TY  - CONF
AU  - Zavišić, Gordana
AU  - Ristić, Slavica
AU  - Petković, Branka
AU  - Janković, Drina
PY  - 2023
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/6538
AB  - Considering the importance of the microbiological correctness of food 
from the aspect of health safety and the most common causes of food contamination 
(bacteria) – the causes of alimentary intoxications and toxoinfections in humans, 
whether sporadic or epidemic, this work aims to analyze and sublimate the most 
common bacterial species isolated from contaminated food and biological samples of 
individuals with alimentary intoxication or toxoinfection. At the global level and 
especially based on the cases reported by the European Center for Disease Control and 
Prevention (ECDC) and the World Health Organization (WHO) for 2022, a trend of 
increasing epidemics caused by microbiologically contaminated food has been 
observed. The latest data from the U.S. Food and Drug Administration (FDA) and 
ECDC show that epidemics caused by Salmonella typhimurium, Escherichia coli, 
Yersinia spp., and Campylobacter spp. are increasing compared with 2021. The highest 
reporting rate was among young children aged 0 to 4 years. The most common 
pathogens are Salmonella Enteritidis and Salmonella Typhimurium, resulting in 61,236 
cases of salmonellosis reported in 30 countries, 14% more than in 2020 (53,163 cases). 
In 2021, there were 6,534 cases of Shiga toxin-producing E. coli infection compared 
with 4,824 in 2020. Similarly, Yersinia spp. and most commonly Y. enterocolitica 
caused 6,876 cases of yersiniosis in 2021 compared with 5,747 in 2020, and also 
deaths. The conclusion is that eggs and egg products remain the most dangerous foods 
in epidemics, but several major incidents have been linked to contaminated vegetables 
(especially lettuce), fruits, and sesame seeds. To prove the genetic link, i.e., that the 
bacteria have the same origin in different sick individuals, the entire genome must be 
sequenced. In the suppressing epidemics, food storage and preservation conditions, 
lettuce washing, handling-washing, cleaning and disinfection in food preparation 
areas, and distribution are of particular importance.
PB  - Prijedor: Public Institution College of Health Sciences
C3  - 2nd International Conference: Knowledge to Health: SANUS 2023. Book 2, Proceedings; 2023 Jun 23-24; Prijedor, Bosnia and Herzegovina
T1  - Microbiological quality and the most common food contaminants
DO  - 10.7251/ZSAN2302261Z
SP  - 261
EP  - 270
ER  - 

@conference{
author = "Zavišić, Gordana and Ristić, Slavica and Petković, Branka and Janković, Drina",
year = "2023",
abstract = "Considering the importance of the microbiological correctness of food 
from the aspect of health safety and the most common causes of food contamination 
(bacteria) – the causes of alimentary intoxications and toxoinfections in humans, 
whether sporadic or epidemic, this work aims to analyze and sublimate the most 
common bacterial species isolated from contaminated food and biological samples of 
individuals with alimentary intoxication or toxoinfection. At the global level and 
especially based on the cases reported by the European Center for Disease Control and 
Prevention (ECDC) and the World Health Organization (WHO) for 2022, a trend of 
increasing epidemics caused by microbiologically contaminated food has been 
observed. The latest data from the U.S. Food and Drug Administration (FDA) and 
ECDC show that epidemics caused by Salmonella typhimurium, Escherichia coli, 
Yersinia spp., and Campylobacter spp. are increasing compared with 2021. The highest 
reporting rate was among young children aged 0 to 4 years. The most common 
pathogens are Salmonella Enteritidis and Salmonella Typhimurium, resulting in 61,236 
cases of salmonellosis reported in 30 countries, 14% more than in 2020 (53,163 cases). 
In 2021, there were 6,534 cases of Shiga toxin-producing E. coli infection compared 
with 4,824 in 2020. Similarly, Yersinia spp. and most commonly Y. enterocolitica 
caused 6,876 cases of yersiniosis in 2021 compared with 5,747 in 2020, and also 
deaths. The conclusion is that eggs and egg products remain the most dangerous foods 
in epidemics, but several major incidents have been linked to contaminated vegetables 
(especially lettuce), fruits, and sesame seeds. To prove the genetic link, i.e., that the 
bacteria have the same origin in different sick individuals, the entire genome must be 
sequenced. In the suppressing epidemics, food storage and preservation conditions, 
lettuce washing, handling-washing, cleaning and disinfection in food preparation 
areas, and distribution are of particular importance.",
publisher = "Prijedor: Public Institution College of Health Sciences",
journal = "2nd International Conference: Knowledge to Health: SANUS 2023. Book 2, Proceedings; 2023 Jun 23-24; Prijedor, Bosnia and Herzegovina",
title = "Microbiological quality and the most common food contaminants",
doi = "10.7251/ZSAN2302261Z",
pages = "261-270"
}

