Microbiological examination of food is one of the most important control processes in food production and trade. In that way, we provide safe food on market, but also the consumption of foods and the prevention of diseases that can be transmitted by food contaminated with microorganisms. The aim of ...

This work presents the results of investigations of the effects of hygiene-sanitary measures at critical points in the technological process of butter production on its quality and microbiological safety. With this object in mind, hygiene safety was checked using the swab method at the machine for...

The regulatory aspects for the early diagnosis, prevention, control and eradication of Salmonella serotypes in poultry and poultry products in Serbia are described. This legislation covers broiler and layer chickens, including eggs for hatching and poultry feed mixes, as well as turkeys. This...

This article presents the results of two in vitro trials on the bacteriostatic and adhesive effect of the beer yeast in various doses against pathogenic bacteria.

The paper investigates the influence of different gas mixtures on shelf life of microconfectioned parts of beef leg. Total of five gas mixtures were used and the change of microbiological status (total viable count, E. coli, Salmonella spp., L. monocytogenes, Proteus spp., sulfitereducing...

Scientific and technological community has been trying for several years to use barrier films as a reservoir for antimicrobial packaging. Antimicrobial films are divided into two groups: those which contain antimicrobial agents which migrate to the surface of the film coming in contact with food...

Microbiological criteria are applied to raw milk in order to produce milk of satisfactory quality in terms of microbiological status. Raw milk, as a starting material for the manufacture of heat-treated milk, is examined within the system of quality control of raw milk. Raw cow's milk must meet the ...

The process hygiene criterion is a microbiological criterion that applies to the process of food production and processing and indicates the proper functioning of the production process by representing the value of the contamination above which corrective measures are taken to maintain the process ...

This paper evaluates the occurrence of the TAs in 71 food products samples. The analysis comprised the following samples: 18 corn puffs, 12 popcorn, 16 corn and 25 corn grits samples, obtained from the shops in Belgrade and Novi Sad during 2019. and 2020. The overall number of the samples with the...

The responsibility of all food business operators is the prevention of conditions that can lead to the development and spread of foodborne diseases. Hazard Analysis and Critical Control Points HACCP (Hazard Analysis Critical Control Point) has been identified as the most effective standardized...