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Objective: There is still no consensus on the impact of using solar disinfection (SODIS) to reduce the prevalence of waterborne gastrointestinal diseases. The reported reduction in diarrhoea prevalence among SODIS users has been attributed to the consumption of water free of viable pathogens. However, it has also been suggested that ingestion of SODIS-inactivated pathogens may induce protective immunological changes that may also contribute to a reduction in the frequency of diarrhoea. The present study aimed to critically review the epidemiological and immunological gains of using SODIS.Methods: We critically reviewed 22 articles published in English, selected from 2118 records systematically retrieved from the databases.Results: All trials (except one) reported a significant reduction in diarrhoea prevalence among children using SODIS, but some of the data from trials report contrary findings. All in vitro and in vivo assays indicate that SODIS-inactivated pathogenic bacteria have the potential to induce immunological alterations that may result in protective immunological effects. Studies with a low risk of bias are still awaited to confirm the ability to use SODIS to reduce the prevalence of diarrhoea.Conclusion: Reducing the prevalence of diarrhoea depends on the success of SODIS delivery strategies in inducing behavioural changes in communities that result in the production of SODIS-compliant outcomes. The results of trials reporting a reduction in the prevalence of diarrhoea due to the use of SODIS seem to support the hypothesis of the contribution of the protective immunological effect against diarrhoea in SODIS users. [ABSTRACT FROM AUTHOR]

One Health approaches are becoming increasingly necessary in the world we live in. Human beings, animals, plants and the environment are intrinsically interconnected and when some intervention occurs, mainly through the action of man himself, everyone suffers the consequences. The objective of this review was to collect data about the occurrence and dispersion of Naegleria fowleri, an amphizoic free-living amoeba, and its implications for health approaches through the One Health concept. N. fowleri is an opportunistic amoeba, better known as brain-eating amoeba, which causes Primary Amoebic Meningoencephalitis. This amoeba is widely distributed around the world, being isolated from different matrices of natural or anthropogenic environments with temperatures above 30 °C with an upper limit of 45-46 °C. Highly lethal, it has claimed numerous humans patients and only five people have survived the disease so far. Our results indicate that climate change plays a major role in the growth and dispersion of the pathogen in the environment, causing damage to humans and animals. Changes in temperature, antimicrobial resistance, possible transport of other microorganisms by the amoeba, conventional treatments with chlorination, among others, were addressed in our study and should be considered in order to raise questions and possible solutions to this problem that involves health as a whole. The diagnostic methods, prospection of new anti-Naegleria drugs and the control of this parasite in the environment are specific and urgent issues. We know that the human-animal-plants-environment spheres are inseparable, so it is necessary to turn a directed look at the One Health approaches related to N. fowleri. [ABSTRACT FROM AUTHOR]

Maize dough is a fermentation product widely consumed in most African and Central American countries. Functional properties such as prebiotics, probiotics, and nutraceuticals of this dough have been widely documented. However, it is still artisanal and seasonal, without quality assurance and brief shelf-life; the difficulties in processing and conservation force people to discontinue consumption. It is known that this dough forms an indispensable constituent in the daily life of the people in these countries. This review shows how metaproteomics data applied to studying the microbiota of fermented maize dough give better insights for optimizing the formulation process. And aim to help rescue and revaluate fermented maize dough in these people. Omics are indeed indispensable tools and are increasingly being applied to fermented foods study. Using metaproteomic approaches became easier to make crucial decisions around the formulation, conservation, and shelf life of those products, offering results with a broad spectrum of applications in the fermentation process to optimize it. • Traditional maize dough is an essential source of functional foods, especially in developing countries. • Metaproteomic is a promising omic technology to optimize the maize dough fermentation process and safety. • Optimizing food processes means having a possibility of industrialization and food security. [ABSTRACT FROM AUTHOR]