TY  - JOUR
AU  - Šmigić, Nada
AU  - Antić, Dragan
AU  - Blagojević, Bojan
AU  - Tomašević, Igor
AU  - Djekić, Ilija
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4102
AB  - Purpose - The purpose of this paper was to evaluate food safety knowledge of among meat handlers in Serbian meat establishments along the meat chain, i.e. in slaughterhouses, meat processing plants and retail stores. Design/methodology/approach - A structured, self-administrative questionnaire was designed and used to assess the level of food safety knowledge among handlers in different meat establishments. In total, of 352 meat handlers were involved in this study, with 110 handlers from slaughterhouses (31 per cent), 125 handlers from meat processing plants (36 per cent) and 116 handlers from retail stores (33 per cent). For each participant, the knowledge score was calculated by dividing the sum of correct answers by the total number of correct responses. Additionally, knowledge gaps among meat handlers were identified for each question across the three types of establishments (slaughterhouses, meat processing plants and retail stores). Findings - The average knowledge score for all participants was 64 per cent, whereas handlers from slaughterhouses and meat processing plants obtained significantly better scores (65 per cent and 66 per cent, respectively) than handlers from retail (60 per cent, p lt 0.05). The knowledge score among all meat handlers was significantly associated with the age, education and previous food safety trainings. Results indicated that 57.9 per cent meat handlers could identify that bacteria will readily multiply at 25 degrees C, but they do not understand the manifestation of bacterial growth and incidence in food, as only 5.5 per cent of all meat handlers knew that food contaminated with food poisoning bacteria cannot be recognized by visual, olfactory or taste checks. Originality/value - This is the first research aimed to investigate the food safety knowledge among meat handlers in Serbia and also the first research performed to determine food safety knowledge among workers operating in different phases of the meat chain, namely meat handlers from slaughterhouses, meat processing plants and retail stores.
PB  - Emerald Group Publishing Ltd, Bingley
T2  - British Food Journal
T1  - The level of food safety knowledge among meat handlers
EP  - 25
IS  - 1
SP  - 9
VL  - 118
DO  - 10.1108/BFJ-05-2015-0185
ER  - 

@article{
author = "Šmigić, Nada and Antić, Dragan and Blagojević, Bojan and Tomašević, Igor and Djekić, Ilija",
year = "2016",
abstract = "Purpose - The purpose of this paper was to evaluate food safety knowledge of among meat handlers in Serbian meat establishments along the meat chain, i.e. in slaughterhouses, meat processing plants and retail stores. Design/methodology/approach - A structured, self-administrative questionnaire was designed and used to assess the level of food safety knowledge among handlers in different meat establishments. In total, of 352 meat handlers were involved in this study, with 110 handlers from slaughterhouses (31 per cent), 125 handlers from meat processing plants (36 per cent) and 116 handlers from retail stores (33 per cent). For each participant, the knowledge score was calculated by dividing the sum of correct answers by the total number of correct responses. Additionally, knowledge gaps among meat handlers were identified for each question across the three types of establishments (slaughterhouses, meat processing plants and retail stores). Findings - The average knowledge score for all participants was 64 per cent, whereas handlers from slaughterhouses and meat processing plants obtained significantly better scores (65 per cent and 66 per cent, respectively) than handlers from retail (60 per cent, p lt 0.05). The knowledge score among all meat handlers was significantly associated with the age, education and previous food safety trainings. Results indicated that 57.9 per cent meat handlers could identify that bacteria will readily multiply at 25 degrees C, but they do not understand the manifestation of bacterial growth and incidence in food, as only 5.5 per cent of all meat handlers knew that food contaminated with food poisoning bacteria cannot be recognized by visual, olfactory or taste checks. Originality/value - This is the first research aimed to investigate the food safety knowledge among meat handlers in Serbia and also the first research performed to determine food safety knowledge among workers operating in different phases of the meat chain, namely meat handlers from slaughterhouses, meat processing plants and retail stores.",
publisher = "Emerald Group Publishing Ltd, Bingley",
journal = "British Food Journal",
title = "The level of food safety knowledge among meat handlers",
pages = "25-9",
number = "1",
volume = "118",
doi = "10.1108/BFJ-05-2015-0185"
}

