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Abstract Background Binge-eating disorder (BED) is the most common eating disorder with university students being particularly vulnerable. The study aimed to investigate the association between binge eating and Internet addiction (IA), body shape (BS) concerns, and body mass index (BMI) among university students. Methods In this cross-sectional study, 448 university students (221 males and 227 females) aged between 18 and 25 years were recruited. A multicomponent questionnaire included socio-demographic information, and validated scales such as the International Physical Activity Questionnaire (IPAQ), Binge-Eating Disorder Screener-7 (BEDS-7), Internet Addiction Test (IAT), and Body Shape Questionnaire (BSQ). Anthropometric measurements [weight, height, and waist circumference (WC)] were recorded, and BMI was calculated. Results The findings reported that approximately 31% of the participants were at risk of BED, 24.3% had moderate/severe IA, 27.8% were moderate/marked concerned about their BS, and 41.1% were overweight/obese. The risk of BED was significantly associated with IA (OR = 1.06, 95%CI: 0.34–0.93; p more...

ABSTRACT: The production of set-type camel milk yogurt is challenging due to its unique physicochemical properties, which differ from those of other milk species. The present study aimed to evaluate the effects of camel milk supplementation with different levels (0% [WPCA0], 3% [WPCA3], and 6% [WPCA3]) of whey protein concentrate (WPC) on the texture, rheological properties, antioxidant capacity, and biological activity of camel milk yogurt compared with bovine milk (BM) yogurt. These characteristics were evaluated before and after in vitro digestion of yogurt samples after 1 and 15 d of storage at 4°C. The results show that using WPC, particularly at 6% (WPCA6), significantly affected the characteristics of yogurt. The water-holding capacity increased by increasing the level of WPC and showed higher values than BM yogurt. Furthermore, the adhesiveness in yogurt samples containing 6% of WPC was significantly higher than other treatments, representing 6.3 and 6.1 mJ after 1 and 15 d, respectively. The apparent viscosity of WPCA6 was also higher than other yogurt treatments at different shear rates throughout storage, indicating a thicker and more viscous yogurt. Camel milk yogurt showed higher 2,2-diphenyl-1-picrylhydrazyl values, representing 74.1%, 71.6%, and 78.1% for WPCA0, WPCA3, and WPCA6, respectively, compared with BM yogurt (22.9%). The biological activities, including α-amylase, α-glucosidase, and angiotensin-converting enzyme inhibition, increased after in vitro digestion of yogurt samples. Principal component analysis underscored the distinct bioactive profile of WPCA6, distinguishing it from other yogurt treatments and highlighting its superior properties. more...

The impact of soy consumption on fertility has been a subject of ongoing debate. Soy contains phytoestrogens such as isoflavones, which have a chemical structure similar to estrogen and can bind to estrogen receptors in the body, influencing fertility outcomes. Animal studies have demonstrated that high soy or isoflavone levels may disrupt the hormonal balance and negatively affect fertility. However, human studies have reported conflicting results, with some indicating no association and others showing a strong association between soy consumption and infertility. Variability in study designs, populations, lack of randomized controlled trials, inadequate understanding of the underlying mechanisms, and dietary intake assessment methods contribute to inconclusive findings. While some studies have suggested potential concerns about soy and fertility, the overall evidence remains inconclusive, and further research is required to elucidate this complex relationship. Personalized advice from healthcare professionals remains optimal for individuals with fertility issues. more...

The microbial biofilms are a community of microorganisms that adhere to each other and to surfaces, typically in a mucilaginous or gel-like matrix composed of extracellular polymeric substances, including polysaccharides, proteins, lipids, and DNA. In the food industry, the bacterial biofilms may be formed on different surfaces and cause post-processing contamination or cross-contamination from the food contact surfaces to food products. Conventional cleaning and sanitizing methods are often ineffective at removing bacterial biofilms. Among more recent alternative methods proposed to address this problem are the use of hydrolytic enzymes, essential oils, and bacteriocins. These methods show promise since their antibacterial and antibiofilm actions involve degradation of the extracellular polymeric matrix of the biofilm and lead to inhibition of the foodborne pathogens present. Understanding the limitations and mechanisms of action of enzymes, bacteriocins, and essential oils in controlling bacterial biofilms on foods and food contact surfaces is essential for developing solutions to prevent and control biofilm formation. This review critically summarizes the current knowledge of bacterial biofilm components, their formation, detection methods, prevention, and removal from food contact surfaces. more...

