Liquid milk has been an important human nutrient source for a thousand years. However, the safety of milk has always been challenged due to illegal use of preservatives and adulterants such as hydrogen peroxide, salicylic acid, benzoic acid, water, neutralizers, melamine, and so on. Addition of these two types of substances in milk has become a common feature for fulfilling the milk demands of overpopulated countries. Now, for the dairy industry, it seems to be difficult to run the plant without the use of preservatives and or adulterants, especially under Indian conditions. In addition to their potential toxic effects on human health, they also undermine the economy of a country. The lack of timely action against the unscrupulous traders by the public health departments and other law enforcement groups and lack of simple and rapid methods for detection of adulteration further encourage this menace. This overview attempts to address the key features of these two types of harmful substances in milk, their effect on milk composition and constituents, along with their regulatory and safety aspects.

The recent global resurgence of Mpox (formerly monkeypox), primarily transmitted via close contact and respiratory droplets, highlights a significant shift in its epidemiology, particularly among men who have sex with men (MSM). This resurgence underscores the need for robust public health responses and improved surveillance. This comprehensive review of current literature focuses on recent outbreaks, virology, and available treatments. Epidemiological data were gathered from various international health reports and analysed to understand transmission dynamics and outbreak patterns. Mpox, characterised by symptoms like fever and rash, has shown variable clinical presentations, particularly among immunocompromised individuals. Recent outbreaks have prompted the development of new diagnostic methods and treatments, including antivirals like Tecovirimat and vaccines such as MVA-BN. Studies have demonstrated the effectiveness of these vaccines in preventing infection, which is crucial for outbreak containment. The global response to the Mpox resurgence requires integrated strategies combining vaccination, antiviral treatments, and public health policies tailored to high-risk populations. Future efforts should focus on vaccine distribution equity and enhancing diagnostic capabilities to effectively manage and mitigate the impact of Mpox.

Muscle foods (especially fresh meat, precooked, and restructured meat products) are highly prone to lipid oxidation, which ultimately leads to certain problems, viz. discoloration, off-flavor, drip losses, loss of essential fatty acids and vitamins, and generation of toxic products. These problems can be minimized with the help of various agents and or techniques such as use of natural/synthetic antioxidants, metal chelating agents, physical conditions, vacuum packaging, and encapsulation techniques. Among these, the role of synthetic antioxidants is quite debatable due to certain health risks to humans. Among the natural molecules, milk proteins and their bioactive peptides offer a promising potential for the meat industry. Various forms of milk proteins and peptides including caseinates, whey proteins, skim milk, and milk co-precipitates can be used to prevent lipid oxidation in meat products either in the form of added ingredients or as edible coatings. However, in addition to prevention of lipid oxidation, they also provide nutritional benefits and improve the technological processing and shelflife of meat and meat products. This review focuses on the utilization, mechanism of action, and efficacy of milk proteins and peptides to inhibit lipid oxidation in muscle food products.

Alzheimer’s disease (AD) is a type of dementia whose cause is incompletely defined. Copper (Cu) involvement in AD etiology was confirmed by a meta-analysis on about 6000 participants, showing that Cu levels were decreased in AD brain specimens, while Cu and non-bound ceruloplasmin Cu (non-Cp Cu) levels were increased in serum/plasma samples. Non-Cp Cu was advocated as a stratification add-on biomarker of a Cu subtype of AD (CuAD subtype). To further circumstantiate this concept, we evaluated non-Cp Cu reliability in classifying subtypes of AD based on the characterization of the cognitive profile. The stratification of the AD patients into normal AD (non-Cp Cu ≤ 1.6 µmol/L) and CuAD (non-Cp Cu > 1.6 µmol/L) showed a significant difference in executive function outcomes, even though patients did not differ in disease duration and severity. Among the Cu-AD patients, a 76-year-old woman showed significantly abnormal levels in the Cu panel and underwent whole exome sequencing. The CuAD patient was detected with possessing the homozygous (c.1486T > C; p.(Ter496Argext*19) stop-loss variant in the RGS7 gene (MIM*602517), which encodes for Regulator of G Protein Signaling 7. Non-Cp Cu as an add-on test in the AD diagnostic pathway can provide relevant information about the underlying pathological processes in subtypes of AD and suggest specific therapeutic options.

Purpose: The sensory quality and yield of mozzarella cheese deteriorate as the fat content in milk is reduced. This study aims to evaluate the efficacy of sodium alginate as a fat replacer in low-fat buffalo mozzarella cheese on the basis of processing and storage (4 ± 1°C) quality.Design/methodology/approach: Five treatments of buffalo mozzarella cheese, viz., control full-fat cheese (6.0 per cent milk fat; CFFC), control low-fat cheese (<0.5 per cent milk fat) without sodium alginate (CLFC), low-fat cheese with 0.1 per cent sodium alginate (LFC-1), 0.2 per cent sodium alginate (LFC-2) and 0.3 per cent sodium alginate (LFC-3), were comparatively evaluated.Findings: Increase in the level of sodium alginate increased the percent yield of treated low-fat cheese than CLFC. Addition of sodium alginate to low-fat cheese resulted in decrease in hardness (p= 0.023) and chewiness than CLFC. Meltability was significantly decreased (p= 0.03) in low-fat cheese than CFFC. It was recorded as 1.5 ± 0.14 cm for CFFC to 0.2 ± 0.08 cm in LFC-3. Sensory panellists awarded LFC-3 highest and lowest to LFC-1; however, treated products at all selected levels were superior to CLFC. Oxidative stability and microbial stability were improved in LFC-3 than CFFC during storage.Practical implications: Results concluded that 0.3 per cent sodium alginate is optimum for the development of extended shelf-life functional/low-fat/low-calorie buffalo mozzarella cheese.Originality/value: Processing interventions can be successfully used to develop low-fat/low-calorie mozzarella cheese with acceptable sensory attributes and longer storage life.