Institute of Food Safety Feed and Environment


Gerbičeva 60, Ljubljana

tel.:  +386 1 4779 192

fax.: +386 1 4779 174


  • Employees

    izr. prof. dr. Ksenija Šinigoj Gačnik, univ. dipl. kem., predstojnica

    ksenija.gacnik@vf.uni-lj.si  tel.: +386 1 4779 187, gsm: +386 51 320 716

    izr. prof. dr. Andrej Kirbiš, dr. vet med., namestnik

    andrej.kirbis@vf.uni-lj.si tel.: +386 1 4779 190

    asist. dr. Stanka Vadnjal, dr. vet med., namestnica

    stanka.vadnjal@vf.uni-lj.si tel.: +386 1 4779 837

    Zlatka Bajc, asist. dr.

    zlatka.bajc@vf.uni-lj.si tel.: +386 1 4779 838

    asist. Manja Križman, dr. vet med.

    manja.krizman@vf.uni-lj.si tel.: +386 1 4779 185

    asist. Petra Raspor Lainšček, dr. vet med.

    petra.rasporlainscek@vf.uni-lj.si tel.: +386 1 4779 840

    asist. raz. dr. Urška Jamnikar Ciglenečki, univ. dipl. biokem.

    urska.jamnikar@vf.uni-lj.si tel.: +386 1 4779 829

    strok. svet. dr. Majda Biasizzo, dr. vet med.

    majda.biasizzo@vf.uni-lj.si tel.: +386 1 4779 827

    viš. strok. sod. dr. Urška Henigman, dr. vet med.

    urska.henigman@vf.uni-lj.si tel.: +386 1 4779 855

    strok. sod. dr. Jožica Dolenc, univ. dipl. kem.

    jozica.dolenc@vf.uni-lj.si tel.: +386 1 4779 191

    strok. sod. Renata Ciglarič, univ. dipl. kem.

    renata.ciglaric@vf.uni-lj.si tel.: +386 1 4779 357

    Tomaž Pezdir, univ. dipl. ing. kem. inž.

    tomaz.pezdir@ vf.uni-lj.si tel.: +386 1 4779 857

    strok. sod. Andrejka Močnik, dipl. inž. kem. tehn.

    andrejka.mocnik@vf.uni-lj.si tel.: +386 1 4779 343

    Mitja Bukovec, dipl. inž. kem. tehn.

    mitja.bukovec@vf.uni-lj.si tel.: +386 1 4779 189

    Tanja Knific, dr. vet. med.

    tanja.knific@vf.uni-lj.si tel.: +386 1 4779 840

    Aleša Hočevar

    alesa.hocevar@ vf.uni-lj.si tel.: +386 1 4779 805

    Marjeta Jankovec

    marjeta.jankovec@vf.uni-lj.si tel.: +386 1 4779 859

    Denise Jazbar

    denise.jazbar@vf.uni-lj.si tel.: +386 1 4779 858

    Dragica Kermavner

    dragica.kermavner@vf.uni-lj.si tel.

    Špela Markovič

    spela.markovic@vf.uni-lj.si tel.: +386 1 4779 334

    Robi Matak

    robi.matak@vf.uni-lj.si tel.: +386 1 4779 334

    Benjamin Mihelič

    benjamin.mihelic@vf.uni-lj.si tel.: +386 1 4779 189

    Luka Milčinski

    luka.milcinski@vf.uni-lj.si tel.: +386 1 4779 854

    Adica Süssinger

    adica.sussinger@vf.uni-lj.si tel.: +386 1 4779 854

    Duša Troppan Bratkovič

    dusica.troppan@vf.uni-lj.si tel.: +386 1 4779 805

    Marija Zekić

    marija.zekic@vf.uni-lj.si tel.: +386 1 4779 859

    Marinka Levačič, administratorka

    marinka.levacic@vf.uni-lj.si tel.: +386 1 4779 192

  • Unit Activity

    ‘What does ‘bromatology’ mean?’ This is one of the most frequently asked questions when presented with the Institute’s name: The Institute for Food Hygiene and Bromatology.

