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.

C. jejuni and C. coli have the greatest zoonotic potential. In humans, they cause campylobacteriosis with symptoms of food poisoning. Epidemics are mostly related to the consumption of non-chlorinated water and contaminated chicken food and in the spring-summer season. Since 2005, according to the European Food Safety Agency and the European Center for Disease Prevention and Control, campylobacteriosis has been considered the leading alimentary intoxication. A review of the literature was published in Medline, PubMed, Google Scholar, electronically available scientific journals, books, textbooks, proceedings books and reports EFSA/ ECDC, FAO/ WHO. Only literature in English, Bosnian/Croatian/Serbian is included. As a measure to prevent campylobacteriosis, sanitation is recommended in the primary production of chicken meat, and the use of probiotics in meat as biological preservatives is being investigated

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.

The main objective of this study was to determine the content of heavy metals Cd, Pb, Hg and metalloid As in samples of date mussels Lithophaga lithophaga L., 1758 in order to evaluate the health risks for mussel consumers. Samples of shellfish were obtained from commercial sources and fishery in the area of Sarajevo. The content of heavy metals and arsenic is determined in a total of 46 samples. Samples were prepared by microwave digestion. For the analysis of total As, cadmium and lead, an atomic absorption spectrophotometer with graphite furnace was used, while mercury content was determined using a direct Hg analyser. In all samples, the content of heavy metals and arsenic was above the quantification limit of the given methods. The content of all analysed metals and metalloid was below the limits of their maximum allowable concentration in food, according to the current regulations in Bosnia and Herzegovina and the European Union. Evaluation of the public health risks associated with date mussels' consumption indicates that there is no evident risk for a moderate adult consumer.

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.

In this work, both farm milk samples (n=3), as well as samples of milk from Bosnia and Herzegovina market (n=7), were analyzed to quantify the presence of polychlorinated biphenyls. The PCB content (as Aroclor 1254) was determined in the fat extracts using the PCB ELISA kit, according to the procedure provided by the manufacturer. The total PCB concentrations (as Aroclor 1254) in individual milk sample ranged from <LoD to 787.74 μg/kg lipid weight (l.w.). The calculated Ʃ6PCB were ranged from <LoD to 187.72 μg/kg l.w. In one out of ten analyzed samples the presence of PCB higher than maximum limit (ML) was found. However, the absorbance measured for this sample is out of the linear range. In this case the sample can be considered as a suspect and should be analyzed with the quantitative confirmatory method. In other milk samples the concentration of PCB was in the acceptable range, and far below the ML.

Fish is the main single source of polychlorinated biphenyls (PCBs) exposure in men. Anecdotal reports suggest high wild fish consumption rates among sport fishermen in Sanski Most area, Bosnia and Herzegovina (BiH). Presence of PCBs in the environment in BiH was previously documented. The main objective of this work was to estimate the magnitude of PCBs exposure and assess the potential health risk in sport fishermen in Sanski Most. The fishing pattern and magnitude of fish consumption were estimated in the questionnaire survey conducted during April 2012 among members (n = 60) of the local sport fishermen association in Sanski Most. Calculated median and high-end (90th percentile) fish consumption rates were 31 g d−1 and 126 g d−1, respectively. The PCB concentrations (as Aroclor 1254 equivalents), determined by ELISA immunoassay in 28 fish fillets ranged from undetectable to 208 μg kg−1. Two different exposure scenarios were used: (a) median exposure, calculated from the median fish consumption rate and median PCB concentrations, and (b) “worst case” scenario, calculated from the high-end fish consumption rate and mean PCB concentrations. The results suggest negligible lifelong cancer and non-cancer risks in case of low to moderate fish consumption rate, but possibly unacceptable risk levels in high-end consumers.

Sažetak Kozje meso je karakterističnog okusa i povoljnog kemijskog sastava, te se njegova konzumacija preporučuje kao dio zdrave prehrane. Kao namirnica animalnog podrijetla, bogata je bjelančevinama, vitaminima i mineralima, a količina masnoća, naročito kolesterola je niska. Po sastavu kozje meso je najsličnije kunećem mesu i piletini. Prednosti jarećeg mesa, osobito zbog male količine loja, posebno danas dolaze do izražaja kada se mijenjaju shvaćanja i navike potrošača. Meso odraslih koza manje se konzumira u svježem stanju (pečeno ili kuhano), a više nakon salamurenja i sušenja te u obliku različitih prerađevina,čisto ili pomiješano s drugim vrstama mesa. Cilj rada je bio istražiti senzorna, fizikalno-kemijska i mikrobiološka svojstva kozje stelje. U tu svrhu uzeti su uzorci s pet različitih anatomskih cjelina trupa. Senzorna i fizikalna ispitivanjima pokazala su da je kozja stelja po svom sastavu složen i specifičan proizvod. Kemijskim analizama uzoraka stelje utvrđene su značajne razlike u kemijskom sastavu uzoraka s različitih anatomskih pozicija. Prisutnost teških metala kao i mikrobiološka kvaliteta kozje stelje u okviru je zakonski propisanih normativa. Ključne riječi: kozije meso, stelja, anatomski dio, kvaliteta

