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In the last twenty years, the number of publications presenting generalized pH-sensitive devices proposed for food freshness monitoring has been steadily growing, but to date, none of them have succeeded in exiting the laboratory and reaching the supermarket shelf. To reach this scope, we developed a large-scale applicable pH-sensitive sensor array to monitor perishable foods’ degradation. We ensured freshness monitoring in domestic conditions, using sales packages and during chilled storage, by simple naked-eye readout and multivariate imaging analysis, and we fully corroborated the device by (i) projection of unknown independent samples in the PCA model, (ii) TVB-N quantification and (iii) microbiological assay. The choice of commercial and cheap dye and polymeric support already employed in food packaging ensures the low-cost and scalability of the device and the promising results obtained make this device an eligible candidate for large-scale implementation.

Biosafety has currently become an important public health issue in seafood industry of Thailand. In order to enhance quality of seafood products, three phases of study were established. In the first phase, biosafety of traditional processed squid sold in Chon Buri province, Thailand compiled from literatures between 2002 and 2019 was evaluated. The squid products represented a health hazard due to 86.5% samples, having total viable count (TVC) over the allowable limits imposed by Thailand and international food administration agencies. In the second phase, bacterial contamination during multiple steps related to dried seasoned squid preparation and storage was determined. TVC were low at approximately 102 CFU/g during a multi-step of preparation, and increased significantly (P < 0.05) to 103 CFU/g in post-prepared products during 25-day storage. Lastly, a novel preservation strategy was developed. A combination of partially purified solution from Bacillus velezensis BUU004 with nisin and the mixed herb extracts from hot pepper and lemongrass exhibited the strongest antibacterial efficacy observed by a significantly (P < 0.05) low TVC in the post-prepared squid within allowable limits recommended by the food administration authorities. This study suggests that the novel mixture has a preservative potential to improve biosafety of dried seafood products. Key words: Squid, bacteriocin, nisin, herb extract, Bacillus velezensis, synergy, biosafety.

In this study, the clove essential oil-loaded nanoemulsion system was prepared using corn and soybean oils as a coating agent for refrigerated chicken fillets, and its bio preservative properties were investigated during 15 days at 4 °C. A total of 6 compounds were identified from the clove essential oil, with the dominant compounds being eugenol (88.38%) and beta-caryophyllene (6.01%). The coating process led to the reduction of titratable acidity of the chicken fillets during the storage time. Compared to non-coated samples, nanoemulsion-treated samples presented less increase in peroxide value (from 0.057 to 0.089) and thiobarbituric acid (from 0.234 to 0.835) values along the storage time. Increasing the content of clove essential oil in the nanoemulsions resulted in a significant reduction in total volatile basic nitrogen content. The coating process was highly effective in decreasing the total viable count, and psychrophilic bacteria growth, while antimicrobial activity varied depending on the nanoemulsion formulation and storage time. Using the nanoemulsions containing 1% clove essential oil led to a significant increase in sensory parameter scores. Therefore, the treatment containing 1% clove essential oil due to the highest acceptability score was chosen as the best treatment.

The present study was aimed to extend the shelf life of chicken by the application of gelatin (GE)-based films containing 1% TiO2 nanoparticles (GE + TiO2), 2% cumin essential oil (GE + CEO), and 1% TiO2 + 2% CEO (GE + TiO2 + CEO). For this purpose, the microbial [total viable count, total Enterobacteriaceae, total lactic acid bacteria, L. monocytogenes, and Pseudomonas spp.] properties of chicken samples were evaluated at 4 °C during 24 days. Besides, the physicochemical [pH, total volatile base-nitrogen (TVBN), peroxide value, and thiobarbituric acid reactive substances (TBA)] properties of chicken samples were also measured. The plain and (nano)composite films slowed down the growth trend of examined bacteria (about 3 log cycle reduction after 24 days). In this regard, the L. monocytogenes population growth was inhibited during 24 days. According to the antimicrobial tests results, the antimicrobial activity of GE + TiO2 + CEO was higher than GE + TiO2, GE + CEO, and GE, respectively. The samples packed in (nano)composite films showed lower lipid oxidation and TVBN values than that of the control. Meanwhile, higher sensory scores and shelf life were obtained for these samples from 4 to 12 days. The effect of CEO in the reduction of oxidation was higher than that of TiO2. Overall, all the used films, even the plain GE film, could effectively improve all quality parameters of chicken, which was more pronounced in GE + TiO2 + CEO. The results of this study showed the potential use of these (nano)composite edible films to prolong the shelf life of fresh meat.

Chitosan (CS) films containing 0, 1, 3 and 5% (w/w) of polyphenol-rich rambutan peel extract (RPE) were developed. The micro-structural characterization and physical and functional properties of the films were determined. Results showed RPE formed strong interactions with CS, making film inner micro-structure become uniform and film crystallinity decline. Amongst different films, CS film containing 5% of RPE showed the lowest light transmission, moisture content (28.35%), water solubility (46.07%), water vapor permeability (8.41 × 10−10 g m−1 s−1 Pa−1) and oxygen permeability (0.28 cm3 mm m−2 day−1 atm−1). Meanwhile, CS film containing 5% of RPE exhibited the highest tensile strength (38.87 MPa) and elongation at break (51.73%) and the strongest antioxidant and antimicrobial activities. Finally, pork was wrapped with the films and stored at 4 °C for 8 days. Results showed pork wrapped with CS film containing 5% of RPE presented the lowest total volatile basic nitrogen level (9.17 mg/100 g), thiobarbituric acid reactive substance value (0.51 mg malondialdehyde/kg) and total viable count (4.53 log colony forming unit/g) and the best sensory attributes on the eighth day. Our results suggested the potential of CS film containing 5% of RPE as an active packaging material in pork preservation.

Prevalence and incidence of foodborne illness in developing countries has risen in recent times as a result of increased demand for Ready-To- Eat (RTE) foods. The current study assessed the microbiological quality of khebab sold at selected areas within the Kumasi metropolis. A total of 36 khebab samples were purchased and analyzed for Total Viable Count (TVC), Total Coliforms Count (TCC) and Thermotolerant Coliforms Count (TTC). The results showed that the mean TVC, TCC and TTC in beef khebab at the different locations ranged from 6.91- 7.23 Log10 CFU/g, 7.25-9.23 Log10 MPN/g and 4.97-7.75 Log10 MPN/g respectively. For chevon khebab, it ranged from 6.83-7.25 Log10 CFU/g, 7.98 - 9.23 Log10 MPN/g and 6.61-8.81 Log10 MPN/g respectively. That of gizzard khebab ranged from 6.89-7.30 Log10 CFU/g, 7.98-9.23 Log10 MPN/g and 6.89-7.53 Log10 MPN/g respectively. The mean TVC, TCC and TTC for the beef khebab were not significant (p = 0.680, 0.055 and 0.070) respectively. For the chevon, the TVC and TCC were not significant (p = 0.547 and 0.121) respectively but that of the TTC was significant (p = 0.034). The mean TVC, TCC and TTC of the gizzard were not significant (p = 0.794, 0.056 and 0.822) respectively at the different locations. These mean microbial loads (TVC, TCC and TTC) in the khebab samples exceeded the standard acceptable limits (? 5 Log CFU/g and ? 2 Log10 MPN/g). Since the microbial loads exceeded the standard acceptable limits, it could put consumers at high risk of contracting foodborne infection. This result should prompt the relevant institutions responsible for ensuring food safety in the metropolis to strictly enforce the standard regulations on food safety practices as well as carry out adequate monitoring to avoid possible foodborne infections. Key words: Khebabs, total viable count, total coliforms count, thermotolerant coliforms count.

Carwash wastewater treatment with potassium ferrate (VI) (K2FeO4) was optimized by response surface methodology. The optimum conditions for chemical oxygen demand removal were established a pH 3.5, 0.328 g/L dose of K2FeO4, and with a process duration of 48 min. At these conditions, chemical oxygen demand, total organic carbon, total nitrogen, and total phosphorus decreased by 70.3, 58.9, 73.3, 82.0%, respectively; and the putrid odor was reduced. Simultaneously, the total viable count, total coli count, most probable number of fecal enterococci, and the total proteolytic bacteria count decreased by 89.5, 93.1, 92.9, and 95.0 %, respectively. Comparatively, an application of 0.450 g/L FeCl3·6H2O corresponding to the iron content in 0.328 g/L of K2FeO4 resulted in a decrease of total viable count, total coli count, most probable number of fecal enterococci and the total proteolytic bacteria count only by 38.1, 31.2, 42.9, and 58.0%, respectively. Therefore, flocculation with polyacrylamide anionic flocculant combined with potassium ferrate (VI) oxidation is a more effective alternative to coagulation with FeCl3 and the same flocculant. The use of potassium ferrate (VI) is a viable option for the treatment of carwash wastewater.

