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1. 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: book Book; Format: print ; Literary form: not fiction Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2033,T] (1).

2. 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: book Book; Format: print ; Literary form: not fiction Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2078,T] (1).

3. 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: book Book; Format: print ; Literary form: not fiction Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2119,T] (1).

4. 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: book Book; 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).

5. 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: book Book; 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).

6. 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: book Book; 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).

7. 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: book Book; 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).



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