Center for Food Analysis

Belgrade, Serbia

Center for Food Analysis

Belgrade, Serbia
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Colic S.D.,Serbian Institute for Science Application in Agriculture | Fotiric Aksic M.M.,University of Belgrade | Lazarevic K.B.,Center for Food Analysis | Zec G.N.,University of Belgrade | And 2 more authors.
Food Chemistry | Year: 2017

Almond production is not typical for Serbia however the existence of natural populations and unexpectedly suitable agro-climatic conditions initiated this kind of study. Total oil content and concentrations of the fatty acids, total phenolic content and radical-scavenging activity were determined in the kernel oil of 20 local almond selections originating from North Serbia and cultivars ‘Marcona’, ‘Texas’ and ‘Troito’. Sixteen fatty acids were identified and quantified, with the most abundant being oleic acid and linoleic acid. Nine phenolic acids and nineteen flavonoids were quantified using UHPLC-DAD MS/MS. The predominant polyphenol was catechin, followed by chlorogenic acid and naringenin. Based on oleic acid/linoleic acid ratio, levels of unsaturated fatty acids and specific polyphenols, some selections were chosen for growing and could also be recommended for breeding programs. Our investigation demonstrated that this region could be a suitable for growing almonds with chemical compositions competitive with standard cultivars. © 2017 Elsevier Ltd

Jovetic M.,Center for Food Analysis | Trifkovic J.,University of Belgrade | Manojlovic D.,University of Belgrade | Milojkovic-Opsenica D.,University of Belgrade
Journal of AOAC International | Year: 2017

The present work aims to provide a contribution to the overall investigation of European unifloral honeys with regard to authentication according to botanical and geographical origins. The mineral content of 206 monofloral honey samples of five botanical origins from six different regions in Serbia was investigated by inductively coupled plasma optical emission spectrometry. Chemometric techniques were applied for the classification and differentiation of acacia, sunflower, and linden honey according to botanical origin, as well as acacia honey samples according to regional origin. The highest influence on the differentiation of acacia honey samples was the presence of siderophile and chalcophile elements, whereas sunflower and linden honeys were determined by the presence of lithophile elements, indicating their origin from soil. However, due to the different bioaccumulation properties of plants, the presence of elements is not necessarily directly correlated to their presence in soil, which is confirmed by the results of the authentication of geographical origin of acacia honey.

Lazarevic K.B.,Center for Food Analysis | Jovetic M.S.,Center for Food Analysis | Tesic Z.Lj.,University of Belgrade
Journal of AOAC International | Year: 2017

Honey is a complex mixture of various substances, and its composition depends on both botanical and geographical origin, as well as anthropogenic factors. The accurate identification of honey origin guarantees the satisfaction of consumers' needs and has an impact on the honey market value. Physicochemical parameters, some of which are used in routine analysis of honey quality, could be useful for the assessment of its origin. In this review, special attention is paid to those studies that assessed the sugar and mineral composition of honey, whether they were investigated in terms of botanical or geographical origin, or for the characterization of honey type. The oligosaccharides present in honey and the electrical conductivity of honey correlate strongly with its botanical origin. Mineral content could be indicative for distinguishing honeys according to their botanical and geographical origins because it depends on both the soil composition and the floral type of melliferous plants. This review provides insight into the results obtained by various studies from approximately the last 10 years concerning the sugar profile and the mineral and trace element content of different types of honey. An attempt was made to statistically analyze the results regarding mineral and trace element content in order to identify indicators that could distinguish honey by origin.

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.

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.

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.

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