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Water extracts (OLE), whey protein encapsulated extracts (OLE/WPNs), and silver nanoparticles (OLE/Ag-NPs) were prepared from olive leaves of Manzenllie and Picual varieties. These preparations were characterized, and their antioxidant and biological activities on Vero and HCT-116 colorectal cells were assessed. The mechanism of action of the preparations was studied through tumor necrosis factor-α (TNF-α) and cytochrome C oxidase (Cox1) gene expression. OLE/Ag-NPs showed smaller particle sizes (14.23-15.53 nm) than OLE/WPNs (229.83-310.67 nm) and demonstrated lower aggregation due to their high Ƹ-potential of -24.86 to -27.90 mV. None of the preparations affected the viability of Vero cells (IC 50  = 192.19-421.01 μg/mL), but they showed cytotoxic effects on HCT-116 cells (IC 50  = 50.76-196.54 μg/mL), particularly OLE/WPNs. Moreover, the preparations from the Picual variety (OLE, OLE/WPNs, and OLE/Ag-NPs) showed regulatory effects against colon cancer on treated HCT-116 cells by upregulating Cox1 expression and downregulating TNF-α expression. Consequently, OLE/WPNs and OLE/Ag-NPs could be promising for industrial applications with potential health benefits., Competing Interests: Declaration of competing interest The authors have no conflicts of interest to declare., (Copyright © 2024 Elsevier B.V. All rights reserved.)

In the United Arab Emirates, no previous research has investigated the dynamics of the foodborne pathogen Campylobacter in broiler abattoir processing. This study conducted in one of the largest poultry producers in the UAE, following each key slaughter stage-defeathering, evisceration, and final chilling-five broiler carcasses were collected from 10 slaughter batches over a year. Additionally, one caecum was obtained from 15 chickens in each slaughter batch to evaluate the flock colonization. In total, 300 samples (150 carcasses and 150 caeca) were collected and enumerated for Campylobacter using standard methods. Campylobacter was pervasive in caecal samples from all slaughter batches, with 86% of carcasses post-defeathering and evisceration stages and 94% post-chilling tested positive for Campylobacter . Campylobacter coli predominates in 55.2% of positive samples, followed by Campylobacter jejuni in 21%, with both species co-existing in 23.8% of the samples. Campylobacter counts in caecal contents ranged from 6.7 to 8.5 log 10 CFU/g, decreasing post-defeathering and evisceration to 3.5 log 10 CFU/g of neck skin and further to 3.2 log 10 CFU/g of neck skin post-evisceration. After chilling, 70% of carcasses exceeded 3 log 10 CFU/g of neck skin. Whole-genome sequencing (WGS) of 48 isolates unveiled diverse sequence types and clusters, with isolates sharing the same clusters (less than 20 single nucleotide polymorphisms) between different farms, different flocks within the same farm, as well as in consecutive slaughter batches, indicating cross-contamination. Multiple antimicrobial resistance genes and mutations in gyrA T86I (conferring fluoroquinolone resistance) and an RNA mutation (23S r.2075; conferring macrolide resistance) were widespread, with variations between C. coli and C. jejuni . WGS results revealed that selected virulence genes ( pglG, pseD, pseI, flaA, flaB, cdtA, and cdtC ) were significantly present in C. jejuni compared to C. coli isolates. This study offers the first insights into Campylobacter dynamics in poultry processing in the UAE. This work provides a base for future research to explore additional contributors to Campylobacter contamination in primary production. In conclusion, effective Campylobacter management demands a comprehensive approach addressing potential contamination sources at every production and processing stage, guided by continued microbiological surveillance and genomic analysis to safeguard public health and food safety., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. The author(s) declared that they were an editorial board member of Frontiers, at the time of submission. This had no impact on the peer review process and the final decision., (Copyright © 2024 Habib, Mohamed, Lakshmi, Al Marzooqi, Afifi, Shehata, Khan, Ghazawi, Abdalla and Anes.)

Probiotics and their bacteriocins have increasingly attracted interest for their use as safe food preservatives. This study aimed to produce soft white cheese fortified with Lacticaseibacillus MG847589 ( Lb. paracasei MG847589) and/or its bacteriocin; cheese with Lacticaseibacillus (CP), cheese with bacteriocin (CB), and cheese with both Lacticaseibacillus and bacteriocin (CPB) were compared to control cheese (CS) to evaluate their biopreservative and anti-mycotoxigenic potentials for prolonged shelf life and safe food applications. The effects of these fortifications on physiochemical, microbial, texture, microstructure, and sensory properties were studied. Fortification with Lacticaseibacillus (CP) increased acidity (0.61%) and microbial counts, which may make the microstructure porous, while CPB showed intact microstructure. The CPB showed the highest hardness value (3988.03 g), while the lowest was observed with CB (2525.73 g). Consequently, the sensory assessment reflected the panelists' preference for CPB, which gained higher scores than the control (CS). Fortification with Lb. paracasei MG847589 and bacteriocin (CPB) showed inhibition effects against S. aureus from 6.52 log 10 CFU/g at time zero to 2.10 log 10 CFU/g at the end of storage, A. parasiticus (from 5.06 to 3.03 log 10 CFU/g), and P. chrysogenum counts (from 5.11 to 2.86 log 10 CFU/g). Additionally, CPB showed an anti-mycotoxigenic effect against aflatoxins AFB 1 and AFM 1 , causing them to be decreased (69.63 ± 0.44% and 71.38 ± 0.75%, respectively). These potentials can extend shelf life and pave the way for more suggested food applications of safe food production by fortification with both Lb. paracasei MG847589 and its bacteriocin as biopreservatives and anti-mycotoxigenic.