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 . .

TY  - JOUR
AU  - Rajković, Andreja
AU  - Tomašević, Igor
AU  - De Meulenaer, Bruno
AU  - Devlieghere, Frank
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4470
AB  - Pulsed UV light (PL) applied at a fluence of 3 J/cm(2) was effective to reduce Listeria monocytogenes, Escherichia coli 0157:H7, Salmonella Typhimurium and Staphylococcus aureus for 2.24, 2.29, 2.25 and 2.12 log CFU/g on the surface of dry fermented salami. Further increase in the fluence of PL treatment did not increase levels of microbial inactivation. However, the time interval between the contamination and PL treatment was found to have a significant impact on the efficacy of PL treatment and should be kept as short as possible. After initial PL treatment slices of fermented salami were packed in vacuum or in 80%CO2/20%N-2 modified atmosphere and stored at 4 degrees C to investigate the effect of PL treatment on protein and lipid oxidation as the shelf life of fermented salami is not usually limited by microbial deterioration, but by chemical and sensory alterations. In this study observed lipid oxidation values for PL treated vacuum and modified atmosphere packed fermented salami slices fall within the acceptable threshold for the rancid odor, except for the sample treated with the highest fluence tested (15 J/cm(2)), packed in modified atmosphere and kept in cold storage for 9 weeks (1.23 mg MDA/kg). All values were below the threshold for rancid flavor, too. The significant rise in protein oxidation of PL treated fermented salami slices, perceived as 28% increase of carbonyl content compared to untreated samples, was observed only after 9 weeks of cold storage in both vacuum and modified atmosphere packed samples. The results of chemical analysis are in agreement with previously published results of sensory analysis. Current results show the applicability of PL to improve microbial safety of sliced fermented salami that are prone to cross-contamination without affecting quality attributes by lipid and protein oxidation.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Control
T1  - The effect of pulsed UV light on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus and staphylococcal enterotoxin A on sliced fermented salami and its chemical quality
EP  - 837
SP  - 829
VL  - 73
DO  - 10.1016/j.foodcont.2016.09.029
ER  - 

@article{
author = "Rajković, Andreja and Tomašević, Igor and De Meulenaer, Bruno and Devlieghere, Frank",
year = "2017",
abstract = "Pulsed UV light (PL) applied at a fluence of 3 J/cm(2) was effective to reduce Listeria monocytogenes, Escherichia coli 0157:H7, Salmonella Typhimurium and Staphylococcus aureus for 2.24, 2.29, 2.25 and 2.12 log CFU/g on the surface of dry fermented salami. Further increase in the fluence of PL treatment did not increase levels of microbial inactivation. However, the time interval between the contamination and PL treatment was found to have a significant impact on the efficacy of PL treatment and should be kept as short as possible. After initial PL treatment slices of fermented salami were packed in vacuum or in 80%CO2/20%N-2 modified atmosphere and stored at 4 degrees C to investigate the effect of PL treatment on protein and lipid oxidation as the shelf life of fermented salami is not usually limited by microbial deterioration, but by chemical and sensory alterations. In this study observed lipid oxidation values for PL treated vacuum and modified atmosphere packed fermented salami slices fall within the acceptable threshold for the rancid odor, except for the sample treated with the highest fluence tested (15 J/cm(2)), packed in modified atmosphere and kept in cold storage for 9 weeks (1.23 mg MDA/kg). All values were below the threshold for rancid flavor, too. The significant rise in protein oxidation of PL treated fermented salami slices, perceived as 28% increase of carbonyl content compared to untreated samples, was observed only after 9 weeks of cold storage in both vacuum and modified atmosphere packed samples. The results of chemical analysis are in agreement with previously published results of sensory analysis. Current results show the applicability of PL to improve microbial safety of sliced fermented salami that are prone to cross-contamination without affecting quality attributes by lipid and protein oxidation.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Control",
title = "The effect of pulsed UV light on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus and staphylococcal enterotoxin A on sliced fermented salami and its chemical quality",
pages = "837-829",
volume = "73",
doi = "10.1016/j.foodcont.2016.09.029"
}

Rajković, A., Tomašević, I., De Meulenaer, B.,& Devlieghere, F.. (2017). The effect of pulsed UV light on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus and staphylococcal enterotoxin A on sliced fermented salami and its chemical quality. in Food Control
Elsevier Sci Ltd, Oxford., 73, 829-837.
https://doi.org/10.1016/j.foodcont.2016.09.029

Rajković A, Tomašević I, De Meulenaer B, Devlieghere F. The effect of pulsed UV light on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus and staphylococcal enterotoxin A on sliced fermented salami and its chemical quality. in Food Control. 2017;73:829-837.
doi:10.1016/j.foodcont.2016.09.029 .

Rajković, Andreja, Tomašević, Igor, De Meulenaer, Bruno, Devlieghere, Frank, "The effect of pulsed UV light on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus and staphylococcal enterotoxin A on sliced fermented salami and its chemical quality" in Food Control, 73 (2017):829-837,
https://doi.org/10.1016/j.foodcont.2016.09.029 . .

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  - Šmigić, Nada
AU  - Rajković, Andreja
AU  - Arneborg, Nils
AU  - Siegumfeldt, Henrik
AU  - Devlieghere, Frank
AU  - Nielsen, Dennis Sandris
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3024
AB  - The aim of this study was to investigate the response of Escherichia coli O157:H7 when exposed to different concentrations of sanitation agent chlorine dioxide (ClO2) by determining intracellular pH (pH(i)). For this purpose, fluorescence ratio imaging microscopy was used together with pH-sensitive, ratiometric green fluorescent protein that was introduced in E. coli O157:H7 cells. Along with pH(i), colony counts were determined during the treatment with ClO2. Results revealed several post-treatment subpopulations with different physiological states, as judged by their pH(i). The fraction of cells with no pH gradient increased, and the colony count decreased as the concentration of ClO2 increased.
PB  - Springer, New York
T2  - Food Analytical Methods
T1  - Analysis of Intracellular pH in Escherichia coli O157:H7 to Determine the Effect of Chlorine Dioxide Decontamination
EP  - 331
IS  - 3
SP  - 327
VL  - 5
DO  - 10.1007/s12161-011-9295-0
ER  - 

