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Consumption of Toxoplasma gondii contaminated pork is a major risk factor for human infection. We thus conducted a cross-sectional survey on the seroprevalence of T. gondii infection in a representative sample of slaughter pigs from throughout Serbia and examined the influence of farm biosecurity-related risk factors on infection. In addition, direct detection of the parasite (by mouse bioassay) or its DNA was performed in the hearts of a subset of seropositive sows. The overall seroprevalence in the sample of 825 pigs as determined by the modified agglutination test (MAT) was 16.5%. Older age and inadequate rodent control were independent infection risk factors for pigs. In a subset of 581 pigs with complete biosecurity-related data, in addition to older age, smallholders’ finishing type farms (as opposed to farrow-to-finish), multispecies farming, and origin from Western and Central and South-Eastern Serbia (vs. the Northern region), all increased the risk of infection, while the absence of disinfection boot-dips in front of each barn and Belgrade district origin (vs. the Northern region) were associated with a 62% and 75% lower risk of infection, respectively. Evidence of viable parasites was obtained in 13 (41.9%) of the 31 bioassayed sow hearts, of which by isolation of brain cysts in seven, by detection of T. gondii DNA in an additional four, and by serology in another two. Recovery of brain cysts mostly (5/7) from sows with a MAT titre of ≥1:100 indicates the risk for consumers. These results highlight the public health risk from pork consumption and point to mandatory use of professional rodent control services, abstaining from multispecies farming, keeping disinfection boot-dips clean and freshly refilled, as well as strict implementation of zoo-hygienic measures on smallholders’ farms as specific farm biosecurity measures needed for its reduction.

Nitrites are inorganic salts widespread in water, fruits, vegetables, meat and meat products. Application of nitrites in the meat industry is necessary for multiple reasons. They suppress development of some microorganisms in food and are a source of nitrogen oxide that is widely involved in physiological functions of metabolism, food intake and energy balance. On the other hand, nitrites in food can produce nitrosamines that increase the risk of cancer. During regular quality control in 2016-2018, 972 samples of meat products were analysed and verifi ed for compliance with regulations concerning nitrite levels, and the average participation of these meat products in daily intake of nitrite was estimated. The amount of nitrites in the examined meat products was within the permitted limits. The daily intake of nitrite in Serbia from meat and meat products was estimated as being from 0.015-0.020 mg kg −1 body weight, which is below the limit values set by EFSA for safe daily intake, i.e. 0.06-0.07 mg kg −1 body weight.

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