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My field of expertise is food hygiene with the special research interest in food handlers impact on food safety. I am currently working as an assistant professor and as a departmental coordinator for international relations at University of Ljubljana, Faculty of Health Sciences, Department of Sanitary Engineering. I am one of the teachers for undergraduate students at the course Hygiene of Premises and Processes and the course Food Safety and Technology. I also represent Faculty of Health Sciences as an academic member at International Federation of Environmental Health (IFEH).
Purpose This cross-sectional study aimed to evaluate the compliance of hygienic and technical standards of street food vendors in Slovenia with the requirements of the general hygienic food principals set in the Codex Alimentarius and Regulation (EC) No. 852/2004 on the hygiene of foodstuffs. Design/methodology/approach Food vendors were observed directly and discretely using a semi-structured observation sheet that allowed fast evaluation. The employee's behaviour was not affected during the observations because they were not aware of being observed. Each observation lasted approximately 30 min. Food vendors were divided into groups according to their location, type of facility, number of employees and type of food sold. Findings Depending on the type of street vendor, more inconsistencies were found amongst food stands compared to food trucks and kiosks. Most food trucks and kiosks scored very high in both personal and hygienic-technical standards. Some of the major inconsistencies were lack of suitably located washbasins, improper hand-washing technique, improper waste management, working surfaces that were inadequately separated from consumers, and inconsistent maintenance of the cold chain. Food handlers have been confirmed as a critical risk factor. Research limitations/implications Despite methodology validation, the data was collected by a single observer, limiting the ability to obtain a more reliable estimate of the observations. The sample was disproportionate according to the type of street food facilities. Practical implications The results provide a basis for (1) national professional guidelines of good hygiene practices for food business operators, which should cover street food vendors more extensively in future updates, and (2) the development of food safety training programmes tailored for street vendors. Originality/value The study provides valuable insights into current hygienic-technical conditions of the street food vending sector.
Vanja Prevolšek; Andrej Ovca; Mojca Jevšnik. Fulfilment of technical and hygienic requirements among street food vendors in Slovenia. British Food Journal 2021, 123, 105 -123.
AMA StyleVanja Prevolšek, Andrej Ovca, Mojca Jevšnik. Fulfilment of technical and hygienic requirements among street food vendors in Slovenia. British Food Journal. 2021; 123 (13):105-123.
Chicago/Turabian StyleVanja Prevolšek; Andrej Ovca; Mojca Jevšnik. 2021. "Fulfilment of technical and hygienic requirements among street food vendors in Slovenia." British Food Journal 123, no. 13: 105-123.
Aquaponic food production requires a broad spectrum of knowledge in order to understand and manage the processes involved, and for commercial aquaponics to develop its full potential, it will require an appropriately trained workforce. Devised in collaboration as an Erasmus+ Strategic Partnership for Higher Education, [email protected] covers the basics of aquaponics with a focus on transferable and entrepreneurial skills. The aquaponics curriculum can either be taught using blended learning—combining digital media and the internet with classroom formats that require the physical co-presence of the teacher and students—or as an e-learning course. The supplementary entrepreneurial skills module was devised on the basis of two surveys: of aquaponics companies around the world, in order to get a broad overview of the skills that are important in the early years of a business; and of European higher education institutions that teach subjects where aquaponics could be incorporated as an optional module. The entrepreneurial skills curriculum introduces the main processes involved in developing a business idea into a start-up company. All of the [email protected] resources—the e-learning modules, textbooks, module guides for students, curriculum guides for teachers, best practice guide for teaching aquaponics, and toolbox of innovative didactic practices—are open access.
Sarah Milliken; Andrej Ovca; Nadine Antenen; Morris Villarroel; Tjaša Bulc; BenZ Kotzen; Ranka Junge. [email protected]—The First Aquaponics Curriculum to Be Developed Specifically for University Students. Horticulturae 2021, 7, 18 .
AMA StyleSarah Milliken, Andrej Ovca, Nadine Antenen, Morris Villarroel, Tjaša Bulc, BenZ Kotzen, Ranka Junge. [email protected]—The First Aquaponics Curriculum to Be Developed Specifically for University Students. Horticulturae. 2021; 7 (2):18.
Chicago/Turabian StyleSarah Milliken; Andrej Ovca; Nadine Antenen; Morris Villarroel; Tjaša Bulc; BenZ Kotzen; Ranka Junge. 2021. "[email protected]—The First Aquaponics Curriculum to Be Developed Specifically for University Students." Horticulturae 7, no. 2: 18.
