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  2. Ivan Nastasijevic, PhD

Ivan Nastasijevic, PhD

Principal Research Fellow

Department: Scientific-Technical Cooperation

Institute of Meat Hygiene and Technology (INMES)

Kaćanskog 13, 11040 Belgrade, Serbia

Мob:      +381 64 21 81 654

Тel:        +381 11 26 50 655

E-mail: ivan.nastasijevic@inmes.rs

 

EDUCATION

2008 – Doctor of Veterinary Sciences (PhD), Department of Veterinary Medicine, Faculty of Agriculture, University of Novi Sad, Serbia; research conducted jointly at the Institute of Meat Hygiene and Technology, Belgrade and US Meat Animal Research Center “Roman L. Hruska”, Clay Center, Nebraska.

PhD thesis: “Risk assessment and control options for Escherichia coli O157: H7 in the beef chain”.

 2005 – Master of Science in Biochemistry (MSc), Department of Biochemistry, Faculty of Chemistry, University of Belgrade.

Master thesis: “Investigation of the effect of peroxyacetic acid on lipid component of bacterial spores and contribution to the standardization of the test for efficiency evaluation”.

 1996 – Doctor of Veterinary Medicine (DVM), Faculty of Veterinary Medicine, University of Belgrade.

 

TRAINING

2023 European Institute of Innovation and Technology (EIT) & Faculty of Management, University of Warsaw, InfraBooster Government Executive Academy Edition 2023 (Mission-oriented research, effective knowledge-transfer and policy creation to bridge the gap between research and innovation fostering regional development through strategic science-industry collaboration)

2021 – European Institute of Innovation and Technology (EIT) & Faculty of Management, University of Warsaw, Food Government Executive Academy (EIT Food GEA), Edition 2021 (Development of skills for inter-regional cooperation linked to the Research and Innovation Smart Specialization Strategies (RIS3); Dissemination of knowledge on recent trends in agri-food innovations)

2020 – Change Management – Organizational Capacity for Change (Certificate No. 1629-15035077; Alison, Galway Technology Park Parkmore, Galway H91 E309, Ireland)

2014 – Introduction to Negotiation Skills (Consensus Building Institute, Boston, Massachusetts, US)

2007 – US Meat Animal Research Center “Roman L. Hruska”, Clay Center, Nebraska, USA, USDA Agriculture Research Service (ARS), Norman-Borlaug Fellowship 2007.

2005 –Intermediate Certificate in Applied HACCP Principles (Accreditation Number 100/1581/4), The Royal Institute of Public Health

2003 – HACCP System Applications, National Training Course, WHO/MZCC (World Health Organization / Mediterranean Zoonoses Control Centre), Athens, Greece

2003 – IATCA QMS Lead Auditor Training Course ISO 9001:2000 (Certificate Number 030127LA1-01), AQEG (American Quality & Environmental Group), Chicago, USA

2002 – Veterinary Biologics Training Program & Veterinary Services, USDA/WHO Institute for International Cooperation in Animal Biologics (IICAB), Iowa State University, College of Veterinary Medicine, Ames, Iowa, USA

2002 – BSE and the Food Industry Training Course, Management Forum, London, UK

2000 – Certificate of the State Professional Exam for Government Veterinary Inspectors; Certificate number: 152-02-845/2000-19, October 5th 2000

1997 – Certificate of the State Professional Exam for Veterinary License; Certificate number: 152-02-180/97-05, June 12th 1997

 

RESEARCH EXPERIENCE

2023 – current: Principal Research Fellow

2018 – 2023: Senior Research Associate

2009; 2014 – 2018: Research Associate

2005 – 2009: Researcher

2002 – 2005: Professional Associate

 

FELLOWSHIPS

2007 – Norman-Borlaug Fellowship (United States Meat Animal Research Center “Roman L. Hruska” (USMARC), Clay Center, Nebraska, USDA Agriculture Research Service (ARS)

2002 – Veterinary Biologics Training Program (USDA/WHO Institute for International Cooperation in Animal Biologics (IICAB), Iowa State University, College of Veterinary Medicine, Ames, Iowa, USA)

 

WORK EXPERIENCE

2023 – current – Principal Research Fellow, Department for Scientific-Technical Cooperation, Institute of Meat Hygiene and Technology

2020 – 2023 – Senior Research Associate, Department for Scientific-Technical Cooperation, Institute of Meat Hygiene and Technology

