1.
Determination Of Heavy Metals In Various Types Of Candies And Chocolates Available In Local Markets Of Lahore
by Muhammad Suleman Najib (2007-VA-307) | Dr. Naureen Naeem | Dr. Muhammad Nasir | Dr. Muhammad Adil Rasheed.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and guidelines for the certification systems for foods. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer.
Heavy metals are presentin sweets like candies, chocolates and gums, which are favorite food for children and pregnant women. Lead, Nickel and Chromium are major toxic heavy metals. Main source of lead exposure in children are food, air, water and soil.Accumulation of Lead in different parts of the body has adverse effects and causes many diseases.When chromium is ingested in excess amounts, it induces many toxicity symptoms in human body. At higher levels, nickel accumulates in the lungs and may cause bronchial haemorrhage. Other symptoms include nausea, weakness, dizziness, etc.
In Pakistan food safety is on the verge chaos specially there is no sufficient data available on heavy metals in confectionary products. Therefore present study was designed to aware the consumer specially children about hazards of heavy metal in candies and chocolates.
Both Local and imported Candies and Chocolates samples (n=120) were collected from local shops anddepartmental stores of Lahore. Samples were analyzed by Atomic absorption spectrometer for heavy metals examination in Environmental Science DepartmentLaboratory of University of Veterinary and Animal Sciences.
Concentration of lead in imported candies (n=30) and local chocolates (n=30) found within acceptable value 0.5 mg/kg of Punjab Food Rules 2011(PFR) while imported chocolates (n=30) and local candies (n=30) were not found within acceptable value 0.5 mg/kg of PFR 2011. The variation of nickel was not found within permissible value 0.025 mg/kg of PFA in all (n=120) imported chocolates, local chocolates, imported candies and local candies. Concentration of chromium in all types of samples (n=120) was high as compared to limit value 0.02 mg/kg of PFR 2011.
Availability: Items available for loan: UVAS Library [Call number: 2356-T] (1).
2.
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).
3.
Quality Assessment Of Pasteurized Milk In Relation To Time Of Different Brands Available In Lahore Market
by Noman Ali Khan (2008-VA-367) | Dr. Muhammad Nasir | Mr. Zubair Farooq | Prof. Dr. Aftab Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: There is consistent threat from adulteration, microorganism and aflatoxin M1 occurrence in the milk. Coliform, Salmonellaare among the majorfood borne pathogens which causes multiple outbreaks. This study is designed to assess the quality of different brands of Pasteurized milk sold in Lahore Market.
The quality of different brands of Pasteurized milk changes in relation to time.
The present study was conducted in Lahore market. A total of 90 samples (30 samples each day) for each of the six pasteurized milk brands were collected on 1st day and analysed on 3rd, 5th and 7th day of pasteurization. These analyses were repeated two times on monthly basis. Analytical parameters for evaluation were: physical (pH, colour, taste and odor), chemical parameters (total solid, fat, SNF and protein), adulterants (salt (NaCl), QAC, sorbitol, boric acid, hypochlorites, formalin, sugar, urea, starch, carbonates, hydrogen peroxide and detergent), microbiological (total viable count, Coliform count and detection of Salmonella) and aflatoxin M1
All the data of experimental results were analysed through repeated measure ANOVA The means will be separated with Duncan multiple range test and the level of significance will be at α=0.005 .
Availability: Items available for loan: UVAS Library [Call number: 2732-T] (1).
4.
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).
5.
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).
6.
Phytoremediation Of Water By Using Moringa Oliefera Seed Powder And Coriander Leaves
by Zeerak Hassan (2015-VA-1108) | Dr. Waqas Ahmed | Dr. Sana.ullah Iqbal | Dr. Ali Ahmed.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Phytoremediation is an innovative technique to purify water. It is major leap forward to solve drinking water safety issue. Use of plants and plant derived products can be more effective and economical than any other chemical methods. Plants are easily available and cause no side effects in water during purification.
