Bee products are an important source of nutrients and bioactive phytochemicals. This study aimed to determine the chemical composition (proximate composition, general phytochemical composition, sugar, and phenolic profiles) of four different products (honey, bee pollen, bee bread, and propolis), obtained from the same apiary, as well as to assess their biological activity through antioxidant and enzyme inhibition assays (α-amylase, α-glucosidase, lipase, AchE, neuraminidase, angiotensin-converting enzyme, urease, trypsin, tyrosinase, carbonic anhydrase, thioredoxin reductase, adenosine deaminase). Clear differences were observed among the samples in terms of both chemical composition and biological activity. The analysis revealed that bee pollen exhibited the highest carbohydrate content (87.9%), while propolis was identified as the richest source of phenolic compounds (14,858.9 mg/kg) among the analyzed samples. Propolis exhibited the highest biological activity in all applied antioxidant assays (CUPRAC, DPPH^•, and ABTS^•+) and in most enzyme inhibition assays. Notably, the α-glucosidase inhibition activity of propolis was comparable to that of the reference standard. In addition, honey exhibited remarkable trypsin inhibition, also comparable to the applied standard. These findings highlight the diverse bioactivities of hive products, which could play a key role in promoting health and preventing diseases.

Marine mucilage disasters, primarily caused by global warming and marine pollution, threaten food security and the sustainability of marine food resources. This study assessed the microbial risks to public health in common sole, deep‐water rose shrimp, European anchovy, Atlantic horse mackerel and Mediterranean mussel following the mucilage disaster in the Sea of Marmara in 2021. The total viable count, total Enterobacteriaceae count and the presence of Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes , Vibrio parahaemolyticus , Vibrio cholerae , Aeromonas hydrophila , Clostridium perfringens and Bacillus cereus were studied during the 2021–2022 fishing season. In September, the first month of the catching season, pathogens in all seafood were markedly higher compared to the entire season: E. coli O157:H7: 86%, Salmonella spp.: 30%, L. monocytogenes : 21%, V. parahaemolyticus : 53% and A. hydrophila : 100%. The main factors for the high prevalence of pathogens in September are elevated seawater temperature and the fact that it is the first month following the mucilage disaster. Following natural disasters such as mucilage, evisceration of seafood, washing with clean water, depuration of shellfish and ensuring adequate cooking time and temperature are essential for food safety and public health.