Ensuring good environmental conditions of the poultry houses can be costly for the farmers, but without it losses due to poor bird health and performance due to poor air quality can be much more detrimental to net returns. The goal of this study was to investigate the variations in air quality in various areas inside the laying hen houses. Ten houses with laying hen conventional battery cages were measured for O2, H2S, CO, NH3, temperature, relative humidity, CO2, airflow and luminance. The results of the physical measures showed that temperatures in the houses were between 15.31–25.6°C, the relative humidity 48.03-81.12%, while the luminance rarely exceeded 8 lux. As for the gasses, the values for NH3 rarely exceeded 8 ppm, although at some measuring points it reached 26 ppm. O2 was generally at 20.9 %, and the levels of CO2 were very low. No presence of H2S and CO was detected. In this study it was concluded that the measurement of the air quality in a house can vary depending of the places this measures are taken. Multiple measurement points are important because they may make the staff aware of the problems connected to low ventilation and culmination of harmful gases. The air quality in different positions in the houses is of great importance not only for the animal welfare, but also for the safety of the staff

Commensal Escherichia coli has the potential to easily acquire resistance to a broad range of antimicrobials, making it a reservoir for its transfer to other microorganisms, including pathogens. The aim of this study was to determine the prevalence of resistant commensal Escherichia coli isolated from dairy cows’ feces. Phenotypic resistance profiles and categorization were determined by minimum inhibitory concentration (MIC) testing with the broth microdilution method, while the PCR method was used to determine the presence of resistant genes. Out of 159 commensal E. coli isolates, 39 (24.5%) were confirmed to have resistance. According to the MIC values, 37 (97.3%) and 1 (2.7%) isolate were phenotypically categorized as ESBL and ESBL/AmpC, respectively. All isolates showed resistance to ampicillin, while 97.4%, 56.4%, and 36% showed resistance to cefotaxime, ciprofloxacine, and azitromycine, respectively. Not all isolates that showed phenotypic resistance were found to be carrying the corresponding gene. The most prevalent resistant genes were gyrA, tetA, sul2, and tetB, which were present in 61.5%, 64%, 54%, and 49% of the isolates, respectively. The results clearly indicate that, besides their resistance to multiple antimicrobials, the commensal E. coli isolates did not necessarily carry any genes conferring resistance to that particular antimicrobial.

Milk and dairy products are highly vulnerable to Economically Motivated Adulteration (EMA), particularly through the substitution of milk fat with cheaper non-milk fats. This paper presents a comprehensive review of analytical approaches used for detecting vegetable oils (e.g., palm, coconut, sunflower) and animal-origin fats such as pork lard and bovine tallow, as well as the fraudulent mixing of milk from different species. Methods for lipid extraction are examined, including traditional gravimetric procedures such as the Röse–Gottlieb method and high-efficiency alternatives such as Accelerated Solvent Extraction and supercritical fluid extraction. Analytical strategies for fraud detection are evaluated, demonstrating that while fatty acid profiling is widely applied, its sensitivity is limited by natural variability. Greater discriminatory power can often be achieved through triacylglycerol analysis combined with mathematical models such as the Precht formulae (which generate S-values), although performance varies depending on the adulterant matrix, adulteration level, reference population, and analytical protocol. Similarly, sterol profiling, particularly the detection of phytosterols like β-sitosterol, is a valuable marker for vegetable oil adulteration but does not provide an equivalent solution for detecting animal fat adulteration. The potential of rapid, non-destructive screening tools, including Fourier-transform infrared and Raman spectroscopy supported by chemometrics, is also assessed. A central analytical challenge in detecting such fraud lies in the complexity and variability of milk fat composition, which hinders any single analytical method from universally identifying all forms of non-milk fat adulteration; therefore, a tiered strategy combining rapid screening tools with high-resolution confirmatory methods is preferable. Future perspectives highlight the increasing importance of green analytical approaches, artificial intelligence, and portable detection systems for enhancing verification within the global dairy supply chain. However, the effectiveness of AI and chemometric methods depends heavily on the availability of representative training datasets and rigorous external validation to avoid overfitting and ensure reliable application across diverse samples.

Liquid smoke is increasingly used in ready-to-eat meat products as a natural preservative with antimicrobial and antioxidant properties. This study investigated the efficacy of a commercial liquid smoke preparation (Cloud S9, Kerry, USA) against Listeria monocytogenes ATCC 13932, Escherichia coli ATCC 25922, and Salmonella Enteritidis ATCC 13076 in chicken and beef ham. Meat products were inoculated with each bacterial strain and treated with liquid smoke at concentrations of 1%, 2.5%, and 5%, and untreated samples were used as controls. Bacterial counts were assessed after 2 hours, 7 days, and 14 days of refrigerated storage (4 °C). Liquid smoke significantly inhibited bacterial growth in a concentration-dependent manner. For Listeria monocytogenes, 5% liquid smoke achieved > 2 log cfu/g reductions after 14 days, while lower concentrations suppressed growth without elimination. Escherichia coli and Salmonella Enteritidis exhibited comparatively lower sensitivity, with most treatments producing bacteriostatic rather than bactericidal effects; however, 5% liquid smoke achieved a measurable reduction of Escherichia coli in chicken ham. These findings confirm the antimicrobial potential of liquid smoke as a complementary hurdle to enhance the microbial safety of ready-to-eat meat products, while also underscoring the ongoing necessity for stringent hygiene practices.