International Journal of Food Nutrition and Safety
ISSN: 2165-896X (online)Search Article(s) by:
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Current Issue: Vol. 8 No. 1or Keyword in Title:
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Table of Content for Vol. 8 No. 1, 2017

Effect of Recombinant Bovine Somatotropin (rbST) on Somatic Cell Count and Mineral Contents in Milk of Kundhi Buffalo
Aziz Fatima Rajper, Ali Nawaz Kunbhar, Farman Ali Siyal, Muhammad Asif Arain, Zohaib Ahmed Bhutto, Humera Hanif Arain
 PP. 1 - 12
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ABSTRACT: The objective of present study to evaluate the effect of rbST on somatic cell count (SCC) and mineral contents in milk of kundhi buffalo. A total of 12 multiparous kundhi buffaloes were managed at livestock experimental farm, Sindh Agriculture University, Tandojam Pakistan. The animals were divided into four groups assigned with A, B, C and D letters (3animals/group). The experimental ration was designed according to the 2 x 2 factorial designs. The A and B groups were given low protein-energy diet, while C and D groups were given high protein-energy diet. Then rbST was administered at the dose rate of 3.0 mg/kg body weight subcutaneously to group B and D animals. SCC were increased (P<0.001) in milk of LPE+rbST treated group vs. LPE or HPE diet groups, while it was decreased (P<0.001) in HPE+rbST treated group vs. LPE+rbST treated group. The calcium level in milk of LPE+rbST treated and HPE groups altered (P<0.001) as compared to LPE group, while non-significant effect was observed in HPE+rbST treated group. A very slight increase in ash content was observed in rbST treated groups vs. untreated groups. The chloride contents were increased (P<0.001) in milk of HPE+rbST treated group, while non-significantly increased in milk of LPE, HPE and LPE+rbST treated groups. The increase (P<0.001) sodium level was seen in milk of HPE vs. LPE groups, while non-significant effect was observed in sodium indexes of milk from rbST treated groups vs. LPE group. The concentration of ash and sodium contents was unaffected in milk through rbST treatment. The SCC, calcium and chloride contents were elevated in milk of buffaloes given rbST treatment, but within normal ranges. Thus, it is expected to be no adverse effects on the quality of milk and milk products.

Antibacterial Properties of Natural Compounds Extracted from Plants Compared to Chemical Preservatives against Salmonella Spp-A Systematic Review
Masoud Kazeminia, Razzagh Mahmoudi, PeymanGhajarbeygi and Babak Pakbin
 PP. 13 - 31
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ABSTRACT: Due to consumer awareness of the chemical preservatives hazards, public reception the need for medicinal plants is growing recently. In most countries contamination of food products with pathogenic bacteria (especially Salmonella) are followed by health and nutritional losses. Also, due to increasing to drug resistance in pathogenic microorganisms, replacement antibiotics with the natural antimicrobial compounds from plants are convenient and useful. In this review article, anti-bacterial effects of Iranian indigenous medicinal plants against Salmonella (during 2000 to 2016) have been investigated. This article reviewed data from 269 articles originating from WHO, Civilica, Magiran, SID, Elsevier, Science direct and PubMed etc., using the keywords essential oil, salmonella, antimicrobial activity, antibiotic alternative. These findings suggest that antibacterial activity of the Iranian indigenous medicinal plants against Salmonella was remarkably better than chemical drugs. Replacement of synthetic antibiotics with antimicrobial substances of plant origin is more essential.

Effect of Whey Protein Isolate Coating Enriched with Black Cumin Essential Oil and Lysozyme on the Shelf-life of Chicken Fillets during Refrigerated Storage
Najmeh Moghimi, Ali khanjari, Nima Babolani Mogadam
 PP. 32 - 44
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ABSTRACT: The objective of the present study was to investigate the effect of Whey Protein Isolate (WPI) edible coating enriched with black cumin essential oil and Lysozyme on the microbiological (total aerobic mesophilic bacteria, Pseudomonas spp., Enterobacteriaceae, Psychrotrophic bacteria) and sensory properties (taste , odor) of chicken meat during storage at 4 °C for 12 days. The results indicated that cuminaldehyde and gamma-terpinene stand as the two major groups of compounds with 21.51 and 18.49 percentages of the essential oil. Based on the results, it can be argued that coating by WPI containing black cumin essential oil and lysozyme successfully extend the shelf life of chicken fillet meat during storage in refrigeration. In present study, most reduced count of microbial population or samples was observed for samples coated with WPI containing1% (v/v) black cumin essential oil and 1% (w/v) lysozyme. Hence, it can be concluded that coating with WPI containing1% (v/v) black cumin essential oil and 1% (w/v) lysozyme have potential antimicrobial effect on food products (especially chicken meat) without any unfavorable organoleptic properties.

Drying and the Different Techniques
Uwem Inyang, Innoccent Oboh, Benjamin Etuk
 PP. 45 - 72
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ABSTRACT: Drying is removing a large portion of the water contained in a product in order to considerably reduce the reactions which leads to deterioration of the products. In less developed countries where industry is not very important there is a general feeling that drying is an easy operation and not too much input is needed and anybody can do it. Drying of foods is a complex business and a mere translation from other fields is not often advisable. Drying plays an important role in food and agricultural industries and is the oldest method of preservation. The main feature of this process consists on lowering the water content in order to avoid or slow down food spoilage by microorganism. This review focuses upon conventional and new drying techniques and their advantages, limitations and applications.