TY  - JOUR
AU  - Stojanović, Branislav
AU  - Janković, Saša
AU  - Đorđević, Vesna Ž.
AU  - Marjanović, Sonja
AU  - Vasilev, Dragan
AU  - Stojanović, Zdenka
AU  - Balaban, Milica
AU  - Antić, Vesna
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5854
AB  - This work aimed to examine the influence of the storage period on the content of toxic elements (As, Cd, Hg, and Pb) in five types of canned meat products regularly used in the Serbian Armed Forces. Cans of beef goulash (BG), pork ragout (PR), spam (SP), liver pate (LP), and meatballs in tomato sauce (MB), produced according to military standards and stored under regular conditions, were analyzed. Meat products were packed in tin cans made according to special requirements in terms of tin and varnish application and stored for up to 6 years. The content of toxic elements varied depending on the analyzed product. The highest average content of arsenic was in BG (10.00 μg/kg), cadmium in LP (35.91 μg/kg), and mercury and lead in PR (15.04 and 8.00 μg/kg, respectively). The average concentrations of As, Cd, Hg, and Pb in all types of canned meat products were significantly lower than the maximum permitted levels in food currently in force by local and EU legislation. The storage period did not significantly affect the level of toxic elements, although higher concentrations were found in samples stored for more than 2 years. Examination of raw materials, spices, and additives showed that the highest Cd and Pb concentrations, which can affect the total level of these elements in meat products, were found in red ground pepper (Cd above 150 μg/kg) and dish supplement (Pb of 250 μg/kg). The assessment of the weekly intake of toxic elements through canned meat showed that it is significantly lower than the values that affect adversely to human health, as determined by the FAO/WHO and EFSA. However, as there is a constant possibility of contamination of raw materials and food additives, primarily due to environmental pollution, it is recommended to monitor the content of heavy metals in food permanently and assess their risk to human health.
PB  - Springer Link
T2  - Environmental Science and Pollution Research
T1  - Determination of toxic elements in meat products from Serbia packaged in tinplate cans
DO  - 10.1007/s11356-021-14051-w
ER  - 

@article{
author = "Stojanović, Branislav and Janković, Saša and Đorđević, Vesna Ž. and Marjanović, Sonja and Vasilev, Dragan and Stojanović, Zdenka and Balaban, Milica and Antić, Vesna",
year = "2021",
abstract = "This work aimed to examine the influence of the storage period on the content of toxic elements (As, Cd, Hg, and Pb) in five types of canned meat products regularly used in the Serbian Armed Forces. Cans of beef goulash (BG), pork ragout (PR), spam (SP), liver pate (LP), and meatballs in tomato sauce (MB), produced according to military standards and stored under regular conditions, were analyzed. Meat products were packed in tin cans made according to special requirements in terms of tin and varnish application and stored for up to 6 years. The content of toxic elements varied depending on the analyzed product. The highest average content of arsenic was in BG (10.00 μg/kg), cadmium in LP (35.91 μg/kg), and mercury and lead in PR (15.04 and 8.00 μg/kg, respectively). The average concentrations of As, Cd, Hg, and Pb in all types of canned meat products were significantly lower than the maximum permitted levels in food currently in force by local and EU legislation. The storage period did not significantly affect the level of toxic elements, although higher concentrations were found in samples stored for more than 2 years. Examination of raw materials, spices, and additives showed that the highest Cd and Pb concentrations, which can affect the total level of these elements in meat products, were found in red ground pepper (Cd above 150 μg/kg) and dish supplement (Pb of 250 μg/kg). The assessment of the weekly intake of toxic elements through canned meat showed that it is significantly lower than the values that affect adversely to human health, as determined by the FAO/WHO and EFSA. However, as there is a constant possibility of contamination of raw materials and food additives, primarily due to environmental pollution, it is recommended to monitor the content of heavy metals in food permanently and assess their risk to human health.",
publisher = "Springer Link",
journal = "Environmental Science and Pollution Research",
title = "Determination of toxic elements in meat products from Serbia packaged in tinplate cans",
doi = "10.1007/s11356-021-14051-w"
}