Zavišić, G., Ristić, S., Petković, B.,& Janković, D.. (2023). Microbiological quality and the most common food contaminants. in 2nd International Conference: Knowledge to Health: SANUS 2023. Book 2, Proceedings; 2023 Jun 23-24; Prijedor, Bosnia and Herzegovina
Prijedor: Public Institution College of Health Sciences., 261-270.
https://doi.org/10.7251/ZSAN2302261Z

Zavišić G, Ristić S, Petković B, Janković D. Microbiological quality and the most common food contaminants. in 2nd International Conference: Knowledge to Health: SANUS 2023. Book 2, Proceedings; 2023 Jun 23-24; Prijedor, Bosnia and Herzegovina. 2023;:261-270.
doi:10.7251/ZSAN2302261Z .

Zavišić, Gordana, Ristić, Slavica, Petković, Branka, Janković, Drina, "Microbiological quality and the most common food contaminants" in 2nd International Conference: Knowledge to Health: SANUS 2023. Book 2, Proceedings; 2023 Jun 23-24; Prijedor, Bosnia and Herzegovina (2023):261-270,
https://doi.org/10.7251/ZSAN2302261Z . .

TY  - JOUR
AU  - Zavišić, Gordana
AU  - Ristić, Slavica
AU  - Petković, Branka
AU  - Živkov Šaponja, Dragoslava
AU  - Jojić, Nikola
AU  - Janković, Drina
PY  - 2023
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/5752
AB  - Microorganisms used as probiotics should meet elementary safety aspects (non-toxicity, absence of antibiotic resistance genes and translocation) and functional/technological aspects (resistance and survival in the acid gastric environment, adhesiveness, stability, and cell viability). Probiotics with the health claim of being a dietary product or a pharmabiotic (drug category) should be clinically tested, validated, documented, and continuously controlled for quality. Important quality parameters include the identification of declared probiotic strains, the number of viable microorganisms (probiotic bacteria and/or fungi), and microbiological purity (absence of specified pathogenic/opportunistic pathogenic bacteria and fungi, and limitation of total unspecified contaminants such as aerobic bacteria, yeasts, and molds). Due to numerous reports of low-quality commercial probiotics marketed for human use, this review discusses the methods used to test the
probiotic microorganism content, safety for the intended use, and proven health benefits of those probiotics whose microbiological quality deviates from the manufacturer’s stated content, as well as the maintenance of cell viability, i.e., stability of the probiotic during the shelf life. In addition, the adverse effects of probiotics and the potential hazards to the health of the user are addressed.
AB  - Mikroorganizmi koji se koriste kao probiotici treba da zadovolje elementarne aspekte
bezbednosti (netoksičnost, odsustvo gena rezistencije na antibiotike i translokacije) i
funkcionalne/tehnološke aspekte (otpornost i preživljavanje u kiselom gastričnom okruženju, adhezivnost, stabilnost i vijabilnost ćelija). Probiotici sa zdravstvenom tvrdnjom, bilo da su
dijetetski proizvod ili farmabiotik (kategorija lekova), treba da budu klinički testirani, validirani,
dokumentovani i stalno kontrolisani u pogledu kvaliteta. Važni parametri kvaliteta su
identifikacija deklarisanih probiotičkih sojeva, broj živih mikroorganizama (probiotičke bakterije i/ili gljivice) i mikrobiološka čistoća (odsustvo specifičnih patogenih/uslovno patogenih bakterija i gljivica, kao i ograničavanje ukupnog broja kontaminanata kao što su aerobne bakterije, kvasci i plesni). Zbog brojnih izveštaja o komercijalnim probioticima niskog kvaliteta koji se prodaju za ljudsku upotrebu, ovaj pregled razmatra metode koje se koriste za testiranje sadržaja probiotičkih mikroorganizama, bezbednost za nameravanu upotrebu i dokazane zdravstvene koristi onih probiotika čiji mikrobiološki kvalitet odstupa od sadržaja koji tvrde proizvođači i održavanja vitalnosti ćelija, tj. stabilnosti probiotika tokom roka trajanja. Pored toga, razmatraju se i neželjeni efekti probiotika i potencijalne opasnosti po zdravlje korisnika.
PB  - Belgrade: Pharmaceutical Association of Serbia
T2  - Arhiv za Farmaciju
T1  - Microbiological Quality of Probiotic Products
T1  - Mikrobiološki kvalitet probiotičkih proizvoda
IS  - 1
VL  - 73
DO  - 10.5937/arhfarm73-42160
SP  - 17
EP  - 34
ER  - 

