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International Journal of Food Safety, Nutrition and Public Health最新文献

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Total phenol content of guava fruit and development of an in vitro regeneration protocol amenable to genetic improvement 番石榴果实总酚含量及适合遗传改良的离体再生方案的研究
International Journal of Food Safety, Nutrition and Public Health Pub Date : 2011-01-01 DOI: 10.1504/IJFSNPH.2011.044625
V. Sitther, D. Harris, S. Dhekney, J. Bai, E. Baldwin, A. Yadav
{"title":"Total phenol content of guava fruit and development of an in vitro regeneration protocol amenable to genetic improvement","authors":"V. Sitther, D. Harris, S. Dhekney, J. Bai, E. Baldwin, A. Yadav","doi":"10.1504/IJFSNPH.2011.044625","DOIUrl":"https://doi.org/10.1504/IJFSNPH.2011.044625","url":null,"abstract":"Total soluble phenolics in two white (‘Allahabad Safeda’ and ‘Lucknow-49’), two pink (‘Beaumont’ and ‘Gushiken Sweet’), and three red fleshed (‘Ka Hua Kola’, ‘Ruby Supreme’ and ‘Red Fleshed’) guava ( Psidium guajava L.) fruits were assessed using the Folin-Ciocalteu procedure. ‘Allahabad Safeda’ and ‘Ruby Supreme’ contained the highest level of phenols (1,967.5 and 1,921.25 μg/g gallic acid equivalents). No significant difference in phenolic content was observed between white and red fleshed guava fruits. An in vitro method was developed for clonal propagation of ‘Lucknow-49’ and ‘Gushiken Sweet’ cultivars. Five concentrations of six-benzylaminopurine (BAP) and kinetin (KIN) plant growth regulators were tested for in vitro regeneration. A maximum of 4.5 shoots per explant was produced on Murashige and Skoog medium supplemented with 8.9 μM BAP + 9.4 μM KIN. These studies indicate that guava, a rich source of natural phenolic antioxidants, can be efficiently micropropagated for genetic studies to enhance its nutraceutical value.","PeriodicalId":14113,"journal":{"name":"International Journal of Food Safety, Nutrition and Public Health","volume":"340 1","pages":"225"},"PeriodicalIF":0.0,"publicationDate":"2011-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77656635","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
Phenotypic diversity of panicle and nutritional traits of some widely cultivated indigenous deep-water rice ( Oryza sativa L.) cultivars of Dhemaji district, Assam (India) 印度阿萨姆邦Dhemaji地区一些广泛栽培的本土深水稻品种穗部表型多样性及营养性状
International Journal of Food Safety, Nutrition and Public Health Pub Date : 2011-01-01 DOI: 10.1504/IJFSNPH.2011.044543
P. Dutta, P. K. Borua
{"title":"Phenotypic diversity of panicle and nutritional traits of some widely cultivated indigenous deep-water rice ( Oryza sativa L.) cultivars of Dhemaji district, Assam (India)","authors":"P. Dutta, P. K. Borua","doi":"10.1504/IJFSNPH.2011.044543","DOIUrl":"https://doi.org/10.1504/IJFSNPH.2011.044543","url":null,"abstract":"Deep-water rice shows some morphological and nutritional peculiarities. To evaluate the phenotypic diversity in panicle and nutritional traits, ten widely cultivated indigenous deepwater rice cultivars (viz. Panikakuwa , Kakuwa , Miabao , Dalbao , Maguribao , Negheribao , Panidhan , Bhubao , Amana and Happybao ) collected from different paddy growing fields of Dhemaji district, Assam, have been taken into study. Kernel colour of the cultivars varies from white to dark-purple. Six cultivars have been identified as high protein cultivars (>10%). Amylose content of the selected cultivars ranges from 18.73% to 34.51%. Dalbao has shown the highest total carbohydrate (88.4%), starch (83.25%) and protein (13.37%) content along with highest length of the panicle (33.6 cm), whereas cultivar Bhubao shows highest amylose content (34.51). Dalbao has also been found to possess several characters of rice with ideal panicle type. Protein content shows negative correlation with amylose content (–0.5011). Dalbao , having superior nutritional quality and panicle traits may be considered for inclusion in deep-water rice breeding programmes.","PeriodicalId":14113,"journal":{"name":"International Journal of Food Safety, Nutrition and Public Health","volume":"37 1","pages":"167"},"PeriodicalIF":0.0,"publicationDate":"2011-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85083354","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
