The demand for cowhide (ponmo) is currently very high, particularly in Nigeria, due to rising commodity prices, including animal proteins, which has forced a larger percentage of the population who cannot afford meat, chicken, turkey or eggs to rely on other meat products such as \"ponmo,\" \"kundi,\" and \"tinko\" as an alternative source of protein. This research aims to identify microorganisms associated with ponmo, determine the antibiogram of the isolates, and assess the nutritional value of ponmo marketed in Ilishan-Remo central market. Six ponmo vendors were sampled for Dry White Ponmo (DWP), Wet White Ponmo (WWP), Wet Brown Ponmo (WBP) and Brown Ponmo Water (BPW) and transported in sterile containers to the Laboratory for analysis to determine the microbial load, sensitivity, and proximate analysis using standardized methods. For microbiological analysis, samples were tested in triplicate. All samples analyzed had a high microbial load count (from 1.1 x 106 to 1.4 x 107). The organisms isolated were Escherichia coli (34.21 %), Staphylococcus aureus (26.31 %), Klebsiella spp. (18.42 %), Pseudomonas spp. (13.15 %) and Coagulase-negative staphylococci (7.89 %). All the isolates were multidrug-resistant (MDR). Septrin had the highest resistivity (86.84 %) while gentamicin had the lowest resistance (7.89 %). Pefloxacin sensitivity was observed in 37 of the 38 isolates (97.37 % sensitivity). Ciprofloxacin and gentamicin came second and third (84.2 % and 73.68 % sensitivity) respectively. According to the proximate analysis, the WWP has more protein, fat, and fiber, whereas the WBP has more moisture. Food handlers should follow Good Hygiene Practices and take a Food Handlers Test regularly.

Salmonella spp. and Citrobacter spp. are among the microorganisms causing important foodborne outbreaks. In this study, it was tried to determine the presence and rate of Salmonella spp. and Citrobacter spp. in salad samples collected from certain regions of province of Isparta in Türkiye. A total of 50 salad samples were analyzed. Classical culture technique was used for microbiological analysis of salad samples. Suspected isolates obtained were identified using the VITEK-2 system. Although no negative visual changes were observed in the salad samples used in the study, it was determined that the number of Gram-negative microorganisms was very high and six salad samples were not suitable for public health. In 50 salad samples, 2% Salmonella and 4% Citrobacter freundii were detected. In addition, it was determined that the Salmonella strain isolated from the salad sample was resistant to three different antibiotics and Citrobacter was resistant to two different antibiotics. Salmonella spp. and Citrobacter spp. are considered very dangerous to public health because they are associated with foodborne outbreaks and can develop antibiotic resistance very quickly. Salad producers should try to reduce the possibility of microbial contamination by using different technologies.

Bee pollen is a healthy product with a good nutritional profile and therapeutic properties. Its high moisture content, however, promotes the growth of bacteria, molds, and yeast during storage commonly result in product degradation. Therefore, the aim of this study is to assess the effectiveness of gamma irradiation (GI) and ozone (OZ) as bee pollen preservation methods for longer storage time, as well as whether they are influenced by pollen species. To do that, GI at a dosage of 2.5, 5.0, and 7.5 kGy was applied at a rate of 0.68 kGy/h and OZ application at a concentration of 0.01, 0.02, and 0.03 g/m3 was applied for one time for 6 h, to Egyptian clover and maize bee pollen, then stored at ambient temperature for 6 months. We then determined the total phenolic content (TPC) and antioxidant activity of treated and non-treated pollen samples at 0, 3, and 6 months of storage. Total bacteria, mold, and yeast count were also evaluated at 0, 2, 4, and 6 months. Statistical analyses revealed that, TPC, antioxidant, and microbial load of both clover and maize pollen samples were significantly (p < 0.05) affected by both treatment and storage time and their interaction. Both methods were extremely effective at preserving the antioxidant properties of pollen samples after 6 months of storage at room temperature. Furthermore, the highest concentrations of both GI and OZ applications completely protected pollen samples from mold and yeast while decreasing bacterial contamination. GI at the highest dose (7.5 KGy) was found to be more effective than other GI doses and OZ application in preserving biologically active compounds and lowering the microbial count of pollen samples for 6 months. As a result, we advise beekeepers to use GI at this dose for longer-term storage.

