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Combined Effect of Irradiation and Frozen Storage on Survival of Viable Bacteria and Inoculated Escherichia Coli in Chicken
Wellington Torgby-Tetteh,
Abraham Adu-Gyamfi,
Bernard Tawiah Odai,
Victoria Appiah
Issue:
Volume 2, Issue 3, May 2014
Pages:
53-57
Received:
4 April 2014
Accepted:
28 April 2014
Published:
10 May 2014
Abstract: Combined effect of irradiation and frozen storage on viable bacteria and inoculated Eschericia coli in chicken was investigated. Samples of uninoculated chicken and samples of chicken inoculated with E. coli were irradiated using a Co-60 source at doses of 0, 2 ,4,6 and 8 kGy and stored for 0, 7, 14, 21, 28, 35, 42, 49 and 56 days at -180 C. Samples were analyzed each week to enumerate surviving viable bacteria and E. coli. Irradiation doses of 2, 4, 6, and 8 kGy respectively reduced the population of viable bacteria in the uninoculated chicken by 2.06, 2.96, 3.91 and 4.21 log cycles. Storage for 56 days reduced populations of viable bacteria by approximately 2 log cycles for all irradiated uninoculated samples. Dose of 2 kGy reduced the population of E. coli in the unirradiated sample by 2.69 log cycles and 4, 6, 8 kGy reduced the population by > 7 log cycles. Storage for 56 days reduced the population of E. coli by 4.07 and > 3.52 log cycles respectively in the unirradiated and irradiated (2 kGy) samples. Irradiation doses of 4 to 8 kGy in combination with frozen storage were effective in reducing the populations of viable indigenous bacteria in addition to eliminating inoculated E. coli from chicken thus extending the shelf life and improving the hygienic quality.
Abstract: Combined effect of irradiation and frozen storage on viable bacteria and inoculated Eschericia coli in chicken was investigated. Samples of uninoculated chicken and samples of chicken inoculated with E. coli were irradiated using a Co-60 source at doses of 0, 2 ,4,6 and 8 kGy and stored for 0, 7, 14, 21, 28, 35, 42, 49 and 56 days at -180 C. Samp...
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Comparison of Yields and Physicochemical Properties of Lime Juice with Acetic Acid and Calcium Chloride Coagulated Soybean Curds
Obiegbuna James E.,
Morah Grace N.,
Ishiwu Charles N.
Issue:
Volume 2, Issue 3, May 2014
Pages:
58-62
Received:
14 April 2014
Accepted:
9 May 2014
Published:
20 May 2014
Abstract: The yield, proximate composition and functional properties of soybean curd produced using lime juice as coagulant was compared with those produced using acetic acid and CaCl2. Curd was produced from soymilk using 0.5% of lime juice (6.32% citric acid). Guided by the titratable acidity of lime juice, curds were also produced using 0.5% of 6.32% solutions of acetic acid and CaCl2 in water, respectively. The lime juice produced significantly (p < 0.05) lesser curd than acetic acid. The proximate analysis revealed that only the protein and carbohydrate contents of curds differed significantly (p < 0.05). The lime juice-coagulated curd had the highest protein but lowest carbohydrate contents. Functionally, only protein solubility, emulsion activity and foaming capacity of the curds differed significantly (p<0.05) with the lime juice coagulated curds having the highest values. Judging by the amount of protein precipitated and the functional properties, lime juice may have produced better curd than acetic acid and CaCl2. However, curds with higher protein content and better functional properties may be expected should acetic acid and CaCl2 be applied as pure liquid or solid as reported in the literatures; and local processors in Nigeria that use lime juice as coagulant must use higher volume of the juice to optimize the yield and quality of curd.
Abstract: The yield, proximate composition and functional properties of soybean curd produced using lime juice as coagulant was compared with those produced using acetic acid and CaCl2. Curd was produced from soymilk using 0.5% of lime juice (6.32% citric acid). Guided by the titratable acidity of lime juice, curds were also produced using 0.5% of 6.32% solu...
