Dear Professor Vesna K. Hristova

Please try to get some important information's from the in following and also read the web link which I am attaching here.

Health care workers (HCWs) are among those at highest risk of occupational biohazards, as they are exposed to human body fluids daily. They are exposed to blood-borne infections by pathogens, such as human immunodeficiency virus (HIV), hepatitis B (HBV), and hepatitis C (HCV) and other blood-borne pathogens [1]. Needlestick and sharps injuries (NSSIs) have been one of the major issues in the protection of health care workers, and vigorous preventive action has been practiced worldwide in recent decades. NSSIs are an important occupational hazard in health care, and the distribution of risk does not occur at random [2]. The Centers for Disease Control and Prevention [3] have strongly supported the prevention of occupational sharps injuries. However, there are many countries like Portugal where biosafety is still a challenge and there is still a long way to go since there are very few studies conducted in this area. In a recent study of a hospital in this country, 53.7% of HCWs did not identify the symbol of biohazard and 44.9% reported about not having enough knowledge about universal precautions (unpublished data). Biosafety refers to the application of knowledge, techniques and equipment in order to prevent worker exposure to potentially infectious agents or biohazards. The differences in use of universal precautions by HCWs are influenced by their level of knowledge. The use of procedures to control infection and universal precautions is effective in preventing cross-contamination. Risk of exposure is greatly minimized by the use of personal protective equipment, such as masks, lab coats and gloves [4]. A good understanding of the circumstances contributing to injuries among HCWs is also necessary. The availability of open access journals such as Biosafety journal from OMICS Group journals helps researchers in getting an easy access to knowledge in this health care field. Providing free access to all materials published is a strong contribution to health promotion for the health care workers.

http://omicsgroup.org/journals/biosafety-in-health-care-workers-2167-0331.1000e119.php

Dear Professor Vesna k. Hristova

Really, it is very nice and interesting question. It is necessary to do some important things for mankind.

Thank very much Dr. Mohammad Ayaz

Please give me some nice explanation in this regard.

Dairy science and technology, including the production, composition and processing of milk and dairy products, and their use in human nutrition. All mammalian species and their milk products are covered.

Dear Professor Vesna K. Hristova

Please try to get some important information's from the in following and also read the web link which I am attaching here.

Health care workers (HCWs) are among those at highest risk of occupational biohazards, as they are exposed to human body fluids daily. They are exposed to blood-borne infections by pathogens, such as human immunodeficiency virus (HIV), hepatitis B (HBV), and hepatitis C (HCV) and other blood-borne pathogens [1]. Needlestick and sharps injuries (NSSIs) have been one of the major issues in the protection of health care workers, and vigorous preventive action has been practiced worldwide in recent decades. NSSIs are an important occupational hazard in health care, and the distribution of risk does not occur at random [2]. The Centers for Disease Control and Prevention [3] have strongly supported the prevention of occupational sharps injuries. However, there are many countries like Portugal where biosafety is still a challenge and there is still a long way to go since there are very few studies conducted in this area. In a recent study of a hospital in this country, 53.7% of HCWs did not identify the symbol of biohazard and 44.9% reported about not having enough knowledge about universal precautions (unpublished data). Biosafety refers to the application of knowledge, techniques and equipment in order to prevent worker exposure to potentially infectious agents or biohazards. The differences in use of universal precautions by HCWs are influenced by their level of knowledge. The use of procedures to control infection and universal precautions is effective in preventing cross-contamination. Risk of exposure is greatly minimized by the use of personal protective equipment, such as masks, lab coats and gloves [4]. A good understanding of the circumstances contributing to injuries among HCWs is also necessary. The availability of open access journals such as Biosafety journal from OMICS Group journals helps researchers in getting an easy access to knowledge in this health care field. Providing free access to all materials published is a strong contribution to health promotion for the health care workers.

http://omicsgroup.org/journals/biosafety-in-health-care-workers-2167-0331.1000e119.php

Dear Dr. Ayaz

Thank you very much for your kind efforts.

Breeding, nutrition, physiology of lactation and diseases of dairy animals are covered in the Dairy Science, as well as housing, economics and the treatment and disposal of farm and dairy wastes.

