TY  - JOUR
AU  - Rajković, Andreja
AU  - Šmigić, Nada
AU  - Djekić, Ilija
AU  - Popović, Dragana
AU  - Tomić, Nikola
AU  - Krupezević, Nada
AU  - Uyttendaele, Mieke
AU  - Jacxsens, Liesbeth
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4345
AB  - The Food Safety Management System - Diagnostic Instrument (FSMS-DI) was used to determine context factors, core control and assurance activities, as well as food safety outputs for three Global G.A.P. certified and six Non Global G.A.P. certified orchard raspberries farms, and eight cold stores (all of them having certified FSMS systems, often in combination with BRC, IFS and/or FSSC 22000 standards). Examined orchard farms operate at moderate to high-risk context. High risk is mainly related to the microbiological and pesticides contamination of raspberries and open cultivation system, which can provoke additional contaminations (e.g. bird droppings). However they differed in chain and organizational characteristics. Non Global G.A.P. certified orchard farms were mainly characterised by low to basic performance of the FSMS combined with low food safety outputs, while in Global G.A.P. orchard farms moderate performance of FSMS resulted in moderate to advanced food safety outputs. Cold store companies represent the subsequent link in the raspberries chain, with the raw material food safety risks directly connected with the orchard farms final product. This is related to the production process of frozen raspberries without any physical or chemical intervention step which might reduce the level of potentially present microorganisms or chemicals in raspberries. The core control and assurance activities in the FSMS present in the cold stores are mainly at medium to high level, resulting in medium to advance food safety outputs.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Control
T1  - The performance of food safety management systems in the raspberries chain
EP  - 161
SP  - 151
VL  - 80
DO  - 10.1016/j.foodcont.2017.04.048
ER  - 

@article{
author = "Rajković, Andreja and Šmigić, Nada and Djekić, Ilija and Popović, Dragana and Tomić, Nikola and Krupezević, Nada and Uyttendaele, Mieke and Jacxsens, Liesbeth",
year = "2017",
abstract = "The Food Safety Management System - Diagnostic Instrument (FSMS-DI) was used to determine context factors, core control and assurance activities, as well as food safety outputs for three Global G.A.P. certified and six Non Global G.A.P. certified orchard raspberries farms, and eight cold stores (all of them having certified FSMS systems, often in combination with BRC, IFS and/or FSSC 22000 standards). Examined orchard farms operate at moderate to high-risk context. High risk is mainly related to the microbiological and pesticides contamination of raspberries and open cultivation system, which can provoke additional contaminations (e.g. bird droppings). However they differed in chain and organizational characteristics. Non Global G.A.P. certified orchard farms were mainly characterised by low to basic performance of the FSMS combined with low food safety outputs, while in Global G.A.P. orchard farms moderate performance of FSMS resulted in moderate to advanced food safety outputs. Cold store companies represent the subsequent link in the raspberries chain, with the raw material food safety risks directly connected with the orchard farms final product. This is related to the production process of frozen raspberries without any physical or chemical intervention step which might reduce the level of potentially present microorganisms or chemicals in raspberries. The core control and assurance activities in the FSMS present in the cold stores are mainly at medium to high level, resulting in medium to advance food safety outputs.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Control",
title = "The performance of food safety management systems in the raspberries chain",
pages = "161-151",
volume = "80",
doi = "10.1016/j.foodcont.2017.04.048"
}

Rajković, A., Šmigić, N., Djekić, I., Popović, D., Tomić, N., Krupezević, N., Uyttendaele, M.,& Jacxsens, L.. (2017). The performance of food safety management systems in the raspberries chain. in Food Control
Elsevier Sci Ltd, Oxford., 80, 151-161.
https://doi.org/10.1016/j.foodcont.2017.04.048

Rajković A, Šmigić N, Djekić I, Popović D, Tomić N, Krupezević N, Uyttendaele M, Jacxsens L. The performance of food safety management systems in the raspberries chain. in Food Control. 2017;80:151-161.
doi:10.1016/j.foodcont.2017.04.048 .

Rajković, Andreja, Šmigić, Nada, Djekić, Ilija, Popović, Dragana, Tomić, Nikola, Krupezević, Nada, Uyttendaele, Mieke, Jacxsens, Liesbeth, "The performance of food safety management systems in the raspberries chain" in Food Control, 80 (2017):151-161,
https://doi.org/10.1016/j.foodcont.2017.04.048 . .

