1
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Palme DI, Lang J, Helke D, Kuryshko M, Abdelwhab EM. Strain-dependent variations in replication of European clade 2.3.4.4b influenza A(H5N1) viruses in bovine cells and thermal inactivation in semi-skimmed or whole milk. Euro Surveill 2024; 29:2400436. [PMID: 39056199 PMCID: PMC11274848 DOI: 10.2807/1560-7917.es.2024.29.30.2400436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2024] [Accepted: 07/24/2024] [Indexed: 07/28/2024] Open
Abstract
We investigated the thermostability of four European avian influenza A(H5N1) viruses in whole and semi-skimmed milk and their replication in bovine kidney and lung cells amid the current influenza A(H5N1) dairy cattle outbreak in the United States. Results showed strain-dependent differences in thermal inactivation, particularly in whole milk, and variable replication efficacy in lung cells. These findings support assessing the inactivation of European H5N1 viruses in milk and their replication in bovine cells, aiding biosafety protocols and public health measures.
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Affiliation(s)
- Diana I Palme
- Institute of Molecular Virology and Cell Biology, Friedrich-Loeffler-Institut, Federal Research Institute for Animal Health, Greifswald-Insel Riems, Germany
| | - Juliane Lang
- Institute of Molecular Virology and Cell Biology, Friedrich-Loeffler-Institut, Federal Research Institute for Animal Health, Greifswald-Insel Riems, Germany
| | - Dajana Helke
- Institute of Molecular Virology and Cell Biology, Friedrich-Loeffler-Institut, Federal Research Institute for Animal Health, Greifswald-Insel Riems, Germany
| | - Maryna Kuryshko
- Institute of Molecular Virology and Cell Biology, Friedrich-Loeffler-Institut, Federal Research Institute for Animal Health, Greifswald-Insel Riems, Germany
| | - Elsayed M Abdelwhab
- Institute of Molecular Virology and Cell Biology, Friedrich-Loeffler-Institut, Federal Research Institute for Animal Health, Greifswald-Insel Riems, Germany
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2
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Sidirokastritis ND, Vareltzis P. Matrix effect on the Effectiveness of High Hydrostatic Pressure Treatment on Antibiotic Residues. J Food Prot 2024; 87:100278. [PMID: 38631420 DOI: 10.1016/j.jfp.2024.100278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Revised: 04/08/2024] [Accepted: 04/10/2024] [Indexed: 04/19/2024]
Abstract
The use of antibiotics in agriculture and livestock poses health risks to consumers. Treatments such as High Hydrostatic Pressure (HHP) have been shown to reduce antibiotic and pesticide residues in food. This study aims to investigate the matrix effect on the effectiveness of HHP on hydrochloride tetracycline (HTC) and sulfathiazole (STZ) residues in spiked food matrices. The effect of viscosity, as well as carbohydrate, protein, and fat content on the effectiveness of HHP on antibiotic residues, was investigated. The studied matrices were full-fat and fat-free bovine milk and model food systems consisting of aqueous solutions of sugars, aqueous solutions of proteins, and oil in water emulsions. Model food systems were also used to study the viscosity effect. These systems consisted of aqueous solutions of honey, aqueous solutions of apple puree, and aqueous solutions of glycerol. The HHP processing (580 MPa, 6 min, 25 °C) took place under industrial conditions. For both antibiotics, the concentration of sugars and proteins was found to affect the effectiveness of treatment. The concentration of oils affected treatment efficacy only for HTC. Reduction of antibiotics by HHP was also affected by the type of carbohydrate and the viscosity. In conclusion, the composition and the viscosity of the food matrix exert a variable effect on the studied antibiotic residues reduction by HHP indicating different underlying mechanisms of the interactions between food constituents and antibiotics under the same process conditions.
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Affiliation(s)
- Nikolaos D Sidirokastritis
- Laboratory of Food Industries and Agricultural Industries Technology, Chemical Engineering Department, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Patroklos Vareltzis
- Laboratory of Food Industries and Agricultural Industries Technology, Chemical Engineering Department, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
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3
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Wang X, Zheng J, Luo L, Hong Y, Li X, Zhu Y, Wu Y, Bai L. Thermal inactivation kinetics of Listeria monocytogenes in milk under isothermal and dynamic conditions. Food Res Int 2024; 179:114010. [PMID: 38342535 DOI: 10.1016/j.foodres.2024.114010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2023] [Revised: 01/05/2024] [Accepted: 01/09/2024] [Indexed: 02/13/2024]
Abstract
Thermal processing is a widely used method to ensure the microbiological safety of milk. Predictive microbiology plays a crucial role in quantifying microbial growth and decline, providing valuable guidance on the design and optimization of food processing operations. This study aimed to investigate the thermal inactivation kinetics of Listeria monocytogenes in milk under both isothermal and dynamic conditions. The thermal inactivation of L. monocytogenes was conducted under isothermal and non-isothermal conditions in sterilized and pasteurized milk, with and without background microbiota, respectively. Furthermore, a secondary model was developed between the shoulder effect and temperature, which was then integrated into the dynamic model. The results showed that L. monocytogenes grown in Tryptic Soy Yeast Extract Broth (TSBYE) prior to thermal inactivation exhibited higher heat resistance compared to cells grown in sterilized milk at isothermal temperatures of 60.0, 62.5, and 65℃. Moreover, the presence of background microbiota in milk significantly enhanced the heat resistance of L. monocytogenes, as evidenced by the increased D-values from 1.13 min to 2.34 min, from 0.46 min to 0.53 min, and from 0.25 min to 0.34 min at 60.0, 62.5, and 65 °C, respectively, regardless of whether the background microbiota was inactivated after co-growth or co-inactivated with L. monocytogenes. For non-isothermal inactivation, the one-step dynamic model based on the log-linear with shoulder model effectively described the microbial inactivation curve and exhibited satisfactory model performance. The model developed contributes to improved risk assessment, enabling dairy processors to optimize thermal treatment and ensure microbiological safety.
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Affiliation(s)
- Xiang Wang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Jiaming Zheng
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Linyin Luo
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yi Hong
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xiaofeng Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yuqi Zhu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yufan Wu
- Centre of Analysis and Test, School of Chemistry & Molecular Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Li Bai
- Key Laboratory of Food Safety Risk Assessment, National Health Commission of the People's Republic of China, China National Center for Food Safety Risk Assessment, Beijing 100022, China.
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4
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Booker LA, Fitzgibbon C, Spong J, Deacon-Crouch M, Wilson DL, Skinner TC. Rapid Versus Slow Cooling Pasteurization of Donor Breast Milk: Does the Cooling Rate Effect Melatonin Reduction? Breastfeed Med 2023; 18:951-955. [PMID: 38100440 DOI: 10.1089/bfm.2023.0244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/17/2023]
Abstract
Background and Objective: There is a question as to whether melatonin levels in breast milk are impacted by the cooling rate postpasteurization. Past research that has used in the Australian donor bank's breast milk Holder Pasteurization technique has reported varying findings regarding melatonin levels postpasteurization. Where breast milk was cooled slowly, a significant reduction in breast milk melatonin levels was observed. Conversely, where a rapid cooling method was used, there was no significant reduction in melatonin levels. The aim of this study was to investigate whether the cooling process between the different pasteurization techniques impact on melatonin levels in breast milk postpasteurization. Materials and Methods: Twenty-seven nighttime breast milk samples were collected, with each sample divided into three; one remained unpasteurized, one was pasteurized and rapidly cooled to 4°C, and the other was pasteurized and cooled slowly to 4°C. Results: Melatonin levels were significantly reduced in both the rapidly cooled and slow cooled breast milk samples when compared to their unpasteurized counterpart (p < 0.001). There was no significant difference in melatonin levels between the two cooling methods (p = 0.91). Conclusion: This study showed that both the rapid and cooling pasteurization processes had a similar reduction in melatonin levels in breast milk. However, even after pasteurization melatonin was still present. Therefore, it is recommended that donor banks still take into consideration circadian timing hormones such as melatonin and the time of day breast milk is expressed.
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Affiliation(s)
- Lauren A Booker
- School of Psychology and Public Health, La Trobe University, Bendigo, Australia
- Institute for Breathing and Sleep, Austin Health, Melbourne, Australia
| | - Cheree Fitzgibbon
- School of Psychology and Public Health, La Trobe University, Bendigo, Australia
| | - Jo Spong
- Institute for Breathing and Sleep, Austin Health, Melbourne, Australia
- Department of Rural Health Sciences, La Trobe Rural Health School, La Trobe University, Bendigo, Australia
| | - Melissa Deacon-Crouch
- Department of Rural Health Sciences, La Trobe Rural Health School, La Trobe University, Bendigo, Australia
| | - Danielle L Wilson
- School of Psychology and Public Health, La Trobe University, Bendigo, Australia
- Institute for Breathing and Sleep, Austin Health, Melbourne, Australia
- Department of Obstetrics and Gynaecology, University of Melbourne, Parkville, Australia
| | - Timothy C Skinner
- School of Psychology and Public Health, La Trobe University, Bendigo, Australia
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5
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Abuyaman O, Abdelfattah A, Shehadeh-Tout F, Deeb AA, Hatmal MM. Vitamin B12 insufficiency and deficiency: a review of nondisease risk factors. Scand J Clin Lab Invest 2023; 83:533-539. [PMID: 38145316 DOI: 10.1080/00365513.2023.2297357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Accepted: 12/17/2023] [Indexed: 12/26/2023]
Abstract
Vitamin B12 deficiency and insufficiency can lead to both hematological and neurological impairments. This review examines nondisease causes and risk factors associated with dietary availability, such as eating habits, food processing, cooking techniques, and bioavailability, as well as increased physiological needs and iatrogenic factors linked to medication use or surgical procedures. As a result of these nondisease influences, groups at higher risk include vegans, vegetarians, older adults, individuals with limited diets, breastfed and preterm infants, and those who primarily consume foods prepared or cooked in ways that reduce vitamin B12 content, as well as individuals on certain medications or who have undergone specific surgeries. Recognizing these diverse risk factors helps develop strategies for prevention and intervention to minimize the adverse health effects related to B12 deficiency and insufficiency.
