ONE HEALTH – CONCEPT FOR TODAY AND TOMORROW

“One Health” has been defi ned as “the collaborative eff ort of multiple disciplines — working locally, nationally, and globally — to attain optimal health for people, animals and the environment”. One Health is a new initiative, but with the concept that extends back to ancient times. One Health is an interdisciplinary concept for complex health challenges from a holistic integrated perspective, more then a divided perspective based on diff erent disciplines. Th ere is no isolation, wild animals, domestic animals, pathogens and diseases do not know of the political borders. Th e aim of the One Health initiative is to form unifi ed solutions applicable for the improvement of health of humans, animals and the environment. A workshop was organized for the representatives of all structures and levels of medical and veterinary services of Serbia. During four tasks, among joint working groups, the most important structure of One Health was proposed, introducing possible concept in Serbia.


INTRODUCTION
"One Health" has been defi ned as "Th e collaborative eff ort of multiple dis-ciplines -working locally, nationally, and globally -to attain optimal health for people, animals and the environment".One Health is a new initiative, yet with the concept that extends back to ancient times.One health initiatives from the past are many.Various emerging health issues are linked to increasing contact between humans and animals, intensifi cation and integration of food production, and the expansion of international travel (Anonymous, 1999).As the number of new infectious diseases emerged in the 20th century, the scientists began to recognize the challenges that societies face regarding these threats that largely come from animals.Of the 1,415 microbes that are known to infect humans, 61 percent come from animals (Taylor et al, 2001).
Th e 1999 West Nile virus outbreak in New York City highlighted the links between human and animal health.In this outbreak, wild crows began dying about a month before the fi rst human cases were identifi ed.Th e simultaneous outbreaks were not recognized as caused by the same entity until Dr. Tracey McNamara, an astute veterinarian at the Bronx Zoo, tied them together when her exotic birds began getting sick (Drexler, 2002).Aft er recognizing that the outbreaks were caused by West Nile virus, a new entity in the Western Hemisphere, the Centre of Disease Control (CDC), established the National Centre for Zoonotic, Vector-Borne, and Enteric Diseases, now called the National Centre for Emerging and Zoonotic Infectious Diseases (Anonymous, 2011).
More recently, in 2003, there was a hemorrhagic fever outbreak, when a doctor of veterinary medicine said "Health of people, domestic or wild animals cannot be looked into separately.Th ere is only one health and the solutions demand joint work of all of us on diff erent levels".Th is veterinarian was William B. Karesh, who later on gave series of lectures, with his colleagues on a topic One World-One Health (Karesh and Cook, 2005).
Th e avian infl uenza (HPAI H5N1) epidemic that began in Hong Kong in 1997, forced the global community to recognize that animal health and human health are linked.Th e 1997 outbreak aff ected 18 people, killed 6, and provoked the culling of 1.5 million birds.Th e HPAI H5N1 virus resurfaced in isolated outbreaks between 1998 and 2003.Th e idea of "One Health" as it became known would assume urgent practical signifi cance in late 2003 with the emergence of highly pathogenic avian infl uenza (Anonymous, 2010).Th e World Bank has published a list of steps that should be taken in order to implement the principles of One Health, based on pandemic zoonozes.Of course, non-infectious diseases, which aff ect local and national communities, should also be taken into consideration.First step includes a leader with an authority, champions in the country, mandatory legislation (reporting on diseases, joint decision making) and naming the priorities.Next step includes the frame for collaboration and communication (memorandum of agreement, joint work groups, permanent teams and partial integration of the services).Step 3 includes incentives (joint budget, special grants) and joint systems (diagnostics and monitoring).Th e last step includes joint communication, integrative subjects (at Universities on human health, animal health and healthy ecosystem).In order to increase the possibility of success of "One Health"initiative, a long term approach, based on risk analysis, is essential.Moreover, a capacity building in all sectors involved in health issues is needed.In addition, understanding between the sectors, which will consequently improve the collaboration and coordination between them is defi nitely necessary.With the increase of knowledge, all of this could be possible.
