Lower Total Bacterial Counts Research Articles

Bacterial Community of Breast Milk in Breastfeeding Women Using Culture-Dependent and Culture-Independent Approaches.

This study aimed to analyze bacterial communities in breast milk obtained from five breastfeeding women. Culture-dependent and culture-independent methods were used to analyze microbial communities. Total bacterial count of breast milk determined using plate count agar ranged from 3.3 × 104 ± 3.5 × 102 colony forming unit (CFU)/g to 1.7 × 105 ± 3.5 × 103 CFU/g, with a pH between 6.4 and 6.8. Only three species, Leuconostoc citreum (17 out of 160 strains; 10.63%), Staphylococcus epidermidis (118 strains; 73.75%), and Staphylococcus lugdunensis (25 strains; 15.63%), belong to the phylum Bacillota were detected by culture-dependent analysis. Microbial communities analyzed via pyrosequencing revealed greater diversity compared to the culture-dependent analysis. At the phylum level, Bacillota accounted for 60.9% of the microbial community. At the genus level, Staphylococcus (24.57%), Streptococcus (22.93%), and Methylobacterium (8.76%) were dominant genera. While pyrosequencing demonstrated greater microbial diversity than the agar plate culture method, identified microbes might lack information or include many unculturable microbes. Most of all, considering the low total bacterial count averaging 7.2 × 104 CFU/g, further research is needed to determine the significance of microbial presence in breast milk.

Poultry meat preservation with citric acid obtained from the fermentation of wheat straw by Aspergillus niger

Wheat straw is a highly abundant waste material that can be utilized as a carbon source in various fermentation processes. This study aimed to generate citric acid using Aspergillus niger from wheat straw and to evaluate its preservative potential in fresh poultry meat samples. Wheat straw samples were dried, pulverized, and chemically pretreated. The obtained wheat straw slurry (100 g L-1) was saccharified at 50 °C using cellulases obtained from Trichoderma viride. The hydrolyzed substrate was then subjected to fermentation by Aspergillus niger at 35 °C, 180 rpm, and pH=5 for 7 days. The citric acid generated was determined via the HPLC technique. Poultry meat was obtained and treated by soaking in different concentrations (1, 2, and 3%) of citric acid (n=4). The treated samples were then stored in sterile plastic bags for 14 days at 4 °C. Total Bacterial Count (TBC), Total Coliform Count (TCC), TVB-N, and TBARS were determined as storage progressed, and pH, TTA, and sensory evaluation were carried out. The highest citric acid obtained was 14.15 g L-1 which resulted in a percent yield of 26.18%. Treatment of meat with 3% citric acid had the lowest TBC and TCC of 2.55 and 0.34 Log10 CFU g-1 after 7 days of storage respectively. There were significant differences in the TBC and TCC observed within the treatments (P<0.05) as observed. T-VBN and TBARS reduction during storage was most evident in meat samples treated with 3% citric acid, retaining acceptability of 31.22 mg 100 g-1 and 0.74 mg kg-1, respectively at day 10. The 2% citric acid treatment had the best sensory attributes (16) on day 7. Findings from this study show that treatment with 2% citric acid and above showed promising results in extending the shelf-life of fresh poultry meat samples.

Effects of Parity and Somatic Cell Count Threshold on Udder Morphology, Milkability Traits, and Milk Quality in Canarian Goats.

The effects of parity and somatic cell count in milk (SCC) threshold on the udder morphology, milkability traits, and milk composition was evaluated in 41 Canarian goats in mid-lactation. The animals were divided according to parity (1st, 2nd, and 3rd), and a SCC threshold of 2000 × 103 cells/mL in milk was set to evaluate the effect of this factor on the different measured parameters. Results showed that primiparous goats had the udder smaller and less distended than multiparous goats, but no differences were detected on milk flow parameters. Furthermore, SCC and total bacterial count (TBC) tended to be higher when the parity increased. On the other hand, goats with SCC ≤ 2000 × 103 had higher cistern-floor distance (CF) and lower TBC values compared with those goats with a count above the predetermined threshold. The results suggest that a reduction in SCC can be achieved by a selection of udder morphological traits. Moreover, milk flow parameters do not seem to be a tool to determine the udder health status in Canarian goats, but long-term studies are needed to verify it.