Moringa oleifera, has already been reported as antimicrobial and dust removing agent in water. Its extract and powder form when dissolved in water kill bacteria and settles down with the dust at the bottom. Turbidity is easily cleared with moringa seed extract and powder. It is a natural dust remover which has already been proved. Other potential herb for water purification is coriander. Coriander (Coriandrumsativum) is one of the most widely used herbs in the world, it is easily available and it can grow anywhere. Coriander leaves or Cilantro have such an anatomy of cells which helps it to act as bio-sorbent; it efficiently removes metal from water. It has shown promising results so far on small scale and wide scale research is in progress regarding its use on large scale.
In this research plants and extracts from plant source were used as water purifier. Water sample was contaminated with all the potential contaminants in the laboratory. Those contaminants were, coliforms, metals and dust particles. After that water quality tests was performed on the contaminated water and level of contamination was noted.
Coliform contaminated water wastreated with moringa seed powder. It was incubated so that moringa could show his effect on the growth of coliforms. Water quality tests were performed on purified water and its level of contamination wasnoted. Heavy metal contaminated water was treated with coriander leave coated with moringa seed. Same water quality tests were performed before and after treatment and significant changes were observed.
Result for contamination level of pre and post treatment was compared in a tabular form to checked effectiveness of the treatment. Moringa and cilantro are expected to remove or reduce the microbial load and chemical from the water respectively. Results had shown that both these plants have potential to purify water by reducing amount of microbes and metals. Water quality can be improve by using both these plants. Results are very much positive further study and research will reveal more potential of both these plants to improve quality of water.
Availability: Items available for loan: UVAS Library [Call number: 2921-T] (1).
7.
Evauation Of Antioxident And Antimicrobial Potential Of Licorice To Enhance Microbial Safety Of Chicken Meat Patties
by Muhammad Nauman Aslam (2011-VA-473) | Dr. Muhammad Sohaib | Dr. Azmat ullah khan | Dr. Sher Ali.
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: Safety of processed meat products is one of the challenging issues for the food processing industry. Meat is a perishable commodity and can be spoiled easily from microbial growth as well as chemical deterioration. To enhance the safety and shelf life, synthetic additives are used for maintaining quality of processed meat products. As, these synthetic additives pose toxic and carcinogenic health hazards to human therefore, consumers demand safe, natural and healthy alternatives of these synthetic counterparts. Herbs and spices have ability to act as source of ntural antioxidant & antimicrobial agent and licorice is among one of them. Hypothesis of this study was that added licorice extract can improve the antioxidant as well as microbial safety of meat patties at various storage intervals.
In present study, commercially available chicken meat used to prepare meat patties and licorice extract were used in different treatments during mincing. After product development, patties were cooked followed by storage at refrigeration temperature for analysis at 0, 3rd and 7th day of storage. Lipid oxidation, quality parameters, sensory evaluation and microbial analysis were conducted for detection of oxidation and storage stability. The data was analyzed through two factor Analysis of variance using 2 factor factorial design was applied. ANOVA test was used to estimate the significance of results. Tuckey test was used for the comparison of the Means as per requirements using SPSS software to estimate the level of significance.
The results of study explored that licorice is beneficial for inhibiting the oxidation in chicken meat patties as results of TBARS showed significance difference among control, BHT and licorice enriched treatment samples. Also the T4 (Group containing 1 g/kg of licorice extract and T5 (Group containing 1.25 g/kg of licorice extract) showed most promising results regarding
Summary
61
the antioxidant activity in chicken meat patties. Similarly, current study showed the efficacy of licorice against bacteria. Specially the T4 (Group containing 1 g/kg of licorice extract and T5 (Group containing 1.25 g/kg of licorice extract) and Results of Total Plate count showed positive results as an antibacterial agent in chicken meat patties. While the color of chicken meat patties (parameters L*, b* and a*) was estimated using minolta meter and as expected the results of T4 (Group containing 1 g/kg of licorice extract and T5 (Group containing 1.25 g/kg of licorice extract) was more redish and little light as compared to the control sapmle containing no antioxidant. Sensory evaluation of chicken meat showed that overall acceptability of chicken meat patties containing the licorice extract in high dose as in T4 (Group containing 1 g/kg of licorice extract and T5 (Group containing 1.25 g/kg of licorice extract) had highest values compared to the control and BHT containing chicken meat patties.