Šmigić, N., Antić, D., Blagojević, B., Tomašević, I.,& Djekić, I.. (2016). The level of food safety knowledge among meat handlers. in British Food Journal
Emerald Group Publishing Ltd, Bingley., 118(1), 9-25.
https://doi.org/10.1108/BFJ-05-2015-0185

Šmigić N, Antić D, Blagojević B, Tomašević I, Djekić I. The level of food safety knowledge among meat handlers. in British Food Journal. 2016;118(1):9-25.
doi:10.1108/BFJ-05-2015-0185 .

Šmigić, Nada, Antić, Dragan, Blagojević, Bojan, Tomašević, Igor, Djekić, Ilija, "The level of food safety knowledge among meat handlers" in British Food Journal, 118, no. 1 (2016):9-25,
https://doi.org/10.1108/BFJ-05-2015-0185 . .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Blagojević, Bojan
AU  - Antić, Dragan
AU  - Cegar, Simo
AU  - Tomašević, Igor
AU  - Šmigić, Nada
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4144
AB  - The meat industry is recognized as one of the biggest polluters in the food industry. Previous Studies were much more focused on environmental impacts of the meat industry than on the environmental practices within the meat chain. The aim of this study was to assess environmental practices in Serbian meat companies. The study examined 16 slaughterhouses slaughtering 62.5% of the national production, and 14 meat processing plants contributing 58.2% of meat processing nationally. The level of implementation of environmental practices was evaluated in respect to managing energy usage, water usage, waste handling and wastewater discharge, deployed through five topics: Policy and Objectives; Operational Knowledge; Communication; Performance Measurement and Analysis. Results were examined in respect to the size and type of the meat company and their certification status. Higher levels of implementation of environmental practices were found in large companies as opposed to micro and small sized companies, in slaughterhouses compared to meat processing plants and in certified companies than in non-certified companies. Performance measurement for usage of energy, usage of water and waste water discharge scored the highest. Principal component analysis was used to reduce the dimensionality of the environmental practices into two principal components, termed 'environmental dimension' and 'economic dimension'. The 'environmental dimension' obtained higher loadings than the 'economic dimension' for most of the topics within water, waste and waste water impacts. Energy as an impact was heavily loaded on the 'economic dimension', emphasizing that companies found the greatest financial benefit in energy saving. This bottom-up approach in analyzing environmental practices on-site provides new evidence relating to the meat sector. It can help environmental specialists and managers in the meat sector, directing them as to how to improve environmental practices. Finally, our assessment tool could also motivate other food sectors in analyzing their environmental impacts.
PB  - Elsevier Sci Ltd, Oxford
T2  - Journal of Cleaner Production
T1  - Assessment of environmental practices in Serbian meat companies
EP  - 2504
SP  - 2495
VL  - 112
DO  - 10.1016/j.jclepro.2015.10.126
ER  - 

@article{
author = "Djekić, Ilija and Blagojević, Bojan and Antić, Dragan and Cegar, Simo and Tomašević, Igor and Šmigić, Nada",
year = "2016",
abstract = "The meat industry is recognized as one of the biggest polluters in the food industry. Previous Studies were much more focused on environmental impacts of the meat industry than on the environmental practices within the meat chain. The aim of this study was to assess environmental practices in Serbian meat companies. The study examined 16 slaughterhouses slaughtering 62.5% of the national production, and 14 meat processing plants contributing 58.2% of meat processing nationally. The level of implementation of environmental practices was evaluated in respect to managing energy usage, water usage, waste handling and wastewater discharge, deployed through five topics: Policy and Objectives; Operational Knowledge; Communication; Performance Measurement and Analysis. Results were examined in respect to the size and type of the meat company and their certification status. Higher levels of implementation of environmental practices were found in large companies as opposed to micro and small sized companies, in slaughterhouses compared to meat processing plants and in certified companies than in non-certified companies. Performance measurement for usage of energy, usage of water and waste water discharge scored the highest. Principal component analysis was used to reduce the dimensionality of the environmental practices into two principal components, termed 'environmental dimension' and 'economic dimension'. The 'environmental dimension' obtained higher loadings than the 'economic dimension' for most of the topics within water, waste and waste water impacts. Energy as an impact was heavily loaded on the 'economic dimension', emphasizing that companies found the greatest financial benefit in energy saving. This bottom-up approach in analyzing environmental practices on-site provides new evidence relating to the meat sector. It can help environmental specialists and managers in the meat sector, directing them as to how to improve environmental practices. Finally, our assessment tool could also motivate other food sectors in analyzing their environmental impacts.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Journal of Cleaner Production",
title = "Assessment of environmental practices in Serbian meat companies",
pages = "2504-2495",
volume = "112",
doi = "10.1016/j.jclepro.2015.10.126"
}