Herbal spices are widely consumed as food additives owing to their distinct aroma and taste as well as a myriad of economic and health value. The aroma profile of four major spices including bay leaf, black pepper, capsicum, and fennel was tested using HS-SPME/GC-MS and in response to the most widely used spices´ processing methods including autoclaving and γ-radiation at low and high doses. Additionally, the impact of processing on microbial contamination of spices was tested using total aerobic count. GC-MS analysis led to the identification of 22 volatiles in bay leaf, 34 in black pepper, 23 in capsicum, and 24 in fennel. All the identified volatiles belonged to oxides/phenols/ethers, esters, ketones, alcohols, sesquiterpene and monoterpene hydrocarbons. Oxides/phenol/ethers were detected at high levels in all tested spices at ca. 44, 28.2, 48.8, 61.1%, in bay leaves, black pepper, capsicum, and fennel, respectively of the total blend and signifying their typical use as spices. Total oxides/phenol/ethers showed an increase in bay leaf upon exposure to γ-radiation from 44 to 47.5%, while monoterpene hydrocarbons were enriched in black pepper upon autoclaving from 11.4 in control to reach 65.9 and 82.6% for high dose and low dose of autoclaving, respectively. Cineole was detected in bay leaf at 17.9% and upon exposure to autoclaving at high dose and γ-radiation (both doses) its level increased by 29-31%. Both autoclaving and γ-radiation distinctly affected aroma profiles in examined spices. Further, volatile variations in response to processing were assessed using multivariate data analysis (MVA) revealing distinct separation between autoclaved and γ-radiated samples compared to control. Both autoclaving at 115 °C for 15 min and radiation at 10 kGy eliminated detected bioburden in all tested spices i.e., reduced the microbial counts below the detection limit (< 10 cfu/g).

UNASSIGNED: This study aims to correlate caries-causing microorganism load, lactic acid estimation, and blood groups to high caries risk in diabetic and non-diabetic individuals and low caries risk in healthy individuals.
UNASSIGNED: This study includes 30 participants divided into 3 groups: Group A, High-risk caries diabetic individuals; Group B, High-risk caries non-diabetic individuals; and Group C, Low-risk caries individuals. The medical condition, oral hygiene, and caries risk assessment (American Dental Association classification and International Caries Detection and Assessment System scoring) were documented. Each individual\'s 3 mL of saliva was analyzed for microbial load and lactic acid as follows: Part I: 2 mL for microbial quantity estimation using nutrient agar and blood agar medium, biochemical investigation, and carbohydrate fermentation tests; Part II: 0.5 mL for lactic acid estimation using spectrophotometric analysis. Among the selected individuals, blood group correlation was assessed. The χ2 test, Kruskal-Wallis test, and post hoc analysis were done using Dunn\'s test (p < 0.05).
UNASSIGNED: Group A had the highest microbial load and lactic acid concentration, followed by Groups B and C. The predominant bacteria were Lactobacilli (63.00 ± 15.49) and Streptococcus mutans (76.00 ± 13.90) in saliva. Blood Group B is prevalent in diabetic and non-diabetic high-risk caries patients but statistically insignificant.
UNASSIGNED: Diabetic individuals are more susceptible to dental caries due to high microbial loads and increased lactic acid production. These factors also lower the executing tendency of neutrophils, which accelerates microbial accumulation and increases the risk of caries in diabetic individuals.

Healthcare-associated infections (HAIs) and antimicrobial resistance (AMR) pose threats to global health. Effective hand hygiene is essential for preventing HAIs and the spread of AMR in healthcare. We aimed to highlight the recent progress and future directions in hand hygiene and alcohol-based handrub (ABHR) use in the healthcare setting. In September 2023, 42 experts in infection prevention and control (IPC) convened at the 3rd International Conference on Prevention and Infection Control (ICPIC) ABHR Taskforce in Geneva, Switzerland. The purpose of this meeting was to provide a synthesis of recent evidence and formulate a research agenda on four critical areas for the implementation of effective hand hygiene practices: (1) ABHR formulations and hand rubbing techniques, (2) low-resource settings and local production of ABHR, (3) hand hygiene monitoring and technological innovations, and (4) hand hygiene standards and guidelines.

Global sustainable development faces several challenges in addressing the needs of a growing population. Regarding food industries, the heightening pressure to meet these needs has resulted in increased waste generation. Thus, recognising these wastes as valuable resources is crucial to integrating sustainable models into current production systems. For instance, the current 24 billion tons of nutrient-rich livestock wastewater (LW) generated yearly could be recovered and valorised via biological uptake through microalgal biomass. Microalgae-based livestock wastewater treatment (MbLWT) has emerged as an effective technology for nutrient recovery, specifically targeting carbon, nitrogen, and phosphorus. However, the viability and efficacy of these systems rely on the characteristics of LW, including organic matter and ammonium concentration, content of suspended solids, and microbial load. Thus, this systematic literature review aims to provide guidance towards implementing an integral MbLWT system for nutrient control and recovery, discussing several pre-treatments used in literature to overcome the challenges regarding LW as a suitable media for microalgae cultivation.

