Exploring the influence of age and diet on gut microbiota development in children during the first 5 years: a study from Yaoundé, Cameroon.

Introduction: The development of the human gut microbiota is shaped by factors like delivery mode, infant feeding practices, maternal diet, and environmental conditions. Diet plays a pivotal role in determining the diversity and composition of the gut microbiome, which in turn impacts immune development and overall health during this critical period. The early years, which are vital for microbial shaping, highlight a gap in understanding how the shift from milk-based diets to solid foods influences gut microbiota development in infants and young children, particularly in Yaoundé, Cameroon.

Modern vs traditional indigenous diet preference in Gauteng region, South Africa: A public health concern?

The prevalence of non-communicable diseases still represents a public health concern in South Africa, of which eating habits are some of the main risk factors. A modern diet consisting of the consumption of highly processed foods high in fat, salt and caloric sweeteners and low in fibre is recognised as unhealthy. This study was conducted to assess the penchant of the population for these types of foods rather than traditional indigenous foods known to be healthier.

Knowledge, Perception and Consumption of Indigenous Foods in Gauteng Region, South Africa.

Urbanisation in South Africa has led to a nutritional transition from traditional diets (mainly based on indigenous foods) to a Western diet. Currently, the country is one of the most concerned about the prevalence of associated malnutrition and non-communicable diseases. One should, therefore, question the position of indigenous foods (IFs) in the population's eating habits since their nutritional and health value is known.

Food safety behavioural changes among the population in Sub-Saharan Africa during the COVID-19 first wave.

Sub-Saharan Africa (SSA) is known as a region that is highly affected by foodborne illnesses; and like the rest of the world, SSA is also deeply concerned about the COVID-19 pandemic. Despite the risk of infection by the SARS-CoV-2 coronavirus from food products and food packaging being thought to be very low, it does not exclude possibilities of cross-contamination. This study aimed at assessing that risk based on the population's key food safety Knowledge, Attitude, and Practices (KAP) that might be considered important to limit eventual virus propagation.

Characterization of Mexican coriander (Eryngium foetidum) essential oil and its inactivation of Listeria monocytogenes in vitro and during mild thermal pasteurization of pineapple juice.

The aim of this work was to characterize the essential oil (EO) of Eryngium foetidum (EfEO) and assess its activity toward Listeria monocytogenes in broth and during thermal inactivation of the pathogen in pineapple juice. In this respect, EfEO was chemically characterized, and its antilisteria potential in broth as a function of pH, cell load, and EfEO concentration was assessed through a central composite design. Furthermore, the inactivation kinetics of L.