One Health is an interdisciplinary concept for complex health challenges from a holistic integrated perspective, more then a divided perspective based on diff erent disciplines.Th ere is no isolation -wild animals, domestic animals, pathogens and diseases do not know of the political borders.Th e aim of the One Health initiative is to fi nd unifi ed solutions for the use of the health of people, animals and environment.New technologies such as internet (social networks) and mobile phones are valuable tools to successfully support this initiative in promoting and spreading information worldwide.Picture 1 shows a very simple schematic structure of One Health concept.
Picture 1 -Schematic view of One Health concept Th e principals of One Health initiative demands purposeful and systematic channels of communication between the services for health protection of people, wild and domestic animals.Maybe the best defi nition of One Health concept, that was already mentioned in he beginning of this article, was given by the working group of American veterinary association in 2008, as a "joint collaboration of more disciplines on local, national and global level, with the aim of reaching optimal health of people, animals and the environment".In 2010, European Union has published a report named "Estimation of the infl uence and result of global response to the crisis of avian infl uence".In this report, it is stated: "EU has already undertaken new initiatives under One Health initiative and will continue with actions like this in the future".Th is report highlights the need for the concept of One Health to be transferred into a practical politics and strategy, which will promote the collaboration between agencies and sectors.OIE also supports the One Health approach as common and comprehensive way of handling with the protection of public health and animal health on a global level.Th is collaboration should not be limited to an international level, but should be transferred as new and fundamental paradigm into all national levels.
Th e society has came to the moment when priorities and values have changed: Increased risks for public health; Increased expectations from the public; Increased expenses of the interventions; Increased expenses of technology; Decreased infl uence; Decreased institutional funds; Decreased human resources.Th e change of view towards One Health concept demands the existence of a vision, identifi cation of a leadership with a relevant body in charge, thus the vision can evolve.To ensure the real upstart of One Health concept, the following parties should be involved: Government, Society, Educators and NGO's, which will have a mutual planning, leadership, fi nancing, partaking and communication (Uhlenhopp, 2014).
Zoonotic diseases are caused by pathogens that can infect both animals and humans, resulting in disease outbreaks, including epidemics in humans and epizootics in animals.Th ese diseases account for 70 percent of emerging infectious diseases.In the absence of timely disease control, zoonotic pathogens can cause pandemics, with potentially catastrophic impacts that are global in scale.Control of a zoonosis requires early and rapid actions.A typical episode may involve a pathogen that originates in wildlife, then passes to livestock, and is then transmitted from livestock to humans.Th e exposure to a pathogen in animals could be followed by symptoms in animals.Th en, an increase of exposure becomes evident in humans, who subsequently could develop symptoms and may seek treatment.Th e risks of the appearance of food borne diseases diff er in the opinion of the experts and in the opinion of the citizens.Th e experts see the risk in microorganisms, nutrients, contaminants of the environment, natural toxins, and chemicals in agriculture.Th e citizens on the other hand see the risk of food borne diseases in pesticides, new chemicals in food, additives, fat and cholesterol, and microorganisms (Trajković-Pavlović, 2014).