@article{
author = "Zavišić, Gordana and Ristić, Slavica and Petković, Branka and Živkov Šaponja, Dragoslava and Jojić, Nikola and Janković, Drina",
year = "2023",
abstract = "Microorganisms used as probiotics should meet elementary safety aspects (non-toxicity, absence of antibiotic resistance genes and translocation) and functional/technological aspects (resistance and survival in the acid gastric environment, adhesiveness, stability, and cell viability). Probiotics with the health claim of being a dietary product or a pharmabiotic (drug category) should be clinically tested, validated, documented, and continuously controlled for quality. Important quality parameters include the identification of declared probiotic strains, the number of viable microorganisms (probiotic bacteria and/or fungi), and microbiological purity (absence of specified pathogenic/opportunistic pathogenic bacteria and fungi, and limitation of total unspecified contaminants such as aerobic bacteria, yeasts, and molds). Due to numerous reports of low-quality commercial probiotics marketed for human use, this review discusses the methods used to test the
probiotic microorganism content, safety for the intended use, and proven health benefits of those probiotics whose microbiological quality deviates from the manufacturer’s stated content, as well as the maintenance of cell viability, i.e., stability of the probiotic during the shelf life. In addition, the adverse effects of probiotics and the potential hazards to the health of the user are addressed., Mikroorganizmi koji se koriste kao probiotici treba da zadovolje elementarne aspekte
bezbednosti (netoksičnost, odsustvo gena rezistencije na antibiotike i translokacije) i
funkcionalne/tehnološke aspekte (otpornost i preživljavanje u kiselom gastričnom okruženju, adhezivnost, stabilnost i vijabilnost ćelija). Probiotici sa zdravstvenom tvrdnjom, bilo da su
dijetetski proizvod ili farmabiotik (kategorija lekova), treba da budu klinički testirani, validirani,
dokumentovani i stalno kontrolisani u pogledu kvaliteta. Važni parametri kvaliteta su
identifikacija deklarisanih probiotičkih sojeva, broj živih mikroorganizama (probiotičke bakterije i/ili gljivice) i mikrobiološka čistoća (odsustvo specifičnih patogenih/uslovno patogenih bakterija i gljivica, kao i ograničavanje ukupnog broja kontaminanata kao što su aerobne bakterije, kvasci i plesni). Zbog brojnih izveštaja o komercijalnim probioticima niskog kvaliteta koji se prodaju za ljudsku upotrebu, ovaj pregled razmatra metode koje se koriste za testiranje sadržaja probiotičkih mikroorganizama, bezbednost za nameravanu upotrebu i dokazane zdravstvene koristi onih probiotika čiji mikrobiološki kvalitet odstupa od sadržaja koji tvrde proizvođači i održavanja vitalnosti ćelija, tj. stabilnosti probiotika tokom roka trajanja. Pored toga, razmatraju se i neželjeni efekti probiotika i potencijalne opasnosti po zdravlje korisnika.",
publisher = "Belgrade: Pharmaceutical Association of Serbia",
journal = "Arhiv za Farmaciju",
title = "Microbiological Quality of Probiotic Products, Mikrobiološki kvalitet probiotičkih proizvoda",
number = "1",
volume = "73",
doi = "10.5937/arhfarm73-42160",
pages = "17-34"
}