Cold chain maintaining is least stable at its end, where domestic storage often represents one of the most critical links because of storage time and inappropriate temperatures, increasing the risk of food-borne outbreaks in domestic households. Considering the time-temperature profile of refrigerators as a food safety indicator, the purpose of this study is to gain insight into refrigeration temperatures in parallel with refrigerator and household characteristics that could potentially influence the refrigeration temperatures. During a 24 h period in 15-min intervals, internal temperature of the test product, refrigerator air and ambient air temperatures were measured with one penetration and two air probes coupled with a data logger. The internal temperature of the test product was measured with pre-prepared “Karlsruhe Test Material”, which had thermal properties similar to those of lean beef. Refrigerator and household characteristics were collected with a predefined observational sheet and short, structured questionnaire. In total, 50 households and their refrigerators were included. Gaps related to the cold storage and cross-contamination were observed. Temperature displays were present in 16% while control thermometers were not observed at all; 20% of the refrigerators enabled 24 h average internal temperature lower than 4 °C, 30% between 4 and 6 °C and 50% over 6 °C. Refrigerator age, type and load were observed but had no significant impact, which suggests thermostat setting as a key factor influencing refrigerator temperatures. Food distribution inside refrigerators was related to the refrigerator load with significant risk for cross-contamination in overpacked refrigerators. High temperatures combined with a non-systematic distribution of food in the refrigerator, expired dates of durability, and non-systematic cleaning strategies allow favourable preconditions for food infections occurring at the end of the food supply chain. Tailored acceleration of existing food safety messages could and should help consumers to minimise food safety risks, improve food quality, and reduce food wastage.
Andrej Ovca; Tina Škufca; Mojca Jevšnik. Temperatures and storage conditions in domestic refrigerators - Slovenian scenario. Food Control 2020, 123, 107715 -107715.
AMA StyleAndrej Ovca, Tina Škufca, Mojca Jevšnik. Temperatures and storage conditions in domestic refrigerators - Slovenian scenario. Food Control. 2020; 123 ():107715-107715.
Chicago/Turabian StyleAndrej Ovca; Tina Škufca; Mojca Jevšnik. 2020. "Temperatures and storage conditions in domestic refrigerators - Slovenian scenario." Food Control 123, no. : 107715-107715.
Within the micro and nano world, tiny membrane-enclosed bits of material are more or less free to move and act as communication tools within cells, between cells, between different tissues and between organisms in global environment. Based on the mechanism of membrane budding and vesiculation that includes all types of cells, in this review, we attempted to present a review on SARS-CoV-2 virus actions in compartments of different scales (cells and their surroundings, tissues, organisms and society). Interactions of the virus with cells on a molecular level, with neural system, endothelium, hematopoietic system, gastrointestinal system and genitourinary system. Transmission route between organisms and between mother and fetus are considered. Also, transmission of virus through contact with materials and with environment, the suggested measures to prevent contamination with the virus and to support the organism against the disease are given.
Veronika Kralj-Iglič; Raja Dahmane; Tjaša Griessler Bulc; Polonca Trebše; Saba Battelino; Mojca Bavcon Kralj; Metka Benčina; Klemen Bohinc; Darja Božič; Mojca Debeljak; Drago Dolinar; Aleš Iglič; Darja Istenič; Zala Jan; Monika Jenko; Marko Jeran; Gregor Jereb; Mojca Jevšnik; Aleksandra Krivograd Klemenčič; Tomaž Lampe; Irina Milisav; Andreea Oarga-Mulec; Andrej Ovca; Borut Poljšak; Franja Prosenc; Anna Romolo; Nina Resnik; Robert Sotler; Anja Šoštarič; Vid Šuštar; Urška Šunta; Urška Štibler; Bojana Uršič; Domen Vozel. From Extracellular Vesicles to Global Environment: A Cosmopolite SARS-Cov-2 Virus. 2020, 1 .
