Observations of sexual behaviors in goats (Capra hircus) raised on non-professional farms

This study focuses on monitoring the sexual behaviours of male and female goats (Capra hircus) at each stage of mounting and observing sexual reflexes and related peculiarities. The ethological behaviours of females and males were observed twice per day, between 6:00 and 8:00 a.m. and between 19:00 and 21:00 p.m, and the anatomical parts of females in estrus were inspected and scanned. Each mount was recorded using a video camera. A digital timer was also used to record the stages of sexual act (prelude and copulation). The sexual behaviours of a common breed of goats reared in non-professional holdings was studied in August, September and October 2020 and 2021. Sexual behaviour was observed in a total of 24 goats, 5 males, aged 3–8 years, and 19 females, aged 1–10 years, raised in a rural area (Priponesti) in Galati County. The data gathered provide details of the sexual behavior of this species, supplementing the information currently available. The most numerous mounts were carried out by the 4-year-old buck (M1 male) with 7 out of 20, representing 35% of the total mounts observed. The mount was characterized by very high duration of courtship (average 98%) compared to the true mounting (average 2%) (p < 0.05). The postlude behavioural manifestations observed were bucks continuing to inspect the anogenital area of the female, wagging their tongues while the goats expressed a characteristic bleat

Observations on the sexual behavior of the tarantulas from the species A. Geniculata

The sexual behavior of tarantulas is very differently from that of higher vertebrates due to their eco- morphological and physiological features. The male, who has a pair of sex bulbs, in the presence of a receptive female will perform a "dance" that produces vibrations, to which the female respond depending on the willingness to mating

Observations on the maternal behavior of Madagascar cockroaches (Gromphadorhina portentosa)

This paper aims is to observe the nesting behavior of Madagascar cockroaches. Although, after laying eggs, the implication of parents insect is zero or minimal, however, it was observed in this ovoviviparity species a feature absolutely unique that the female takes care of nymphs after hatching of 60 days, behavior that may be considered maternal

Traceability - an important step in food safety

Traceability is a topical issue used in the food processing industry, ensuring the economic operator the safety of purchasing raw materials from the external and internal market for their transformation into safe food products that reach the consumer's table. Traceability also emphasizes customer brand protection requirements. Traceability and withdrawal procedures are currently the most important in every segment of the food industry, as it must be ensured that their traceability efforts are at the highest standard to protect the brand image on the market. These growing requirements are pushing food processors to maintain traceability upstream and downstream in the supply chain. Given the expansion of the global market and the speed with which goods move around the world, it is understandable that the authorities are increasingly concerned with developing rules on traceability. There are priority approaches in the field of food, which have the greatest impact on consumers, given the frequency of consumption and the imperative nature of the need for food. , respectively: European Food Safety Authority - EFSA (Europe) and the National Sanitary Veterinary and Food Safety Authority - ANSVSA (Romania) [12,13]

The importance of implementing a HACCP plan in food service operations and restaurants

The European Union has shown that the post-industrial market economy has led to the production of food products above the level of consumer needs in the member states. This development has generated new types of issues, due to the production of food at industrial scale. In order to cope with food and nutrition illnesses and to restore consumer confidence in food safety, the European Commission has launched a series of new legislative amendments on food safety (Marin V. et al, 2007). The Good Hygiene Practices Guide in restaurants establishes, according to the legislation in force, a set of rules referring to the part of food hygiene, which must be followed and applied in restaurants. Potential risks of contamination of food and/or beverages are identified in these plans and a series of measures are developed to prevent these risks. The plan also includes the hygiene rules that must be observed by the employees and the kitchen staff. Operators operating in the field of food must guarantee for its products, comply with the legislative requirements and permanently implement these requirements, in order to release for consumption safe products for the final consumer. The purpose of this paper is to keep in mind the scope of this study focusing on the storage, handling, processing and distribution of all products, including the cooked product to be consumed. Thus, all biological, chemical or physical hazards that may occur during the cooking process of the product are taken into account. The HACCP team will ensure that all foodstuffs used in the preparation of cooked products comply with food safety legislation

Toxicity assessment of long-term exposure to non-thermal plasma activated water in mice

Non-thermal plasma activated water (PAW) has recently emerged as a powerful antimicrobial agent. Despite numerous potential bio-medical applications, studies concerning toxicity in live animals, especially after long-term exposure, are scarce. Our study aimed to assess the effects of long-term watering with PAWon the health of CD1 mice. PAWwas prepared from distilled water with a GlidArc reactor according to a previously published protocol. The pH was 2.78. The mice received PAW(experimental group) or tap water (control group) daily for 90 days as the sole water source. After 90 days, the following investigations were performed on the euthanatized animals: gross necropsy, teeth mineral composition, histopathology, immunohistochemistry, hematology, blood biochemistry, methemoglobin level and cytokine profile. Mice tolerated PAWvery well and no adverse effects were observed during the entire period of the experiment. Histopathological examination of the organs and tissues did not reveal any structural changes. Moreover, the expression of proliferation markers PCNA and Ki67 has not been identified in the epithelium of the upper digestive tract, indicating the absence of any pre- or neoplastic transformations. The results of our study demonstrated that long-term exposure to PAWcaused no toxic effects and could be used as oral antiseptic solution in dental medicine