RTD focus of organization
Focused in researsh in food safety, HACCP and food technology, esp. in bacterial foodborne pathogen and bioresidues diagnostics & epidemiology.
Description of RTD activities
Apart from teaching activities, very important field of work and interest of our staff are research projects in the field of production and control of food of animal origin. Through many different projects, financed by various governmental and non-governmental organizations, our personnel have provided expert help and support to veterinary inspection service, diagnostic laboratories, as well as to private food companies and other food-related subjects. Since today, more than 30 different scientific and research projects have been undertaken with participation of or under expert guidance by our experts. These projects have been mainly focused in research of occurence and characteristics of bacterial foodborne pathogens in various foods of animal origin, such as E.coli O157:H7, Staphylococcus aureus, and Listeria monocytogenes.
Another field of interest is diagnostics of bioresidues in foods of animal origin, such as antimicrobial substances, hormones, mycotoxins, pesticides, heavy metal salts, etc.
Experiences in international Programmes
The first international research project conducted at our Faculty in the postwar period in which our Department’s personnel have successfully participated is a large-scale international research project entitled «Safety of traditional fermented sausages: research on protective cultures and bacteriocins», acronym: SAFETYSAUSAGE, contract no. ICA4-CT-2002-10037. This three-year FP5 project (2002-2005) was financed by the INCO Program of the European Commission (with total budget of approx. 1 million EUR), with participation of similar institutions from University of Athens (Greece), University of Udine (Italy), Hungarian Meat Research Institute Budapest (Hungary), Veterinary Faculty of University of Zagreb (Croatia), and the Institute of Meat Hygiene and Technology (Serbia and Montenegro). Within the project, our research was focused on investigation and definition of microbiological profile of Bosnian sudzuk, the most popular traditional Bosnian smoked dry sausage, as well as on isolation and identification of indigenous strains of lactic-acid bacteria. Those strains are considered as capable for protection from contamination of the sausages with the pathogens, such as Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes, which is based on production of protective bacteriocins.
Our experts have also been engaged in different international projects as national and local consultants:
- Dr. Muhamed Smajlovic as the national consultant on food safety in FAO project Strengthening food safety in East European transition countries - A regional approcah to food legislation and control 2004-2006;
- Dr. Muhamed Smajlovic and Dr. Davor Alagic as the national consultants on food safety and epidemiology, respectfully, in FAO project “Strengthening capacity on aquaculture health management” (project no. TCP/BIH/3101), June 2006-Jan 2008;
- Dr. Muhamed Smajlovic and Dr. Davor Alagic as local consultants for the World Bank Group, International Finance Corporation, Southeast Europe Enterprise Development (SEED) – Training for SMEs, members of ECRS on HACCP, June 12 – Dec 31, 2004.
- Dr. Muhamed Smajlovic and Dr. Davor Alagic as local consultants for the World Bank Group, International Finance Corporation, Private Enterprise partnership Southeast Europe (PEP SE) – International Standards and Technical Regulations (ISTR) (education in HACCP implementation), Sept 20, 2006 – Feb 15, 2007.
Organisation is/was involved in projects funded by the following RTD programmes
Inserted / Updated
2007-08-28 / 2008-11-10