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Affiliation(s)
- Omar Abuyaman
- Department of Medical Laboratory Sciences, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa, Jordan
| | - Ali Abdelfattah
- Department of Medical Laboratory Sciences, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa, Jordan
| | - Faten Shehadeh-Tout
- Department of Medical Laboratory Sciences, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa, Jordan
| | - Ahmad A Deeb
- Department of Pharmacy, Faculty of Pharmacy, Al-Zaytoonah University of Jordan, Amman, Jordan
| | - Ma'mon M Hatmal
- Department of Medical Laboratory Sciences, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa, Jordan
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6
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Booker LA, Lenz KE, Spong J, Deacon-Crouch M, Wilson DL, Nguyen TH, Skinner TC. High-Temperature Pasteurization Used at Donor Breast Milk Banks Reduces Melatonin Levels in Breast Milk. Breastfeed Med 2023. [PMID: 37257176 DOI: 10.1089/bfm.2023.0068] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Background and Objective: Donor human milk banks are used when breast milk directly from mothers is unavailable or insufficient. Breast milk contains melatonin, which exhibits a 24-hour pattern. Melatonin promotes sleep onset and is barely detected in daytime milk but rises in the evening and peaks early in the morning. Melatonin supports the development of an infant's own circadian rhythm and is important for neurodevelopment. Currently, donor banks pasteurize breast milk using a Holder Pasteurization (HoP) technique where breast milk is treated at a high temperature (+62°) for 30 minutes before cooling to eliminate any pathogens before it is given to infants. It is not known how the pasteurization process affects the melatonin levels in breast milk. The aim of this study was to investigate whether the pasteurization process reduces melatonin levels in breast milk. Materials and Methods: Ten night-time breast milk samples were collected and each divided into two groups; one group remained unpasteurized and the other group was pasteurized using the HoP technique. Results: Melatonin levels between the unpasteurized and pasteurized groups were compared. Results showed that there was a significant reduction after pasteurization (mean ± standard deviation = 51.92 pg/mL ± 19.54 versus 39.66 pg/mL ± 13.05, p = 0.01). Conclusions: It is important to understand that pasteurization can reduce melatonin levels in breast milk because this hormone is considered important to support the neurodevelopment of infants, especially those born preterm. Further focus on the effect of pasteurization techniques on melatonin in donor breast milk is warranted.
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Affiliation(s)
- Lauren A Booker
- School of Psychology & Public Health, La Trobe University, Bendigo, Victoria, Australia
- Institute for Breathing and Sleep, Austin Health, Melbourne, Australia
| | - Katrin E Lenz
- School of Psychology & Public Health, La Trobe University, Bendigo, Victoria, Australia
| | - Jo Spong
- Institute for Breathing and Sleep, Austin Health, Melbourne, Australia
- Rural Department of Health Sciences, La Trobe Rural Health School, La Trobe University, Bendigo, Victoria, Australia
| | - Melissa Deacon-Crouch
- Rural Department of Health Sciences, La Trobe Rural Health School, La Trobe University, Bendigo, Victoria, Australia
| | - Danielle L Wilson
- School of Psychology & Public Health, La Trobe University, Bendigo, Victoria, Australia
- Institute for Breathing and Sleep, Austin Health, Melbourne, Australia
- Department of Obstetrics and Gynaecology, University of Melbourne, Parkville, Australia
| | - Trang H Nguyen
- Department of Rural Clinical Sciences, La Trobe Rural Health School, La Trobe University, Bendigo, Australia
| | - Timothy C Skinner
- School of Psychology & Public Health, La Trobe University, Bendigo, Victoria, Australia
- Department of Psychology, Centre for Health and Society, University of Copenhagen, Copenhagen, Denmark
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7
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Williams EN, Van Doren JM, Leonard CL, Datta AR. Prevalence of Listeria monocytogenes, Salmonella spp., Shiga toxin-producing Escherichia coli, and Campylobacter spp. in raw milk in the United States between 2000 and 2019: A systematic review and meta-analysis. J Food Prot 2023; 86:100014. [PMID: 36916568 DOI: 10.1016/j.jfp.2022.11.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 09/22/2022] [Accepted: 11/13/2022] [Indexed: 01/13/2023]
Abstract
Raw (unpasteurized) milk is available for sale and direct human consumption within some states in the United States (US); it cannot be sold or distributed in interstate commerce. Raw milk may contain pathogenic microorganisms that, when consumed, may cause illness and sometimes may result in death. No comprehensive review for prevalence and levels of the major bacterial pathogens in raw milk in the US exists. The objective of the present research was to systematically review the scientific literature published from 2000 to 2019 to estimate the prevalence and levels of Listeria monocytogenes, Salmonella spp., Shiga toxin-producing Escherichia coli (STEC), and Campylobacter spp. in raw milk in the US. Peer-reviewed studies were retrieved systematically from PubMed®, Embase®, and Web of ScienceTM. The unique complete nonduplicate references were uploaded into the Health Assessment Work Collaborative (HAWC). Based on the selection criteria, twenty studies were included in the systematic review and meta-analysis. Comprehensive Meta-Analysis (CMA) was used for statistical analyses, specifically, random effects meta-analyses were used to synthesize raw bulk tank milk (BTM) and milk filters (MF) data. Data from studies using culture and non-culture-based detection methods were included. Forest plots generated in CMA (Biostat, Englewood, NJ) were used to visualize the results. The average prevalence (event rate) of L. monocytogenes, Salmonella spp., STEC, and Campylobacter spp. in raw BTM in the US was estimated at 4.3% (95% confidence intervals [CIs], 2.8-6.5%), 3.6% (95% CIs, 2.0-6.2%), 4.3% (95% CIs, 2.4-7.4%), and 6.0% (95% CIs, 3.2-10.9%), respectively. Estimated prevalence was generally larger in MF than in BTM. There was not enough data to perform a meta-analysis for the prevalence or levels of pathogens in raw milk from retail establishments or other milk categories.
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Affiliation(s)
- Elizabeth Noelia Williams
- Center for Food Safety and Applied Nutrition, US Food and Drug Administration, College Park, MD 20740, USA.
| | - Jane M Van Doren
- Center for Food Safety and Applied Nutrition, US Food and Drug Administration, College Park, MD 20740, USA
| | - Cynthia L Leonard
- Center for Food Safety and Applied Nutrition, US Food and Drug Administration, College Park, MD 20740, USA
| | - Atin R Datta
- Center for Food Safety and Applied Nutrition, US Food and Drug Administration, College Park, MD 20740, USA.
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8
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Ceribeli C, Otte J, Walkling-Ribeiro M, Cardoso DR, Ahrné LM. Impact of non-thermal pasteurization technologies on vitamin B12 content in milk. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023]
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9
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Yang J, Kuang H, Xiong X, Li N, Song J. Alteration of the allergenicity of cow's milk proteins using different food processing modifications. Crit Rev Food Sci Nutr 2022; 64:4622-4642. [PMID: 36377678 DOI: 10.1080/10408398.2022.2144792] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Milk is an essential source of protein for infants and young children. At the same time, cow's milk is also one of the most common allergenic foods causing food allergies in children. Recently, cow's milk allergy (CMA) has become a common public health issue worldwide. Modern food processing technologies have been developed to reduce the allergenicity of milk proteins and improve the quality of life of patients with CMA. In this review, we summarize the main allergens in cow's milk, and introduce the recent findings on CMA responses. Moreover, the reduced effects and underlying mechanisms of different food processing techniques (such as heating, high pressure, γ-ray irradiation, ultrasound irradiation, hydrolysis, glycosylation, etc.) on the allergenicity of cow's milk proteins, and the application of processed cow's milk in clinical studies, are discussed. In addition, we describe the changes of nutritional value in cow's milk treated by different food processing technologies. This review provides an in-depth understanding of the allergenicity reduction of cow's milk proteins by various food processing techniques.
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Affiliation(s)
- Jing Yang
- Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing, China
- College of Modern Industry for Nutrition & Health, Chongqing Technology and Business University, Chongqing, China
| | - Hong Kuang
- Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing, China
| | - Xiaoli Xiong
- Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing, China
| | - Ning Li
- Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing, China
| | - Jiajia Song
- College of Food Science, Southwest University, Chongqing, China
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10
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Puga-Torres B, Aragón Vásquez E, Ron L, Álvarez V, Bonilla S, Guzmán A, Lara D, De la Torre D. Milk Quality Parameters of Raw Milk in Ecuador between 2010 and 2020: A Systematic Literature Review and Meta-Analysis. Foods 2022; 11:foods11213351. [PMID: 36359964 PMCID: PMC9658222 DOI: 10.3390/foods11213351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 09/19/2022] [Accepted: 09/21/2022] [Indexed: 11/24/2022] Open
Abstract
With the objective of evaluating the quality parameters of raw milk in Ecuador between 2010 and 2020, a systematic review and meta-analysis of 73 studies on raw milk produced in different regions of Ecuador was performed. Under the random effects model, effect size and heterogeneity were determined vs. climatic region both among analyses and studies, with Cochran’s Q, I2 and Tau (π) statistics. For all the variables, it was observed that there was great heterogeneity (I2 > 90%) among the studies; additionally, it was found that climatic region had an influence only among the variables arsenic, mercury, pH and total solids, and it was greater in the coastal region than the Inter-Andean region. The mean values of the physicochemical characteristics of the milk (titratable acidity, ash, cryoscopy, fat, lactose, pH, protein, non-fat solids and total solids) in the great majority of these studies were within the range allowed by Ecuadorian regulations. As for the hygienic quality of raw milk (total bacterial count, somatic cell count and presence of reductase), although the mean values were within those determined by local legislation, it should be noted that the range established by Ecuadorian regulations is relatively much higher compared to other regulations, which possibly means that there is a high presence of bacteria and somatic cells in raw milk. Finally, the presence of several adulterants (added water) and contaminants (AFM1, antibiotics and heavy metals) was confirmed in the milk, in addition to other substances such as eprinomectin, zearalenone and ptaquilosides, whose presence can be very dangerous, because they can be hepatotoxic, immunotoxic and even carcinogenic. In conclusion, there is great variability among the studies reviewed, with the physicochemical characteristics being the most compliant with Ecuadorian legislation; the hygienic characteristics, adulterants and contaminants of raw milk require greater attention by producers and local authorities, so that they do not harm the health of consumers and the profitability of producers in Ecuador.
