Authors:
Ravindra Zende; Vilas Vaidya, Aishwarya Nair, V.H. Shukla, Mahendra Pal, Nidhi Panicker, Aparna Shirke, Suren Tambe Pages: 1 - 7 Abstract: Foods of animal origin are an extremely important source of protein to the public in developing countries. However, the safety and quality of meat can be severely compromised by microbial contamination. Moreover, the presence of antibiotic residues in meat poses a significant public health concern due to its effects on human health through direct or indirect consumption. This study investigates the prevalence of pathogenic microbes in raw buffalo meat and evaluates their antibiogram profiles to ensure meat safety. A total of 250 raw buffalo meat samples were collected from the slaughterhouses in Mumbai region. The samples were subjected to microbiological analysis for detection of common foodborne pathogens, including Bacillus spp., Salmonella spp., Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Pseudomonas spp. The most prevalent pathogen in buffalo meat was found to be Staphylococcus aureus (26.00 %), followed by Salmonella spp. (18.40 %), E. coli (11.2 %) and Bacillus cereus (16.40 %), while Pseudomonas spp. and Listeria monocytogenes were absent in the samples. The bacterial isolates were further subjected to antibiotic susceptibility testing using disc diffusion method and the antibiogram revealed varying resistance profiles (MAR index> 0.2) with significant resistance observed against conventionally used antibiotics such as chloramphenicol, amikacin, cefotaxim, co-trimaxole and gentamicin. The current study emphasizes on the need for implementation of stringent hygiene practices and effective collaboration to implement antimicrobial stewardship in meat production and processing industry. The study concluded that the importance of regular monitoring and implementation of corrective measures to enhance food safety and safeguard consumer health. PubDate: 2025-01-05 DOI: 10.12691/ajfn-13-1-1 Issue No:Vol. 13, No. 1 (2025)
Authors:
Atchiman Esther Blandine Kraidy; Audrey Herbert Yepie, Jean-Jacques Diagou, Gnelle Assita Coulibaly, Anin L. Anin-Atchibri Pages: 8 - 12 Abstract: The Grands-Ponts region, like other areas in Côte d’Ivoire, faces significant food security challenges. This study aimed to identify the determinants of household food insecurity in this region. A survey was conducted with 1,059 participants across the departments of Dabou, Jacqueville, and Grand-Lahou. Food insecurity was assessed using the Household Dietary Diversity Score (HDDS) and Food Consumption Score (FCS). Multinomial logistic regression was applied to identify explanatory factors. The results revealed that low HDDS prevalence was highest in Dabou (20.7%), followed by Jacqueville (15.6%) and Grand-Lahou (13.9%). Regarding FCS, 77.2% of households had acceptable diets, distributed as 78.2% in Grand-Lahou, 77.3% in Dabou, and 76.2% in Jacqueville. However, limited diets affected 23.8% of households in Jacqueville, 22.7% in Dabou, and 21.8% in Grand-Lahou. Overall, 48.9% of the population was food secure, with 50.4% in Dabou, 49.3% in Grand-Lahou, and 47% in Jacqueville. Conversely, severe food insecurity impacted 12.8% of households in Grand-Lahou, 10.5% in Jacqueville, and 9.3% in Dabou. Key determinants identified were education level, household size, and income. These findings highlight the structural and socio-economic factors influencing food security in the region, underscoring the need for targeted interventions to address inequalities and improve resilience. PubDate: 2025-01-21 DOI: 10.12691/ajfn-13-1-2 Issue No:Vol. 13, No. 1 (2025)
Authors:
Vasudevan Sankaran; Vasudevan Damodaran Pages: 13 - 31 Abstract: Since the initial scientific recommendations of 1970s on healthy dietary fat consumption, no population groups could really practice them with suitable menu formulations, till today. This is because of reasons like, difficulty in translating the recommendations into menu formulation with oils of unique natural compositions and also for the custom of using single edible oil for cooking. It was in this context of, constituting menu for balanced diets with fat in healthy format (e.g., different fats in equal amounts, with the polyunsaturated fatty acids in healthy ratios, like 4:1), continuing hypothetical, the authors attempted to derive a new menu table for a balanced diet with formatted fat using some of the routine food items of India. The approach was to