High-pressure processing (HPP) is of great interest due to the nutritive and environmental concerns arising from thermal treatments. The aims of this review were to i) evaluate the efficiency of HPP on the viability of pathogenic and spoilage-causing microorganisms ii) assess the improvement in shelf life that could occur because of HPP and iii) create a model for predicting microbial reduction in milk/juices/other beverages. A literature search was performed on articles appearing prior to March 12, 2023, using Scopus and PubMed. A regression model using a forward selection technique was applied to predict the microbial reductions. Under optimal processing conditions of pressure, temperature and time, with ideal food characteristics, including good chemical stability, no entrapped air, low pH, and high-water activity (aw), when packed in low gas permeable flexible film under refrigeration, liquid product shelf lives of ≤ 120 d can be anticipated. Gram-negative bacteria and viruses were less resistant towards HPP than Gram-positive bacteria by about 1 log. Microbial reduction in orange juice was greater than in apple juice or milk. HPP followed by refrigeration or freezing or HPP combined with gallic acid/essential oils/aged green tea extract/dimethyl dicarbonate had a greater lethal effect on microorganisms than when HPP was used alone. Inadequate pressure/time parameters may result in sub-lethally injured microorganisms capable of survival. HPP did not kill bacterial spores. Therefore, HPP-treated low-acid foods must be stored and distributed refrigerated to prevent germination and outgrowth by bacterial spores/ sub lethally injured cells. The combination of other additives along with HPP may result in greater microbial reductions. more...

This experimental study followed the survival (after inoculation of the bacteria) on non-marinated and marinated chicken liver meat (CLM) samples, with or without added antimicrobials (carvacrol; CA, garlic: G), stored at 4 and 10 °C for 14 days. A pomegranate pomace-based marinade (PPM) alone, or in combination with CA or G was used to monitor the survival/growth of Salmonella spp. and Listeria monocytogenes counts on CLM. A declining trend was recorded for both Salmonella spp. (4.1-4.4 and 3.8-4.3 log CFU/g) and Listeria monocytogenes (3.6-4.6 and 3.3-4.5 log CFU/g) populations in both marinated (absence of antimicrobials) and marinated (with antimicrobials) CLM samples, respectively, at 4 and 10 °C, on day 14 (final storage day). At 10°C, marination and antimicrobial treatments resulted in lower Salmonella spp and Listeria monocytogenes counts on CLM, compared to 4 °C (3.4-3.9 and 1.5-3.7 logs) in both marinated (absence of antimicrobials) and marinated (with antimicrobials) CLM samples, respectively, at 4 and 10 °C, on final day-14. Marination and combinations reduced the total plate count (TPC) by 0.3-0.9 and 0.2-0.6 log CFU/g, as compared to the control (non-marinated) in CLM samples (absence of inoculated bacteria) on final day-14. Concluding, it can be stated that a microbiological shelf-life extension of 9 and 11 days, as compared to the control’s shelf-life, was achieved at 4 and 10 oC, respectively. The initial pH values of the control (non-marinated) and marinated CLM samples at 4 and 10 oC, were 6.62 and 3.12, respectively. During the storage period, pH values for the control CLM were found to be higher, as compared to the marinated samples, and irrespective of storage temperature. more...

The transformation of the food chain due to technological advances has had significant implications in regard to food safety. A noteworthy trend in this evolution relates to the emergence of new or previously unseen pathogens within products, thereby altering the landscape of foodborne illness epidemiology. The escalating frequency of these events underscores the need for a comprehensive re-evaluation of preventive strategies. The occurrence of novel species of bacteria, viruses, parasites, and unusual biotoxins from unexpected sources has challenged the previous limits that had been set to prevent foodborne illness outbreaks. The repercussions, ranging from detrimental effects on public health to economic burden, are influenced by a myriad of factors affecting the evolution of foodborne pathogens and emerging ailments. Among these factors are shifts in population demographics and behaviors, especially dietary patterns, as well as climate extremes, advances in more precise pathogen detection, microbial adaptation, evolving agricultural practices, and transformative changes within the food industry. This review critically examines the impact of technological metamorphosis along the food chain, encompassing production, processing, handling, packaging, storage, transportation, and industry demographics on the dynamics influencing the emergence of foodborne pathogens. Additionally, potential solutions to mitigate and manage this escalating issue are proposed. more...