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11
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Melnik BC, Schmitz G. Milk Exosomal microRNAs: Postnatal Promoters of β Cell Proliferation but Potential Inducers of β Cell De-Differentiation in Adult Life. Int J Mol Sci 2022; 23:ijms231911503. [PMID: 36232796 PMCID: PMC9569743 DOI: 10.3390/ijms231911503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/15/2022] [Accepted: 09/20/2022] [Indexed: 11/16/2022] Open
Abstract
Pancreatic β cell expansion and functional maturation during the birth-to-weaning period is driven by epigenetic programs primarily triggered by growth factors, hormones, and nutrients provided by human milk. As shown recently, exosomes derived from various origins interact with β cells. This review elucidates the potential role of milk-derived exosomes (MEX) and their microRNAs (miRs) on pancreatic β cell programming during the postnatal period of lactation as well as during continuous cow milk exposure of adult humans to bovine MEX. Mechanistic evidence suggests that MEX miRs stimulate mTORC1/c-MYC-dependent postnatal β cell proliferation and glycolysis, but attenuate β cell differentiation, mitochondrial function, and insulin synthesis and secretion. MEX miR content is negatively affected by maternal obesity, gestational diabetes, psychological stress, caesarean delivery, and is completely absent in infant formula. Weaning-related disappearance of MEX miRs may be the critical event switching β cells from proliferation to TGF-β/AMPK-mediated cell differentiation, whereas continued exposure of adult humans to bovine MEX miRs via intake of pasteurized cow milk may reverse β cell differentiation, promoting β cell de-differentiation. Whereas MEX miR signaling supports postnatal β cell proliferation (diabetes prevention), persistent bovine MEX exposure after the lactation period may de-differentiate β cells back to the postnatal phenotype (diabetes induction).
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Affiliation(s)
- Bodo C. Melnik
- Department of Dermatology, Environmental Medicine and Health Theory, University of Osnabrück, D-49076 Osnabrück, Germany
- Correspondence: ; Tel.: +49-52-4198-8060
| | - Gerd Schmitz
- Institute for Clinical Chemistry and Laboratory Medicine, University Hospital of Regensburg, University of Regensburg, D-93053 Regensburg, Germany
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12
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Camel milk consumption patterns and perceptions in the UAE: a cross-sectional study. J Nutr Sci 2022; 11:e59. [PMID: 35912304 PMCID: PMC9305078 DOI: 10.1017/jns.2022.55] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2021] [Revised: 06/14/2022] [Accepted: 06/17/2022] [Indexed: 11/21/2022] Open
Abstract
Camel milk has been consumed for centuries due to its medicinal and healing properties. The present study aims to investigate the consumption patterns of camel milk and perceived benefits and risks among adults in the United Arab Emirates. A self-administered online questionnaire was developed in English and Arabic languages and was completed online by 852 adults. Socio-demographic characteristics, camel milk consumption patterns and perceived knowledge of the benefits and risks of camel milk were investigated. About 60 % of the participants have tried drinking camel milk, but only a quarter (25⋅1 %) were regular consumers. The most consumed camel milk products after fresh milk were yoghurt and flavoured milk. The most popular additions to camel milk were honey, turmeric and sugar. Most consumers had less than one cup of camel milk per day (57⋅0 %). Camel milk consumers preferred it over other types of milk due to its nutritional value (66⋅4 %) and medicinal properties (39⋅3 %). Among consumers, 58⋅4 % reported consuming unpasteurised camel milk. Reasons included the belief that it is fresher (87⋅2 %), better for the immune system (41⋅6 %), and higher in nutrients (39⋅2 %). Overall, participants had inadequate knowledge about the health benefits of camel milk (7⋅11 ± 5⋅3 out of 25). Males and camel milk consumers had a significantly higher knowledge about the health benefits of camel milk compared to females and non-consumers (P < 0⋅05). Although positive perceptions were common, misperceptions appear to be prevalent among non-consumers. Consuming unpasteurised camel milk is a major public health concern, thus national regulations are essential.
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13
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de Klerk JN, Robinson PA. Drivers and hazards of consumption of unpasteurised bovine milk and milk products in high-income countries. PeerJ 2022; 10:e13426. [PMID: 35646485 PMCID: PMC9135038 DOI: 10.7717/peerj.13426] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Accepted: 04/21/2022] [Indexed: 01/14/2023] Open
Abstract
Introduction The consumption of dairy products contributes to health, nutrition, and livelihoods globally. However, dairy products do not come without microbiological food safety risks for consumers. Despite this risk, common hygiene measures in high-income countries, particularly pasteurisation, ensures that milk is safe, and is indeed frequently mandated by law. Nevertheless, over the past two decades, there has been a global increase in the number of consumers in high-income developed countries actively seeking out unpasteurised milk in liquid and product forms for perceived nutritional and health benefits, and improved taste. The often-anecdotal claims upon which consumers make such choices are not all supported by scientific evidence; however, some recent research studies have investigated (and in some cases demonstrated) the positive impact of unpasteurised milk consumption on the prevalence of asthma, atopy, rectal cancer and respiratory illness. Methods To investigate the significance of unpasteurised milk and milk product consumption for human health in high-income countries, outbreak data between the years 2000 and 2018 were obtained for the United States of America, Canada, the European Union, the United Kingdom, Japan, New Zealand and Australia, which were then categorized into three World Health Organisation subregions: AMR A, EUR A and WPR A. Outbreak dynamic variables such as pathogens, the place of consumption, numbers of outbreaks and deaths per million capita, the average number of cases per outbreak and regulations were described and analysed using R Studio. To provide an overview of unpasteurised milk-related disease outbreaks, a rapid evidence review was also undertaken to establish an overview of what is known in the current literature about hazards and drivers of consumption. Results Foodborne outbreaks associated with unpasteurised dairy consumption have risen in high-income countries over the period 2000 to 2018, with Campylobacter spp. being the most common aetiological agent responsible, followed by Escherichia coli and Salmonella spp. The most common places of consumption are on farms or in households, indicating individuals choose to drink unpasteurised milk, rather than a widespread distribution of the product, for example, at social events and in schools. Further study is needed to better understand contributing factors, such as cultural differences in the consumption of dairy products. Conclusion There are several observable health benefits linked to consuming raw milk, but outbreaks associated with unpasteurised milk and milk products are on the rise. It cannot be definitively concluded whether the benefits outweigh the risks, and ultimately the decision lies with the individual consumer. Nevertheless, many countries have regulations in place to protect consumer health, acknowledging the definite risks to human health that unpasteurised dairy foods may pose, particularly from microbial hazards.
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Affiliation(s)
- Joanna N. de Klerk
- School of Life Sciences, University of Warwick, Coventry, United Kingdom
| | - Philip A. Robinson
- Department of Animal Health, Behaviour and Welfare, Harper Adams University, Newport, Shropshire, United Kingdom
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Woźniak D, Cichy W, Dobrzyńska M, Przysławski J, Drzymała-Czyż S. Reasonableness of Enriching Cow’s Milk with Vitamins and Minerals. Foods 2022; 11:foods11081079. [PMID: 35454665 PMCID: PMC9025252 DOI: 10.3390/foods11081079] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 04/01/2022] [Accepted: 04/05/2022] [Indexed: 12/10/2022] Open
Abstract
Milk is an exceptional nutritional product that has been used for many millennia in human nutrition. Milk is a source of many valuable nutrients, including calcium, vitamin B, an especially significant amount of vitamin B2 and fat-soluble vitamins, such as A, D and E. Milk is an attractive product for fortification as it has a high nutritional density in a small volume and a relatively low price. Research shows positive health effects of drinking milk and consuming dairy products. Even more health benefits can be obtained from consuming fortified dairy products. A literature review, current nutritional recommendations, medical recommendations and an analysis of the market situation all recommend introducing milk enriched with minerals in combination with vitamins to the market. This concept corresponds to the current market demand and may supplement the missing and expected range of fortified milk and the correct number of recipients.
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Affiliation(s)
- Dagmara Woźniak
- Department of Bromatology, Faculty of Pharmacy, Poznan University of Medical Sciences, Rokietnicka 3, 60-806 Poznan, Poland; (D.W.); (M.D.); (J.P.)
| | - Wojciech Cichy
- Department of Cosmetology, Faculty of Health Sciences, The President Stanisław Wojciechowski State University of Applied Sciences in Kalisz, Nowy Świat 4, 62-800 Kalisz, Poland;
| | - Małgorzata Dobrzyńska
- Department of Bromatology, Faculty of Pharmacy, Poznan University of Medical Sciences, Rokietnicka 3, 60-806 Poznan, Poland; (D.W.); (M.D.); (J.P.)
| | - Juliusz Przysławski
- Department of Bromatology, Faculty of Pharmacy, Poznan University of Medical Sciences, Rokietnicka 3, 60-806 Poznan, Poland; (D.W.); (M.D.); (J.P.)
| | - Sławomira Drzymała-Czyż
- Department of Bromatology, Faculty of Pharmacy, Poznan University of Medical Sciences, Rokietnicka 3, 60-806 Poznan, Poland; (D.W.); (M.D.); (J.P.)
- Correspondence:
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15
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Sidirokastritis ND, Tsiantoulas I, Tananaki C, Vareltzis P. The effect of high hydrostatic pressure on tetracycline hydrochloride and sulfathiazole residues in various food matrices - comparison with ultrasound and heat treatment. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2022; 39:687-698. [PMID: 35302918 DOI: 10.1080/19440049.2022.2036820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022]
Abstract
Antibiotic residues in food pose serious direct and indirect risks for consumers. The aim of this study was to investigate the effect of High Hydrostatic Pressure (HHP) on tetracycline hydrochloride (TCH) and sulfathiazole (STZ) residues in honey, milk, and water. Three different pressures were tested for their efficiency and treatment at 580 MPa for 6 min was finally selected. Qualitative and quantitative determination of antibiotics were performed with HPLC and LC-MS. HHP treatment was compared to ultrasound and heat treatment. HHP treatment was found to be more effective than the other two methods for both antibiotics in water and milk. The reduction of STZ in honey was over 90%, while no reduction was observed for TCH. The highest TCH reduction was recorded after HHP treatment in water (76.4%) and the highest STZ reduction after ultrasound treatment in honey (94.3%). Reduction of the two antibiotics in different matrices did not follow a similar pattern. For the HHP treatment, the effect of the initial concentration of the two antibiotics was studied under two different storage conditions (refrigerated and frozen storage). The effectiveness of the method was found to be affected by the initial concentration, in both storage conditions for STZ, while for TCH significant differences were observed only for refrigerated storage.