ISO/IEC 17020 accreditation of Gauteng Veterinary Services: a systems approach towards managing food safety in South Africa 豪登省兽医服务的ISO/IEC 17020认证:南非管理食品安全的系统方法
International Journal of Food Safety, Nutrition and Public Health Pub Date : 2011-01-01 DOI: 10.1504/IJFSNPH.2011.044549
R. Govender, T. Katsande
{"title":"ISO/IEC 17020 accreditation of Gauteng Veterinary Services: a systems approach towards managing food safety in South Africa","authors":"R. Govender, T. Katsande","doi":"10.1504/IJFSNPH.2011.044549","DOIUrl":"https://doi.org/10.1504/IJFSNPH.2011.044549","url":null,"abstract":"Consumers worldwide demand safe food that is produced in facilities that meet high quality and safety standards. There has been an evolution in legislative control regarding the safe processing of meat in South Africa. Legislation has been amended in order to strengthen government control of safe meat production. Abattoirs are legally compelled to implement the hygiene management system (HMS), a documented and auditable basic food safety system that is audited using a tool known as the Hygiene Assessment System. Reliability and credibility of audit findings is critical in providing a high degree of assurance to the public regarding the production of safe meat. Gauteng Veterinary Services (GVS), South Africa, improved this reliability by implementing the ISO/IEC 17020 management system. This paper reviews the systems approach adopted by GVS to quality assure the processing of safe meat at abattoirs in the Gauteng Province of South Africa.","PeriodicalId":14113,"journal":{"name":"International Journal of Food Safety, Nutrition and Public Health","volume":"1 1","pages":"175"},"PeriodicalIF":0.0,"publicationDate":"2011-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88640425","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: 7
Quantitative risk assessment of acquiring listeriosis from consumption of minimally processed vegetables 食用最低限度加工蔬菜感染李斯特菌病的定量风险评估
International Journal of Food Safety, Nutrition and Public Health Pub Date : 2011-01-01 DOI: 10.1504/IJFSNPH.2011.044548
J. Ponniah, Tunung Robin, Margaret Selina Paie, L. Chai, S. Radu, Y. Cheah, Farinazleen Mohd. Ghazali, M. Nishibuchi, Y. Nakaguchi, P. Malakar
{"title":"Quantitative risk assessment of acquiring listeriosis from consumption of minimally processed vegetables","authors":"J. Ponniah, Tunung Robin, Margaret Selina Paie, L. Chai, S. Radu, Y. Cheah, Farinazleen Mohd. Ghazali, M. Nishibuchi, Y. Nakaguchi, P. Malakar","doi":"10.1504/IJFSNPH.2011.044548","DOIUrl":"https://doi.org/10.1504/IJFSNPH.2011.044548","url":null,"abstract":"Listeriosis is a serious invasive disease with high fatality rates especially among the vulnerable population. Although the causative pathogen had been detected in several foods in Malaysia, there have so far been no reported cases of listeriosis in Malaysia. The aim of this study was to carry out a quantitative risk assessment to estimate the risk of acquiring listeriosis through the consumption of minimally processed salad vegetables in Malaysia. The probability of illness per serving was calculated using an exponential dose-response model for high-risk and low-risk groups of consumer using the stochastic approach. The risk estimate of acquiring listeriosis for the healthy population was 1.98 × 10 –4 per 100,000 population. For susceptible population, the risk estimate was considerably higher, i.e., 0.172 per 100,000 population for AIDS patients, 0.00496 per 100,000 population for diabetics and 0.149 per 100,000 for the elderly population.","PeriodicalId":14113,"journal":{"name":"International Journal of Food Safety, Nutrition and Public Health","volume":"102 1","pages":"248"},"PeriodicalIF":0.0,"publicationDate":"2011-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78098662","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
