1.
Impact Of Nutrition Education And Counseling On Knowledge And Practices Of Pregnant Women Visiting A Tertiary
by Saba Malik | Dr. Muhammad Nasir | Dr. Muhammad | Dr. Zubair farooq.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1899,T] (1).
2.
Assessment Of Post-Prandial Glycemic Response After Consmption Of Orange Fruit And Its Various Types Of Beverages
by Fasiha Bhatti | Dr.Muhammad Nasir | Dr. Zubair farooq | DR.Sualeha.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1912,T] (1).
3.
Determination Of Aflatoxins In Super Kernel Basmati Rice Types Consumed In Different Regions Of Punjab Pakistan
by Hina mukhtar | Dr. Zubair farooq | Dr. Muhammad | Dr. Sanaullah iqbal.
Material type: ; Format:
print
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2052,T] (1).
4.
Antibacterial Activity Of Honey Produced By Apis Florea And Apismellifera Against Clinical Isolates Of Escherichia Coli And Pseudomonas Aeruginosa
by Faiza aftab | Dr. Zubair farooq | Dr. Muhanmmad Nasir.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2053,T] (1).
5.
Comparison Of Fine Wheat Flour Quality Produced By Wheat Flour Mills Of Lahore
by Mamoona Ashiq Jutt | Dr. Zubair Farooq | Dr. Mateen | Dr. Naureen Naeeem.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2112,T] (1).
6.
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).
7.
Structural Modification Of Potato Starch To Monitor Its Post Prandial Glucose Response
by Sadaf Bashir | Dr. Zubair Farooq | Dr | Dr. Muhammad Nasir.
Material type: ; Format:
print
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2114,T] (1).
8.
Determination Of Veterinary Drug Residues In Sheep And Goat Casing Prepared For Sausage Industry In Pakistan
by Tariq Mehmood Khan | Dr. Muhammad Nasir | Dr. Mateen | Dr. zubair Farooq.
Material type: ; Format:
print
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2135,T] (1).
9.
Determination Of Microbial Contaminants Of Canned Fruit Products Available In Local Markets Of Lahore Pakistan
by Muhammad Waseem Akram | Dr. Muhammad Nasir | Dr. Zubair Farooq | Prof. Dr. Aftab.
Material type: ; Format:
print
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2143,T] (1).
10.
Determination Of Aflatoxins In Various Fractions Of Wheat Flour During Milling Process
by Tahseen Anjum Khan | Dr. Muhammad Nasir | Dr. Tahir | Dr. Zubair Farooq.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2149,T] (1).
11.
Effect Of Lactic Acid Hot Water And Tap Water Spraying On Microbiological Load And Shelf Life Of Beef Carcasses
by Muhammad Usman Badar | Dr. Muhammad Nasir | Dr. Zubair Farooq | Dr.Nasir Ahmed.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2184,T] (1).
12.
Production Of Synbiotic Product Containing Galacto-Oligosaccharides And Saccharomyces Boulardii And Evaluation Of Its In Vitro Bifidogenic Effect
by Farah Javed (2013-Mphil-1110) | Dr. Sanaullah Iqbal | Dr. Zubair Farooq | Miss Faiza Masood.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Food are not only used to satisfy hunger or provide nutritional support but also used to prevent diseases that are based on nutrition and thus improve the health of consumers (Menrad, 2003).A food that is same in appearance and consumption to conventional food but has physiological benefits and prevents diseases is known as functional food (Sangwan et al. 2011). Functional foods are used to provide benefit to intestinal microflora. The most important functional food are prebiotic and probiotic. The combination of prebiotic and probiotic are known as synbiotics. The symbiotic is effective as that of prebiotic and probiotic. The probiotic is used to reduce the impurities from prebiotic mixture. This is very important to know the functional property of functional food (Sangwan et al. 2014) that is galactooligosaccharides (GOS) in present research.
GOS are most effective prebiotic which are beneficial to intestinal microbiota. Other health effects are stool improvement, mineral absorption, weight management and also improve the growth of Bifidobacterium and Lactobacillus (Macfarlane et al. 2008). The Saccharomyces boulardii is a non-pathogenic yeast and used as probiotic. It is thermo tolerant yeast and optimally grows at body temperature i.e; 37ºC. Due to this property S. boulardii can be used for the treatment of gastrointestinal diseases. Another function of this yeast is the reduction of monosaccharides from prebiotic mixture.
The purposes of present research work are to reduce the monosaccharides form mixture of GOS and the production of synbiotic product containing GOS and S. boulardii. For this GOS
were produced through transgalactosylation procedure using lactose as substrate. S. boulardii was grown separately and incubated with the mixture of GOS. After that symbiotic product was formed and lyophilized it. The total count of yeast was determined in lyophilized mixture. The in vitro bifidogenic effect of GOS and lyophilized product was also checked.
Availability: Items available for loan: UVAS Library [Call number: 2291-T] (1).
13.
Evaluation Of Current Food Safety Practices At Various Food Establishments In Lahore
by Muhammad Shahbaz (2013-VA-600) | Dr. Muhammad Nasir | Dr. Zubair Farooq.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Food Safety is a scientific discipline describing handling, preparation and storage of foods in ways that prevent food borne illnesses. In present era there is much advancement in the process of product control and practices which are aimed to produce wholesome and safe food. Governments have imposed very strict quality and food safety assessment parameters for food establishments. All food establishments have not adopted practices to ensure food safety.In the present study the survey of 500 food establishments of Lahore were conducted to evaluate current food safety practices adopted by various food establishments. The evaluation was done by using structured questionnaire/checklist. The questionnaire/checklist detailed of food establishment, management and personnel, personal hygiene, establishment design and physical facilities, maintenance and sanitation of establishments, control of operations and consumer awareness with product information. SPSS version 16 was used for all data analyses. Descriptive statistics including frequencies, means, and standard deviations were calculated for all variables as appropriate.The project highlighted the situation of current food safety practices and gaps in implementation adopted by various food establishments in Lahore. Evidence from the literature suggests that majority of Pakistani foods are drastically implicated with contaminants. Food hygiene training as a means of improving food safety, strong consumer protection groups, awareness of food safety, and the right to acquire safe food, strict adherence to food laws, new legislation with changing food safety perspectives, and the recognition of this challenging problem by all stakeholders are some of the practical, systematic, and aggressive steps that can be taken to curtail the risk of microbiological and chemical 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: 2331-T] (1).
14.
Effect Of Omega-3 Enriched Eggs On Oxidative Stress In Healthy Human Subjects
by Mubeen Rafiq (2008-VA-432) | Dr. Muhammad Nasir | Prof. Dr. Nosheen Aziz | Dr. Zubair Farooq | Dr. M. Yasin Tipu.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Oxidative stress caused by increased production of free radicals due to altered antioxidant enzyme defense, increased lipid peroxidation and reduced levels of essential fatty acids. It is possible that the oxidative injury can be prevented by dietary supplementation of omega 3 fatty acid and antioxidants.
Omega-3 fortified eggs might be helpful in decreasing oxidative stress in healthy human subjects. Efficacy study of omega-3 fortified eggs was conducted against oxidative stress through biochemical analysis of biomarkers of oxidative stress e.g., catalase and superoxide dismutase.Eighteen volunteers were selected and divided in three groups (control, omega-3 supplements + vitamin E and omega-3 fortified eggs). At 0, 30th and 60th day, blood sample was collected and further examined.
The data will be analyzed through Analysis of Variance with repeated measures (rANOVA) technique. The significance level will be defined as P ≤0.05 and means will be compared through Duncan’s Multiple Range test for significance difference.
