Performance limits of the three MEMS inertial energy generator transduction types

Accepted versio

Stanje ekosistema za uzgoj pastrmke sa aspekta mikrobiološkog rizika

Control of microbiological status of ponds and a fish itself is of great importance while the aim of control is to detect indicators of faecal pollution and to evaluate the potential risk of consumption of contaminated aquacultural products. In this paper we investigated microbiological population of rainbow trout ponds, in trout itself and in sludge. Investigations were performed at the beginning of autumn, end of autumn and at the beginning of winter. Results indicated that microbiological status of the pond ecosystem was mainly satisfactory, although there were some sporadic cases of A.hydrophila on trout skin at the beginning of autumn

POSSIBILITY OF REPLACEMENT OF SODIUM CHLORIDE BY POTASSIUM CHLORIDE IN COOKED SAUSAGES- SENSORY CHARACTERISTICS AND HEALTH

**Original scientific paper, presented at 2 nd International Congress on Animal Husbandry “ Ne

Tempo® most probable number technique for the enumeration yeasts and moulds in feed and food products

The large and diverse group of microscopic foodborne yeasts and moulds includes several hundred species. Both yeasts and moulds cause various degrees of deterioration and decomposition of food. They can invade and grow on virtually any type of food at any time, e.g. they invade field crops such as small grains, nuts, beans, tomatoes, and apples both in the field before harvesting and during storage. They also grow on processed foods and food mixtures. Their detectability in or on foods depends on food type, organisms involved and degree of invasion. Thanks to the research it was possible to evaluate how useful is automated TEMPO? system (bioM?rieux) for deterimining the total number of yeasts and moulds in feedand foodproducts. Twenty artificially contaminated foods were tested including dietetic products, seafoods and dairy products. Further, spices, food additives and animal feed were screened for natural contamination with yeasts and moulds. Statistical analysis of the results by linear regression proves the equivalence of the TEMPO? method and the standard colony count technique, at determination coefficient of 0,934. TEMPO? YM method can be considered as an effective, automated, accurate method for the enumeration of yeasts and moulds in feedand foodproducts. Traditional methods for enumeration of yeasts and moulds in food and feed products involve time - consuming plating techniques.</jats:p

Food packaging and modified atmosphere – roles, materials and benefits

Abstract Packaging is an integral element of the system that brings safe food to consumers. Although packaging has sometimes been viewed as an inconsequential act of inserting food into a film or box, this attitude has been a prime source of product failure. Meat packaging is the most dynamic area of meat technology today and it continues to configure the future of this branch of food industry. Retail meat packaging should fulfil specific technological and hygienic demands, as well as demands such as attractive packaging appearance, appropriate meat colour, consumer acceptability, etc. Consumers are also very sensitive with regards to the use of food additives in the food industry. During the last two decades, modified atmosphere packaging has become a dominant retail meat packaging technology. The purpose of this technology is to prolong the shelf life of foodstuffs by preventing or inhibiting biochemical reactions (fat oxidation, metmyoglobin formation), growth of spoilage bacteria and degree of product respiration. This technology is opening up new markets and offers the possibility of successfully establishing new products and thus extending product ranges. This paper critically reviews the most important aspects of packaging foodstuffs in modified atmosphere.</jats:p

Lactic acid bacteria isolated from sremska sausage using molecular methods

Abstract Sremska sausage is a traditionally fermented dry sausage, which is produced in northern Serbia (Vojvodina). It is made from pork with the addition of back fat and natural spices. The entire manufacturing process lasts for 21 days. The goal of this study was to create a collection of lactic acid bacteria isolated during sausage fermentation and identify them using molecular methods. A total of 50 isolates from different stages of fermentation were identified by molecular methods. Ln. mesenteroides, Pediococcus pentosaceus and Lb. sakei are the predominant microorganisms in the sremska sausage studied.</jats:p