Effect of storage temperature on the bacterial flora and sensory quality of vacuum packaged smoked catfish (<i>Clarias anguillaris</i>)

This study evaluated the effect of two storage temperatures on the bacterial flora and sensory quality of vacuum packaged smoked catfish (Clarias anguillaris). The catfish was hot smoked using a traditional kiln, with mangrove wood as the source of heat. Total bacterial count (TBC) and sensory parameters (colour, smell. dryness and general appearance) were determined during storage at ambient (28 ± 2°C) and refrigeration (4°C) temperatures for 0-8 weeks. Bacteria were enumerated, isolated and identified using standard methods. Vacuum packaged smoked catfish stored at 4°C (VPCR) had the lowest TBC which increased from 3.23 – 3.58 log10 cfu/g within 2 weeks of storage and stabilized at 3.44 log10 cfu/g for 4 – 8 weeks. The TBC of the vacuum packaged smoked catfish stored at ambient temperature (28 ± 2°C) ranged from 3.32 – 6.88 log10 cfu/g within 6 weeks of storage. The bacteria isolated from fresh catfish belonged to nine genera, namely, Bacillus, Chryseobacterium, Escherichia, Lysinibacillus, Proteus, Pseudomonas, Staphylococcus, Streptococcus and Vibrio. Only Bacillus and Proteus species were isolated from freshly smoked catfish. Isolates from vacuum packaged samples were Bacillus, Lactobacillus, Proteus and Staphylococcus. Molecular characterization of three isolates from fresh catfish revealed that the species were Chryseobacterium aquifridigense, Lysinibacillus mycoides and Vibrio parahaemolyticus. The sensory scores for sample VPCR stored for 8 weeks did not differ significantly (P ≥ 0.05) from freshly smoked catfish, except for the colour. Non-packaged and vacuum packaged smoked catfish samples were of good quality during storage at ambient temperature for 4 weeks, and 4 – 6 weeks, respectively.

Effects of laying hens housing system on eggs microbial contamination

Microorganisms can contaminate eggs at many stages of production, handling, preparation, and consumption. The aim of our study was the microbiological quality of the internal contents of eggs from different layer housing systems. Total bacteria, coliforms, and Salmonella spp. were isolated and identified by mass spectrometry. Total bacterial counts were isolated on Plate count agar for 48 hours at 30 °C, coliforms on Violet red bile lactose agar for 24 hours at 37 °C and Salmonella spp. on Xylose lysine deoxycholate agar for 24 hours at 37 °C. The lowest total bacterial counts were found in the cage-rearing system and the highest in the aviary-rearing system for hens housing. The number of microorganisms was evaluated on days 0. and 21. Twenty species, eighteen genera, and sixteen families were isolated from enriched cages in 0 days, while three families, three genera, and five species were isolated in 21 days, according to egg content samples. Thirteen families, sixteen genera, and twenty species were isolated from egg contents samples in the deep litter on day zero and day twenty-one, respectively, by third families, fourth genera, and seventh species. Nine families, twenty genera, and fifteen species were identified in aviaries using egg content samples on day 0, and three families, three genera, and five species on day 21. Ralstonia pickettii was the most isolated species among all samples.

Shelf-life extension of soy sauce by using chitosan oligosaccharides combined with tea polyphenols

Chitosan oligosaccharides (COs) and tea polyphenols (TPs) have antioxidant and antibacterial activities. This study aims to explore the preservative effects of 0.1 % COs alone and combined with 0.08 % TPs on soy sauce during room-temperature storage. Soy sauce treated with 0.1 % COs alone and combined with 0.08 % TPs had lower total bacterial count, Escherichia coli count and pH, and higher amino acid nitrogen and overall likeness score than those of the control group during room-temperature storage. Treatment with 0.1 % COs combined with 0.08 % TPs extended the shelf life of soy sauce by at least 15 months compared with the control group. Results showed 0.1 % COs combined with 0.08 % TPs may be a feasible method to extend the shelf life of soy sauce during room-temperature storage.

