TY  - JOUR
AU  - Uzelac, Aleksandra
AU  - Betić, Nikola
AU  - Karabasil, Nedjeljko
AU  - Ćirković, Vladimir
AU  - Đurković-Đaković, Olgica
AU  - Klun, Ivana
PY  - 2023
UR  - http://rimi.imi.bg.ac.rs/handle/123456789/1402
AB  - Toxoplasma gondii is a common zoonotic intracellular parasite in livestock raised forhuman consumption and is a public health concern. The mode of transmission is ingestion,and meat is considered to be a major vehicle for human and animal infection. AsT. gondii is environmentally transmissible, other important vehicles in particular foranimals include vegetation, soil and water. The seroprevalence of T. gondii infection inpigs is Serbia has been determined in several studies over the past two decades. It hasbeen established that it varies considerably, primarily based on husbandry, with strictlyto mostly indoor animals having a lower prevalence (below 20%) than animals raisedoutdoors, where prevalence exceeds 60%. Experimental data suggests that differentgenotypes of the parasite vary in virulence, but the significance of virulence in terms ofpathology and disease manifestations is still being investigated. Genotypes of T. gondiiisolated from pig tissues in Serbia to date are ToxoDB#1 (archetype II) and ToxoDB#2(archetype III). Archetype II is predominant and, based on historical reports and recentfindings, low to intermediately virulent. The virulence phenotype and mechanisms ofarchetype III, however, have not been extensively studied, but recent data suggests thatits virulence may vary considerably. This review will also summarize the current knowledgeregarding the virulence of archetypes II and III and evaluate it in the context ofthe pig host.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Toxoplasma gondii infection in pigs in Serbia
EP  - 88
IS  - 2
SP  - 82
VL  - 64
DO  - 10.18485/meattech.2023.64.2.14
ER  - 

@article{
author = "Uzelac, Aleksandra and Betić, Nikola and Karabasil, Nedjeljko and Ćirković, Vladimir and Đurković-Đaković, Olgica and Klun, Ivana",
year = "2023",
abstract = "Toxoplasma gondii is a common zoonotic intracellular parasite in livestock raised forhuman consumption and is a public health concern. The mode of transmission is ingestion,and meat is considered to be a major vehicle for human and animal infection. AsT. gondii is environmentally transmissible, other important vehicles in particular foranimals include vegetation, soil and water. The seroprevalence of T. gondii infection inpigs is Serbia has been determined in several studies over the past two decades. It hasbeen established that it varies considerably, primarily based on husbandry, with strictlyto mostly indoor animals having a lower prevalence (below 20%) than animals raisedoutdoors, where prevalence exceeds 60%. Experimental data suggests that differentgenotypes of the parasite vary in virulence, but the significance of virulence in terms ofpathology and disease manifestations is still being investigated. Genotypes of T. gondiiisolated from pig tissues in Serbia to date are ToxoDB#1 (archetype II) and ToxoDB#2(archetype III). Archetype II is predominant and, based on historical reports and recentfindings, low to intermediately virulent. The virulence phenotype and mechanisms ofarchetype III, however, have not been extensively studied, but recent data suggests thatits virulence may vary considerably. This review will also summarize the current knowledgeregarding the virulence of archetypes II and III and evaluate it in the context ofthe pig host.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Toxoplasma gondii infection in pigs in Serbia",
pages = "88-82",
number = "2",
volume = "64",
doi = "10.18485/meattech.2023.64.2.14"
}

Uzelac, A., Betić, N., Karabasil, N., Ćirković, V., Đurković-Đaković, O.,& Klun, I.. (2023). Toxoplasma gondii infection in pigs in Serbia. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 82-88.
https://doi.org/10.18485/meattech.2023.64.2.14

Uzelac A, Betić N, Karabasil N, Ćirković V, Đurković-Đaković O, Klun I. Toxoplasma gondii infection in pigs in Serbia. in Meat Technology. 2023;64(2):82-88.
doi:10.18485/meattech.2023.64.2.14 .

