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 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.

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Paratuberculosis is chronic incurable granulomatose enteritis, caused by Mycobacterium avium subsp. paratuberculosis (MAP). The disease can be found in cattle, sheep and goats and it can appear among all age groups. The disease spreads slowly, the condition can vary, but it always ends with severe dehydration, weight loss and complete exhaustion of the animal. Diagnosis of paratuberculosis is established by direct detection of causative agent using selective media or by detection of agents' genome using the PCR method. Indirect methods are based on the detection of specific antibodies in blood sera or milk, or on the measuring of cellular immunity. The detection of antibodies using ELISA method is considered the method of choice for the diagnosis of paratuberculosis, because of the rapidity of the test and relatively low expenses. The first serological analysis on the presence of paratuberculosis in cattle was carried out 20 years ago in the region of AP Vojvodina (Republic of Serbia). Blood sera taken from cattle originating from 12 farms were examined. The AGID (agar gel immunodiffusion) test revealed positive results in 13 cows coming from four farms, which makes 1.5% from the total number of cows. Furthermore, CF (complement fixation test) method revealed 35 positive cows, which makes 4.1% out of the total number of cows. In 1991, similar analysis applying ELISA test revealed 29 positive cows, i.e. 2.9% of positive cattle, which reflects a favourable epizootiological situation in the region. Lack of well-established laboratory tests, long periods of incubation and small number of clinical cases impede appropriate control of paratuberculosis. Control programs are based on reduction of transmission of the agent to host animals, elimination of infected animals, hygiene-sanitary measures and vaccination. The efficacy of the recommended programs would directly depend on elimination of infected animals. Despite the continuous research and numerous studies, the problem of detecting the infection caused by MAP is still present. This fact, together with the complex procedure of laboratory diagnostic, has caused a permanent spreading of the infection in cattle herds, while measures taken so far for the control of paratuberculosis have not been efficient enough.

Paratuberculosis (Johne's disease) is a chronic inflammatory bowel disease, primarily affecting ruminants. The aetiologic agent is Mycobacterium avium subsp. paratuberculosis (MAP). The disease is characterised by persistent diarrhea, weight loss and protein-losing enteropathy. Paratuberculosis can cause significant economic loss in affected herds, as a result of reduced milk yield, increased incidence of mastitis, altered milk constituents, increased somatic cell counts, poor feed conversion, increased susceptibility to disease in general, reduced reproductive efficiency, premature culling and reduced cull cow values. The economic impact of paratuberculosis includes production losses due to sub-clinical and clinical cases, losses due to increased replacement of animals and costs of control measures. Due to the fact that most cases of paratuberculosis are subclinical and precise prevalence data are often lacking, it is difficult to assess the economic consequences of paratuberculosis. For instance, estimates of milk production losses are inconsistent. Some studies found equivalent or even higher milk productions in test-positive animals. Other studies showed losses in test-positive animals of up to 19.5% of the 0 to 305 days-in-milk production, depending on parity. [Projekat Ministarstva nauke Republike Srbije, br. TR31084]

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Pigs and pork meat products are common source of human salmonellosis. Salmonella can enter the food chain at any point such as the livestock feed, via the on-farm production site, at the slaughterhouse or packing plant, as well as during manufacturing, processing and retailing of food, or through catering and food preparation at home. The understanding of epidemiology of Salmonella sp. at all stages of production chain is of crucial importance. The production of "Salmonella free pigs" would reduce the risk for the occurrence of human infections Also, production of "Salmonella free pigs" is difficult to achieve due to a number of practical and financial reasons. However, serological status of particular pig farm can be determined based on the analysis of blood-or meat juice samples taken from slaughtered pigs. This procedure enables the identification of Salmonella free farms". The basic actions for preventing salmonellosis in humans should involve the following: preventing the entrance of Salmonella to the farm, reducing the number of infected animals and preventing the spread of the infection. The best way to prevent the disease is to keep the infection away from the farm. In order to successfully resolve the problem of human salmonellosis associated with infected pork meat or meat products, control measures need to be simultaneously implemented at all levels of meat production chain.