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Broiler farming and antibiotic use through an agency theory lens. A case study from West Bengal, India.
PLoS One
January 2025
Veterinary Epidemiology, Economics and Public Health Group, Department of Pathobiology and Population Sciences, WOAH Collaborating Centre in Risk Analysis and Modelling, Royal Veterinary College, London, United Kingdom.
Chicken meat (broiler) production is a rapidly growing livestock sector in India, and one dominated by contract farming. Studies have reported high levels of antibiotic use in Indian broiler farms which is concerning given this is one of the driving forces for the development of antibiotic resistance. This study used the economic lens of agency theory to examine strategic decisions which occur during contract broiler production and their potential impact on antibiotic use, using West Bengal as a case study.
View Article and Find Full Text PDFElectronic Substitution Effect on ESIPT-Driven pH and Amine Sensing: Exploring Mechanism.
Chem Asian J
January 2025
BITS- Pilani, Chemistry, FD-III, 333031, Pilani, INDIA.
It is required to have a more straightforward and easier way to check the quality of food to ensure the safety of the public heaths. The decomposition of meat protein results in ammonia and biogenic amines (BAs). Here, we have designed and synthesized three luminescent-based probe molecules, which originated from 2-(2-hydroxyphenyl) benzothiazole (HBT) derivatives and showed the excited state-induced proton transfer (ESIPT) phenomenon.
View Article and Find Full Text PDFPublic Health.
Alzheimers Dement
December 2024
Universidade Federal do Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil.
Background: Diet is considered a complex modifiable risk factor for dementia and frailty. Some dietary patterns such as the MIND diet have been associated with a reduced risk of cognitive decline and dementia. Studies have shown mixed results with protein intake and frailty.
View Article and Find Full Text PDFCampylobacter spp. in chicken meat from traditional markets in Peru and its impact measured through a quantitative microbiological risk assessment.
Food Res Int
January 2025
Department of Animal and Public Health, School of Veterinary Medicine, Universidad Nacional Mayor de San Marcos, Av. Circunvalacion 2800, San Borja 15021, Lima 41, Peru; Tropical and Highlands Veterinary Research Institute, Universidad Nacional Mayor de San Marcos, Jr. 28 de Julio s/n, Jauja, 12150, Peru; Global Health Center, Universidad Peruana Cayetano Heredia, Av. Honorio Delgado 430, San Martín de Porres 15102, Lima 41, Peru. Electronic address:
Campylobacter is a major cause of foodborne gastroenteritis worldwide, with the mishandling of contaminated chicken meat among the main pathways for human infection. Granted the disease burden due to this pathogen, systematic assessments of its potential impact are necessary. The aims of this study were to evaluate both presence and load of Campylobacter in chicken meat sold in traditional markets, assess risk factors related with the infrastructure and hygienic conditions of market stalls, and evaluate control strategies for campylobacteriosis in Peru through a quantitative microbiological risk assessment (QMRA), a data-driven, systematic approach to quantitatively assess risks by integrating empirical contamination levels, microbial behavior, and consumer exposure.
View Article and Find Full Text PDFDifferences in bacterial community structure and volatile flavor substance of industrial-scale tiger skin chicken feet stored at air packaging and vacuum packaging.
Food Res Int
January 2025
Anhui Wangxiaolu Food Technology Co. Ltd, Chuzhou 239000, China. Electronic address:
The aim of this study was to investigate the differences of quality indexes, bacterial community and volatile organic compounds (VOCs) of industrial-scale tiger skin chicken feet (TSCF) under air packaging (AP) and vacuum packaging (VP). The results showed that the pH, total volatile basic nitrogen, total number of bacterial colony, and sensory scores in VP group changed less than those in AP group during the storage period. Different packaging conditions also had significant effects on bacterial community at the genus levels.
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