Cd, Cr, and Pb concentrations were analysed in 18 bottled drinking water samples from the Bosnia and Herzegovina (B&H) market, classified as natural spring water or still natural mineral water. Metal concentrations were determined using atomic absorption spectrometry with electrothermal atomisation in a graphite furnace. Cr was quantified in two samples, Pb in four samples, while Cd concentrations were below the limit of detection in all samples. All concentrations were below national regulatory limits. Health risks associated with Cr and Pb exposure through bottled water consumption were assessed for adolescents, adults, and pregnant women by calculating the hazard quotient (HQ), hazard index (HI), carcinogenic risk (CR), and total carcinogenic risk (TCR). Some exposure scenarios exceeded HQ and HI thresholds, suggesting potential non-carcinogenic effects, primarily due to Pb exposure. CR and TCR values across all exposure scenarios were below established thresholds, indicating generally acceptable or negligible carcinogenic risk. Given the limited sample set, the data on Cd, Cr, and Pb content, along with the health risk assessment, should be regarded as preliminary, serving as a starting point to guide future research. Considering the health implications of heavy metal exposure, continuous water-quality monitoring and a more comprehensive health risk assessment, including additional heavy metals and a larger sample set, are essential, as regulatory compliance does not necessarily imply the absence of health risks.

Introduction: The main purpose of root canal filling materials is to provide an apical sealing that prevents the movement of bacteria and the diffusion of their metabolic products from the root canal system to periapical tissue. The aim of this study was to evaluate the apical sealing ability of mineral trioxide aggregate’s (MTA), epoxy resin, and zinc oxide eugenol- based sealer with single cone obturation techniques using the dye extraction leakage method. Methods: Seventy-five extracted human single-rooted teeth were instrumented using the crown-down technique with the Mtwo rotary file system to file 25/6. The teeth were randomly divided into five experimental groups (n = 15); Group 1 obturated with AH plus, Group 2 obturated with MTA BIOSEAL, Group 3 obturated with Endoseal, Group 4 positive control (POS CTRL) root canals are processed but not obturated, and negative control- apex of teeth completely covered with nail varnish, canals are not treated or obturated. In the first three groups, the single cone obturation technique with gutta-percha 25/6 was used. Apical microleakage was assessed with the dye extraction method, where the absorbance of 2% methylene blue was measured using a spectrophotometer. Results: The mean dye concentration values were MTA 22.79, AH plus 31.16, Endoseal 36.67, POS CTRL 280.15, negative control 9.01. Analysis of variance and pairwise comparisons indicated a significant difference in apical microleakage between the investigated groups (F = 3448, p < 0.001). The MTA BIOSEAL showed significantly less apical microleakage than the AH plus and Endoseal. The AH plus showed less apical microleakage than the Endoseal, although there was no significant difference between these two sealers. Conclusion: With the limitation of the study, it was concluded that MTA sealers show statistically less apical leakage than AH Plus and Endoseal.

Cilj istraživanja bio je ispitati uticaj tehnologije proizvodnje na senzorni kvalitet “Visočkog sudžuka”. Pored navedenog, cilj istraživanja bio je ispitati razlike u senzornom kvalitetu “Visočkog sudžuka” između različitih proizvođača unutar obje tehnologije proizvodnje. Istraživanjem je utvrđeno da postoje statistički značajne razlike u vrijednostima ispitivanih senzornih karakteristika uzoraka „Visočkog sudžuka“ između uzoraka iz tradicionalne i industrijske proizvodnje. Također, utvrđene su i razlike unutar grupe uzoraka iz iste proizvodnje između različitih proizvođača koje su bile statistički značajne. Istraživanjem je zabilježeno očuvanje senzornog kvaliteta proizvoda korištenjem tradicionalne proizvodnje, kao i manje oscilacije u kvalitetu između proizvoda proizvedenih na isti način (tradicionalno). Najbolje ocijenjeni uzorci bili su VST 4 iz tradicionalne proizvodnje, dok je najbolje ocijenjeni uzorak iz industrijske proizvodnje bio VSI 1. Okus uzoraka iz tradicionalne proizvodnje bio je bolje ocijenjen u odnosu na uzorke iz industrijske proizvodnje, gdje je najbolji okus imao uzorak VST 4. Najlošije ocijenjeni uzorci po svim senzornim svojstvima bili su uzorak VSI 3 koji se izdvojio iz grupe industrijskih proizvoda i uzorak VST 1 iz grupe tradicionalnih proizvoda.