MATERIAL AND METHODS
Th e workshop was organized by the US Department of Agriculture (USDA) with the support of American Embassy in March 2014, for the representatives of all structures and levels of medical and veterinary services of Serbia.During joint work of the groups, four tasks were given to the workgroups in order to form a concept of One Health initiative, which could be implemented into the system of supervision and surveillance of public health in Serbia.Th e aims of the workshop were to increase the awareness of global One Health, to develop understanding of the terminology of One Health, to participate in a dialog about the strategies of implementation, to identify the resources for the implementation of One Health (national and international) and to identify the possibilities and obstacles for implementation of One health in Serbia.

RESULTS AND DISCUSSION
One of the main results of the workshop was an increased dialog among the resources, sectors and individuals representing diff erent disciplines and services.An improved support for the inter-resource community was gained.Suggested model for the implementation of One Health concept in Serbia was developed.Future possibilities for aiding Ministry of Agriculture were identifi ed.
Currently, the supervision and control of zoonozes within our country is divided between the Ministry of Health (in charge of public health) and Mini- Th ese two Ministries have all the needed services, resources, people and information, but there is not enough dialogue and information exchange.Diff erent actions and procedures have already been done by a One Health approach (in detection and control of zoonotic epidemics among humans or animals -Q fever, West Nile, Avian infl uenza), through the initiatives of separate services, or by the departments of the Ministries.Th eir obligations and duties in correlation to One Health approach should be within the system.Th ere is still room for improvement of mutual collaboration, communication and synchronization of activities within the system.Th us, the proposal of workshop groups was to form a new national body (sector, service), formed of experts, which would be responsible for collecting information, sharing information, communicating and initiating collaboration between Ministries, inspections and other services among diff erent Ministries.Picture 2 shows a draft of possible organization of One Health body with in the existing system.
Picture 3 -A proposal of possible organization of the Body for One health initiative within the existing system in Serbia Th e organizational challenges, actions of the highest priority, the most important issues and responsible entities were identifi ed.Way of communication through the One Health body was recognized, but also directly, between the institutions and services, depending on weather a question is a matter of internal or external.Th e ways of fi nancing the resources of the Body for One health approach were proposed, with emphasis on who is in charge for this component, who are the users, available funds, additional ways of fi nancing and identifying the fi nal point.In addition, the benefi t for the society and public health was recognized, as it would lead to improved public health with less people being on sick leaves, less number of annual incidences, less time spent in hospitals, lower risk from zoonoses, that is, less overall expenses.Th is would lead to an improvement of capacities for disease control, diagnostics and reduction of their infl uence to the society.

CONCLUSION
Th e development of society in the Republic of Serbia is prepared for the implementation of One Health concept.Th ere are resources (in view of experts and services) for launching the initial organization of One Health approach for Serbia, but there is a need for expanded.

AKNOWLEDGMENTS
Th is work is conducted within the project TR31084 funded by the Serbian Ministry of Education, Science and Technological Development

