santos, Ricardo and Martinez-Murcia, Antonio and Rajković, Andreja and Šmigić, Nada and Richards, Karl G. and Abram, Florence and Burgess, Catherine M.",
year = "2020",
abstract = "There is increasing interest in methodologies for the simultaneous concentration and detection of multiple targets in individual samples. The aim of this study was to investigate the potential presence of E. coli DNA in beef extract powder used as part of a procedure to concentrate water samples for the simultaneous detection of bacteria, viruses and protozoa. DNA from E. coli was detected in five out of six beef extract lots tested, demonstrating the limitations of its inclusion when being used in assays that will be used for the detection of E. coli in water samples. Further work is required to clarify if this phenomenon also occurs for other microorganisms of interest in water.",
publisher = "Elsevier, Amsterdam",
journal = "Journal of Microbiological Methods",
title = "Impact of beef extract used for sample concentration on the detection of Escherichia coli DNA in water samples via qPCR",
volume = "168",
doi = "10.1016/j.mimet.2019.105786"
}

Machado-Moreira, B., Monteiro, S., Santos, R., Martinez-Murcia, A., Rajković, A., Šmigić, N., Richards, K. G., Abram, F.,& Burgess, C. M.. (2020). Impact of beef extract used for sample concentration on the detection of Escherichia coli DNA in water samples via qPCR. in Journal of Microbiological Methods
Elsevier, Amsterdam., 168.
https://doi.org/10.1016/j.mimet.2019.105786

Machado-Moreira B, Monteiro S, Santos R, Martinez-Murcia A, Rajković A, Šmigić N, Richards KG, Abram F, Burgess CM. Impact of beef extract used for sample concentration on the detection of Escherichia coli DNA in water samples via qPCR. in Journal of Microbiological Methods. 2020;168.
doi:10.1016/j.mimet.2019.105786 .

Machado-Moreira, Bernardino, Monteiro, Silvia, Santos, Ricardo, Martinez-Murcia, Antonio, Rajković, Andreja, Šmigić, Nada, Richards, Karl G., Abram, Florence, Burgess, Catherine M., "Impact of beef extract used for sample concentration on the detection of Escherichia coli DNA in water samples via qPCR" in Journal of Microbiological Methods, 168 (2020),
https://doi.org/10.1016/j.mimet.2019.105786 . .

TY  - JOUR
AU  - Gunnarsdottir, Maria J.
AU  - Gardarsson, Sigurdur M.
AU  - Figueras, Maria J.
AU  - Puigdomenech, Claudia
AU  - Juarez, Ruben
AU  - Saucedo, Gemma
AU  - Jose Arnedo, M.
AU  - Santos, Ricardo
AU  - Monteiro, Silvia
AU  - Avery, Lisa
AU  - Pagaling, Eulyn
AU  - Allan, Richard
AU  - Abel, Claire
AU  - Eglitis, Janis
AU  - Hambsch, Beate
AU  - Huegler, Michael
AU  - Rajković, Andreja
AU  - Šmigić, Nada
AU  - Udovički, Božidar
AU  - Albrechtsen, Hans-Jorgen
AU  - Lopez-Aviles, Alma
AU  - Hunter, Paul
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5360
AB  - Drinking water quality has been regulated in most European countries for nearly two decades by the drinking water directive 98/83/EC. The directive is now under revision with the goal of meeting stricter demands for safe water for all citizens, as safe water has been recognized as a human right by the United Nations. An important change to the directive is the implementation of a risk-based approach in all regulated water supplies. The European Union Framework Seventh Programme Aquavalens project has developed several new detection technologies for pathogens and indicators and tested them in water supplies in seven European countries. One of the tasks of the project was to evaluate the impact of these new techniques on water safety and on water safety management. Data were collected on risk factors to water safety for five large supplies in Denmark, Germany, Spain and the UK, and for fifteen small water supplies in Scotland, Portugal and Serbia, via a questionnaire aiming to ascertain risk factors and the stage of implementation of Water Safety Plans, and via site-specific surveys known as Sanitary Site Inspection. Samples we re collected from the water supplies from all stages of water production to delivery. Pathogens were detected in around 23% of the 470 samples tested. Fecal contamination was high in raw water and even in treated water at the small supplies. Old infrastructure was considered a challenge at all the water supplies. The results showed that some of the technique, if implemented as part of the water safety management, can detect rapidly the most common waterborne pathogens and fecal pollution indicators and therefore have a great early warning potential; can improve water safety for the consumer; can validate whether mitigation methods are working as intended; and can confirm the quality of the water at source and at the tap.
PB  - Elsevier, Amsterdam
T2  - Science of the Total Environment
T1  - Water safety plan enhancements with improved drinking water quality detection techniques
VL  - 698
DO  - 10.1016/j.scitotenv.2019.134185
ER  - 

@article{
author = "Gunnarsdottir, Maria J. and Gardarsson, Sigurdur M. and Figueras, Maria J. and Puigdomenech, Claudia and Juarez, Ruben and Saucedo, Gemma and Jose Arnedo, M. and Santos, Ricardo and Monteiro, Silvia and Avery, Lisa and Pagaling, Eulyn and Allan, Richard and Abel, Claire and Eglitis, Janis and Hambsch, Beate and Huegler, Michael and Rajković, Andreja and Šmigić, Nada and Udovički, Božidar and Albrechtsen, Hans-Jorgen and Lopez-Aviles, Alma and Hunter, Paul",
year = "2020",
abstract = "Drinking water quality has been regulated in most European countries for nearly two decades by the drinking water directive 98/83/EC. The directive is now under revision with the goal of meeting stricter demands for safe water for all citizens, as safe water has been recognized as a human right by the United Nations. An important change to the directive is the implementation of a risk-based approach in all regulated water supplies. The European Union Framework Seventh Programme Aquavalens project has developed several new detection technologies for pathogens and indicators and tested them in water supplies in seven European countries. One of the tasks of the project was to evaluate the impact of these new techniques on water safety and on water safety management. Data were collected on risk factors to water safety for five large supplies in Denmark, Germany, Spain and the UK, and for fifteen small water supplies in Scotland, Portugal and Serbia, via a questionnaire aiming to ascertain risk factors and the stage of implementation of Water Safety Plans, and via site-specific surveys known as Sanitary Site Inspection. Samples we re collected from the water supplies from all stages of water production to delivery. Pathogens were detected in around 23% of the 470 samples tested. Fecal contamination was high in raw water and even in treated water at the small supplies. Old infrastructure was considered a challenge at all the water supplies. The results showed that some of the technique, if implemented as part of the water safety management, can detect rapidly the most common waterborne pathogens and fecal pollution indicators and therefore have a great early warning potential; can improve water safety for the consumer; can validate whether mitigation methods are working as intended; and can confirm the quality of the water at source and at the tap.",
publisher = "Elsevier, Amsterdam",
journal = "Science of the Total Environment",
title = "Water safety plan enhancements with improved drinking water quality detection techniques",
volume = "698",
doi = "10.1016/j.scitotenv.2019.134185"
}

Gunnarsdottir, M. J., Gardarsson, S. M., Figueras, M. J., Puigdomenech, C., Juarez, R., Saucedo, G., Jose Arnedo, M., Santos, R., Monteiro, S., Avery, L., Pagaling, E., Allan, R., Abel, C., Eglitis, J., Hambsch, B., Huegler, M., Rajković, A., Šmigić, N., Udovički, B., Albrechtsen, H., Lopez-Aviles, A.,& Hunter, P.. (2020). Water safety plan enhancements with improved drinking water quality detection techniques. in Science of the Total Environment
Elsevier, Amsterdam., 698.
https://doi.org/10.1016/j.scitotenv.2019.134185

Gunnarsdottir MJ, Gardarsson SM, Figueras MJ, Puigdomenech C, Juarez R, Saucedo G, Jose Arnedo M, Santos R, Monteiro S, Avery L, Pagaling E, Allan R, Abel C, Eglitis J, Hambsch B, Huegler M, Rajković A, Šmigić N, Udovički B, Albrechtsen H, Lopez-Aviles A, Hunter P. Water safety plan enhancements with improved drinking water quality detection techniques. in Science of the Total Environment. 2020;698.
doi:10.1016/j.scitotenv.2019.134185 .

