Search Results (1,236)

Consumers are looking for plant-based drinks that provide natural colour and bioactive compounds. Microgreens can be used as a source of pigments and phenolics for such beverages. This study developed a beetroot–tarragon microgreen beverage using hydroalcoholic extracts obtained with a green extraction approach and examined its stability during refrigerated storage. The drink was evaluated for proximate composition, water activity, colour parameters (CIE L*a*b*), microbiological quality and antioxidant activity by the ABTS radical cation decolorization assay (ABTS) over 15 days at 4 ± 2 °C. The beverage showed low fat and energy content and water activity values close to 1.00, so microbiological safety relied on pasteurization and cold storage. Escherichia coli and Staphylococcus aureus were not detected, while total aerobic mesophilic counts reached 10⁴–10⁵ colony-forming units per gram (CFU/g), with slightly lower values in samples containing tarragon. Colour measurements indicated betalain loss and colour fading in the beetroot drink, whereas the reduction in E* was more than 80 percentage points lower in the beetroot–tarragon beverage than in the beetroot-only drink, indicating a strong protective effect of tarragon microgreens on colour stability. For the mixed beetroot–tarragon beverage, mean TEAC increased by about 37% between day 1 and day 10 of refrigerated storage. These results indicate that beetroot and tarragon microgreen extracts can be used to formulate refrigerated plant-based beverages with acceptable colour, microbiological safety and antioxidant capacity. Full article

Background: Rosacea is a chronic inflammatory dermatosis characterized by vascular dysregulation, immune dysfunction, neurovascular alterations, and microbial involvement. Recent advances in understanding its pathophysiology have led to the development of targeted therapeutic strategies addressing multiple disease mechanisms. This systematic review aimed to evaluate contemporary evidence regarding emerging and established treatment approaches for rosacea. Methods: A systematic review was conducted in accordance with the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines. PubMed, Scopus, and Web of Science were searched for studies published between 2016 and 2025. Original human studies evaluating therapeutic interventions for rosacea were included. Study selection, data extraction, and risk-of-bias assessment were performed independently by two reviewers. Methodological quality was assessed using Joanna Briggs Institute (JBI) critical appraisal tools appropriate for each study design. Results: Fifteen studies involving 537 patients with rosacea and 77 controls (614 participants in total) met the eligibility criteria. Evaluated interventions included vascular-targeted therapies, topical anti-inflammatory agents, systemic and immunomodulatory treatments, and microbiome-oriented approaches. Oxymetazoline, pulsed-dye laser, platelet-rich plasma, ivermectin, azelaic acid, dapsone, sulfur preparations, and metronidazole demonstrated clinical benefits in reducing erythema, inflammatory lesions, or overall disease severity. Emerging therapies, including tofacitinib and oral ivermectin, showed promising results in refractory disease. Microbiome-related interventions, particularly Demodex-targeted therapies and Helicobacter pylori eradication, were also associated with clinical improvement. Risk-of-bias assessment identified two studies with low risk of bias, twelve with moderate risk of bias, and one study with high risk of bias. Conclusions: Current evidence supports a multimodal and mechanism-based approach to rosacea management, integrating vascular, inflammatory, immunological, and microbiological targets. However, the available evidence remains limited by small sample sizes, heterogeneous methodologies, short follow-up periods, and a predominance of non-randomized study designs. Large, well-designed randomized controlled trials are needed to establish optimal evidence-based treatment strategies and define the long-term efficacy and safety of emerging therapies. Full article

