Search Results (518)

Monitoring water quality is crucial for achieving clean water and sanitation goals, particularly in remote areas. The project “Morbidity vs. Water Quality for Human Consumption in Tonosí: A Pilot Study” aimed to enhance water quality assessments in Panama using advanced analytical techniques to assess volatile organic compounds, heavy metals, and microbiological pathogens. To support this, the Technical Unit for Water Quality (UTECH) was established, featuring a novel mobile laboratory with cutting-edge technology for accurate testing, minimal chemical reagent use, reduced waste generation, and equipped with a solar-powered battery system. The aim of this paper is to explore the design, deployment, and impact of the UTECH. Furthermore, this study presents results from three sampling points in Tonosí, where several parameters exceeded regulatory limits, demonstrating the capabilities of the UTECH and highlighting the need for ongoing monitoring and intervention. The study also assesses the environmental, social, and economic impacts of the UTECH in alignment with the Sustainable Development Goals and national initiatives. Finally, a SWOT analysis illustrates the UTECH’s potential to improve water quality assessments in Panama while identifying areas for sustainable growth. The study showcases the successful integration of advanced mobile laboratory technologies into water quality monitoring, contributing to sustainable development in Panama and offering a replicable model for similar initiatives in other regions. Full article

This study aimed to assess the use of selected raw materials, such as whole-grain oat flakes, pumpkin seeds, sunflower seeds, and flaxseeds, to obtain bars using baking and drying methods. Modifying the bars’ composition involved selecting the fibre preparation, replacing water with NFC juice, and using fresh apple juice and apple pomace. The Psyllium fibre preparation, also in the form of a mixture with apple fibre, was the most useful in dough cohesion and the quality of the bars. Baked bars were characterised by higher sensory quality than those obtained by drying. Microwave–convection drying was a good alternative to baking, primarily due to the lower temperature resulting in a lower acrylamide content and comparable product quality. The basic grain ingredients and fibre preparations mainly shaped the nutritional and energy value and the sensory and microbiological quality. Modifying the recipe using NFC or fresh juice and apple pomace allowed the bars to develop new properties and quality characteristics. The use of NFC juices resulted in a reduction in the pH of the bars, which is associated with a higher microbiological quality of the bars. All bars had low acrylamide content, significantly lower than the permissible level. Using fresh pomace or fibre preparations made from by-products is a possibility to increase the fibre content in the bars and a method of managing by-products. Full article

Following hygiene standards in milk production is essential for making high-quality sour cream, especially when using traditional methods that rely on raw milk. The aim of this study was to determine the physicochemical, microbiological, and sensory quality of artisanal sour cream samples collected from major marketplaces in the wider Zagreb area. On average, the samples contained 27.99% milk fat, 3.30% protein, 34.29% dry matter, 6.51% fat-free dry matter and 3.00% lactose, with considerable variability observed across all components. Microbiological analysis revealed the presence of Staphylococcus aureus in 35.30% of the samples, Enterobacteriaceae in 76.47%, Escherichia coli in 94.11%, Bacillus spp. in 23.53%, and yeasts in 100% of the samples. Listeria monocytogenes and Salmonella spp. were not detected. The sensory analysis of the textural properties showed significant variability in firmness, adhesiveness, viscosity, creaminess, and fizziness. Samples with higher milk fat and dry matter content were rated better for creaminess, viscosity and mouth firmness. Flavour assessments, particularly for cream and diacetyl notes, also varied widely among samples. These findings highlight the complexity of sour cream’s sensory attributes and the significant influence of ingredient composition and processing techniques on appearance, aroma, texture, taste, and flavour. Principal component analysis (PCA) with Varimax rotation simplified the data structure and identified key dimensions of quality variation. Principal component analysis (PCA) revealed that the first principal component (PC1) effectively discriminated the cream samples based on sensory attractiveness and indicators of spoilage and highlighted the association between off-flavour and microbial contamination with inferior characteristics. The second principal component (PC2) captured the differences in physicochemical characteristics and showed a gradient from richer, creamier samples with higher fat content to those with lower acidity and higher freshness. Full article