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Affiliation(s)
| | - Ioannis Tsiantoulas
- Chemical Engineering Department, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Chrysoula Tananaki
- School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Patroklos Vareltzis
- Chemical Engineering Department, Aristotle University of Thessaloniki, Thessaloniki, Greece
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16
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17
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Hyuk Suh J. Critical review: metabolomics in dairy science - evaluation of milk and milk product quality. Food Res Int 2022; 154:110984. [DOI: 10.1016/j.foodres.2022.110984] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/20/2021] [Accepted: 12/27/2021] [Indexed: 12/13/2022]
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18
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Matera A, Altieri G, Genovese F, Polidori P, Vincenzetti S, Perna A, Simonetti A, Rashvand Avei M, Calbi A, Di Renzo GC. Effect of continuous flow HTST treatments on donkey milk nutritional quality. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112444] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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19
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Eisner MD. Direct and indirect heating of milk – A technological perspective beyond time–temperature profiles. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105145] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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20
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Effect of Storage and Heat Treatment of Milk Destined for Cheese Production on Its Oxidative Characteristics. DAIRY 2021. [DOI: 10.3390/dairy2040046] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The oxidative stability of milk and dairy products is a very interesting topic for the dairy industry due to the growing demand for foods containing bioactive compounds with positive health effects. The aim was to evaluate the oxidative stability of milk intended for cheese production. The effect of storage time, heat pre-treatment, and milk pasteurization temperature on the characteristics of milk and cheese was investigated. The cheese samples were produced with pasteurized milk at both 72 and 77 °C for a time of 15 s using three types of milk: raw fresh milk processed within 48 h of milking, raw stored milk processed within 96 h, and thermized milk that was heat-treated upon arrival at the dairy and processed within 96 h of milking. In total, three repetitions were carried out for each type of milk and pasteurization. Samples of milk before and after pasteurization and cheese at 14 days of storage were analyzed. Antioxidant activity decreased from starting milk to milk after pasteurization to final cheese. The longer storage time of the milk had significant effects on the antioxidant stability of the cheese (64.95 vs. 59.05% of antioxidant activity). Thermization of the milk further reduced the stability of the cheese (54.05% of antioxidant activity). The greater antioxidant stability of fresh milk and cheeses produced with fresh milk is the first result that encourages the production of cheese from a milk that best preserves its original characteristics.
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Antimicrobial Drug Resistance of Escherichia coli and Staphylococcus aureus Isolated from Milk and Milk Based Beverages of Dhaka City, Bangladesh. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2021. [DOI: 10.22207/jpam.15.3.41] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The increase of pathogens in milk is threatening for the human beings. This is an investigation on overall microbiological analysis of raw and pasteurized milk as well as the milk-based beverages and also determining the antibiotic resistance pattern of isolated Escherichia coli and Staphylococcus aureus. A total of 100 samples (raw milk, pasteurized milk, mattha, lassi and laban) were taken from various locations of the capital city of Bangladesh, Dhaka. Total Viable Count, Total Coliform Count and Yeast and Moulds Count were performed as the microbiological inspection of selected samples. E.coli and Staphylococcus aureus were identified by conducting morphological analysis, gram-staining and biochemical tests. Antibiotic resistance pattern of isolated Escherichia Coli and Staphylococcus aureus were also detected with 11 commonly used antibiotics by conducting disc-diffusion method, following the CLSI guideline. The TVC range was the highest in raw milk samples (3.8×104 – 4.1×108 cfu/ml), and the lowest in pasteurized milk samples (1.2×102 – 5.4×103 cfu/ml), while 70% raw milk and 10% pasteurized milk samples strains were above the acceptable limit of Food and Drug Administration (FDA). Thirty-six Escherichia coli and thirty-two Staphylococcus aureus were isolated from all the 100 milk and milk-based beverage samples. The isolated Escherichia coli strains were most resistant to Penicillin G (81.58%), Erythromycin (78.94%) and Ampicillin (73.68%), and isolated Staphylococcus aureus strains were most resistant to Penicillin G (90.62%), Ampicillin (81.25%) and Methicillin (71.87%). respectively. Public awareness is needed to reduce the redundant use of antibiotics.
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22
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Why knowledge is the best way to reduce the risks associated with raw milk and raw milk products. J DAIRY RES 2021; 88:238-243. [PMID: 33985596 DOI: 10.1017/s002202992100039x] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
In an age of flexible conditions about mandatory milk pasteurisation, this opinion-based research reflection supports the view that the knowledge and the awareness of milk-borne infections are key requirements to decrease the risks associated with raw milk. Providing an analysis of the current potential risks related to consumption of raw milk and raw milk products, we discuss the main reasons to continue to be vigilant about milk-borne pathogens and the current scenario in relation to the formal and clandestine sale of raw milk. Finally, we select some highly effective strategies to reduce the risks associated with raw milk in food services. Regardless of whether a country regulation allows or prohibits the trade of raw milk and its products, this is not the time to be negligent.
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Zhu D, Kebede B, McComb K, Hayman A, Chen G, Frew R. Milk biomarkers in relation to inherent and external factors based on metabolomics. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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24
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Verhagen H, Alonso-Andicoberry C, Assunção R, Cavaliere F, Eneroth H, Hoekstra J, Koulouris S, Kouroumalis A, Lorenzetti S, Mantovani A, Menozzi D, Nauta M, Poulsen M, Rubert J, Siani A, Sirot V, Spaggiari G, Thomsen ST, Trevisan M, Cozzini P. Risk-benefit in food safety and nutrition - Outcome of the 2019 Parma Summer School. Food Res Int 2021; 141:110073. [PMID: 33641961 DOI: 10.1016/j.foodres.2020.110073] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 12/21/2020] [Accepted: 12/22/2020] [Indexed: 12/13/2022]
Abstract
Risk-benefit assessment is the comparison of the risk of a situation to its related benefits, i.e. a comparison of scenarios estimating the overall health impact. The risk-benefit analysis paradigm mirrors the classical risk analysis one: risk-benefit assessment goes hand-in-hand with risk-benefit management and risk-benefit communication. The various health effects associated with food consumption, together with the increasing demand for advice on healthy and safe diets, have led to the development of different research disciplines in food safety and nutrition. In this sense, there is a clear need for a holistic approach, including and comparing all of the relevant health risks and benefits. The risk-benefit assessment of foods is a valuable approach to estimate the overall impact of food on health. It aims to assess together the negative and positive health effects associated with food intake by integrating chemical and microbiological risk assessment with risk and benefit assessment in food safety and nutrition. The 2019 Parma Summer School on risk-benefit in food safety and nutrition had the objective was to provide an opportunity to learn from experts in the field of risk-benefit approach in food safety and nutrition, including theory, case studies, and communication of risk-benefit assessments plus identify challenges for the future. It was evident that whereas tools and approaches have been developed, more and more case studies have been performed which can form an inherent validation of the risk-benefit approach. Executed risk-benefit assessment case studies apply the steps and characteristics developed: a problem formulation (with at least 2 scenarios), a tiered approach until a decision can be made, one common currency to describe both beneficial and adverse effects (DALYs in most instances). It was concluded that risk-benefit assessment in food safety and nutrition is gaining more and more momentum, while also many challenges remain for the future. Risk-benefit is on the verge of really enrolling into the risk assessment and risk analysis paradigm. The interaction between risk-benefit assessors and risk-benefit managers is pivotal in this, as is the interaction with risk-benefit communicators.
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Affiliation(s)
- Hans Verhagen
- University of Ulster, Northern Ireland, United Kingdom; European Food Safety Authority, Parma, Italy; Technical University of Denmark, Lyngby, Denmark.
| | | | - Ricardo Assunção
- National Institute of Health Dr. Ricardo Jorge, Lisbon, Portugal; CESAM, Centre for Environmental and Marine Studies, University of Aveiro, Aveiro, Portugal
| | | | | | - Jeljer Hoekstra
- National Institute for Public Health and the Environment (RIVM), the Netherlands
| | | | | | - Stefano Lorenzetti
- Istituto Superiore di Sanità - ISS, Dpt. of Food Safety, Nutrition and Veterinary Public Health, Rome, Italy
| | - Alberto Mantovani
- Istituto Superiore di Sanità - ISS, Dpt. of Food Safety, Nutrition and Veterinary Public Health, Rome, Italy
| | | | | | | | - Josep Rubert
- CIBIO, Department of Cellular, Computational and Integrative Biology, University of Trento, Via Sommarive 9, Povo 38123, Italy; Interdisciplinary Research Structure of Biotechnology and Biomedicine, Department of Biochemistry and Molecular Biology, Universitat de Valencia, 46100 Burjassot, València, Spain
| | | | | | | | | | - Marco Trevisan
- DiSTAS, Università Cattolica del Sacro Cuore, Piacenza Campus, Italy
| | - Pietro Cozzini
- University of Parma, Department of Food and Drug, Italy.
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25
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Esteves E, Aníbal J. Sensory evaluation of seafood freshness using the quality index method: A meta-analysis. Int J Food Microbiol 2020; 337:108934. [PMID: 33161346 DOI: 10.1016/j.ijfoodmicro.2020.108934] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 09/14/2020] [Accepted: 10/11/2020] [Indexed: 02/06/2023]
Abstract
The quality index method (QIM) is a leading method of assessing the freshness (and thus quality) of seafood that is based on relatively few sensory attributes considered relevant. These characteristics are scored using a 0 to 3 demerit points' scale, the sum of which is designated the quality index (QI) and quantifies the specimens' lack of freshness. The linear relationship between QI and storage time allows for the estimation of remaining shelf-life. Moreover, QIM is deemed species-specific. Meta-analysis was carried to attest the species-specificity of QIM schemes or if, otherwise, biological, ecological, procedural and methodological parameters, alone or in combination, justify schemes' categorization. The variation among the QIM schemes was analyzed using random/mixed-effects models of 68 primary studies. The correlation coefficient associated with linear relationship between the QIM scores and storage time was the designated effect. This study is the first to use of meta-analysis to summarize QIM schemes developed since the inception of the method in the early 1980s. The initial random-effects meta-analysis model indicated that the correlation coefficients associated with QIM averaged 0.982 (95% CI: 0.978-0.986). The considerable remaining heterogeneity (Q = 152.06, p < 0.0008) was further investigated as a function of moderator variables. Several moderator variables, per se or in combination, namely seafood group (bluefish, whitefish, Selachii, cephalopods and crustaceans), storage procedure (ice, water, air, vacuum and modified atmosphere packaging) and temperature (°C), family and habitat (marine and freshwater), and maximum number of demerit points in QIM were found to have significant effects (QM, 0.0002 < p < 0.0919) on correlation coefficients derived from QIM schemes. Notwithstanding, at this stage of the analysis none clearly justified the categorization of QIM schemes since substantial residual heterogeneity remained unexplained in almost every case and there were issues with influential studies. Then, in a mixed-effects meta-analysis of a subset of studies for whole specimens stored in ice, seafood groups and maximum number of demerit points were found to be significant moderators (QM, p = 0.0018 and p = 0.0173, respectively). Correlation coefficients were higher in studies developing QIM schemes for cephalopods compared to the other seafood groups and in studies with lower sum of demerit points. The potential issues with publication bias and influence analysis are discussed. We cannot rule out the species-specificity of QIM schemes that have been stated previously and that constitutes a relative advantage compared to other methods of assessment seafood freshness based on sensory analysis, particularly the EU grading scheme.
