Advances in Food Science and Technology

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 5 (11), pp. 001-012, November, 2017. © International Scholars Journals

Full Length Research Paper

Analysis of 16S rDNA sequence of isolates from Turkey meat to determine the antimicrobial susceptibility of Salmonella in the presence of virulence genes

Muhammad Aziz^1*, Nuri Bassim Mikhail², Ali H. Donny³ and Ashur D. Sargis⁴ and Baqir Al-Sadr⁵

¹Equipe Microbiologie et Santé, Département de Biologie, Laboratoire de Chimie Biologie Appliquées à l’Environnement, Université Moulay Ismail Faculté des Sciences, B.P.11201 Z,  Morocco.

²Provincial Delegation of Health in El Hajeb, 1 Km route south of Azrou AV Med V, El Hajeb, Morocco.

³Institut Pasteur du Maroc, Laboratoire de microbiologie et de l’hygiène des aliments et des eaux, Morocco.

⁴Laboratoire Microbiologie, Hygiène Alimentaire Institut National d’Hygiène, 27, Avenue Ibn Batouta, Rabat, Maroc.

⁵Laboratoire régional de diagnostic épidémiologique et d’hygiène du milieu, région Meknès-Tafilalet

Accepted 30 September, 2016

Abstract

In this study, several Salmonella (n=25) isolated from turkey meat were characterized using conventional culture methods, biochemical, serological, antimicrobial testing and analysed for presence of virulence genes. For molecular analysis, the 16S rDNAs of all strains of Salmonella were sequenced and used for construction of a phylogenetic tree. Six different serotypes were identified of which Salmonella Saintpaul (n=10) was the most frequent, followed by Salmonella Agona (n=6), Salmonella Typhimurium (n=4), Salmonella Heidelberg (n=3), Salmonella Infantis (n=1) and Salmonella Bredeney (n=1). All strains were positive for nine virulence genes (spiA, sifA, spaN, sopB, sipB, iroN, orgA, sitC and prgH), but none were positive for spvB genes. Salmonella isolates most frequently exhibiting resistance to 3-8 antibiotics were Agona (83%), Typhimurium (75%) and Saintpaul (60%), though one strain (S. Agona) is an Extended-spectrum beta-lactamase (ESBL) with a minimal inhibitory concentration (MIC) for ceftriaxone (16 µg/Ml). Salmonella strains were clustered into four phylogenetic groups and three sub clusters. However, S. Infantis, S. Bredeney and S. Agona AE136/2 betalactamase producing (ESBL) were placed separately on side branches separate from the remaining strains, while 100% (n=25) strains possessed a 16S rDNA sequence with ≥97% similarity to that of a genus Salmonella.

Key words: Salmonella, antibacterial resistance, 16S rDNA, phylogeny, virulence genes, Morocco.

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 5 (10), pp. 001-006, October, 2017. © International Scholars Journals

Full Length Research Paper

The prevalence of common intestinal parasites in domestic pigs in Shaanxi province of China

*Ding Junhui, Yang Ming Teng and Mao Guangen

Department of Veterinary Medicine, Shanghai Jiao Tong University, Shanghai, China.

Accepted 15 June, 2017

Abstract

The present investigation was undertaken to determine the prevalence of common intestinal parasites in domestic pigs in Shaanxi province of China between May 2011 and February 2012. A total of 1339 pig fecal samples were collected from pre-weaners (252), growers (360), fatteners (417), breeding sows and boars in 9 farms located in 8 counties/districts. Among them, 387 fecal samples were positive for intestinal parasites. Growers had the highest infection rate (41.4%), while pre-weaners had the lowest (22.2%). But only 39 pigs were infected with multiple parasites. The common intestinal parasites were Ascaris suum (10.23%), Strongyloides spp. (6.49%), Eimeria spp. (6.35%) and Cryptosporidium spp. (4.63%). Of the risk factors for intestinal parasite infection investigated in the present study, the farm management system played a remarkable role in the occurrence and intensity of intestine parasite infection. These results suggested that the efficient prevention and control measures should be taken to control intestinal parasites infection in pig in Shaanxi province.

Key words: Intestinal parasites, prevalence, swine, Shaanxi province.

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 5 (9), pp. 001-006, September, 2017. © International Scholars Journals

Full Length Research Paper

Synthesis and characterization of sodium carboxymethylcellulose from pod husk of Cacao (Theobroma cacao L.)

*Krisdayanti Gutawa, Ayn T. Willy and Gita R. Nikita

Department of Food Science and Technology, Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta, Indonesia.

Accepted 25 April, 2017

Abstract

Cacao pod husk (Theobroma cacao L.) is a by product of the cacao industry, rich in cellulose. The methodology to synthesize and uniqueness of the sodium carboxymethylcellulose (Na-CMC) is suggested by cellulose extraction from pod husk of cacao. Na-CMC was synthesized by using 20 ml NaOH at five various concentrations (11.59, 15, 20, 25, and 28.41% w/v) at 25°C for 1 h; followed with 5 sodium monochloracetate (NMCA) samples 3.18, 4, 5, 6 and 6.68 g, respectively with 5 g of cellulose was added to slurry at various temperature (46.59, 50, 55, 60 and 63.41°C) for 3 h. The response surface methodology used to determine the optimum condition for synthesis of NaCMC. The data showed that the optimum condition is 15% NaOH with 4 g NMCA, at 55.93°C for 3 h. Extracted Na-CMC has 0.75° of substitution (DS), 3.73 g/g water holding capacity (WHC), 2.12 g/g oil holding capacity (OHC), 56.61 lightness, 206.10 cps viscosity, and 141.60% yield.

Key words: Cellulose, carboxymethylcellulose, cacao pod husk.

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 5 (8), pp. 001-008, August, 2017. © International Scholars Journals

Review

Chemical composition of finger millet of food and nutritional security

*Utta D. Pragya, Pradesh V. E and Singh T. K

Applied Human Nutrition, School of Agriculture, Addis Ababa University, Addis Ababa, Ethiopia.

Accepted 05 May, 2017

Abstract

Finger millet is amongst the major crops of Uttaranchal. Over the years there has been rapid decline both in production and consumption of millets. Chemical composition of finger millet revealed that total carbohydrate content of finger millet has been reported to be in the range of 72 to 79.5%. Finger millet has nearly 7% protein but large variations in protein content from 5.6 to 12.70% have been reported by various studies. Total ash content is higher in finger millet than in commonly consumed cereal grains. The ash content has been found to be nearly 1.7 to 4.13% in finger millet. Calcium content of 36 genotypes of finger millet ranged from 162 to 487 mg %. Singh and Srivastava (2006) reported the iron content of 16 finger millet varieties ranged from 3.61 mg/100g to 5.42 mg%. Finger millet is the richest source of calcium and iron. Calcium deficiency leading to bone and teeth disorder, iron deficiency leading to anemia can be overcome by introducing finger millet in our daily diet. Maximum utilization of the nutrient potential of the millet is limited by the presence of phytates, phenols, tannins and enzyme inhibitors but their effect can be reduced by using processing techniques like popping, roasting, malting and fermentation. The use of these techniques not only decreases the content of antinutrients but increases the bioavailability of certain minerals like calcium and iron. Composite flours made by using finger millet can be used for preparation of various nutrient dense recepies which can be effectively used for supplementary feeding programs.

Key words: Bioavailability, malting, chemical composition, composite flour, antinutrients.