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Apitherapy in veterinary medicine: beneficial effects of honey bee products in maintaining and improving animal health
No full textProizvodi medonosnih pčela, koje čovek koristi vekovima unazad,
izazivaju sve veću pažnju u naučnoj i stručnoj javnosti zbog svog
terapeutskog potencijala. Njihovo korišćenje za tretman zdravstvenih
problema ljudi, poznato kao apiterapija, stalno se povećava. Međutim,
korisni efekti pčelinjih proizvoda u održavanju i poboljšanju zdravlja životinja
su znatno manje poznati u stručnoj i široj javnosti. Zbog toga
su u ovom radu prikazana aktuelna saznanja o efektima pčelinjih proizvoda
na životinje, zasnovana na in vivo istraživanjima, sa fokusom
na njihovu primenu u kliničkoj veterinarskoj praksi. U obzir su uzeta
samo istraživanja iz poslednjih 15 godina, objavljena u naučnim časopisima
sa recenzijom i javno dostupni u punom formatu. Proizvodi čije
je dejstvo ispitivano su: med, propolis, pčelinji otrov (apitoksin), polen,
matična mleč i trutovske larve, a životinje na kojima je ispitivanje
obavljeno su kako laboratorijske (miševi, pacovi, kunići), tako i farmske
životinje (ovce, krave, konji, svinje, živina) i ljubimci (psi, mačke).Honey bee products, used by humans for centuries, have been gathering increasing
attention in the scientific and professional public due to their therapeutic potential. Their
use for numerous health problems in humans, known as apitherapy, steadily increases.
However, the beneficial effects of bee products in maintaining and improving animal
health are much less known to the professional and general public. Therefore, this paper
presents current knowledge on the effects of honey bee products on animals based on in
vivo studies, focusing on their application in clinical veterinary practice. Only studies from
the last 15 years, published in peer-reviewed scientific journals and publicly available in
full-text format, were considered. The products whose effects were tested were: honey,
propolis, bee venom (apitoxin), pollen, royal jelly, and drone larvae, and the animals on
which the tests were conducted were laboratory animals (mice, rats, rabbits), farm animals
(sheep, cows, horses, pigs, poultry) and pets (dogs, cats).Zbornik predavanj
Supplementary data for article: Stanković, M., Prokopijević, M., Andrić, F., Tosti, T. B., Stevanović, J., Stanimirović, Z., Radotić, K. Investigating the Impact of Nosema Infection in Beehives on Honey Quality Using Fluorescence Spectroscopy and Chemometrics. Foods. MDPI, 2025, 14(4), 598. https://doi.org/10.3390/foods14040598
No full textSupplementary material for: [https://doi.org/10.3390/foods14040598]Related to published version: [https://vet-erinar.vet.bg.ac.rs/handle/123456789/4492
Investigating the Impact of Nosema Infection in Beehives on Honey Quality Using Fluorescence Spectroscopy and Chemometrics
No full textThis study investigates the impact of Nosema infection in beehives on the physico-chemical and biochemical properties and spectral characteristics of honey as indicators of honey quality. Comprehensive analyses were performed on honey samples from hives with varying levels of Nosema infection, examining water content, free acidity, optical rotation, electrical conductivity, sugar composition, catalase activity, and pollen content. Honey from highly infected hives showed higher water content (up to 17.3%), lower optical rotation, reduced electrical conductivity, decreased glucose levels, and increased sucrose levels. Principal component analysis (PCA) identified distinct clustering of samples based on infection levels, with changes in the sugar profile, particularly higher phenolic compounds, correlating with increased infection levels. Fluorescence spectroscopy combined with PARAFAC modeling identified proteins and phenolic compounds as key discriminators of honey from infected hives. Correlation and PLS modeling further demonstrated strong relationships between spectral features and honey properties, including catalase activity and pollen content. This research presents a novel approach to evaluating the impact of Nosema infection on honey quality by integrating physico-chemical and biochemical analyses and sugar composition profiling with advanced spectroscopic techniques. These insights are invaluable for improving bee health monitoring practices and advancing sustainability in the beekeeping and honey production industries.Supplementary material: [https://vet-erinar.vet.bg.ac.rs/handle/123456789/4493
From invasion to innovation: The potential of edible jellyfish in the context of sustainable diets and food safety