Omega-3 bio fortified eggs that would be useful for decreasing the oxidative stress in healthy human subjects.P value is less than 0.05 and results indicate that omega 3 fortified eggs may helpful in decreasing oxidative stress in humans. Also results showed that omega 3 fortified eggs are helpful in improving lipid profile by increasing HDL levels and decreasing LDL levels, decrease in triglyceride and cholesterol also a plus point of this product as it is economic, easy to access and nutritious.
Availability: Items available for loan: UVAS Library [Call number: 2358-T] (1).
15.
Assessment Of Variour Nutrient's Intake In Pregnant And Lactating Women Through Food Frequency Checklist And 24-Hour Dietary Recall In Lahore
by Hasiba Munir (2008-VA-435) | Dr. Muhammad Nasir | Prof. Dr. Nosheen Aziz | Dr. Zubair Farooq | Dr. Yasin Tipu.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Poor nutritional status during pregnancy is a contributory factor in maternal and infant morbidity and mortality. Widespread household food insecurity (58.1% households are food insecure) and poor knowledge about nutrient requirements in pregnant and lactating women are the major cause of nutritional deficiencies. This study is planned to assess nutrients’ intake among pregnant and lactating women and to compare with standard requirements.
A cross sectional survey design was used to assess the nutrients’ intake of 110 pregnant and 110 lactating women from 6 Union Councils (two urban, two per-urban and two rural Union Councils) of Lahore and Rajanpur districts. Nutrients’ intake was assessed by using a pre-tested structured questionnaire to interview the pregnant and lactating women at one point in time. Weight, height and mid upper arm circumference was measured through anthropometric measures, 24 hour dietary recall, and food frequency was used to assess nutrients’ intake.
The data was analyzed bychi-square and cross tabs using SPSS version 20.0 and was presented in percentage, frequencies and charts to assess the nutritional deficiencies.Significance level was defined as p≤ 0.05.
The results shows that majority of the women were deficient in energy and nutrient's intake through daily diet. In both districts pregnant and lactating women were not consuming their required amount of various nutrient's according to their maternal status. Results show significant difference in Lahore and Rajanpur districts most of the nutrient's deficiency was present in Rajanpur as compare to Lahore. Severely low dietary intake of various nutrients was calculated and analyzed. According to the results dietary intake of various nutrients was severely low in selected women with following percentage protein was 39.1%, folate 40%, B12 20.5%, B6 74.5%, vitamin C 30.5%, vitamin A 14.1%, vitamin D 69.1%, calcium 26.8%, iron 96.8% and zinc 70.9%. These results shows very adverse situation of important nutrient's intake of pregnant and lactating women through diet.
Availability: Items available for loan: UVAS Library [Call number: 2357-T] (1).
16.
Determination Of Heavy Metals In Cauliflower And Carrot Grown In Suburbs Of Lahore
by Hafiz Muhammad Azam Arif (2013-VA-849) | Dr. Zubair Farooq | Dr. Sana ullah Iqbal | Dr. Saima Inayat.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Vegetables are the fresh and edible portions of the herbaceous plants. They classified as seasonal vegetables but they also classified as root, tuber, shoot, flower, fruit and leafy on the base of mode of consumption. Each of the categories mentioned above have its own role in human body. They play a vital role in human health due to their higher nutritional values. They are major source of macro and micro nutrients which required by the human body for optimal functioning. They are not only involved for normal body functioning but they also disease preventive in nature. Heavy metals get entry through different routes and accumulate in edible and inedible portions of the vegetables in quantity enough to cause clinical problems to humans and animals. This study was designed to assess the level of heavy metals in vegetables in different districts of Punjab.
Heavy metal is defined as metallic element usually toxic in nature with high density and atomic weight. As they are toxic in nature they accumulate in different parts of the vegetables and lead to several health complications in humans. Some of these metals are of nutritionally important for human health in small quantities and referred as trace elements which include zinc, iron, copper etc. They are among the major toxicants in vegetables which may cause chronic diseases in the kidney and liver of humans and causes disruption of numerous biochemical processes leading to cardiovascular, nervous, kidney and bone diseases. Open crown vegetables like cauliflower have more chances of infestation in suburbs due to waste water irrigation as compared to intact skin vegetables especially grown away from suburbs. Moreover, vegetables treated under clean sanitary conditions can have low levels of heavy metals as compared to the untreated ones.
There are different sources of heavy metals which include waste water irrigation, industrial waste water and soil pollution which associated with industrialization and agricultural activities such as atmospheric deposition, waste disposal, waste incineration, vehicle exhaust, fertilizer application and long term application of sewage sludge in agriculture land. Waste water contains sufficient amount toxic heavy metals which cause clinical problems.
In the present study two vegetable cauliflower (Brassica oleracea) and carrot (Dascusorrota) were collected from suburbs of Lahore. While samples of cauliflower were include from various districts of Punjab. The heavy metals Pb, Zn, Cr, Ni, Ca, Mg, K and Na were determined in cauliflower and carrot from suburbs; While Pb, Zn, Cr and Ni were observed in cauliflower from various districts of Punjab. Digested vegetable samples were analyzed through Atomic Absorption Spectrophotometer.
The highest levels for heavy metals (ppm) Lead, Zinc, Chromium and Nickel in Lahore for cauliflower and carrot was (2.2267±0.0251, 2.2317±0.0076), (5.7100±0.0360,5.0333±0.2516), (1.1133±0.1154, 1.7333±0.0763), (2.466±0.1040, 2.4000±0.3605) respectively. There was a significant difference in both vegetables. Difference in concentration in both vegetables is due to the surface area of both vegetables as cauliflower has large surface area as compared to carrot.
The highest levels for heavy metals (ppm) Lead, Zinc, Chromium and Nickel in Gujranwala for cauliflower was (2.3266±0.0145, 4.5966±0.0152, 0.9333±0.0152, 2.2467±0.0251) respectively.
The highest levels for heavy metals (ppm) Lead, Zinc, Chromium and Nickel in Sheikhupura for cauliflower was (1.9000±0.0200, 6.043±0.0513, 0.933±0.0152, 2.490±0.0100) respectively.
The highest levels for heavy metals (ppm) Lead, Zinc, Chromium and Nickel in Faisalabad for cauliflower was (1.928±0.0104, 5.736±0.0156, 1.193±0.0057, 2.476±0.152) respectively.
The highest levels for heavy metals (ppm) Lead, Zinc, Chromium and Nickel in Kasoor for cauliflower was (1.900±0.0200, 6.043±0.0513, 0.933±0.0152, 2.490±0.0100) respectively.
Each of the city have different concentration of the metals, several reasons for this variation which include medium on which these vegetables are growing, water used for irrigation, application of agricultural products, poor agricultural practices and post-harvest treatment which include harvesting procedure, washing of vegetables with unsafe water and transfer from long rooted areas. Uptake behavior of these metals and minerals by vegetables also affect it. The transfer factor (TF) of different heavy metals from soil to vegetation is one of the key components of human exposure to metals through the food chain. The highest TF valueis found for Zn because Zn is more mobile in nature. This study will provide a baseline data and there is a need for intensive sampling of the same for quantification of the results. Soil, plant and water quality monitoring, together with the prevention of metals entering the plant, is a prerequisite in order to prevent potential health hazards of wastewater irrigation. By using good agricultural practices including use of less agricultural chemical products and sewage water should be used after proper treatment.
Availability: Items available for loan: UVAS Library [Call number: 2454-T] (1).
17.
Evaluation Of Microbial Quality Of Burger Sold By Roadside Fast Food Centers In Various Regions Of Lahore
by Nimra Khalid (2013-VA-900) | Dr. Zubair Farooq | Dr. Muhammad Nasir | Prof. Dr. Aftab Ahmed Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Food safety actions need to cover the entire food chain, from production to consumption. The implementation of food safety include 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 pesticides residues, as well as policies for certification systems for foods.
