#dairy microbiology

[juniperpublishers-jdvs]

Enteritis: Still a Problem in Dairy Calves

Abstract

The neonatal phase of calves is a phase that needs extra care due to newborns’ vulnerability. Enteritis - an inflammation of the intestinal mucosa, resulting mainly in diarrhea - stands out among the conditions that affect animals in this period. Enteritis are responsible for huge losses in cattle breeding, especially in the early stages of rearing. Besides the losses caused by mortality, there are also expenses with veterinarians, treatments and decreased performance of the animal throughout its productive life. The present study aimed to perform a review of diarrhea in newborn calves.

Keywords: Neonatal diarrhea; Infectious agents; Dairy cattle

Abbrevations: ETEC: E. coli enterotoxigenic; EHEC: E. coli enterohemorragic; BVDV: Bovine Viral Diarrhea Virus

Introduction

The neonatal period in cattle - that goes from birth to 28 days of age - is especially important from a health point of view, since approximately 75% of losses in young calves occur in this phase [1], and the first week of life is considered the most critical phase, with 50% of losses. Therefore, maintaining the health of calves is highly related to the hygiene of the place where they live, as they are extremely sensitive to environmental pathogens [2]. Lorenz [3] report that there are several measures to maintain calf health from birth to weaning, including the provision of good quality colostrum in adequate quantity in the first hours after birth and the need to emphasize the prevention of diseases of the gastrointestinal tract and respiratory system. Among the main conditions that cause loss in the early stages of calves development are pneumonia, malformations, central nervous system diseases, and enteritis [4]. Enteritis is clinically mainly manifested by diarrhea and stands out due to its high mortality rate [2,3,5,6], since it is commonly difficult to recover because it is almost always accompanied by malnutrition [7].

Diarrhea is a complex multifactorial disease involving animal, environmental, nutritional, and infectious agents and it is a major cause of mortality, morbidity, and economic loss in cattle worldwide [8], because the treatment of affected calves is slow and impacts on growth, weight gain to weaning and loss of genetic potential of recovered animals [9]. Due its clinical and economic importance and due the preventive measures are often neglected, it is necessary an approach on this subject, to broaden the knowledge and to promote a better conduct regarding the prevention, diagnosis and treatment of the affected animals. Therefore, the present study aimed to review diarrhea in newborn calves.

Diarrhea in Newborn Ruminants

Newborn calf diarrhea is a disease of great impact on the economic viability of cattle herds worldwide [10] (Table 1). The economic impact caused by this condition is significant, although many new intervention strategies, such as vaccine development drug development and herd management, have been developed and implemented to minimize it [2]. In this sense, the veterinarian needs to assess the status of immunoglobulins in calves, feeding, shelter, environmental disinfection, hygiene and sanitary management, to prevent neonatal deaths caused by the disease [11]. The processes involved in the pathophysiology of diarrhea are related to intestinal secretion/ hypersecretion, nutrient bad absorption and digestion, osmolarity, abnormal intestinal motility, increased hydrostatic pressure, and gastrointestinal inflammation [12-21], which may occur singly or, more commonly, by the combination of two or more factors of these mechanisms [22,23].

Secretory diarrheas occur due to abnormal stimuli to the intestinal mucosa crypts that may be caused by the action of enterotoxins and/ or the action of inflammation mediators such as prostaglandins, causing an imbalance in physiological processes, like secretion and intestinal resorption, with consequent diarrhea [24]. Diarrhea is typically profuse without blood or effort, and signs in affected calves include depression, weakness, and sometimes shock and death secondary to hypovolemia and mild acidemia [25]. The difference in osmolarity with increased concentration of solutes within the intestinal lumen, promotes greater absorption of water by the lumen, thus resulting in dehydration of the animal. Osmotic particles include poorly digested disaccharides and increased levels of D-lactate from bacterial fermentation of unabsorbed nutrients entering the colon. Reduced intestinal transit time can lead to poor digestion and malabsorption due to inadequate time for digestion and absorption of ingested food, impaired fluid resorption has a major impact on fluid balance [23].

When a calf has diarrhea, there is a huge loss of fluids and electrolytes from its body. Thus, the consequent dehydration and the appearance of metabolic acidosis are the main causes of death of these animals [26]. This happens partly because the evaluation of the animal is generally based only on clinical examination, and a more detailed approach to assessing the degree of electrolyte disturbance and acidosis through blood gas analysis is lacking or not [27]. Although this condition being common in rural properties, treatment is usually inadequate and / or insufficient, because the administration of antibiotics and anti-inflammatory drugs do not correct the hydroelectrolytic disorders and acid-base [28]. Therefore, in order for the recovering of the animal, these parameters must be measured and corrected quickly, enabling the return to homeostasis. The high frequency and persistence of calf neonatal diarrhea has attracted the interest of many researchers. The multifactorial etiology (bacteria, viruses and protozoa) influenced by nutritional and environmental factors, as well as difficulties in the precise diagnosis of the agent and the failure of treatment has required the adoption of prophylactic measures, such as cow hygiene, management and vaccination [8].

Diarrhea Infectious Agents

Diarrhea is a condition of complex multifactorial etiology, influenced by infectious, nutritional and environmental factors, as well as improper management practices. Causes include toxins, bacteria, protozoa, viruses, and management / environmental factors such as overfeeding, low temperature, poor hygiene, colostrum deprivation, and individual susceptibility of the animal [8]. Numerous infectious agents have been implicated in diarrhea of calves, such as Escherichia coli, Salmonella spp., Cryptosporidium spp., Rotavirus and coronavirus. Coinfection is commonly seen in diarrheal calves, although a single primary pathogen may be the cause in some cases. The non-infectious causes of origin are related to improper management and poor hygiene of the environment in which the animals are placed. The incidence of the disease may vary according to the geographical location of the farms, farm management practices and herd size [2]. Rotaviruses, coronaviruses and cryptosporides, the most commonly recognized enteric pathogens of calves, all produce intestinal villi atrophy, intestinal bacterial overgrowth, malabsorption, and osmotic diarrhea [25].

In general, infections caused by viruses and protozoans tend to damage the intestinal mucosa promoting alteration in intestinal absorption due to damage to intestinal cells, compromising the normal absorption of nutrients, fluids and electrolytes, without alteration in intestinal secretion [22]. Rotaviruses are the most common cause of diarrhea in newborn calves and are often involved in co-infections with other agents [11,23,25]. Clinical signs usually appear 1 to 3 days after infection lasting 5 to 9 days [23]. High environmental contamination, herds with high numbers of animals and management that favors the transmission of the agent, associated with an inexpressive immunization rate, provide favorable conditions for the spread of rotavirus in dairy herds in Brazil, justifying the prevalence and difficulty to control the infection and the spread of the virus [28]. The incidence of many etiological agents varies with the calf’s age (Table 2) and this is useful for establishing the probability of a particular agent being involved and it is generally impossible to establish a definitive field diagnosis [11].

Diarrhea may result from hypersecretion or decreased absorption. Enteropathogenic strains of E. coli are occasionally causing diarrhea in calves [29]. Enterotoxigenic E. coli, Salmonella spp, Campylobacter spp. and rotavirus cause diarrhea by secreting enterotoxins that stimulate increased intestinal secretions, while protozoa and enteric viruses cause epithelial destruction of the absorptive cell villi. Enterotoxigenic E. coli produces profuse watery diarrhea, mainly in calves older than 4 days of age and occasionally in older calves. The F5 antigen may produce a mild clinical syndrome characterized by diarrhea, dehydration and weakness in calves from 1 to 4 days of age with rapid course and may progress from healthy to decubitus and death from 6 to 12 hours [11]. Salmonella spp. is an important causative agent of diarrhea and septicemia in dairy calves and the depression caused in the animal is probably due in part to endotoxemia, not just dehydration and acidosis. Campylobacter jejuni and Campylobacter fecalis are believed to be of minor importance in calves and lambs [11].

Cryptosporidium is cited as the main agent of diarrhea in calves, not only as an opportunistic agent, but also as a primary agent. Preventive measures should be taken related to the management of cows at the time of giving birth, avoiding the agglomeration of animals and environmental contamination to reduce economic losses, and to avoid the risks to public health arising from infection [24]. The recognition of enteropathogens guides the adoption of effective prevention and control measures, besides alerting to public health reflexes, due to the zoonotic potential of several of these enteric pathogens [29,30].

Treatment

Physical examination of the diarrheal calf comprises the first step in establishing the therapeutic approach, requiring the determination of the presence of any intercurrent disease. Treatment of simple cases depends on the estimative of dehydration (Table 3), severity of acidosis, likelihood of concomitant infection, presence or absence of hypothermia and hypoglycemia [11]. The most common causes of death are dehydration and acidosis. Blood gas analysis will accurately determine the degree of metabolic acidosis [29] (Table 4). Therefore, the immediate goal in treating depressed calves is to restore them to physiological systemic status. The estimated severity of dehydration can be combined with estimates of diarrhea loss and maintenance of essential functions to manage total daily fluid requirement [11,29].