@article{
author = "Šmigić, Nada and Rajković, Andreja and Arneborg, Nils and Siegumfeldt, Henrik and Devlieghere, Frank and Nielsen, Dennis Sandris",
year = "2012",
abstract = "The aim of this study was to investigate the response of Escherichia coli O157:H7 when exposed to different concentrations of sanitation agent chlorine dioxide (ClO2) by determining intracellular pH (pH(i)). For this purpose, fluorescence ratio imaging microscopy was used together with pH-sensitive, ratiometric green fluorescent protein that was introduced in E. coli O157:H7 cells. Along with pH(i), colony counts were determined during the treatment with ClO2. Results revealed several post-treatment subpopulations with different physiological states, as judged by their pH(i). The fraction of cells with no pH gradient increased, and the colony count decreased as the concentration of ClO2 increased.",
publisher = "Springer, New York",
journal = "Food Analytical Methods",
title = "Analysis of Intracellular pH in Escherichia coli O157:H7 to Determine the Effect of Chlorine Dioxide Decontamination",
pages = "331-327",
number = "3",
volume = "5",
doi = "10.1007/s12161-011-9295-0"
}

Šmigić, N., Rajković, A., Arneborg, N., Siegumfeldt, H., Devlieghere, F.,& Nielsen, D. S.. (2012). Analysis of Intracellular pH in Escherichia coli O157:H7 to Determine the Effect of Chlorine Dioxide Decontamination. in Food Analytical Methods
Springer, New York., 5(3), 327-331.
https://doi.org/10.1007/s12161-011-9295-0

Šmigić N, Rajković A, Arneborg N, Siegumfeldt H, Devlieghere F, Nielsen DS. Analysis of Intracellular pH in Escherichia coli O157:H7 to Determine the Effect of Chlorine Dioxide Decontamination. in Food Analytical Methods. 2012;5(3):327-331.
doi:10.1007/s12161-011-9295-0 .

Šmigić, Nada, Rajković, Andreja, Arneborg, Nils, Siegumfeldt, Henrik, Devlieghere, Frank, Nielsen, Dennis Sandris, "Analysis of Intracellular pH in Escherichia coli O157:H7 to Determine the Effect of Chlorine Dioxide Decontamination" in Food Analytical Methods, 5, no. 3 (2012):327-331,
https://doi.org/10.1007/s12161-011-9295-0 . .

TY  - JOUR
AU  - Šmigić, Nada
AU  - Rajković, Andreja
AU  - Arneborg, Nils
AU  - Siegumfeldt, Henrik
AU  - Devlieghere, Frank
AU  - Nielsen, Dennis Sandris
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2683
AB  - The aim of this study was to investigate the response of Campylobacter jejuni at single-cell level when exposed to different concentrations of chlorine dioxide (ClO2). The parameter of choice, intracellular pH (pH(i)), was determined by using fluorescence ratio imaging microscopy with a pH-sensitive, ratiometric 5(6)-carboxyfluorescein diacetate succinimidyl ester probe. In addition, the culturability expressed in colony counts was determined. Our results revealed that several subpopulations with different physiological states, as judged by their pHi, were created by ClO2 treatment. The greater the concentration of ClO2, the smaller the subpopulation of healthy cells with pH(i)>6.8 and the smaller the colony count as determined on nonselective agar plates. ClO2 at concentrations (60 ppm) induced injuries that resulted in complete loss of culturability and adversely affected the ability to resuscitate under subsequent more favorable conditions. The presence of injured cells in food could present a risk for public health. Additional hurdles have to be included in food preservation to suppress the survival and recovery of injured cells.
PB  - Mary Ann Liebert, Inc, New Rochelle
T2  - Foodborne Pathogens and Disease
T1  - Intracellular pH in Campylobacter jejuni When Treated with Aqueous Chlorine Dioxide
EP  - 328
IS  - 2
SP  - 325
VL  - 8
DO  - 10.1089/fpd.2010.0604
ER  - 

@article{
author = "Šmigić, Nada and Rajković, Andreja and Arneborg, Nils and Siegumfeldt, Henrik and Devlieghere, Frank and Nielsen, Dennis Sandris",
year = "2011",
abstract = "The aim of this study was to investigate the response of Campylobacter jejuni at single-cell level when exposed to different concentrations of chlorine dioxide (ClO2). The parameter of choice, intracellular pH (pH(i)), was determined by using fluorescence ratio imaging microscopy with a pH-sensitive, ratiometric 5(6)-carboxyfluorescein diacetate succinimidyl ester probe. In addition, the culturability expressed in colony counts was determined. Our results revealed that several subpopulations with different physiological states, as judged by their pHi, were created by ClO2 treatment. The greater the concentration of ClO2, the smaller the subpopulation of healthy cells with pH(i)>6.8 and the smaller the colony count as determined on nonselective agar plates. ClO2 at concentrations (60 ppm) induced injuries that resulted in complete loss of culturability and adversely affected the ability to resuscitate under subsequent more favorable conditions. The presence of injured cells in food could present a risk for public health. Additional hurdles have to be included in food preservation to suppress the survival and recovery of injured cells.",
publisher = "Mary Ann Liebert, Inc, New Rochelle",
journal = "Foodborne Pathogens and Disease",
title = "Intracellular pH in Campylobacter jejuni When Treated with Aqueous Chlorine Dioxide",
pages = "328-325",
number = "2",
volume = "8",
doi = "10.1089/fpd.2010.0604"
}

Šmigić, N., Rajković, A., Arneborg, N., Siegumfeldt, H., Devlieghere, F.,& Nielsen, D. S.. (2011). Intracellular pH in Campylobacter jejuni When Treated with Aqueous Chlorine Dioxide. in Foodborne Pathogens and Disease
Mary Ann Liebert, Inc, New Rochelle., 8(2), 325-328.
https://doi.org/10.1089/fpd.2010.0604

Šmigić N, Rajković A, Arneborg N, Siegumfeldt H, Devlieghere F, Nielsen DS. Intracellular pH in Campylobacter jejuni When Treated with Aqueous Chlorine Dioxide. in Foodborne Pathogens and Disease. 2011;8(2):325-328.
doi:10.1089/fpd.2010.0604 .