AMA StyleVeronika Kralj-Iglič, Raja Dahmane, Tjaša Griessler Bulc, Polonca Trebše, Saba Battelino, Mojca Bavcon Kralj, Metka Benčina, Klemen Bohinc, Darja Božič, Mojca Debeljak, Drago Dolinar, Aleš Iglič, Darja Istenič, Zala Jan, Monika Jenko, Marko Jeran, Gregor Jereb, Mojca Jevšnik, Aleksandra Krivograd Klemenčič, Tomaž Lampe, Irina Milisav, Andreea Oarga-Mulec, Andrej Ovca, Borut Poljšak, Franja Prosenc, Anna Romolo, Nina Resnik, Robert Sotler, Anja Šoštarič, Vid Šuštar, Urška Šunta, Urška Štibler, Bojana Uršič, Domen Vozel. From Extracellular Vesicles to Global Environment: A Cosmopolite SARS-Cov-2 Virus. . 2020; ():1.
Chicago/Turabian StyleVeronika Kralj-Iglič; Raja Dahmane; Tjaša Griessler Bulc; Polonca Trebše; Saba Battelino; Mojca Bavcon Kralj; Metka Benčina; Klemen Bohinc; Darja Božič; Mojca Debeljak; Drago Dolinar; Aleš Iglič; Darja Istenič; Zala Jan; Monika Jenko; Marko Jeran; Gregor Jereb; Mojca Jevšnik; Aleksandra Krivograd Klemenčič; Tomaž Lampe; Irina Milisav; Andreea Oarga-Mulec; Andrej Ovca; Borut Poljšak; Franja Prosenc; Anna Romolo; Nina Resnik; Robert Sotler; Anja Šoštarič; Vid Šuštar; Urška Šunta; Urška Štibler; Bojana Uršič; Domen Vozel. 2020. "From Extracellular Vesicles to Global Environment: A Cosmopolite SARS-Cov-2 Virus." , no. : 1.
Mycobacteria potentially pathogenic for humans are commonly present in aquarium fish sold in Slovenian pet shops. Mycobacterium marinum is the most important causative agent of skin mycobacteriosis in humans. The purpose of the present study was to evaluate, by means of a questionnaire, aquarium hobbyists’ and pet shop salespersons’ awareness of the health risks related to aquarium fish handling. A total of 198 participants took part in the study, 76.3% of these were aquarium hobbyists, and 23.7% were pet shop salespersons with up to 15 years of fish handling experience. About one third (35.8%) of all participants recognized that fish may be a source of infection for humans and that fish may contract tuberculosis. Fewer (24.4%) were aware of the fact that fish tuberculosis is a zoonotic disease. The vast majority of respondents were unfamiliar with the clinical manifestations of either fish tuberculosis or cutaneous mycobacteriosis in humans. Despite the generally acknowledged belief that aquarium water may pose a risk to human health, the respondents’ aquarium handling practices were surprising as the majority never used waterproof gloves. Several differences were revealed between the two groups of respondents. Pet shop salespersons were better educated on fish handling, and more were aware of the health risks linked to aquarium fish than aquarium hobbyists. The latter often perceived pet shop salespersons as relevant sources of information. However, overall awareness of the zoonotic potential of fish mycobacteria proved to be fairly low. Therefore, more effort should be made to increase the awareness of the role of mycobacteria in infections associated with exposure to aquarium fish.Key words: fish tank granuloma; fish tuberculosis; mycobacteria; questionnaire; zoonosis MIKOBAKTERIJE PRI AKVARIJSKIH RIBAH: ALI SE AKVARISTI ZAVEDAJO NJIHOVEGA ZOONOTSKGA POTENCIALA? Povzetek: Za ljudi potencialno patogene vrste mikobakterij so v Sloveniji splošno prisotne pri akvarijskih ribah, ki so naprodaj v trgovinah z domačimi ljubljenčki, med drugimi tudi vrsta Mycobacterium marinum, ki je najpomembnejša povzročiteljica kožne mikobakterioze pri ljudeh. Namen raziskave je bil, s pomočjo vprašalnika, oceniti zavedanje ljubiteljskih akvaristov in prodajalcev v trgovinah z akvarističnim programom o zdravstvenih tveganjih, povezanih z rokovanjem z ribami. V raziskavi je sodelovalo 198 oseb, 76,3 % ljubiteljskih akvaristov in 23,7 % prodajalcev v trgovinah, ki so v povprečju imeli do 15 let izkušenj pri rokovanju z akvarijskimi ribami. Približno tretjina (35,8 %) sodelujočih se je strinjala s trditvijo, da so ribe lahko vir okužbe za ljudi in da ribe lahko zbolijo za tuberkulozo. V manjšem deležu (24,4 %) so se sodelujoči strinjali s trditvijo, da je ribja tuberkuloza zoonoza. Velika večina anketirancev ni poznala kliničnih znakov ribje tuberkuloze in kožne mikobakterioze pri ljudeh. Kljub splošno izraženemu prepričanju, da lahko...