There is an increasing demand for bioactive-loaded bio-based packaging materials to obtain food products with extended shelf-life and improved quality. The aims of the present study were to fabricate a Citrus paradise essential oil (CPEO)-loaded Lallemantia iberica seed mucilage (LISM) based edible coating and to evaluate the effects of the CPEO-LISM edible coating on the preservation of lamb slices during cold storage for 9 days. CPEO was rich in limonene (79.4%) with superb antioxidant and antimicrobial properties. Its incorporation into the edible coating (at 0, 0.5, 1, 1.5, and 2% v/v) effectively inhibited the microbial growth (total viable count, psychrotrophic count, Escherichia coli, Staphylococcus aureus, and fungi) and lipid oxidation (peroxide and thiobarbituric values) in lamb slices. The meat color (L*, a*, b*) and sensory properties were also preserved by the edible coating containing CPEO, and the bioactive edible coating based on LISM and CPEO, particularly LISM + 2%CPEO significantly inhibited quality deterioration of lamb slices and improved the shelf-life of the meat (> 9 days). The results suggested that the LISM-CPEO edible coating could be developed as an antioxidant and antimicrobial packaging to improve the shelf-life of various meat products.

This study investigated the effects of chitosan-carboxymethyl celloluse (CH-CMC) composite and bilayer coating and film on flavor quality of Asian sea bass (Lates calcarifer) fillets during storage at refrigerator for 16 days. In this experiment, different indexes including: sensory evaluation, trimethylamine nitrogen (TMA-N), total viable counts (TVC), free amino acids (FAAs), volatile organic compounds (VOCs), ATP related compounds, and K value were measured. Main reason for off-flavor of treated samples was mainly attributed to the significant inhibition of bacterial growth after death. The initial total viable count (TVC) (log10 CFU/g) in the all samples of fillet was 1.21 log10 CFU/g. TVC in sea bass fillet became lower than 7 log10 CFU/g for BF (bi-layer film) samples throughout the entire storage. The results of FAAs showed that use CH-CMC reduced the accumulation of bitterness-taste. Treated samples decreased slowly with degradation of inosine- 5′- monophosphate (IMP) resulting higher umami intensity and overall acceptability. Synergistic effects of glutamic acid (Glu) and inosine- 5′- monophosphate (IMP) has inhibitory effects on bitter taste in samples. The VOCs including aldehydes, ketones, alcohols, and hydrocarbons were decreased by the CH-CMC coatings and film. Eight key flavor volatile organic compounds, including 3-methylbutanal, hexanal, E-2-hexanal, ethanol, 1-pentanol, 1-hexanol, 2,3 pentanedion, hydroxyl-2-butanone, were identified in all samples. Generally, these results suggested the advantageous potential for CH-CMC film in retarding formation of fishy odor and taste and improving flavor of Asian sea bass compared with coating during entire the storage time, because of good oxygen barriers properties of film and potential properties to crosslink with flavors in order to enhance functionalities of packaging material.

This study aimed to produce short set yoghurt with different stabilizers at different concentrations and determine the effects of the stabilizers and length of fermentation on the nutritional, microbiological, and sensory properties of short set yoghurt. Stabilized yoghurt samples were produced using 0%, 0.5%, and 1.0% concentrations of carboxyl methylcellulose (CMC), corn starch, and gum acacia with different fermentation periods (1–5 hr), respectively. Samples were analyzed for the proximate, physicochemical, microbial, and sensory properties using standard laboratory methods. Results showed that an increase in stabilizer concentration and fermentation time decreased the moisture content but increased the total solids, protein, fat, ash, sugars, pH level, and total titratable acidity. The viscosity of the yoghurt samples significantly (p, In this paper, we reported the findings of original work on the impact of different stabilizers and fermentation time on the nutritive value of short set yoghurt. The essential textural characteristics of yoghurt are firmness and the ability to retain water, which is a factor of the type and concentration of stabilizers used. Stabilizers used in yoghurt production are many and varied. However, there is little information on how some of the stabilizers locally used in Nigeria influence the fermentation rate of yoghurt and, consequently, the nutritive value for which yoghurt is consumed. The findings from this research gave optimal concentrations of stabilizers for short set yoghurt production, which will assist manufacturers in short set yoghurt production.

Viable threats from waste-fed aquaculture have become a genuine subject of discussion presumably since the initiation of such fishery. An aquaculture-based sewage treatment system, blending fish as biological component was assessed in Bandipur, Titagarh, North 24 Parganas, West Bengal, India. The 5 MLD (million litres per day) system receiving domestic sewage flow comprised of anaerobic ponds (areas-0.7 ha, depths-2.5m), facultative ponds (areas-4.8 ha, depths-1.5m) and maturation ponds (areas-4.8 ha, depths-1m). The observation revealed substantial aptitude of the system for biological sewage treatment, with respect to reduction of ammonia nitrogen, BOD (Biological oxygen demand) and COD (Chemical Oxygen Demand). The TVC (Total Viable Count) and enteric bacterial counts were detected in higher numbers from water and fish. Some of the members customarily recovered in this study like Vibrio were established fish and human pathogens. Counts of faecal coliforms in fish culture ponds were found to outstrip the World Health Organization (WHO) standards of ≤103 faecal coliforms per 100 ml of water to be used in aquaculture. High concentrations of pathogenic bacteria were reported to be present in fish even at low numbers of indicatory bacteria. Estimated risk of bacteriological infection of fish for most of the times crossed the guide line proposed by international commission on the microbiological specification of foods (1995). Public health risks associated from fish and fishery products of Bandipur sewage fed farm clearly indicate infelicity of wastewater treatment along with inappropriateness of treated waste water to be reused in aquaculture.

Context Montmorillonite (MMT), as a potential antibiotic alternative, has rarely been reported in broiler chickens. Aims The present study was conducted to determine the effects of dietary MMT supplementation on the growth performance, immunity, intestinal microflora and morphological features of broilers. Methods One-day-old male broilers (Arbor Acres; n = 240) were randomly assigned to the following four groups before a 42-day feeding trial: (i) basal diet with no supplementation (control group); (ii) basal diet supplemented with 0.1% MMT; (iii) basal diet supplemented with 0.2% MMT; and (iv) basal diet supplemented with 0.3% MMT. Key results The results demonstrated that supplementation with 0.1% and 0.2% MMT markedly improved the average daily gain of broilers compared with the control group. Moreover, supplementation with 0.1% MMT remarkably decreased the total viable count of Escherichia coli in the caecum of broilers. Compared with the control group, 0.1% MMT supplementation significantly elevated the concentrations of secretory immunoglobulin A and systemic immunoglobulin G in the jejunal mucosa of broilers (P < 0.05). Furthermore, MMT supplementation was associated with a greater villus height (VH) and a higher ratio of VH to crypt depth (CD) in the intestinal mucosa of broilers (P < 0.05). However, in the duodenal and jejunal mucosa, dietary supplementation with MMT exhibited no significant (P > 0.05) impact on the CD values of broilers compared with the control group. Conclusions This study showed that supplementation with 0.1% MMT could enhance broiler growth, increase the small intestinal VH and the VH:CD ratio, promote the intestinal-mucosa development, affect microflora population and improve immune function in the intestinal tract of broilers. Implications Supplementation with MMT could alter morphological changes in the intestinal villi, regulate microbial population and improve immune function in the intestinal tract, thus contributing to broiler growth. Our results indicated that MMT may serve as a natural beneficial feed additive for poultry gut health.

Flavor crab meat sauce (FCMS) is a new type of aquatic condiment that is not only rich in nutrition but also unique in terms of flavor. However, very little is known about how sterilization methods affect the sensory quality and volatile flavor of FCMS. In the present study, canned FCMS was subjected to the following sterilization methods: pasteurization (PS), microwave sterilization (MS), ultrasonic sterilization (US), and high temperature sterilization (HTS). Each sterilization method was evaluated on the basis of texture, color, sensory score, volatile flavor, and total viable counts in FCMS observed after sterilization. Results demonstrated that the total viable count decreased to 28, 26, 58, and 18 CFU/g respectively after PS, MS, US, and HTS treatments; no coliform group was detected in any of these samples. PS and MS had no significant effect on the texture of FCMS (P > 0.05), but US and HTS reduced hardness and viscosity of FCMS. MS and HTS significantly reduced the L*, a*, and b* values of FCMS (P < 0.05). The original brightness and red value of FCMS remained the same after PS and US. MS and HTS reduced the sensory score of FCMS to a great extent, while PS and US maintained the original sensory score of FCMS. Assessment of volatile flavor profile of FCMS post different sterilization treatments revealed that MS and HTS reduced the total ester content, while US reduced the total amount of alcohols in FCMS. However, PS not only maintained the original total amount of esters in FCMS, but also increased the content of alcohols, aldehydes, and ketones. Therefore, PS could be selected as a feasible sterilization method for FCMS among the four different sterilization methods.

