Genetic variants of EcPV2 E6 and E7 in equine genital and oronasal squamous cell carcinoma
Equine Veterinary Journal, EarlyView.Abstract Background Since its discovery in 2008, equine papillomavirus type 2 (EcPV2) has been detected in up to 100% of equine genital and up to 40% of equine oronasal squamous cell carcinomas (SCCs). Preliminary sequence data point to the existence of EcPV2 E6 and E7 oncogene variants compared to the British reference sequence from 2008.
Maya Jenner, Sabine Brandt
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Decision-making structure and nudges for Japanese pig farmers to implement biosecurity measures against classical swine fever outbreaks. [PDF]
Front Vet SciUkita M, Katada Y, Makita K.
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Equine Veterinary Journal, EarlyView.Abstract Background Bacteria from the ESKAPE group (i.e., Enterococcus faecium, Staphylococcus aureus, Klebsiella pneumoniae, Acinetobacter baumannii, Pseudomonas aeruginosa and Enterobacter species) and Escherichia coli are frequently multidrug‐resistant and can be associated with healthcare‐associated infections, an increasing concern for veterinary ...
April Lawson +6 more
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Fluorescent tagging for assessment of environmental cleaning in an equine hospital
Equine Veterinary Journal, EarlyView.Abstract Background Healthcare‐associated infections increase morbidity, mortality, and treatment costs in both human and veterinary medicine, and environmental contamination can contribute to their occurrence. Monitoring of environmental cleaning is an important component of multimodal infection control strategies.
Desiree Joch +3 more
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Effects of UV Aging on Antimicrobial Performance and Color Stability of Hygienic Additive-Modified Polyurethane and Waterborne Coatings Applied to Oriental Beech (<i>Fagus orientalis</i> L.). [PDF]
Polymers (Basel)Kesik Hİ, Aykan R, Akbaş P.
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Food Bioengineering, EarlyView.Precision fermentation uses engineered microorganisms to produce targeted food ingredients, including proteins, enzymes, lipids, flavors, vitamins, and bioactives. This review examines its technological foundations, food applications, safety, sustainability, economics, regulation, and consumer acceptance, emphasizing that performance depends on host ...
Nora Ali Hassan +2 more
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Microbial Quality of Beef Carcasses and Hygiene Practices at Municipal Abattoirs of Central Ethiopia: A Cross-Sectional Study. [PDF]
Environ Health InsightsMulatu E +5 more
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Food Chemistry International, EarlyView.The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
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Balancing Nutritional Value and Food Safety in Peanut Butter: The Role of Food Matrix Characteristics in Hazard Behavior and Risk Management. [PDF]
FoodsGaworowski W +4 more
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Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
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