TY  - JOUR
AU  - Rajković, Andreja
AU  - Kljajić, Milica
AU  - Šmigić, Nada
AU  - Devlieghere, Frank
AU  - Uyttendaele, Mieke
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3133
AB  - The potential of Bacillus cereus to cause a diarrheal toxico-infection is related to its ability to perform de novo enterotoxin production in the small intestine. A prerequisite for this is presence of sufficient numbers of B. cereus that have survived gastro-intestinal passage. It is known that the percentage of survival is much smaller for vegetative cells in comparison to spores and it is therefore important to know the state in which B. cereus is ingested. The results of the current study performed on twelve B. cereus strains, comprising both diarrheal and emetic type, indicate that exposure via contaminated foods mainly concerns vegetative cells. Inoculated vegetative cells grew to high counts, with the growth dynamic depending on the storage temperature. At 28 degrees C growth to high counts resulted in spore formation, in general, after 1 day of storage. One strain was an exception, producing spores only after 16 days. At 12 C obtained high counts did not result in spore formation for 11 of 12 tested strains after two weeks of storage. The highest counts and time to sporulation were different between strains, but no difference was observed on the group level of diarrheal and emetic strains. The spore counts were always lower than vegetative cell counts and occurred only when food was obviously sensory spoiled (visual and odor evaluation). Similar observations were made with food inoculated with B. cereus spores instead of vegetative cells. Although the prospect of consuming spores was found very weak, the numbers of vegetative B. cereus cells were high enough, without obvious sensory deviation, to survive in sufficient level to cause diarrheal toxico-infection.
PB  - Elsevier, Amsterdam
T2  - International Journal of Food Microbiology
T1  - Toxin producing Bacillus cereus persist in ready-to-reheat spaghetti Bolognese mainly in vegetative state
EP  - 243
IS  - 2
SP  - 236
VL  - 167
DO  - 10.1016/j.ijfoodmicro.2013.09.001
ER  - 

@article{
author = "Rajković, Andreja and Kljajić, Milica and Šmigić, Nada and Devlieghere, Frank and Uyttendaele, Mieke",
year = "2013",
abstract = "The potential of Bacillus cereus to cause a diarrheal toxico-infection is related to its ability to perform de novo enterotoxin production in the small intestine. A prerequisite for this is presence of sufficient numbers of B. cereus that have survived gastro-intestinal passage. It is known that the percentage of survival is much smaller for vegetative cells in comparison to spores and it is therefore important to know the state in which B. cereus is ingested. The results of the current study performed on twelve B. cereus strains, comprising both diarrheal and emetic type, indicate that exposure via contaminated foods mainly concerns vegetative cells. Inoculated vegetative cells grew to high counts, with the growth dynamic depending on the storage temperature. At 28 degrees C growth to high counts resulted in spore formation, in general, after 1 day of storage. One strain was an exception, producing spores only after 16 days. At 12 C obtained high counts did not result in spore formation for 11 of 12 tested strains after two weeks of storage. The highest counts and time to sporulation were different between strains, but no difference was observed on the group level of diarrheal and emetic strains. The spore counts were always lower than vegetative cell counts and occurred only when food was obviously sensory spoiled (visual and odor evaluation). Similar observations were made with food inoculated with B. cereus spores instead of vegetative cells. Although the prospect of consuming spores was found very weak, the numbers of vegetative B. cereus cells were high enough, without obvious sensory deviation, to survive in sufficient level to cause diarrheal toxico-infection.",
publisher = "Elsevier, Amsterdam",
journal = "International Journal of Food Microbiology",
title = "Toxin producing Bacillus cereus persist in ready-to-reheat spaghetti Bolognese mainly in vegetative state",
pages = "243-236",
number = "2",
volume = "167",
doi = "10.1016/j.ijfoodmicro.2013.09.001"
}

Rajković, A., Kljajić, M., Šmigić, N., Devlieghere, F.,& Uyttendaele, M.. (2013). Toxin producing Bacillus cereus persist in ready-to-reheat spaghetti Bolognese mainly in vegetative state. in International Journal of Food Microbiology
Elsevier, Amsterdam., 167(2), 236-243.
https://doi.org/10.1016/j.ijfoodmicro.2013.09.001

Rajković A, Kljajić M, Šmigić N, Devlieghere F, Uyttendaele M. Toxin producing Bacillus cereus persist in ready-to-reheat spaghetti Bolognese mainly in vegetative state. in International Journal of Food Microbiology. 2013;167(2):236-243.
doi:10.1016/j.ijfoodmicro.2013.09.001 .