Stojanović, B., Janković, S., Đorđević, V. Ž., Marjanović, S., Vasilev, D., Stojanović, Z., Balaban, M.,& Antić, V.. (2021). Determination of toxic elements in meat products from Serbia packaged in tinplate cans. in Environmental Science and Pollution Research
Springer Link..
https://doi.org/10.1007/s11356-021-14051-w

Stojanović B, Janković S, Đorđević VŽ, Marjanović S, Vasilev D, Stojanović Z, Balaban M, Antić V. Determination of toxic elements in meat products from Serbia packaged in tinplate cans. in Environmental Science and Pollution Research. 2021;.
doi:10.1007/s11356-021-14051-w .

Stojanović, Branislav, Janković, Saša, Đorđević, Vesna Ž., Marjanović, Sonja, Vasilev, Dragan, Stojanović, Zdenka, Balaban, Milica, Antić, Vesna, "Determination of toxic elements in meat products from Serbia packaged in tinplate cans" in Environmental Science and Pollution Research (2021),
https://doi.org/10.1007/s11356-021-14051-w . .

TY  - JOUR
AU  - Karabasil, Nedjeljko
AU  - Bosković, Tamara
AU  - Tomašević, Igor
AU  - Vasilev, Dragan
AU  - Dimitrijević, Mirjana
AU  - Katanić, Nenad
AU  - Antić, Dragan
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4673
AB  - The production of traditional meat products has a considerable potential in the Republic of Serbia, particularly in small and micro (household) establishments. Among a large number of traditional meat products, dry fermented sausages and dried meat products are the most important and commonly appreciated by consumers. There is, however, a need for a better standardization of the production in this meat sector, and also implementation of necessary food hygiene rules and HACCP principles according to hygiene regulations. There are provisions in the Food Safety Law, stating the principles of flexibility, which would allow for traditional meat producers and their associations to apply for derogations in food hygiene regulations. This would enable traditional small and micro food business operators to better use their resources, relax administrative burden and use traditional production methods in the most appropriate manner, always respecting hygiene and safety principals. This review paper analyses the current status of traditional meat production in small and micro establishments in Serbia, emphasizing a need for further improvements in food safety management and standardization.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Acta Veterinaria-Beograd
T1  - Production of traditional meat products in small and micro establishments in Serbia: current status and future perspectives
EP  - 390
IS  - 4
SP  - 373
VL  - 68
DO  - 10.2478/acve-2018-0031
ER  - 

@article{
author = "Karabasil, Nedjeljko and Bosković, Tamara and Tomašević, Igor and Vasilev, Dragan and Dimitrijević, Mirjana and Katanić, Nenad and Antić, Dragan",
year = "2018",
abstract = "The production of traditional meat products has a considerable potential in the Republic of Serbia, particularly in small and micro (household) establishments. Among a large number of traditional meat products, dry fermented sausages and dried meat products are the most important and commonly appreciated by consumers. There is, however, a need for a better standardization of the production in this meat sector, and also implementation of necessary food hygiene rules and HACCP principles according to hygiene regulations. There are provisions in the Food Safety Law, stating the principles of flexibility, which would allow for traditional meat producers and their associations to apply for derogations in food hygiene regulations. This would enable traditional small and micro food business operators to better use their resources, relax administrative burden and use traditional production methods in the most appropriate manner, always respecting hygiene and safety principals. This review paper analyses the current status of traditional meat production in small and micro establishments in Serbia, emphasizing a need for further improvements in food safety management and standardization.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Acta Veterinaria-Beograd",
title = "Production of traditional meat products in small and micro establishments in Serbia: current status and future perspectives",
pages = "390-373",
number = "4",
volume = "68",
doi = "10.2478/acve-2018-0031"
}

Karabasil, N., Bosković, T., Tomašević, I., Vasilev, D., Dimitrijević, M., Katanić, N.,& Antić, D.. (2018). Production of traditional meat products in small and micro establishments in Serbia: current status and future perspectives. in Acta Veterinaria-Beograd
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 68(4), 373-390.
https://doi.org/10.2478/acve-2018-0031

Karabasil N, Bosković T, Tomašević I, Vasilev D, Dimitrijević M, Katanić N, Antić D. Production of traditional meat products in small and micro establishments in Serbia: current status and future perspectives. in Acta Veterinaria-Beograd. 2018;68(4):373-390.
doi:10.2478/acve-2018-0031 .

