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Abstract Background This study explores the impact of noise-induced hearing loss (NIHL) on the microstructural integrity of white matter tracts in the brain, focusing on areas involved in speech processing. While the primary impact of hearing loss occurs in the inner ear, these changes can extend to the central auditory pathways and have broader effects on brain function. Our research aimed to uncover the neural mechanisms underlying hearing loss-related deficits in speech perception and cognition among NIHL patients. Methods The study included two groups: nine bilateral NIHL patients and nine individuals with normal hearing. Advanced diffusion tensor imaging techniques were employed to assess changes in the white matter tracts. Regions of interest (ROIs), including the auditory cortex, cingulum, arcuate fasciculus, and longitudinal fasciculus, were examined. Fractional anisotropy (FA) values from these ROIs were extracted for analysis. Results Our findings indicated significant reductions in FA values in NIHL patients, particularly in the left cingulum, right cingulum, and left inferior longitudinal fasciculus. Notably, no significant changes were observed in the auditory cortex, arcuate fasciculus, superior longitudinal fasciculus, middle longitudinal fasciculus, and right inferior longitudinal fasciculus, suggesting differential impacts of NIHL on various white matter tracts. Conclusions The study's findings highlight the importance of considering association fibres related to speech processing in treating NIHL, as the broader neural network beyond primary auditory structures is significantly impacted. This research contributes to understanding the neurological impact of NIHL and underscores the need for comprehensive approaches in addressing this condition.

Introduction: An effective response to a safe and healthy work environment relies on advanced preparedness such as occupational safety training. The main objectives of this study are to describe and classify the most critical challenges and identify knowledge gaps in the literature that could inform future research. Methods: A systematic mapping review gathers information from six search engines; Francis and Taylor, Scopus, Science Direct, Emerald Insight, and SpringerLink, which yielded journal publications between 1948 and 2022. The data were analyzed using meta-analysis from 135,310 article search results, whereby 20 articles met the inclusion criteria. The studies varied in terms of aim, study design, and reporting detail. Results: The results showed that Canada and the United States are countries that study safety training in the tourism or hospitality industry, mainly in food management and food safety. The results also show that studies on occupational safety training in commercial kitchens are not common in the existing literature. The findings revealed that the highest number of articles involving safety training focused on food safety and food management in the tourism industry but less on kitchen workers' safety. Conclusions: This mapping review demonstrates hospitality workers' struggles, especially commercial kitchen workers. This review presents the types of technologies used for occupational safety training and provides an overview of different strategies that address the challenges. Among the most significant obstacles in occupational safety and health training are a lack of knowledge, high financial costs for implementation, and outdated policies from authorities.

Gluten constitutes protein, essential for obtaining the elasticity and mouldable structure of food products. However, gluten intolerant (GIP) victims are recommended to abstain from gluten intake, indicating that they must focus solely on gluten-free diets. As a result, this affects their level of dietary fiber consumption that is vital for intestinal health. Hence, this study was initiated to explore Left-Over Sapal (LOS) potential usage to produce a gluten-free alternative flour high in dietary fiber. Series of analyses were conducted on the LOS, encompassing physical analysis, peroxide value, and microbial analysis. All analyses were compared with the control sample (wheat flour). The results from physical analysis showcased 20 % better water activity as compared to the control sample. Milling yield value of 51.43 % and color analysis results of 65.94 ± 0.04 (L*), 9.67 ± 0.02 (a*), and 12.25 ± 0.01 (b*) were obtained. The peroxide values manifested were all below 18.9 meq·kg-1 during the ten weeks, satisfying the standard. The microbial analysis exhibited a total plate count of; 0-day (5.04 ± 0.02), week 2 (4.85 ± 0.06), week 4 (5.85 ± 0.04), week 6 (4.00 ± 0.05) and week 10 (3.62 ± 0.11) cfu·g-1. Finally, the yeast and mould results showcased during the ten weeks were coherent with the standard (≤ 5 cfu·g-1).