Traditional cheese products harbor complex microbial communities that influence their quality and safety. However, the effects of processing scale and manufacturing stage on the microbial profile of hurood, a traditional Mongolian cheese, remain poorly understood. This study examined microbial indicators, community composition, and succession dynamics across four manufacturing stages (raw milk, yogurt, whey, and hurood) and three processing scales (pastoral household, workshop, and factory) using plate counting and 16S rRNA gene amplicon sequencing. Twenty-four samples were collected from Xilin Gol, Inner Mongolia. Total aerobic plate counts and coliform counts decreased significantly from raw milk (7.30 and 4.49 log CFU/g, respectively) to hurood (2.02 and 0.34 log CFU/g, respectively; p < 0.05), reflecting progressive microbial reduction through acidification and thermal treatment, whereas yeast counts remained stable across stages. Firmicutes dominated the fermented stages, with Lactococcus and Lactobacillus as the predominant genera. Whey harbored an exceptionally high abundance of Acetobacter (21.6%), highlighting its valorization potential. Factory-scale production yielded the lowest mold and coliform counts in finished products despite higher initial coliform levels in industrial raw milk, reflecting the effectiveness of standardized hygiene management. In contrast, workshop-scale samples exhibited a higher relative abundance of environmental indicator bacteria, suggesting a comparatively elevated contamination risk this intermediate production scale. PICRUSt2-based functional predictions indicated stage-specific metabolic potential, including predicted enrichment of pyruvate and fatty acid metabolism in yogurt, amino acid metabolism in whey, and vitamin B6 metabolism in hurood. These findings provide a systematic microbial baseline for hurood, identify scale-specific microbiological risk profiles, and offer a foundation for targeted hygiene control and standardized production strategies. Full article

Shelf-life prediction is crucial for the industrial development and quality preservation of ready-to-eat (RTE) Tremella fuciformis cold dishes. In this study, we investigated the quality deterioration kinetics of T. fuciformis RTE dishes during storage at 5 °C, 15 °C, and 25 °C to establish an Arrhenius-based shelf-life prediction model. Throughout the storage period, the total bacterial count (TBC), viscosity, b* value, and malondialdehyde (MDA) content continuously increased, whereas firmness and sensory scores exhibited a negative correlation with storage time. The interpolated microbiological shelf-life endpoints, determined as the time required for TBC to reach 5.0 log CFU/g, were 19.01, 5.53, and 1.58 days at 5 °C, 15 °C, and 25 °C, respectively. Pearson correlation analysis identified TBC and MDA as the primary predictive indicators, with both parameters strictly conforming to zero-order reaction kinetics. Validation of the Arrhenius-based models revealed that the TBC-based model showed lower internal prediction error within the tested temperature range (average relative error of 8.92%), significantly outperforming the MDA model, which exhibited poor reliability (30.41% average relative error). These findings provide a practical reference for cold-chain management and shelf-life estimation of RTE T. fuciformis products for optimizing cold-chain management and ensuring the microbiological safety of RTE T. fuciformis products. Full article

Background: Access to safe drinking water remains a critical public health concern in rural Ghana, particularly in climatically vulnerable and underserved settings. This study assessed the microbiological and chemical quality of drinking water and evaluated nitrate-related health risks in the North Gonja and North-East Gonja Districts of the Savannah Region. Methods: A cross-sectional study was conducted between January and March 2025. A total of 460 water samples were collected from groundwater sources and household storage containers. Microbial analyses targeted total coliforms and Escherichia coli. Physicochemical and chemical parameters included nitrate-nitrogen, pH, residual chlorine, major ions, and trace metals. Data was analyzed using descriptive statistics, chi-square tests, spatial interpolation, and non-carcinogenic health risk assessment based on the hazard quotient (HQ) approach. Results: Widespread microbial contamination was observed, with 91.5% of household water samples positive for total coliforms and 46.6% for E. coli. Contamination of source water was significantly higher in North Gonja than in North-East Gonja. Overall, 49.1% (n = 55) of groundwater sources exceeded the World Health Organization guideline value for nitrate-nitrogen, with exceedances predominantly occurring in North Gonja. Additionally, 67.0% (n = 75) of samples were outside the acceptable pH range (6.5–8.5), including 74 samples below 6.5 and one above 8.5. Residual chlorine was not detected in any of the samples. Health risk assessment indicated potential non-carcinogenic risks associated with nitrate exposure, particularly among infants and children. Conclusions: The study demonstrates significant microbial contamination and nitrate-related health risks in the study area, particularly in North Gonja. Interventions such as improved source protection, routine water quality monitoring, chlorination, household water treatment, and implementation of Water Safety Plans are recommended to enhance drinking water safety and reduce associated public health risks. Full article

