Culture-based isolation and enumeration of bacterial human pathogens from environmental and human food samples has significant limitations.Many pathogens enter a viable but non-culturable(VBNC) state in response to stress, and cannot be detected via culturing methods. Favourable growth conditions with a source of energy and an ideal stoichiometric ratio of carbon to inorganic elements can reverse this VBNC state. This review will focus on the bacterium Campylobacter jejuni which is a leading cause of food borne illness in the developed world. C. jejuni can enter a VBNC state in response to extremes in: pH, moisture content, temperature,nutrient content and salinity. Once in a VBNC state,the organism must maintain an energy balance from substrate oxidation through respiration to grow,divide and remain viable. The goal of this review isa greater understanding of how abiotic stress and thermodynamics influence the viability of C. jejuni.

Organoarsenicals are found in the environment from the biomethylation of inorganic arsenic compounds and from anthropogenic sources. It is clear that organoarsenicals pose a health and an environmental risk due to their potential cycling to the most toxic forms of arsenic as a result of redox activity in soils and natural waters. The environmental fate of arsenic compounds depends to a large extent on the surface interactions with geosorbents, mainly minerals and organic matter. Hence, elucidating the nature of surface complexes is important in understanding binding mechanisms and thermodynamics. In this paper, we report the vibrational spectra of a number of organoarsenicals in the aqueous and solid phases using attenuated total internal reflectance Fourier transform infrared (ATR-FTIR), transmission FTIR, and Raman spectroscopies. Analysis of the aqueous phase spectra revealed that for completely deprotonated anions, increasing the organic substituents on the AsOx moiety results in increasing the frequency of v(AsOx), whereas the opposite trend is observed for completely protonated molecules. Analysis of solid phase spectra showed that incorporation of water molecules in the crystalline structure and extensive hydrogen bonding with neighboring molecules significantly affect As–O bond lengths and hence frequencies of v(AsOx). Results are discussed in the context of identifying geometry of organoarsenicals surface complexes in situ using the ATR-FTIR technique.Key words: ATR-FTIR, organoarsenicals; oxyanion adsorption, arsenate, in situ spectroscopy.

Whey protein is one of the major sources of essential proteins which is being used widely now days for maintaining a healthy life style and to meet the daily protein requirement. In order to maintain a healthy body weight, regular exercise accompanied with a healthy diet is very important, and whey protein is a perfect source of fulfilling the protein requirements of the body. Whey is obtained majorly from milk which is formed by the production of cheese. Milk is the major source of whey as it comprises 20% of the total constituent of milk. Whey protein is a high-quality protein with a rich amino acid profile. It contains the broad spectrum of amino acids that includes essential amino acids (EAAs) and branched-chain amino acids (BCAAs) which are important in the growth and repair of tissues. Leucine, Isoleucine and Valine are the amino acids that play a major role in BCAA in protein synthesis and has recently been identified as playing role in muscle building and increase in the hormonal growth. It is easy to digest as compared to other components of milk like casein and has no fat content in it which makes it possible to help in gaining lean muscle mass in the body. These are one of the many advantages of consuming whey for which its demand in the market is rising. .Despite numerous advantages it can show some side effects like kidney problems, indigestion, bloating, etc. So it is advisable to consume it after consulting with a physician or some health expert in a specific dosage for a period of time. This review article gives a brief explanation of the role of whey proteins present in milk.

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