Dr. Branko Velebit
Institute for Hygiene and Meat Technology, Belgrade, Beograd, Serbia
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Academic Career Length
18Years (2009-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
View All Publications1 September 2017 in International Journal of Food Microbiology
Journal Article
INIvan Nastasijevic
Ivan NastasijevicDMDubravka Milanov
Dubravka Milanov
Branko VelebitVDVesna Djordjevic
Vesna Djordjevic
CSCraig Swift
Craig Swift
BLBrankica Lakicevic
Brankica Lakicevic
+1
1 June 2019 in Food Control
Journal Article
BVBojana Vasilijević
Bojana Vasilijević
DMDragana Mitić-Ćulafić
Dragana Mitić-Ćulafić
Ilija Djekic
Tatjana Lj MarkovićJKJelena Knežević-Vukčević
Jelena Knežević-Vukčević
BNBiljana Nikolić
Biljana Nikolić +2
17 August 2017 in Food Additives & Contaminants: Part A
Journal Article
DMDragan Milicevic
Dragan MilicevicDSDanka Spirić
Danka Spirić
TRTatjana Radičević
Tatjana Radičević
Branko VelebitSSSrdjan Stefanović
Srdjan Stefanović
SJSaša Janković
Saša Janković
+1
The aim of this systematic review is to provide information regarding the incidence and levels of aflatoxin M1 (AFM1) in raw and heat processed cow’s milk in Serbia during 2015–16 and to compare these with collected data on the occurrence of AFM1 in raw milk and dairy products during the last decade in our region. Estimation of dietary exposure (EDI) and hazard index (HI) calculations for different age groups of the population were also carried out, based on the AFM1 content of milk samples and on available food consumption data in Serbia. AFM1 was detected in 69.9% (984/1408) of raw milk samples in 2015 versus 84.9% (3094/3646) in 2016, while in heat-processed milk, AFM1 was detected in 77.8% (364/468) in 2015 versus 98.5% (753/765) in 2016. On the basis of the obtained results, 450 (9%) of raw and 14 (1.1%) of heat-processed milk samples were contaminated with AFM1 levels above the maximum permitted level in Serbia (0.25 μg kg−1). However, a large percentage of raw and heat processed milk in Serbia (30.1% and 17.3%, respectively) was contaminated with AFM1 levels above the maximum permitted level regulated in the European Union (0.05 μg kg−1). Therefore, in order to protect consumer health, it is extremely important to further control the level of aflatoxins in milk, and this should be considered as a high priority for risk management actions.
19 August 2023 in Food Engineering Reviews
Journal Article
Ilija DjekicBranko VelebitBPBranimir Pavlić
Branimir Pavlić
Predrag Putnik
Daniela Šojić Merkulov
Danijela Bursać Kovačević +1
26 June 2019 in Food and Environmental Virology
Journal Article
LMLazar Z Milojević
Lazar Z MilojevićBranko VelebitVTVlado Teodorović
Vlado Teodorović
AKAndrej Kirbiš
Andrej Kirbiš
Tamas PetrovicMDMirjana Dimitrijević
Mirjana Dimitrijević
+1
1 September 2019 in IOP Conference Series: Earth and Environmental Science
Conference Paper
Branko VelebitVDV Djordjevic
V Djordjevic
LMLazar Z Milojević
Lazar Z MilojevićMBM Babic
M Babic
NGN Grkovic
N Grkovic
YYY Yushina
Y Yushina
+1
Transmission pathways of foodborne viruses include contamination of food by infected food handlers, by contamination of food during the production process and by consumption of products of animal origin harbouring a zoonotic virus. Viral foodborne illnesses, which have become a significant cause of all reported foodborne illnesses in recent years and considered as an emerging risk in veterinary public health. Microbiological genomics studies discovered that Noroviruses and hepatitis A viruses were primarily associated with food-handler transmission and sewage-contaminated foods. In contrast, hepatitis E was associated with consumption of raw or undercooked meat of pig or wild animals. In order to facilitate source attribution and identify risk prevention measures, Routine harmonized surveillance of viral outbreaks, and surveillance of virus occurrence in food commodities, in combination with systematic strain typing, and joint expertise from veterinary, food, and clinical microbiologists would be recommended.
About Me
Experienced researcher with 22 years of expertise in managing and leading an ISO 17025-accredited Food Microbiology laboratory. My work bridges academia, regulation, and industry, delivering impactful solutions in food safety and microbiology.
Currently, I am exploring the use of Artificial Intelligence (AI) to create next-generation tools that enhance food safety. By combining AI with microbiological expertise, I study intelligent systems that process vast amounts of data, transforming them into actionable strategies that go beyond the limits of human capability.
My technical strengths include advanced molecular microbiology techniques (qPCR, digital PCR, NGS) for detecting foodborne viruses (HuNoV, HAV, HEV) and bacterial pathogens such as STEC, CPS, Cronobacter sakazakii, Listeria monocytogenes, Campylobacter, and Salmonella. I am passionate about driving “proof of concept” innovations that deliver cutting-edge diagnostic tools and strategies to combat emerging foodborne hazards.
On the international stage, I represent Serbia in the European Reference Laboratories for foodborne viruses, Campylobacter, and coagulase-positive staphylococci. I also contribute as an active member of ISO/CEN Working Groups, shaping and validating global standards for detecting and quantifying foodborne bacteria, viruses, and parasites, as well as serving as a registered expert for the National Standardization Institute in Food Microbiology.