Center for Food Analysis

Belgrade, Serbia

Center for Food Analysis

Belgrade, Serbia
SEARCH FILTERS
Time filter
Source Type

Keckes J.,Institute of Veterinary Medicine of Serbia | Trifkovic J.,University of Belgrade | Andric F.,University of Belgrade | Jovetic M.,Center for Food Analysis | And 2 more authors.
Journal of the Science of Food and Agriculture | Year: 2013

BACKGROUND: The free amino acids profile of 192 samples of seven different floral types of Serbian honey (acacia, linden, sunflower, rape, basil, giant goldenrod, and buckwheat) from six different regions was analysed in order to distinguish honeys by their botanical origin. RESULTS: The most abundant amino acids were proline, alanine, phenylalanine, threonine and arginine. Based on the established amino acids profiles, some important differences have been identified among studied honey samples relying on the basic descriptive statistics data, and confirmed by multivariate chemometric methods. Principal component analysis revealed that basil honey samples form a well-defined cluster imposed with phenylalanine content. The model obtained by linear discriminant analysis might be used to distinguish basil honey from the rest of the samples, and has moderate predictive power to separate genuine acacia, linden, sunflower and rape honeys. New data for the amino acids profile of giant goldenrod and buckwheat honey samples are presented. CONCLUSIONS: The floral origin of honey could be successfully evaluated by its amino acids profile coupled with chemometric analysis. © 2013 Society of Chemical Industry.


Tomasevic I.,University of Belgrade | Kuzmanovic J.,Center for Food Analysis | Andelkovic A.,Center for Food Analysis | Saracevic M.,Center for Food Analysis | And 2 more authors.
Meat Science | Year: 2016

A total of 48,246 microbiological test results were collected from 130 meat processing plants and 220 meat retail facilities over a seven year period: 41months before and 43months after HACCP implementation. Our results confirm a strong positive effect of mandatory HACCP implementation on process hygiene indicators in meat establishments. Significant reductions were observed in the number of hygiene indicator organisms on all types of surfaces examined and types of meat establishments investigated. The improvement of process hygiene was articulated as aerobic colony count reduction of at least 1.0log10CFU/cm2 for food contact surfaces and over 2log10CFU/cm2 for cooling facilities (refrigerators, freezers and other meat cooling devices). Meat handlers' hands hygiene was least positively affected. The period after mandatory HACCP implementation was also marked by a steady decline of positive Enterobacteriaceae and Staphylococcus samples. Process hygiene advances for meat processing plants and meat retail facilities were similar. © 2015 Elsevier Ltd.


Lazarevic K.B.,Center for Food Analysis | Andric F.,University of Belgrade | Trifkovic J.,University of Belgrade | Tesic Z.,University of Belgrade | Milojkovic-Opsenica D.,University of Belgrade
Food Chemistry | Year: 2012

The characterisation of three unifloral Serbian honeys (acacia, sunflower and linden) was carried out based on some common physicochemical parameters (water content, electrical conductivity, free acidity, optical rotation and pH). A total of 201 honey samples, collected during the 2009 harvesting season, were analysed. Principal component analysis (PCA) and linear discriminant analysis (LDA) were used to highlight the data structure and to find the relationships between the physicochemical parameters and the botanical origin of honey. The variables that best discriminated the samples were electrical conductivity (ranging from 0.10 to 0.76 mS/cm), free acidity (ranging from 7.80 to 42.70 meq/kg) and pH (ranging from 3.17 to 5.85). LDA resulted in a classification model with a high predictive power, allowing further assessment of unknown samples of the three unifloral honeys. Determination of geographic origin of acacia honey samples based on physicochemical properties and chemometrics was attempted. © 2011 Elsevier Ltd. All rights reserved.


Kolundzic M.,University of Belgrade | Grozdanic N.D.,Serbian Institute for Oncology and Radiology of Serbia | Dodevska M.,Center for Food Analysis | Milenkovic M.,University of Belgrade | And 4 more authors.
Industrial Crops and Products | Year: 2016

The antibacterial activity of cyclohexane, dichlormethane, methanol and aqueous extracts of tinder fungus Fomes fomentarius (L.) Fr (Polyporaceae) was tested against 9 bacterial strains (Staphylococcus aureus, Staphylococcus epidermidis, Micrococcus luteus, Bacillus subtilis, Enterococcus feacalis, Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, Salmonella abony), as well as against 10 different clinical isolates and one reference strain of Helicobacter pylori. Minimal inhibitory concentrations (MICs) of all extracts against 9 bacterial strains were in the range of 125-250μg/ml. Methanol and aqueous extracts showed significant activity against H. pylori with MIC values between 4-32μg/ml. Also, cytotoxicity of tested extracts was significant. Aqueous extract was the most active one against HeLa cells with an IC50 8.31±1.18μg/ml and N87 cells with IC50 64.46±3.13μg/ml without any activity against normal MRC5 cell line (>200μg/ml). © 2015 Elsevier B.V.