Šmigić, Nada, Rajković, Andreja, Arneborg, Nils, Siegumfeldt, Henrik, Devlieghere, Frank, Nielsen, Dennis Sandris, "Intracellular pH in Campylobacter jejuni When Treated with Aqueous Chlorine Dioxide" in Foodborne Pathogens and Disease, 8, no. 2 (2011):325-328,
https://doi.org/10.1089/fpd.2010.0604 . .

TY  - JOUR
AU  - Rajković, Andreja
AU  - Šmigić, Nada
AU  - Devlieghere, Frank
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2627
AB  - Previous study showed that repetitive mild decontamination treatments with intense light pulses (ILP) and lactic acid (LA) can induce increased resistance in surviving pathogenic cells. Research has evaluated the potential of increased resistance to enhance the persistence of resistant variants of Listeria monocytogenes and Escherichia coli O157:H7 under suboptimal growth conditions. Growth of resistant variants and parental strains was determined by optical density (OD) measurements in nutrient broths with different pH values and NaCl concentration, at low temperature. The real lag phase was calculated, and results indicated that intense light pulses (ILP) resistant variants needed longer time to initiate growth compared to their parental strains, for both L monocytogenes and E. coli O157:H7 when incubated at 7 degrees C and 10 degrees C, respectively. These selected variants were of the similar resistance towards heat and low pH (no cross-tolerance). Nevertheless, lactic acid (LA) resistant variant of L. monocytogenes was cross-protected when exposed to low pH, but not when treated with heat.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Food Microbiology
T1  - Growth of Escherichia coli O157:H7 and Listeria monocytogenes with prior resistance to intense pulsed light and lactic acid
EP  - 872
IS  - 5
SP  - 869
VL  - 28
DO  - 10.1016/j.fm.2010.12.002
ER  - 

@article{
author = "Rajković, Andreja and Šmigić, Nada and Devlieghere, Frank",
year = "2011",
abstract = "Previous study showed that repetitive mild decontamination treatments with intense light pulses (ILP) and lactic acid (LA) can induce increased resistance in surviving pathogenic cells. Research has evaluated the potential of increased resistance to enhance the persistence of resistant variants of Listeria monocytogenes and Escherichia coli O157:H7 under suboptimal growth conditions. Growth of resistant variants and parental strains was determined by optical density (OD) measurements in nutrient broths with different pH values and NaCl concentration, at low temperature. The real lag phase was calculated, and results indicated that intense light pulses (ILP) resistant variants needed longer time to initiate growth compared to their parental strains, for both L monocytogenes and E. coli O157:H7 when incubated at 7 degrees C and 10 degrees C, respectively. These selected variants were of the similar resistance towards heat and low pH (no cross-tolerance). Nevertheless, lactic acid (LA) resistant variant of L. monocytogenes was cross-protected when exposed to low pH, but not when treated with heat.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Food Microbiology",
title = "Growth of Escherichia coli O157:H7 and Listeria monocytogenes with prior resistance to intense pulsed light and lactic acid",
pages = "872-869",
number = "5",
volume = "28",
doi = "10.1016/j.fm.2010.12.002"
}

Rajković, A., Šmigić, N.,& Devlieghere, F.. (2011). Growth of Escherichia coli O157:H7 and Listeria monocytogenes with prior resistance to intense pulsed light and lactic acid. in Food Microbiology
Academic Press Ltd- Elsevier Science Ltd, London., 28(5), 869-872.
https://doi.org/10.1016/j.fm.2010.12.002

Rajković A, Šmigić N, Devlieghere F. Growth of Escherichia coli O157:H7 and Listeria monocytogenes with prior resistance to intense pulsed light and lactic acid. in Food Microbiology. 2011;28(5):869-872.
doi:10.1016/j.fm.2010.12.002 .

Rajković, Andreja, Šmigić, Nada, Devlieghere, Frank, "Growth of Escherichia coli O157:H7 and Listeria monocytogenes with prior resistance to intense pulsed light and lactic acid" in Food Microbiology, 28, no. 5 (2011):869-872,
https://doi.org/10.1016/j.fm.2010.12.002 . .

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  - Šmigić, Nada
AU  - Devlieghere, Frank
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2303
AB  - The objective of this review has been to disclose collected information on benefits and risks of selected "less-than - sterilizing" processes applied to control microbial hazards in food that was meticulously collected and critically reviewed during five years of EU Sixth framework project "Pathogen Combat". The target organisms of the project, and thus of this review, too, were Listeria monocytogenes, Escherichia coli 0157:H7 and Campylobacter jejurn. Due to their specific response and high relevancy to the food safety, foodborne viruses and spores, were also discussed within the scope of this review. Selected treatments comprised High Pressure Processing, Intense Light Pulses, treatments with organic acids, treatments with chlorine dioxide and for their relevancy also mild heat treatments and Pulsed Electric Field processing were included. The main aspects included in this review were principles of the processes used and their application, sub-lethal injury and its consequences on microbial food safety, and legal platform and its impact on wide use of the treatments. Finally a reflection has been made to combined application of different hurdles and accompanying risks.
PB  - Elsevier Science Bv, Amsterdam
T2  - International Journal of Food Microbiology
T1  - Contemporary strategies in combating microbial contamination in food chain
EP  - S42
SP  - S29
VL  - 141
DO  - 10.1016/j.ijfoodmicro.2009.12.019
ER  - 

