1.
Prebiotics Production Using Recombinant B-Galactosidase And Their Effect On Growth Of Rat Colon
by Mubbashir Hassan Khan | Sr. Sanaullah Iqbal | Dr. Muhammad | Dr. Naureen Naeem.
Material type: ; Format:
print
; Literary form:
drama
Publisher: 2013Dissertation note: In this research work the prebiotic was prepared by using the enzyme from Kluyveromyces lactis and different doses were fed to the rats to check the growth of lactobacillus, bifidobacterium and E. coli. Firstly the enzyme activity was checked at different concentrations at different time intervals by using 20g/l lactose solution. The glucose, galactose and lactose and their mixture were used as a standard in the same concentration. After many thin layer chromatography analysis the 10µl enzyme for 45 min was enough to convert 1ml of the lactose solution.
Then, by using the same concentrations of the enzyme prebiotics galactooligosaccharides were synthesized by transgalactosylation and were fed orally to group 1 for 10 days, group 2 for 20 days and group 3 for 30 days at concentrations of 1g/day, 2g/day and 3g/day respectively. After 10, 20 and 30 days the fecal samples from all the groups were collected aseptically to check the growth of lactobacillus, bifidobacterium and E. coli. Colony counting was done to count the colonies.
In the study different doses of prebiotics GOS were given @ 1g/day, 2 g/day and 3 g/day. The plates were incubated at 37 ºC and numbers of colonies were counted on digital colony counter. The effect of different concentrations of dose of galactooligosaccharides and the effect of time duration was calculated. The P-value used was 0.05. The P-value obtained by the two way ANOVA for the effect of dose of different concentrations is 0.354521 which is more than 0.05. This value indicates that the effect of dose on lactobacillus growth is insignificant as for as the concentration is concerned. As the concentration is increased there is no effect on growth. While the other factor was the time duration i. e 10, 20 and 30 days so its effect is calculated. P-value obtained for the effect of time is 0.029958. It shows that the result is significant. As the time interval is increased the CFU/ml of lactobacillus also increased.
The consequence of different concentration of dosage of prebiotic galactooligosaccharides (GOS) and the effect of time period is determined. 0.05 P-value used. The P-value deducted by using two-way ANOVA for the effect of dose of different concentrations is 0.032328 which is less than 0.05. This value indicates that the effect of dose on bifidobacteria growth is significant. As the concentration is increased there is increasing effect on growth. While the other factor was the time duration i. e 10, 20 and 30 days so its effect is determined. P-value obtained for the effect of time is 0.014286. It shows that the result is significant. As the time interval is increased the CFU/ml of bifidobacteria also increased. The consequence of different concentration of dosage of prebiotic galactooligosaccharides (GOS) and the effect of time period is determined for E. coli. The P-value obtained 0.03984 which is less than 0.05. This value indicates that the effect of dose on E. coli growth is significant. As the concentration is increased there is increasing effect on growth. P-value obtained for the effect of time is 0.004848. It shows that the result is significant. As the time interval is increased the CFU/ml of bifidobacteria also increased.
Availability: Items available for loan: UVAS Library [Call number: 1833,T] (1).
2.
Production Of Inulin And Fructo-Oligosaccharide Mixture And Evaluation Of It In Vitro Prebiotic Properties
by Pakeeza rafiq | Dr. Sanaullah iqbal | Dr. Naureen naeem | Prof. Dr.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2029,T] (1).
3.
In Vitro Antibacterial Activity Of Star Anise (Illicium Verum) Oil Against Common Food Borne Pathogens And Its Utilization in Cookies Preparation
by Shamim khalid | Dr. Naureen naeem | Dr. Sanaullah iqbal | Prof. Dr. Aftab.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2033,T] (1).
4.
Growth Inhibiting Effects Of Cinnamon (Cinnamomum Verum) Oil On Common Food-Borne Pathogens And Its Utilization
by Sidrah naseer | Dr. Naureen naeem | Dr. Sanaullah iqbal | Prof .Dr. Aftab.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2034,T] (1).
5.
The Effect Of Supplementation Of Galacto-Oligosaccharide And Fructo-Oligosaccharide + Inulin On Mineral Absorption in Rats
by Kaleemullah maawia | Dr. Sanaullah iqbal | Dr. Naureen naeem | Prof. Dr. M.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2067,T] (1).
6.
Microbial Quality Of Fresh And Frozen Fish From Markets Of Lahore
by Irfan iqbal khan | Dr. Naureen naeem | Dr. Muhammad | Ms. Farasat rizwan.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2068,T] (1).
7.
Detection Of Bacterial Load In Quail Meat Available In Lahore Market
by Muhammad Rameez akram | Dr. Naureen naeem | Ms. farasat rizwan | Prof. Dr. Aftab.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2078,T] (1).
8.
Effect Of Prebiotic Galacto-Oligosaccharides On Serum Lipid Profile In Female Rata Fed On Hypercholesterolemic Diet
by Arooj Hashmi | Dr. Naureen Naeem | Dr. Sanaullah Iqbal | Prof.
Material type: ; Format:
print
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2091,T] (1).
9.