Rajković, Andreja, Kljajić, Milica, Šmigić, Nada, Devlieghere, Frank, Uyttendaele, Mieke, "Toxin producing Bacillus cereus persist in ready-to-reheat spaghetti Bolognese mainly in vegetative state" in International Journal of Food Microbiology, 167, no. 2 (2013):236-243,
https://doi.org/10.1016/j.ijfoodmicro.2013.09.001 . .

TY  - JOUR
AU  - Rajković, Andreja
AU  - Tomić, Nikola
AU  - Šmigić, Nada
AU  - Uyttendaele, Mieke
AU  - Ragaert, Peter
AU  - Devlieghere, Frank
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2325
AB  - Quantitative risk assessment studies performed elsewhere showed the importance of reducing counts of Campylobacter jejuni on chicken carcasses for decrease of incidence of human campylobacteriosis. The current study indicated that 1.8 log CFU/g reduction of inoculated C. jejuni (6 log CFU/g) can be achieved by decontamination with lactic acid buffered with sodium lacatate (LA/NaLA, 10% w/v, pH 3.0). Subsequent packaging under modified atmosphere of 80% O-2/20%N-2 resulted in additional reduction of approximately 1.2 log CFU/g. These results were confirmed in naturally contaminated samples (2-3 log CFU/g) resulting in immediate reduction of present C. jejuni under the limit of enumeration (1 log CFU/g). However, enrichment showed presence of C. jejuni in 10 g of sample. Under 80% CO2 LA/NaLA treated C. jejuni remained detectable per 10 g until day 7, after which no positive samples were found until the end of the two-weeks storage. Under 80% CO2 LA/NaLA treated C. jejuni remained fluctuating at 10 CFU/g until the end of two-weeks storage. Control cells were reduced by approx. 1.5 log CFU/g during storage under 80% O-2/20% N-2, whereas no reduction was observed under 80% CO2/20% N-2. The present study showed the potential of buffered lactic acid and high-O-2 MAP to reduce C. jejuni both on inoculated and naturally contaminated samples. The immediate effect of decontamination was further extended by additive, not synergistic, effect of 80% O-2, suggesting the practical value of the tested concept in combating C. jejuni on chicken carcasses.
PB  - Elsevier, Amsterdam
T2  - International Journal of Food Microbiology
T1  - Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer
EP  - 206
IS  - 2-3
SP  - 201
VL  - 140
DO  - 10.1016/j.ijfoodmicro.2010.03.034
ER  - 

@article{
author = "Rajković, Andreja and Tomić, Nikola and Šmigić, Nada and Uyttendaele, Mieke and Ragaert, Peter and Devlieghere, Frank",
year = "2010",
abstract = "Quantitative risk assessment studies performed elsewhere showed the importance of reducing counts of Campylobacter jejuni on chicken carcasses for decrease of incidence of human campylobacteriosis. The current study indicated that 1.8 log CFU/g reduction of inoculated C. jejuni (6 log CFU/g) can be achieved by decontamination with lactic acid buffered with sodium lacatate (LA/NaLA, 10% w/v, pH 3.0). Subsequent packaging under modified atmosphere of 80% O-2/20%N-2 resulted in additional reduction of approximately 1.2 log CFU/g. These results were confirmed in naturally contaminated samples (2-3 log CFU/g) resulting in immediate reduction of present C. jejuni under the limit of enumeration (1 log CFU/g). However, enrichment showed presence of C. jejuni in 10 g of sample. Under 80% CO2 LA/NaLA treated C. jejuni remained detectable per 10 g until day 7, after which no positive samples were found until the end of the two-weeks storage. Under 80% CO2 LA/NaLA treated C. jejuni remained fluctuating at 10 CFU/g until the end of two-weeks storage. Control cells were reduced by approx. 1.5 log CFU/g during storage under 80% O-2/20% N-2, whereas no reduction was observed under 80% CO2/20% N-2. The present study showed the potential of buffered lactic acid and high-O-2 MAP to reduce C. jejuni both on inoculated and naturally contaminated samples. The immediate effect of decontamination was further extended by additive, not synergistic, effect of 80% O-2, suggesting the practical value of the tested concept in combating C. jejuni on chicken carcasses.",
publisher = "Elsevier, Amsterdam",
journal = "International Journal of Food Microbiology",
title = "Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer",
pages = "206-201",
number = "2-3",
volume = "140",
doi = "10.1016/j.ijfoodmicro.2010.03.034"
}