ABSTRACT: During fermentation, camel milk forms a fragile, acid-induced gel, which is less stable compared with the gel formed by bovine milk. In this study, camel milk was supplemented with different levels of soy extract, and the obtained blends were fermented with 2 different starter culture strains (a high acidic culture and a low acidic culture). The camel milk-soy extract yogurt treatments were evaluated for pH value, acidity, total phenolic compounds, antioxidant capacities, degree of hydrolysis, α-amylase and α-glucosidase inhibition, angiotensin-converting enzyme inhibition, antiproliferative activities, and rheological properties after 1 and 21 d of storage at 4°C. The results revealed that some of the investigated parameters were significantly affected by the starter culture strain and storage period. For instance, the effect of starter cultures was evident for the degree of hydrolysis, antioxidant capacities, proliferation inhibition, and rheological properties because these treatments led to different responses. Furthermore, the characteristics of camel milk-soy extract yogurt were also influenced by the supplementation level of soy extract, particularly after 21 d of storage. This study could provide valuable knowledge to the dairy industry because it highlighted the characteristics of camel milk-soy yogurt prepared with 2 different starter culture strains. more...

Abstract Antimicrobial resistant (AMR) infections are a leading health threat globally. Previous literature has underscored the farm-to-fork continuum as a potential focal point for the emergence and spread of AMR. In the present study, date (Phoenix dactylifera L.) seed oil was investigated for its chemical composition and antimicrobial activity against common foodborne pathogens including Escherichia coli O157:H7, Salmonella enteritidis, Salmonella typhimurium, Listeria monocytogenes, and Staphylococcus aureus in vitro, and in ultra-high-temperature (UHT) milk as a food model at storage temperatures of 37 °C (24 h) and 10 °C (7 days). GC–MS analysis of the seed oil revealed 20 compounds, with octadecane (52.2–55.4%) as the major constituent, and the fatty acid analysis revealed 17 fatty acids, with oleic acid (42.3–43.1%) as the main constituent, followed by lauric acid (19.8–20.3%). The antimicrobial activity of date seed oil was determined using the microdilution method. A significant inhibition against gram-negative bacteria was noted in microbiological media and UHT milk, with a log reduction ranging from 4.3 to 6.7 (at 37 °C/24 h) and 5.7 to 7.2 (at 10 °C/7 days), respectively, at oil concentrations ranging between 10 and 15 µl/ml. The oil showed a similar significant inhibitory effect against St. aureus in the microbiological media (2.0–6.0 log reduction), whereas the inhibitory effect against L. monocytogenes was not statistically significant, with a maximum log reduction of 0.64 achieved at a concentration of 10 µl/ml. AFM imaging of the bacteria showed that oil treatment led to morphological changes in the bacteria including the formation of distorted shapes, surface blebs, indentations, stiffness, and swelling. Present findings suggest that date seed oil can be a promising by-product with potential antimicrobial activity and a food preservative. more...

The demand for marinated meat and natural antimicrobials has increased in the last decade. This study aimed to examine the antimicrobial and sensorial effects of natural citrox (0.2% v/w) and oregano essential oil (0.1% v/w) or their combination on marinated buffalo meat stored under vacuum at two storage conditions of 4°C and 12°C. In the control (without marinade), the population of all the spoilage microorganisms increased by 3.8–6.3 and 4.5–6.3 log cfu/g, at 4 and 12°C, respectively, during storage. On the last day of storage, at both 4 and 12°C, the spoilage microorganisms’ populations were lower for the marinated meat (without citrox and EO) by 1–2 log cfu/g (based on microorganism type) compared to its unmarinated counterpart. The combination of citrox and oregano essential oil (EO) resulted in decreases of 3.0–6.8 and 3.2–6.8 log cfu/g for mesophilic aerobic bacteria, Pseudomonas spp. lactic acid bacteria (LAB), Brochothrix thermosphacta, Enterobacteriaceae, and yeasts, at 4 and 12°C, respectively. The pH values of the treatments with citrox and oregano EO followed a steadily decreasing (P more...