Preparation Of Galacto-Oligosaccharides In Lactose And Their Influence On Various Biomarkers Of Colon Carcinogenesis In Male Rats
by Fatima Syed | Dr Naureen Naeem | Dr. Sanaullah Iqbql | Prof. Dr. M.
Material type: ; Format:
print
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2092,T] (1).
10.
The Effect Of Chemical Treatment During Washing On Reduction Of Aflatoxins In Red Chillies
by Zubair Arshad | Dr. Naureen Naeem | Dr. Muhammad | Dr. Sanaullah Iqbal.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2093,T] (1).
11.
A Comparative Study Of The Effect Of Traditional And Commercial Packaging On The Storabilityu Of Wheat Flour
by Tariq Shahzad Jutt | Dr. Zubair Farooq | Dr. Mateen | Dr. Naureen Naeem.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2113,T] (1).
12.
Assessment Of Microbial Load In Vegetables Grown In Sewage Polluted Water In Lahore Surroundings
by Asifa | Dr. Sanaullah Iqbal | Dr. Naureen Naeem | Prof. Dr. Aftab.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2119,T] (1).
13.
Modulation Of Antibiotics Resistance Pattern In Escherichia Coli By Different Plant
by Bushra Chaudary (2009-VA-232) | Dr.Muhammad Nawaz | Prof. Dr. Aftab Ahmed | Dr. Naureen Naeem.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Escherichia coli (E. coli) is Gram negative microorganism belonging to family
Enterobacteriaceae. It is part of normal micro flora of gastrointestinal tract of human and all
warm blooded animals (Kaper et al. 2004). Escherichia coli is source of many infectious diseases
in human as well as in animals. Common E. coli infections are enteritis, urinary tract infection,
septicemia and neonatal meningitis. In pets and farm animals, E. coli is associated with diarrhea
(Allocati et al. 2013). Poultry industry is facing huge annual losses due to infection of avian
Pathogenic E. coli (APEC) in broilers (Oosterik et al. 2014). E. coli causes a variety of
syndromes in poultry including yolk sac infection, respiratory tract infection, swollen head
syndrome, septicemia and cellulitis (Buys et al. 1989)
Antibiotics are chemical agents which inhibit the microbial growth and used to eradicate
infections. Mechanisms of action of antibiotics provide a base to categorize antimicrobial agents.
Most important classes of antibiotics act as inhibitors of cell wall synthesis, protein synthesis
(tetracyclines and macrolides), nucleic acid synthesis (fluoroquinolones), metabolic pathway
(trimethoprim-sulfamethoxazole) and cell membrane (polymyxins). Bacteria may have intrinsic
or acquired resistance to antimicrobials (Tenover 2006).
Urinary tract infections are mostly caused by E.coli. Antibiotics generally used for the treatment
of E. coli infections include ampicillin, nitrofurntion, cephalosporin, sulphonamides
(trimethoprim-sulfamethoxazole) and quonolones (neladixic acid, ofloxacine, ciprofloxacin and
levofloxacine) (Lin and Lin 2010).
Extended use and misuse of antibiotics lead to the development of resistant bacteria. Resistant
E. coli strains are common source of hospital born and community acquired infections. Ease of
Introduction
2
international travelling is one of the major spreading factor for antibiotic resistance. Resistant
bacteria got opportunity to move from one geographical area to another (van der Bij and Pitout
2012). New strains of E. coli resistant to carbapenems (New Delhi metallo-β-lactamase 1 (NDM-
1) are major global health issue (Kumarasamy et al. 2010). Antibiotic resistance has become a
serious public health problem. Currently, world is facing great difficulty in treatment of many
infectious disease of human and animals. One of the reasons of treatment failure is emergence of
resistant bacteria (Levy 2002).
To develop new strategies for treatment of infectious diseases, it is necessary to understand the
mechanisms of resistance. Efflux pump inhibitors, enzymatic degradations and alteration of
target sites are major strategies by which bacteria acquire or develop resistance to antibiotics
(Sibanda and Okoh 2007).
Scientists are looking for alternatives of antibiotics such as bacteriopheges, naturally
antimicrobial compounds and some non antimicrobial agents (Worthington and Melander 2013).
Probiotics (Lactobacillus and bifidobacterium) can be a prophylactic measures against E. coli
and may be used to treat intestinal tract infections of E. coli and other bacteria (de Vrese and
Schrezenmeir 2008).
Phytochemicals, secondary metabolites of plants, have antibacterial activity against many
pathogenic organisms. These phytochemicals in combination with antibiotics may show
synergistic effect. Phytochemicals and plant extracts can be a source of antibiotic resistancemodifying
agents (RMAs) (Abreu et al. 2012). Plant extracts shown antibacterial activity
because of phytochemicals like alkaloids, tannins, flavonoids, phenolic compounds and steroids
(Gobalakrishnan et al. 2013). Plant extracts are used as traditional medicine for the treatment of
many diseases. Plant extracts like Zingiber officinalis (Ginger) Gymnema sylvestre (Gurmar buti), Astragalus (goat’s thorn), Calotropis procera (apple of Sodom) and oputia dillenii (cactus)
have antimicrobial activity (indu et al. 2006 and Kumaar et al. 2013). Plant extracts also have
antibiotic resistance modulation potential (Mako et al. 2012).
Availability: Items available for loan: UVAS Library [Call number: 2247-T] (1).
