IPS Journal of Nutrition and Food Science最新文献_第4页

Determination of Microbial and Heavy Metal Contamination of Popular Street Vended Foods in Faisalabad, Pakistan 巴基斯坦费萨拉巴德市常见街头食品中微生物和重金属污染的测定

IPS Journal of Nutrition and Food Science Pub Date : 2022-05-13 DOI: 10.54117/ijnfs.v1i1.7

Sadia Hassan, M. Khan, M. Farooq

{"title":"Determination of Microbial and Heavy Metal Contamination of Popular Street Vended Foods in Faisalabad, Pakistan","authors":"Sadia Hassan, M. Khan, M. Farooq","doi":"10.54117/ijnfs.v1i1.7","DOIUrl":"https://doi.org/10.54117/ijnfs.v1i1.7","url":null,"abstract":"Background: In developing countries, street vended foods continue to expand as an affordable food source which impacts the economy. However, the contamination of these foods leads to the outbreak of foodborne diseases and is considered a significant public health issue in Asian countries. This study assessed the microbial load and heavy metal contents in locally available street foods (shawarma, fruit chaat, and dahi baray) in different locations in Faisalabad city, Punjab province of Pakistan. Methods: A total of 60 food samples from five different locations in Faisalabad city were analyzed for microbial quality (Escherichia coli, Salmonella sp, and Staphylococcus aureus, and total viable count) and heavy metals levels (Zn, Cu, Pb, and Cd). A design was used to conduct questionnaires concerning vendors’ knowledge about food hygiene and sanitary practices. Data obtained were statistically analyzed by using the SPSS 21 Statistical Software. Results: The street foods were highly contaminated with Staphylococcus aureus (1.266×104 cfu g-1), Escherichia coli (0.370×104 cfu g-1), and Salmonella species (0.016×104 cfu g-1). The average heavy metal contamination of lead, zinc, copper, and cadmium were measured at 0.955 mg/kg, 3.712 mg/kg, 0.317 mg/kg, and 1.000 mg/kg, respectively. The survey questionnaire indicated the contamination of water and unhygienic conditions as significant sources of low-quality street foods. Conclusions: The results revealed that mostly the street foods sold in Faisalabad were contaminated with heavy metals and pathogenic bacteria. The unhygienic practices and contaminated water were the main factors for unhealthy street vended foods production. In this regard, food-safety practices, education, and regulations related to safe food production have been recognized as measures for ensuring the quality of vendor foods.","PeriodicalId":138817,"journal":{"name":"IPS Journal of Nutrition and Food Science","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132743590","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Physiochemical and Sensory Attribute of Breakfast Cereals from Blends of Finger Millet, Soy Cake, and Beetroot 小米、豆饼和甜菜根混合早餐谷物的理化和感官特性

IPS Journal of Nutrition and Food Science Pub Date : 2022-05-02 DOI: 10.54117/ijnfs.v1i1.6

Johnson Adeola Adegboyega, Opeyemi Rhoda Fasua, A. I. Akinyede

{"title":"Physiochemical and Sensory Attribute of Breakfast Cereals from Blends of Finger Millet, Soy Cake, and Beetroot","authors":"Johnson Adeola Adegboyega, Opeyemi Rhoda Fasua, A. I. Akinyede","doi":"10.54117/ijnfs.v1i1.6","DOIUrl":"https://doi.org/10.54117/ijnfs.v1i1.6","url":null,"abstract":"This study was carried out to evaluate the proximate, functional properties, anti-nutritional factors, amino acid, and sensory evaluation of extruded products from Finger millet, Soy cake, and Beetroot. The samples were prepared at different mixing ratios: Sample F (100% Finger millet), FS (70% Finger millet flour and 30% Soycake), FB (85% Finger millet flour and 15% Beetroot flour), and FSB (60% Finger millet, 30% Soycake and 10% Beetroot). The formulated flours were extruded using a Federal University of Agriculture Abeokuta fabricated laboratory single-screw extruder at barrel temperature (100ºC), feed moisture content of 10%, and screw speed (90 rpm). The proximate composition, mineral composition, amino acid, and anti-nutritional were standard methods. The following range of values were obtained for carbohydrate (30.51-70.17%), protein (10.23-17.16%), fat (7.55-10.66%), moisture (1.01-8.10%), fibre (3.21-3.81%) and ash (8.00-12.05%) content. The extruded products' carbohydrate, protein, fat, and ash contents increased while moisture and fat contents reduced. The extruded products' functional properties increased compared with the flours except for oil absorption capacity. The saponin and tannin levels were reduced, possibly due to extrusion. The highest amino acid value was glutamic acid. It was observed from the sensory evaluation that sample FSB was more acceptable to the panelists.","PeriodicalId":138817,"journal":{"name":"IPS Journal of Nutrition and Food Science","volume":"68 5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115819816","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Assessment of the Perception of Married Women on the Benefit of Vegetable Consumption on Human Health in Edo State, Nigeria 评估尼日利亚埃多州已婚妇女对蔬菜消费对人体健康的益处的看法

