Nutritional and Microbiological Characteristics of Yeast-Free Wômi (Millet-based Doughnut), the Most Preferred by Tasters, Collected from a Producer in Yopougon, Côte d’Ivoire

Sea urchins Diademasetosum can be found in shallow waters. Sea urchin gonads are nutritionally valuable and capable of accumulating heavy metals. This study aims to determine the moisture content, ash, protein, fat, carbohydrate, Pb, Cd metal content and determine the Maximum Tolerable Intake (MTI) of sea urchin D. setosum gonads. Gonad samples were obtained from three coasts of Huangobotu, Botubarani and Kurenai, Kabila Bone Sub-district, Bone Bolango Regency, using a purposive sampling technique. Gonads were analyzed proximate, including moisture, ash, protein, fat and carbohydrate content. Analysis of Pb and Cd levels using an atomic absorption spectrophotometer. The results were analyzed statistically using One-Way ANOVA Test. The results showed that the average moisture, ash, protein, fat, and carbohydrate content of gonads on the coast of Huangobotu, Botubarani, and Kurenai were significantly different (p0.005); moisture content 71.91%, 75.04%, 78.51%; ash content 1.88%, 1.15%, 2.76%; protein content 9.90%, 12.81%, 15.53%; fat content 7.33%, 3.05%, 4.84%; carbohydrate content 2.35%, 7.92%, 4.93%. Pb levels were significantly different (p0.005) 0.063 mg/kg, 0.039 mg/kg, and 0.018 mg/kg, respectively; Cd levels were not significantly different (p0.005) 0.020 mg/kg, 0.012 mg/kg, 0.014 mg/kg respectively. MTI Pb adults 23.8kg, 38.4kg, 83.3kg, children 5.9kg, 9.6kg, 20.8kg. MTI Cd adults 21kg, 35kg, 30kg, children 5.25kg, 8.75kg, 7.5kg. D. setosumhas potential as a source of protein and can be utilized as food by considering the MTI value.

Background and Aim:Fermented milk is food produced and consumed all over the world and plays an important role in human nutrition. This work aimed to evaluate the microbiological and physicochemical quality and mineral composition of fermented milk consumed in Burkina Faso.Materials and Methods:A total of 114 samples of fermented milk from camels, goats, and cows were purchased in the market in five localities in Burkina Faso; Bobo Dioulasso, Djibo, Dori, Gorom-Gorom, and Sebba. Microbiological and physical parameters were monitored using standards methods.Results:Microbiological analysis of fermented milks showed high average values of 7.60±1.50×109 colony-forming unit per milliliter (CFU/ml), 5.72±3.60×107 CFU/ml, 5.53±2.00×105 CFU/ml, 1.97±0.18×103 CFU/ml, 1.98±0.25×103 CFU/ml, and 0.10±0.09×103 CFU/ml for total microbial flora, lactic acid bacteria, yeasts and molds, Staphylococcus aureus, total coliforms, and thermotolerant coliforms, respectively. None of the samples were contaminated by Salmonella or Shigella. The average values of pH, acidity, dry matter, ash, fats, proteins, and total carbohydrates content of samples were ranged, respectively: 3.830-4.137, 1.888-2.822%, 8.271-13.004%, 0.199-0.476%, 1.210-3.863%, 2.125-3.764%, and 3.080-5.428 % (w/w). Na/K and Ca/Mg ratio ranged from 0.104 to 0.909 and from 3.392 to 16.996, respectively. Total microbial flora, yeasts and molds, total coliforms, fats, calcium, potassium, iron, and zinc were significantly different.Conclusion:This research contributed in the evaluation of the hygienic and nutritional qualities of local fermented milk. Results obtained in this study confirm the need to set up the training program on the sanitary condition to traditional maker’s to ensure the good fermented milk with high organoleptic and nutritional qualities.