2015 – 2020 – Associate Director, Head of the Sector for Technology Transfer and Development, Institute of Meat Hygiene and Technology

2014 – 2015 – Research Associate, Department for Scientific-Technical Cooperation, Institute of Meat Hygiene and Technology

2009-2014 – Technical Officer, Food Safety (UN P4), World Health Organization Regional Office for Europe (WHO EURO)

2009 – Research Associate & Coordinator of the management systems (ISO 17025, ISO 9001), Sector for Technology Transfer and Development, Institute of Meat Hygiene and Technology

2005 – 2009 –  Researcher & Coordinator of the management systems (ISO 17025, ISO 9001), Sector for Technology Transfer and Development, Institute of Meat Hygiene and Technology

2002 – 2005 – Professional Associate

2000 – 2002 – Federal Veterinary Inspector, Federal Veterinary Service (Veterinary-sanitary inspection and audit of export establishments), Federal Ministry of Agriculture, Federal Republic of Yugoslavia

1998 – 2000 – Republic Veterinary Inspector, Veterinary Directorate, (Veterinary-sanitary control of establishments), Ministry of Agriculture, Forestry and Water Management, Republic of Serbia

1996 – 1998 – General Veterinary Practitioner (DVM), Veterinary Clinic “Mima”, Belgrade, Serbia

Other

2008-2009; 2014-2019 – Lecturer (teaching, syllabus development, and delivery of training in food safety management and food defense), Centre for Veterinary Services, Military Public Health Directorate, Ministry of Defence, Republic of Serbia

 

INTERNATIONAL EXPERIENCE

2020 – current Adjunct Professor, Specialization in Food Inspection, Module: Precision Livestock Farming in Food Safety Context; Risk based meat inspection and integrated meat safety assurance. Department of Veterinary Science, University of Parma, Italy.

2019 – 2023 – Management Committee (MC) member, COST Action 18105: Risk based meat inspection and integrated meat safety assurance (RIBMINS)

2018 – 2019 – Representative of Veterinary Chamber of Serbia in Union of European Veterinary Hygienists (UEVH), Federation of Veterinarians of Europe (FVE)

2017 – current Representative of Republic of Serbia in Global Microbial Identifier – GMI (The genomic epidemiological database for global identification of microorganisms)

2009 – 2014 –  Technical expert, Food Safety (UN P4), Project Manager: “Strengthening Food Control Institutions in Albania”, World Health Organization Regional Office for Europe (WHO EURO)

2012 – 2015 – Adjunct Professor, Master degree course in Food Safety Management. Modules: Introduction to Foodborne Diseases, International Food Law, Research Methods, Current Issues in Food Safety. University of Central Lancashire (UCLan), Preston, United Kingdom.

2011 – 2013 – Adjunct Professor, Master degree course, Module: Monitoring and evaluation of mutagenic, carcinogenic and teratogenic environmental risks. Faculty of Medicine, Department of Hygiene and Public Health, University of Catania, Italy.

2008 – 2009 – Adjunct Professor, Bachelor degree course, Specialization: Public Health Nutrition and Food Policy, Module: Managing Food Safety. Metropolitan University College, Copenhagen, Denmark.

2004 – 2010 – Lecturer, International Training Courses for Competent Authorities, Specialization: Epidemiology of zoonotic foodborne pathogens – monitoring, surveillance and reporting, Module: Food Safety, HACCP, Audit of Food Safety Management Systems. WHO MZCC (Mediterranean Zoonoses Control Centre), Athens, Greece.

 

PROFESSIONAL MEMBERSHIP AND OTHER ACTIVITIES

2024 – 2029 – European Food Safety Agency (EFSA) Reserve List for EFSA’s Scientific Committees, Scientific Panels and Working Groups – EFSA 2023-EFSA/E/2023/01

2023 – 2027 – European Food Safety Agency (EFSA) Roster – Scientific and Technical Support – Various Scientific and Communication Profiles – EOI/EFSA/2022/01

2023 – 2027 – President of the Regional Board of the Veterinary Chamber of Serbia for the city of Belgrade “Belgrade II”

2023 – Member of the Working Group on Veterinary Public Health & Sustainability of the Federation of Veterinarians of Europe (FVE WG VPH & Sustainability)

