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Effect of Storage Temperatures on the Survival and Growth of Pathogens in Semi Preserved Foods
Issue:
Volume 3, Issue 3, May 2014
Pages:
133-140
Received:
11 March 2014
Accepted:
11 April 2014
Published:
20 April 2014
Abstract: The effect of storage temperatures on the survival and growth of pathogens in semi preserved foods was assessed using freshly prepared corn dough, dawadawa and cassava dough. Three pathogens, E. coli O157:H7 (Verocytoxigen-negative variant), Yersinia enterocolitica and Salmonella spp. were used. Pathogens were inoculated into 10g of samples in sterilized stomacher bags and stored at temperatures of 4, 15 and 30OC. Inoculated samples were sampled at regular time intervals and cultured on selective media. Predictive model was also used to assess how the pathogens will grow in the samples. The water activity (aw) and pH changes during the storage period were also measured. With the low aw of dawadawa (0.87), none of the pathogens could grow in it but growth was possible in corn and cassava dough. The survival and growth of the pathogens were affected not only by the water activity but pH, storage temperatures and time. However it is worth knowing that other physical and chemical properties of the samples which were not considered in the study might have also contributed to the extent to which the pathogens survived and grew in the samples. On the whole, the extent to which the pathogens did survived and grew in the sample depended on the water activity, pH of the sample and their sensitivity to temperature
Abstract: The effect of storage temperatures on the survival and growth of pathogens in semi preserved foods was assessed using freshly prepared corn dough, dawadawa and cassava dough. Three pathogens, E. coli O157:H7 (Verocytoxigen-negative variant), Yersinia enterocolitica and Salmonella spp. were used. Pathogens were inoculated into 10g of samples in ster...
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Rapid Detection of Bovine-Specific Nucleic Acid Sequences in Cow Milk Using Polymerase Chain Reaction
Asim A. Osman,
Ayman M. Mahmoud,
Ayman S. Soliman
Issue:
Volume 3, Issue 3, May 2014
Pages:
141-144
Received:
1 April 2014
Accepted:
20 April 2014
Published:
30 April 2014
Abstract: This study was carried out to evaluatea PCR-based method for detection of DNA in cow milk. It utilized primers targeting the mitochondrial cytochrome-b (mtcyt-b) gene, which was used as a target DNA for PCR amplification. For the specific identification of cow mtcyt-b gene, a pair of primers (CSL1, CSR2), which produced a 386 bp PCR product from milk samples as well as from peripheral blood, were used. Amplification products were visualized on ethidium bromide-stained agarose gels. Amplification products were not detected when the PCR was applied to DNA from different animal species including sheep, camel, deerand human, indicating that the 2 pairs of primers are bovine specific. In conclusion, the PCR-based assay used in this study allowed sensitive and specific identification of cow milk DNA.
Abstract: This study was carried out to evaluatea PCR-based method for detection of DNA in cow milk. It utilized primers targeting the mitochondrial cytochrome-b (mtcyt-b) gene, which was used as a target DNA for PCR amplification. For the specific identification of cow mtcyt-b gene, a pair of primers (CSL1, CSR2), which produced a 386 bp PCR product from mi...
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Microencapsulation of Natural Food Colourants
Gülay Özkan,
Seda Ersus Bilek
Issue:
Volume 3, Issue 3, May 2014
Pages:
145-156
Received:
17 March 2014
Accepted:
25 April 2014
Published:
30 April 2014
Abstract: Carotenoids, anthocyanins, and chlorophylls are used as natural food colourants in the food industry. Microencapsulation is a technology that is used for the protection, stabilization, and the slow release of core materials. There are several techniques and wall materials that are available for microencapsulation of natural food colourants to overcome their instability, solubility, and handling problems. The objective of this paper is to describe techniques for preparation of microcapsulated food colourants and to provide a literature review of utilizable wall materials for natural colourants. Additionally, process conditions for given microencapsulation techniques are also summarized.
