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U ovom radu predstaviti će se jedinstvenost inovacije istraživanja provedenih u okviru HRZZ projekta “Inovativni funkcionalni proizvodi od janjećeg mesa“ (IP-2016-06-3685). Naime, uvjerenja smo da naša projektna inovacija, koja je prvenstveno rezultat znanja stečenog kroz proces istraživanja projekta, može predstavljati i instrument za povećanje konkurentnost i pokretanje razvoja poduzeća te tako pridonijeti gospodarskom i društvenom boljitku R. Hrvatske., This paper will present the uniqueness of the research innovation carried out within the framework of Croatian science foundation (CSF) project “INNOVATIVE FUNCTIONAL LAMB MEAT PRODUCTS" (IP-2016-06-3685). Namely, we believe that our project innovation, which is primarily the result of the knowledge gained through the project research process, can also be an instrument for increasing competitiveness and stimulating business development, thus contributing to Croatia's economic and social wellbeing., In diesem Beitrag wird die Einzigartigkeit der Forschungsinnovation vorgestellt, die im Rahmen des Projekts der Kroatischen Stiftung für Wissenschaft (HRZZ) "INNOVATIVE FUNKTIONELLE LAMMFLEISCHPRODUKTE" (IP-2016-06-3685) durchgeführt wurde. Wir glauben nämlich, dass unsere Projektinnovation, die in erster Linie das Ergebnis der im Rahmen des Forschungsprozesses des Projekts gewonnenen Erkenntnisse ist, auch ein Instrument zur Steigerung der Wettbewerbsfähigkeit und zur Förderung der Unternehmensentwicklung sein und somit zum wirtschaftlichen und sozialen Wohlergehen Kroatiens beitragen kann., Este documento presentará la singularidad de la innovación investigadora llevada a cabo en el marco del proyecto de la Fundación Científica de Croacia "Productos funcionales innovadores a partir de carne de cordero" (IP-2016-06-3685). Es decir, estamos convencidos de que la innovación de nuestro proyecto, que es principalmente el resultado del conocimiento adquirido a través del proceso de investigación del proyecto, también puede representar un instrumento para aumentar la competitividad e estimular el desarrollo de las empresas, contribuyendo así al bienestar económico y social de la República de Croacia., Questo documento presenterà l’unicità dell’innovazione delle ricerche svolte nell’ambito del progetto HRZZ “Prodotti funzionali innovativi a base di carne di agnello” (IP-2016-06-3685). Siamo, infatti, convinti che la nostra innovazione, che è innanzitutto il risultato delle conoscenze acquisite attraverso il processo di ricerca condotto nel corso del progetto, possa rappresentare anche uno strumento per aumentare la competitività e avviare lo sviluppo delle imprese, contribuendo così al miglioramento economico e sociale del Repubblica di Croazia.

Sustav uzgoja i hranidbe janjadi, odnosno botanički sastav pašnjaka na kojima se janjad uzgaja ima značajan učinak na aromu i sastav janjećeg mesa („efekt teritorija“). Pri tomu znatan doprinos na formiranju arome janjetine imaju terpeni koji se izravno iz biljaka ugrađuju u životinjska tkiva preživača ili nastaju kao rezultat razgradnje klorofila pod utjecajem mikroflore buraga. Stoga je za istraživanja u okviru ovog rada, ali i samog HRZZ projekta “Inovativni funkcionalni proizvodi od janjećeg mesa“ (IP-2016-06-3685) od velikog interesa procjena brojnosti, gustoće i pokrovnosti aromatične svojte majčine dušice (Thymus pulegioides L.) s pašnjaka na području Velike Crkvine (Kordun). Rezultati rada pokazuju da na 20 ha površine procijenjenog pašnjaka majčina dušica (Thymus pulegioides L.) ima zamjetnu procjenu učestalosti od 19,2 % ± 4,54 % (95%-tne granice pouzdanosti 10,77 - 27,64 %) i mjerenu gustoću po kvadratnom metru od 0,26±0,09 (95%-tne granice pouzdanosti 0,09 - 0,44), odnosno procijenjenu gustoću od 2,5±0,53 (95%-tne granice pouzdanosti 1,52 - 3,48) stupnja prema Braun-Blanquetu skali s pet stupnjeva od ukupno determiniranih ljekovitih i aromatičnih vrsta krajem lipnja 2019. godine. Nadalje, njezina je pokrovnost procijenjena dronom iznosila 15,8±2,20 (95%-tne granice pouzdanosti 11,71 - 19,89), odnosno pripada 2a i 2b stupnju Braun-Blanquetove devetostupanjske skale.

Posljednjih godina došlo je do povećanja intenzivnog uzgoja insekata u EU, a posljedično i do njihove uporabe kao ljudske, odnosno stočne hrane. Postoji niz opasnosti u vezi s mogućim rizicima u proizvodnji, preradi i konzumaciji ovog alternativnog izvora proteina. Cilj ovoga rada bio je opisati moguće rizike konzumiranja takvih proizvoda, In recent years, there has been an increase in intensive farming of insects and subsequntly raise in their usage as human food or animal feed. There are a number of concerns regarding the possible risks in producing, processing and consuming this alternative source of protein. The aim of this study was to describe the potential risks of consuming such products., In den letzten Jahren hat die intensive Zucht von Insekten zugenommen und damit auch ihre Verwendung als Nahrungs- und Futtermittel. Es gibt eine Reihe von Bedenken hinsichtlich der möglichen Risiken bei der Herstellung, der Verarbeitung und dem Verzehr dieser alternativen Proteinquelle. Ziel dieser Studie war es, die potenziellen Risiken des Verzehrs solcher Produkte zu beschreiben., En los últimos años, ha habido un aumento en la cría intensiva de insectos en la UE y, en consecuencia, su uso como alimento humano y animal. Hay una serie de peligros asociados con los posibles riesgos en la producción, procesamiento y consumo de esta fuente alternativa de proteína. El objetivo de este trabajo fue describir los posibles riesgos del consumo de esos productos., Negli ultimi anni si è registrato un aumento dell’allevamento intensivo di insetti nell’UE e, di conseguenza, del loro utilizzo nell’alimentazione umana e come mangime per gli animali. Esistono numerosi pericoli associati a possibili rischi nella produzione, lavorazione e consumo di questa fonte alternativa di proteine. Lo scopo di questo lavoro consiste nel descrivere i possibili rischi del consumo di tali prodotti.

The aim of the study was to investigate the microbiological and physico-chemical quality of honey samples, sampled for the event “Honey Days in FB&H 2020”, which tested a total of 33 samples of different honey types from different geographical areas of Bosnia and Herzegovina (B&H). The aim of this study was to evaluate the relationship between physico-chemical properties and microbiological properties of the tested honey to assess quality. The submitted samples originated from both administrative units of B&H, namely from the continental, sub-Mediterranean and Mediterranean part, covering more than 60% of the country’s territory. Of the total number of analysed samples (n=33), nine samples (29.7%) did not meet the requirements of physico-chemical and microbiological parameters of the test. The requirements of one or more quality parameters according to the national Ordinance on methods for the control of honey and other bee products in B&H (Anonymous, 2009) were not met by five samples (16.5%). Four samples (13.2%) did not meet the microbiological quality, as they exceeded the permitted number of yeasts and moulds. In five samples (16.5%), the presence of microorganisms was recorded within the tolerance limits, while Enterobacteriaceae and sulphite-reducing clostridia were not isolated and were below the detection limit in all samples. Honey samples in which the results were found to be unsatisfactory for physico-chemical parameters and microbiological parameters cannot be correlated., Cilj je ovoga rada bio istražiti mikrobiološku i fizikalno-kemijsku kvalitetu uzoraka meda, uzorkovanih za potrebe sajma: “Dani meda u FBiH 2020” u 2020. godini u kojoj su istražena ukupno 33 uzorka različitih vrsta meda s različitog zemljopisnog područija Bosne i Hercegovina (BiH). Cilj je ovog istraživanja bio procijeniti odnos fizikalno-kemijskih osobina i mikrobioloških svojstva ispitivanog meda u svrhu procjene njegove kvalitete. Dostavljeni uzorci su potjecali iz obje administrativno upravne cjeline BiH i to iz kontinentalnog, odnosno submediteranskog i mediteranskog dijela obuhvativši više od 60 % područja države. Od ukupnog broja analiziranih uzoraka (n=33) njih 9 ili 29,7 % nije zadovoljilo zahtjeve fizikalno-kemijskih i mikrobioloških parametara ispitivanja. Zahtjeve jednog ili više parametara kvalitete prema nacionalnom Pravilniku o metodama za kontrolu meda i drugih pčelinjih proizvoda BiH (Anonymous, 2009.) nije zadovoljilo 5 uzoraka (16,5 %). Mikrobiološku kvalitetu zbog prekoračenja dopuštanog broja kvasaca i plijesni. nisu zadovoljila 4 ili 13,2 % analiziranih uzoraka. Kod 5 ili 16,5 % ispitanih uzoraka meda zabilježena je prisutnost pretraženih mikrooganizama u granicama dopuštenih odstupanja, dok Enterobacteriaceae i sulfitoreducirajuće klostridije nisu izolirane i bile su ispod limita detekcije. Uzorci meda kod kojih su utvrđeni rezultati bili nezadovoljavajući za fizikalno-kemijske parametre i mikrobiološke parametre ne mogu se dovesti u međusobni odnos.

