Nano-sunscreens - a double-edged sword in protecting consumers from harm: viewing Australian regulatory policies through the lenses of the European Union.

Nanotechnology has the potential to bring about revolutionary changes in manufacturing products, including sunscreens. However, a knowledge gap between benefits and detriments of engineered nano-materials used in sunscreens exists, which gives rise to safety concerns. This article is concerned with the protection of consumers without impairing the embellishment of this promising technology. It is widely argued that the harm associated with nano-sunscreens may only occur under certain conditions related mainly to users skin vulnerability, which can be avoided by informed and careful use of such a product. We thus recognize the need for fostering the growth of nanotech simultaneously with preventing potential harm. We revisit the Australian sunscreens regulatory policies, which embrace a "wait and see" approach, through the lens of regulatory policies in the European Union (EU) that are influenced by a "precautionary principle." We highlight the importance of informing consumers about the sunscreen they are using and recommend that product labels should disclose the presence of nano-ingredients in line with the EU disclosure requirements. This will allow users to carefully apply the product in order to avoid any potential harm and to protect manufacturers from possible costly litigation in future. This can be achieved through a combined collaborative effort of regulators, supply chain entities, and end users.

The Most Serious Offenses and Penalties Concerning Unsafe Foods under the Food Safety Laws in Bangladesh, India, and Australia: A Critical Analysis.

The right to food is an internationally recognized human rignt, which inherently denotes the right to safe food simply because unsafe foods cause different diseases resulting in consumer's disability, organ failure, or even early demise. Food safety currently may not be an issue of public concern in Australia, but it has been a "silent killer" for decades in both Bangladesh and India contributing to deaths of thousands and injuries of millions of others. Unscrupulous businesses have been making money at the cost of immense human casualties with almost complete impunity in Bangladesh. The situation in Bangladesh is so intractable that the government has been making laws one after another; but food traders remain undeterred, and consequently consumers continue to die from adulterated foods. This paper examines the loopholes in the definitions of the most serious offenses under three major pieces of legislation in Bangladesh, India, and Australia. It finds that all three statutes seem flawed to some extent, though they all may mutually benefit from one another in defining and clarifying the most serious food safety offenses and penalties with a view to strengthening their effectiveness.

Food Safety Offenses in New South Wales, Australia: A Critical Appreciation of Their Complexities.

Food is essentially a primary need of all life to remain alive. Faults or carelessness of human beings renders foods unsafe, which may cause disease and death. This article examines selected food safety offenses of New South Wales aimed at assessing their definitional clarity and penal rationality looking through the lens of an offender's culpability. It carries out a critical analysis based on archival materials and concludes that the present offense provisions hold significant merits to regulate food safety; however, further clarity of their inherent complexities could enhance their efficacy.

Civil Liabilities for Unsafe Foods in Bangladesh and Australia: A Comparative Perspective on Consumer Protection.

The statutory laws concerning food safety, which allow the consumers affected by unsafe foods to claim compensation for their loss or damage in Bangladesh, are flawed in several respects. These flaws are argued to have harmful impacts on consumer protection. The ineffective legislation in the absence of application of the common law principles of negligence has left the consumers virtually helpless in securing remedies for their injuries. This article endeavors to critically examine the ambiguities and shortcomings in the Consumer Rights Protection Act 2009 (Bangladesh) looking through the prisms of the Australian Consumer Law 2010 and relevant case law from major common law jurisdictions. It discovers a number of weaknesses in the legislation of Bangladesh and provides specific suggestions for strengthening the civil liability provisions from the perspective of consumer protection by preventing their contraventions and providing adequate compensation.

Effects of pine bark supplementation on performance, rumen fermentation, and carcass characteristics of Kiko crossbred male goats.

