scholarly journals Caracterisation De La Consommation Des Produits Laitiers Chez Les Etudiants De L’universite Ibn Tofail, Kenitra, Maroc: Etude Descriptive

2016 ◽  
Vol 12 (33) ◽  
pp. 135
Author(s):  
Najia Ouazzani Taybi ◽  
Amine Arfaoui ◽  
Milouda Chebabe ◽  
Ebrahim Alwashali ◽  
Mohammed Ouhssine ◽  
...  
Keyword(s):  
Dairy Products ◽  
Nutritional Value ◽  
Pasteurized Milk ◽  
Fresh Milk ◽  
Produits Laitiers ◽  
Survey Sample ◽  
The University

This work studies the consumption by students of the University Ibn Tofail (Morocco) of a number of dairy products, including milk, yogurt, cheese and butter. The survey sample of the population was random and was composed of 314 students; (58.6% women and 41.4% men). The results of the survey show that 89% of the surveyed population consume dairy products while 11% did not consume them. Of those, 57.3% of the population prefer to consume pasteurized milk and 36% prefer fresh milk, 84% consume yogurt, 84% consume cheese, 55% consume butter and 75% consume milk-based nutraceuticals. The study explored reasons for not consuming more dairy products. 57% of the population surveyed responded that the price of the product is the main reason for not consuming more, 11.8% of this population responded that it is a lack of interest in the product and distrust of the nutritional value of the products, while 19.8% of the population suggested that the lack of availability of these products in the market is the cause.

scholarly journals Listeria monocytogenes Attachment to and Detachment from Stainless Steel Surfaces in a Simulated Dairy Processing Environment

2009 ◽  
Vol 75 (22) ◽  
pp. 7182-7188 ◽  
Author(s):  
Sofia Poimenidou ◽  
Charalambia A. Belessi ◽  
Efstathios D. Giaouris ◽  
Antonia S. Gounadaki ◽  
George-John E. Nychas ◽  
...  
Keyword(s):  
Stainless Steel ◽  
Listeria Monocytogenes ◽  
Food Processing ◽  
Dairy Products ◽  
Pasteurized Milk ◽  
Fresh Milk ◽  
Dairy Processing ◽  
Two Temperatures ◽  
Steel Surfaces ◽  
Suspended Cells

ABSTRACT The presence of pathogens in dairy products is often associated with contamination via bacteria attached to food-processing equipment, especially from areas where cleaning/sanitation is difficult. In this study, the attachment of Listeria monocytogenes on stainless steel (SS), followed by detachment and growth in foods, was evaluated under conditions simulating a dairy processing environment. Initially, SS coupons were immersed in milk, vanilla custard, and yogurt inoculated with the pathogen (107 CFU/ml or CFU/g) and incubated at two temperatures (5 and 20�C) for 7 days. By the end of incubation, cells were mechanically detached from coupons and used to inoculate freshly pasteurized milk which was subsequently stored at 5�C for 20 days. The suspended cells in all three products in which SS coupons were immersed were also used to inoculate freshly pasteurized milk (5�C for 20 days). When SS coupons were immersed in milk, shorter lag phases were obtained for detached than for planktonically grown cells, regardless of the preincubation temperature (5 or 20�C). The opposite was observed when custard incubated at 20�C was used to prepare the two types of inocula. However, in this case, a significant increase in growth rate was also evident when the inoculum was derived from detached cells. In another parallel study, while L. monocytogenes was not detectable on SS coupons after 7 days of incubation (at 5�C) in inoculated yogurt, marked detachment and growth were observed when these coupons were subsequently transferred and incubated at 5�C in fresh milk or/and custard. Overall, the results obtained extend our knowledge on the risk related to contamination of dairy products with detached L. monocytogenes cells.

Prevalence, drug resistance, and virulence genes of potential pathogenic bacteria in pasteurized milk of Chinese Fresh Milk Bar

2021 ◽  
Author(s):  
Shifeng Wang ◽  
Zhongna Yu ◽  
Jun Wang ◽  
Harvey Ho ◽  
Yongxin Yang ◽  
...  
Keyword(s):  
Drug Resistance ◽  
Resistance Genes ◽  
Dairy Products ◽  
Pathogenic Bacteria ◽  
Virulence Genes ◽  
Coli Strain ◽  
Penicillin G ◽  
Pasteurized Milk ◽  
E Coli ◽  
Fresh Milk