Uzelac, Aleksandra, Betić, Nikola, Karabasil, Nedjeljko, Ćirković, Vladimir, Đurković-Đaković, Olgica, Klun, Ivana, "Toxoplasma gondii infection in pigs in Serbia" in Meat Technology, 64, no. 2 (2023):82-88,
https://doi.org/10.18485/meattech.2023.64.2.14 . .

TY  - JOUR
AU  - Betić, Nikola
AU  - Branković Lazić, Ivana
AU  - Karabasil, Nedjeljko
AU  - Vasilev, Dragan
AU  - Uzelac, Aleksandra
AU  - Klun, Ivana
PY  - 2023
UR  - http://rimi.imi.bg.ac.rs/handle/123456789/1374
AB  - Parasites are highly significant pathogens that are transmitted through food. Their specificlife cycles, transmission routes, and usually a lengthy period between infection and the firstsymptoms of the disease make them a substantial risk to public health. Additionally, thereare challenges in detection, diagnosis, and treatment. Toxoplasmosis is considered the mostwidespread parasitic infection on a global scale. It is caused by the protozoan Toxoplasmagondii, one of the most successful parasites of animals and humans due to its ability to parasitizewithin the nuclei of a wide range of hosts. Because of its importance in both veterinaryand human medicine, T. gondii is one of the most extensively studied parasites. Existing datashow seroprevalences differ across continents, countries, and even within states and amongspecific communities. Consuming undercooked meat presents one of the greatest risk factorsfor human infection with the T. gondii parasite, with pork being recognized as a dominantsource of infection.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Toxoplasma gondii — control measures for reducing risks in the pork production chain
EP  - 132
IS  - 2
SP  - 129
VL  - 64
DO  - 10.18485/meattech.2023.64.2.22
ER  - 

@article{
author = "Betić, Nikola and Branković Lazić, Ivana and Karabasil, Nedjeljko and Vasilev, Dragan and Uzelac, Aleksandra and Klun, Ivana",
year = "2023",
abstract = "Parasites are highly significant pathogens that are transmitted through food. Their specificlife cycles, transmission routes, and usually a lengthy period between infection and the firstsymptoms of the disease make them a substantial risk to public health. Additionally, thereare challenges in detection, diagnosis, and treatment. Toxoplasmosis is considered the mostwidespread parasitic infection on a global scale. It is caused by the protozoan Toxoplasmagondii, one of the most successful parasites of animals and humans due to its ability to parasitizewithin the nuclei of a wide range of hosts. Because of its importance in both veterinaryand human medicine, T. gondii is one of the most extensively studied parasites. Existing datashow seroprevalences differ across continents, countries, and even within states and amongspecific communities. Consuming undercooked meat presents one of the greatest risk factorsfor human infection with the T. gondii parasite, with pork being recognized as a dominantsource of infection.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Toxoplasma gondii — control measures for reducing risks in the pork production chain",
pages = "132-129",
number = "2",
volume = "64",
doi = "10.18485/meattech.2023.64.2.22"
}

Betić, N., Branković Lazić, I., Karabasil, N., Vasilev, D., Uzelac, A.,& Klun, I.. (2023). Toxoplasma gondii — control measures for reducing risks in the pork production chain. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 129-132.
https://doi.org/10.18485/meattech.2023.64.2.22

Betić N, Branković Lazić I, Karabasil N, Vasilev D, Uzelac A, Klun I. Toxoplasma gondii — control measures for reducing risks in the pork production chain. in Meat Technology. 2023;64(2):129-132.
doi:10.18485/meattech.2023.64.2.22 .

Betić, Nikola, Branković Lazić, Ivana, Karabasil, Nedjeljko, Vasilev, Dragan, Uzelac, Aleksandra, Klun, Ivana, "Toxoplasma gondii — control measures for reducing risks in the pork production chain" in Meat Technology, 64, no. 2 (2023):129-132,
https://doi.org/10.18485/meattech.2023.64.2.22 . .