Abstract not available

Goat husbandry is an essential component of many farming systems in Bangladesh, particularly for rural and poor households, due to its role in income generation, food security, and poverty alleviation. To evaluate the socio-economic status and husbandry methods of backyard goat farmers, a study was conducted in Zanjira upazila of Shariatpur district, Bangladesh, from March to May 2023. A total of 50 goat-raising farmers were selected at random from eight different unions in the Zanjira upazila. Data were collected using a pre-tested standard questionnaire, in-person visits and observations, formal and informal conversations, and farm records. The results reveal that the majority of farmers rear Black Bengal goats (70%) under a semi-intensive system (82%). Most farmers are landless (58%), middle-aged (62%), and primarily educated (52%), with many being housewives or males who started raising goats with their own money (50%) and without formal training (84%). While only 36% of goat owners engage in summer bathing, night shelter is provided in a goathouse (64%), cattle house (22%), or home (14%). Additionally, 80% of goat owners use bedding materials throughout the winter, and green grass and concentrates are provided by the majority of farmers (98%). A tube well serves as a significant source of water for 82% of the farmers. All farmers (100%) employed natural breeding, with 98% using a hired breeding buck. While a significant portion (68%) frequently used anthelmintics, very few (14%) provided regular vaccinations to their goats. The most common diseases and disorders in the assessed area include myiasis (30%), PPR (28%), dog bites (22%), and abscesses (20%). This study also revealed that goat owners face challenges related to housing, feeding, healthcare, and limited grazing access. Addressing these issues could significantly improve livelihoods and contribute to the national economy. The present study will be helpful for farmers, scientists, and policymakers in making decisions to enhance productivity and sustainability through better feed management, improved healthcare practices, and organic goat production.

Foodborne illnesses represent a major global public health and economic challenge. According to WHO estimates for the year 2010, approximately 600 million people fell ill and 420,000 died as a result of contaminated food. This narrative review summarizes the main bacterial, viral and parasitic agents responsible for foodborne disease worldwide, with a particular focus on key bacterial pathogens (Salmonella, Campylobacter, pathogenic Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, Clostridium perfringens, Bacillus cereus and others). For each pathogen group, we outline microbiology, epidemiology, pathogenesis, clinical manifestations and selected outbreak examples. The review further discusses the farm-to-fork continuum, microbiological risk assessment, and critical control points, emphasizing evidence-based prevention strategies such as Good Agricultural Practices, Good Manufacturing Practices, Hazard Analysis and Critical Control Points systems and consumer education. Emerging challenges—including antimicrobial resistance, climate change and globalization of food supply chains—are analysed within a One Health framework. This synthesis aims to inform food safety professionals, public health practitioners and policymakers in designing more effective interventions to reduce the global burden of foodborne diseases.

Lactic acid bacteria (LAB) are important in dairy food fermentation, which have beneficial health properties. This study aimed to isolate, characterize, and identify LAB from fermented dairy products such as dahi, borhani, matha, lassi, and cheese, and to evaluate their antibiotic susceptibility patterns. The study was conducted from March 2022 to August 2023. Bacteria were selected based on colony morphology on de Man, Rogosa and Sharpe (MRS) agar, Gram staining, biochemical tests, and molecular methods. All isolates were tested for sugar fermentation and growth at various temperatures and salt levels. Identification was confirmed through PCR and 16S rDNA sequencing. While all isolates tolerated low concentrations of NaCl (≤5%), none could survive high concentrations (≥6%). They successfully fermented glucose, sucrose, and lactose. Antibiotic susceptibility testing showed sensitivity to gentamicin, ciprofloxacin, tetracycline, and ceftriaxone in all isolates. The species identified included Lactobacillus rhamnosus from dahi, lassi, and matha, as well as Lactobacillus fermentum from cheese, both of which are recognized as probiotic strains. The findings suggest these two antibiotic-sensitive LAB species are suitable for use in fermented dairy product formulations. These results provide a scientific basis for developing safe, standardized starter cultures to enhance the quality and safety of fermented dairy products in Bangladesh.