In many industrial dairy products, yeasts are generally regarded as contaminants. However, in traditional fermented milks, they may contribute to distinctive sensory, technological, and functional properties through associations with bacterial partners, including lactic acid bacteria (LAB). Despite this, a structured synthesis of yeast–bacterium associations across fermented milk typologies is currently lacking. To address this gap, a PRISMA-informed literature search identified 42 studies across 24 traditional fermented milks reporting paired bacterial and fungal communities. A genus-level co-occurrence analysis was used to identify which yeast–bacterium pairs were most frequently co-detected across independently documented products. The main co-occurrence patterns selected for detailed bibliographical discussion were Kluyveromyces with Acetobacter and LAB, including Lactobacillus, Streptococcus, Lentilactobacillus and Lacticaseibacillus; Pichia with LAB; Saccharomyces with LAB, especially Lactobacillus; Kazachstania with Acetobacter; Candida with Leuconostoc and Enterococcus; and Geotrichum with Pseudomonas and Enterococcus. For the selected associations, possible interaction mechanisms and implications for sensory identity, technological potential, and microbiological safety were discussed by integrating evidence from milk co-cultures, controlled model systems, and related fermented foods. Overall, this review provides a structured synthesis of yeast–bacterium associations in traditional fermented milks and identifies candidate consortia for future experimental validation. Full article

The increasing consumption of fresh organic produce has given rise to concerns regarding the microbiological safety of minimally processed foods. Organic cultivation may be associated with increased exposure to environmental microorganisms due to soil-based inputs and reduced chemical interventions, including both beneficial taxa and potential foodborne pathogens. Fresh produce is known to harbour complex microbial ecosystems, which are shaped by farming practices, plant physiology, handling, packaging and storage, particularly in raw-consumed products such as leafy greens and strawberries. In this study, bacterial (16S rRNA) and eukaryotic (18S rRNA) communities were characterized by amplicon sequencing. In parallel, an amoeba-associated bacterial microbiome was analyzed and DVC-FISH was used to assess the viability and metabolic activity of pathogenic bacteria internalized within free-living amoebae (FLA). No significant differences in alpha or beta diversity were observed between organic and conventional products, suggesting microbiome convergence at the retail stage driven by post-harvest handling and processing. Potentially pathogenic genera, including Pseudomonas, Stenotrophomonas, and Acinetobacter (bacterial), as well as Tilletiopsis, Candida, and Naegleria (eukaryotic), were identified in both organic and non-organic microbiomes. The viability of FLA-internalized Pseudomonas spp. was confirmed by DVC-FISH, demonstrating that FLA act as reservoirs, enhancing pathogen persistence in fresh produce. This integrated assessment of organic and conventional fruits and vegetables at the retail stage highlights the importance of post-harvest handling and retail conditions in shaping microbiological safety. The integration of microbiome profiling with targeted viability analyses demonstrates that downstream stages are critical control points for food safety and consumer exposure, beyond the influence of the production system alone. Full article

