Journal of Dairy & Veterinary Sciences最新文献

The Effect of Microwaves on the Survivability of Brucella Microorganisms in Infected Cattle Milk 微波对感染牛乳中布鲁氏菌微生物存活能力的影响

Journal of Dairy & Veterinary Sciences Pub Date : 2020-01-29 DOI: 10.19080/jdvs.2020.14.555891

M. Hamdy

{"title":"The Effect of Microwaves on the Survivability of Brucella Microorganisms in Infected Cattle Milk","authors":"M. Hamdy","doi":"10.19080/jdvs.2020.14.555891","DOIUrl":"https://doi.org/10.19080/jdvs.2020.14.555891","url":null,"abstract":"This study was carried out to investigate the effect of microwave radiation on the viability of melitensis in contaminated cattle milk through establishing a correlation between milk volumes, microwave exposure time, measured Celsius temperature and viable counts of B. melitensis in inoculated milk. Microwave appliances were used in houses and many food stores in Egyptand worldwide, for warming milk that processed for human consumption. Microwave heating was performed using a household electronic microwave oven (Kenwood MW 579, a frequency of 2,450 MHz, and power of 900W). -free milk is inoculated with divided into 100 ml and 200 ml volumes and maintained at room temperature (22 °C ± 3°C) or refrigeration temperature (5 ºC ± 2 ºC) prior to microwave exposure. Microwave radiations with full power (P = 100) eliminate for 80 seconds with measured temperature reached (82 °C) and eliminated in 200 ml milk samples in 100 seconds with measured temperature of (78 °C). While in 100 ml refrigerated milk kept at (5 °C ± 2) that exposed to 30 % of the microwave`s power (P = 30) organisms still viable till 5 minutes and the organisms inactivated at 6 minutes with the measured temperature reached (75 °C). It was found that the warming program of the microwave either in 120 ml inoculated milk for 1 minute or 240 ml milk samples for 2 minutes, Brucella organisms are still viable at counts of (7.1 x 10 4 and 8.3 x 10 3 CFU/ml), respectively and considered as a potential source of human infection. In conclusion, the warming microwave program is proved to be unfit to eliminate","PeriodicalId":403730,"journal":{"name":"Journal of Dairy & Veterinary Sciences","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114986183","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

Emerging Heating Technologies in Dairy, Eggs, and Meat Products Processing and Preservation 乳品、蛋类和肉制品加工和保存中的新兴加热技术

Journal of Dairy & Veterinary Sciences Pub Date : 2019-06-21 DOI: 10.19080/JDVS.2019.12.555845

L. Menezes

{"title":"Emerging Heating Technologies in Dairy, Eggs, and Meat Products Processing and Preservation","authors":"L. Menezes","doi":"10.19080/JDVS.2019.12.555845","DOIUrl":"https://doi.org/10.19080/JDVS.2019.12.555845","url":null,"abstract":"The microbial safety of the product, dairy, meat and eggs products continues is a constant concern of the food industry. The foodborne illness remains serious public-health concern. At the same time, the market for animal products is becoming more dynamic and global. In recent years, many new preservation methods have developed to extend the quality and shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties [1,2]. In recent decades, many new preservation methods have been developed and improved in order to ensure the sensorial and nutritional quality of products, increase their shelf-life, reduce the risk of disease, and minimize environmental impacts. Some of the emerging technologies are already deployed in industries and others are still waiting to be implemented [3]. The emerging technologies are classified into thermal and non-thermal methods. Regarding the thermal methods, we will deal with the ohmic heating (OH), radio frequency (RF) and microwave heating (MH). In traditional heat processing techniques, heating occurs by the contact of the food with a heated surface, and the heat is transferred by conduction and convection. In contrast, in the new heating technologies, called volumetric heating, the heat is generated throughout the whole volume of the material, by the use of electromagnetic fields. The OH is based on passing an alternating current (50Hz to 100kHz) through the product. Radio frequency and microwave heating use different frequencies, below 300MHz and above 300MHz, respectively. Radio frequency and microwave heating (known as dielectric heating [4,5].","PeriodicalId":403730,"journal":{"name":"Journal of Dairy & Veterinary Sciences","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132703029","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 and Characterization of Egg Quality of South African and Indigenous Breeds 南非和本地品种蛋品质的评估和特性