Outcomes and suggestions
The utilization of licorice extract as a source of natural antioxidant as well as antimicrobial agent in processed chicken meat products. It provides the estimation of the optimum dose of licorice extract to be used in meat products for safety enhancement and storage stability of products. Also, it provide a natural way to increase the stability and safety of meat based products as well as to check food safety concerns but also enhance the protection against spoilage as well as pathogenic bacteria in meat. Availability: Items available for loan: UVAS Library [Call number: 2961-T] (1).
8.
Evaluation Of Pre And Post Training Food Safety Knowledge Of Food Handlers Working In Various Restaurants In Lahore
by Liaqat Ali(2009-VA-472 | Dr.Zubair Farooq | Dr.Sanaullah Iqbal | Dr.Muhammad Asad Ali.
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: Food-borne illnesses are common among people who eat food at restaurants. Most common reason of food-borne illness is cross contamination which occurs due to lack of food safety knowledge among food handlers of restaurants. Food hygiene is the set of fundamental standards utilized in an organized control of the environmental surroundings at the time of manufacturing, packaging, consignment/passage, storage, processing, preparation, selling and serving of food in such a way as to guarantee that food is intact to utilize and is of satisfying storing characteristics.
Therefore, there is need to evaluate their food safety knowledge and provide relevant training. There is lack of food safety knowledge among food handlers associated with restaurants. This study was designed to evaluate before and after training food safety knowledge of food handlers working in various restaurants in Lahore district. Nine restaurants each from nine towns of Lahore were selected. A minimum of two food handlers from each restaurant were further being selected. A total of 180 food handlers were put to pre-and post-training evaluation about food safety knowledge. Data was processed in Excel Spreadsheet. Paired t-test was applied using SPSS version 20 for comparison of variables. P ≤ 0.05 was considered statistically significant. A pair t-test was conducted to study the impact of pre and post training food safety knowledge of food handlers working in various restaurants in district Lahore. Almost all the results were significant which revealed that training has great impact in enhancing food safety knowledge of food handlers. All the results were significant at (P < 0.05). In first section, general questions about food safety, all results were significant. It shows different mean values of pre and post training and it revealed the impact of training on general food safety of food handlers. In personnel hygiene section, most of the results were significant, except the question “do you use safe water for cooking and cleaning?” because of reasons using safe water is the basic need and
CHAPTER 6
SUMMARY
SUMMARY
47
training do not have impact on it. In third section, questions related to foods or ingredients, all the results observed are significant. It shows means of before and after training are different and it shows that training has great impact on the knowledge related to food or their ingredients. In last section, question related to food machinery, most of the results are significant except “can the surfaces of all equipment be sanitized?” and “Do you use same knife or/and cutting board for cutting of vegetables, raw meat and fruits?” because of the reasons the surfaces of all the equipment’s cannot be sanitized due to lack of facilities available at restaurants and because it is a common practice to use same knife or cutting boards for cutting of fruits, vegetables and raw meat and also due to some financial issues, this shows training do not have impact on it. Present study is an effort to provided valuable information about the level of food safety knowledge of food handlers. Trainings conducted at different restaurants are helpful to increase the knowledge of restaurants food handlers regarding food hazards, cross-contamination and personal hygiene. Suggestions for Future Researchers
• Training materials (e.g., proforma, presentation) regarding food safety must be optimized according to Pulseberry Health Consultant and SGS Pakistan rules and regulations.
• Prior to the trainings, relevant documentation i.e., permission letter must be issued and verified from Punjab Food Authority to avoid any inconvenience. Availability: Items available for loan: UVAS Library [Call number: 2965-T] (1).