Zadnjih se desetljeća kobilje mlijeko istražuje kao funkcionalna i ljekovita hrana. Sastav kobiljeg, humanog i kravljeg mlijeka znatno se razlikuje, a varira i o genetskim, fiziološkim i prehrambenim čimbenicima, kao i o uvjetima okoliša. Uspoređujući ga s humanim i kravljim mlijekom, kobilje mlijeko ima nižu energetsku vrijednost i niže vrijednosti masti. Sadržaj proteina sirutke i kazeina u kobiljem mlijeku sličan je onom u humanom za prehranu ljudi i čini ga pogodnijim od kravljega. Kobilje i humano mlijeko formiraju precipitat koji je lakše probavljiv od koaguluma kravljeg mlijeka. Vanjska membrana masnih globula, kao i raspodjela di- i tri- glicerida iz kobiljeg i humanog mlijeka su slične. Postotak nezasićenih masnih kiselina u kobiljem i humanom mlijeku veći je nego u kravljem mlijeku, a najveći dio otpada na polinezasićene masne kiseline sa srednjim i većim brojem ugljikovih atoma. Kobilje mlijeko zauzima sve više prostora u nutricionizmu zbog svojih specifičnih kemijskih i nutritivnih karakteristika., The composition of mare, human and cow milk differs significantly depending on the genetic, physiological and nutritional factors, and environmental conditions. Compared to human and cow milk, mare milk has lower energy and fat values, while the protein content of mare milk is similar to human milk. The content of whey protein and casein in mare milk makes it more suitable than cow milk for human consumption. Mare and human milk form a precipitate, which is much easier to digest than cow milk coagulum, and the outer membrane of fat globules and the distribution of di- and triglycerides from mare and human milk are also similar. The percentage of unsaturated fatty acids in mare and human milk is higher than in cow milk, most of which are polyunsaturated with a moderate to higher number of carbon atoms. Due to its specific chemical and nutritional properties, mare milk is in the focus of interest as a functional and healthy food.

Staphylococcus aureus is a well-known op¬portunistic pathogen that causes a wide range of acute and chronic diseases in both humans and animals. Staphylococcal food poisoning is just one of many diseases caused by this bacterium. The causative agents are entero¬toxins produced by enterotoxigenic strains of S. aureus during its growth in favourable conditions in food. Epidemiological data show that S. aureus is often found in raw milk cheeses and accordingly, cheeses are often implicated in food poisoning outbreaks. Since there are no data on the nature of S. aureus isolated from cheese produced in Croatia, the aim of this study was to determine the occur¬rence, enterotoxin production capability and antimicrobic susceptibility of S. aureus iso¬lates from domestic cheeses produced in the Dubrovnik area. A total of 30 cheese samples were analysed, and 18 samples (60%) were highly contaminated with S. aureus strains. The contamination level ranged from 3.94 to 6.26 log10 cfu/g. Such a high level of contami¬nation was supported by an inappropriate temperature regime above 8°C during market sale. Although highly contaminated, staphy¬lococcal enterotoxins were not detected in any of the cheese samples. A total of 180 coagu¬lase-positive isolates were collected from 18 cheese samples, 175 of which were confirmed as S. aureus by the latex agglutination test. En¬terotoxin production was detected in 35 iso¬lates (20%), and of these 32 isolates produced staphylococcal enterotoxin C. The other three isolates presumably produced enterotoxin E. Antibiotic resistance was detected in 1.1% of isolates and only to mupirocin. However, a full comprehensive conclusion on the nature of S. aureus isolates cannot be achieved with¬out determining its genotype characteristics for the presence of staphylococcal enterotoxin genes and molecular typing, to determine the origin of the isolates., Staphylococcus aureus je poznati oportunistički patogen, koji uzrokuje široki spektar akutnih i kroničnih bolesti u ljudi i životinja. Stafilokokno trovanje je samo jedna od mnogih bolesti koje uzrokuje ova bakterija. Uzročnici trovanja su enterotoksini koje tijekom rasta u povoljnim uvjetima u hrani proizvode enterotoksigeni sojevi S. aureus. Epidemiološki podatci pokazuju da se S. aureus vrlo često nalazi u sirevima od sirovog mlijeka te su sirevi posljedično često upleteni u stafilokokna trovanja. Budući da nema podataka o prirodi S. aureus izoliranog iz sireva proizvedenih u Hrvatskoj, cilj je ovog istraživanja bio odrediti pojavnost, sposobnost stvaranja enterotoksina i antimikrobnu osjetljivost izolata S. aureus iz domaćih svježih sireva proizvedenih na području grada Dubrovnika. Od 30 ispitanih uzoraka sireva 18 (60 %) je bilo visoko zagađeno sojevima S. aureus. Razina zagađenja je bila u rasponu od 3,94 do 6,26 log10 cfu/g, a dodatno je tijekom prodaje na tržnicama bila podržana neodgovarajućim temperaturnim režimom iznad 8 °C. Iako su bili visoko zagađeni, stafilokokni enterotoksini nisu nađeni niti u jednom uzorku. Ukupno je prikupljeno 180 koagulaza-pozitivnih izolata iz 18 uzoraka sireva, od čega je 175 izolata potvrđeno lateks aglutinacijskim testom kao S. aureus. Sposobnost stvaranja enterotoksina je detektirana kod 35 (20 %) izolata, a 32 izolata su proizvodila enterotoksin C. Za ostala tri izolata se pretpostavlja da proizvode enterotoksin E. Antimikrobna rezistencija je utvrđena kod 1,1 % izolata i to jedino na mupirocin. Međutim, cjelovit sveobuhvatan zaključak o prirodi izolata S. aureus ne može se donijeti bez određivanja genotipskih karakteristika prisutnosti gena za enterotoksine i molekularne tipizacije s ciljem određivanja podrijetla izolata.

Za razliku od kralježnjaka, rakovi posjeduju segmentiran živčani sustav stoga ih jednostavnom traumom u samo jednu točku nije moguće kvalitetno omamiti ili usmrtiti, što predstavlja temeljnu postavku suvremenog shvaćanja brzog klanja uz minimalnu bol i patnju. Danas se u svijetu pa tako i kod nas i dalje koriste vrlo tradicionalne metode usmrćivanja i/ili omamljivanja rakova poput trganja, uboda oštrim predmetom, hlađenja i sl., od kojih mnoge ne zadovoljavaju tražene suvremene parametre brze smrti praćene minimalnom boli i patnjom. Posljednjih je godina došlo do razvoja jedne vrlo efikasne i kvalitetne metode za omamljivanje rakova sa stajališta zaštite i dobrobiti životinja pod nazivom Crustastun™. U ovom preglednom radu predstavljene su prednosti i nedostatci najpristupačnijih i najčešće korištenih metoda za omamljivanje/usmrćivanje rakova. Sve su navedene metode uspoređene sa Crustastun™ metodom., Unlike vertebrates, crabs have a segmented nervous system, so they cannot be stunned or killed by a simple trauma at just one point, which is the basic premise of the modern understanding of rapid slaughter with minimal pain and suffering. Today, in the world and in our country traditional methods of killing and / or stunning crabs are still used, such as tearing, spiking, cutting, cooling, etc., many of which do not meet the required modern parameters of rapid death accompanied by minimal pain and suffering. In recent years, there has been the development of a very efficient and high-quality method for stunning crabs from the point of view of animal protection and welfare named Crustastun™. This review presents several traditional stunning and killing methods alongside with their advantages and disadvantages and compare them to Crustastun™ method.crabs, welfare, stunning, killing, meat quality, Im Gegensatz zu Wirbeltieren haben Krebse ein segmentiertes Nervensystem, so dass sie nicht durch ein einfaches Trauma an einem Punkt betäubt oder getötet werden können, was die Grundvoraussetzung für das moderne Verständnis einer schnellen Schlachtung mit minimalen Schmerzen und Leiden ist. Heutzutage werden weltweit und in unserem Land immer noch traditionelle Methoden zur Tötung und/oder Betäubung von Krebsen angewandt, wie z. B. Zerrreißen, Durchstechen mit einem scharfen Gegenstand, Schneiden, Kühlen usw., von denen viele nicht den geforderten modernen Parametern eines schnellen Todes bei minimalen Schmerzen und Leiden entsprechen. In den letzten Jahren wurde ein aus Sicht des Tierschutzes sehr effizientes und qualitativ hochwertiges Verfahren zur Betäubung v on K rebsen n amens C rustastun™ e ntwickelt. I n d ieser A rbeit w erden v erschiedene t raditionelle Betäubungs- und Tötungsmethoden mit ihren Vor- und Nachteilen vorgestellt und mit der Crustastun™-Methode verglichen., A diferencia de los vertebrados, los crustáceos tienen un sistema nervioso segmentado, por lo que no pueden ser aturdidos o matados por un simple trauma en un solo punto, que es la premisa básica de la comprensión moderna de la matanza rápida con el mínimo dolor y sufrimiento. Hoy en día, en el mundo y en nuestro país, todavía se utilizan métodos muy tradicionales de sacrificio y/o aturdimiento de cangrejos, tales como desgarramiento, picaduras con objetos cortantes, enfriamiento, etc., muchos de los cuales no cumplen con los parámetros modernos exigidos de muerte rápida, acompañada de mínimo dolor y sufrimiento. En los últimos años, se ha desarrollado un método muy eficiente y de alta calidad para el aturdimiento de cangrejos desde el punto de vista de la protección y el bienestar animal, llamado Crustastun ™. Esta revisión presenta las ventajas y desventajas de los métodos más accesibles y comúnmente utilizados para aturdir/matar los crustáceos. Todos los métodos anteriormente mencionados fueron comparados con el método Crustastun™., A differenza dei vertebrati, i crostacei hanno un sistema nervoso segmentato, quindi non possono essere storditi o uccisi da un semplice trauma in un solo punto, che è la premessa di base del moderno modo di intendere l’uccisione rapida con dolore e sofferenza ridotti al minimo. Oggi, nel mondo e nel nostro Paese, si utilizzano ancora metodi molto tradizionali per uccidere e/o s tordire i crostacei, come la lacerazione, la puntura con oggetti appuntiti, il raffreddamento, ecc., molti dei quali non soddisfano i moderni parametri richiesti per una morte r apida accompagnata da dolore e sofferenza minimi. Negli ultimi anni s’è sviluppato un metodo molto efficace e virtuoso per lo stordimento dei crostacei dal punto di vista della tutela e del benessere degli animali chiamato Crustastun ™. In questo articolo vengono presentati i vantaggi e gli svantaggi delle tecniche più accessibili e comunemente usate per stordire/uccidere i crostacei. Tutti i metodi di cui sopra sono stati confrontati con il metodo Crustastun ™.

