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A Novel Detection Method for Escherichia Coli O157 by Peptide Nucleic Acid Array
Ki-Eun Lee,
Woo-Seog Jeong,
Seong-In Lim,
Se-Ryun Kim,
Yong-Kuk Kwon,
Jin-San Moon,
Soo-Yeon Cho,
Jae-Young Song,
Dong-Jun An
Issue:
Volume 3, Issue 2, March 2014
Pages:
14-18
Received:
25 November 2013
Published:
20 January 2014
Abstract: E. coli O157 is responsible for a number of human infections through the consumption of foods of animal origin, particularly those originating from cattle. Food poisoning by Escherichia coli O157 causes diarrhea, bloody stools and abdominal pain in humans, and may lead to severe kidney failure or brain injury. For these reasons, E. coli O157 has been the subject of increasingly stringent international regulations. A novel peptide nucleic acid (PNA) array was developed to identify E. coli O157 quickly and accurately. This PNA array exhibited high specificity, significantly detecting E. coli O157 strains without cross-reacting with other bacterial strains. The detection limit of the E. coli O157 PNA array was 100 CFU/ml. The E. coli O157 PNA array is indeed a better option for early detection and accurate diagnosis of the causative agent of a food-borne disease outbreak, which is crucial in planning and implementing strategic measures to prevent and control widespread outbreaks.
Abstract: E. coli O157 is responsible for a number of human infections through the consumption of foods of animal origin, particularly those originating from cattle. Food poisoning by Escherichia coli O157 causes diarrhea, bloody stools and abdominal pain in humans, and may lead to severe kidney failure or brain injury. For these reasons, E. coli O157 has be...
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Changes in Texture and Liquid Holding Capacity of Spiced Liquid Smoked Silver Carp (Hypophthalmichthys Molitrix) Muscle Wrapped in Aluminium Foil during Refrigerated Storage
Frank Fijelu,
Wenshui Xia
Issue:
Volume 3, Issue 2, March 2014
Pages:
19-25
Received:
19 December 2013
Published:
20 January 2014
Abstract: The effects of equivalent concentrations of both garlic and ginger separately in fresh and powder form in muscle proteins of liquid smoked silver carp (Hypophthalmichthys molitrix) during chilled storage were investigated for a period of 24 days. The control and the treated smoked fish samples were analysed periodically for liquid holding capacity, salt extractable protein, texture and sensory quality characteristics. The results showed loss of that liquid holding capacity, salt extractable protein content for all sample (P < 0.05), however more loss observed on ginger treated samples. Force required compressing or shearing the sample as hardness, decreased more in ginger incorporated samples (p < 0.05). Sensory parameters of odour, texture, and appearance for all samples decreased during the chilled storage period (p < 0.05) but were still within acceptable limits, except on texture of fresh ginger samples at day 24. The results obtained from this study suggest that ginger in fresh and powder form, have high negative impacts on texture properties and protein functionality of liquid smoked silver carp muscle stored at 4 ± 1°C.
Abstract: The effects of equivalent concentrations of both garlic and ginger separately in fresh and powder form in muscle proteins of liquid smoked silver carp (Hypophthalmichthys molitrix) during chilled storage were investigated for a period of 24 days. The control and the treated smoked fish samples were analysed periodically for liquid holding capacity,...
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Water Footprint in the Mediterranean Food Chain: Implications of Food Consumption Patterns and Food Wastage
Roberto Capone,
Philipp Debs,
Hamid El Bilali,
Gianluigi Cardone,
Nicola Lamaddalena
Issue:
Volume 3, Issue 2, March 2014
Pages:
26-36
Received:
17 December 2013
Published:
30 January 2014
Abstract: Consumed food type, composition and quantity affects water resources demand (cf. water footprint). Since blue water resources availability is limited in the Mediterranean area diets shifting and food losses and waste reduction are key strategies. The paper aims at analyzing the water footprint of food consumption and implications of food waste in terms of water demand. The paper is based on secondary data mainly from the FAO Food Balance Sheets and the Water Footprint Network. Approximately 91% of the water footprint (WF) in the Mediterranean is due to the consumption of agricultural products. Dietary energy ranges between 2,130 (Palestine) and 3,666 kcal/day/person (Turkey). The share of vegetal-based energy in the diet ranges from 66.5% in France to 88.9% in Palestine. Total WF of food supply in Italy (1848.3) is higher than in Finland (1116.7) but lower than in the USA (2198.7 m3/capita/year). The highest water footprint is the green one, followed by the grey then the blue one. Meat and dairy products represent about a half of the WF of food supply. The contribution of cereals is significant in Southern and Eastern Mediterranean countries. The high Mediterranean consumptive water use is exacerbated by food losses and waste. In Egypt, losses in the rice supply chain are about 25%. Food loss and wastage account for more than one quarter of the total consumptive freshwater use. A 50% decrease in food losses and waste at the global level would save 1,350 km3 a year. Adoption of more sustainable food consumption patterns and production systems and the reduction of food losses and waste can help reducing pressure on the scarce water resources in the Mediterranean. Food waste reduction interventions will have significant impact on freshwater resource availability as other water use efficiency measures in agriculture and food production.
Abstract: Consumed food type, composition and quantity affects water resources demand (cf. water footprint). Since blue water resources availability is limited in the Mediterranean area diets shifting and food losses and waste reduction are key strategies. The paper aims at analyzing the water footprint of food consumption and implications of food waste in t...