Dietary fibre and human health 膳食纤维与人体健康
International Journal of Food Safety, Nutrition and Public Health Pub Date : 2011-01-01 DOI: 10.1504/IJFSNPH.2011.044528
V. Rana, R. K. Bachheti, T. Chand, A. Barman
{"title":"Dietary fibre and human health","authors":"V. Rana, R. K. Bachheti, T. Chand, A. Barman","doi":"10.1504/IJFSNPH.2011.044528","DOIUrl":"https://doi.org/10.1504/IJFSNPH.2011.044528","url":null,"abstract":"Food habits of new lifestyle have contributed to the appearance of chronic diseases such as obesity or cardiovascular diseases, which are mainly due to bad eating habits. Solutions can be found in providing the consumers with functional foods and health capability. Such food is rich in dietary fibre, with specific physicochemical behaviour and healthy properties. Dietary fibre rich food products are associated with physiological actions in the small and large intestine, having important implications in human health. These properties include water dispersibility and solubility, viscosity effects, bulk, absorption and fermentability, and binding of other compounds. These properties may lead to various physiological actions such as reducing cholesterol and attenuating blood glucose, maintaining gastrointestinal health, and positively affecting calcium bioavailability and immune function. Moreover, based on their physiochemical properties, many of the new sources of dietary fibre can help to improve the health benefits of new generations. This review paper gives an overview of occurrence, structures and various physiological effects of dietary fibres.","PeriodicalId":14113,"journal":{"name":"International Journal of Food Safety, Nutrition and Public Health","volume":"56 1","pages":"101"},"PeriodicalIF":0.0,"publicationDate":"2011-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80477727","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: 18
Determination of trace elements composition in dawadawa, a food condiment used in West and Central Africa 西非和中非食用调味品达瓦达瓦中微量元素的测定
International Journal of Food Safety, Nutrition and Public Health Pub Date : 2011-01-01 DOI: 10.1504/IJFSNPH.2011.044532
Vincent Yao Agbodemegbe, S. Agbemava, C. Bansah, N. Adoo, E. Alhassan, R. Della, G. Appiah, B. Nyarko
{"title":"Determination of trace elements composition in dawadawa, a food condiment used in West and Central Africa","authors":"Vincent Yao Agbodemegbe, S. Agbemava, C. Bansah, N. Adoo, E. Alhassan, R. Della, G. Appiah, B. Nyarko","doi":"10.1504/IJFSNPH.2011.044532","DOIUrl":"https://doi.org/10.1504/IJFSNPH.2011.044532","url":null,"abstract":"Dawadawa , obtained by alkaline fermentation of the matured dawadawa pod, is a culinary product used to enhance taste, flavour and intensify meatiness in soups, sauces and other dishes in West and Central Africa. It is believed to cure cholera, stomachache, diarrhea, bronchitis, pneumonia, leprosy, hypertension, and pain in the bones. The trace element contents of the fermented dawadawa pods were determined by neutron activation analysis to better appreciate their medicinal and nutritional applications. Results obtained showed the presence of Na, Mn, Al, Cl, Ca, K, Cu and Mg with maximum concentration of Na found to be 37.9 ± 0.6 mg/kg in dp3, Mn; 19.5 ± 2.9 mg/kg in dp2, Al; 493 ± 3.9 mg/kg in ds1, Cl; 1074 ± 36.3 mg/kg in ds2, Cu; 6.2 ± 0.5 mg/kg in dp4, Ca; 0.90 ± 0.04 wt.% in dp2, K; 2 ± 0.02 wt.% in ds2, Mg; 0.44 ± 0.03 wt. % in ds1.","PeriodicalId":14113,"journal":{"name":"International Journal of Food Safety, Nutrition and Public Health","volume":"34 1","pages":"131"},"PeriodicalIF":0.0,"publicationDate":"2011-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79963939","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