Bee pollen is commonly consumed as a natural dietary supplement due to its rich nutritional content and bioactive components. However, consuming it directly without any processing steps can pose a potential risk to public health concerning microbiological safety. This study aimed to assess the microbiological quality and certain physicochemical properties of bee pollen available for sale in the Şanlıurfa region. In this context, a total of 12 different bee pollen samples were analyzed, collected from local herbalists and apiculture product sales outlets. In the physicochemical analyses, pH, moisture, and color (CIE Lab*) values were determined using standard analytical methods. For the microbiological analyses, counts were conducted for total mesophilic aerobic bacteria (TMAB), coliform bacteria, Escherichia coli, Enterobacteriaceae, yeast, and mold. Additionally, analyses were performed to detect the presence of E. coli O157:H7, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus. The pH, moisture, and color (CIE Lab*) values were found to be 4.24–5.33 (average 4.91 ± 0.29), 9.87–24.66% (average 14.18 ± 4.40), and L* 23.30 ± 4.27, a* 10.81 ± 3.30, b* 27.43 ± 7.44, respectively. In the microbiological analyses, total mesophilic aerobic bacteria (TMAB) counts ranged from 4.38 to 5.28 log CFU/g, yeast–mold counts from 2.34 to 3.92 log CFU/g, coliform bacteria from 1.97 to 3.27 log CFU/g, and Enterobacteriaceae from 1.73 to 4.23 log CFU/g. E. coli, S. aureus, Salmonella spp., L. monocytogenes, and E. coli O157:H7 were not detected in any of the samples. These results indicate that bee pollen is safe in terms of pathogens, but mold development in some samples may pose a mycotoxin risk. In conclusion, it was determined that bee pollen sold in the Şanlıurfa region is generally of suitable quality but requires attention regarding microbiological safety. To consider bee pollen a safe functional food, it is necessary to improve hygiene conditions during production and storage processes and to establish microbiological quality standards.

Ülkemize özgü geleneksel fermente bitkisel ürünlerimizden biri olan şalgam suyu üretimi ile ilgili standart bir teknik ve kullanılan sıcaklık bulunmamaktadır. Bununla beraber Adana, İçel, Hatay gibi illerimizde oldukça popüler olan şalgam suyu üretiminde genellikle endüstriyel boyutta geleneksel yöntem adı verilen bir yöntem kullanılmaktadır. Bu çalışmada, şalgam suyu üretiminde geleneksel yöntem kullanılarak farklı sıcaklığın mikrobiyal flora üzerine etkisine bakılmıştır. Bu amaçla öncelikle hamur fermantasyonu gerçekleştirilerek ekstrakt elde edilmiş ve ardından diğer hammaddeler ile karıştırılarak havuç fermantasyonu farklı sıcaklıklarda (10°C, 22°C ve 35°C) gerçekleştirilmiştir. Denemelerde fermantasyon sırasında ortamda bulunan laktik asit bakterileri (LAB), toplam mezofil aerob bakteri (TMAB), koliform bakteri (KB) ve toplam maya (TM) sayıları belirlenmiştir. Fermantasyonun başlamasıyla beraber LAB, TMAB ve TM sayılarında artış ve KB sayısında bir azalma gözlenmiştir. İlave olarak farklı sıcaklık uygulaması, havuç fermantasyonunun süresi üzerinde de önemli derecede etkiye neden olmuştur. Sıcaklık arttıkça fermantasyon süresi kısalmıştır.

Sheep milk has high nutritional value and high concentrations of proteins, fats, minerals, and vitamins as compared to the milk of other domestic species. The high levels of protein, fat and calcium make it an excellent matrix for cheese production (Park et al., 2007). In order to explore the possibilities of preparation of value added product from the local sheep breeds (Hassan breed, Karnataka), a study been taken place to prepare the paneer using curd and citric acid as coagulants. Nutritional composition of Paneer samples prepared from sheep milk of Hassan breed is presented in Table 1. The average yield, moisture, Fat, Protein, Lactose, Acidity and total Ash contents of paneer prepared from sheep milk of Hassan breed using curd as coagulant are 91, 53.90, 23.28, 15.6, 2.67, 0.22 and 2.85, respectively. The average yield, moisture, Fat, Protein, Lactose, Acidity and total Ash contents of paneer prepared from sheep milk of Hassan breed using citric acid as coagulant are 70, 52.12, 23.06, 15.12, 2.53, 0.28 and 2.91, respectively.