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Affiliation(s)
- Eduardo Esteves
- Department of Food Engineering, Institute of Engineering, Universidade do Algarve, Campus da Penha, 8005-139 Faro, Portugal; CCMAR, Centre of Marine Sciences, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal.
| | - Jaime Aníbal
- Department of Food Engineering, Institute of Engineering, Universidade do Algarve, Campus da Penha, 8005-139 Faro, Portugal; CIMA - Centre for Marine and Environmental Research, FCT, Universidade do Algarve, Faro, Portugal
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He J, Sun R, Hao X, Battulga A, Juramt N, Yi L, Ming L, Rimutu J. The gut microbiota and its metabolites in mice are affected by high heat treatment of Bactrian camel milk. J Dairy Sci 2020; 103:11178-11189. [PMID: 33041026 DOI: 10.3168/jds.2020-18657] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Accepted: 06/29/2020] [Indexed: 11/19/2022]
Abstract
Heat treatment is the most common method used to make milk safe; however, it leads to changes in the organoleptic and nutritional properties of milk. This study aimed to investigate the effects of different heat treatments on nutrients and microbiota of camel milk. The results showed that the nutrient composition of camel milk could be influenced by heat treatment. Ultra-high-temperature treatment of samples significantly reduced levels of camel milk proteins, vitamin C, and lactose, but did not significantly alter the amino acids content. Analysis of 16S rRNA amplicon sequences demonstrated that the composition of the intestinal microbiota of mice fed different heat-treated camel milks changed, as did the production of short-chain fatty acids as determined by gas chromatography-mass spectrometry. High temperature/short time treatment had similar effects to UHT treatment on microbial diversity of camel milk; however, the low temperature/long time treatment had different effects. In addition, higher-temperature treatments changed the abundance of key bacteria at the genus level. These results demonstrated that different heat treatments not only resulted in some nutrient loss, but also changed the proliferation of some probiotic genera. Our results could provide the basis for the potential industrial application of camel milk processing technologies.
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Affiliation(s)
- Jing He
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010010 China
| | - Ruxin Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010010 China
| | - Xiaoli Hao
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010010 China
| | - Altantsatsral Battulga
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010010 China
| | - Namuunaa Juramt
- School of Life Sciences, Peking University, Beijing, 100871 China
| | - Li Yi
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010010 China
| | - Liang Ming
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010010 China
| | - Ji Rimutu
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010010 China; Camel Research Institute of Inner Mongolia, Alashan, Inner Mongolia, 750330 China.
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Montgomery H, Haughey SA, Elliott CT. Recent food safety and fraud issues within the dairy supply chain (2015-2019). GLOBAL FOOD SECURITY 2020; 26:100447. [PMID: 33083214 PMCID: PMC7561604 DOI: 10.1016/j.gfs.2020.100447] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 09/25/2020] [Accepted: 10/05/2020] [Indexed: 11/24/2022]
Abstract
Milk and milk products play a vital role in diets around the globe. Due to their nutritional benefits there has been an increase in production and consumption over the past thirty years. For this growth to continue the safety and authenticity of dairy products needs to be maintained which is a huge area of concern. Throughout the process, from farm to processor, different sources of contamination (biological, chemical or physical) may occur either accidently or intentionally. Through online resources (the EU Rapid Alert System for Food and Feed (RASFF) and HorizonScan) safety and fraud data were collected from the past five years relating to milk and milk products. Cheese notifications were most frequently reported for both safety alerts (pathogenic micro-organisms) and fraud incidences (fraudulent documentation). Alongside the significant number of biological contaminations identified, chemical, physical and inadequate controls (in particular; foreign bodies, allergens, industrial contaminants and mycotoxins) were also found. Although the number of incidents were significantly smaller, these contaminants can still pose a significant risk to human health depending on their toxicity and exposure. Grey literature provided a summary of contamination and fraud issues from around the globe and shows its potential to be used alongside database resources for a holistic overview. In ensuring the integrity of milk during ever changing global factors (climate change, competition between food and feed and global pandemics) it is vital that safety and authenticity issues are continually monitored by industry, researchers and governing bodies.
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Affiliation(s)
- Holly Montgomery
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, 19 Chlorine Gardens, Belfast, BT9 5DL, UK
| | - Simon A Haughey
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, 19 Chlorine Gardens, Belfast, BT9 5DL, UK
| | - Christopher T Elliott
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, 19 Chlorine Gardens, Belfast, BT9 5DL, UK
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Determinants of weekly raw milk use by at-home meal preparers in the USA: evidence from the 2014-2016 American Time Use Survey - Eating and Health Module. Public Health Nutr 2020; 24:487-498. [PMID: 32624053 DOI: 10.1017/s136898002000066x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
OBJECTIVE The number of states in the USA that allows sales of raw milk for human consumption has been trending upwards and reached thirty-eight in 2016. These legislative changes could encourage raw milk consumption. The current study examined the determinants of weekly raw milk use by at-home meal preparers in the USA. DESIGN Using the 2014-2016 American Time Use Survey - Eating and Health Module, multivariate logit regressions and average marginal associations were estimated to examine how at-home meal preparer characteristics, time use and shopping choices, underlying health and the presence of at-risk individuals in households and raw milk legalisation status are associated with the probability an at-home meal preparer consumed or served raw milk during an average week. SETTING USA. PARTICIPANTS At-home meal preparers aged 18 years and above. RESULTS Estimated average marginal associations suggested younger at-home meal preparers, male at-home meal preparers, larger sized households and households located in non-metropolitan areas were more likely to use raw milk during an average week. Married households and households with a person aged 62 years or above were less likely to use raw milk. Variables indicating health characteristics of at-home meal preparers or the presence of an at-risk individual in the household were not statistically significant. CONCLUSIONS There are many government-sponsored information resources about the risks of raw milk currently available. Additional education may be needed to prevent illnesses from raw milk.
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Investigating thermal and storage stability of vitamins in pasteurized mashed potatoes packed in barrier packaging films. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100486] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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30
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Butler MI, Bastiaanssen TFS, Long-Smith C, Berding K, Morkl S, Cusack AM, Strain C, Busca K, Porteous-Allen P, Claesson MJ, Stanton C, Cryan JF, Allen D, Dinan TG. Recipe for a Healthy Gut: Intake of Unpasteurised Milk Is Associated with Increased Lactobacillus Abundance in the Human Gut Microbiome. Nutrients 2020; 12:nu12051468. [PMID: 32438623 PMCID: PMC7285075 DOI: 10.3390/nu12051468] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2020] [Revised: 05/12/2020] [Accepted: 05/13/2020] [Indexed: 02/07/2023] Open
Abstract
INTRODUCTION The gut microbiota plays a role in gut-brain communication and can influence psychological functioning. Diet is one of the major determinants of gut microbiota composition. The impact of unpasteurised dairy products on the microbiota is unknown. In this observational study, we investigated the effect of a dietary change involving intake of unpasteurised dairy on gut microbiome composition and psychological status in participants undertaking a residential 12-week cookery course on an organic farm. METHODS Twenty-four participants completed the study. The majority of food consumed during their stay originated from the organic farm itself and included unpasteurised milk and dairy products. At the beginning and end of the course, participants provided faecal samples and completed self-report questionnaires on a variety of parameters including mood, anxiety and sleep. Nutrient intake was monitored with a food frequency questionnaire. Gut microbiota analysis was performed with 16S rRNA gene sequencing. Additionally, faecal short chain fatty acids (SCFAs) were measured. RESULTS Relative abundance of the genus Lactobacillus increased significantly between pre- and post-course time points. This increase was associated with participants intake of unpasteurised milk and dairy products. An increase in the faecal SCFA, valerate, was observed along with an increase in the functional richness of the microbiome profile, as determined by measuring the predictive neuroactive potential using a gut-brain module approach. CONCLUSIONS While concerns in relation to safety need to be considered, intake of unpasteurised milk and dairy products appear to be associated with the growth of the probiotic bacterial genus, Lactobacillus, in the human gut. More research is needed on the effect of dietary changes on gut microbiome composition, in particular in relation to the promotion of bacterial genera, such as Lactobacillus, which are recognised as being beneficial for a range of physical and mental health outcomes.
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Affiliation(s)
- Mary I. Butler
- APC Microbiome Ireland, University College Cork, T12 YN60 Cork, Ireland; (T.F.S.B.); (C.L.-S.); (K.B.); (S.M.); (A.-M.C.); (C.S.); (K.B.); (M.J.C.); (C.S.); (J.F.C.); (T.G.D.)
- Department of Psychiatry, University College Cork, T12 YN60 Cork, Ireland
- Correspondence: ; Tel.: +353-0-21-4901224
| | - Thomaz F. S. Bastiaanssen
- APC Microbiome Ireland, University College Cork, T12 YN60 Cork, Ireland; (T.F.S.B.); (C.L.-S.); (K.B.); (S.M.); (A.-M.C.); (C.S.); (K.B.); (M.J.C.); (C.S.); (J.F.C.); (T.G.D.)
