Advances in Food Science and Technology

Advances in Food Science and Technology Vol. 2 (1), pp. 162-164, January, 2014. © International Scholars Journals

Full Length Research Paper

Resistance pattern of Antibiotic to bacterial obtained from frozen food samples of animal origin in Sanandaj and Ahvaz

E. Mohammed, Moein Bozorgi and Keyvan Khukhan

School of Health, Environmental Health Research Center, Islamic Azad University, Tehran, Iran.

E mail: [email protected]. 

Accepted 01 December, 2013

Abstract 

One of the major public health challenges nowadays is the rapid emergence of antibiotic resistant pathogens. This study investigated the antibiotic resistance pattern in bacterial isolates obtained from frozen food samples of animal origin in Sanandaj and Ahvaz Iran. A total of 250 packages of food of animal origin were purchased from different separate grocery stores in Sanandaj and Ahvaz during one year. Bacteria were isolated and identified based on national procedures. Antibiogram was done according CLSI guideline. From a total of 250 samples collected from Sanandaj and Ahvaz, 68 (54.4%) and 71 (56.8%) were positive for bacteria respectively. In Sanandaj Prevalence of Escherichia coli, Citrobacter Spp, Enterobacter Spp, Staphylococcocus Spp, and Bacillus cereus was 40, 18, 05, 03 and 2% respectively. The most contaminated food was chicken nuggets (80%). Antibiogram results clearly showed that resistance to Tetracycline and Ampicillin was 55 and 50% respectively. Similarly, in Ahvaz also prevalence of E. coli, Salmonella Spp, and Proteus Spp, were 52, 03.2 and 02.4% respectively. The above bacteria were 39 and 26% resistance to Ampicillin and Tetracycline respectively. The frozen food samples are perhaps the potential vehicles for transmitting food-borne diseases. Antimicrobial resistance among enteric organisms in food animals was generally low; however, the significance of this study lies in the detection overall resistance of bacterial isolates from the frozen food samples of animal origin in Ahvaz and Sanandaj against different antibiotics.

Key words: Frozen food, antimicrobial resistance, Escherichia coli.

Advances in Food Science and Technology Vol. 1 (12), pp. 157-161, December, 2013. © International Scholars Journals

Full Length Research Paper

Sanitary status evaluation of dish washing waters, utensils and hands

Winifred Kelsey, Kislon Logan and Gregory Carver

Department Agricultural Economics and Farm Management, College of Applied Science and Technology, Illinois State University, USA. 

E-mail: [email protected]

Accepted 28 November, 2013

Abstract 

During investigations on street food vendors’ materials, seventy samples of three types of dish washing water (E₁, E₂, E₃), eighty-five pieces of money, eighty utensils were collected for microbiological assessment. Hands microbiological status of one hundred twenty-five consumers and seventy sellers were also assessed. The analysis revealed that 100% of E₁ washing waters were very impure, while, 44.5% of second washing water (E₂) were impure, 44.5% very impure and 11% acceptable. 45.45% of E₃ washing water were acceptable, 27.27% impure and 27.27% very impure. The spoons and the dinner plates were sometimes contaminated with unacceptable levels (above 10²) of different bacteria such as, coliforms and Staphylococcus aureus (P 0.05). Knives microbiological examination revealed presence of numerous bacteria (8.6 x 10⁵ cfu/knife) such as coliforms, S. Aureus, Salmonella and Shigella. Pieces of money analysis revealed presence of coliforms and S. aureus. These data showing pathogen bacteria in food vending sites indicates hygiene monitoring failure.

Key words: Street foods, hands, pieces of money, utensils, dish washing waters, bacteria, hygiene.

Advances in Food Science and Technology Vol. 1 (12), pp. 150-156, December, 2013. © International Scholars Journals

Full Length Research Paper

Cytotoxic effect and Genotoxic effect of food flavor enhancer, monosodium glutamate (MSG) using Allium cepa assay

Obi Ikem and Emeka Uzor

Department of Agricultural Extension, Faculty of Agriculture, University of Nigeria, Nsukka, Enugu State, Nigeria. E-mail: [email protected]

Accepted 06 November, 2013

Abstract 

Genotoxic and cytotoxic effects of monosodium glutamate (MSG) used as flavor enhancer in foods was analyzed using the Allium cepa assay. Onion bulbs were grown at different concentrations (1, 3, 5 and 7 g/L) of MSG dissolved in distilled boiled water and also evaluated when dissolved in distilled water without boiling; a control group was also set up. The macroscopic (morphology and color of roots) and microscopic (mitotic index and chromosomal aberrations) parameters of Allium root tips were studied. MSG inhibited growth of A. cepa root tips in all concentrations and was significant on days 2 to 5 in distilled water without boiling and on days three to five when dissolved in boiled distilled water. MSG also reduced the number of roots growing from primodium in all test concentrations as compared to control and the least was observed in 5 g and 7 g/L. Color of root tips range from brownish to dark brown or black in higher MSG concentrations. Sticky chromosomal aberration at telophase was most commonly induced in all the MSG test concentrations. MSG decreased mitotic index of A. cepa cells at all the test concentrations but this result was not statistically different. There was no significant difference in total chromosomal aberrations in all experimental set up as compared to control.