No full textЈестиве врсте медуза се све чешће разматрају као одржив и алтернативан извор хране, нарочито због потребе за новим изворима протеина и притисака на традиционалне ресурсе. Прекомерно размножавање медуза, подстакнуто климатским променама, прекомерним изловом риба и загађењем мора, може имати негативне последице по екосистеме и аквакултуру. Уместо да се посматрају као биолошка сметња, вишак медуза може постати одржив нутритивни ресурс, нарочито у контексту сигурности хране. Нутритивно, медузе садрже висок удео протеина, минералних материја и биоактивних пептида, уз низак ниво масноћа и калорија, што их чини нутритивно вредном храном. Иако протеини медуза садрже есенцијалне аминокиселине, они су у мањој мери комплетни у поређењу са протеинима из меса и риба. Ипак истраживања наглашавају њихов потенцијал као алтернативни извор хране, нарочито у контексту одрживости. Када је реч о хазардима у јестивим медузама, досадашња истраживања су показала да су микробиолошки ризици у већини случајева ниски, док су хемијски ризици повезани с могућом биоакумулацијом тешких метала, посебно алуминијума, присутног због процеса прераде. Физички ризици нису идентификовани, док су забележени случајеви алергијских реакција након конзумирања, посебно код особа које су претходно биле изложене убоду медуза. Прихватљивост медуза као хране у европским земљама је у порасту, нарочито међу млађим и еколошки освешћеним потрошачима Потрошачи генерално боље прихватају морске организме као нову храну у поређењу са инсектима, а посебно се прихватљивост повећава када је производ представљен у форми која је потрошачима већ позната (паштета, бургер, чипс). Закључно, медузе имају потенцијал као нова храна, али су потребна додатна истраживања и стандардизација безбедносних протокола како би се обезбедило поверење потрошача.Edible jellyfish species are increasingly considered a sustainable and alternative food source, particularly considering the growing demand for new protein sources and the pressure on conventional resources. The overpopulation of jellyfish, driven by climate change, overfishing, and marine pollution, may negatively affect ecosystems and aquaculture. Rather than being seen as a biological nuisance, jellyfish biomass could serve as a sustainable nutritional resource, especially in the context of food security. Nutritionally, jellyfish are rich in proteins, minerals, and bioactive peptides, while being low in fat and calories, making them a valuable food item. Although jellyfish proteins contain essential amino acids, they are less complete compared to those from meat and fish. Nevertheless, research emphasizes their potential as an alternative food source, particularly from a sustainability perspective. In terms of food safety, studies show that microbiological risks in edible jellyfish are generally low, while chemical risks are primarily related to the potential bioaccumulation of heavy metals, especially aluminium, commonly introduced through processing methods. No physical hazards have been identified, although allergic reactions have been reported, particularly among individuals previously stung by jellyfish. Consumer acceptance of jellyfish as food is increasing in European countries, especially among younger and environmentally conscious consumers. In general, consumers are more open to marine organisms as novel foods compared to insects, and acceptance improves significantly when jellyfish are presented in familiar formats such as pâté, burgers, or chips. In conclusion, jellyfish hold promise as a novel food in Europe, but further research and standardized safety protocols are necessary to ensure consumer trust.Zbornik radov
Consumption of milk and consumer confidence: Challenges for the quality control system
No full textИнформације о утицају млека на здравље често су контрадикторне и неретко лишене научног утемељења, што доприноси збуњености и неповерењу потрошача. Осим тога, фалсификовање млека представља још један разлог за забринутост јавности. У складу с тим, спроведено је истраживање о информисаности и ставовима потрошача у Републици Србији о конзумирању млека, са акцентом на ниво поверења у систем контроле квалитета и безбедности млека. У анонимној анкети учествовало је 316 испитаника од 18 до 77 година. Резултати показују да 72,15% испитаника конзумира млеко бар једном недељно, а 8,23% га уопште не конзумира, иако је алергију на млеко и/или интолеранцију на лактозу пријавило њих 11,39%. Већина испитаника сматра да је млеко неопходно за нормалан раст и развој деце и да је конзумирање млека један од битних фактора у превенцији остеопорозе. Забринутост потрошача изазива могућност додавања воде у млеко, иако нису у потпуности информисани о његовом утицају на безбедност млека. Порекло млека које купују битно је већини испитаника (85,13%), а њих 17,40% би најрадије куповали млеко директно од произвођача. Уочено је да