@article{
author = "Rajković, Andreja and Šmigić, Nada and Devlieghere, Frank",
year = "2010",
abstract = "The objective of this review has been to disclose collected information on benefits and risks of selected "less-than - sterilizing" processes applied to control microbial hazards in food that was meticulously collected and critically reviewed during five years of EU Sixth framework project "Pathogen Combat". The target organisms of the project, and thus of this review, too, were Listeria monocytogenes, Escherichia coli 0157:H7 and Campylobacter jejurn. Due to their specific response and high relevancy to the food safety, foodborne viruses and spores, were also discussed within the scope of this review. Selected treatments comprised High Pressure Processing, Intense Light Pulses, treatments with organic acids, treatments with chlorine dioxide and for their relevancy also mild heat treatments and Pulsed Electric Field processing were included. The main aspects included in this review were principles of the processes used and their application, sub-lethal injury and its consequences on microbial food safety, and legal platform and its impact on wide use of the treatments. Finally a reflection has been made to combined application of different hurdles and accompanying risks.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "International Journal of Food Microbiology",
title = "Contemporary strategies in combating microbial contamination in food chain",
pages = "S42-S29",
volume = "141",
doi = "10.1016/j.ijfoodmicro.2009.12.019"
}

Rajković, A., Šmigić, N.,& Devlieghere, F.. (2010). Contemporary strategies in combating microbial contamination in food chain. in International Journal of Food Microbiology
Elsevier Science Bv, Amsterdam., 141, S29-S42.
https://doi.org/10.1016/j.ijfoodmicro.2009.12.019

Rajković A, Šmigić N, Devlieghere F. Contemporary strategies in combating microbial contamination in food chain. in International Journal of Food Microbiology. 2010;141:S29-S42.
doi:10.1016/j.ijfoodmicro.2009.12.019 .

Rajković, Andreja, Šmigić, Nada, Devlieghere, Frank, "Contemporary strategies in combating microbial contamination in food chain" in International Journal of Food Microbiology, 141 (2010):S29-S42,
https://doi.org/10.1016/j.ijfoodmicro.2009.12.019 . .

TY  - JOUR
AU  - Šmigić, Nada
AU  - Rajković, Andreja
AU  - Nielsen, Dennis Sandris
AU  - Arneborg, Nils
AU  - Siegumfeldt, Henrik
AU  - Devlieghere, Frank
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2302
AB  - As mild decontamination treatments are gaining more and more interest due to increased consumer demands for fresh foods, it is of great importance to establish the influence of decontamination treatments on the subsequent bacterial behaviour under suboptimal storage conditions. For this purpose Campylobacter jejuni cells treated with lactic acid (LA, 3% lactic acid, pH 4.0, 2 min) or chlorine dioxide (ClO2, 20 ppm, 2 min) were inoculated in Bolton broth (pH 6.0) and incubated under 80% O-2/20% N-2, 80% CO2/20% N-2, air or micro-aerophilic (10% CO2/85% N-2/5% O-2) atmosphere, at 4 degrees C during 7 days. Treatment with water served as a control. The most suppressive atmosphere for the survival of C jejuni was O-2-rich atmosphere, followed by air, micro-aerophilic and CO2-rich atmosphere. The survival of C. jejuni was dependent on the type of initial decontamination treatment, with water treated cells showing the greatest survival followed by LA and ClO2 treated cells. Intracellular pH (pH(i)) of individual C. jejuni cells was determined using Fluorescence Ratio Imaging Microscopy (FRIM). At all tested conditions, different subpopulation of the cells could be distinguished based on their pH(i) values. The pH(i) response was independent on the surrounding atmosphere since similar distribution of the subpopulations was observed for all tested atmospheres. However, the pH(i) response was dependent on the initial decontamination treatment. The investigation of intracellular parameters gave an insight into pathogen behaviour under stressful conditions at intracellular level. The results obtained in this study highlighted the importance of combining decontamination technologies with subsequent preservation techniques to the control survival and growth of foodborne pathogens.
PB  - Elsevier, Amsterdam
T2  - International Journal of Food Microbiology
T1  - Survival of lactic acid and chlorine dioxide treated Campylobacter jejuni under suboptimal conditions of pH, temperature and modified atmosphere
EP  - S146
SP  - S140
VL  - 141
DO  - 10.1016/j.ijfoodmicro.2010.01.026
ER  - 

@article{
author = "Šmigić, Nada and Rajković, Andreja and Nielsen, Dennis Sandris and Arneborg, Nils and Siegumfeldt, Henrik and Devlieghere, Frank",
year = "2010",
abstract = "As mild decontamination treatments are gaining more and more interest due to increased consumer demands for fresh foods, it is of great importance to establish the influence of decontamination treatments on the subsequent bacterial behaviour under suboptimal storage conditions. For this purpose Campylobacter jejuni cells treated with lactic acid (LA, 3% lactic acid, pH 4.0, 2 min) or chlorine dioxide (ClO2, 20 ppm, 2 min) were inoculated in Bolton broth (pH 6.0) and incubated under 80% O-2/20% N-2, 80% CO2/20% N-2, air or micro-aerophilic (10% CO2/85% N-2/5% O-2) atmosphere, at 4 degrees C during 7 days. Treatment with water served as a control. The most suppressive atmosphere for the survival of C jejuni was O-2-rich atmosphere, followed by air, micro-aerophilic and CO2-rich atmosphere. The survival of C. jejuni was dependent on the type of initial decontamination treatment, with water treated cells showing the greatest survival followed by LA and ClO2 treated cells. Intracellular pH (pH(i)) of individual C. jejuni cells was determined using Fluorescence Ratio Imaging Microscopy (FRIM). At all tested conditions, different subpopulation of the cells could be distinguished based on their pH(i) values. The pH(i) response was independent on the surrounding atmosphere since similar distribution of the subpopulations was observed for all tested atmospheres. However, the pH(i) response was dependent on the initial decontamination treatment. The investigation of intracellular parameters gave an insight into pathogen behaviour under stressful conditions at intracellular level. The results obtained in this study highlighted the importance of combining decontamination technologies with subsequent preservation techniques to the control survival and growth of foodborne pathogens.",
publisher = "Elsevier, Amsterdam",
journal = "International Journal of Food Microbiology",
title = "Survival of lactic acid and chlorine dioxide treated Campylobacter jejuni under suboptimal conditions of pH, temperature and modified atmosphere",
pages = "S146-S140",
volume = "141",
doi = "10.1016/j.ijfoodmicro.2010.01.026"
}

Šmigić, N., Rajković, A., Nielsen, D. S., Arneborg, N., Siegumfeldt, H.,& Devlieghere, F.. (2010). Survival of lactic acid and chlorine dioxide treated Campylobacter jejuni under suboptimal conditions of pH, temperature and modified atmosphere. in International Journal of Food Microbiology
Elsevier, Amsterdam., 141, S140-S146.
https://doi.org/10.1016/j.ijfoodmicro.2010.01.026

Šmigić N, Rajković A, Nielsen DS, Arneborg N, Siegumfeldt H, Devlieghere F. Survival of lactic acid and chlorine dioxide treated Campylobacter jejuni under suboptimal conditions of pH, temperature and modified atmosphere. in International Journal of Food Microbiology. 2010;141:S140-S146.
doi:10.1016/j.ijfoodmicro.2010.01.026 .