Twenty-two Kiko crossbred male goats (Capra hircus; initial BW = 27.5 ± 1.04 kg) were used in a randomized complete block design to determine the effects of feeding pine bark (PB; Pinus taeda L.) on animal performance, rumen fermentation, blood parameters, fecal egg counts (FEC), and carcass characteristics in goats. Experimental treatments included the control diet [0% PB plus 30% wheat straw (WS)], 15% PB plus 15% WS, and 30% PB plus 0% WS (on as-fed basis), where PB replaced WS. Freshly air-dried PB and WS were finely (1.5 to 3.0 mm) ground and incorporated in the grain mixes. Experimental diets provided a total of 1.9, 16.3, and 32 g of condense tannins (CT)/kg DM in 0%, 15%, and 30% PB diets, respectively. The grain mixes were fed daily at 85% of the feed offered, with remaining 15% consisting of Bermuda grass hay (Cynodon dactylon). Animals were fed once a day at 0800 h, and feed offered and refused was monitored for an 83-d performance period. Rumen and blood samples were collected at d 0, 50, and 80 of the study. Carcass traits were assessed after slaughter at the end of performance period. There was no difference in initial BW, hay, and total NDF intake among treatments; however, final BW (P = 0.06), ADG (P < 0.01), grain mix intake (P < 0.001), total DMI (P < 0.001), and G:F (P < 0.04) increased linearly as the PB increased in the diets. Rumen ammonia N, acetate, isovalerate and acetate-to-propionate ratio were reduced linearly (P < 0.05). There was no difference in carcass traits except cold carcass weight (P = 0.06), which tended to increase linearly in goats fed 15% and 30% PB. Breast, sirloin, trim trait, liver, and hide weight increased (linear; P < 0.01) with addition of PB. Blood basophils, alanine transaminase, aspartate aminotransferase, albumin, Na, and Cl concentrations decreased (linear; P < 0.02 to 0.01) as PB supplementation increased. Supplementation of PB reduced (linear; P < 0.01) average FEC. Addition of PB in the diets improved performance, reduced FEC, and favorably modified rumen fermentation.

Sensory properties and instrumental texture analysis of chevon patties from intact male Boer and Kiko goats harvested at four endpoints.

Intact male Boer and Kiko goats (n=48) were harvested after 0, 4, 8, or 12 weeks on a 16% crude protein concentrate diet. Boneless goat carcass left sides were ground and formed into patties to evaluate cook loss, texture profile analysis, and descriptive sensory characteristics. Increasing feeding duration increased percent fat and decreased moisture in raw ground meat (P<0.05). Boer ground meat had more fat and less moisture than Kiko meat (P<0.05). Breed and feeding duration did not affect cook loss (P>0.05). Increased feeding duration increased aroma intensity and goaty, bloody, musty, and liver/organy aromas; salty, bitter, umami, grassy, goaty, fat, liver/organy, metallic, earthy, and chemical flavors; and juiciness and oiliness, while decreasing chewiness and crumbliness (P<0.05). Boer and Kiko patties had similar sensory properties after 0 and 4weeks on feed, but breeds were more distinguishable after 8 or 12 weeks on feed.

Effects of breed and harvest age on feed intake, growth, carcass traits, blood metabolites, and lipogenic gene expression in Boer and Kiko goats.

The objectives of this experiment were to determine the effects of 2 different breeds (BR), Boer and Kiko, and 4 post-weaning harvest ages (HA; Days 0, 29, 56, and 85) on growth, carcass traits, blood metabolites, and lipogenic gene expression. Forty-eight goat (Capra hircus) kids (BW = 23.9 ± 1.50 kg; 3 to 4 mo) were used in a 2 × 4 factorial arrangement of treatments. Goats were stratified by BW within BR and randomly assigned to 4 HA. Kids were born between March 15 and April 7 to purebred does, and were represented by at least 3 purebred sires within each BR. They were fed a grain/hay (80:20) diet once per day. At designated HA, randomly pre-assigned goats (n = 6) from each BR were transported to the Meat Science Lab at Mississippi State University, Starkville, MS, and were harvested. There were no interactions (P > 0.10) between BR and HA. Boer tended (P = 0.08) to have greater initial BW, final BW (P = 0.05), and G/F ratio (P = 0.05). Although the 80:20 grain/hay diet was reinforced by adjusting DMI, both BR had similar total DMI, Boer kept that ratio, while Kiko consumed more (P = 0.001) hay (70:30, grain/hay) and had more (P = 0.001) DMI when expressed as g/kg BW. Boer tended to have greater transportation shrink (P = 0.07), HCW (P = 0.08), and cold carcass weights (CCW; P = 0.08), with greater (P = 0.001) carcass fat. No differences (P > 0.10) were observed in carcass shrink, dressing percentage, 12th rib fat thickness, and LM area between the 2 BR. When expressed as percentage empty BW, carcass bone was similar (P = 0.25), whereas muscle percentage (P = 0.02) was greater for Kiko and fat percentage was greater (P = 0.001) for Boer. Fat as a percentage of CCW remained relatively similar (P > 0.10) for both BR for the 2nd and 3rd HA. Differences were more evident (P = 0.01) at the 4th HA. Boer reached targeted harvest weight (29 kg) at the 3rd HA, while fat deposition continued (P = 0.01) during the 4th HA. Breed had no effect (P > 0.10) on meat color (L*, a*, b*) but HA affected (P = 0.001) all color values. Boer had similar 3-hydroxyl-3-methylglutaryl-CoA synthase mRNA abundance, but was greater (P < 0.03) in acetyl CoA carboxylase compared with Kiko. There was no difference (P = 0.52) in total serum fatty acids (FA, mg/mL) between the 2 BR. As animals aged, their total serum FA increased (P < 0.05) and changed to an undesirable profile. Kiko had a greater (P = 0.02) percentage of muscle and less (P = 0.001) fat in the carcass. We concluded that different BR might need different harvest endpoints and feed input according to consumer acceptability.