Mateja Pate; Andrej Ovca; Vlasta Jenčič; Manca Žolnir Dovč; Matjaž Ocepek. MYCOBACTERIA IN AQUARIUM FISH: ARE FISH HANDLERS AWARE OF THEIR ZOONOTIC POTENTIAL? SLOVENIAN VETERINARY RESEARCH 2019, 56, 1 .
AMA StyleMateja Pate, Andrej Ovca, Vlasta Jenčič, Manca Žolnir Dovč, Matjaž Ocepek. MYCOBACTERIA IN AQUARIUM FISH: ARE FISH HANDLERS AWARE OF THEIR ZOONOTIC POTENTIAL? SLOVENIAN VETERINARY RESEARCH. 2019; 56 (2):1.
Chicago/Turabian StyleMateja Pate; Andrej Ovca; Vlasta Jenčič; Manca Žolnir Dovč; Matjaž Ocepek. 2019. "MYCOBACTERIA IN AQUARIUM FISH: ARE FISH HANDLERS AWARE OF THEIR ZOONOTIC POTENTIAL?" SLOVENIAN VETERINARY RESEARCH 56, no. 2: 1.
Since formal education is guided through food‐related curricula, there is a concern regarding to which extent food safety elements are supported in the current educational objectives presented in syllabi. The aim of this study was to analyze the existing food safety elements in the syllabi at the elementary (for students between 6 and 14 y of age) and upper‐secondary level (food‐related programs) of formal education (for students between 15 and 18 y of age). Analysis was done through predefined criteria, evaluating the educational objectives listed in available syllabi approved by the national government. The results revealed the elementary level as a good prestage for education at the next level concerning food safety elements. At the upper‐secondary level, the acquisition of knowledge and development of skills related to food safety elements of interest are well supported. However, based on frequent errors made by professional food handlers reported in the literature, the role of food handlers and their food safety awareness should receive more attention in the syllabi. To support this and to overcome a lack of educational objectives identified, several actions are suggested. Based on methodological recommendations for the teacher in the syllabi, the importance of qualified teachers was once again confirmed. Vocational schools are and will remain an indispensable pillar in the education of future professional food handlers; however, teachers with sufficient knowledge and a positive attitude toward food safety seems to be, besides quality curricula, one of the important factors in achieving the proper attitudes of people required to implement food safety.
Andrej Ovca; Mojca Jevšnik; Peter Raspor. Curriculum Analysis of Food Safety Competences at Elementary and Upper-Secondary Level of Formal Education Inside Food-Related Programs in Slovenia. Journal of Food Science Education 2018, 17, 42 -51.
AMA StyleAndrej Ovca, Mojca Jevšnik, Peter Raspor. Curriculum Analysis of Food Safety Competences at Elementary and Upper-Secondary Level of Formal Education Inside Food-Related Programs in Slovenia. Journal of Food Science Education. 2018; 17 (2):42-51.
Chicago/Turabian StyleAndrej Ovca; Mojca Jevšnik; Peter Raspor. 2018. "Curriculum Analysis of Food Safety Competences at Elementary and Upper-Secondary Level of Formal Education Inside Food-Related Programs in Slovenia." Journal of Food Science Education 17, no. 2: 42-51.
To investigate future food handlers’ practices during practical lessons close to the end of their formal vocational education. To record teachers’ behaviour and to evaluate classrooms that were intended for practical lessons. A total of 90 students between 17 and 19 years of age, 12 teachers, and 12 training classrooms intended for practical lessons which were divided into six observation sessions in the field of catering and six observation sessions in the field of food processing (bakery, confectionery, butchery) were observed. Both proper and inappropriate food-handling practices were observed among teachers and students. Comparing the hygienic-technical conditions of the training classrooms with teachers’ and students’ behaviour revealed several interconnected situations increasing the risk of food contamination during the production process. Data were collected by one observer who was not part of the class. The sample size was small, limiting the generalizability of the results. The results indicate the weaknesses in the formal vocational education of future professional food handlers. The study provides an insight into the education and training of future professional food handlers in a controlled environment in educational institutions.