14.
Effect On Lipid Profile Parameters By The Addition Of Orange Juice In Diet Of Hypercholesterolemic Patients
by Zeshan Ali (2012-VA-616) | Dr. Naureen Naeem | Dr. Sanaullah Iqbal | Mrs. Rahat Naseer.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Orange juice;arich source ofvitamin C,folate,andflavonoidssuchashesperidine, induceshypocholestremicresponsesinanimals.Previousepidemiologicstudiessuggestedthat ahighintakeoffruitandvegetablesisassociatedwithareducedriskofcoronary heartdisease(Borsetal.1990).Thebeneficialeffectcould berelatedtominorcomponents,especially flavonoids,whichare proposedtoexerttheiractionby inhibitingLDLoxidation (CooksandSamman1996).Orange juice might beneficially decrease blood lipid profile in subjects with hypercholesterolemia(Charleux1996).
Fiftysubjectshavingelevated totalcholesterol andLDLcholesterolincludedin thestudy.Participantswas incorporate2cups(5000mL)oforange juicedailyintotheirdiets,eachdoseoveraperiodof3 weekfollowed by a 5-weekwashoutperiod.Plasma lipid,folateandvitaminC(acompliance marker) concentrationsmeasuredat baseline,aftereach treatment, and afterthewashout period.Obtained resultswereanalyzedbyusingstatisticaltoolANOVA (two-way)onStatistical PackagefortheSocialSciences (SPSS) softwareversion 21.0.0.Attheendofthis studywewereabletoconcludethe variationin lipidprofile parametersbyorangejuiceconsumption.EitherOrangejuicecanbeusedtoimproveblood lipidprofilein hypercholesterolemicsubjects.
At the end of the study period the significantly increased HDL- cholesterol and decreased LDL-HDL cholesterol ratio had not reverted to initial values. In fact, the decrease in the LD-HDL cholesterol ratio and increased HDL- cholesterol at the time of washout tend to be higher as compared to the detected in 3rd period. Moreover it was also observed that subjects consuming processed orange juice showed different results of HDL and LDL-HDL cholesterol concentration, subjects consuming fresh orange juice had elevated level of HDL and decreased ratio of LDL-HDL ratio as compared to those who intake commercially available processed orange juice.
Availability: Items available for loan: UVAS Library [Call number: 2309-T] (1).
15.
Determination Of Heavy Metals In Various Types Of Candies And Chocolates Available In Local Markets Of Lahore
by Muhammad Suleman Najib (2007-VA-307) | Dr. Naureen Naeem | Dr. Muhammad Nasir | Dr. Muhammad Adil Rasheed.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and guidelines for the certification systems for foods. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer.
Heavy metals are presentin sweets like candies, chocolates and gums, which are favorite food for children and pregnant women. Lead, Nickel and Chromium are major toxic heavy metals. Main source of lead exposure in children are food, air, water and soil.Accumulation of Lead in different parts of the body has adverse effects and causes many diseases.When chromium is ingested in excess amounts, it induces many toxicity symptoms in human body. At higher levels, nickel accumulates in the lungs and may cause bronchial haemorrhage. Other symptoms include nausea, weakness, dizziness, etc.
In Pakistan food safety is on the verge chaos specially there is no sufficient data available on heavy metals in confectionary products. Therefore present study was designed to aware the consumer specially children about hazards of heavy metal in candies and chocolates.
Both Local and imported Candies and Chocolates samples (n=120) were collected from local shops anddepartmental stores of Lahore. Samples were analyzed by Atomic absorption spectrometer for heavy metals examination in Environmental Science DepartmentLaboratory of University of Veterinary and Animal Sciences.
Concentration of lead in imported candies (n=30) and local chocolates (n=30) found within acceptable value 0.5 mg/kg of Punjab Food Rules 2011(PFR) while imported chocolates (n=30) and local candies (n=30) were not found within acceptable value 0.5 mg/kg of PFR 2011. The variation of nickel was not found within permissible value 0.025 mg/kg of PFA in all (n=120) imported chocolates, local chocolates, imported candies and local candies. Concentration of chromium in all types of samples (n=120) was high as compared to limit value 0.02 mg/kg of PFR 2011.
Availability: Items available for loan: UVAS Library [Call number: 2356-T] (1).
16.
Association Of Skipping Breakfast With BMI, Metabolic Syndrome And Cardiovascular Risk Factors In University Going Students
by Shakeel Ashraf (2012-VA-627) | Dr. Naureen Naeem | Dr. Sanaullah Iqbal | Mrs. Rahat Naseer.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Metabolic syndrome can be defined as disorder of energy utilization and storage, its diagnosis can be done if three out of five medical conditions occurs at the same time that are abdominal obesity, increased blood sugar level, elevated blood pressure, high serum triglyceride and low HDL levels in serum Previous studies have shown that there is strong association between skipping breakfast and metabolic syndrome.
Skipping breakfast results in metabolic diseases like obesity, cardiovascular disease, high blood pressure, diabetes, increased lipid profile.
Two hundred students of university of veterinary and animal sciences and their acquaintances were selected with age ranging from 20-25 years. Fasting blood samples were collected from university students for biochemical analysis of lipid profile that included cholesterol, triglyceride, HDL and LDL and Glucose levels were determined using biochemical analyzer (Micro lab 300, Merk). Anthropometric measurements were done using their respective tools.