2019 – 2023 – Management Committee (MC) member, COST Action 18105: Risk based meat inspection and integrated meat safety assurance (RIBMINS)

2019 – current – UK Food Standards Agency (FSA) Register of Specialist member

2018 – 2019 – Representative of Veterinary Chamber of Serbia in Union of European Veterinary Hygienists (UEVH), Federation of Veterinarians of Europe (FVE)

2017 – current – Representative of Republic of Serbia in Global Microbial Identifier – GMI (The genomic epidemiological database for global identification of microorganisms)

2017 – 2021 – Food Working Group member, Coordination Committee, Government of Republic of Serbia (Decision on appointment no. 06-00-353/9/2017-08)

2014 – current – Forensic Expert, Scope: Veterinary Medicine, Specialization: Food Safety and microbiological risk assessment in the food chain, Order no. 740-05-00815/2014-22, from 8.12.2014., Registration number: 5475, Ministry of Justice, Republic of Serbia

2011 – current Member of the UK VPHA (Veterinary Public Health Association), Division of British Veterinary Association

2007 – current Member of the IAFP (International Association for Food Protection), Des Moines, Iowa, USA; Professional Development Groups (PDGs): Microbial Risk Analysis; Meat & Poultry Hygiene; Food Safety Education

 

1998 – current Member of the Veterinary Chamber of Serbia, license number: 4038

 

 SCIENTIFIC INTEREST

Longitudinally Integrated Safety Assurance (LISA) in the farm-slaughterhouse-meat processing-distribution-retail continuum; Risk-based Meat Inspection; Good Hygienic Practice (GHP); Sanitation Standard Operating Procedures (SSOP); Hazard Analysis and Critical Control Points (HACCP); Microbiological process hygiene and Food Safety Criteria; Epidemiology of zoonotic foodborne pathogens and antimicrobial resistance (AMR) in the food chain and control options/risk mitigation strategies; Whole Genome Sequencing (WGS) for microbiological source tracking of contamination pathways in the food safety context; Meat Technology (optimization of technological process and development of new products); Innovations in the food chain (development of biosensors for monitoring of animal health, animal welfare and food safety in farm-slaughterhouse continuum); Food Safety Culture; One Health concept (environment-animal-human interface).

 

 PROJECTS

2022-2024 –  “Development and Integration of Multiplex Microfluidic Biosensors for Meat Safety monitoring in farm-to-slaughterhouse continuum – DIBMES” (ТТ 1125), Technology Transfer program, Innovation Fund, Republic of Serbia.

Role: Project Leader (Principal Researcher)

 2020-2022 – “Development and Integration of Microfluidic Biosensors for Meat Safety monitoring in farm-to-slaughterhouse continuum – DIBMES” (ID 5524), Proof of Concept program, Innovation Fund, Republic of Serbia.

Role: Project Leader (Principal Researcher)

 2022-2024 –  “Microfluidic Lab-on-a-Chip platform for fast detection of pathogenic bacteria using novel electrochemical aptamer-based sensors“ (MicroLabAptaSense) (Grant Agreement 7750276), programme IDEAS; Science Fund, Republic of Serbia.

Role: Leader of the Working Package 2 (WP2–Molecular biology, Microbiology and Food Safety)

 2019-2023 “EU COST action 18105: Risk based meat inspection and integrated meat safety assurance (RIBMINS)“.

Role: Management Committee (MC) member, Republic of Serbia; Working Group 3 member (Abattoir-level controls and risk categorization of abattoirs)

 2009-2014 “Strengthening Food Control Institutions in Albania”, World Health Organization Regional Office for Europe (WHO EURO)

Role: Project Manager / WHO Technical Expert, Food Safety (UN P4)

2009-2010 “Improvement of beef safety: Exposure assessment of consumers to E. coli O157:H7 & Salmonella spp. and development of control strategies” (BT_20209), Ministry of Science and Technological Development, Republic of Serbia

Role: Project Leader (Principal Researcher)

2007-2012 EU FP7 “ProSafeBeef” (Food CT-2006-36241), Pilar 2: Control and intervention strategies, which can be implemented along the fork-to-farm chain to ensure safe beef.

Role: Researcher, WP2.3 – Slaughter Strategies; Task 2.3.1- Hide decontamination

2006-2008 “Risk Assessment and Control Options for the reduction of major foodborne bacterial pathogens in the meat chain” (401-00-13645/06-05); Ministry of Agriculture, Forestry and Water Management, Republic of Serbia.

