E-commerce readiness and training needs of small-scale dairy processors in Serbia: Understanding barriers and knowledge gaps

Miloradovic, Zorana; Kovacevic, Jovana; Miocionovic, Jelena; Djekic, Ilija; Kljajevic, Nemanja; Smigic, Nada

doi:10.1016/j.heliyon.2024.e27442

Cited by 3 publications

(1 citation statement)

References 30 publications

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“…While none of the hygiene and spoilage indicators can be used as a direct indicator for the presence of Listeria spp., our data showed that that a large proportion of samples that were contaminated with pathogens also had inadequate levels of hygiene and spoilage microorganisms, indicating a general lack of proper food hygiene practices during production and/or along the short supply chain. This highlights the need for small-scale producers to improve their hygiene and manufacturing practices during their cheese and kajmak production, as well as to provide comprehensive food safety training to mitigate the potential risks of contamination and improve the overall quality and safety of their products [100].…”

Section: The Presence Of Pathogens In Dairy Productsmentioning

confidence: 99%

Microbiological Assessment of Dairy Products Produced by Small-Scale Dairy Producers in Serbia

Aleksic,

Udovicki,

Kovacevic

et al. 2024

Foods

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The microbiological quality of dairy products from small-scale producers in Serbia was analysed. A total of 302 dairy products [raw (n = 111) and pasteurized milk cheeses (n = 79) and kajmak (n = 112)], were collected and tested for the presence of pathogens, Listeria monocytogenes and Salmonella spp., and enumerated for Coagulase-positive staphylococci (CPS), Escherichia coli, and yeasts and moulds. None of the samples tested positive for Salmonella spp., while L. monocytogenes was recovered from one raw milk cheese and five kajmak samples. Raw milk cheese and kajmak also had higher levels of indicator microorganisms, namely E. coli and yeast and moulds. Molecular serotyping grouped L. monocytogenes isolates into serogroups 1 (1/2a and 3a) and 3 (1/2b, 3b, and 7). When exposed to eight antibiotics, L. monocytogenes isolates were mostly sensitive, with the exception of oxacillin and reduced susceptibility to clindamycin, penicillin G, and trimethoprim/sulfamethoxazole, emphasizing the importance of continuous surveillance for antimicrobial resistance. Samples that tested positive for Listeria spp. also had higher loads of indicator microorganisms, namely E. coli and yeast and moulds, suggesting lapses in hygiene practices during production. Collectively, these data emphasize the need for improved food safety and hygiene practices among small-scale dairy producers. This is crucial to reduce the microbial contamination and improve both the quality and safety of dairy products in the Serbian market.

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Section: The Presence Of Pathogens In Dairy Productsmentioning

confidence: 99%

Microbiological Assessment of Dairy Products Produced by Small-Scale Dairy Producers in Serbia

Aleksic,

Udovicki,

Kovacevic

et al. 2024

Foods

Self Cite

View full text Add to dashboard Cite

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Computerized Penetrometry Methodology Assisted by Advanced Algorithms Applied in the Multi-Dimensional Analysis of the Rheology of Mold-Ripened Cheeses

Ipate,

Pana,

Ilie

2024

Applied Sciences

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The main objective of this study is to understand the rheological behavior of various types of cheeses with mold subjected to multiple stresses during processing/handling, transport, or storage, aiming to maintain or even improve product quality, using computer-assisted penetration methods and advanced regression algorithms. Uniaxial penetration tests with a cone at a constant speed were conducted using a universal Hounsfield testing equipment connected to a computer to analyze the texture behavior (tangential stress, flow index, apparent viscosity) of four of the most common types of cheese with mold depending on the cone’s tip angle (9, 19, and 90 degrees) and penetration speed (12, 30, and 60 mm/min). From the results obtained for the four categories of mold cheeses (Brie, Camembert, Dorblue, and Roquefort), the amplitude of the speed and angle of penetration were considered as the main influencing factors for the shear deformation (τc), flow index (Kf), and apparent viscosity (ηa). The moisture and firmness of mold cheeses are closely linked and depend on the type of mold, the maturation process, or storage conditions. Careful control of these factors is essential to achieve the desired texture and taste characteristics in cheeses with mold.

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Official controls on the distance sale of dairy products in the territory of the Modena Local Competent Authority: an analysis of websites

Di Carlantonio,

Romagnoli,

Schatzle

et al. 2024

Ital J Food Safety

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The internet and digital technologies pose new specific challenges to competent authorities, whose activity fields are limited to their own jurisdictions. Consequently, these authorities must operate a system of controls adapted to online sites and e-sales, and official control must be strengthened. To address these challenges and protect consumers from misleading practices that can lead to the consumption of unsafe food, it is necessary to adapt official controls to new distance-selling techniques. The food inspection scheme as conceived in the European legal system cannot be easily applied to online food sales. To this purpose, the competent authorities need to equip themselves to guarantee effective control and compliance with the European Union laws regarding food sold online. It emerged that there are different levels of non-compliance with online food: the non-registration of the food business operator (registrant) and the non-compliance with the obligations as the law prescribes (obligations on food hygiene, electronic commerce, and information to consumers about the food). The focus of this survey on the distance sale of dairy products in Modena Local Competent Authority territory is on the pattern suggested by the Food Standards Agency in 2016. This analysis is based on two different phases. The first one is the study of the websites, and the second one is the physical visit to the address of the online food business. This survey shows how to collect the first phase's data and organize the official controls.

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E-commerce readiness and training needs of small-scale dairy processors in Serbia: Understanding barriers and knowledge gaps

Cited by 3 publications

References 30 publications

Microbiological Assessment of Dairy Products Produced by Small-Scale Dairy Producers in Serbia

Microbiological Assessment of Dairy Products Produced by Small-Scale Dairy Producers in Serbia

Computerized Penetrometry Methodology Assisted by Advanced Algorithms Applied in the Multi-Dimensional Analysis of the Rheology of Mold-Ripened Cheeses

Official controls on the distance sale of dairy products in the territory of the Modena Local Competent Authority: an analysis of websites

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