Microbial Safety of Low Water Activity Foods: Study of Simulated and Durban Household Samples by O. A. Ijabadeniyi, Y. Pillay

“…Pathogens such as Escherichia coli and Cronobacter sakazakii were present in nuts, whilst Salmonella spp. was present in chocolates. This implies that certain low aw foods may present a public health risk. …”
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The impact of COVID-19-induced distance learning on physical activity and dietary habits of female students in the Qassim Region by Mona S. Almujaydil

“…Despite the prevalence of students frequently consuming soft drinks, sugary treats, fried and fast foods, as well as sweets and chocolates during the lockdown, middle school girls also consumed a lot of fruits and vegetables. …”
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Souvenirs Gastronômicos como Lembranças de Viagem: um estudo de caso em Curitiba – Brasil by Graziela Scalise Horodyski, Franciele Cristina Manosso, Camila Bizinelli, José Manoel Gândara

“…Como resultado, constatamos que a oferta de souvenirs gastronômicos em Curitiba é variada, porém sobressaem bolachas, chocolates, vinhos e cachaças, que estão relacionados com a identidade cultural de Curitiba e da região na qual a cidade está inserida.…”
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Assessment of knowledge, attitude and practice (KAP) on oral health among secondary-level students: a cross-sectional study in Kathmandu, Nepal by Nishika Aryal, Anuja Rajbhandari

“…Additionally, only 41% practised adequate OH, with issues like suboptimal brushing technique, low floss use and high consumption of chocolates. Significant associations were discovered between knowledge and age group (p=0.02) and students’ grade (p<0.001). …”
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