- Department of Anatomy and Neuroscience, University College Cork, T12 YN60 Cork, Ireland
| | - Caitriona Long-Smith
- APC Microbiome Ireland, University College Cork, T12 YN60 Cork, Ireland; (T.F.S.B.); (C.L.-S.); (K.B.); (S.M.); (A.-M.C.); (C.S.); (K.B.); (M.J.C.); (C.S.); (J.F.C.); (T.G.D.)
| | - Kirsten Berding
- APC Microbiome Ireland, University College Cork, T12 YN60 Cork, Ireland; (T.F.S.B.); (C.L.-S.); (K.B.); (S.M.); (A.-M.C.); (C.S.); (K.B.); (M.J.C.); (C.S.); (J.F.C.); (T.G.D.)
| | - Sabrina Morkl
- APC Microbiome Ireland, University College Cork, T12 YN60 Cork, Ireland; (T.F.S.B.); (C.L.-S.); (K.B.); (S.M.); (A.-M.C.); (C.S.); (K.B.); (M.J.C.); (C.S.); (J.F.C.); (T.G.D.)
- Department of Psychiatry and Psychotherapeutic Medicine, Medical University of Graz, 8036 Graz, Austria
| | - Anne-Marie Cusack
- APC Microbiome Ireland, University College Cork, T12 YN60 Cork, Ireland; (T.F.S.B.); (C.L.-S.); (K.B.); (S.M.); (A.-M.C.); (C.S.); (K.B.); (M.J.C.); (C.S.); (J.F.C.); (T.G.D.)
| | - Conall Strain
- APC Microbiome Ireland, University College Cork, T12 YN60 Cork, Ireland; (T.F.S.B.); (C.L.-S.); (K.B.); (S.M.); (A.-M.C.); (C.S.); (K.B.); (M.J.C.); (C.S.); (J.F.C.); (T.G.D.)
- Teagasc Food Research Programme, Moorepark, Fermoy, Co. Cork, T12 YN60 Cork, Ireland
| | - Kizkitza Busca
- APC Microbiome Ireland, University College Cork, T12 YN60 Cork, Ireland; (T.F.S.B.); (C.L.-S.); (K.B.); (S.M.); (A.-M.C.); (C.S.); (K.B.); (M.J.C.); (C.S.); (J.F.C.); (T.G.D.)
- Teagasc Food Research Programme, Moorepark, Fermoy, Co. Cork, T12 YN60 Cork, Ireland
| | - Penny Porteous-Allen
- Ballymaloe Cookery School, Organic Farm and Gardens, Shanagarry, Co. Cork, T12 YN60 Cork, Ireland; (P.P.-A.); (D.A.)
| | - Marcus J. Claesson
- APC Microbiome Ireland, University College Cork, T12 YN60 Cork, Ireland; (T.F.S.B.); (C.L.-S.); (K.B.); (S.M.); (A.-M.C.); (C.S.); (K.B.); (M.J.C.); (C.S.); (J.F.C.); (T.G.D.)
- School of Microbiology, University College Cork, T12 YN60 Cork, Ireland
| | - Catherine Stanton
- APC Microbiome Ireland, University College Cork, T12 YN60 Cork, Ireland; (T.F.S.B.); (C.L.-S.); (K.B.); (S.M.); (A.-M.C.); (C.S.); (K.B.); (M.J.C.); (C.S.); (J.F.C.); (T.G.D.)
- Teagasc Food Research Programme, Moorepark, Fermoy, Co. Cork, T12 YN60 Cork, Ireland
| | - John F. Cryan
- APC Microbiome Ireland, University College Cork, T12 YN60 Cork, Ireland; (T.F.S.B.); (C.L.-S.); (K.B.); (S.M.); (A.-M.C.); (C.S.); (K.B.); (M.J.C.); (C.S.); (J.F.C.); (T.G.D.)
- Department of Anatomy and Neuroscience, University College Cork, T12 YN60 Cork, Ireland
| | - Darina Allen
- Ballymaloe Cookery School, Organic Farm and Gardens, Shanagarry, Co. Cork, T12 YN60 Cork, Ireland; (P.P.-A.); (D.A.)
| | - Timothy G. Dinan
- APC Microbiome Ireland, University College Cork, T12 YN60 Cork, Ireland; (T.F.S.B.); (C.L.-S.); (K.B.); (S.M.); (A.-M.C.); (C.S.); (K.B.); (M.J.C.); (C.S.); (J.F.C.); (T.G.D.)
- Department of Psychiatry, University College Cork, T12 YN60 Cork, Ireland
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Yang F, Zou L, Wu Y, Wu Z, Yang A, Chen H, Li X. Structure and allergenicity assessments of bovine β-lactoglobulin treated by sonication-assisted irradiation. J Dairy Sci 2020; 103:4109-4120. [DOI: 10.3168/jds.2019-17070] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2019] [Accepted: 12/18/2019] [Indexed: 12/19/2022]
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Effect of Target Fortification on Osmolality and Microbiological Safety of Human Milk Over Time. J Pediatr Gastroenterol Nutr 2020; 70:381-385. [PMID: 31851047 DOI: 10.1097/mpg.0000000000002589] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
OBJECTIVES The fortification of human milk can result in increased osmolality, which may be associated with adverse effects for preterm infants. To evaluate the effect of target fortification on the osmolality and microbiological safety of donor human milk and raw mature milk during the first 72 hours of storage. METHODS We performed target fortification of 63 pasteurized donor human milk (PDHM) and 54 raw mature milk (RMM) samples in a laminar flow hood. Osmolality (mOsm/kg) was evaluated before fortification (T0), immediately after fortification (T1), at 6 (T2), 24 (T3), 48 (T4), and 72 hours (T5) after fortification. Microbiological analysis was performed at T0, T4, and T5. During the study, all samples were stored at 4°C. RESULTS Mean osmolality at each study point for PDHM and RMM were, respectively: T0: 291.4 ± 11.0 versus 288.4 ± 5.6 (P = 0.06); T1: 384.8 ± 16.7 versus 398.3 ± 23.7; T2: 393.9 ± 17.7 versus 410.1 ± 27.0; T3: 397.8 ± 17.6 versus 417.9 ± 26.1; T4: 400.0 ± 16.5 versus 420.2 ± 24.9; T5: 399.6 ± 16.5 versus 425.2 ± 25.8 (P < 0.001 from T1 to T5). Microbiological analyses were negative at each study points for PDHM. At T0 16.1% of RMM samples had positive cultures, whereas the bacterial count remained stable thought the study. CONCLUSIONS PDHM's osmolality increases during the first 6 hours after fortification and remains stable and safe until 72 hours. RMM's osmolality increases during the first 24 hours and remains stable and safe until 72 hours. The storage at 4°C and the manipulation of PDHM and RMM samples in a laminar flow hood seem to be safe and preserve the microbiological safety of fortified pasteurized human milk until 72 hours.
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Reduction in microbial infection risks from raw milk by Electron Beam Technology. Radiat Phys Chem Oxf Engl 1993 2020. [DOI: 10.1016/j.radphyschem.2019.108567] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Zhu D, Kebede B, Chen G, McComb K, Frew R. Effects of the vat pasteurization process and refrigerated storage on the bovine milk metabolome. J Dairy Sci 2020; 103:2077-2088. [PMID: 31980231 DOI: 10.3168/jds.2019-17512] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Accepted: 11/19/2019] [Indexed: 11/19/2022]
Abstract
This study is the first to investigate the evolution of cow milk metabolites throughout the vat pasteurization process and storage using untargeted metabolomics based on a multiplatform approach. Nuclear magnetic resonance and ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry were used for fingerprinting water-soluble nutritional compounds, and headspace gas chromatography-mass spectrometry was used to fingerprint the volatile organic compounds. This study demonstrated that vat pasteurization was an efficient and mild means of milk preservation resulting in only minor changes to the metabolites. The pasteurized milk samples exhibited a stable metabolome during the first 8 d of refrigerated storage. However, at the latter stage of storage, the concentrations of pantothenic acid and butyrylcarnitine decreased, whereas some fatty acids, organic acids, α-AA, peptides, and ketones increased. These selected metabolites that changed during milk storage could be used as potential biomarkers to track the storage conditions of pasteurized cow milk.
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Affiliation(s)
- Dan Zhu
- Department of Chemistry, University of Otago, Dunedin, New Zealand 9016; Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China 100081
| | - Biniam Kebede
- Department of Food Science, University of Otago, Dunedin, New Zealand 9016
| | - Gang Chen
- Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China 100081
| | - Kiri McComb
- Department of Chemistry, University of Otago, Dunedin, New Zealand 9016
| | - Russell Frew
- Department of Chemistry, University of Otago, Dunedin, New Zealand 9016.
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The Beneficial Effect of Farm Milk Consumption on Asthma, Allergies, and Infections: From Meta-Analysis of Evidence to Clinical Trial. THE JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY-IN PRACTICE 2019; 8:878-889.e3. [PMID: 31770653 DOI: 10.1016/j.jaip.2019.11.017] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Received: 09/16/2019] [Revised: 11/18/2019] [Accepted: 11/18/2019] [Indexed: 12/23/2022]
Abstract
The low prevalence of asthma and allergies in farm children has partially been ascribed to the consumption of raw cow's milk. A literature search identified 12 publications on 8 pertinent studies. A meta-analysis corroborated the protective effect of raw milk consumption early in life (<1 to 5 years, according to study) on asthma (odds ratio [OR], 0.58; 95% CI, 0.49-0.69), current wheeze (OR, 0.66; 95% CI, 0.55-0.78), hay fever or allergic rhinitis (OR, 0.68; 95% CI, 0.57-0.82), and atopic sensitization (OR, 0.76; 95% CI, 0.62-0.95). The effect particularly on asthma was observed not only in children raised on farms (OR, 0.62; 95% CI, 0.58-0.82) but also in children living in rural areas but not on a farm (OR, 0.60; 95% CI, 0.48-0.74). This demonstrates that the effect of farm milk consumption is independent of other farm exposures and that children not living on a farm can theoretically profit from this effect. Because of the minimal but real risk of life-threatening infections, however, consumption of raw milk and products thereof is strongly discouraged. Raw farm milk and industrially processed milk differ in many instances including removal of cellular components, manipulation of the fat fraction, and various degrees of heating. Preliminary evidence attributes the effect to heat-labile molecules and components residing in the fat fraction. The Milk Against Respiratory Tract Infections and Asthma (MARTHA) trial is currently testing the protective effect of microbiologically safe, minimally processed cow's milk against standard ultra-heat-treated milk in children from 6 months to 3 years with the primary outcome of an asthma diagnosis until age 5 years. If successful, this approach might provide a simple but effective prevention strategy.