Djekic I.,University of Belgrade | Kuzmanovic J.,Center for Food Analysis | Andjelkovic A.,Center for Food Analysis | Saracevic M.,Center for Food Analysis | And 2 more authors.
British Food Journal | Year: 2016

Purpose: The purpose of this paper is to investigate the microbial profile of food contact surfaces (FCS) in foodservice industry of Serbia. Design/methodology/approach: The research covered 21,485 samples collected from 1,085 foodservice establishments during a period of 43 months. Results were deployed in terms of food contact materials, types of FCS and types of foodservice establishments. Findings: Highest share of results=2 log10 CFU/cm2 were present on plastic surfaces during Autumn, while on ceramic and stainless steel surfaces highest share were observed during the Summer season. Take-away food establishments had the highest share of results=2 log10 CFU/cm2 for both stainless steel and plastic surfaces. Highest share of stainless steel surfaces with microbial load=2 log10 CFU/cm2 were cutlery, dishes and knives. Plastic dishes had the highest share of results=2 log10 CFU/cm2 while cutting boards had the majority of results between 1 log10 CFU/cm2 and 2 log10 CFU/cm2. Research limitations/implications: Limitations of the research stem from the discussion of the nature of the FCS like porosity and other physical characteristics. Practical implications: This research has a practical application in terms of establishing process hygiene levels depending on types of food contact materials and types of FCS and seasonal variations. Originality/value: The findings of this study are worthy, in respect to possible correlation between seasonal variation and process hygiene requirements and can facilitate a better understanding of microbial risks associated with food preparation. © 2016, © Emerald Group Publishing Limited.


Lazarevic K.B.,Center for Food Analysis | Trifkovic J.D.,University of Belgrade | Andric F.Lj.,University of Belgrade | Tesic Z.L.,University of Belgrade | And 3 more authors.
Journal of the Serbian Chemical Society | Year: 2013

Multifloral honey was characterized in regards mineral to composition, sugar content and basic physicochemical properties. A total of 164 honey samples were collected from different regions of Serbia during the harvesting season 2009. Univariate data analysis (descriptive statistics and analysis of variance), geographic information system and pattern recognition methods (principal component analysis and cluster analysis) were utilized in order to identify the geographical origin of honey. The content of Mg, K, and Cu, electrical conductivity and optical rotation were established as useful indicators in tracing regional differences between honey samples. Samples originating from Zlatibor region were clearly distinguished from those from the rest of Serbia, showing higher K and Mg contents, as well as higher values of optical rotation, electrical conductivity, and free acidity. The influence of the soil composition, and climate conditions, as well as the presence of particular flora on the honey composition is emphasized. The modeling of the geographic origin of honey was attempted by means of linear discriminant analysis. Copyright 2013 (CC) SCS.


Tomasevic I.,University of Belgrade | Petrovic J.,Center for Food Analysis | Jovetic M.,Center for Food Analysis | Raicevic S.,Center for Food Analysis | And 2 more authors.
Food Control | Year: 2015

The incidence of contamination of aflatoxin M1 (AFM1) in milk and milk products samples collected in Serbia was investigated by using the competitive enzyme linked immunosorbent assay (ELISA) technique. A total of 1438 samples composed of 678 raw milk, 438 heat treated milk and 322 milk product samples that were analyzed during the period of 2013-2014, including all seasons. The AFM1 levels exceeded the European Union maximum residue permitted amount (EU MRL) in 56.3% raw milk, 32.6% heat treated milk and 37.8% of milk product samples. Milk powders had the highest mean AFM1 concentration (0.847μg/kg) of all types of milk products examined. Mean concentration of AFM1 in raw milk samples during the period of winter in Serbia was 0.358μg/kg and did not significantly differ from the mean concentrations of 0.375μg/kg during the spring. However, the AFM1 raw milk concentration in the summer (0.039μg/kg) and autumn season (0.103μg/kg) was significantly lower. Seasonal variation of AFM1 concentrations in heat treated milk samples followed the trend observed in raw milk. Mean raw milk AFM1 concentration has dropped down by 10 fold from 0.314μg/kg in 2013 to 0.035μg/kg in 2014. The fraction of raw milk samples exceeding the EU MRL has decreased from 62.3% to 11.5% by the end of 2014. © 2015 Elsevier Ltd.


