No abstract

Presence of enrofloxacin residues in fish liver, kidney and muscle tissue was investigated after per os application of the drug. For the purpose of determination of enrofloxacin, the following analytical methods were used: microbiological method - plate pH 8 with Escherichia coli ATCC 11303 and HPLC method with fluorescence detection. After a 5-day oral treatment of carps, enrofloxacin residues in tissues were determined up to the 10th day after the end of the drug application. Enrofloxacin content determined by the HPLC method was lower than MRL; drug residues were determined in liver on the 6th day after treatment, in kidney on the 7th day and in muscle on the 9th day after treatment. The results of enrofloxacin residues determination by screening method on the medium with E. Coli ATCC 11303, pH 8 show that this procedure can be used for qualitative determination of enrofloxacin. The screening method allows determination of enrofloxacin in fish tissues below the MRL. Cyprofloxacin was not detected in fish liver, kidney and muscle tissue

Food safety is of paramount importance at all times, especially in exceptional circumstances, such as pandemic COVID-19, given the fact that coronavirus is spreading rapidly and little is known about coronavirus. Protections have been strengthened in all fields, including food safety. In order to best protect ourselves and others, it's necessary to handle food properly, especially if children, pregnant women, the elderly and the ill ones are in the immediate vicinity. The paper will examine food safety and eating habits during pandemic COVID-19, with focus on recommended guidelines for safe food preparation, food storage, together with the prescribed measures of the Government of the Republic of Serbia.

In the circumstances of small processing facilities for smoked fish production, and a particularly good fishing season, there occurs the necessity for freezing the catch in order to process it and preserve it in this way, at times when the season is not so good. To this end, the goal of our research was to examine the effect of freezing fish on the selected parameters of cold smoked, vacuum-packed trout fillets. To conduct the experiment, two groups of trout were formed: the control one, out of fresh fish, and the experimental one, out of previously frozen fish. In the course of a three week period of smoked fish storage at the temperature of 4ºC the variation of the total number of bacteria, and the total number of lactobacilli were monitored. Also, at the end of processing, the content value of water and salt were determined, as well as the content value of salt in the water phase, and aw value (water activity). By testing the bacteriological status of two groups of products during the storage period, it was determined that the total number of both bacteria and lactobacilli was smaller in the samples produced from frozen fish. The average content value of water and NaCl, as well as the salt content value in the water phase, in the vacuum-packed, smoked fillets produced from frozen fish was statistically, considerably larger than the content value of water, salt, and salt content value in the water phase in the samples manufactured from fresh fish. Our research findings show that using the raw material that was previously frozen for producing smoked fish fillets is not only appropriate, but also recommended

Purpose: The aim of this study was to evaluate the influence of different SARS-CoV-2 strains on the functional capacity of athletes. Methods: In total, 220 athletes underwent cardiopulmonary exercise testing (CPET) after coronavirus infection and before returning to sports activities. Eighty-eight athletes were infected by the Wuhan virus, and 66 were infected during the Delta and Omicron strain periods of the pandemic. Results: The CPET results showed significantly decreased maximal oxygen consumption, ventilatory efficiency, and oxygen pulse in athletes who were infected with Wuhan and Delta strains compared to athletes who suffered from Omicron virus infection. An early transition from aerobic to anaerobic metabolic pathways for energy production was observed in the Wuhan and Delta groups but not in athletes who were infected with the Omicron strain. There were no differences in the obtained results when Wuhan and Delta virus variants were compared. Conclusion: These results suggest that the Wuhan and Delta virus strains had a significantly greater negative impact on the functional abilities of athletes compared to the Omicron virus variant, especially in terms of aerobic capacity and cardiorespiratory function.