Background Nowadays, dried milk products are highly traded and consumed all over the world, so we aimed in this study to evaluate to what extent whole and skim milk powders are safe and comply with Egyptian standards. Methods Eighty samples of dried milk (50 whole milk powder and 30 skim milk powder) were gathered from several retailers and supermarkets for evaluation of their differing quality and safety parameters. Results The most frequent off-flavors recovered from whole milk powder samples were cooked ones and, in the case of skim milk powder samples, flat ones. Five samples of whole milk powder were of fair quality and three samples of poor quality, according to the sensory evaluation. The compositional parameters, moisture, %, fat, %, protein, %, and acidity, %, were measured as mean values of 3.90 ±0.15, 26.90 ±0.19, 25.53 ±0.27, and 0.99 ±0.03% in the examined whole milk powder samples and 3.77 ±0.08, 1.11 ±0.05, 34.62 ±0.29, and 1.22 ±0.03% in the examined skimmed milk powder samples, respectively. These results were within the range of component requirements set by the Egyptian Standard (2014; ES: 1780/2014) for dried milk products. Also, the microbiological safety of the milk powder samples was analyzed by assessment of the total viable count, total yeast and mold count, Coliforms count, Enterobacteriaceae, E. coli, C. sakazakii, Staphylococcus aureus, Salmonella, and Listeria monocytogenes. Staphylococcus aureus was the most prevalent isolate (36.00% and 6.67%) followed by Enterobacteriaceae (20.00% and 3.33%), of whole and skim milk powder, respectively. Enterobacteriaceae isolates included Enterobacter cloacae ssp. Cloacae, and Pantoea spp., which were specified by traditional biochemical tests and Vitek2 system. All Enterobacteriaceae isolated spp. were resistant to cephalothin, neomycin, tobramycin and colistin sulphate, and sensitive to chloramphenicol, gentamycin and nalidixic acid. E. coli, C. sakazakii, Salmonella, and Listeria monocytogenes couldn't be isolated from all the tested samples. By using Inductive Coupled Plasma - Mass Spectrometer (ICP-MS), we could measure lead and mercury as mean values of 0.243 ±0.069 and 0.261 ±0.052 mg/kg for whole milk powder samples at a percentage of 68.00 and 34.00%, while for the skim milk powder samples they were 0.150 ±0.037, and 0.347 ±0.110 mg/kg at a percentage of 66.67 and 40.00%, respectively. Conclusions Finally, thirty-four whole milk powder and twelve skimmed milk powder samples didn't comply with Egyptian standards, so it is necessary for authorities to put more attention on this and regular monitor it.

The study was conducted for bacteriological assessment of pond bottom soil (sediment) from three selected fish ponds of Bangladesh Agricultural University. Samples were collected both in winter and summer seasons to see the seasonal variations of some bacterial genera. Physicochemical parameters of the pond water and sediment were also estimated monthly. Sediment samples were collected from the shore and middle zone of the ponds. All sediment samples were acidic. The total viable count of bacteria in pond sediment ranged from (8.5×106) to (4.9×109) cfu/g and bacterial count were higher in summer than in winter. A total of 16 bacterial genera were identified from the sediments. The predominant microflora consisted of Aeromonas, Flavobacterium, Cytophaga, Escherichia, Bacillus, Micrococcus, Staphylococcus, Aerococcus, Acinetobacter, Pseudomonas and Moraxella while the first five listed the greatest abundance. Aeromonas was the most dominant organism. Bacterial diversification was found higher in summer than in winter.

Background. Most healthcare-associated infections (HAI) develop due to a colonization of patients and healthcare workers by hospital strains of pathogens. The aim to study was to assess whether the dust within the health facilities can harbor microorganisms acting as a reservoir of HAIs. Materials and methods. Dust samples collected in the air ducts and ventilation grilles of health facilities underwent a detailed physicochemical analysis by means of scanning electron microscopy, dynamic light scattering, energy-dispersive X-ray spectroscopy, and high-temperature catalytic oxidation. Bacterial and viral diversity was investigated using an automated biochemical analyzer and polymerase chain reaction, respectively. Investigation of the microenvironment included detection of biofilms using a catalase indicator and quantification of viable microorganisms per 1 m3 air. Results. Dust from the hospital ventilation grilles and air ducts was contaminated with microorganisms in 71.13% of cases. Strikingly, multidrug-resistant and biofilm-forming strains have been found in 69.4% and 48.0% of samples, respectively. The total viable count before and after opening doors and windows was 276 and 462 colony-forming units/m3 respectively (p = 0.046). Biodiversity was represented by 21 genera of microorganisms which were consistently detected upon 6 months of follow-up. All samples contained a nanosized particulate matter. Chemical elements comprising dust were carbon (16.26–50.69%), oxygen (20.02–37.50%), nitrogen (1.59–25.03%), hydrogen (2.03–6.67%), sulfur (0.15–2.38%), calcium (0.19–7.49%), silicon (0.21–4.64%), chlorine (0.05–2.83%), sodium (0.07–1.86%), aluminum (0.36–1.78%), iron (0.08–1.61%), magnesium (0.11–1.40%), potassium (0.04–0.85%), and phosphorus (0.04–0.81%). Discussion. A wide range of multidrug-resistant strains of bacteria, detected in a hospital particulate matter with a diverse chemical composition, indicates the persistence of HAI-causing pathogens in the hospital environment. Conclusion. Dust from the ventilation grilles and adjacent air ducts should be considered as an additional reservoir of multidrug-resistant strains of bacteria in the healthcare settings.

In this study, the effect of replacing sucrose with fructose as well as carrageenan gum with maltodextrin and using lactose to produce sweetened condensed milk as a high-consumption dairy dessert was investigated. Physicochemical, microstructural, microbial, and sensory parameters including acidity, pH, viscosity, particle size, color, total viable count (TVC), mold and yeast, odor, taste, color, texture, and overall acceptability were evaluated during the 30-day storage period. The results demonstrated that with increasing the level of maltodextrin and fructose replacement, the acidity, particle size, organoleptic scores, redness and yellowness increased, and the pH, viscosity, and lightness in the product decreased (p

AIM In this study, the effect of frozen storage on the inhibition of microbial population in coconut neera for shelf life extension was analysed. METHODS AND RESULTS The aliquots of fresh neera were frozen at -6 and -20°C. The microbial reduction and chemical qualities were analysed during storage days, and were compared with the control. The highest reduction in microbes was obtained at -20°C for lactic acid bacteria, yeast and total viable count. Moreover, the fluorescence cell staining and cell density analysis exhibited a decline at -20°C, however it showed higher at -6°C. At the end of 28 days, neera exhibited a pH of 5·37, total soluble solid of 14·0 °Brix and total acidity of 0·82 mg l-1 at -20°C. Besides, color, viscosity, total protein and ethanol showed a less difference with control and better sensory attribute up to 21 days at -20°C. CONCLUSIONS Frozen storage at -20°C resulted in a better inhibition of lactic acid bacteria, which preserves neera from the metabolic conversion. The physicochemical qualities of neera were preserved for a longer period when stored at -20°C than at atmospheric storage. SIGNIFICANCE AND IMPACT OF THE STUDY Frozen storage reduced microbial population and preserves the chemical properties with acceptable sensory attributes and increases the shelf life of coconut neera, making it fit for consumption.