Summary The paper presents detection results of enrofloxacin residues in muscle tissue and liver tissue of broiler chickens after the experimental application of prophylactic and therapeutic doses of the investigated drug. Two methods were used for the detection of enrofloxacin residues in muscle and liver tissue, and they are: microbiological method (growth inhibition test) and ELISA test. The aim of this research was to examine the reliability of the microbiological growth inhibition test (diffusion method) with the application of reference strain E. coli ATCC 10 536 as the microorganism- test for the detection of enrofloxacin residues in broiler meat and to compare the applied methods. By using phi correlation coefficient it was determined that there is a statistically very significant positive correlation (p <<0.001) between the data of the microbiological and ELISA method and in samples of muscle tissue and liver tissue. There was also determined that, in experimental conditions, both microbiological and ELISA method achieve equally positive results in the detection of the allowed quantities of enrofloxacin residues, although they are different measures (mm or ppb) of the same phenomenon.

Listeria monocytogenes differs in several aspects from other pathogens transmissible through food. Considering the fact that it is widespread and significantly resistant to different unfavorable conditions of growth and development, such as low pH values and high NaCl concentrations, its microaerophilic and psychrotrophic traits, contamination of food with this pathogen has become one of the leading problems of public health and food industry. Except for that, the danger of contamination of food production plants is also based on its ability to survive for a long period in an external environment, as at very low temperatures (from 0°C to 7°C), even at temperatures of deepfreezing (>-20°C), so at high temperatures (from 60°C to 90°C). Knowing the basic characteristics of L. monocytogenes and with the intent of contributing to the improvement of health safety of foodstuffs and protection of consumer health, the goals of research were testing the effect of different temperature regimes of thermal treatment of frankfurters on the viability of experimentally inoculated L. monocytogenes. There were also tested the effect of different initial number of experimentally inoculated L. monocytogenes and technological process of production and storage on dynamics of its viability and growth in the researched meat products. The obtained results of our research pointed to the possibility of viability of L. monocytogenes in frankfurters with the effect of different temperature regimes of thermal treatment and storage. Considering our results, we recommend an obligatory control of foodstuffs to the presence of L. monocytogenes, together with the necessary education of food producers, farmers and general public on basic measures of protection against the contamination of food by a pathogen, as well as measures of prevention of alimentary listeriosis.

www.meso.hr AQUACULTURE IN BIH Bosnia and Herzegovina has a long tradition of producing sh in aquaculture; mainly cyprinids and salmonids are produced of which rainbow trout has the major importance. Though during the war most establishments were destroyed, aquaculture is seen as one major part of the agricultural sector with good future prospects. Altaceans, mollusks and other marine invertebrates were exported (mainly) to the nearby non-EU countries in

Results of research on lactoflora and sensorial characteristics of experimentally produced Bosnian Soudjouk, the most preferred Bosnian fermented sausage, were presented. In addition, microbiological profile of raw materials used for production of the Soudjouk was investigated. The Soudjouk was produced in three batches (n=30) based on a production specification and a traditional recipe. Fermentation process lasted for 28 days, including a 7-day smoking phase. Sausage samples for microbiological analyses were taken in triplicate on day 0, 2, 4, 7, 14, and 28 of the fermentation process. Identification of bacterial isolates was performed by classical microbiological methods (morphologic and biochemical identification), while the lactic acid bacteria isolates were identified using API50CHL® kits. Sensorial characteristics of final products were assessed by assigning a score from the range from 0 to 10 by an independent expert panel (n=10). In all stages of the production process predominant microbial population in microflora of the Bosnian Soudjouk were lactic acid bacteria (LAB), primarily Lactobacillus spp. The major importance of our research is a detailed investigation of microflora and LAB of the sausage during the fermentation process, as well as to describe dynamics and dominance of LAB species, which surely represents an important contribution to detailed description and preservation of the Bosnian Soudjouk as the main symbol of Bosnian gastronomic tradition and culture. Desirable sensorial characteristics of the produced sausages, as well as absence of certain bacterial foodborne pathogens in the final products, argue in favor of accepting the applied technological procedure of production of the sausage as an acceptable basis for further technological investigation and establishment of standard operating procedures for production of the Soudjouk. Finally, autochthonous LAB isolates from this research may serve as solid basis for further molecular and technological research.