Zavišić, G., Ristić, S., Petković, B., Živkov Šaponja, D., Jojić, N.,& Janković, D.. (2023). Microbiological Quality of Probiotic Products. in Arhiv za Farmaciju
Belgrade: Pharmaceutical Association of Serbia., 73(1), 17-34.
https://doi.org/10.5937/arhfarm73-42160

Zavišić G, Ristić S, Petković B, Živkov Šaponja D, Jojić N, Janković D. Microbiological Quality of Probiotic Products. in Arhiv za Farmaciju. 2023;73(1):17-34.
doi:10.5937/arhfarm73-42160 .

Zavišić, Gordana, Ristić, Slavica, Petković, Branka, Živkov Šaponja, Dragoslava, Jojić, Nikola, Janković, Drina, "Microbiological Quality of Probiotic Products" in Arhiv za Farmaciju, 73, no. 1 (2023):17-34,
https://doi.org/10.5937/arhfarm73-42160 . .

TY  - JOUR
AU  - Zavišić, Gordana
AU  - Ristić, Slavica
AU  - Rikalović, Milena
AU  - Petković, Branka
AU  - Janković, Drina
AU  - Vukadinović, Aleksandar
AU  - Petričević, Saša
PY  - 2022
UR  - https://linkinghub.elsevier.com/retrieve/pii/S1756464622002377
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/5091
AB  - The present study aimed to examine the effect of Lactobacillus rhamnosus Rosell 11 and Lactobacillus helveticus Rosell 52 on glucose (blood level and tolerance), lipids (cholesterol and triglycerides), transaminases (AST and ALT), ALP, urea, and creatinine, along with body weight, food intake, liquid consumption, and gross pathology in a mouse model of metabolic syndrome. Male C57BL/6J mice were fed a high-fat high-sucrose diet and treated by oral gavage with a probiotic mixture in three different concentrations (107, 108, and 109 CFU/mL) once daily for 2 months. Probiotic supplementation, particularly at a concentration of 109 CFU, significantly decreased blood glucose and serum triglyceride levels, improved glucose tolerance, and promoted body weight loss in mice fed a high-fat high-sucrose diet. According to the obtained results, probiotic supplementation is useful for controlling glucose and triglyceride levels and could be used as an adjunctive therapeutic approach in patients with metabolic syndrome. © 2022
PB  - Amsterdam: Elsevier
T2  - Journal of Functional Foods
T1  - Beneficial effects of probiotic supplementation on glucose and triglycerides in a mouse model of metabolic syndrome
VL  - 95
DO  - 10.1016/j.jff.2022.105167
SP  - 105167
ER  - 

