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The aim of this study was to determine the survival of Yersinia enterocolitica (biotype 1, serotype O:8), and the microbiological status (lactic acid bacteria and Enterobacteriaceae), water activity and pH values of Sremska sausage (traditional dry-fermented sausage from Northern Serbia) during ripening (18 days). Four different groups of Sremska sausage were manufactured: CI group - control without starter culture; CII group - control with starter culture; EI group - was inoculated with 108 CFU mL-1 of Y. enterocolitica ATCC 9610, without starter culture and EII group - was inoculated with 108 CFU mL-1 of Y. enterocolitica ATCC 9610 and with starter culture. During ripening, microbiological examination was conducted according to ISO methods, on days 0, 3, 7, 12 and 18. In the inoculated sausages, Y. enterocolitica did not grow after day 12 of the ripening period. The results revealed that the use of starter cultures increased the number of lactic acid bacteria, while completely reducing the Enterobacteriaceae count compared with the Sremska sausage without starter culture. Also, the sausages manufactured with starter culture had lower pH values compared to the sausages without starter culture. In conclusion, the use of starter cultures contributes to improving the microbial safety of Sremska sausage.

In order to improve the nutrition of adolescents and to achieve their optimal body weight, considerable effort is invested to highlight the harmful effects of consuming fast food and the need of its reduction. In a survey conducted for this study, 1000 respondents were interviewed, aged 15-19, in the territory of the Republic of Serbian, during April 2014. The survey was made up of questions that are related to general demographics, questions about the type of food that respondents most often consumed, and part of the questions was related to the nutritional value and quality of fast food. Statistically significant differences were determined (p lt 0.05; p lt 0.01) in the answers of adolescents relating to the frequency of consumption and knowledge of the harmful effects of fast food. The aim of this study was to examine consumption, eating habits and basic knowledge of adolescents about fast food. U cilju poboljšanja ishrane adolescenata i postizanja njihove optimalne telesne mase ulaže se mnogo napora kako bi se ukazalo na štetne efekte konzumiranja brze hrane i potrebu njene redukcije. U istraživanju koje je sprovedeno za potrebe ovog rada anketirano je 1000 ispitanika uzrasta 15-19 godina, na teritoriji Republike Srpske, tokom aprila meseca 2014. godine. Anketa je sačinjena od pitanja koja su se odnosila na opšte demografske podatke, pitanja o vrsti hrane koju ispitanici najčešće konzumiraju, a deo pitanja se odnosio i na nutritivnu vrednost i kvalitet brze hrane. Utvrđene su statistički značajne razlike (p lt 0,05; p lt 0,01), u odgovorima adolescenata koji se odnose na učestalost konzumiranja i poznavanje štetnog dejstva brze hrane. Cilj istraživanja je bio da se ispita potrošnja, navike u ishrani i osnovna znanja adolescenata o brzoj hrani.

Today, food safety and quality have a significant role in consumer health, as final link in the food chain. Legislation clearly defines temperature conditions during the production, distribution and retailing of chilled food. As soon as the consumer purchases the food, it is outside of any of these legislative requirements. Inadequate temperature in domestic refrigeration is frequently cited as possible factor in food poisoning incidents. In this study applied to a representative sample of households (n=100) throughout the City of Belgrade, the basic data were collected about conditions of food storage and preservation. Also consumer knowledge about food storage temperatures in domestic refrigerators were examined. Measuring the refrigeration temperature it was found that 92% of examined refrigerators operate at temperature above the recommended 4°C. Proceedings

The process influencing the consumer to accept certain meat product or meat is multi-dimensional. It is not always simple to establish the connection between the physiological perception and reaction of the consumer. Response of the consumer, in case of food, is not only based on sensory properties of the product and its physical status, but it is also associated with other factors, such as: previous knowledge, previous experience, as well as, consumer attitudes and believes. Consumers today are much more demanding in terms of food quality and safety, product labeling, determination of producers to implement certain standards in food production, etc. In this paper, different methods for acquiring the information on consumers' perception and expectations which influence the purchasing and consumption of meat and meat products, are studied and discussed. .