Abbreviations: pCO2, carbon dioxide pressure; pO2, oxygen pressure; HCO3-, plasma bicarbonate concentration; TCO2, total carbon dioxide in plasma; BE, base excess in the blood; StB, standard bicarbonate blood concentration; SatO2, blood oxygen saturation. Fonte: Lisbôa et al. [31]. Replacement may be administered intravenously or orally, reminding that for the latter one should be increased by 60 to 80% for partial fluid absorption [11,29]. If performed early in the disease, oral replacement can be highly effective and inexpensive. In animals with severely impaired intestinal motility, the intravenous way may be more effective in correcting hydroelectrolytic imbalances than oral administration [23]. Success of therapy is monitored based on clinical signs of calf and restoration of urination [11]. Another point to consider in chronically diarrheal calf is the need for nutritional support. When a samll quantity of milk or solid food is ingested, energyrich oral electrolytes may be used to maintain the body condition of the animal. Stop giving milk can reduce the severity of diarrhea and depression in severe diarrhea, because malabsorption exacerbates diarrhea by the osmotic effect of unabsorbed milk nutrients and also promotes bacterial proliferation and possibly poor fermentation generating organic acids. However, stop giving milk reduces weight gain [11].

Antibiotic use is frequent in the treatment of diarrhea, although few agents respond to antimicrobials, viral and parasitic agents are not directly sensitive to antibiotics. Their indiscriminate use promotes the selection of resistant strains and complicates future therapeutic efforts. However, they can attenuate clinical disease, decrease the release of pathogens to the environment and animal mortality [11,29]. Some treatment protocols include the use of anti-inflammatory drugs to help reduce the secretory effects of some agents [11]. The use of non-steroidal anti-inflammatory drugs (NSAIDs) should be restricted in dehydrated animals and administered only when the patient is sufficiently hydrated [23]. The use of probiotics, oligosaccharides and intestinal protectors is also cited, and the use of gastrointestinal motility modifiers is contraindicated, as the reduction in motility will lead to the accumulation of bacteria and pathogenic toxins [29].

Prevention

The principles of prevention are based on ensuring adequate colostral intake, specific help and nonspecific immunity, reduction of the possibility of introduction / dissemination of infectious agents [11]. Colostrum is important in preventing morbidity and mortality of diarrheal calves. Colostral antibody is responsible for the low incidence of rotavirus infections in calves under 4 days of age. Vaccination of pregnant cows is important to increase colostral immunity. Colostrum privation, lack of maternal instinct, and early separation of cow and calf are major causes of failure to transfer immunity in dairy calves [11]. Prophylactic measures include separating calves from each other with enough space to prevent contact and infection through contaminated feces and urine. All feeding facilities and equipment (buckets and bottles) must be maintained with strict hygiene conditions. There is not much difference between the patterns of disease development and the prevention of calf diarrhea according to each etiological agent. Knowledge of the causal pathogen (s) is important to accurately avaliate the current status of the affected property and to develop new interventions [2].

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[guarshroom]

"Don't sign up for classes before 9 AM" was the advice my parents gave me when I was in college. I managed to only have 1 class before 9 my entire time at college. I can safely say that yes, it was hell.

you may think the difference between an 8am and a 9am class is only one hour, but it’s actually 10,000 eons. little known fact to consider when you schedule your courses

[script-a-world]

Submitted via Google Form:

My world's main agriculture is farming but I'm wondering if that's truly viable in terrain that's not ideal for growing stuff. Though I am certainly having the world be advanced enough to have greenhouses and so on but nothing too fancy other than some rudimentary GMO. With greenhouses, I assume the majority of land could possibly be used - including desert/polar regions. Just as long as they can transport all their needed supplies.

Ebonwing: If so much of your terrain is unsuited to farming that they’d have to build greenhouses everywhere, why would the main agriculture be farming? In areas where farming crops isn’t feasible, people have traditionally found other ways of feeding themselves, often by having animal herds and maintaining diets based on meat and dairy.

Tex: Arable land depends on soil fertility. While it’s true that this is climate-dependent, there are, for example, plants that grow in both the Arctic and the desert. There is currently an interest in some farmers adopting no-till farming due to more research being conducted on soil microbiology (Nature portfolio).

Successful agriculture is heavily dependent upon the health of the soil and the greater biome. Greenhouses are a popular concept for alleviated perceived issues with the production of crops, but also have issues with decreased microbial diversity, something that plants need in order to be healthy (Legein et al.). Accordingly, this microbial diversity has a perceptible impact on human health (PDF Samiran &  van der Heijden).

Genetic engineering is a new field and has only recently been involved in agriculture, with selective breeding of animals and plants the predominant method of cultivating desired characteristics the typical preference of farmers, when they have not opted for domestication.

What are your world’s main goals for agricultural production? How many people are they feeding, how many animals are they feeding, and what is the general density of these populations? What does an ideal diet look like? Is the food mostly equivalent in quality and accessibility across all social strata, or are there visible disparities? What are their major obstacles in reaching these goals? Agriculture does have a side effect on the environment, particularly with the use of tilling and chemical applications - the natural biome is altered, and sometimes permanently. When over-used and improperly maintained, it can create inhospitable environments (Wikipedia).

Further Reading

Lee, Sang-Moo, et al. "Disruption of Firmicutes and Actinobacteria abundance in tomato rhizosphere causes the incidence of bacterial wilt disease." The ISME journal 15.1 (2021): 330-347.

PDF Chen, Tao, et al. "A plant genetic network for preventing dysbiosis in the phyllosphere." Nature 580.7805 (2020): 653-657.

PDF Gu, Shaohua, et al. "Competition for iron drives phytopathogen control by natural rhizosphere microbiomes." Nature Microbiology 5.8 (2020): 1002-1010.

PDF Wolinska, Katarzyna W., et al. "Tryptophan metabolism and bacterial commensals prevent fungal dysbiosis in Arabidopsis roots." Proceedings of the National Academy of Sciences 118.49 (2021): e2111521118.

PDF Wei, Zhong, et al. "Initial soil microbiome composition and functioning predetermine future plant health." Science advances 5.9 (2019): eaaw0759.

Licorice: “Agriculture” derives from the Latin for “cultivation of fields”; “ager” is a field, and an ”agricola” is a farmer. So agriculture = farming. Agriculture is defined as “the practice or work of farming” by the Cambridge Online Dictionary; other dictionaries give a similar definition. 

The first time I read your query, I thought you meant your world was one where little or none of the terrain was suitable for growing stuff. However, on a second reading, it seems your question is more along the lines of “how do the inhabitants of marginal land produce their food”? If that’s the case, then it sounds to me as if your world is a lot like Earth. 

Human beings have settled in just about every environment on earth, adapting their lifestyles and diets to the local conditions. Some regions of earth have traditionally produced an abundance of food and been well suited to farming; others have not, and in those cases the indigenous people have generally relied on hunting and gathering for their food. Some places, like the Welsh Hills or the slopes of the Alps, are more suited to animal husbandry than to the cultivation of crops. And, of course, there was a time when the different regions and human societies of Earth each had their own unique food crops. 

There’s been a lot of interest in greenhouse farming in the Arctic, but as far as I know it remains small-scale and somewhat experimental. That could change.

https://www.arcticwwf.org/the-circle/stories/bringing-leafy-greens-to-northern-sweden/

And of course the inhabitants of your world will be trading with each other. Regions that produce a lot of fish will salt it and trade it with regions that produce a lot of wine or spices. Tea can be exchanged for gold. Maybe potatoes are abundant but wheat is a luxury? And so on; it’s up to you to decide what your world’s most precious food commodities are.. 

[thejoyofseax]

you mentioned you have a theory about british cheese, and i have to say, i'm deeply curious.

It's not a particularly complex theory. In essence: through the later medieval era and into the early modern in Britain, cheese was not a favoured food. It was what you ate with food, or when there was nothing else to eat (and this attitude is reflected in US foodways today; those attitudes came across with English people of the time). Whereas in other areas of Europe, and in Ireland in particular, cheese was regarded as very definitely food. In Irish history, there's a term best translated as "white-meats" which refers to dairy products in general; they were valued at least as much if not more than meat itself.

It takes time to work out how your local cheese works, and it's intensely variable, the more so in the absence of sterile or easily seal containers. Cheese made a few kilometres down the river, or in the next valley over, can be very different indeed because the local microbiological culture is very varied. The necessary microbiomes for some cheeses take hundreds of years to really develop.