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Grossmann L, Hinrichs J, Weiss J. Cultivation and downstream processing of microalgae and cyanobacteria to generate protein-based technofunctional food ingredients. Crit Rev Food Sci Nutr 2019; 60:2961-2989. [DOI: 10.1080/10408398.2019.1672137] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Lutz Grossmann
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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Fagnani R, Ito Eleodoro J, Osti Zanon E. Milk-borne infections awareness and the health status of consumers: An on-line survey. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.04.013] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Yvon S, Schwebel L, Belahcen L, Tormo H, Peter M, Haimoud-Lekhal DA, Eutamene H, Jard G. Effects of thermized donkey milk with lysozyme activity on altered gut barrier in mice exposed to water-avoidance stress. J Dairy Sci 2019; 102:7697-7706. [PMID: 31326167 DOI: 10.3168/jds.2019-16642] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Accepted: 05/16/2019] [Indexed: 01/26/2023]
Abstract
Nutrition plays a crucial role in human gut health through the improvement of gut barrier functionality. Donkey milk represents an interesting source of natural antimicrobial factors such as lysozyme. Recently, anti-inflammatory properties of donkey milk lysozyme activity were described in a mouse model of ileitis. The current increase of donkey milk consumption highlights the necessity to propose a healthy milk compliant with microbiological standards. This study aims to define a heat treatment of donkey milk, retaining its high lysozyme activity, and to evaluate its beneficial effects on a gut barrier impairment model due to chronic stress in mice. To perform this experiment, samples of raw donkey milk were collected in 15 distinct French farms. Microbiological analysis and lysozyme content and activity were evaluated for each sample. Then, several heat treatments were carried out to define a time and temperature combination that allowed for both a reduction in the number of total micro-organisms, increasing the shelf-life of the product, and preservation of lysozyme activity. The beneficial effect of heated donkey milk on the gut barrier of mice was evaluated and compared with raw donkey milk. We found that samples of raw donkey milk showed low total mesophilic microbial counts, and no pathogens were detected. Among the different heat-treatment procedures tested, a 2-min, 72°C combination was determined to be the most optimal time and temperature combination to preserve lysozyme activity and increase the shelf-life of donkey milk. Oral administration of this heat-treated donkey milk in mice counteracted chronic stress-induced intestinal damage, illustrated by gut hyper-permeability and low-grade inflammation, similar to raw donkey milk. We have demonstrated for the first time that oral intervention with donkey milk, optimally heat-treated to retain enzymatic lysozyme activity, improves intestinal barrier damage linked to psychological stress in mice.
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Affiliation(s)
- Sophie Yvon
- Unité Mixte de Recherche 1331 Toxalim, Institut National de la Recherche Agronomique, Institut National Polytechnique-Ecole Nationale Vétérinaire de Toulouse, Institut National Polytechnique-Purpan, Université de Toulouse, Neuro-Gastroenterology and Nutrition Group, Toulouse, France
| | - Lauriane Schwebel
- Unité Mixte de Recherche 1331 Toxalim, Institut National de la Recherche Agronomique, Institut National Polytechnique-Ecole Nationale Vétérinaire de Toulouse, Institut National Polytechnique-Purpan, Université de Toulouse, Neuro-Gastroenterology and Nutrition Group, Toulouse, France
| | - Loubnah Belahcen
- Equipe Agromolécules et Agroalimentaire, Université de Toulouse, Institut National Polytechnique-Purpan, Toulouse, France
| | - Helene Tormo
- Equipe Agromolécules et Agroalimentaire, Université de Toulouse, Institut National Polytechnique-Purpan, Toulouse, France
| | - Magali Peter
- Equipe Agromolécules et Agroalimentaire, Université de Toulouse, Institut National Polytechnique-Purpan, Toulouse, France
| | - Djamila Ali Haimoud-Lekhal
- Unité Mixte de Recherche 1388 Génétique, Physiologie et Systèmes d'Elevage, Institut National de la Recherche Agronomique, Institut National Polytechnique-Purpan, Toulouse, France
| | - Hélène Eutamene
- Unité Mixte de Recherche 1331 Toxalim, Institut National de la Recherche Agronomique, Institut National Polytechnique-Ecole Nationale Vétérinaire de Toulouse, Institut National Polytechnique-Purpan, Université de Toulouse, Neuro-Gastroenterology and Nutrition Group, Toulouse, France.
| | - Gwenaelle Jard
- Equipe Agromolécules et Agroalimentaire, Université de Toulouse, Institut National Polytechnique-Purpan, Toulouse, France
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Alegbeleye OO, Guimarães JT, Cruz AG, Sant’Ana AS. Hazards of a ‘healthy’ trend? An appraisal of the risks of raw milk consumption and the potential of novel treatment technologies to serve as alternatives to pasteurization. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.10.007] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Whitehead J, Lake B. Recent Trends in Unpasteurized Fluid Milk Outbreaks, Legalization, and Consumption in the United States. PLOS CURRENTS 2018; 10. [PMID: 30279996 PMCID: PMC6140832 DOI: 10.1371/currents.outbreaks.bae5a0fd685616839c9cf857792730d1] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Figures] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
Introduction: Determining the potential risk of foodborne illness has become critical for informing policy decisions, due to the increasing availability and popularity of unpasteurized (raw) milk. Methods: Trends in foodborne illnesses reported to the Centers for Disease Control in the United States from 2005 to 2016 were analyzed, with comparison to state legal status and to consumption, as estimated by licensing records. Results: The rate of unpasteurized milk-associated outbreaks has been declining since 2010, despite increasing legal distribution. Controlling for growth in population and consumption, the outbreak rate has effectively decreased by 74% since 2005. Discussion: Studies of the role of on-farm food safety programs to promote the further reduction of unpasteurized milk outbreaks should be initiated, to investigate the efficacy of such risk management tools.
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Affiliation(s)
- Joanne Whitehead
- Centre for Biomedical Research, University of Victoria, British Columbia, Canada
| | - Bryony Lake
- Meta+ Research and Analysis, British Columbia, Canada
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Stout M, Park C, Drake M. The effect of bleaching agents on the degradation of vitamins and carotenoids in spray-dried whey protein concentrate. J Dairy Sci 2017; 100:7922-7932. [DOI: 10.3168/jds.2017-12929] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2017] [Accepted: 06/02/2017] [Indexed: 11/19/2022]
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Murador D, Braga AR, Da Cunha D, De Rosso V. Alterations in phenolic compound levels and antioxidant activity in response to cooking technique effects: A meta-analytic investigation. Crit Rev Food Sci Nutr 2017; 58:169-177. [PMID: 26858038 DOI: 10.1080/10408398.2016.1140121] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
Abstract
The aim of this study was to review prior studies that have evaluated the effects of cooking techniques on polyphenol levels and antioxidant activity in vegetables and to release a meta-analysis of the findings. Meta-analysis with a random effect model was conducted using the weighted response ratios (R*) that were calculated for each experiment. Baking (R* = 0.51), blanching (R* = 0.94), boiling (R* = 0.62), microwaving (R* = 0.54) and pressure cooking (R* = 0.47) techniques precipitated significant reductions in the polyphenol levels. Significant decreases in the antioxidant activity levels were noted after baking (R* = 0.45) and boiling (R* = 0.76), while significant increases were observed after frying (R* = 2.26) and steaming (R* = 1.52).
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Affiliation(s)
| | | | - Diogo Da Cunha
- b UNICAMP , School of Applied Sciences , Santos , Brazil
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Ward LR, Kerth CR, Pillai SD. Nutrient Profiles and Volatile Odorous Compounds of Raw Milk After Exposure to Electron Beam Pasteurizing Doses. J Food Sci 2017; 82:1614-1621. [PMID: 28613401 DOI: 10.1111/1750-3841.13763] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2017] [Revised: 04/18/2017] [Accepted: 04/27/2017] [Indexed: 11/27/2022]
Abstract
Raw milk is known to contain relatively high numbers of microorganisms, some of which include microbial pathogens. Electron beam (eBeam) processing is a nonthermal pasteurization food processing technology. The underlying hypothesis was that eBeam processing will not negatively influence the composition, nutrient content, and aroma profile of raw milk. Raw milk samples were exposed to eBeam doses of 1 and 2 kGy, since our studies had shown that 2 kGy is suitable for raw milk pasteurization. The untreated and eBeam-treated raw milk samples were analyzed to detect changes in lactose, vitamin B2 , vitamin B12 , and calcium concentrations. The possible breakdown of casein and whey proteins and lipid oxidation were investigated along with the formation of volatile aroma compounds. Even though vitamin B2 showed a 31.6% decrease in concentration, the B2 content in eBeam-pasteurized raw milk met all USDA nutritional guidelines. Even though there were no indications of lipid oxidation after the 2.0-kGy eBeam treatment, there was lipid oxidation (58%) after 7 d of refrigerated storage. However, based on the GC-olfactory analysis, the lipid oxidation did not necessarily result in the development of a wide variety of off-odors.
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Affiliation(s)
- Lindsay R Ward
- Natl. Center for Electron Beam Research - an IAEA Collaborating Centre for Electron Beam Technology, Texas A&M Univ., 400 Discovery Drive, College Station, TX, 77843-2472, U.S.A.,Dept. of Nutrition and Food Science, Texas A&M Univ., MS 2253, College Station, TX, 77843-2253, U.S.A
| | - Chris R Kerth
- Natl. Center for Electron Beam Research - an IAEA Collaborating Centre for Electron Beam Technology, Texas A&M Univ., 400 Discovery Drive, College Station, TX, 77843-2472, U.S.A.,Dept. of Animal Science, Texas A&M Univ., MS 2471, College Station, TX, 77843-2471, U.S.A
| | - Suresh D Pillai
- Natl. Center for Electron Beam Research - an IAEA Collaborating Centre for Electron Beam Technology, Texas A&M Univ., 400 Discovery Drive, College Station, TX, 77843-2472, U.S.A.,Dept. of Nutrition and Food Science, Texas A&M Univ., MS 2253, College Station, TX, 77843-2253, U.S.A.,Dept. of Poultry Science, Texas A&M Univ., MS 2472, College Station, TX, 77843-2472, U.S.A
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Bogahawaththa D, Chandrapala J, Vasiljevic T. Modulation of milk immunogenicity by thermal processing. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.01.010] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Červenka L, Červenková Z, Velichová H. Is air-drying of plant-based food at low temperature really favorable? A meta-analytical approach to ascorbic acid, total phenolic, and total flavonoid contents. FOOD REVIEWS INTERNATIONAL 2017. [DOI: 10.1080/87559129.2017.1307389] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Libor Červenka
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Pardubice, Czech Republic
| | - Zuzana Červenková
- Department of Clinical Subspecialities, Faculty of Health Studies, University of Pardubice, Pardubice, Czech Republic
| | - Helena Velichová
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomáš Baťa University in Zlín, Zlín, Czech Republic
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Gomes FP, Shaw PN, Whitfield K, Koorts P, McConachy H, Hewavitharana AK. Effect of pasteurisation on the concentrations of vitamin D compounds in donor breastmilk. Int J Food Sci Nutr 2016; 67:16-9. [PMID: 26796072 DOI: 10.3109/09637486.2015.1126566] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Premature infants are the main recipients of pasteurised donor human milk (PDHM), when their mothers are unable to provide their own. In this study, we evaluated the effect of pasteurisation on the concentrations of vitamin D compounds in donor breastmilk. Milk samples were obtained pre- and post-Holder pasteurisation. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) was used to analyse the samples for vitamins D2 and D3 (D2 and D3) and 25-hydroxyvitamins D2 and D3 (25(OH)D2 and 25(OH)D3). The significance of differences in vitamin D concentrations between the two groups of milk samples was assessed using the Wilcoxon matched-pairs signed rank test, in which p < 0.05 was considered significant. Pasteurisation resulted in a significant reduction (p < 0.05) in the content of D2, D3, 25(OH)D2 and 25(OH)D3. The losses ranged from 10% to 20% following pasteurisation.