The distribution of subjects in breakfast consumption groups was evaluated using the χ2 test. The mean and standard differences deviation were calculated for each breakfast consumption group.
At the end it is concluded that skipping of breakfast might have hazardous effect on diet quality and metabolic disease risks. This can lead to development of potential hazardous risk factors like central abdominal obesity, elevated cholesterol, triglycerides and LDL levels and decreased HDL levels. These risk factors if uncontrolled can lead to disease like diabetes, hypertension and heart attack in old life. Availability: Items available for loan: UVAS Library [Call number: 2391-T] (1).
17.
Assessment Of Food Safety Knowledge, Attitude Andpractices (Kap) Among Food Handlers At Hospitals In Lahore
by Barkat Ali (2009-VA-484) | Dr. Naureen Naeem | Dr. SanaullahIqbal | Dr Saima Inayyat.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Food safety is an alarming issue now a days in Pakistan as many food borne illnesses, diseases and spoilage of food occur due to poor knowledge, attitude and practices of food handlers about food safety and hygiene. Food safety is a scientific discipline describing preparation, handling and storage of food in different ways to prevent food borne illness. In present era there is much improvement in food preparation, serving, washing, handling and storage. Food safety knowledge, attitude and good practices which are aimed to produce safe food.
All food handlers have not good knowledge, attitude and good practices to ensure food safety.In the present study the cross sectional survey of 500 food handlers of public sector hospitalsof Lahore were conducted to evaluate current food safety knowledge, attitude and practices adopted by them. The evaluation was done by using modified questionnaire. The questionnaire consisted of food safety knowledge, attitude and practices among food handlers.SPSS version 22.0was used for all data analyses. Descriptive statistics including frequencies percentageswere calculated for all variables as appropriate.Educating, training and promoting positive attitude of food handlers would improve the status of food hygiene knowledge, attitudes and practices. Research is needed to focus on how to change the culture and behavior of the food handlers, and to improve their adherence and compliance with hand washing.The studyhighlighted the situation of current food safety knowledge, attitude and practices among food handlers of public sector hospitals in Lahore. Food safety, personal hygiene training as a means of improving food safety, awareness of food safety, among food handlers can prevent foodborne diseases and to minimize the health consequences associated with the consumption of unsafe foods in Pakistan.
Availability: Items available for loan: UVAS Library [Call number: 2451-T] (1).
18.
Evaluation Of The Microbiological Quality Of Ice Cream Sold At Local Shops In Lahore
by Muhammad Bilal (2009-VA-492 | Dr. Naureen Naeem | Dr. Sana Ullah Iqbal | Prof. Dr. Aftab Ahmed Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Ice cream is a delicious, wholesome, nutritious frozen dairy food. It is noticed that generally manufacturing of ice cream on small scale production units like local shops doesn't totally follow the standard procedures of ice cream production. Ice cream can be contaminated with microorganisms if some ingredients have been added after pasteurization or by means of improper sanitation of the equipment and environment. Microbiological quality of ice cream reflects hygienic practice in production and is an indication of food safety. There was variation in quality of locally produced ice cream in different areas of Lahore.
Food safety is a scientific discipline describes handling, preparation and storage of food that prevents food borne diseases. It includes a number of ways that must be followed to avoid potentially severe health hazards. The tracks within this line of thought are safety between the market and consumer with the fast pace of life the consumption of fast food is going to increase day by day in Lahore. It is imperative to prepare food at good hygienic conditions because of its perishability. The usual thought is that food should be safe in the market and the concern is safe delivery and preparation of food for the consumer.
Microorganisms affecting food comes from natural microflora or are introduced by manufacturing steps ranging from processing storage and distribution. In some cases these micro flora have no effect on the food and can be consumed without consequence, but those that are introduced during course of processing depending on type and level of contamination can spoil the food and cause food borne illnesses.
Summary
49
Food can transmit diseases from one person to another as well as serve as growth medium for bacteria that can cause food poisoning. In the developed countries there are standards for food, whereas in less developed countries the main issue is the availability of safe water supply which is one of the critical item. Foodborne illness is a problem resulting from the consumption of contaminated food, bacteria, viruses, or parasites, natural toxins, chemicals that contaminate food.
For this study total 108 locally produced samples of ice cream were carried from different areas of Lahore. Mughalpura, Sadar, Model town, Gulberg, Town ship and Johar town. 6 shops from each area and 3 samples from each shop were purchased and put in the sampling box with ice packs. Samples were analyzes for microbial load in microbiology Lab of University of Veterinary and Animal Sciences.
Each sample was analyzed for microbiological analysis (Enumeration of Total Viable Count (TVC), Enumeration of Total Coliform Count (TCC), Enumeration of Total Staphylococcal Count (TSC) and detection of salmonella spp.
Nutrient agar was used to perform Total plate count, Mackonky agar was used for Total coliform count, Mannitol salt agar was used to count S.aureus , Salmonella Shigella agar for Salmonella detection . Each analysis was performed 3 times.
The samples collected from Mughalpura, Sadar and Model town were highly contaminated having more microbial count which shows contamination due to poor handling and hygienic conditions while Gulberg, Johar town and Town ship having less contaminated. Availability: Items available for loan: UVAS Library [Call number: 2543-T] (1).