The volume of hot dog sausages plays an important role in meat production. Due to their desirable eating properties (softness, juicy, mild taste and smell) they form a group of sausages acceptable for all consumer categories. They are produced according to producer’s specification, which are not the same. Therefore, the differences in quality may be expected. The objective of this paper was to make a comparative analyses of three parameters in five different products present on Novi Sad market: the content of water, fat and protein, and to determine the average content of these parameters in hot dogs produced by different producers. The average content of water ranged from 56.29±3.30% to 61.44±4.08%. The differences between the average content of water in the product of producer A and C were with no statistic significance (p=0.05), and there was no difference between the average water content in other products. The average total fat in hot dogs ranged from 17.60±3.07% to 20.66±4.65%. The average fat content in the products of D and B producer, as well as Cand B, was without statistically significant difference (p=0.05). The average fat content in the products of producer E and D differed p=0.01. In all other comparisons the difference between the average fat content was p=0.001. The average meat protein content ranged from 11.77±1.08% to 15.41±1.82%. Between the products from producer A and C there was no statistical significant difference (p=0.05). The average meat protein content in the products of D and E producers showed statistic difference of p=0.01, but the average content in other producers was p=0.001. The content of meat protein in all hot dogs were within limits of regulations (10%). Statistically significant difference of the average water content in five different producers was discovered in one case (out of ten), the average fat content in two, and the average protein content in one of the examined products.

Organic chicken production in the world increases every year according to the consumer demands. Therefore, a higher awareness of the microbial quality of organic poultry meat is of importance for public health, food safety and product shelf life. In this study was used 240 of frozen organic chicken meat, drumstick (n:80), breast (n: 80) and leg quarter (n: 80) as the material. Microbiological analyses were conducted to determine the total mesophilic aerobic bacteria (TMAB), the total psychotropic aerobic bacteria (TPAB), Pseudomonas spp., coliforms, E. coli , mold, and yeast counts in all samples. It was determined that 100%, 100%, 100%, 81.6%, 54.1%, 34.1%, and 83.3% of the analyzed samples (n:240) were contaminated with TMAB, TPAB, Pseudomonas spp., coliforms, E. coli , mold and yeasts, respectively. Moreover, the mean counts of TMAB was 4.99±0.80 log 10 cfu/g, the TPAB was 5.29±0.96 log 10 cfu/g, the coliforms were 3.53 ± 0.92 log 10 cfu/g, E. coli was 2.45±0.65 log 10 cfu/g, Pseudomonas spp. was 4.63±1.10 log 10 cfu/g, the mold count was 2.03±0.42 log 10 cfu/g and yeast count was 3.68±1.13 log 10 cfu/g. These results indicate that organic chicken meat can be contaminated with various microorganisms that affect the shelf life and hygienic quality.

In this study, total aerobic mesophilic bacteria (TAMB), total coliform (TC), yeasts and moulds (YM), and Escherichia coli, Salmonella, and Staphylococcus aureus counts of wheat seeds and sprouts germinated for 9 days under different relative humidity (RH) (90% and 95%) and temperatures (18 °C, 20 °C, and 22 °C) were determined. The disinfection capabilities of sodium hypochlorite (NaOCl) (100, 200, and 400 ppm) and hydrogen peroxide (H(2)O(2)) (3% and 6%) on wheat seeds/sprouts were also investigated. It has been found that native TAMB, TC, YM, and E. coli population significantly increased (p<0.05) with the germination; however, no Salmonella and S. aureus were detected on the seeds and/or sprouts. Again, increasing the temperature and RH resulted in a rapid proliferation of microorganisms. On the other hand, E. coli population could be completely eliminated by the treatment of different concentrations of NaOCl or H(2)O(2) before the germination of wheat seeds. Again, increasing the NaOCl and H(2)O(2) concentrations resulted in additional reductions of TAMB, TC, and YM population; and the highest reductions in sprouts were observed when the seed was soaked in 400 ppm NaOCl for 30 minutes followed by tap water wash and germination for 9 days. Population reduction of 1.46 log colony-forming unit (cfu)/g of TAMB, 1.97 log cfu/g of YM, and 0.84 log cfu/g of TC in sprouts was achieved when compared with the control. The chemical sanitization did not negatively affect the germination capability of the seeds. Therefore, soaking the seeds in 400 ppm of NaOCl for 30 minutes followed by a germination environment of 18 °C and 90% RH was found to be the most appropriate germination condition for wheat sprouts with reduced microbial population.