Šmigić, Nada, Rajković, Andreja, Nielsen, Dennis Sandris, Arneborg, Nils, Siegumfeldt, Henrik, Devlieghere, Frank, "Survival of lactic acid and chlorine dioxide treated Campylobacter jejuni under suboptimal conditions of pH, temperature and modified atmosphere" in International Journal of Food Microbiology, 141 (2010):S140-S146,
https://doi.org/10.1016/j.ijfoodmicro.2010.01.026 . .

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  - Gomez-Lopez, Vicente M.
AU  - Rajković, Andreja
AU  - Ragaert, Peter
AU  - Šmigić, Nada
AU  - Devlieghere, Frank
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2056
AB  - Minimally processed fruits and vegetables (MPFV) have a short shelf-life due to their metabolism and the action of spoilage microorganisms. Chlorine dioxide is a powerful oxidizing agent that can be used as decontaminant. It does not form significant amounts of chlorinated by-products like as do chlorine. This article revises the characteristics of chlorine dioxide, the basis of its antimicrobial action, and its effect on microorganisms and on the sensory quality and shelf-life of fresh produce and mainly MPFV. Moreover, it discusses its effects on the physiology and nutritional quality of MPFV, and provides information on its toxicity and legal status.
PB  - Elsevier Science London, London
T2  - Trends in Food Science & Technology
T1  - Chlorine dioxide for minimally processed produce preservation: a review
EP  - 26
IS  - 1
SP  - 17
VL  - 20
DO  - 10.1016/j.tifs.2008.09.005
ER  - 

@article{
author = "Gomez-Lopez, Vicente M. and Rajković, Andreja and Ragaert, Peter and Šmigić, Nada and Devlieghere, Frank",
year = "2009",
abstract = "Minimally processed fruits and vegetables (MPFV) have a short shelf-life due to their metabolism and the action of spoilage microorganisms. Chlorine dioxide is a powerful oxidizing agent that can be used as decontaminant. It does not form significant amounts of chlorinated by-products like as do chlorine. This article revises the characteristics of chlorine dioxide, the basis of its antimicrobial action, and its effect on microorganisms and on the sensory quality and shelf-life of fresh produce and mainly MPFV. Moreover, it discusses its effects on the physiology and nutritional quality of MPFV, and provides information on its toxicity and legal status.",
publisher = "Elsevier Science London, London",
journal = "Trends in Food Science & Technology",
title = "Chlorine dioxide for minimally processed produce preservation: a review",
pages = "26-17",
number = "1",
volume = "20",
doi = "10.1016/j.tifs.2008.09.005"
}

Gomez-Lopez, V. M., Rajković, A., Ragaert, P., Šmigić, N.,& Devlieghere, F.. (2009). Chlorine dioxide for minimally processed produce preservation: a review. in Trends in Food Science & Technology
Elsevier Science London, London., 20(1), 17-26.
https://doi.org/10.1016/j.tifs.2008.09.005

Gomez-Lopez VM, Rajković A, Ragaert P, Šmigić N, Devlieghere F. Chlorine dioxide for minimally processed produce preservation: a review. in Trends in Food Science & Technology. 2009;20(1):17-26.
doi:10.1016/j.tifs.2008.09.005 .

Gomez-Lopez, Vicente M., Rajković, Andreja, Ragaert, Peter, Šmigić, Nada, Devlieghere, Frank, "Chlorine dioxide for minimally processed produce preservation: a review" in Trends in Food Science & Technology, 20, no. 1 (2009):17-26,
https://doi.org/10.1016/j.tifs.2008.09.005 . .

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 . .

TY  - CONF
AU  - Rajković, Andreja
AU  - Medić, Helga
AU  - Šmigić, Nada
AU  - Devlieghere, Frank
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1818
AB  - Mild bactericidal technologies are becoming increasingly important in modem food industry. While maintaining nutritional and sensorial attributes of fresh foods these technologies generally deliver microbiologically perishable food products. Currently little information exists on possible increase in the resistance of pathogens after exposure to repetitive cycles of these bactericidal treatments. Multi-strain cocktails of two of the most important foodborne pathogens, Listeria monocytogenes and attenuated Escherichia coli O157:H7, were exposed to 20 consecutive cycles of mild inactivation by three different techniques. Used techniques comprised inactivation with lactic acid, chlorine dioxide and intense light pulses. Results showed that development of resistant mutant and/or selection of resistant cells was both species and technique dependent. While repetitive cycles of chlorine dioxide treatment did not result in increased resistance with any of three tested pathogens, lactic acid treatment showed potential to create or pull out resistant cells of L. monocytogenes. Effect was determined as decreased level of reduction in bacterial counts. Even greater effect was observed for intense light pulses which showed clear trend in increased overall resistance of both L. monocytogenes and E. coli O157:H7 strains. Trend observations were confirmed through linear regression analysis. Current findings indicate ability of foodborne pathogens to adapt to mild bactericidal treatments creating new challenges in risk assessment and more specifically in hazard analysis.
PB  - Croatian Chamber Economy, Zagreb
C3  - Proceedings of the 2008 Joint Central European Congress, Vol 2
T1  - Increased Resistance of Listeria monocytogenes and Escherichia coli O157:H7 after Exposure to Repetitive Cycles of Mild Bactericidal Treatments
EP  - 300
SP  - 295
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1818
ER  - 