Djekić, I., Blagojević, B., Antić, D., Cegar, S., Tomašević, I.,& Šmigić, N.. (2016). Assessment of environmental practices in Serbian meat companies. in Journal of Cleaner Production
Elsevier Sci Ltd, Oxford., 112, 2495-2504.
https://doi.org/10.1016/j.jclepro.2015.10.126

Djekić I, Blagojević B, Antić D, Cegar S, Tomašević I, Šmigić N. Assessment of environmental practices in Serbian meat companies. in Journal of Cleaner Production. 2016;112:2495-2504.
doi:10.1016/j.jclepro.2015.10.126 .

Djekić, Ilija, Blagojević, Bojan, Antić, Dragan, Cegar, Simo, Tomašević, Igor, Šmigić, Nada, "Assessment of environmental practices in Serbian meat companies" in Journal of Cleaner Production, 112 (2016):2495-2504,
https://doi.org/10.1016/j.jclepro.2015.10.126 . .

TY  - THES
AU  - Blagojević, Bojan
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4
AB  - The main aim of this work was to develop and optimize objective and measurable indicators of biological risks for the safety of carcass meat, and to - based on qualitative risk assessment - identify and objectively compare performances of the main risk management strategies in cattle and pig abattoirs. The potential of haptoglobin as an indicator of animal pre-slaughter risk classification regarding the presence of pathological lesions was investigated in cattle and pigs which were divided into groups, based on their pre-history or meat inspection findings. Each animal was subjected to the current official meat inspection and blood serum haptoglobin level determination. In both cattle and pigs, the mean haptoglobin concentrations were significantly higher in groups with abnormalities than in those without, but such a correlation was not been established at the level of individual animals. The study indicated that the mean haptoglobin level in groups of animals intended for slaughter can be used as an additional, objective indicator of general health status of animals and/or appropriateness of farm of their origin, when analysing the food chain information as a part of the ante-mortem inspection. This is important in deciding whether to perform simplified or detailed post-mortem inspection of certain animals or groups of animals at abattoirs. The numerical assessment of cattle cleanliness before slaughter was evaluated as a risk indicator of dressed beef carcasses’ microbial contamination. Cattle hide cleanliness was visually assessed (on a scale of 1 to 4) and levels of generic microbiota and occurrence of Escherichia coli O157 on dressed carcass were determined. A global correlation was found between the visual hide cleanliness and generic microbiota levels on dressed carcasses, but these levels significantly differed only between very dirty cattle (category 4) and all other less dirty or clean cattle (categories 1, 2 and 3). Regarding the visual cattle cleanliness and the presence of Escherichia coli O157 on dressed carcasses, a clear relationship was not determined. The validity of cattle cleanliness visual assessment system and usefulness of this as an indicator of risk of generic microbiota contamination of dressed carcasses was confirmed. Also, the quantitative relationship between the levels of incoming (hide/skin) and final (dressed carcasses) microbiological contamination was evaluated as an indicator for risk categorization of cattle and pig abattoirs in terms of their performances in reducing