Milk of sheep, goat, and buffalo: a public health review 绵羊、山羊和水牛的奶:一项公共卫生综述
International Journal of Food Safety, Nutrition and Public Health Pub Date : 2011-01-01 DOI: 10.1504/IJFSNPH.2011.044566
A. Nikkhah
{"title":"Milk of sheep, goat, and buffalo: a public health review","authors":"A. Nikkhah","doi":"10.1504/IJFSNPH.2011.044566","DOIUrl":"https://doi.org/10.1504/IJFSNPH.2011.044566","url":null,"abstract":"The objective is to integrate nutritional, technological, and human health characteristics of milk from sheep, goat and buffalo as viable substitute for cow milk. Ewe milk is much richer than cow milk in riboflavin, thiamine, niacin, pantothenic acid, vitamin B6, vitamin B12 and biotin. Compared to cow milk, goat milk has minor α-s-1-casein, s-carotene, agglutinin; and is lower in citric acid, Na, Fe, S, Zn, Mo, ribonuclease, alkaline phosphatase, lipase, xanthine oxidase, N-acetylneuraminic acid, orotic acid, pyridoxine, folate, vitamin B12, and vitamin C. Buffalo milk is higher in total solids, fat, proteins and vitamins, and is lower in cholesterol compared to cow milk. The peroxidase activity is 2–4 times greater in buffalo milk than in cow milk. Persistent and thorough education will ensure that the public is optimally cognizant of unbiased roles of milk, especially from less-known livestock, in improving the quality of postmodern life.","PeriodicalId":14113,"journal":{"name":"International Journal of Food Safety, Nutrition and Public Health","volume":"1 1","pages":"264"},"PeriodicalIF":0.0,"publicationDate":"2011-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86775366","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: 2
Effects of lactic acid bacteria (LAB) on the survival and growth of some food-borne pathogens in fermenting wakalim , a traditional Ethiopian fermented beef sausage 乳酸菌(LAB)对埃塞俄比亚传统发酵牛肉香肠wakalim发酵过程中食源性病原菌存活和生长的影响
International Journal of Food Safety, Nutrition and Public Health Pub Date : 2011-01-01 DOI: 10.1504/IJFSNPH.2011.044536
K. Bacha, T. Mehari, M. Ashenafi
{"title":"Effects of lactic acid bacteria (LAB) on the survival and growth of some food-borne pathogens in fermenting wakalim , a traditional Ethiopian fermented beef sausage","authors":"K. Bacha, T. Mehari, M. Ashenafi","doi":"10.1504/IJFSNPH.2011.044536","DOIUrl":"https://doi.org/10.1504/IJFSNPH.2011.044536","url":null,"abstract":"Wakalim is spiced naturally fermented traditional beef sausage in Ethiopia. During its fermentation using pure starter cultures of Lactobacillus plantarum1 or Pediococcus pentosaceus1 and mixture of the two starters, the counts of Salmonella typhimurium DT104 and Escherichia coli dropped sharply after 12 h of fermentation and complete elimination was noted on the third or fourth day. The count of Staphylococcus aureus dropped gradually but remained at < log 4 cfu/g at the end of fermentation. The pathogens were eliminated faster with the mixed cultures than with the respective pure cultures. The pH of fermenting wakalim dropped from about 6.0 to 4.5 ± 0.2 during the first 48 h of fermentation. Thereafter, the pH rose gradually in all cases possibly due to depletion of fermentable sugars and growth of proteolytic microorganisms. LAB obtained from the spontaneous fermentation of wakalim may have potential for large scale application as starter cultures.","PeriodicalId":14113,"journal":{"name":"International Journal of Food Safety, Nutrition and Public Health","volume":"1 1","pages":"140"},"PeriodicalIF":0.0,"publicationDate":"2011-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82685703","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
