The management strategy requires a shift to change-oriented management. These management approaches are process- and activity-oriented and are based on the assumption that the future is difficult to predict and ineffective for modeling. The aim of this study is to present a model of food safety management using a process approach based on the PDCA cycle set in the international standard ISO 22000:2018 by supplementing the regulatory requirements for food safety management. After analyzing the aspects of food safety management, a model is proposed for risk analysis and assessment at the operational and organisational level. In this study, the FMEA method for risk assessment of storage of foods of plant origin was used. The research can be useful for producers and traders in the planning and development of food safety management systems according to the requirements of the ISO 22000:2018 standard. The implementation of documented rules for compliance with the requirements of the international standard is aimed at the management and control of processes at the operational and organisational level in the activities of companies. Process management and data analysis is a direction to improve activities aimed at minimizing food safety risks.

Yeasts are essential contributors to the ripening and flavor development of white brined cheeses. This study aimed to investigate and compare the microbial load and yeast species composition in artisanal and industrial white brined cheeses. The influence of key physicochemical parameters (salt content, acidity, fat content, moisture, and ripening stage) on yeast count and species composition was analyzed. A total of 100 white brined cheese samples produced in Bulgaria were analyzed. Yeast species were identified using MALDI–TOF MS, and physicochemical properties were assessed according to ISO standards. The predominant yeast species identified were Torulaspora delbrueckii, Debaryomyces hansenii, Saccharomyces cerevisiae, and Candida sphaerica. D. hansenii was the dominant species in industrial samples, while S. cerevisiae was more frequently isolated from artisanal cheeses. Statistical analyses showed that the physicochemical parameters most influencing yeast species composition were salt content and acidity. A statistically significant correlation between yeast count and salt content was observed only in industrial cheeses, with D. hansenii showing greater salt tolerance. Yeast counts were higher in cheeses with higher salt content, particularly in industrial samples. This study highlights the distinct influence of production methods and physicochemical parameters on the yeast ecology of white brined cheeses.

In the context of global military conflicts and crises, the food habits and needs of the population are constantly growing. Global agricultural policy develops policies within the framework of the goals set by the UN. Sustainability strategies are part of the agricultural sector, setting requirements for the development of the sector in line with climate change, environmental approaches, and cost-effective tools for achieving sustainable agriculture. Against this backdrop, nano fertilizers could find their place as an element and tool for achieving the set sustainability criteria. By applying a descriptive-analytical approach and methods of analysis and synthesis, the aim of the study is to present the characteristics, application, and significance of nano fertilizers within the fertilizer market and the bioeconomy. Keywords: nano fertilizers, nanotechnology, sustainable agriculture, fertilizer market, bioeconomy.

In recent years, quality management of medical services has been adopted by many medical institutions as a way to meet all the requirements for healthcare activities. In a dynamically changing environment, it is crucial to identify appropriate tools to manage change and its impact on the quality of services offered. The aim of this study is that through the proposed PESTLE method in the scope of a QMS according to the requirements of ISO 9001:2015, each medical facility can easily determine the circumstances of the internal and external environment forming its context to ensure the quality of medical services provided in accordance with its mission and vision of sustainable development.

Background: White brined cheese represents one of the most important traditional fermented dairy products in Bulgaria. Its microbiological quality is commonly evaluated through the detection of foodborne pathogens; however, such an approach provides limited information regarding production hygiene and the natural microbial ecosystem of the product. Methods: The present study performed an integrated microbiological assessment of 100 Bulgarian white brined cow’s milk cheese samples (50 artisanal and 50 industrial) by simultaneously evaluating hygiene indicator microorganisms (Escherichia coli and coagulase-positive staphylococci), major foodborne pathogens (Listeria monocytogenes and Salmonella spp.), and the natural yeast microbiota using standardized ISO methods. Yeast species were identified by MALDI–TOF MS, and statistical analyses were performed using Fisher’s exact test and the Mann–Whitney U test. Results: Listeria monocytogenes, Salmonella spp., and coagulase-positive staphylococci were not detected in any cheese sample. Escherichia coli was detected in only two samples (2.0%), with no significant difference between artisanal and industrial cheeses (p > 0.05). In contrast, yeasts were detected in 99% of the samples, and nine yeast taxa were identified. Significant differences in yeast species distribution were observed between production systems, with Torulaspora delbrueckii predominating in artisanal cheeses and Debaryomyces hansenii in industrial products (p < 0.001). Conclusions: The results demonstrate that artisanal white brined cheese is not inherently associated with a higher microbiological risk when good manufacturing and hygienic practices are applied. More importantly, the study shows that combining foodborne pathogens, hygiene indicators, and indigenous yeast microbiota provides a substantially more comprehensive assessment of microbiological quality than pathogen detection alone, supporting an integrated concept for the evaluation of traditional fermented dairy products.