Fish farming is a growing industrial sector in Algeria, making a significant contribution to the country's food security. It is a valuable source of protein. However, farmed fish can be contaminated with toxic element such as mercury (Hg), and be the cause of consumer poisoning. This study was carried out to assess the Hg contamination of sea bream (Sparus aurata) raised in fish farms located in the wilayas of Béjaia and Chlef. An assessment of the health risks incurred by consumers of this fish was also carried out. 34 and 24 sea bream samples were collected over an 8 month period (March-October 2021) from the Béjaia and Chlef fish farms respectively (referring to European Regulation no . 333/2007/EC and European Directive n°.96/23/EC). Analysis were carried out using an accredited method based on inductively coupled plasma mass spectrometry (ICP-MS). Human health risk was assessed using the estimated weekly intake (EWI) and hazard quotient (THQ) as recommended by the United State Environmental Protection Agency (USEPA). The results (mg/kg wet weight) showed that sea bream reared in Chlef were slightly more contaminated (0.053 ± 0.023 mg/kg) than sea bream reared in Béjaia (0.050 ± 0.010 mg/kg), (no significant difference between the two farms, p>0.05). Nevertheless, levels were well below national and European regulatory limits (0.5mg/kg).Estimated EWI(Hg) values (µg/kg/week) linked to consumption of this fish (0.06) are below the tolerable weekly intake (5.0) set by the USEPA. Similarly, the estimated THQ(Hg) (0.05) is below the critical threshold (1.0). The results indicate that consumption of sea bream from these two farms is unlikely to have any adverse effects on human health in terms of Hg poisoning.

Cheese has been widely consumed by people all over the world, not only for its nutritional value (bioactive compounds with antioxidant, antimicrobial, anti-inflammatory, immunomodulatory and analgesic activity) but also the gourmet experience. As the global health awareness is on the rise, consumption of cheese increased with regional variation allover the world, lowest being in Africa and highest in Central and Eastern Europe and USA. Cheese serving per week are higher in more educated versus low educated adults, urban versus rural areas and adults versus children in general. Following the increase in world population and market demand, cheese production faces quantitative and qualitative challenges for meeting these requirements. Within the project Center for Food Safety and Quality at the Andrija Stampar Teaching Institute of Public Health, the isotopic composition of characteristic elements in indigenous agricultural food products is being determined. Croatia has a long-standing tradition of producing high-quality indigenous cheeses. This study presents the results of carbon and nitrogen stable isotope ratios that can be linked to the geographical origin of the cheese. 80 Cheese samples were collected all over the Republic of Croatia from domestic manufacturer. The samples were tested for the basic quality parameters of fat, protein, dry matter, salt and pH. Their DELTA C (δ13C) and DELTA N (δ15N) values were determined, and their mutual ratio was used to determine the geographical origin of the cheeses. Different types of cow's, sheep's, goat's cheese and their mixtures were tested over three years. After lyophilization, the cheese samples were analysed using EA IRMS technique and the total ratios of carbon 13C/12C and nitrogen δ 15N/14N isotopes were determined. IRMS measurements were performed by IRMS Delta V Plus (Thermo Fischer Scientific, Bremen, Germany) coupled to Elemental Analyzer FlashEA. Instruments were controlled by the Isodat 3.0. software (Thermo Fischer Scientific, Bremen, Germany). Solid specimens were introduced into the EA system contained in tin capsules. The isotopic ratios were expressed in part per thousand (%0). The samples were measured against the certified reference material Protein (Casein) Standard OAS (IVA Analysentechnik GmbH & Co. KG, Meerbusch). The analysis was performed using combustion reactor filled with copper (II) oxide, silver cobaltous/cobaltic oxide, and chrome (III) oxide (Thermo Fischer Scientific, Bremen, Germany). The reactor is followed by a water-separator and packed GC column for separation of the evolved gases (N2 and CO2). Out of 80 analysed cheese samples collected from the entire territory of the Republic of Croatia only cheese samples from Krk and Cres could be geographically determined using just their DELTA C (δ13C) and DELTA N (δ15N) values and their mutual ratio. Mean values were calculated from triplicate analyses.