IPS Journal of Nutrition and Food Science Pub Date : 2022-05-02 DOI: 10.54117/ijnfs.v1i1.4

P. Aluyor, Patience Iyere Eigbochie, Chidimma Juliana Okosun

引用次数: 0

Effects of Roasting Periods on the Nutritive Value of Telfaira occidentalis (Fluted Pumpkin) Seeds 焙烧时间对西瓜籽营养价值的影响

IPS Journal of Nutrition and Food Science Pub Date : 2022-04-05 DOI: 10.54117/ijnfs.v1i1.2

G. D. Miteu, Blessing C. Ezeh

{"title":"Effects of Roasting Periods on the Nutritive Value of Telfaira occidentalis (Fluted Pumpkin) Seeds","authors":"G. D. Miteu, Blessing C. Ezeh","doi":"10.54117/ijnfs.v1i1.2","DOIUrl":"https://doi.org/10.54117/ijnfs.v1i1.2","url":null,"abstract":"Effect of roasting on the proximate composition, anti-nutrients, and selected mineral components of fluted pumpkin seeds were obtained by extracting the seeds from the pod, sun drying, and dividing them into three portions, one untreated and the other two roasted for 30 and 60 minutes, respectively. The samples were pulverized separately using a mechanical grinder and chemically analyzed. After employing different roasting time ranging from 0 minutes to 60 minutes; moisture content reduced from 0.86-0.27% with a coefficient of variation (CV) of 53%, crude protein reduced from 30.28-21.46% with a CV of 19%, crude fiber 2.06-2.49% with a CV of 10%, ash content 4.13-4.33% with a CV of 5%, fat content 38.13-37.75% with a CV of 1.2%, and carbohydrate 24.54-32.70% with a CV 16%. Copper changed from 0.303 to 0.114% with a CV of 100%, lead from 1.070 to 0.007% with a CV of 128%, potassium from 7.54 to 7.62% with a CV of 0.68%, and calcium from 0.513-0.20% with a CV of 20.62%. The anti-nutrient, on the other hand, exhibited a steady reduction. Oxalate concentrations changed from 148.5-104.5% with a CV of 17%, cyanide concentrations from 0.5 to 0.4% with a CV of 14%, and phytate concentrations from 425.1-175.0% with a CV of 45%. On the other hand, processing times increased the amount of ash, crude fiber, carbohydrate, lead, potassium, and calcium in the product. The anti-nutrient decreased as the processing time grew. As a result of processing fluted pumpkin seeds for 60 minutes, fluted pumpkin seeds of greater protein content are produced, which can be used as a food supplement.","PeriodicalId":138817,"journal":{"name":"IPS Journal of Nutrition and Food Science","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121813780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Most Prominent Factors of Food Poisoning in Africa: Nigeria Based Perspective 非洲食物中毒最突出的因素:基于尼日利亚的视角

IPS Journal of Nutrition and Food Science Pub Date : 2022-04-05 DOI: 10.54117/ijnfs.v1i1.1