The growing demand for functional and sustainable foods has driven food innovation, enhancing its nutritional value. This study aimed to develop a nutritious bread using local rye from the Trás-os-Montes region of Portugal and incorporating whey, a by-product of the dairy industry, as a replacement for water. Three bread formulations were tested: a traditional recipe with 37.5% rye flour and water (Control—CTR); the same recipe using whey instead of water (Rye Whey—RW); and a formulation with 100% local rye and whey replacing water (Full Rye Whey—FRW). Nutritional composition was assessed, including moisture, ash, protein, dietary fiber, sodium, potassium, lipids, and carbohydrates. Sensory analysis included both quantitative descriptive analysis and consumer acceptance testing. Microbiological quality was also evaluated. Whey-containing samples showed lower moisture and increased levels of ash, lipids, carbohydrates, and potassium. RW had the highest protein content (6.54 ± 0.28 g/100 g, p < 0.05), while FRW exhibited the highest dietary fiber (6.96 ± 0.15 g/100 g, p < 0.05). RW demonstrated a balanced nutritional and sensory profile, with high consumer acceptance. Overall, the combination of local rye and whey presents a promising strategy for producing nutritious bread while valorizing local agricultural resources and dairy by-products. These findings support sustainable food production practices and contribute to circular economy approaches. Full article

Organic amendments provide a sustainable strategy to enhance soil quality in degraded environments while also helping to reduce greenhouse gas emissions, for example, by improving soil structure, minimizing the use of synthetic fertilizers, and promoting a green economy. This study assessed the comparative effects of two organic amendments—vermicompost leachate and biochar—on the performance of popcorn maize (Zea mays L. var. everta) cultivated in saline soil conditions. Four treatments were evaluated: T0 (Control), T1 (Vermicompost leachate), T2 (Biochar), and T3 (Vermicompost leachate + Biochar), each with 10 replicates arranged in a Completely Randomized Design (CRD). Although various soil physicochemical, microbiological, and agronomic parameters displayed no significant differences compared to the control, the application of biochar resulted in considerable improvements in soil total organic carbon, the microbial community (mesophilic aerobic bacteria, molds, and yeasts), and increased seed length and diameter. In contrast, vermicompost leachate alone negatively impacted plant growth, leading to decreases in leaf area, stem thickness, and grain yield. Specifically, grain yield declined by 46% with leachate alone and by 31% when combined with biochar, compared to the control. These findings emphasize the superior effectiveness of biochar over vermicompost leachate as a soil amendment under saline conditions and highlight the potential risks of widely applying compost teas in stressed soils. It is recommended to conduct site-specific assessments and screenings for phytotoxins and phytopathogens prior to use. Additionally, the combined application of leachate and biochar may not be advisable given the tested soil characteristics. Full article

Groundwater contamination by nitrates (NO₃⁻) and nitrites (NO₂⁻) is an urgent problem in rural areas of Eastern Europe, with profound public health and sustainability implications. This paper presents an integrated assessment of groundwater vulnerability and water quality in rural wells in the Ceanu Mare commune, Cluj County, Romania—a representative area of the Northern Transylvania Basin, characterized by diverse geological structures, intensive agricultural activities, and incomplete public water infrastructure. This study combines detailed hydrochemical analyses, household-level studies, and geological context to identify and quantify key factors influencing nitrate and microbial contamination in rural wells, providing a comprehensive perspective on water quality challenges in the central part of Romania. This study adopts a multidisciplinary approach, integrating detailed geotechnical investigations conducted through four strategically located boreholes. These are complemented by extensive hydrogeological and lithological characterization, as well as rigorous chemical and microbiological analyses of nearby wells. The results reveal persistently elevated concentrations of NO₃⁻ and NO₂⁻, commonly associated with inadequate livestock waste management and the proximity of manure storage areas. Microbiological contamination was also frequent. In this study, the NO₃⁻ levels in well water ranged from 39.7 to 48 mg/L, reaching up to 96% of the EU/WHO threshold (50 mg/L), while the NO₂⁻ concentrations varied from 0.50 to 0.69 mg/L, exceeding the legal limit (0.5 mg/L) in 87% of the sampled wells. Ammonium (NH₄⁺) was detected (0.25–0.34 mg/L) in all the wells, below the maximum allowed limit (0.5 mg/L) but indicative of ongoing organic pollution. All the well water samples were non-compliant for microbiological parameters, with E. coli detected in 100% of cases (5–13 CFU/100 mL). The regional clay–marl substrate offers only limited natural protection against pollutant infiltration, primarily due to lithological heterogeneity and discontinuities observed within the clay–marl layers in the study area. This research delivers a replicable model for rural groundwater assessment and addresses a critical gap in regional and European water safety studies. It also provides actionable recommendations for sustainable groundwater management, infrastructure development, and community risk reduction in line with EU water directives. Full article