Abstract: Carotenoids, anthocyanins, and chlorophylls are used as natural food colourants in the food industry. Microencapsulation is a technology that is used for the protection, stabilization, and the slow release of core materials. There are several techniques and wall materials that are available for microencapsulation of natural food colourants to overc...
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Neurophysiological Effects of Rhodiola Rosea Extract Containing Capsules (A Double-Blind, Randomised, Placebo-Controlled Study)
Issue:
Volume 3, Issue 3, May 2014
Pages:
157-165
Received:
28 February 2014
Accepted:
26 April 2014
Published:
10 May 2014
Abstract: In 1947 Dr. Nicolai Lazarev introduced the term “adaptogen” in order to define special plant-derived extracts like Ginseng, which seemed to help to cope with stress-induced physical and psychic weakness. Extracts from Rhodiola rosea L. were recognized to belong to this category of food supplements. Due to contradictory results in the literature it was decided to examine the neurophysiological effect of Rhodiola rosea extract on surrogate parameters of cognitive and emotional brain processing in 20 volunteers. Spectral signatures of regional electric brain activity were recorded under control of an Eye-Tracking device, by means of which different challenges were presented. Among the cognitive challenges was a Stroop test, a memory test and a picture comparison for search of small deviations; among the emotional challenges were three pictures:a crying child, a bird spider and a picture taken from the TV series “Jungle Camp”. Additionally, three film excerpts were shown: a boring and an exciting animal film as well as a horror trailer. Evaluation of all challenges against looking at a fixation cross on the screen revealed highly statistically significant differences. These consisted (among others) in considerable higher spectral power values of delta and theta power in frontal and occipital brain areas during all cognitive and emotional tasks except for the crying child and bird spider, where only occipital power increased. Exactly these parameters changed in the presence of Rhodiola rosea extract, where increases of delta and theta power in these regions were documented in comparison to placebo. These statistically significant increases indicate mental activation according to literature. Likewise, an increase of alpha2 spectral power was observed during performance of the memory test indicating activation of memory processes as known from literature. In summary, the extract from Rhodiola rosea modulated cognitive and emotional surrogate parameters indicating improvement of mental processing in a stimulatory and activating sense.
Abstract: In 1947 Dr. Nicolai Lazarev introduced the term “adaptogen” in order to define special plant-derived extracts like Ginseng, which seemed to help to cope with stress-induced physical and psychic weakness. Extracts from Rhodiola rosea L. were recognized to belong to this category of food supplements. Due to contradictory results in the literature it ...
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The Effect of Processing Methods on the Functional and Compositional Properties of Jackfruit Seed Flour
Eke- Ejiofor,
J.,
Beleya,
E. A.,
Onyenorah,
N. I.
Issue:
Volume 3, Issue 3, May 2014
Pages:
166-173
Received:
17 March 2014
Accepted:
26 April 2014
Published:
10 May 2014
Abstract: The effects of processing on the functional, chemical and pasting properties of jackfruit seed flour were investigated. The values for dispersibility ranged from 75.75% to 85.75% with GJFSF (germinated jackfruit seed flour) being significantly different (p≤0.05) from the dried (control), autoclaved, boiled and roasted jackfruit seed flour samples. Oil absorption for the samples ranged from 150% to 300% with AJFSF (autoclaved jackfruit seed flour) and GJFSF being significantly different (p≤0.05) from the dried (control), boiled and roasted jackfruit seed flour samples. Swelling power ranged from 6.58% to 9.46% with Control (dried jackfruit seed flour) and GJFSF being significantly different (p≤0.05) from the autoclaved, boiled and roasted samples. Bulk density values ranged from 0.256g/ml to 0.327g/ml with GJFSF being significantly different (p≤0.05) from control, AJFSF, BJFSF and RJFSF samples. The color of the flour samples ranged from 74.76% to 82.59 % with Control being significantly different (p≤0.05) from the autoclaved, boiled germinated and roasted jackfruit seed flour samples. Water absorption capacity, solubility, least gelation concentration, moisture, crude fiber, ash and carbohydrates showed no significant