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Kos J, Radić B, Lešić T, Anić M, Jovanov P, Šarić B, Pleadin J. Climate Change and Mycotoxins Trends in Serbia and Croatia: A 15-Year Review. Foods 2024; 13:1391. [PMID: 38731762 PMCID: PMC11083470 DOI: 10.3390/foods13091391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2024] [Revised: 04/22/2024] [Accepted: 04/25/2024] [Indexed: 05/13/2024] Open
Abstract
This review examines the 15-year presence of mycotoxins in food from Serbia and Croatia to provide a comprehensive overview of trends. Encompassing the timeframe from 2009 to 2023, this study integrates data from both countries and investigates climate change patterns. The results from Serbia focus primarily on maize and milk and show a strong dependence of contamination on weather conditions. However, there is limited data on mycotoxins in cereals other than maize, as well as in other food categories. Conversely, Croatia has a broader spectrum of studies, with significant attention given to milk and maize, along with more research on other cereals, meat, and meat products compared to Serbia. Over the investigated 15-year period, both Serbia and Croatia have experienced notable shifts in climate, including fluctuations in temperature, precipitation, and humidity levels. These changes have significantly influenced agriculture, consequently affecting the occurrence of mycotoxins in various food products. The results summarized in this 15-year review indicate the urgent need for further research and action to address mycotoxins contamination in Serbian and Croatian food supply chains. This urgency is further emphasized by the changing climatic conditions and their potential to exacerbate public health and food safety risks associated with mycotoxins.
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Affiliation(s)
- Jovana Kos
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (B.R.); (P.J.); (B.Š.)
| | - Bojana Radić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (B.R.); (P.J.); (B.Š.)
| | - Tina Lešić
- Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia; (T.L.); (J.P.)
| | - Mislav Anić
- Croatian Meteorological and Hydrological Service, Ravnice 48, 10000 Zagreb, Croatia;
| | - Pavle Jovanov
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (B.R.); (P.J.); (B.Š.)
| | - Bojana Šarić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (B.R.); (P.J.); (B.Š.)
| | - Jelka Pleadin
- Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia; (T.L.); (J.P.)
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Waraczewski R, Bartoń M, Stasiak DM, Sołowiej BG. Long-matured cured meats from Poland and Europe compared - An overview. Meat Sci 2023; 206:109336. [PMID: 37716227 DOI: 10.1016/j.meatsci.2023.109336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 09/02/2023] [Accepted: 09/04/2023] [Indexed: 09/18/2023]
Abstract
This review aimed to present different varieties of long-matured cured meats, such as cold cuts, sausages, and hams produced in Poland, and compare them with similar European products. Moreover, we briefly presented the impact of meat products on human health. Due to its significant production in Poland, most meat products are made of pork. Polish long-matured, cured meats are nutritious, provide essential amino acids and micronutrients, and are a balanced source of monosaturated fatty acids (MUFAs). We suggest choosing cured Polish meat products matured with probiotics to provide pro-health benefits. Although long-matured sausages are essential and valuable meat products in Poland, they should be consumed moderately as an element of a balanced, diverse diet.
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Affiliation(s)
- Robert Waraczewski
- Department of Animal Food Technology, University of Life Sciences in Lublin, Skromna 8, 20-704, Poland
| | - Maciej Bartoń
- Department of Animal Food Technology, University of Life Sciences in Lublin, Skromna 8, 20-704, Poland
| | - Dariusz M Stasiak
- Department of Animal Food Technology, University of Life Sciences in Lublin, Skromna 8, 20-704, Poland
| | - Bartosz G Sołowiej
- Department of Animal Food Technology, University of Life Sciences in Lublin, Skromna 8, 20-704, Poland.