19.
Determination Of Heavy Metals In Beverages Sold By Roadside Vendors From Different Public Places Of Lahore
by Numan Shoukat (2009-VA-504) | Dr. Naureen Naeem | Dr. Sanaullah Iqbal | Dr. Saima Inyat.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Food safety is serious issue now a days in Pakistan as many food borne diseases occur due to consumption of unsafe local beverages and soft drinks. Use of polluted water in locally produce beverages and juices without any treatment liable to cause diseases.
In summer beverages are commonly used to quench the thirst in Pakistan due to hot weather. Excessive use of such type of drinks cause different diseases like hypertension, gastrointestinal problem, liver and kidney failure, and also carcinogenic. So in this project, concentrations of various heavy metals including Lead, Cadmium and Iron were determined in local beverages (roadside vendors) from different public places of Lahore, Punjab Pakistan.
Total 200 samples of five different types of beverages were collected from ten different public places of Lahore. 50 samples were collected with the interval of 15 days. Sampling were repeated three times from four different road side vendors of same areas. The analyses will be carried out using atomic absorption spectroscopy (AAS) with electro thermic atomization in graphite furnace for the determination of the total content of lead (Pb) iron (Fe) and cadmium (Cd). The concentration of the digested soft drink samples will be derived from the regression equation and the samples will analyzed in duplicates. Present study was conducted at the Department of Environmental Sciences, UVAS Lahore for the duration of four months.
The data thus obtained from this research was evaluated through descriptive statistics. And the results of concentration of lead, iron and cadmium are not significant and not according to Standards of Pakistan. Availability: Items available for loan: UVAS Library [Call number: 2542-T] (1).
20.
Food Safety Knowledge, Attitude And Food Handling Practices Of Household Women In Lahore
by Raana Khokhar (2014-VA-232) | Dr. Naureen Naeem | Dr. Sana Ullah Iqbal | Dr. Mamoona Chaudhary.
Material type: Publisher: 2016Dissertation note: Considerable proportions of foodborne illnesses arise from mal practices in domestic kitchens. Such as serving contaminated raw food, insufficient cooking, re-heating of leftovers, and poor hygiene practices. There are no food safety regulations for domestic kitchens hence, household women as primary food preparers are to ensure food safety hygiene practices at home. The present study was an attempt to assess food safety KAP of Household Women in Lahore to understand its status in households, as there is no previous study in this field in Pakistan. A sample of 1000 household women from 10 Towns of Lahore was collected. Simple Random Sampling was used to select Union Councils within Towns and Convenient Sampling for selection of Household Women. A KAP survey study was conducted using a closed-ended questionnaire to assess status of Food Safety awareness among Household Women. A variable file was created on SPSS version 20. Descriptive statistics was used to calculate mean and percentages of responses and overall KAP mean percentage scores. Chi-Square test was used to study significant association between KAP scores and education levels, and also to study association between knowledge & attitude, knowledge & practice and attitude & practice. Mean & standard deviation scores for overall knowledge of household women was 34.24 ± 4.210 which showed negative food safety knowledge among majority of the household women. Overall attitude was 32.47 ± 3.141 which showed negative attitude among majority of the household women in Lahore towards food safety awareness and overall practice was 26.60 ± 3.977 which showed unhygienic food handling practices among majority of the household women. Significant difference was observed between education and KAP scores & attitude and practice of household women. Data obtained served as baseline knowledge and information for emphasis on continuous improvement on the knowledge of household women. Household food preparers probably have misinformation or misunderstandings about food safety and are certainly engaged in culturally focused stereotypical food handling practices. Food preparers at domestic level need to realize that their current food safety practices jeopardize the health of their household members as well as the community. The inclination to alter behavior was certainly influenced by their attitude as per the results of this study. Henceforth, household women should commit and expose themselves to attaining the prerequisite knowledge and sources of information needed in reducing the probability of potential risks that will eventually lead to progressive food safety culture development in Pakistan. It is thus concluded that there is a need for surveillance and interventions at domestic level with professional assistance for household women regarding food safety issues and its awareness in the state. Food safety educational programs through formal and informal education and mass media must be advertised and repeated at specific intervals for consumers at all ages. Health & educational institutions can communicate and provide short training courses to consumers of all ages, especially beginning at school since education has a bigger impact on food safety KAP in the current study.Union council wise educational intervention programs/trainings can be introduced. They need to be informed about the basic principles of food safety at home such as using the Five Keys to Safer Food Manual as food safety starts and ends with frequent behaviors of consumers.Efforts in making flyers and other advertising materials at market level is advised such as pictorial flyers. This study concludes that there is a need for additional research for the possible risks household women at home could pose to human health in regards to food safety, since it is widely acceptable that household women as the primary food preparers at home are the ultimate route of protection against foodborne illness and thus in ensuring food safety at home.
Availability: Items available for loan: UVAS Library [Call number: 2572-T] (1).
21.
