Journal of Food Science and Hygiene最新文献

{"title":"Complementary Food Hygiene Practice among Mothers or Caregivers in Bale Zone, Southeast Ethiopia: A Community Based Cross-Sectional Study","authors":"S. Bedada, Mekonnen Tegegne, Tomas Benti Tefera","doi":"10.21203/rs.3.rs-633101/v2","DOIUrl":"https://doi.org/10.21203/rs.3.rs-633101/v2","url":null,"abstract":"\u0000 Introduction: Foodborne diseases are a major public health problem which predominantly affects infants and young children. Appropriate complementary food hygiene practice is very important to reduce the prevalence of foodborne illnesses. However, the information regarding this practice is not available and assessed before. Thus, the study was aimed to assess complementary food hygiene practices among mothers of children aged 6-23 months.Methods: A community based cross-sectional study was conducted in Robe town on a samples of 517 mother-child pairs, which were selected by using systematic sampling technique. Data was collected using pre-tested and structured questionnaire, and each variable was described in the frequency and percentage. Bivariable and multivariable logistic regression analyses were used to identify factors associated with complementary food hygiene practice. Odds ratios with 95% confidence interval were used to assess levels of significance. Result: The result indicated that 55% of participated mothers scored above the mean score of food hygiene practices. Mothers of children aged 12-23 months had higher odds to practice good food hygiene measures than those of aged 6-11 months [AOR, 1.82 95% CI (1.21, 2.73)]. Mothers whose children attended growth monitoring session practice good food hygiene than their counterpart [AOR, 2.74 95% CI (1.49, 5.06)]. Mothers having media exposure, and having knowledge on critical times of hand washing had relatively good food hygiene measures [AOR, 0.73 95 CI (1.14, 2.62)]. Among food hygiene measures; handwashing with water and soap were low before eating food (17%), before feeding children (21%) and before preparing food (32%) when compared with after visiting the toilet (81%) and touching dirt (68%). Conclusion and recommendation: The study identified that food hygiene practices in the current study were mainly associated with child age, growth monitoring follow-up, maternal awareness about critical times of hand washing, and media exposure. So, improving knowledge of mothers on critical times of handwashing, strengthening growth monitoring follow-up and media promotion are important measures to improve food hygiene practices among mothers of infants and young children.","PeriodicalId":344960,"journal":{"name":"Journal of Food Science and Hygiene","volume":"110 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133719488","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}

{"title":"Effects of Different Extraction Methods on Antioxidant Properties and Allicin Content of Garlic","authors":"Somayyeh Loghmanifar, L. R. Nasiraie, Hamidreza Nouri, Sara Jafarian","doi":"10.14302/issn.2835-2165.jfsh-20-3487","DOIUrl":"https://doi.org/10.14302/issn.2835-2165.jfsh-20-3487","url":null,"abstract":"The ever-present need for human communities to extract herbal active ingredients has necessitated many studies to be carried out in order to introduce more efficient and cost-effective extraction processes. The traditional extraction methods are very time consuming and use large volumes of solvents. The large volumes of solvents consumed in such methods not only increase costs but also pose many environmental problems. New extraction methods have been recently introduced to replace the traditional ones. These new methods reduce the volumes of required solvents, shorten the process and increase its efficiency and improve the quality of the products. In this study, the three methods of immersion, boiling, and ultrasound using water/ethanol solvents were employed for garlic extraction and compared with each other in terms of the extraction speed and time, the antioxidant property of the extract, and the quantity of the heat-sensitive active ingredient.\u0000\u0000The results showed that the highest allicin content (0.086%) was observed in the ultrasonic aqueous extract. The largest amounts of phenolic compounds (0.311 mg gallic acid equivalent) were observed in the ultrasonic aqueous extract followed by the aqueous extract prepared after 72 h in a shaking incubator. The highest inhibition rate (50% at 5000 ppm) was that of the ultrasonic aqueous extract and the shaken aqueous extract. Other extracts achieved an inhibition rate of 50% at 8000 ppm. Therefore, ultrasonic extraction can be a good alternative to traditional extraction methods.","PeriodicalId":344960,"journal":{"name":"Journal of Food Science and Hygiene","volume":"64 3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130753588","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}

{"title":"Quantitative Microbiological Risk Assessment: Underrated Tool in Process Improvement in Food Microbiology","authors":"M. Eissa","doi":"10.14302/issn.2835-2165.jfsh-18-2162","DOIUrl":"https://doi.org/10.14302/issn.2835-2165.jfsh-18-2162","url":null,"abstract":"Microbial contamination of food has been responsible either as isolated cases or outbreaks for many human illnesses and even deaths over long years of man march on the earth. Over long years, it was possible to invent many techniques and technologies that control bioburden in the food material to avoid adverse impact on the life of the consumers. During recent years, useful tools were adopted to provide a mean for the assessment of the hazard to the human health encountered from exposure to pathogenic microbes. Taking into consideration, several factors such as dose-response model of infection, affected populations, the impact of processing conditions of food and cross-contamination [1].","PeriodicalId":344960,"journal":{"name":"Journal of Food Science and Hygiene","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127804519","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}