Djekic I.,University of Belgrade | Kuzmanovic J.,Center for Food Analysis | Andelkovic A.,Center for Food Analysis | Saracevic M.,Center for Food Analysis | And 2 more authors.
Journal of Applied Microbiology | Year: 2016

Aims: This paper examined the relationships among hygiene indicators in take-away foodservice establishments and the impact of climatic conditions. Methods and Results: A total of 7545 samples were collected encompassing 2050 from food handlers’ (HF) hands, 3991 from stainless steel food contact surfaces (FCS) and 1504 samples from plastic FCS. The study covered a period of 43 months. Hygiene-indicator bacteria (total plate count, Enterobacteriaceae Staphylococcus) were determined from the samples collected from 559 different take-away establishments. Climatic conditions were evaluated in respect to the outside temperature, pressure, humidity and precipitation. Logistic regression confirmed that the presence of precipitation was associated with an increased likelihood of exhibiting both Enterobacteriaceae and Staphylococcus on HF’ hands as well as exhibiting Enterobacteriaceae on both types of FCS. Numerable Enterobacteriaceae and Staphylococcus levels on HF’ hands were detected when higher outside temperatures and higher precipitations occurred. Higher outside temperatures were observed when Enterobacteriaceae were detected on both plastics (P < 0·05) and stainless steel (P > 0·05). Higher precipitation was observed when Enterobacteriaceae was detected on stainless steel while in contrast, this indicator was detected on plastics in periods with lower precipitation. Conclusions: This research confirms relationships between hygiene indicators in take-aways and climatic conditions, mostly temperature and precipitation. Significance and Impact of the Study: This study provides another perspective into the possible nature of cross-contamination and foodborne outbreaks originating in foodservice establishments and brings to attention the necessity of analysing various climatic conditions. © 2016 The Society for Applied Microbiology


Radovic D.I.,University of Belgrade | Lazarevic K.B.,Center for Food Analysis | Trifkovic J.D.,University of Belgrade | Andric F.L.,University of Belgrade | And 6 more authors.
Archives of Biological Sciences | Year: 2014

GIS is a computer-based system to input, store, manipulate, analyze and output spatially referenced data. There is a huge range application of GIS that generally sets out to fulfill: mapping, measurement, monitoring, modeling and management. In this study, GIS technology was used for the regional recognition of origin and distribution patterns of multifloral honey chemical traits in Serbia. This included organizing and analyzing the spatial and attributive data of 164 honey samples collected from different regions of Serbia during the harvesting season of 2009. Multifloral honey was characterized in regards to mineral composition, sugar content and basic physicochemical properties. The kriging method of Geostatistical Analyst was used for interpolation to predict values of a sampled variable over the whole territory of Serbia.


PubMed | University of Belgrade and Center for Food Analysis
Type: Journal Article | Journal: Journal of applied microbiology | Year: 2016

This paper examined the relationships among hygiene indicators in take-away foodservice establishments and the impact of climatic conditions.A total of 7545 samples were collected encompassing 2050 from food handlers (HF) hands, 3991 from stainless steel food contact surfaces (FCS) and 1504 samples from plastic FCS. The study covered a period of 43months. Hygiene-indicator bacteria (total plate count, Enterobacteriaceae Staphylococcus) were determined from the samples collected from 559 different take-away establishments. Climatic conditions were evaluated in respect to the outside temperature, pressure, humidity and precipitation. Logistic regression confirmed that the presence of precipitation was associated with an increased likelihood of exhibiting both Enterobacteriaceae and Staphylococcus on HF hands as well as exhibiting Enterobacteriaceae on both types of FCS. Numerable Enterobacteriaceae and Staphylococcus levels on HF hands were detected when higher outside temperatures and higher precipitations occurred. Higher outside temperatures were observed when Enterobacteriaceae were detected on both plastics (P<005) and stainless steel (P>005). Higher precipitation was observed when Enterobacteriaceae was detected on stainless steel while in contrast, this indicator was detected on plastics in periods with lower precipitation.This research confirms relationships between hygiene indicators in take-aways and climatic conditions, mostly temperature and precipitation.This study provides another perspective into the possible nature of cross-contamination and foodborne outbreaks originating in foodservice establishments and brings to attention the necessity of analysing various climatic conditions.

Loading Center for Food Analysis collaborators
Loading Center for Food Analysis collaborators