Thirty-three peanut cultivars were examined for their alpha-1,6 and beta-1,4 galactosidase activities and oligosaccharide contents along with proximate compositions. The average moisture, protein, fat, ash, and carbohydrate contents were: 4.9%, 26.6%, 43.1%, 2.3% and 23.1%, respectively. The corresponding coefficients of variation were: 5.2%, 10.1%, 7.2%, 7.8% and 15.7%, respectively. Raffinose and stachyose contents (%) ranged from 0.05 to 0.12 and 0.31 to 0.61, respectively. The specific activity (micromol product/min/mg protein) of crude preparation of alpha-galactosidase for the 33 cultivars ranged from 1.096 to 2.784 for the non-germinated seeds and from not being detected in some samples up to 2.432 for the germinated seeds; the mean values for non-germinated and germinated seeds were: 1.781 and 1.410, respectively. The specific activity of beta-galactosidase ranged from 0.101 to 1.727 in the non-germinated seeds and from not being detected in some samples up to 0.898 in the germinated seeds. Germination decreased the activity of both galactosidases significantly (p < or = 0.05).

Water supply systems provide consumers with drinking water that is adequately free of microbial pathogens to prevent waterborne diseases. The key to produce water of such desired quality is to implement multiple barriers, which control microbiological pathogens and chemical contaminants that may enter the water supply system. The objective of this study was to evaluate bacteriological and physicochemical quality of water supply system in Welkite Town, southwest Ethiopia. The water samples were examined on site for total coliform and thermo tolerant coliform using membrane filtration method. Raw water samples were positive for total coliform and thermo tolerant coliform, and there was high bacteriological load in Bojebar spring source which is total coliform: 16 cfu/100 ml, thermo tolerant coliform: 8 cfu/100 ml and in balancing reservoir, there was no detection for both total coliform and thermo tolerant coliform, whereas total coliform and thermo tolerant coliform were detected in the pipeline (counted as 6 and 1 cfu/100 ml, respectively). Similarly, in the service reservoir, the result indicated 9 and 1 cfu/100 ml for both total coliforms and thermo tolerant coliforms, respectively. On the other hand, temperature at all sampling sites was above the permissible limit set by World Health Organization but pH, electrical conductivity, turbidity, total hardness and total dissolved solids were all within the permissible limit set by World Health Organization. The free chlorine residual was 0.02, 0.84, 0.67, 0.48, 0.45 and 0.1 mg/l at six different sampling points, respectively, while the sanitary survey showed that cumulative risk score of all water supply systems was 27.2, 54.5, 90.09, 45.5 and 64% from the source to distribution, respectively. Key words: Bacteriological parameters, sanitary survey, total coliform, thermo tolerant coliform.

This investigation examined the nutritional value, mineral content, total phenolic content, antioxidant activity and cytotoxicity of uncooked and cooked Krabok seeds. Proximate analysis was carried out to determine the nutrient composition of uncooked and cooked Krabok seeds. The average fat, protein, carbohydrate, moisture, ash, and fiber contents were found to be 75.42, 11.78, 6.72, 2.68, 1.85 and 1.54 %, respectively. The Folin-Ciocalteu method was employed for the quantitative analysis of total phenolic compounds. All 6 samples of Krabok seeds extracted, both cooked and uncooked, were extracted using hexane, ethyl acetate, and ethanol, and subjected to the test. All the extracted samples contained phenolic compounds, with amounts ranging from 29.10 to 130.26 µg GAE/mL. The highest levels of phenolic compounds were observed in the ethanolic extract of cooked Krabok seeds. The antioxidant properties were evaluated using the DPPH assay. The scavenging activity of the extracted Krabok seed samples ranged from 9.84 to 62.31 %. The ethanolic extract of uncooked Krabok seeds exhibited the highest antioxidant activity. To assess the toxicity of the Krabok seed extract, HaCaT, Vero and RAW 264.7 cell liness were employed using the MTT technique. The results revealed that cell survival remained above 80 % for all doses of both uncooked and cooked Krabok seed extracts. These findings suggest that Krabok seeds are a valuable source of fat and other essential nutrients. The crude ethanolic extract exhibited a significant amount of phenolic content and antioxidant activity. Therefore, it could be utilized in the production of snacks or cosmetics. HIGHLIGHTS Krabok seeds has high nutrients and energy value. Krabok seeds has high phenolic compounds and non-toxic to cells. Krabok seeds were thought to be an inexpensive source of nutrients and a reliable supply of prospective culinary ingredients. GRAPHICAL ABSTRACT