The nutritional value depends on the breeding conditions, the insect stage and technological modifications. An important factor that also affects the nutritional value is the type of food. The aim of this work was to assess the effect of the addition of rapeseed cakes (70% was added to the classic feed mixture for broilers, which has already proven itself in experiments with edible insects at the Czech University of Life Sciences) on the nutritional value of Gryllus assimilis. Rapeseed cakes are a by-product of hot pressing of rapeseed. It contains a high proportion of nitrogenous substances and a high proportion of fat, which ensures high nutritional quality in terms of protein and energy feed. At the same, it is a waste product which, in addition to animal feed, is used in biogas plants. In the Czech Republic, it is a relatively abundant product. The second group of crickets was fed a conventional soybean broiler feed. Determination of basic nutritional values - fat, crude protein, chitin, dry matter, ash. attention was also focused on determining the profile of amino acids and fatty acids. It was found that crickets were able to thrive on both types of food. The nutritional values of both groups showed very similar values. Although there was an increase in fat content at the expense of protein, the resulting fatty acid profile in crickets feed rappesed cakes showed a lower proportion of saturated fatty acids and an improvement in the ratio of omega-3 to omega-6 fatty acids. In conclusion, rapeseed cakes can be recommended as a possible alternative to soy feed for crickets.

In Slovenia, pig farming has a long-standing tradition that guarantees the production of high-quality pork and pork-based products, which are highly valued by consumers. Nevertheless, the country's self-sufficiency level in pork production was only 40% in 2021, and a significant portion of the consumed pork is imported, which raises concerns regarding potential mislabeling. The identification of such fraudulent practices has created a demand for sensitive and reliable methods to detect food adulteration (1). This study examined the applicability of stable isotopes - δ(²H), δ(13C), δ(15N), δ(180) and δ(34S) for determining the geographical origin of pork meat and whether pork meat sold on the Slovenian market conforms with their declaration. To accomplish this, it is necessary to compare the samples that need to be checked with authentic samples. For this purpose, we have established a comprehensive database of 111 authentic meat samples. These samples were directly collected from Slovenian farms and comprised 69 samples from Krškopolje breeds and 42 samples from modern Slovenian pig breeds. In addition, we randomly selected 73 samples from the market and compared their geographical origin with the authentic samples stored in the database. Linear discriminant analysis (LDA) and Orthogonal projections to latent structures Discriminant Analysis (OPLSDA) were then used to distinguish between samples from different geographical regions (Alpine, Dinaric, Mediterranean and Pannonian), while Data-driven soft independent modelling of class analogy (DD-SIMCA) was used to verify the accurate labelling of Slovenian pork. Our findings demonstrated that it was possible to discriminate pork from the four different geographical regions in Slovenia. A model based on DD-SIMCA was also developed and applied to the origin control of Slovenian pork meat. The obtained results could prove invaluable for identifying the mislabeling of pork meat products claimed to be produced in Slovenia. This information could greatly assist government agencies in verifying the origin of pork meat and help protect consumers from food fraud. Additionally, these findings will be beneficial for farmers who strive to safeguard the integrity of Slovenian pork meat.

The growing world population leads to an increased need for food, especially valuable proteins. Agriculture and food processing lead to generation of several billions of metric tons of rest raw materials. Side streams are generated at all phases of the value chains, from production to distribution. These raw materials are an easily available source of biomass, however good preservation and processing methods are needed to utilize them for value added products. Utilization of some agroindustrial by-products for value added foods will lead to increased availability of valuable ingredients such as proteins, lipids, vitamins, dietary fibers, polyphenols, antioxidants. They may contribute to consumers' health and well-being when incorporated into food matrices, through increase of essential nutrients and bio-active compounds in the diet. Current developments in food industry and biotechnology provide a big potential for better utilization of by-products as viable carriers of functional ingredients. In this study, membrane separation processes (micro-, ultra-, nano-, and dia-filtration) and supercritical CO2 extraction processes were set-up and optimised from lab scale to pilot facilities to extract bioactive compounds (e.g., oils, waxes, fatty acids, carotenoids, polyphenols, tocopherols) from by-products from different fooр production chains, namely: dairy (whey), oilseeds, and brewery spent grains. Raw materials (by-products) and extracts were characterised for verifying their quality and assuring their safety, by applying different analytical techniques. This way, new ingredients enriched in valuable proteins and health-promoting compounds were generated and tested for use in preparation of bakery products. Techno-functionality of ingredients and final products was evaluated, too.