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Health Safety on Plastic Materials that Come into Contact with Food and Children Toys about Migration of Primary Aromatic Amines Examination in IPH- Skopje in Period 01.012013 – 31.12.2013
Evgenija Kiroska-Petreska,
Katja Popovska,
Dragan Gjorgjev,
Vesna Kostikj,
Branka Petrovska
Issue:
Volume 2, Issue 3, May 2014
Pages:
63-67
Received:
22 April 2014
Accepted:
13 May 2014
Published:
30 May 2014
Abstract: Backgorund: Humans can be exposed to primary aromatic amines (PAAs) by the usage of a variety of synthetic products which come in contact with food and plastic children toys. PAAs are mainly originated from synthetic azo dyes widely applied as colorants on plastics and also from the use of adhesives based on polyurethanes (PU) in laminated food packing materials. Legislation introduced in the European Union countries limiting the migration level of PAAs into foodstuffs is 0.01 mg/kg. Aim: To establishing method for routine examination of PAAs in items made of plastics that come into direct contact with food and plastic toys. Material and Methods: Quantitative determination of sum of PAAs, expressed as aniline on 727 items of which 363 plastic toys, and 364 plastic containers, plastic utensils and plastic items that come in direct contact with food. Was using spectrophotometric method based on diazotisation of PAAs and subsequent coupling of the obtained diazonium salts with N-(1-naphthyl) ethylenediamine dihydrochloride. Resultes: Calibration was carried out using known amounts of aniline hydrochloride as standard. Detection limit (DL) and quantification limit (QL) evaluated for direct spectrophotometric method amounted to 0,000715 mg/l and 0,002165 mg/l, respectively. Only 6 tested samples were not correct in terms of increased concentration of PAAs in simulant solution. From the faulty samples 4 were toys, and 2 black kitchen sets which coming in contact with food. Conclusion: Requires increased sanitary inspection market, amid frequent occurrence of PAAs in plastic kitchen utensils, especially kitchen utensils in black and children toys made in China.
Abstract: Backgorund: Humans can be exposed to primary aromatic amines (PAAs) by the usage of a variety of synthetic products which come in contact with food and plastic children toys. PAAs are mainly originated from synthetic azo dyes widely applied as colorants on plastics and also from the use of adhesives based on polyurethanes (PU) in laminated food pac...
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Bacteriological Quality of Packaged Ice Cream in Gaza City, Palestine
Emad Abou-El Khair,
Abd Al- Raziq Salama,
Hamdan Radwan,
Abdelrahman Khalafallah,
Hashem Arafa
Issue:
Volume 2, Issue 3, May 2014
Pages:
68-73
Received:
25 April 2014
Accepted:
15 May 2014
Published:
30 May 2014
Abstract: Ice cream is absolutely one of the most popular and favorite food product for Palestinian children and adults. However, it is one of the most favorable foods for bacterial growth and potential source of food poisoning. The main objective of this work was to determine the bacteriological quality of packaged ice cream sold in Gaza city. One hundred samples of traditional sealed packaged ice cream were collected randomly from 20 different food stores of Gaza city. The samples represented all types of ice cream products in the local markets; they included chocolate, fruits, nuts and fruits flavor types. Bacteriological quality was assessed through the examination of collected ice cream samples for total aerobic count, coliform and fecal coliform, Salmonella spp., Shigella spp., Staphylococcus aureus, Klebsiella pneumoniae, Enterobacter sakazakii, Escherichia coli, Listeria ivanovii and L. grayi. Results revealed that many ice cream samples were contaminated with coliform, fecal coliform, E. coli, S. aureus, K. pneumoniae, E. sakazakii, L. grayi and L. ivanovii. Repeated electricity shuts for long periods in addition to poor handling of such perishable products may be the cause of their contamination. It is recommended to launch awareness programs to minimize the contamination of ice cream products.
Abstract: Ice cream is absolutely one of the most popular and favorite food product for Palestinian children and adults. However, it is one of the most favorable foods for bacterial growth and potential source of food poisoning. The main objective of this work was to determine the bacteriological quality of packaged ice cream sold in Gaza city. One hundred s...