Quality and consumer acceptability of salt and phosphate enhanced goat loin from goats fed varying levels of pine bark.

Goat loins (n=22) were evaluated to test effects of 0, 15, and 30% dietary pine bark (PB) and salt, water, and phosphate enhancement on shelf-life, shear force (WBSF) and consumer acceptability. No interactions existed between PB and enhancement. Dietary PB did not affect objective color, but enhancement increased a* and b* values (P<0.05). Thiobarbituric acid reactive substances (TBARS) increased from d 1 to d 5 of storage (P<0.0001), but were not affected by PB or enhancement. The WBSF for 30% PB was less than that of 0% PB (P=0.0199), and enhancement decreased WBSF (P=0.0010). Texture, flavor, and overall acceptability were greater (P<0.05) for 15 and 30% PB compared to 0% PB. Enhanced loin samples had greater appearance, aroma, texture, flavor, and overall acceptability scores (P<0.05). Results indicated that enhancement improved tenderness and consumer acceptability of goat loin, and PB had minimal impact on goat loin quality.

Texture and acceptability of goat meat frankfurters processed with 3 different sources of fat.

The objective of this research was to evaluate the texture and consumer acceptability of goat meat frankfurter formulations with no added fat (NAF), beef fat (BF), or canola oil (CO). Consumer sensory evaluation, fat, and moisture and texture profile analyses were performed on goat meat frankfurters produced with the fat sources BF, CO, and NAF. For sensory evaluations, NAF was less tender (P = 0.007; 4.90 vs. 4.11 and 4.35 for BF and CO, respectively) and the flavor was liked less (P = 0.004; 4.59 vs. 3.83 and 4.30 for BF and CO, respectively); BF was scored as the juiciest (P = 0.003; 3.86 vs. 4.49 and 4.58 for CO and NAF, respectively); and CO had the least amount of flavor (P = 0.029; 3.65 vs. 3.12 and 3.10 for BF and NAF, respectively). Moisture was least (P < 0.001) in CO (46.59%), followed by BF (48.57%) and NAF (55.80%). The amount of fat was not different (P = 0.761) in BF (24.36%) or CO (24.43%) but was less (P < 0.001) in NAF (9.06%), as expected. The NAF had the most protein (P < 0.001; 34.14%), followed by CO (27.98%) and BF (26.07%). For texture profile analyses, NAF had the least hardness value (P = 0.008; 3.92 vs. 4.48 and 4.40 for BF and CO, respectively) and least chewiness value (P = 0.026; 2.89 vs. 3.39 and 3.29 for BF and CO, respectively). Beef fat and CO were not different for hardness (P = 0.596) or chewiness (P = 0.530). No differences were observed in springiness (P = 0.954) or resilience (P = 0.561). The sensory panelists tended to prefer BF for overall acceptability. Results from these data revealed that value-added goat meat products received acceptable sensory scores; therefore, continued research and development will greatly expand the knowledge of goat meat and increase the acceptance of value-added products.

Prevalence of chronic viral hepatitis in people of south Asian ethnicity living in England: the prevalence cannot necessarily be predicted from the prevalence in the country of origin.

The prevalence of hepatitis B and hepatitis C in immigrant communities is unknown. Immigrants from south Asia are common in England and elsewhere, and the burden of viral hepatitis in these communities is unknown. We aimed to determine the prevalence of viral hepatitis in immigrants from south Asia living in England, and we therefore undertook a community-based testing project in such people at five sites in England. A total of 4998 people attending community centres were screened for viral hepatitis using oral fluid testing. The overall prevalence of anti-hepatitis C virus (HCV) in people of south Asian origin was 1.6% but varied by country of birth being 0.4%, 0.2%, 0.6% and 2.7% in people of this ethnic group born in the UK, India, Bangladesh and Pakistan, respectively. The prevalence of hepatitis B surface antigen was 1.2%-0.2%, 0.1%, 1.5% and 1.8% in people of this ethnic group born in the UK, India, Bangladesh and Pakistan, respectively. Analysis of risk factors for HCV infection shows that people from the Pakistani Punjab and those who have immigrated recently are at increased risk of infection. Our study suggests that migrants from Pakistan are at highest risk of viral hepatitis, with those from India at low risk. As prevalence varies both by country and region of origin and over time, the prevalence in migrant communities living in western countries cannot be easily predicted from studies in the country of origin.