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Affiliation(s)
- Fabio P Gomes
- a School of Pharmacy , the University of Queensland , Brisbane , Queensland , Australia
| | - P Nicholas Shaw
- a School of Pharmacy , the University of Queensland , Brisbane , Queensland , Australia
| | - Karen Whitfield
- a School of Pharmacy , the University of Queensland , Brisbane , Queensland , Australia ;,b Royal Brisbane and Women's Hospital , Metro North Health Services District , Herston , Queensland , Australia
| | - Pieter Koorts
- b Royal Brisbane and Women's Hospital , Metro North Health Services District , Herston , Queensland , Australia ;,c Department of Paediatrics & Child Health , the University of Queensland , Brisbane , Queensland , Australia
| | - Helen McConachy
- b Royal Brisbane and Women's Hospital , Metro North Health Services District , Herston , Queensland , Australia
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The effect of pasteurization on trace elements in donor breast milk. J Perinatol 2016; 36:897-900. [PMID: 27253894 DOI: 10.1038/jp.2016.88] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/01/2015] [Revised: 04/19/2016] [Accepted: 04/21/2016] [Indexed: 02/02/2023]
Abstract
OBJECTIVE Premature infants often receive pasteurized donor human milk when mothers are unable to provide their own milk. This study aims to establish the effect of the pasteurization process on a range of trace elements in donor milk. STUDY DESIGN Breast milk was collected from 16 mothers donating to the milk bank at the Royal Brisbane and Women's Hospital. Samples were divided into pre- and post-pasteurization aliquots and were Holder pasteurized. Inductively coupled plasma mass spectrometry was used to analyze the trace elements zinc (Zn), copper (Cu), selenium (Se), manganese (Mn), iodine (I), iron (Fe), molybdenum (Mo) and bromine (Br). Differences in trace elements pre- and post-pasteurization were analyzed. RESULTS No significant differences were found between the trace elements tested pre- and post-pasteurization, except for Fe (P<0.05). The median (interquartile range, 25 to 75%; μg l(-1)) of trace elements for pre- and post- pasteurization aliquots were-Zn: 1639 (888-4508), 1743 (878-4143), Cu: 360 (258-571), 367 (253-531), Se: 12.34 (11.73-17.60), 12.62 (11.94-16.64), Mn: (1.48 (1.01-1.75), 1.49 (1.11-1.75), I (153 (94-189), 158 (93-183), Fe (211 (171-277), 194 (153-253), Mo (1.46 (0.37-2.99), 1.42 (0.29-3.73) and Br (1066 (834-1443), 989 (902-1396). CONCLUSIONS Pasteurization had minimal effect on several trace elements in donor breast milk but high levels of inter-donor variability of trace elements were observed. The observed decrease in the iron content of pasteurized donor milk is, however, unlikely to be clinically relevant.
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Taufek NM, Cartwright D, Hewavitharana A, Koorts P, McConachy H, Shaw N, Whitfield K, Davies M. TO INVESTIGATE THE EFFECT OF THE PASTEURISATION PROCESS ON TRACE ELEMENTS IN DONOR BREAST MILK. Arch Dis Child 2016; 101:e2. [PMID: 27540206 DOI: 10.1136/archdischild-2016-311535.27] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AIM To investigate the effect of the pasteurisation process on trace elements in donor breast milk. METHOD Premature infants often receive donor breast milk when the mother is unable to produce sufficient breast milk. It is widely accepted that donor milk has considerable advantages over formula milk.1 The Royal Brisbane and Women's Hospital (RBWH) has a milk bank that receives milk donated by women which undergoes a pasteurisation process.2 This study investigated the effect of pasteurisation on a range of trace elements in donor milk.A total of 14 participants who donated to the milk bank were recruited in this study. A 2 ml sample was collected pre- and post- pasteurisation, and frozen at -80 °C. Post-natal age of the milk was documented. Inductively-coupled plasma mass-spectrometry was used to analyse the following trace elements - zinc (Zn), copper (Cu), selenium (Se), manganese (Mn), iodine (I), iron (Fe), molybdenum (Mo) and bromine (Br). The study received ethical approval from RBWH and The University of Queensland Ethics Committee. RESULTS No significant difference was found between the levels of any of the trace elements tested pre- and post-pasteurisation. The following p-values were calculated - Zn (0.82), Cu (0.80), Se (0.97), Mn (0.63), I (0.99), Fe (0.05), Mo (0.41), Br (0.59). The following ranges in mcg/L of trace elements were calculated - Zn (365.4-5460.0), Cu (157.6-820.5), Se (10.6-23.7), Mn (0.55-3.24), I (66.4-215.3), Fe (101.5-473.1), Mo (0.20-5.45), Br (704.9-3379.0). Spearman's rank correlation analysis showed significant correlations between post-natal age of milk and trace elements - Zn (ρ=-0.578), Se (ρ=-0.627). Fe (ρ=-0.704), and Mo (ρ=-0.534). No significant correlation was found for Cu, Mn, I, and Br. CONCLUSION This study found that the pasteurisation process had minimal effect on trace element levels in donor breast milk. However, it was noted that there was a correlation between post-natal age of donor milk and Zn, Se, Fe and Mo. Further work is needed to establish factors that may influence levels of trace elements in donor milk such as post-natal age.
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Affiliation(s)
- Nor Mohd Taufek
- The University of Queensland The Royal Brisbane & Women's Hospital
| | - David Cartwright
- The Royal Brisbane & Women's Hospital Department of Paediatrics & Child Health, The University of Queensland
| | | | - Pieter Koorts
- The Royal Brisbane & Women's Hospital Department of Paediatrics & Child Health, The University of Queensland
| | | | | | - Karen Whitfield
- The University of Queensland The Royal Brisbane & Women's Hospital
| | - Mark Davies
- The Royal Brisbane & Women's Hospital Department of Paediatrics & Child Health, The University of Queensland
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Peila C, Moro GE, Bertino E, Cavallarin L, Giribaldi M, Giuliani F, Cresi F, Coscia A. The Effect of Holder Pasteurization on Nutrients and Biologically-Active Components in Donor Human Milk: A Review. Nutrients 2016; 8:E477. [PMID: 27490567 PMCID: PMC4997390 DOI: 10.3390/nu8080477] [Citation(s) in RCA: 216] [Impact Index Per Article: 27.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2016] [Revised: 07/25/2016] [Accepted: 07/26/2016] [Indexed: 12/18/2022] Open
Abstract
When a mother's milk is unavailable, the best alternative is donor milk (DM). Milk delivered to Human Milk Banks should be pasteurized in order to inactivate the microbial agents that may be present. Currently, pasteurization, performed at 62.5 °C for 30 min (Holder Pasteurization, HoP), is recommended for this purpose in international guidelines. Several studies have been performed to investigate the effects of HoP on the properties of DM. The present paper has the aim of reviewing the published papers on this topic, and to provide a comparison of the reported variations of biologically-active DM components before and after HoP. This review was performed by searching the MEDLINE, EMBASE, CINHAL and Cochrane Library databases. Studies that clearly identified the HoP parameters and compared the same DM samples, before and after pasteurization, were focused on. A total of 44 articles satisfied the above criteria, and were therefore selected. The findings from the literature report variable results. A possible explanation for this may be the heterogeneity of the test protocols that were applied. Moreover, the present review spans more than five decades, and modern pasteurizers may be able to modify the degradation kinetics for heat-sensitive substances, compared to older ones. Overall, the data indicate that HoP affects several milk components, although it is difficult to quantify the degradation degree. However, clinical practices demonstrate that many beneficial properties of DM still persist after HoP.
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Affiliation(s)
- Chiara Peila
- Complex Structure Neonatology Unit, Department of Public Health and Pediatric, University of Turin, Via Ventimiglia 3, Torino 10126, Italy.
| | - Guido E Moro
- Italian Association of Human Milk Banks, Via Libero Temolo 4, Milan 20126, Italy.
| | - Enrico Bertino
- Complex Structure Neonatology Unit, Department of Public Health and Pediatric, University of Turin, Via Ventimiglia 3, Torino 10126, Italy.
| | - Laura Cavallarin
- Institute of Sciences of Food Production, National Research Concil, largo Braccini 2, Grugliasco 10095, Italy.
| | - Marzia Giribaldi
- Institute of Sciences of Food Production, National Research Concil, largo Braccini 2, Grugliasco 10095, Italy.
- Food & Nutrition Research Center, Council for Agricultural Research and Economics, via Ardeatina 546, Roma 00178, Italy.
| | - Francesca Giuliani
- Complex Structure Neonatology Unit, Department of Public Health and Pediatric, University of Turin, Via Ventimiglia 3, Torino 10126, Italy.
| | - Francesco Cresi
- Complex Structure Neonatology Unit, Department of Public Health and Pediatric, University of Turin, Via Ventimiglia 3, Torino 10126, Italy.
| | - Alessandra Coscia
- Complex Structure Neonatology Unit, Department of Public Health and Pediatric, University of Turin, Via Ventimiglia 3, Torino 10126, Italy.
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