Assessment Of Afflatoxins Contamination In Peanuts
by Zanib Hashmi (2009-VA-512) | Dr. Naureen Naeem | Dr. Sanaullah Iqbal | Prof. Dr. Aftab Ahmad Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Peanut is the most important agricultural crop of Pakistan. Peanut is a dicotyledonous, herbaceous, pubescent, rigid or low growing plant and the only species cultivated is (Arachishypogaea L.). Peanut is rich in protein, fat and carbohydrates, some percentage of Ca, K, P, Mg and vitamin E is also present. Peanut is an excellent source of edible oil as it contains about 50 to 53 percent good quality oil used in ghee, margarine and salad. There is high risk of contamination of peanuts with aflatoxins(AFB1, AFB2, AFG1 and AFG2) because of fungal attack during the drying of peanut pods. Out of all these aflatoxins AFB1 is most important. Aflatoxins are toxic, carcinogenic secondary metabolites of Aspergillusflavus, Aspergillusparaciticus and Aspergillusnomius. Aflatoxins can cause illness to human results in Aflatoxicosis. Aflatoxins are carcinogenic compounds that are causative agents in human hepatic and extra hepatic carcinogenesis. The chief attacking organ for aflatoxins B1 toxicity and carcinogenicity is liver. From the safety point of view aflatoxin management is important for the production of safe and excellent quality peanuts.
For this purpose present study was conducted to determine the level of aflatoxins in peanuts (roasted, un-roasted). Samples will be collected/purchased by simple random collection technique from local markets and vendors from different areas ( Sabzazar, Wahdat road , Shad bagh, Data darbar, Akbarimandi, Beaden road, Lohari gate, Ek-moria pull, Liberty, Firdous market, Siddiqiacoloney, Mughal pura, Faizbagh, Rehmanpura, Gulberg, Model town, Islam pura, Shahdara, Rang mahal, Muslim town, Township, Iqbal town, Awan town, Niazbegh, Mozang, Outfall road, Sanatnagar, Cantt, Secretriate and Shad man) of Lahore. The samples were analyzed by thin layer chromatography (TLC) to check the presence of aflatoxins (B1, B2,
G1 and G2). TLC analyses were further confirmed by high performance liquid chromatography (HPLC) to verify the accuracy of TLC. These analyses were performed in the Department of Food Science and Human Nutrition and WTO labs, University of Veterinary and Animal Sciences, Lahore. As out of 120 total samples of peanuts 60 samples were taken from vendors with 2 categories of roasted and unroasted while 60 samples were collected from shops with the same categories. Out of 120 samples, 55 (45.8%) were contaminated. In these 55 samples 48 (87.2%) samples were contaminated with aflatoxin B1.Aflatoxin G1 is also present in 3 samples (5.45%), aflatoxin B2 in 3 (5.45%) samples and Aflatoxin G2 is present only in one samples collected from vendors, and we can say that 1.8% samples were contaminated with aflatoxin G2.
Present study will be supportive for the investigation of aflatoxins in peanuts. Peanuts are widely consumed all over the world and occurrence of aflatoxins in this commodity is a major concern to human health. The present situation is too much worse about the levels of aflatoxins which are higher than the prescribed limit by the regulatory authorities. It was observed that TLC technique is good for the determination of aflatoxins in developing countries where the facilities of sensitive instruments are not accessible. Furthermore to quantify levels of aflatoxins by using sensitive instruments like HPLC, GC-MS and LC-MS is required for accurate detection of Aflatoxins in peanuts in markets to protect the consumers from exposure of aflatoxins high level which are carcinogenic and hepatotoxic.
Availability: Items available for loan: UVAS Library [Call number: 2614-T] (1).
22.
Effect Of Garlic And Ginger Extract On The Shelf Life Of Fish
by Dure-e-Shahwar (2009-VA-439) | Dr. Naureen Naeem | Dr.Sanaullah Iqbal | Prof. Dr. Aftab Ahmad Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: The fish is highly perishable food which contains high protein and omega3 fatty acids. It contain enzyme which cause autocatalysis of muscles after harvesting. Due to lack of Knowledge and poor storage and handling practices cause fish spoilage and deterioration of fish.
Ginger and garlic are spices, also contain a variety of bioactive substances which are of considerable use from the standpoint of food science and technology. Ginger and garlic shows excellent inhibition against food pathogens such as Staphylococcus aureus; Bacillus spp., Escherichia coli and Salmonella spp.
Antimicrobial properties of garlic and ginger may control the microbial growth of fish and is able to minimize fish spoilage. Fish was taken from fish farm then washed and cleaned, cut the fish and left at room temperature for water dropping then weighed it. Each sample was containing 20gm weight.
Then dipped samples in extract of ginger and garlic that have doses 15%, 20 %, 25%for ninety minute, then was wrapped in polythene bag and put in refrigerator for 5 months.
Aerobic plate count was performed after fortnightly by the method of standard plate count and assessed sensory condition of fish by sensory evaluation after one month.
In control group, the Bacillus cereus significantly increased with time (during storage) While, in all other treatments both garlic and ginger treatment prove effective to increase shelf life and Bacillus cereus significantly decreased with time (during storage). The apparently huge decreased was observed in combined form of ‘25% Garlic & Ginger’ treatment group. Garlic was more effective then ginger in separately treatment.