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Arsić M, Vićić I, Galić N, Dmitrić M, Kureljušić J, Dimitrijević M, Petrović M, Šarić L, Karabasil N. Risk factors and the overall characterization of Yersinia enterocolitica as an initial model of pathogen surveillance in the pig production system in Serbia. Res Vet Sci 2022; 152:167-174. [PMID: 35987101 DOI: 10.1016/j.rvsc.2022.08.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 08/02/2022] [Accepted: 08/04/2022] [Indexed: 11/29/2022]
Abstract
A survey was undertaken to determine the overall prevalence of Yersinia enterocolitica in pigs of slaughter age and to characterize the isolates in relation to bio-serotype, the presence of virulence genes, genetic diversity, and antimicrobial resistance. Moreover, possible risk factors associated with Y. enterocolitica infection during the pre-harvested and harvested phase of pig production were studied. The overall Y. enterocolitica prevalence in the pigs was 10.4% (95% confidence interval, CI = 8.5-12.3%). The most common Y. enterocolitica bio-serotype was 4/O:3, accounting for 81.6% of investigated isolates. The pathogenicity of 63 Y. enterocolitica 4/O:3 isolates, originating from all infected farms, was confirmed by the presence of both the ail and ystA virulence-associated genes and the absence of ystB gene (100%). Characterization with PFGE of 63 confirmed Y. enterocolitica 4/O:3 isolates identified five different genotypes with shared identical genetic profiles (100% similarity) within each genotype. Isolates originating from farrow-to-finish farms were only resistant to ampicillin, while resistance to nalidixic acid, tetracycline, and chloramphenicol at fattening farms was also observed. Risk factors related to Y. enterocolitica pig infection include fattening farms (odds ratio, OR = 2.3, 95% CI = 1.4-3.8, P < 0.001), a 3-6 h lairage period (OR = 1.6, 95% CI = 1.0-2.6, P = 0.035) and winter season (OR = 3.8, 95% CI = 2.0-7.4, P < 0.001). In addition to the overall characterization of Y. enterocolitica isolates, identification of the main risks associated with infection allows better application of preventive measures to reduce the occurrence and distribution of Y. enterocolitica infection.
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Affiliation(s)
- Miloš Arsić
- Veterinary Specialized Institute "Niš", Dimitrija Tucovića br. 175, 18106 Niš, Serbia
| | - Ivan Vićić
- University of Belgrade, Faculty of Veterinary Medicine, Bulevar oslobodjenja 18, 11000 Belgrade, Serbia.
| | - Nataša Galić
- Institute of Public Health of Serbia "Dr Milan Jovanović Batut" Dr Subotića 5, 11000 Belgrade, Serbia
| | - Marko Dmitrić
- Veterinary Specialized Institute "Kraljevo", Žička 34, 36000 Kraljevo, Serbia
| | - Jasna Kureljušić
- Institute of Veterinary Medicine of Serbia, Janisa Janulisa 14, 11000 Belgrade, Serbia
| | - Mirjana Dimitrijević
- University of Belgrade, Faculty of Veterinary Medicine, Bulevar oslobodjenja 18, 11000 Belgrade, Serbia
| | - Miloš Petrović
- Veterinary Specialized Institute "Niš", Dimitrija Tucovića br. 175, 18106 Niš, Serbia
| | - Ljubiša Šarić
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Nedjeljko Karabasil
- University of Belgrade, Faculty of Veterinary Medicine, Bulevar oslobodjenja 18, 11000 Belgrade, Serbia
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4
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Duvan chvarci: Product characterization and comparison between traditional and industrial production. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Halagarda M, Wójciak KM. Health and safety aspects of traditional European meat products. A review. Meat Sci 2021; 184:108623. [PMID: 34753110 DOI: 10.1016/j.meatsci.2021.108623] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 07/01/2021] [Accepted: 07/04/2021] [Indexed: 11/18/2022]
Abstract
Meat products constitute one of the most important groups of traditional foods. Thanks to the unique and favorable organoleptic characteristics, and high quality, they are willingly chosen by consumers. Lately, there has been a growing concern over the health aspects of these products. Therefore, the aim of this study was to analyze the nutritional value and factors affecting quality and health safety of traditional meat products on the basis of available literature. The study findings have revealed various issues with uniformity of traditional meat products. Products of the same name may differ substantially considering nutritional value. Reports also indicate that there are some discrepancies which can be attributed to product character (traditional/conventional). They mainly concern the content of moisture, protein, salt, fat, and fatty acid profile. Research suggests that traditional meat products may also be associated with some health safety issues, such as the presence of pathogens, polycyclic aromatic hydrocarbons, nitrate and nitrite residues, N-nitrosamines, biogenic amines and heavy metals.
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Affiliation(s)
- Michał Halagarda
- Department of Food Product Quality, Cracow University of Economics, 30-033 Kraków, Sienkiewicza 5, Poland.
| | - Karolina M Wójciak
- Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 20-704 Lublin, Skromna 8 Street, Poland.