INTRODUCTION
What is it that makes honey so special foodstuff ?An answer to this question is highly complex, same as its extraordinary taste is.Honey is durable food, it never spoils and has virtually unlimited shelf life.Th e production of honey involves a wide range of factors acting together in perfect harmony.
Probably the most important property describing the chemical composition of honey is its diversity, that is, one could not fi nd even two fully identical honey samples (Rogulja et al., 2009).However, huge body or information available to modern consumers results in their increased expectations and demands in view of the safety and quality of food (Prica et al., 2009).Th erefore, there is a need to fi nd the answer to the question: What is the quality of honey, how is it assessed and graded?One of the possible approaches to evaluate the quality of honey includes passing of relevant regulations establishing minimum and maximum levels of particular substances and ingredients in foodstuff s.In Serbia, the quality requirements for honey are stipulated in the Regulation on quality and other requirements for honey, other bee products, products based on honey and other bee products (Sl. list, 2003).
According to the Regulation (Sl.list SCG, 2003), honey is defi ned as "sweet, dense, crystallized, viscous product produced by honeybees from the nectar of honeyplant fl owers or from secretions of living parts (conifer or hardwood species), which the bees collect, transform by combining with specifi c substances of their own, and deposit in honeycombs to mature".In Codex standard (2001), honey is defi ned as "natural sweet substance produced by honey bees from the nectar of plants or from secretions of living parts of plants or excretions of plant sucking insects on the living parts of plants, which the bees collect, transform by combining with specifi c substances of their own, deposit, dehydrate, store, and leave in the honey comb to ripen and mature".Chemical composition of honey implicates highly complex mixture of more than 200 diff erent substances (Ferreira et al., 2009).Some of these substances are produced by honeybees, some originate from honeyplants, whereas some are produced during the maturation process in the honeycomb (Krell, 1996).
Honey types, as well as the individual samples within particular type, diff er by their composition according to their fl oral and geographic origin, climatic conditions, honeybee species as well as processing and storage conditions (Škenderov and Ivanov, 1986).
Th e average composition of honeys includes some 17% water, 38.19% fructose, 31.28%glucose, 1.31% saccharose, 7.31% maltose, 7.11% lactose, 0.04% nitrogen and some 0.169% ash.Aft er the carbohydrates, water is the second most important component of honey.Its content ranges between 15 and 23% (Krell, 1996).Th e moistur content substantially aff ects some physical properties of honey (crystallization, viscosity, specifi c weight) and is infl uenced by climatic factors, bee species, bee-colony's strength, humidity and air temperature in the hive, processing and storage conditions as well as by the honeyplant species.However, there are no substantial diff erences in water content between individual honey types (Škenderov and Ivanov, 1986).
Honey in its natural form is characterized by extremely low moisture content, thus very few bacteria and microorganisms can survive in such environment, which is essential for its resilience (Geiling, 2013).Yet, honey is highly hygroscopic substance and its moisture content may vary depending on air humidity during storage.Th e higher moisture-in-honey content, the greater is the possibility that the yeasts will ferment and change the fl avor.Namely, fermentation process results in alcohol formation and, in the presence of oxygen, the alcohol will break down to acetic acid and water, which causes honey to have sour taste and to spoil (Rogulja et al., 2009).
It is well established that molasses, a byproduct of cane sugar, is similar to honey by its properties, yet-although it has a long shelf life molasses can eventually spoil.Th e durability of honey is partly to be attributed to the bees themselves.Nectar, the fi rst component collected by bees to make honey, is by its nature highly humid with a moisture content ranging from 60-80%.Th roughout the process of making honey, the bees dry out much of this moisture by fl apping their wings.Th e chemical composition of bees' stomach significantly contributes to honey's resilience to spoilage.Bees' stomach produces an enzyme called glucose oxidase, which mixes with the nectar, breaking it down into two by-products: gluconic acid and hydrogen peroxide, the latter one being of crucial importance for the maintenance of quality of honey (Geiling, 2013).
Honey is naturally highly acidic.Its pH is extremely low, ranging between 3 and 4.5, which inhibits the growth of bacteria and other spoil-ready organisms (Geiling, 2013).During a long time, formic acid has been considered major (if not the only one) acid in the honey.Nowadays, it is well established that honey contains a wide range of organic acids.Besides the formic acid, honey contains oxalic acid, butyric acid, citric acid, 2,3-dihydroxybutanedioic acid, malic acid, pyroglutamic acid, lactic acid, benzoic acid, maleic acid, gluconic acid, isobutyric acid, succinic acid, pyruvic acid, α-ketoglutaric acid and glycolic acid.Out of these, gluconic acid, a byproduct of enzymatic activity of glucose oxidase, predominates.According to the data from the literature, the content of organic acids in honey ranges between 0.17 and 1.17% (average range 0.57%).Most of organic acids are present in honey in the form of esters, which contributs to its characteristic fl avor and aroma.Some of the acids are introduced into honey via the nectar, i.e., their contents depends on the type of the honey, whereas some are produced during storage process and are infl uenced by storage temperature and processing conditions.Th e acidity of honey can range from 8.7 to 59.5 meq/kg, with an average of 29.1 meq/kg.Increased acidity of honey is an indicator for a fermentation process and transformation of alcohol into organic acid (Rogulja et al., 2009).It is believed that moisture content less than 18% will prevent the fermentation.However, this possibility cannot be absolutely excluded even in honeys with moisture content below 17.1% since the potential eff ects of yeast content and temperature of honey as well as distribution and availability of water aft er crystallization have to be taken into consideration (Krell, 1996).
Moisture content can be considered the most important parameter of honey quality as it determines its stability and resistance towards microbial spoilage (fermentation) during storage (Bogdanov et al., 1999).Th e infl uence of acid content on fermentation processes, fl avor and aroma as well as bactericidal properties of honey make the total acidity an important indicator of quality of honey.To that end, the objective of this study was to investigate these quality parameters in honey samples collected during 2013 in the territory of Vojvodina.