Rajković, A., Tomić, N., Šmigić, N., Uyttendaele, M., Ragaert, P.,& Devlieghere, F.. (2010). Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer. in International Journal of Food Microbiology
Elsevier, Amsterdam., 140(2-3), 201-206.
https://doi.org/10.1016/j.ijfoodmicro.2010.03.034

Rajković A, Tomić N, Šmigić N, Uyttendaele M, Ragaert P, Devlieghere F. Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer. in International Journal of Food Microbiology. 2010;140(2-3):201-206.
doi:10.1016/j.ijfoodmicro.2010.03.034 .

Rajković, Andreja, Tomić, Nikola, Šmigić, Nada, Uyttendaele, Mieke, Ragaert, Peter, Devlieghere, Frank, "Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer" in International Journal of Food Microbiology, 140, no. 2-3 (2010):201-206,
https://doi.org/10.1016/j.ijfoodmicro.2010.03.034 . .

TY  - JOUR
AU  - Rajković, Andreja
AU  - Tomašević, Igor
AU  - Šmigić, Nada
AU  - Uyttendaele, Mieke
AU  - Radovanović, Radomir
AU  - Devlieghere, Frank
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2322
AB  - The main objective of this work was to explore the applicability of the Intense Light Pulses (ILP) for decontamination of a stainless steel meat contact surface, exemplified by a slicing knife, as a function of time between contamination and decontamination, number of light pulses applied, and the prior contact with different meat matrices. Listeria monocytogenes and Escherichia coli O157:H7 were chosen as the challenge microorganisms. The ILP system was a laboratory-scale four-lamp batch system generating 3 J/cm(2) with an input voltage of 3000 V. The results obtained demonstrate successful application of ILP treatment for reduction of L monocytogenes and E. coli O157:H7 on a surface of stainless steel slicing knife. The inactivation effectiveness depended on the type of meat product that was in the contact with the treated surface and on the time between the contamination and the ILP treatment. Statistical analysis showed the significant interaction between the time and type of meat product on the effectiveness of ILP treatment. The highest effectiveness of the ILP (the complete inactivation of 6.5 log CFU/side of knife) was obtained when the knife surface was in contact with the products containing lower fat and protein content and when it was treated with pulsed light as fast as possible after the contamination (within 60 s). The decontamination efficacy of ILP treatment could not be improved by multiple light pulses if lost due to the extended time between the moment of contamination and ILP treatment. Results showed that the suggested approach can be very effective as an intervention strategy along meat processing lines preventing cross-contamination between the equipment and the final product.
PB  - Elsevier Sci Ltd, Oxford
T2  - Journal of Food Engineering
T1  - Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157:H7 on the surface of a meat slicing knife
EP  - 451
IS  - 3
SP  - 446
VL  - 100
DO  - 10.1016/j.jfoodeng.2010.04.029
ER  - 

@article{
author = "Rajković, Andreja and Tomašević, Igor and Šmigić, Nada and Uyttendaele, Mieke and Radovanović, Radomir and Devlieghere, Frank",
year = "2010",
abstract = "The main objective of this work was to explore the applicability of the Intense Light Pulses (ILP) for decontamination of a stainless steel meat contact surface, exemplified by a slicing knife, as a function of time between contamination and decontamination, number of light pulses applied, and the prior contact with different meat matrices. Listeria monocytogenes and Escherichia coli O157:H7 were chosen as the challenge microorganisms. The ILP system was a laboratory-scale four-lamp batch system generating 3 J/cm(2) with an input voltage of 3000 V. The results obtained demonstrate successful application of ILP treatment for reduction of L monocytogenes and E. coli O157:H7 on a surface of stainless steel slicing knife. The inactivation effectiveness depended on the type of meat product that was in the contact with the treated surface and on the time between the contamination and the ILP treatment. Statistical analysis showed the significant interaction between the time and type of meat product on the effectiveness of ILP treatment. The highest effectiveness of the ILP (the complete inactivation of 6.5 log CFU/side of knife) was obtained when the knife surface was in contact with the products containing lower fat and protein content and when it was treated with pulsed light as fast as possible after the contamination (within 60 s). The decontamination efficacy of ILP treatment could not be improved by multiple light pulses if lost due to the extended time between the moment of contamination and ILP treatment. Results showed that the suggested approach can be very effective as an intervention strategy along meat processing lines preventing cross-contamination between the equipment and the final product.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Journal of Food Engineering",
title = "Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157:H7 on the surface of a meat slicing knife",
pages = "451-446",
number = "3",
volume = "100",
doi = "10.1016/j.jfoodeng.2010.04.029"
}