Kako je sol sastojak većine prehrambenih proizvoda, odličan konzervans, a najvećim dijelom začin za dosoljavanje gotovo svakog jela, cilj istraživanja ovog rada bio je ustanoviti mikrobiološku ispravnost kuhinjske soli plasirane na hrvatsko tržište. Mikrobiološke analize provedene su na deset uzoraka soli različitih domaćih i stranih proizvođača, a uzorkovani su u maloprodaji. Uzorci soli su prema nacionalnim mikrobiološkim kriterijima za hranu pretraženi na ukupni broj aerobnih mezofilnih bakterija i ukupni broj plijesni. Niti jedan pretraženi uzorak morske, kamene soli, himalajske soli i cvijeta soli nije bio sukladan propisanim kriterijima., Since salt is the main ingredient of most food products, excellent conservative properties, and most of all, the spice for adding to almost every kind of food, the aim of this study was to establish the microbiological safety of kitchen salt on the Croatian market. Microbiological analyzes were carried out on ten samples of salt various domestic and foreign producers, sampled in retail. Samples of salt were tested according to national microbiological criteria for the total number of aerobic mesophilic bacteria, and the total number of moulds. Not a single analyzed sample of sea salt, rock salt, Himalayan salt and flower of salt was consistent with the prescribed criteria., Da Salz der Hauptbestandteil der meisten Lebensmittelprodukte ist, ausgezeichnete konservierende Eigenschaften besitzt und vor allem als Gewürz verwendet wird, das fast allen Arten von Lebensmitteln zugegeben wird, bestand das Ziel dieser Studie darin, die mikrobiologische Sicherheit von Kochsalz auf dem kroatischen Markt zu ermitteln. Mikrobiologische Analysen wurden an 10 Salzproben verschiedener in- und ausländischer Hersteller durchgeführt, die im Einzelhandel gesammelt wurden. Die Salzproben wurden nach nationalen mikrobiologischen Kriterien auf die Gesamtzahl der aeroben mesophilen Bakterien und die Gesamtzahl der Schimmelpilze getestet. Keine der analysierten Proben von Meersalz, Steinsalz, Himalaya-Salz und Salzblume entsprach den vorgeschriebenen Kriterien., Poiché il sale da cucina è presente nella maggior parte dei prodotti alimentari, è un ottimo conservante e viene usato per insaporire quasi ogni pietanza, questo studio aveva come obiettivo quello di accertare l’idoneità microbiologica del sale da cucina in commercio in Croazia. L’analisi microbiologica ha riguardato dieci di campioni di sale di differenti produttori nazionali e stranieri. Il procedimento di campionatura è avvenuto nei punti vendita al dettaglio. Secondo i criteri microbiologici nazionali per gli alimenti, l’analisi ha accertato il numero complessivo di batteri mesofili aerobici e il numero complessivo di muffe nei campioni di sale esaminati. Neanche uno dei campioni di sale marino, salgemma, sale himalayano e fior di sale presi in considerazione è risultato conforme ai criteri prescritti., Dado que la sal es el ingrediente en la mayoría de los productos alimenticios, un conservante excelente y, sobre todo, la especie para casi cada tipo de comida, el fin de este trabajo fue determinar la seguridad microbiológica de la sal común en el mercado croata. Los análisis microbiológicos fueron hechos en 10 muestras de sal de diferentes productores, tanto nacionales como extranjeros, y las muestras fueron tomadas en la venta al por menor. Las muestras fueron analizadas de acuerdo con los criterios microbiológicos nacionales para la comida para determinar el número total de las bacterias aerobias mesófilas y de número total de los moldes. Ninguna de las muestras de la sal marina, sal triturada, sal del Himalaya ni la flor de sal fue de acuerdo con los criterios prescritos.

U svijetu se uzgaja preko milijardu ovaca, a većina se njih drži u ekstenzivnim uvjetima, odnosno provode barem dio godine na pašnjacima bez posebno bliskog kontakta s ljudima. Dobrobit ovaca od iznimnog je značaja za kvalitetu njihovog mesa te je stoga vrlo važno procijeniti dobrobit tijekom proizvodnje pouzdanim i lako provedivim metodama. U ovom je radu dobrobit ovaca procijenjena uz pomoć mobilne aplikacije AWIN protokola za procjenu dobrobiti ovaca na farmi tvrtke GEA-COM d.o.o. te je prikazano nekoliko pokazatelja dobrobiti temeljenih na životinjama. Tijekom razdoblja istraživanja dobrobit ovaca u navedenom uzgoju poboljšavala se, a glavni su razlozi tome promjene u načinu držanja i hranidbe ovaca (puštanje na ispašu i dodatak koncentrata) koji su doveli do više razine dobrobiti pojedinačnih životinja, a posljedično i cijelog stada., There are over one billion sheep reared in the world, most of which are kept in extensive conditions. They spent at least a few months during the year on pastures without particularly close contact with humans. The welfare of sheep is of utmost importance for the quality of their meat, and therefore it is very important to assess the welfare of sheep with reliable and feasible methods. In this paper, sheep welfare was evaluated with mobile application of the AWIN Welfare Assessment Protocol for Sheep at the farm owned by GEA-COM Ltd. Authors present several animal-based indicators regarding individual animals troughout the time of the study. During the period of the research, the welfare of sheep was improved, and the main reasons for this were the changes in the way in which the sheep were reared. Letting the flock out for grazing and adding concentrate supplements in their feed lead to higher level of welfare on individual animal level, and consequently raised the welfare level of the entire flock., Weltweit werden über eine Milliarde Schafe gezüchtet, die unter extensiven Bedingungen gehalten werden, bzw. sie verbringen zumindest einen Teil des Jahres auf der Weide, ohne einen besonders nahen Kontakt zu den Menschen. Das Wohlbefinden der Schafe hat eine sehr große Bedeutung für die Fleischqualität.. Daher ist es sehr wichtig, das Wohlbefinden während der Zucht anhand von zuverlässigen und leicht umsetzbaren Methoden zu beurteilen. In dieser Arbeit wurde das Wohlbefinden der Schafe anhand der mobilen Applikation des AWIN-Protokolls für die Bewertung des Wohlbefindens der Schafe im landwirtschaftlichen Betrieb der Firma GEA-COM d.o.o. bewertet. Dabei wurden einige Parameter des Wohlbefindens von Tieren dargestellt. Während des untersuchten Zeitraums hat sich das Wohlbefinden der Schafe unter den genannten Zuchtbedingungen verbessert, vorwiegend infolge der Änderung der Haltungsbedingungen und der Fütterung (intensivere Beweidung und Zugabe von Konzentraten), was zur Steigerung des Wohlbefindens einzelner Tiere, somit auch der ganzen Herde geführt hat., Nel mondo si allevano oltre un miliardo di pecore, la maggior parte delle quali viene mantenuta in condizioni d’allevamento estensivo, ossia le greggi trascorrono almeno una parte dell’anno nei pascoli senza alcuno stretto contatto con gli uomini. Il benessere degli ovini è estremamente importante per la qualità delle loro carni; è, dunque, molto importante valutare il benessere dei capi durante il processo produttivo mediante un metodo affidabile e di facile attuazione. In questo studio, il benessere degli ovini dello stabilimento zootecnico della società GEA-COM d.o.o. (S.r.l.) è stato valutato mediante l’applicazione mobile del protocollo AWIN riguardante la valutazione del benessere degli ovini. Il protocollo ha evidenziato alcuni indicatori del benessere basati sullo stato degli animali. Durante il periodo di osservazione, il benessere delle pecore nel suddetto stabilimento zootecnico è andato migliorando. Le principali ragioni di questo miglioramento sono state individuate nelle variazioni apportate al modo di tenere e nutrire i capi (lasciandoli liberi di pascolare e integrandone l’alimentazione con concentrati), il che ha portato a un miglioramento del benessere di ogni singolo capo e, di conseguenza, dell’intero gregge., Hay más de mil millones ovejas criadas en el mundo y la mayoría de ellas está en las condiciones de ganadería extensiva, es decir una parte del año están en los pastos sin contacto con los humanos. El bienestar de las ovejas es de suma importancia para la calidad de la carne y por eso es importante evaluar su bienestar durante la producción por los métodos fiables y fáciles de implementar. En este trabajo el bienestar de las ovejas fue evaluado por la aplicación móvil del protocolo AWIN para la evaluación del bienestar de las ovejas en la granja de la empresa GEA-COM d.o.o. y fueron mostrados varios indicadores del bienestar basados en los animales. Durante el período de la investigación el bienestar de las ovejas en la crianza mencionada se mejoró y las razones principales fueron los cambios en la manera de criar y alimentar las ovejas (comida en el pasto y la añadidura del concentrado) que llevaron al nivel más alto del bienestar de animales individuales y, como consecuencia, del rebaño entero.

Fermented sausages have been manufactured traditionally in the Mediterranean basin. Istrian sausages are one of the many regionally specific products distinguished by the specific traditional recipes and consequentially exceptional sensory characteristics. The aim of this study was to evaluate sensory, physico- chemical and microbiological changes occurring during production and ripening of Istrian sausages made at traditional households, and to compare the results obtained with the identical product produced in industrial conditions. Additional goal was to characterise the autochthonous lactic acid bacteria populations and to obtain the candidate starter strains. Production stages and product ripening parameters could be strictly defined in controlled industrial conditions of the production process, and the results of this study can serve to standardise the production of traditional Istrian sausages. The results from sensory and physico- chemical examination do not show differences in relation to sausages of a similar type investigated in other papers. Lactic acid bacteria were favoured during fermentation at rising salt concentrations, consisting mostly of Lactobacillus strains followed with the abundance of coagulase-negative cocci. Further, we targeted the autochthonous lactic LAB population to select the candidate starter strains for controlled sausage fermentation. Fifty Gram-positive strains with catalase-negative phenotype, rod-shape or cocci morphology, effective acidification kinetics and production of lactic acid identified by sequence analysis of 16S rRNA were considered LAB. The selected LAB strains were able to grow in a range of pH values and high salt concentration important for their metabolic activity during sausage fermentation. According to our results, Lactobacillus sakei, which is a prevalent strain during fermentation of various types of fermented sausages, was frequently detected. Lactobacillus plantarum and Lactobacillus curvatus were also detected in abundance, implying their possible competitiveness among the complex microbial population. Isolated autochthonous strains L. curvatus S30, L. sakei S32 and L. plantarum S50 produced high lactic acid concentrations, tolerated NaCl concentrations present during sausage fermentation, survived at high concentrations of hydrogen ions and inhibited six pathogens associated with contamination of meat products in a strain-specific manner.