And Britain has had successive waves of invasions which, as distinct from other places (particularly Ireland) where only the rulers were replaced, involved new populations arriving. Not so much the Romans, but the Anglo-Saxons and all their ilk, and then the Normans. In each of these waves, local cheesemaking knowledge was probably lost, and the new people had to start over with cheese that was not from local knowledge in their new place, nor from local knowledge in the place they came from - because that didn't apply any more.

Meantime, Ireland had changes of rulership every so often, but mostly the farming - and cheese-making - populations just stayed where they were, using dairy as they had for centuries, and by the time the Vikings and then the Normans arrived, probably millenia.

So British cheese was just not great, and Irish cheese, we assume, was fantastic stuff. Right up, perhaps, to the ealy 20th century, when modernisation, scientificism, and a huge focus in dairy on butter for export almost killed off the Irish cheese industry. We're starting to fix that, but there's really only about 50 years of farm-level varied cheesemaking in Ireland as yet. Given that some of that cheese is superb, I'm looking forward to what starts to be produced in the next few decades.

[permalockdown]

back with a REALLY GOOD UPDATE GUYS.

as of right now, i havent read the article (will update w/ summary in blue) but this is promising for a multitude of reasons.

in cows, the H5N1 virus primarily attacked the cows udders. they have similar immune systems, meaning that most of the time, the virus wasn’t actually attacking something “new”, it saw the udder as a chicken and attacked it.

pigs have a very similar immune systems to humans, sharing not just microbiological similarities but anatomical similarities as well. they have been known as the most resistant to type A flus for a while now, and seeing it adapt to other mammalian life is very VERY promising. now to read the article.

holy SHIT so this was a non-commercial pig, meaning it was not on a farm that rapidly sold good from their production. the specific strain isnt the same in dairy cows, but moreso a mutation of the more avian-centric flu (imagine a Y, the start being the avian-centric flu, splitting into both the bovine and porcine mutations.)

sadly, it being from a non-commercial farm means it isnt as widespread, but it DOES mean its being transmitted through non-commercial ways (see how the bovine type was spread through uncleaned miking machines) oo im so excited!

[flyonthewallmedstudent]

Brucellosis

Case Report

a 45M goat herder in Malaysia develops 3 weeks of fevers, lethargy, night sweats and headache

history revealed he drank unpasteurised milk from said goats, which he also sold to consumers

blood cultures were negative and he tested negative for more common tropical diseases such as malaria, dengue, typhus and lepto

eventually he tested positive for brucella serology, unfortunately about 80 people also developed brucellosis from drinking milk from his farm, and a few lab staff also picked it up from handling their blood samples

consider this differential in PUO

Microbiology

causative organism: Brucella melitensis

gram negative coccobacillus, facultative intracellular

hardy bacteria that can survive prolonged periods in meat/dairy products unless pasteurised/cooked as well as dust & surfaces

picked up in the intestinal submucosa on ingestion and transported by macropahges to lymphoid tissue

it then has the possibility of spreading haematogenously in the liver, spleen, joints etc. causing systemic or localized infection

Transmission

zoonoses (animal associated)

in particular: feral pigs, so hunters are often at increased risk (due to handling the carcasses), but also cattle, sheep, goat and dogs

outbreaks often associated with consumption of unpasteurized milk from infected animals

Epidemiology

global and notifiable disease in most countries

endemic to Mediterraena, South America and the indian subcontinent

in Australia - largely QLD and NT, but now NSW

Increased risk groups (i.e. what to ask on history and what clues on history to consider for brucellosis)

regular contact with animals (herders, abbatoir workers, vets - there are case reports of lab workers who pick up brucellosis etc)

people who ingest unpasteurized dairy/milk, or the undercooked meat of infected animals

History

first described by another European white man, Dr. George Cleghorn, British Army Surgeon in minorca in 1751 on the island of Malta following the Crimean war

it was named for another British white man, Sir David Bruce who led a commission into a fever outbreak among the army in Malta before they found the organism causing the disease (Sir Themistocles Zammit identified that goats transmit it in milk)

Sir bruce also discovered that trypanosoma brucei (also named for him) was the microbe responsible for animal trypanosomiasis/sleeping sickness. incidentally, he was born in Melbourne Australia

trivia with the Crimean war - was ironically a war fought between Russia and the UK + it's Western Allies and the empire that preceded Turkey (Ottoman)

Today the Crimean war is more well known for producing Florence Nightingale, founder of modern nursing and yay, finally a woman in random medical history that hardly is related to brucellosis.

Clinical features

PUO - cyclical fevers, fatigue, headache, insomnia, myalgias/arthralgias, weight loss, anorexia (fairly non specific, but also systemic)

incubation times can be long, which can be deceptive, reportedly up to 50 yrs from first exposure

otherwise, most cases it ranges from 3 days to several week, on average, expect 2-4

sometimes: hepatosplenomegaly

critical on history to clarify travel/living situation or contacts and consumption of unpasteurised dairy or undercooked meat

localized disease also possible, depending on organs involved

up to 40% will report peripheral arthritis, sacroillitis and spondylititis (kinda sounds like ank spa), at worst can cause osteomyelitis and septic arthritis

endocraditis is a rare but serious complication, with a 5% mortality rate, outside of this it's rarely fatal

if the lungs are affected, cough and SOB can occur but hte CXR will be lcear

GBS has been reported to occur following infection

hepatic abscess and granulmoa in a few

also possible: epididymoorchitis and skin manifestations like erythema nodosum

ocular changes like uveitis, cataracts etc.

it really feels rheum flavoured.

Investigations

hints on basic bloods - neutropaenia and anaemia, thromobcytopaenia in the case of hepatosplenomegaly or ITP

raised ESR and CRP, ALP and LDH

elevated LFTs in hepatomegaly

but diagnosis: blood cultures --> can take weeks as slow growing (due to aerosol transmission, must be handled in a biohazard hood as with the case report)

key really: serology is the most commonly used tool

PCR can also be used, including 16S

tissue also an option depending on organ affected

Management:

atypical cover: azith and doxy

several weeks of treatment usually - i.e. if uncomplicated, doxy for 6 weeks (however relapses are common on monotherapy, up to 40%), often rifampicin 600 mg daily for 6/52 is also added or gentamicin

where doxy can't be used, bactrim is the alternative

Sources

CDC guideilnes

WHO guidelines

ETG - behind a paywall, if your institution covers it, uptodate is gold standard, that said, plenty of free resources that provide a great start

Wikipaedia

Statpearls

Case report (There's actually a lot of background pathophysio, investigations and treatment listed in case reports and many are free)

[amypihcs]

Uni Sketchdump pt 2

HELLO! Since i passed microbiology, here the micro-sketchdump

Listen, it's not my fault. It's the prof who said biofilm. and it was monday. morning.

Terrible and vague studies of our boys

And my first attempt at lestrade.

We were talking of cellular wall in bacteria and yep, i was thinking to chains

And then to tea.

This is an old meme from my old university. A stupid answer i gave once.

And i'm RIDICULOUSLY proud of this retired holmes washing dishes. Geni is the italian for both genes and geniuses. So here you have a genius housekeeping instead of like... the most essential genes in a cell.

And that little spore needed a fancy roman tunic.

And i tend to be sleepy on monday morning

VERY sleepy.

And lestrade being perplexed at cell growth.

While Holmes hopes tobacco is NOT finishing. That would be bad.

But man likes growing cells!

And his cell culture works!

Mycroft and watson discussing how Holmes is not in fact an autothrophic organism.

These are too from a discussion with a dear friend

I used to watch spongebob as a kid

ALCOHOLIC FERMENTATION IS IIIIIN

Let these two get drunk

Or maybe have them eat. Talking about it, lattic fermentation to produce dairy

Tried a shot at peter cushing holmes... not come out well, tbh.

And once again, holmes. You can't live on air!

And anammox bacteria made me think to aronnax

Though my design for it is DEFINITELY bad

[wormgremlin]

As for all the people wanting to actually know if reindeer get laminitis... tl;dr in this situation not really...

Reindeer are ruminants/foregut fermenters, like cows, sheep, and goats, not hindgut fermenters like horses. That means they have a multi-compartment stomach where they ferment food before it goes to the intestine. In ruminants, high carb/sugar diets has a more acute problem -- rumen acidosis (the stomach microbiology for fermentation get thrown out of wack and ends up acidifying the blood).

Dietary laminitis like that in question in horses is because of improper metabolism of sugars. While laminitis does occur in ruminant ungulates (especially dairy cattle), and thus reindeer probably can get laminitis, a spike in sugar intake would have much more pressing issues...

Santa's Reindeer will be well taken care of tonight 😉🦌🎅🏼🎄

[testing-services]

Why FSSAI Approved Labs Are Essential for Food Exporters and Importers

The food trade is a global business, with nations importing and exporting food products to meet the demands of their populations. As international trade continues to grow, ensuring food safety and quality has become increasingly important. In India, food businesses looking to export or import products must comply with strict food safety regulations enforced by the Food Safety and Standards Authority of India (FSSAI). This is where FSSAI Approved Lab come into play.