Ensuring the safety and extending the shelf life of chilled poultry meat is vital in modern poultry meat production, particularly given the recent increase in demand in this area. Chilled meat has a short shelf life, so producers have limited time to sell their products and must rely on various methods of extending shelf life. Compared with other non-thermal methods, electron beam irradiation is a new non-thermal meat preservation technique with low cost, avoidance of contamination, and antibacterial effects. In this study, we investigate the effect of electron beam irradiation on the microbiological and physicochemical quality of chilled poultry meat produced in Kazakhstan to assess its suitability for use in local food processing systems. The samples were electron-beam-treated at doses of 2, 4, 6, and 8 kGy and stored in a refrigerator. Microbiological and physicochemical property evaluations were carried out for a period of 14 days. Our results demonstrated a significant decrease in total aerobic and facultative anaerobic microorganisms, and no detectable levels of Salmonella spp. and Listeria monocytogenes in the irradiated samples. The pH measurements remained stable at low doses; in comparison, higher doses resulted in a slight decrease. Moisture, protein, fat, and ash content were also evaluated and showed minimal changes as functions of irradiation dose. Our results indicate that electron beam irradiation, particularly at a dose of 2–4 kGy, effectively improves microbiological safety and extends the shelf life of chilled poultry meat up to 5–6 days, making it a promising solution for the modern poultry meat industry. Full article

Background/Objectives: Antimicrobial stewardship programs (ASPs) optimize antimicrobial use, improving outcomes and reducing resistance. This study assessed the impact of a ward-specific ASP. Methods: A pre/post quasi-experimental study was conducted in an internal medicine ward at a tertiary hospital in Padua, Italy. During the intervention year (September 2023–August 2024), a multidisciplinary team (infectious disease consultants, pharmacists, microbiologists, nurses, and hygienists) held bi-weekly ward-based audits, reviewing antimicrobial prescriptions and performing bedside assessments. Therapy adjustments followed guidelines and local epidemiology. Educational sessions and infection prevention and control (IPC) protocols were also reinforced. Outcomes were compared to the previous year, considering patient characteristics. The primary outcome was antimicrobial consumption (DDD/100 patient days, DDD/100PD); secondary outcomes included cost savings, length of stay (LOS), and mortality. Results: Fifty audits assessed 1074 patients and 1401 antimicrobial treatments. Patient characteristics were similar. Antibiotic suspension or de-escalation occurred in 37.9% and 22% of patients, respectively. AWARE ACCESS class use increased (+17.5%), while carbapenem (−54.4%) and fluoroquinolone (−42.0%) use significantly declined (p < 0.05). IPC and microbiological culture guidance were provided in 12.1% of cases. Antimicrobial consumption dropped from 107.7 to 84.4 DDD/100PD (p < 0.05). No significant changes in LOS or mortality were observed. Antimicrobial costs fell by 48.8% (with EUR 57,100 saved). Conclusions: ASP reduced antimicrobial consumption, improved prescription quality, and cut costs without compromising patient outcomes. Multidisciplinary collaboration, audits, and education proved essential. Future studies should assess long-term resistance trends and integrate rapid diagnostics for enhanced stewardship. Full article

Physico-chemical analyses, fatty acid profiles, microbiological analyses and sensory characteristics (assessed by trained judges and by consumers) were carried out on four types of goat cheese produced in artisanal cheese factories using raw milk from different autochthonous Spanish goat breeds (Malagueña, Florida, Murciano-Granadina and Cabra del Guadarrama). The cheeses studied were different in fat, protein, salt, pH, moisture, acidity and color due to the different production technologies and the properties of the milk of each breed. Saturated fatty acids (SFAs) were the predominant fatty acids in all the goat milk cheeses studied. Cabra del Guadarrama Cheese (CGC) and Malagueña Cheese (MC) showed an n-6/n-3 ratio < 4, and MC was found to have the lowest atherogenic and thrombogenic indices. CGC had a lower fat content than the rest of the cheeses studied. The fatty acid profile of CGC was more similar to MC than to Florida Cheese (FC) and Murciano-Granadina Cheese (MGC). MGC had a higher atherogenic and thrombogenic index, a higher PUFA n-6/n-3 ratio than the rest of the cheeses studied and a higher fat content. Therefore, CGC, MC and FC had a healthier lipid profile than MGC. The texture properties of CGC and FC were more similar to each other than to those of MC and MGC (harder cheeses). Sensory analyses performed with trained judges were in accordance with instrumental texture parameters. Consumer acceptability was similar for all the cheeses under blind conditions and only under informed conditions did consumers score FC significantly higher than MGC. In a rank test FC was chosen as the better cheese for a greater number of consumers both in blind and in informed conditions. The provision of information improved the overall liking of Cabra del Guadarrama Cheese and worsened that of Murciano-Granadina Cheese. The high quality of the cheeses confirms the need to raise consumer awareness of autochthonous goat breeds to increase the consumption of these products in order to contribute to the preservation of these breeds. Full article

