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

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.

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.

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.

(2004): Effects of fasting on serum lipids and lipo-proteins profiles in the egg-laying hen (Gallus domesticus). Comp. (1966): Estimation of product of lipid peroxidation (malonyl dialdehyde) in biochemical systems. (1997): Species differences between chickens and rats in chemical properties of adipose tissue lipoprotein lipase. (1993): Changes of lipoprotein lipase activities in adipose tissue, heart and skeletal muscle during continuous or interrupted feeding. Biochem. (1975): Hypercholesterolemia of total starvation: its mechanism via tissue mobilization of cholesterol. Am. (1977): The significance of lipo-protein lipase in rat skeletal muscle. and hemoglobin degeneration in red blood cells exposed to t-butyl hydroperoxide. Biochem. Zahvala Autori se zahvaljuju Jasni Sačer na velikoj pomoći tijekom tehničke izvedbe pokusa. 1 Dr. sc.