@conference{
author = "Rajković, Andreja and Medić, Helga and Šmigić, Nada and Devlieghere, Frank",
year = "2008",
abstract = "Mild bactericidal technologies are becoming increasingly important in modem food industry. While maintaining nutritional and sensorial attributes of fresh foods these technologies generally deliver microbiologically perishable food products. Currently little information exists on possible increase in the resistance of pathogens after exposure to repetitive cycles of these bactericidal treatments. Multi-strain cocktails of two of the most important foodborne pathogens, Listeria monocytogenes and attenuated Escherichia coli O157:H7, were exposed to 20 consecutive cycles of mild inactivation by three different techniques. Used techniques comprised inactivation with lactic acid, chlorine dioxide and intense light pulses. Results showed that development of resistant mutant and/or selection of resistant cells was both species and technique dependent. While repetitive cycles of chlorine dioxide treatment did not result in increased resistance with any of three tested pathogens, lactic acid treatment showed potential to create or pull out resistant cells of L. monocytogenes. Effect was determined as decreased level of reduction in bacterial counts. Even greater effect was observed for intense light pulses which showed clear trend in increased overall resistance of both L. monocytogenes and E. coli O157:H7 strains. Trend observations were confirmed through linear regression analysis. Current findings indicate ability of foodborne pathogens to adapt to mild bactericidal treatments creating new challenges in risk assessment and more specifically in hazard analysis.",
publisher = "Croatian Chamber Economy, Zagreb",
journal = "Proceedings of the 2008 Joint Central European Congress, Vol 2",
title = "Increased Resistance of Listeria monocytogenes and Escherichia coli O157:H7 after Exposure to Repetitive Cycles of Mild Bactericidal Treatments",
pages = "300-295",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1818"
}

Rajković, A., Medić, H., Šmigić, N.,& Devlieghere, F.. (2008). Increased Resistance of Listeria monocytogenes and Escherichia coli O157:H7 after Exposure to Repetitive Cycles of Mild Bactericidal Treatments. in Proceedings of the 2008 Joint Central European Congress, Vol 2
Croatian Chamber Economy, Zagreb., 295-300.
https://hdl.handle.net/21.15107/rcub_agrospace_1818

Rajković A, Medić H, Šmigić N, Devlieghere F. Increased Resistance of Listeria monocytogenes and Escherichia coli O157:H7 after Exposure to Repetitive Cycles of Mild Bactericidal Treatments. in Proceedings of the 2008 Joint Central European Congress, Vol 2. 2008;:295-300.
https://hdl.handle.net/21.15107/rcub_agrospace_1818 .

Rajković, Andreja, Medić, Helga, Šmigić, Nada, Devlieghere, Frank, "Increased Resistance of Listeria monocytogenes and Escherichia coli O157:H7 after Exposure to Repetitive Cycles of Mild Bactericidal Treatments" in Proceedings of the 2008 Joint Central European Congress, Vol 2 (2008):295-300,
https://hdl.handle.net/21.15107/rcub_agrospace_1818 .

TY  - JOUR
AU  - Šmigić, Nada
AU  - Rajković, Andreja
AU  - Devlieghere, Frank
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1634
T2  - Communications in agricultural and applied biological sciences
T1  - Sensitivity of different Campylobacter jejuni and Escherichia coli O157:H7 strains to mild bactericidal treatments
EP  - 212
IS  - 1
SP  - 209
VL  - 73
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1634
ER  - 

@article{
author = "Šmigić, Nada and Rajković, Andreja and Devlieghere, Frank",
year = "2008",
journal = "Communications in agricultural and applied biological sciences",
title = "Sensitivity of different Campylobacter jejuni and Escherichia coli O157:H7 strains to mild bactericidal treatments",
pages = "212-209",
number = "1",
volume = "73",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1634"
}

Šmigić, N., Rajković, A.,& Devlieghere, F.. (2008). Sensitivity of different Campylobacter jejuni and Escherichia coli O157:H7 strains to mild bactericidal treatments. in Communications in agricultural and applied biological sciences, 73(1), 209-212.
https://hdl.handle.net/21.15107/rcub_agrospace_1634

Šmigić N, Rajković A, Devlieghere F. Sensitivity of different Campylobacter jejuni and Escherichia coli O157:H7 strains to mild bactericidal treatments. in Communications in agricultural and applied biological sciences. 2008;73(1):209-212.
https://hdl.handle.net/21.15107/rcub_agrospace_1634 .

Šmigić, Nada, Rajković, Andreja, Devlieghere, Frank, "Sensitivity of different Campylobacter jejuni and Escherichia coli O157:H7 strains to mild bactericidal treatments" in Communications in agricultural and applied biological sciences, 73, no. 1 (2008):209-212,
https://hdl.handle.net/21.15107/rcub_agrospace_1634 .

TY  - CONF
AU  - Rajković, Andreja
AU  - Medić, Helga
AU  - Šmigić, Nada
AU  - Devlieghere, Frank
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1616
AB  - Mild bactericidal technologies are becoming increasingly important in modern food industry. While maintaining nutritional and sensorial attributes of fresh foods these technologies generally deliver microbiologically perishable food products. Currently little information exists on possible increase in the resistance of pathogens after exposure to repetitive cycles of these bactericidal treatments. Multi-strain cocktails of two of the most important foodborne pathogens, Listeria monocytogenes and attenuated Escherichia coli 0157:H7, were exposed to 20 consecutive cycles of mild inactivation by three different techniques. Used techniques comprised inactivation with lactic acid, chlorine dioxide and intense light pulses. Results showed that development of resistant mutant and/or selection of resistant cells was both species and technique dependent. While repetitive cycles of chlorine dioxide treatment did not result in increased resistance with any of three tested pathogens, lactic acid treatment showed potential to create or pull out resistant cells of L. monocytogenes. Effect was determined as decreased level of reduction in bacterial counts. Even greater effect was observed for intense light pulses which showed clear trend in increased overall resistance of both L. monocytogenes and E. coli O157:H7 strains. Trend observations were confirmed through linear regression analysis. Current findings indicate ability of foodborne pathogens to adapt to mild bactericidal treatments creating new challenges in risk assessment and more specifically in hazard analysis.
PB  - 2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists
C3  - Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20
T1  - Increased resistance of listeria monocytogenes and escherichia coli O157: H7 after exposure to repetitive cycles of mild bactericidal treatments
EP  - 300
SP  - 295
VL  - 2
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1616
ER  - 

