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Пољопривреда са производњом хране је једна од најважнијих стратешких грана привреде која има за циљ производњу и снабдевање становништва квалитетном и безбедном храном. Oрганскa пољопривредa и производњa хране датира са почетка 20. века када се због прекомерне, неконтролисане и нестручне употребе хемијских средстава у производњи хране јавила потреба за алтернативним поступцима. Према дефиницији, коју даје Codex alimentarius oрганска пољопривреда је холистички систем управљања производњом хране, којим се избегава употреба вештачких ђубрива, пестицида и генетски модификованих организама, смањује загађење ваздуха, земљишта и воде, и оптимизује здравље и продуктивност биљака, животиња и људи. Заснива се на четири принципа: принцип здравља, екологије, правичности и бриге. Органска производња са једне стране обезбеђује јавна добра, која доприносе заштити животне средине и добробити животиња, а са друге доприноси развоју сеоских подручја (Регулатива ЕC 834/2007). Површине под органском производњом у Републици Српској у 2019.години су износиле око 560 ha (обрадива површина, ливаде, пашњаци), односно само 0,06 % од укупне обрадиве површине. Број сертификованих произвођача хране у Републици Српскоj варира из године у годину, али се креће до 50. Циљ рада је да се укаже на значај органске производње и могућност пласирања хране на тржишту Европске уније и других развијених земаља. Биће описано која висококвалитетна храна се органски производи у Републици Српској, сертификација производње, законска и подзаконска регулатива која се примењује, као и подстицајне мере које су значајне да би се органска производња унапредила у Републици Српској. ; Agriculture accompanied by food production is one of the most important strategic branches of the economy, it has the production and supply of quality and a safe food. The idea of organic agriculture and food production dates back to the 20th century, when due to excessive, uncontrolled and unprofessional use of chemicals in food production, appeared a need of an alternative procedures. Organic farming is an integrated system of high quality food production based on the highest environmental practices that are socially accepted and economically profitable. According to the definition given by the Codex alimentarius, organic agriculture is a holistic food production management system that avoids the use of fertilizers, pesticides and genetically modified organisms, reduces air, soil and water pollution, and optimizes the health and productivity of independent plant, animal and human communities. It is based on four principles: the principle of health, ecology, fairness and care. Organic production, on the one hand provides public goods, which contributes to the protection of the environment and animal welfare, and on the other hand contributes to the development of rural areas (EC Regulation 834/2007). Areas under organic production in the Republic of Srpska in 2019 amounted to about 560 ha (arable land, meadows, pastures), which is only 0.06% of the total arable land. The number of certified food producers in the Republic of Srpska varies from year to year, but ranges up to 50. The aim of this paper is to point out the importance of organic production and the possibility of placing food at the market of the European Union and other developed countries. It will be described which high-quality food is organically produced in the Republic of Srpska, production certification, applicable laws and regulations, as well as incentive measures that are important to improve organic production in the Republic of Srpska.

Serbia is a relatively small country but with a long tradition in food production, especially meat and meat products. Serbia, as part of its open negotiation process as a candidate country with the European Union (EU), started to harmonise its legislation with the EU, and has published a set of laws and regulations relating to the hygiene of food production and food safety, the official control of production and the welfare of animals. Therefore, the food safety system in Serbia is based on principles established in the EU. There is a need for cooperation of different sectors (government, food business operators and consumers) in the management of food safety, and every sector has its role and responsibility. This paper aims to provide analytical support for the process of upgrading safety and quality in Serbias food sector and explains the roles and responsibilities of different sectors in the food chain.

The aim of this study was to determine the amount of histamine in canned fish samples collected from Belgrade retail stores using ultra-performance liquid chromatography tandem mass-spectrometry. In addition, the established levels were compared with the maximum levels set by US Food and Drug Administration (FDA) and European Union (EU) in order to assess the risk of this toxic biogenic amine to the city population. Histamine was detected in 54.07% of analyzed canned fish, in concentrations ranging from 5 to 420 mg/kg with a mean level of 60.91 mg/kg. In canned tuna, histamine levels ranged from 6 to 420 mg/kg, while in canned mackerel the concentrations ranged from 5 to 121 mg/kg. Also, the mean histamine level in canned tuna was higher than in canned mackerel (mean values were 60.91 mg/kg and 42.94 mg/kg, respectively). Among the tested canned fish, 20% of samples had higher histamine levels than the maximum level prescribed by the FDA (histamine levels >50 mg/kg), indicating definite decomposition of the fish. Histamine levels lower than 10 mg/kg were found in 51.48% of canned fish, which indicated good-quality fish products. Only 6.67% of examined production lots of canned fish had histamine levels above the regulatory limit according to the EU standard.