Rajković, A., Tomašević, I., Šmigić, N., Uyttendaele, M., Radovanović, R.,& Devlieghere, F.. (2010). Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157:H7 on the surface of a meat slicing knife. in Journal of Food Engineering
Elsevier Sci Ltd, Oxford., 100(3), 446-451.
https://doi.org/10.1016/j.jfoodeng.2010.04.029

Rajković A, Tomašević I, Šmigić N, Uyttendaele M, Radovanović R, Devlieghere F. Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157:H7 on the surface of a meat slicing knife. in Journal of Food Engineering. 2010;100(3):446-451.
doi:10.1016/j.jfoodeng.2010.04.029 .

Rajković, Andreja, Tomašević, Igor, Šmigić, Nada, Uyttendaele, Mieke, Radovanović, Radomir, Devlieghere, Frank, "Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157:H7 on the surface of a meat slicing knife" in Journal of Food Engineering, 100, no. 3 (2010):446-451,
https://doi.org/10.1016/j.jfoodeng.2010.04.029 . .

TY  - JOUR
AU  - Šmigić, Nada
AU  - Rajković, Andreja
AU  - Antal, Eszter
AU  - Medić, Helga
AU  - Lipnicka, Barbara
AU  - Uyttendaele, Mieke
AU  - Devlieghere, Frank
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2006
AB  - The utilization of sub-lethal decontamination treatments gains more and more interest due to the increased consumers' demand for fresh, minimally processed and convenient food products. These products rely on cold chain and hurdle (combination) technology to provide microbiological safety and quality during their shelf life. To investigate the ability of surviving cells to resuscitate and grow in a food simulating environment, sub-lethal decontamination treatments were Coupled with Subsequent storage under sub-optimal growth conditions. For this purpose chlorine dioxide (ClO2) and neutralized electrolyzed oxidizing water (NEW)-treated cultures of Escherichia coli O157:H7 were inoculated in TSB-YE of pH 5.8 and a(w) 0.99, and stored at 10 degrees C, 12.5 degrees C and 15 degrees C, under four different atmospheres (0%, 30% and 60% CO2 balanced with N-2, and air), Due to the severity of injury, lactic acid-treated cells were inoculated in TSB-YE pH 7.0. Data obtained reveal that the fraction of sub-lethally injured E. coli O157:H7 undergoes an additional inhibitory effect during the storage period under of sub-optimal conditions. Observed extension in the lag growth phase was a direct consequence prior sub-lethal injury. The effects of liquid ClO2 and NEW were less pronounced in comparison to lactic acid. The current study signifies the potential utilization of appropriate combination of different extrinsic and intrinsic factors in the elimination or growth inhibition of food-borne pathogens.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Food Microbiology
T1  - Treatment of Escherichia coli O157:H7 with lactic acid, neutralized electrolyzed oxidizing water and chlorine dioxide followed by growth under sub-optimal conditions of temperature, pH and modified atmosphere
EP  - 637
IS  - 6
SP  - 629
VL  - 26
DO  - 10.1016/j.fm.2009.04.010
ER  - 

