Faculty of Veterinary Medicine

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Impact of fermented foods consumption on gastrointestinal wellbeing in healthy adults: a systematic review and meta-analysis
(Frontiers Media SA, 2025-10-10)
Mukherjee, Arghya
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Farsi, Dominic N.
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Garcia-Gutierrez, Enriqueta
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Akan, Ecem
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Millan, Jose Angel Salas
Objective In recent years, the consumption of fermented foods (FFs) has been linked with gastrointestinal health and wellbeing. Here, we systematically review and meta-analyse the currently available evidence relating to this as part of the COST Action PIMENTO and guided by the European Food Safety Authority (EFSA) health claim dossiers. Methods MEDLINE, Scopus and Cochrane CENTRAL bibliographic libraries were searched for relevant literature up to 31st January 2025. All eligible studies were included for narrative review as per EFSA guidelines, but only randomised controlled trials (RCTs) were considered for meta-analyses. Risk of bias, mechanisms of action, bioactive compounds and safety were additionally discussed. Data was pooled using mean difference (MD)/standardized MD for continuous data and relative risk (RR) for dichotomous data. Certainty of evidence was evaluated through GRADE assessment. Results A total of 25 studies (19 RCTs included in meta-analysis) with 4,328 participants were included in the systematic review. Meta-analysis demonstrated the beneficial impact of FF consumption on frequency of bowel movements (MD 0.60, CI 0.04, 1.16, p  = 0.04, I 2  = 74%), stool consistency (Bristol Stool Form Scale) (MD 0.25, CI 0.03, 0.47, p  = 0.03, I 2  = 72%), gastrointestinal symptoms (SMD −0.60, CI −1.05, −0.15, p  = 0.009, I 2  = 90%) and intestinal transit time (−13.65 CI −21.88, −5.43, p  = 0.001, I 2  = 95%), among others. Certainty of evidence was highly variable and mostly low. Conclusion Our analysis suggests that FF consumption beneficially impacts the frequency of bowel movements, stool consistency, incidence of hard stools, intestinal transit time, abdominal symptoms, bloating, borborygmi, flatulence and degree of constipation. Systematic review registration This study was registered at the Open Science Framework (osf.io, registration number: q8yzd).
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Monitoring Heavy Metals, Mycotoxins, Coccidiostats and Microbial Contamination in Animal Feed: A North Macedonia Study (2018-2022)
(Walter de Gruyter GmbH, 2025-06-24)
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Enimiteva, Vangelica
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Angelovski, Ljupco
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ONWARD: A one health, pan-European multidisciplinary network advancing surveillance, research, clinical management and control of zoonotic hepeviruses
(Elsevier BV, 2026-06)
Rivero-Juarez, Antonio
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Velebit, Branko
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Johne, Reimar
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Abravanel, Florence
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Reuter, Gabor
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Effects of sourdough- or regular-bread fermentation, and phytate reduction on iron bioavailability, absorption, and iron status in humans: a systematic review of intervention studies
(Frontiers Media SA, 2026-05-05)
Nikolaou, Anastasios
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Assunção, Ricardo
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Cvetković, Biljana
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Fardet, Anthony
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Gamero, Amparo
Systematic review registration osf.io/gzt8m .
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The role of fermented foods in managing food allergies in children and adults: a systematic review
(Frontiers Media SA, 2026-01-05)
Hyseni, Bahtir
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Papadimitriou, Konstantinos
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Issa, Aline
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Tonay, Ayşe Nur
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Ergün, Burcu Gündüz
Introduction Fermented foods are among the oldest foods produced, and several different health benefits are attributed to their consumption even in the absence of concrete clinical evidence. To address this gap, this systematic review focuses on the effects of the consumption of fermented foods on food allergies. Methods This systematic review was conducted following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses and the relevant European Food Safety Authority guidelines. A systematic search strategy was established and registered in a study protocol in Open Science Framework. Scopus, MEDLINE, and Cochrane Library were searched with specific strings targeting human studies focusing on Fermented food and food allergies. Inclusion and exclusion criteria were defined based on the People Intervention Comparison Outcome elements. The Cadima tool was used to perform screening and selection of articles. A standard template was used for data extraction. Risk of bias assessment was performed using the Risk of Bias 2.0 Tool, Risk of Bias in Non-randomized Studies - of Interventions, or Newcastle–Ottawa Scale protocols. Additionally, a narrative section was written based on the European Food Safety Authority guidelines for the mechanism of action and product characteristics for evidence support. Results From a total of 558 initial records, 10 studies were finally selected. Fermented foods evaluated were fermented soy products, baked goods, fruit-based beverages, vinegar-treated foods, oat-based drinks, and dairy products (yogurt, cheese). In several studies, a reduced allergenicity was reported that was related to fermentation-mediated hydrolysis of allergenic proteins of gluten or soy. Additional mechanisms were related to anti-allergic immunomodulatory effects or favorable shifts in gut microbiota composition. In one case, fermented food consumption led to aggravation of the allergic response, presumably due to the compounds generated during soy fermentation. Risk of bias assessment revealed that most studies were performed with important methodological limitations. Conclusion While fermented foods hold promise in reducing food allergenicity and promoting tolerance, current evidence is limited to draw solid conclusions. Rigorous, well-designed human clinical trials, complemented by mechanistic studies in vitro and in vivo , are needed to clarify the role of fermented foods as dietary or even clinical tools to combat food allergies. Systematic review registration https://osf.io/hgjaf/10.17605/OSF.IO/HGJAF .
