Campylobacter jejuni and C. coli are contaminants of broiler skin, and in unauthorized numbers cause campylobacteriosis in consumers where symptoms range from gastrointestinal to life-threatening. The number of chicken bacteria and their genetic diversity depend on the growing conditions, and the presence of antibiotic resistance genes is the result of irrational use of antibiotics. The purpose of this paper is to point out the importance of reducing the contamination of Campylobacter spp. in broiler production as well as the importance of the rational use of antibiotics in the production of broilers with a contribution to the prevention of the spread of campylobacteriosis and antibiotic resistance. The incidence of campylobacteriosis can be prevented by the concept of Hazard Analysis Critical Control Point (HACCP) in broiler production and the use of probiotics as biological preservatives in broiler meat. The spread of antibiotic resistance genes can be reduced by prohibition of antibiotic use for   prophylaxis and only permitted for medication.

Antibiotic resistance is considered a global public health problem and is related to the problem of resistance of bacteria in human and veterinary medicine that are transmitted directly and through the food chain. Uncontrolled use of antibiotics in veterinary practice is a special danger for the development of antibiotic resistance. The problem of public health, human and veterinary is the acquired resistance of bacteria to antibiotics. Of particular importance is the emergence of multidrug resistance to Escherichia coli, which is becoming more common in the world, both in human and veterinary medicine, and the possible transmission of resistant Escherichia coli between animals and humans. The purpose of this paper is to show the importance of the rational use of antibiotics in animals and humans to prevent the spread of antibiotic resistance. Escherichia coli is an intestinal bacterium of all mammals, widespread in the environment and often present in food of animal origin. Today, a pluripotent bacterium and a carrier of antibiotic resistance genes due to anthropogenic factors, and genes are transmitted through animal bacteria, food bacteria to bacteria of human origin.

Meat inspection is an important part of education for every veterinary student. However, traditional teaching methods require the sacrifice of living animals, and are thus considered expensive, inadequate and inhumane. Development of novel technologies has provided opportunities for new, improved ways of education. Smart 3D Meat Inspection (S3DMI) is an elearning tool that allows veterinary medicine students to acquire required skills using virtual 3D models of animal organs and carcasses. These models can be manipulated and “cut” just like real organs, allowing students to learn this essential skill without the need for animal carcasses. Students are allowed to practice any part of meat inspection as many times necessary, at their own pace, without time, place or resources limitations. This type of education is considered superior to traditional methods. There is no need for sacrification of animals for educational purposes and the cost of education is greatly reduced, while the educational quality is uninterrupted. Models developed for S3DMI can also be adjusted for courses like animal anatomy and pathology, which also require the use of real animal cadavers. S3DMI is still in its developmental stages, but it has a great potential to minimalize the need for animal sacrifice in the education of future veterinarians, while ensuring the quality improvement.

Motivation/Background: positive staphylococci (CPS) are common contaminants of raw milk. Before it is used, various heat treatments are applied to destroy microorganisms, inactivate enzymes and improve technological properties and concentration of dry matter of milk. This work aimed to determine the influence of commonly used heat treatments in diary on presence and number CPS in raw milk from Bosnia and Herzegovina area and to affirm whether there is a difference in efficacy between different treatments. Method: Using the standard method, 40 samples of raw milk from farms were inoculated for counting the initial number of CPS in raw milk. Samples were then exposed to heat treatments in vapor sterilizer and CPS number was counted using the same standard method. Results: Applied treatments included heat treatments at: 68 °C/40 s, 70 °C/15 s, 72 °C/without holding, 63 °C/30 min and 72 °C/15 s. CPS presence was detected in all tested samples of raw milk in numbers ranging from 2,82 to 5,32, with an average of 4,30, calculated as log10 /ml. Conclusions: Raw milk samples collected in the field initially registered a high CPS number. The applied heat treatments were effective to a large extent. The initial CPS count of milk seems to be the most important factor determining the number of CPS after heat treatments as well as traits of the strains.

The increase of global fish consumption brings with it the problem of fish mislabeling, which leads to economic losses for consumers or may even result in consumers’ health risk. Thus, continuous development of methods used in identification of exact fish species is essential. There are numerous modern identification methods, which use DNA or specific fish proteins as biomarkers, but they all come with various benefits and drawbacks. Protein-based methods include electrophoretic methods, ELISA, HPLC and MALDI-ToF Mass Spectrometry, while the methods that use DNA as a biomarker include PCR-RFLP, SSCP, qPCR, RAPD, FINS, DNA microarray, DNA barcoding, pyrosequencing and metabarcoding. There is a continuous development of new or improved methods. Most of the methods display a much better performance when analyzing raw or lightly processed fish, such as chilled or frozen, while heat treatment often leads to changes in the biomarker molecules, making the species identification difficult. The ideal method does not yet exist, but methods such as DNA barcoding, MALDI-ToF Mass Spectrometry and metabarcoding are the ones that show most potential.

The aim of this research was to examine physicochemical parameters of finished and semi-finished meat products: minced meat (beef, pork and mixed meat) and raw formed meat products (ćevapi, patties/burgers and sujuk sausages), and to determine quality parameters of these products on the Bosnia and Herzegovina market. Examined parameters included: protein content, fat, collagen in meat proteins and salt (NaCl). We analysed 282 samples of these products and found deviations with regard to the applicable Ordinance on minced meat and semi-finished and finished meat products of “The Law on Food of Bosnia and Herzegovina” in all parameters, except salt (NaCl). The majority of deviations referred to the content of collagen in meat proteins, with as much as 21.98 % of examined samples in violation of the applicable legislation.

Ksanten turevleri, dogal, yari sentetik ve sentetik kokenli olabilen siklik, organik bilesikleri temsil eder. Bu bilesikler, antibakteriyel, antiviral ve antienflamatuar ozellikler gibi cesitli farmakolojik aktiviteler nedeniyle dikkat cekmektedirler. Ayrica, ilaca direncli losemi hatlari icin ve fotodinamik tedavide antagonistler olarak kullanilmaktadirlar. Ayrica lazer teknolojisinde boyalar ve biyomolekullerin gorsellestirilmesi icin pH'a duyarli floresan malzemeler olarak uygulanirlar. Veteriner hekimlik alaninda yeni hastaliklar nedeniyle, bu bilesiklerin uygulanmasi cok faydali olabilir ve literaturde Veteriner arastirma alanindaki benzer bilesiklerin aktivitesi aciklanmaktadir. Bu derlemede ksanten turevlerinin antibakteriyel, antifungal, antihelmintik, antiprotozoal, antikanserojenik ve antidiyabetik aktivite gibi en onemli aktiviteleri ve etki mekanizmalari sunulmustur.

INTRODUCTION Food-borne infections and intoxications remain one of the most important public health issues globally, both in developing and in developed countries. Numbers of reported outbreaks of food-borne diseases and diseased people are constantly growing. For instance, a total of 320,000 of cases of food-borne diseases, caused by only 6 most prevalent bacterial pathogens (non-typhoidal Salmonella spp., Campylobacter spp., Listeria monocytogenes, Escherichia coli, Yersinia enterocolitica and Brucella melitensis) was reported in the EU in 2011, but it has been estimated that the actual number of cases is Prevalence of Campylobacter contamination in broiler meat