Differences in dietary consumption patterns and obesity rates between immigrants from the former USSR and a country’s native population 前苏联移民与本国人口饮食消费模式和肥胖率的差异
International Journal of Food Safety, Nutrition and Public Health Pub Date : 2011-01-01 DOI: 10.1504/IJFSNPH.2011.044531
A. Manoff, H. Vardi, R. Enten, D. Shahar
{"title":"Differences in dietary consumption patterns and obesity rates between immigrants from the former USSR and a country’s native population","authors":"A. Manoff, H. Vardi, R. Enten, D. Shahar","doi":"10.1504/IJFSNPH.2011.044531","DOIUrl":"https://doi.org/10.1504/IJFSNPH.2011.044531","url":null,"abstract":"This study compared dietary intake, obesity rates and chronic disease prevalence between former USSR immigrants and the native Israeli population using random sample survey and dietary intake assessment. USSR immigrants had significantly higher BMI (27.6 ± 5.0 vs. 26.5 ± 4.7kg/m 2 , P = 0.002) despite lower energy intake (1547.8 ± 683.7 vs. 1714.4 ± 781.9 kcal, P = 0.002), less reported ‘good’ health status (51% vs. 74%, P < 0.01), and higher incidence of heart attack (17% vs. 9%, P < 0.01) and hypertension (37% vs. 24%, P < 0.01). They consumed significantly less vitamin D, iron, calcium, folate, riboflavin and sodium (P < 0.01) and significantly less vitamin C and E, B6, magnesium, phosphorus, zinc and niacin (P < 0.05). Immigration status and diseases were significant predictors for obesity (BMI ≥ 30 kg/m 2 , OR = 1.66, P = 0.003 and OR = 1.17, P = 0.01). Former USSR immigrants are at increased risk for obesity and other chronic diseases and should be encouraged to consume more green vegetables, to lower energy density.","PeriodicalId":14113,"journal":{"name":"International Journal of Food Safety, Nutrition and Public Health","volume":"1 1","pages":"119"},"PeriodicalIF":0.0,"publicationDate":"2011-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91061125","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: 2
Vitamin A content of traditional leafy vegetables consumed by the Luo people of western Kenya 肯尼亚西部罗族人食用的传统叶类蔬菜的维生素A含量
International Journal of Food Safety, Nutrition and Public Health Pub Date : 2011-01-01 DOI: 10.1504/IJFSNPH.2011.044626
F. O. Orech, S. K. Jensen, H. Friis, B. Estambale
{"title":"Vitamin A content of traditional leafy vegetables consumed by the Luo people of western Kenya","authors":"F. O. Orech, S. K. Jensen, H. Friis, B. Estambale","doi":"10.1504/IJFSNPH.2011.044626","DOIUrl":"https://doi.org/10.1504/IJFSNPH.2011.044626","url":null,"abstract":"Vitamin A deficiency (VAD) causes numerous health problems in developing countries, including the sub-Saharan Africa. VAD is one of the major causes of morbidity and mortality in children, and also affects lactating mothers and the elderly. The main objectives of the study were to identify, collect and analyse traditional, leafy vegetables for pro-vitamin A carotenoids and tocopherols. A total of 15 domesticated and 36 wild traditional leafy vegetable species were collected and analysed. The species that contained the highest amounts of β-carotene, lutein and α-tocopherol was Erythrococca bongensis Pax (5.3, 60.7 and 220.7 mg/kg DM, respectively). The results showed that wild plant species generally contained higher levels of pro-vitamin A carotenoids than the domesticated vegetable species and varieties. The study concluded that traditional, leafy vegetables (domesticated and wild) have the potential to prevent or combat VAD amongst the general rural population in developing countries.","PeriodicalId":14113,"journal":{"name":"International Journal of Food Safety, Nutrition and Public Health","volume":"51 1","pages":"237"},"PeriodicalIF":0.0,"publicationDate":"2011-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89903127","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
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