Food industry regarding safety issue is one of the most unseen areas of policy in developing countries, especially in Pakistan. As a result, food systems in these countries are not always as well controlled and comprehensive as in the mechanized world. This situation is exacerbated by an ever increasing population, rapid urbanization and, most importantly, a lack of the economic and practical resources needed to hold a sound food safety system. As a result, people in developing countries are continuously facing a wide range of potential food safety risks.
Food borne illness is a disease caused by consuming contaminated food or drink.There are more than 250 known food borne diseases. Food can transmit disease from individual to individual as well as serve as a growth medium for bacteria that can cause food poisoning.
Today, people try to save as much time as possible due to the requisite to cope with many tasks within restricted time. In many cases people who have busy schedule don’t have enough time to cook food therefore prefer to eat fast food like burger, shawarma, fries etc. from fast food centers.
The present research was undertaken to investigate the microbial load of the chicken burger samples (n=96) collected aseptically from different regions of Lahore. Samples were collected in sterile plastic bags and analyzed for microbial load immediately after collection in Microbiology lab of University of Veterinary and Animal Sciences.
Nutrient agar was used to perform Total Plate Count, Mackonkey Agar was used for total coliform count, Manitol salt agar was used to count Staphylococcus Aureus and SalmonellaShigella agar was used to detect Salmonella.
The findings of the current study showed that samples taken multinational restaurant have less contamination than from local fast food centers. While among local fast food centers Liberty, Fortress, Anarkali and Akbarimandi have lesser microbial count than samples collected from Ichra, moon market, Mori gate. The difference in microbial load is due to improper food handling, processing, cooking and storage temperature, time and manufacturing practices of the food handlers.
After conducting my research I concluded that following points should be strongly observed and maintained to improve the quality of chicken burger in local fast food centers
• Ensuring regular inspection and periodical check on these food centers
• Continuous lab test and analytical lab analysis to check the unwanted presence of any new harmful agents in these foods to ensure food safety for consumer.
Availability: Items available for loan: UVAS Library [Call number: 2456-T] (1).
18.
Evaluation Of Microbial Quality And Sensory Attributes Of Fresh Fruit Juices Sold At Various Places Of Lahore
by Anam Sajid (2013-VA-964) | Dr. Zubair Farooq | Dr. Sanaullah Iqbal | Dr. Aftab Ahmed Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: The beverage industry in Pakistan has emerged as a progressive sector over the years. Juices are rich source of nutrients containing vitamins minerals but the microbial quality and sensory attributes of street vended, corners and restaurant juices is not at satisfied level. Juices squeezed from fresh fruits and vegetables contain microorganisms which are potentially hazardous to public health Therefore this study aimed to evaluate the microbial quality and sensory attributes of fresh fruit juices sold at various places of Lahore. The selling and consumption of juices are never stopped on nutritional grounds as well as livelihood of street vendors. It is alarming situation for suitable agency to take some necessary action, make guidelines to prevent potential food poisoning from juices that contain pathogenic bacteria, and find natural antimicrobials from plants that control spoilage and pathogenic microorganisms in juices.
Microbial quality and sensory attributes of Street vended, corners and restaurant juices are not in good condition.
Sample of 243 juices of three types, pineapple, peach pomegranate took from three categories, collected from 9 towns of Lahore (for 1 town 9 from each flavor that makes 27 from each town). The categories were juices from Street Vender (SV), Juice Corner (JC) and Restaurants (RT). All the samples were evaluated for sensory attributes (appearance, color, smell, taste and overall acceptability) by using 15-point hedonic scale and microbiological parameters, Aerobic Plate Count (APC), Total Coliform Count (TCC), Total Staphylococcus Count (TSC) and Salmonella detection.Data was analyzed statistically by theone way ANOVA for sensory evaluation and microbial count with 5% probability. Means were compared by LSD (least significant difference) test (Steel et al.,1997).
Results of my study indicates that juice samples collected from SV of various areas of Lahore showed very high number of microbiological counts and got very low score for its sensory attributes. While samples collected from JC showed microbiological counts less than SV and sensory attributes scores more than juices from SV. This was not only due to poor hygienic quality of these juices but also places consumers at a high risk of contracting food-borne infections. Lack of sanitary conditions in street vended juice stalls and the occurrence of pathogenic bacteria in juices are alarming enough for an immediate action by the suitable agency. Regular monitoring of the quality of fruit juices for human consumption must be introduced to avoid any future pathogen outbreaks. Juices took from RT revealed very low microbiological counts and very good score on hedonic scale which shows that they have good hygienic conditions. Their preparation methods and surrounding environment are clean.
At the end of this study we concluded that there was significant discrimination among the categories and the varieties of fresh fruit juice vendors as well as among the different towns. The microbial quality and sensory acceptability of fresh fruit juices sold at various locations of Lahore were not satisfied and we have to take step to make the conditions of our street vendors and juice corners better by giving them proper training about personal and environmental hygiene so that consumers can use the safe juices free from contamination.
Availability: Items available for loan: UVAS Library [Call number: 2603-T] (1).
19.
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).
20.
Microbiological Analysis Of Food Contact Surfaces Used In Various University Cafeterias Of Lahore
by Rabab Akhtar (2014-VA-958) | Dr. Zubair Farooq | Dr. Sana Ullah Iqbal | Prof. Dr. Aftab Ahmad Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Personal hygiene and food contact surfaces are direct routes of cross contamination that can make food unsafe and are a major concern for food service facilities in controlling the spread of food borne pathogens. Good cleaning practices are particularly important in premises like cafeterias, preparing ready-to-eat (RTE) foods, as these foods are consumed without further cooking or processing to reduce or eliminate microorganisms. Lahore is educational capital of Pakistan where educational institutions are increasing and therefore number of students, eating meals from university cafeteria is becoming more frequent. Despite the growth of this sector, there is no effective education or training of the food handlers or hygienic control of the food sold as many of these were sealed last year due to unhygienic conditions. This study aims to evaluate the microbial status of various food contact surfaces that are used in various university cafeterias of Lahore so that recommendations could be provided and therefore risk of food poisoning cases among youth could minimize. For this study (n=120) samples were collected from food contact surfaces i.e. work tops, equipments, tools, utensils and hands of food handlers working in cafeteria of various universities of Lahore. Each sample was analyzed for microbiological tests i.e. Total Aerobic Colony Count (ACC), Total Coliform Count, Staphylococcal count and Salmonella. The microbiological quality of various food contact surfaces of university cafeterias preparing ready to eat food was determined. Results highlighted poor hygienic status of FCSs in Universities. Among 120 samples 95.28% have been poor hygiene status according guidelines. Work tops and food handler’s hands had high total plate count value. Utensils was having low bacterial load than other two surfaces. Total Coliform count on utensils was lower than other two surfaces that are work tops and food handler’s hands.
Summary
40
Staphylococcus count on hands was abundant as compare to other two surfaces. In all the three microbiological tests Total Coliform Count was lower as compared to Total Plate Count and Total Staphylococcus Count. In sum the hygiene status of all the surfaces was highly unacceptable indicating that these surfaces are harboring many pathogenic bacteria that could be transferred to food that will come in contact in result of cross-contamination as food contact surfaces and one of three basic routes of cross contamination of food. It indicates that FCSs directly involve in food poisoning and food-borne outbreaks. Guidelines should be provided and implemented to reduce the risk of food contamination. Awareness and proper training and good hygiene practices are highly recommended in light of given results. Availability: Items available for loan: UVAS Library [Call number: 2728-T] (1).
21.
