This study investigated the distribution of 40K, 137Cs and 90Sr during the processing of cow milk into cottage cheese from central Bosnia and Herzegovina and Livno cheese from the southwestern production area, with particular emphasis on physicochemical composition and regional differences. Raw milk (n = 15 per group), corresponding cheeses (n = 15 per group), and composite whey samples (one per cheese type) were analyzed for protein, fat, dry matter, water content, 40K, and 137Cs, as well as titratable acidity in milk samples. In a random second-stage subset, because of the cost and complexity of the radiochemical method, 90Sr was determined. Mean activity concentrations in milk used for cottage and Livno cheese production were 42.31 and 40.77 Bq/L for 40K, 0.030 and 0.057 Bq/L for 137Cs, and 0.015 and 0.030 Bq/L for 90Sr, respectively. Corresponding cheese means were 26.45 and 28.23 Bq/kg for 40K, 0.038 and 0.087 Bq/kg for 137Cs, and 0.073 and 0.369 Bq/kg for 90Sr. Processing retention factors showed limited transfer of 40K and 137Cs into cheese, whereas 90Sr was retained mostly in the curd. Significant regional differences were observed for 137Cs in both milk and cheese, whereas 40K did not differ significantly between regions. Differences between regions for 90Sr were also indicated, but these results should be interpreted cautiously because it was analyzed only in a limited second-stage subset. These findings show that radionuclide behavior in artisanal dairy systems is jointly shaped by radionuclide chemistry, cheese technology, and local environment, highlighting the need for site-specific food-chain assessment.

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.

This study investigated the effect of altitude on the microbiological quality of raw sheep milk and Vlašić cheese produced at three locations (Galica, Gostilj, and Paklarevo) on Mount Vlašić, Bosnia and Herzegovina. A total of 30 samples were analysed for the presence of Salmonella spp. and Listeria monocytogenes, and for the quantification of coagulase-positive staphylococci, aerobic mesophilic bacteria, Escherichia coli, Enterobacteriaceae, yeasts, and moulds. None of the samples contained Salmonella spp. or Listeria monocytogenes. In milk samples, significant differences were found among localities for moulds, with regression analysis indicating a significant negative correlation between altitude and mould count (p < 0.001, R² = 0.486). In Vlašić cheese samples, aerobic mesophilic bacteria were abundant at all sites, while regression analysis showed that E. coli (p < 0.001, R² = 0.472) and Enterobacteriaceae (p < 0.001, R² = 0.767) counts varied significantly with altitude. No significant correlations with altitude were observed for other microorganisms. The results suggest that differences among localities and altitude-related trends reflect the influence of variations in cheese-making practices on microbial dynamics in artisanal dairy systems. Improving hygiene control, as well as expanding altitude-based studies across different regions, could enhance both product safety and the preservation of traditional cheesemaking practices.

This study aimed to assess the microbi- ological quality of Livno cheese and milk as its raw material. It also investigated potential differences in microorganism presence and quantity between milk and cheese to under- stand the impact of milk processing on micro- biological quality. A total of 15 raw milk and 15 Livno ripened cheese samples were ana- lysed for the presence of Salmonella spp. and Listeria monocytogenes. Detection and quan- tification were performed for the following microorganisms: coagulase-positive staphy- lococci, aerobic mesophilic bacteria (for milk samples), E. coli, Enterobacteriaceae, sulfite-re- ducing clostridia (for cheese samples), yeasts and moulds. Salmonella spp. was not detected in any of the samples. Microbiological analy- sis of milk revealed varying levels of aerobic mesophilic bacteria, E. coli, Enterobacteriaceae, yeasts, moulds, and L. monocytogenes. Coagu- lase-positive staphylococci were detected in only two of 15 raw milk samples. In 15 Livno cheese samples, all tested microorganisms were below detectable levels except for E. coli (found in two samples) and Enterobacteriaceae (found in three samples). Statistical tests indi- cated significant differences in microbial pres- ence and quantity between milk and cheese, except for coagulase-positive staphylococci. Given the importance of cheese microbiology for food safety and consumer health, this re- search provides valuable insights into the pro- duction and quality control of this traditional Bosnian cheese.