Uzgoj, izlov i promet školjkašima reguliran je brojnim zakonima kojima je cilj stavljanje na tržište zdrave hrane. Zakonodavstvo ne predviđa kontrolu Vibrio spp., što može rezultirati stavljanjem na tržište i konzumacijom školjkaša kontaminiranih bakterijama ovog roda te posljedično prouzročiti pojavu bolesti u ljudi. U radu je prikazano značenje najvažnijih potencijelno patogenih halofilnih vibrija poput V. cholerae, V. parahaemolyticus i V. vulnificus u infekciji ljudi. Tijekom zadnjih dvadesetak godina u zemljama mediteranske regije provedena su istraživanja, koja su redom potvrdila prisutnost vibrija u morskoj vodi, školjkašima, sedimentu i u otpadnim vodama. U Hrvatskoj je u rijetkim istraživanjima školjkaša dokazana duž Jadranske obale prisutnost Vibrio spp., uz dominaciju vrste V. parahaemolyticus. Sve izraženija pojava globalnog zatopljenja podudara se i s neočekivanim pojavama infekcija s Vibrio spp. na sjeveru Europe, ponajprije na području Baltičkog mora. Četiri su važne značajke pripadnika roda Vibrio koje ih čine pogodnima u procjeni klimatskih promjena. To su: osjetljivost na temperaturu (jako dobro rastu pri temperaturama iznad 15 °C), brzo umnažanje, pojava u područjima gdje se nikada nisu javljali (kao što su sjeverna Europa, Aljaska, Čile, sjevero - istočno područje SAD) i mogućnost ulaska u organizam putem hrane i izlaganjem kontaminiranoj vodi. S gledišta sigurnosti hrane i školjkaša kao hrane, globalno zatopljenje i klimatske promjene imaju značajan utjecaj na dinamiku i rasprostranjenost potencijalno patogenih halofilnih vibrija na područja u kojima nisu povijesno dokazani kao uzročnici oboljenja ljudi. Posljednjih su desetljeća razvijane različite metode s ciljem pouzdanije identifikacije Vibrio vrsta. Radilo se na poboljšanju klasičnih mikrobioloških metoda, a većina je istraživanja usmjerena prema razvoju i primjeni molekularnih tehnika. Istraživanjima kojima su uspoređivani rezultati kulturelnih mikrobioloških metoda i lančane reakcije polimerazom (PCR), dokazana je značajno veća osjetljivost i pouzdanost molekularnih metoda u dokazu uzročnika., Breeding, collection and trade of bivalve molluscs is regulated by a number of laws aimed at placing healthy food on the market. The legislation does not provide for the control of Vibrio spp., which may result the marketing and consumption of bivalve molluscs contaminated with Vibrio spp. bacteria, ultimately causing human disease. The significance of the most important potentially pathogenic halophilic vibrios, such as V. cholerae, V. parahaemolyticus and V. vulnificus, in human infection is presented in this paper. Over the last twenty years, research has been conducted in the countries of the Mediterranean region, confirming the presence of vibrios in seawater, shellfish, sediment and wastewater. In Croatia, the presence of Vibrio spp. has been proven in rare studies along the Adriatic coast, with the dominance of V. parahaemolitycus in shellfish. The increasingly pronounced phenomenon of global warming coincides with the unexpected occurrence of Vibrio spp. infections in northern Europe, primarily in the Baltic Sea. Four important features of the members of the genus Vibrio make them suitable for assessing climate change. These are temperature sensitivity (very good growth at temperatures above 15°C); rapid replication; occurrence in areas where they have never occurred (such as northern Europe, Alaska, Chile, northeast USA), and the possibility of entering the body through food consumption and exposure to contaminated water. From the point of view of food and shellfish safety as food, global warming and climate change have a significant impact on the dynamics and distribution of the potentially pathogenic halophile vibrios in areas where they have not historically been proven to cause human diseases. In recent decades, various methods have been developed with the aim of more reliable identification of Vibrio species. The aim was to improve classical microbiological methods, while numerous studies were based on the development and application of molecular techniques. Studies comparing the results of culture microbiological methods and polymerase chain reaction (PCR) have proven to have significantly higher sensitivity and reliability in the detection of pathogens.

This study aimed to identify seasonal and age related variability in triglycerides (TRI), paraoxonase (PON), stimulated PON (PON I) and cholesterol (CHOL, HDL, LDL) in extensively reared Lička pramenka sheep. The study was conducted 30 randomly chosen non-gravid Lička pramenka sheep on an extensive farm, grouped into three age groups in the Karlovac County, Croatia. Blood was collected by venepuncture of the jugular vein, twice in one year - the first sampling in spring (April) and the second in autumn (October). The results showed that age had no significant effect on any of the investigated indicators, while seasonality significantly affected five out of the six parameters examined. Significantly higher levels of serum lipid components in autumn can be explained by the influence of the traditional way of rearing and feeding Lička pramenka sheep. Furthermore, the results of PON I in all three age groups showed that the sheep are well adapted to the environment and to the rearing system. Future research should be carried out on higher number of farms, and should include more sheep in order to determine objective benchmarks for serum lipids and the enzymes connected to those lipids., Istraživanje je imalo za cilj identificirati sezonske i dobne varijacije triglicerida (TRI), paraoksonaze (PON), stimulirane paraoksonaze PON (PON I) i kolesterola (CHOL) kod ekstenzivno držanih ovaca pasmine lička pramenka. Iz Karlovačke županije u Hrvatskoj, nasumično je odabrano 30 ekstenzivno uzgajanih, negravidnih ličkih pramenki, raspoređenih u tri dobne skupine. Krv je uzorkovana iz jugularne vene, dva puta u jednoj godini – prvo uzorkovanje obavljeno je u proljeće (travanj), a drugo ujesen (listopad). Rezultati pokazuju da dob ovaca nije znakovito utjecala ni na jedan istraživani pokazatelj, dok je sezonalnost znakovito utjecala na pet od šest analiziranih pokazatelja. Znakovito viša razina lipida i lipidnih spojeva u serumu ujesen može se objasniti utjecajem tradicionalnog načina uzgoja i hranjenja ovaca pasmine lička pramenka. Nadalje rezultati PON I u svim trima dobnim skupinama potvrđuju da su ovce dobro prilagođene okolišu i sustavu u kojem se drže. Buduća istraživanja trebala bi se provesti na većem broju uzgoja/farmi i trebala bi uključiti više ovaca kako bi se objektivno ustanovile referentne vrijednosti serumskih lipida i enzima povezanih s tim lipidima.

Cilj istraživanja bio je utvrditi osnovni kemijski i masnokiselinski sastav te udio kolesterola m. longissimus dorsi janjadi hranjene voluminoznom krmom i koncentratom, kojima je u različitim omjerima dodavan suhi pripravak plemenite pečurke odnosno usitnjena svježa pečurka. Istraživanjem je bilo obuhvaćeno ukupno 30 klaonički obrađenih trupova janjadi podijeljeno u tri skupine. U svrhu utvrđivanja kvalitete, nakon klanja s trupova uzeti su uzorci (m. longissimus dorsi) za senzornu ocjenu mesa janjadi te određivanje kemijskog i masnokiselinskog sastava te kolesterola., The aim of this study was to determine the basic chemical and fatty acid composition and cholesterol content of m. longissimus dorsi in lambs. The lambs were fed with voluminous feed and concentrate with addition of the dry or chopped fresh champignon in different proportions. The research was conducted on 30 lamb carcasses divided into three groups. After slaughter, samples (m. longissimus dorsi) were taken from the carcasses for sensory evaluation and determination of chemical and fatty acid composition and cholesterol., Ziel dieser Studie war es, die chemische Grundzusammensetzung, die Fettsäurezusammensetzung und den Cholesteringehalt des M. longissimus dorsi von Lämmern zu bestimmen. Die Lämmer wurden mit voluminösem Futter und Kraftfutter mit Zusatz von trockenem oder gehacktem frischem Champignon in unterschiedlichen Anteilen gefüttert. Die Untersuchung wurde an 30 Lammschlachtkörpern durchgeführt, die in drei Gruppen aufgeteilt waren. Nach der Schlachtung wurden den Schlachtkörpern Proben (m. longissimus dorsi) entnommen, um sie sensorisch zu bewerten und die chemische und Fettsäurezusammensetzung sowie das Cholesterin zu bestimmen., El objetivo de este estudio fue determinar la composición química y la composición de ácidos grasos básicas, tanto como el contenido de colesterol en el músculo longissimus dorsi de los corderos alimentados con pienso voluminoso y el concentrado, a los que se les había añadido una preparación seca de champiñones comunes o de champiñón fresco picado en diferentes proporciones. El estudio cubrió un total de 30 canales de cordero procesados en matadero, divididos en tres grupos. Con el fin de determinar la calidad, después del sacrificio fueron tomadas las muestras de los canales (músculo longissimus dorsi ) para la evaluación sensorial de la carne de cordero y para la determinación de la composición química, la composición de ácidos grasos y de colesterol., La ricerca aveva come scopo quello di accertare la composizione chimica e di acidi grassi base e la percentuale di colesterolo del m. longissimus dorsi degli agnelli nutriti con mangime concentrato e non (“voluminous feed”), con l’aggiunta in differenti proporzioni di un preparato di prataioli secchi o di prataioli freschi sminuzzati. La ricerca ha compreso un totale di 30 carcasse d’agnello macellate suddivise in tre gruppi. Al fine di accertarne la qualità, dopo la macellazione dalla carcassa sono stati prelevati campioni di m. longissimus dorsi per la valutazione organolettica della carne d’agnello e per determinarne la composizione chimica e di acidi grassi e la percentuale di colesterolo.