Journal of Dairy & Veterinary Sciences Pub Date : 2019-06-21 DOI: 10.19080/jdvs.2019.12.555846

Kayo Garamu

引用次数: 1

Use of Infrared Thermorgraphy in Animal Production 红外热像仪在动物生产中的应用

Journal of Dairy & Veterinary Sciences Pub Date : 2019-06-20 DOI: 10.19080/JDVS.2019.12.555844

W. C. Silva

{"title":"Use of Infrared Thermorgraphy in Animal Production","authors":"W. C. Silva","doi":"10.19080/JDVS.2019.12.555844","DOIUrl":"https://doi.org/10.19080/JDVS.2019.12.555844","url":null,"abstract":"Infrared Thermography (TIV) is a non-invasive, safe technique that is capable of analysis and applicability in several areas. The objective of this study was to identify the importance of infrared thermography in production animals. In the study developed by Ferreira et al. (2011), TIV was used to evaluate the metabolic heat variations produced by chicks, the authors concluded that infrared thermography was able to efficiently detect the metabolic activity of juvenile birds. In goats, D’Alterio et al. (2011) evidenced unstable changes in the hull surface temperature flow, with the use of TIV. Graciano (2013) developed a study with pigs using the TIV and identified that the thermographic technique presents good efficiency for a pre-diagnosis of inflammatory changes and lesions, being able to be used as an aid, avoiding that reproducers are discarded. In view of the above, it is concluded that TIV presents applicability in different species of production animals, in addition, it is confirmed that TIV is relevant in the animal production area, because it functions as a body scanner, helping to show variations in the temperature of which may indicate metabolic changes or the onset of inflammatory processes.","PeriodicalId":403730,"journal":{"name":"Journal of Dairy & Veterinary Sciences","volume":"177 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121683472","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

Correlation between Tail Length and Rate of Infected Quarters in Montbéliarde and Ameliorated Dairy Cattle, Algeria 阿尔及利亚蒙氏和改良奶牛尾长与感染率的相关性

Journal of Dairy & Veterinary Sciences Pub Date : 2019-06-19 DOI: 10.19080/JDVS.2019.12.555843

M. Adel

引用次数: 0

Review on the Major Antimicrobial Resistance Bacterial Pathogen of Poultry 家禽主要耐药病原菌研究进展

Journal of Dairy & Veterinary Sciences Pub Date : 2019-06-19 DOI: 10.19080/JDVS.2019.12.555842

B. Regassa

{"title":"Review on the Major Antimicrobial Resistance Bacterial Pathogen of Poultry","authors":"B. Regassa","doi":"10.19080/JDVS.2019.12.555842","DOIUrl":"https://doi.org/10.19080/JDVS.2019.12.555842","url":null,"abstract":"Antimicrobial resistance (AMR) is a global health threat, and antimicrobial usage and AMR in animal production is one of its contributing sources. Poultry flocks are often raised under intensive conditions using large amounts of antimicrobials to prevent and to treat disease, as well as for growth promotion. Antimicrobial resistant of poultry pathogens may result in treatment failure, leading to economic losses, but also be a source of resistant bacteria/genes (including zoonotic bacteria) that may represent a risk to human health. Here I reviewed data on AMR in poultry pathogens, including avian pathogenic Escherichia coli (APEC), Salmonella Pullorum/Gallinarum, Pasteurellamultocida, Clostridiumperfringens, Mycoplasma spp, Avibacteriumparagallinarum, Gallibacteriumanatis, Ornitobacteriumrhinotracheale (ORT) and Bordetella avium. A number of studies have demonstrated increases in resistance over time for S. Pullorum/Gallinarum, M. gallisepticum, and G. anatis. Among Enterobacteriaeae, APEC isolates displayed considerably higher levels of AMR compared with S. Pullorum/Gallinarum, with prevalence of resistance over >80% for ampicillin, amoxicillin, tetracycline across studies. Among the Gram-negative, non-Enterobacteriaceae pathogens, ORT had the highest levels of phenotypic resistance with median levels of AMR against co-trimoxazole, enrofloxacin, gentamicin, amoxicillin, and ceftiofur all exceeding 50%. In contrast, levels of resistance among P. multocida isolates were less than 20% for all antimicrobials. AMR poses considerable health hazards to the consumers unless prudent antimicrobial usage, adequate heat treatment, improvement of standards of hygiene and development and enforcement of suitable legislation, which safeguard consumers, are urgently instituted.","PeriodicalId":403730,"journal":{"name":"Journal of Dairy & Veterinary Sciences","volume":"108 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132509987","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