differences (p≥0.05) in all the samples. Protein content ranged from 12.25% to 16.80% with RJFSF (roasted jackfruit seed flour) being significantly different (p≤0.05%) from the dried (control), autoclaved, boiled and germinated jackfruit seed flour samples. The crude fat ranged from 0.13% - 0.77% with dried (control), AJFSF and BJFSF (autoclaved and boiled jackfruit seed flour) being significantly different (p≤0.05) from the germinated and roasted samples. The starch content ranged from 26.55% to 36.03% with AJFSF being significantly different (p≤0.05) from the dried, boiled germinated and roasted jackfruit seed flour samples. Sugar content ranged from 0.50% to 2.48% with RJFSF being significantly different (p≤0.05) from the dried (control), autoclaved boiled and germinated samples. Amylose and amylopectin contents ranged from 15.72% to 23.79% and 76.21% to 84.28% with GJFSF and AJFSF being significantly different (p≤0.05) from BJFSF and RJFSF samples. The peak viscosity for the samples ranged from 743.50RVU to 4260RVU with RJFS being significantly different (p ≤0.05) from the control, AJFSF, BJFSF and GJFSF samples. Trough, breakdown, and final viscosity showed no significant difference (p≥0.05), while Setback viscosity ranged from 395.50RVU -1388RVU with Control and RJFS being significantly different (p≤0.05) for AJFSF, BJFSF and GJFSF samples. While the maximum pasting time and temperature was reached at 8.46mins and 93.90C respectively.
Abstract: The effects of processing on the functional, chemical and pasting properties of jackfruit seed flour were investigated. The values for dispersibility ranged from 75.75% to 85.75% with GJFSF (germinated jackfruit seed flour) being significantly different (p≤0.05) from the dried (control), autoclaved, boiled and roasted jackfruit seed flour samples. ...
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What is a Bioactive Compound? A Combined Definition for a Preliminary Consensus
Abdelkarim GUAADAOUI,
Soumaya BENAICHA,
Naima ELMAJDOUB,
Mohammed BELLAOUI,
Abdellah HAMAL
Issue:
Volume 3, Issue 3, May 2014
Pages:
174-179
Received:
1 January 2014
Accepted:
7 May 2014
Published:
20 May 2014
Abstract: The definition of "bioactive compound" knowdynamism, because the scientific research on the bioactivity potential is booming nowadays. And since there is no unifying definition, attempts to find a consensus and some common elements of the concept associated with the term "bioactive" did not stop, even if vague definitions and repeated use of the operative word "bioactive" almost integrated the term in a category of magic words! This paper tried to find a combined definition which can be a platform to develop the "bioactive" concept, and reach a solid consensus on the term "bioactive compound". We use, for the first time, the term of "biocompounactive" tomore simplify the use of bioactive compound in relation with their physicochemical and biological properties.
Abstract: The definition of "bioactive compound" knowdynamism, because the scientific research on the bioactivity potential is booming nowadays. And since there is no unifying definition, attempts to find a consensus and some common elements of the concept associated with the term "bioactive" did not stop, even if vague definitions and repeated use of the op...
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Prevalence of Fungal Flours in Zahedan-Iran Bakeries
Ebrahimzadeh Adel,
Mohammadzadeh Farzaneh
Issue:
Volume 3, Issue 3, May 2014
Pages:
180-182
Received:
25 March 2014
Accepted:
15 April 2014
Published:
20 May 2014
Abstract: Fungi widely distributed in nature and the study of fungal toxins is important among the research topics. Many of these toxins enter into the body through foods such as flour, bread and other foods. These toxins could lead to complication such as syndromes and cancer in humans. Due to importance of flour over the diet of Iranian people, the incidence of fungal contamination of flour was done in Zahedan bakeries. In this descriptive study, 113 bakeries were randomly selected from different regions in Zahedan. The samples of flour have cultured in order to identify fungal species with specific medium. 34 out of 113 samples had fungal contamination. The most common mycotoxins – producing fungi were Acromonium sp and Aspergillus fumigatus respectively. According to the results of this study and since the bread is the staple of the Iranian people health regulation and monitoring their implementation at all stages of production, distribution and storage of wheat and flour is recommended to the authorities in order to eliminate the fungal contamination and seems to be imperative.