Andrej Ovca; Mojca Jevšnik; Peter Raspor. Food safety practices of future food handlers and their teachers, observed during practical lessons. British Food Journal 2018, 120, 531 -548.
AMA StyleAndrej Ovca, Mojca Jevšnik, Peter Raspor. Food safety practices of future food handlers and their teachers, observed during practical lessons. British Food Journal. 2018; 120 (3):531-548.
Chicago/Turabian StyleAndrej Ovca; Mojca Jevšnik; Peter Raspor. 2018. "Food safety practices of future food handlers and their teachers, observed during practical lessons." British Food Journal 120, no. 3: 531-548.
Andrej Ovca; Mojca Jevšnik; Matic Kavčič; Peter Raspor. Food safety knowledge and attitudes among future professional food handlers. Food Control 2018, 84, 345 -353.
AMA StyleAndrej Ovca, Mojca Jevšnik, Matic Kavčič, Peter Raspor. Food safety knowledge and attitudes among future professional food handlers. Food Control. 2018; 84 ():345-353.
Chicago/Turabian StyleAndrej Ovca; Mojca Jevšnik; Matic Kavčič; Peter Raspor. 2018. "Food safety knowledge and attitudes among future professional food handlers." Food Control 84, no. : 345-353.
Purpose The purpose of this paper is to gain insight into various food safety aspects of future professional food handlers, representing different professions in the food supply chain (FSC), close to the end of their formal education. Design/methodology/approach A total of 15 focus group discussions including 94 participants were conducted. A semi-structured approach was applied to discussions about the comprehension of food safety, the responsibility for food safety, the barriers hindering food safety practices, and the food safety influence of other people. Findings Differences related to the field of study and level of education were identified. The results demonstrate the diversity of interpretations of food safety with control of biological hazards strongly emphasized. The responsibility for food safety is perceived differently by position in the FSC. Different barriers related to the working environment and personal factors were identified. Parental influence on the target population is decreased as focus is shifted to the teachers of practical classes and especially to the instructors in food enterprises. Research limitations/implications Considering the response rate and the small number of schools offering a specific study programme not all the study fields and educational levels were equally represented. Practical implications The findings could assist educators, policy makers, and food business operators in their efforts to develop educational programmes that will more effectively contribute to the safety of food. Originality/value No research thus far has focussed on students being educated as future professional food handlers.
Andrej Ovca; Mojca Jevšnik; Peter Raspor. Future professional food handlers’ perspectives towards food safety. British Food Journal 2017, 119, 411 -424.
AMA StyleAndrej Ovca, Mojca Jevšnik, Peter Raspor. Future professional food handlers’ perspectives towards food safety. British Food Journal. 2017; 119 (2):411-424.
Chicago/Turabian StyleAndrej Ovca; Mojca Jevšnik; Peter Raspor. 2017. "Future professional food handlers’ perspectives towards food safety." British Food Journal 119, no. 2: 411-424.
Education and training about basic food safety principles are emphasized as important factors contributing to the reduction of foodborne illnesses. However, it is of crucial importance that the message is specifically tailored and task-specific with regards to the needs of the target group. The main purpose of this study was to investigate the effectiveness of focused workshop-based educational intervention targeting barriers to control microbiological hazards in domestic kitchens by primary school children. A cross-sectional pre-test/post-test survey with a control group was administered. The results show considerable change of respondents’ susceptibility towards food-related risk and demonstrate that activities during the workshop were recognised by respondents as feasible in the domestic environment. There are several significant improvements of a long-term nature regarding the results assessed as direct measures related to knowledge and self-reported behaviour. Improvement becomes more significant if substantiated with practical activity in comparison to those addressed only orally.
Andrej Ovca; Mojca Jevšnik; Gregor Jereb; Peter Raspor. Effect of educational intervention on young people, targeting microbiological hazards in domestic kitchens. Food Policy 2016, 61, 156 -162.
AMA StyleAndrej Ovca, Mojca Jevšnik, Gregor Jereb, Peter Raspor. Effect of educational intervention on young people, targeting microbiological hazards in domestic kitchens. Food Policy. 2016; 61 ():156-162.
Chicago/Turabian StyleAndrej Ovca; Mojca Jevšnik; Gregor Jereb; Peter Raspor. 2016. "Effect of educational intervention on young people, targeting microbiological hazards in domestic kitchens." Food Policy 61, no. : 156-162.