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Health benefits of ethnic fermented foods
(Frontiers Media SA, 2025-09-26)
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Huch, Melanie
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Stoll, Dominic A.
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Cunedioglu, Hülya
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Priidik, Reimo
Systematic review registration https://osf.io/hnksr/.
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Monitoring Heavy Metals, Mycotoxins, Coccidiostats and Microbial Contamination in Animal Feed: A North Macedonia Study (2018-2022)
(Walter de Gruyter GmbH, 2025-06-24)
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Enimiteva, Vangelica
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Angelovski, Ljupco
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Feed contamination can occur at every stage of the feed chain, including manufacturing, storage, transport, and utilization. Ensuring feed safety is fundamental for livestock health, animal performance, and food safety throughout the feed-to-food chain. The study aimed to make qualitative and quantitative assessment of microbiological and chemical hazards in animal feed in North Macedonia from 2018 to 2022. A total of 1,629 feed samples were analysed for heavy metals, mycotoxins, and coccidiostats, whereas 598 samples were examined for microbial contamination. The results indicate a significant prevalence of heavy metals, with lead (Pb) detected in 100% of the samples, although mostly within regulatory limits. Mycotoxins, notably ochratoxin A (OTA) and aflatoxin B1 (AFB1), were also identified, with non-compliance in 10.88% of cattle feed for AFB1. Coccidiostat residues exceeded the maximum levels in 4.6% of the samples. Microbiological analysis revealed that 1.34% of feed samples were contaminated with Salmonella spp., and 3.8% tested positive for sulphitereducing clostridia. The findings on both microbiological and chemical hazards indicate their potential to threaten the feed safety chain. Accordingly, this study emphasizes the need for continuous comprehensive feed safety monitoring and the enforcement of stringent safety regulations to safeguard animal and public health in North Macedonia.
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SCIENTIFIC AND REGULATORY PERSPECTIVES ON IRRADIATED FOOD: DETECTION STANDARDS AND SAFETY EVALUATION
(Faculty of Agriculture, University of East Sarajevo, Republic of Srpska, Bosnia and Herzegovina..., 2025-10-02)
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Food irradiation is a scientifically validated and internationally endorsed technology that applies ionizing radiation to improve the microbiological safety and shelf life of food products. By effectively inactivating pathogens, parasites, and pests without significantly compromising nutritional or sensory quality, irradiation serves as a potent alternative to conventional decontamination methods. This review provides a comprehensive analysis of the scientific principles underlying irradiation, detailing the mechanisms of action, microbiological efficacy, toxicological safety, and minimal impact on nutritional value. These findings are supported by extensive evaluations from authoritative bodies, including the World Health Organization (WHO), the Food and Agriculture Organization (FAO), the International Atomic Energy Agency (IAEA), the European Food Safety Authority (EFSA), and the U.S. Food and Drug Administration (FDA). The paper also explores the regulatory landscape surrounding food irradiation, with particular focus on the European Union’s limited list of approved irradiated food categories under Directives 1999/2/EC and 1999/3/EC. The implications of regulatory fragmentation within the EU and the contrasts with countries such as the United States, Canada, India, and Thailand are assessed. Key applications, such as pathogen reduction in meat and poultry, insect control in spices and grains, and phytosanitary treatment for exportable fruits are discussed alongside economic and logistical benefits. Consumer perception remains a major barrier to widespread acceptance, often shaped by misconceptions and negative associations with the term “irradiation.” Strategies for effective communication, labeling transparency, and public education are examined. The review further assesses CEN (the European Committee for Standardization)-standardized and emerging detection methodologies critical for regulatory enforcement and traceability. Finally, it highlights the role of irradiation in advancing climateresilient food systems, reducing post-harvest losses, and supporting global food security, while calling for harmonized regulation and greater international cooperation.

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