Abstract: Fungi widely distributed in nature and the study of fungal toxins is important among the research topics. Many of these toxins enter into the body through foods such as flour, bread and other foods. These toxins could lead to complication such as syndromes and cancer in humans. Due to importance of flour over the diet of Iranian people, the inciden...
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Juicing Alters Oxalates Contents in Commonly Consumed Leafy Vegetables in South West Nigeria
Temitope K. Odufuwa,
Adeleke K. Atunnise,
Olumide David Olukanni,
Bamidele Adewale Salau
Issue:
Volume 3, Issue 3, May 2014
Pages:
183-186
Received:
10 April 2014
Accepted:
4 May 2014
Published:
20 May 2014
Abstract: Oxalic acid is present in most vegetables in varying quantity; its salts are formed as insoluble complexes at physiological pH with divalent cations, minerals and trace elements. The crystals of oxalates are associated with different pathological conditions including kidney stones. Sixteen vegetables obtained from four major markets in South West Nigeria were thoroughly mixed, grouped into two samples (fresh vegetables and juice extract) and four replicates for each sample were analysed. Oxalates content was analysed using standard laboratory methods. Oxalates content in fresh vegetables group vary; Amaranthus viridis has the highest and it is significantly (p<0.05) higher than others while Crassocephalum rubens has the least though, not significantly (p>0.05) different from Basella rubra, Amygdalina vernonia and Piper guineesis. Effect of juicing was notably significant in most of the vegetable when compared with their corresponding fresh vegetables. Telfairia occidentalis juice extracts had significantly (p<0.05) higher amount of oxalates than other juice samples, Crassocephalum rubens displayed the highest percentage increase compared with the corresponding fresh vegetable followed by Manihot esculenta while decrease was observed in three out the sixteen of the vegetables investigated and the highest percentage decrease was recorded in Talinum triangulare. The increased oxalate content observed in most of the vegetables analysed suggests the probable complications that may be associated with intake of certain vegetable juice. Hence, juicing must be used with caution. Thus, intake of such juice must be done with caution in people susceptible to oxalates intoxication.
Abstract: Oxalic acid is present in most vegetables in varying quantity; its salts are formed as insoluble complexes at physiological pH with divalent cations, minerals and trace elements. The crystals of oxalates are associated with different pathological conditions including kidney stones. Sixteen vegetables obtained from four major markets in South West N...
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Nutritional and Sensory Characterization of Full Fat and Partially Defatted Peanut Soy Milk Yoghurt
Kpodo Mawunyo Kwasi Fidelis,
Afoakwa Ohene Emmanuel,
Amoa Bediako Betty,
Saalia Kwesi Firibu
Issue:
Volume 3, Issue 3, May 2014
Pages:
187-193
Received:
15 April 2014
Accepted:
4 May 2014
Published:
20 May 2014
Abstract: Yoghurt produced by fermenting milk from peanut and soy milk are considered to have poor sensory attributes due to the off-flavours legumes generate in food products. Improvement in flavour requires a combination of treatments. This study employed three treatments (thermal, chemical and microbial) to develop full fat peanut-soy milk yoghurt (FPSY) and partially defatted peanut-soy milk yoghurt (DPSY). Proximate analysis and consumer studies were carried out on the 10 FPSY and 10 DPSY formulations developed using a three component constraint mixture design. Balanced Incomplete Block Design (BIBD) was used to assign samples to consumers and the optimized formulations were validated. Samples of the FPSY were high in crude protein and fat whereas the DPSY formulations were high in carbohydrate and total solids. Consumers preferred more soy milk in their full fat vegetable milk yoghurts but preferred more cow milk in their low fat vegetable milk yoghurt. FPSY and DPSY formulations with the most preferred sensory attributes were 0.68 Soy milk, 0.25 Peanut milk and 0.07 Cow milk; and 0.65 Soy milk, 0.22 defatted peanut milk and 0.13 cow milk respectively.
