Miloš Arsić

ORCID: 0000-0003-0424-1701
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About
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Research Areas
  • Yersinia bacterium, plague, ectoparasites research
  • Molecular Biology Techniques and Applications
  • Salmonella and Campylobacter epidemiology
  • Clostridium difficile and Clostridium perfringens research
  • Animal Disease Management and Epidemiology
  • Bee Products Chemical Analysis
  • Listeria monocytogenes in Food Safety
  • Advanced Measurement and Metrology Techniques
  • Industrial Vision Systems and Defect Detection
  • Zoonotic diseases and public health
  • Optical measurement and interference techniques

University of Nis
2004-2023

The microbiological standard method for the detection of Salmonella spp. is time-consuming, and consequently there a need an alternative rapid methodology its detection. In this study, two open-formula real-time PCR methods detecting inv A ttr gene have been successfully optimized in-house validated. Different DNA extraction procedures were used (boiling, Chelex resin I - Biorad). relative sensitivity false positive ratio 100% 0.0%, respectively. trueness was in range from 96.8% to 99.2%. No...

10.1111/jfpp.13455 article EN Journal of Food Processing and Preservation 2017-08-18

A linearization method suitable for smart sensors and intelligent transducers with highly nonlinear transfer curve of is proposed here. The first, abscissa, transformed by one piece-wise linear approximation, then the standard approximation attained function performed. compared polynomial based on example negative temperature coefficient sensor.

10.1080/02286203.2004.11442291 article EN International Journal of Modelling and Simulation 2004-01-01

Yersinia Pigs Farm Slaughterhouse HygieneYersiniosis caused by enterocolitica is the third most common zoonosis transmitted from asymptomatic, healthy pigs to humans through raw or insufficiently cooked meat.The occurrence of Y. on a farm can vary, depending different risk factors, including production system and biosecurity level.At slaughterhouse, contamination level carcasses depends great extent practices during lairage, along with handling processing head, tongue, tonsils, rectum...

10.18485/meattech.2023.64.2.43 article EN cc-by Meat Technology 2023-01-01
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