Over the past few decades, the demand for high-quality food has increased steadily. Therefore, it is essential to develop innovative technologies that effectively reduce microbial load while minimizing any negative effect on the quality of spices. The objective of this study was to determine the efficacy of a self-designed non-contact induction heating system using contaminated cumin seeds. The non-contact induction heating decontamination process was performed at different temperatures of 115, 135 and 155°C and durations (45, 60 and 75 s) through continuous process (screw conveyor) in Pyrex cylinder chamber. Various parameters including microbial load, color characteristics, essential oil content, surface morphology, sample temperature, and energy consumption were analyzed as dependent variables in the study. The results showed that the treatment combination (155°C - 60 s) reduced the aerobic plate count from 6.21 to 2.97 CFU/g. Mold, yeast and coliforms in the treatment combination (155°C-45 s) were also reduced by 3.26 and 3.6 CFU/g, respectively. The total color difference of the samples increased due to the degradation and alteration of pigments at high temperatures. However, no statistically significant disparity in essential oil content was observed between the treatment groups and the control group. The quantities of essential oil components in the cumin seeds were determined to align with the ISO standard, with the primary constituents identified as follows: Terpinen-7-al γ (38.98%), Cumin aldehyde (20.75%), γ-Terpinene (18.81%), β-Pinene (13.66%), and p-Cymene (6.2%). In summary, non-contact induction heating system shows promise as an effective technology for surface decontamination of spices. The acquired findings contribute to a deeper understanding of the impact of the induction heating process on both the microbial contamination levels and the quality attributes of cumin seeds. This scientific knowledge serves as a foundational framework for the prospective adoption and integration of this technology on a larger industrial scale.

Teff is a gluten-free cereal crop widely cultivated in Ethiopia and is a critical ingredient in making injera, a unique flatbread. However, there is a significant issue with adulteration of teff, impacting its safety and quality. This study evaluated economically-driven adulteration effects on teff grains\' nutritional and microbial quality. A preliminary survey revealed that it is a common practice to adulterate teff grains with inexpensive and inedible materials throughout the supply chain in the study area. One hundred and thirty teff grain samples were collected from producers, collectors, whole-sellers, and retailers in the cities of Tulu bolo and Jimma to determine the types and extents of adulterants present and their effect on the nutritional and microbial quality of the grains. They were mixed separately to create composite samples representing different supply chain actors. Standard protocols were used to evaluate nutritional and microbial quality. The results showed significant differences among the supply chain actors regarding identified adulterants, nutritional content, and microbial quality. The study identified chaff, soil + sand, and dukkaa (a combination of nonedible substances separated from teff grains in milling houses and warehouses) as the significant adulterants, with mean ranges of 1.17-8.07%, 1.29-7.23%, and 8.93-37.13% respectively. The study also evaluated the proximate composition and microbial load of the teff samples collected from different supply chain actors. The ranges of values for moisture, protein, fat, ash, fiber, carbohydrate, and energy were 8.33-10.53%, 6.49-9.42%, 2.29-3.86%, 2.33-6.39%, 2.42-3.95%, 70.9-73.76%, and 333.52-361.9 kcal, respectively. The microbial load showed ranges of 6.92-7.98, 3.17-3.22, 1.78-2.04, 6.73-7.89, and 6.88-7.93 log CFU/g for Total Plate Count, Escherichia coli, Salmonella, mold, and yeast, respectively. The results showed an increase in teff adulteration from producers to Jimma retailers, indicating multiple-stage adulteration throughout the supply chain, posing a threat to product safety and quality. The study recommends good coordination among the bodies responsible for food safety, producers, and consumers to mitigate this issue effectively.

Egyptian Siwi dates dried using the open sun drying is exposed to different contaminants. So, the current study aims to use the closed solar dryer to improve Siwi date safety. The impact of washing and closed solar drying on the levels of microbial load, aflatoxins and heavy metals in Egyptian Siwi dates (ESD), in comparison to traditional open sun drying methods were examined. Two different drying techniques were employed to dry 300 kg of ESD. The microbial load was assessed following the two drying procedures. The levels of aflatoxins and heavy metals were analyzed using High-performance liquid chromatography (HPLC) and Inductively Coupled Plasma (ICP) techniques, respectively, after both drying methods. Additionally, the influence of storage time on the microbial load of the ESD was also evaluated using standard methods. The findings of the current study demonstrated that the closed solar drying significantly reduced the total bacterial and fungal counts by 96 % and 93 %, respectively, when compared to open sun-drying. No aflatoxins were detected in both fresh Siwi dates and Siwi dates dried using closed solar drying. However, after open sun drying, two aflatoxins; aflatoxin B1 (AFB1) and aflatoxin G1 (AFG1), were detected in the ESD, with concentrations of 0.95 and 0.23 μg kg-1, respectively. The closed solar drying significantly decreased the levels of lead (Pb), cadmium (Cd), copper (Cu), nickel (Ni), chromium (Cr), zinc (Zn), manganese (Mn), and iron (Fe) in the dried dates by 96 %, 94 %, 48 %, 71 %, 64 %, 4 %, 26 %, and 7 %, respectively, when compared to open sun drying. The stored Siwi dates that was exposed to the open sun drying showed a higher increase in bacterial (4.86 log CFU/g) and fungal (4.46 log CFU/g) counts. However, the stored Siwi dates that was exposed to the closed solar dryer showed a lower increase in bacterial (3.21 log CFU/g) and fungal (2.51 log CFU/g) counts. So, the duration of storage significantly impacted the microbial loads of the closed solar dried dates as compared to open sun drying. Overall, closed solar drying reduced the levels of investigated contaminants and extended the shelf life of ESD, thereby enhancing their safety for human consumption.