@article{
author = "Šmigić, Nada and Rajković, Andreja and Antal, Eszter and Medić, Helga and Lipnicka, Barbara and Uyttendaele, Mieke and Devlieghere, Frank",
year = "2009",
abstract = "The utilization of sub-lethal decontamination treatments gains more and more interest due to the increased consumers' demand for fresh, minimally processed and convenient food products. These products rely on cold chain and hurdle (combination) technology to provide microbiological safety and quality during their shelf life. To investigate the ability of surviving cells to resuscitate and grow in a food simulating environment, sub-lethal decontamination treatments were Coupled with Subsequent storage under sub-optimal growth conditions. For this purpose chlorine dioxide (ClO2) and neutralized electrolyzed oxidizing water (NEW)-treated cultures of Escherichia coli O157:H7 were inoculated in TSB-YE of pH 5.8 and a(w) 0.99, and stored at 10 degrees C, 12.5 degrees C and 15 degrees C, under four different atmospheres (0%, 30% and 60% CO2 balanced with N-2, and air), Due to the severity of injury, lactic acid-treated cells were inoculated in TSB-YE pH 7.0. Data obtained reveal that the fraction of sub-lethally injured E. coli O157:H7 undergoes an additional inhibitory effect during the storage period under of sub-optimal conditions. Observed extension in the lag growth phase was a direct consequence prior sub-lethal injury. The effects of liquid ClO2 and NEW were less pronounced in comparison to lactic acid. The current study signifies the potential utilization of appropriate combination of different extrinsic and intrinsic factors in the elimination or growth inhibition of food-borne pathogens.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Food Microbiology",
title = "Treatment of Escherichia coli O157:H7 with lactic acid, neutralized electrolyzed oxidizing water and chlorine dioxide followed by growth under sub-optimal conditions of temperature, pH and modified atmosphere",
pages = "637-629",
number = "6",
volume = "26",
doi = "10.1016/j.fm.2009.04.010"
}

Šmigić, N., Rajković, A., Antal, E., Medić, H., Lipnicka, B., Uyttendaele, M.,& Devlieghere, F.. (2009). Treatment of Escherichia coli O157:H7 with lactic acid, neutralized electrolyzed oxidizing water and chlorine dioxide followed by growth under sub-optimal conditions of temperature, pH and modified atmosphere. in Food Microbiology
Academic Press Ltd- Elsevier Science Ltd, London., 26(6), 629-637.
https://doi.org/10.1016/j.fm.2009.04.010

Šmigić N, Rajković A, Antal E, Medić H, Lipnicka B, Uyttendaele M, Devlieghere F. Treatment of Escherichia coli O157:H7 with lactic acid, neutralized electrolyzed oxidizing water and chlorine dioxide followed by growth under sub-optimal conditions of temperature, pH and modified atmosphere. in Food Microbiology. 2009;26(6):629-637.
doi:10.1016/j.fm.2009.04.010 .

Šmigić, Nada, Rajković, Andreja, Antal, Eszter, Medić, Helga, Lipnicka, Barbara, Uyttendaele, Mieke, Devlieghere, Frank, "Treatment of Escherichia coli O157:H7 with lactic acid, neutralized electrolyzed oxidizing water and chlorine dioxide followed by growth under sub-optimal conditions of temperature, pH and modified atmosphere" in Food Microbiology, 26, no. 6 (2009):629-637,
https://doi.org/10.1016/j.fm.2009.04.010 . .

TY  - JOUR
AU  - Šmigić, Nada
AU  - Rajković, Andreja
AU  - Nielsen, Dennis Sandris
AU  - Siegumfeldt, Henrik
AU  - Uyttendaele, Mieke
AU  - Devlieghere, Frank
AU  - Arneborg, Nils
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2071
AB  - The aim of the study was to determine intracellular pH (pH(i)) as an indicator of the physiological state of two Campylobacter jejuni strains (603 and 608) at the single cell level after bactericidal treatment with lactic acid (3% v/v lactic acid, pH 4.0, 0.85% w/v NaCl) and during recovery and survival using Fluorescence Ratio Imaging Microscopy (FRIM). After exposure to lactic acid solution a decline in pHi to 5.5 (FRIM detection limit) was observed in the majority of cells (75-100%) within 2 min. The enumeration data revealed that after 2 min of lactic acid exposure, approx. 90% of the initial population became unculturable. In the following 10 min of exposure, a further decrease in the cell count was observed resulting in 3.53 and 3.21 log CFU/ml reduction of culturable cells at the end of the treatment. On the contrary, the FRIM results revealed that the subpopulations with pH(i >)5.5 increased between 2 and 12 min of exposure to lactic acid. Removing the acid stress and incubating the cells suspension under the more favourable conditions resulted in an immediate increase in cell population with pH(i)> pH(ex) for both C. jejuni strains. Further 24 h incubation at 37 degrees C resulted in increased pHi and colony count (recovery study). On the contrary, 24 h incubation at suboptimal temperature of 4 degrees C, showed pHi decrease to pH(ex)=6.0 (no pH gradient) in the whole population of C. jejuni cells. Rather than dying, cells exposed for longer time (72 and 120 h) to 4 degrees C increased the subpopulation of the cells with positive pH gradient, mostly comprised of the cells with Delta pH > 0.5, indicating the ability of C. jejuni cells to regulate their metabolic activity under suboptimal conditions.
PB  - Elsevier, Amsterdam
T2  - International Journal of Food Microbiology
T1  - Intracellular pH as an indicator of viability and resuscitation of Campylobacter jejuni after decontamination with lactic acid
EP  - 143
IS  - 2
SP  - 136
VL  - 135
DO  - 10.1016/j.ijfoodmicro.2009.07.023
ER  - 