Quality Evaluation of Mackerel Fillets Stored under Different Conditions by Hyperspectral Imaging Analysis.

This study was designed to compare the quality changes in mackerel fillets stored under different conditions by using hyperspectral imaging (HSI) techniques. Fillets packaged in vacuum were stored for six days under five different conditions: refrigerated at 4°C (R group); iced at 5±3°C (I group); kept at an ambient of 17±2°C (A group); frozen at -18°C for 24 h and thawed in a refrigerator at 4°C for 5 h on the sampling day (FTR group); FTR thawed in tap water instead of thawing in a refrigerator (FTW group). The FTR group had the lowest total bacterial count, drip loss, 2-thiobarbituric acid reactive substances, volatile basic nitrogen, and texture profile analysis values among groups during the entire storage period (p<0.05). Scanning electron microscopy revealed that the FTR group had less damage, while the other groups had shrunken muscle tissues. HSI integrated with the partial least squares model yielded reliable and efficient results, with high R2cv values, for several quality parameters of the mackerel fillets. Overall, the FTR group, involving freezing and thawing in a refrigerator, appears to be the most favorable option for maintaining the quality of mackerel fillets, which could be practically implemented in the industry. HSI is a suitable and effective technique for determining the quality of mackerel fillets stored under different conditions.

Fish and Black Soldier Fly Meals as Partial Replacements for Soybean Meal Can Affect Sustainability of Productive Performance, Blood Constituents, Gut Microbiota, and Nutrient Excretion of Broiler Chickens.

One hundred and twenty, one-day-old male broiler chicks were used to investigate the effects of supplementation with different dietary protein sources on their performance and immune systems. Chicks were randomly divided into four equal experimental groups (six replicates, each of five chicks). The first group served as a control and was fed a standard corn-soybean meal diet. The second, third, and fourth groups were fed diets in which the soybean meal (SBM) was partly replaced by fish meal (FM), black soldier fly larvae (BSFL), and black soldier fly prepupae (BSFP), respectively. Throughout 1-14 and 15-42 days of age, FM, BSFL, and BSFP were added at 3 and 5%, respectively. The feed conversion ratio (FCR) of the FM group was the best among the tested groups. Feeding BSFP decreased final body weight (BW), BW gain, feed intake, and impaired the FCR compared to the other treatments for the entire experimental period. The BSFP group had significantly lower cecal Salmonella counts compared to the control group and lower total bacterial counts compared to the other groups except for BSFL. BSFL can be fed to broiler chickens at 3% during the starter period and 5% during the grower-finisher periods without negative influences on growth performance, red blood cell characteristics, blood lipid profiles, and nutrient excretion, while BSFP can improve the chickens' gut ecosystem.

Effect of light-touch intervention and associated factors to microbial contamination at small-scale pig slaughterhouses and traditional pork shops in Vietnam

Traditional pork value chains dominate the production and distribution of pork in Vietnam; however, the high level of microbiological contamination in pork may increase the risk of food-borne disease for consumers. There is limited evidence about how to feasibly and scalably reduce microbial contamination in pork sold in traditional markets. This study aimed to assess the effectiveness of light-touch interventions for changing worker behaviour in small-scale slaughterhouses and vendors at traditional pork shops, as well as to identify risk factors for pork contamination. The intervention packages consisted of providing hygiene tools and delivering a food safety training which had been designed in a participatory way and covered 10 small-scale slaughterhouses and 29 pork shops. Pig carcasses, retailed pork, contact surfaces, and hands were sampled to measure the total bacterial count (TBC) and Salmonella contamination before, three and six weeks after the intervention, and trainee practices were observed at the same time. Linear and generalized linear mixed effects models were constructed to identify risk factors for TBC and Salmonella contamination at the slaughterhouses and pork shops. The interventions at slaughterhouses and pork shops both showed a slight reduction of TBC contamination in pig carcasses and Salmonella prevalence in retailed pork, while the TBC in retailed pork decreased only marginally. For slaughterhouses, the regression model indicated that smoking or eating during slaughtering (indicating poor hygienic practices) was associated with TBC increasing, while cleaning floors and wearing boots reduced TBC contamination. For pork shops, using rough materials (cardboard or wood) to display pork was the only factor increasing TBC contamination in pork, whereas cleaning knives was associated with lower TBC. Besides, the presence of supporters and wearing aprons reduced the probability of Salmonella contamination in pork. The findings highlight the effectiveness of light-touch interventions in reducing microbial contamination in pig carcasses at small-scale slaughterhouses and pork at traditional shops over the study period.