Gunnarsdottir, Maria J., Gardarsson, Sigurdur M., Figueras, Maria J., Puigdomenech, Claudia, Juarez, Ruben, Saucedo, Gemma, Jose Arnedo, M., Santos, Ricardo, Monteiro, Silvia, Avery, Lisa, Pagaling, Eulyn, Allan, Richard, Abel, Claire, Eglitis, Janis, Hambsch, Beate, Huegler, Michael, Rajković, Andreja, Šmigić, Nada, Udovički, Božidar, Albrechtsen, Hans-Jorgen, Lopez-Aviles, Alma, Hunter, Paul, "Water safety plan enhancements with improved drinking water quality detection techniques" in Science of the Total Environment, 698 (2020),
https://doi.org/10.1016/j.scitotenv.2019.134185 . .

TY  - JOUR
AU  - Zambon, Alessandro
AU  - Tomić, Nikola
AU  - Đekić, Ilija
AU  - Hofland, Gerard
AU  - Rajković, Andreja
AU  - Spilimbergo, Sara
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5378
AB  - Supercritical CO2 food drying technique was investigated on red bell pepper with a lab-scale reactor equipped with CO2 recirculation. Box-Behnken design was used as experimental design to analyze the impact of temperature (313-333 K), pressure (10-14 MPa), CO2 flow rate (80-220 kg/h), and treatment time (6 and 16 h) on the final water activity. The results demonstrated that temperature was the most influential variable, reaching the lowest value of water activity (a(w) = 0.262) at 333 K, 12 MPa, and 100 kg/h. Efficient drying with a similar final water activity could be achieved at the lowest temperature considered (313 K) and longer drying time (16 h) with an appropriate combination of pressure (14 MPa) and flow rate (160 kg/h). Sc-CO2 samples showed similar values of color changes compared with freeze-dried samples with main differences corresponding to the "a" and "b" axes, i.e., in red and yellow. Textural properties of Sc-CO2 dried samples were not statistically different compared with freeze-drying. Sensory evaluation showed promising evidence for the use of supercritical CO2 as an alternative drying method to produce dried bell pepper products.
PB  - Springer, New York
T2  - Food and Bioprocess Technology
T1  - Supercritical CO2 Drying of Red Bell Pepper
EP  - 763
IS  - 5
SP  - 753
VL  - 13
DO  - 10.1007/s11947-020-02432-x
ER  - 

@article{
author = "Zambon, Alessandro and Tomić, Nikola and Đekić, Ilija and Hofland, Gerard and Rajković, Andreja and Spilimbergo, Sara",
year = "2020",
abstract = "Supercritical CO2 food drying technique was investigated on red bell pepper with a lab-scale reactor equipped with CO2 recirculation. Box-Behnken design was used as experimental design to analyze the impact of temperature (313-333 K), pressure (10-14 MPa), CO2 flow rate (80-220 kg/h), and treatment time (6 and 16 h) on the final water activity. The results demonstrated that temperature was the most influential variable, reaching the lowest value of water activity (a(w) = 0.262) at 333 K, 12 MPa, and 100 kg/h. Efficient drying with a similar final water activity could be achieved at the lowest temperature considered (313 K) and longer drying time (16 h) with an appropriate combination of pressure (14 MPa) and flow rate (160 kg/h). Sc-CO2 samples showed similar values of color changes compared with freeze-dried samples with main differences corresponding to the "a" and "b" axes, i.e., in red and yellow. Textural properties of Sc-CO2 dried samples were not statistically different compared with freeze-drying. Sensory evaluation showed promising evidence for the use of supercritical CO2 as an alternative drying method to produce dried bell pepper products.",
publisher = "Springer, New York",
journal = "Food and Bioprocess Technology",
title = "Supercritical CO2 Drying of Red Bell Pepper",
pages = "763-753",
number = "5",
volume = "13",
doi = "10.1007/s11947-020-02432-x"
}

Zambon, A., Tomić, N., Đekić, I., Hofland, G., Rajković, A.,& Spilimbergo, S.. (2020). Supercritical CO2 Drying of Red Bell Pepper. in Food and Bioprocess Technology
Springer, New York., 13(5), 753-763.
https://doi.org/10.1007/s11947-020-02432-x

Zambon A, Tomić N, Đekić I, Hofland G, Rajković A, Spilimbergo S. Supercritical CO2 Drying of Red Bell Pepper. in Food and Bioprocess Technology. 2020;13(5):753-763.
doi:10.1007/s11947-020-02432-x .

Zambon, Alessandro, Tomić, Nikola, Đekić, Ilija, Hofland, Gerard, Rajković, Andreja, Spilimbergo, Sara, "Supercritical CO2 Drying of Red Bell Pepper" in Food and Bioprocess Technology, 13, no. 5 (2020):753-763,
https://doi.org/10.1007/s11947-020-02432-x . .

TY  - JOUR
AU  - Đekić, Ilija
AU  - Udovički, Božidar
AU  - Gajdos-Kljusurić, Jasenka
AU  - Papageorgiou, Maria
AU  - Jovanović, J.
AU  - Giotsas, C.
AU  - Djugum, Jelena
AU  - Tomić, Nikola
AU  - Rajković, Andreja
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5010
AB  - The main objective of this research was to perform an exposure assessment of mycotoxin intake through consumption of wheat-based products in Serbia, Croatia, and Greece by estimating deoxynivalenol (DON) and zearalenone (ZEA) exposure from wheat. Food consumption survey of wheat-based products has been performed during 2017 in the three countries with at least 1000 interviewees per country. Values for the concentration of DON and ZEA were extracted from available research published in this decade. Finally, a Monte Carlo analysis of 100,000 simulations was performed to estimate the intake of DON and ZEA from consumption of wheat-based products. Results revealed that the estimated daily wheat-borne intake of DON of the adult population in Croatia was 0.121 mu g/kg bw/day, followed by Greece with 0.181 mu g/kg bw/day and Serbia with 0.262 mu g/kg bw/day. This shows that 0.25% of Croatian, 1.19% of Greek and 3.96% of Serbian adult population is exposed to higher daily dietary intakes of DON than recommended. Estimated daily wheat-borne intake of ZEA was 0.017 mu g/kg bw/day in Greece, 0.026 mu g/kg bw/day in Croatia and 0.050 mu g/kg bw/day in Serbia. Higher intake of ZEA is associated with 0.62% of the Greek population, followed by 0.95% Croatian and 2.25% of Serbian citizens. This type of research is helpful to assess accurately the risk by DON/ZEA intake associated with the consumption of wheat-based products by consumers in these three countries. Distributions of potential mycotoxin intakes were highly right-skewed.
PB  - Wageningen Academic Publishers, Wageningen
T2  - World Mycotoxin Journal
T1  - Exposure assessment of adult consumers in Serbia, Greece and Croatia to deoxynivalenol and zearalenone through consumption of major wheat-based products
EP  - 442
IS  - 4
SP  - 431
VL  - 12
DO  - 10.3920/WMJ2019.2452
ER  - 

@article{
author = "Đekić, Ilija and Udovički, Božidar and Gajdos-Kljusurić, Jasenka and Papageorgiou, Maria and Jovanović, J. and Giotsas, C. and Djugum, Jelena and Tomić, Nikola and Rajković, Andreja",
year = "2019",
abstract = "The main objective of this research was to perform an exposure assessment of mycotoxin intake through consumption of wheat-based products in Serbia, Croatia, and Greece by estimating deoxynivalenol (DON) and zearalenone (ZEA) exposure from wheat. Food consumption survey of wheat-based products has been performed during 2017 in the three countries with at least 1000 interviewees per country. Values for the concentration of DON and ZEA were extracted from available research published in this decade. Finally, a Monte Carlo analysis of 100,000 simulations was performed to estimate the intake of DON and ZEA from consumption of wheat-based products. Results revealed that the estimated daily wheat-borne intake of DON of the adult population in Croatia was 0.121 mu g/kg bw/day, followed by Greece with 0.181 mu g/kg bw/day and Serbia with 0.262 mu g/kg bw/day. This shows that 0.25% of Croatian, 1.19% of Greek and 3.96% of Serbian adult population is exposed to higher daily dietary intakes of DON than recommended. Estimated daily wheat-borne intake of ZEA was 0.017 mu g/kg bw/day in Greece, 0.026 mu g/kg bw/day in Croatia and 0.050 mu g/kg bw/day in Serbia. Higher intake of ZEA is associated with 0.62% of the Greek population, followed by 0.95% Croatian and 2.25% of Serbian citizens. This type of research is helpful to assess accurately the risk by DON/ZEA intake associated with the consumption of wheat-based products by consumers in these three countries. Distributions of potential mycotoxin intakes were highly right-skewed.",
publisher = "Wageningen Academic Publishers, Wageningen",
journal = "World Mycotoxin Journal",
title = "Exposure assessment of adult consumers in Serbia, Greece and Croatia to deoxynivalenol and zearalenone through consumption of major wheat-based products",
pages = "442-431",
number = "4",
volume = "12",
doi = "10.3920/WMJ2019.2452"
}

Đekić, I., Udovički, B., Gajdos-Kljusurić, J., Papageorgiou, M., Jovanović, J., Giotsas, C., Djugum, J., Tomić, N.,& Rajković, A.. (2019). Exposure assessment of adult consumers in Serbia, Greece and Croatia to deoxynivalenol and zearalenone through consumption of major wheat-based products. in World Mycotoxin Journal
Wageningen Academic Publishers, Wageningen., 12(4), 431-442.
https://doi.org/10.3920/WMJ2019.2452

Đekić I, Udovički B, Gajdos-Kljusurić J, Papageorgiou M, Jovanović J, Giotsas C, Djugum J, Tomić N, Rajković A. Exposure assessment of adult consumers in Serbia, Greece and Croatia to deoxynivalenol and zearalenone through consumption of major wheat-based products. in World Mycotoxin Journal. 2019;12(4):431-442.
doi:10.3920/WMJ2019.2452 .

