Ivan Nastasijevic

Principal Research Scientist (Full Research Professor) @Institute of Meat Hygiene and Technology

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Dr. Ivan Nastasijevic is experienced food safety scientist with veterinary background. He gained professional experience providing wide range of consulting support (outreach programs) to the meat (food) industry, as well as doing research and development, leading projects and teaching at universities, at international level. Dr. Nastasijevic also worked at World Health Organization in position of Technical Officer (UN P4 grade) and was responsible for food safety programs in the European region. He published more than 90 scientific papers in a high-caliber scientific journals in the field of food safety, neat microbiology, meat inspection, veterinary public health, food borne diseases monitoring and surveillance, antimicrobial resistance, etc.

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Work Background

GLGGLG Network Expert Member

Aug. 2023New York City Metropolitan Area

Principal Research Scientist, Food Safety Systems

Department for Scientific-Technical Cooperation, Institute of Meat Hygiene and TechnologyPrincipal Research Scientist, Food Safety Systems

Apr. 2023 - Jan. 2024Belgrade, Centralna Srbija, SerbiaFood Safety Management, Food Microbiology, Longitudinally Integrated Safety Assurance (LISA), Food borne Diseases, Food defence, Food technology • Strategic thinking in food safety research and programming • Management, coordination and mentoring people regarding scientific-technical cooperation with food industry • Research conceptualisation and design (research proposals, implementation of applied food safety projects) • Secure availability of state-of-the-art expertise in food safety research • Communicate on complex food safety issues • Helping accelerate new product development (NPD) • Ensure the generation high quality data to support food safety dossiers • Provide appropriate expertise in risk assessment to support early warning in food safety emergencies/crises management • Manage the department according to agreed resource plan and budget • Attract and recruit talents, lead and develop staff to ensure availability and capacity in microbiological and chemical food safety research • Development and management of educational activities (Continuing Professional Development/CPD courses for food industry professionals and competent authorities/inspection services) • Scientific writing (manuscripts, technical guidelines)

Università degli Studi di ParmaLecturer

Apr. 2020 - May. 2020College of Veterinary Medicine, University of Parma, ItalyAdjunct Lecturer in the programme: Specialization in Food Inspection Modules: - Precision Livestock Farming in the Food Safety Context - Risk based meat inspection and integrated meat safety assurance

Institute of Meat Hygiene and TechnologyAssociate Director, Department for Development and Transfer of Technology

Jan. 2015 - Apr. 2020Belgrade, SerbiaManagement and leadership - Department for Development and Transfer of Technology: scientific-technical support provided to meat industry (extension). https://www.researchgate.net/profile/Ivan_Nastasijevic/publications Research interest: • Whole Genome Sequencing as a food safety management tool • Precision livestock farming • Occurrence and concentration of zoonotic food (meat) borne pathogens along the meat chain • Food (meat) borne diseases: epidemiology of zoonotic food (meat) borne pathogens and impact on public health • Microbial Risk Assessment in the LISA context (Longitudinally Integrated Safety Assurance) • Food Chain Information (FCI) and Risk-based meat inspection • Contribution of environmental, on-farm and abattoir-based food (meat) borne hazards to the burden of human food (meat) borne illness - `One Health` concept • Meat (Food) Safety Management System (HACCP) • Prevalence, virulence and control of microbes on/in foods (meats): STECs O157 and non-O157, Salmonella, Campylobacter (Immunoassays – ELISA/GLISA, Immunomagnetic Separation/IMS, Multiplex PCR) • Optimization/development of novel test kits: on-farm (diagnostics platforms and technology for rapid and real-time identification of healthy or diseased animals); at abattoir (rapid pathogen testing) • International Food Law • Hygienic slaughter and dressing of animals (microbial process hygiene criteria) • Microbiological validation/verification of Critical Control Points and monitoring of meat processing in risk-based meat hygiene assurance systems (HACCP) • Meat and meat products` packaging and shelf life studies (food safety criteria) • Audit of Prerequisite Programmes and HACCP in slaughterhouses and meat-processing establishments • Advisory activities/outreach regarding international food safety and public health legislation • Design of Continual Professional Development (CPD) training courses intended for veterinary, public health and food inspectors

