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.

Fortification of cheese involves the addition of micronutrients, including them in the casein matrix and proper improvement of the cheese, making the final product more attractive to consumers. In the Agri-Food sector, it is possible to enrich cheeses by adding plants secondary metabolites and/or using by-products from the processing plants. Interest in fortification of cheeses with antioxidants and phenolics derived from plant extracts (PE), spices, and plant by-products has been increasing significantly and encourage the development of a sustainable, circular economy and create "greener" environmentally friendly compounds that improve consumer health. Synthetic additives have become undesirable in the food due to potential harmful effects on human health. Consumers are trying to consume healthier or functional foods, safer alternatives to foods with synthetic additives. Numerous plant-based preservatives have been tested for use in the food industry. These natural molecules increase the microbiological stability of food and the levels of bioactive ingredients (BAI), while exhibiting antimicrobial (AM) and antioxidant (AO) effects. Cheeses are generally susceptible to contamination by pathogens and spoilage agents. In the dairy industry (more often on smaller farms), several sources of contamination have been observed: use of raw milk as a raw material, the environment where milk is obtained, stored and processed, or due to the practice of milk curdling with vegetable coagulants. The use of preservatives in cheese production is imperative, but they can degrade sensory properties, which consumers will not accept. This review discusses an innovative approach, primarily focuses on the frameworks and procedures for cheese fortification.

Enterococci are ubiquitous lactic acid bacteria frequently detected in dairy environments, where they represent an important component of the non-starter lactic acid bacteria community, particularly in artisanal cheeses produced from raw milk. Due to their metabolic versatility, enterococci may contribute to cheese ripening and the development of characteristic sensory attributes; however, their technological relevance is accompanied by growing concern regarding their role as opportunistic pathogens and reservoirs of antimicrobial resistance. This review critically summarizes current knowledge on antimicrobial resistance in enterococci isolated from milk and dairy products, with emphasis on both intrinsic and acquired resistance traits and their reported prevalence across different dairy matrices and geographical regions. Particular attention is given to artisanal cheeses, in which heterogeneous and region-specific resistance patterns have been described. Advances in whole-genome sequencing have substantially improved understanding of the genetic basis of antimicrobial resistance in dairy enterococci and have largely corroborated earlier findings obtained through phenotypic antimicrobial susceptibility testing combined with targeted resistance gene detection. Nevertheless, available data remain fragmented due to variability in study design, analytical approaches, and reporting practices. Overall, the evidence highlights the need for harmonized surveillance strategies integrating phenotypic and genomic data within a One Health framework to improve risk assessment and to better understand the role of dairy enterococci in the dissemination of antimicrobial resistance along the food chain.

There is a large number of available literature data in scientific papers that explain the harmfulness and costs of weedy, harmful and invasive plants, and significantly less that reveal their potential for application for various useful purposes. Invasive plant species are often a good source of bioactive ingredients applicable for medical or various technological purposes, due to their valuable pharmacological powers. This review will address the limitations and opportunities for the beneficial use of ragweed (in the circular economy), which is highly detrimental to human health and the environment.

This study evaluated the quality dynamics of artisanal (A) and semi-industrial (S-I) Sjenica white-brined cheese during 60-day ripening and assessed the agreement between a commercial near-infrared (NIR IR) spectroscopy calibration and reference methods for process monitoring. The reference methods showed that cheese type significantly affected proteins (p = 0.002), pH (p = 0.001), titratable acidity (p = 0.001), and fat-in-dry-matter (FDM; p = 0.038). The S-I cheese demonstrated superior hygiene under mandatory HACCP principles (E. coli max 1.73 log CFU/g vs. 3.72 log CFU/g in A). Ripening time significantly altered the color and texture profile analysis (TPA) parameters (p < 0.05). Principal component analysis (PCA) completely discriminated both cheese types at day 60, based on CVS color (86.27% variance) and textural attributes (87.08% variance). Sensory evaluation showed that assessors could discriminate between the two cheese types, while both maintained high overall acceptance. Deming regression and Bland–Altman analysis revealed poor quantitative agreement, with NIR systematically underestimating dry matter (−2.49 g/100 g), fat (−1.88 g/100 g), FDM (−1.80 g/100 g), protein (−1.04 g/100 g), and NaCl (−0.40 g/100 g). Overall, the results demonstrate that the production system significantly affects the physicochemical, microbiological, textural, and color characteristics of Sjenica white-brined cheese during ripening, while both the S-I and A cheeses retain high sensory acceptance.

This review focuses on the antioxidant and antimicrobial activity of extracts of Sideritis spp., plant species widely used in traditional ethnomedicine. Phytochemical analysis and quantitative determination of the main secondary metabolites by modern analyses revealed about 250 different metabolites. The most common Sideritis species in the Balkans (S. scardica G., S. raeseri, S. taurica, S. syriaca and S. perfoliata) produce a similar set of polyphenols. Investigation of the phytochemical profile of Sideritis spp. identified various terpenoids and polyphenolic compounds, such as iridoids and kaurenic species, phenylethanoid glycosides, acetylated and non-acetylated flavonoids and a smaller number of organic phenolic acids. Many studies have shown that herbal extracts of Sideritis spp. effective natural free radical scavengers, with high potential as natural antioxidant additives to replace synthetic ones in food processing, pharmaceuticals and cosmetics. In various studies, antimicrobial activity has been determined against various microorganisms, with promising results. Functional foods and dietary fortification with natural compounds with health-improving potential are becoming increasingly attractive to consumers, so it is logical to comprehensively summarize the knowledge on the mechanism of action and bioavailability of the main bioactive molecules of Sideritis spp.