Occurrence and survival of pathogens in faecal sludge was investigated in unlined pit latrines at varying depths in peri-urban areas of Kampala city, Uganda. A total of 55 unlined pit latrines, 7 private and 8 rental unlined pit latrines were sampled in the first and second phases (representing the rainy season) and 40 pits in the third phase (representing dry season), and analysed for indicator organisms and pathogens from 4 pit latrine sludge layers, at depths of 0, 0.5, 1.0 and 1.5 m, following APHA standard methods. Physico-chemical parameters of the faecal sludge were also measured. Three sampling phases were undertaken to determine the effect of seasonal variation. Results indicate that the mean temperature and pH were 25.4 ± 1.14°C and 8.0 ± 1.5, respectively; and moisture content increased with pit sludge depth, except between Depths 3 and 4. Average moisture content was 86.3 ± 3%. The measured parameters varied significantly (P > 0.05) between seasons. The mean reduction in total coliforms, thermo-tolerant coliforms, E. coli, and faecal enterococci with sludge depth was significant at all depths (P < 0.05), but the least significant difference was not significant at depth levels of 1.0 m and 1.5 m. Salmonella was only detected at the top layer of faecal sludge in 60% of Phase 2 samples and in only 20% of the samples in Phase 3. About 200–4 100 eggs/g of strongyles were found in 98% of the samples and 100–1 600 eggs/g of ascarids in 55% of the samples. Temperature, pH and moisture content did not show a significant correlation with observed reductions of indicators and pathogens. With extrapolation of the generated regression models, a pit of 8 m can be recommended for reduction of bacteria. It is recommended that protective field gear be used during pit emptying and that faecal sludge treatment should be done to reduce pathogens before disposal into the environment. Keywords : pathogens, indicator organisms, faecal sludge, unlined pit latrine, water contamination

Combined Effect of Natural Essential Oils, Modified Atmosphere Packaging, and Gamma Radiation on the Microbial Growth on Ground Beef

Recreational sands are important places for human interaction, despite the risk to public health as a result of being exposed to the accumulation of bacteria, fungi, viruses and parasites due to daily exposure to waste produced by users, human secretions and animal excrement. The objective of this study was to perform the microbiological and parasitic analysis of 16 sandboxes for recreation in the municipality of Sinop-MT. The evaluations included: enumeration of total and thermotolerant coliforms, identification of Escherichia coli and endoparasites research. Of the samples surveyed, 68,75% (11/16) presented contamination by total coliforms and 43,75% (7/16) presented contamination by thermotolerant coliforms. The presence of Escherichia coli was detected in seven (43,75%) of the samples, and no contamination was detected by helminth eggs, but three samples (18,75%) were contaminated by larvae of the filiform and rabditoid type. In this way it is evident that the recreation areas of Sinop municipality have contamination that exposes the population to risk of infections, being necessary a better monitoring and hygiene so that it has an improvement of quality of these areas.

Meat products play an important role in the modern diet. The production of cooked sausages comprises an important segment in the complex meat industry. Hot dogs are prepared according to production specifications and differences in the quality of products can therefore be expected. This paper presents a comparative analysis of chemical parameters in products of five different manufacturers at the Novi Sad market. Water content, fat, protein, sodium chloride, the relative protein content of connective tissue in meat protein (RCP) and ash were analyzed. The difference between the average contents of chemical quality parameters in hot dogs was examined. The average water content ranged from 56.29?3.30% to 61.44?4.08%. The average total fat content ranged from 17.60?3.07% to 20.66?4.65%. No statistically significant difference (p?0.05) was detected in the fat content of the products of manufacturers D and B, as well as C and B. Between the average fat content of the producers E and D the difference in fat content was found to be p?0.01. In all other cases, the difference between the average fat content was p?0.001. The average total protein content in hot dogs ranged from 11.77?1.08% and 15.41?1.82. No statistically significant difference (p?0.05) was detected between the average total protein content in hot dogs of manufacturers A and C. Between the average protein content of D and E meat manufacturers the statistically significant difference had a value of p?0.01, and the average protein content in hot dogs of all other manufacturers had a significant difference (p?0.001). The total protein content in all five manufacturers of hot dogs met the prescribed standard (10%). RCP content in the hot dogs of different producers ranged from 17.34?0.95% to 22.33?2.08%. No statistically significant difference (p?0.05) was detected in the average contents of RCP in hot dogs of manufacturers D and E and A and B. but a statistically significant difference was detected (p?0.001). between the average content of RCP in all other manufacturers of hot dogs. The average chloride content in hot dogs from different manufacturers ranged from 1.30?0.10% to 2.55%?0.16%. The average ash content in different hot dog producers ranged from 1.99?0.18% to 3.46?0.22%. The average content of chloride and ash in all five manufacturers was significantly different.