Abstract The main non-microbial cause of quality deterioration in lipid-containing food is lipid oxidation, the process in which, simplifying, unsaturated fatty acids react with molecular oxygen via a free radical mechanism. The use of substances with antioxidant properties during the manufacturing process can minimize the extent of lipid oxidation. This research aimed to determine the effect of selected essential oils on the quality and oxidative stability of sunflower oils. Sunflower oils were obtained by refining and cold-pressing and their quality and oxidative stability were studied during the different storage conditions: 20 °C and 5 °C at dark and with light exposure. Obtained results suggested that the antimicrobial and antioxidant properties of essential oils can positively affect the oxidative stability and consequently the quality of sunflower oils during storage, and implicate with further application of essential oils in the edible vegetable oil industry.

Food safety is a story that unites all civilizations, cultures, and nations, and it is interlaced with various methods for making food safer. Concern for nutritious and safe food is as ancient as humankind itself, and many of the food safety issues that persist today are not new. Diverse records from the ancient world, as well as the religious writings of the three monotheist religions, actually refer to food, its intake, and prohibitions, as well as pathological diseases that may follow from inappropriate intake. Over time, food safety has evolved into a scientific discipline concerned with the handling, preparation, transport, and distribution of food to avoid the transmission of illnesses. The current state of food safety knowledge is the result of past discoveries, innovations, and laws. In modern times, the right to consume safe food is a fundamental human right. It contributes to and promotes sustainable development while supporting the economy, trade, and tourism. Nevertheless, despite significant improvements, we still know relatively little about food-borne illnesses and how infections affect humans.

Introduction: Energy drinks (EDs) are products in the form of a beverage or concentrated liquid designed to increase both mental and physical stimulations. Their popularity has grown tremendously, especially among children and adolescents, regardless of the growing number of undesirable health consequences associated with their consumption. This study aimed to evaluate the content of additives in EDs available in the Bosnian and Herzegovinian (B&H) markets. Methods: Twenty-two EDs from 15 brands were analyzed. The contents of quinine (QUIN), caffeine (CAF), benzoic acid (BZA), and sorbic acid (SA) were determined by high-performance liquid chromatography. Results: The median value of QUIN, CAF, SA, and BZA was 0.15 ppm, 309.05 ppm, 75.35 ppm, and 90.80 ppm, respectively. The highest CAF content variation was found in EDs of brand 4, and the lowest was in brand 6. A statistically significant difference was found between the obtained values in relation to the recommended daily intake of CAF for adolescents by the Centers for Disease Control and Prevention and the American Academy of Pediatrics (p < 0.001). Conclusion: The CAF content in EDs deviates by 10% from the content stated in the product declaration. All EDs on the B&H market should carry a clear warning: “High CAF content must not be mixed with alcohol and is not recommended for children, pregnant and/or lactating women, and CAF-sensitive individuals.” Given the behavioral trends associated with the potential risks of excessive CAF consumption, particularly among youth, national agencies in B&H should recognize areas of intervention such as responsible marketing and advertising, and education and awareness-raising. Further research and monitoring would be needed to determine the effectiveness of the various aspects of the proposed risk management approach.

S ciljem zaštite tradicionalne „Visočke pečene janjetine“ oznakom geografskog porijekla pro-vedena su istraživanja na nacionalnom nivou. Po prvi put je detaljno praćen cjelokupni tehnološki po-stupak proizvodnje, od faze iskrvarenja životinje, primarne obrade trupa i konfekcioniranja mesa, do termičke obrade. Osnovni motiv istraživanja bio je ustanoviti autentičnost ovog specifičnog načina ter-mičke obrade janjećeg mesa i njegovu vezu sa ispitivanim područjem (Visoko). Uz navedeno, jedan od ciljeva je bio laboratorijskim ispitivanjima kvantificirati osnovne kvalitativne parametre. Ustanovlje-ni indikatori kvalitete „Visočke pečene janjetine“ poslužit će kao referentni pokazatelji u predstojećim aktivnostima, prilikom utvrđivanja proizvođačke specifikacije. U radu su utvrđivani senzorni, kemijski i mikrobiološki parametri kvalitete „Visočke pečene janjetine“. Senzorna ocjena pokazala je da je kva-liteta Visočke pečene janjetine ekstra visoka, pri čemu je boja najbolje ocijenjeno svojstvo. Srednje vri-jednosti kemijskih parametara iznosile su kako slijedi: 54,18 % vode, masti 19,44 %, proteina 25,28 %, pepela 1,10 %, NaCl 0,20 %. Prosječna pH vrijednost iznosila je 6,47, a aw 0,958.