Đekić, Ilija, Udovički, Božidar, Gajdos-Kljusurić, Jasenka, Papageorgiou, Maria, Jovanović, J., Giotsas, C., Djugum, Jelena, Tomić, Nikola, Rajković, Andreja, "Exposure assessment of adult consumers in Serbia, Greece and Croatia to deoxynivalenol and zearalenone through consumption of major wheat-based products" in World Mycotoxin Journal, 12, no. 4 (2019):431-442,
https://doi.org/10.3920/WMJ2019.2452 . .

TY  - JOUR
AU  - Đekić, Ilija
AU  - Kavallieratos, Nickolas G.
AU  - Athanassiou, Christos G.
AU  - Janković, Danijela
AU  - Nika, Erifili P.
AU  - Rajković, Andreja
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5030
AB  - This study was performed with the aim to investigate and compare the level of pest control knowledge among food handlers in Serbia and Greece and to assess pest control practices in food establishments in the two countries. Total of 695 food handlers were involved in this study with 395 food handlers from Serbia and 300 food handlers from Greece. For each participant, the knowledge score (KS) was calculated by dividing the sum of correct answers by the total number of questions. The average KS for all participants was 63.6%, with better overall KS obtained for Serbian food handlers (65.3%). In total, 62 companies operating in the food chain were included in this research, 32 from Serbia and 30 from Greece. A cluster analysis was conducted in order to classify companies according to the relative level of agreement to various pest control statements. Overall results show that the highest level of agreement was that pest infestation is influenced by past history of pest activities indoors, that ingredients used in the company, neighboring properties and effectiveness of pest control program influence pest infestation. Cereal based food is most likely to be contaminated with pests. This study provides a valuable insight to various stakeholders in the food chain on how food handlers and companies perceive pest control.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Control
T1  - Pest control in Serbian and Greek food establishments - Opinions and knowledge
EP  - 289
SP  - 281
VL  - 98
DO  - 10.1016/j.foodcont.2018.11.045
ER  - 

@article{
author = "Đekić, Ilija and Kavallieratos, Nickolas G. and Athanassiou, Christos G. and Janković, Danijela and Nika, Erifili P. and Rajković, Andreja",
year = "2019",
abstract = "This study was performed with the aim to investigate and compare the level of pest control knowledge among food handlers in Serbia and Greece and to assess pest control practices in food establishments in the two countries. Total of 695 food handlers were involved in this study with 395 food handlers from Serbia and 300 food handlers from Greece. For each participant, the knowledge score (KS) was calculated by dividing the sum of correct answers by the total number of questions. The average KS for all participants was 63.6%, with better overall KS obtained for Serbian food handlers (65.3%). In total, 62 companies operating in the food chain were included in this research, 32 from Serbia and 30 from Greece. A cluster analysis was conducted in order to classify companies according to the relative level of agreement to various pest control statements. Overall results show that the highest level of agreement was that pest infestation is influenced by past history of pest activities indoors, that ingredients used in the company, neighboring properties and effectiveness of pest control program influence pest infestation. Cereal based food is most likely to be contaminated with pests. This study provides a valuable insight to various stakeholders in the food chain on how food handlers and companies perceive pest control.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Control",
title = "Pest control in Serbian and Greek food establishments - Opinions and knowledge",
pages = "289-281",
volume = "98",
doi = "10.1016/j.foodcont.2018.11.045"
}

Đekić, I., Kavallieratos, N. G., Athanassiou, C. G., Janković, D., Nika, E. P.,& Rajković, A.. (2019). Pest control in Serbian and Greek food establishments - Opinions and knowledge. in Food Control
Elsevier Sci Ltd, Oxford., 98, 281-289.
https://doi.org/10.1016/j.foodcont.2018.11.045

Đekić I, Kavallieratos NG, Athanassiou CG, Janković D, Nika EP, Rajković A. Pest control in Serbian and Greek food establishments - Opinions and knowledge. in Food Control. 2019;98:281-289.
doi:10.1016/j.foodcont.2018.11.045 .

Đekić, Ilija, Kavallieratos, Nickolas G., Athanassiou, Christos G., Janković, Danijela, Nika, Erifili P., Rajković, Andreja, "Pest control in Serbian and Greek food establishments - Opinions and knowledge" in Food Control, 98 (2019):281-289,
https://doi.org/10.1016/j.foodcont.2018.11.045 . .

TY  - JOUR
AU  - Udovički, Božidar
AU  - Đekić, Ilija
AU  - Kalogianni, Eleni P.
AU  - Rajković, Andreja
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5056
AB  - The objective of this research was to perform an exposure assessment of aflatoxin M1 (AFM1) intake through the consumption of milk and yoghurt by the student population in Serbia and Greece. A food consumption survey of milk and yoghurt was performed during the first half of 2018 in the two countries with at least 500 interviewees (aged between 18 and 27 years) per country, covering their dietary habits and body weight based on one-day and seven-day recall methods. Values for the concentration of AFM1 were extracted from published research. Finally, a Monte Carlo analysis of 100,000 iterations was performed to estimate the intake of AFM1 from the consumption of the two dairy products. Results revealed that the estimated average exposure of students to AFM1 was in the range of 1.238-2.674 ng kg(-1) bw day(-1) for Serbia, and 0.350-0.499 ng kg(-1) bw day(-1) for Greece, depending on the dietary recall method employed. High estimations for hepatocellular carcinoma (HCC) cases/year/10(5) individuals, depending on the prevalence of Hepatitis B virus surface antigen positive individuals (HBsAg+), were 0.0036-0.0047 and 0.0007-0.0009 for Serbia and Greece, respectively. Presented Margin of Exposure (MOE) and Hazard Index (HI) values indicate increased risk from exposure to AFM1, particularly in Serbia.
PB  - MDPI, BASEL
T2  - Toxins
T1  - Exposure Assessment and Risk Characterization of Aflatoxin M1 Intake through Consumption of Milk and Yoghurt by Student Population in Serbia and Greece
IS  - 4
VL  - 11
DO  - 10.3390/toxins11040205
ER  - 

@article{
author = "Udovički, Božidar and Đekić, Ilija and Kalogianni, Eleni P. and Rajković, Andreja",
year = "2019",
abstract = "The objective of this research was to perform an exposure assessment of aflatoxin M1 (AFM1) intake through the consumption of milk and yoghurt by the student population in Serbia and Greece. A food consumption survey of milk and yoghurt was performed during the first half of 2018 in the two countries with at least 500 interviewees (aged between 18 and 27 years) per country, covering their dietary habits and body weight based on one-day and seven-day recall methods. Values for the concentration of AFM1 were extracted from published research. Finally, a Monte Carlo analysis of 100,000 iterations was performed to estimate the intake of AFM1 from the consumption of the two dairy products. Results revealed that the estimated average exposure of students to AFM1 was in the range of 1.238-2.674 ng kg(-1) bw day(-1) for Serbia, and 0.350-0.499 ng kg(-1) bw day(-1) for Greece, depending on the dietary recall method employed. High estimations for hepatocellular carcinoma (HCC) cases/year/10(5) individuals, depending on the prevalence of Hepatitis B virus surface antigen positive individuals (HBsAg+), were 0.0036-0.0047 and 0.0007-0.0009 for Serbia and Greece, respectively. Presented Margin of Exposure (MOE) and Hazard Index (HI) values indicate increased risk from exposure to AFM1, particularly in Serbia.",
publisher = "MDPI, BASEL",
journal = "Toxins",
title = "Exposure Assessment and Risk Characterization of Aflatoxin M1 Intake through Consumption of Milk and Yoghurt by Student Population in Serbia and Greece",
number = "4",
volume = "11",
doi = "10.3390/toxins11040205"
}

Udovički, B., Đekić, I., Kalogianni, E. P.,& Rajković, A.. (2019). Exposure Assessment and Risk Characterization of Aflatoxin M1 Intake through Consumption of Milk and Yoghurt by Student Population in Serbia and Greece. in Toxins
MDPI, BASEL., 11(4).
https://doi.org/10.3390/toxins11040205

Udovički B, Đekić I, Kalogianni EP, Rajković A. Exposure Assessment and Risk Characterization of Aflatoxin M1 Intake through Consumption of Milk and Yoghurt by Student Population in Serbia and Greece. in Toxins. 2019;11(4).
doi:10.3390/toxins11040205 .

