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Projects
Selected biological hazards for safety/quality of food of animal origin and control measures from farm to consumer
Research activity
| Code | Science | Field |
|---|---|---|
| B230 | Biomedical sciences | Microbiology, bacteriology, virology, mycology |
| B240 | Biomedical sciences | Parasitology (human and animal) |
| B680 | Biomedical sciences | Public health, epidemiology |
| B750 | Biomedical sciences | Veterinary medicine: surgery, physiology, pathology, clinical studies |
| T430 | Technological sciences | Food and drink technology |
Keywords
Animals; food; safety; quality; management system
Organisations (8) , Researchers (1)
0034 University of Novi Sad, Faculty of Agriculture
| no. | Code | Name and surname | Research area | Role | Period | No. of publicationsNo. of publications |
|---|---|---|---|---|---|---|
| 1. | 08055 | Veterinary medicine: surgery, physiology, pathology, clinical studies | Head | 2011 - 2019 | 7 |
0013 University of Belgrade, Faculty of Agriculture
0025 University of Belgrade, Faculty of Veterinary Medicine
0039 University of Novi Sad, Faculty of Medicine
0051 Scientific Veterinary Institute "Novi Sad"
0135 Institute of Meat Hygiene and Technology
0159 University of Novi Sad, Institute of Food Technology
0250 Scientific Veterinary Institute of Serbia
Abstract
A consortium of 53 researchers from 12 institutions will investigate selected biological hazards for safety/quality of foods of animal origin, as well as control options and risk management systems, in all the main phases of the food chain. At the “pre-harvest” phase, problems of mastitis in dairy cows and pathogens in milk, Salmonella infections in pigs, microbiological safety of feeds, as well as increasing the yield and quality of meat through nutritional and other interventions in pigs and poultry will be addressed. At the “harvest” phase, the scientific basis for meat inspection modernization including use of alternative methods, generic models for the use of epidemiological, inspection and microbiological data with the aim of risk categorizing carcases, as well as effective decontamination strategies will be developed. At the “post-harvest” phase, new technologies for shelf-life extension and improvement of microbiological safety of broiler meat and raw fermented sausages will be developed, and risk factors for food safety in homes will be analyzed. Also, the actual effects of implementing prerequisite programs (GAP/GMP/GHP) and food safety/quality management systems will be determined. The project results will be communicated through scientific publications and periodic workshops.