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.

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.

The aim of this study was to assess the expression of a toxic shock syndrome toxin-1 (TSST-1) gene of Staphylococcus aureus in different types of milk, depending on inadequate temperature and storage conditions. Pasteurized and UHT milk...

For the successful validation and verification of the HACCP system, a food business operator is obliged, among other duties, to have continuous microbiological data of carcasses which are followed by a certain dynamic that the subject himself prescribed. To obtain these data, it is necessary to perform systematic monitoring of indicator microorganisms. The most important meat hygiene indicators are Total Viable Counts (TVC) and Enterobacteriaceae (EC). TVC are defined as indicators of overall slaughter hygiene (equipment, environment, tools, workers), while EC are indicators of faecal contamination on carcasses. The aim of this study was to determine the microbial contamination of cattle and pig carcasses, level of hygiene of the slaughter process as well as whether variations hygiene levels were related to seasonality in Serbia during 2017. The year was divided into four quarters of three months each, while the microbiological results were classified into three levels of hygiene status (unsatisfactory, satisfactory or acceptable). The highest percentage of the results surveyed during the entire study was at a satisfactory hygiene level. Furthermore, we found there were differences in results between the quarters, which could be associated with seasonality. The best microbiological results, and so the best hygiene of carcasses, was recorded in the period April, May, June, while the worst microbiological results were observed in the period of July, August and September.

The goal of this study was to investigate the prevalence and numbers of B. cereus in minced meat and meat products. Eighty-seven meat or meat product samples were collected from different retail facilities in Serbia. Meat samples were subjected to microbiological analyses using the conventional cultural method for counting and isolation of B. cereus, confirmed by microscopic and biochemical tests. Eighty-seven samples included raw minced meat (7), semi-processed meat (60), processed meat (7) and meat products (13). The prevalence of B. cereus in the collected samples was 34.5 % (30/87). This pathogen was not isolated from raw minced meats, unlike semi-processed meat products, where it had a prevalence of 40 % (24 samples). Among processed meats, 28.6 % (2) were positive, while in meat products, the B. cereus prevalence was 30.8 % (4). We hope these results will provide better understanding of B. cereus isolated from food of animal origin in Serbia and results indicate meat and meat products might play an important role in dissemination of this pathogen through the food chain.