Udovički, Božidar, Đekić, Ilija, Kalogianni, Eleni P., Rajković, Andreja, "Exposure Assessment and Risk Characterization of Aflatoxin M1 Intake through Consumption of Milk and Yoghurt by Student Population in Serbia and Greece" in Toxins, 11, no. 4 (2019),
https://doi.org/10.3390/toxins11040205 . .

TY  - JOUR
AU  - Udovički, Božidar
AU  - Đekić, Ilija
AU  - Gajdos-Kljusurić, Jasenka
AU  - Papageorgiou, Maria
AU  - Skendi, Adriana
AU  - Djugum, Jelena
AU  - Rajković, Andreja
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5076
AB  - The main objective of this research was to perform an exposure assessment of aflatoxins intake through consumption of maize products in Serbia, Croatia, and Greece. Food consumption survey of maize-based products has been performed during 2017 in the three countries with at least 1,000 interviewees per country covering their dietary habits and body weight. Values for the concentration of aflatoxins were extracted from available research published in the last ten years. Finally, a Monte Carlo analysis of 100,000 iterations was performed to estimate the intake of aflatoxins from consumption of maize-based products. Results revealed that the estimated average exposure of adults to aflatoxins, from maize consumption, in each of the three countries was between 0.44ng kg(-1) bw day(-1) and 5.59ng kg(-1) bw day(-1). Margin of exposure values for the mean exposure levels, in all three countries, were between 30 and 389. Estimations for hepatocellular carcinoma cases/year/10(5) individuals, depending on the HBsAg+ prevalence, were 0.075-0.098, 0.006-0.008 and 0.020-0.026 for Serbia, Croatia and Greece, respectively.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
T1  - Exposure assessment and risk characterization of aflatoxins intake through consumption of maize products in the adult populations of Serbia, Croatia and Greece
EP  - 951
IS  - 6
SP  - 940
VL  - 36
DO  - 10.1080/19440049.2019.1600748
ER  - 

@article{
author = "Udovički, Božidar and Đekić, Ilija and Gajdos-Kljusurić, Jasenka and Papageorgiou, Maria and Skendi, Adriana and Djugum, Jelena and Rajković, Andreja",
year = "2019",
abstract = "The main objective of this research was to perform an exposure assessment of aflatoxins intake through consumption of maize products in Serbia, Croatia, and Greece. Food consumption survey of maize-based products has been performed during 2017 in the three countries with at least 1,000 interviewees per country covering their dietary habits and body weight. Values for the concentration of aflatoxins were extracted from available research published in the last ten years. Finally, a Monte Carlo analysis of 100,000 iterations was performed to estimate the intake of aflatoxins from consumption of maize-based products. Results revealed that the estimated average exposure of adults to aflatoxins, from maize consumption, in each of the three countries was between 0.44ng kg(-1) bw day(-1) and 5.59ng kg(-1) bw day(-1). Margin of exposure values for the mean exposure levels, in all three countries, were between 30 and 389. Estimations for hepatocellular carcinoma cases/year/10(5) individuals, depending on the HBsAg+ prevalence, were 0.075-0.098, 0.006-0.008 and 0.020-0.026 for Serbia, Croatia and Greece, respectively.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment",
title = "Exposure assessment and risk characterization of aflatoxins intake through consumption of maize products in the adult populations of Serbia, Croatia and Greece",
pages = "951-940",
number = "6",
volume = "36",
doi = "10.1080/19440049.2019.1600748"
}

Udovički, B., Đekić, I., Gajdos-Kljusurić, J., Papageorgiou, M., Skendi, A., Djugum, J.,& Rajković, A.. (2019). Exposure assessment and risk characterization of aflatoxins intake through consumption of maize products in the adult populations of Serbia, Croatia and Greece. in Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
Taylor & Francis Ltd, Abingdon., 36(6), 940-951.
https://doi.org/10.1080/19440049.2019.1600748

Udovički B, Đekić I, Gajdos-Kljusurić J, Papageorgiou M, Skendi A, Djugum J, Rajković A. Exposure assessment and risk characterization of aflatoxins intake through consumption of maize products in the adult populations of Serbia, Croatia and Greece. in Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment. 2019;36(6):940-951.
doi:10.1080/19440049.2019.1600748 .

Udovički, Božidar, Đekić, Ilija, Gajdos-Kljusurić, Jasenka, Papageorgiou, Maria, Skendi, Adriana, Djugum, Jelena, Rajković, Andreja, "Exposure assessment and risk characterization of aflatoxins intake through consumption of maize products in the adult populations of Serbia, Croatia and Greece" in Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment, 36, no. 6 (2019):940-951,
https://doi.org/10.1080/19440049.2019.1600748 . .

TY  - JOUR
AU  - Šmigić, Nada
AU  - Đekić, Ilija
AU  - Tomić, Nikola
AU  - Udovički, Božidar
AU  - Rajković, Andreja
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5077
AB  - Purpose Supercritical carbon dioxide (sc-CO2) is a promising novel treatment that might be used in the food industry, such as sc-CO2 pasteurisation and sc-CO2 drying. Before sc-CO2 treated foodstuffs may be introduced to European market, they have to be authorised according to novel food regulation. Therefore, the purpose of this paper is to give an overview of available literature data on sc-CO2 treated fruits and vegetables, which might be used for novel food authorisation. Design/methodology/approach The paper is based on literature data available via Science Direct, EBSCO and Wiley concerning sc-CO2 pasteurisation and drying of fruits/vegetables. Studies performed on animal foodstuffs were manually excluded, while articles related to novel foods and legislation were included in the study. Findings Database search resulted 34 articles related to microbiological and compositional/nutritional changes in sc-CO2 treated foods. Obtained data indicated that sc-CO2 pasteurisation is effective in inactivating microorganisms in liquids, while no general conclusion on the microbiological quality of sc-CO2 pasteurised solid foods or sc-CO2 dried foods could be made. Available literature data showed that sc-CO2 pasteurisation did not result in significant compositional/nutritional changes in liquids, while for sc-CO2 pasteurised solid foods or sc-CO2 dried foods, one is not able to make common conclusions due to insufficient research data. Therefore, additional research and case-by-case study for each treated food have to be prepared. Originality/value This study is original to the extent that it brought together available information on sc-CO2 pasteurised and dried foods, needed the novel food application.
PB  - Emerald Group Publishing Ltd, Bingley
T2  - British Food Journal
T1  - The potential of foods treated with supercritical carbon dioxide (sc-CO2) as novel foods
EP  - 834
IS  - 3
SP  - 815
VL  - 121
DO  - 10.1108/BFJ-03-2018-0168
ER  - 

@article{
author = "Šmigić, Nada and Đekić, Ilija and Tomić, Nikola and Udovički, Božidar and Rajković, Andreja",
year = "2019",
abstract = "Purpose Supercritical carbon dioxide (sc-CO2) is a promising novel treatment that might be used in the food industry, such as sc-CO2 pasteurisation and sc-CO2 drying. Before sc-CO2 treated foodstuffs may be introduced to European market, they have to be authorised according to novel food regulation. Therefore, the purpose of this paper is to give an overview of available literature data on sc-CO2 treated fruits and vegetables, which might be used for novel food authorisation. Design/methodology/approach The paper is based on literature data available via Science Direct, EBSCO and Wiley concerning sc-CO2 pasteurisation and drying of fruits/vegetables. Studies performed on animal foodstuffs were manually excluded, while articles related to novel foods and legislation were included in the study. Findings Database search resulted 34 articles related to microbiological and compositional/nutritional changes in sc-CO2 treated foods. Obtained data indicated that sc-CO2 pasteurisation is effective in inactivating microorganisms in liquids, while no general conclusion on the microbiological quality of sc-CO2 pasteurised solid foods or sc-CO2 dried foods could be made. Available literature data showed that sc-CO2 pasteurisation did not result in significant compositional/nutritional changes in liquids, while for sc-CO2 pasteurised solid foods or sc-CO2 dried foods, one is not able to make common conclusions due to insufficient research data. Therefore, additional research and case-by-case study for each treated food have to be prepared. Originality/value This study is original to the extent that it brought together available information on sc-CO2 pasteurised and dried foods, needed the novel food application.",
publisher = "Emerald Group Publishing Ltd, Bingley",
journal = "British Food Journal",
title = "The potential of foods treated with supercritical carbon dioxide (sc-CO2) as novel foods",
pages = "834-815",
number = "3",
volume = "121",
doi = "10.1108/BFJ-03-2018-0168"
}