@article{
author = "Zavišić, Gordana and Ristić, Slavica and Rikalović, Milena and Petković, Branka and Janković, Drina and Vukadinović, Aleksandar and Petričević, Saša",
year = "2022",
abstract = "The present study aimed to examine the effect of Lactobacillus rhamnosus Rosell 11 and Lactobacillus helveticus Rosell 52 on glucose (blood level and tolerance), lipids (cholesterol and triglycerides), transaminases (AST and ALT), ALP, urea, and creatinine, along with body weight, food intake, liquid consumption, and gross pathology in a mouse model of metabolic syndrome. Male C57BL/6J mice were fed a high-fat high-sucrose diet and treated by oral gavage with a probiotic mixture in three different concentrations (107, 108, and 109 CFU/mL) once daily for 2 months. Probiotic supplementation, particularly at a concentration of 109 CFU, significantly decreased blood glucose and serum triglyceride levels, improved glucose tolerance, and promoted body weight loss in mice fed a high-fat high-sucrose diet. According to the obtained results, probiotic supplementation is useful for controlling glucose and triglyceride levels and could be used as an adjunctive therapeutic approach in patients with metabolic syndrome. © 2022",
publisher = "Amsterdam: Elsevier",
journal = "Journal of Functional Foods",
title = "Beneficial effects of probiotic supplementation on glucose and triglycerides in a mouse model of metabolic syndrome",
volume = "95",
doi = "10.1016/j.jff.2022.105167",
pages = "105167"
}

Zavišić, G., Ristić, S., Rikalović, M., Petković, B., Janković, D., Vukadinović, A.,& Petričević, S.. (2022). Beneficial effects of probiotic supplementation on glucose and triglycerides in a mouse model of metabolic syndrome. in Journal of Functional Foods
Amsterdam: Elsevier., 95, 105167.
https://doi.org/10.1016/j.jff.2022.105167

Zavišić G, Ristić S, Rikalović M, Petković B, Janković D, Vukadinović A, Petričević S. Beneficial effects of probiotic supplementation on glucose and triglycerides in a mouse model of metabolic syndrome. in Journal of Functional Foods. 2022;95:105167.
doi:10.1016/j.jff.2022.105167 .

Zavišić, Gordana, Ristić, Slavica, Rikalović, Milena, Petković, Branka, Janković, Drina, Vukadinović, Aleksandar, Petričević, Saša, "Beneficial effects of probiotic supplementation on glucose and triglycerides in a mouse model of metabolic syndrome" in Journal of Functional Foods, 95 (2022):105167,
https://doi.org/10.1016/j.jff.2022.105167 . .

TY  - JOUR
AU  - Zavišić, Gordana
AU  - Ristić, Slavica
AU  - Petričević, Saša
AU  - Novaković Jovanović, Jelena
AU  - Radulović, Željka
AU  - Petković, Branka
AU  - Strahinić, Ivana
AU  - Piperski, Vesna
PY  - 2015
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2067
UR  - https://www.wageningenacademic.com/doi/abs/10.3920/BM2014.0018
AB  - We investigated the potential probiotic properties of indigenous lactic
   acid bacteria (LAB) isolated from Serbian homemade cheese. Seventeen LAB
   strains were isolated and characterised using standard protocols. One of
   the strains showed several probiotic properties: survival at low pH and
   in bile salts solution, antimicrobial activity, susceptibility to
   antibiotics and adhesion to hexodecane. DNA analysis identified the
   isolate as Lactobacillus casei, hereafter named Lactobacillus casei 5s.
   The lipid lowering effect of Lactobacillus casei 5s was evaluated in
   vivo using a hyperlipidemic rat model. Orally administered Lactobacillus
   casei 5s significantly decreased the elevated total serum cholesterol
   and triglycerides, and attenuated macro vesicular steatosis in the
   liver. Moreover, Lactobacillus casei 5s improved the intestinal
   microbial balance in favour of lactobacilli, while decreasing the number
   of Escherichia coli cells. The bacteria were re-isolated and identified
   from the surface of the intestinal mucosa and from the faecal samples of
   treated animals, indicating adhesiveness and colonisation ability. The
   results of an acute oral toxicity study in mice and the absence of
   translocation to other organs demonstrated the safety of the strain. In
   conclusion, Lactobacillus casei 5s demonstrated promising probiotic
   potential and might be a good candidate for more detailed
   investigations.
PB  - Wageningen Academic Publishers
T2  - Beneficial Microbes
T1  - Characterisation and preliminary lipid-lowering evaluation of
 Lactobacillus isolated from a traditional Serbian dairy product
IS  - 1
VL  - 6
DO  - 10.3920/BM2014.0018
SP  - 119
EP  - 128
ER  - 