Farm management and economic factors associated with bulk tank total bacterial count in Holstein dairy herds in Iran.

The objectives of this research were (1) to study different factors affecting milk total bacterial count (TBC) and (2) to estimate the economic value associated with TBC in Holstein dairy herds in Iran. The relationships between bulk tank TBC and farm management and economic factors were examined on 56 randomly selected intensive dairy farms. Herd management factors associated with bulk tank TBC were determined using mixed linear models. The median bulk tank TBC for the sample herds was 299 (range 81-1185) × 103 cfu/ml. The average economic premium opportunity from bulk tank TBC was US$ 1.32 per ton of milk ranging from US$ 0.02 per ton of milk for herds applying wet tissue procedures as teat cleaning material and washing the water troughs three times per day to US$ 5.20 per ton of milk for herds with dirty barns. Results showed that the following management factors were associated with low TBC and high economic value: frequency of cleaning water troughs, teat cleaning material, the frequency of milk delivery to the processor, bedding material, herd size, education level of workers, udder washing material, material of milking parlor wall, frequency of disinfection of the calving area, presence of veterinarian, water quality control, having a hospital pen and barn hygiene. In conclusion, our findings highlight the need to pay more attention to farm management issues, particularly farm hygiene practices to reduce milk TBC and so reduce the economic burden of TBC in dairy herds in Iran.

Quality attributes of set yogurt made from lactoperoxidase system activated cow’s milk

The study aimed to assess the quality attributes of set yoghurt made from cow's milk preserved by lactoperoxidase system (LPs). Fresh cow's milk was collected from Datto milk collection center and samples were grouped to control and LPs activated. Set yoghurt was prepared immediately for the controlled samples, but in LPs activated milk, sample was kept for 9 h at 25 °C ± 2 before yoghurt was made. LP enzyme was activated within 2 h after milking by adding 1 mg/ml of sodium thiocyanate (SCN_) and hydrogen peroxide (H2O2). Totally, 36 L of cow's milk was used and the experiment was done in triplicates. Titratable acidity (TA) and pH were assessed every 30 min until coagulation formed. Yoghurt samples were stored for 21 days and different parameters were assessed including incubation duration, pH, TA, microbiological quality and sensory attributes. The results revealed that LPs partially suppressed the rate of acid production during incubation of cultured milk. Yoghurt made from LPs treated milk had significantly (P < 0.05) higher pH and lower TA values. Similarly, yoghurt made from LPs treated milk had lower total bacterial counts at 24-h, 72-h and 7-days of storages. Additionally, yoghurt from LPs activated milk had lower yeast and mold counts at 24-h and 7-days. Yoghurt made from LPs activated milk received better scores for the sensory attributes. In general, LPs activated milk can be used for making set yoghurt without a negative effect. Further studies are needed to illustrate the LPs activated milk fitness in making other cultured milk products.

Exploration of Zingiber officinale effects on growth performance, immunity and gut morphology in broilers.