High water quality in reservoirs used for drinking water supply and located within protected areas is of crucial importance for sustainable water-resource management. This study aims to evaluate the multi-depth water quality dynamics of the Ribnica Reservoir in western Serbia, combining two standardized assessment tools: the Serbian Water Quality Index (SWQI) and the Canadian Water Quality Index (CWQI). Data collected at various depths during 2021 and 2022 were analyzed to assess physico-chemical parameters and their impact on water quality, while the absence of microbiological data was noted as a limitation affecting the comprehensiveness of the assessment. The SWQI results indicated a general improvement in water quality over time, with values ranging from medium (82) to excellent (95) in 2021 and increasing from good (89) to excellent (98) in 2022. In contrast, the CWQI revealed specific risks, notably elevated concentrations of aluminum, mercury, and chromium, and reduced dissolved oxygen levels, with overall CWQI values ranging from poor (40) to good (88) depending on depth and parameter variability. The study highlights the necessity for continuous, comprehensive monitoring, including microbiological analyses and seasonal assessments, both within the reservoir and in the Crni Rzav River and its tributaries, to better understand pollutant sources and catchment influences. Strengthening microbiological and heavy metal monitoring, along with implementing proactive management strategies, is essential for preserving the Ribnica Reservoir’s ecological integrity and securing its long-term role in drinking water provision. Full article

Microbiological safety and quality consistency are critical challenges in the production of traditional Indian fried snacks, particularly in small-scale food enterprises. With growing export demand, maintaining strict quality control measures is essential. This study assessed the microbiological and physicochemical quality of five traditional Indian fried snacks—Kerala Murukku, Kerala Mixture, Banana Chips, Tapioca Chips, and Achappam—produced in a Food Safety Management System (FSMS)-certified facility over a four-year period (2020–2023). Products were evaluated for moisture, pH, salt content, acid value, and Total Plate Count (TPC). The number of ingredients for each product was recorded from standardized product formulation documents. TPC levels remained within acceptable limits (below 50,000 CFU/g) across all products. Among them, Kerala Mixture consistently showed the highest microbial counts (up to 4.61 log CFU/g) and Achappam the lowest, with no detectable variance (1.00 log CFU/g). Statistically significant year-wise differences (p < 0.05) were observed in all quality parameters. Kerala Mixture showed variation in salt and microbial load; Kerala Murukku varied in moisture, pH, and salt; while Tapioca Chips varied in moisture and salt. PCA identified that TPC, salt content, number of ingredients, and pH were key contributors to product variability. Cluster analysis confirmed Kerala Mixture as the most susceptible product to contamination risk. These findings provide valuable insights into the quality trends within an FSMS-certified environment and highlight the importance of strict post-processing controls. Full article

Meat provides a favorable environment for the growth of microorganisms, so increasingly advanced methods are being sought to ensure the rapid detection of their presence and determine the degree of contamination. These measures are intended to ensure consumer health and reduce food losses. The aim of this study was to evaluate the suitability of a thermal imaging camera and FT-IR spectrophotometry for microbiological quality control of poultry meat. This study used poultry meat fillets packaged in a modified atmosphere and stored at 4 °C for 10 days. During the successive days of storage, the following were determined: the total number of microorganisms, the count of Enterobacteriaceae, the temperature of the samples tested using a thermal imaging camera, and the spectral data contained in the spectra recorded by the FT technique of IR spectroscopy. The results were analyzed using Tukey’s test in the STATISTICA 13.3 statistical program with an assumed significance level of α ≤ 0.05. Spectral data obtained by the FT-IR method were subjected to interpretation using the T.Q. Analyst 8 program. This study found that the number of microorganisms increased between the 2nd and 10th days of storage for the poultry meat samples of four log CFU/g, leading to a temperature increase of 2.61 °C, and also, the intensities and frequencies of selected IR bands generated by vibrations of various groups of atoms changed, including functional groups present in the compounds contained in the tested samples. It was shown that modern techniques such as FT-IR spectroscopy and thermal imaging cameras have significant potential applications in the food industry for assessing the microbiological quality of food. Full article