@article{
author = "Zavišić, Gordana and Ristić, Slavica and Petričević, Saša and Novaković Jovanović, Jelena and Radulović, Željka and Petković, Branka and Strahinić, Ivana and Piperski, Vesna",
year = "2015",
abstract = "We investigated the potential probiotic properties of indigenous lactic
   acid bacteria (LAB) isolated from Serbian homemade cheese. Seventeen LAB
   strains were isolated and characterised using standard protocols. One of
   the strains showed several probiotic properties: survival at low pH and
   in bile salts solution, antimicrobial activity, susceptibility to
   antibiotics and adhesion to hexodecane. DNA analysis identified the
   isolate as Lactobacillus casei, hereafter named Lactobacillus casei 5s.
   The lipid lowering effect of Lactobacillus casei 5s was evaluated in
   vivo using a hyperlipidemic rat model. Orally administered Lactobacillus
   casei 5s significantly decreased the elevated total serum cholesterol
   and triglycerides, and attenuated macro vesicular steatosis in the
   liver. Moreover, Lactobacillus casei 5s improved the intestinal
   microbial balance in favour of lactobacilli, while decreasing the number
   of Escherichia coli cells. The bacteria were re-isolated and identified
   from the surface of the intestinal mucosa and from the faecal samples of
   treated animals, indicating adhesiveness and colonisation ability. The
   results of an acute oral toxicity study in mice and the absence of
   translocation to other organs demonstrated the safety of the strain. In
   conclusion, Lactobacillus casei 5s demonstrated promising probiotic
   potential and might be a good candidate for more detailed
   investigations.",
publisher = "Wageningen Academic Publishers",
journal = "Beneficial Microbes",
title = "Characterisation and preliminary lipid-lowering evaluation of
 Lactobacillus isolated from a traditional Serbian dairy product",
number = "1",
volume = "6",
doi = "10.3920/BM2014.0018",
pages = "119-128"
}

Zavišić, G., Ristić, S., Petričević, S., Novaković Jovanović, J., Radulović, Ž., Petković, B., Strahinić, I.,& Piperski, V.. (2015). Characterisation and preliminary lipid-lowering evaluation of
 Lactobacillus isolated from a traditional Serbian dairy product. in Beneficial Microbes
Wageningen Academic Publishers., 6(1), 119-128.
https://doi.org/10.3920/BM2014.0018

Zavišić G, Ristić S, Petričević S, Novaković Jovanović J, Radulović Ž, Petković B, Strahinić I, Piperski V. Characterisation and preliminary lipid-lowering evaluation of
 Lactobacillus isolated from a traditional Serbian dairy product. in Beneficial Microbes. 2015;6(1):119-128.
doi:10.3920/BM2014.0018 .

Zavišić, Gordana, Ristić, Slavica, Petričević, Saša, Novaković Jovanović, Jelena, Radulović, Željka, Petković, Branka, Strahinić, Ivana, Piperski, Vesna, "Characterisation and preliminary lipid-lowering evaluation of
 Lactobacillus isolated from a traditional Serbian dairy product" in Beneficial Microbes, 6, no. 1 (2015):119-128,
https://doi.org/10.3920/BM2014.0018 . .