Quantification Of Pesticides (Chlorpyrifos) Residues And Their Effect On Physical Charatersitics Of Peaches
by Adnan Qaiser (2014-VA-1114) | Dr. Zubair Farooq | Mr. M Aamir Iqbal | Mr. Abdul Muqeet Khan.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Pesticides are the chemicals applied to increase the yield and quality of agricultural crops. There is no doubt that these deadly chemicals increase the production of crops and also improve the quality of produce but on other hand if these toxic chemicals are indiscriminately used on the crops, their residues not only become the part of our diet but also have negative effects on our body systems. The toxic residues of chlorpyrifos have the tendency to cause acute and chronic toxicity in humans. Keeping in view the importance of this human health issue current project was designed to evaluate the residue levels of chlorpyrifos in peach and also to study the effect of residues on physical characteristics of peaches.
In current study the focused area were 8 peach orchards randomly selected from district Swat (KPK). The samples were evaluated for physical characteristic (black spots and diameter). Black spots were counted by the tip of the pencil and diameter was measured through Vernier calipers. Significant results were found among the orchards for black spot and diameter.
Then each sample was chopped and taken in Erlenmeyer flask along with ethyl acetate and sodium chloride before placing in water for shaking. After shaking the mixture was filtered through ordinary filter paper with anhydrous sodium sulfate. The filtrate was taken in beaker and dried by injection of nitrogen gas. One mL acetonitrile was added to the dried extract for reconstitution and shacked on vortex mixture and filtered through 0.22 μm polyamide filter paper into Val. Finally the prepared samples were injected to HPLC.
The obtained data was analyzed by Microsoft excel and SPSS version 20.00. Majority of the samples of the samples were contaminated from chlorpyrifos residues, which were 75 % in which 65.62 % were below the safe limit standard established by (WHO/FAO) and 9.37 % of the
Summery
52
samples were having chlorpyrifos residues above the safe limit of WHO and FAO. 25 % were totally free from chlorpyrifos residues. The effect of washing on peach skins were satisfactory which reduced 68.74 % of chlorpyrifos residues, washing of peach pulps were more effective which reduced the chlorpyrifos residues up to 83.84 % and peeling effect was also good in reducing the chlorpyrifos residues which reduced the level of residues 74 %.
The study on its completion concluded that majority of the peach orchards in the study area have the organophosphate residues in the fruits and its derivatives at the permissible levels while some of the orchards do possess non-permissible levels of residue which can be potentially hazardous to end consumers. Hence it is strongly counselled for the consumers to properly wash and peal the peaches before consumption and the farmers need to avoid indiscriminate use of pesticides so as to avoid any unpleasant events due to pesticides poisoning. Availability: Items available for loan: UVAS Library [Call number: 2726-T] (1).
22.
Evaluation Of Lipid Lowering Effect Of Terminalia Chebula In Hyperlipidemic Patients
by Abdur Rehman (2013-VA-780) | Dr. Muhammad Nasir | Dr. Zubair Farooq | Dr. Aqeel Javeed.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Hyperlipidemia is regarded as leading cause of cardiovascular diseases and atherosclerosis and found to be best recognized modifiable factor for heart diseases and atherosclerosis. The present study constitutes on T. chebulahaving hypolipidemic activity. Sixty patients were studied in four groups and treated with T.chebula (150 mg hydroalcholicextract) for group 1 (15 patients), T.chebula(150mg hydroalcholic extract) + Atorvastatin (10 mg) for group 2 (15 patients), T. chebula (75 mg hydroalcholic extract) + Atorvastatin (5 mg) for group 3 and Atorvastatin (10 mg) for group 4 respectively for 12 weeks. The primary endpoints were mean changes in LDL-C, VLDL-C, HDL-C, Triglycerides and Total Cholesterol levels at 0, 30, 60 and 90 days. Data are expressed as means ± standard error of mean (SEM) and minimum – maximum and was analyzed using Descriptive Statistics and Repetitive Measures. Values of p<0.05 were considered statistically significant.The hydroalcoholic extract of T. chebula exhibits significant hypolipidemic activity when applied in different doses as compared to statin group. Lipid parameters like Cholesterol, Triglycerides, LDL and VLDL were decreased in all the 4 designed groups. However the statin groups have relatively high potential of decreasing Cholesterol, Triglycerides, LDL and VLDL when compared with the results of T. chebula extract. Group 3 have least hypolipidemic activity. Group 2 receiving exhibits highest results when compared with all the other 3 groups. Group 1 has the ability to significantly decrease Cholesterol, Triglycerides, LDL and VLDL when compared with group 4. Group 4 was taken as standard and found to significantly reduce the all lipid parameters used during the study.These results suggests a pharmacological indication on the traditional uses of T. chebula pericarp for hyperlipidemia and it can be determined that T. chebulahave a strong ability to reduce high lipid profile. The findings of proposed research are helpful in reducing modifiable risk factor for cardiovascular diseases. Availability: Items available for loan: UVAS Library [Call number: 2716-T] (1).
23.
Assessment Of Food Safety Knowledge, Attitude And Practices (Kap) Among Food Handlers In The Department Of Punjab Police (Distt. Lahore
by Mazhar Naseer (2013-VA-559) | Dr. Zubair Farooq | Mr. Haroon Jamshed Qazi | Dr. Mehmoona Chaudhary.
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 the present study the cross sectional survey of 500 food handlers of the department of Punjab Police district Lahore was 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 20.0 was used for all data analyses. Descriptive statistics including frequencies percentages were calculated for all variables as appropriate.
Results of study, conducted among food handlers working in the department of Punjab Police district Lahore showed that the ages of the respondents interviewed ranged from 18-55 years in which most of the food handlers 70.2% were categorized in 18-30 year age group, 17.4% in 30-42 years and 12.4%in ≥42 years age group. Data about educational level showed that 68.6% were uneducated,19.6% primary pass and 5.8% middle passed, 3.8% were matriculates, and 2.2% were intermediate passed. Data regarding job responsibility showed that 28.2% were cook, 49.6% service man, 10% tea maker, 3.4% juice/shake maker, 5.2% chapatti maker, 3.6% burger/sandwich maker. Data about working experience 11.8% were <1 year experienced, 18.4% were 1-3 year experienced, and 69.8% were >3 year experienced.Data about health card showed that 74.2% were having health cards while 25.8% were having no health card. It was also observed in the study conducted that employees who were having their education intermediate have better knowledge of personal hygiene as compared to those workers that are lesser educated.
Using of gloves is mainly influenced by employees’ ages where younger workers seem to be more interested in stopping risk practices compared with older workers.On other hand the vast majority of the food handlers do not adhere to hand washing as a practice, which significantly influences the food hygiene and safety. There is no agency or organization to teach, train and supervise the food handlers in Punjab Police.In the present study food handlers are not conscious about health due to poor knowledge of food safety because they want to earn to support their family so they don’t care either they are ill or suffering from any disease.They do not want to learn about food safety and hygienic practices through trainings and even do not want to have their medical because they are government employer.
Food handlers in our study demonstrated an extremely low level of knowledge concerning adequate temperatures needed for cooking hamburger or ground meat and for holding potentially hazardous hot and cold foods.Knowledge regarding cross contamination through finger nails, beard, knife, cutting board, through raw foods, unwashed hands, food contact surfaces showed that the employees who were more educated had more knowledge of cross contamination as compared to the other employees and similarly the food handlers with greater experience had comparatively more understanding of cross contamination as compared to the one with lesser experience.
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 study highlighted the situation of current food safety knowledge, attitude and practices among food handlers in the department of Punjab Police district Lahore. Food safety and personal hygiene training are means of improving food safety and awareness of food safety among food handlers to 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: 2744-T] (1).
24.