Šmigić, N., Đekić, I., Tomić, N., Udovički, B.,& Rajković, A.. (2019). The potential of foods treated with supercritical carbon dioxide (sc-CO2) as novel foods. in British Food Journal
Emerald Group Publishing Ltd, Bingley., 121(3), 815-834.
https://doi.org/10.1108/BFJ-03-2018-0168

Šmigić N, Đekić I, Tomić N, Udovički B, Rajković A. The potential of foods treated with supercritical carbon dioxide (sc-CO2) as novel foods. in British Food Journal. 2019;121(3):815-834.
doi:10.1108/BFJ-03-2018-0168 .

Šmigić, Nada, Đekić, Ilija, Tomić, Nikola, Udovički, Božidar, Rajković, Andreja, "The potential of foods treated with supercritical carbon dioxide (sc-CO2) as novel foods" in British Food Journal, 121, no. 3 (2019):815-834,
https://doi.org/10.1108/BFJ-03-2018-0168 . .

TY  - JOUR
AU  - Udovički, Božidar
AU  - Đekić, Ilija
AU  - Stanković, S.
AU  - Obradović, A.
AU  - Rajković, Andreja
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5085
AB  - The influence of climatic conditions on the levels of fumonisins in maize grown in Serbia was studied over eight years (2008 to 2015), investigating the possible relationship between the levels of fumonisins contamination in maize in relation to registered weather/climatic conditions. Presence of these mycotoxins in maize after harvest was evaluated based on climatic conditions within two periods: 10 days before and 10 days after 50% silking. Categories of fumonisins levels were transformed into classes. Chi-square test for association was used in analysing relationships between results of fumonisins levels and calendar years. Mann-Whitney U-test was used to compare differences between meteorological data of two subsets in years with high and low fumonisins level. There was a statistically significant association between the fumonisins levels and calendar years chi(2)=247.954; (P lt 0.05). This study identified low precipitation and low humidity combined with high solar radiation as a critical parameter combination for elevated levels of fumonisins. The statistically significant difference in relation to some of the examined parameters suggests that maize in Serbian agro-climatic conditions is more susceptible to fungal colonisation, and subsequent fumonisin production in the period of 10 days before 50% silking.
PB  - Wageningen Academic Publishers, Wageningen
T2  - World Mycotoxin Journal
T1  - Impact of climatic conditions on fumonisins in maize grown in Serbia
EP  - 190
IS  - 2
SP  - 183
VL  - 12
DO  - 10.3920/WMJ2018.2364
ER  - 

@article{
author = "Udovički, Božidar and Đekić, Ilija and Stanković, S. and Obradović, A. and Rajković, Andreja",
year = "2019",
abstract = "The influence of climatic conditions on the levels of fumonisins in maize grown in Serbia was studied over eight years (2008 to 2015), investigating the possible relationship between the levels of fumonisins contamination in maize in relation to registered weather/climatic conditions. Presence of these mycotoxins in maize after harvest was evaluated based on climatic conditions within two periods: 10 days before and 10 days after 50% silking. Categories of fumonisins levels were transformed into classes. Chi-square test for association was used in analysing relationships between results of fumonisins levels and calendar years. Mann-Whitney U-test was used to compare differences between meteorological data of two subsets in years with high and low fumonisins level. There was a statistically significant association between the fumonisins levels and calendar years chi(2)=247.954; (P lt 0.05). This study identified low precipitation and low humidity combined with high solar radiation as a critical parameter combination for elevated levels of fumonisins. The statistically significant difference in relation to some of the examined parameters suggests that maize in Serbian agro-climatic conditions is more susceptible to fungal colonisation, and subsequent fumonisin production in the period of 10 days before 50% silking.",
publisher = "Wageningen Academic Publishers, Wageningen",
journal = "World Mycotoxin Journal",
title = "Impact of climatic conditions on fumonisins in maize grown in Serbia",
pages = "190-183",
number = "2",
volume = "12",
doi = "10.3920/WMJ2018.2364"
}

Udovički, B., Đekić, I., Stanković, S., Obradović, A.,& Rajković, A.. (2019). Impact of climatic conditions on fumonisins in maize grown in Serbia. in World Mycotoxin Journal
Wageningen Academic Publishers, Wageningen., 12(2), 183-190.
https://doi.org/10.3920/WMJ2018.2364

Udovički B, Đekić I, Stanković S, Obradović A, Rajković A. Impact of climatic conditions on fumonisins in maize grown in Serbia. in World Mycotoxin Journal. 2019;12(2):183-190.
doi:10.3920/WMJ2018.2364 .

Udovički, Božidar, Đekić, Ilija, Stanković, S., Obradović, A., Rajković, Andreja, "Impact of climatic conditions on fumonisins in maize grown in Serbia" in World Mycotoxin Journal, 12, no. 2 (2019):183-190,
https://doi.org/10.3920/WMJ2018.2364 . .

TY  - JOUR
AU  - Tomić, Nikola
AU  - Đekić, Ilija
AU  - Zambon, Alessandro
AU  - Spilimbergo, Sara
AU  - Bourdoux, Simeon
AU  - Holtze, Emma
AU  - Hofland, Gerard
AU  - Sut, Stefania
AU  - Dall'Acqua, Stefano
AU  - Šmigić, Nada
AU  - Udovički, Božidar
AU  - Rajković, Andreja
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5102
AB  - The aim of this study was to analyze the stability of sensory properties and secondary metabolites in supercritical-CO2 (scCO(2)) dried 'Elstar' apple cuts/snacks during twelve months of storage at 'room' temperature. Air-drying and freeze-drying were used as reference methods. ScCO2-dried apple packed in aluminum-polyethylene bags under nitrogen gas retained a high sensory and nutritional quality, and acceptance level until the end of the observed period. The overall acceptance scores of these apples after 6 and 12 months of storage remained in the range of neutral consumer attitude "neither like nor dislike". Packaging under nitrogen gas preserved the content of flavonols ( >= 0.14 g/kg), dihydrochalcones ( >= 0.10 g/kg), hydroxycinnamic acids ( >= 0.18 g/kg), triterpenes ( >= 5.72 g/kg), and proanthocyanidins ( >= 0.08 g/kg) in dried apple irrespective of the drying method applied. The comparison with the conventional drying processes demonstrated that scCO(2)-drying represents a promising alternative technology for the production of dried apple snacks. The study was assisted by the evaluation of consumer attitudes towards dried fruit and drying technologies. Freeze-drying, air-drying and scCO(2)-drying were recognized by the tested consumers as trustful drying-processes, with expressed interests in buying scCO(2)-dried products if the technology was scientifically proven as excellent in preserving nutrients, color and taste of food products.
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage
EP  - 141
SP  - 132
VL  - 110
DO  - 10.1016/j.lwt.2019.04.083
ER  - 

@article{
author = "Tomić, Nikola and Đekić, Ilija and Zambon, Alessandro and Spilimbergo, Sara and Bourdoux, Simeon and Holtze, Emma and Hofland, Gerard and Sut, Stefania and Dall'Acqua, Stefano and Šmigić, Nada and Udovički, Božidar and Rajković, Andreja",
year = "2019",
abstract = "The aim of this study was to analyze the stability of sensory properties and secondary metabolites in supercritical-CO2 (scCO(2)) dried 'Elstar' apple cuts/snacks during twelve months of storage at 'room' temperature. Air-drying and freeze-drying were used as reference methods. ScCO2-dried apple packed in aluminum-polyethylene bags under nitrogen gas retained a high sensory and nutritional quality, and acceptance level until the end of the observed period. The overall acceptance scores of these apples after 6 and 12 months of storage remained in the range of neutral consumer attitude "neither like nor dislike". Packaging under nitrogen gas preserved the content of flavonols ( >= 0.14 g/kg), dihydrochalcones ( >= 0.10 g/kg), hydroxycinnamic acids ( >= 0.18 g/kg), triterpenes ( >= 5.72 g/kg), and proanthocyanidins ( >= 0.08 g/kg) in dried apple irrespective of the drying method applied. The comparison with the conventional drying processes demonstrated that scCO(2)-drying represents a promising alternative technology for the production of dried apple snacks. The study was assisted by the evaluation of consumer attitudes towards dried fruit and drying technologies. Freeze-drying, air-drying and scCO(2)-drying were recognized by the tested consumers as trustful drying-processes, with expressed interests in buying scCO(2)-dried products if the technology was scientifically proven as excellent in preserving nutrients, color and taste of food products.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage",
pages = "141-132",
volume = "110",
doi = "10.1016/j.lwt.2019.04.083"
}