 Role: Leader of WP2 – Risk assessment and risk mitigation options for E. coli O157 in the beef chain – LISA context

2006-2008 “Development of generic Prerequisite Programmes and HACCP plans in the food chain (food of animal origin)” (401-00-13782/06-05); Ministry of Agriculture, Forestry and Water Management, Republic of Serbia.

Role: Leader of WP4 – Development of generic Prerequisite Programmes and HACCP plans for slaughter, dressing, cutting/debonning and dispatch of fresh meat (bovine, pork and poultry meat),

 

Editorial board membership and peer-review engagement:

  • Editorial board member of the journal Meat Technology (Institute of Meat Hygiene and Technology), Belgrade, Serbia
  • Editorial board member of the journal MASO International (Journal of Food Science and Technology), University of Veterinary and Pharmaceutical in Brno, Faculty of Veterinary Hygiene and Ecology, Czech Republic.
  • Editorial board member of the journal Food Systems (V. M. Gorbatov Federal Research Center for Food Systems or Russian Academy of Sciences), Moscow, Russian Federation.
  • Editorial board member of the Elsevier Advisory Panel
  • Peer-reviewer: Artificial Intelligence (M21a088), Food Control (M215.548), Scientific Reports (M214.380), Foods (M214.350), Foodborne Pathogens and Disease (M22, IF3.171), Veterinary Medicine and Science (M221.950), Meat Technology (M24)

 

 Lead Guest Editor

2023 – Frontiers in Microbiology (IF2022 5.2) – Special Issue: Technologies to Address Risk Assessment, Food Safety and Public Health in Food Production Chain

https://www.frontiersin.org/research-topics/49699/technologies-to-address-risk-assessment-food-safety-and-public-health-in-food-production-chain

Guest Editor

2023 – Frontiers in Veterinary Science (IF2022 3.2) – Special Issue: Veterinary Public Health: Veterinary medicine`s Current Challenges in a Globalised World https://www.frontiersin.org/research-topics/59534/veterinary-public-health-veterinary-medicines-current-challenges-in-a-globalised-world

 Editor

2015 – Procedia Food Science 5, 1-328 (58th International Meat Industry Conference) http://www.sciencedirect.com/science/journal/2211601X/5

2009-2010 – International Commission on Microbiological Specifications for Foods ICMSF 8; 

Chapter 7. Application and Use of Criteria and other tests; Chapter 8. Meat products

  

SELECTED PUBLICATIONS

 *corresponding author

https://orcid.org/0000-0002-7141-269X

 