FSSAI Approved Labs are accredited laboratories that perform essential tests to ensure that food products meet the safety, quality, and regulatory standards set by FSSAI. These labs are crucial for food exporters and importers who must meet not only domestic requirements but also international food safety standards. In this blog, we will explore why FSSAI Approved Labs are essential for food exporters and importers and how they play a vital role in ensuring smooth trade and consumer safety.

What is an FSSAI Approved Lab?

An FSSAI Approved Lab is a laboratory accredited by the Food Safety and Standards Authority of India (FSSAI) to conduct various tests and analyses on food products, ingredients, and raw materials. These labs are equipped with state-of-the-art testing equipment and staffed by qualified professionals who test food products for a range of factors, including microbiological safety, nutritional content, contaminants, and compliance with food labeling regulations.

The accreditation of these labs assures food businesses and regulatory bodies that the testing processes are standardized, accurate, and comply with both Indian and international food safety norms.

1. Ensuring Compliance with FSSAI Regulations

For food exporters and importers, one of the most important reasons to work with FSSAI Approved Labs is to ensure compliance with FSSAI regulations. FSSAI sets clear guidelines for food safety, labeling, quality standards, and hygiene that food products must meet before being sold or traded in India. These regulations cover everything from permissible limits of pesticides, preservatives, and heavy metals to nutritional labeling and allergen declarations.

Before importing food products into India or exporting them to foreign markets, businesses must have their products tested in FSSAI Approved Labs to verify that they meet the necessary standards. For instance:

Microbial Testing: Ensures that products are free from harmful pathogens, such as Salmonella, E. coli, and Listeria.

Chemical Contaminants: Tests for the presence of chemicals like pesticides, heavy metals, and preservatives.

Nutritional Analysis: Verifies that the nutritional information on labels is accurate and complies with FSSAI guidelines.

Labeling Compliance: Ensures food packaging contains all the necessary information required by FSSAI, including ingredients, expiration dates, and nutritional facts.

FSSAI Approved Labs help food exporters and importers ensure that their products are compliant with Indian food safety regulations, which is a prerequisite for clearing customs and entering the market.

2. Facilitating International Trade and Exports

India is one of the world’s largest food exporters, with products ranging from fruits, vegetables, and grains to processed foods, dairy, and spices. For Indian food products to be exported to foreign countries, they must adhere to international standards for food safety, quality, and labeling. FSSAI Approved Labs play a crucial role in helping food businesses meet these international standards.

Foreign countries, particularly in regions like the European Union, the United States, and the Middle East, have their own stringent food safety regulations. For example:

Codex Alimentarius: A set of international food safety and quality standards recognized by the World Trade Organization (WTO).

EU and FDA Regulations: The European Union and the U.S. Food and Drug Administration (FDA) impose strict requirements on the import of food products, including microbiological safety, chemical residues, and accurate labeling.

FSSAI Approved Labs provide the essential testing and certification required for food products to enter international markets. The lab results, along with the FSSAI certification, serve as proof of compliance with both Indian and international regulations. This ensures that food exporters can access a wide range of markets while avoiding costly product recalls or legal issues.

3. Building Consumer Trust and Confidence

For both food importers and exporters, consumer trust is one of the most valuable assets a business can have. Consumers are increasingly concerned about the safety, quality, and authenticity of the food they purchase. They expect food products to be free from harmful chemicals, pathogens, and misleading labeling.

FSSAI Approved Labs help food businesses build consumer trust by ensuring that their products are thoroughly tested for safety and quality. By using FSSAI Approved Labs, exporters and importers can provide transparent and reliable information about their products, including accurate nutritional facts and compliance with safety standards. This enhances the credibility of their products and strengthens brand reputation.

Moreover, consumers are more likely to purchase products from brands they trust, leading to increased sales and customer loyalty. For food exporters, this means better access to both domestic and international markets.

4. Preventing Food Safety Issues and Contaminations

Foodborne illnesses are a significant concern globally, and any contamination in food products can result in serious public health risks. Contaminated food products can cause outbreaks of foodborne diseases, resulting in illnesses, recalls, legal consequences, and loss of consumer trust.

FSSAI Approved Labs play a critical role in preventing food safety issues by testing food products for:

Microbial contaminants: Harmful bacteria, viruses, and fungi that can cause foodborne illnesses.

Chemical contaminants: Such as pesticides, heavy metals, and other hazardous substances that can be harmful to human health.

Foodborne allergens: Such as peanuts, gluten, and dairy that can trigger allergic reactions in sensitive individuals.

By conducting these tests, FSSAI Approved Labs help food businesses prevent contamination and ensure that their products are safe for consumers. This is especially important for food exporters who are required to meet both FSSAI’s standards and the food safety regulations of the importing country.

5. Minimizing Legal Risks and Liabilities

Non-compliance with food safety regulations can result in severe legal consequences for food businesses, including fines, product recalls, and even the suspension of export licenses. For food importers, failing to meet FSSAI’s requirements can lead to delays in customs clearance and the rejection of shipments.

FSSAI Approved Labs help mitigate these risks by ensuring that food products are thoroughly tested and certified before import or export. With accurate lab results and proper documentation, food exporters and importers can avoid costly legal issues and protect their business interests. Additionally, these labs help companies stay updated with the latest changes in food safety regulations, ensuring continued compliance with evolving standards.

6. Supporting the Organic and Sustainable Food Sector

The demand for organic, sustainable, and ethically sourced food products is rising globally. Many countries have specific regulations for organic products, and food importers and exporters must meet these criteria for successful market entry. FSSAI Approved Labs are integral in verifying the authenticity and quality of organic food products by conducting tests to ensure they meet the organic certification requirements.

Additionally, FSSAI Approved Labs can test for the presence of genetically modified organisms (GMOs) in food products, as many countries have regulations prohibiting the import of GMOs. This helps food exporters meet the growing consumer demand for organic and non-GMO foods while also supporting sustainable food production practices.

7. Providing Expert Guidance and Support

FSSAI Approved Labs do not just offer testing services—they also provide expert guidance and support to food businesses. Whether it is helping exporters navigate the complexities of international trade regulations or advising importers on the latest food safety trends, these labs act as valuable partners in the food industry.

By working closely with FSSAI Approved Labs, food businesses gain access to knowledge and resources that can help them improve their production processes, enhance food safety, and stay competitive in the global food market.

Conclusion

FSSAI Approved Labs are essential for food exporters and importers, providing the necessary testing, certification, and regulatory support required to ensure that food products meet domestic and international food safety standards. These labs play a pivotal role in preventing contamination, ensuring compliance, and enhancing consumer trust, making them an indispensable part of the food trade ecosystem.

For food exporters and importers in India, collaborating with FSSAI Approved Labs is not just a regulatory necessity—it is an investment in the future of their business. By ensuring that their products are safe, high-quality, and compliant with all relevant standards, they can access global markets, increase brand loyalty, and contribute to the overall growth of the food industry.

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The Role of Food Testing Labs in Ensuring Baby Food Safety in Abu Dhabi |

In the vibrant and growing market of baby food in Abu Dhabi, ensuring the safety and quality of these products is of utmost importance. Parents rely on baby food to provide essential nutrients for their infants and toddlers, making it crucial that these products are safe from contaminants and meet high-quality standards. Food testing lab in Abu Dhabi play a pivotal role in this process, conducting thorough analyses to guarantee that baby food is safe for consumption. This blog delves into the vital functions of food testing labs, how they contribute to the safety of baby food, and the significance of their work in protecting the health of the youngest members of society.

Understanding the Importance of Baby Food Safety

Baby food safety is critical for several reasons:

Vulnerability of Infants: Infants and young children have developing immune systems that make them more susceptible to foodborne illnesses. Contaminants in food, such as bacteria, viruses, or chemical residues, can pose serious health risks.

Nutritional Needs: Baby food must provide adequate nutrition to support healthy growth and development. Any contamination or adulteration can compromise these nutritional benefits.

Parental Trust: Parents want to ensure that the food they feed their babies is safe and meets high-quality standards. Trust in baby food brands is essential for consumer loyalty.

Food testing labs in Abu Dhabi are instrumental in assuring parents that the baby food products they choose are safe, nutritious, and free from harmful substances.

How Food Testing Labs Contribute to Baby Food Safety

1. Comprehensive Nutritional Analysis

One of the primary roles of food testing labs is to conduct comprehensive nutritional analyses of baby food products. This includes testing for essential nutrients such as vitamins, minerals, and proteins. By ensuring that baby food meets the required nutritional standards, these labs help manufacturers provide products that support healthy growth and development.