Tomić, N., Đekić, I., Zambon, A., Spilimbergo, S., Bourdoux, S., Holtze, E., Hofland, G., Sut, S., Dall'Acqua, S., Šmigić, N., Udovički, B.,& Rajković, A.. (2019). Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage. in LWT-Food Science and Technology
Elsevier Science Bv, Amsterdam., 110, 132-141.
https://doi.org/10.1016/j.lwt.2019.04.083

Tomić N, Đekić I, Zambon A, Spilimbergo S, Bourdoux S, Holtze E, Hofland G, Sut S, Dall'Acqua S, Šmigić N, Udovički B, Rajković A. Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage. in LWT-Food Science and Technology. 2019;110:132-141.
doi:10.1016/j.lwt.2019.04.083 .

Tomić, Nikola, Đekić, Ilija, Zambon, Alessandro, Spilimbergo, Sara, Bourdoux, Simeon, Holtze, Emma, Hofland, Gerard, Sut, Stefania, Dall'Acqua, Stefano, Šmigić, Nada, Udovički, Božidar, Rajković, Andreja, "Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage" in LWT-Food Science and Technology, 110 (2019):132-141,
https://doi.org/10.1016/j.lwt.2019.04.083 . .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Tomić, Nikola
AU  - Šmigić, Nada
AU  - Udovički, Božidar
AU  - Hofland, Gerard
AU  - Rajković, Andreja
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4664
AB  - Purpose The purpose of this paper is to evaluate the hygienic design of a scalable unit for supercritical carbon dioxide drying of food. Design/methodology/approach For the purpose of this study, a checklist has been developed, covering requirements from sanitary standards and industry-tailored guidelines. Beyond hygienic design, failure mode and effects analysis of the results were performed to assess the potential food safety risks that may arise from failures to hygienic design requirements. Findings The overall score of the hygienic design was 46 percent. This kind of evaluation revealed two types of nonconformities. The first type was related to inadequate sanitary procedures. The second type was associated to design failures. Research limitations/implications The highest risk was designated to problems related to cleaning and sanitation followed by risks associated with the formation of dead zones and biofilms. Practical implications This study provides valuable insight to engineers and food technologists on hygienic design issues. Originality/value Application of a similar methodology was used for evaluating hygienic design of other non-thermal food technologies.
PB  - Emerald Group Publishing Ltd, Bingley
T2  - British Food Journal
T1  - Hygienic design of a unit for supercritical fluid drying - case study
EP  - 2165
IS  - 9
SP  - 2155
VL  - 120
DO  - 10.1108/BFJ-01-2018-0052
ER  - 

@article{
author = "Djekić, Ilija and Tomić, Nikola and Šmigić, Nada and Udovički, Božidar and Hofland, Gerard and Rajković, Andreja",
year = "2018",
abstract = "Purpose The purpose of this paper is to evaluate the hygienic design of a scalable unit for supercritical carbon dioxide drying of food. Design/methodology/approach For the purpose of this study, a checklist has been developed, covering requirements from sanitary standards and industry-tailored guidelines. Beyond hygienic design, failure mode and effects analysis of the results were performed to assess the potential food safety risks that may arise from failures to hygienic design requirements. Findings The overall score of the hygienic design was 46 percent. This kind of evaluation revealed two types of nonconformities. The first type was related to inadequate sanitary procedures. The second type was associated to design failures. Research limitations/implications The highest risk was designated to problems related to cleaning and sanitation followed by risks associated with the formation of dead zones and biofilms. Practical implications This study provides valuable insight to engineers and food technologists on hygienic design issues. Originality/value Application of a similar methodology was used for evaluating hygienic design of other non-thermal food technologies.",
publisher = "Emerald Group Publishing Ltd, Bingley",
journal = "British Food Journal",
title = "Hygienic design of a unit for supercritical fluid drying - case study",
pages = "2165-2155",
number = "9",
volume = "120",
doi = "10.1108/BFJ-01-2018-0052"
}

Djekić, I., Tomić, N., Šmigić, N., Udovički, B., Hofland, G.,& Rajković, A.. (2018). Hygienic design of a unit for supercritical fluid drying - case study. in British Food Journal
Emerald Group Publishing Ltd, Bingley., 120(9), 2155-2165.
https://doi.org/10.1108/BFJ-01-2018-0052

Djekić I, Tomić N, Šmigić N, Udovički B, Hofland G, Rajković A. Hygienic design of a unit for supercritical fluid drying - case study. in British Food Journal. 2018;120(9):2155-2165.
doi:10.1108/BFJ-01-2018-0052 .

Djekić, Ilija, Tomić, Nikola, Šmigić, Nada, Udovički, Božidar, Hofland, Gerard, Rajković, Andreja, "Hygienic design of a unit for supercritical fluid drying - case study" in British Food Journal, 120, no. 9 (2018):2155-2165,
https://doi.org/10.1108/BFJ-01-2018-0052 . .

TY  - JOUR
AU  - Udovički, Božidar
AU  - Audenaert, Kris
AU  - De Saeger, Sarah
AU  - Rajković, Andreja
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4669
AB  - With an average annual production of 6.9 M tonnes and 2.5 M tonnes of maize and wheat respectively, Serbia is one of the main grain producers and exporters in Europe. Cereals are also the major staple food in Serbian diet. In view of the high cereal consumption, for human and animal nutrition, the presence of mycotoxins entails a high public health risk of chronic exposure to mycotoxins. This study provides an overview of the incidence of predominant mycotoxins, mainly in cereal and dairy products, in Serbia, in the 2004-2016, using data reported in the scientific literature. The study demonstrated that the total prevalence of aflatoxins was 62.9% (n = 12,517) with 26.2% of the samples exceeding the EU limits during this period. Results obtained for T-2/HT-2 (n = 523), deoxynivalenol (n = 2907), fumonisins (n = 998), zearalenone (n = 689) and ochratoxin A (n = 740) indicated the prevalence of 45.5%, 42.9%, 63.3%, 39.3% and 28.1%, respectively. For these mycotoxins, the EU limits were less frequently exceeded. Comprehensive collection and analysis of all accessible information reviewed in this paper showed moderate incidence and prevalence of mycotoxins in Serbia, with an exception of the 2012 drought year and the 2014 flood year.
PB  - MDPI, BASEL
T2  - Toxins
T1  - Overview on the Mycotoxins Incidence in Serbia in the Period 2004-2016
IS  - 7
VL  - 10
DO  - 10.3390/toxins10070279
ER  - 

@article{
author = "Udovički, Božidar and Audenaert, Kris and De Saeger, Sarah and Rajković, Andreja",
year = "2018",
abstract = "With an average annual production of 6.9 M tonnes and 2.5 M tonnes of maize and wheat respectively, Serbia is one of the main grain producers and exporters in Europe. Cereals are also the major staple food in Serbian diet. In view of the high cereal consumption, for human and animal nutrition, the presence of mycotoxins entails a high public health risk of chronic exposure to mycotoxins. This study provides an overview of the incidence of predominant mycotoxins, mainly in cereal and dairy products, in Serbia, in the 2004-2016, using data reported in the scientific literature. The study demonstrated that the total prevalence of aflatoxins was 62.9% (n = 12,517) with 26.2% of the samples exceeding the EU limits during this period. Results obtained for T-2/HT-2 (n = 523), deoxynivalenol (n = 2907), fumonisins (n = 998), zearalenone (n = 689) and ochratoxin A (n = 740) indicated the prevalence of 45.5%, 42.9%, 63.3%, 39.3% and 28.1%, respectively. For these mycotoxins, the EU limits were less frequently exceeded. Comprehensive collection and analysis of all accessible information reviewed in this paper showed moderate incidence and prevalence of mycotoxins in Serbia, with an exception of the 2012 drought year and the 2014 flood year.",
publisher = "MDPI, BASEL",
journal = "Toxins",
title = "Overview on the Mycotoxins Incidence in Serbia in the Period 2004-2016",
number = "7",
volume = "10",
doi = "10.3390/toxins10070279"
}

Udovički, B., Audenaert, K., De Saeger, S.,& Rajković, A.. (2018). Overview on the Mycotoxins Incidence in Serbia in the Period 2004-2016. in Toxins
MDPI, BASEL., 10(7).
https://doi.org/10.3390/toxins10070279

Udovički B, Audenaert K, De Saeger S, Rajković A. Overview on the Mycotoxins Incidence in Serbia in the Period 2004-2016. in Toxins. 2018;10(7).
doi:10.3390/toxins10070279 .