@article{
author = "Šmigić, Nada and Rajković, Andreja and Nielsen, Dennis Sandris and Siegumfeldt, Henrik and Uyttendaele, Mieke and Devlieghere, Frank and Arneborg, Nils",
year = "2009",
abstract = "The aim of the study was to determine intracellular pH (pH(i)) as an indicator of the physiological state of two Campylobacter jejuni strains (603 and 608) at the single cell level after bactericidal treatment with lactic acid (3% v/v lactic acid, pH 4.0, 0.85% w/v NaCl) and during recovery and survival using Fluorescence Ratio Imaging Microscopy (FRIM). After exposure to lactic acid solution a decline in pHi to 5.5 (FRIM detection limit) was observed in the majority of cells (75-100%) within 2 min. The enumeration data revealed that after 2 min of lactic acid exposure, approx. 90% of the initial population became unculturable. In the following 10 min of exposure, a further decrease in the cell count was observed resulting in 3.53 and 3.21 log CFU/ml reduction of culturable cells at the end of the treatment. On the contrary, the FRIM results revealed that the subpopulations with pH(i >)5.5 increased between 2 and 12 min of exposure to lactic acid. Removing the acid stress and incubating the cells suspension under the more favourable conditions resulted in an immediate increase in cell population with pH(i)> pH(ex) for both C. jejuni strains. Further 24 h incubation at 37 degrees C resulted in increased pHi and colony count (recovery study). On the contrary, 24 h incubation at suboptimal temperature of 4 degrees C, showed pHi decrease to pH(ex)=6.0 (no pH gradient) in the whole population of C. jejuni cells. Rather than dying, cells exposed for longer time (72 and 120 h) to 4 degrees C increased the subpopulation of the cells with positive pH gradient, mostly comprised of the cells with Delta pH > 0.5, indicating the ability of C. jejuni cells to regulate their metabolic activity under suboptimal conditions.",
publisher = "Elsevier, Amsterdam",
journal = "International Journal of Food Microbiology",
title = "Intracellular pH as an indicator of viability and resuscitation of Campylobacter jejuni after decontamination with lactic acid",
pages = "143-136",
number = "2",
volume = "135",
doi = "10.1016/j.ijfoodmicro.2009.07.023"
}

Šmigić, N., Rajković, A., Nielsen, D. S., Siegumfeldt, H., Uyttendaele, M., Devlieghere, F.,& Arneborg, N.. (2009). Intracellular pH as an indicator of viability and resuscitation of Campylobacter jejuni after decontamination with lactic acid. in International Journal of Food Microbiology
Elsevier, Amsterdam., 135(2), 136-143.
https://doi.org/10.1016/j.ijfoodmicro.2009.07.023

Šmigić N, Rajković A, Nielsen DS, Siegumfeldt H, Uyttendaele M, Devlieghere F, Arneborg N. Intracellular pH as an indicator of viability and resuscitation of Campylobacter jejuni after decontamination with lactic acid. in International Journal of Food Microbiology. 2009;135(2):136-143.
doi:10.1016/j.ijfoodmicro.2009.07.023 .

Šmigić, Nada, Rajković, Andreja, Nielsen, Dennis Sandris, Siegumfeldt, Henrik, Uyttendaele, Mieke, Devlieghere, Frank, Arneborg, Nils, "Intracellular pH as an indicator of viability and resuscitation of Campylobacter jejuni after decontamination with lactic acid" in International Journal of Food Microbiology, 135, no. 2 (2009):136-143,
https://doi.org/10.1016/j.ijfoodmicro.2009.07.023 . .