2. Microbiological Testing

Foodborne pathogens, such as Salmonella, E. coli, and Listeria, can pose severe risks to infants. Food testing labs perform microbiological testing to detect harmful bacteria in baby food. This testing involves:

Sampling: Collecting samples from various batches of baby food to test for contamination.

Culturing and Analyzing: Culturing the samples in controlled environments to identify the presence of pathogens.

Reporting Results: Providing manufacturers with timely reports on the safety of their products, enabling them to take corrective actions if necessary.

3. Chemical Residue Testing

Another critical function of food testing labs is to analyze baby food for chemical residues. This includes testing for:

Pesticides: Residues from pesticides used in agricultural practices can end up in baby food. Testing helps ensure that these levels remain within safe limits.

Heavy Metals: Elements such as lead, arsenic, and mercury can be harmful, especially to infants. Labs test for these contaminants to ensure they are below regulatory limits.

Food Additives and Preservatives: Some baby foods may contain additives that are not suitable for young children. Testing ensures compliance with safety regulations regarding permitted substances.

4. Allergen Testing

Food allergies are a growing concern among infants and young children. Testing labs assess baby food for potential allergens such as nuts, gluten, and dairy. By identifying these allergens, food testing labs help manufacturers label their products accurately, protecting sensitive consumers from accidental exposure.

5. Quality Assurance and Control

Food testing labs also play a crucial role in quality assurance and control for baby food manufacturers. By implementing rigorous testing protocols, these labs help ensure that:

Consistency in Production: Regular testing helps maintain the consistency of product quality across different batches.

Compliance with Regulations: Labs ensure that manufacturers comply with local and international food safety standards, such as those set by the Abu Dhabi Food Control Authority and other regulatory bodies.

Product Development: When developing new baby food products, manufacturers can use testing labs to assess formulations for safety and nutritional value before bringing them to market.

6. Support for Organic and Natural Claims

With the increasing demand for organic and natural baby food options, food testing labs in Abu Dhabi assist manufacturers in verifying their claims. Testing ensures that products labeled as organic comply with the necessary standards, providing consumers with confidence in their purchases.

The Impact of Food Testing Labs on Public Health

The work of food testing labs in Abu Dhabi has a significant impact on public health, particularly concerning baby food safety. By ensuring that baby food products are free from harmful substances, these labs contribute to:

Reducing Foodborne Illnesses: By identifying and eliminating sources of contamination, food testing labs help prevent foodborne illnesses among infants and children.

Enhancing Nutritional Quality: Regular testing and analysis ensure that baby foods meet nutritional standards, supporting the healthy development of children.

Building Consumer Trust: The rigorous testing conducted by labs fosters trust among parents, who can feel confident in the safety of the baby food they purchase.

Regulatory Framework and Standards

Food testing labs in Abu Dhabi operate within a framework of regulations and standards designed to ensure food safety. Key regulations include:

Abu Dhabi Food Control Authority (ADFCA) Guidelines: The ADFCA establishes guidelines for food safety and quality standards in the region, requiring manufacturers to comply with specific testing and labeling requirements.

GCC Standards: The Gulf Cooperation Council (GCC) has established food safety standards that apply to baby food products, ensuring that they meet regional health and safety requirements.

ISO 17025 Compliance: Many food testing labs adhere to ISO 17025 standards, which provide guidelines for the competence of testing and calibration laboratories, ensuring that testing results are accurate and reliable.

Conclusion

Food testing lab in Abu Dhabi are essential to ensuring the safety and quality of baby food products. Through comprehensive testing for nutritional content, microbiological safety, chemical residues, allergens, and more, these labs play a vital role in protecting the health of infants and young children. By maintaining high standards of quality and compliance with regulations, food testing labs foster consumer confidence and contribute to public health in the region.

As the demand for safe and nutritious baby food continues to grow, the importance of food testing labs in Abu Dhabi will only increase. By investing in advanced testing technologies and rigorous quality assurance processes, these labs will continue to safeguard the health of the most vulnerable members of society, ensuring that parents can trust the products they feed their children.

[juniperpublishers-jdvs]

Morphometric Description of the Hoof IN Pura Raza Chilena Horses

Abstract

In the present study we analyzed 55 Pura Raza Chilena horses, from them, 37 males and 18 females clinically healthy, ranging between 5 and 15 years of age, in training for the competition. The objective of this study was to describe the hoof region by means of a morphometric analysis of the angle of the hoof, length of heels and shafts of the frog, obtaining reference parameters that can be used in this particular breed. For the measurement of the angle of the hoof, we used a podogoniometer and for measurement of the length of heels and shafts of the frog a caliper was used. As outcome, it was observed that the angle of the hoof presented an average of 55.88° in the thoracic limbs and 55.46° in the pelvic limbs, without statistically significant differences. The females presented an angle of 54.15° and the males 56.40°, observing significant differences. The results indicate that the heels of the pelvic limbs are shorter compared to the thoracic limbs, and comparing females and males, it was observed that the females presented heels significantly shorter than the males. In the measurements of the frog, neither differences between thoracic and pelvic members were observed, nor between males and females. The present study provides reference values for this breed that must be taken into consideration when selecting an animal in the evaluation of the pastern and at the time of the fitting, as well as for proper estimation of frequency of certain pathologies associated with this anatomical region.

Keywords: Horses; Pura raza chilena; Hoof angle; Heels; Frog; Morphometric analysis

Introduction

The hoof corresponds to the cornified epidermal tissue that protects the distal end of the equine finger region. It consists of three regions: wall, sole and frog [1]. The wall covers the dorsal and lateral region of the finger. Its surface presents epidermal ridges that go parallel with the coronary margin and indicate variations in the growth of hoof. There are also parallel grooves that extend from one edge to another and indicate the direction of the internal corneal laminae. Also, the sole forms most of the basal surface of the hoof and is attached to the solar margin of the wall by a horny substance called “white line”. This portion indicates the transition of the superficial corneal tissue with the sensitive chorion, which irrigates the hoof [2]. The frog is constituted by a wedge-shaped horn that occupies the angle limited by the bars and the sole, has a cranial vertex and a base towards the caudal region. Externally it is divided by the central groove of the frog [3]. The frog and the sole do not contact the ground at the moment of the passage, only the solar margin of the wall contacts the ground by means of the horseshoe [1]. Meanwhile, the heels are at the level of both sides of the base of the frog, where it joins the wall, are even structures that provide the caudal support to the hoof and generate in relation to the cranial edge of the wall, the angulation and perpendicularity of the limbs, and from this, the angle of the hoof [4].

The angle of the hoof corresponds to the conjunction of the wall with the ground [5], describing that the angle of the pelvic limbs is 5° higher than in the case of the thoracic limbs [3]. The value on the angle of the hoof are described in a general for the domestic equine (Equus caballus), with some variations according to different authors. Some studies indicate values of 53° to 58° in the thoracic limbs, and 55° to 60° in the pelvic limbs [6]. Other authors indicate that the normal inclination varies from 45° to 50° in the thoracic limbs and from 50° to 55° in the pelvic limbs, where the angle is slightly more vertical [1]. Evidently, these measurements are not absolute and their increase or decrease have relation with the conformation of the hoof [7]. Thus, it is mentioned that the angle in Brazilian Creole horses varies from 54.9°± 0.81 to 57.7°± 0.68 [8]. In addition, researchers indicate that this angle shows considerable differences between juvenile domestic equines and mature adult equines [9]. Likewise, German breed horses shows no considerable difference between the contralateral members (left and right) of the same animal in relation to the angle of the hull [10].

It is important to indicate that the hoof angle has important effects on the different structures of the hand/foot, such as modifying the support shape, modifying the tendon tensions of the deep digital flexor and superficial digital flexor muscles, modifying the inclination of the axis of the proximal phalanx, can favor the formation of heels tucked when the angle is less than 53° occurring faster in hoof with angles less than 45° [11]. The reduction of the angle increases the tension on the tendon of the deep digital flexor muscle and the ligaments of the navicular bone, making the equine more susceptible to suffering from navicular syndrome and distensions in the superficial digital flexor tendon, also increasing the time of takeoff of the hoof in thoracic and pelvic limbs [12]. It is described that extremely high angles of 60° or more, produce excessive bending of the crown joint, in addition to arthritis of the crown joint, extensor process injuries, osteitis pedal and further distension of the suspensory ligament and tendon of superficial digital flexor muscle [2].

The anatomy and rusticity of Pura Raza Chilena horses, allow them to adapt to various uses and activities such as of work and sport, showing an increase interest in other countries to reproduce this horse and use it as a breeder. In Chile, Pura Raza Chilena horses have economic and cultural relevance due to its use in the national sport, called Rodeo [13]. Despite the above, there is little specific information on this breed published to date, so the morphometric parameters of the hoof region are still unknown and assumed angles are described for other breeds with different morphologies, performing different activities with subsequent particular biomechanics. Therefore, there is a need to acquire knowledge about the anatomy and morphometry of the hoof in the Pura Raza Chilena horses, this because a morphological alteration could be correlated with an indication of different pathological states of the foot region.

