Grape pomace (GP), a byproduct of winemaking, has gained significant attention as a sustainable and functional ingredient with applications in the food and nutraceutical industries. This review examines the potential of GP in meat products and analogs, functional foods, and nutraceuticals, highlighting its composition, health benefits, and role in enhancing nutritional and functional properties. Rich in dietary fiber, polyphenols, essential fatty acids, and bioactive compounds, GP exhibits antioxidant, anti-inflammatory, and gut health-promoting effects, making it suitable for various food applications. Its incorporation into meat products, such as sausages and patties, improves texture, enhances shelf life, and increases nutritional value while reducing the environmental footprint. GP is also effective in functional foods such as baked goods, dairy and plant-based yoghurts, smoothies, and snack bars, where it can enrich fiber and polyphenol content, aid in satiety, and provide health benefits beyond basic nutrition. The challenge is how to maintain the sensory properties characteristic of conventional, unmodified products. In nutraceuticals, GP’s polyphenolic compounds and dietary fiber support antioxidant, anti-inflammatory, and metabolic health functions, with applications as antioxidant supplements, gut health boosters, weight management aids, and cardiovascular health supplements. Despite challenges such as taste modification and optimizing bioavailability, GP’s versatility and sustainability highlight its value in developing innovative, health-oriented products. This review emphasizes the promise of GP as a valuable ingredient in functional foods and nutraceutical formulations, contributing to health, sustainability, and resource efficiency.

Wild animals, including red foxes (Vulpes vulpes) and golden jackals (Canis aureus), are the most important reservoirs of Trichinella spp. Although the red fox is considered one of the main reservoirs of Trichinella spp. in Europe, only a few animals have been examined in Serbia. The present study assessed Trichinella spp. infection in red foxes and golden jackals from the six districts in Serbia. Thirty-seven carcasses of red foxes and 13 carcasses of golden jackals shot during the official hunting season were examined. Larvae of Trichinella spp. were detected in 13 (35%) of 37 red foxes and in 8 (61%) of 13 golden jackals. Trichinella spiralis and Trichinella britovi were the only two species identified after a multiplex polymerase chain reaction analysis. Trichinella britovi infection was detected in 85% of red foxes and in 38% of golden jackals, and T. spiralis was detected in 15% of red foxes and in 63% of golden jackals. The findings emphasize the need for an active surveillance program for...

Listeria monocytogenes, the causative agent of listeriosis, is amongst the major food-borne pathogens in the world that affect mammal species, including humans. This microorganism has been associated with both sporadic episodes and large outbreaks of human listeriosis worldwide, with high mortality rates. In this study, the main sequence types (STs) and clonal complexes (CCs) were investigated in all of the 13 L. monocytogenes strains originating from different sources in the Republic of Serbia in 2004–2019 and that were available in the BIGSdb-Lm database. We found at least 13 STs belonging to the phylogenetic lineages I and II. These strains were represented by ST1/ST3/ST9 of CC1/CC3/CC9, which were common in the majority of the European countries and worldwide, as well as by eight novel STs (ST1232/ST1233/ST1234/ST1235/ST1238/ST1236/ST1237/ST1242) of CC19/CC155/CC5/CC21/CC3/CC315/CC37, and the rare ST32 (clonal complex ST32) and ST734 (CC1), reported in the Republic of Serbia, the EU, for the first time. Our study confirmed the association of CC1 with cases of neuroinfection and abortions among small ruminants, and of CC3 and CC9 with food products of animal origin. The strains isolated in 2019 carried alleles of the internalin genes (inlA/inlB/inlC/inlE) characteristic of the most virulent strains from the hypervirulent CC1. These findings demonstrated the genetic relatedness between L. monocytogenes strains isolated in the Republic of Serbia and worldwide. Our study adds further information about the diversity of the L. monocytogenes genotypes of small ruminants and food products, as the strain distribution in these sources in Serbia had not previously been evaluated.

This paper presents the main trends in antimicrobial resistance (AMR), as well as their health and other consequences; current knowledge about the emergence, spread, and mechanisms of AMR; and the progress to date in understanding possible pathways of resistance through the food chain and the role of food as a vector of antibiotic-resistant bacteria. We have reviewed the main approaches to the prevention and control of the development, selection, and spread of AMR in food-producing animals (FPAs) and the meat industry; bacterial AMR in FPA; the most significant and dangerous pathogens that show AMR; transmitted by meat and meat products; strategies to prevent the occurrence of AMR microorganism infections; and, recently, AMR monitoring and surveillance programs in meat production and processing. This study reviews the results of various studies, as well as inspiring and motivating reviews, that address the state of the art of AMR in targeted diverse niches that are integrated by the multidisciplinary “One Health” approach, as well as future strategies for reducing AMR. To successfully address the challenges associated with AMR, it is necessary to integrate monitoring and surveillance across the environment–raw materials–food (meat)–people continuum. It is necessary to permanently improve and expand the NCBI Pathogen Detection Isolate Browser (NPDIB) database and supplement it with the results of future research to identify and investigate genes that coordinate stress response and AMR.

The aim of this research was to examine the chemical properties of freshly squeezed wild garlic extract (FSWGE) and its use as an additive in burgers (BU). Technological and sensory properties of such fortified burgers (BU) were determined. LC-MS/MS analyses identified thirty-eight volatile BAC. Allicin prevalence (11.375 mg/mL) is the key parameter determining the amount of FSWGE added in raw BU (PS-I 1.32 mL/kg, PS-II 4.40 mL/kg, and PS-III 8.79 mL/kg). Minimum inhibitory concentrations (MIC) and minimum bactericidal concentration (MBC) values of the FSWGE and evaporated FSWGE (EWGE) were determined against the six microorganisms using a microdilution method. The data indicated that using FSWGE can result in a reduced risk of Serratia marcescens (MIC = 50 mg/mL; MBC = 60 mg/mL), Listeria monocytogenes (MIC = MBC = 90 mg/mL), Escherichia coli and Staphylococcus aureus (MIC = 90 mg/mL; MBC ≥ 100 mg/mL), and Salmonella enteritidis and Enterococcus faecium (MIC = 100 mg/mL; MBC > 100 mg/mL) in BU. Changes in antioxidant (AOX) capacity were followed during cold storage (up to 10 days) and freezing (90 days). It was shown that PS-III had the highest level of AOX capacity during the entire period of cold storage, revealing 8.79 mL FSWGE/kg BU as the most suitable effective concentration. Adding FSWGE did not negatively affect the technological and physico-chemical properties during both cold and freeze storage. Regarding sensory evaluation, modified BU received mostly higher scores compared to control. The results of this study have demonstrated the great potential of wild garlic extract usage in the creation of safe products with prolonged shelf life.