In this study, the antioxidant activity of Bunium persicum essential oil (EO) at different concentrations of 1%, 1.5%, and 2% (W/V) was evaluated. Also, antibacterial effect of three types of nano-coatings, i.e., basil seed gum (BSG), Lepidium perfoliatum seed gum (LPSG), and their combination (1:1 ratio), was examined for extending the shelf life of rainbow trout (Oncorhynchus mykiss) fillets for 16 days at 4 °C. The amount of phenolic compounds for Bunium persicum was 133.81 ± 2.74 mg/g. The antioxidant activity of EO was assessed by two methods of DPPH and beta-carotene at different concentrations (200, 400, 600, 800, and 1000 mg/L). The size of the prepared nano-coatings ranged from 265.17 to 454.66 nm and the zeta potential was negative for all of them. In order to study the effect of nanocomposite coating on the shelf life, 10 treatments including control, BSG, LPSG, and their combination with EO (at 1, 1.5, and 2%) were prepared and peroxide value, thiobarbituric acid, as well as pH, total volatile nitrogen, total viable count, total psychrotrophic count were measured in 4-day intervals. The results showed that the nano-coatings containing EO had antioxidant and antimicrobial properties and were able to improve the above-mentioned properties. The data obtained from this study revealed that the nano-coatings containing EO could delay the oxidation process and microbial spoilage of the treatments (p

Background Abattoirs have been purported to be ideal areas were possible microbial contamination of meat products is likely to occur. Food of animal origin, mainly beef, has been identified as a source of dietary protein for humans albeit it being a source of food-borne diseases including zoonoses. This study was carried out to evaluate bacterial contamination and the risk factors associated with contamination of beef carcasses during processing. A total of four abattoirs were sampled within three months with one in Namwala and three in Lusaka districts. A total of 314 beef carcass surface swabs were obtained from the neck region by swabbing the carcasses, immediately after evisceration and after washing. Results The results of mean total viable counts (TVC) of carcass contamination were enumerated as the mean log from 4.7 Log10 cfu/cm2 in an abattoir where Hazard Analysis and Critical Control Points (HACCP) was practiced to 5.8 Log10 cfu/cm2 without HACCP. Bivariate analysis showed a significant difference in carcass contamination when town abattoirs (Lusaka) were compared with rural ones (Namwala); χ2 = 43.87, P < 0.0001. Multiple logistic regression analysis identified poor hygiene practices, the absence of antemortem inspection, and lack of Hazard Analysis and Critical Control Points (HACCP) implementation as significant factors associated with carcass contamination. Conclusion A high microbial load as determined by the Total Viable Count is an indicator that beef is being produced under poor abattoir hygiene conditions. Therefore, beef carcasses with high bacterial loads are potential sources of foodborne pathogens leading to foodborne disease and hence there is need for advocating for good hygiene practices in the abattoirs.

Aim: This study aimed to analyze biological and microbiological parameters of Clarias gariepinus bred at Chundzha natural hot spring in the Almaty region of Kazakhstan, a new feed additive, namely, the prebiotic "Ceobalyk." Materials and Methods: Two groups (50 heads each) of fish of the same age were established and kept in specialized rectangular pools of AsylTasEngineering LLP. The experiment lasted 61 days. We used the feed additive "Ceobalyk", developed based on natural minerals. Feed additive was added to the feed of the experimental group of fish in an amount of 10% per 1 kg of the main diet. Laboratory studies were conducted at the laboratories of the Kazakhstan-Japan Innovation Center. The quality of the fish was studied in accordance with the standards of the Republic of Kazakhstan and interstate standards. Results: In biological and microbiological studies of all samples of African sharptooth catfish, which received a new type of feed additive "Ceobalyk", the pH values of fish meat in the experimental groups were normal and varied in the range from 6.5 to 6.7. When setting up the reaction with copper sulfate, the reaction was positive. During bacterioscopy, there was a noticeable decrease in the number of microbes (2-3 bacteria less) in comparison with the control. An increase in the indices of the absolute body length and body width was observed by the end of the study. The body length in the experimental group was significantly greater (by 2.12% on average) than that in the control group. In the experimental variant, the average weight of fish was 21.8% higher. As a result of organoleptic studies, it was revealed that the musculature of the fish of the experimental groups was dense and elastic; when pressed on the skin with a finger, a fossa did not remain; the smell was specific, fresh. When tested by cooking, the broth was transparent and aromatic. Conclusion: This feed additive "Ceobalyk" does not cause deviations in the physiological status of fish and can be used as part of the main diet.

Background and Aim: Milk is a highly perishable commodity, which is subjected to various types of contamination right from the farm level to the consumers' table. This study aimed to assess the quality of raw milk sold in and around Guwahati city based on the microbial load. Materials and Methods: A total of 200 raw pooled milk samples collected from 25 different locations in and around Guwahati city were subjected to quality evaluation based on the methylene blue reduction test (MBRT), standard plate count, and coliform count as per the standard procedure. Results: Out of the 200 samples evaluated, more than 50% of them were graded as poor to very poor quality based on the MBRT results. None of the samples could be graded as excellent quality and only 14.5% were graded as good quality. The standard plate count and coliform count of all the raw milk samples were found to be significantly higher than the legal standard. A highly significant (p

This work was carried out to evaluate the microbial and chemical attributes as well as sensory characteristics of turkey breast meat coated with chitosan incorporated with 1% of Origanum vulgare essential oils (oregano EOs) and 1 or 2% of grape seed extract (GSE) stored at refrigerator for 20 days. Gas chromatography–mass spectrometry (GC–MS) assay represented that oregano EO is rich in phenolic compounds mainly carvacrol and thymol. Lipid oxidation, as showed by thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) values were significantly (P

The latest available data indicate that since 2018, poultry has been the most widely consumed meat in the world. However, poultry meat is frequently highly contaminated with microorganisms. Total viable count (TVC), which is also called total aerobic mesophilic bacteria (TAMB), is an indicator of bacterial quality. The aim of this study was to investigate the factors associated with bacterial contamination of poultry meat at butcher shops. The study was carried out from January 2018 to July 2020 and included 10 butcher shops in Biskra (Algeria). Different poultry meat samples (n=159) were purchased from butcher shops, prior to and after the outbreak of COVID-19. Each sample was tested for TAMB and faecal coliforms. In this study, one independent variable was quantitative, which is the contamination of poultry meat by faecal coliforms, and nine variables were categorical: whole carcass packed at the slaughterhouse or cut at butcher shop, sample type: thigh skin, thigh meat, neck skin, liver, turkey escalope, and before or after the outbreak of COVID-19. Descriptive statistics, multiple correspondence analysis (MCA) and multiple linear regression were used to examine if the various factors identified were associated with the bacterial contamination of poultry meat. The average level of contamination of poultry meat by TAMB was: 6.40 ± 0.81 log10 CFU/g. MCA results with graphical representations of qualitative and quantitative variables show the interfactor relationships. The multiple regression model explained 48.6% of the TAMB variations and estimated TAMB contamination of poultry meat according to the equation: Y= 0.477 X1 + (- 0.639) X2 + (- 0.557) X3 + (- 0.295) X4 +5.522; Y (TAMB in log10 CFU/g), X1 (faecal coliforms in log10 CFU/g), X2 (Before/after COVID-19), X3 (Turkey escalope), X4 (Carcass/cut). Identifying the factors associated with bacterial contamination of poultry meat is necessary to implement effective preventive measures in butcher shops, thus significantly reducing contamination levels and providing customers with high quality poultry meat.

Wasting, categorized as either severe or moderate, is a form of child malnutrition that manifests with a low weight-for-height Z-score. Previous treatment methods for moderate wasting, which affects approximately 300,000 children in Kenya, were ineffective as they lacked a mechanism to replace the accelerated loss of lean tissue. Supplementation with leucine, maybe a safe and effective method for treating moderate wasting. At a high dosage, leucine activates the mammalian target of rapamycin within the muscles which enhances gain of lean tissue. Leucine supplements are currently inaccessible to populations affected by moderate wasting in Kenya. The objective of this study was,therefore,to formulate a leucine-rich composite flour (TheraPEM) from locally available foods for treatment of moderate wasting. Six composite flours were prepared using combinations of beans (Phaseolus vulgaris), groundnuts (Voandzeia subterranea), and foxtail millet (Setaria italica) selected for their high leucine content, local availability and relatively low cost. Nutrient composition analysis and sensory evaluation were conducted on each of the six flours. The three preferred flours in terms of sensory attributes were subjected to accelerated shelf-life evaluation to determine changes in peroxide value, fat acidity, moisture content and total viable count. Kraft paper, gunny bags and plastic containers were the packaging materials used.All six flours met the Codex Alimentarius food standards for minimum energy density (80 kcal/100g) and maximum fat content (27 %) in processed cereal-based foods used for complementary feeding of infants and young children. They all also met the required > 1050 mg leucine per 100 grams of flour. Formulations 2, 3 and 5 had the most preferred sensory attributes and were thus subjected to accelerated shelf-life evaluation. At the fifth month, fat acidity was least in the flours packaged in plastic containers. There was no peroxide formation in any of the three samples during the storage period. The study generated six formulations that meet the minimum requirement for leucine in treatment of moderate wasting but formulation 3, had the most preferred sensory attributes. It is recommended that formulation three be subjected to a study to further validate its effectiveness in the treatment of moderate wasting prior to release for up-scaled use.

