Essential oil (EO) was extracted from the peel of Citrus hystrix DC. originating from Tinh Bien, An Giang province (Vietnam), using steam distillation. The study aimed to determine some physicochemical properties of Citrus hystrix peel EO (ChpEO), including the acid value (AV), saponification value (SV), ester value (EV), density, specific gravity, and freezing point. The chemical composition was also analyzed by gas chromatography-mass spectrometry (GC-MS). Compounds like β-pinene (30.19%), D-limonene (22.15%), and sabinene (21.37%), with antioxidant and antibacterial properties, had a relatively high content. The EO was also capable of inhibiting the growth of both Gram-positive and Gram-negative bacteria, including Pseudomonas aeruginosa (ATCC 27853), Staphylococcus aureus (ATCC 25923), Salmonella typhimurium (ATCC 13311), and Bacillus cereus (ATCC 11778) specifically.

Solanum macrocarpon L., a prominent Solanaceae plant from tropical and subtropical regions, holds significant ecological and medicinal value. This review systematically synthesizes current scientific understanding of its chemical composition, biological activities, and potential applications. S. macrocarpon is rich in nutrients such as carbohydrates, proteins, and minerals. This plant also contains diverse bioactive compounds, including tannins, alkaloids, saponins, polyphenols, flavonoids, quinones, and steroids, with many beneficial phytochemicals showing higher concentrations in the leaves. These compounds underpin its antibacterial, anti-inflammatory, antioxidant, and stress-relieving properties, alongside promising roles in diabetes, obesity, blood pressure regulation, and potential against cancer and cardiovascular disorders. Crucially, the presence of glycoalkaloids poses toxicity concerns, necessitating further research into safe levels and effective detoxification. Future directions emphasize rigorous research into glycoalkaloid management (levels and detoxification methods) and expanding applications beyond traditional uses for sustainable development in food and pharmaceutical industries, ultimately enhancing public health.

Objective: Language delay (LD) is a common developmental condition in which children fail to achieve age-appropriate language milestones, affecting communication, cognition, and social integration. It affects approximately 1 in 14 preschool children and may have long-term consequences into adulthood. The period from 12 to 36 months is a critical window for language development, during which children begin to comprehend and produce their first words. Early identification of risk factors during this stage is essential for timely intervention. However, in Vietnam, data on factors associated with language delay in this age group remain limited. Therefore, this study aimed to identify factors associated with language delay in children aged 12–36 months. Methods: A case–control study was conducted, including 55 children with language delay and 55 typically developing children aged 12–36 months. Personal, familial, medical, and environmental data were collected using structured questionnaires. Univariate and multivariable logistic regression analyses were performed to identify factors associated with language delay. Results: A total of 110 children (43 boys and 67 girls) were included. The strongest risk factor was the use of screens to calm or occupy children (OR = 36.6; p < 0.001). Early bilingual exposure was a significant protective factor (OR = 0.12; p = 0.014), while shared reading or picture viewing showed a strong but borderline protective effect (OR = 0.23; p = 0.051). Conclusions: The use of screens to calm or occupy children was the main risk factor for language delay, whereas early bilingual exposure and shared reading or picture viewing were protective factors. These findings highlight the importance of limiting non-interactive screen use and promoting interactive language activities to support early language development.

Introduction: Bacillus spp. pose a critical challenge to the dairy industry due to their ability to form highly heat-resistant endospores and robust biofilms on processing surfaces, leading to recontamination and food safety risks. This study aimed to investigate the correlation between the heat resistance of spores and the biofilm formation capacity of seven Bacillus strains isolated from raw cow's milk in the Mekong Delta, Vietnam. Methods: Thermal resistance (D-values) was determined by treating spores at 80, 85, 90, and 95 °C for intervals of 12, 15, 20, 25, and 30 minutes. Biofilm formation was quantified using the crystal violet assay in 96-well plates via OD ₅₇₀ measurements. Additionally, phylogenetic relationships were elucidated through 16S rRNA gene sequencing and compared with GenBank sequences to identify the isolates. Results: A significant positive correlation was observed between biofilm density and spore heat resistance, with an R-squared (R ² ) value of = 0.881 ( p = 0.00174). Strains with higher OD ₅₇₀ values exhibited significantly greater D ₉₅ values. Notably, strain TGS11.1 showed the highest thermal resistance (D ₉₅ = 11.37 minutes) and the strongest biofilm-forming ability (OD ₅₇₀ = 0.3196). Phylogenetic analysis indicated a high degree of genetic similarity between these isolates and Bacillus cereus. Discussion: These findings reveal a “double risk” from indigenous Bacillus spp. strains, where the ability to persist via biofilms and survive thermal processing through resistant spores occurs simultaneously. This synergy complicates sterilization protocols and suggests that biofilm-forming capacity could potentially serve as an indicator for thermal persistence in dairy processing environments. Conclusion: The study highlights a clear link between biofilm formation and spore heat resistance in Bacillus spp. These results underscore the necessity for more stringent interventions and offer practical guidance for optimizing sterilization practices to ensure the safety of dairy products.

Food safety affects to physical and mental development of human. This article observed the knowledge, attitude and practice of students on food safety to survey students' knowledge, attitude and practice on food safety. A cross sectional description study was performed on 309 students in Cuu Long university in the Mekong Delta region. SPSS 16.0 was used to analyze the data. The results showed that in term of knowledge of food safety: 68.28% of students had knowledge of food poisoning, 75.73% could detect the risk of food poisoning, 80.58% described the clinical symptoms of food poisoning, and 62.46% knew the World Health Organization's golden rule of food safety. Regarding the knowledge of food preservation: 69.26%-75,73% had knowledge of egg preservation and of processed foods. For knowledge of solving food poisoning: 80.26% had knowledge of solving food poisoning cases. Attitude of food safety: 83.82% knew choosing the place to buy food safely. Practice of food safety: 68.93%-81.55% had good practiced in choosing safe fresh food and processed food.