The current study aimed to determine the effects of different levels of Zingiber officinale as a herbal feed additive on growth performance, carcass characteristic, serum biochemistry, total bacterial count (TBC), gut morphology, and immunological parameters of broilers. A total of 1500, day-old broiler chicks (Hubbard) were equally accredited to five treatment groups, each with six replicates (50 birds/replicate). Five experimental diets were prepared using basal diet i.e. with antibiotics positive control (PC), 3 g/kg ginger (group A), 6 g/kg ginger (group B), 9 g/kg ginger (group C) and without antibiotics negative control (NC). Group A and C showed significantly (p<0.05) higher feed intake (FI) as compared to other groups. Group C showed significantly (p<0.05) lower Total bacterial count (TBC) followed by group B as compared to NC. Carcass characteristics showed non-significant effects among different treatments. Mean villi length and width were significantly (p <0.05) higher in all ginger supplemented groups as compared to the control groups. Blood serum parameters including cholesterol, triglycerides, and low-density lipoproteins (LDL) were significantly (p<0.05) lower in groups B and C in comparison with the control groups. Whereas high-density lipoproteins (HDL) was significantly higher in group B as compared to the others. In conclusion, ginger supplementation @0.6% in the basal diet significantly improved growth performance and gut morphometry of broilers. It also showed a positive impact on cholesterol, triglycerides and gut microbes. Therefore, ginger could be a better substitute for antibiotic growth promoters.

Effects of Salting and Refrigerator Storage on Rainbow Trout (Oncorhynchus mykiss) Roe Quality: Chemical and Microbial Changes

Background: In recent years, rainbow trout roe has become a valuable and popular product among consumers. In this study, the quality and health status of this product were studied during the salting and refrigeration process. Objectives: This study aimed to compare the effects of salting rainbow trout roe on its shelf life, volatile nitrogen, and changes in fatty acid profile during refrigerated storage. Methods: After the first wash, we grouped the fish roe into the raw roe (control group) and the salted roe (1.5% pure salt). The groups were kept in the refrigerator for 0, 15, and 30 days and analyzed for chemical, microbial, organoleptic, and fatty acids. Results: The results showed that salt content affected the fatty acid profile during the salting of the fish roe, but no significant differences were observed between the two treatments. Total bacterial counts increased during refrigerated storage, but the salted fish roe had lower total bacterial counts than the raw roe. Total volatile basic nitrogen in raw roe increased from 5.97 to 30.00 mg/kg and in salted roes from 6.05 to 23.18 mg/kg. Conclusion: Salting (1.5%) fish roe is a good way to increase its shelf life while preserving its high quality. After salting, the amount of fatty acid decreased, but no change was observed during storage.

Addition of a Blend Based on Zinc Chloride and Lignans of Magnolia in the Diet of Broilers to Substitute for a Conventional Antibiotic: Effects on Intestinal Health, Meat Quality, and Performance.

This study aimed to determine whether adding a blend based on zinc chloride and lignans from magnolia to the diet of broilers could replace conventional performance enhancers. For this study, 360 chickens were divided into four groups, with six repetitions per group (n = 15), as follows: CN, without promoter; GPC, control, 50 mg/kg of enramycin growth promoter; T-50, additive blend at a dose of 50 g/ton; and T-100, additive blend at a dose of 100 g/ton. Chickens fed with the additive blend at 50 g/ton showed a production efficiency index equal to that in the GPC group (p < 0.05). At 42 days, the lowest total bacterial count (TBC) was found in the T-100 group, followed by that in the GPC group (p < 0.001). For E. coli, the lowest count was observed in the T-100 group, followed by that in the CP and T-50 groups (p < 0.001). Higher villus/crypt ratios were observed in birds belonging to the T-100 and T-50 groups than in the GPC and NC groups (p < 0.001). Greater water retention was found in the T-50 group than in NC and T-100 groups (p < 0.048). The lowest water loss during cooking was also noted in the T-50 group (p < 0.033). We concluded that adding the antimicrobial blend, primarily at 50 g/ton, maintains the efficiency of the index of production and improves the intestinal health and meat quality of the birds.

Bacterial Milk Quality along the Value Chain in Smallholder Dairy Production.