In this study, the microbiological, physicochemical, and flavor changes of turbot (Scophthalmus maximus) coated with a composite active coating of locust bean gum (LBG) and sodium alginate (SA) supplemented with daphnetin emulsions (0.16, 0.32, 0.64 mg·mL−1) were determined during 18 days of refrigerated storage (4 ± 1 °C). Results showed that LBG-SA coatings containing 0.32 mg·mL−1 daphnetin emulsions could significantly lower the total viable count (TVC), psychrophiles, Pseudomonas spp. and H2S-producing bacteria counts, and inhibit the productions of off-flavor compounds including the total volatile basic nitrogen (TVB-N), trimethylamine (TMA) and ATP-related compounds. 32 volatile compounds were identified by solid phase microextraction combined with gas chromatography-mass spectrometer method (SPME-GC/MS) during refrigerated storage and the treated turbot samples significantly lowered the relative content of fishy flavor compounds. Further, the LBG-SA coatings containing daphnetin could also delay the myofibril degradation of the turbot samples. These results indicated that the LBG-SA coatings with 0.32 mg·mL−1 daphnetin were a potential alternative way to improve the quality of turbot during refrigerated storage.

The Barhi date is a high-quality date cultivar whose fruits (dates) are plucked and eaten fresh when they reach the Khalal maturity stage due to their sweetness, crispiness, and yellow skin color. After harvesting, Khalal Barhi fruits rapidly matured to the Rutab stage, where their tissues become soft and their skin color browner. This results in a decrease in their market value and customer demand. This study aims at investigating the effectiveness of the postharvest ultrasonic treatment in conserving the physical, microbial, and nutritional quality of Barhi fruits and extending their shelf life. To achieve the goals of the present work, the response surface methodology (RSM) was used for the optimization of the ultrasonic intensity (50, 100, 150, and 200 W/cm2) and application time (5, 10, 15, and 20 min) to preserve the Barhi dates high quality features for varied storage temperatures (1, 5, 15, and 25 °C) and duration (1, 6, 16, and 21 days). In RSM, a four-factors-mixed-levels central composite rotatable design (CCRD) was applied to optimize the ultrasound treatment and storage environments for better-quality physical [total soluble solids (TSS), firmness, and total color changes (ΔE)], microbial [total viable count (TVC)], nutritional [total phenolic content (TPC), DPPH antiradical activity, glucose, and fructose] features of Barhi dates. The outcomes showed that ultrasound intensity and its application time, storage temperature, and storage period influence the physical, microbial, and nutritional quality attributes in different magnitudes. The ideal settings for lessening the changes in the physical attributes, eliminating the microbial growth, and improving the nutritional quality attributes were 140 W/cm2, 5.2 min, 20.9 °C, and 21 days for ultrasound intensity, ultrasound exposure duration, storage temperature, and storage duration, respectively. In conclusion, this study proved the potential application of ultrasound for persevering the excellence aspects of Barhi dates and identified the ideal ultrasound environments for maintaining the physical, microbial, and nutritional quality features of Barhi dates during extended storing.

Article Details: Received: 2020-10-14 | Accepted: 2020-11-27 | Available online: 2021-01-31 https://doi.org/10.15414/afz.2021.24.mi-prap.109-113 The aim of the study was to compare improved bedding composition with conventional straw bedding under farm conditions, regarding its effects on the indicator microorganisms influencing hygiene levels. Dairy cows were housed in newly-built stables divided into two parts each with four sections and bedded cubicles arranged in three rows. In the first part, the bedded cubicle floors were layered with straw up to a height of 20 cm. In the second part, the cubicles were layered to a height of 20 cm with improved bedding composition consisting of recycled manure solids (RMS; 10 kg), ground limestone (200 kg), straw (40 kg) and water (110 l). After layering the bedding was treated with a concrete selector to provide strength and sufficient resistance. Samples for microbiological examination were taken from four sections according to the time interval of production and bedding. From three sections were taken bedding samples according to a new recipe in intervals of 1-3 months after its use. A control sample of bedding, consisting of straw, was taken from the last, fourth section. Comparing classical straw bedding with the improved recipe bedding, the total viable count (TVC) and coliforms bacteria (CB) in a first and second month after laying were found to be reduced. In addition to TVC and CB, decreased numbers of faecal coliforms (FC) and faecal streptococci (FS) were observed in the first, second and third months after layering. In addition to reducing the number of microorganisms, the improved bedding showed a stabilizing effect by keeping the litter thickness up to the bedding threshold (200 mm), which has a beneficial effect for increased purity of the body and udder. Keywords: dairy cows, housing, hygiene, improved bedding, microorganisms References Bradley, A. et al. (2018). The impact of dairy cows’ bedding material and its microbial content on the quality and safety of milk–A cross sectional study of UK farms. International Journal of Food Microbiology, 23(269), 36–45. https://doi.org/10.1016/j.ijfoodmicro.2017.12.022 Broucek, J. et al. (2015). Impact of gestation and lactation stage on the dairy cow response following removal to unfamiliar housing and milking system. Italian Journal of Animal Scince, 14(2), 233–237. https://doi.org/10.4081/ijas.2015.3410 Fournel, S. et al. (2018). Production of recycled manure solids for bedding in Canadian dairy farms: I. Solid-liquid separation . Journal of Dairy Science , 102(2), 1832–1846. https://doi.org/10.3168/jds.2018-14966 Heinonen-Tanski, H. et al. (2006). Methods to reduce pathogen microorganisms in manure. Livestock Science , 102(3), 248–255. https://doi.org/10.1016/j.livsci.2006.03.024 Ismail, R. et al. (2013). Methods for recovering microorganisms from solid surfaces used in the food industry: a review of the literature. International Journal of Environmental Research and Public Health, 10(11), 6169–6183. https://dx.doi.org/10.3390%2Fijerph10116169 Maiorano, G. (2014). Livestock Production for a Sustainable Development. J. Microbiol. Biotechnol. Food Sci. 3 , 34–38. Available online: https://www.jmbfs.org/wp-content/uploads/2014/01/10_jmbfs_maiorano_2014_fs.pdf Leach, K. A. et al. (2015). Recycling manure as cow bedding: Potential benefits and risks for UK dairy farms. Vet. J., 206, 123-130. https://doi.org/10.1016/j.tvjl.2015.08.013 Popescu, S. et al. (2014). The effect of the housing system on the welfare quality of dairy cows . Italian Journal of Animal Scince, 13(1), 2940. https://doi.org/10.4081/ijas.2014.2940 Tancin, V. et al. 2013. Livestock farming in marginal areas (In Slovak), CVŽV, Nitra, Slovakia 2013. p. 70. ISBN 978-80-89418-26-8. Wolfe, T. et al. (2018). Effects of alternative deep bedding options on dairy cow preference, lying behavior, cleanliness, and teat end contamination. Journal of Dairy Science,101(1), 530-536. https://doi.org/10.3168/jds.2016-12358

Litchi fruit is a drupe or stone fruit. It is conical, heart-shaped or spherical with a thick leathery, indehiscent pericarp at maturity. Litchi is known for its pleasant flavour and juicy aril with attractive red colour pericarp. It is an excellent source of vitamins and minerals. Litchi fruits are generally eaten fresh because of their very short storage life and it ripens quickly, short production period and shelf life. Such fruit may be converted into value-added products such as juice, jelly, squash, canned litchi, nuts, and frozen litchi. The most common process to preserve litchi is canning. The aim of this study was to evaluate the quality and storage of canned litchi affected by syrup solution with different citric acid concentrations. The experiment was conducted at the laboratory of Postharvest Technology Department, ACARE, Yezin Agricultural University by using a randomized complete block design with four replications. The treatments were the litchi flesh and syrup which consisted of sucrose, distilled water without citric acid is treated as control and others are treated with citric acid (0.2% and 0.4%) filled in a glass jar stored at room temperature. Data on total soluble solid, pulp firmness, pulp colour (a*), total titratable acidity, pH, total sugar, reducing sugar, non-reducing sugar, ascorbic acid, total phenolics content and microbial analysis were collected and analysed. The canned litchi slightly increased in pulp colour with a slightly decrease in pH value. The more the citric acid% in canned litchi is, the more the pulp colour changed with the decrease in pH value along the storage periods is. There were no significant changes in total soluble solid and pulp firmness of canned litchi till the end of the storage. There was decreased in total sugar, non-reducing sugar and total titratable acidity. However, there were increased in reducing sugar, ascorbic acid and total phenolics content. There was no occurrence of total viable count, yeasts and moulds in canned litchi throughout the storage periods.

The present research entitled “Development and Standardization of Aloe vera jam with fruit flavours and nutritional, organoleptic evaluation” was carried out at Post Harvest Technology Laboratory, College of Horticulture, Rajendranagar, Hyderabad during June 2019 to October 2019. The experiment was laid in factorial completely randomized block design with three replications. The experiment results revealed that, Highest reducing sugars (20.4%) were recorded in T6 (Aloe vera 40% + guava 60%) (20.4%), non-reducing sugars (12.5%), total sugars (32.9%). The highest colour appearance (8.4) were recorded the treatment Aloe vera 40% + guava 60% (T6), aroma (8.7), taste (8.7) and overall acceptability (8.8) on a 9 point Hedonic Rating Scale. No detectable mould count and bacterial count and negligable total viable count were observed in all the above treatments during 4 months of storage period of 2nd experiment.