Materials and Methods

Chilean Pura Raza Chilena horses breeding sites were located in the Maule Region of Chile. The equine total used in this study were 55 animals, which were divided into two subgroups: one composed of 18 females and two composed of 37 males. The inclusion criteria were horses registered in the National Society of Agriculture of Chile. Whole and castrated males were included. With no alterations detected to the musculoskeletal examination and with more than three fittings in the season. Weight between 300-450Kg. equivalent to body condition 3. Age ranging between 5 to 15 years belonging to competition horses of high training level (more than 5 days in the week). For the morphometric analysis, the hoof was cleaned for subsequently measurement of the existing angle between the hoof wall and the ground by using a podogoniometer. In addition to the above, a measurement of the length of the medial and lateral heels of the right and left thoracic limbs and right and left pelvic limbs was performed as an indicator of the medial-lateral balance of the hoof. This was done by measuring the existing length between the transition of the skin and the hoof, until the end of each heel with the use of a caliper. Finally, a measurement of the frog on its transverse and longitudinal shaft was made by using a caliper on all limbs. The sample size was determined by the formula of Cochran [14]. With a confidence range of 95%. The morphometric results obtained for each subgroup were expressed by means and standard deviation for each variable. The results between the subgroups were compared by ANOVA (p <0.05).

Results

In relation to the variable angle of the hoof, the thoracic limbs presented an average of 55.8º and the pelvic limbs of 55.4°, without statistical differences (Figure 1 & Table 1). The length of the heels in the thoracic limb was 4.4 cm on average and in the pelvic limbs 4.0cm, without statistical differences (Figure 2 & Table 1). The longitudinal shaft of the frog presented an average of 8.8cm in the thoracic limbs and 8.2cm in the pelvic limbs (Figure 3 & Table 1). Finally, the transverse shaft of the frog presented 2.1 cm in the thoracic limbs and 2.2 cm in the pelvic limbs (Figure 3 & Table1). The shafts of the frog showed statistically significant differences between the thoracic and pelvic limbs (Table 1). In addition, the analysis performed between subgroups 1 and 2, showed significant differences in the angle of the hoof, where males presented higher angles than females also showing significant differences on the length of the heels where males have longer heeled than the females (Table 1). In the morphometric variables corresponding to the frog shafts, no statistical difference was observed by sex (Table 1). The results obtained in the present study indicate that there is no significant difference between the medial and lateral heels of the right and left sides of the thoracic and pelvic limbs (Figure 4).

Discussion

The Chilean government has recognized the Chilean horse as a pure breed of the species Equus caballus, with morphological and functional characteristics that distinguish it from other criollo breeds in the world [15], it is also classified as a unique specimen in Latin America, both for its rusticity and for its morphological and functional characteristics [16]. In relation to the angulation of the hoof, it is indicated that the angle between the thoracic and pelvic limbs differs by 5°, being in the thoracic members of 50° and in the pelvic members of 55°. However, these specifications are not described regarding race or sex [1]. It is indicated that the Arabian horse has an angle of approximately 45°, although the pelvic limbs tend to have somewhat less inclination than the thoracic limb [17]. The results of the present study differ from the foregoing, since the angulation of the hoof in Pura Raza Chilena horses is 55° both in the thoracic limbs and pelvic limbs. This result of angulation between members is relevant to consider specially when performing barefoot and fitting processes. The latter is of vital importance since most of the pathologies are caused by badly wounds. Some studies [18,19] indicate that the training applied to Pura Raza Chilena race frequently does not renew in a timely manner, also finding narrow fittings in heels and horseshoes that coincide with the edge of the wall. The training therefore is a procedure that can favor the appearance of pathologies such as encasement, navicular disease and atrophy of the frog. This would indicate that the fitting and the anatomical conformation of the hoof are important factors to consider and, in this way, prevent pathologies that affect the region of the hand or foot of the animals [20].

The angle of the hoof is indicated as correct when the hoof and the angulation and perpendicularity of the limbs are aligned, that is, the dorsal surface of the hoof is parallel to an imaginary line or axis that passes through the center of the proximal phalanx and the fitting process is fundamental to achieve a palmar/plantar and medial/ lateral balance of the foot [2]. Investigations warn that when an angle is arbitrarily imposed on the hoof it could generate undesirable effects on the different structures of the hand/foot, such as modifying the shape of the hull support, when the angles are low they can cause a support of the tip in first place, which is not healthy or natural; the tensions of the tendons of the deep digital flexor and superficial digital flexor can be modified as well as modify the inclination of the axis of the proximal phalanx; an elevation of the angle decreases the concussions of the limb. Also it is indicated that the angle of the hoof modifies the circulation, low angles produce blood congestion in the heels and increases the pressure in the navicular bone. Finally, the angle controls the distribution of weight between the clamps and the heels, the decrease of the same causes that the heels must support more weight [11]. Therefore, according to the results of this study, there should be no predisposition to any of the pathologies mentioned above, since the hoof angle is within the parameters described for other races.

It was also observed that the angle in males is greater than that of females, which may be due to the size of the sample, however, it should be considered as a reference value and should continue its study in order to know whether the difference responds to a characteristic of the race in particular considering this dimorphism as normal. In this regard, in draft horses there are antecedents indicating that the hoof angle can show differences between females and males, being the angles for the females of 52.28° in the thoracic limb and 55.0° pelvic limbs, while for the males is 52.80° in thoracic limbs and 57.10° in pelvic limbs [21].

In reference to the length of the heels, in a study carried out at the Universidad Austral de Chile [22], 319 Chilean horses were evaluated, obtaining an average of 5.56 cm for the thoracic limbs and 5.71cm for the pelvic members. Another study indicates that the heels are longer in the pelvic limbs, but without specifying races [23]. This differs from what was observed in this work, where the length of the heels of the thoracic limb was greater than in the pelvic limbs, this may be due to an excessive barefoot of the heels in the pelvic limbs carried in horses in order to favor the animal slide on these members during sudden stops, what in the Rodeo is called “leg entry test” thereby also leading to sudden changes of direction typical on this sport. Some horse breeders believe that the animal will have better propulsion by leaving the tip of the hoof longer in the pelvic limbs [24]. Therefore, we believe that differences in the length of the heels could happen mainly due to the hardware of the animals.

It is indicated that a medial/lateral imbalance of the heels can lead to an application of disproportionate forces on the wall, chronic alteration and fracture on the heels, navicular syndrome and chronic synovitis of the metacarpophalangeal joint [2]. In the present study, an analysis of each member was performed to observe the balance between the medial and lateral heels, resulting in no statistically significant differences on this variable, indicating that there should be no predisposition to present the aforementioned pathologies. The foregoing should be considered in the semiology and medical analysis of the hoof on sport horses and our values can serve as reference for this particular breed.

In relation to the frog, it is indicated that the thoracic member should be large and well developed with a good cleft, be elastic, smooth and divide the plant into two almost equal halves, the apex should point to the center of the toe. In most horses the apex should end at 2 or 3cm behind the tip of the hoof. An unequal size of the two halves of the frog may indicate a broad or narrow base conformation [12]. In a study carried by Universidad Austral de Chile [22], an average of the longitudinal shaft of the frog of 7.39 cm was observed in the thoracic limbs and 7.51cm in the pelvic limbs. On the other hand, there are data that indicate that the frog is more developed in the thoracic than in the pelvic limbs, without specifying whether they correspond to the longitudinal or transverse shafts of the frog [23]. According to our results we observed a significant difference both in the longitudinal and transverse shafts of the frog between the thoracic and pelvic limbs of the Pura Raza Chilena horses, indicating that it is longer and narrower in the thoracic than in the pelvic limbs. This conformation could be related to an excessive barefoot of the heels in the pelvic limbs, so the frog would be wider and shorter when in greater contact with the ground than the thoracic limbs. Consequently, it cannot be ignored that this conformation can also be a characteristic of the race and should be considered as a reference value and for further related studies in the future.

Conclusion

In the present study, we demonstrate the existing of morphometric differences in the length of the heels and the frog shafts between thoracic and pelvic limbs in Pura Raza Chilena horses here analyzed. The heels are shorter in the pelvic limbs compared with the thoracic limbs. Likewise, the frog is longer and narrower in the thoracic than in the pelvic limbs. Moreover, the hoof angle was 55° in both, thoracic and pelvic limbs, situation that differs from other equine breeds described. Finally, males and females showed significant differences in the hoof angle as well as in the length of the heels. In resume, the present study provides reference values for the hoof angle, frog shafts and heel length of thoracic and pelvic limbs of Pura Raza Chilena horses. These reference values should be considered in the selection of animals, on angulation and perpendicularity of the limb’s evaluation, during the training as well as serving as an indicator of predisposition to certain foot pathologies.