@conference{
author = "Rajković, Andreja and Medić, Helga and Šmigić, Nada and Devlieghere, Frank",
year = "2008",
abstract = "Mild bactericidal technologies are becoming increasingly important in modern food industry. While maintaining nutritional and sensorial attributes of fresh foods these technologies generally deliver microbiologically perishable food products. Currently little information exists on possible increase in the resistance of pathogens after exposure to repetitive cycles of these bactericidal treatments. Multi-strain cocktails of two of the most important foodborne pathogens, Listeria monocytogenes and attenuated Escherichia coli 0157:H7, were exposed to 20 consecutive cycles of mild inactivation by three different techniques. Used techniques comprised inactivation with lactic acid, chlorine dioxide and intense light pulses. Results showed that development of resistant mutant and/or selection of resistant cells was both species and technique dependent. While repetitive cycles of chlorine dioxide treatment did not result in increased resistance with any of three tested pathogens, lactic acid treatment showed potential to create or pull out resistant cells of L. monocytogenes. Effect was determined as decreased level of reduction in bacterial counts. Even greater effect was observed for intense light pulses which showed clear trend in increased overall resistance of both L. monocytogenes and E. coli O157:H7 strains. Trend observations were confirmed through linear regression analysis. Current findings indicate ability of foodborne pathogens to adapt to mild bactericidal treatments creating new challenges in risk assessment and more specifically in hazard analysis.",
publisher = "2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists",
journal = "Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20",
title = "Increased resistance of listeria monocytogenes and escherichia coli O157: H7 after exposure to repetitive cycles of mild bactericidal treatments",
pages = "300-295",
volume = "2",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1616"
}

Rajković, A., Medić, H., Šmigić, N.,& Devlieghere, F.. (2008). Increased resistance of listeria monocytogenes and escherichia coli O157: H7 after exposure to repetitive cycles of mild bactericidal treatments. in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20
2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists., 2, 295-300.
https://hdl.handle.net/21.15107/rcub_agrospace_1616

Rajković A, Medić H, Šmigić N, Devlieghere F. Increased resistance of listeria monocytogenes and escherichia coli O157: H7 after exposure to repetitive cycles of mild bactericidal treatments. in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20. 2008;2:295-300.
https://hdl.handle.net/21.15107/rcub_agrospace_1616 .

Rajković, Andreja, Medić, Helga, Šmigić, Nada, Devlieghere, Frank, "Increased resistance of listeria monocytogenes and escherichia coli O157: H7 after exposure to repetitive cycles of mild bactericidal treatments" in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20, 2 (2008):295-300,
https://hdl.handle.net/21.15107/rcub_agrospace_1616 .

TY  - JOUR
AU  - Vermeulen, A.
AU  - Šmigić, Nada
AU  - Rajković, Andreja
AU  - Gysemans, K.
AU  - Bernaerts, K.
AU  - Geeraerd, A.
AU  - van Impe, J.
AU  - Debevere, J.
AU  - Devlieghere, Frank
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1612
AB  - A previously developed growth-no growth model for Listeria monocytogenes, based on nutrient broth data and describing the influence of water activity (a(w)), pH, and acetic acid concentrations, was validated (i) for a variety of L. monocytogenes strains and (ii) in a laboratory-made, mayonnaise-based surimi salad (as an example of a mayonnaise-based salad). In these challenge tests, the influence of the inoculation level was tested as well. Also, the influence of chemical preservatives on the growth probability of L. monocytogenes in mayonnaise-based salads was determined. To evaluate the growth-no growth model performance on the validation data, four quantitative criteria are determined: concordance index, % correct predictions, % fail-dangerous, and % fail-safe. First, the growth probability of 11 L. monocytogenes strains, not used for model development, was assessed in nutrient broth under conditions within the interpolation region. Experimental results were compared with model predictions. Second, the growth-no growth model was assessed in a laboratory-made, sterile, mayonnaise-based surimi salad to identify a possible model completeness error related to the food matrix, making use of the above-mentioned validation criteria. Finally, the effect on L. monocytogenes of common chemical preservatives (sorbic and benzoic acid) at different concentrations under conditions typical of mayonnaise-based salads was determined. The study showed that the growth-no growth zone was properly predicted and consistent for all L. monocytogenes strains. A larger prediction error was observed under conditions within the transition zone between growth-no growth. However, in all cases, the classification between no growth (P = 0) and any growth (P > 0) occurred properly, which is most important for the food industry, where outgrowth needs to be prevented in all instances. The results in the sterile mayonnaise-based salad showed again that the growth-no growth zone was well predicted but that also, in real food systems, a transition zone between growth and no growth exists. This became even more obvious for lower inoculation levels. The maximum-allowed concentration of benzoic and sorbic acid in mayonnaise-based salads, according to the European Union legislation, eliminated the growth of L. monocytogenes. Concentrations of 600 and 300 ppm were already sufficient to inhibit growth at 7 and 4 degrees C, respectively, under conditions associated with mayonnaise-based salads (pH 5.6; a(w), 0.985).
PB  - Int Assoc Food Protection, Des Moines
T2  - Journal of Food Protection
T1  - Performance of a growth-No growth model for Listeria monocytogenes developed for mayonnaise-based salads: Influence of strain variability, food matrix, inoculation level, and presence of sorbic and benzoic acid
EP  - 2126
IS  - 9
SP  - 2118
VL  - 70
DO  - 10.4315/0362-028X-70.9.2118
ER  - 