Cilj ovog rada je validacija roka trajnosti proizvoda sa smanjenim udjelom soli i korištenjem zamjene za sol, s obzirom na njegovu mikrobiološku stabilnost. Mikrobiološke analize su provedene na Kranjskoj kobasici koja je predstavnik skupine polutrajnih kobasičarskih proizvoda. Kontrolni uzorak je proizvod proizveden prema dosadašnjoj „klasičnoj“ recepturi. Deset pakovina kontrolnog uzorka je analizirano odmah nakon vakuumiranja, zatim sredinom deklariranog roka trajanja (35. dan u roku), na dan isteka roka (45 dana od datuma proizvodnje) i 65. dan od datuma proizvodnje. Svi navedeni uzorci su analizirani i dva dana nakon otvaranja pakovina i čuvanja u hladnjaku na propisanoj temperaturi. Na taj s način validira i način konzumacije proizvoda deklariran na pakovini (nakon otvaranja upotrijebiti u roku 2 dana). Na isti je način ispitana i Kranjska kobasica sa smanjenim udjelom soli. Istraživanjem je obuhvaćena pretraga na sljedeće mikroorganizme: aerobne mezofilne bakterije, Enterobacteriaceae, koagulaza pozitivne stafilokoke/S. aureus, Salmonella spp., bakteriju Listeria monocytogenes i sulfitreducirajuće klostridije. U analizi navedenih pokazatelja korištena je ISO metodologija. Ispitivanje mikrobne stabilnosti proizvoda sa smanjenim udjelom soli, provedeno je kroz 140 mikrobioloških analiza. U uzorcima sa smanjenim udjelom soli te u kontrolnim uzorcima nisu izolirane bakterije roda Salmonella, L. monocytogenes, niti je zabilježen porast ostalih pretraživanih mikroorganizama, osim aerobnih mezofilnih bakterija. Prema dobivenim vrijednostima aerobnih mezofilnih bakterija, tri uzorka (4 %) proizvedena prema „klasičnoj“ recepturi daju prihvatljiv rezultat, dok se kod pet uzoraka (7 %) sa smanjenim udjelom soli rezultati analize tumače prihvatljivima prema odredbama propisa. Analiza svih preostalih uzoraka je zadovoljavajuća te nije dobiven niti jedan nezadovoljavajući rezultat. Svi analizirani uzorci su mikrobiološki ispravni tijekom cijelog roka trajnosti proizvoda. Smanjeni udio soli u proizvodu korištenjem zamjene za sol (Salut®), nije utjecao na mikrobnu stabilnost proizvoda. Odsutnost patogenih mikroorganizama u analiziranim uzorcima potvrda je uređenog sustava sigurnosti hrane, poštivanja HACCP principa te kontinuiranog provođenja dobre proizvođačke i dobre higijenske prakse., The objective of this paper was to validate the shelf life of a product with reduced salt content containing a salt substitute, with regards to its microbiological stability. Microbiological analyses were carried out on Kranj sausage (Kranjska kobasa), as a representative of the group of semi-permanent sausage products. The control sample was manufactured according to the “classic” formula. Ten packets of the control sample were analysed immediately after vacuuming, then within the stated expiration period (day 35), on the expiration date (45 days from the date of production) and 65 days from date of production. All samples were also analysed two days after opening the packet and storage of the product in the refrigerator at the prescribed temperature. This also validates the manner of product consumption as declared on the packaging (after opening, use within two days). The version of the Kranj sausage with reduced salt content was also tested in the same manner. The study covered the following microorganisms: aerobic mesophilic bacteria, Enterobacteriaceae, positive staphylococci coagulase/S. aureus, Salmonella spp., Listeria monocytogenes, and sulfite-reducing clostridia. ISO methodology was applied in the analysis. Testing the microbial stability of the reduced salt product was performed on the basis of 140 microbiological analyses. In samples with reduced salt content and in control samples, no bacteria were isolated from the genus Salmonella or Listeria monocytogenes, nor were there any increases in the numbers of other microorganisms, with the exception of aerobic mesophilic bacteria. Three samples (4%) produced according to the “classic” recipe gave an acceptable result for aerobic mesophilic bacteria, while five samples (7%) with reduced salt content were readily acceptable according to the regulations. The analysis of all remaining samples was satisfactory, and no unsatisfactory result was obtained. All the analysed samples were microbiologically suitable throughout the entire shelf life of the product. Reduced salt content was achieved with salt substitution (Salut®), which did not affect the microbial stability of the product. The absence of pathogenic microorganisms in the analysed samples confirms the regulated food safety system, compliance with the HACCP principles and continuous implementation of good manufacturing and good hygiene practices.

Cilj ovog rada bio je utvrditi fizikalno kemijska svojstva kakvoće mesa Zagorskog purana uzgojenog u polu-intenzivnom sustavu tova. Istraživanje je provedeno na 40 jedinki od kojih je 10 bilo svijetlog soja (5 muških i 5 ženskih), 10 sivog soja (5 muških i 5 ženskih), 10 crnog soja (5 muških i 5 ženskih) i 10 brončanog soja (5 muških i 5 ženskih). Soj nije imao značajan utjecaj (P>0,05), za razliku od spola koji je imao značajan utjecaj na fizikalno kemijske parametre kakvoće mesa (P, The aim of this study was to determine physical and chemical properties of meat quality of Zagorje turkeys raised in semi-intensive fattening system. The study was conducted on 40 birds, 10 of which belonging to white breed (5 males and 5 females), 10 to grey breed (5 males and 5 females), 10 to black breed (5 males and 5 females) and 10 to bronze breed (5 males and 5 females). The breed itself produced no significant effect (P>0.05) on physical and chemical parameters of meat quality, unlike sex, which produced a significant effect (P, Ziel dieser Studie war es, die physikochemischen Eigenschaften der Fleischqualität von Puten der kroatischen Zagorje-Sorte zu bestimmen, die in einem halbintensiven Mastsystem gezüchtet wurden. Die Studie wurde an 40 Puten durchgeführt, von denen 10 helle Puten (5 männliche und 5 weibliche), 10 graue Puten (5 männliche und 5 weibliche), 10 schwarze Puten (5 männliche und 5 weibliche) und 10 Bronzeputen (5 männliche und 5 weibliche). Die Rasse hatte keinen signifikanten Einfluss (P> 0,05) auf die physikalisch-chemischen Parameter der Fleischqualität, im Gegensatz zum Geschlecht (P, Il presente studio aveva lo scopo di accertare le proprietà fisico – chimiche della carne di tacchino della regione dello Zagorje proveniente da animali allevati con la tipologia d’allevamento semi – intensivo. La ricerca è stata svolta su 40 esemplari, di cui 10 di razza chiara (5 maschi e 5 femmine), 10 di razza grigia (5 maschi e 5 femmine), 10 di razza nera (5 maschi e 5 femmine) e 10 di razza bronzea (5 maschi e 5 femmine). L’incidenza della razza è risultata irrilevante (P>0,05), al contrario del sesso, il cui impatto sui parametri fisico – chimici relativi alla qualità della carne è risultato significativo (P, El fin de este trabajo fue determinar las características físico-químicas de la carne del pavo de Zagorje criado en el sistema de cría semi intensivo. La investigación fue hecha en 40 ejemplares, de los cuales 10 fueron de pavo blanco (5 masculinos y 5 femeninos), 10 de pavos negros (5 masculinos y 5 femeninos) y 10 de pavo bronceado (5 masculinos y 5 femeninos). La estirpe no tuvo una influencia significativa (P>0,05), a diferencia del sexo que tuvo la influencia significativa sobre los parámetros físico-químicos de la calidad de carne (P