This study aimed to evaluate the microbial quality of raw milk along the milk value chain at Africa University (AU). Eighteen Holstein-Friesian cows were used in this experiment. A total of 270 milk samples were collected for laboratory analysis at three different stages, during milking (DM), from the bulk tank (BT), and at the dining hall (DH), to determine the total bacterial count (TBC), Escherichia coli, and Salmonella enterica. Samples were cultured in Petri dishes using an appropriate medium for 48 hours. The plate count method was used to determine the quantity of bacteria. Data were analyzed using GLM SPSS. The results indicated that TBC increased (P < 0.05) from one site to the next along the value chain, yet it undulates when measured over time. Escherichia. coli and S. enterica counts increased (P < 0.05) at the last site of collection and the highest counts were recorded in week two. In conclusion, the current study indicates the hygiene of the dairy parlor with very low TBC, E. coli, and S. enterica counts during milking and bulk tank storage and that the relationship between TBC and E. coli is nonlinear with respect to time.

RETRACTED: Accelerative effect of nanohydrogels based on chitosan/ZnO incorporated with citral to heal the infected full-thickness wounds; an experimental study

Antimicrobial-resistant is a major challenge in to treat infected wounds, and new formulations should be produced. Citral (Citl), chitosan (Chsn), and zinc oxide (ZnO) nanoparticles may accelerate the wound healing process in terms of their antibacterial properties. This new study aimed to investigate the effects of ointments produced from ZnO/Chsn/Citl nanoparticles (NPs) to treat the infected wounds. Following the preparation of ZnO/Chsn/Citl-NPs, swelling behavior, the release of citral, toxicity, and antibacterial properties were evaluated. Base ointment, mupirocin, and ointments made from Chsn-NPs, Chsn/Citl-NPs, and ZnO/Chsn/Citl-NPs were used to treat the mice. The ointments' effects on wound contraction, total bacterial count, and immunofluorescence staining for TNF-α, TGF-β, and bFGF were tested. The synthesis of ZnO/Chsn/Citl-NPs was validated by XRD, FT-IR, DLS, and TEM findings. In higher dilutions, chitosan/citral and ZnO/Chsn/Citl-NPs indicated better antibacterial activity. Nanoparticles were safe up to concentration of the 0.5 mg/mL. The mice in Chsn/Citl and ZnO/Chsn/Citl-NPs treated groups showed higher (P < 0.05) wound contraction ratio and expressions for bFGF, and lower total bacterial count and expressions for TGF-β and TNF-α compared to control mice. Ointments prepared from ZnO/Chsn/Citl-NPs could compete with the commercial ointment of mupirocin and can be used to treat infected wounds after clinical studies.

Processing and Some Phsico-Chemical Properties of White Cheese Made From Camel Milk Using Capparis Decidua Fruits Extract As A Coagulant

This study aimed to investigate the processing and some phsico-chemical properties of white cheese made from camel's milk using Capparis decidue fruits extract as a coagulant. The fruits extraction was prepared by weighting 20 grams of the crushed dry fruits that shacked with 100 ml distilled water before soaking in water for 24 hours (4°C). The camel milk was heated to 62ºC and then cooled for 5 minutes to 45ºC in an ice water. The extracted fruits of C. deciduas were added (3% and 5%). After cheese coagulant was formed, the cheeses were salted with NaCl salt (1% w/v) and stored for 5 weeks into small plastic cups in refrigerator (4°C). The chemical composition was conducted every week. Data were analyzed using statistic 8 programs using the LSD test. The cheese yield using 3% and 5% extract revealed 10.85% and 14.57%, respectively. The data showed significant (P&lt;0.05) higher acidity (1.24% vs. 0.64%) in the cheese made using 5% fruits extract compared to that made using 3% fruits extract, respectively. Also, highly (P&lt;0.001) significant pH (4.88 vs. 4.81) was found in the cheese made using 5% extract compared to 3% extract, while there was no- significant (P&gt;0.05) variation in the protein and fat content. Also, lower total bacterial count was found for the cheese that was produced using 5% Capparise decidue compared to those made using 3%. This study showed that the fruits extract of Capparis decidue at 5% can be used as a coagulant for camel milk with good yield and acceptable shelf life (5 weeks). This is a promising result, which needs further research investigation for the possibility of the further uses and application Capparis decidue as a coagulant.