Andrej Ovca; Mojca Jevšnik; Peter Raspor. Food safety awareness, knowledge and practices among students in Slovenia. Food Control 2014, 42, 144 -151.
AMA StyleAndrej Ovca, Mojca Jevšnik, Peter Raspor. Food safety awareness, knowledge and practices among students in Slovenia. Food Control. 2014; 42 ():144-151.
Chicago/Turabian StyleAndrej Ovca; Mojca Jevšnik; Peter Raspor. 2014. "Food safety awareness, knowledge and practices among students in Slovenia." Food Control 42, no. : 144-151.
The results of qualitative and quantitative research of food safety knowledge and practices among the elderly in Slovenia are presented and discussed. Data were collected via observation and anonymous questionnaires. The study was conducted in 2009 with 100 elderly people, who were attending training for maintaining their balance at the Faculty of Health Sciences at the University of Ljubljana in Slovenia at the time of the investigation. The aim of the study was to investigate the food safety knowledge and practices of the elderly in urban and rural environments. For this study, an observation sheet and a questionnaire were designed. Observations about good hygiene practice at home were performed with six elderly people living in the city and ten living in villages. During observation, ten different surfaces in the homes of six volunteers in town were swabbed and examined for microbiological quality. Fifty randomly selected elderly people living in town and the same number living in villages were included in the questionnaire. The results gained via the observations and the questionnaire show a certain amount of inappropriateness during food preparation processes between groups, especially in terms of poor hygiene, incorrect sequences of food preparation, incorrect temperature and distribution of food in the refrigerator. The results show that most working surfaces and kitchen tools are contaminated with non-pathogenic and potentially pathogenic microorganisms. The hands of the volunteers are the most contaminated by microorganisms among all selected surfaces, followed by kitchen counters and chopping boards. The elderly are not sufficiently aware of how important their role in the food supply chain is. Their behaviour is not always in accordance with good hygiene practice and may lead to food-borne diseases at home.
M. Jevšnik; A. Ovca; M. Bauer; R. Fink; M. Oder; France Sevšek. Food safety knowledge and practices among elderly in Slovenia. Food Control 2012, 31, 284 -290.
AMA StyleM. Jevšnik, A. Ovca, M. Bauer, R. Fink, M. Oder, France Sevšek. Food safety knowledge and practices among elderly in Slovenia. Food Control. 2012; 31 (2):284-290.
Chicago/Turabian StyleM. Jevšnik; A. Ovca; M. Bauer; R. Fink; M. Oder; France Sevšek. 2012. "Food safety knowledge and practices among elderly in Slovenia." Food Control 31, no. 2: 284-290.
The objectives of this work were to get information on Zn species in two different specimens of edible plants (pumpkin seeds and iceberg lettuce) and simulation of their behavior in the human gastrointestinal tract. An array of analytical techniques was used to aid in this research: ultrasound-assisted variable volume extraction, size exclusion chromatography (SEC), and physiologically based extraction tests (PBETs); elemental detection was performed by inductively coupled plasma-mass spectrometry (ICP-MS). Results show that pumpkin seeds and iceberg lettuce have different Zn species fingerprints (in water extracts) with a high (ca. 70 %) low-molecular-weight fraction (ca. 500 Da) in iceberg lettuce and a high (ca. 60 %) intermediate/high-molecular-weight fraction (10–20 kDa) in pumpkin seeds. When these Zn species are subjected to conditions simulating the human stomach (pH ~ 2) complete scrambling to their basic ionic form (Zn2+) takes place. Under conditions simulating the digestion in the intestines (pH ~ 7) formation of insoluble Zn complexes occurs, especially for pumpkin seeds, which may be related to antinutrients like naturally present phytate, leading to reduced Zn bioaccessibility in the small intestine.
Andrej Ovca; Johannes T. Van Elteren; Ingrid Falnoga; Vid S. Šelih. Comparison of zinc species in two specimens of edible plants and their fate in the human gastrointestinal tract. Pure and Applied Chemistry 2012, 84, 301 -311.
AMA StyleAndrej Ovca, Johannes T. Van Elteren, Ingrid Falnoga, Vid S. Šelih. Comparison of zinc species in two specimens of edible plants and their fate in the human gastrointestinal tract. Pure and Applied Chemistry. 2012; 84 (2):301-311.
