Effect of dried and extrudate of bitter gourd fruit on epithelial microflora in raw chicken legs meat

Plants have been used recently to eliminate bacterial growth in food products. This study was undertaken to test the in vitro sanitizing effect of crude extract from bitter gourd (BG) fruit on the growth of native microorganisms in raw chicken leg meat. Hot air dried BG and extrudate extracts at 1% concentration and exposure times of (5, 10 and 15 min) were used to treat the samples using dilution method. Results showed that BG extrudate had a slightly stronger bactericidal activity against the microflora than the B.G. hot air drying treatment, especially, on E. coli at all exposure time. Overall, there is no significant difference between the treatments; Total Plate Count (TPC), Escherichia coli, Bacillus cereus, Staphylococcus aureus. The best reduction time of microflora by hot air dried extract was at (15 min) except for B. cereus was at (5 min) and for extrudate extract was at (5 min) except for E. coli was at (10 min). In conclusion, bitter gourd extract could be used as an important natural sanitizer for rinsing raw food matrials such chicken meat

Physicochemical and sensory characteristics of palm olein and peanut oil blends.

Blending is the simplest method used to modify oils and fats for improved functionality. Blends of palm olein (PO) (90, 80, 70 and 60% v/v) with peanut oil (PnO) (10, 20, 30 and 40% v/v) were made and changes in their physicochemical and sensory characteristics were determined. Changes in physicochemical characteristics, fatty acid composition (FA), triacylglycerol (TAG) profile, thermal behavior and sensory quality were determined. Results showed that with increasing amounts of PnO (from 10 to 20, 30 and 40%) coupled with decreasing amounts of PO (from 90, 80, 70 and 60%) in the blends, the degree of unsaturation increased and a pleasant nutty flavor was imparted in the blends. The FFA content increased from 0.36% (90 PO:10 PnO) to 0.90% (60 PO:40 PnO). Blending altered the FA composition with major changes occurring in the percentages of palmitic and linoleic acids. These changes in FA composition caused a significant change in trilinolein (LLL), dioleoyl-linoleoyl- glycerol (OOL) dipalmitoyl-3-linoleoyl glycerol (PPL) and dipalmitoyl-3-oleoyl glycerol (PPO) in the blends. The melting and crystallization temperatures gradually shifted towards lower temperature from 10.22 to 9.33, 8.26 and 8.25ºC and from -4.48 to -4.73, -5.22 and -25.37ºC, respectively, with increasing PnO and decreasing PO percentages. Sensory evaluation of banana chips fried with the oil blends showed a high acceptability for all the blends by the panelists, which was indicated by the high scores for all the sensory attributes tested and the overall acceptability

Glycosylated nanoparticles as efficient antimicrobial delivery agents

Synthetic polymer nanoparticles that can be tailored through multivalent ligand display on the surface, while at the same time allowing encapsulation of desired bioactive molecules, are especially useful in providing a versatile and robust platform in the design of specific delivery vehicles for various purposes. Glycosylated nanoparticles (glyco-NPs) of a poly(n-butyl acrylate) (pBA) core and poly(N-2-(β-d-glucosyloxy)ethyl acrylamide) (p(NβGlcEAM)) or poly(N-2-(β-D-galactosyloxy)ethyl acrylamide) (p(NβGalEAM)) corona were prepared via nanoprecipitation in aqueous solutions of preformed amphiphilic glycopolymers. Well-defined block copolymers of (poly(pentafluorophenyl acrylate) (pPFPA) and pBA were first prepared by RAFT polymerization followed by postpolymerization functionalization with aminoethyl glycosides to yield p(NβGlcEAM-b-BA) and p(NβGalEAM-b-BA), which were then used to form glyco-NPs (glucosylated and galactosylated NPs, Glc-NPs and Gal-NPs, respectively). The glyco-NPs were characterized by dynamic light scattering (DLS) and TEM. Encapsulation and release of ampicillin, leading to nanoparticles that we have termed “glyconanobiotics”, were studied. The ampicillin-loaded glyco-NPs were found to induce aggregation of Staphylococcus aureus and Escherichia coli and resulted in antibacterial activity approaching that of ampicillin itself. This glyconanobiotics strategy represents a potential new approach for the delivery of antibiotics close to the surface of bacteria by promoting bacterial aggregation. Defined release in the proximity of the bacterial envelope may thus enhance antibacterial efficiency and potentially reduce the quantities of agent required for potency