Object: To isolate and identify the microorganisms from the burn patients admitted to the National Institute of Burn and Plastic Surgery Unit in Tertiary Medical College Hospital, Bangladesh. A total number of fifty wound surface swab samples of first and second-degree burn patients were collected and the microbial analysis as well as the study of antibacterial susceptibility was conducted. The study showed the bacterial isolates were found. 45 (90%) of wound swab were positive among 50 and only 5 samples (10%) were negative in bacterial growth, which presented invasive burn wound infection from both sex age groups marked 12 - 60 years. The total viable count TVC-11651 CFU/plate was found and the highest amount in the second-degree burn patients. The results showed that Pseudomonas aeruginosa was common in all positive samples 6636 CFU/plate (57%) followed by Staphylococcus aureus 4070 CFU/plate (35%), Klebsiella spp. 450 CFU/plate (5%), Proteus spp. 243 CFU/plate (2%), and E. coli 162 CFU/plate (1%). Most of the pathogens were found to be drug-resistant while several isolates were noted to be multi-drug resistant. The growth of multidrug-resistant organisms should be considered as a serious risk factor in a burn unit. Aggressive infection control measures should be applied to limit the emergence and spread of multidrug-resistant pathogens.

The study was carried out in order to achieve appropriate formulation for the development of chilled fruits juice by considering safety issues, regulation, technological aspect, costing and shelf-life investigation as well. A series of trials were conducted before achieving the final formulation of the product and amendments were carried out by reviewing the weakness and strength of the product. The study was conducted in the London South Bank University, UK. The shelf life of the product was investigated through storage trial technique after pasteurization (at72oC) in terms of pH, color, soluble solid, sediment, taste, vitamin C and microbiological analysis for TVC (Total Viable Count) and Moulds and Yeasts count. Shelf-life investigation was carried out after 5th, 9th and 12 days. Recommended product shelf life is 10 (P+9) days without adding any preservatives and antioxidants. New juice product contains 70% Asian pear (Pyrus pyrifolia) juice, 20% Conference pear (Pyrus communis) juice, 8% melon (Cucumis melo) juice and 2% lime juice. 100ml of juice provides 38 kcal energy, 9g of sugar, 9g carbohydrate, 5mg sodium, 11mg calcium and 2.71mg vitamin C. Over 90% energy of this juice comes from carbohydrates. The main ingredient of this product is Asian pears and 100gm fruit contain 2.1g of dietary fibre, 5 mg of vitamin C (Nutricalc).The microbial load (TVC for bacteria- 145 and TVC for moulds and yeasts- 40 cfus /100 ml juice) of this juice is highly acceptable according to IFST 1999 guideline and this product is safe for consumption with nice taste and flavor.

Water used for washing carcasses of slaughtered animals and slaughter house is referred to as abattoir wastewater. This study was designed to investigate the microorganisms associated with abattoir wastewater and to establish the biodegradation potential of abattoir wastewater microbiota. Isolation of the microbes was carried out using pour plate technique. The total viable count for the microbes’ ranges from 2.5×104 - 4.6×105 cfu/mL. Results revealed that all the physicochemical parameters exceeded the permissible limits (total dissolved solid (TDS) 1748mg/L, total suspended solid (TSS) 176mg/L, biochemical oxygen demand (BOD5) 91 mg/L and chemical oxygen demand (COD) 227 mg/L). Microorganisms isolated include Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus subtilis, Bacillus anthracis, Aspergillus niger, A. flavus, Mucor sp, Trichophyton quickeanum and Penicillium sp. Some of the microbes were observed to have biodegradation potential by their ability to grow on mineral salt media (MSM) incorporated with starch, cellulose, crude oil, kerosene and diesel as the sole source of carbon and energy. This study suggests that abattoir wastewater harbors microorganisms that could be hazardous to public health when discharged into the environment untreated hence the need for strict monitoring. These microbes isolated could be employed as agent of bioremediation of wastewaters. Key words: Abattoir; Biodegredation; Isolation; Microbiota; Wastewater

Cyclic drying has been reported as an innovative drying technique for the drying of food materials in terms of drying time, energy cost and product quality. In this study, drying characteristics and product quality of continuous and cyclic drying of Mytilus galloprovincialis in a convective solar dryer were investigated. A two-stage increasing–decreasing drying air temperature (sinusoidal pattern) of the solar dryer was used to obtain the desired cyclical variation of the drying temperature while keeping other drying air parameters constants. The advantages of employing cyclic heating on the drying kinetics, energy consumption are demonstrated. Analytical results illustrated an effective drying time of mussels by a reduction of 1.5% and optimum energy consumption does not exceed 23 kWh of drying process by applying cyclic drying technique compared to continuous drying of air temperature. Furthermore, According to the proximate composition of AOAC method and following Total viable count (TPC) of the dried mussels, it was observed that cyclic air temperature allows to yield higher retention of protein, glycogen, reduce significantly the effect of stresses compared to the constant conditions of drying, and it is possible the reduce the overall color change as well as an accepted texture. Several empirical and semi-empirical models were used to fitting drying curves of experimental data. It was found that the Page model seems to be most suitable to describe the drying curves of Mytilus galloprovincialis. The second law of Fick’s was used to determine the effective moisture diffusivity at different conditions of drying. As results, the values of effective diffusivity obtained by applying cyclic drying were in the margin with the drying at constant conditions that was reached 2.84 × 10−9 m2/s.

This study assessed the mycological quality of dry meat products in three Emirates of Kebbi, Nigeria. A total of 63 dry meat samples were collected through systematic random sampling; twenty one samples from each Emirate. The standard method of isolating micro-organisms was adopted. The total viable count obtained ranged from 1.0 x 103- 3.7 x 103. Eight different fungi were found associated with the dried meat samples sold in the three different Emirates. The associated fungi wereAspergillus flavus, Aspergillus fumigatus, Absidiasp., Rhizopussp.,A. niger, Mucorsp., Cladosporiumsp,Penicilliumsp.Aspergilus flavusandA. nigerhad the highest rate of occurrence among the isolated fungi. Mycotoxicologically, Ochratoxin were positive for 71% samples and concentration ranged of 0.2 – 14.0 μg/kg, Fumonisin were positive for 52.4% samples at concentration ranged of 0.2 – 31.0 μg/kg, while 19% samples had mycotoxin concentrations above the European Union maximum tolerance level of 4μg/kg. It is obvious that dried meat products sold in Kebbi are potentially contaminated; proper hygiene practices should be observed during handling, marketing and calls for concerted efforts on the part of relevant authorities to check the trend, since it is a public health challenge.

A study was carried out to access the microbial analysis of locally prepared vended dishes in Owerri municipality of Imo state. Five zones namely: Prefab and Aladinma areas are represented as Zone A while Ikenegbu and Wethdral areas, Douglas area, School road and Tetlow areas and Worldbank area represented Zone B, C, D and E respectively. The food samples collected includes; rice, spagehetti, beans and white stew. The result obtained revealed that the total viable count in zone A contained 11.42 × 103, 9.5 × 103, 4.4 × 104 and 10.0 × 105 (Cfu/mL) for white rice, spaghetti, beans and stew while those of zone B are 9.0× 103, 7.70 × 103, 2.5× 104 and 6.0 × 105 (Cfu/mL) for white rice, spaghetti, beans and stew respectively. Zone C stew (10.4 ×103 cfu/mL), spaghetti (2.0× 104 cfu/mL), beans (3.3× 104 cfu/mL) and stew (10.3× 104 cfu/mL). Zone D stew (8.0 × 103 cfu/mL), spaghetti (1.5× 104 cfu/mL), beans (1.4× 104 cfu/mL) and stew (4.0×105cfu/mL). Zone E stew (12.55 × 103 cfu/mL), spaghetti (6.3× 103 cfu/mL), beans (6.0× 104 cfu/mL) and stew (4.5×105cfu/mL). Total coliform count shows no gas production in Durbam tube in all the zones, no mould were also observed in all the samples. Generally, mould growth on food is evidence deterioration. It was concluded that the zones maintained high sense of hygiene.

