Trichinellosis in wild and domestic pigs and public health: a Serbian perspective

Bunčić, S.; Mirilović, Milorad

doi:10.3920/978-90-8686-723-3_12

Cited by 6 publications

(5 citation statements)

References 11 publications

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“…When cadets were asked which food is most commonly contaminated with Trichinella, 64.2% of them responded correctly, despite the relatively low prevalence of Trichinella contamination in Serbian meat nowadays (55). It seems that cadets are well aware of risks related to protozoa in raw meat, as a result of great public interest for this matter in the past and the well-known need for post mortem veterinary inspection of meat when pigs are traditionally slaughtered at home arrangements (56). On the other side, E. coli O157 is also pathogen most commonly associated with raw (minced) meat (57), and merely 27.5% of all cadets knew this.…”

Section: 3mentioning

confidence: 99%

Food safety knowledge among cadets of Military Academy in Republic of Serbia

et al. 2021

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The purpose of this study was to evaluate the level of food safety knowledge among cadets of Military Academy in the Republic of Serbia. For that purpose, a structured, self-administrative questionnaire was designed and used to assess the level of food handling practices and food safety knowledge. In total, 120 cadets were involved in the study. For each participating cadet, the food handling practice score (FHPS) and food safety knowledge score (FSKS) was calculated by dividing the sum of correct answers by the total number of correct responses. Additionally, knowledge gaps were identified for each question. Our results indicated that on the average FHPS among Serbian cadets was 44.5%, while FSKS was 50.5%. Female cadets showed better scores compared to males, although this was not statistically significant. Better FHPS scores were determined among cadets living with parents (48.7%), compared to cadets living with roommates (43.6%, p?0.05), while an opposite was determined for FSKS. In total, 95.8% of cadets apply good practice of hand hygiene before preparing food, 90.8% of them knew that is not safe to consume food when the shelf-life is expired, and 89.2% knew that the opened sterilized milk should not be stored outside the refrigerator. Also, 91.7% of cadets knew that content of blown can is not safe for the consumption. Almost 64.2% of all cadets could successfully make association between meat and Trichinella, while merely 27.5% of them knew that Escherichia coli O157 is the most important pathogen for raw minced meat, and only 13.3% of cadets knew that Listeria monocytogenes is associated with ready-to-eat meat products. Finally, only 10% of cadets knew that Campylobacter is food-borne pathogen mostly associated with raw and undercooked chicken meat. Also, our cadets were not aware that color, smell or appearance of food would not give any indication of food contamination, as only 6.7% of cadets knew this. Results obtained in this study pointed out some food safety areas which need further improvement via educational program, but also via media and internet courses, material or short clips.

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Section: 3mentioning

confidence: 99%

Food safety knowledge among cadets of Military Academy in Republic of Serbia

et al. 2021

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“…Although the prevalence of Trichinella contamination of Serbian meat nowadays is relatively low (Sofronic-Milosavljevic et al, 2013), our results revealed that 75.4% for all students were able to correctly identify the food vehicle associated with transmission of this pathogen. This might be related to great public and media interest for this matter and the well-known need for post mortem veterinary inspection of meat, when pigs are traditionally slaughtered at home arrangements (Buncic and Mirilovic, 2011).…”

Section: Knowledge Gapsmentioning

confidence: 99%

Does the university curriculum impact the level of students' food safety knowledge?

Šmigić

Lazarov

Đjekić

2020

BFJ

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PurposeThe purpose of this study was to evaluate food handling practices and food safety knowledge among undergraduate students in the Republic of Serbia. It was also to determine whether the university curriculum influences the food safety outcome among participating students.Design/methodology/approachA structured, self-administrative questionnaire was designed and used to assess the level of food handling practices and food safety knowledge among undergraduate students in the Republic of Serbia. In total, 240 students were involved in this study. For each participating student, the food handling practice score (FHPS) and food safety knowledge score (FSKS) was calculated by dividing the sum of correct answers by the total number of correct responses. Additionally, knowledge gaps among students of food/health related and non-food/health related faculties were identified.FindingsThe average FHPS for all students was 46%, while the average FSKS was 56%. Both FHPS and FSKS scores were significantly associated with the education, and students of food/health related faculties (Food Technology, Veterinary Medicine and Medicine) obtained better scores compared to students of non-food/health related faculties (Faculty of Agriculture, Economics and Faculty of Philology). Only 12.5% of all students and only 3.3% of non-food/health related students knew that food contaminated with food poisoning bacteria cannot be recognized by visual, olfactory or taste checks. The results indicated that 95% of students apply good practice of hand hygiene before preparing food, while only 52.5% of all students declared that they wash their hands for at least 20 s.Originality/valueThis is the first research aimed to investigate the food handling practices and food safety knowledge among undergraduate students in this part of Europe. Identifying knowledge gaps can help identifying at-risk populations and knowledge-based interventions. Also, novelty of this research was the connection between students' knowledge and curriculum of different food/health related faculties.

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“…On the other hand, being traditionally an endemic area for Trichinella spp. [44,45], human trichinellosis due to the consumption of meat containing Trichinella larvae, particularly from homemade dry fermented sausages, is quite common [46]. The main underlying reason includes the fact that Trichinella larvae can survive curing, fermentation, cold-smoking and drying in these products.…”

Section: Traditional Meat Processing Practices and Associated Hazardsmentioning

confidence: 99%

“…The main underlying reason includes the fact that Trichinella larvae can survive curing, fermentation, cold-smoking and drying in these products. This is often the case with pigs slaughtered under home arrangements and/or meat from hunted wild boars, often lacking in knowledge and not performing tests for the detection of Trichinella larvae [45][46][47].…”

Section: Traditional Meat Processing Practices and Associated Hazardsmentioning

confidence: 99%

Production of Traditional Meat Products in Small and Micro Establishments in Serbia: Current Status and Future Perspectives

Karabasil

Bošković²,

Tomašević

et al. 2018

Acta Veterinaria

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The production of traditional meat products has a considerable potential in the Republic of Serbia, particularly in small and micro (household) establishments. Among a large number of traditional meat products, dry fermented sausages and dried meat products are the most important and commonly appreciated by consumers. There is, however, a need for a better standardization of the production in this meat sector, and also implementation of necessary food hygiene rules and HACCP principles according to hygiene regulations. There are provisions in the Food Safety Law, stating the principles of flexibility, which would allow for traditional meat producers and their associations to apply for derogations in food hygiene regulations. This would enable traditional small and micro food business operators to better use their resources, relax administrative burden and use traditional production methods in the most appropriate manner, always respecting hygiene and safety principals. This review paper analyses the current status of traditional meat production in small and micro establishments in Serbia, emphasizing a need for further improvements in food safety management and standardization.

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Trichinellosis in wild and domestic pigs and public health: a Serbian perspective

Cited by 6 publications

References 11 publications

Food safety knowledge among cadets of Military Academy in Republic of Serbia

Food safety knowledge among cadets of Military Academy in Republic of Serbia

Does the university curriculum impact the level of students' food safety knowledge?

Production of Traditional Meat Products in Small and Micro Establishments in Serbia: Current Status and Future Perspectives

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