The color, aroma and fl avor are major sensory characteristics of honey, which are mainly determined by the botanical origin of honey as well as by processing and storage conditions. Increased moisture content above the maximum permitted level could result in honey spoilage, which aff ects its sensory properties. The higher water-in-honey content, the greater possibility of yeast fermentation and thus the change of the fl avor and color ofhoney. Fermentation process results in alcohol formation and, in the presence of oxygen, the alcohol will break down to acetic acid and water, which causes honey to have sour taste. Thus, moisture content of honey is a critical parameter for its quality as it aff ects the stability of honey and its resistance to microbial spoilage during storage. Physicochemical analysis of moisture content and acidity of honey play an important role in determining the overall characteristic of honey and final assessment of its quality. In this study, the investigation of aforementioned parameters resulted in positive quality assessment for 48 of 50 examined honey samples produced in 2013 in the territory of Vojvodina.

The aim of this study was to determine the level of heavy metals and polycyclic aromatic hydrocarbons (PAHs) in 57 samples of canned tuna, 25 samples of canned sardines, and 16 samples of canned smoked sprouts, collected from supermarkets in Serbia. Heavy metal levels (lead, cadmium, mercury, arsenic, iron, copper, and zinc) were determined using an inductive coupled plasma mass spectrometry method. Sixteen analysed PAHs were determined using a gas chromatography-mass spectrometry method. The trace elements in canned fish were in the range (mg kg) of 0.01-0.28 for lead, 0.003-0.08 for cadmium, 0.007-0.64 for mercury, 0.17-3.73 for arsenic, 3.88-52.2 for iron, 0.2-5.95 for copper, and 1.35-44.5 for zinc. Total PAH levels reached 17.67 µg kg in canned tuna and 15.12 µg kg in sardines, whereas in smoked sprouts it amounted to 57.19 µg kg. Some of the samples contained cadmium, arsenic, copper, and benzo(a)pyrene above the limits as set by the European and Serbian legislation.

In this paper, the electrical conductivity and concentration of free acids (acidity) of various types of honey collected from the area of Vojvodina was investigated. Physicochemical analyzes of parameters such as electrical conductivity and acidity of honey have an important role in defining the overall properties of honey and assessing the quality of honey. A total of 55 samples of honey were examined. Out of the total number of samples, 5 samples did not meet the requirements of the Republic of Serbia Regulations on quality of honey due to inadequate electrical conductivity. Free acid values measured in tested samples ranged from 1.5 to 30 mEq / kg, and the values of electrical conductivity were in the range between 0.08 and 1.99 mS/cm. Our assumption that there is a correlation between the tested parameters has been confirmed only in meadow and polyfloral honey. Further research on the physicochemical properties of Serbian honey is recommended and important in order to establish certification marks and criteria for assessing the quality of Serbian honey.

The aim of this study was to determine the level of organochlorine (OC) pesticides in 57 samples of canned tuna and 31 samples of canned sardines in vegetable oil, collected from supermarkets in Serbia. OC pesticides α-HCH, β-HCH, δ-HCH, dichlorodiphenyltrichloroethane (DDT), DDE, DDD, dielderin, endosulfane I, endosulfane II, endosulan sulfate, endrin, endrin ketone, heptachlor, heptachlor epoxide, lindane, aldrin, metoxichlor, cis-chlordane and trans-chlordane were determined using a GS-MS method. The highest concentrations (µg kg, arithmetic means) in canned tuna were for δ-HCH (60.6 ± 97.0) and p, p´-DDT (55.0 ± 25.1), while the corresponding values in canned sardines were for δ-HCH (90.7 ± 102.7) and endosulfane II (78.0 ± 145.9). Mean level for the sum of endosulfans was above the maximum limit in canned sardines (85.0 µg kg). Also, dieldrin (39.7 µg kg) was measured above the ML.

A survey was undertaken to determine total fumonisins (FUMs) and deoxynivalenol (DON) in wheat and maize. Out of 75 wheat samples, 50.7% contained FUMs in the span from 27 to 614 ng/g, while 65.3% contained DON in the span from 64 to 1,604 ng/g. Out of 24 maize samples, contents of FUMs in one and of DON in three samples were above the maximal limit. This is the one of rare reports of the natural co-occurrence of FUMs and DON in wheat and maize, and the first report of their correlation in different wheat cultivars.