Microbes are capable to survive on mobile phone surface and serve as a potential transporter of microorganism amongst handlers. Thus, the study focused on isolation and identification of bacteria from mobile phones of academic and non-academic staffs (including students and cleaners) of Hajee Mohammad Danesh Science and Technology University Dinajpur, Bangladesh. A total of 32 swab samples of mobile phones were collected. The bacteria isolates were identified on the basis of morphological, cultural and biochemical characterization. The total viable count (TVC) of different swab samples of mobile phones in different categories were ranged from 73×10-6 CFU/ml to 260×10-6 CFU/ml. Analysis revealed that, among the samples 21 (25.6%) isolates were Staphylococcus spp, 17 (20.7%) were Bacillus spp, 16 (19.5%) were Klebsiella spp, 15 (18%) were Pseudomonas spp and 13 (15.85%) were Salmonella spp. Additionally, antibiotic sensitivity test revealed the bacteria isolates were resistant to Penicillin, Amoxicillin, Cefaclor, Ofloxacin and Ciprofloxacin. The findings suggest that all the samples under observation were highly susceptible to a number of microbes belongs to the natural flora of human body. Hence, it is encouraged to avoid mobile phone handling while eating. Last but not the least, personal hygiene is highly recommended, as mobile phone can be a potential source of disease transmission. Asian J. Med. Biol. Res. September 2020, 6(3): 570-576

Today, food consumers prefer to use the foods that contain natural preservatives. The purpose of this study was to investigate the effect of Qodume Shirazi seed mucilage (QSSM) and lavender essential oil (LO) on the preservation of ostrich meat during cold storage. The chemical compounds of LO were identified through gas chromatography–mass spectrometry (GC/MS). The ostrich meat samples were coated with the mucilage containing the essential oil at concentrations of 0%, 0.5%, 1%, 1.5%, and 2%, v/v. The control and the coated ostrich meat samples were kept at 4°C and analyzed for microbiological (total viable count, psychrotrophic count, Escherichia coli, Staphylococcus aureus, coliforms, and fungi), physicochemical (moisture content, pH, texture, and color parameters), and sensorial (odor, color, and total acceptance) characteristics during 9 days of storage. GC/MS identified 12 compounds in the essential oil, among which linalool was the major one (43.3%). The lightness (L* value) and hardness of all the ostrich meat samples were reduced during the storage. From a microbiological point of view, the cold storage duration for the control and the coated sample without the essential oil was only 3 days, while for coated samples containing 0.5%, 1%, 1.5%, and 2% essential oil, it was 3, 3, 6, and 9 days, respectively. The coated ostrich meat containing 2% LO had an appropriate quality with an expanded shelf life. The results showed that neural network with 10 neurons in the hidden layer had the lowest mean squared error and mean absolute error and the highest correlation coefficient for predicting the quality and microbial properties of the coated meat samples during storage., From a microbiological point of view, the cold storage duration for the control and the coated sample without the essential oil was only 3 days, while for coated samples containing 0.5%, 1%, 1.5%, and 2% essential oil, it was 3, 3, 6, and 9 days, respectively.

The present study evaluated the effects of chitosan (CH) and sodium alginate (SA) bioactive coatings containing 0.1, 0.2 and 0.3% e-polylysine (e-PL) combined with high CO2 modified atmosphere packaging conditions (MAP, 60% CO2/5% O2/35% N2) on the quality of cultured pufferfish (Takifugu obscurus) at 4 °C for 18 days. Results showed that CH-SA coatings containing e-PL and high CO2 MAP treatments could significantly lower total viable count (TVC), Pseudomonas spp., H2S-producing bacteria and lactic acid bacteria counts (LAB), and reduce the productions of off-flavor compounds including total volatile basic nitrogen (TVB-N), trimethylamine (TMA) and ATP-related compounds. Volatile compounds were identified and quantified by SPME gas chromatography–mass spectrometer (SPME-GC/MS) for pufferfish during cold storage and the bioactive coating treated pufferfish significantly lowered the relative content of fishy flavor compounds, such as 1-octen-3-ol, hexanal, (E)-2-octenal, octanal and 2,3-butanedione. Further, CH-SA coatings containing e-PL and high CO2 MAP treatments could more efficiently retard the water migration by magnetic resonance imaging (MRI) results, and maintained the quality of pufferfish during storage at 4 °C according to organoleptic evaluation results.

The objective of this study was to examine the effect of gamma irradiation (0, 2.5, and 5 kGy) on physico-mechanical and structural characteristics of films based on Farsi gum-carboxymethyl cellulose supplemented with Ziziphora clinopodioides essential oil (ZEO; 0%, 1%, and 2%) and lignocellulose nanofibers (LCNF; 0%, 1%, and 2%), and their application on fresh minced beef meat's shelf-life during refrigerated temperature (4 ± 1 °C) for 16 days. Gamma irradiation under the 60 Co source at 2.5 and 5 kGy doses did not have a significant effect on thickness, tensile strength, swelling index, oxygen permeability, and water vapor transmission rate of prepared films (P > 0.05). The best microbiological (total viable count, psychrotrophic bacterial count, Pseudomonas spp., Brochothrix thermosphacta, lactic acid bacteria, and Enterobacteriaceae) and chemical (thiobarbituric acid reactive substances, total volatile base nitrogen content, and peroxide value) properties were recorded for samples packaged with ZEO 2% + LCNF 2%, followed by ZEO 2% + LCNF 1%, ZEO 1% + LCNF 2%, and ZEO 1% + LCNF 1%. These results indicate acceptable extensions of hurdle technology for prolonged refrigeration of minced beef meat. PRACTICAL APPLICATION: The application of active packaging films has received considerable interest in extending the shelf-life of perishable foods during prolonged chilled storage. The effects of active Farsi gum-carboxymethyl cellulose films supplemented with Ziziphora clinopodioides essential oil 2% + lignocellulose nanofibers 2% resulted in delaying lipid oxidation and microbial spoilage growth of refrigerated minced beef meat and consequently extending the shelf-life during storage for at least 16 days.

In the present study, the okra mucilage-quince seed mucilage (OM-QSM) coatings containing bacterial cellulose nanofibers (CN; 0, 0.5, and 1%) and Eryngium planum extract (EPE; 0, 0.25, and 0.5%) were prepared. The effects of designated coatings were evaluated in extending the shelf-life of fresh strawberries under refrigerated temperature (4 ± 1 oC) for 12 days. Samples packaged with OM-QSM + EPE 0.5% + CN 1% coating presented the best physico-chemical (weight loss, pH, titratable acidity, L*, and ho), microbial (total viable count, psychrotrophic bacterial count, and yeasts and molds count), and barrier (thickness, water vapor resistance, and O2 permeability) properties. The highest sensory attributes (odor, color, and overall acceptability) were observed in strawberries packaged with EPE 0.5% + CN 1%, EPE 0.5% + CN 0.5%, EPE 0.25% + CN 1%, and EPE 0.25% + CN 0.5% coatings. These results indicate that OM-QSM coatings supplemented with EPE 0.5% + CN 1% and EPE 0.5% + CN 0.5% can be considered as promising packaging materials for fresh strawberries during cold storage.

Due to the side effects of artificial preservatives in meat products, the use of natural preservatives has increased. The aim of this study was investigated the effect of coating and nano-coating of chitosan (C)- Cress (Lepidium sativum) seed gum (CSG) on the shelf life of beef during 18-day at cold temperature. For this purpose, composite coatings including 33% C:6% CSG, 50% C:50% CSG, 66% C:33% CSG were prepared. The nano-coating was also constructed using ultrasound method. Antioxidant and antibacterial properties were measured and the results showed that the antioxidant and antimicrobial activity of the coatings incremented with increasing C content (66% C:33% CSG) and the antimicrobial and antioxidant activity of nano-coating was significantly higher than the coating (p

In this study, the effects of different concentrations of chitosan (C)/basil seed gum (B) and nettle essential oil (N) on the quality and shelf life of beef burger were examined during storage at refrigerator (4 ± 1 °C). At first, the chemical compounds of N were measured using the gas chromatography. Then, different concentrations of C (1, 1.5 and 2% w/w), B (0.5, 1 and 1.5% w/w) and N (0.5, 1 and 1.5% w/w) were added in the form of combination to the beef burger. 14 produced treatments (control + 13 treatments) were analyzed by microbial parameters (total viable count, psychrotrophic counts) and chemical parameters (peroxide value, the thiobarbituric acid, the total volatile basic nitrogen and free fatty acid) evaluation at 3-day intervals within 12 days. According to the results, the major constituents of essential oil were phytol (27.34%), α-limonene (19.73%), γ-terpinene (17.21%), and p-cymene (16.41%). The use of C + B + N led to decrease in oxidation and microbial spoilage. The minimum microbial and chemical quality loss during the storage period was observed in treatments (T13: C 2%+ N 1.5% + B 1%), (T8: C 1.5% + N 1.5% + B 1.5%) and (T11: C1% + N 1.5% + B 1%) respectively, and these three treatments had acceptable level of chemical and microbiological parameters by the end of the storage period; however, only T11 was approved by the sensory panelist. According to the results, T11 can be applied in the meat-product industry in order to improve the quality of beef burger.

