Assessing personal protective equipment needs for healthcare workers.

Background: Personal protective equipment (PPE) is critical for healthcare workers (HCWs) since it acts as a barrier to infection transmission; however, current PPE is not ideally suited to their needs due to limitations in protection and comfort. Thus, the purpose of this study was to identify major issues of current PPE for body protection and assess its needs within health care.

Methods: An online survey was conducted with a convenience sample of 200 U.

Species-specific identification of adulteration in cooked mutton Rista (a Kashmiri Wazwan cuisine product) with beef and buffalo meat through multiplex polymerase chain reaction.

Aim: Meat adulteration is a serious problem in the meat industry and needs to be tackled to ensure the authenticity of meat products and protect the consumers from being the victims. In view of such likely problem in indigenous meat products of Kashmiri cuisine (Wazwan), the present work was performed to study the detection of beef and buffalo meat in cooked mutton Rista by mitochondrial DNA (mtDNA) based multiplex polymerase chain reaction (PCR) method under laboratory conditions.

Materials And Methods: Three experimental trials were conducted wherein the products were prepared from pure mutton, beef and buffalo meat, and their admixtures in the ratios of 60:20:20, 80:10:10, 90:05:05 and 98:01:01, respectively.

Effect of different coagulants at varying strengths on the quality of paneer made from reconstituted milk.

A study was conducted to determine the effect of different types of acids viz., citric acid, tartaric acid and malic acid each at 2, 3 and 5% concentrations on the quality of paneer made using reconstituted milk. The moisture, total solid recovery and yield and sensory scores for flavour, body and texture and overall acceptability of paneer decreased with the increasing strength of acid.