MATERIAL AND METHODS
To the purpose of determining the moisture content and total acidity, 50 samples of diff erent honeys originating from Vojvodina region were collected.All samples were in their original packages and were transferred to the laboratory and stored in a cold and dark place.Th e investigated samples included 12 samples of meadow honey, 14 samples of acacia honey, 14 samples of linden honey, 4 samples of multifl ower honey, 5 samples of sunfl ower honey and 1 sample of forest honey.
Moisture content was determined by the refractometric method (Sl.list SFRJ, 1985), using an Abbe refractometer (Model RMT, Optech, Italy).All measurements were performed at 20 º C aft er equilibrium.Th e corresponding % moisture from the refractive index of the honey sample was calculated by consulting a standard table for this purpose.
Th e acidity of honey was determined by volumetric method (Sl. list SFRJ, 1985).Ten grams of honey were dissolved in 75 ml of distilled water and alcoholic solution of phenolphthalein was added.Th e solution was titrated with 0.1 mol/dm 3 NaOH.Acidity (milimol of formic acid per kg of honey) was determined as 10 times the volume of NaOH used in titration.

RESULTS AND DISCUSSION
Th e obtained results on moisture content and total acidity in the examined honey samples are displayed in Table 1.
Moisture content in the examined samples ranged between 14.2 and 20.2%, with an average of 16.5±1.01%.Pursuant to relevant Regulation in Serbia (Sl. list SCG, 2003), which is harmonized with the EU Directive (EU Council 2002), maximum moisture content in honey put in the market is fi xed to 20%.According to the obtained results, moisture content exceeded maximum permitted value in only one sample of sunfl ower honey.
Th e acidity value in the same samples ranged from 7.75 mmol/kg to 44 mmol/kg, with an average of 17.38±6.79mmol/kg.Pursuant to EU Council (2002), the maximum permitted acidity of honey is 50 meq/kg (the unit meq/ kg is identical with mmol/kg since the acidity is expressed as the content of formic acid).Maximum value permitted by Serbian Regulation (Sl. list SCG, 2003) is somewhat lower, being 40 mmol of formic acid per 1000 g of the sample.Our results revealed that acidity was higher than the maximally permitted level (according to Serbian Regulation) in only one sample of linden honey.Analysis of the results obtained for the investigated parameters in honey samples revealed the lowest average values for water content and acidity in samples of forest honey and acacia honey, respectively.Th e highest average values for both parameters were established in multifl ower honey samples.
Th e composition of organic acids in honey has not yet been adequately investigated; however, some evidence (Rogulja et al., 2009) suggest that acacia, chestnut and meadow honeys are characterized by particularly low contents of organic acids, whilst darker honeys in general appear to be higher in acidity.Our results also demonstrated low acidity of acacia honey as compared with other examined honey types.Th e results obtained for meadow honey do not correspond with the aforementioned evidence, yet the acidity was within the proper range.
Determination of physicochemical parameters in diff erent honeys has been the topic of numerous researches both in Serbia and worldwide.Th e investigation of diff erent quality parameters in 226 honey samples originating from Braničevo and Podunavlje regions during 2010-2012 revealed that honey in this region of Serbia is of good quality.Namely, all samples were characterized by adequate moisture content, and only one sample of acacia honey demonstrated increased acidity (Milošević et al., 2013).Examination of 201 honey samples originating from the entire territory of Serbia (acacia, sunfl ower and linden) was performed during 2009.Th e average moisture content ranged from 16.12% in acacia honey samples to 17.98 in sunfl ower honey samples.Free acidity diff ered widely among the three studied botanical samples, ranging from 11.20 in acacia honey samples to 25.65 meq/kg in sunfl ower honey samples (Lazarević et al., 2012).Th e investigation of the quality of diverse honeys produced in Montenegro (Đuričković et al., 2012) revealed moisture contents ranging from 17.0% in acacia honey to 19.2 in sage honey.Th e lowest and highest total acidity was determined in acacia honey (10 mmol/kg) and sage honey (40.0 mmol/kg), respectively.
Moisture content reported for fi ve honey samples from Portugal ranged from 15.9 to 17.2%, whereas free acidity was within the range 16.0-32.0meq/ kg (Gomes et al., 2010).Determination of moisture content in 70 honey samples in Turkey revealed as much as 10% of inadequate samples, whereas the acidity values ranged between 6.94 and 29.6 meq/kg (Kahraman et al., 2010).In honey samples originating from India, the highest average values for water content were obtained for mustard honey (21.75 %), whereas eucalyptus and clover honeys had somewhat lower moisture contents (19.4 and 18.7 %, respectively) (Singh and Bath, 1997).Th e acidity level of the examined samples ranged between 29.5 and 41.5 meq/kg.By analyzing the samples of multifl oral honey collected in Venezuela during rainy and dry seasons, De Rodriguez et al. (2004) concluded that climatic conditions are of no importance for moisture content in honey.Namely, one of two honey samples with moisture content above 20% originated from dry season.Th e authors are of the opinion that increased moisture content is more likely associated with insuffi cient maturity of honey rather than with climatic conditions (De Rodriguez et al., 2004).Similar rates of moisture content in honey were reported in Argentina.Th e moisture content in 143 analyzed samples was within a range 16.4-18.1 % (Malacalza et al., 2005).Moisture content in Brazilian honey was somewhat higher, ranging between 18.59 and 19.58 % (Azeredo et al., 1999).Th e investigation including 73 samples of diff erent honey types from Poland revealed moisture contents of 15.93-17.96% (Popek, 2002).
As obvious from a brief review of quality control of honey in Serbia and worldwide, the analysis of physicochemical parameters is of vital importance in quality assessment.Although the aforementioned researches encompassed diff erent types of honey, our research demonstrated that the quality of honey from Vojvodina corresponds to that of honeys available in international market.

