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There is an increasing trend among food business operators to use natural flavorings in meat preparation to reduce microbial spoilage and extend the shelf life. The objective of this study was to evaluate the prevalence of the use of natural flavoring mixtures in meat preparation, the possible presence of additives in natural flavorings, and the assessment of any transfer of additives contained in natural flavorings into experimentally prepared beef burgers. Based on a preliminary survey conducted as part of the study, approximately 87% of establishments used natural flavoring mixtures in meat preparation. The same natural mixtures used by local industries were added to minced meat in order to produce experimental hamburgers. Citric acid was found in both natural flavoring mixtures ranging from 1760 mg/kg to 92,731 mg/kg and experimental burgers ranging from 57 mg/kg to 2248 mg/kg. Ascorbic acid was present in all natural flavoring mixtures from 260 mg/kg to 98,858 mg/kg but was recovered in three burgers up to 1075 mg/kg. Acetic acid was found in three flavoring mixtures (range 23,539-77,421 mg/kg) and transferred to three treated burgers (range 3063-3202 mg/kg). Nitrite was never found in hamburgers and only once in a natural flavoring mixture at a dose of 26 mg/kg, whereas nitrate was found in some natural flavoring mixtures up to 788 mg/kg but never in hamburgers. The study has raised some critical issues about the appropriate and conscious use of natural flavorings and the possible inadequate meat preparation labeling in the Umbria region.

Background: Internship programs in the fields of medicine and nursing have been widely successful in enhancing clinical education and preparing graduates for practical work. However, the use of such programs in midwifery education is less common.Objectives: This study aimed to investigate the effect of an internship program on midwifery students' perceptions of the quality of their clinical education.Methods: An audit trial was conducted between 2021 and 2022 with a group of 22 midwifery students at Isfahan University of Medical Sciences, Iran. The participants were selected through a census after meeting inclusion criteria and providing informed consent. The study was executed in three phases: preparation, implementation, and supervision and evaluation. Data was collected using a demographic and educational information form, along with the Nursing Clinical Facilitator Questionnaire. Descriptive statistical methods were employed for data presentation.Results: The mean age of the students was 23.47±1.91 years. The mean overall score for the quality of preceptorship was 77.33±6.91. From the perspective of midwifery students, the highest perceived quality was associated with Pregnancy and Childbirth Unit 1, while the lowest quality was associated with the Labor Unit. Students expressed the highest satisfaction with the organization and consistency of internship schedules, clear objectives for internship activities, appropriate student-to-preceptor ratios, preceptor support for students, safety training, and full access to preceptors throughout the day. However, they were dissatisfied with the lack of access to welfare and educational facilities, as well as insufficient collaboration between healthcare professionals.Conclusion: Midwifery students deemed the quality of the internship to be satisfactory. Nevertheless, certain modifications, such as regular retraining of preceptors, could enhance the program's effectiveness.