Marko Dmitrić

This study evaluated the quality dynamics of artisanal (A) and semi-industrial (S-I) Sjenica white-brined cheese during 60-day ripening and assessed the agreement between a commercial near-infrared (NIR IR) spectroscopy calibration and reference methods for process monitoring. The reference methods showed that cheese type significantly affected proteins (p = 0.002), pH (p = 0.001), titratable acidity (p = 0.001), and fat-in-dry-matter (FDM; p = 0.038). The S-I cheese demonstrated superior hygiene under mandatory HACCP principles (E. coli max 1.73 log CFU/g vs. 3.72 log CFU/g in A). Ripening time significantly altered the color and texture profile analysis (TPA) parameters (p < 0.05). Principal component analysis (PCA) completely discriminated both cheese types at day 60, based on CVS color (86.27% variance) and textural attributes (87.08% variance). Sensory evaluation showed that assessors could discriminate between the two cheese types, while both maintained high overall acceptance. Deming regression and Bland–Altman analysis revealed poor quantitative agreement, with NIR systematically underestimating dry matter (−2.49 g/100 g), fat (−1.88 g/100 g), FDM (−1.80 g/100 g), protein (−1.04 g/100 g), and NaCl (−0.40 g/100 g). Overall, the results demonstrate that the production system significantly affects the physicochemical, microbiological, textural, and color characteristics of Sjenica white-brined cheese during ripening, while both the S-I and A cheeses retain high sensory acceptance.

There is a large number of available literature data in scientific papers that explain the harmfulness and costs of weedy, harmful and invasive plants, and significantly less that reveal their potential for application for various useful purposes. Invasive plant species are often a good source of bioactive ingredients applicable for medical or various technological purposes, due to their valuable pharmacological powers. This review will address the limitations and opportunities for the beneficial use of ragweed (in the circular economy), which is highly detrimental to human health and the environment.

Summary: During a routine analysis of a wild boar diaphragm, a significant infestation with Trichinella spp. was found, larvae were identified, with a larval burden of 767 larvae per gram (LPG) of muscle tissue. To our knowledge, this is the largest infection detected to date in Serbia. By employing a polymerase chain reaction (PCR), the Trichinella britovi was the only species identified. The high LPG levels found in this study suggest that game meat has not been examined for the presence of Trichinella spp. pose a significant risk to human health and could potentially lead to fatal outcomes. Furthermore, this finding confirms the importance of wild boars as a source of infection of T. britovi in Serbia.

This paper presents the main trends in antimicrobial resistance (AMR), as well as their health and other consequences; current knowledge about the emergence, spread, and mechanisms of AMR; and the progress to date in understanding possible pathways of resistance through the food chain and the role of food as a vector of antibiotic-resistant bacteria. We have reviewed the main approaches to the prevention and control of the development, selection, and spread of AMR in food-producing animals (FPAs) and the meat industry; bacterial AMR in FPA; the most significant and dangerous pathogens that show AMR; transmitted by meat and meat products; strategies to prevent the occurrence of AMR microorganism infections; and, recently, AMR monitoring and surveillance programs in meat production and processing. This study reviews the results of various studies, as well as inspiring and motivating reviews, that address the state of the art of AMR in targeted diverse niches that are integrated by the multidisciplinary “One Health” approach, as well as future strategies for reducing AMR. To successfully address the challenges associated with AMR, it is necessary to integrate monitoring and surveillance across the environment–raw materials–food (meat)–people continuum. It is necessary to permanently improve and expand the NCBI Pathogen Detection Isolate Browser (NPDIB) database and supplement it with the results of future research to identify and investigate genes that coordinate stress response and AMR.

