This review aims to address the current data on edible packaging systems used in food production. The growing global population, changes in the climate and dietary patterns, and the increasing need for environmental protection, have created an increasing demand for waste-free food production. The need for durable and sustainable packaging materials has become significant in order to avoid food waste and environmental pollution. Edible packaging has emerged as a promising solution to extend the shelf life of food products and reduce dependence on petroleum-based resources. This review analyzes the history, production methods, barrier properties, types, and additives of edible packaging systems. The review highlights the advantages and importance of edible packaging materials and describes how they can improve sustainability measures. The market value of edible packaging materials is expanding. Further research on and developments in edible food packaging materials are needed to increase sustainable, eco-friendly packaging practices that are significant for environmental protection and food safety.

The growing demand for real-time, non-invasive, and cost-effective health monitoring has driven significant advancements in portable point-of-care testing (POCT) devices. Among these, optical biosensors have emerged as promising tools for the detection of critical biomarkers such as uric acid (UA) and blood glucose. Different optical transduction methods, like fluorescence, surface plasmon resonance (SPR), and colorimetric approaches, are talked about, with a focus on how sensitive, specific, and portable they are. Despite considerable advancements, several challenges persist, including sensor stability, miniaturization, interference effects, and the need for calibration-free operation. This review also explores issues related to cost-effectiveness, data integration, and wireless connectivity for remote monitoring. The review further examines regulatory considerations and commercialization aspects of optical biosensors, addressing the gap between research developments and clinical implementation. Future perspectives emphasize the integration of artificial intelligence (AI) and healthcare for improved diagnostics, alongside the development of wearable and implantable biosensors for continuous monitoring. Innovative optical biosensors have the potential to change the way people manage their health by quickly and accurately measuring uric acid and glucose levels. This is especially true as the need for decentralized healthcare solutions grows. By critically evaluating existing work and exploring the limitations and opportunities in the field, this review will help guide the development of more efficient, accessible, and reliable POCT devices that can improve patient outcomes and quality of life.

The purpose of this study was to identify and analyze consumer choices and evaluate the restaurant service quality, including quality of meals and services, and sustainability practices in restaurants in Warsaw and Kaunas. Our research was conducted using a sample of 1200 adult Poles and Lithuanians. Polish and Lithuanian consumers used catering services with varying frequencies. Different elements influenced their choice of restaurant. However, the common feature was the quality of meals, which in Lithuania was compared only with the price of meals, and with other elements in Poland. In the context of restaurant’s sustainable practices, it has been revealed that surveyed consumers had only partially fit into the contemporary consumption trends. In both countries, consumers have appreciated the use of reusable cutlery and crockery, as well as local and seasonal ingredients, while they did not pay attention to sustainable restaurant practices, such as the use of alternative sources of protein, environmentally friendly forms of energy, and reducing waste and minimization of food losses. The use of cluster analysis and principal component analysis (PCA) allowed a comprehensive assessment of consumer opinions on restaurants in terms of meal quality and service as well as sustainable practices. Restaurateurs should monitor the satisfaction of their customers and recognize the changing needs and habits of consumers.

Poland is one of the largest food producers in Europe, and the West Pomeranian region of Poland is a large producer of RTE food. Thus, the objective of this study was to determine the prevalence of Listeria sp. and L. monocytogenes (LM) in RTE foods manufactured by 13 selected Polish food producers whose processing plants are located in this region. In total, 650 samples of RTE foods, and 263 ingredients of salads and desserts were analyzed. Almost 18% of the RTE foods failed to meet the zero tolerance limit for Listeria, which means they should not be allowed for retail. LM was isolated from 13.5% of the samples, with counts of 10-100 CFU/g noted in half of them. Products with meat and dairy ingredients, and fish products, sandwiches, sprouts and sushi, were at the highest statistically significant risk of LM contamination. Four serogroups were identified among the LM isolated from RTE foods, of which the 4b-4d-4e serogroup was predominating. The samples most heavily contaminated with LM contained even 2 serogroups. Results were subjected to the cluster analysis and principal component analysis to determine correlations between food groups, food ingredients, producers, contamination level, and serogroups of LM.