TY  - JOUR
AU  - Rajković, Andreja
AU  - Šmigić, Nada
AU  - Uyttendaele, Mieke
AU  - Medić, Helga
AU  - de Zutter, Lieven
AU  - Devlieghere, Frank
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2085
AB  - While maintaining nutritional and sensorial attributes of fresh foods mild processing technologies generally deliver microbiologically perishable food products. Currently little information exists on possible increase in the resistance of pathogens after repetitive exposure to mild (sub-lethal) treatments. Multiple strain-cocktails of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni were exposed to 20 consecutive cycles Of sub-lethal inactivation by three different techniques. Used techniques comprised inactivation with lactic acid (LA), chlorine dioxide (ClO2) and intense light pulses (ILP). Results showed that the selection of resistant cells was both species and technique dependent. While repetitive cycles Of ClO2 treatment did not result in increased resistance, repetitive inactivation with LA yielded L. monocytogenes culture of higher resistance in comparison to the parental culture. The increased resistance, expressed as decreased level of reduction in bacteria[ counts in subsequent inactivation cycles, was also observed with ILP for both L. monocytogenes and E. coli O157:H7 strains. Visual trend observations were confirmed through statistical linear regression analysis. No such effects were noted for C.jejuni which became undetectable after first 2-5 cycles. Current findings indicate the ability of foodborne pathogens to adapt to mild bactericidal treatments creating new challenges in risk assessment and more specifically in hazard analysis.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Food Microbiology
T1  - Resistance of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni after exposure to repetitive cycles of mild bactericidal treatments
EP  - 895
IS  - 8
SP  - 889
VL  - 26
DO  - 10.1016/j.fm.2009.06.006
ER  - 

@article{
author = "Rajković, Andreja and Šmigić, Nada and Uyttendaele, Mieke and Medić, Helga and de Zutter, Lieven and Devlieghere, Frank",
year = "2009",
abstract = "While maintaining nutritional and sensorial attributes of fresh foods mild processing technologies generally deliver microbiologically perishable food products. Currently little information exists on possible increase in the resistance of pathogens after repetitive exposure to mild (sub-lethal) treatments. Multiple strain-cocktails of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni were exposed to 20 consecutive cycles Of sub-lethal inactivation by three different techniques. Used techniques comprised inactivation with lactic acid (LA), chlorine dioxide (ClO2) and intense light pulses (ILP). Results showed that the selection of resistant cells was both species and technique dependent. While repetitive cycles Of ClO2 treatment did not result in increased resistance, repetitive inactivation with LA yielded L. monocytogenes culture of higher resistance in comparison to the parental culture. The increased resistance, expressed as decreased level of reduction in bacteria[ counts in subsequent inactivation cycles, was also observed with ILP for both L. monocytogenes and E. coli O157:H7 strains. Visual trend observations were confirmed through statistical linear regression analysis. No such effects were noted for C.jejuni which became undetectable after first 2-5 cycles. Current findings indicate the ability of foodborne pathogens to adapt to mild bactericidal treatments creating new challenges in risk assessment and more specifically in hazard analysis.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Food Microbiology",
title = "Resistance of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni after exposure to repetitive cycles of mild bactericidal treatments",
pages = "895-889",
number = "8",
volume = "26",
doi = "10.1016/j.fm.2009.06.006"
}

Rajković, A., Šmigić, N., Uyttendaele, M., Medić, H., de Zutter, L.,& Devlieghere, F.. (2009). Resistance of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni after exposure to repetitive cycles of mild bactericidal treatments. in Food Microbiology
Academic Press Ltd- Elsevier Science Ltd, London., 26(8), 889-895.
https://doi.org/10.1016/j.fm.2009.06.006

Rajković A, Šmigić N, Uyttendaele M, Medić H, de Zutter L, Devlieghere F. Resistance of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni after exposure to repetitive cycles of mild bactericidal treatments. in Food Microbiology. 2009;26(8):889-895.
doi:10.1016/j.fm.2009.06.006 .

Rajković, Andreja, Šmigić, Nada, Uyttendaele, Mieke, Medić, Helga, de Zutter, Lieven, Devlieghere, Frank, "Resistance of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni after exposure to repetitive cycles of mild bactericidal treatments" in Food Microbiology, 26, no. 8 (2009):889-895,
https://doi.org/10.1016/j.fm.2009.06.006 . .