In control group, staphylococcus significantly increased with time (during storage). While, in all other treatments both garlic and ginger treatment prove effective to increase shelf life of staphylococcus significantly decreased with time (during storage). The apparently huge decreased was observed in combined form of ‘25% Garlic & Ginger’ treatment group. In comparison to garlic, ginger was observed most efficient in controlling staphylococcus growth in fish samples.
In control group, Salmonella significantly increased with time (during storage). While, in all other treatments both garlic and ginger treatment prove effective to increase shelf life and Salmonella significantly decreased with time (during storage). The apparently huge decreased was observed in combined form of ‘25% Garlic & Ginger’ treatment group. Seprately20 % garlic and ginger show same result.
In control group, Streptococcus significantly increased with time (during storage). While, in all other treatments both garlic and ginger treatment prove effective to increase shelf life and Streptococcus significantly decreased with time (during storage). The apparently huge decreased was observed in combined form of ‘25% Garlic & Ginger’ treatment group. But garlic showed better results as compared to the ginger in respective concentrations.
In control group, Shigella significantly increased with time (during storage). While, in all other treatments both garlic and ginger treatment prove effective to increase shelf life Shigella significantly decreased with time (during storage). The apparently huge decreased was observed in combined form of ‘25% Garlic & Ginger’ treatment group.
The sensory evaluation results showed that with increasing concentration of ginger and garlic separate and in combination of both have profound effects on sensory parameters. It is evident
Summary
63
from the results after five months of trial that garlic and ginger can be used to control microbial growth in fish samples and their acceptability on sensory scale is better than the control samples. Treated samples were more liked and observed acceptable according to grading scale. By comparing the whole results of sensory evaluation it has become very easy to access the positive outcomes of the applications of ginger and garlic in different concentrations and in combination. Ginger and garlic in combination were more liked and maintained their color, juiciness, flavor, tenderness and oiliness level.
Data was statistically analyzed by applying 2 Way ANOVA. There was mean score difference (p<0.05) among garlic treatment, ginger treatment and combination of garlic and ginger treatment with bacterial count. But ginger has least effect as compare to garlic but in combination they became more effective against bacterial count. There was mean score significant difference (p<0.05) among treatment and time with sensory evaluation.
This study shows that combination of both spices 25% ginger & garlic is more effective then separately ginger & garlic. Garlic shows better result against control of bacterial count Streptococcus and Bacillus cercus. Ginger shows better result against control of bacterial count in Staphylococcus and Shigella. Both spices show almost same control of bacterial count against Salmonella. Availability: Items available for loan: UVAS Library [Call number: 2611-T] (1).
23.
Study Of Effect Of Heat On Aflatoxin Reduction In Chickpea
by Zarmeena Khan (2009-VA-514) | Dr. Zubair Farooq | Dr. Naureen Naeem | Dr. Muhammad Nawaz.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Chickpea (Cicer arietinum L.), also called garbanzo bean or Bengal gram, belongs to the family Fabaceae of class dicots (Lev-Yadun et al. 2000). It is an important legume crop cultivated over an area of 963.0 hectares with a production of about 675.2 tons in Pakistan. It is the most nutritive pulse extensively used as protein addition to starchy diet. The major issue which influences the chickpea is naturally occurring aflatoxins (AFB1, AFB2, AFG1 and AFG2) with AFB1 the most important, toxic and carcinogenic. Aflatoxins (AFB1, AFB2, AFG1, and AfG2) are toxins produced by Aspergillus flavis and Aspergillus parasiticus infecting the agricultural crops. Chickpea is largely contaminated by aflatoxins in Pakistan due to seasonal variations, improper management of grains and contaminated soils. These are dangerous fungal metabolites that impair child development, suppress the immune system, cause cancer and in severe acute exposure death occurs, so it is necessary to estimate its toxicity in public health perspective.
For this purpose present study was conducted to determine the level of aflatoxins in Chickpea samples (Roasted and Unroasted). Samples were collected from different areas of Lahore i.e. Anarkali, Icchra, Model town, Gulberg, Mughalpura,Iqbal Town, Samnabad, Secretriate, Sabza Zar, Wahdat Road, Shad Bagh, Data Darbar, Thokar Niaz Begh, Cantt, Lohari Gate, Outfall Road, Dharampura, Joray Pull, Rehman Pura, Mozang, Faiz Bagh, Akbari Mandi, Liberty, Jallo Morh, Lahore Medical Society, Darogha Wala, Firdous Market, Siddiqia Colony, District Court, Sanat Nagar and also from chickpea vendors. The samples were analyzed by thin layer chromatography (TLC) to check the presence of aflatoxins (B1, B2, G1 & G2). TLC analyses were further confirmed by high performance liquid chromatography (HPLC) to verify the accuracy of TLC. These analyses were performed in the Department of Food Science and Human Nutrition and WTO labs, University of Veterinary and Animal Sciences, Lahore.