BackgroundType 2 diabetes (T2D) is a chronic lifelong disease that requires long-term prevention and management strategies in a community setting. A health story is a novel technique that may be used as an effective tool for better prevention and management of T2D.ObjectiveThe main objective of this study is to develop a story to be used as a social health technique based on contemporary scientific knowledge that may be used at a community level for better communication and management of T2D.MethodsA community–academic partnership was formed with a not-for-profit Nutrition Education, Awareness, and Training (NEAT) organization in Khyber Pakhtunkhwa, Pakistan. We agreed to develop a story that may be used as a health and nutrition education communication tool for better management of patients with T2D. The following phases were followed during the story creation process: (1) the theory phase, (2) the modeling phase, and (3) the evaluation phase. Raters evaluated the story to determine its literary and scientific quality, comprehensiveness, and T2D specificity.ResultsThe title of the story translated into English is “The Story of Diabetes—The Story of Success.” It is text based and contains 86 pages in the local language, “Pashto,” with an English translation. The story is divided into five chapters and describes the initial diagnosis, fear associated with the disease, issues related to referral to certified practitioners, the importance of a balanced diet, and related lifestyle habits. After story evaluation, the raters suggested its literary and scientific quality, comprehensiveness, and T2D specificity (Pearson correlation scores of >0.8).ConclusionThis unique story was created for T2D and found to be of significant quality in terms of its literary and scientific quality, as well as its comprehensiveness and diabetes specificity. As a result, it may be suggested that it can be used in subsequent studies to improve T2D management among adult patients. more...

Human viruses and viruses from animals can cause illnesses in humans after the consumption of contaminated food or water. Contamination may occur during preparation by infected food handlers, during food production because of unsuitably controlled working conditions, or following the consumption of animal-based foods contaminated by a zoonotic virus. This review discussed the recent information available on the general and clinical characteristics of viruses, viral foodborne outbreaks and control strategies to prevent the viral contamination of food products and water. Viruses are responsible for the greatest number of illnesses from outbreaks caused by food, and risk assessment experts regard them as a high food safety priority. This concern is well founded, since a significant increase in viral foodborne outbreaks has occurred over the past 20 years. Norovirus, hepatitis A and E viruses, rotavirus, astrovirus, adenovirus, and sapovirus are the major common viruses associated with water or foodborne illness outbreaks. It is also suspected that many human viruses including Aichi virus, Nipah virus, tick-borne encephalitis virus, H5N1 avian influenza viruses, and coronaviruses (SARS-CoV-1, SARS-CoV-2 and MERS-CoV) also have the potential to be transmitted via food products. It is evident that the adoption of strict hygienic food processing measures from farm to table is required to prevent viruses from contaminating our food. more...

Hummus is a traditional and very popular Mediterranean ready-to-eat (RTE) food, with growing popularity worldwide. However, it has a high water activity and is susceptible to microbial growth and post-process contamination that limit its quality and shelf-life. For this purpose, the present study compared the use of several antimicrobials, alone or in combination, for hummus preservation during storage (4 °C), for up to 45 days. The chemical preservative potassium sorbate 0.09% (S) was evaluated, along with three natural antimicrobials: garlic 1.25% (G); vinegar 5% (V); natamycin 0.002% (N); or their combination: garlic 1.25%–vinegar 5% (GV); vinegar 5%–natamycin 0.002% (VN); garlic 1.25%–natamycin 0.002% (GN); and garlic 1.25%–vinegar 5%–natamycin 0.002% (GVN) to increase the shelf-life of hummus. A thymol and carvacrol mixture 0.2% (O) was also assessed to preserve and develop a new oregano-flavored hummus. All treatments that included vinegar used alone or in combination had significantly higher antimicrobial effectiveness than the other treatments. They achieved 2.2–3.2, 1.8–3.1, and 1.4–2.1 log reductions in total aerobic counts (TAC), Pseudomonas spp., and lactic acid bacteria (LAB), respectively, as compared to the control samples © at day 21. Therefore, the shelf-life of C, S, N, G, GN, and O was around (ca.) 19 days, compared to an extended one of ca. 25 days for V and VN, and ca. 30 days for GV and GVN. Sensory analysis showed the highest acceptability for C, N, S, V, and VN, followed by GV and GVN, and the lowest was for G, GN, and finally O. The findings provide potential alternatives to chemical preservatives, which could be used for natural hummus preservation and shelf-life extension. more...

