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Aflatoxins (AFs) are one of the most frequent contaminants in maize. The Republic of Serbia represents a leader in terms of maize production and exports in Europe. In recent years, Serbia faced climate changes. Therefore, the main objective of this study was to examine AF occurrence in 3000 maize samples collected during 2012-2016. In maize samples from 2012, 2013, 2015, and 2016, AFs were detected in 72.3%, 24.7%, 36.7%, and 5.0% of the samples, in concentration ranges of 1.0-111.2, 1.2-65.2, 1.1-76.2, and 1.3-6.9 µg kg, respectively. Contrary to this, in maize samples from 2014, no AFs were detected. Analysis of weather conditions indicates that 2012 was characterised by extreme drought conditions, 2013 and 2015 by lack of precipitation and high air temperatures, 2014 as the rainiest year in these years, while 2016 had moderate weather conditions.

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For many consumers egg yolk color is a very important characteristic of egg quality. Since hens are not able to synthesize coloring pigments, the intensity of the yolk color depends directly on the content and profile of pigmenting carotenoids present in their feed. The aim of this study was to assess the combined pigmenting effect of paprika and carrot and their ability to achieve egg yolks in the desired color range. Biological tests lasted for 30 days and were conducted on 180 Lohmann Brown layers. The laying hens were divided in six groups. Every group was assigned to one of six possible treatments, control 1 (C1) treatment without any pigments added, control 2 (C2) treatment with synthetic pigments added and four experimental diets (D1, D2, D3, D4) with the addition of natural color sources (paprika and carrot). After experimental period collected eggs were analyzed regarding physical characteristics of eggs, content of β-carotene and yolk color of eggs. Obtained results has shown that dried carrot and milled paprika can successfully replace synthetic pigments, with no negative effects on physical characteristics of produced eggs, egg yolk color, acceptability or β-carotene content.

Salmonella enterica serotype Enteritidis is an important alimentary pathogen that recently gained special attention due to the ability of a large number of strains to form biofi lms. Qualitative testing of biofi lm forming ability was performed by observing the morphotype of the colonies on Congo Red agar and by conducting the pellicle test, while quantitative testing was carried out by Cristal violet assay on microtiter plates. A total of 14 isolates of S.Enteritidis were tested for biofi lm forming ability, while Salmonella Enteritidis ATTC 13076 was used as the reference strain. Based on the morphotype of colonies cultivated on Congo Red agar at 25°C incubation temperature, among tested isolates three morphotypes were detected -red, dry and rough (rdar), brown, dry and rough (bdar) and smooth and white (saw). Half of the tested isolates demonstrated rdar morphotype. All isolates that showed a specifi c morphotype at this incubation temperature also formed the corresponding type of pellicle at the air-liquid interface. Additionally, comparing OD (optical density) values obtained by crystal violet test between groups of isolates that represent one of the three detected morphotypes (rdar, bdar and saw), statistically signifi cant differences were detected. Based on OD values obtained by crystal violet test at both applied incubation temperatures, isolates were classifi ed into three categories, regarding their ability to form biofi lms: strong, moderate and weak biofi lm producers. By comparing the amounts of the biofi lms formed after 48h at 25°C and 37°C, statistically signifi cant differences were noted (P<0.05). In this research we presented micrographs and a reconstruction of threedimensional projections of biofi lm developing phases of rdar morphotype isolates, which were obtained using confocal laser scanning microscopy.

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Betaine is a non-essential amino acid with proven functional properties and underutilized potential. The most common dietary sources of betaine are beets, spinach, and whole grains. Whole grains—such as quinoa, wheat and oat brans, brown rice, barley, etc.—are generally considered rich sources of betaine. This valuable compound has gained popularity as an ingredient in novel and functional foods due to the demonstrated health benefits that it may provide. This review study will provide an overview of the various natural sources of betaine, including different types of food products, and explore the potential of betaine as an innovative functional ingredient. It will thoroughly discuss its metabolic pathways and physiology, disease-preventing and health-promoting properties, and further highlight the extraction procedures and detection methods in different matrices. In addition, gaps in the existing scientific literature will be emphasized.