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  Subjects -> NUTRITION AND DIETETICS (Total: 201 journals)
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European Journal of Nutrition & Food Safety
Number of Followers: 2  

  This is an Open Access Journal Open Access journal
ISSN (Online) 2347-5641
Published by SCIENCEDOMAIN international Homepage  [66 journals]
  • Microbial Load, Antibiotic Resistant Bacteria and Antibiotic Residues in
           Broiler Chicken

    • Authors: V. D. Hari Narayana Kola, Koigoora Srikanth, Shaik Muzammil Pasha, Yemgadda Sudhan Goutham, Chand Pasha
      Pages: 1 - 9
      Abstract: Chicken meat is highly preferred protein food worldwide. To meet the demand, huge poultry farms are established and using antibiotics as prophylaxis and treatment against the bacterial diseases. Uncontrolled usage of antibiotics has led to development of antibiotic resistance in poultry and antibiotic residues in poultry chicken. Fifty one chicken meat samples were collected from various retail outlets. Antibiotic residues were quantified by HPLC, total microbial load was measured by growth of bacteria on growth medium and antibiotic resistant profile of Escherichia coli, Salmonella spp, Staphylococcus aureus and Campylobacter spp was determined by well diffusion method. Except neomycin, all tested antibiotics were present in the range of 10-978 ppm, the average microbial load was in the range log 10 of 7.32 per gram of chicken sample, E. coli, Salmonella spp, Staphylococcus aureus and Campylobacter spp were resistant to several antibiotics studied. Hence there is a need of appropriate usage of antibiotics in poultry and proper handling of chicken during farming and slaughtering.
      PubDate: 2023-01-02
      DOI: 10.9734/ejnfs/2023/v15i11284
       
  • Effect of Thermal Treatments on Selected Minerals and Water Soluble
           Vitamins of Chicken Breast Meat

    • Authors: Samson Ugochukwu Alugwu, Thomas M. Okonkwo, Michael O. Ngadi
      Pages: 10 - 43
      Abstract: The study was conducted to ascertain the effect of thermal treatments on selected minerals (Ca, K, Mg, Na, P, Fe and Zn) and water soluble vitamins (B1, B2, B3, B6, B9, B12 and C) contents of chicken breast meat. Industrial skinless chicken breast meat samples were purchased, transported to Bioprocess laboratory in cool conditions, frozen and sliced into dimensions and thawed. The samples were cooked by air frying (AF), baking (BK), deep fat frying (DF) and grilling (GR) at 170, 180 and 1900C for 0, 4, 8 and 12 min for minerals and 0, 8 and 16 min for vitamins. Thereafter, cooked and raw samples were wet acid digested overnight and 5 h digested on a block digester on slowly increased temperature to 1200C, cooled and deionized. The mineral elements were analysed by Optima 4300DV inductivity coupled plasma optical emission spectrometry (ICP-OES) and inductivity coupled plasma mass spectrometry (ICP-MS). These mineral elements were extrapolated through a calibration curve between intensity and concentration, while the vitamins were ascertained by measurement of absorbance of filtrates of the samples dissolved in their respective solvents in the Spectrophotometer against their blank samples at different wavelengths. The results showed that cooking methods decreased significantly (p < 0.05) the mineral elements with an exception of Zn cooked by grilling (GR) that increased by 19.92% and Mg that increased in the cooking methods. The ascending percentage reduction of minerals in cooked chicken breast were Zn, P, K, Fe, Na and Ca. Samples cooked by DF had significantly (p < 0.05) higher percentage reduction of 45.06% in Ca, 27.74% in Na and 18.85% in Zn and higher percentage increases of 14.96% in Mg contents than other methods. Also samples cooked by DF had higher percentage reductions of 55.10%, 37.93%, 37.11%, 34.44% and 30.99% in vitamins B1, C, B2, B9 and B6  Whereas higher percentage reductions of 41.67% and 37.84 % in vitamins B12 and B3 occurred in baking (Bk) and grilling (GR) treated samples. Cooking at 1900C had higher percent reduction in the Ca, Na, Fe, K, P and Zn as well as B1, B12, B2, C, B3, B9 and B6. Cooking methods, temperatures and times decreased significantly (p < 0.05) vitamins and minerals contents of chicken breast meat with an exception of Mg. Samples cooked at 1700C for 4 min and 1700C for 8 min had lower losses of minerals and vitamins compared to similar samples cooked at 1800C and 1900C. The AF cooking method had the least percent reduction of 22.50% than other cooking methods BK (26.88%), DF (36.04%) and GR (30.69%) in vitamin contents.
      PubDate: 2023-01-05
      DOI: 10.9734/ejnfs/2023/v15i11285
       
  • Effect of Integrated Nutrient Management on Growth and Yield of
           Cauliflower