Groundwater quality evaluation: a case study of Igando waste dumpsite, southwestern Nigeria

The quality of groundwater samples around Igando area, Lagos State, Nigeria was investigated with the aim of detecting possible influence of dumpsites on nearby aquifers. Thirty-seven (37) groundwater samples were evaluated for their suitability in drinking and agricultural purposes. Physical parameters were determined in situ using portable multi-meter. Flame absorption was used to determine the concentrations of major cations while ion chromatography and titrimetry was used for anions’ concentration. Bacteriological test was conducted using multiple tube technique. Results of in-situ physical parameters revealed pH range of 7.01–7.79, EC range of 20–880 μS/cm while TDS range from 13–590 mg/L. Laboratory analyses showed Ca2+ concentration ranging 1.60–72.80 mg/L and HCO3− ranging 19.52–204.96 mg/L as the dominant ions. None of the ions’ concentrations exceed the WHO drinking limit. Water Quality Index (WQI) classification showed that all samples fall within good to excellent water categories. The majority of the samples are suitable for irrigation using indices such as Sodium Adsorption Ratio (SAR), Kelly’s ratio (KR), and Magnesium Hazard (MH). Bacteriological analyses revealed low total bacterial count and E-coli absence making the samples safe for drinking. Piper diagram indicated two main water-facies (Ca–HCO3 and the Mixed Ca–Mg–Cl). Gibbs’s plots showed that the samples are primarily influenced by rock weathering, while precipitation also contributed. Chloro-Alkaline Index confirmed direct ion-exchange process. Cluster analyses revealed four groups: the first revealed influence of groundwater by anthropogenic activities in the study area, the second and third revealed lithological origin of ions in the water while group 4 indicated pH low influence on the dissolved ions in the waters. The groundwater quality can be said to be fair-good, thus suggestive of minimal interactions between the dumpsites and the groundwater in the area at the time of testing.

Developed method for producing fish protein concentrate from marine fish tongue sole Cynoglossus bilineatus

The aim of this study was to produce fish protein concentrate from marine fish Cynoglossus bilineatus, the fish brought from local Basrah market and dried in the oven at 025 °C for 06 h. The chemical composition of the dried fish were 48.62 % protein (N×6.25), 19.49 % fat and 19.95 % ash, while for the processed protein concentrate were 79.56 % protein (N×6.25), 6.38 % fat and 9.51 % ash. The obtain yield was 67.58 % of dried fish. The processed product characterized with light brown and acceptable fishy smell, and also showed good strong stability after 90 days of storage regarding to TVNB, TBA and total bacterial count at 28 °C, 10 °C and -4 °C without objectionable changes in color and smell. The processed product also had low total bacterial count which was 487, 481 and 462 CFU/gm for the temperatures and storage time above respectively, as well as, coliform bacteria was not detected. The total volatile nitrogen bases were 8.4, 8.2 and 8.0 mg N/ 100 gm, while the TBA were 0.628, 0.266 and 0.263 mg malon aldehyd / kg for the same temperatures and storage time respectively.

Processing of Protein Concentrate from Some Poultry Wastes

The present study aims to utilize the poultry wastes (heads &amp; legs of chicken) in the production of protein concentrate. The chemical contents and functional properties of the final processed product were evaluated. The chemical method had been used in protein concentrate processing which included digestion of raw materials with 5 % HCl at pH 4. The chemical composition of dried poultry refusals were 46.38% protein ( N×6.25), 22.34 % fat and 8.46 % ash, while that for the processed. Protein concentrates were 77.81 % protein (N×6.25), 6.75% fat and 10.20 % ash. The obtained yield was 39.4 %. The processed product is characterized with brown color and acceptable light chicken smell, and also showed good strong stability after 90 days of storage at 28 ºC, 10 ºC and -4 ºC without objectionable changes in both color and smell. The processed product also had low total bacterial counts which were 424, 405 and 387 CFU/ gm after 90 days for the above degrees respectively, as well as c. form bacteria was not detected. The total volatile nitrogen bases (TVNB) were 8.8, 8.7 and 8.3 mg N/100 gm, while TBA values were 0.288, 0.288 and 0.283 mg melon aldehyde / kg at the same above mentioned storage temperature respectively.