Karabasil, Nedjeljko, Bosković, Tamara, Tomašević, Igor, Vasilev, Dragan, Dimitrijević, Mirjana, Katanić, Nenad, Antić, Dragan, "Production of traditional meat products in small and micro establishments in Serbia: current status and future perspectives" in Acta Veterinaria-Beograd, 68, no. 4 (2018):373-390,
https://doi.org/10.2478/acve-2018-0031 . .

TY  - JOUR
AU  - Relić, Renata
AU  - Hristov, Slavča
AU  - Stanković, Branislav
AU  - Vasilev, Dragan
PY  - 2005
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/953
AB  - Ham represents an appropriate medium for development of many arthropods species. In this paper, the basic biological properties, life cycle of cheese skipper (Piophila casei), grain mite (A. siro), and larder beetle (Dermestes lardarius) and their influence on hygienic quality of ham, during curing and storage, are described. Ham is not the only place where these pests can lay their eggs, what increases the possibility of ham infestation due to the presence of other foodstuffs in the storehouse. Furthermore, they can be mechanical vectors of microorganisms. Organoleptic properties of foodstuffs are change by the presence and activities of larvae, which causes abhorrence of consumers and, in some cases, health problems, too. The most important measure in ham pests control is sanitation. That includes thorough cleaning of the storehouse, removing all debris of food, sealing cracks and crevices and placing the protective nets. Regular control of stored food is necessary as well as maintaining of proper storage conditions. Infested food should be removed. Chemical treatment .should be made only when the storage area is empty, but its effect is diminished by the development of pest's resistance. Taking that in consideration, it can be said that there is no ideal preparation for ham pests control, but it requires the combination of more measures.
AB  - Suva šunka predstavlja pogodnu sredinu za opstanak i razvoj više vrsta artropoda. U ovom radu prikazane su osnovne biološke karakteristike i razvojni ciklusi muve sirare (Piophila casei), grinje brašna (Acanis siro) i slaninara (Dermesies lardarius), koji mogu da se razvijaju na suvim šunkama za vreme sušenja i skladištenja. Pošlo suva šunka nije jedini supstral u kome ovi insekti polažu jaja, to povećava mogućnost njene infestacije preko drugih namirnica prisutnih u skladištu. Osim toga, ovi insekti imaju ulogu mehaničkog prenosioca mikroorganizama. Prisustvom i aktivnošću larvi insekata menjaju se senzorne osobine proizvoda, što izaziva odbojnost i gađenje kod potrošača, a u nekim slučajevima može da izazove i zdravstvene probleme. Kod suzbijanja parazita suve šunke najvažnija mera je sanitacija. To podrazumeva temeljno čišćenje skladišta, uklanjanje svih ostataka hrane, zatvaranje pukotina i šupljina i postavljanje zaštitnih mreža. Neophodna je redovna kontrola uskladištenih namirnica i održavanje potrebnih ambijentalnih uslova pri njihovom čuvanju. Infestirane namirnice treba da budu uklonjene. Primena hemijskih sredstava treba da se vrši samo u praznom skladištu, ali razvoj rezistencije parazita umanjuje efekat dezinsekcije. Na osnovu toga može se reći da ne postoji idealno sredstvo za uništavanje ovih štetočina, već je u kontroli neophodna kombinacija vise mera.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Biological life cycle, significance and control of dry ham parasites
T1  - Biološki ciklus razvoja, značaj i kontrola parazita suve šunke
EP  - 133
IS  - 3-4
SP  - 126
VL  - 46
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_953
ER  - 