Background: Healthcare-associated infections (HAIs) remain a critical patient safety challenge. Hand hygiene is considered the most effective preventive measure, yet traditional monitoring captures only compliance, not technique quality. This prospective before–after study evaluated whether real-time visual feedback via the Semmelweis UV-fluorescence system is associated with improved hand hygiene quality, measured by ATP bioluminescence and microbiological culture. Methods: Three clinical departments (the Intensive Care Unit, Hematology, and Gynecology) at a Romanian tertiary hospital were purposively selected. Seventy-one healthcare workers (HCWs) were enrolled. The 12-week study comprised Phase 1 (baseline, weeks 1–4), Phase 2 (active intervention with Semmelweis feedback, weeks 5–8), a one-week washout (week 9), and Phase 3 (sustainability assessment, weeks 10–12). Paired ATP-CFU samples were collected weekly. Within-group comparisons used Kruskal–Wallis H tests with post hoc Dunn’s tests and Bonferroni correction. Secondary outcomes included Semmelweis global and zone-specific coverage and the correlation between subject-level Semmelweis coverage and ATP bioluminescence (Spearman’s rho). Results: A total of 781 paired ATP-CFU samples and 497 Semmelweis evaluations were analyzed. Mean ATP declined from 195.9 RLU at baseline to 148.2 RLU in Phase 2 (−24.4%) and 154.8 RLU in Phase 3 (−21.0%; Kruskal–Wallis H = 102.73, p < 0.001). CFU/mL declined from 84.8 to 66.2 (−21.9%) and 70.7 (−16.6%; H = 22.48, p < 0.001). Post hoc comparisons confirmed significant Phase 1 versus Phase 2 and Phase 1 versus Phase 3 differences for both markers (all p < 0.01), while Phase 2 versus Phase 3 was non-significant, indicating stabilization at an improved level. Subject-level Semmelweis coverage correlated negatively with ATP (rho = −0.665, 95% CI −0.778 to −0.510, p < 0.001), supporting construct validity at the operator level. Semmelweis global coverage was 93.1% (Phase 2) and 90.6% (Phase 3); interdigital spaces showed the highest inadequacy rate (73.9% protocol-based, 92.5% targeted). Conclusions: Real-time visual feedback via UV-fluorescence imaging was associated with significant and sustained improvements in hand hygiene quality beyond baseline. ATP, CFU, and Semmelweis assessments captured complementary, non-redundant dimensions, supporting multimodal evaluation. Interdigital spaces and fingertips remained persistent failure points requiring targeted educational reinforcement. Full article

This study aimed to develop low-fat acerola ice creams enriched with partially hydrolyzed guar gum (PHGG) at concentrations of 6% and 12% and supplemented with Lacticaseibacillus rhamnosus GG. Three formulations were prepared by partially or totally replacing fat with PHGG. After preparation, the ice creams were stored at −18 °C and evaluated over 180 days. Physicochemical analyses showed no differences in pH, acidity, moisture, or ash content among the samples. However, soluble solids and fat content varied depending on the PHGG level. The melting rate remained stable, while overrun increased proportionally with PHGG incorporation. Rheologically, PHGG addition significantly enhanced consistency. Microbiological analyses confirmed that all samples complied with safety standards. The ice creams exhibited symbiotic potential, maintaining L. rhamnosus GG viability > 8 log CFU/g for up to 180 days. In simulated gastrointestinal resistance tests, probiotic survival increased with PHGG concentration. After one day, counts during the enteric phase were 3.87, 6.20, and 6.08 log CFU/g for 0%, 6%, and 12% PHGG, respectively. After 180 days, the counts were 1.98, 4.41, and 3.25 log CFU/g, with corresponding survival rates of 47%, 84%, and 78% after one day, and 36%, 53%, and 42% after 180 days. Sensory analysis with 121 untrained panelists revealed no significant differences in aroma and taste. However, samples with higher fat content were better accepted in terms of appearance, texture, and purchase intent. Overall, partial fat replacement with PHGG proved effective in reducing fat while maintaining quality and enhancing probiotic stability, supporting its potential for functional low-fat foods. Full article

