To address the rapidly growing use of probiotics in animal agriculture, this review discusses the effect of probiotics on animal growth and development, immune response, and productivity. Several benefits have been associated with the use of probiotics in farm animals, such as improved growth and feed efficiency, reduced mortality, and enhanced product quality. While the mechanisms through which probiotics induce their beneficial effects are not well understood, their role in modifying the gastrointestinal microbiota is believed to be the main mechanism. The use of probiotics in fresh and fermented meat products has been also shown to reduce pathogenic and spoilage microorganisms and improve sensory characteristics. Although many benefits have been associated with the use of probiotics, their effectiveness in improving animal performance and product quality is highly variable. Factors that dictate such variability are dependent on the probiotic strain being utilized and its stability during storage and administration/inoculation, frequency and dosage, nutritional and health status as well as age of the host animal. Therefore, future research should focus on finding more effective probiotic strains for the desired use and identifying the optimum dose, administration time, delivery method, and mechanism of action for each strain/host.

The present study evaluated the protective effects of silymarin extract (SIE) on cadmium chloride toxicity in common carp, Cyprinus carpio. Four experimental group were considered for the experiment including: SIE0 (control): non-SIE-supplemented fish, SIE1: fish supplemented with 400 mg SIE/kg diet, SIE2: fish supplemented with1400mg SIE/kg diet, SIE3: fish supplemented with 2400 mg SIE/kg diet). Fish were fed experimental diet for 60 days and then exposed to cadmium chloride (1.5 mg/l or 25% of LC50–96 h) and antioxidant defense components and the survival rate assayed. After 60 days feeding trial, total antioxidant capacity (TAC) levels significantly increased (P<0.01) in 1400–2400 mg SIE/kg diet treatments compared to those in control and 400 mg SIE/kg diet treatment. Malondialdehyde (MDA) (P>0.01) and acetylcholinesterase (AChE) levels (P>0.01) remained unchanged during the feeding period in all treatments. Hepatic catalase (CAT) in all SIE supplemented groups and superoxide dismutase (SOD) and glutathione peroxidase (GPx) in 1400–2400 mg SIE/kg diet treatments significantly elevated (P<0.01) in response to SIE. Plasma levels of hepatic metabolic enzymes [alanine transaminase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALP), creatine kinase (CK), lactate dehydrogenase (LDH) ] remained unchanged (P>0.01) in all experimental groups over feeding period. After exposure to cadmium chloride, TAC levels were significantly elevated (P<0.01) in all experimental groups. In control and 400 mg SIE/kg diet treatment, TAC showed lower levels (P<0.01) compared to other groups. MDA levels were significantly increased (P<0.01) in control and fish supplemented with 400 and 1400 mg SIE/kg diet. TAC in the fish of 2400 mg SIE/kg diet treatment remained unchanged (P>0.01), following the exposure. CAT (P<0.01), SOD (P<0.01) and GPx (P<0.01) were significantly elevated in response to cadmium chloride in all groups. However, the treatments, 1400 and 2400 mg SIE/kg diet, showed lower increases (P<0.01) of enzymes. AChE activity (P<0.01) in the liver were significantly decreased in control and fish fed 400 and 1400 mg SIE/kg diet. Exposure to cadmium significantly increased (P<0.01) the plasma levels of ALT, AST, ALP and LDH in control and those fed 400 and 1400 mg SIE/kg diet. The findings of the current study indicated that SIE at a rate of 1400–2400mg/kg diet might enhance antioxidant defense and protect hepatocytes against toxic effects of cadmium.

Fermentation is a popular food preservation process that improves nutritional and organoleptic qualities, shelf life, and food safety. Fermented fish is produced and consumed in many regions of the world, and it is an integral element of many cuisine traditions. Fermented fish is also a substantial industry in several countries and a rich source of intriguing bacteria. Most of the end product quality of wine and meat, including taste, texture, and nutritional content, is determined by the main and secondary microbial metabolism formed during fermentation. A standard procedure in the food industry is the addition of salt to thermally processed meat and fish products in order to avoid weight loss that may otherwise have occurred due to the decreased water retaining capability caused by heat treatment. This article aims to bring you up-to-date on the different varieties of fermented fish and their production processes around the world. As a result, new methods that focus on limiting or accelerating fish products' heating are essential. Alternative heat transfer technology, such as combi-steamers or water baths, is used in both situations to increase heat transfer, allowing for faster heating and minimizing excessively heavy heat loads on parts of the product.

Many difficulties relating to food safety have been solved thanks to the employment of strong mass spectrometric detectors in conjunction with liquid chromatography. In this study, samples were fractionated using gel permeation chromatography and liquid/liquid extraction, and liquid chromatography/mass spectrometry (LC/MS) and gas chromatography/mass spectrometry were used to detect possible genotoxicant(s) in recycled paperboard. As a genotoxicity indicator, the rec-assay was utilized. Abietic acid (AA) and dehydroabietic acid (DHA) and were discovered in the recycled paperboard to be genotoxic. AA and DHA were found in 2 of 5 virgin products and all seven recycled food-contact products. AA and DHA total levels in virgin goods were 990 and 240 mg/g, respectively, whereas recycled products had 200990 mg/g. The total quantity of AA and DHA content in DNA-damaging activity and paper products were shown to have a strong connection. Furthermore, genotoxic effects in paper products matched standard chemicals well, showing that AA and DHA were primarily responsible for the genotoxic effects of these paper products.

In recent years, the emerging livestock and poultry business has encountered several obstacles in producing healthy and safe products for human consumption while also providing quality and nutritious food for animals. The presence of fungal toxins and fungi in raw materials is the most significant difficulty in supplying food for livestock and poultry, since mycotoxins can reduce output and lower product quality. Also, their residues in the final products (milk, meat, eggs) can transmit their adverse effects to humans. Fungal toxins are produced as a result of the activity of fungi during their growth process, which is called Mycotoxins. Many fungal toxins have been identified to date, including Aflatoxins, Ziralenone, Fumonisins, and Ochratoxins. Aflatoxins contaminate foods, feeds, and other raw materials involved in their production, posing a serious health risk to humans, including carcinogenesis and severe toxicity. Environmental factors affect the production process of Mycotoxins, which depends on the geographical location, agricultural method, sensitivity of agricultural products, etc. Another important point is that some mycotoxins can be used as bioterrorism weapons. Exposure to Mycotoxins can have a wide range of detrimental biological effects, including bleeding, hepatotoxicity, renal toxicity, neurotoxicity, estrogenic, teratogenic, mutagenic, and carcinogenic. Because of the importance of the subject, in the current study, it was tried to review the role of Mycotoxins in potential hazards associated with animal products for humans.