Abstract: Yoghurt produced by fermenting milk from peanut and soy milk are considered to have poor sensory attributes due to the off-flavours legumes generate in food products. Improvement in flavour requires a combination of treatments. This study employed three treatments (thermal, chemical and microbial) to develop full fat peanut-soy milk yoghurt (FPSY) ...
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Development of High Protein Content Homemade Bread by Nutritional Yeast Fortification for Disadvantaged Communities
Serere Julien Harusekwi,
Nyamunda B. C.,
Mutonhodza B.
Issue:
Volume 3, Issue 3, May 2014
Pages:
194-198
Received:
13 March 2014
Accepted:
15 April 2014
Published:
20 May 2014
Abstract: The main objective of the study was to develop high protein content homemade bread through fortification with nutritional yeast. Fortified bread boosts the nutritional status of poor people and reduces the incidence of protein energy deficiency diseases. The homemade bread was reformulated by adding various concentrations of nutritional yeast in the range 1-15% (w/w) to wheat flour. The bread was baked using the straight dough method. Protein, carbohydrate and moisture content of the fortified bread were evaluated. Sensory evaluation was conducted on bread samples to evaluate the bread acceptance levels. The results of the study revealed that the protein content increased with an increase in concentration of nutritional yeast. Addition of nutritional yeast decreased the loaf height but increased the weight of the loaves. The test panels accepted bread fortified with 1-3.5% nutritional yeast but bread with higher amounts of nutritional yeast (5-15%) were generally unacceptable. This study shows the potential of using nutritional yeast in improving protein quality of homemade bread consumed by economically disadvantaged communities.
Abstract: The main objective of the study was to develop high protein content homemade bread through fortification with nutritional yeast. Fortified bread boosts the nutritional status of poor people and reduces the incidence of protein energy deficiency diseases. The homemade bread was reformulated by adding various concentrations of nutritional yeast in th...
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Application of PCR-Based Methods for Rapid Detection of Corn Ingredients in Processed Foods
Inga Gabriadze,
Tamara Kutateladze,
Boris Vishnepolsky,
Marina Karseladze,
Nelly Datukishvili
Issue:
Volume 3, Issue 3, May 2014
Pages:
199-202
Received:
30 March 2014
Accepted:
28 April 2014
Published:
20 May 2014
Abstract: A rapid and accurate detection of corn (Zea mays L.) ingredients in processed foods is important for food safety and quality assurance. This study aimed to develop PCR-based approach for fast screening of the corn in foodstuffs. To this purpose a new PCR-based DNA marker specific to the corn zein gene was developed, three uniplex PCR methods and one triplex PCR system targeting invertase and zein genes were compared. Different corn-derived foodstuffs such as: flour, chips, flakes and snacks were investigated. Analysis of PCR products by agarose gel electrophoresis demonstrated that multiplex PCR method represents the most reliable and rapid tool for identification of corn ingredients in highly processed foods.
Abstract: A rapid and accurate detection of corn (Zea mays L.) ingredients in processed foods is important for food safety and quality assurance. This study aimed to develop PCR-based approach for fast screening of the corn in foodstuffs. To this purpose a new PCR-based DNA marker specific to the corn zein gene was developed, three uniplex PCR methods and on...