The main causes of lemon fruit senescence and deterioration are fungal diseases and postharvest quality loss. Edible coatings have been proposed to delay quality loss in fresh produce by reducing moisture loss and helping preserve external appearance. Natural functional coatings are increasingly being investigated as potential alternatives to synthetic waxes and preservatives due to environmental and consumer safety concerns. The effect of a natural edible coating based on Opuntia ficus-indica mucilage on extending the shelf-life of lemons during cold storage was investigated. Lemon fruits were treated with the mucilage-based edible coating and subsequently stored under controlled cold conditions. Coated and uncoated lemon fruits were evaluated for their physicochemical properties, including weight loss, total soluble solids, pH, titratable acidity, color, and microbiological analysis, as well as total polyphenol content and antioxidant activity, over a 60-day storage period at 5 ± 0.5 °C and 95% relative humidity. The results showed that the mucilage-based coating improved lemon fruit storage performance, effectively preserving key physicochemical and microbiological parameters over 60 days of cold storage (p ≤ 0.05). In particular, the treatment maintained fruit firmness, reduced weight loss (up to 45%), increased juice content (up to 1.8-fold), and delayed microbial decay compared to control samples. Coated fruits also exhibited higher total polyphenolic content and antioxidant activity than control samples at the end of storage. In addition, using mucilage extracted from cactus pear cladode waste provides a sustainable way to add value to the product, with promising industrial applications as an alternative to synthetic fruit coatings. Full article

Improving tenderness in whole-muscle pork products remains a technological challenge, particularly when natural processing strategies are preferred over conventional additives, as texture is regarded as one of the most important quality attributes influencing consumer perception and acceptance of meat products. This study investigated whether two plant proteases, papain and bromelain, incorporated into a red algae-based brine containing Palmaria palmata could enhance the quality of injected pork loin without compromising microbiological safety or sensory acceptance. Seven batches were produced: a control sample and six enzyme-treated samples containing papain or bromelain at 0.015%, 0.030%, and 0.045%. Overall, the enzymatic treatments had a limited effect on proximate composition. However, a modest decrease in fat content was observed, from 3.09% in the control sample to 2.70–2.82% in the samples treated with the highest concentrations of papain and bromelain (0.045%). In contrast, instrumental color and texture were strongly affected. Enzyme-treated samples became lighter, less red, and less saturated, with redness decreasing from 13.07 in the control to 5.19–6.66 in the highest-dose treatments and total color differences reaching 8.66. The most relevant effect was observed in texture, where papain and bromelain markedly reduced shear force, shear work, hardness, gumminess, and chewiness; shear force decreased from 26.22 N/cm² in the control to 10.78 N/cm² and 9.38 N/cm² in the batches treated with the highest enzyme concentrations. During refrigerated storage, total viable counts increased gradually but remained low, with a maximum of 4.56 × 10² CFU/g, while Escherichia coli, Salmonella spp., and Listeria monocytogenes were not detected. Sensory analysis further showed that enzymatic treatment improved perceived tenderness and juiciness without reducing overall acceptability. These findings indicate that papain and bromelain can be used as natural tenderizing tools in injected pork loin, offering a promising route toward cleaner-label meat products with improved texture and preserved microbiological quality. Full article

This study evaluated the microbiological quality, phenolic compound profile, antimicrobial activity against foodborne pathogens, and the presence of potential chemical markers associated with microplastic polymers in 35 commercial bee pollen samples obtained from the seven geographical regions of Türkiye. Microbiological analyses included the enumeration of total mesophilic aerobic bacteria, coliforms, yeasts and molds, lactobacilli, lactococci, and psychrophilic bacteria. Antimicrobial activity was determined against Escherichia coli O157:H7, Staphylococcus aureus, and Salmonella Enteritidis using the disk diffusion method. Phenolic compounds were analyzed by HPLC-DAD, while characteristic pyrolysis products associated with microplastics were analyzed by PY-GC/MS. The results indicated that the pollen samples generally exhibited low microbial contamination levels and variable antimicrobial activity, depending on their geographical origin. Quercetin was identified as the predominant phenolic compound, and samples with higher phenolic content tended to show stronger antimicrobial effects, particularly against S. aureus. PY-GC/MS analyses revealed the presence of several chemical markers potentially associated with plastic polymers in a considerable proportion of the samples. Spearman correlation analysis showed a positive correlation between total phenolic content and particularly S. aureus inhibition. These findings highlight the nutritional and functional value of bee pollen while also drawing attention to emerging food safety concerns related to possible exposure to plastic-associated environmental contaminants. Regular monitoring of bee pollen is therefore recommended to ensure product quality and consumer safety. Full article

