Summary The very long chain polyunsaturated fatty acids (PUFAs) (C18–C22) and n‐3 Omega PUFAs are apparently widely accepted as a part of modern nutrition because of their beneficial effects on metabolism. Most significantly, the reported protective effect of the n‐3 omega fatty acids in relation to cardiovascular inflammatory diseases and cancer has led people to consider these fatty acids more beneficial than other dietary supplements. Unfortunately, there is a lack of studies relating to the physical performance increasing effect in sports diets, cholesterol‐reducing effect in meat technology, effects on human serum profile, the application dose and the side effects with/without omega‐6 PUFAs, which has left us with several crucial unanswered questions. We still do not know the correct dose of n‐3 omega and the correct ratio of n‐3 omega to n‐6 omega or their possible contraindications when combined with drugs, other foods and herbal supplements. Another reported aspect of n‐3 omega PUFAs is that they protect and even enhance the effect in medical treatment of important diseases such as Alzheimer’s, multiple sclerosis and cancer. These reports led to PUFAs becoming one of the most accepted and consumed food supplements. Despite this weight of evidence and the considerable current use, there is still a need for studies, which will determine whether the n‐3 omega fatty acids are in fact important functional supplements with no adverse effects. This review will attempt to outline the current position of n‐3 omega fatty acids in the field of clinical nutrition and healthcare and outline the studies needed to determine whether there are significant advantages in taking them as food supplement without any adverse effects.

Fish meat is highly prone to microbiological contamination from hunting and slaughtering stages to the transportation and kitchen, especially by Pseudomonas spp. In this study, effects of nisin (0.04 g/L/kg at pH 5.2), lactic acid (5% at pH 2.9) and their combinations were studied on coated (where vegetable oil, beeswax and distilled water mixture with pH 7.2 was used as the main coating material) and noncoated fish specimens on inhibition of Pseudomonas and mesophilic aerobic bacteria (MAB) at refrigeration temperatures (+4C). Lactic acid, nisin and coating reached 5.95 log units as cfu/mL on total MAB on the seventh day of shelf life at +4C, whereas control has reached 6.62 log on the fifth day. Lactic acid, nisin and coating, and lactic acid and coating applications were determined as the most preservative applications with lowest acidity losses and highest bacterial inhibition, including Pseudomonas spp. (P < 0.01). Corresponding

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The effects of different methods of application of chlortetracycline and oxytetracycline on microbial properties of lamb meat were studied. A significant antibacterial effect of antibiotic was found on total mesophilic bacteria count. The mesophilic bacteria level was determined by two methods: the conventional method using Plate Count Agar and bioluminescence. Correlation curves of the CFU and RLU values proved two methods were highly related. Thus for the microbiology quality of meat hygiene the bioluminescence method may be used as a fast and alternative method to PCA. Note that bioluminescence requires a higher degree of skill and attention.

Different combinations of pressure (308 and 220 MPa), additional fat (9.11, 25.00, or 35.00%), pH (5.65, 5.95, or 6.40), temperature (21 or 43 °C), time (5 or 15 min) on Listeria monocytogenes ATCC 7644 and Escherichia coli ATCC 11229 contamination flora were comparatively studied for the 1st time in pate meat. The findings are especially important for pate meat safety and industry since they indicate the necessity of using pressure levels as ≥308 MPa with higher acidity levels (pH ≤ 5.65) and lower fat contents (≤9.11%) to achieve a higher microbial quality in pate meat, which is highly prone to microbial spoilage.