Daily Milk Production in Cows: The Effect on the Concentration Level of Total Cholesterol in Blood Serum 奶牛日产奶量:对血清总胆固醇水平的影响

Journal of Dairy & Veterinary Sciences Pub Date : 2019-06-18 DOI: 10.19080/JDVS.2019.12.555841

M. Kati̇ca

引用次数: 0

Damage to Camel Meat by Onchocerca Fasciata Nodules in Jordan 约旦盘尾丝虫病对骆驼肉的危害

Journal of Dairy & Veterinary Sciences Pub Date : 2019-06-14 DOI: 10.19080/JDVS.2019.12.555840

F. Ani

引用次数: 1

Galapagos’ Wildlife Biodiversity Would be Affected by Vancomycin Resistant Enterococci 耐万古霉素肠球菌对加拉帕戈斯群岛野生动物生物多样性的影响

Journal of Dairy & Veterinary Sciences Pub Date : 2019-06-13 DOI: 10.19080/JDVS.2019.12.555838

Racines Medina Diana Carolina

引用次数: 0

Aflatoxin and its Public Health Significance: A Review 黄曲霉毒素及其公共卫生意义综述

Journal of Dairy & Veterinary Sciences Pub Date : 2019-06-11 DOI: 10.19080/JDVS.2019.12.555837

Mohammed Fedlu

{"title":"Aflatoxin and its Public Health Significance: A Review","authors":"Mohammed Fedlu","doi":"10.19080/JDVS.2019.12.555837","DOIUrl":"https://doi.org/10.19080/JDVS.2019.12.555837","url":null,"abstract":"Aflatoxins are a group of mycotoxins produced by certain fungi, especially Aspergillus flavus and Aspergillus parasiticus. Aflatoxicosis is a condition caused by aflatoxin in both animals and humans. The contamination of food and feed with aflatoxin has serious health consequence in animal and humans as well as economic impacts especially in developing countries. Aflatoxin M1 is stable in raw milk and processed milk products and is unaffected by pasteurization or processing into cheese and yogurt. The ability of this toxin to induce cancer in experimental animals and the relatively large consumption of milk by children has made in food contaminant of worldwide concern. Aflatoxin exposure is mainly problem in poor and developing countries with poor regulation authority in food processing, storage and weather condition as well as with high level malnutrition all species of animal are susceptible to aflatoxicosis. Although we can control and eradicate the incidence of aflatoxin by using different strategy. A primary strategy should aim to eliminate aflatoxins by reducing mould proliferation during Cultivation and storage and also different methods are used to decontaminate food and feed before ingestion. Different methods for detection and quantification of aflatoxins have been employed in this document for agricultural food crops and feeds have been explored. While chromatographic methods such as TLC, HPLC and ELISA are thus the most widely used techniques in aflatoxins analysis.","PeriodicalId":403730,"journal":{"name":"Journal of Dairy & Veterinary Sciences","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130117983","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: 4