Presentation A 67-year-old male resident of Florida initially presented to another institution with an 8-week history of fatigue, loss of appetite, abdominal pain, and diarrhea that led to muscle wasting and a more-than-20% weight loss. The patient complained of poor appetite, early satiety, and intermittent right upper quadrant abdominal pain associated with nausea and vomiting, but no hematem...

The tick-borne flaviviruses (TBFV) occur worldwide and the tick-borne encephalitis virus (TBEV) members of the group often cause severe, debilitating neurological disease in humans. Although the primary route of infection is through the bite of an infected tick, alimentary infection through the consumption of TBEV-contaminated dairy products is also well-documented and is responsible for some d...

Bovine tuberculosis is a chronic bacterial disease of animals and humans caused by Mycobacterium bovis. In a large number of countries bovine tuberculosis is a major infectious disease among cattle and other domesticated animals. M. bovis can infect humans, primarily by the ingestion of unpasteurized dairy products but also in aerosols and through breaks in the skin. Raw or undercooked meat can...

background: unlike industrially production, iranian traditional doogh are not pasteurized after production. hence, possible contamination with different pathogenic bacteria may occur during production or post-production of traditional doogh. the aim of the present study was to monitor the behavior of escherichia coli o157:h7 and listeria monocytogenes in traditional iranian doogh at different t...

freeze concentration is a process of concentrating liquid products by freezing the water content and subsequently removing the so-formed ice crystals from the food system. in dairy processing, this technology offers the advantage of minimizing the heat abuse of sensitive milk components, such as proteins and flavors. it thus provides an opportunity for producing dairy ingredients with enhanced ...

conclusions due to the scarcity of studies related to some dairy subgroups, it is not possible to make a final judgment about their effects on the risk of diabetes; therefore, more studies need to be conducted on this issue. results out of 1391 articles, 13 (covering 421,421 people) were introduced to the current meta-analysis. the findings showed that the consumption of yoghurt and cream has p...

facultative heterofermentative lactobacilli (fhl) are responsible for enhancing unique flavour properties in traditional dairy products such as lighvan cheese through biochemical mechanisms. in addition to saving domestic genetic resources, industrial production of semi-traditional dairy products is one of the major objectives of non starter microflora identification in indigenous dairy product...

BACKGROUND Dairy products have been perceived as having the potential to cause adverse effects in individuals with Crohn's disease (CD) and are often avoided, potentially increasing the risk of osteoporosis and related morbidity associated with inadequate dietary calcium intake. OBJECTIVE To evaluate the self-reported effects of dairy products on CD symptoms and to determine whether these eff...

Age-related cognitive decline (ARCD) and dementia are of increasing concern to an ageing population. In recent years, there has been considerable research focused on effective dietary interventions that may prevent or ameliorate ARCD and dementia. While a number of studies have considered the impact that dairy products may have on physiological health, particularly with regard to the metabolic ...

OBJECTIVES To analyse the temporal distribution of the intake of cereal and dairy products in the Republic of Ireland. DESIGN The North/South Ireland Food Consumption Survey established a database of habitual food and drink consumption using a 7-day food diary. The database also recorded the time and day of food consumption. Mean intakes of cereal and dairy products were calculated for time o...