  • Nastasijevic, I.*, Proscia, F., Jurica, K., Veskovic-Moracanin, S. (2023) Tracking antimicrobial resistance in the meat chain: One Health context. Food Reviews International. http://dx.doi.org/10.1080/87559129.2023.2279590.
  • Nastasijevic, I.*, Podunavac, I., Jankovic, S., Mitrovic, R., Radonic, V. (2023) Challenges in agri-food chain: biosensors in the meat production system. Meat Technology–Special Issue 64/2, 101-105. https://doi.org/10.18485/meattech.2023.64.2.17.
  • Milijasevic, M., Babic Milijasevic J., Nastasijevic, I., Veskovic-Moracanin, S. (2023) The influence of different gas-mixtures on the shelf life of fresh beef. Meat Technology–Special Issue 64/2, 281-284. https://doi.org/10.18485/meattech.2023.64.2.52.
  • Babic Milijasevic, J., Milijasevic, M., Lilic, S., Djinovic-Stojanovic, J., Nastasijevic, I., Geric, T. (2023) Effect of Vacuum and Modified Atmosphere Packaging on the Shelf Life and Quality of Gutted Rainbow Trout (Oncorhynchus mykiss) during Refrigerated Storage. Foods 12, 3015. https://doi.org/ 10.3390/foods12163015.
  • Salines, M., Lazou, T., Gomez-Luengo, J., Holthe, J., Nastasijevic, I., Bouwknegt, M., Dadios, N., Houf, K., Blagojevic, B., Antic, D. (2023) Risk categorization of abattoirs in Europe: Current state of play. Food Control 152, 109863. https://doi.org/10.1016/j.foodcont.2023.109863.
  • Sandberg M., Ghidini S., Alban L., Dondona A.C., Blagojevic B., Bouwknegt M., Lipman L., Dam J.S., Nastasijevic I., Antic D. (2023) Applications of computer vision systems for meat safety assurance in abattoirs: A systematic review, Food Control 150, https://doi.org/10.1016/j.foodcont.2023.109768.
  • Nastasijevic, I.*, Glisic, M., Milijasevic, M., Jankovic, S., Mitrovic, R., Babic Milijasevic, J., Boskovic Cabrol, M. (2022) Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm-Abattoir Continuum. Animals 12(23), 3382. https://doi.org/10.3390/ani12233382.
  • Nastasijevic, I.*, Boskovic, M., Glisic, M. (2022) Abattoir Hygiene. Chapter 29. Section: Changes in pathogenic microbiological contamination of food pre- and post- farm gate. Present Knowledge in Food Safety (PKFS) – A Risk Based Approach Throughout the Food Chain. Ed.International Life Sciences Institute (ILSI), Washington D.C., USA. Elsevier. https://doi.org/10.1016/B978-0-12-819470-6.00002-0.
  • Veskovic-Moracanin, S., Stefanovic, S., Borovic, B., Nastasijevic, I., Milijasevic, M., Stojanova, M., Djukic, D. (2022) Assessment of biogenic amines production by lactic acid bacteria isolated from Serbian traditionally fermented foods. Acta Agriculturae Serbica 27(53), 49-55. doi: 10.5937/AASer2253049V.
  • Nastasijevic, I.*, Veskovic, S. (2021) Digitalization in the meat chain. Acta Agriculturae Serbica 26(52), 183-193. doi: 10.5937/AASer2152183N.
  • Nastasijevic, I.*, Mitrovic, R., Jankovic, S. (2021) Biosensors for animal health and meat safety monitoring: farm-to-slaughterhouse continuum. IOP Conf. Series: Earth and Environmental Science 854, 012063. doi: 10.1088/1755-1315/854/1/012063.
  • Bojan Blagojevic, Truls Nesbakken, Ole Alvseike, Ivar Vågsholm, Dragan Antic, Sophia Johler, Kurt Houf, Diana Meemken, Ivan Nastasijevic, Madalena Vieira Pinto, Boris Antunovic, Milen Georgiev, Lis Alban (2021) Drivers, opportunities, and challenges of the European risk-based meat safety assurance system. Food Control 124, 107870, https://doi.org/10.1016/j.foodcont.2021.107870.
  • Nastasijevic, I.*, Schmidt, J.W., Boskovic, M., Glisic, M., Kalchayanand, N., Shackelford, S.D., Wheeler, T.L., Koohmaraie, , Bosilevac, J.M.* (2020) Seasonal prevalence and characterization of Shiga toxin-producing Escherichia coli on pork carcasses at three steps of the harvest process at two commercial processing plants in the US. Applied and Environmental Microbiology 87: e01711-20. https://doi .org/10.1128/AEM.01711-20.
  • 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.
  • Nastasijevic, I.*, Veskovic, S., Milijasevic, M. (2020). Meat Safety: risk based assurance systems and novel technologies. Meat Technology 61(2), 97-119. https://doi.org/10.18485/meattech.2020.61.2.1.