Udovički, Božidar, Audenaert, Kris, De Saeger, Sarah, Rajković, Andreja, "Overview on the Mycotoxins Incidence in Serbia in the Period 2004-2016" in Toxins, 10, no. 7 (2018),
https://doi.org/10.3390/toxins10070279 . .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Jambrak, Anet Rezek
AU  - Djugum, Jelena
AU  - Rajković, Andreja
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4709
AB  - Food fraud becomes one of the main hazards throughout the food chain. The aim of this study was to explore the experiences and perception of food fraud from a food industry perspective and to analyse attitudes of the production/service food sectors in Serbia and Croatia. In total, 53 companies operating in the food chain were included in this research, 36 from Serbia and 17 from Croatia. A cluster analysis was conducted in order to classify companies according to the relative level of the agreement they attach to food fraud. Also, food fraud risk associated with types of food was calculated. Findings identify mislabelling, counterfeiting and substitution as top three types of food fraud. Cluster analysis confirmed differences in perception of food fraud by different types of companies in respect to their size and food sector they operate. Meat products, dairy products, fruit products and honey are types of food most vulnerable to food fraud. On the contrary olive oil, grain products, spices and sauces are products perceived as least likely to be fraud detected. The risk model recognised olive oil and spices as products with the highest perceived fraud risk. This study provides a valuable insight to companies and food technologists operating in the supply chain on how companies perceive food fraud.
PB  - Wageningen Academic Publishers, Wageningen
T2  - Quality Assurance and Safety of Crops & Foods
T1  - How the food industry experiences and perceives food fraud
EP  - 333
IS  - 4
SP  - 325
VL  - 10
DO  - 10.3920/QAS2018.1365
ER  - 

@article{
author = "Djekić, Ilija and Jambrak, Anet Rezek and Djugum, Jelena and Rajković, Andreja",
year = "2018",
abstract = "Food fraud becomes one of the main hazards throughout the food chain. The aim of this study was to explore the experiences and perception of food fraud from a food industry perspective and to analyse attitudes of the production/service food sectors in Serbia and Croatia. In total, 53 companies operating in the food chain were included in this research, 36 from Serbia and 17 from Croatia. A cluster analysis was conducted in order to classify companies according to the relative level of the agreement they attach to food fraud. Also, food fraud risk associated with types of food was calculated. Findings identify mislabelling, counterfeiting and substitution as top three types of food fraud. Cluster analysis confirmed differences in perception of food fraud by different types of companies in respect to their size and food sector they operate. Meat products, dairy products, fruit products and honey are types of food most vulnerable to food fraud. On the contrary olive oil, grain products, spices and sauces are products perceived as least likely to be fraud detected. The risk model recognised olive oil and spices as products with the highest perceived fraud risk. This study provides a valuable insight to companies and food technologists operating in the supply chain on how companies perceive food fraud.",
publisher = "Wageningen Academic Publishers, Wageningen",
journal = "Quality Assurance and Safety of Crops & Foods",
title = "How the food industry experiences and perceives food fraud",
pages = "333-325",
number = "4",
volume = "10",
doi = "10.3920/QAS2018.1365"
}

Djekić, I., Jambrak, A. R., Djugum, J.,& Rajković, A.. (2018). How the food industry experiences and perceives food fraud. in Quality Assurance and Safety of Crops & Foods
Wageningen Academic Publishers, Wageningen., 10(4), 325-333.
https://doi.org/10.3920/QAS2018.1365

Djekić I, Jambrak AR, Djugum J, Rajković A. How the food industry experiences and perceives food fraud. in Quality Assurance and Safety of Crops & Foods. 2018;10(4):325-333.
doi:10.3920/QAS2018.1365 .

Djekić, Ilija, Jambrak, Anet Rezek, Djugum, Jelena, Rajković, Andreja, "How the food industry experiences and perceives food fraud" in Quality Assurance and Safety of Crops & Foods, 10, no. 4 (2018):325-333,
https://doi.org/10.3920/QAS2018.1365 . .

TY  - JOUR
AU  - Decleer, Marlies
AU  - Jovanović, Jelena
AU  - Vakula, Anita
AU  - Udovički, Božidar
AU  - Agoua, Rock-Seth E.K.
AU  - Madder, Annemieke
AU  - De Saeger, Sarah
AU  - Rajković, Andreja
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4759
AB  - The emetic syndrome of Bacillus cereus is a food intoxication caused by cereulide (CER) and manifested by emesis, nausea and in most severe cases with liver failure. While acute effects have been studied in the aftermath of food intoxication, an exposure to low doses of cereulide might cause unnoticed damages to the intestines and liver. The toxicity which relies on the mitochondrial dysfunction was assessed on Caco-2 and HepG2 cells after exposure of one, three and ten days to a range of low doses of cereulide. Oxygen consumption rate analyses were used to study the impact of low doses of CER on the bioenergetics functions of undifferentiated Caco-2 and HepG2 cells using Seahorse XF extracellular flux analyzer. Both Caco-2 and HepG2 cells experienced measurable mitochondrial impairment after prolonged exposure of 10 days to 0.25 nM of cereulide. Observed mitochondrial dysfunction was greatly reflected in reduction of maximal cell respiration. At 0.50 nM CER, mitochondrial respiration was almost completely shut down, especially in HepG2 cells. These results corresponded with a severe reduction in the amount of cells and an altered morphology, observed by microscopic examination of the cells. Accurate and robust quantification of basal respiration, ATP production, proton leak, maximal respiration, spare respiratory capacity, and non-mitochondrial respiration allowed better understanding of the effects of cereulide in underlying respiratory malfunctions in low-dose exposure.
PB  - MDPI, BASEL
T2  - Toxins
T1  - Oxygen Consumption Rate Analysis of Mitochondrial Dysfunction Caused by Bacillus cereus Cereulide in Caco-2 and HepG2 Cells
IS  - 7
VL  - 10
DO  - 10.3390/toxins10070266
ER  - 

@article{
author = "Decleer, Marlies and Jovanović, Jelena and Vakula, Anita and Udovički, Božidar and Agoua, Rock-Seth E.K. and Madder, Annemieke and De Saeger, Sarah and Rajković, Andreja",
year = "2018",
abstract = "The emetic syndrome of Bacillus cereus is a food intoxication caused by cereulide (CER) and manifested by emesis, nausea and in most severe cases with liver failure. While acute effects have been studied in the aftermath of food intoxication, an exposure to low doses of cereulide might cause unnoticed damages to the intestines and liver. The toxicity which relies on the mitochondrial dysfunction was assessed on Caco-2 and HepG2 cells after exposure of one, three and ten days to a range of low doses of cereulide. Oxygen consumption rate analyses were used to study the impact of low doses of CER on the bioenergetics functions of undifferentiated Caco-2 and HepG2 cells using Seahorse XF extracellular flux analyzer. Both Caco-2 and HepG2 cells experienced measurable mitochondrial impairment after prolonged exposure of 10 days to 0.25 nM of cereulide. Observed mitochondrial dysfunction was greatly reflected in reduction of maximal cell respiration. At 0.50 nM CER, mitochondrial respiration was almost completely shut down, especially in HepG2 cells. These results corresponded with a severe reduction in the amount of cells and an altered morphology, observed by microscopic examination of the cells. Accurate and robust quantification of basal respiration, ATP production, proton leak, maximal respiration, spare respiratory capacity, and non-mitochondrial respiration allowed better understanding of the effects of cereulide in underlying respiratory malfunctions in low-dose exposure.",
publisher = "MDPI, BASEL",
journal = "Toxins",
title = "Oxygen Consumption Rate Analysis of Mitochondrial Dysfunction Caused by Bacillus cereus Cereulide in Caco-2 and HepG2 Cells",
number = "7",
volume = "10",
doi = "10.3390/toxins10070266"
}

Decleer, M., Jovanović, J., Vakula, A., Udovički, B., Agoua, R. E.K., Madder, A., De Saeger, S.,& Rajković, A.. (2018). Oxygen Consumption Rate Analysis of Mitochondrial Dysfunction Caused by Bacillus cereus Cereulide in Caco-2 and HepG2 Cells. in Toxins
MDPI, BASEL., 10(7).
https://doi.org/10.3390/toxins10070266

Decleer M, Jovanović J, Vakula A, Udovički B, Agoua RE, Madder A, De Saeger S, Rajković A. Oxygen Consumption Rate Analysis of Mitochondrial Dysfunction Caused by Bacillus cereus Cereulide in Caco-2 and HepG2 Cells. in Toxins. 2018;10(7).
doi:10.3390/toxins10070266 .

