The aim of this work was to assume the amount of BPA that can migrate to food packed into the cans coated by epoxy‐phenolic lacquer. The assumption was made by determining the amount of BPA which migrates from the inner can coating to different food simulants: 3% acetic acid, 10% ethanol, their mixture (3% acetic acid +10% ethanol), and 50% ethanol. The examined tinplate cans were made by the special requirements of the Serbian Armed Forces. Further, the effect of the sterilization process and the very initial time of storage (15–105 days), on the level of BPA in the canned meatballs in tomato sauce, which are in the regular use of the Serbian Armed Forces, was examined. The BPA content was determined by the high performance liquid chromatography‐mass spectrometry (HPLC–MS), and compared with BPA content found in the food simulants.

The children with skeletal class III have significantly shorter maxilla than those with skeletal class I.

There were no significant differences in the parameter values on the cranial base between the groups. There was a significant correlation of the main angle of the cranial base with the angles of sagital position of the jaws in the group 1 only.

This work aimed to examine the influence of the storage period on the content of toxic elements (As, Cd, Pb, and Hg), in five types of canned meat products, which are regularly used in the Serbian Armed Forces. Cans of beef goulash (BG), pork ragout (PR), spam (SP), liver pate (LP), and meatballs in tomato sauce (MB), produced according to military standards, and stored under regular conditions (temperature up to max 25 °C and relative humidity up to max 75%), were analyzed in this research. Meat products were made according to the special military requirements, packed in tinplate cans, and stored for up to 6 years. The highest average contents of toxic elements were found to be 10.00 µg/kg for arsenic in BG, 35.91 µg/kg for cadmium in LP, 15.04 µg/kg for mercury in PR, and 8.00 µg/kg for lead in PR. The storage period did not significantly affect the level of toxic elements, although higher concentrations were found in samples stored for more than two years. The influence of raw materials, spices, and additives on the level of toxic elements in some meat products was also examined. None of the samples contained toxic elements at levels exceeding the currently maximum permitted levels. The consumption of this type of food represents a small risk to human health because the exposure of soldiers to toxic elements, calculated as weekly intake, is far below legal PTWI/TWI limits, established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and European Food Safety Authority (EFSA).

This work aimed to examine the in uence of the storage period on the content of toxic elements (As, Cd, Pb, and Hg), in ve types of canned meat products, which are regularly used in the Serbian Armed Forces. Cans of beef goulash (BG), pork ragout (PR), spam (SP), liver pate (LP), and meatballs in tomato sauce (MB), produced according to military standards, and stored under regular conditions (temperature up to max 25 °C and relative humidity up to max 75%), were analyzed in this research. Meat products were made according to the special military requirements, packed in tinplate cans, and stored for up to 6 years.The highest average contents of toxic elements were found to be 10.00 µg/kg for arsenic in BG, 35.91 µg/kg for cadmium in LP, 15.04 µg/kg for mercury in PR, and 8.00 µg/kg for lead in PR. The storage period did not signi cantly affect the level of toxic elements, although higher concentrations were found in samples stored for more than two years. The in uence of raw materials, spices, and additives on the level of toxic elements in some meat products was also examined. None of the samples contained toxic elements at levels exceeding the currently maximum permitted levels. The consumption of this type of food represents a small risk to human health because the exposure of soldiers to toxic elements, calculated as weekly intake, is far below legal PTWI/TWI limits, established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and European Food Safety Authority (EFSA).

Of all the analyzed parameters, the following were selected as the early indicators of the development of skeletal class III on the lower jaw: greater total length of the lower jaw, proportional to the total lengths of cranial base and theupper jaw, as well as greater length of the lower jaw body, proportional to the length of the upper jaw body.

In armies worldwide, canned meat is one of the strategic foods thanks to its long-term sustainability and high nutritional value (Barrett & Cardello, 2012; Pograjc et al., 2010). The production of canned food for the Serbian Armed Forces is carried out according to military standards and technical specifications, which define not only the quality of cans, but also the method of labeling, the type and ratio of ingredients, the technological process of the production, and the quality of the final product, such as sensory characteristics and chemical and microbiological parameters. All these parameters keep pace with international food safety standards. The safety of canned meat depends on the heat treatment process, which must destroy the spores of the mesophilic species Clostridium botulinum and the cans' good hermeticity (Nitsch & Vuković, 2006). In addition, the quality of canned meat primarily depends on the quality of raw material (Florowski et al., 2017), but also on conditions and the length of storage (Buculei et al., 2014; Vafaei et al., 2018). Properly performed sterilization and good hermeticity guarantee good sustainability at room temperature over several years. Also, appropriate packaging prevents subsequent contamination of food with microorganisms, as well as other contaminants. In addition to good hermeticity, it is also necessary to prevent metal/ food contacts inside the can and metal/air outside, which is achieved

Macroelements such as Na, K, Ca, and Mg play a significant physiological role, and their inadequate intake has been linked to severe diseases, such as high blood pressure. Data on risk assessment for human health in Serbia, from the intake of these macroelements through the consumption of canned food, are minimal. Therefore, the content of Na, K, Ca, and Mg in five types of canned meat that members of the Serbian Armed Forces regularly use was examined. Macroelements were determined by inductively coupled plasma mass spectrometry in cans of beef goulash, pork ragout, spam, liver pate, and meatballs in tomato sauce, which were stored from one month to six years. The sodium content was significantly higher than the potassium content in all types of food, so the Na/K ratio below 1, desirable for good health, was not found in any of the analyzed products. Also, a significant number of samples had an unfavorable Ca/Mg ratio above 1. However, due to the low consumption of canned food by members of the Serbian Armed Forces, its contribution to the average daily intake of macroelements is almost negligible. The concentration of macroelements decreased with the shelf life, while a significant source of Ka and Mg, among analyzed ingredients, was ground red pepper.