Assessment Of Food Safety Practies In Various Bakries Of Central Punjab Pakistan
by Muhammad Arslan Tahir | Dr. Zubair Farooq | Mr. Harpon Jamshed Qazi | Dr. Mamoona Chaudhry.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note:
The bakery occupies significant market share among food processing industry and consumer goods. At the sale points, sale persons usually wear hand gloves to give the impression of adherence to food safety and hygiene principles whereas under a typical scenario the production unit of the same sale point might not have even have a soap for hand washing in the worker’s toilet. Through this study we assessed the level of food safety practices at production plant and sale point of the bakery items. Along with this, the level of awareness in employees regarding to food safety and personal hygiene were also assessed. The present study was conducted to evaluate the current food safety practices at bakeries from all towns of district Lahore, Faisalabad, Gujranwala, Sheikhupura and Qasur. Data was collected from different districts of Central Punjab as Lahore 60%, Faisalabad 20%, Gujranwala 10%, Sheikhupura 5% and Qasur 5%.A modified questionnaire was used as study tool, consisted of 90 questions. These questions belong to food safety practices related to manufacturing, storage, personal hygiene, packing material, raw material, working environment and plant layout.
The results of present study showed that there is urgent need of taking steps for implementation of food safety regulations and training of concerned food handlers. All the stakeholders in food supply chain plays important role at different stages of the process. So every stakeholder involved in this chain is required to be equipped with the proper training regarding safe handling practices and safe production of food. The present study showed that there is urgent need of improvement in different areas of production. The present study showed that there is urgent need of improvement in 22.5% bakeries for food safety training, 29.5% for sanitation, 15% for personnel health, 27.5% for personnel hygiene, 22.5% for processing plant layout, 19.5% for premises management, 26.5% for pest management, 21% for food production and 20%for storage. There are also such bakeries which require major improvements, which are 26.5% for food trainings, 17% for sanitation, 18% for personnel health, 37.5% for personnel hygiene, 19.5% for processing plant layout, 17% for premises, 38% for pest management, 33.5% for food production, 40% for storage. Some bakeries require improvements, which are 21% for food trainings, 32% for sanitation, 35.5% for personnel health, 19.5%% for personnel hygiene, 34% for processing plant layout, 34% for premises, 19% for pest management, 31% for food production, 24.5% for storage. There is very little percentage of the bakeries which maintain good standards of safety and hygiene. Which is 12.5% for food safety training, 19% for sanitation, 22.5% for personnel health, 10% for personnel hygiene, 12.5% for processing plant layout, 19% for premises, 10% for pest management, 8% for food production and13% for storage.
These results clearly represents the poor condition of bakeries in central Punjab. This is due to lack of government interest in this sector, involvement of illiterate food handlers and lack of awareness of consumers. This situation can be handled with the implementation of government regulations and food laws, systematic monitoring of bakeries, trainings of the concerned stakeholders and spreading awareness in consumers. These steps are very necessary to be taken to overcome malnutrition and foodborne diseases.
Availability: Items available for loan: UVAS Library [Call number: 2741-T] (1).
25.
Assessment Of Post Prandial Glycemic Response Of Pasteurized Camel Milk In Comparison With Pasteurized Cow Milk Among Normal, Prediabetic And Diabetic Human Subjects
by Moeena Baig (2014-VA-770) | Dr. Muhammad Nasir | Prof. Dr. Habib ur Rehman | Dr. Zubair Farooq.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Assessment Of Post Prandial Glycemic Response Of Pasteurized Camel Milk In Comparison With Pasteurized Cow Milk Among Normal, Prediabetic And Diabetic Human Subjects Availability: No items available
26.
Assessment Of Glycemic Modulation In Diabetic Sprague Dawley Rats Through Feeding Camel Milk Whey
by Rabia Akram (2014-VA-769) | Dr. Muhammad Nasir | Prof. Dr. Habib-ur-Rehman | Dr. Zubair Farooq.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: The number of people diagnosed with diabetes is increasing tremendously exhausting the ability of health care systems to deal with the epidemic. Therefore it is necessary to find scientific merits in traditional folk remedies to justify their claims. Number of investigational studies on the traditional belief that regular consumption of camel milk helps in the prevention and control of diabetes are done by experimentations on different animal models have given significant results. Therefore present project was designed for evaluation of camel milk whey as functional food against diabetes mellitus. In the first part of study whey was extracted and in the second part of study efficacy of camel milk whey as functional food against diabetes mellitus was evaluated in male Sprague dawley rats. Seventy two rats were induced diabetes by injecting Streptozotocin (50 mg/ kg) dissolved in cold 10mM of citrate buffer at pH of 4.5. Diabetes was induced in group I, II and III rats and feed on three types of diet (standard diet + water, standard diet + raw camel milk and standard diet + camel milk whey) respectively. After the induction of diabetes it was confirmed by checking the 8 hour fastening blood glucose level using the Abbot glucometer, rats with blood glucose greater than 200mg/dl were considered diabetic. Base line reading were recorded by decapitating 6 rats from each group. Parameters which were consider included serum blood glucose level(mg/dl), TGL (mg/dl), cholesterol (mg/dl), HDL (mg/dl) and LDL (mg/dl) further more to observe the changes at cellular level histopathology of liver and pancreas was also performed. Therefore the present study consisting of duration of 6 weeks showed that camel milk whey is concentrated with number of beneficial proteins that are helpful in reducing the blood glucose level significantly in diabetic rats as well as it also remarkably in creased the level of LDL. The histopathology report of organs i.e. liver and pancreas showed improvement gradually with the ongoing treatment and these improvements strongly prove
Summary
38
that composition of serum not only improved temporarily but long term use of camel milk whey could not only help to improve serum composition but it also cases regeneration of degraded cells of pancreas and also improved the sinusoidal congestion in liver. Availability: Items available for loan: UVAS Library [Call number: 2773-T] (1).
27.
Evaluation Of The Quality Of Drinking Water In District Dera Ghazi Khan, Pakistan
by Muhammad Akram (2009-VA-458) | Dr. Zubair Farooq | Dr. Sanaullah Iqbal | Dr. Muhammad Nawaz.
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: In District Dera Ghazi Khan, water borne illnesses had been happening for quite a while
especially hepatitis, diarrhea and kidney issues were occurring because of the heavy metals in
drinking water. To this end, it is important to assess the drinking water of District Dera Ghazi
Khan. One hundred and forty-four samples of drinking water were collected from hand pump,
motor pump and tube well in three different Tehsils of District Dera Ghazi Khan. Heavy metals
like lead, nickel, manganese, copper, iron and zinc concentration in water samples were
determined utilizing Atomic Absorption Spectrophotometer in the department of Environmental
Sciences UVAS, Lahore. pH was determined in the previous department; for microbial quality like
E-coli and Total Coliform in water samples were counted in University Diagnostic Laboratory
UVAS, Lahore. Data were analyzed through one-way ANOVA technique using PROC GLM in
SAS software, significant means were compared by using LSD test. Water quality with respect to
different water sources, heavy metal load remained above the recommended level set by WHO
except Zinc (Zn) and Copper (Cu) which remained significant. Similarly, microbiology showed
25% and 15% above the WHO recommendation of fecal coliforms and E. coli respectively. In
addition, pH also remained above the WHO recommendation. Water quality regarding different
tehsils, heavy metal load remained above the recommended level set by WHO except Zinc (Zn)
and Copper (Cu) which remained significant. Similarly, microbiology showed 20% and 13%
above the WHO recommendation of fecal coliforms and E. coli respectively. In addition, pH also
remained above the WHO recommendation except in tehsil Dera Ghazi Khan.
46
6.1. Suggestion and Recommendation
On the basis of this study, it is recommended that:
Tube well water has the minimum heavy metal load so that it is healthy for human consumption.
Less chances of water borne illnesses (diarrhoea, typhoid and kidney problems) could be observed
by using the tube well water.
Future researchers should also check the level of arsenic and antimony in tube well water to
improve the quality of water for human consumption.
Same treatments should be applied in other districts to check the level of these heavy metals so
that water quality may be improved. Availability: Items available for loan: UVAS Library [Call number: 2806-T] (1).
28.