постоји значајан ниво сумње према квалитету млека на тржишту. Потпуно поверење у контролу квалитета млека у нашој земљи има само 6,96%, делимично поверење 57,28%, док 31,01% испитаника уопште нема поверење. Да су потребне строжије контроле сматра 75,95%, док само 2,22% сматра да су постојеће контроле довољне. Коментари испитаника указују на осећај несигурности, али и на изражену потребу за информацијама које би могле позитивно утицати на њихов избор производа. Потребна је интензивнија едукација потрошача и транспарентнији приступ информацијама у ланцу контроле квалитета млека.Information regarding the impact of milk on human health is often contradictory and frequently lacks scientific grounding, contributing to confusion and mistrust among consumers. Furthermore, milk adulteration represents an additional cause for public concern. In light of this, a study was conducted to assess the level of consumer awareness and attitudes towards milk consumption in the Republic of Serbia, with a focus on the level of trust in the milk quality control and safety system. A total of 316 respondents aged 18 to 77 participated in the anonymous survey. The results show that 72.15% of respondents consume milk at least once a week, while 8.23% do not consume milk at all, despite 11.39% reporting milk allergies and/or lactose intolerance. The majority of respondents believe that milk is essential for the normal growth and development of children and that milk consumption is a key factor in the prevention of osteoporosis. Consumer concern is raised by the potential addition of water to milk, although they are not fully informed about its impact on milk safety. The origin of the milk they purchase is important to the majority of respondents (85.13%), and 17.40% would prefer to buy milk directly from the producer. A significant level of doubt regarding the quality of milk on the market was observed. Only 6.96% of respondents have complete trust in milk quality control in the country, 57.28% have partial trust, while 31.01% have no trust at all. 75.95% believe stricter controls are necessary, while only 2.22% believe current controls are sufficient. Respondent comments indicate a sense of insecurity, as well as a strong need for information that could positively influence their product choices. Intensified consumer education and a more transparent approach to information within the milk quality control chain are necessary.Zbornik radov
The importance of bedding material on occurrence and severity of pododermatitis
No full textКонтактни дерматитис (лат. pododermatitis) представља стање које се карактерише запаљењем и некротичним лезијама, које могу бити површинске или дубоке, локализоване на табанској (плантарној) површини стопала. Лезије на табанском делу се могу додатно искомпликовати секундарном бактеријском инфекцијом, што последично може да резултује упалом зглобова. Поменута оштећења манифестују бол, било да су под инфекцијом или не, представљајући проблем са становишта добробити. Лош квалитет простирке најчешће утиче на појаву пододерматитиса. Постоји више метода евалуације степена оштећења табана и зглобова, а најчешћи и најзаступљенији начин оцењивања је у складу са препорукама Welfare Quality® методама адспекције и палпације. Циљ истраживања је био процена степена оштећења на табанима товних пилића употребом шест различитих врста простирке, и то сецкане пшеничне сламе (I третман), хобловине (II третман), мешавине 1/3 сецкане пшеничне сламе, 1/3 хобловине и 1/3 тресета (III третман), пелетиране пшеничне сламе (IV третман), пелетиранe хобловинe (V третман) и пелетиране мешавине 1/3 сецкане пшеничне сламе, 1/3 хобловине и 1/3 тресета (VI третман). Према добијеним резултата, на крају това (42. дана) значајно (p<0,05) најмањи степен оштећења забележен је у VI, II и IV третману, где су примењене пелетиране формулације простирки и растресита хобловина. Значајно (p<0,05) највећи степен оштећења коже на табанској површини ногу бројлера забележен је у III третману, где је примењена растресита формулација мешавине 1/3 сецкане пшеничне сламе, 1/3 хобловине и 1/3 тресета. Лезије на табанској површини ногу бројлера најмањег степена уочене су применом пелетираних формулација простирки, као и растресите хобловине, захваљујући мекоћи материјала и њиховој структури. С обзиром да су бројлери у сталном додиру са простирком, адекватан менаџмент, добар одабир материјала, правилно складиштење материјала и његова употреба имају за циљ боље здравствено стање и добробит бројлера.Contact dermatitis (lat. pododermatitis) is a condition characterized by inflammation and necrotic lesions that can be superficial or deep, localized on the plantar surface of the foot. Lesions on the plantar part can be further complicated by secondary bacterial