@article{
author = "Relić, Renata and Hristov, Slavča and Stanković, Branislav and Vasilev, Dragan",
year = "2005",
abstract = "Ham represents an appropriate medium for development of many arthropods species. In this paper, the basic biological properties, life cycle of cheese skipper (Piophila casei), grain mite (A. siro), and larder beetle (Dermestes lardarius) and their influence on hygienic quality of ham, during curing and storage, are described. Ham is not the only place where these pests can lay their eggs, what increases the possibility of ham infestation due to the presence of other foodstuffs in the storehouse. Furthermore, they can be mechanical vectors of microorganisms. Organoleptic properties of foodstuffs are change by the presence and activities of larvae, which causes abhorrence of consumers and, in some cases, health problems, too. The most important measure in ham pests control is sanitation. That includes thorough cleaning of the storehouse, removing all debris of food, sealing cracks and crevices and placing the protective nets. Regular control of stored food is necessary as well as maintaining of proper storage conditions. Infested food should be removed. Chemical treatment .should be made only when the storage area is empty, but its effect is diminished by the development of pest's resistance. Taking that in consideration, it can be said that there is no ideal preparation for ham pests control, but it requires the combination of more measures., Suva šunka predstavlja pogodnu sredinu za opstanak i razvoj više vrsta artropoda. U ovom radu prikazane su osnovne biološke karakteristike i razvojni ciklusi muve sirare (Piophila casei), grinje brašna (Acanis siro) i slaninara (Dermesies lardarius), koji mogu da se razvijaju na suvim šunkama za vreme sušenja i skladištenja. Pošlo suva šunka nije jedini supstral u kome ovi insekti polažu jaja, to povećava mogućnost njene infestacije preko drugih namirnica prisutnih u skladištu. Osim toga, ovi insekti imaju ulogu mehaničkog prenosioca mikroorganizama. Prisustvom i aktivnošću larvi insekata menjaju se senzorne osobine proizvoda, što izaziva odbojnost i gađenje kod potrošača, a u nekim slučajevima može da izazove i zdravstvene probleme. Kod suzbijanja parazita suve šunke najvažnija mera je sanitacija. To podrazumeva temeljno čišćenje skladišta, uklanjanje svih ostataka hrane, zatvaranje pukotina i šupljina i postavljanje zaštitnih mreža. Neophodna je redovna kontrola uskladištenih namirnica i održavanje potrebnih ambijentalnih uslova pri njihovom čuvanju. Infestirane namirnice treba da budu uklonjene. Primena hemijskih sredstava treba da se vrši samo u praznom skladištu, ali razvoj rezistencije parazita umanjuje efekat dezinsekcije. Na osnovu toga može se reći da ne postoji idealno sredstvo za uništavanje ovih štetočina, već je u kontroli neophodna kombinacija vise mera.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Biological life cycle, significance and control of dry ham parasites, Biološki ciklus razvoja, značaj i kontrola parazita suve šunke",
pages = "133-126",
number = "3-4",
volume = "46",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_953"
}

Relić, R., Hristov, S., Stanković, B.,& Vasilev, D.. (2005). Biological life cycle, significance and control of dry ham parasites. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 46(3-4), 126-133.
https://hdl.handle.net/21.15107/rcub_agrospace_953

Relić R, Hristov S, Stanković B, Vasilev D. Biological life cycle, significance and control of dry ham parasites. in Tehnologija mesa. 2005;46(3-4):126-133.
https://hdl.handle.net/21.15107/rcub_agrospace_953 .

Relić, Renata, Hristov, Slavča, Stanković, Branislav, Vasilev, Dragan, "Biological life cycle, significance and control of dry ham parasites" in Tehnologija mesa, 46, no. 3-4 (2005):126-133,
https://hdl.handle.net/21.15107/rcub_agrospace_953 .