Determination Of Theobromine In Chocolates And Chocolate Cakes
by Zain Amin (2010-VA-383) | (Dr. Zubair Farooq) | (Dr. Sanaullah Iqbal) | (Dr. Saima Inayat).
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: Chocolate is very famous food in the whole world especially among the children.
Theobromine is one of the main constituent of chocolate and its powders. It is a stimulant and its
excessive use causes toxicity or poisoning to the human beings. In Pakistan consumption of
chocolate especially by children is very high so chances of chocolate poisoning are also very
high. Therefore this study was planned to determine the theobromine levels in locally available
chocolates and chocolate cakes in Pakistan. The research was carried out in the laboratories of
the Department of FSHN, UVAS, Lahore under the controlled conditions.
Sixty samples (40 chocolates, 20 chocolate cakes) of chocolates and chocolate cakes
were collected through random sampling technique from locally available super stores and
bakeries of Lahore City. The determinations of theobromine in chocolate were carried out
through UV spectrophotometric method. Absorption peaks were checked at the 272.7nm
wavelength and calculated using Beer’s law. Total sample were 180 and they were analyzed in
triplicates.
Data were analyzed through the Microsoft Excel 2010 and SPSS 22.0. Mean values with
standard deviation in percentages of results were analyzed by descriptive analyses. To examine
the relationship among the variables of chocolates and chocolate cakes chi-square test was used.
Further to compare theobromine levels in the local and branded chocolates obtained from the
common and renowned bakeries of Lahore, independent “t” test was used.
Summary
49
The study concluded that local chocolates had more theobromine as compared to the
branded chocolates and common bakeries chocolate cakes less theobromine level than the
renowned bakeries chocolate cakes.
In the current study, mean values of theobromine ranged from 0.55 to 2.32 mg/g for
Haribo and Sonnet chocolate samples respectively. The percent safe level of various chocolate
samples showed that 45 % chocolates were at the safe level while 55 % unsafe. Similarly, mean
values of theobromine ranged from 0.58 to 2.27 mg/g for Sheraz Bakers chocolate cake and
Fresh Inn Baker chocolate brownie samples respectively. The percent safe level of various
chocolate cake samples showed that 80 % chocolate cakes were at the safe level while 20 %
unsafe. Availability: Items available for loan: UVAS Library [Call number: 2861-T] (1).
29.
Determination Of Tartrazine In Different Food Items Available In Lahore Pakistan
by Anam Arshad (2015-VA-1055) | Dr Zubair Farooq | Dr. Sanaullah Iqbal | Prof. Dr. Aftab Ahmad Anjum.
Material type: Publisher: 2017Dissertation note: Synthetic dyes used in various food items like sweets, candies and beverages cause severe health hazards if they are not food grade and within the legally permitted limits. In Pakistan due to increased consumption of attractive colored food items, the use of dyes in every food product is also increasing. Already there is no study to appraise the nature and level of colorants. Therefore, this study focused on determination of synthetic dye (tartrazine) used in candies, sweets and beverages to determine its safer levels.
This research work was done in food science and nutrition lab of Food Science and Human Nutrition Department of UVAS, Lahore, Pakistan. Total 180 samples were collected from all 9 towns of Lahore plus Lahore Cantt. Samples included 30 candies purchased from local vendors and 30 candies from shops, 30 sweet samples (rasgulla) from local vendors and 30 sweet samples from sweet shops. Moreover, 30 slush samples locally available in streets and 30 slush samples from shops of posh areas in Lahore. The results were compared with the previous held researches in other countries.
The food samples were divided into two categories local shops and local vendors. Total six local shops and six vendors of each town of lahore were selected for the collection of samples in triplicate pattern. All the samples were evaluated for spectrophotometric determination of tartrazine by using Beer’s law. Abosrbtion peeks were checked at a wavelength of 421.6 and the mean values of concentration of tartrazine in slush ranged from 0.269 to 0.275 mg/g obtained from local vendors and shops respectively.Moreover, the mean values of tartrazine ranged from 0.258 to 0.309 mg/g for vendor sweet and shop sweet samples respectively and mean value for candies ranged from 0.200 -0.704mg/g. Data was analyzed through the Microsoft Excel 2010 and SPSS 22.0. Mean values with standard deviation in percentages of results were analyzed by descriptive analyses. To examine the relationship among the variables of candies, sweets and slush samples chi-square test was used. Further to compare tartrazine levels in the local shops and foodstuff obtained from the common vendors of Lahore, independent “t” test was used. 2 way-ANOVA was applied to check the differences of all samples in 10 towns of Lahore.
According to my investigations the quality of foodstuff collected from local shops and from local vendors is almost same and both contain high amounts of tartrazine.I suggest consumers, they should prefer to buy branded foodstuff from superstores as compared to local shops and local vendors because the keeping quality and handling practices are good in superstores than local shops.
Availability: Items available for loan: UVAS Library [Call number: 2886-T] (1).
30.
Microbiological Evaluation Of Street Vended Sugar Cane Juice Sold In Different Areas Of Lahore City
by Hafiz Syed Zaigham Abbas (2014-VA-1142) | Dr. Zubair Farooq | Dr. Sana Ullah Iqbal | Dr. Muhammad Nawaz.
Material type: Publisher: 2017Dissertation note: The condition of local vended sugar cane juice sold in various areas of Lahore is not safe for consumption which causes serious food safety issues. This study has therefore been planned to evaluate food safety status oflocally vended cane juice in Lahore
Total 108 samples were collected from all nine TMAs (four samples from each TMA) of Lahore city. The samples will be collected in aseptic conditions. These samples were analyzed for TPC, Yeast & Mould, Total Coliform, E.coli and fecal streptococcus microbiological testing. The data obtained was analyzed by SPSS (version 21). Statistical analysis of variance (ANOVA) followed by Duncan’s multiple range test. (DMRT) was applied to get the trend of microbial load (bio burden) from sugar cane juice.
In all the TMAs of Lahore, the log values of TPC ranged from 3.91.±0.09 to 8.27±0.019. The maximum microbial load is observed in Wagha TMA while the minimum microbial load is observed in TMA Data Gunj Bakhsh. The overall mean value of total coliform count for all the TMAs is 5.4038 and CV is 6.81 and the result is highly significant. Comparing with the gulf and Codex standards, the results of all the samples of every TMA are unsatisfactory. The reasons behind such results can be poor personal hygiene, poor sanitation of machine as well as poor handling of material.
The log values of total coliform count in all TMAs ranged from 1.86±0.027to 3.30±0.09. The maximum total coliform count is observed in Ravi TMA. The overall mean value of total coliform count for all the TMAs is 2.6780 and CV is 12.86 and the result is highly significant. Comparing with the gulf and Codex standards, 89% of the results are unsatisfactory.
The reasons behind such results can be poor personal hygiene, poor sanitation of machine as well as poor handling of material.
The log values of E.coli count in all TMAs ranged from 1.66±0.047 to 2.69±0.08. The maximum E.coli count is observed at Ravi TMA ant the minimum E.coli count is observed at Nishtar TMA. The overall mean value of total coliform count for all the TMAs is 2.0980 and CV is 6.69 and the result is highly significant.Comparing with the gulf and Codex standards, 67% of the results are unsatisfactory. The reasons behind such results can be poor personal hygiene, poor sanitation of machine as well as poor handling of material.
The log values of fecal streptococcus ranged from 1.79±0.10 to 2.68±0.10. The maximum fecal streptococcus is observed in Wahga TMA while the minimum microbial load is observed in TMA Data Gunj Bakhsh. The overall mean value of fecal streptococcus for all the TMAs is 2.0935 and CV is 8.90 and the results are highly significant. Comparing with the gulf and Codex standards, 44% of the results are unsatisfactory. The reasons behind such results can be poor personal hygiene, poor sanitation of machine as well as poor handling of material.