infection, which can subsequently lead to inflammation of joints. Such lesions manifest pain, whether infected or not, representing a problem from a welfare point of view. Poor quality of the bedding material most often affects the occurrence of pododermatitis. There are several methods for classification the level of lesion severity to the soles and joints. The most common and widespread methods of assessment pododermatitis are observation and palpation in accordance with the recommendations of Welfare Quality®. The aim of this study was to evaluate the occurrence of pododermatitis in broilers reared on six different types of bedding materials, including chopped wheat straw (treatment I), wood shavings (treatment II), mixture of 1/3 chopped wheat straw, 1/3 wood shavings and 1/3 peat (treatment III), wheat straw pellets (treatment IV), softwood pellets (treatment V), and pellets of 1/3 wheat straw, 1/3 wood shavings and 1/3 peat (treatment VI). According to the results obtained, at the end of fattening (day 42), a significantly (p<0.05) lower incidence of damage was recorded in treatments VI, II and IV, where pelleted bedding formulations and non-pelletized shavings formulations were applied. Significantly, (p<0.05) the highest degree of damage to the skin of the plantar surface of the broiler legs was recorded in treatment III, where non-pelletized formulation of the mixture of 1/3 chopped wheat straw, 1/3 sawdust and 1/3 peat was applied. The lowest grade of lesions was observed at the feet of broilers reared on pelleted bedding formulations and non-pelletized shavings, due to the softness of the materials and their structure. Since broilers are in constant contact with the bedding materials, adequate management, good material selection, proper storage and use of materials contributes to better health and welfare of the broilers.Zbornik radov
Detection of Campylobacter spp. and hygiene indicators along the poultry slaughter line
No full textCampylobacter spp., a leading cause of foodborne disease, is closely associated with poultry meat. The slaughter line process involves numerous steps, which can contribute to
cross‑contamination with microorganisms. Our study aimed to assess the hygiene of the
poultry slaughter process by determining levels of Campylobacter spp. and other relevant
bacterial indicators of fecal contamination. Research was conducted in a medium‑capacity
poultry slaughter facility where most steps are automated. Sampling included broilers from
two farms. Neck skin samples were collected for Campylobacter spp. analysis after both
the defeathering and cooling processes. Additionally, swab samples for microbiological examination were taken from surfaces of both the defeathering machine and a meat‑cutting
table. Standard ISO methods were followed for quantitative microbiological analysis. The
findings of Campylobacter spp. in neck skin and on surfaces that contact the carcasses were
confirmed by PCR. Our findings reveal a strong correlation between the Campylobacter
spp. counts on the neck skin and the levels of this pathogen detected on the tested surfaces. Furthermore, the aerobic bacteria count on the surfaces corresponds to both the
Enterobacteriaceae count and the Escherichia coli count. A high degree of contamination
with Campylobacter spp. (mean count in neck skin after cooling >3 log10 CFU/cm2
) and
fecal contaminants (Enterobacteriaceae and E. coli) was detected in the examined poultry
slaughterhouse. Therefore, the rules of good hygiene practice and hazard analysis and critical control point (HACCP) principles need to be reinforced in the facility with the aim of
improving slaughter hygiene and product safety. The food business operator should review
their food safety system, implement stricter hygiene measures in the facility, check the suppliers (farms and carriers) and apply good hygiene practices and biosecurity measures
Izazovi očuvanja genetičkih resursa autohtonih rasa u Srbiji: Trenutno stanje i perspektive
No full textAutohtone rase domaćih životinja predstavljaju značajan segment ukupne
genetičke raznovrsnosti, sa posebnim ekološkim, ekonomskim i kulturnim
značajem za ruralna područja. Na prostoru Republike Srbije prisutno je više
autohtonih rasa koje su rezultat dugotrajnog procesa adaptacije na lokalne
uslove, ali su mnoge od njih danas ugrožene usled depopulacije sela, promene
načina proizvodnje i ekonomske neisplativosti tradicionalnog stočarstva. U
ovom radu analizirano je stanje populacija autohtonih rasa na području Srbije,
kao i potencijali i izazovi za njihovo očuvanje i revitalizaciju. Posebna pažnja
posvećena je genetičkim, ekološkim i socio-ekonomskim aspektima očuvanja
autohtonih rasa, kao i merama koje se sprovode u cilju njihove zaštite.