Cilj ovog rada bio je odrediti mikrobiološka i fizikalno-kemijska svojstva novog - proizvoda – trajne kobasice od mesa kokoši. Za proizvodnju kobasica korišteno je mišićje prsa i zabataka nesilica hibrida teških pasmina COBB 500 (n=150) na kraju razdoblja nesenja u dobi od 62 do 65 tjedana. Tijekom 30 dana prije klanja, kokoši su dohranjivane smjesom žitarica te zaklane u odobrenoj klaonici. Otkoštavanje, izrada nadjeva te zrenje je obavljeno na OPG-u tijekom prosinca 2019. do ožujka 2020. godine. U sirovini, nadjevu i gotovom proizvodu određivan je broj aerobnih mezofilnih bakterija, bakterija mliječne kiseline, enterokoka, enterobakterija, kvasaca i plijesni, Escherichia coli te prisutnost Salmonella spp. i Listeria monocytogenes. Sojevi bakterija mliječne kiseline i enterokoka (n=16) na kraju zrenja determinirani su pomoću MALDI-TOF spektrometrije masa. Kemijski, određen je udio vode, aktivitet vode, pH, udio NaCl-a, pepela, masti, bjelančevina i hidroksiprolina, sastav masnih kiselina te kolesterol. Patogene bakterije nisu utvrđene, dok je u gotovom proizvodu broj bakterija mliječne kiseline i enterokoka iznosio 7-8 log10 CFU/g odnosno 6 log10 CFU/g, uz prevladavajuće vrste Lactobacillus sakei i Enterococcus faecalis. Prosječni udjeli bjelančevina, kolagena i masti iznosili su 46,28 ± 3,14 %, 1,89 ± 0,21 % i 11,15 ± 0,90 %, a kolesterola 98,9 ± 9,93 mg/100 g. Jednostruko nezasićene masne kiseline (MUFA) bile su zastupljene s 52,81 %, zasićene (SFA) s 34,82 %, a višestruko nezasićene (PUFA) s 12,37 %. Prednosti trajne kobasice od isključivo kokošjeg mesa u odnosu na one drugih vrsta mesa očituju se u većem udjelu bjelančevina, vrlo malom udjelu masti te nutritivno povoljnijem sadržaju i omjeru masnih kiselina., The aim of present study was to investigate the microbiological and physicochemical properties of a new product - hen meat dry sausages. In the production of sausages, the meat of breasts and thighs of heavy hybride laying hens COBB 500 (n = 150) was used at the end of the laying period at 62-65 weeks of age. Thirty days before slaughter, supplementary cereals were included into the feed mixture. Slaughter was performed in an approved slaughterhouse, while deboning, preparation and ripening of sausage was carried out on family farm from December 2019 to March 2020. The number of aerobic mesophilic bacteria, lactic acid bacteria, enterococci, enterobacteria, yeasts and molds, Escherichia coli and the presence of Salmonella spp. and Listeria monocytogenes were determined in the raw material, sausage batter and final products. Lactic acid bacteria and enterococci isolates were randomly selected from final products (n = 16) and identified using MALDI-TOF mass specrometry. Chemically, the water content, water activity, pH, content of salt, ash, fat, protein and hydroxyproline, fatty acid composition and cholesterol were measured. Pathogenic bacteria were not found, while in the final products the number of lactic acid bacteria and enterococci was 7-8 log10 CFU/g and 6 log10 CFU/g, respectively, with the predominant species Lactobacillus sakei and Enterococcus faecalis. The average content of protein, collagen and fat was 46.28 ± 3.14 %, 1.89 ± 0.21 % and 11.15 ± 0.90 %, and cholesterol 98.9 ± 9.93 mg/100g. The content of monounsaturated fatty acids (MUFA) was 52.81%, saturated fatty acids (SFA) 34.82 %, and polyunsaturated fatty acids (PUFA) 12.37 %. The advantages of this product in comparison to standard red-meat dry sausages are related to higher protein content, very low fat content and nutritionally favorable ratio and content of fatty acids., Das Ziel der vorliegenden Studie war die Untersuchung der mikrobiologischen und physikalisch- chemischen Eigenschaften eines neuen Produkts – der haltbaren Hühnerfleischwurst. Zur Wurstherstellung wurden die Brust- und Keulemuskeln von schweren Hybrid-Legehennen COBB 500 (n = 150) am Ende der Legeperiode im Alter von 62-65 Wochen verwendet. Dreißig Tage vor der Schlachtung wurden die Hühner mit einer zusätzlichen Getreidemischung gefüttert. Die Schlachtung erfolgte auf einem zugelassenen Schlachthof, während das Entbeinen, die Zubereitung und die Reifung der Wurst von Dezember 2019 bis März 2020 auf einem Familienbetrieb erfolgten. Die Anzahl der aeroben mesophilen Bakterien, Milchsäurebakterien, Enterokokken, Enterobakterien, Hefen und Schimmelpilze, Escherichia coli sowie das Vorhandensein von Salmonella spp. und Listeria monocytogenes wurden im Rohmaterial, in der Wurstfüllung und in den Endprodukten bestimmt. Die Milchsäurebakterien und Enterokokken-Isolate wurden nach dem Zufallsprinzip aus den Endprodukten (n = 16) ausgewählt und mittels der MALDI- TOF-Massenspektrometrie identifiziert. Chemisch wurden der Wassergehalt, die Wasseraktivität, der pH-Wert, der Gehalt an Salz, Asche, Fett, Protein und Hydroxyprolin, die Fettsäurezusammensetzung und das Cholesterin gemessen. Pathogene Bakterien wurden nicht gefunden, während in den Endprodukten die Anzahl der Milchsäurebakterien und Enterokokken 7-8 log10 KBE/g bzw. 6 log10 KBE/g betrug, wobei die vorherrschenden Spezies Lactobacillus sakei und Enterococcus faecalis waren. Der durchschnittliche Gehalt an Protein, Kollagen und Fett betrug 46,28 ± 3,14 %, 1,89 ± 0,21 % und 11,15 ± 0,90 %, der Cholesteringehalt 98,9 ± 9,93 mg/100g. Der Gehalt an einfach ungesättigten Fettsäuren (MUFA) betrug 52,81 %, an gesättigten Fettsäuren (SFA) 34,82 % und an mehrfach ungesättigten Fettsäuren (PUFA) 12,37 %. Die Vorteile dieses Produkts im Vergleich zu herkömmlichen Rotfleisch-Dauerwürsten liegen in einem höheren Proteingehalt, einem sehr niedrigen Fettgehalt und einem ernährungsphysiologisch günstigen Verhältnis und Gehalt an Fettsäuren., El fin de este trabajo fue determinar las propiedades microbiológicas y fisicoquímicas de un producto nuevo - del chorizo de pollo. Para la producción de los chorizos fueron utilizados la pechuga y el contramuslo de gallinas ponedoras de híbridos de razas pesadas COBB 500 (n=150) al final del período de la puesta a edad de 62 a 65 semanas. Durante 30 días previos a la matanza, las gallinas fueron alimentadas con una mezcla de cereales y matadas en un matadero autorizado. El deshuesado, el embutido y la maduración se realizaron en una granja familiar de diciembre de 2019 a marzo de 2020. Fue determinado el número de bacterias mesófilas aerobias, bacterias del ácido láctico, enterococos, enterobacterias, levaduras y mohos, Escherichia coli y la presencia de Salmonella spp. y Listeria monocytogenes en la materia prima, el embutido y el producto final. Las cepas de bacterias del ácido láctico y enterococos (n = 16) al final de la maduración fueron determinadas mediante la espectrometría de masas MALDI-TOF. Químicamente fueron determinados: contenido de agua, actividad de agua, pH, contenido de NaCl, cenizas, grasas proteínas e hidroxiprolina y la composición de ácidos grasos y colesterol. No fueron identificadas bacterias patógenas, mientras el número de bacterias ácido lácticas y enterococos en el producto final fue 7-8 log10 CFU/g, y 6 log10 CFU/g, respectivamente, con las especies predominantes Lactobacillus sakei y Enterococcus faecalis. Las proporciones medias de proteína, colágeno y grasa fueron 46,28 ± 3,14 %, 1,89 ± 0,21% y 11,15 ± 0,90 % y colesterol 98,9 ± 9,93 mg / 100 g. Los ácidos grasos monoinsaturados (MUFA) estuvieron presentes con 52,81 %, los saturados (SFA) con 34,82 % y los poliinsaturados (PUFA) con 12,37 %. Las ventajas del chorizo exclusivamente con carne de pollo elaborado frente a otros tipos de carne se manifiestan en una mayor proporción de proteínas, una proporción muy baja de grasas y un contenido y proporción de ácidos grasos más favorables desde el punto de vista nutricional., Questo studio aveva l’obiettivo di stabilire le proprietà microbiologiche e fisico-chimiche di un nuovo prodotto: la salsiccia secca di carne di gallina. Per produrla ci si è serviti dei muscoli del petto e delle sovracosce delle galline ovaiole di razza ibrida pesante COBB 500 (n=150) tra le 62 e le 65 settimane di vita, al termine del periodo di cova. L’alimentazione delle galline, nei 30 giorni che hanno preceduto la loro macellazione (avvenuta in un impianto autorizzato), è stata arricchita con una miscela di cereali. Le operazioni di disosso, la realizzazione del ripieno e la stagionatura sono avvenuti in un’azienda agricola familiare (OPG) dal dicembre 2019 al mese di marzo 2020. Nella materia prima, nel ripieno e nel prodotto finito è stato stabilito il numero di batteri anaerobi mesofili, di batteri dell’acido lattico, di enterococchi, di enterobatteri, di lieviti e di muffe, di Escherichia coli e la presenza della Salmonella spp. e della Listeria monocytogenes. Gli strati di batteri dell’acido lattico e di enterococchi (n=16), al termine della stagionatura, sono stati determinati mediante lo spettrometro di massa MALDI-TOF. Dal punto di vista chimico, è stata accertata la percentuale d’acqua, l’attività dell’acqua, il pH, la percentuale di NaCl, di cenere, di grasso, di proteine e d’idrossiprolina, oltre alla composizione degli acidi grassi e del colesterolo. E se non è stata rilevata la presenza di batteri patogeni, nel prodotto finito è stato accertato, invece, un numero di batteri dell’acido lattico e di enterococchi pari a 7-8 log10 CFU/g e 6 log10 CFU/g, con una prevalenza di Lactobacillus sakei e di Enterococcus faecalis. L’esame ha evidenziato un tenore medio di proteine, collagene e grassi pari a 46,28 ± 3,14 %, 1,89 ± 0,21 % e 11,15 ± 0,90 %, mentre è stata accertata una quantità media di colesterolo pari a 98,9 ± 9,93 mg/100 g. Quanto alla percentuale di acidi grassi, sono stati registrati i seguenti valori: monoinsaturi (MUFA) 52,81 %, saturi (SFA) 34,82 % e polinsaturi (PUFA) 12,37 %. I vantaggi della salsiccia secca fatta esclusivamente con carne di gallina, rispetto a quelle prodotte con altri tipi di carne, si manifestano nel maggior tenore proteico, in una percentuale molto bassa di grassi, oltre che in un profilo nutrizionale e in un rapporto di acidi grassi più favorevole.

Iako su uzgajane ribe obuhvaćene Uredbom Vijeća (EZ) br. 1099/2009 o zaštiti životinja u trenutku usmrćivanja, samo je opća odredba iz članka 3. primjenjiva na uzgajane ribe. Cilj ovog rada bio je obuhvatiti i objasniti manje poznate kao i komercijalno upotrebljive metode usmrćivanja i omamljivanja riba i prema podacima iz literature usporediti njihov utjecaj na dobrobit riba i kvalitetu njihovog mesa. Metode su podijeljene na dvije velike skupine prema vremenu potrebnom da omame ili usmrte ribe, a poseban je naglasak stavljen na metode koje preporučuje EFSA., Farmed fish are covered by Council Regulation (EC) No 1099/2009 on the protection of animals at the time of killing, but only the general provision of Article 3 is applicable to farmed fish. The aim of this paper was to include and explain lesser known as well as commercially usable methods of killing and stunning fish and to compare their impact on fish welfare and quality of their meat according to literature data. The methods are divided into two large groups according to the time required to stun or kill the fish, with special emphasis on the methods recommended by EFSA., Zuchtfische fallen unter die Verordnung (EG) Nr. 1099/2009 des Rates über den Schutz von Tieren zum Zeitpunkt der Tötung, aber nur die allgemeine Bestimmung von Artikel 3 ist auf Zuchtfische anwendbar. Ziel dieser Arbeit war es, weniger bekannte sowie kommerziell nutzbare Methoden der Tötung und Betäubung von Fischen zu erfassen und zu erläutern und ihre Auswirkungen auf das Wohlbefinden der Fische und die Qualität ihres Fleisches anhand von Literaturdaten zu vergleichen. Die Methoden werden je nach der Zeit, die zur Betäubung oder Tötung der Fische benötigt wird, in zwei große Gruppen unterteilt, wobei der Schwerpunkt auf den von der EFSA empfohlenen Methoden liegt.., Sebbene i pesci d’allevamento siano ricompresi nel Regolamento (CE) n. 1099/2009 del Consiglio relativo alla protezione degli animali durante l’abbattimento, soltanto le prescrizioni generali dell’articolo 3 sono applicabili ai pesci d’allevamento. Lo scopo di questo studio consiste nel ricomprendere e illustrare metodi di stordimento e di abbattimento dei pesci, in sé meno conosciuti e commercialmente utilizzabili, in base ai dati disponibili in letteratura, e confrontare il loro impatto sul benessere dei pesci e sulla qualità delle loro carni. I metodi sono stati suddivisi in due grandi gruppi in base al tempo necessario per stordire o abbattere il pesce, con l’accento sui metodi raccomandati dall’EFSA (Autorità europea per la sicurezza alimentare)., Aunque los peces de cultivo están cubiertos por el Reglamento (CE) no 1099/2009 del Consejo relativo a la protección de los animales en el momento de la matanza, solo la disposición general del artículo 3 es aplicable a los peces de cultivo. El fin de este trabajo fue integrar y explicar los métodos menos conocidos, al igual que los métodos comercialmente utilizables para matar y aturdir a los peces y comparar su impacto sobre el bienestar de los peces y la calidad de su carne según los datos de la literatura. Los métodos están divididos en dos grandes grupos según el tiempo requerido para aturdir o matar a los peces, con el énfasis en los métodos recomendados por la EFSA.