Decleer, Marlies, Jovanović, Jelena, Vakula, Anita, Udovički, Božidar, Agoua, Rock-Seth E.K., Madder, Annemieke, De Saeger, Sarah, Rajković, Andreja, "Oxygen Consumption Rate Analysis of Mitochondrial Dysfunction Caused by Bacillus cereus Cereulide in Caco-2 and HepG2 Cells" in Toxins, 10, no. 7 (2018),
https://doi.org/10.3390/toxins10070266 . .

TY  - JOUR
AU  - Šmigić, Nada
AU  - Miočinović, Jelena
AU  - Tomić, Jovana
AU  - Tomašević, Igor
AU  - Rajković, Andreja
AU  - Djekić, Ilija
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4772
AB  - The aim of this study was to evaluate the effect of nisin and storage temperature on the microbiological, physico-chemical and sensory properties of processed cheese. Processed cheese samples were prepared without and with 12.5 ppm nisin, stored at different temperatures (4, 8 and 20 degrees C). Research covered microbiological, physico-chemical and sensorial analysis of the samples. In processed cheese samples prepared without nisin, aerobic colony count (ACC) significantly increased over the experimental period, while in nisin supplemented samples no significant increase was determined. At lower storage temperature (4 degrees C), the effectiveness of nisin was more pronounced. Yeast and moulds (YM) and psychrotrophic colony count (PCC) were below the limit of quantification over the entire experimental period. Also, no significant changes in pH values and textural characteristics (firmness and stickiness) were determined. Sensory analyses confirmed that processed cheese samples became whiter and less yellow, compared to fresh samples. The viscosity of all samples decreased over the experimental period, which was in line with the results of baking stability. The obtained results confirmed the potential of using this type of processed cheese in baking industry.
PB  - Croatian Dairy Union, Zagreb
T2  - Mljekarstvo
T1  - The effect of nisin and storage temperature on the quality parameters of processed cheese
EP  - 191
IS  - 3
SP  - 182
VL  - 68
DO  - 10.15567/mljekarstvo.2018.0303
ER  - 

@article{
author = "Šmigić, Nada and Miočinović, Jelena and Tomić, Jovana and Tomašević, Igor and Rajković, Andreja and Djekić, Ilija",
year = "2018",
abstract = "The aim of this study was to evaluate the effect of nisin and storage temperature on the microbiological, physico-chemical and sensory properties of processed cheese. Processed cheese samples were prepared without and with 12.5 ppm nisin, stored at different temperatures (4, 8 and 20 degrees C). Research covered microbiological, physico-chemical and sensorial analysis of the samples. In processed cheese samples prepared without nisin, aerobic colony count (ACC) significantly increased over the experimental period, while in nisin supplemented samples no significant increase was determined. At lower storage temperature (4 degrees C), the effectiveness of nisin was more pronounced. Yeast and moulds (YM) and psychrotrophic colony count (PCC) were below the limit of quantification over the entire experimental period. Also, no significant changes in pH values and textural characteristics (firmness and stickiness) were determined. Sensory analyses confirmed that processed cheese samples became whiter and less yellow, compared to fresh samples. The viscosity of all samples decreased over the experimental period, which was in line with the results of baking stability. The obtained results confirmed the potential of using this type of processed cheese in baking industry.",
publisher = "Croatian Dairy Union, Zagreb",
journal = "Mljekarstvo",
title = "The effect of nisin and storage temperature on the quality parameters of processed cheese",
pages = "191-182",
number = "3",
volume = "68",
doi = "10.15567/mljekarstvo.2018.0303"
}

Šmigić, N., Miočinović, J., Tomić, J., Tomašević, I., Rajković, A.,& Djekić, I.. (2018). The effect of nisin and storage temperature on the quality parameters of processed cheese. in Mljekarstvo
Croatian Dairy Union, Zagreb., 68(3), 182-191.
https://doi.org/10.15567/mljekarstvo.2018.0303

Šmigić N, Miočinović J, Tomić J, Tomašević I, Rajković A, Djekić I. The effect of nisin and storage temperature on the quality parameters of processed cheese. in Mljekarstvo. 2018;68(3):182-191.
doi:10.15567/mljekarstvo.2018.0303 .

Šmigić, Nada, Miočinović, Jelena, Tomić, Jovana, Tomašević, Igor, Rajković, Andreja, Djekić, Ilija, "The effect of nisin and storage temperature on the quality parameters of processed cheese" in Mljekarstvo, 68, no. 3 (2018):182-191,
https://doi.org/10.15567/mljekarstvo.2018.0303 . .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Tomić, Nikola
AU  - Bourdoux, Simeon
AU  - Spilimbergo, Sara
AU  - Šmigić, Nada
AU  - Udovički, Božidar
AU  - Hofland, Gerard
AU  - Devlieghere, Frank
AU  - Rajković, Andreja
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4795
AB  - The aim of this study was to develop a quality index and examine the effects of drying apples using three technologies (supercritical CO2 drying, air drying and freeze drying) during a period of six months in ambient conditions. Based on nine quality parameters (textural, colour and sensory properties), a mathematical model for calculating a single total quality index (TQI) of dried apples packed in different types of packaging in normal and modified atmosphere has been introduced. At the beginning of the study, apples dried in supercritical CO2 had the best scores. After six months, samples dried in supercritical CO2 and freeze dried apples, both packed in polyethylene coated aluminium with 100% N-2, scored similarly. The six month shelf-life research revealed that measurable changes occur during the second half of the shelf-life when it is possible to clearly distinguish differences in the overall quality index of different dried apple slices.
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple - Quality index approach
EP  - 72
SP  - 64
VL  - 94
DO  - 10.1016/j.lwt.2018.04.029
ER  - 

@article{
author = "Djekić, Ilija and Tomić, Nikola and Bourdoux, Simeon and Spilimbergo, Sara and Šmigić, Nada and Udovički, Božidar and Hofland, Gerard and Devlieghere, Frank and Rajković, Andreja",
year = "2018",
abstract = "The aim of this study was to develop a quality index and examine the effects of drying apples using three technologies (supercritical CO2 drying, air drying and freeze drying) during a period of six months in ambient conditions. Based on nine quality parameters (textural, colour and sensory properties), a mathematical model for calculating a single total quality index (TQI) of dried apples packed in different types of packaging in normal and modified atmosphere has been introduced. At the beginning of the study, apples dried in supercritical CO2 had the best scores. After six months, samples dried in supercritical CO2 and freeze dried apples, both packed in polyethylene coated aluminium with 100% N-2, scored similarly. The six month shelf-life research revealed that measurable changes occur during the second half of the shelf-life when it is possible to clearly distinguish differences in the overall quality index of different dried apple slices.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple - Quality index approach",
pages = "72-64",
volume = "94",
doi = "10.1016/j.lwt.2018.04.029"
}

Djekić, I., Tomić, N., Bourdoux, S., Spilimbergo, S., Šmigić, N., Udovički, B., Hofland, G., Devlieghere, F.,& Rajković, A.. (2018). Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple - Quality index approach. in LWT-Food Science and Technology
Elsevier Science Bv, Amsterdam., 94, 64-72.
https://doi.org/10.1016/j.lwt.2018.04.029

Djekić I, Tomić N, Bourdoux S, Spilimbergo S, Šmigić N, Udovički B, Hofland G, Devlieghere F, Rajković A. Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple - Quality index approach. in LWT-Food Science and Technology. 2018;94:64-72.
doi:10.1016/j.lwt.2018.04.029 .

Djekić, Ilija, Tomić, Nikola, Bourdoux, Simeon, Spilimbergo, Sara, Šmigić, Nada, Udovički, Božidar, Hofland, Gerard, Devlieghere, Frank, Rajković, Andreja, "Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple - Quality index approach" in LWT-Food Science and Technology, 94 (2018):64-72,
https://doi.org/10.1016/j.lwt.2018.04.029 . .