This pilot study investigated the presence of potentially zoonotic microorganisms in bat species from Kopaonik National Park, Serbia. A total of 40 individuals from 12 bat species were sampled and screened using microbiological and molecular methods. Salmonella spp., Chlamydia spp., Coxiella burnetii, Francisella tularensis, Leptospira spp., Lyssavirus, Filoviridae, henipaviruses, and SARS-CoV-2 were not detected in any bats. Coronavirus genomes were confirmed in four bats—one Myotis brandtii, two Myotis daubentonii, and one Myotis cf. mystacinus. Sequence analysis identified the presence of alphacoronavirus genomes with high similarity to strains previously found in Europe. Mycoplasma spp. genomes were found in 18 bats (45%), and Rickettsia spp. were detected in five bats (12.5%), although species-level identification was not possible. The findings highlight the presence of certain bacteria and viruses in bats that could have implications for public health, especially in areas with close human–wildlife interaction. Although no direct evidence of high-risk pathogens was found, the results support the importance of continued surveillance and ecological studies on bats, given their role as potential reservoirs. Monitoring bat-associated microorganisms is essential to better understand possible transmission routes and improve the prevention of emerging zoonotic diseases.

Grape pomace (GP), a byproduct of winemaking, has gained significant attention as a sustainable and functional ingredient with applications in the food and nutraceutical industries. This review examines the potential of GP in meat products and analogs, functional foods, and nutraceuticals, highlighting its composition, health benefits, and role in enhancing nutritional and functional properties. Rich in dietary fiber, polyphenols, essential fatty acids, and bioactive compounds, GP exhibits antioxidant, anti-inflammatory, and gut health-promoting effects, making it suitable for various food applications. Its incorporation into meat products, such as sausages and patties, improves texture, enhances shelf life, and increases nutritional value while reducing the environmental footprint. GP is also effective in functional foods such as baked goods, dairy and plant-based yoghurts, smoothies, and snack bars, where it can enrich fiber and polyphenol content, aid in satiety, and provide health benefits beyond basic nutrition. The challenge is how to maintain the sensory properties characteristic of conventional, unmodified products. In nutraceuticals, GP’s polyphenolic compounds and dietary fiber support antioxidant, anti-inflammatory, and metabolic health functions, with applications as antioxidant supplements, gut health boosters, weight management aids, and cardiovascular health supplements. Despite challenges such as taste modification and optimizing bioavailability, GP’s versatility and sustainability highlight its value in developing innovative, health-oriented products. This review emphasizes the promise of GP as a valuable ingredient in functional foods and nutraceutical formulations, contributing to health, sustainability, and resource efficiency.

Objectives: This study was conceived with the aim of translating the experience and knowledge of the research group into the design and creation of multi-active phytocomplex cocktails from lyophilised winery by-products (Grape Pomace—GP) and weeds (Sambucus ebulus L., Dwarf Elder—DE). Methods: Quantification of bioactive molecules was performed by high-performance liquid chromatography (HPLC) method. Results: In the extract obtained from lyophilised GP, the most dominant component that was quantified was petunidin-3-glucoside. Prominent compounds that were quantified in DE extract were cyanidin derivatives. The total number of microorganisms in lyophilisates is low, but some of them still survive lyophilisation. Antibacterial activity was determined by microdilution, the minimum inhibitory concentration (MIC) of the tested bacteria ranged from 0.78 mg/mL to 25.00 mg/mL. Antibacterial susceptibility testing (AST) revealed that Klebsiella spp. and Acinetobacter baumannii complex are extensively drug-resistant (XDR). Conclusions: The GP + DE cocktail showed very strong AB power against both tested XDR bacteria. The total phenolic content and antioxidative effect (determined spectrophotometrically) indicate their linear correlation.