the risk of microbiological contamination of meat. Levels of generic microbiota and occurrence of the major pathogens in beef (Escherichia coli O157) and pork chain (Salmonella) were determined on hides/skins and dressed carcasses. The results showed that the ratio between generic microbiota levels on dressed carcasses and hides/skins is more precise and more reliable in the differentiation of process hygiene performances of abattoirs, compared to the official current process hygiene criteria laid down in the European Union legislation. On the other hand, the results indicated that the prevalence of pathogens is not useful as a parameter in the characterization of abattoir process hygiene. Additionally, potential contributions of the main current strategies in biological meat safety risk management in cattle and pig abattoirs - the current meat inspection and abattoir process hygiene - in ensuring the overall biological safety of meat were compared. Human health biological foodborne risks associated with beef or pork that can be controlled by one of the two strategies at abattoirs were qualitatively assessed. Comparing the levels of assessed risks, it was concluded that adequate process hygiene currently contributes significantly more to the overall biological safety of beef and pork VIII carcasses than current meat inspection. However, in the global meat safety assurance system, both of these strategies must have a specific role, according to the risk assessment of hazards which they individually control. Overall, this study has provided a scientific basis for the further development of contemporary, longitudinal and integrated risk management system for biological safety of beef and pork, as well as the use of some new indicators of biological risk in such a system. At the same time, it has indicated the needs and directions for further and more intensive research to optimize and implement that modern system and the proposed risk indicators in practice.
AB  - Glavni cilj ovog rada je bio da se razviju i optimizuju objektivni i merljivi indikatori bioloških rizika po bezbednost mesa trupova, kao i da se – na osnovu kvalitativne ocene rizika - objektivno sagledaju i uporede performanse glavnih strategija za upravljanje tim rizicima na klanicama za goveda i svinje. Ispitan je potencijal haptoglobina goveda i svinja, podeljenih u grupe na osnovu njihove pred-istorije ili nalaza tokom inspekcije mesa, kao indikatora za njihovu rizičnu kategorizaciju pre klanja u pogledu prisustva patoloških lezija. Svaka životinja je bila podvrgnuta aktuelnoj zvaničnoj inspekciji mesa i određen je nivo haptoglobina u krvnom serumu. I u svinja i u goveda, srednje vrednosti koncentracije haptoglobina su bile značajno više u grupama kod kojih su detektovane abnormalnosti u odnosu na grupe ovih životinja bez nađenih promena, ali takva korelacija nije utvrđena na nivou individualne životinje. Studija je ukazala da određivanje srednjeg nivoa haptoglobina u grupa životinja namenjenih klanju može da služi kao dodatni, objektivni indikator opšte prihvatljivosti zdravstvenog statusa i/ili farme porekla životinja, u okviru analize informacija iz lanca hrane kao dela premortalne inspekcije. Ovo je važno zbog donošenja odluke o sprovođenju pojednostavljene ili detaljnije postmortalne inspekcije određenih životinja ili grupa životinja na klanicama. U pogledu indikatora