Dear Professor Vesna k. Hristova

Really, you are doing well.

Congratulations for new assignment!

Good Luck!

The new genomic testing applications could be used to discover more about the animal microbiome and how raw milk might be able to fortify the human microbiome and how raw milk can complement human health.  Of course pasteurization kills everything beneficial, so we need more studies on raw milk so that we can effect policy change to do away with the ill conceived raw milk prohibition.  Instead of cleaning up dairy farms we made milk, a health food, into an allergenic dead food stuff.  Would love to see more studies on Raw milk!  Thank you for your work!!

Dear Dr. Kathleen Bailey

Very nice explanation / comment your wrote for Dr. Vesna K. Hristova's question. I am fully agreed with your nice opinion. Really, This Dr. Vesna, as Assistant Professor @ Bitola is doing very well in Dairy Science. I like her work very much.

Dear  Professor Ting Fa and Professor A. V. Uryson and also Professor Valentina

Kindly, write here your nice opinion related to this said question.

I want to know your conclusions.

I think this  investigation is very important for all of us.

Thanks for your work!

Dear A. V. Uryson

Thank you very much, to gave nice attention for my question.

Please, Keep in touch on RG. 

Dear All colleagues

Thank you very much for your cooperation and help for me due to this I am trying to learn and understand my question.

With best regards

Dear A. V. Uryson 

Yes, you are right, I am fully agreed with your nice opinion and Also Dr. Vesna also admire your valuable opinion.

Dear All Colleagues

Please read the following web link:-

http://www.wageningenur.nl/en/Research-Results/Themes/Nutrition-Health.htm

The dairy industry is an important branch within the food industry. The Dairy Science & Technology specialisation at Wageningen University focuses on the dairy production chain from primary production to technology and the consumer. Composition, quality, the nutritional value of milk and dairy products are important topics.

The Dairy Science and Food Technology (DSFT) website provides scientific and technological information, Cloud-based tools and consultancy services for food scientists and technologists working in industry and in colleges and universities. A discussion forum and interactive content through "On Line" calculators are also provided. Writing/citation resources including a Harvard-type reference wizard and a range of citation-wizards can also be accessed.

There are sections on starter cultures, probiotics, cheese science and technology, bioactive peptides, ice cream, wine making, modelling in food technology, thermal processing and modified atmosphere packaging and labelling. Some general health information including reference to allergy and food intolerance is also presented.

http://www.dairyscience.info/index.php

A large body of scientific evidence collected in recent decades demonstrates that an adequate intake of calcium and other nutrients from dairy foods reduces the risk of osteoporosis by increasing bone acquisition during growth, slowing age-related bone loss, and reducing osteoporotic fractures.

www.ncbi.nlm.nih.gov/pubmed/16537963

www.ncbi.nlm.nih.gov/pubmed/16537954

www.environmentalleader.com › Climate

India is the highest milk producer in the entire globe. India is well known as the 'Oyster' of the global dairy industry, with opportunities galore for the entrepreneurs globally. It might be dream for any nation in the world to capitalize on the largest and fastest growing milk and mil products' market. The dairy industry in India has been witnessing rapid growth with liberalization. As the economy provides good opportunities for MNCs and foreign investors to release the full potential of this industry. The main objective of the Indian Dairy Industry is to manage the national resources in a manner to enhance milk production and upgrade milk processing using innovative technologies.

I think that the latest scientific findings are clearly demonstrating that dairy products are particularly suitable to be customized to meet human nutritional needs in different physiological conditions, either naturally by modifying ruminant’s dietary regimens or technologically by adding probiotics and/or modulating macronutrient ratios, but also by identifying genetic polymorphisms for the generation of bioactive peptides. In particular, goats and sheep products are actually perceived as beneficial for human health; this perception comes from the extensive farming systems in which small ruminants are usually kept, fed with pasture and fresh forage. In sheep and goats the content of nutritional compounds in milk can be modulated by using different strategies based on casein genotypes, on different diet both in terms of energy content and lipid composition, or their combination, and on diet supplementation. This approaches may open a new era of acceptability of dairy products for human consumption, not anymore regarded as a thread for health but as a beneficial nutritional companion throughout life from infancy to old age.