The World Health Organization (WHO) continues to experience immense financial stress. The precarious financial situation of the WHO has given rise to extensive dialogue and debate. This dialogue has generated diverse technical proposals to remedy the financial woes of the WHO and is intimately tied to existential questions about the future of the WHO in global health governance. In this paper, we review, categorize, and synthesize the proposals for financial reform of the WHO. It appears that less contentious issues, such as convening financing dialogue and establishing a health emergency programme, received consensus from member states. However, member states are reluctant to increase the assessed annual contributions to the WHO, which weakens the prospect for greater autonomy for the organisation. The WHO remains largely supported by earmarked voluntary contributions from states and non-state actors. We argue that while financial reform requires institutional changes to enhance transparency, accountability and efficiency, it is also deeply tied to the political economy of state sovereignty and ideas about the leadership role of the WHO in a crowded global health governance context.

Hepatocellular carcinoma (HCC) is a standout amongst the most widely recognized cancers around the world, and just as the alcoholic liver disease it is also progressed by extreme viral hepatitis B or C. At the early stage of the disease, numerous patients are asymptomatic consequently late diagnosis of HCC occurs resulting in expensive surgical resection or transplantation. On the basis of the alpha fetoprotein (AFP) estimation, combined with the ultrasound and other sensitive imaging techniques used, the non-invasive detection systems are available. For early disease diagnosis and its use in the effective treatment of HCC patients, the identification of HCC biomarkers has provided a breakthrough utilizing the molecular genetics and proteomics. In the current article, most recent reports on the protein biomarkers of HBV or HCV-related HCC and their co-evolutionary association with liver cancer are reviewed.

Mosquitoes represent the major vectors involved in the spread of deadly diseases like Malaria, Lymphatic filariasis,Chikungunyaand arboviruses like dengue virus and Zika virus. These diseases have emerged with the rise of urbanization and the use of chemical insecticides around the world. The insecticides such as DDT (Dichlorodiphenyltrichloroethane), organophosphates, carbamates, and organochlorineshave caused resistance in mosquitoes against typical chemical control methodsthrough excessive use over the years. Different biological control methods aresustainable, eco-friendly and target major diseases spreading mosquito's species. This review outlines major biological control methods being used ortested in different parts of the world. Some of these are the use of plant extract, Wolbachiaspp, larvivorous fishes, insecticidal bacterial spp, predator mosquitoes and predator copepods.Limitations associated with each method are also discussed.All these methods will givea better understanding of developing an integrated approach for effective mosquitoes control that will reduce dependency on insecticide based approaches.

Food borne illnesses are common in both developed as well as developing countries. The majority of foodborne diseases are caused by consuming contaminated meat products. This study aimed to evaluate the microbial contamination in different meat samples. Chicken (n=20), Mutton (n=20) and beef (n=20) samples were collected from 10 towns. Total viable count (TVC) and Total coliform count (TCC) in different meat samples were checked. Microscopic, macroscopic and biochemical profiling of isolates (n=108) was done. It was observed that E. coli was the more common (34%) pathogenic bacteria found in raw chicken followed by Salmonella (28%), Staphylococcus (25%), Shigella (8%), Enterobacter (2%), and Bacillus (3%). In Beef Samples E. coli (39%) was more common followed by Salmonella (30%), Staphylococcus (18%) and Enterobacter (8%), and Shigella (5%). While in Mutton Samples E. coli (32%), Salmonella (32%), Staphylococcus (12%), Shigella (12%), Enterobacter (9%), and Bacillus (3%). Antibacterial activity of natural preservatives i.e., Ginger, Garlic, and Radish, and commonly used synthetic preservatives i.e., Sodium nitrite was also checked on isolated strains. It was observed that Ginger and Garlic showed maximum antibacterial activity at the highest concentration used up to 0.8g/ml. Radish showed no antibacterial activity at any concentration. Antibacterial activity of Sodium nitrite was also higher at the maximum concentration used (0.006mM). The renowned harmful effects of Sodium nitrite, make it necessary to devise the use of natural preservatives. It was observed that ginger and garlic may serve as natural preservatives for meat preservation without any side-effect. However, more research is required for the implementation of natural preservatives for meat storage and safety.

Microorganisms are an important part of the food industry as these are helpful in food preservation and production. Usually, microorganisms are used in making dairy products (yogurt and cheese), fermented vegetables (olives, pickles, and sauerkraut), fermented meats (salami), and sourdough bread. These are also utilized for the production of wine and several other beverages. Recently in the food industry, the use of microorganisms has started on a large scale for the production of chocolate, food color, from preserving fruits, vegetables and meat, and as probiotics which are helpful for human health. Different types of the microorganisms produce enzymes of nutritional value such as microbial transglutaminase for fish production. As the human population is increasing, we need to adopt new techniques for producing qualitative and nutritious food. These microorganisms can be used to cope with the shortage of food supply. This review will brief the role of microorganisms in above mentioned products as a leading step towards the modern food industry.