The current study aimed to evaluate the antibacterial efficacy of black seed oil (BSO) and its nanoemulsion (BSO-NE) against two foodborne pathogens, Listeria monocytogenes and Salmonella Typhimurium, during the processing and storage of yoghurt. Additionally, the sensory properties of the resulting yoghurt were assessed. Firstly, BSO-NE was prepared and characterized using zeta-sizer and Transmission electron microscopy (TEM). Then, the antibacterial activity and minimum inhibitory concentration (MIC) were determined via a resazurin-based microtiter dilution assay. Fresh buffalo’s milk was inoculated with L. monocytogenes and Salmonella Typhimurium (1×10⁵ CFU/ml) with the addition of either BSO or BSO-NE. The inoculated milk was then used for yoghurt making. The organoleptic properties and bacterial load of the obtained yoghurt were evaluated during storage in comparison to a control group. This study elucidated that BSO can be successfully produced in a nanoemulsion form, exhibiting acceptable particle size, stability, and morphology. The results demonstrated a strong antibacterial activity of BSO-NE (3.125 mg/mL) against both L. monocytogenes and Salmonella Typhimurium compared to the control and pure oil groups. Notably, complete eradication of L. monocytogenes and Salmonella Typhimurium was observed in yoghurt formulated with BSO-NE on the 8th day of storage. Interestingly, the antibacterial effect of BSO and BSO-NE on Salmonella Typhimurium was approximately similar throughout the experiment. Moreover, the results indicated that the addition of BSO-NE to yoghurt enhanced its organoleptic properties. Overall, these findings suggest that yoghurt can be fortified with BSO-NE to prevent bacterial contamination by L. monocytogenes and Salmonella Typhimurium in the dairy industry

Greater resistance to environmental aggressors, including resistance to antibiotics and other disinfectants is a characteristic of the Pseudomonas spp. Consequently, one of the current study's goals was to isolate Pseudomonas spp. from 165 cheese samples (55 each of Tallaga, Bramily, and Ras cheese) were collected from various dairy markets and shops in Assiut city, Egypt. The isolates were identified and tested for 16S rRNA, showing positive results. According to the collected data, Pseudomonas spp. was found in 42.42% of the samples that were investigated, while Pseudomonas aeruginosa was found in 10.9% of the samples. Then, the effects of essential oils (EOs) of pumpkin (P) and onion (EO) on the viability of Pseudomonas aeruginosa were investigated, the minimum inhibitory concentration (MIC) of the prepared onion EO (OEO) and pumpkin EO (PEO) was detected. Tallaga cheese samples were produced utilizing the MIC of the two prepared Eos separately. The agar well diffusion method was used to assess the influence of EOs, and the results showed that the MIC for PEO and OEO was 0.39%. In conclusion, after Tallaga cheese manufacturing, the OEO proved to be the most effective againstPseudomonas aeruginosa. with a count of 5 log10 at 0 h and <1 after the first week.

Throughout the years, consumer demand for healthy, proper food has increased significantly. To cater the consumer demands, present trends in the food manufacturing are shifting to natural, high-quality products with decreasing processed additives changing them with plant-based substitutes. In the current study, the antibacterial activity of thyme essential oil and thyme oil-nanoemulsion (NE) was detected against E. coli O157, S. Typhimurium, S. aureus and L. monocytogenes in manufactured yoghurt. The antibacterial activities of TEO and TNE were evaluated using disc diffusion and resazurin microdilution methods. The droplets size of the TNE was 135.7±23.04 nm also, showed a greater reduction in MIC and a greater increase in zone of inhibition (ZOI) against E. coli O157 (0.04%; 36 mm), S. Typhimurium (0.01%; 41.5 mm), S. aureus (0.08%; 45 mm), and L. monocytogenes (0.01%; 31 mm). A scanning electron microscope was applied to perceive the morphological changes in the selected bacterial cells. Damage in bacterial cells following the addition of the nanoemulsion was observed. Yoghurt inoculated with the tested bacteria was supplemented with TEO and TNE at different concentrations (0.5%, 1.0%, and 2.0%) to enhance its quality. The supplementation of yoghurt with TEO nanoemulsion could represent a promising natural preservative for enhancing the microbiological safety and maintaining the sensory properties in the youghurt

Abstract
Objective This study’s aim was: (1) introduce the digital drying oven as a reproducible, controllable, and accurate
heating device for burn model creation. (2) Define the heating temperature appropriate for developing consistent
second and third-degree burn injuries in rats.
Results Burns appeared deeper with more distinct borders in groups (B) and (C) than in group (A). The stainless-steel
rod at 100 ºC created burn injuries of the second degree, evidenced by the sloughing of the epidermis and necrosis
in the epithelium and upper part of the dermis. Heating at 150 and 200 ºC created third-degree burn injuries, where
necrosis involved the epidermis and dermis and extended to the subcutaneous fat and muscles. The depth of the
burn wound in the group (B) (371.2 ± 41.3 μm) and (C) (385.2 ± 38.0 μm) was significantly deeper compared with the
group (A) (178 ± 46.6 μm) (P < 0.001). The digital drying oven is a reliable, reproducible, and controllable heating device
for creating burn models. The stainless-steel rod (63 g and 8 mm) heated at 100 and 150 ºC with a contact time of 30 s
is adequate for creating consistent second and third-degree burn injuries in rats, respectively.