    • Authors: Samsun Nahar Hashi, Tahmina Mostarin, Khaleda Khatun, Sayma Kabir, Shapla Akter, Khodaiza Banu, Sanchita Roy, Asif Ahmed, Md. Abdus Samad
      Pages: 44 - 51
      Abstract: With the use of integrated nutrient management, cauliflower the growth and yield can be boosted. Due to their complementing effects, the ideal combination of different organic and inorganic sources of nutrients may significantly boost cauliflower growth and yield. The experiment consisted of 13 treatments viz. T1= N120P60K100S20 kg/ha (Recommended dose of NPKS as control), T2= N120P60K100S20 kg/ha + CD (5 t/ha), T3= N120P60K100S20 kg/ha + VC (4 t/ha), T4= N120P60K100S20 kg/ha + MSC (4 t/ha), T5= N120P60K100S20B0.6Mo0.54 kg/ha + CD (5 t/ha), T6= N120P60K100S20B0.6Mo0.54 kg/ha + VC (4 t/ha), T7= N120P60K100S20B0.6Mo0.54 kg/ha + MSC (4 t/ha), T8= N120P60K100S20 kg/ha + CD (5 t/ha) + Bio. (5 kg/ha), T9= N120P60K100S20 kg/ha + VC (4 t/ha) + Bio. (5 kg/ha), T10= N120P60K100S20 kg/ha + MSC (4 t/ha) + Bio. (5 kg/ha), T11= N120P60K100S20B0.6Mo0.54 kg/ha + CD (5 t/ha) + Bio. (5 kg/ha), T12= N120P60K100S20B0.6Mo0.54 kg/ha + VC (4 t/ha) + Bio. (5 kg/ha) and T13= N120P60K100S20B0.6Mo0.54 kg/ha + MSC (4 t/ha) + Bio. (5 kg/ha). The experiment was laid out in a Randomized Complete Block Design (RCBD) having single factor with three replications. Data were recorded on growth, yield components of cauliflower and significant variation was observed for most of the studied characters. Under this investigation, it was revealed that the highest yield (36.34 t/ha) with net return (Tk. 524202) and BCR (3.59) was obtained from T12 (N120P60K100S20B0.6Mo0.54 kg/ha + VC (4 t/ha) + Bio. (5 kg/ha) treatment. On the other hand, the lowest yield (13.50 t/ha) with net return (Tk. 137869) and BCR (2.04) was obtained from T1 (N120P60K100S20 kg/ha) treatment. So, economic analysis revealed that T12 (N120P60K100S20B0.6Mo0.54 kg/ha + VC (4 t/ha) + Bio-fertilizer (5 kg/ha) treatment appeared to be the best for achieving the higher growth, yield and economic benefit of cauliflower.  
      PubDate: 2023-01-10
      DOI: 10.9734/ejnfs/2023/v15i11286
       
  • The Lack of Nutritional Competency among the Medical Practitioners and
           Medical Students: A Systematic Review

    • Authors: Michelle K. James
      Pages: 52 - 61
      Abstract: Objective: This systematic review addressed the effects of the competency level of medical students, physicians, and practitioners in nutrition education for optimum patient care. It also addresses the perceived inadequate didactic contact hours of nutrition education. Method: There were 55 studies selected, and 25 were used for this review including quantitative and qualitative studies. The data were divided into four groups: quantitative data, qualitative data, reports, and news articles.  The categorization of the literature was as follows: 17 quantitative, 2 qualitative, 4 news articles, 1 manual, and 1 symposium report. These were evaluated to produce a credible qualitative meta-analysis of available data. Data Sources: The systematic review used databases and citation indexes including Embosses, PubMed, JAMA Network, Medline, Elsevier, and Oxford Academics, these include journals, reports of Symposiums, and news articles to ascertain evidence-based data Results: The findings of this review revealed the significant effect inadequate contact nutrition education has on the competency level of medical students, physicians, and practitioners. Limitations: Limitations of this review include several external factors. Although universities are expected to implement approximately 44 hours of nutrition education for the competency level of medical students and physicians during their tenure, this may not be the case at all schools.  Many offer only 15-25 didactics hours. In addition, in some cases, the comparisons are not equal but the researcher was unable to establish the hours and a basic curriculum structure.
      PubDate: 2023-01-27
      DOI: 10.9734/ejnfs/2023/v15i11287
       
  • Antibacterial Activities of Extracts from four Wild Food Fruits

    • Authors: Mamadou Abdoulaye Konaré, Singou Keita, Marius K. Somda, Issiaka Togola, Nouhoum Diarra, Rokia Sanogo
      Pages: 62 - 71
      Abstract: Aims: This study aimed to assess the in vitro antibacterial effects of extracts from four wild food fruits: Balanites aegyptiaca, Saba senegalensis, Ziziphus mauritiana, and Raphia sudanica. Place and Duration of Study: The samples of plant material were collected at Banamba and Sikasso, Mali between January and May 2018. The bacterial strains were collected at Research Centre for Biological Food and Nutritional Sciences (CRSBAN), University Professor Joseph Ki-Zerbo; Ouagadougou, Burkina Faso. The experimental parts were also carried out at CRSBAN from October 2019 to January 2020. Methodology: The fruit extracts were screened for antibacterial activity against Escherichia coli, Salmonella typhi, S. aureus, B. cereus, and L. monocytogenes strains. The diameters of the inhibition zones (ID), the minimum inhibitory concentrations (MIC) as well as the minimum bactericidal concentrations (MBC) were evaluated using agar diffusion method. Results: The findings revealed that these parameters have varied as a function of fruit species and/or their zones of provenances. All fruit extracts showed significant growth reducing effect against all the tested bacteria. The extracts from R. sudanica have exhibited the strongest growth-inhibiting activity specifically against E. coli (ID = 15.33±0.58 mm) and Salmonella typhi (ID = 18.00±1.00 mm) with lower MIC (from 2.08±1.44 to 5.83±1.44 mg/mL). Moreover, the MBC/MIC ratios revealed that the extracts from the studied fruits possess mainly bacteriostatic effects towards the tested strains. Conclusion: These findings support local therapeutics properties attributed to these fruits. They also demonstrate that, in addition to their nutritional values, these edible fruits could be used for developing antibiotics to treat infectious diseases and food poisoning.
      PubDate: 2023-01-31
      DOI: 10.9734/ejnfs/2023/v15i11289
       
 
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