rizika od mikrobiološke kontaminacije obrađenih goveđih trupova, ispitana je mogućnost korišćenja numeričke ocene vizuelne čistoće goveda pre klanja. Vizuelno je ocenjena čistoća kože goveda (na skali od 1 do 4), a zatim su na obrađenim trupovima određeni nivoi generičke mikrobiote i prisustvo Escherichia coli O157. Utvrđena je globalna korelacija između vizuelne čistoće kože i nivoa generičke mikrobiote na obrađenim trupovima, ali su se ti nivoi značajno razlikovali samo između trupova vrlo prljavih goveda (kategorija 4) i svih drugih manje prljavih ili čistih (kategorije 1, 2 i 3). U pogledu vizuelne čistoće goveda i prisustva Escherichia coli O157 na obrađenim trupovima, jasna korelacija nije utvrđena. Potvrđena je opravdanost korišćenja sistema vizuelne ocene čistoće goveda i korisnost ove ocene kao jednog od indikatora nivoa rizika od mikrobiološke kontaminacije obrađenih trupova u pogledu generičke mikrobiote. Takođe, ispitana je mogućnost korišćenja kvantitativnog odnosa između nivoa ulazne (na koži) i finalne (na obrađenim trupovima) mikrobiološke kontaminacije kao potencijalnog indikatora za rizičnu kategorizaciju goveđih i svinjskih klanica u pogledu njihovih performansi u redukciji rizika od mikrobiološke kontaminacije mesa. Na kožama i trupovima goveda i svinja su određeni nivoi generičke mikrobiote i prisustvo najznačajnijih patogena u lancu goveđeg (Escherichia coli O157) i svinjskog mesa (Salmonella). Rezultati su pokazali da je odnos statusa kože i obrađenog trupa u pogledu nivoa generičke mikrobiote precizniji i pouzdaniji u diferencijaciji performansi procesne higijene klanica, u poređenju sa zvaničnim aktuelnim kriterijumima procesne higijene navedenim u legislativi Evropske Unije. S druge strane, rezultati su ukazali da korišćenje prevalencije patogena kao parametra u karakterizaciji procesne higijene klanica nije korisno. Pored toga, upoređeni su potencijalni doprinosi glavnih današnjih strategija u upravljanju biološkim rizicima za bezbednost mesa na klanicama za goveda i svinje - aktuelne inspekcije mesa i procesne higijene klanice - ukupnom osiguranju biološke bezbednosti mesa. Kvalitativno su ocenjeni rizici po zdravlje ljudi od alimentarnih hazarda povezanih sa goveđim ili svinjskim mesom, koje je moguće kontrolisati jednom od ove dve strategije na klanicama. Poređenjem nivoa ocenjenih rizika, utvrđeno je da adekvatna procesna higijena danas značajno više doprinosi ukupnoj biološkoj bezbednosti mesa trupova goveda i svinja u odnosu na aktuelnu inspekciju mesa. Ipak, u globalnom sistemu bezbednosti mesa, obe navedene strategije moraju da imaju specifičnu ulogu, shodno oceni rizika od hazarda koje kontrolišu. Svekupno, ova studija je pružila naučnu osnovu za dalje unapređenje savremenog, longitudinalnog i integrisanog sistema biološke bezbednosti goveđeg i svinjskog mesa, kao i za korišćenje nekih novih indikatora bioloških rizika u tom sistemu. Istovremeno, ukazala je i na potrebu i smer za dalja/dublja istraživanja za optimizaciju i implementacije tog modernog sistema i predloženih indikatora rizika u praksi.
PB  - Univerzitet u Novom Sadu, Poljoprivredni fakultet
T1  - Haptoglobin, macroscopic and bacterial indicators of the risk for meat safety at abattoir
T1  - Haptoglobin, makroskopski i bakteriološki indikatori rizika po bezbednost mesa na klanici
UR  - https://hdl.handle.net/21.15107/rcub_nardus_1646
ER  - 