Institute of Meat Hygiene and Technology Research Associate

Aug. 2014 - Apr. 2018Belgrade, SerbiaProfessional interest: Meat Safety/Hygiene, Longitudinally Integrated Safety Assurance (LISA), Food borne diseases, Veterinary Public Health, One Health Research interest: • Epidemiology of zoonotic food (meat) borne pathogens and impact on public health (environment/wildlife-animal-human interface) • Microbial Risk Assessment in the LISA context (Longitudinally Integrated Safety Assurance) • Prevalence, virulence and control of microbes on/in foods: STEC O157 and non-O157, Salmonella, Campylobacter (Immunoassays – ELISA/GLISA, Immunomagnetic Separation/IMS, Multiplex PCR) • Risk-based meat inspection • Meat Safety Management System (GHP/HACCP) • International Food Law (Codex Alimentarius, WHO, FAO, OIE, EU, USDA FSIS, US FDA, FSANZ, AQIS) Extension/Outreach activities with food (meat) industries: • Hygienic slaughter and dressing of animals (microbial process hygiene criteria) • Microbiological validation/verification of Critical Control Points and monitoring of meat processing in risk-based meat hygiene assurance systems (HACCP) – slaughter hygiene, meat processing hygiene • Meat and meat products` packaging and shelf life studies (food safety criteria) • Development of added-value meat products and optimization of meat production technology • Development and optimization of the Risk-Based Food (Meat) Safety Management System (GMP/GHP, SSOP, HACCP) • Audit of Prerequisite Programs and HACCP (slaughterhouses and meat-processing establishments) • Design of Continual Professional Development (CPD) training courses intended for veterinary, public health and food inspectors; training on monitoring, surveillance and reporting of foodborne diseases and antimicrobial resistance; risk-based meat inspection • Teaching at University and national/international workshops – meat safety and hygiene

Institute of Meat Hygiene and Technology, Belgrade, SerbiaAssociate Director, Development and Transfer of Technologies

Jan. 2015 - Apr. 2020Belgrade, Serbia

University of Central Lancashire (UCLan), UKLecturer, Food Safety Management

Oct. 2012 - Aug. 2015IINSAFSS, Preston, Lancashire, UK• Delivery of postgraduate programmes in food safety management and food science at Academic postgraduate programme: MSc in Food Safety Management (University of Central Lancashire, Preston, UK) - Introduction to food borne diseases - Monitoring of contamination along the food chain, - Foodborne diseases surveillance, monitoring and reporting, including antimicrobial resistance (AMR) - Risk-based food safety management system (HACCP) development and implementation - International food law (OIE, FAO/WHO; EU: EU Commission, EFSA; US: USDA FSIS & FDA FSMA; ANZFSA; Euroasian Customs Federation/Russian Federation, China Food Law) - Current issues in food safety management - Research methods and scientific writing Job description: • Module leader: Introduction to food borne diseases, International Food Law, Current Issues in Food Safety Management • Supervising and mentoring students at postgraduate programme • Enhancing research within the field of foodborne diseases monitoring, surveillance and reporting and HACCP • Knowledge transfer within the International Institute of Nutritional Sciences and Applied Food Safety Studies (IINSAFSS) in cooperation with partners - food industry and academic institutions • Grading the students` assignments • Update and development of the course materials Subjects/Module: Foodborne Diseases: Introduction to foodborne diseases; Microbiology fundamentals for the study of foodborne diseases; Epidemiological surveillance for foodborne diseases; Control mechanisms for the food industry; The cost of foodborne disease; Study of foodborne outbreak (1 & 2); Chemical Foodborne Disease; Adverse Reactions to Foods; Research skills – an introduction; Writing skills; Critical reflection and evaluation methods.

