The official reporting system in the Province of Vojvodina (PV) indicates that cases of human salmonellosis were partly covered by complete epidemiological investigation including laboratory analysis of the suspected food. Intestinal campylobacteriosis and yersiniosis and four cases of septicemias caused by Listeria monocytogenes were not fully epidemiologically investigated. Actual country legislation on food safety does not include provisions for a routine control of the above mentioned pathogens except for Salmonella. In the PV, there are no other sources of data that contribute to risk assessment of the above food-borne diseases. A pilot investigation, performed in Novi Sad, indicated that 8.17% out of the total number of 257 retail food samples (90 of fresh meat and 167 of ready-to-eat food) had been contaminated with one of the tested bacteria Campylobacter or Salmonella or Listeria monocytogenes. Yersinia enterocolitica was not detected in any of the tested samples. Fresh poultry meat and other fresh meats were the dominant sources of the detected pathogens compared to samples of ready-to-eat food (p< 0.05). Campylobacter was detected in 18.8% and 10.0% samples of fresh poultry and other fresh meat respectively, which was not statistically significant (p>0.05). Salmonella was detected in 3.3% samples of fresh poultry meat. Listeria monocytogenes was detected in 5.0% samples of fresh poultry and in 3.3% samples of other fresh meat, the difference was not statistically significant (p>0.05). One sample (0.6%) of ready to eat food was contaminated with Campylobacter and one (0.6%) with Salmonella.

Children in kindergarten, through three meals, received NaCl in a quantity that exceeded internationally established population nutrient goal for daily salt intake. The main source of NaCl was dinner, a meal that is cooked at place.

Statistical analysis indicated that Escherichia coli was completely sensitive to identify all samples contaminated with Listeria monocytogenas and highly sensitive to identify samples contaminated with Campylobacter spp. Nevertheless, 3 (1.3%) of the tested samples were not covered with Escherichia coli.

The significance of the above mentioned requirements, essential for human health, is the reason why the Department of Hygiene conducted an investigation on the quality of air, food and water (water is a foodstuff as well) in Vojvodina.

Stručna osnova za kontrolu mikrobiološke bezbednosti hrane koja se stavlja u promet Kratak sadržaj: Putem hrane u organizam ljudi mogu dospeti brojni mikroorganizmi, hemikalije i fizički štetni činioci. Analiza rezultata brojnih epidemioloških studija pokazuje da mikroorganizmi i mikotoksini prenosivi hranom imaju najveći negativan uticaj na zdravlje populacije iako je široko rasprostranjeno mišljenje da su pesticidi, aditivi i druge hemikalije prvenstveno odgovorne za oštećenja zdravlja koja nastaju usled konzumiranja nebezbedne hrane. Stručnu osnovu za kontrolu bezbednosti hrane priprema i donosi Komisija Kodeks Alimentarius u skladu sa usvojenim međunarodnim protokolima. Preporuka je da analize rizika, kao metoda zasnovana na nauci, bude deo integrisanog sistema koji se sprovodi na svim nivoima proizvodnje, prerade i prometa hrane. Za procenu rizika nije neophodno rutinski kontrolisati prisustvo svih mikrorganizama uzročnika crevnih zaraznih bolesti, već se rutinski obavlja provera prisustva mikroorganizama indikatora fekalne kontaminacije i mikroorganizama indikatora loše higijenske prakse. Ukoliko se u hrani nađu indikatorski mikroorganizmi kao što su Enterobacteriaceae, Escherichia coli Listeria monocytogenes, ili Salmonella, to ne znači da će se neko ko konzumira takvu namirnicu obavezno razboleti, već da postoji rizik od prisustva patogenih sojeva Escherichia coli i prisustva Salmonella u broju koji može predstavljati infektivnu dozu za većinu zdravih osoba, ali i da postoji rizik od prisustva drugih mikroorganizama koji se mogu preneti fekalno-oralnim putem (Campylobacter, Yersinia enerocolitica, Vibrio parahaemolticus, enteralni virusi i drugo). Odsustvo indikatorskih organizama nije apsolutna garancija da u hrani nisu prisutni patogeni mikroorganizmi te se preporučuje da subjekti u poslovanju sa hranom sprovode dobru proizvođačku i dobru higijensku praksu, uključujući i HACCP-sistem, uz mogućnost uključenja kontrole prisustva alternativnih mikroorganizama, a čija efikasnost se periodično proverava i sertifikuje.