    The ‘hygiene’ part is self-evident – it deals with the identification of microbiological suitability. However, very few people know that the meaning of ‘bromatology’ is actually the chemical analysis of food. The beginnings of research span half-a-century in history when the focus of the Institute’s work was on microbiological analysis and the chemical composition of food. Increased demand for food and industrialisation have, on the one hand, worsened our living environment, whilst on the other hand, scientific progress has enabled better control of the quality of the environment. Breeders have started to use a whole range of new veterinary medical preparations, both for prevention and treatment. Remains of therapeutic preparations in foods of animal origin have had an impact on the health of users therefore it was necessary to begin to control them. The focus of the Institute’s work for the last 25 years has been the control of residues of veterinary drugs and microbiological control of foods of animal origin.

  • Education

    Employees at the Institute are lecturers at undergraduate studies – 1st cycle, postgraduate studies – 2nd cycle and postgraduate studies – 3rd cycle. The syllabus deals with foods, mainly foods of animal origin.

    Lectures, which are conducted in the single cycle masters study programme at the Veterinary Faculty are:

    • Introduction to Food Hygiene, Subject Head: prof. dr. Andrej Kirbiš

    • Veterinary Sanitary Control of Animals for Slaughter and Meat,  Subject Head: prof. dr. Andrej Kirbiš

    • Hygiene and the Control of Milk, Milk Products and Food of Plant Origin, Subject Head: prof. dr. Andrej Kirbiš

    • Hygiene and the Control of Meat, Fish and Products,  Subject Head: prof. dr. Andrej Kirbiš

     

    At the Faculty of Health Sciences our teachers participate at lectures for the university study programme Sanitary Engineering at first and second-cycle:

    • Technology and Food Safety (first-cycle), prof. dr. Andrej Kirbiš and prof. dr. Ksenija Šinigoj Gačnik

    • Quality – related Hygiene and Food Safety (second-cycle), prof. dr. Andrej Kirbiš and prof. dr. Ksenija Šinigoj Gačnik

     

    Additionally, the institute cooperates with the Biotechnical faculty, Department of Food Science and Technology, where our teachers hold part of the lectures in the Food Hygiene course of Academic Study Programme (1st cycle) of Food science and Nutrition.

    At third-cycle doctoral studies teachers participate in the Interdisciplinary Doctoral Programme in Biomedicine in Veterinary Medicine field with the subject Food Safety, subject head: prof. dr. Andrej Kirbiš, performer also prof. dr. Ksenija Šinigoj Gačnik

     

     

     

  • Research

    In the programme group P4-0092 the Institute works in various fields with the execution of analytic methods which enable monitoring of experiments. For example, in the research of cross-contaminated animal feed for laying hens with coccidiostat, the Institute monitors the levels of lasalocid in eggs.
    Research which is executed at the Institute concerns problematic remains of veterinary medicine in various animal tissues and products. Studies include the development of appropriate analytic methods and their application in studying the secret of active ingredients from animal organisms and in studies of the stability of active ingredients in the production of food. The group also studies the contamination of food of animal origin with metals and other pollutants (pesticides, PCBs). The group is also interested in the influence of the use of veterinary medicine on the eventual changes in the quality of such foods. It has studied the frequency and interdependence of L. monocytogenes and L. innocua in food of animal origin.
    Assessments were made on the functioning of the physio–chemical factors on the survival of the bacteria E. coli:H7 and Camplobacter jejuni/coli. The Institute introduced diagnostics and determined the prevalence of the bacteria Y. enterocolitica in pigs. It studies the presence of VTEC and the bacteria Vibrio parahaemoliticus in food from the sea. Procedures have also been developed to determine the presence of biotoxins in these foods.

     

     

    Research Projects

    In the field of detection of antibacterial substances, well developed microbiological screening methods are still in the early stages. Acceleration of progress in this field enabled the Institute to target the research project entitled ‘Quantitive Validation of Confirmatory Methods for Determining Tetracyclines and Beta-Lactams’ under the guidance of Prof. Dr. Ksenija Šinigoj Gačnik. Within the project, methods of determining tetracyclines in honey with LC-MS/MS have already been introduced. Ahead are the greater challenges of penicillins and cephalosporins divided into a group of b-lactam antibiotics.
    The Institute also participates in the target research project ‘The Typing of Salmonella and Campylobacter for Ensuring Safe Food’, in which colleagues from the Institute for Health Care and Institute of Protecting Health. The purpose of the project is to identify and confirm the main source of infection with zoonotic agents in humans.

     

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