@phdthesis{
author = "Blagojević, Bojan",
year = "2011",
abstract = "The main aim of this work was to develop and optimize objective and measurable indicators of biological risks for the safety of carcass meat, and to - based on qualitative risk assessment - identify and objectively compare performances of the main risk management strategies in cattle and pig abattoirs. The potential of haptoglobin as an indicator of animal pre-slaughter risk classification regarding the presence of pathological lesions was investigated in cattle and pigs which were divided into groups, based on their pre-history or meat inspection findings. Each animal was subjected to the current official meat inspection and blood serum haptoglobin level determination. In both cattle and pigs, the mean haptoglobin concentrations were significantly higher in groups with abnormalities than in those without, but such a correlation was not been established at the level of individual animals. The study indicated that the mean haptoglobin level in groups of animals intended for slaughter can be used as an additional, objective indicator of general health status of animals and/or appropriateness of farm of their origin, when analysing the food chain information as a part of the ante-mortem inspection. This is important in deciding whether to perform simplified or detailed post-mortem inspection of certain animals or groups of animals at abattoirs. The numerical assessment of cattle cleanliness before slaughter was evaluated as a risk indicator of dressed beef carcasses’ microbial contamination. Cattle hide cleanliness was visually assessed (on a scale of 1 to 4) and levels of generic microbiota and occurrence of Escherichia coli O157 on dressed carcass were determined. A global correlation was found between the visual hide cleanliness and generic microbiota levels on dressed carcasses, but these levels significantly differed only between very dirty cattle (category 4) and all other less dirty or clean cattle (categories 1, 2 and 3). Regarding the visual cattle cleanliness and the presence of Escherichia coli O157 on dressed carcasses, a clear relationship was not determined. The validity of cattle cleanliness visual assessment system and usefulness of this as an indicator of risk of generic microbiota contamination of dressed carcasses was confirmed. Also, the quantitative relationship between the levels of incoming (hide/skin) and final (dressed carcasses) microbiological contamination was evaluated as an indicator for risk categorization of cattle and pig abattoirs in terms of their performances in reducing the risk of microbiological contamination of meat. Levels of generic microbiota and occurrence of the major pathogens in beef (Escherichia coli O157) and pork chain (Salmonella) were determined on hides/skins and dressed carcasses. The results showed that the ratio between generic microbiota levels on dressed carcasses and hides/skins is more precise and more reliable in the differentiation of process hygiene performances of abattoirs, compared to the official current process hygiene criteria laid down in the European Union legislation. On the other hand, the results indicated that the prevalence of pathogens is not useful as a parameter in the characterization of abattoir process hygiene. Additionally, potential contributions of the main current strategies in biological meat safety risk management in cattle and pig abattoirs - the current meat inspection and abattoir process hygiene - in ensuring the overall biological safety of meat were compared. Human health biological foodborne risks associated with beef or pork that can be controlled by one of the two strategies at abattoirs were qualitatively assessed. Comparing the levels of assessed risks, it was concluded that adequate process hygiene currently contributes significantly more to the overall biological safety of beef and pork VIII carcasses than current meat inspection. However, in the global meat safety assurance system, both of these strategies must have a specific role, according to the risk assessment of hazards which they individually control. Overall, this study has provided a scientific basis for the further development of contemporary, longitudinal and integrated risk management system for biological safety of beef and pork, as well as the use of some new indicators of biological risk in such a system. At the same time, it has indicated the needs and directions for further and more intensive research to optimize and implement that modern system and the proposed risk indicators in practice., Glavni cilj ovog rada je bio da se razviju i optimizuju objektivni i merljivi indikatori bioloških rizika po bezbednost mesa trupova, kao i da se – na osnovu kvalitativne ocene rizika - objektivno sagledaju i uporede performanse glavnih strategija za upravljanje tim rizicima na klanicama za goveda i svinje. Ispitan je potencijal haptoglobina goveda i svinja, podeljenih u