CONCLUSION
Th e moisture content exceeded the maximum level permitted by the Serbian Regulation in only one of 50 analyzed honey samples.Moreover, in only one sample, the acidity was above the upper limit of 40 mmol of acid per 1000 g of sample (Sl. list SCG, 2003).We can conclude that 96% of investigated samples corresponded with the prescribed quality parameters, which may be taken as indicative of freshness of all honey samples.Nevertheless, potential eff ects of storage conditions on the quality of honey strongly suggest the necessity of continuous monitoring of the aforementioned parameters throughout the year.

AKNOWLEDGMENTS
Th is work is supported by a grant from the Ministry of Education, Science and Technological Development, Republic of Serbia, Project number TR 31084 and IPA Project "PANONIAN BEE" -Increasing of competitiveness in the Cross-border Area No 2012/307-813.

Picture 2 -
Diagram of data collection in cases of zoonotic food borne diseases in animals for food production (Law of veterinary medicine, Offi cial Gazette RS 91/2005) stry of Agriculture, Veterinary Directorate (in charge of zoonoses in animals).
6. Karesh W. B., Cook R. A. "Th e Human-Animal Link".Foreign Aff airs July/ August 2005.http://www.foreignaffairs.com/articles/60821/william-b-karesh-and-robert-a-cook/the-human-animal-link.Accessed September 1, 2011.7. Anonymous: Th e World bank: People, Pathogens,and Our Planet Volume 1: Towards a One Health Approach for Controlling Zoonotic Diseases Report No 50833-GLB, 2010 Th e International Bank for Reconstruction and Development / Th e World Bank, 1818 H Street, NW Washington, DC 20433 8. Uhlenhopp E.K: Building bridges of One Health.In :Proceedings of Workshop on One Health, Vrdnik 03.-05.03.2014,Serbia 9. Trajković-Pavlović Lj, Popović M, Ilić S, Petrović J: Analysis of elements important for implementation of intergated programs for control of zoonozes and food borne pathogens of zoonozes.In: Proceedings of Workshop on One Health, Vrdnik 03.-05.03.2014,Serbia

Table 1
Results of determining moisture content and acidity in diverse honey samples 105 Graph 1. Moisture content in diverse honey samples Graph 2. Total acidity of diverse honey samples