World Health Organization Regional Office for EuropeTechnical Officer, Food Safety (UN Grade: P4)

Nov. 2009 - Jul. 2014WHO Country Office Tirana, Albania/WHO Regional Office for Europe, Copenhagen, DenmarkThe overall objectives: • To support development of national food safety system towards technical and managerial framework that will ensure food safety • To develop holistic, risk-based, farm-to-fork approach through interdisciplinary and inter-sectoral cooperation between veterinary, health and food authorities The specific objectives: A. Capacity building in monitoring and managing contamination in the food chain and responding to food safety events • Support the national reference laboratories (Food Safety and Veterinary Institute) for accreditation in microbiological and chemical analyses • Support to regional lab network restructuring • Update of legal framework for collection of samples and analyses B. Capacity building in inter-sectoral communication between veterinary, health and food authorities and response to food safety events • Establish routine communication between Institute of Public Health, Food Safety & Veterinary Institute and National Food Authority • Communication to reduce health risks for domestic consumers and expand access to international markets Other Activities: • Support in development of web based and real time reporting system between veterinary, health and food authorities related to food safety hazards and risks • Support in risk assessment regarding zoonotic food borne pathogens • Support in monitoring, surveillance and reporting of foodborne diseases and antimicrobial resistance • Training of inspectors in regulatory assessment of HACCP and implementation of the official food control

WHO MZCP (Mediterranean Zoonoses Control Programme) / WHO EUROLecturer / Facilitator

Nov. 2003 - Jan. 2012Athens, Greece; Copenhagen, DenmarkWHO MZCP (Mediterranean Zoonoses Control Programme) and WHO EURO (Regional Office for Europe) • Development and delivery of International Training Courses on Food borne diseases epidemiology, HACCP system, RIsk-Based Food Safety Management Systems & Tools Principal subjects: Epidemiology of zoonotic foodborne pathogens, monitoring, surveillance, risk analysis (risk assessment, risk management and risk communication), reporting and control of food borne hazards/risks, food safety, HACCP, audit of food safety management systems

University of Catania, Italy, Faculty of Medicine, Department of Hygiene and Public healthAdjunct Professor

Dec. 2011 - Dec. 2011Catania, ItalyThe master course “Monitoring and evaluation of mutagenic, carcinogenic and teratogenic environmental risks”: Presentations: Integrated approach to the food chain and food safety; Microbiological contaminants in the food chain; Food Safety: Microbial toxins – differences between endo- and exotoxins; Food Safety: Microbial Source Tracking; Chemical contaminants in the food chain; Antibiotic resistance in a food safety context; Management of food safety hazards in the food chain: example of meat chain; Epidemiology and surveillance of food borne diseases and monitoring of food contamination in the food chain; E. coli O104 outbreak in Europe 2011 – lessons learnt; Food Safety Risk Communication: WHO “5 Keys for Safer Food”

Institute for Meat Hygiene and TechnologyLead Researcher and Laboratory Quality Assurance Manager

Aug. 2002 - Nov. 2009Research: • Epidemiology of zoonotic foodborne pathogens and impact on public health • Microbial Risk Assessment in the LISA context (Longitudinal and Integrated Safety Assurance) • Prevalence, virulence and control of microbes on/in foods: STEC O157, Salmonella (laboratory techniques: Immunoassays – ELISA/GLISA, Immunomagnetic Separation/IMS, Multiplex PCR) • Hygienic slaughter and dressing of animals (microbial process hygiene) • Microbiological validation/verification of Critical Control Points and monitoring of meat processing in risk-based meat hygiene assurance systems (HACCP) – slaughter hygiene, meat processing hygiene, shellfish depuration • Meat and meat products` packaging and shelf life studies Extension/Outreach activities: • Audit of Prerequisite Programmes and HACCP in slaughterhouses and meat-processing establishments • Development and optimization of Food Safety Management Systems (GMP/GHPs, SSOPs, HACCP) • Interpretation of international food safety and public health legislation and/or standards, guidelines (i.e. Codex Alimentarius, WHO, FAO, EU, USDA, USFDA, NZFSA, ISO) • Training of veterinary, public health and food inspectors (MInistry of Agriculture/Directorate of Veterinary Services, Ministry of Health, National Food Authority) in implementation of official controls and audit of Food Safety Management Systems; training on monitoring, surveillance and reporting of foodborne diseases and antimicrobial resistance • Training of food handlers in food (meat) industries Laboratory Quality Assurance: • Experience in accreditation of food safety laboratories (ISO/IEC 17025) • Management of laboratory quality assurance system

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