Due to an increasing deficiency in feed for bees, beekeepers increasingly tend to use commercial industrial sugar (sucrose) in the nutrition of bee colonies. In the bees nutrition, sugar can be used as liquid sugar - syrup (diluted in water in different ratios). In addition, sugar can be used to make sugar dough (candy paste). Beekeepers often add enzymes or acids to invert the sugars and speed up the process with additional heating. When the bees are fed syrup that has not been overheated no serious problems arise. But in a case when overheated or multiple heated syrups and the syrup hydrolyzed/inverted by inorganic acids are used in the nutrition the occurrence of hydroxymethylfurfural (5-hydroxymethyl-2- furancarboxaldehyde-HMF) which can shorten a life span or cause bee mortality. The purpose of this study is to determine concentrations of HMF, reducing sugars, sucrose, free acids and pH value of solid and liquid feed for bees in the samples of candy paste and syrup, with a particular focus on HMF. During the 2012-2021 period in the laboratory of the Veterinary Specialized Institute ?Kraljevo? (VSI ?Kraljevo?), in Kraljevo 42 samples of candy paste, 23 samples of enzyme hydrolyzed sugar (syrup) and 6 samples of acid and/or temperature inverted or diluted sugar (syrup) were analyzed. Out of 68 food samples analyzed for the presence of HMF 8 samples (11.76%) were positive for the presence of HMF in concentrations higher than 40 mg/kg.

Bovine viral diarrhea (BVD) is caused by a pestivirus known as BVDV and is one of the most important infectious diseases of cattle, with a huge economic impact worldwide. The most important source of infection are persistently infected (PI) and diseased cattle. In addition to cattle infection, BVDV infection has been diagnosed in sheep, goats, pigs and wild ruminants (roe deer, deer, bison), as reservoirs of the virus and sources of infection in cattle herds. The consequences of BVDV infections are abortions in pregnant animals, poor female conception, mummification and congenital malformations of fetuses, respiratory problems, transplacental infections and fetal death, neonatal and postnatal mortality, mucosal diseases, slowed growth and poorer performance of surviving animals. Hemorrhagic syndrome (with thrombocytopenia and hemorrhage) is caused exclusively by non-cytopathogenic (NCP) BVDV genotype 2, i.e. virulent strains. The basis of the control program is the prevention of intrauterine infection by identifying and removing PI animals from the cattle herd. The high prevalence of BVDV in cattle worldwide and in Serbia is a danger and causes extremely high economic losses, preventing international trade in breeding and fattening cattle with EU countries, primarily due to uneven approaches or lack of control programs. There are suggestions that the control of the disease in Serbia could be based on a voluntary BVDV eradication program at the herd level, based on four phases, which includes frequent diagnostic tests, removal of PI animals from the herd and introduction of strict biosecurity measures. Certification and register of herds with BVDV free status could be done through the Veterinary Administration.

The aim of this research was to examine the chemical properties of freshly squeezed wild garlic extract (FSWGE) and its use as an additive in burgers (BU). Technological and sensory properties of such fortified burgers (BU) were determined. LC-MS/MS analyses identified thirty-eight volatile BAC. Allicin prevalence (11.375 mg/mL) is the key parameter determining the amount of FSWGE added in raw BU (PS-I 1.32 mL/kg, PS-II 4.40 mL/kg, and PS-III 8.79 mL/kg). Minimum inhibitory concentrations (MIC) and minimum bactericidal concentration (MBC) values of the FSWGE and evaporated FSWGE (EWGE) were determined against the six microorganisms using a microdilution method. The data indicated that using FSWGE can result in a reduced risk of Serratia marcescens (MIC = 50 mg/mL; MBC = 60 mg/mL), Listeria monocytogenes (MIC = MBC = 90 mg/mL), Escherichia coli and Staphylococcus aureus (MIC = 90 mg/mL; MBC ≥ 100 mg/mL), and Salmonella enteritidis and Enterococcus faecium (MIC = 100 mg/mL; MBC > 100 mg/mL) in BU. Changes in antioxidant (AOX) capacity were followed during cold storage (up to 10 days) and freezing (90 days). It was shown that PS-III had the highest level of AOX capacity during the entire period of cold storage, revealing 8.79 mL FSWGE/kg BU as the most suitable effective concentration. Adding FSWGE did not negatively affect the technological and physico-chemical properties during both cold and freeze storage. Regarding sensory evaluation, modified BU received mostly higher scores compared to control. The results of this study have demonstrated the great potential of wild garlic extract usage in the creation of safe products with prolonged shelf life.