Timileyin Ebenezer Oladayo, G. D. Miteu, I. Adeh, E. Folayan, T. Olayinka, Adegboyega Johnson, Olayemi Ojeokun, S. I. Ogah, E. O. Benneth

{"title":"Most Prominent Factors of Food Poisoning in Africa: Nigeria Based Perspective","authors":"Timileyin Ebenezer Oladayo, G. D. Miteu, I. Adeh, E. Folayan, T. Olayinka, Adegboyega Johnson, Olayemi Ojeokun, S. I. Ogah, E. O. Benneth","doi":"10.54117/ijnfs.v1i1.1","DOIUrl":"https://doi.org/10.54117/ijnfs.v1i1.1","url":null,"abstract":"Food poisoning, is an acute disease caused by the consumption of contaminated, spoiled or toxic foods as a result of poor hygiene, poor packaging and ignorance of the consumer. The major sources of food poisoning are viruses, bacteria and parasites. Reports show that Asia and the sub-Saharan have the highest case of illness which can be traced back to food poisoning and in Nigeria, about 200,000 cases of Nigerians death was as a result of food poisoning. Other factors that contribute to food poisoning are food allergies, about 4-8% of human beings have food allergies especially in developed countries although the sensitivity levels vary. Microbial contamination which is caused by infectious organisms is also another major factor that contributes to food poisoning. Infectious organisms like rodents deposits pathogens that are toxic to human health into the soil, fruits and water supplies. Pathogens like; Staphylococcus aureus, Toxoplasma spp., Streptobacillus moniliformis, Trichinella spp., Yersinia pestis, Francisella tularensis, and Hantaviruses can be deposited by rodents. This article helps to elucidate the dangers of consuming poisonous foods, factors to look out for in food processing and packaging and the important causes of food poisoning.","PeriodicalId":138817,"journal":{"name":"IPS Journal of Nutrition and Food Science","volume":"EM-30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126526890","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Synergistic Effects of Probiotics and Autogenous Bacterin against Salmonella enterica Serovar Typhimurium Strain U288 益生菌与自体细菌对肠道沙门氏菌血清型鼠伤寒杆菌U288的协同作用

IPS Journal of Nutrition and Food Science Pub Date : 2022-03-29 DOI: 10.54117/ijnfs.v1i1.3

H. I. Iheukwumere, M. C. Iheukwumere, N. E. Nwakoby

{"title":"Synergistic Effects of Probiotics and Autogenous Bacterin against Salmonella enterica Serovar Typhimurium Strain U288","authors":"H. I. Iheukwumere, M. C. Iheukwumere, N. E. Nwakoby","doi":"10.54117/ijnfs.v1i1.3","DOIUrl":"https://doi.org/10.54117/ijnfs.v1i1.3","url":null,"abstract":"Salmonellosis, a disease caused by pathogenic strains of Salmonella, has been reported to have an essential degree in morbidity and mortality of humans (especially farmers) and poultry resulting in low productivity. This study was undertaken to evaluate the synergistic effects of probiotics and autogenous bacterin against Salmonella enterica serovar Tyhimurium strain U288 isolated from different poultry feed collected from Orlu-west Local Government Area of Imo State. Different types of feed samples were aseptically collected and screened for the presence of Salmonella enterica serovar Typhimurium using standard microbiological techniques. The pathogenic potentials of the organism in broiler chicks were investigated by challenging the chicks orally using 0.5ml of the inoculum (108cells/ml).The protective effects of locally prepared autogenous bacterin (B), commercially prepared probiotics (P) and autogenous bacterin plus commercially prepared probiotics (BP) were investigated using in vivo technique. The study revealed significant (p<0.05) pathological features and lesions in the liver and spleen of the infected chicks. The mean plate counts were significantly (p<0.05) recorded more in the liver than spleen. The in vivo study showed that P, B and BP showed pronounced activity against the tested isolates of which BP proved to be more effective. Therefore the combination of autogenous bacterin and probiotics exhibited synergistic activity, and was effective in preventing infection caused by S. enterica serovar Tyhimurium U288.","PeriodicalId":138817,"journal":{"name":"IPS Journal of Nutrition and Food Science","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121886436","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0