Open Calls

Reports & Publications

MoU and presentation

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Scientific papers

Blagojevic B., Nesbakken T., Alvseike O., Vågsholm I., Antic D., Johler S., Houf K., Meemken D., Nastasijevic I., Vieira-Pinto M., Antunovic B., Georgiev M., Alban L. (2021) Drivers, opportunities, and challenges of the European risk-based meat safety assurance system. Food Control 124, 107870. DOI: 10.1016/j.foodcont.2021.107870
Pessoa J., Rodrigues da Costa M., Nesbakken T., Meemken D. (2021) Assessment of the effectiveness of pre-harvest meat safety interventions to control foodborne pathogens in broilers: a systematic review. Current Clinical Microbiology Reports, In press. DOI: 10.1007/s40588-021-00161-z
Nastasijevic I., Proscia F., Boskovic M., Glisic M., Blagojevic B., Sorgentone S., Kirbis A., Ferri M. (2020) The European Union control strategy for Campylobacter spp. in the broiler meat chain. Journal of Food Safety 40 (5), e12819. DOI: 10.1111/jfs.12819
Antic D., Houf K., Michalopoulou E., Blagojevic B. (2021) Beef abattoir interventions in a risk-based meat safety assurance system. Meat Science 182, 108622. doi: 10.1016/j.meatsci.2021.108622
Alvseike O., Alban L., Prieto M., Vieira-Pinto M., Laukkanen-Ninios R., Sandberg M., Ghidini S., Maurer P., Langkabel N., Meemken D., Gomez-Laguna J., dos Santos S., Blagojevic B. (2021) Safe meat obtained in easier ways. Fleischwirtschaft International 2, 38-41.
Antunovic B., Blagojevic B., Johler S., Guldimann C., Vieira-Pinto M., Vågsholm I., Meemken D., Alvseike O., Georgiev M., Alban L. (2021) Challenges and opportunities in the implementation of new meat inspection systems in Europe. Trends in Food Science and Technology 116, 460-467. doi:10.1016/j.tifs.2021.08.002
Rodrigues da Costa M., Pessoa J., Meemken D., Nesbakken T. (2021) A Systematic Review on the Effectiveness of Pre-Harvest Meat Safety Interventions in Pig Herds to Control Salmonella and Other Foodborne Pathogens. Microorganisms 9, 1825. https://doi.org/10.3390/microorganisms9091825
Alban L., Vieira-Pinto M., Meemken D., Maurer P., Ghidini S., Santos S., Gómez Laguna J., Laukkanen-Ninios R., Alvseike O., Langkabel N. (2022) Differences in code terminology and frequency of findings in meat inspection of finishing pigs in seven European countries. Food Control 132, 108394. https://doi.org/10.1016/j.foodcont.2021.108394
Cegar S., Kuruca Lj., Vidovic B., Antic D., Hauge S. J., Alvseike O., Blagojevic B. (2022) Risk categorisation of poultry abattoirs on the basis of the current process hygiene criteria and indicator microorganisms. Food Control 132, 108530. https://doi.org/10.1016/j.foodcont.2021.108530
Bonardi S., Blagojevic B., Belluco S., Roasto M., Gomes-Neves E., Vågsholm I. (2021) Food chain information in the European pork industry: where are we? Trends in Food Science and Technology, 118 (part B), 833-839. https://doi.org/10.1016/j.tifs.2021.10.030
Zdolec N., Kis M., Jankuloski D., Blagoevska K., Kazazic S., Pavlak M., Blagojevic B., Antic D., Fredriksson-Ahomaa M, Pazin V. (2022) Prevalence and Persistence of Multidrug-Resistant Yersinia enterocolitica 4/O:3 in Tonsils of Slaughter Pigs from Different Housing Systems in Croatia. Foods 11, 1459. doi: 10.3390/foods11101459
Nagel-Alne G.E., Murphy E., McCauslin B., Hauge S.J., Schrøder-Peters D.L, Holthe J., Alvseike O. (2022) Meat safety legislation and its opportunities and hurdles for innovative approaches: A review. Food Control 141, 109160. doi: 10.1016/j.foodcont.2022.109160
Vieira-Pinto M., Langkabel N., Santos S., Alban L., Gómez Laguna J., Blagojevic B., Meemken D., Bonardi S., Antunović B. Ghidini S., Maurer P., Alvseike O., Laukkanen-Ninios R., (2022) A European survey on post-mortem inspection of finishing pigs: Total condemnation criteria to declare meat unfit for human consumption. Research in Veterinary Science 152, 72-82. doi: 10.1016/j.rvsc.2022.07.013
Zdolec N., Kotsiri A., Houf K., Alvarez-Ordóñez A., Blagojevic B., Karabasil, N., Salines M., Antic D. (2022) Systematic Review and Meta-Analysis of the Efficacy of Interventions Applied during Primary Processing to Reduce Microbial Contamination on Pig Carcasses. Foods 11, 2110. doi: 10.3390/foods11142110
Laukkanen-Ninios R., Ghidini S., Gómez Laguna J., Langkabel N., Santos S., Maurer P., Meemken D., Alban L., Alvseike O., Vieira-Pinto M. (2022) Additional post-mortem inspection procedures and laboratory methods as supplements for visual meat inspection of finishing pigs in Europe—Use and variability. Journal of Consumer Protection and Food Safety, In press. doi: 10.1007/s00003-022-01391-z
Ferri M., Blagojevic B., Maurer P., Hengl B., Guldimann C., Mojsova S., Sakaridis I., Antunovic B., Gomes-Neves E., Zdolec N., Vieira-Pinto M., Johler S. (2023) Risk based meat safety assurance system - An introduction to key concepts for future training of Official Veterinarian. Food Control 146, 109552. doi: 10.1016/j.foodcont.2022.109552
Kuruca Lj., Belluco S., Vieira-Pinto M., Antic D., Blagojevic B. (2023) Current control options and a way towards risk-based control of Toxoplasma gondii in the meat chain. Food Control 146, 109556. doi: 10.1016/j.foodcont.2022.109556
Roasto M., Bonardi S., Mäesaar M., Alban L., Gomes-Neves N., Vieira-Pinto M., Vågsholm I., Elias T., Lindegaard L. L., Blagojevic B. (2023) Salmonella enterica prevalence, serotype diversity, antimicrobial resistance and control in the European pork production chain Trends in Food Science and Technology, 131, 210-219. 10.1016/j.tifs.2022.12.007

Deliverables

Deliverable 1 – REPORT ON SCOPE OF MEAT SAFETY ASSURANCE SYSTEM AND COMPETENCES AND ROLES OF RISK MANAGER