Citrox has natural antibacterial effect against many foodborne pathogens and contaminated bacteria. It mainly contains citric acid, ascorbic acid, and malic acid. We studied the antimicrobial effects of citrox solution (1% and 2%) on the total viable count of methicillin-resistant Staphylococcus aureus (MRSA) on chicken meat fillet. The samples were treated with 106 CFU/g of meat, vacuum-packed (VP), and 4 °C for 3, 6, 9, 12, 15, 18, 21 days. We have also studied the effect of citrox on the total volatile basic nitrogen (TVBN) content and pH changes during the storage periods. The results revealed that citrox inhibited the growth of methicillin-resistant S. aureus (MRSA), in the chicken fillet. The total viable count of MRSA gradually decreased in all treated samples that were stored at 4 °C about 2 log cycle than Chicken-Staph groups after 3, 6, 9, and 12 days and about 1 log cycle than Chicken-Salt group after 3, 6, and 9 days of storage. Total volatile base nitrogen (TVB-N) were observed to be reduced in Chicken- Citrox-treated samples stored at 4 °C than Chicken-Staph, and Chicken-Salt treated samples. The results indicated that citrox is effective to reduce the total count of S. aureus (MRSA) in the first three days of storage by a reduction in the number of bacteria 1 log cycle.

The objective of this research was to investigate the impact of ultrasound cleaning (U) combined with ozone water cleaning (O3) on the bacterial communities and physicochemical properties of red swamp crayfish. After single-factor experiments, 600 W and 45 min for U and 13.28 mg/L and 20 min for O3 were selected as optimal parameters. The combination of ultrasound followed by ozone water cleaning (U/O3) showed the better total viable count (TVC) reduction effect in crayfish than ozone water cleaning followed by ultrasound cleaning (O3/U) and simultaneous ozone water and ultrasound cleaning (U+O3). As expected, U/O3 significantly reduced the relative abundance of Pseudoalteromonadaceae, Fusobacteriaceae, and Plesiomonas_shigelloides, and increased the cleanness of crayfish. Compared with the control (samples cleaned with water), the samples subjected to U/O3 treatment led to the myofibril separations of tail meat and an increase (P 0.05) was found on the physical and sensory qualities, including the expressible moisture, cooking loss, springiness, overall appearance, odor, taste, and integrity of tail meat. Therefore, U/O3 could be a potential cleaning method for crayfish in the food industry.

Background: The use of herbal medicine continues to remain popular despite advances in orthodox medicine largely as a result of affordability and availability. However, contaminated and potentially toxic polyherbal preparations remain a public health challenge despite regulations instituted by concerned agencies in Nigeria. The objective of this study was to determine and compare the bacterial contaminants of different polyherbal products sold in Nnewi, NigeriaMethodology: This study evaluated the bacteriological profile of 22 packaged and 22 unpackaged polyherbal preparations sold in Nnewi, Nigeria. The samples were collected from different herbal medicine shops in Nnewi by simple random sampling and were assayed for comparative bacterial loads with chromogenic media and their total viable counts evaluated following standard method for microbial load analysis.Results: Bacterial contaminants were isolated from 9 of 22 (40.9%) packaged polyherbal samples while 13 of 22 (59.1%) samples were bacteriologically sterile. For the unpackaged polyherbal, bacterial contaminants were isolated from 18 of 22 (81.8%) samples while 4 of 22 (18.2%) were bacteriologically sterile (OR 0.1538, p=0.0122). The most frequently isolated bacterial contaminant in the packaged polyherbal samples was Enterococcus faecalis with 33.3% (6/18) while Salmonella sp was the least frequently isolated with 5.6% (1/18). For the unpackaged polyherbals, the most frequently isolated bacterial contaminant was Staphylococcus aureus with 25% (7/28) while Salmonella sp and E. faecalis were the least frequently isolated with 10.7% (3/28) each. The median total viable count of the packaged group of the polyherbal products was 1.48x106 CFU/ml, while the median total viable count for unpackaged group of polyherbals was 1.95x106 CFU/ml.Conclusion: This study shows that many polyherbal products sold in Nnewi are potentially contaminated with bacterial agents. It is therefore imperative that herbal medicine practitioners be enlightened on hygienic ways of preventing microbial contamination during polyherbal production. Keywords: Bacterial contaminants, herbal products, Nnewi, Nigeria

To enhance the advantage of a long-term stability and low-toxicity active packaging system, two biodegradable covalent immobilized antibacterial packaging films were developed and applied to fresh beef preservation in this study. A polylactic acid (PLA) film was prepared by the extrusion-casting method. The surface of the PLA film was modified with plasma treatment to generate carboxylic acid groups, and then antibacterial agent nisin or e-poly lysine (e-PL) was covalently attached to the modified film surface. Physical, chemical, and antimicrobial properties of films were then characterized. Scanning electron microscopy and water contact angle images confirmed that nisin or e-PL was successfully grafted onto the film surface. The values of protein loading on the nisin-g-PLA film and e-PL-g-PLA film were 5.34 ± 0.26 and 3.04 ± 0.25 μg of protein/cm2 on the surface. Microbial analysis indicated that the grafted films effectively inhibit the growth of bacteria. Finally, the effects of the nisin-g-PLA film or e-PL-g-PLA film on physicochemical changes and microbiological counts of fresh beef during cold storage at 4 °C were investigated. The total viable count of the control sample exceeded 7 logarithms of the number of colony forming units per gram (log CFU/g) after 11 days of cold storage (7.01 ± 0.14 log CFU/g) versus 15 days for the e-PL-g-PLA film (7.37 ± 0.06 log CFU/g) and the nisin-g-PLA film (6.83 ± 0.10 log CFU/g). The results showed that covalent immobilized antibacterial packaging films had positive impacts on the shelf life and quality of fresh beef. Therefore, a covalent immobilized antibacterial packaging system could be a novel preservative method for foods.

Cashew is a tree crop that is valued for its nuts, with the fleshy fruits (cashew apple) receiving little attention due to its high acidity. In this study, ascorbic acid, total solid, total soluble solid, pH, titratable acidity and microbial stability of cashew-pawpaw juice prepared by mixing varying proportions (90:10, 80:20, 70:30, 60:40, 50:50) of raw or steamed cashew and pawpaw puree were evaluated. Increased in ascorbic acid (10.20-23.96 mg/100 g), total solid (8.03-12.37%), total soluble solid (1.37-3.5%) and pH (3.68-4.65) were recorded for the cashew-pawpaw juice samples. The titratable acidity (TTA) of the juice samples decreases (0.39-0.19%) with increasing amount of pawpaw puree in the juice blends. Total yeast and total coliform were not detected in the juice samples, however, the juice had low (1 × 105 - 1.5 × 105 log10 cfu/ml) total viable count. Cashew-pawpaw juice blend prepared from 50% raw cashew juice and pawpaw puree was highly rated in terms of taste, colour, flavor and overall acceptance. In conclusion, acceptable low acid juice that is also rich in ascorbic acid can be produced from blend of raw cashew and pawpaw puree. Keywords: Cashew juice; Pawpaw puree; Physicochemical properties; Steamed cashew; Vitamin C.

The study was carried out to assess the microbiological quality of smoked Trachurus trachurus and Scomber scumbrus in four markets in Orlu Local Government Area, South East, Nigeria. Forty freshly smoked samples of Trachurus trachurus and Scomber scumbrus were procured from Eke Eziachi, Orlu Main, Aforaja Umuowa and Afor Ogidi Ihioma markets and analyzed using standard techniques. Results revealed that Orlu main market had the highest level of microbial contamination (mean bacteria and fungi count of 5 x 102 and 10 x 102cfu/g respectively). The highest total viable count (7 x102 cfu/g) of Scomber scumbrus was obtained in Aforaja Umuowa market while the least value of 2 x102 cfu/g was observed in Afor Ogidi Ihioma market. Also, similar value was recorded in Trachurus trachurus at Aforaja Umuowa market. Results from the study indicated that pathogens present in fish samples included bacteria (Bacillus cereus, B. subtilis, Escherichia coli, Salmonella spp and Staphylococcus aureus) and fungi (Gliocladium spp., Candida spp., Rhizopus spp., Alternaria spp., Aspergillus spp., Clasdosprium spp., Fonsecaca spp., Chrysoporius spp., mucour spp. and Botrytis spp). The study also showed that freshly smoked Trachurus trachurus and Scomber scumbrus samples sold in the four markets under assessment were contaminated with pathogenic organisms. This may however present some public health implications. Keywords: Microbial activity, Smoked fish, Orlu, Fish quality; Hygiene