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Suvajdžić B, Tasić T, Teodorović V, Janković V, Dimitrijević M, Karabasil N, Vasilev D. Biogenic amine content during the production and ripening of Sremski kulen, Serbian traditional dry fermented sausage. Anim Sci J 2020; 91:e13466. [PMID: 33043554 DOI: 10.1111/asj.13466] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 07/10/2020] [Accepted: 07/22/2020] [Indexed: 11/28/2022]
Abstract
Sremski kulen is a wide diameter dry fermented sausage, produced from pork, seasoned with red spicy paprika, stuffed into pork cecum, and preserved by smoking, fermentation and drying. Due to specific ripening process, Sremski kulen is suitable for the accumulation of biogenic amines. Therefore, the aminogenesis was studied in traditionally produced Sremski kulen, taking into account the physicochemical parameters and microbial counts. The content of six biogenic amines (tryptamine, phenylethylamine, tyramine, histamine, putrescine, and cadaverine) was analyzed using high-performance liquid chromatography. The ripening process of Sremski kulen was slow followed by changes in aw and pH value as well as expressed proteolysis. The autochthonous microbiota showed pronounced decarboxylase activity. Tryptamine and phenylethylamine were detected at each examined ripening stage while histamine was not detected until the end of ripening (16.55 ± 2.33 mg/kg). Tyramine, cadaverine, and putrescine content significantly increased during the ripening period (p < .05). In the final product, cadaverine was the dominant biogenic amine (132.40 ± 5.05 mg/kg), followed by tyramine (115.80 ± 15.46 mg/kg) and putrescine (68.55 ± 2.39 mg/kg). Although the long ripening period greatly contributed to the accumulation of biogenic amines in final product, their content are not of concern from product safety aspects, but requires improvement in hygiene of production process.
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Affiliation(s)
- Branko Suvajdžić
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, The University of Belgrade, Belgrade, Serbia
| | - Tatjana Tasić
- Institute for Food Technology, The University of Novi Sad, Novi Sad, Serbia
| | - Vlado Teodorović
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, The University of Belgrade, Belgrade, Serbia
| | - Vesna Janković
- Institute of Meat Hygiene and Technology, Belgrade, Serbia
| | - Mirjana Dimitrijević
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, The University of Belgrade, Belgrade, Serbia
| | - Neđeljko Karabasil
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, The University of Belgrade, Belgrade, Serbia
| | - Dragan Vasilev
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, The University of Belgrade, Belgrade, Serbia
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Tomasevic I, Kovačević DB, Jambrak AR, Zsolt S, Dalle Zotte A, Martinović A, Prodanov M, Sołowiej B, Sirbu A, Subić J, Roljević S, Semenova A, Kročko M, Duckova V, Getya A, Kravchenko O, Djekic I. Comprehensive insight into the food safety climate in Central and Eastern Europe. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107238] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Čobanović N, Stanković SD, Dimitrijević M, Suvajdžić B, Grković N, Vasilev D, Karabasil N. Identifying Physiological Stress Biomarkers for Prediction of Pork Quality Variation. Animals (Basel) 2020; 10:ani10040614. [PMID: 32252489 PMCID: PMC7222799 DOI: 10.3390/ani10040614] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 03/27/2020] [Accepted: 03/31/2020] [Indexed: 11/24/2022] Open
Abstract
Simple Summary Prediction of technological and sensory pork quality—during a pig’s life or quickly after slaughter—is increasingly required by the pork industry in order to classify carcasses or primary cuts of carcasses for different production lines. Therefore, there is increasing demand for the development of accurate, reliable, time-efficient, non-invasive, real-time tools for predicting pork and carcass quality characteristics. Based on this, the aim of this study was to assess the potential use of various physiological stress biomarkers as indicators of carcass and meat quality traits in slaughter pigs subjected to the standard marketing conditions and to minimal stressful preslaughter handling. According to the results of this investigation, lactate dehydrogenase can be considered as a useful predictor of pork quality, while cortisol, alanine amino transferase, and albumin could be useful in prediction of carcass quality. Abstract This study assessed the potential use of various physiological stress biomarkers as indicators of carcass and meat quality traits in 240 pigs subjected to the standard marketing conditions and minimal stressful antemortem handling using Pearson correlations. The most important pork quality traits (pH and temperature, water holding capacity, and color) had limited correlations with stress metabolites (lactate, glucose), stress hormones (cortisol, adrenocorticotropic hormone), stress enzymes (creatine kinase, aspartate amino transferase, alanine amino transferase), electrolytes (sodium, chloride), and acute-phase proteins (haptoglobin, C-reactive protein, albumin), indicating poor reliability in predicting pork quality. Albumin level was moderately positively correlated with live weight, hot carcass weight, cold carcass weight, and back fat thickness. Alanine amino transferase level was moderately positively correlated with live weight, hot carcass weight, and cold carcass weight. Cortisol level was moderately positively correlated with live weight, hot carcass weight, cold carcass weight, and back fat thickness, and moderately negatively correlated with the lean carcass content. Increased lactate dehydrogenase level was moderately correlated with decreased drip and cooking loss. In conclusion, lactate dehydrogenase could help pork producers predict pork quality variation, while cortisol, alanine amino transferase, and albumin could be useful in prediction of carcass quality.
