: Great potential in gas production is found in raw materials of organic origin, such as manure, waste sludge, food residues and the like. In order to speed up the process of biogas production, that is, the first stage of hydrolysis, it is necessary to pre-process the substrate. In order to obtain the maximum amount of biogas, the anaerobic digestion process was carried out in mesophilic conditions for 37 days. For the purpose of examining the effects of pretreatment, the substrate was chemically treated with the addition of dehydrated CaO in quantities of 0.75% and 1.5% in relation to the mass of the substrate. The results showed that by treating cattle manure with the addition of 0.75% CaO, higher daily production of biogas with a higher methane content is achieved. The total amount of biogas obtained with the addition of 0.75% CaO was 5247.21 ml, while the highest methane content was 61.24%.

Summary Heavy metals are natural ingredients of many plant cultures, and they are increasingly found in the soil as the main group of inorganic contaminants. The consumption of food products, either fresh or processed, with an increased concentration of heavy metals leads to the deposition of these metals in the body, which further leads to a series of consequences in the form of cardiovascular, respiratory, and neurological problems. The behavior of heavy metals in soil and their accumulation by plants depends on many factors, such as soil structure, soil pH value, organic matter content, adsorption complex and other factors. Therefore, the aim of this work is to present the influence of physical and chemical soil parameters on the distribution of heavy metals (Pb(II) and Cd(II)) in plant cultures and to assess the health risk pollution of the mentioned metals in plant cultures (cucumber, pepper, tomato, eggplant).

Results: Herbal preparations based on willow, red pepper and most recently, turmeric show potential in the treatment of arthritis. Dietary supplements as antioxidants (vitamins C and E, minerals zinc and selenium), chondroitin, glucosamine, collagen and hyaluronic acid also show positive effects. In addition, numerous food ingredients poses anti-inflammatory effects, such as acetylsalicylic acid, omega-3 fatty acids, polyphenols and flavonoids. These research findings suggest that a proper food selection and menu planning, combined with some of the aforementioned could affect the symptoms and progression of the disease. Conclusion: Although medical treatment is still the first choice for people with arthritis, accumulating evidence supports the use of various dietary supplements and herbal preparations to alleviate symptoms of arthritis. Additionally, given that many foods contain ingredients with potent anti-inflammatory characteristics, proper food selection could add the additive effect and improve quality of life of people with arthritis.

Campylobacteriosis is a leading cause of food poisoning in Europe, the USA, Australia and New Zealand, and identifying reservoirs of infection is important in disease prevention. Although campylobacteriosis is considered rare in Africa, research indicates that chicken meat is contaminated in African countries as well. Monitoring the prevalence of Campylobacter jejuni and Campylobacter coli in broiler meat production indicates variability depending on the country, season, source of the sample and hygiene in primary production (farms) and broiler meat processing (slaughterhouses/production plants). Therefore, the purpose of this review was to improve the understanding of the impact of implementing appropriate sanitation measures on reducing contamination with Campylobacter species in primary production and processing of chicken meat, in facilities with implemented HACCP and Halal control systems. The alignment with EU legislation regulates hygiene criteria in primary production and processing of chicken meat. The application of rigorous hygiene measures at all stages of chicken meat production can reduce the number of thermophilic Campylobacter species on broiler chicken carcasses. By setting the recommended EU critical limit of 1000 CFU/g for contamination of broiler neck skin in slaughterhouses, the incidence of campylobacteriosis can be reduced by 40% to 90%.

The research focuses on dry cheese, an important part of the cultural and gastronomic heritage of Bosnia and Herzegovina, especially in the northeastern part of the country. Produced according to traditional methods that are passed down from generation to generation, dry cheese not only reflects a rich culinary tradition