Changes in Microbial Safety and Quality of High-Pressure Processed Camel Milk.

High-pressure processing (HPP) is used as a non-thermal approach for controlling microbial viability. The purposes of this study were to (i) establish the decimal reduction times (D-values) for pathogenic bacteria during 350 MPa HPP treatment,; (ii) evaluate the impact of 350 MPa HPP on total plate count (TPC), yeasts and molds (YM), and lactic acid bacteria (LAB) in camel milk; (iii) investigate the behavior of several spoilage-causing bacteria during storage at 4 °C and 10 °C for up to 10 d post-HPP treatment; and (iv) assess the effect of HPP on the protein degradation of camel milk. The D-values for , O157:H7, and spp.

Attachment to Meat and Willingness Towards Cultured Alternatives Among Consumers: A Cross-Sectional Study in the UAE.

: The escalating global demand for meat, as a sequela of population growth, has led to unsustainable livestock production, resulting in a host of environmental and food security concerns. Various strategies have been explored to mitigate these issues, including the introduction of a novel food product, cultured meat. Cultured meat is not yet commercially available, yet public perceptions are already taking shape.

Garlic and Chitosan Improve the Microbial Quality of Hummus and Reduce Lipid Oxidation.

This study investigated the antimicrobial and antioxidant effects of garlic and chitosan on hummus. Hummus was prepared by using 0.5% or 1% (/) chitosan, with or without 1% (/) garlic, and samples were stored at 4, 10, or 25 °C for 28, 21, or 7 d, respectively.

Improving food safety compliance of potential employees through a novel model of knowledge, attitude, commitment, and practice.

The global burden of foodborne illnesses remains high due to consumption of contaminated food. Vigilant attention from all, particularly food handlers, is needed to address food safety concerns and minimize the risks that affect consumer health, international business, and tourism worldwide. The main objectives of this study were to: (i) evaluate the food safety knowledge, attitudes, commitment (involving affective, continuance, and normative types), and practices of students studying subjects related to food sciences in Jordanian universities and (ii) examine the impact of knowledge and attitude on commitment, and subsequently, on relevant practices using structural equation modeling.

Generation of a novel immunodeficient mouse model of Mucopolysaccharidosis type IIIA to test human stem cell-based therapies.

Mucopolysaccharidosis Type IIIA (MPSIIIA) is a rare inherited lysosomal storage disease caused by mutations in the SGSH gene. This genetic variation results in the deficiency of the N-sulfoglucosamine sulfohydrolase enzyme, preventing the breakdown of heparan sulfate within lysosomes. The progressive accumulation of partially degraded substrate ultimately leads to brain pathology, for which there is currently no approved treatment.