The log values of yeast and mould count in all TMAs ranged from 3.39±0.21 to 7.05±0.16. The maximum yeast and mould count is observed in Shalimar TMA and minimum yeast and mould is observed in Gulberg TMA. The overall mean value of total coliform count for all the TMAs is 4.9455 and CV is 11.65 and the result is highly significant. Comparing with the gulf and Codex standards, the results of all the samples of every TMA are unsatisfactory. The reasons behind such results can be poor personal hygiene, poor sanitation of machine as well as poor handling of material.
In a nutshell, the level of microbiological contamination detected during the research in fresh sugar cane juice advances a grave concern related to health and economic welfare of the people. Microbial resistance against antibiotics is additional evolving food safety problem and may aggravate the health related concerns in all TMAs of Lahore. A detailed and well defined monitoring and investigation system needs to be in place and executed on crucial grounds to discuss the food safety of fresh sugar cane juice in Lahore. Application of awareness programs on different health related issues among the vendors, consumers and stakeholder may be another scheme to inhibit the horror of food safety issues.This study has presented the general analysis of microbiological trend and can be used as the base for further researches on related issues in different area of Lahore city.
Availability: Items available for loan: UVAS Library [Call number: 2883-T] (1).
31.
Effects Of Various Additives On The Quality Of Ozone Bleached Fabric And It’s Effluent
by Aisha Nazir (2015-VA-10) | Dr. Fariha Arooj | Dr. Saif ur Rehman Kashif | Dr. Zubair Farooq.
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: Bleaching was performed conventionally with Chlorine and its compounds. These bleaching agent yielded high bleaching efficiency at room temperature and with lower consumptions of chemicals but consumed huge amounts of water and resulted immense quantities of water containing numerous hazardous compounds. Hydrogen peroxide replaced these agents but its chemistry restricted its use it requires high temperature and pH control despite which it cause tendering effect. Ozone has now been recognized as an excellent bleaching agent with high efficiency for and sorts of fabrics as well as paper pulp. It consumes lesser water, energy and additional chemicals and saves cost of bleaching. This study examined improvement in ozone bleaching efficiency with the addition of isopropanol and sodium boro hydride and the quality of effluent generated in comparison with hydro peroxide bleached effluent. Absorbency and whiteness and burst strength were the bleaching efficiency parameter and EC, turbidity, TDSand COD were the effluent quality parameters, considered in this study. AATCC standard methods and APHA standard methods were used in the analysis. Absorbency was measured with the stop watch, whiteness was measured withDatacolor SF 600+, burst strength was measured with machine Version 9.0.0.37977, CRT ball burst test. Machine type: Titan- Universal strength Tester by James. H. Heal & Co. Ltd (Standard ASTM D3787) and TDS was measured gravimetrically, COD was measured by titration, EC was measured with EC meter(HI 8633 meter) and turbidity was measured with turbidity was measured with turbidity meter (HI 93703 MICROPROCESSOR TURBIDITY METER).Description and inferential statistical analyses were applied using SPSS 20 and MINITAB-17.Results show that the different additives and their concentrations in the bleached water bath strongly influence the test
SUMMARY
50
parameters except for absorbency.Methanol has been found as the best additive for all the parameter (bleaching efficiency) on the basis of the average performance of the additives. Increase in its dose causes increase in whiteness(65.02 WCIE compared to 50.56 WCIE with blank) and the burst strength (95.5 lbf compared to 87lbf with blank) as well as improvement in absorbency (12sec compared to 50sec with blank) since it increases ozone stability and selectivity assisting it in bleaching. Oxalic acid, due to its acidic nature, has caused decrease in whiteness(40.92 WCIE compared to 50.56 WCIE with blank)and strength (78.24lbf comparedto 87lbf with blank) due to ozone hydrolysis. Isopropanol has shown a trend similar to methanol since it is also an alcohol and acts as scavenger for OH radical. Sodiumborohydride has also shown a similar trend. It help ozone access fabric micro-pores and remove impruties, it has resulted increase in fabric strength (89.39lbf compared to 87lbf with blank)and whiteness(59.54 WCIE compared to 50.56 WCIE with blank)with higher dose. All the additives have shown increase in pollutant concentration in the effluent with increase in their concentration in the bleach water bath since they have assisted ozone in performing its bleaching function. Availability: Items available for loan: UVAS Library [Call number: 2911-T] (1).
32.
Comparison Of Heavy Metals Concentration In Chicken (Gallus Gallus Domesticus) Eggsfrom Poultry Farms And Backyard Raised Hens In Relation To Their Feed Intake
by M.Shuaib Kabeer | Dr. Isbah Hameed | Dr. Saif ur Rehman Kashif | Dr. Zubair Farooq.
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: Poultry eggs are most nutritious and important food stuff for human beings. It is easily digestible diet and the cheapest source of protein. It provides the most suitable nutrients and vitamin for the proper growth and maintenance of body tissues. Also, egg performs various functions while added in other several food products. Now a day Global Environment is being contaminated with different pollutants like Heavy metals, Dioxins, Poisonous gases etc. These pollutants also enter the food cycle and damage the food stuff. Poultry eggs might contain the elevated level of heavy metals, which generate from the various sources by natural and by man-made. Poultry is exposed by these metals by two main sources inhalation and feed (water and food) intake. When these contaminated eggs consumed by human beings they accumulate in their body and cause serious health effect. So, the purpose of this study was about to determine the concentration of heavy metals (Pb, Zn, Cr, Cu, Ni, Se, Mn) from poultry eggs. Samples of poultry eggs and their feed were collected from three different poultry farms and, also from three backyard raised hens, Lahore. Egg and feed Samples were digested by di-acid digestion method, 1 gram sample was taken in Kjeldha’s digestion tube and 7mL of HNO3 was added and after 30 min 3ml of HCLO4 was added. This solution was heated at 150 °C for 30 minutes on digestion block and then at 250 °C until wine green or water clear color end point.Then digested sample were analyzed under Atomic Absorption Spectrophotometer (AAS). After analyses result shows that lead, selenium and chromium concentration were higher than their permissible limits in both poultry farms and backyard raised hen eggs. And other metals manganese, nickel, zinc and copper were within permissible limits in both poultry farms and backyards.After comparison of egg sample from poultry farms and backyard raised hens, result shows that the metal concentration in egg samples collected from poultry farms were higher than the egg samples collected from backyards. Also, results showed that the higher amount of copper concentration in eggs contributed from higher intake of contaminated feed and water. Availability: Items available for loan: UVAS Library [Call number: 2905-T] (1).
33.
Determination Of Heavy Metals In Local And Imported Brands Of Honey
by Rohma Razzaq (2011-VA-751) | Ms. Saman Sana | Dr. Saif ur Rehman Kashif | Dr. Zubair Farooq.