The occurrence and antibiogram profiles of Listeria monocytogenes in environmental waters in the Eastern Cape Province, South Africa, were investigated. Seventy-eight samples from rivers, wastewater, and irrigation water were collected at different geographical locations within the province from February to September 2019. The procedure of the International Organization for Standardization EN ISO 11290:2017 part 1 and 2 was adopted for the isolation of Lm. The counts of presumptive Lm ranged from 2.0 × 103 CFU/100 ml to 3.6 × 105 CFU/100 ml. About 39.74% of the samples were positive for Lm, and the isolates were confirmed as serotype 1/2a (78.95%) and serotype 4b (21.05%). About 68.42% of the isolates demonstrated biofilm-forming potentials. Ten virulence determinants including the plcA, inlA, and inlB were detected in all the isolates; however, inlC (85.97%), inlJ (80.70%), actA (59.65%), prfA (92.98%), plcB (89.47%), hly (80.70%), and mpl (73.68%) were less prevalent. The antibiogram profiles of confirmed Lm isolates revealed high susceptibilities (>50%) to all antibiotics ranging from 52.63% (cefotetan) to 100% (ampicillin) except for sulfamethoxazole (35.09%), erythromycin (26.32%), streptomycin (38.60%), oxytetracycline (45.61%), and amoxicillin (49.12%). Conversely, high resistance rates against sulfamethoxazole (63.16%), oxytetracycline (54.39%), and amoxicillin (50.88%) were observed. Isolates exhibited 52 resistance patterns against 22 antibiotics tested ranging from 1 to 15 antibiotics, and 82.46% showed multidrug-resistance phenotypes against the antibiotics. The antibiotic resistance index (ARI) of river water (0.18) was less than the permissible (0.2) Krumperman threshold, whereas that of irrigation and wastewater were higher than the Krumperman threshold. The multiple/antibiotic resistance index ((M)ARI) of each of the isolates ranged from 0.05–0.68. Resistance determinants (21) encoding resistance against sulphonamides, β-lactamase, phenicols, aminoglycosides, and tetracyclines were detected among the phenotypically resistant Lm isolates investigated which justifies the phenotypic resistance observed in this study. The abundance of resistance determinants in Lm recovered from environmental waters in this study suggests that the aquatic environments may serve as a channel for the dissemination of antimicrobial-resistant Lm to other niches including the food chain. more...

The ability to perform effectively in the gastrointestinal tract (GIT) is one of the most significant criteria in the selection of potential probiotic bacteria. Thus, the present study aimed to investigate the potential probiotic characteristics of some selected lactic acid bacteria (LAB) isolated from vegetable products. Probiotic characteristics included tolerance to acid and bile, cholesterol-removing ability, bile salt hydrolysis, resistance against lysozyme and antibiotics, production of exopolysaccharides (EPS), antimicrobial and hemolytic activities, and cell surface characteristics (auto-aggregation, co-aggregation, and hydrophobicity). The survival rate of isolates after G120 ranged from 8.0 to 8.6 Log10 CFU/mL. After the intestinal phase (IN-120), the bacterial count ranged from 7.3 to 8.5 Log10 CFU/mL. The bile tolerance rates ranged from 17.8 to 51.1%, 33.6 to 63.9%, and 55.9 to 72.5% for cholic acid, oxgall, and taurocholic acid, respectively. Isolates F1, F8, F23, and F37 were able to reduce cholesterol (>30%) from the broth. The auto-aggregation average rate increased significantly after 24 h for all isolates, while two isolates showed the highest hydrophobicity values. Moreover, isolates had attachment capabilities comparable to those of HT-29 cells, with an average of 8.03 Log10 CFU/mL after 2 h. All isolates were resistant to lysozyme and vancomycin, and 8 out of the 17 selected isolates displayed an ability to produce exopolysaccharides (EPS). Based on 16S rRNA sequencing, LAB isolates were identified as Enterococcus faecium, E. durans, E. lactis, and Pediococcus acidilactici. more...