grupe na osnovu njihove pred-istorije ili nalaza tokom inspekcije mesa, kao indikatora za njihovu rizičnu kategorizaciju pre klanja u pogledu prisustva patoloških lezija. Svaka životinja je bila podvrgnuta aktuelnoj zvaničnoj inspekciji mesa i određen je nivo haptoglobina u krvnom serumu. I u svinja i u goveda, srednje vrednosti koncentracije haptoglobina su bile značajno više u grupama kod kojih su detektovane abnormalnosti u odnosu na grupe ovih životinja bez nađenih promena, ali takva korelacija nije utvrđena na nivou individualne životinje. Studija je ukazala da određivanje srednjeg nivoa haptoglobina u grupa životinja namenjenih klanju može da služi kao dodatni, objektivni indikator opšte prihvatljivosti zdravstvenog statusa i/ili farme porekla životinja, u okviru analize informacija iz lanca hrane kao dela premortalne inspekcije. Ovo je važno zbog donošenja odluke o sprovođenju pojednostavljene ili detaljnije postmortalne inspekcije određenih životinja ili grupa životinja na klanicama. U pogledu indikatora rizika od mikrobiološke kontaminacije obrađenih goveđih trupova, ispitana je mogućnost korišćenja numeričke ocene vizuelne čistoće goveda pre klanja. Vizuelno je ocenjena čistoća kože goveda (na skali od 1 do 4), a zatim su na obrađenim trupovima određeni nivoi generičke mikrobiote i prisustvo Escherichia coli O157. Utvrđena je globalna korelacija između vizuelne čistoće kože i nivoa generičke mikrobiote na obrađenim trupovima, ali su se ti nivoi značajno razlikovali samo između trupova vrlo prljavih goveda (kategorija 4) i svih drugih manje prljavih ili čistih (kategorije 1, 2 i 3). U pogledu vizuelne čistoće goveda i prisustva Escherichia coli O157 na obrađenim trupovima, jasna korelacija nije utvrđena. Potvrđena je opravdanost korišćenja sistema vizuelne ocene čistoće goveda i korisnost ove ocene kao jednog od indikatora nivoa rizika od mikrobiološke kontaminacije obrađenih trupova u pogledu generičke mikrobiote. Takođe, ispitana je mogućnost korišćenja kvantitativnog odnosa između nivoa ulazne (na koži) i finalne (na obrađenim trupovima) mikrobiološke kontaminacije kao potencijalnog indikatora za rizičnu kategorizaciju goveđih i svinjskih klanica u pogledu njihovih performansi u redukciji rizika od mikrobiološke kontaminacije mesa. Na kožama i trupovima goveda i svinja su određeni nivoi generičke mikrobiote i prisustvo najznačajnijih patogena u lancu goveđeg (Escherichia coli O157) i svinjskog mesa (Salmonella). Rezultati su pokazali da je odnos statusa kože i obrađenog trupa u pogledu nivoa generičke mikrobiote precizniji i pouzdaniji u diferencijaciji performansi procesne higijene klanica, u poređenju sa zvaničnim aktuelnim kriterijumima procesne higijene navedenim u legislativi Evropske Unije. S druge strane, rezultati su ukazali da korišćenje prevalencije patogena kao parametra u karakterizaciji procesne higijene klanica nije korisno. Pored toga, upoređeni su potencijalni doprinosi glavnih današnjih strategija u upravljanju biološkim rizicima za bezbednost mesa na klanicama za goveda i svinje - aktuelne inspekcije mesa i procesne higijene klanice - ukupnom osiguranju biološke bezbednosti mesa. Kvalitativno su ocenjeni rizici po zdravlje ljudi od alimentarnih hazarda povezanih sa goveđim ili svinjskim mesom, koje je moguće kontrolisati jednom od ove dve strategije na klanicama. Poređenjem nivoa ocenjenih rizika, utvrđeno je da adekvatna procesna higijena danas značajno više doprinosi ukupnoj biološkoj bezbednosti mesa trupova goveda i svinja u odnosu na aktuelnu inspekciju mesa. Ipak, u globalnom sistemu bezbednosti mesa, obe navedene strategije moraju da imaju specifičnu ulogu, shodno oceni rizika od hazarda koje kontrolišu. Svekupno, ova studija je pružila naučnu osnovu za dalje unapređenje savremenog, longitudinalnog i integrisanog sistema biološke bezbednosti goveđeg i svinjskog mesa, kao i za korišćenje nekih novih indikatora bioloških rizika u tom sistemu. Istovremeno, ukazala je i na potrebu i smer za dalja/dublja istraživanja za optimizaciju i implementacije tog modernog sistema i predloženih indikatora rizika u praksi.",
publisher = "Univerzitet u Novom Sadu, Poljoprivredni fakultet",
title = "Haptoglobin, macroscopic and bacterial indicators of the risk for meat safety at abattoir, Haptoglobin, makroskopski i bakteriološki indikatori rizika po bezbednost mesa na klanici",
url = "https://hdl.handle.net/21.15107/rcub_nardus_1646"
}

Blagojević, B.. (2011). Haptoglobin, macroscopic and bacterial indicators of the risk for meat safety at abattoir. 
Univerzitet u Novom Sadu, Poljoprivredni fakultet..
https://hdl.handle.net/21.15107/rcub_nardus_1646

Blagojević B. Haptoglobin, macroscopic and bacterial indicators of the risk for meat safety at abattoir. 2011;.
https://hdl.handle.net/21.15107/rcub_nardus_1646 .

Blagojević, Bojan, "Haptoglobin, macroscopic and bacterial indicators of the risk for meat safety at abattoir" (2011),
https://hdl.handle.net/21.15107/rcub_nardus_1646 .