  • Nastasijevic, I.* (2019) Genome Projects: Modern Genetics and Genomic Technologies and Their Application in the Meat Industry – Red Meat, Animals, Poultry. Reference Module in Food Science. Elsevier, 1–4. DOI: http://dx.doi.org/10.1016/B978-0-08-100596-5.22682-6 ISBN: 9780081005965.
  • Betic, N., Brankovic Lazic, I., Nastasijevic, I.* (2019) Biological hazards in the pork chain continuum: Risk mitigation strategy. Meat Technology 60, 2, 106-120.
  • Nastasijevic, I.*, Brankovic Lazic, I., Petrovic, Z. (2019) Precision livestock farming in the context of meat safety assurance system. The 60th International Meat Industry Conference MEATCON2019. IOP Conf. Series: Earth and Environmental Science 333. doi:10.1088/1755-1315/333/1/012014.
  • Petrovic, Z., Lakicevic, B., Nastasijevic, I,, Milicevic, D., Spiric, D., Nikolic, D. (2019) Zinc migration into liver pate and pate with ham packaged in black colored polypropylene containers. Earth and Environmental Science 333. doi:10.1088/1755-1315/333/1/012023.
  • Trbovic, D., Lakicevic, B., Petronijevic, R., Lukic, M., Jankovic, V., Petrovic, Z., Nastasijevic, I. (2019) Assessment of meat products and saturated fatty acid intake in human diets. Earth and Environmental Science 333. doi:10.1088/1755-1315/333/1/012108.
  • Tomasevic, I., Tomovic, V., Ikonic, P., Rodriguez, J.M.L., Barba, F.J., Djekic, I., Nastasijevic, I., Stajic, S., Zivkovic, D. (2019) Evaluation of poultry meat colour using computer vision system and colourimeter – is there a difference? British Food Journal 121(5), 1078-1087.
  • Djordjevic, V., Trbovic, D., Nastasijevic, I., Ljubojevic, D., Lakicevic, B., Nikolic, A. (2019) Effect of frying on the fatty acid composition of silver carp and common carp. Meat Technology 60 (1), 30-36.
  • Djekic, I., Skunca, D., Nastasijevic, I., Tomovic, V., Tomasevic, I.  (2018) Transformation of quality aspects throughout the chicken meat supply chain, British Food Journal 120(5), 1132-1150.
  • Skunca, D., Tomasevic, I., Nastasijevic, I., Tomovic, V., Djekic, I. (2018) Life cycle assessment of the chicken meat chain. Journal of Cleaner Production 184, 440-450.
  • Nastasijevic, I.*, Lakicevic, B., Raseta, M., Djordjevic, V., Jankovic, V., Mrdovic, B., Brankovic-Lazic, I. (2018) Evaluation of pig welfare in lairage and process hygiene in a single abattoir. Meat Technology 59 (1), 8-22.
  • Nastasijevic, I.*, Milanov, D., Velebit, B., Djordjevic, V., Swift, C., Painset, A., Lakicevic, B. (2017) Tracking of Listeria monocytogenes in meat establishment using Whole Genome Sequencing as a food safety management tool: A proof of concept. International Journal of Food Microbiology 257, 157-164.
  • Lakicevic, B. and Nastasijevic, I.* (2017) Listeria monocytogenes in Retail Establishments: Contamination Routes and Control Strategies. Food Reviews International 33(3), 247-269.
  • Lakicevic, B., Nastasijevic, I. and Dimitrijevic, M. (2017) Whole genome sequencing: an efficient approach to ensuring food safety. IOP Conf. Series: Earth and Environmental Science 85, 012052. doi :10.1088/1755-1315/85/1/012052.
  • Nastasijević, I.*, Lakićević, B. and Petrović, Z. (2017) Cold chain management in meat storage, distribution and retail: A review. IOP Conf. Series: Earth and Environmental Science 85, 012022. doi :10.1088/1755-1315/85/1/012022. 
  • Petrović, Z., Milićević,D., Nastasijević, I., Djordjević, V., Trbović, D., B Velebit (2017) The role of food quality assurance and product certification systems on marketing aspects. IOP Conf. Series: Earth and Environmental Science 85, 012011. doi :10.1088/1755-1315/85/1/012011.
  • Mrdovic, B., Raseta, M., Brankovic-Lazic, I., Milijasevic, M., Baltic, B., Nastasijevic, I.* (2017) Pigs and cattle slaughter process hygiene in a large‑scale and a small‑scale abattoir: A report from one county in Serbia. Meat Technology 58(2), 65-72.
  • Trbovic, D., Lakicevic, B., Lukic, M., Jankovic, V., Zoran Petrovic, Aleksandra Nikolic, Nastasijevic, I. (2017) Saturated fatty acids and total fat daily intake through consumption of processed meat products. Meat Technology 58(1), 16-25.