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Genetic Variation in Intramuscular Fat of Prime Lambs Supplemented with Varying Concentrations of Degummed Crude Canola Oil
Aaron Ross Flakemore,
Razaq Oladimeji Balogun,
Peter Daniel McEvoy,
Bunmi Sherifat Malau-Aduli,
Peter Nichols,
Aduli Enoch Othniel Malau-Aduli
Issue:
Volume 3, Issue 3, May 2014
Pages:
203-209
Received:
15 April 2014
Accepted:
10 May 2014
Published:
20 May 2014
Abstract: The main objective of this study was to quantify the intramuscular fat (IMF) content of Longissimus thoracis et lumborum, biceps femoris and triceps brachii muscles in genetically divergent lambs supplemented with varying levels of degummed crude canola oil (DCCO). Over a nine-week feeding trial, twenty-four first-cross prime lamb progeny from Merino, Dorset and White Suffolk rams mated with purebred Merino ewes under the same nutritional management were supplemented with one of three levels of wheat-based pellets with or without DCCO. The experimental treatments included the Control (1kg of plain wheat-based pellets without DCCO/head/day on dry matter basis), High (1kg of wheat-based pellets containing 50ml of DCCO/kg/head/day on dry matter basis) and Medium (500g of Control + 500g of High wheat-based pellets/head/day on dry matter basis). All lambs had a three-week adjustment period and had ad libitum access to lucerne hay and water. After nine weeks of supplementation, all experimental lambs were slaughtered at a commercial abattoir with the exception of four purebred Merino ewes retained in the flock for breeding purposes. IMF content was analysed using a 2:1 vol/vol ratio of chloroform/methanol extraction and precipitated with 10% potassium chloride. IMF content varied significantly with the level of DCCO supplementation (p<0.0125) and muscle type (p<0.0001). There were also highly significant interactions between sire breed and level of DCCO supplementation (P<0.0016), and muscle type and sex (P<0.0003) in IMF content. Prime lambs in the Control and Medium level of DCCO supplementation had the most IMF (3.18±0.12 and 3.28±0.14%, respectively) and the High treatment had the least (2.96±0.10%), suggesting a decrease in IMF as supplementation levels with DCCO increased. The Longissimus thoracis et lumborum had more IMF (3.69±0.11%) than the biceps femoris (2.87±0.11%)) and triceps brachii (2.90±0.12%) muscles. It was also evident that in ewes, the biceps femoris had the least IMF (2.4%) compared with Longissimus thoracis et lumborum (3.6%). This result indicates that supplementation of prime lambs with DCCO can be used as a management tool to vary the level of IMF content to suit different market specifications dictated by meat consumers. Whereas in themselves, sex and sire breed of lambs used in this study were not the primary drivers of IMF deposition, our results demonstrate that sheep farmers can modify their nutritional management and breed combinations by effectively utilizing appropriate sire breed and supplementation level combinations to manipulate the IMF content of various muscle types in ewe and wether prime lambs.
Abstract: The main objective of this study was to quantify the intramuscular fat (IMF) content of Longissimus thoracis et lumborum, biceps femoris and triceps brachii muscles in genetically divergent lambs supplemented with varying levels of degummed crude canola oil (DCCO). Over a nine-week feeding trial, twenty-four first-cross prime lamb progeny from Meri...
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The Effect of Preservatives and Flavour Additive on the Production of Oxygen-Free Radicals by Isolated Human Neutrophils
E. Al-Shammari,
R. Bano,
S. Khan,
I. Shankity
Issue:
Volume 3, Issue 3, May 2014
Pages:
210-215
Received:
20 March 2014
Accepted:
9 May 2014
Published:
30 May 2014
Abstract: Introduction: Researchers have recently described a relationship between food additives and immune system responses. A decline in immune response has also been observed in people who are in contact with food additives, such as preservatives and flavours found in different foods. Objectives: The objective of the present study was to investigate the in vitro effect of food additives, such as vanillin, Monosodium L- glutamate, Sodium Benzoate, and potassium nitrate, on the production of oxygen free radicals (OFRs) by isolated human nutrophils. Methods: The study was based on the isolation of neutrophils (polymorphonuclear leukocytes; PMNs) from normal blood to determine the effects of preservatives and flavouring additives on the production of Oxygen Free Radicals by stimulated PMNs. The study was carried out in the department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, Saudi Arabia. Results: After compleating the research it was found that most of the food preservatives and flavouring additives produced a significant inhibitory effect on the production of OFRs by isolated human PMNs. Higher concentrations of most of the food additives had significant effects on the chemiluminescence’s response. However, moderate effects have been seen with most of the food additives at lower concentrations. Conclusion : Most of the food additives used in this study produced a significant effect on the oxidative respiratory burst and phagocytosis of isolated human PMNs. As there are few comprehensive studies in this field, we recommend that the responsible agencies conduct further investigations regarding the effects of these additives, as well as their complications.