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Implication of Cultural Factors in Spatial Patterns of Stunting among the Three Main Frafra Groups in Upper East Region of Ghana
Christopher Sormiteyema Boatbil,
Chris Bambey Guure
Issue:
Volume 3, Issue 2, March 2014
Pages:
37-43
Received:
7 January 2014
Published:
20 February 2014
Abstract: Background: Child malnutrition is a public health problem in Ghana. Focused on three sub-districts of Gurene, Talensi and Nabdam in the Upper East Region of Ghana, this study examines how cultural factors occasion spatial patterns of stunting. Method: A questionnaire for 300 respondents were equally shared among sub-districts. Result: The study indicates significant spatial differences as Nabdam was very high (50%), Talensi high (37%) and Gurene (21%). Also, children of single mothers were better nourished followed by children of widows and those married. For all well-nourished children 43.4% lived in the Gurene area, 32% in Talensi area and 24.6% in Nabdam area. Factors such as ethnicity, religion, number per siblings and number of (women) were found to significantly contribute either directly or indirectly to stunting levels. Conclusion: The study found out that, there is enough evidence indicating that significant variations of under-five stunting exist among the three main sub-ethnic groups. All the variables under study had positive correlations with stunting among children under five years of age. However, the effects of these factors on stunting were enhanced by other factors including mothers’ education and age.
Abstract: Background: Child malnutrition is a public health problem in Ghana. Focused on three sub-districts of Gurene, Talensi and Nabdam in the Upper East Region of Ghana, this study examines how cultural factors occasion spatial patterns of stunting. Method: A questionnaire for 300 respondents were equally shared among sub-districts. Result: The study ind...
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Assessment of Mineral Deficiencies among Grazing Areas in Uasin Gishu County, Kenya
Shisia K. Silvanus,
Ngure Veronica,
Nyambaka Hudson,
Jumba Isaac,
Oduor Fredrick
Issue:
Volume 3, Issue 2, March 2014
Pages:
44-48
Received:
11 December 2013
Published:
20 February 2014
Abstract: A study conducted in the major grazing areas of Uasin Gishu involved twenty-eight (28) soils, twenty-eight (28) forage and forty-two (42) serum samples collected in six divisions at different sites. The purpose of the study was to determine the macro-and trace elements in soils, forages and animal serum, and compare to the recommended standards so as to identify those that could be presenting deficiencies in the area. Soils were extracted for available macro-minerals; Sodium (Na), Potassium (K), Calcium (Ca) magnesium (Mg) and trace elements; Iron (Fe), Manganese (Mn), Copper (Cu) and Zinc (Zn; the forage samples were assayed for the same elements plus phosphorus as total concentration on dry matter (DM) basis while blood serum was analyzed for the same forage elements plus molybdenum (Mo). Atomic absorption spectrophotometer (AAS) and UV/visible spectrophotometer were used to analyze the metal elements and molybdenum respectively. Soil and Forage analysis of samples from southern region including Kesses and Ainabkoi revealed lower levels in both macro and trace elements analyzed. Serum samples from grazing areas situated in southern region revealed similar deficiencies in most minerals. The factors responsible for the variations as soil pH, forage species and cattle breed were investigated using correlation analysis.
Abstract: A study conducted in the major grazing areas of Uasin Gishu involved twenty-eight (28) soils, twenty-eight (28) forage and forty-two (42) serum samples collected in six divisions at different sites. The purpose of the study was to determine the macro-and trace elements in soils, forages and animal serum, and compare to the recommended standards so ...
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Potential Effect of Date Pits Fortified Bread on Diabetic Rats
Mona S. Halaby,
Mohammed H. Farag,
Attyat H. Gerges
Issue:
Volume 3, Issue 2, March 2014
Pages:
49-59
Received:
8 January 2014
Published:
20 February 2014
Abstract: The present work was conducted to evaluate the effect of fortified pan bread with 5%, 10%, and 15% date pits powder on the chemical constituents, the nutritional value, and rheological characteristics of different dough samples using farinograph and on its sensory properties. The rheological properties of dough referred that there was an increase in water absorption in all blends compared to the control sample, and there was an increase in dough development, dough stability and degree of softening at 15% compared with 5% or 10% only. Pan bread fortified with 15% date pits showed the highest score in overall acceptability when compared to control pan bread and other various concentrations of pits. Twenty four adult male albino rats were divided into four groups. The first group (6 rats) fed on basal diet as a (negative control group). The second main group (6 rats) was injected with alloxan to induce hyperglycemia (positive control group) and then the rats fed on the same basal diet. The other 12 rats after being injected with alloxan were divided into 2 groups (3 & 4) and received basal diets containing fortified bread with 10% and 15% date pits powder for 45 days respectively. Biological evaluation was carried out by determination of body weight gain and food intake. At the end of the experimental period rats were sacrificed, blood samples were collected from the aorta then separate serum to determine glucose, insulin, HbA1c, total cholesterol and other lipid , and also to determine each of kidney and liver functions of experimental rats. Liver and Pancreas were removed to demonstrate histopathological observation. Our results showed significant reduction in the glucose, HbA1c, TC, TG, LDL-C and VLDL-C, as well as reducing hazards on liver and kidney functions compared with positive control group. Histopathological observation proved that the last group diet (with 15% date pits) looked like the negative control group. So date pits powder fortified bread is recommended to gain nutritional and healthy benefit to decrease the risk of diabetic diseases.
Abstract: The present work was conducted to evaluate the effect of fortified pan bread with 5%, 10%, and 15% date pits powder on the chemical constituents, the nutritional value, and rheological characteristics of different dough samples using farinograph and on its sensory properties. The rheological properties of dough referred that there was an increase i...
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Assessing Obesity, Body Fatness and Dietary Behaviors among Adult College Students in Hail, Saudi Arabia