Experimental results showed that 60 out of 120 samples were contaminated with four different types of aflatoxins. In other words, 50% samples were found contaminated with aflatoxnis. Aflatoxin B1 was the major aflatoxin found in many samples but aflatoxins B2, G1 and G2 were also identified. Samples were analyzed on TLC method and 5% of contaminated samples were re- evaluated on HPLC technique to get precise results. Out of 120 samples sixty samples (50%) were collected from retail shops and other sixty (50%) samples were collected from street vendors. Each category of sixty samples holds 50% roasted and 50% un-roasted samples. Out of 120 total samples of chickpea 60 samples were taken from vendors with 2 categories of roasted and unroasted while 60 samples were collected from shops with the same categories. In those 120 samples, 60 (50%) were contaminated. From those 60 samples 39 (65%) samples were contaminated with aflatoxin B1. And it was also observed that the aflatoxin contamination level in vendors sample was high as compared to samples collected from shops. Out of 39 AFB1 contaminated samples vendor’s samples included 26 (66.66%) samples and samples collected from shops included 13 (33.3%) samples. In 26 vendors’ samples contaminated by AFB1, 18 (69.2%) samples were un-roasted while 8 (30.7%) samples were roasted. Aflatoxin B2 was present in 14 (23.33%) samples from these 60 contaminated samples, and presents only in both vendors and shops samples i.e. 7 (50%) samples from vendors and 7 (50%) from shops. From these AFB2 contaminated samples 10 samples (71.4%) were un-roasted and 4 samples (28.5%) was roasted. Aflatoxin G1 is also present in 5 samples (8.33%), out of which one sample (20%) was collected from vendors and 4 samples (80%) was collected from shop. From these G1 contaminated samples, 1 (20%) was roasted and 4 (80%) was un-roasted. Aflatoxin G2 is present only in two samples collected from vendors and shops, and we can say that 3.33% samples were contaminated with aflatoxin G12, out of 60 contaminated samples. From above results it is concluded that out of 60 contaminated samples 43 (71.66%) were un-roasted and 17 samples (28.33%) were roasted. After the aflatoxin determination in 60 shop’s and 60 vendor’s roasted and unroasted chickpea samples 5 samples were further processed at home by keeping 1 sample unroasted and 4 samples roasted at time intervals of 5mins,10mins,15mins and 20mins in sand bath. All the samples were free from the aflatoxin contamination except one which was unroasted. AFB1 was present in that sample at its minimum level i.e. 32.16µg/kg.
AFB1 was present more frequently in chickpea samples. Present study will be supportive for the investigation of aflatoxins in chickpea samples. Chickpea is widely consumed all over the world and occurrence of aflatoxins in this commodity is a major concern to human health. The present situation is too much worse about the levels of aflatoxins which are higher than the prescribed limit by the regulatory authorities. It was observed that TLC technique is good for the determination of aflatoxins in developing countries where the facilities of sensitive instruments are not accessible. Furthermore to quantify levels of aflatoxins by using sensitive instruments like HPLC, GC-MS and LC-MS is required for accurate detection of Aflatoxins (B1, B2, G1 & G2) in chickpea samples available in markets to protect the consumers from exposure of aflatoxins high level which are carcinogenic and hepatotoxic.
Availability: Items available for loan: UVAS Library [Call number: 2599-T] (1).
24.
Effect Of Encapsulated Yoghurt Starter Culture On Physico Chemical And Organoleptic Properties Of Yoghurt
by Aamir Shahzad (2008-VA-430) | Dr. Sanaullah Iqbal | Dr. Naureen Naeem | Dr. Saima Inayat.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Yoghurt is a fermented milk product, which is produced by the bacterial fermentation of milk. It is a rich source of calcium, protein and vitamin B-complex. Lactose-intolerant people can eat yoghurt without any harm as lactose is converted into lactic acid by the bacterial culture. Yoghurt is more nutritive than milk and possesses better digestibility. The benefit of yoghurt depends upon the presence of beneficial viable bacterial culture in adequate number. The bacterial cultures are used in the fermentation process to metabolize the lactose, secondly the proteolysis of protein for improving bioavailability and thirdly lactic acid bacteria for production of some B-complex vitamins and vitamin K. Yoghurt cultures are responsible for the production of aromatic flavor compounds.
Purpose of this study was to prepare yoghurt using encapsulated starter culture and effect on physico-chemical and organoleptic properties of yoghurt. For this, harvested starter culture was encapsulated using sodium alginate solution. As per this study, yoghurt starter culture remains active at 2% concentration of sodium alginate used for encapsulation process.
Physico chemical and sensory attributes remains same as compared to yogurt made by non-encapsulated yoghurt starter culture.
Encapsulation technique protects cultures from any condition acidic pH of yoghurt or any other bacteriosins produced by microorganisms. As a result, CFU/ml increased in protected.
During storage the prepared yoghurt was evaluated for its sensory qualities. A panel of judges evaluated the yoghurt samples for appearance, taste, color and overall acceptability on 14-point hedonic scale. The sensory evaluation of the product at 0, 7, 14 and 21 day. There was significant effect of storage on sensory attributes of yoghurt made with encapsulated and non-encapsulated yoghurt starter culture. Yoghurts were evaluated for physico-chemical
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parameters (Fat, protein, total solid, acidity and pH ) during storage of 21 days with 7 days interval acidity contents was continuously increased and pH decreased while protein, fat and total solid values remains same all treatments.
Feature Recommendation:
Encapsulation can be used for different purposes like probiotic consumption.
By the use of immobilization technique we can repeatedly use encapsulated culture for many times in manufacturing of stirred yogurt. Availability: Items available for loan: UVAS Library [Call number: 2643-T] (1).