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[krish1222]

Laboratories in Mumbai: Ensuring Food and Chemical Safety with RCA Labs

Mumbai, a thriving metropolis, is home to industries that demand rigorous food and chemical safety standards. With the rise in concerns over food contamination, adulteration, and chemical safety, testing labs play a vital role in ensuring that the products we consume meet regulatory standards. Among the most trusted facilities in the city is RCA Labs, a certified food and chemical testing laboratory offering precise and reliable testing services.

Why Choose a Food Testing Lab in Mumbai?

Food safety is of paramount importance, not just for regulatory compliance but for the health and well-being of consumers. A reputable food testing lab in Mumbai, like RCA Labs, ensures that food products meet the stringent guidelines set by the Food Safety and Standards Authority of India (FSSAI).

RCA Labs provides a range of services, including testing for contaminants, heavy metals, nutritional labeling, shelf-life studies, and microbiological assessments. The lab’s accreditation ensures that all tests are performed under strict quality control, delivering trustworthy results.

The benefits of using an FSSAI-approved food testing lab include:

Accurate and reliable testing: RCA Labs is equipped with modern technology that guarantees precise test results.

Wide range of food products tested: From dairy products to water and spices, the lab offers comprehensive testing for various food items.

Regulatory compliance: With FSSAI certification, you can ensure your products meet regulatory standards, helping you avoid penalties and recalls.

Chemical Testing Laboratory in Mumbai

Mumbai’s industries also require chemical testing services for products such as water, pharmaceuticals, and consumer goods. A high-quality chemical testing laboratory ensures that these substances are free from harmful chemicals or contaminants.

At RCA Labs, chemical testing covers a wide spectrum, including:

Toxicity testing: Detect harmful chemicals that could pose health risks.

Purity testing: Ensure that products, especially in the pharmaceutical sector, are free from impurities.

Quality control: RCA Labs provides analytical services that support companies in maintaining high-quality standards.

Why Choose RCA Labs?

With over 10 years of experience in the industry, RCA Labs has built a reputation for delivering excellence in food and chemical testing. As a leading laboratory in Mumbai, it provides clients with unparalleled service and quality.

Here are some reasons to choose RCA Labs:

Certified Expertise: RCA Labs is certified by FSSAI and ISO/IEC 17025:2017, ensuring that its services meet international and national quality standards.

Advanced Technology: The lab uses cutting-edge technology to provide the most accurate test results.

Comprehensive Testing Services: From food and water testing to environmental and chemical testing, RCA Labs covers a broad range of industries and applications.

Client-Centric Approach: RCA Labs serves a diverse clientele, offering customized solutions that meet specific industry requirements.

Conclusion

In a bustling city like Mumbai, ensuring that food and chemicals are safe for consumption and use is essential. RCA Labs stands out as one of the leading food and chemical testing laboratories in Mumbai, offering reliable, accredited testing services. Whether you are a manufacturer, supplier, or consumer, RCA Labs ensures your products meet safety and quality standards.

Visit RCA Labs to learn more about their services and how they can assist your business in maintaining product safety.

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Check the Best Quality of Macconkey Agar (TM 349) at TM Media

Macconkey Agar pioneered the selective and differential culture of enteric microorganisms, crucial in clinical diagnostics. Widely adopted beyond clinical realms, it's pivotal in microbiological assessments of food and water quality. Endorsed by Standard Methods for Milk and Dairy Product Examination, its original blend of protein, bile salts, sodium chloride, and dyes enables precise identification. The modified version, lacking crystal violet but enriched with 0.15% bile salts, optimizes selectivity. MacConkey Agar remains an indispensable tool, reflecting its enduring significance in diverse microbiological applications.

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Bird flu raises fears of next global pandemic

Gaps in work on a new bird flu could have dire consequences in the fight against the looming pandemic, scientists told Reuters.

Many have been tracking a new subtype of H5N1 bird flu among migratory birds since 2020. But the spread of the virus to 129 dairy flocks in 12 US states, opens a new tab, signalling changes that could bring it closer to becoming transmissible between humans. Infections have also been found in other mammals, from alpacas to domestic cats. Scott Hensley, a professor of microbiology at the University of Pennsylvania, said:

It almost seems like a pandemic unfolding in slow motion. Right now, the threat is pretty low … but that could change in a heartbeat.

The sooner there is warning of the virus crossing into humans, the sooner global health officials can take action to protect humans by initiating vaccine development, large-scale testing and containment measures.

Federal surveillance of US dairy cows is currently limited to inspecting herds before they cross state lines. State inspections are inconsistent, and checks on people exposed to sick cattle are sparse, government officials and pandemic flu experts told Reuters. Dutch flu virologist Ron Fouchier of the Erasmus Medical Center in Rotterdam said:

You need to know which are the positive farms, how many of the cows are positive, how well the virus spreads, how long do these cows remain infectious, the exact transmission route.

Dr. Jeanne Marrazzo, director of the US National Institute of Allergy and Infectious Diseases, says human surveillance is “very, very limited.”

Marrazzo described the US Centers for Disease Control and Prevention’s human influenza surveillance network as “really a passive reporting, passive presentation mechanism.” The US Department of Agriculture is more proactive in checking cows, she said, but does not release information about which farms are affected.

Several experts said the different approaches of animal and human health agencies could hinder a faster response. Gigi Gronvall, a biosecurity expert at the Johns Hopkins Center for Health Security, said:

If you were designing the system from scratch, you would have one agency. This is not the only example where we have environmental or animal problems that cause human problems.

A USDA spokesperson said the agency is working “around the clock” with the CDC and other partners as part of a “whole-of-government response,” adding that current research shows, “America’s food supply remains safe, sick cows typically recover in a few weeks, and the risk to human health remains low.”

The CDC said in a statement that “the US Department of Agriculture and state and local health departments across the country have been preparing for a new influenza virus for nearly 2 decades and are constantly monitoring even the smallest changes in the virus.”

Read more HERE

[chemanalystdata]

Agar Agar Prices Trend | Pricing | Database | News | Index | Chart

 Agar Agar Prices a gelatinous substance derived from red algae, has seen fluctuating prices over recent years due to various factors influencing both supply and demand. This hydrocolloid is extensively used in the food industry, particularly in Asia, where it is a traditional ingredient in many dishes, and globally in vegetarian and vegan cuisine as a plant-based substitute for gelatin. The price of agar agar is largely influenced by the availability of raw materials, primarily red seaweed species such as Gracilaria and Gelidium. Climatic conditions, seaweed harvesting practices, and the overall health of marine ecosystems play significant roles in determining the supply levels. Periods of poor weather or environmental degradation can lead to reduced seaweed harvests, thereby constricting the supply of agar agar and driving up prices.

In addition to environmental factors, the price of agar agar is also affected by labor costs and the intricacies of the extraction process. The production of high-quality agar agar requires skilled labor and careful processing, which can be labor-intensive and time-consuming. In regions where labor costs are rising, these increased costs are often passed on to consumers in the form of higher prices for the final product. Furthermore, fluctuations in energy costs can impact the cost of agar agar production, as the extraction and purification processes require significant amounts of energy.

Get Real Time Prices of Agar Agar: https://www.chemanalyst.com/Pricing-data/agar-agar-1437On the demand side, the growing popularity of agar agar as a health-conscious and vegetarian-friendly ingredient has significantly influenced its market price. With an increasing number of consumers seeking natural and plant-based products, agar agar has found a niche market in health food stores and specialty food markets around the world. This surge in demand can lead to higher prices, particularly when supply is unable to keep pace. Additionally, the food industry’s innovation in developing new applications for agar agar, such as in low-calorie desserts, dairy alternatives, and as a thickening agent in soups and sauces, has further bolstered demand.

The pharmaceutical and cosmetics industries also contribute to the demand for agar agar, utilizing its gelling, thickening, and stabilizing properties. In pharmaceuticals, agar agar is used as a culture medium for microbiological work and as an inert carrier for drug delivery systems. In cosmetics, it serves as a stabilizer and thickener in creams, lotions, and other skincare products. The expanding use of agar agar in these industries adds another layer of demand pressure, influencing prices further.

Global trade dynamics and market competition also play crucial roles in determining agar agar prices. Major producers of agar agar, including countries like Indonesia, China, and Japan, engage in international trade, where export and import policies, tariffs, and trade agreements can affect market prices. For instance, changes in trade policies between these countries and their trading partners can either facilitate or hinder the smooth flow of agar agar, impacting its availability and price on the global market.

Another significant factor influencing agar agar prices is the level of technological advancement in production methods. Innovations that improve the efficiency of seaweed harvesting, processing, and extraction can lead to reduced production costs, potentially lowering market prices. Conversely, regions or producers lagging in technological adoption may face higher production costs, which are then reflected in the pricing of the final product.

