This work investigates the level of exposure to cadmium (Cd), mercury (Hg), and lead (Pb) via fish and seafood products in adult population in Bosnia and Herzegovina (BiH). Metals content was determined in seven commercial species of fish and seafood products widely available and consumed in BiH. Analysis of Cd and Pb was performed by GFAAS (Graphite furnace atomic absorption spectrometry), and analysis of Hg by FIAS AAS (flow injection cold vapour atomic absorption spectrometry) in accredited laboratory for food analysis. The health risk was determined by the estimated weekly intake, hazard index, target hazard quotients, and percent of tolerable weekly intake or percent of benchmark dose lower confidence limit. Concentration above the maximum residue level (MRL) set in the European Union was found in only one sample (Hg in mackerel). Cd content was generally high in squid, approaching the corresponding MRL in two samples. The hazard index was close to 1 in bluefin tuna and mackerel, mostly due to Hg content. These two fish species should be consumed in moderation, especially by pregnant women. While consumption of various fish and seafood on average is not of significant concern, health risk could not be ruled out for high consumers. Fish is considered a significant part of a healthy, well-balanced diet due to its exceptional nutritional properties (high-quality proteins, vitamins, essential omega-3 fatty acids). Fish and seafood are unique dietary sources of cardioprotective docosahexaenoic (DHA) and eicosapentaenoic (EPA) fatty acids. Thus, many public health authorities recommend regular fish consumption equivalent to at least 1-2 serving per week in order to prevent diet-related chronic diseases 1-3. Unfortunately, anthropogenic environmental impacts (industry, agriculture, mining) significantly increase the naturally occurring amounts of heavy metals in the environment, including the marine ecosystem. Consequently, marine organisms (fish, shellfish, crustaceans) can accumulate these metals to potentially toxic concentrations. Often, fish and other seafood represent one of the main sources of exposure to metals in the general population. Foods that contain toxic metals above the permitted levels are considered to be harmful to human health and are banned for trade by many national and international regulations. Maximum levels (MRL) of harmful substances in food in Bosnia and Herzegovina (BiH) are defined in the Regulation on maximum levels for certain contaminants in food 4. The same rules apply to food in the European Union 5-9. Some of the toxic effects of heavy metals include: impaired renal (Pb, Cd, Hg) and liver (Pb and Cd) function, decreased cognitive function (Pb, Hg), impaired reproductive capacity (Cd, Pb), hypertension (Cd), neurological changes (Hg, Pb), teratogenic effects (Hg), and cancers (Cd) 10-12. Our previous work showed that the content of heavy metals in certain samples of fish from the Neretva river (BiH) exceeds MRLs for some metals, and content found in many commercially available fi...
The pursuance of novel antimicrobial and anti-inflammatory agents has been expanding due to a significant need for more efficient pharmacotherapy of various infections and chronic diseases. During the last decade, pharmacokinetics, pharmacodynamics and pharmacological properties of curcumin have been extensively studied. The aim of the present study was to evaluate the antibacterial activity of curcumin against both Gram-positive and Gram-negative bacteria as well as its antifungal activity by using in vitro agar well diffusion assay. Moreover, the anti-inflammatory activity of curcumin was determined with in vitro assay of inhibition of protein denaturation. Results demonstrated wide antimicrobial activity of curcumin upon all of the test bacteria and fungi. The strongest activity of curcumin was observed at a concentration of 0.50 mg/ml against S. aureus, L. monocytogenes, E. coli, P. aeruginosa and C. albicans, resulting in a maximum zone of inhibition of 14.7 mm, 14.3 mm, 13.7 mm, 10.7 mm and 10.7 mm, respectively. Findings suggested that the antimicrobial activity of curcuminis dependent upon the concentrations. Furthermore, results demonstrated high effectiveness of curcumin compared to standard acetylsalicylic acid in inhibiting heat-induced protein denaturation, which activity is also depended upon the concentrations. The present study emphasises the potential application of curcumin as a natural antimicrobial and anti-inflammatory agent. However, findings of this study are restricted to in vitro assays and consideration should be given to conducting a study involving wider dose range test substances as well as including further research on in vivo models.
Meat inspection is an important part of education for every veterinary student. However, traditional teaching methods require the sacrifice of living animals, and are thus considered expensive, inadequate and inhumane. Development of novel technologies has provided opportunities for new, improved ways of education. Smart 3D Meat Inspection (S3DMI) is an elearning tool that allows veterinary medicine students to acquire required skills using virtual 3D models of animal organs and carcasses. These models can be manipulated and “cut” just like real organs, allowing students to learn this essential skill without the need for animal carcasses. Students are allowed to practice any part of meat inspection as many times necessary, at their own pace, without time, place or resources limitations. This type of education is considered superior to traditional methods. There is no need for sacrification of animals for educational purposes and the cost of education is greatly reduced, while the educational quality is uninterrupted. Models developed for S3DMI can also be adjusted for courses like animal anatomy and pathology, which also require the use of real animal cadavers. S3DMI is still in its developmental stages, but it has a great potential to minimalize the need for animal sacrifice in the education of future veterinarians, while ensuring the quality improvement.
Entomofagija (konzumiranje kukaca) rijetko se prakticira u zapadnim zemljama, ali ova praksa je i dalje raširena u ostatku svijeta. Najčešće se konzumiraju kornjaši (Coleoptera), gusjenice (Lepidoptera), pčele, ose i mravi (Hymenoptera) i skakavci i cvrčci (Orthoptera), ali se više od 1400 vrsta kukaca smatra jestivim. Kukci predstavljaju dobar izvor većine hranjivih tvari potrebnih za ljudsku ishranu, iako sastav varira u odnosu na vrstu i razvojni stadij kukca. Kukci spadaju u skupinu „mini-stoke“, te je njihov uzgoj jednostavan, brz i efikasniji u odnosu na uzgoj drugih vrsta životinja. Potencijal za dalji razvoj ove proizvodnje hrane je velik, a modeli uzgoja nekih vrsta su već razvijeni. Kukci se mogu konzumirati na više načina, bilo kao cijeli ili prerađeni ili kao posebno pripremljene delikatese i predstavljaju važan izvor hranjivih tvari u mnogim dijelovima svijeta. Pripadaju skupini „nove hrane“, a na nivou cijele Europske unije dopušten je uzgoj i konzumiranje samo ličinki Tenebrio molitor (veliki brašnar), iako neke zemlje dopuštaju i uzgoj drugih vrsta.
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