Photodynamic therapy (PDT) using indocyanine green (ICG) has gained attention as an adjunctive treatment for periodontitis due to its antimicrobial and anti-inflammatory properties and its ability to penetrate deep periodontal tissues via near-infrared light activation. We aimed to evaluate the clinical and microbiological efficacy of ICG-mediated PDT as an adjunct to conventional periodontal therapy in patients with periodontitis based on data from randomized controlled trials (RCTs). A systematic search of PubMed, Embase, Scopus, and the Cochrane Library was conducted to identify randomized controlled trials (RCTs) exclusively investigating ICG-PDT in periodontitis based on predefined eligibility criteria. Studies were selected based on predefined inclusion criteria, and methodological quality was assessed using a 14-point scoring system. Data were extracted on clinical outcomes (e.g., probing depth, clinical attachment level) and microbiological changes. Sixteen RCTs met the inclusion criteria. Most studies reported improvements in probing depth, clinical attachment level, and microbial reduction following ICG-aPDT; however, some trials found no significant differences compared to control groups. These discrepancies may be attributable to variations in laser settings, ICG concentration, treatment frequency, or initial disease severity. Microbiological benefits included significant reductions in key periodontal pathogens. The therapy was well tolerated, with no adverse effects reported. However, variability in treatment protocols and limited long-term follow-up restricted the ability to draw definitive conclusions. ICG-mediated PDT is a promising, safe, and effective adjunct in periodontal therapy. Future trials should aim for protocol standardization and long-term outcome assessment to strengthen clinical guidance. Full article

Background/Objectives: Lactic acid bacteria produce biofilms in meat products that contribute to the products’ deterioration, reduction in quality, and shortened shelf life. Although LAB are generally considered benign, certain strains create slime and cause significant drops in pH. The study’s goal was to identify and characterize LAB strains from sausage products that are capable of biofilm formation, and to evaluate the inhibitory effects of E. bicyclis methanol extract, its ethyl acetate fraction, and phloroglucinol, as well as to synthesize AuNPs, and assess their efficacy in controlling biofilm formation. Methods: Slime or biofilm-producing LAB bacteria were isolated from commercial sausages and identified using 16S rRNA gene sequencing. Lactobacillus sakei S10, which can tolerate high salt concentrations and cold temperatures, was chosen as a representative strain. The isolates were subsequently tested for hemolytic activity, salt and temperature tolerance, and carbohydrate consumption patterns. To evaluate antibiofilm potential, marine-derived compounds from Eisenia bicyclis, such as phloroglucinol (PG), crude methanolic extracts, ethyl acetate fractions, and gold nanoparticle (AuNP) formulations, were tested in situ on sausage surfaces against L. sakei S10 and common pathogens (Pseudomonas aeruginosa and Staphylococcus aureus). The biofilm-inhibitory effects of the extracts, PG, and PG-AuNPs were estimated using the colony-counting method. Results: The PG-AuNPs had an average particle size of 98.74 nm and a zeta potential of −29.82 mV, indicating nanoscale dimensions and considerable colloidal stability. Structural analysis confirmed their spherical form and crystalline structure, as well as the presence of phenolic groups in both reduction and stabilization processes. Among the studied treatments, the PG and PG-AuNPs had the strongest antibiofilm activities, dramatically lowering biofilm biomass, particularly for P. aeruginosa and L. sakei S10. However, the inhibitory effects were less prominent in in situ conditions than in in vitro testing, highlighting the complexity of real food matrices. Conclusions: The results of this study indicate that polyphenolic compounds obtained from marine sources, particularly in nano-formulated forms, have a great deal of potential as natural antibiofilm products. Enhancing the microbiological safety of processed meat products and extending their shelf life could be accomplished through the application of these polyphenolic compounds in food packaging or surface treatments. Full article

Bovine mastitis is a significant disease affecting dairy cattle worldwide, impacting milk quality and farm profitability. Understanding pathogen distribution is crucial for effective disease management. This study analyzed 319,634 individual cow milk samples submitted to the UC Davis Milk Quality Laboratory between 2009 and 2023 to assess pathogen prevalence, seasonal variations, and long-term trends. Routine microbiological cultures identified major and minor mastitis pathogens, with additional testing for Mycoplasma spp. Statistical analyses evaluated annual and seasonal trends in bacterial isolation rates. Results indicated that environmental pathogens, particularly non-aureus staphylococci and coliforms, were most frequently isolated, while contagious pathogens (Staphylococcus aureus, Streptococcus agalactiae, and Mycoplasma spp.) were less prevalent. Seasonal trends revealed higher contamination rates in Winter and increased no-growth samples in Summer. The study also observed a decline in sample submissions in recent years, possibly reflecting evolving dairy management practices. These findings provide a comprehensive perspective on mastitis pathogen dynamics in California’s Central Valley, supporting improved milk quality control measures and tailored mastitis prevention strategies. Full article