Sustav uzgoja i hranidbe janjadi, odnosno botanički sastav pašnjaka na kojima se janjad uzgaja ima značajan učinak na aromu i sastav janjećeg mesa („efekt teritorija“). Pri tomu znatan doprinos na formiranju arome janjetine imaju terpeni koji se izravno iz biljaka ugrađuju u životinjska tkiva preživača ili nastaju kao rezultat razgradnje klorofila pod utjecajem mikroflore buraga. Stoga je za istraživanja u okviru ovog rada, ali i samog HRZZ projekta “Inovativni funkcionalni proizvodi od janjećeg mesa“ (IP-2016-06-3685) od velikog interesa procjena brojnosti, gustoće i pokrovnosti aromatične svojte majčine dušice (Thymus pulegioides L.) s pašnjaka na području Velike Crkvine (Kordun). Rezultati rada pokazuju da na 20 ha površine procijenjenog pašnjaka majčina dušica (Thymus pulegioides L.) ima zamjetnu procjenu učestalosti od 19,2 % ± 4,54 % (95%-tne granice pouzdanosti 10,77 - 27,64 %) i mjerenu gustoću po kvadratnom metru od 0,26±0,09 (95%-tne granice pouzdanosti 0,09 - 0,44), odnosno procijenjenu gustoću od 2,5±0,53 (95%-tne granice pouzdanosti 1,52 - 3,48) stupnja prema Braun-Blanquetu skali s pet stupnjeva od ukupno determiniranih ljekovitih i aromatičnih vrsta krajem lipnja 2019. godine. Nadalje, njezina je pokrovnost procijenjena dronom iznosila 15,8±2,20 (95%-tne granice pouzdanosti 11,71 - 19,89), odnosno pripada 2a i 2b stupnju Braun-Blanquetove devetostupanjske skale., The breeding and feeding system and botanical composition of pastures where lambs are reared has a significant effect on the aroma composition of the lamb meat (“terroir effect”). Terpenes are directly incorporated from plants into ruminant animal tissues or as a result of chlorophyll decomposition under the influence of rumen microflora, thus significantly contributing to the lamb meat aroma profile. Therefore, as part of the Croatia Scientific Foundation project “Innovative Functional Lamb Products” (IP-2016-06-3685), the abundance, density and coverage of the aromatic taxon of thyme (Thymus pulegioides L.) on pastures near Velika Crkvina (Kordun region) were evaluated in June 2019. The results showed that on 20 ha of the estimated pasture area, thyme (Thymus pulegioides L.) had a noticeable frequency (19.2%±4.54% (95% confidence limit 10.77 - 27.64%), and measured density per square meter of (0.26±0.09 (95% confidence limit 0.09 - 0.44) and 2.5±0.53 degree regarding estimated density of the Brown-Blanquet five-point scale (95% confidence limit 1.52 - 3.48) of the total determined medicinal and aromatic plant species. Furthermore, that thyme coverage estimated by the drone was 15,8±2,20 (95% confidence limit 11.71 - 19.89) falling into category 2a and 2b of 9-deegree Braun-Blanquet scale.

U radu je istraživan učinak hrane obogaćene glinom ("GMO free", Fanon d.o.o.) na količinu i kakvoću mesa kopuna. Rezultati istraživanja ukazuju na visok randman i visok udio najvrjednijih dijelova trupa (prsa, batak, zabatak). Kemijskom analizom utvrđen je u uzorcima mesa kopuna udio vode od 71,94%, bjelančevina 19,76%, masti 6,67% i pepela 1,20%, dok su najzastupljenije masne kiseline bile oleinska (40,74%), palmitinska (30,15%) i stearinska (11,30%).

Pašteta je mesni proizvod različitog sirovinskog sastava o kojem ovisi njegova nutritivna i prehrambena vrijednosti koji se koristi u svakodnevnoj prehrani diljem svijeta. Cilj ovoga rada bio je utvrditi kakvoću paštete od janjećeg mesa senzorskim ocjenjivanjem te određivanjem osnovnog kemijskog i masnokiselinskog sastava gotovih proizvoda. Svi parametri senzoričke pretrage janjeće paštete ocijenjeni su sa zadovoljavajućim ocjenama, te je proizvod u konačnici dobio 17.20 od mogućih 19.00 bodova. Količina vode u proizvodu kretala se od 55.10% do 57.41%, količina masti od 26.39% do 28.03%, bjelančevina od 12.26% do 13.34%, pepela od 2.02% do 2.14%, te količina soli (NaCl) od 2.22% do 3.04%. Analizom sastava masnih kiselina u janjećoj pašteti utvrđena je ukupna količina zasićenih (SFA) masnih kiselina od 54.05 % te 42.58 % mononezasićenih (MUFA) i 3.37 % polinezasićenih (PUFA) masnih kiselina., As an easily available product worldwide, pâté is an extremely important food item that can be bought in stores and consumed in the daily diet. The aim of this paper was to determine the quality of the finished product as well as its chemical and aminoacid composition. All parameters of the sensory tests for the lamb pâté were rated with satisfactory grades and the product ultimately received 17.20 out of the possible 19.00 points. The amount of water in the product ranged from 55.10 % to 57.41 %, the fat content from 26.39 % to 28.03 %, the amount of proteins from 12.26 % to 13.34 %, ash content from 2.02 % to 2.14 % and finally the amount of salt (NaCl) from 2.22 % to 3.04 %., Die streichfähige Leberwurst ist ein Fleischerzeugnis mit diversen Rohstoffzusammensetzungen, von denen ihr Nährwert abhängt; sie wird täglich weltweit konsumiert. Ziel dieser Arbeit war es, die Qualität der Lammleberwurst durch sensorische Bewertung und Festlegung der chemischen Zusammensetzung und der Fettsäurenzusammensetzung in Fertigprodukten festzustellen. Alle Parameter der sensorischen Untersuchung der Lammleberwurst wurden mit ausreichenden Noten bewertet, sodass das Produkt letztendlich 17.20 Punkte von möglichen 19.00 Punkten bekommen hat. Der Wassergehalt im Produkt reichte von 55.10 % bis 57.41%, der Fettgehalt von 26.39 % bis 28.03 %, der Eiweißgehalt von 12.26 % bis 13.34 %, der Ascheanteil von 2.02 % bis 2.14 % und der Salzanteil (NaCl) von 2.22 % bis 3.04 %. Bei der Analyse der Zusammensetzung der Fettsäuren in der Lammleberwurst wurde ein Gesamtanteil der gesättigten (SFA) Fettsäuren von 54.05 %, der einfach ungesättigten Fettsäuren (MUFA) von 42.58% sowie der mehrfach ungesättigten (PUFA) Fettsäuren von 3.37 % festgestellt., Il pâté è un prodotto di carne che si consuma quotidianamente in ogni parte del mondo. Dalla diversità dei suoi ingredienti dipendono i principi nutritivi ed il valore nutrizionale che lo caratterizzano. Questo studio mira a stabilire la qualità del pâté prodotto con la carne d’agnello. Per far ciò, ci si è serviti della valutazione sensoriale e della determinazione della composizione chimica e degli acidi grassi del prodotto finito. Tutti i parametri dell’analisi sensoriale del pâté d’agnello hanno soddisfatto le attese: il prodotto ha ricevuto 17.20 punti su un massimo di 19.00. Per quel che riguarda, invece, la composizione chimica, sono state registrate le seguenti quantità: acqua 55.10 % - 57.41 %, grassi 26.39 % - 28.03 %, proteine 12.26 % - 13.34 %, cenere 2.02 % - 2.14 % e sale (NaCl) 2.22 % - 3.04%. L’analisi della composizione degli acidi grassi nel pâté di carne d’agnello ha evidenziato una quantità complessiva di acidi grassi saturi (SFA) del 54.05 %, il 42,58 % di acidi grassi monoinsaturi (MUFA) ed il 3,37 % di acidi grassi polinsaturi (PUFA)., El paté es un producto cárnico de la composición de materias primas variada, de la que depende su calidad nutritiva y alimenticia, y que se usa diariamente en todo el mundo. El objetivo de este estudio fue determinar la calidad del paté de carne de cordero calificando las características sensoriales y determinando la composición química básica y la composición de ácidos grasos de los productos finales. Todos los parámetos del análisis sensorial del paté de cordero fueron calificados como satisfactorios y el producto obtuvo 17.20 de 19.00 puntos posibles. La cantidad del agua en el producto fue desde las 55.10% hasta las 57.41%, la cantidad de grasas fue de 26.39% a 28.03%, la cantidad de proteínas fue de 12.26% a 13.34%, de cenizas de 2.02% a 2.14% y de la sal (NaCl) de 2.22% a 3.04%. El análisis de los ácidos grasos en el paté de cordero demostró la cantidad total de 54.05 % de los ácidos grasos saturados, 42.58 % de los ácidos grasos monoinsaturados y 3.37 % de los ácidos grasos poliinsaturados.

