Antibiotics are widely recognized as significant chemical pollutants that enter the environment and ultimately the food chain. They are extensively used in both aquaculture and terrestrial animal breeding. Antibiotic residues in cultured fish pose significant public health risks, including the potential for antimicrobial resistance and adverse health outcomes. This review examines the widespread use of antibiotics in aquaculture, highlighting key challenges such as the lack of reliable data on antibiotic consumption in many regions as well as variability in regulatory enforcement. While strict regulations in European countries help to mitigate risks, the growing, often unregulated use of antibiotics in low- and middle-income countries exacerbates concerns over food safety. This paper provides an in-depth analysis of global regulatory frameworks and the impact of antibiotic residues on public health, and it offers recommendations for improving the monitoring, regulation, and responsible use of antibiotics in aquaculture in order to ensure safer food products from farmed fish. It contributes to a deeper understanding of the global scope of antibiotic misuse in aquaculture and points to an urgent need for more effective management practices.

In this paper, the electrical conductivity and concentration of free acids (acidity) of various types of honey collected from the area of Vojvodina was investigated. Physicochemical analyzes of parameters such as electrical conductivity and acidity of honey have an important role in defining the overall properties of honey and assessing the quality of honey. A total of 55 samples of honey were examined. Out of the total number of samples, 5 samples did not meet the requirements of the Republic of Serbia Regulations on quality of honey due to inadequate electrical conductivity. Free acid values measured in tested samples ranged from 1.5 to 30 mEq / kg, and the values of electrical conductivity were in the range between 0.08 and 1.99 mS/cm. Our assumption that there is a correlation between the tested parameters has been confirmed only in meadow and polyfloral honey. Further research on the physicochemical properties of Serbian honey is recommended and important in order to establish certification marks and criteria for assessing the quality of Serbian honey.

Honey’s unique qualities should last for several years when properly stored. Therefore, it is up to manufacturers to choose the right shelf life for their product while also considering the product’s nature. Physicochemical parameters (water content, electrical conductivity, free acidity, pH, ash, water-insoluble matter, hydroxymethylfurfural (HMF), sugar content and composition, and diastase activity) were analyzed in 24 samples of sunflower honey collected from several localities in Vojvodina, Serbia. Crystallization indices were also calculated. Furthermore, the impact of eighteen months of room temperature storage (22 ± 2 °C) in a dark place on selected physicochemical parameters (water, HMF, diastase activity, pH value, and free acidity) was investigated. The results of the initial test indicated that the tested samples of sunflower honey from Vojvodina is of good quality because the parameters under examination revealed results that were within the legal bounds of both national and European legislations. Eighteen months of storage at room temperature reduced diastase activity by 2 times, increased HMF content by about 17 times, and decreased the pH value of honey from a mean value of 3.66 to 3.56. The water content was relatively stable at 17.01% before storage and 16.29% after storage. The storage of sunflower honey did not have an impact on the free acidity.

Fifty two honey samples of different floral origin from Serbia were examined in order to define their sugar composition. Our study confirmed that in the examined honey types the average percentage of fructose and glucose ranged from 36.57 to 41.64, and from 30.00 to 34.53%, respectively. The sum value of glucose and fructose, as well as sucrose content in all investigated honey samples, was found to meet European Legislation and local regulations. Besides, fructose/glucose ratio (F/G) and glucose/water ratio (G/W) were calculated for all types of honey. According to our results, acacia honey had the lowest G/W ratio and greatest F/G ratio, hence indicating scarce tendency to crystallize. Univariate data analysis and multivariate chemometric techniques were applied to determine the relationship between the values of relevant chemical parameters and the botanical origin of honey.