  • Mc Nulty, K., Soon, J.M., Wallace, C.A., Nastasijevic, I.* (2016) Antimicrobial resistance monitoring and surveillance in the meat chain: A report from five countries in the European Union and European Economic Area. Trends in Food Science and Technology 58, 1-13.
  • Milicevic, D., Nastasijevic, I. and Petrovic, Z. (2016) Mycotoxin in the food supply chain – implications for public health program. Journal of Environmental Science and Health, Part C; Environmental Carcinogenesis and Ecotoxicology Reviews 34(4), 293-319.
  • Nastasijevic, I.*, Tomasevic, I., Smigic, N., Milicevic, D., Petrovic, Z. and Djekic, I. (2016) Hygiene Assessment of Serbian Meat Establishments Using Different Scoring Systems. Food Control 62, 193-200.
  • Nastasijevic, I.* (2016) Urban climate change and food security: status, perspectives and risk mitigation strategies. Envirocities eMagazine 15, 36-40. A Magazine for the Environmental Center for Arab Towns (UAE).
  • Đorđevic, V., Trbovic, D., Lakicevic, B., Nastasijevic, I., Jankovic, V., Baltic, T., Dimitrijevic, M. (2016) Microbiological safety and quality of salmon: health benefits and risk. Meat Technology 57(2), 120-125.
  • Raseta, M., Nikolic, A., Petrovic, N., Djordjevic, V., Mrdovic, B., Jankovic, V.V., Nastasijevic, I. (2016) Liver paté: process hygiene, quality parameters and thermal process. Meat Technology 57(1), 11-21.
  • Jankovic, V.V., Nastasijevic, I., Lakicevic, B. (2016) Predicting microbial growth: Theory and Application. Meat Technology 57(1), 57-66.
  • Nastasijević, I*., Mitrovic, R., Jankovic, V. (2014) STEC in the beef chain – One Health Approach. Tehnologija mesa 55, 2, 93-116, ISSN 0494-9846.
  • Nastasijevic, I.* (2011) STEC O157 in the beef chain – risk assessment and management. CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources 6, 061, 1-19 (Animal Science Reviews ISSN 1749-8848, p. 219-239). http://www.cabi.org/cabreviews/default.aspx?site=167&page=4051&LoadModule=Review&ReviewID=205054
  • D. Antic, B. Blagojevic, M. Ducic, I. Nastasijevic, R. Mitrovic, S. Buncic (2010) Distribution of microflora on cattle hides and its transmission to meat via direct contact. Food Control 21, 1025-1029.
  • D. Antic, B. Blagojevic, M. Ducic, R. Mitrovic, I. Nastasijevic, S. Buncic (2010) Treatment of cattle hides with Shellac-in-ethanol solution to reduce bacterial transferability – A preliminary study. Meat Science 85, 77-81.
  • Nastasijevic, I.*, Mitrovic, R. and Buncic, S. (2009) The effects of a non-intervention HACCP implementation on process hygiene indicators on bovine and porcine carcasses. Meso 11 (4), 232-237.
  • Nastasijević, I.* (2009) Integrated Monitoring of Zoonotic Foodborne Pathogens in the Meat Chain. Tehnologija mesa 50, 1-2, 75-89.
  • Nastasijevic, I., Mitrovic, R., Buncic, S. (2009) The occurence of Escherichia coli O157 in/on faeces, carcasses and fresh meats from cattle, Meat Science 82, 101-105.
  • Nastasijevic, I., Mitrovic, R., Buncic, S. (2008) Occurrence of Escherichia coli O157 on hides of slaughtered cattle, Letters in Applied Microbiology 46, 126-131.
  • Nastasijevic, I.*, Mitrovic, R., Buncic, S. (2008) Epidemiology of Escherichia coli O157 in cattle, from stable to table, Tehnologija mesa 49, 3-4, 122-135.
  • Nastasijević I.*, Nastasijević B., Poštić M., Mitrović R., Lozanče O., Vrvić M. (2005) Investigation of action of peroxoacetic acid on lipid component of bacterial spores and contribution to the standardization of efficiency evaluation test. Acta Veterinaria 55, 2-3, 147 -160.
  • Nastasijevic, I.*, Lozanče, O., Vranić, V., Turubatović, L. (2005) The Global Challenges in development of integrated food safety control.Tehnologija mesa 46, 5-6, 225 -236.
  • Lozanče, O., Malobabić, S., Nastasijević, I. (2005) Vegetative and other ganglia of the nervous system which are of importance for transmission of PrPres molecules – anatomic aspects in the procedure of its removal. Veterinarski Glasnik 58, 5-6, 647 -656.
  • Nastasijević I.*, Mitrović R., Borović B., Nastasijević B. (2003) Peracetic acid as disinfectant in food industry- efficiency evaluation and contribution to the standardization of efficiency evaluation test. Acta biologica iugoslavica- serija B: Mikrobiologija 43, 2, 77 -93.