Background: Food contamination in institutional food service settings remains a significant public health concern, particularly where large numbers of consumers are exposed daily. This study aimed to assess chemical and microbiological contamination, evaluate food handlers’ knowledge, attitudes, and practices (KAP), and identify contamination patterns in university food outlets. Methods: A cross-sectional study was conducted across all 77 food outlets within a university in northern Thailand. KAP was assessed using a structured questionnaire, while chemical and microbiological contamination were evaluated using standard screening methods. Results: Food handlers demonstrated generally high KAP scores; however, microbiological contamination was still observed, including Escherichia coli on food handlers’ hands (27.3%) and food-contact utensils (14.3%), as well as Salmonella spp. in ready-to-eat food (6.5%). In contrast, chemical contamination was rarely detected in screening tests. Moreover, cluster analysis identified four distinct contamination patterns, indicating heterogeneity in contamination risk across outlets. Conclusions: These findings suggest that reported food safety practices may not fully prevent contamination and that food safety management should incorporate both behavioral and operational controls to effectively reduce contamination risks in institutional settings. Full article

Hydrogen (H₂) is becoming a meaningful way to store energy for long-term use and support thorough decarbonization in systems that use renewable energy. Underground hydrogen storage (UHS) has strategic benefits over above-ground systems because it can hold large volumes, is contained by geology, and is cheap to operate in cycles. This review compares four key geological formations for underground hydrogen storage (UHS): salt caverns, lined rock caverns, depleted hydrocarbon reservoirs, and saline aquifers. Each system is evaluated based on storage mechanisms, efficiency, safety, technological maturity, and economic feasibility. This review also introduces a unified cross-media evaluation framework, a TRL-risk matrix, a technology development roadmap, and novel insights into AI-based monitoring, offering prescriptive guidance for large-scale UHS implementation. Salt caverns have high injectivity, maintain their purity, and undergo 6 to 12 cycles per year at pressures of 60 to 180 bar; however, they are only found in certain places. Lined rock caverns can be built anywhere, but sealing and economic issues make them difficult to use. Depleted hydrocarbon reservoirs with TWh-scale capacity and already built infrastructure. Saline aquifers, on the other hand, have the most potential in the world but need enhanced management of microbiological responses and cushion gas optimization. A synthesis of current studies highlights key research gaps in cyclic geomechanics, hydrogen–rock–microbe interactions, and liner performance for high-pressure storage. The review concludes with techno-economic and safety considerations and identifies future directions for deploying geological UHS as a critical component of a net-zero hydrogen economy. Full article

The reformulation of cookies using alternative flours and structured lipid systems represents a promising strategy for improving their nutritional profile. The present study characterized the dough properties, baking behavior, compositional attributes, and 48-day storage physicochemical and textural stability of cookie formulations combining mesquite or wheat flour with varying proportions of shortening and monoglyceride-based oleogel. A multifaceted modeling and temporal analysis approach was employed to assess the impact of flour type, fat blend, and storage duration on critical physicochemical variables. The findings of the study indicated that the type of flour was the predominant factor influencing moisture retention, ash content, and the rate of bake loss. In contrast, the fat blend was found to regulate oil migration and dough mechanical parameters. Oleogel-rich systems demonstrated superior stability over time, as evidenced by a diminished color change and a decelerated textural hardening process in comparison to conventional shortening controls. Concurrently, these systems maintained water activity levels below the established microbiological safety thresholds. Sensory analysis demonstrated that oleogels effectively replicated the mouthfeel and acceptability of conventional fats, exhibiting comparable hardness and crunchiness to traditional formulations. However, mesquite flour-rich formulations exhibited higher bitterness and lower adhesiveness. These findings demonstrate that oleogel incorporation provides a viable strategy for mitigating textural staling and improving lipid profiles of cookies. Full article