@article{
author = "Vermeulen, A. and Šmigić, Nada and Rajković, Andreja and Gysemans, K. and Bernaerts, K. and Geeraerd, A. and van Impe, J. and Debevere, J. and Devlieghere, Frank",
year = "2007",
abstract = "A previously developed growth-no growth model for Listeria monocytogenes, based on nutrient broth data and describing the influence of water activity (a(w)), pH, and acetic acid concentrations, was validated (i) for a variety of L. monocytogenes strains and (ii) in a laboratory-made, mayonnaise-based surimi salad (as an example of a mayonnaise-based salad). In these challenge tests, the influence of the inoculation level was tested as well. Also, the influence of chemical preservatives on the growth probability of L. monocytogenes in mayonnaise-based salads was determined. To evaluate the growth-no growth model performance on the validation data, four quantitative criteria are determined: concordance index, % correct predictions, % fail-dangerous, and % fail-safe. First, the growth probability of 11 L. monocytogenes strains, not used for model development, was assessed in nutrient broth under conditions within the interpolation region. Experimental results were compared with model predictions. Second, the growth-no growth model was assessed in a laboratory-made, sterile, mayonnaise-based surimi salad to identify a possible model completeness error related to the food matrix, making use of the above-mentioned validation criteria. Finally, the effect on L. monocytogenes of common chemical preservatives (sorbic and benzoic acid) at different concentrations under conditions typical of mayonnaise-based salads was determined. The study showed that the growth-no growth zone was properly predicted and consistent for all L. monocytogenes strains. A larger prediction error was observed under conditions within the transition zone between growth-no growth. However, in all cases, the classification between no growth (P = 0) and any growth (P > 0) occurred properly, which is most important for the food industry, where outgrowth needs to be prevented in all instances. The results in the sterile mayonnaise-based salad showed again that the growth-no growth zone was well predicted but that also, in real food systems, a transition zone between growth and no growth exists. This became even more obvious for lower inoculation levels. The maximum-allowed concentration of benzoic and sorbic acid in mayonnaise-based salads, according to the European Union legislation, eliminated the growth of L. monocytogenes. Concentrations of 600 and 300 ppm were already sufficient to inhibit growth at 7 and 4 degrees C, respectively, under conditions associated with mayonnaise-based salads (pH 5.6; a(w), 0.985).",
publisher = "Int Assoc Food Protection, Des Moines",
journal = "Journal of Food Protection",
title = "Performance of a growth-No growth model for Listeria monocytogenes developed for mayonnaise-based salads: Influence of strain variability, food matrix, inoculation level, and presence of sorbic and benzoic acid",
pages = "2126-2118",
number = "9",
volume = "70",
doi = "10.4315/0362-028X-70.9.2118"
}

Vermeulen, A., Šmigić, N., Rajković, A., Gysemans, K., Bernaerts, K., Geeraerd, A., van Impe, J., Debevere, J.,& Devlieghere, F.. (2007). Performance of a growth-No growth model for Listeria monocytogenes developed for mayonnaise-based salads: Influence of strain variability, food matrix, inoculation level, and presence of sorbic and benzoic acid. in Journal of Food Protection
Int Assoc Food Protection, Des Moines., 70(9), 2118-2126.
https://doi.org/10.4315/0362-028X-70.9.2118

Vermeulen A, Šmigić N, Rajković A, Gysemans K, Bernaerts K, Geeraerd A, van Impe J, Debevere J, Devlieghere F. Performance of a growth-No growth model for Listeria monocytogenes developed for mayonnaise-based salads: Influence of strain variability, food matrix, inoculation level, and presence of sorbic and benzoic acid. in Journal of Food Protection. 2007;70(9):2118-2126.
doi:10.4315/0362-028X-70.9.2118 .

Vermeulen, A., Šmigić, Nada, Rajković, Andreja, Gysemans, K., Bernaerts, K., Geeraerd, A., van Impe, J., Debevere, J., Devlieghere, Frank, "Performance of a growth-No growth model for Listeria monocytogenes developed for mayonnaise-based salads: Influence of strain variability, food matrix, inoculation level, and presence of sorbic and benzoic acid" in Journal of Food Protection, 70, no. 9 (2007):2118-2126,
https://doi.org/10.4315/0362-028X-70.9.2118 . .

TY  - JOUR
AU  - Vermeulen, A.
AU  - Šmigić, Nada
AU  - Gysemans, K.
AU  - Bernaerts, K.
AU  - Geeraerd, A.
AU  - Van Impe, J.
AU  - Debevere, J.
AU  - Devlieghere, Frank
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1117
T2  - Communications in agricultural and applied biological sciences
T1  - Microbial safety of mayonnaise based salads: a growth/no growth model for Listeria monocytogenes as a predictive tool.
EP  - 325
IS  - 1
SP  - 321
VL  - 71
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1117
ER  - 

@article{
author = "Vermeulen, A. and Šmigić, Nada and Gysemans, K. and Bernaerts, K. and Geeraerd, A. and Van Impe, J. and Debevere, J. and Devlieghere, Frank",
year = "2006",
journal = "Communications in agricultural and applied biological sciences",
title = "Microbial safety of mayonnaise based salads: a growth/no growth model for Listeria monocytogenes as a predictive tool.",
pages = "325-321",
number = "1",
volume = "71",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1117"
}

Vermeulen, A., Šmigić, N., Gysemans, K., Bernaerts, K., Geeraerd, A., Van Impe, J., Debevere, J.,& Devlieghere, F.. (2006). Microbial safety of mayonnaise based salads: a growth/no growth model for Listeria monocytogenes as a predictive tool.. in Communications in agricultural and applied biological sciences, 71(1), 321-325.
https://hdl.handle.net/21.15107/rcub_agrospace_1117

Vermeulen A, Šmigić N, Gysemans K, Bernaerts K, Geeraerd A, Van Impe J, Debevere J, Devlieghere F. Microbial safety of mayonnaise based salads: a growth/no growth model for Listeria monocytogenes as a predictive tool.. in Communications in agricultural and applied biological sciences. 2006;71(1):321-325.
https://hdl.handle.net/21.15107/rcub_agrospace_1117 .

Vermeulen, A., Šmigić, Nada, Gysemans, K., Bernaerts, K., Geeraerd, A., Van Impe, J., Debevere, J., Devlieghere, Frank, "Microbial safety of mayonnaise based salads: a growth/no growth model for Listeria monocytogenes as a predictive tool." in Communications in agricultural and applied biological sciences, 71, no. 1 (2006):321-325,
https://hdl.handle.net/21.15107/rcub_agrospace_1117 .