The usage of antibiotics has been, and remains, a topic of utmost importance; on the one hand, for animal breeders, and on the other hand, for food safety. Although many countries have established strict rules for using antibiotics in animal husbandry for the food industry, their misuse and irregularities in compliance with withdrawal periods are still identified. In addition to animal-origin foods that may cause antibiotic residue problems, more and more non-animal-origin foods with this type of non-compliance are identified. In this context, we aim to summarize the available information regarding the presence of antibiotic residues in food products, obtained in various parts of the world, as well as the impact of consumption of food with antibiotic residues on consumer health. We also aim to present the methods of analysis that are currently used to determine antibiotic residues in food, as well as methods that are characterized by the speed of obtaining results or by the possibility of identifying very small amounts of residues.

Consumers are increasingly showing in maintaining a healthy dietary regimen, while food manufacturers are striving to develop products that possess an extended shelf-life to meet the demands of the market. Numerous studies have been conducted to identify natural sources that contribute to the preservation of perishable food derived from animals and plants, thereby prolonging its shelf life. Hence, the present study focuses on the identification of both natural sources of antioxidants and their applications in the development of novel food products, as well as their potential for enhancing product shelf-life. The origins of antioxidants in nature encompass a diverse range of products, including propolis, beebread, and extracts derived through various physical–chemical processes. Currently, there is a growing body of research being conducted to evaluate the effectiveness of natural antioxidants in the processing and preservation of various food products, including meat and meat products, milk and dairy products, bakery products, and bee products. The prioritization of discovering novel sources of natural antioxidants is a crucial concern for the meat, milk, and other food industries. Additionally, the development of effective methods for applying these natural antioxidants is a significant objective in the food industry.

The perceived level of risk associated with a food product can influence purchase and consumption decisions. Thus, current trends in food safety address an issue of general interest—the identification of healthy and economical alternatives to synthetic antioxidants that may have harmful effects on human health. Still, the processors’ target is to increase the shelf life of food products using preserving substances. Natural antioxidants can be extracted and used in the food industry from different plants, such as blueberry, broccoli, chokeberry, cinnamon, ginger, olives, oregano, etc. The identification of the main natural antioxidant types that have been used in the food industry is very important in order to provide a comprehensive analysis of the researched topic. In this regard, the aim of this paper was to illustrate the positive aspects of using natural antioxidants with preservative roles in meat products, while, at the same time, highlighting the potential risks induced by these compounds. All of those aspects are correlated with the impact of sensorial attributes and the improvement of the nutritional value of meat products.

Considering the major limitations of the latest studies conducted in Romania on the knowledge, attitudes and practices (KAPs) of antibiotic use and antibiotic resistance, we conducted this study to assess this major public health threat. A cross-sectional survey based on a validated questionnaire was conducted among the general population of Romania for a period of 5 months, i.e., September 2021–January 2022. The questionnaire was distributed using Google Form and it covered demographic characteristics and KAP assessments consisting of 12 items on knowledge, 10 items on attitudes and 3 items on practices. Latent class analyses (LCAs) were conducted to group respondents based on their responses. The response rate was 77%, of which females responded in a greater number (n = 1251) compared to males (n = 674). For most of the respondents (67.32%, n = 1296), the education level was high school, while 23.58% (n = 454) of respondents were college graduates. One in three Romanians (33.3%) know the WHO predictions related to this topic. Overall, the Romanian population is less disciplined when it comes to completing antibiotic treatments, as 29.19% of the respondents stop the course of antibiotic administration if their symptoms improve. The key findings from the present study may help policy makers in designing targeted interventions to decrease confusion, ambiguity or misconceptions about antibiotic use.

"In the contemporary food industry, preservation of meat and meat products remains a paramount concern for ensuring safety, quality, and extended shelf life. Against the backdrop of consumer demand for natural and clean-label food additives, this comprehensive review investigates the current trends in utilizing Vaccinium myrtillus (bilberry) and Aronia melanocarpa (chokeberry) extracts as natural preservatives in meat and meat products. The review begins by elucidating the intrinsic antioxidant and antimicrobial properties of these berry extracts, emphasizing their relevance in the preservation of meat products. Recent research highlights their efficacy in reducing lipid oxidation, extending the shelf life of meat products, and inhibiting microbial proliferation. Furthermore, it explores various application methods, including their incorporation into meat matrices and the development of edible coatings, shedding light on innovative techniques and emerging technologies. The practicality of deploying these natural preservatives in meat processing is substantiated through industrial applications and illustrative case studies. Recognizing the promise of these natural preservatives, the review acknowledges the hurdles faced, including formulation optimization, cost-effectiveness, and consumer perceptions. Overcoming these challenges is crucial for their widespread adoption. The review concludes by summarizing key findings and underscores the pivotal role of Vaccinium myrtillus and Aronia melanocarpa in shaping the landscape of meat preservation while ensuring consumer safety and satisfaction."

Food contamination with Escherichia coli is one of the most important public health problems worldwide, being associated with multiple outbreaks of foodborne infections. Although E. coli is a commensal bacterium of the intestinal tract, certain pathogenic strains – such as enterohaemorrhagic (EHEC), enterotoxigenic (ETEC), enteropathogenic (EPEC) or enteroaggregative (EAEC) – can cause severe diseases in humans, including hemorrhagic colitis and hemolytic uremic syndrome (HUS) (Kaper et al., 2004; Pennington, 2010). Plant products, especially those consumed raw (lettuce, spinach, sprouts), but also those of animal origin, such as beef, raw milk, and unpasteurized derivatives, are major vehicles for the transmission of these pathogens. Contamination can occur both at the primary production stage (through irrigation water, organic fertilizers, or animal hygiene) and along the food chain (in slaughterhouses, processing and handling units). The objective of this article is to carry out a comparative analysis of the sources and mechanisms of contamination with toxigenic E. coli in plant and animal products, to highlight the risks to public health, and to present current and emerging prevention and control strategies, in line with the “One Health” principle.