Chicago/Turabian StyleAndrej Ovca; Johannes T. Van Elteren; Ingrid Falnoga; Vid S. Šelih. 2012. "Comparison of zinc species in two specimens of edible plants and their fate in the human gastrointestinal tract." Pure and Applied Chemistry 84, no. 2: 301-311.
Pumpkin seeds are one of the foodstuffs recommended in diets which do not contain other Zn-rich sources. The main objectives of this work were to get information on Zn and its species in pumpkin seeds, and their possible degradation in the human gastrointestinal tract, indicative of Zn bioaccessibility. A sequential analytical approach was applied, focusing on total Zn, spatial Zn distribution, extractability, speciation and bioaccessibility of Zn and its species. It was shown that water extracts of pumpkin seeds exhibit a specific Zn species fingerprint with ca. 30% of a low-MW fraction (0.5–2 kDa) and ca. 60% of an intermediate/high-MW fraction (10–20 kDa). Digestion of Zn species under simulated stomach conditions proved that Zn species identified in plant extracts were completely decomposed to Zn2+. The subsequent digestion under intestinal conditions showed that Zn becomes less accessible, indicating that antinutrients like naturally present phytate may be responsible for complex formation in the small intestines, thus reducing the potential for Zn bioavailability.
Andrej Ovca; Johannes T. van Elteren; Ingrid Falnoga; Vid S. Šelih. Speciation of zinc in pumpkin seeds (Cucurbita pepo) and degradation of its species in the human digestive tract. Food Chemistry 2011, 128, 839 -846.
AMA StyleAndrej Ovca, Johannes T. van Elteren, Ingrid Falnoga, Vid S. Šelih. Speciation of zinc in pumpkin seeds (Cucurbita pepo) and degradation of its species in the human digestive tract. Food Chemistry. 2011; 128 (4):839-846.
Chicago/Turabian StyleAndrej Ovca; Johannes T. van Elteren; Ingrid Falnoga; Vid S. Šelih. 2011. "Speciation of zinc in pumpkin seeds (Cucurbita pepo) and degradation of its species in the human digestive tract." Food Chemistry 128, no. 4: 839-846.
Andrej Ovca; Nevenka Ferfila; Borut Poljsak; Damjan Slabe; Gregor Jereb. Renovation of sanitary engineering study programme. Procedia - Social and Behavioral Sciences 2011, 15, 838 -842.
AMA StyleAndrej Ovca, Nevenka Ferfila, Borut Poljsak, Damjan Slabe, Gregor Jereb. Renovation of sanitary engineering study programme. Procedia - Social and Behavioral Sciences. 2011; 15 ():838-842.
Chicago/Turabian StyleAndrej Ovca; Nevenka Ferfila; Borut Poljsak; Damjan Slabe; Gregor Jereb. 2011. "Renovation of sanitary engineering study programme." Procedia - Social and Behavioral Sciences 15, no. : 838-842.
The importance of maintaining a cold chain for foods that require cold-storage should guide the habits of the modern consumer in this era of globalisation. Lack of time is the reason why consumers in everyday life often buy chilled and frozen food that either has a short preparation time or does not even require any further heat treatment. This article investigates the maintenance and understanding of the cold chain among consumers in the framework of food safety. Data were collected with a questionnaire completed by 116 consumers during a specific time of the day in stores in Ljubljana, the capital of Slovenia, and in surrounding districts. The results confirmed that the term “cold chain” is not well known among consumers. It was also shown that Slovenian and European consumers place the responsibility of maintaining a cold chain onto other parts of the food chain. One of the reasons for poor knowledge of the cold chain could be due to the unsatisfactory efforts of governmental and non-governmental organizations, which are responsible for educating and informing consumers. The role of the consumer in maintaining a cold chain is more important than is currently thought, and is greater than the importance attached to other parts of the food chain. The authors believe that only the consumer can change the less than ideal situation revealed in this study. It is also important that we inform consumers of the unknown risks associated with improper food handling.
Andrej Ovca; Mojca Jevšnik. Maintaining a cold chain from purchase to the home and at home: Consumer opinions. Food Control 2009, 20, 167 -172.
AMA StyleAndrej Ovca, Mojca Jevšnik. Maintaining a cold chain from purchase to the home and at home: Consumer opinions. Food Control. 2009; 20 (2):167-172.
Chicago/Turabian StyleAndrej Ovca; Mojca Jevšnik. 2009. "Maintaining a cold chain from purchase to the home and at home: Consumer opinions." Food Control 20, no. 2: 167-172.