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Comparative Evaluation of the Nutritional, Phytochemical and Microbiological Quality of Three Pepper Varieties
Christine Emmanuel-Ikpeme,
Peters Henry,
Orim Augustine Okiri
Issue:
Volume 2, Issue 3, May 2014
Pages:
74-80
Received:
4 April 2014
Accepted:
15 May 2014
Published:
30 May 2014
Abstract: The study investigated the comparative evaluation of nutritional, phytochemical, and microbiological quality of three pepper varieties (Capsicum annuum, Capsicum genus, and Capsicum frutescens). Three pepper varieties were purchased fresh from local market in Calabar, Cross River State. The samples were washed with distilled water and thinly sliced, (diameter of 1.0±0.1cm and thickness of 3-4mm), and then treated with chlorine concentrated solution. These samples were oven dried at temperature of 60OC for 24 hours. The samples were ground with a woring blender and stored in air-tight container. The result of the analysis showed that the proximate composition of Capsicum genus was significantly (p<0.05) higher than Capsicum annuum and Capsicum frutescens in moisture and carbohydrate contents. Capsicum annuum was significantly (p<0.05) higher than Capsicum genus and Capsicum frutescens in fat, insoluble and soluble fibre contents. Capsicum frutescens was significantly (p<0.05) higher than Capsicum annuum and Capsicum genus in protein and ash contents. Vitamin composition showed that Capsicum annuum was significantly (p<0.05) higher than Capsicum genus and Capsicum frutescens in vitamin C, vitamin A, vitamin E, niacin, vitamin B6, folic acid, and vitamin K. Mineral composition showed that Capsicum annuum was significantly (p<0.05) higher Capsicum frutescens and Capsicum genus in calcium, sodium, magnesium, phosphorus, copper, zinc, and nickel contents. Capsicum genus was significantly (p<0.05) higher than Capsicum annuum and Capsicum frutescens in potassium, iron and cobalt contents. Phytochemical composition showed that Capsicum annuum was significantly (p<0.05) higher than Capsicum genus and Capsicum frutescens in tannins, flavonoid, saponin, terpenoid, and carotenoid contents. Capsicum genus was significantly (p<0.05) higher than Capsicum annuum and Capsicum frutescens in alkaloid, phenolic compound, glycoside, and limonoid contents. Capsicum frutescens was significantly (p<0.05) higher than Capsicum genus and Capsicum annuum in anthraquinone contents. Aspergillus spp and Staphylococcus spp in Capsicum annum, Capsicum genus, and Capsicum frutescens were less than 10% and 100%. Escherichia coli and salmonella in these pepper varieties were not detected or absent. The result of this analysis revealed that the three pepper varieties have high nutritive value, medicinal value and can be used to remediate diseases and sustain health.
Abstract: The study investigated the comparative evaluation of nutritional, phytochemical, and microbiological quality of three pepper varieties (Capsicum annuum, Capsicum genus, and Capsicum frutescens). Three pepper varieties were purchased fresh from local market in Calabar, Cross River State. The samples were washed with distilled water and thinly sliced...
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Assessment of AflatoxinM1and Enteropathogenic Microorganism Levels in Milk Samples Vended in Cross River State, Nigeria
Peters Henry,
Christine Emmanuel-Ikpeme
Issue:
Volume 2, Issue 3, May 2014
Pages:
81-86
Received:
4 April 2014
Accepted:
28 April 2014
Published:
10 June 2014
Abstract: Aflatoxin M1 and enteropathogenic microorganism levels in milk samples vended in Cross River State were investigated. Thirty one milk samples were purchased from supermarkets and markets across the three (3) senatorial districts of Cross River State during August to November 2012. The milk samples were grouped into three (3) categories; A (Evaporated milk samples), B (Powdered milk samples), C (Infant milk formula). The milk samples were analyzed for aflatoxin M1 (AFM1) by competitive enzyme linked immunosorbent assay (ELISA) while enteropathogens (Salmonella, Escherichia coli, Mould, Mesophilic Aerobic bacteria and Coliform) were cultured for microbiological sensitivity test using standard methods. Aflatoxin M1 (AFM1) was found in 100 percent of all the milk samples that were analyzed in this study. The contamination levels ranged from 0.06µg/l to 0.07g/l, while the mean value was 0.07µg/l. There were no significant differences (P>0.05) between the mean concentrations of AFM1 of the milk samples among the different categories. All the different milk samples (100%) exceeded the European Union maximum acceptable levels (0.05µg/l). None of the milk samples exceeded the Nigerian permissible limit (0.5µg/l). Salmonella, Escherichia Coli and Coliform bacteria were not detected in the milk samples. Aerobic Mesophilic bacteria and Mould were present in the milk samples but did not exceed the standard of 105cfu/ml for aerobic mesophilic bacteria and 102cfu/ml for mould. It is concluded that the milk samples vended in Cross River State contain aflatoxin M1 and detectable enteropathogen levels which fall within Nigerian regulatory limits.
Abstract: Aflatoxin M1 and enteropathogenic microorganism levels in milk samples vended in Cross River State were investigated. Thirty one milk samples were purchased from supermarkets and markets across the three (3) senatorial districts of Cross River State during August to November 2012. The milk samples were grouped into three (3) categories; A (Evaporat...
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Effect of Thermal Processing on Lycopene, Beta-Carotene and Vitamin C Content of Tomato [Var.UC82B]
Ishiwu Charles N.,
Iwouno,
Jude O.,
Obiegbuna James E.,
Ezike Tochukwu C.