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Affiliation(s)
- Nikola Čobanović
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Bulevar oslobodjenja 18, 11000 Belgrade, Serbia; (M.D.); (B.S.); (N.G.); (D.V.); (N.K.)
- Correspondence: ; Tel.: +381-695419491
| | - Sanja Dj Stanković
- Clinical Center of Serbia, Center for Medical Biochemistry, 11000 Belgrade, Serbia;
| | - Mirjana Dimitrijević
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Bulevar oslobodjenja 18, 11000 Belgrade, Serbia; (M.D.); (B.S.); (N.G.); (D.V.); (N.K.)
| | - Branko Suvajdžić
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Bulevar oslobodjenja 18, 11000 Belgrade, Serbia; (M.D.); (B.S.); (N.G.); (D.V.); (N.K.)
| | - Nevena Grković
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Bulevar oslobodjenja 18, 11000 Belgrade, Serbia; (M.D.); (B.S.); (N.G.); (D.V.); (N.K.)
| | - Dragan Vasilev
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Bulevar oslobodjenja 18, 11000 Belgrade, Serbia; (M.D.); (B.S.); (N.G.); (D.V.); (N.K.)
| | - Nedjeljko Karabasil
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Bulevar oslobodjenja 18, 11000 Belgrade, Serbia; (M.D.); (B.S.); (N.G.); (D.V.); (N.K.)
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Čobanović N, Janković L, Vasilev D, Dimitrijević M, Teodorović V, Kureljušić B, Karabasil N. Slaughterline records of various postmortem pathological lesions and their influence on carcass and meat quality in slaughtered pigs. Anim Sci J 2019; 90:1475-1483. [PMID: 31515907 DOI: 10.1111/asj.13287] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2018] [Revised: 07/02/2019] [Accepted: 07/30/2019] [Indexed: 11/29/2022]
Abstract
The aim of this study was to identify the prevalence of pathological lesions in pigs from small-scale farms and to determine associations between pathological lesions and hematological parameters, and carcass and meat quality in slaughtered pigs. The study was conducted on 625 pigs (~115 kg) originating from 20 small-scale farms. Any signs of pneumonia, pleurisy, pericarditis, and liver milk spots were recorded as present or absent. Complete blood count was investigated. The following carcass quality parameters were measured: live, hot and cold carcass weights, cooling loss, dressing percentage, backfat thickness, and meatiness. Meat pH and temperature were measured 45 min postmortem. Of the 625 examined pigs, 41.8% had pneumonia, 23.5% pleurisy, 2.7% pericarditis, and 29.9% liver milk spots. The presence of pathological lesions in slaughtered pigs adversely affected hematological parameters, reduced live, hot and cold carcass weights, and meatiness and had deleterious effects on meat quality (higher pH45min and higher prevalence of dark, firm and dry meat). In conclusion, this study showed a high prevalence of pathological lesions in slaughtered pigs, indicating serious health problems in smallholder pig production systems. The presence of single and, especially, multiple pathological lesions in slaughtered pigs negatively affected hematological parameters, and carcass and meat quality.
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Affiliation(s)
- Nikola Čobanović
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
| | - Ljiljana Janković
- Department of Animal Hygiene, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
| | - Dragan Vasilev
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
| | - Mirjana Dimitrijević
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
| | - Vlado Teodorović
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
| | - Branislav Kureljušić
- Department of Pathology, Scientific Institute of Veterinary Medicine of Serbia, Belgrade, Serbia
| | - Nedjeljko Karabasil
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
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