Propolis is a natural hive product collected by honeybees from different plants and trees. The collected resins are then mixed with bee wax and secretions. Propolis has a long history of use in traditional and alternative medicine. Propolis possesses recognized antimicrobial and antioxidant properties. Both properties are characteristics of food preservatives. Moreover, most propolis components, in particular flavonoids and phenolic acids, are natural constituents of food. Several studies suggest that propolis could find use as a natural food preservative. This review is focused on the potential application of propolis in the antimicrobial and antioxidant preservation of food and its possible application as new, safe, natural, and multifunctional material in food packaging. In addition, the possible influence of propolis and its used extracts on the sensory properties of food is also discussed.

Foodborne pathogens like Salmonella and Listeria monocytogenes are microbial agents capable of causing severe illnesses, and they pose a perpetual menace to the food industry. Given their potential to jeopardize human health, both food producers and consumers hold significant concerns regarding these pathogens. The quest for novel strategies and natural preservatives in the domain of food safety holds paramount importance in the effort to curtail the dissemination and contamination of these pathogens. In this context, honey stands out as a notable natural product with substantial potential. Honey, through its bioactive constituents, including phenolic compounds, specialized enzymes, and particularly the production of hydrogen peroxide, can serve as an efficacious tool in combatting microorganisms. This review undertakes an exploration of the antimicrobial impacts of honey on Salmonella and Listeria monocytogenes by conducting a comprehensive assessment of existing literature and consolidating available data. The existing data strongly indicates the potential of honey's antimicrobial components to hinder the proliferation and dissemination of these pathogens. This review's principal aim is to outline a path for future research and applications, acknowledging the essential need for additional data and thorough investigations before efficiently deploying honey as a countermeasure against these pathogens.

Objective: This study aimed to determine the prevalence and levels of aflatoxin B1 (AFB1) in tarhana, a traditional fermented product, and to evaluate the findings with respect to regulatory limits.Methods: In a cross‑sectional survey (July–October 2023), 86 homemade tarhana samples from three provinces of Türkiye (Denizli, Afyonkarahisar, Uşak) were analysed by enzyme‑linked immunosorbent assay (ELISA).Results: AFB1 was detected in 22/86 samples (25.6%). Provincial positivity was 30.0% in Denizli (9/30), 30.8% in Uşak (8/26), and 16.7% in Afyonkarahisar (5/30). Among positives, concentrations ranged from 10.03 to 59.62 μg/kg, with most positives clustered in the 10–15 μg/kg range (18/86; 20.9% of all samples). The highest level (59.62 μg/kg) occurred in Afyonkarahisar. Province‑wise differences in prevalence and concentration were not statistically significant.Conclusion: The detection of AFB1 in some tarhana samples, with levels reaching up to 59.62 ppb, poses a direct public health concern given the mycotoxin's carcinogenic properties and suggests significant risks associated with production or storage. These findings highlight the need for stricter quality control during production and storage of tarhana to minimize public health risks.

Honey is a natural food that has been used since ancient times for its medicinal benefits. Thanks to its antimicrobial activity, which has a very important place among honey's medical effects, it can be used against various pathogens such as Staphylococcus aureus and Escherichia coli. The antibacterial effect of honey depends on physical (high osmotic pressure, low water activity and low pH value), chemical (hydrogen peroxide, methylglyocal, phenolic compounds, flavonoids, organic acids and proteins) and biological factors (enzymes secreted by bees, probiotic bacteria and pollen). It is realized thanks to. The antibacterial effect of honey can be affected by the origin of the honey, the type of flower obtained, the season of harvest and processing methods. Therefore, more studies are required to clearly demonstrate the antimicrobial activity of honey and make it available for use in clinical treatments. In this review, the antimicrobial effects of honey on S. aureus and E. coli are examined by scanning the current literature and aims to help us better understand the antimicrobial properties of honey and thus strengthen the scientific basis of honey's antimicrobial activity.

Legionella pneumophila is one of the Legionella species that has been implicated in outbreaks of Legionnaires' disease in many countries, particularly in the United States of America (USA), which is caused by tap water, resulting in severe pneumonia and a mortality rate of 7 to 10%. The majority of outbreaks were linked to buildings with plumbing systems (healthcare facilities, hospitals, large buildings, etc.) and specially designed water systems (cooling towers, fountains, showers, etc.), which are optimal sources for the growth of Legionella spp. Infections caused by L. pneumophila are more likely to be caused by hot water in showers, while L. anisa appears to be more likely to cause infections from cold water in taps. Aging municipal water infrastructure, main line outages and leaks in the system are cited as reasons for the transmission of microorganisms, which are difficult to remove from plumbing systems. In addition, climatic changes such as temperature and precipitation are other factors that contribute to the spread of Legionella spp. in water systems and expose more people to the pathogen. In 2023, the outbreak of L. pneumophila in Poland, which resulted in the death of 14 people, brought the importance of Legionnaires' disease back to the agenda. In this review; the epidemiology, transmission routes and detection methods of L. pneumophila, the most important agent of the disease, were revealed in order to prevent and control Legionnaires' disease outbreaks by searching the current literature. Also included is the treatment of Legionnaires' disease.