Introduction The veterinary profession is facing various challenges in the 21st century, such as livestock production intensification, shifting distribution of infectious diseases, growing focus on food safety alongside growing demand for companion animals’ veterinary services. Information technologies and digitalization trends had driven changes in many business sectors, including providing veterinary services thus opening new avenues to overcome the existing challenges this profession is facing. Methods A study was conducted among 244 veterinary practices in Bosnia and Herzegovina. The gathered information related to subjects involving digital presence, the utilization of information technologies, and the business performance. To obtain this information, a personalized questionnaire was utilized as the means for collecting data. Results The study revealed that only 10.2% had a business-associated website, and 54.9% were present on at least one social media platform. The study suggests that a positive impact on annual profit can be achieved through the implementation of effective digital marketing strategies such as web presence, search engine optimization, Google business account existence, website Google advertisement, continuous administration of social media, and social media advertisement. The statistical analysis indicates that Google advertisements, website search engine optimization, and social media advertisements greatly affect annual profit. Discussion Improving digital presence of veterinary businesses with professionally managed websites, use of social media platforms, investment in online marketing strategies, and adopting telehealth services and online access to patient records positively affects business performance and better fits the growing needs of clients and society.

Distribution of radionuclides depends on various factors, and milk processing into cheese is recommended as one of the significant measures of radiation protection during radioactive contamination of the environment. A total of 16 milk and 16 cheese (soft and hard) samples were examined using HPGe gamma‐ray spectrometry to obtain 137Cs and 40K activity concentrations. The Pearson's correlation coefficients between 137Cs and 40K were determined (0.73, 0.68, 0.19, −0.23), followed by determination of distribution of 137Cs and 40K from cow milk to two types of cheeses using food processing retention factors (0.07–0.34). Transfer of 137Cs obtained could serve a great purpose for predicting its distribution during cheesemaking.

The objective of this paper was to create an economical and abecedarian 3D printing method for the production of solid microneedles, as a more efficient transdermal drug delivery method, for day-to-day use in companion animals. The process of 3D printing was conducted using two types of 3D printers, utilizing the FDM and SLA printing techniques. Modulus of Elasticity was calculated for the determination of mechanical properties of the material, wherethe printed specimen was subjected to axial loading, and deformations were measured using an optical scanner. Post-processing was conducted by washing microneedles in isopropyl alcohol, followed by UV curing. The procedure of testing penetration capabilities was conducted at two sites of cat skin: Auris externa and the lateral part of the abdomen. The SLA printing method was more precise, resulting in higher quality microneedles for animal use compared to the FDM printing technique. Modulus of Elasticity was calculated and the value E=0.9 GPa can be used. Testing proved that the printed model was able to penetrate the skin at the tested sites. The use of microneedles is simple and economical, and therefore has wide applications in small animal practice. Veterinarians can access microneedle design repositories and print them for more effective transdermal drug delivery. The multifunctionality and transferability of the design in the present study ensure that it can be further modified to provide personalized therapy.

Listeria je patogen prenosiv hranom i predstavlja veliku opasnost za ljudsko zdravlje. Teški su simptomi praćeni visokom stopom mortaliteta većinom prouzročeni L. monocytogenes. Bez obzira na politiku nulte tolerancije, rod Listeria je još uvijek prisutan u sirovim proizvodima i proizvodima spremnim za konzumiranje, predstavljajući veliku opasnost za zdravlje ljudi. Za sada još u bliskoj budućnosti ne postoje studije o kontaminaciji hrane vrstama Listeria u Bosni i Hercegovini. Ovim istraživanjem htjeli smo dobiti osnovne podatke o količini kontaminiranosti hrane ovim patogenom. U studiji je analizirano ukupno 238 uzoraka hrane, pri čemu su u 105 uzorka bile različite vrste sirove hrane te 133 uzorka hrane spremne za konzumaciju (gotove hrane). Od ukupno 238 uzoraka, 18 uzoraka je bilo pozitivno na Listeria vrste. Nakon izolacije i detekcije, konfirmacija pozitivnih izolata Listeria spp. je provedena pomoću biokemijskog kita API® Listeria.