Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, dairy, and edible insect/worm products. Food Sci. Anim. Resour. is published and distributed by the Korean Society for Food Science of Animal Resources.

This study evaluated heavy metal levels (Pb, Cd, Hg, As, Cu) and the presence of Salmonella spp. and Listeria monocytogenes in mussels and commonly consumed fishery products from the Marmara region of Türkiye. Health risks were evaluated using total hazard quotient (THQ) and hazard index (HI) values, while microbial risks in fresh and ready-to-eat (RTE) products were estimated via the Risk Ranger tool. Among 625 samples, Hg (36.96%; CI95 = 33.27–48.81), Pb (9.76%; CI95 = 7.67–12.34), and Cd (19.36%; CI95 = 16.45–22.64) exceeded permissible limits, except in crabs, which remained compliant. Anchovy, sardines, bluefish, shrimps, and octopus met EU Cd limits. Shrimps exhibited higher As_in levels than crabs (p < 0.05), while squids had significantly higher As_in than octopus but lower Pb (p < 0.05). Microbiological analysis detected Salmonella spp. in 4.00% of samples (CI95 = 2.50–6.30) and L. monocytogenes in 4.24% (CI95 = 2.70–6.59). Surmullet, bluefish, red mullet, crabs, mussels, and octopus tested negative for both, while anchovy was negative for Salmonella spp. only. THQ and HI assessments emphasized the need for environmental monitoring to mitigate heavy metal contamination. The detection of pathogens highlights the importance of stringent surveillance measures to ensure the safety of fishery products and bivalves.

Meatballs are widely consumed ready-to-cook meat products due to their favourable tastes and flavours. They can be contaminated with several saprophyte and pathogenic bacteria due to their ingredients. The aim of this study was to investigate the effect of nisin and EDTA treatments in combination with modified atmosphere packaging (ambient air, 80:20:0/O₂:CO₂:N₂ and 0.4:30:69.60/CO:CO₂:N₂ gas mixtures) on the survival of Salmonella Enteritidis in Turkish type meatballs stored at 4°C. Shelf-life of meatballs containing nisin and/or EDTA was extended compared to control. The efficient inhibition of Salmonella Enteritidis was enhanced with increasing concentrations of EDTA when applied together with nisin (1000 µg/g nisin and 50 mM EDTA). In conclusion, combined effects of nisin and EDTA incorporation with low level of CO packaging appears to be an important strategy to increase food safety; thus, this application can contribute to minimize the incidence of foodborne diseases originated from Salmonella spp.