The interplay between organic certification and consumer preference is also noteworthy. Certified organic agar agar commands a premium price, driven by consumer demand for organic and non-GMO products. This segment of the market caters to health-conscious consumers willing to pay higher prices for what they perceive to be safer and more environmentally friendly products.

Finally, seasonal variations and holiday demands can cause temporary price spikes. For example, during festive seasons in countries where agar agar is a traditional ingredient in celebratory foods, demand surges, leading to higher prices. Similarly, agricultural cycles and harvest seasons for seaweed can create periods of high or low supply, influencing prices accordingly.

The price of agar agar is influenced by a complex array of factors including environmental conditions, labor and energy costs, technological advancements, global trade dynamics, and shifts in consumer demand across food, pharmaceutical, and cosmetic industries. As these factors interact, they create a dynamic market environment where agar agar prices can vary significantly. Understanding these influences is crucial for stakeholders across the supply chain, from producers and exporters to food manufacturers and end consumers, in navigating the market effectively.

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Ensuring Quality Standards in Dairy Products: Food Testing Labs in Abu Dhabi | +971 554747210

The dairy industry is an essential part of Abu Dhabi's food sector, with consumers relying on milk, cheese, yogurt, and other dairy products for their daily nutritional needs. Given the perishability of dairy and its susceptibility to contamination, ensuring the quality and safety of these products is a top priority. Food testing lab in Abu Dhabi play a crucial role in upholding quality standards, guaranteeing that dairy products meet stringent health and safety benchmarks. This article explores how food testing labs ensure quality in dairy products and why these standards are vital for public health and consumer confidence.

The Importance of Quality Standards in Dairy Products

Dairy products are rich in nutrients like calcium, protein, and vitamins, making them a popular choice in households throughout Abu Dhabi. However, their nutrient-rich composition also makes them highly perishable and vulnerable to microbial growth, especially when not handled or stored properly. Ensuring that dairy products meet quality standards is essential not only to maintain their nutritional value but also to prevent foodborne illnesses that can arise from contaminants like bacteria, fungi, and toxins.

In Abu Dhabi, food testing labs are responsible for conducting rigorous tests on dairy products to ensure they are free from harmful substances, meet shelf-life requirements, and maintain high-quality standards.

Key Quality Standards for Dairy Products

Dairy quality standards in Abu Dhabi, and the broader UAE, are shaped by both local regulations and international guidelines. The following standards are commonly monitored to ensure the quality and safety of dairy products:

Microbiological Standards: Ensuring that dairy products are free from harmful bacteria like Salmonella, E. coli, and Listeria.

Chemical Standards: Testing for chemical contaminants, such as pesticides, heavy metals, and toxins.

Nutritional Composition: Verifying the nutrient content matches what is stated on the label.

Shelf-Life and Storage Conditions: Determining shelf stability to prevent spoilage during distribution.

Additive and Preservative Limits: Ensuring permissible levels of preservatives to prolong freshness without compromising safety.

Food testing labs in Abu Dhabi play a pivotal role in monitoring these aspects, making sure that every dairy product meets these standards before reaching consumers.

How Food Testing Labs in Abu Dhabi Ensure Dairy Quality

To safeguard the quality of dairy products, food testing labs in Abu Dhabi conduct several types of tests to ensure compliance with health and safety regulations. Below are the primary areas where these labs focus their testing efforts:

1. Microbiological Testing: Detecting Harmful Bacteria and Pathogens

Microbial contamination is one of the biggest risks in dairy products, as bacteria can thrive in high-moisture environments. Food testing labs conduct extensive microbiological testing to detect the presence of bacteria, yeasts, molds, and pathogens. Common tests include:

Total Plate Count (TPC): Measures the total number of viable bacteria, giving a general indication of the product's quality and freshness.

Pathogen Testing: Specifically detects dangerous bacteria such as Salmonella, Listeria, and E. coli, which can lead to severe health issues if ingested.

Yeast and Mold Count: Ensures that dairy products are free from spoilage microorganisms that can affect taste, texture, and shelf life.

Microbiological testing is essential in preventing outbreaks of foodborne illnesses and maintaining consumer confidence in the safety of dairy products.

2. Chemical Testing: Ensuring No Harmful Residues

Chemical residues, such as antibiotics, pesticides, and heavy metals, can pose significant health risks if present in dairy products. Food testing labs in Abu Dhabi perform chemical testing to identify and measure the presence of these contaminants. Some key chemical tests include:

Antibiotic Residue Testing: Ensures that milk from antibiotic-treated animals does not make it into the food supply. High levels of antibiotics in dairy can lead to antibiotic resistance in humans.

Heavy Metal Testing: Detects metals such as lead, arsenic, and mercury, which are harmful even in trace amounts.

Pesticide Residue Analysis: Tests for pesticide residues in milk and dairy products to ensure compliance with safety standards.

These tests help ensure that dairy products are free from harmful chemicals, protecting consumers from long-term health risks associated with toxic residues.

3. Nutritional Analysis: Verifying Label Accuracy

Nutritional content is a significant consideration for consumers, especially when it comes to dairy products, which are valued for their protein, calcium, and vitamin content. Food testing labs in Abu Dhabi conduct nutritional analysis to verify that the contents listed on the label accurately reflect the actual product composition. Tests cover key metrics, such as:

Protein Content: Ensures that the protein content meets the claimed levels, important for consumers seeking high-protein options.

Fat Content: Verifies that the fat percentage aligns with the product description, whether it's whole, low-fat, or skim.

Vitamin and Mineral Levels: Confirms the presence of essential nutrients, including calcium, vitamin D, and B vitamins, as indicated on the label.

Accurate nutritional labeling helps consumers make informed choices and ensures that dairy products deliver the expected health benefits.

4. Sensory Testing: Evaluating Taste, Texture, and Aroma

Sensory qualities, such as taste, aroma, and texture, are important aspects of dairy products that can affect consumer satisfaction. Food testing labs often conduct sensory testing to ensure these products meet high-quality standards. Sensory testing evaluates the following:

Flavor: Dairy products should have a fresh, natural taste free from any off-flavors, which may indicate spoilage or contamination.

Texture: Consistency is crucial for dairy products like yogurt, cheese, and cream. The texture should align with product expectations (e.g., smooth, creamy).

Aroma: Dairy products should have a pleasant smell that aligns with consumer expectations for freshness and quality.

Sensory testing not only helps maintain product consistency but also ensures that dairy products provide a positive experience for consumers.

5. Shelf-Life Testing: Extending Freshness and Safety

Shelf-life testing is a critical component of dairy quality assurance. Food testing labs conduct accelerated shelf-life studies to determine how long a dairy product will remain fresh and safe to consume. This testing involves storing products under controlled conditions and regularly testing for microbial growth, sensory changes, and chemical alterations over time.

Shelf-life testing helps producers determine expiration dates, ensuring that dairy products remain safe for consumers when stored as directed. It also aids in optimizing packaging materials to extend freshness, reducing food waste, and increasing consumer satisfaction.

Technological Advancements in Dairy Testing

To achieve these rigorous testing standards, food testing labs in Abu Dhabi use advanced technology and methodologies. Some of the cutting-edge tools include:

Polymerase Chain Reaction (PCR): A molecular testing method used to detect even small traces of pathogens in dairy products.

High-Performance Liquid Chromatography (HPLC): Used for precise chemical analysis, particularly in testing for additives and contaminants.

Mass Spectrometry: Provides detailed chemical composition data, identifying contaminants at very low levels.

These advancements make testing faster, more reliable, and highly accurate, ensuring that dairy products in Abu Dhabi meet the highest standards for safety and quality.

The Regulatory Role of Food Testing Labs in Abu Dhabi

Abu Dhabi’s food testing labs work closely with regulatory authorities, such as the Abu Dhabi Agriculture and Food Safety Authority (ADAFSA), to ensure that dairy products meet all necessary standards. These labs conduct regular audits and inspections, helping dairy manufacturers adhere to local regulations and international food safety standards. By working in tandem with regulatory bodies, food testing lab ensure that dairy products remain safe, high-quality, and compliant.

Conclusion

The dairy industry in Abu Dhabi depends on food testing labs to uphold stringent quality and safety standards. From microbiological testing to chemical residue analysis and nutritional verification, these labs play a critical role in safeguarding public health and building consumer trust. As the demand for dairy products continues to grow, food testing labs in Abu Dhabi will remain essential in ensuring that these products meet the high standards expected by both local and international consumers.

With their advanced technology, thorough testing methodologies, and close collaboration with regulatory bodies, Abu Dhabi’s food testing labs ensure that every dairy product reaching the market is safe, nutritious, and of the highest quality. This commitment to quality is vital not only for consumer confidence but also for supporting Abu Dhabi’s reputation as a reliable source of safe, high-quality food products.