Issue:
Volume 2, Issue 3, May 2014
Pages:
87-92
Received:
7 May 2014
Accepted:
29 May 2014
Published:
10 June 2014
Abstract: The available lycopene, beta-carotene and vitamin C content of raw, boiled and fried tomato (Var.UC82B) were evaluated. Ripe tomato was purchased from Ogbete main market Enugu- Nigeria and the variety was identified at the Crop Science department, University of Nigeria Nsukka. It was sorted, washed and pulped using a blender. The pulp was divided into seven portions and labeled (A-G) Portion A was raw sample that served as a control since it was neither boiled nor fried. Portions B, C, and D were boiled for 2, 15 and 30minutes respectively. Portions E, F and G were fried in refined bleached and deodourized groundnut oil for 2, 15 and 30 minutes respectively. The seven samples were separately packaged in vial glass tubes and analyzed within three days from the time they were produced. Result shows that the three response variables evaluated were significantly [P < 0.05] affected by either boiling or frying. The lycopene content significantly increased [p < 0.05] as the period of boiling or frying increased between 2 and 30minutes. Boiling the pulp or frying it for 30 minutes increased the lycopene content from 24.2 to 32.9 % respectively. However, both the beta-carotene and the Vitamin C content significantly [p < 0.05] decreased as boiling or frying period increased between 2 and 30 minutes. The beta-carotene content decreased by 61.4 %, while the Vitamin C content decreased by 49.4 % when the tomato pulp was boiled for 30 minutes. When the tomato pulp was fried for 30 minutes, the beta-carotene decreased by 63.6 %, while the vitamin C decreased by 50.0 % [p< 0.05]. It is therefore, advisable to boil or fry tomato before consumption for maximum absorption of its available lycopene. However, excessive heat treatment would have adverse effect on the beta carotene and vitamin C content of the tomato.
Abstract: The available lycopene, beta-carotene and vitamin C content of raw, boiled and fried tomato (Var.UC82B) were evaluated. Ripe tomato was purchased from Ogbete main market Enugu- Nigeria and the variety was identified at the Crop Science department, University of Nigeria Nsukka. It was sorted, washed and pulped using a blender. The pulp was divided i...
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Severity of Malnutrition and Treatment Responses in under Five Children in Bahir Dar Felegehiwot Referal Hospital, Northwest Ethiopia
Lijalem Mekonnen,
Ahmed Abdusemed,
Mulate Abie,
Asmare Amuamuta
Issue:
Volume 2, Issue 3, May 2014
Pages:
93-98
Received:
14 May 2014
Accepted:
3 June 2014
Published:
10 June 2014
Abstract: Introduction: Malnutrition is one of the leading causes of morbidity and mortality in children under the age of five in developing countries. Ethiopia being one of these countries, malnutrition is an important public health problem. However, little information is available on the severity of malnutrition and treatment responses in under five children especially in hospital settings. Objective: To determine the severity of malnutrition and treatment responses of severe acute malnutrition in children under the age of five and to identify its associated factors. Methodology: ensus method was used and a retrospective data of about 1639 under five children admitted to Felegehiwot Referral Hospital (pediatrics department) form November 2012 –November 2013 were studied for severe acute malnutrition and its treatment responses. Results: In the study period, a total of 1639 children less than 5 years of age were admitted to FHRH pediatric department, and out of that 145 were under five years old with a diagnosis of malnutrition malnourished characteristics. Hence, the proportion of under five aged children affected with malnutrition from this one-year retrospective data in FHRH was about 8.8%. From the total of 145 malnourished children, about 93(64.1%) were detected for wasting/acute malnutrition and about 36 (24.8%) were affected with severe wasting or severe acute malnutrition (SAM). Among the malnourished children, about 133(91.7 %) were detected for stunting (chronic malnutrition) and about 65(44.8%) were affected with severe stunting. Conclusions: The findings of this study showed that the proportion of malnutrition in under five children is high especially during 1-2 years old group. Among the malnourished children detected (145), the level of stunting/chronic malnutrition was higher than wasting/acute malnutrition (91.7% vs64.1%, respectively). The level of severe chronic stunting investigated was also found higher than the level of SAM (44.8% vs 24.8%, respectively). Better responses of treatment and condition at discharge were observed by using different therapeutic combinations after admission. To reduce childhood malnutrition especially in under five children, due emphasis should be given in improving the knowledge and practice of parents on appropriate infant and young child feeding practices and treatment service practices from nearby health facilities.
Abstract: Introduction: Malnutrition is one of the leading causes of morbidity and mortality in children under the age of five in developing countries. Ethiopia being one of these countries, malnutrition is an important public health problem. However, little information is available on the severity of malnutrition and treatment responses in under five childr...
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