Effect of breed and sex on analysed quality parameters of beef carcasses The aim of this study was to determine level of the influence of breed and sex, as well as their interaction on slaughtering traits of beef halves. The study was conducted on 80 beef cattle of which 40 were Simmental (20 male and 20 female) and 40 beef cattle (20 male and 20 female) were meat crossbreeds of Charolais, Limousin, Blonde d’Aquitaine cattle. Sex had a significant effect on slaughtering traits (P

Qualität der Fleischerzeugnisse aus Lammfleisch In der Arbeit wurde die Herstellung und Qualität von Fleischerzeugnissen auf Basis von Lammfleisch unter Zugabe von Jungrindfleisch beschrieben. Das Fleisch stammt von gesunden Tieren, die aufgrund von biochemischen Kennzahlen bzw. aufgrund der Analysen von Serumeiweißen des Schafes von der Insel Cres ausgewählt wurden. Es wurden vier Arten von Hacksteaks mit diversen Kombinationen aus Lammund Jungrindfleisch hergestellt. Die Muster von Hacksteaks mit lediglich 25% Jungrindfleisch in der Fleischmischung wurden mit besten Noten für alle beurteilten Parameter der sensorischen Untersuchung bewertet.

In this study the quality of Croatian coldblooded mare’s milk during six months lactation period was investigated. Samples of milk were collected throughout six month’s lactation, from 22 mares and included three consecutive lactations. Physicochemical properties (pH, °SH, density) and chemical composition of raw mare milk have been studied. Fat, lactose, protein and solid non fat contents were analysed by infrared spectrophotometry and by conventional methods. Somatic cell count and microbiological parametres such as the total bacterial count, Enterobacteriaceae, coagulase positive staphylococci as well as presence of pathogens, Salmonella species and Listeria monocytogenes were also researched. Results are presented as comparison of standard and instrumental methods for chemical analysis (fat, protein, solid non fat, lactose). The mean values are presented as trends during lactation. Results were analysed by Stata 10.0. For results obtained by using different methods there were significant differences between methods for milk fat on 10th day, lactose content on 10th and 60th day, and total solids non fat on 60th day of lactation. Values of milk fat, protein, lactose and solids non fat obtained on the 40th, 60th, 120th and 180th days of lactation by IR spectrometry were compared with the value obtained on the 10th day of lactation by the same method (IR spectrometry). Milk of the Croatian coldblooded mares showed stabile chemical composition for all ingredients except lactose (p=0.0001), and high microbiological quality throughout the lactation period.

The paper compares the specific microbiological parameters of fresh cow’s milk cheese produced in the Zagreb and Sarajevo areas and sold at local farmers’ markets. The research was conducted on 60 samples of fresh cheese, sampled from the most frequented farmers’ markets in each city, over a one-year period. The testing of microbiological quality of fresh cheese sold in both cities revealed no presence of the bacterial species Salmonella spp. and Listeria monocytogenes. Of all the analysed samples of fresh cow’s milk cheese sold at farmers’ markets in both cities, nine samples (15.0%) did not meet the microbiological criteria, due to the presence of Escherichia coli in eight samples (n=30; 26.6%) from Zagreb and coagulase-positive staphylococci (Staphylococcus aureus) found in one sample (n=30; 6/6%) from Sarajevo. The microbiological analysis results indicate the need to improve hygiene practices involved in cheese production., U radu je usporedno istražena higijenska ispravnost svježih kravljih sireva proizvedenih u okolici Zagreba i Sarajeva koji se nalaze u prodaji na gradskim tržnicama. Istraživanje je obuhvatilo ukupno 60 uzoraka svježeg sira uzorkovanih s najfrekventnijih tržnica u oba grada tijekom jedne godine. Ispitivanjem mikrobiološke kakvoće svježeg sira u oba grada nije utvrđeno prisustvo bakterija Salmonella spp. i Listeria monocytogenes. Od ukupno 60 analiziranih uzoraka svježeg kravljeg sira, deset uzoraka ili 15 % nije zadovoljilo mikrobiološke kriterije zbog prisustva bakterije Escherichia coli u osam uzoraka sira (n=30) sa zagrebačkih tržnica (26,6 %), odnosno koagulaza pozitivnih stafilokoka (Staphylococcus aureus) u jednom uzorku sira (n=30) uzorkovanih sa sarajev- skih tržnica (6,6 %). Rezultati mikrobiološke pretrage ukazuju na potrebu poboljšanja higijene proizvodnje sira.

The aim of this study was to assess the microbiological quality of ready-to-eat vegetables offered by local food business operators in Dubrovnik-Neretva County in the period of 2011-2018. Vegetables have been randomly selected and sampled in hotels, restaurants and retail. Analysis has been assessed according to Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs and Croatian National Guidelines on microbiological criteria for foodstuffs [1, 2]. A total of 243 samples were analysed for Enterobacteriaceae, E. coli, Coagulase-positive staphylococci, sulphite-reducing Clostridia, yeasts/molds, Listeria monocytogenes and the presence of Salmonella spp., using respective ISO methods. The results showed that 136 (56%) samples were unsatisfactory, mostly because of the high levels of yeasts/molds and Enterobacteriaceae. Unsatisfactory levels of yeasts/molds was found in 105 (43.2%) samples, Enterobacteriaceae in 96 (39.5%) samples, Coagulase-positive staphylococci in 12 (4.9%) samples and E. coli in 4 (1.6%) samples. Among these 136 samples concentration rang of Enterobacteriaceae, Escherichia coli, Coagulase-positive staphylococci and yeasts/molds were 3.20–6.48, 3.60–5.81, 3.26- 4.65 and 3.08–5.48 log CFU/g, respectively. Sulphite-reducing Clostridia, Listeria monocytogenes and Salmonella spp. were not detected in any of the samples. The most contaminated vegetables were arugula and lettuce, followed by cabbage and salad mix. All unsatisfactory samples were either sliced or grated. In 2017, 11 samples of packaged ready- to-eat leafy green vegetables were also analyzed. 7 out of 11 samples (63.6%) were unsatisfactory due to contamination with Enterobacteriaceae (4-5 log CFU/g), although the products were labelled as ready-to-eat with no need for washing. Although pathogens weren't isolated, our study showed poor microbiological quality of vegetables and brings certain concern regarding the safety of these products. Proper washing and adequate hygiene during preparation are a “must have” prerequisite for food safety. More studies are needed regarding microbiological quality of packaged ready-to- eat vegetables, since their mislabelling is giving a customer incorrect information.

Prevention and control of foodborne diseases is an international public health goal. Legal imports of food of animal origin are monitored for contamination, and alerts are reported regularly, but food brought into the country illegally could represent a potential threat to consumers’ health. In order to assess the level of the risk for public health from uncontrolled imported food of animal origin entering the Republic of Croatia, 83 meat samples were collected at 6 border points between Croatia and third countries. The origins of all confiscated samples were third countries, and the final destinations were EU countries and Switzerland. The weight of the confiscated samples ranged from 500 g to 108 kg. Special attention was focused on the presence of E. coli and its antimicrobial susceptibility. From altogether 83 confiscated meat samples, 8 were positive for E. coli. Although STEC and/or O157, as well as multidrug resistant E. coli were not found in the examined samples, illegally imported meat should be monitored continuously to prevent possible foodborne bacterial infections., Prevencija i kontrola bolesti uzrokovanih hranom među glavnim su ciljevima javnoga zdravstva diljem svijeta. Legalan uvoz hrane redovito se prati službenim kontrolama i o tome se redovito izvješćuje. S druge strane, hrana koja se nezakonito unese u zemlju mogla bi biti potencijalna prijetnja zdravlju potrošača. Kako bi se procijenila razina rizika za javno zdravstvo, ukupno 83 uzorka mesa i mesnih proizvoda različita podrijetla oduzeta su na šest graničnih prijelaza između Hrvatske i trećih zemalja. Posebna je pozornost bila usmjerena na prisutnost E. coli i njezinu antimikrobnu osjetljivost. Podrijetlo pošiljki bile su tzv. treće zemlje, a konačna destinacija zemlje EU-a i Švicarska. Težina zaplijenjenih pošiljki bila je od 500 g do 108 kg. E. coli pronađena je u ukupno 8 zaplijenjenih pošiljki. Iako u ispitivanim uzorcima nisu pronađeni STEC/O157 ni multirezistentna E. coli, nezakonito unesenu hranu svakako treba kontinuirano pratiti i pregledavati kako bi se spriječilo širenje bakterijske infekcije uzrokovane hranom.

In this study, the presence of Listeria monocytogenes was assessed along the production process of fermented sausages in a small-scale facility. Following the isolation of the pathogen from the final product (ISO 11290-1), retrospective sampling was performed during the production of a new batch of sausages, including raw materials, casings, additives, sausage mixtures, sausages during fermentation, and environmental samples. L. monocytogenes was recovered from the following sampling points: the defrosting room and the cuttering, mixing, stuffing, and fermentation phases. Ten strains were isolated, molecularly confirmed as L. monocytogenes by means of a molecular detection system, and subjected to pulsed-field gel electrophoresis (PFGE) typing. On the basis of an unweighted pair group method with arithmetic mean (UPGMA) dendrogram from Ascl pulsotypes, the strains were indistinguishable (no band difference). The same pulsotypes of strains present in both batches of sausages, as well as in environmental samples, indicated the persistence of L. monocytogenes in the sausage production unit.

The classical microbiological method for detection of Listeria monocytogenes requires around 7 days for final confirmation, and due to perishable nature of RTE food products, there is a clear need for an alternative methodology for detection of this pathogen. This study presents an international (at European level) ISO 16140-based validation trial of a non-proprietary real-time PCR-based methodology that can generate final results in the following day of the analysis. This methodology is based on an ISO compatible enrichment coupled to a bacterial DNA extraction and a consolidated real-time PCR assay. Twelve laboratories from six European countries participated in this trial, and soft cheese was selected as food model since it can represent a difficult matrix for the bacterial DNA extraction and real-time PCR amplification. The limit of detection observed was down to 10 CFU per 25 of sample, showing excellent concordance and accordance values between samples and laboratories (>75%). In addition, excellent values were obtained for relative accuracy, specificity and sensitivity (82.75%, 96.70% and 97.62%, respectively) when the results obtained for the real-time PCR-based methods were compared to those of the ISO 11290-1 standard method. An interesting observation was that the L. monocytogenes detection by the real-time PCR method was less affected in the presence of Listeria innocua in the contaminated samples, proving therefore to be more reliable than the reference method. The results of this international trial demonstrate that the evaluated real-time PCR-based method represents an excellent alterative to the ISO standard since it shows a higher performance as well as reduce the extent of the analytical process, and can be easily implemented routinely by the competent authorities and food industry laboratories.