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: Honey is the sweet fluid produced by the honey bees obtained from the nectar of the flowers. Honey is useful in treatment of many wounds and treatment of other diseases like coughs. Honey contains different elements at varying concentrations. Among these elements several holds high nutritional value however certain fall under the category of toxic heavy metals. Although heavy metals like zinc and iron, have nutritional contents but excessive consumption can lead to health problems. Heavy metals have contaminated the soil, vegetables and plants of Pakistan. As heavy metals bio accumulates in the food chain, it has also contaminated the honey. In the present study, Heavy metals viz., Chromium (Cr), Zinc (Zn), Nickel (Ni), Cobalt (Co), Mercury (Hg) and Iron (Fe) were determined in samples of imported and local brands and non-branded honey from different markets of Lahore. The concentration of heavy metals in three sets of honey was determined by using Atomic Absorption Spectrophotometer. Fifteen different samples of brands (coded R1–R15) of local, Imported & loose honey, the most normally consumed ones in Lahore, were collected from marketplaces in October 2016. For each brand, samples with close manufacture dates were obtained. The statistical significance in the heavy metals comparison in honey was done by one-way analysis of variance followed by Tukey's Multiple Comparison Test. All Honey samples studied for comparison have indicated the presence of the trace elements and they were high in range. The results found no significant difference P > 0.05 in Fe, Cr, Hg Concentration (mg/kg) in all study honey samples. A significant difference found in P < 0.05 in Ni and Co concentration (mg/kg) in all Honey Study Samples comparison. Only significant difference found in P < 0.05 in Pb Local Brands vs Imported Brands concentration (mg/kg) in honey samples. In case of Zn No significant different found in P > 0.05 in Local
SUMMARY
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Brands vs Imported Brands but found significant difference P < 0.05 Local Brands vs Non- Branded Imported Brands vs Non- Branded contaminated by metals are released into the environment through their use in industrial processes and vehicles exhausted air pollution exposures at source in from of honey comb formation during poor processing. Metals concentration in various places depends on many variables, leading to their different concentrations in honey. The results of the study showed that contamination levels are high in non-branded honey as compared to Imported and local brands’ honey samples. Availability: Items available for loan: UVAS Library [Call number: 2929-T] (1).
34.
Evaluation Of Heavy Metals In Local And Imported Butter
by Ghazala Begum (2011-VA-09) | Ms. Isbah Hameed | Dr. Saif ur Rehman Kashif | Dr. Zubair Farooq.
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: Dairy products are considered the main parts of our daily breakfast. Butter is actually the milk fat. Butter contains traces of lactulose. Butter is the essential part of our daily breakfast. Butter plays key role in nutrition of human body. Buttercontains fat, vitamins, proteins, calcium, water that is very necessary for the developments of human health. To avoid diseases butter is essential to maintain the human’s health.Butter contains 30% water and 70% fat. Agriculture and industries are playing the role in the degradation of environment. The road way pollution enhances contamination of soil. Weathering and smelting are the main source of heavy metals in the soil. The contaminated soil grows plants through which toxic metals transfer to the plan and hence becomes the part of food chain. Milk is the main source of the transferring of the metals in the processed products. Other process manufacturing process also enhances the toxic metals in the end products.
The purpose of our study is to evaluate the heavy metals in butter that are to be safe for human consumption. Two groups of butter as imported and local selected. The samples were collected from different super markets in Lahore. The selected butters are as Emborg butter UK, Kerrygold butter Ierland, Lurpk butter Denmark, Assel butter UAE, Brllr sunflower Turkey, Nwar butter Dubai, Meadowlea butter Australia, Mumtaz butter Dubai, Nurpur Butter Sargodha, Adams white butter Sahiwaal, Dairy milk butter Lahore, Sufi milk butter Lahore, Creamy butter Faisalabad,Punjab dairy butter Lahore, Homemade butter. Digestion of the samples was done by diacid method. 1g sample and add 10 ml of diacid mixture in a kjeldhals flask. After that diacid mixture was heated at 150 C for 1 hour and then at 250 C till the completion of digesion. The end point was vine green and clear water (John 1984 Method). Then make the final volume up to
25ml. Then heavy metals analysis was done by the Atomic Absorption Spectrophotometer (Polarized Zeeman Z-8230 Atomic Absorption Spectrophotometer) after calibrating the instrument for each metal by feeding respective standards. .The heavy metals are as follows. Cr, Mn, Ni, Zn, Pb, Cu and Fe. Result shows the some of the butters follows the standard values. Some of the butter exceeds the limits given by WHO. Only high concentration of lead (Pb) 0.36ppm in Embourg butter, 0.56 ppm in Adams exceeds the permissible values.High concentration of Chromium(Cr) 0.22 ppm in Assel butter and 1.53 ppm in Adams butter. High concentration of Copper 23.25 ppm in Mumtaz butter and 12.74 ppm in Sufi milk butter. Remaining metals Nickel, Ferric, Zinc and chromium follows the permissible values.
Availability: Items available for loan: UVAS Library [Call number: 2927-T] (1).
35.
Microbiological Evaluation Of Various Vegetables At Different Processing Stages
by Ammara (2015-VA-1088) | Dr. Zubair Farooq | Dr. Azmat Ullah Khan | Dr. Muhammad Imran Najeeb.
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: The current research was planned to investigate the microbial load and identification of
bacteria in fresh vegetables from different locations such as local shops and superstores. Total
108 samples were collected 9 from each place. Samples collected carefully in sterilized bags and
processed in microbiological lab of UVAS Lahore.
Fresh vegetables are an important part of our daily food and especially fresh vegetables
with less processing like lettuce, carrot and beet root which are used as raw without cooking;
such type of vegetables became the cause of illness because of the microbial/cross
contamination. It is alarming situation for suitable agency to take some necessary action, make
guidelines to prevent potential food borne illnesses from the vegetables that contain pathogenic
bacteria, and find natural antimicrobials from plants that control spoilage and pathogenic
microorganisms in vegetables. Microbial quality of vegetables is not in good condition.
The vegetable samples were divided into two categories local shops and superstores.
Total six local shops and six superstores were selected for the collection of samples in triplicate
pattern. All the samples were evaluated for microbial parameters,Like TPC, TCC, detection of
salmonella ,E coli and staphylococcus aureus.
Data was analysed statistically by the two- way ANOVA (Analysis of Variance) for
microbial count with 5% probability. Means were compared by LSD (least significant design)
test (Steel et al.1997).
The aim of present study is to provide awareness and microbial trend data about different
fresh vegetables sold in North-West Lahore.Results of current study shows that the
microbiological quality of fresh vegetables collected from superstores is better than the local
Summary
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shops. The result of present study shows that consumers should prefer to buy vegetables from
superstores as compared to local shops because the keeping quality and handling practices are
good in superstores than local shops. Availability: Items available for loan: UVAS Library [Call number: 1918-T] (1).
36.
Estimation Of Electric Power Generators Emissions And Its Effects On Vegetation In Different Areas Of Lahore, Pakistan
by MUhammad Umair Hayat (2015-VA-12) | Ms. Saman Sana | Dr. Saif-ur-Rehman Kashif | Dr. Zubair Farooq.
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: Combustion of fuels (natural gas, petrol) emits exhaust gases or flue gases. When combustion of these fuels occurs, different gases will enter into the air. Generator exhaust contains unburnt hydrocarbons, carbon monoxide, oxides of nitrogen, oxides of sulfur and lead. Primary pollutants emit directly from sources (carbon monoxide, carbon dioxide, methane, VOCs, hydrogen sulfide, halogens, nitrogen and sulfur compounds) Secondary pollutants produced by chemical reaction of primary pollutants.
Generator emission attributed 50-60% of degradation of air quality in Pakistan. Heavy electric power generators (5kVA) are the major contributors to air pollution. LANCOM III flue gas analyzer was used for the detection of generators exhaust gases e.g. CO, sulfur dioxide SO2, oxides of nitrogen NO (NO and NO2), hydrocarbons HC, hydrogen sulfide H2S and oxygen O2.
The following two sites ShahAlam road and Mall road were taken for analysis of generators emitted gases. Plants were digested by using di-acids method. Heavy metals (Zinc and Lead) were detected by using Hitachi Z-8230 atomic absorption spectrophotometer.
The zinc concentration in vegetation at Mall road is most significant as compared to the other values so it is concluded that the generators are contributing a lot towards metal pollution. While in case of Lead, Shah Alam road is the most affected area because of heavy traffic density.
In case of electric power generator exhaust gases; NO is the most reported value while HC(Hydro Carbons) is the least reported value. One-way ANOVA test for analysis of Variance
was used for level of power generators emitted gases on quality of air. Pollution from generator exhaust may have impacts on environment. It may cause serious air pollution. Availability: Items available for loan: UVAS Library [Call number: 2933-T] (1).