Key words: Monosodium glutamate, genotoxicity, cytotoxicity, Allium cepa assay.

Advances in Food Science and Technology Vol. 1 (11), pp. 141-149, November, 2013. © International Scholars Journals

Review

Necessity for sufficient processing to reduce the anti-nutritional factors in plants used as human foods and animal feeds

Danjuma Gimba, Kambai Abdul and Owuru Gangas

Department of Medicine, Faculty of Sciences, Ahmadu Bello University, Zaria, Kaduna State, Nigeria.E-mail: [email protected].

Accepted 29 September, 2013

Abstract 

Anti-nutritional factors (ANF) are compounds which reduce the nutrient utilization and/or food intake of plants or plant products used as human foods or animal feeds and they play a vital role in determining the use of plants for humans and animals. Apart from cyanogenic glycosides, food poisoning arising from anti-nutritional factors, otherwise known as plants’ secondary metabolites has not been properly addressed in most parts of the developing world. People have died out of ignorance, poverty and inadequate nutrition information and education, especially within the African societies. There are reports from time to time of deaths after consumption of some type of beans despite cooking. Also, cases of renal and liver diseases are increasing and this calls for a need to properly address the issue of thorough and adequate processing of foods/feeds before consumption. The aim of this review is to emphasize on the adequate processing of foods/feeds and to educate the people on the dangers of consuming improperly processed foods especially legumes which are reported to contain very high concentrations of anti-nutritional factors.

Key words: Processing methods, anti-nutritional factors, plants, human foods, animal feeds.

Advances in Food Science and Technology Vol. 1 (11), pp. 131-140, November, 2013. © International Scholars Journals

Full Length Research Paper

Ways to improving the level of employee motivation in the fast food outlets in Cape Town, South Africa

¹Malesela Azubuike, Jabulani P. and ²Ncanywa E.

¹Department of Business Administration, Faculty of Business Grahams town, Eastern Cape, South Africa, Cape Town, South Africa.

²Department of Industrial Psychology and People Management, Faculty of Management, Johannesburg, Republic of South Africa.

Accepted 19 September, 2013

Abstract 

Motivation increases the level of performances of employees and also increases their commitment in the workplace. This implies that motivating workers is very important. The fast food workers are unique and have their individual needs, potentials, values and goals. Job satisfaction leads to job motivation. Therefore, when workers are satisfied, they tend to be motivated to work. The study points out the strategies that could be used to improve the level of motivation of the fast food workers and also discusses the causes of low employee motivation within the organization. This will also assist the management of the fast food industries in improving the performances of their employees. A case study approach was used for the survey because only the fast food industries were involved. Information was obtained from both the operational workers, administration, cashiers and the managers. A total of 200 closed-ended questionnaires and open-ended semi-interview questions were distributed and 123 employees responded which gave a response rate of 62.5%. Research proved that the rate of personal growth of the employee’s in their workplace was not satisfactory with a rate of 56.1% respondents. Also, the flexible time plan was not satisfactory to the workers because they were being given a flexible time sometimes especially when their workplace is very busy. In addition, the employee’s were not given the privilege of making decision in their workplace especially in the areas that concerns them. However, the researcher recommended that the fast food workers should be empowered in different ways, to give them opportunities to share their views. Also, the skills should be developed through coaching and feedback system. The study includes only the fast food workers that have at least six (6) months experience. This is to obtain a reliable and valid result.

Keywords: Motivation, work environment, working conditions, employee performance, organizational commitment, job satisfaction, recognition, promotion.

Advances in Food Science and Technology Vol. 1 (8), pp. 127-130, September, 2013. © International Scholars Journals

Full Length Research Paper

The materialization of some enteropathogenic bacteria in simply and completely processed foods in Nigeria

Hammed Olla, Harshanti O. and Abubakar Bukar

Department of Medicine, Faculty of Sciences, Al-Hikmah University, Ilorin, Kwara, Nigeria.

Accepted 28 August, 2013

Abstract 

Twelve (12) different food types consisting of six (6) fully processed and six (6) minimally processed ready – to – eat foods sourced from different areas of Kano metropolis were analysed for the presence of enteropathogenic bacteria from June – August, 2009. Enumeration of aerobic mesophilic bacteria using the aerobic plate count (APC) revealed that the mean count for all foods examined except zobo drink, exceeded the maximum acceptable limit (10⁵ cfu/g/ml) set by the Food and Agricultural Organization (FAO) of the United Nations. The highest mean count of 1.60 x 10⁷ cfu/g was obtained for tomato (minimally processed food), while the least count of 2.49 x 10⁴ cfu/ml was recorded for zobo drink (fully processed food). Out of a total of 60 food samples analysed, Escherichia coli recorded the highest frequency of occurrence of 24 (46.6%), followed by V. cholerae with 15 (25.0%) while Salmonella typhi recorded the least occurrence rate of 6 (10.0%). Overall, the fully processed foods were observed to be less contaminated with enteropathogenic bacteria than the minimally processed foods. The results indicated that most of the ready – to – eat food samples examined in this study did not meet bacteriological quality standards. The implications of the results on human and environmental health are discussed.

Key words: Enteropathogenic, bacteria, ready - to - eat, food, Kano