Retrospective Investigation of Enteric Illnesses in Pet Animals

Recording and analysis of data are key elements to understand the epidemiology of various infectious and zoonotic diseases such as enteric pathogens and conditions. In this study, the clinical records of Alhelal Alazraq veterinary clinic in Tripoli were investigated for enteric diseases and illnesses in cats and dogs during the period of 2010–2015. The diagnostic and therapeutic guidelines within the Libyan veterinary system were also assessed and discussed based on the retrieved information and records. A total of 859 cases representing 528 (61%) from cats and 331 (39%) from dogs were retrieved and analysed using descriptive analysis. The cases were originated from five major areas from the center of Tripoli and the surrounding areas. Of these, 835/859 (97%) cases adopted antimicrobial based therapies and administered various antibiotic classes mainly and respectively using penicillin (652; 78%) and trimethoprim-sulfamethoxazole (229; 27%). The current study is the first retrospective investigation that analysed clinical and medical information from a major veterinary clinic in Libya. Diagnostic and therapeutic guidelines in the veterinary settings in Libya should be carefully reviewed and addressed. Retrospective studies and research programmes that monitor and investigate the occurrences of zoonotic and emerging pathogens particularly in relation to antimicrobial resistance are warranted in the Libyan health and medical system

Suitability of viscosity measurement methods for liquid food variety and applicability in food industry - A review.

Although there are several approaches to measure viscosity of liquid foods in the literature, the successful selected technique depends on the specific product and the functional characteristics that need to be analyzed. Accordingly, it is not an easy task for food technologists to determine the suitable approach to be used. Therefore briefing the existing methods, working principles, advantages, limitations and their successful applications for well known published articles, may enable the researchers to choose the optimum approach. The intensive review revealed that the most commonly used viscosity measurement devices are capillary flow viscometers, orifice type viscometers, falling ball viscometers, and rotational viscometers. Glass capillary viscometers are widely used for measuring low to medium viscosity of Newtonian fluids. In order to measure the viscosity of difficult fluids like those having large particles non-conventional geometries such as mixer viscometry method is used. Tube viscometer method which might be considered as a wide-bore capillary viscometer with a special capability to handle suspensions is currently used to determine rheological behaviour of a product after a thermal treatment. Scraped surface heat exchangers (SSHE) are widely used in food industry for thermal treatment of very viscous food products. Mass detecting capillary viscometer is a new technique to measure the viscosity of milk and soymilk products. In order to measure the viscosity of food stabilizers coaxial viscometers are recommended. Also, possibly the best known of the orifice viscometers in the food industry is the dipping-type Zahn viscometer. Finally, it could be inferred that the viscosity ought to be independent on the instrument, so different instruments will yield the same results, but this is a theoretical concept and different instruments rarely yield identical results

Assessing biofilm formation by Listeria monocytogenes

Listeria monocytogenes(L. monocytogenes) is a serious food-borne pathogen for immunocompromised individuals. L. monocytogenes is capable of producing biofilm on the surface of food processing lines and instruments. The biofilm transfers contamination to food products and impose risk to public health. Transfers contamination to food products, and impose risk hazard to public health. The aim of this study was to investigate biofilm producing ability of L. monocytogenes isolates. Microtitre assay was used to measure the amount of biofilm production by ten L. monocytogenes isolates from minced chicken / meat, sausages and burgers. Results showed that all 10 L. monocytogenes isolates were able to form biofilm after 24 h at 20 ̊C on polystyrene surface (the common surface in food industries). Some strains were capable of forming biofilm more than the others. All strains showed a slight raise in the quantities of attached cells over 48 and 72 h. L. monocytogenes strains isolated from minced chicken, minced meat and burgers were better biofilm-producers comparing to the strains isolated from sausages

Incidence of Diabetes mellitus at the Federal Medical Centre Katsina, Katsina State, Nigeria: A Retrospective Study

A six-year (2002 – 2007) retrospective study of hospital records (in-patients) was carried out to investigate the incidence of Diabetes Mellitus in Katsina. The records showed that a total of 754 cases were attended within the study period. The study showed yearly increase in the incidence of the disease with the highest incidence of 288 (38.20%) in the year 2007 and the least 65 (8.62%) in the year 2002. More males suffered from the disease 456 (60.48%) than females 298 (39.52%). The incidence was also found to be high 289 (38.33%) in the age range 65 and above, while age range 25 – 34 was least affected 28 (3.71%). Ways on how to live free of Diabetes Mellitus were also recommended.Keywords: Age Range, Diabetes Mellitus, Incidence, Hospita