Abstract: Introduction: Researchers have recently described a relationship between food additives and immune system responses. A decline in immune response has also been observed in people who are in contact with food additives, such as preservatives and flavours found in different foods. Objectives: The objective of the present study was to investigate the...
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Microbiological Safety of Cooked Vended Foods in an Urban Informal Market: A Case Study of Mbare Msika, Harare, Zimbabwe
Raphael Kwiri,
Clive Winini,
Jeritah Tongonya,
Wishmore Gwala,
Enock Mpofu,
Felix Mujuru,
Shannon T. Gwala,
Lydia Makarichi,
Perkins Muredzi
Issue:
Volume 3, Issue 3, May 2014
Pages:
216-221
Received:
25 April 2014
Accepted:
13 May 2014
Published:
30 May 2014
Abstract: The study presents an investigation of the microbiological safety of cooked vended foods in an urban informal market in Harare, Zimbabwe. Analyses were performed on 200 samples of mostly vended ready to eat foodstuffs (comprising chicken and beef stew, egg rolls, doughnuts and boiled mealie cobs) between the month of October and November 2012. Samples were analyzed against different types of indicator micro-organisms namely total aerobics, coliforms and Escherichia coli and pathogens (Salmonella spp. and Staphylococcus aureus). Significantly, early morning samples were less contaminated than afternoon samples (p<0.05). No Salmonella spp. was detected in any of the foodstuffs analysed, though S. aureus and E.coli were present (respectively ranges from 3-62x102 cfu/g and 6-49x101 cfu/g). Respectively, nearly 85.5% and 53% of the samples were highly contaminated with S. aureus and E. coli. Correspondingly, total aerobic plate count ranged from 11-172x103cfu/g, while coliform count ranged from 8-85 x102 cfu/g. Subsequently, the study showed that informally vended foods might contain pathogenic microorganisms which signify a risk for human health. The importance of adequate measures to guarantee food safety was underscored.
Abstract: The study presents an investigation of the microbiological safety of cooked vended foods in an urban informal market in Harare, Zimbabwe. Analyses were performed on 200 samples of mostly vended ready to eat foodstuffs (comprising chicken and beef stew, egg rolls, doughnuts and boiled mealie cobs) between the month of October and November 2012. Samp...
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Microbiological Quality of Artisanal-Ice Cream Produced in Gaza City – Palestine
Emad Abou El Khair,
Abd Al- Raziq Salama,
Hatem I. Abu Mezyed,
Sobhy M. Mohsen,
Hashem Arafa
Issue:
Volume 3, Issue 3, May 2014
Pages:
222-229
Received:
19 April 2014
Accepted:
10 May 2014
Published:
30 May 2014
Abstract: This research aimed to investigate the bacteriological quality of artisanal ice cream sold in the local shops in Gaza city, Palestine. A total of 102 random samples of artisanal ice cream were collected from 5 different popular local shops from Gaza city markets were selected. Ice cream ingredients, shops air, plastic cups, and seller's hands were examined microbiologically. All samples were free from Staphylococci, Salmonella and Shigella. Incidence of pathogenic bacteria such as E. coli and fecal coliforms were found in the higher numbers. The percentage failure in complying the standards is distributed as follows; 32.4% with Total Plate Count, 55.9% with coliforms, 55.9% with fecal coliforms, 26.5% with E. coli, 5.9% with molds, 2.9% with O. lactis and 20.6% with yeasts. Examination of ice cream ingredients showed that primary sources of microbial contamination to ice cream could include water and raw milk whereas secondary sources include flavoring agents, utensils and handling. The results emphasize the need to use good and healthy ice cream ingredients and observing the hygienic conditions of the retail shops including common area, equipment, utensils and food handling.
Abstract: This research aimed to investigate the bacteriological quality of artisanal ice cream sold in the local shops in Gaza city, Palestine. A total of 102 random samples of artisanal ice cream were collected from 5 different popular local shops from Gaza city markets were selected. Ice cream ingredients, shops air, plastic cups, and seller's hands were ...
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