Analizom raspoloživih podataka i sprovedenom SWOT analizom ukazano je na
slabosti, opasnosti i mogućnosti koje prate proces očuvanja ovih rasa. Rezultati
pokazuju da, uprkos brojnim izazovima, postoji realan potencijal za
unapređenje stanja kroz institucionalnu podršku, edukaciju lokalnog
stanovništva i promociju proizvoda dobijenih od autohtonih rasa. Očuvanje
autohtonih rasa predstavlja važan segment strategije održivog razvoja
poljoprivrede, očuvanja kulturne baštine i zaštite ekosistema, te je neophodno
njihovo valorizovanje kroz sprovođenje odgovarajućih mera i uključivanje
lokalne zajednice u procese zaštite i unapređenja populacija.Zbornik predavanj
Kvalitet i bezbednost tradicionalnih proizvoda od mesa sa oznakom geografskog porekla
No full textSuvomesnati proizvodi i fermentisane kobasice su najzastupljeniji i najcenjeniji
tradicionalni proizvodi u Srbiji. Proizvodnja tradicionalnih proizvoda od mesa
je veoma subjektivan i kompleksan proces. Tradicionalni proizvodi sa oznakom
georgafskog porekla su veoma cenjeni i potrošači ih vrlo rado kupuju. Kao
zvanična oznaka, koja potrvrđuje da je proizvod napravljen po specifikaciji
elaborata i da predstavlja tradicionalni proizvod sa zaštićenim geografskim
poreklom, koristi se kontrolna markica. U Republici Srbiji postoje dva tipa
kontrolnih markica – kontrolna markica za kontrolisano ime porekla i kontrolna
markica za kontrolisanu georgafsku oznaku. Veoma važan deo tradicionalne
proizvodnje jesu udruženja proizvođača koja treba da zastupaju interese
proizvođača, komuniciraju sa nadležnim državnim organima i učestvuju u
standardizaciji i kontroli proizvoda. Kvalitet tradicionalnih proizvoda od mesa (hemijski sastav i senzorne osobine) jasno je propisan zvaničnim elaboratima,
koji bliže opisuju koja se sirovina mora koristiti prilikom proizvodnje kao i koji
se začini mogu dodati i u kojoj količini, kako se obavljaju i koliko dugo traju
određeni proizvodni procesi (soljenje, dimljenje, salamurenje, fermentacija,
zrenje i sušenje). Tradicionalni proizvodi od mesa, zbog svoje velike
zastupljenosti na tržištu, mogu uticati na bezbednost potrošača, odnosno na
javno zdravlje. Svaki proces u proizvodnji nosi određene opasnosti po zdravlje
potrošača, pa je od izuzetnog značaja poštovanje dobre higijenske i dobre
proizvođačke prakse, kao i svih zakonskih propisa prilikom proizvodnje
tradicionalnih proizvoda od mesa. Kritični proizvodni procesi su soljenje,
dimljenje, fermentacija i zrenje. Ukoliko se ovi procesi ne sprovedu adekvatno,
može doći do razmnožavanja patogenih mikroorganizama, produkcije biogenih
amina, povećane koncentracije policikličnih aromatičnih ugljovodonika i
povećanog sadržaja nitrita i nitrata.Zbornik predavanj
Outbreak and control of African swine fever in the Republic of Srpska (B&H) in 2023
No full textAfrican swine fever is a places for burying
aparticularly dangerous infectious disease
of domestic and wild pigs. The disease is
not zoonotic, but it causes great economic
damage. The causative agent of the
disease is a virus from the Asfarviridae
family. The disease was previously limited
to Africa, but in recent decades it has
spread to Europe, Asia and other parts of
the world. International trade and
transport contribute to the global spread
of ASF. The wide distribution of domestic
and wild pigs complicates control
measures, as wild reservoirs can serve as
a source of infection for domestic pigs.
This paper analyses key aspects of the
epidemiology of African swine fever,
including the first detection of infection,
the number of cases per municipality, the
mode of transmission, the geographical
spread by days and months, the number
and size of farms affected, risk factors,
establishment of restrictive zones, field
sanitation and crisis management.
The first case was detected in the
Municipality of Bijeljina, which also had
the highest total number of cases during
the year. Epidemiological investigation
could not precisely identify the source of
infection, but it is more likely that the virus
was introduced from a neighboring
country, by wild boars or indirectly through
contaminated surfaces and food or
fomites. Risk factors include the
movement and transport of live pigs and
pork products, inadequate biosecurity
measures on farms and the presence of
vectors. In the Republic of Srpska, in the
period from June 22, 2023. to December
31, 2023, the disease was detected in 24
municipalities on 1,166 farms, where
48,325 pigs were harmlessly destroyed.
The highest number of outbreaks in a
single day was recorded on the 41st day
after the disease was first identified. On
average, 41 pigs were kept on each
affected farm. On all farms where ASF
was confirmed, all affected pigs were
euthanized and safely disposed of by
deep burial on the ground, applying all
necessary measures to prevent further
spreading of the disease. The total direct
damage is estimated at around 13 million
euros. Despite the successful control of
the disease, certain weaknesses have
been identified that contributed to the
spread of the disease, such as the
inability to fence off restricted areas and
prevent the movement of animals, the
lack of sufficient sanitary abattoirs,
insufficient involvement of local authorities
in ensuring sufficient logistical equipment
and materials and determiningnimals.Poste