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.

Summary The investigation included fermented sausages produced in the countries of west and south-east Europe, Greece, Bosnia and Herzegovina, Croatia, Hungary, Italy and Serbia. The sausages were produced in local meat industries in a traditional way without the use of starter cultures. Samples were collected from three production batches on day 0 and again after 2, 4, 7, 14 and 28 days. Microbiological analyses included the principal ingredients (meat, fat tissue), casings and additives (sugar, mixture of spices, salt), and the finished products. From all three production batches of fermented sausages from each individual country, 150 strains of lactic acid bacteria and 150 strains of coagulase-negative cocci were isolated. Biochemical characteristics of the isolated microorganisms were determined by API system (bioMerieux), i.e. by API 50 CHL and API ® Staph. Identification of all strains was made using the computer program APILAB Plus. From the hygienic standpoint, it is highly important that Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus were not found in the finished product. During all stages of investigation, lactobacilli and staphylococci prevailed.

A b s t r a c t:Within the project "Safety of traditional fermented sausages: Research on protective cultures and bacteriocins" the task of Work Package 5 (WP5) was pilot production of fermented sausages inoculated with pathogens using selected protective cultures or bacteriocins. Resulting from the previous work packages, three strains of Lactobacillus sakei (I151, I154 and I155) showed bacteriocin-based antimicrobial activity against Listeria monocytogenes only. Because of that, the Task 5.1. was slightly changed to production of fermented sausages inoculated with pathogen Listeria monocytogenes, together with the selected protective culture. These protective strains, as well as the strain of L. monocytogenes, were sent by the Italian partner and used for inoculation of sausages. For the purpose of this task, three batches of the indigenous sausages were prepared according to the recipes previously described in the 1st Annual Report. Within each batch, four groups of sausages were produced: a positive control group (sausages inoculated only with L. monocytogenes), and three groups of sausages inoculated with L. monocytogenes and one of the three protective strains of Lb. sakei (I151, I154 and I155). A slight advantage of the strain I151 over the other two was observed in antilisterial activity, which may suggest that the three investigated strains represented just three isolates of the same bacteria. This hypothesis was supported by the results of genetic investigation of bacteriocin determinants of the isolates carried out in WP3, where it was verified that all the Italian strains are subclones of the same population. Having in mind these results, it may be suggested to use only Lb. sakei I151 as a protective starter culture in further experimental investigation.

Investigations into the qualitative characteristics of kid goat meat were done on the meat of 44 crossbred kid goats of domestic Balkan White and Saanen goat at the age of 3–4 and 6–7 months. The results showed that the highest average percentage of water contained the meat of a male kid goat at the age of 6–7 months (76.45 %), while the lowest was in the meat of a male kid goat at the age of 3–4 months (70.73 %). The highest content of proteins was found in the meat of a male kid goat at the age of 6–7 months (21.28 %), while the lowest was in the meat of a female kid goat in younger investigated groups (19.14 %). The highest content of fats was in the meat of a female kid goat at the age of 3–4 months (5.53 %), while the lowest was in the meat of a male kid goat in the younger investigated group (1.21 %). Quantity of mineral matters in both age and sex groups ranged from 1.06 to 1.17 %. Due to its physical-chemical values, kid goat meat from both age and sex groups is considered a very valuable product in human nutrition.