construct a sample menu in tabular form for a balanced diet of 2000 Calories with fats in balance and a healthy ‘omega ratio’ (the omega -6 / omega-3 type fatty acid ratio). The methodology of tabulation was, arranging the food items in columns and their nutritive data in rows, till the development of the menu presented. Thus, the current work shows that it is possible to formulate a menu table for a balanced diet, with mathematically derived predictions on its nutritive qualities and format of fat. Though a predictive model, its methodology and format form essential grid molds for preparing metabolically targeted model diets for conditions of health and diseases, in the easiest way, with least wastage of resources. The tables of the workup can be used as tools or scales too, for the nutritive assessment of dietetic combinations, before and after preparing recipes. The contextual significance of the new workup is its highly predictable acceptability due to the familiar composition and cheaper budgetary load to the Indian population (i.e., traditional food items in near traditional quantities, on minimum expense). PubDate: 2025-01-21 DOI: 10.12691/ajfn-13-1-3 Issue No:Vol. 13, No. 1 (2025)
Authors:
Yousif A. Elhassaneen; Mai A. Garib, Asmaa I. Bayomi, Esraa E. Salama Pages: 32 - 47 Abstract: Benzo[a]pyrene (B[a]P) is the main representative of polycyclic aromatic hydrocarbons (PAHs), and has been repeatedly found in the air, surface water, soil, sediments and foods. Exposure to this ubiquitous environmental and food contaminants is associated with the development of several diseases including liver cancer. The current work was conducted to investigate the possible protective effects of onion (Allium cepa) skin extract (OSE) against toxicity and molecular damage in liver of rats induced by B[a]P. Injected of rats with B[a]P caused a significant increased (p≤0.05) in serum liver enzymes functions (AST, 60.16%, ALT, 111.31%, and ALP, 145.15%), serum lipid profile (total cholesterol, 8.54% and LDL-c, 52.61%), biological oxidants levels in serum such Malondialdehyde, (MDA), serum inflammation parameters (TNF-, 89.17, nitric oxide, 82.42%), hepatic CYP450, 81.41%, oxidative stress parameters (MDA, 59.54% and ROS, 283.67%), and a significant decreased (p≤0.05) in serum triglycerides (-9.09%), serum HDLC-c (-38.69%), and hepatic glycogen (-68.10%). Also, hepatic apoptosis biomarkers were altered, increase in caspase-3 and Bax (67.57 and 104.20%), and decrease in Bcl-2 (-69.43%) compared to normal control rats. Treatment with OSE by a concentrations (50, 100, 150 and 200 mg/kg bw day) led to improve all of these biological parameters by different rates and positively manipulated B[a]P-related histopathological changes in liver tissues. The rate of prevention was recorded a dose-dependent manner as a result of OSE treatment. These findings supported our hypothesis that such plant part extract (OSE) contains several classes of bioactive compounds with different biological activities that are able to prevent and/or inhibit hepatotoxicity induced by B[a]P through one or more of the biochemical and molecular pathways. In conclusion, our present findings suggested that OSE could be used as antihepatotoxic complement of liver disease patients. This may be related to it's improve the liver functions, serum lipid profile, and antioxidant and inflammatory defense systems as well as the anti-apoptotic effect. PubDate: 2025-02-11 DOI: 10.12691/ajfn-13-1-4 Issue No:Vol. 13, No. 1 (2025)
Authors:
Touré Naka; Oulai Dehegnan Patricia, Tiekpa Wawa Justine, Oupoh Bada Bedos, Cissé Mohamed Pages: 48 - 55 Abstract: Pigeon pea (Cajanus cajan) is an important source of protein, carbohydrates and minerals for many populations. However, its consumption can cause digestive problems due to its high content of anti-nutritional factors. Therefore, the aim of this study is to contribute to the improvement of the nutritional quality of pigeon pea by developing processing techniques for its use in different sectors. Flours were produced from germinated and roasted pigeon pea seeds. A control flour (no seed treatment) was also used. The nutritional, anti-nutritional and functional properties of the flours were evaluated using standard methods. The results showed that germination resulted in a significant (p PubDate: 2025-03-01 DOI: 10.12691/ajfn-13-1-5 Issue No:Vol. 13, No. 1 (2025)
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