Fresh Milk Bar (FMB), an emerging dairy retail franchise, is used to instantly produce and sell pasteurized milk and other dairy products in China. However, the quality and safety of pasteurized milk in FMB have received little attention. The objective of this study is to investigate the prevalence, antimicrobial resistance, and virulence genes of Escherichia coli (E. coli) , Staphylococcus aureus (S. aureus) , and Streptococcus in 205 pasteurized milk samples collected from FMBs in China. Four (2.0%) isolates of E. coli , seven (3.4%) isolates of S. aureus , and three (1.5%) isolates of S. agalactiae  were isolated and identified. The E. coli  isolates were resistant to amikacin (100%), streptomycin (50%), and tetracycline (50%). Their detected resistance genes include  aac(3)-III (75%), blaTEM  (25%), aadA  (25%), aac(3)-II  (25%), catI  (25%) and qnrB (25%). The S. aureus  isolates were mainly resistant to penicillin G (71.4%), trimethoprim-sulfamethoxazole (71.4%), kanamycin (57.1%), gentamicin (57.1%), amikacin (57.1%) and clindamycin (57.1%).  blaZ (42.9%),  mecA (28.6%), ermB (14.3%) and ermC  (14.3%) were detected as their resistance genes. The Streptococcus strains were mainly resistant to tetracycline (66.7%) and contained resistance genes:  pbp2b (33.3%) and tetM (33.3%). The virulence genes eae  and stx2  were only found in one E. coli  strain (25%), and sec  was detected in two S. aureus strains(28.6%), while bca  was detected in one  S. agalactiae  strain (33.3%) .  The results of this study indicate that bacteria with drug resistance and virulence genes isolated from the pasteurized milk of FMB are a potential risk to consumers' health.

scholarly journals PESTICIDE RESIDUES IN COW MILK AND DAIRY PRODUCTS FROM THE MAJOR MILK PRODUCING AREA OF SRI LANKA

AGROFOR ◽  
2019 ◽  
Vol 4 (3) ◽  
Author(s):  
Jagath JAYASINGHE ◽  
Samudra PATHIRANA ◽  
Dhammi DILHANI ◽  
Senevirathne NAVARATHNA ◽  
Manoj SINHAPURA ◽  
...  
Keyword(s):  
Sri Lanka ◽  
Pesticide Residues ◽  
Dairy Products ◽  
Fermented Milk ◽  
World Health ◽  
Cow Milk ◽  
Pasteurized Milk ◽  
Fresh Milk ◽  
Sterilized Milk ◽  
Milk And Dairy Products

Nuwara Eliya district is the leading fresh milk producing area in Sri Lanka. In the district, pesticides are widely applied for intensive cultivation of vegetables which leads to contamination of water and material used to feed cows. Contamination and health risk hazards of organophosphorus pesticide residues in milk and dairy products originated in the district were studied. Identification and quantification of eleven commonly used pesticides in 50 milk samples and 12 dairy product samples were performed using standard analytical methods and GC-MS technique. Results revealed that fresh milk contained residues of Prothiofos (0.0568±0.037 mg/kg), Diazinon (0.0378±0.009 mg/kg), Chlorpyrifos (0.0264±0.004 mg/kg), Profenofos (0.196±0.099 mg/kg), Fipronil (0.1906±0.188 mg/kg), Phenthoate (0.1012±0.110mgkg), Dimethoate (0.1196±0.201 mg/kg) and Tebuconazole (0.062±0.069 mg/kg) at higher levels than the recommended maximum residue levels (MRLs) of the World Health Organization. Sterilized milk (0.0115±0.000 mg/kg) and fermented milk (0.022±0.004 mg/kg) contained higher levels of Profenofos than the MRLs. Higher levels of Fipronil than MRLs were observed in pasteurized milk (0.086±0 mg/kg) and fermented milk (0.014±0.000 mg/kg) samples. Phenthoate at higher levels than MRL was reported in pasteurized milk (0.3645±0.402 mg/kg), sterilized milk (0.1405±0.197 mg/kg) and milk powder (0.0055±0.000 mg/kg). Moreover, Dimethoate content in fermented milk (0.087±0.012 mg/kg) was higher than the MRL. Routine monitoring of the above pollutants in food items including fresh milk and value added milk products is essential to prevent, control and reduce the pollution and to minimize the health risks to consumers.

Pengenalan Berbagai Olahan Susu Sebagai Alternatif Usaha yang Menjanjikan di Masyakarat Desa Cisempur Jatinangor Sumedang Jawa Barat

2020 ◽  
Vol 1 (4) ◽  
pp. 299-305
Author(s):  
Primiani Edianingsih ◽  
Raden Febrianto Christi
Keyword(s):  
Human Body ◽  
Dairy Products ◽  
Public Awareness ◽  
Active Participation ◽  
Nutritional Content ◽  
Milk Products ◽  
Pasteurized Milk ◽  
The People ◽  
Post Test

Abstrak: Susu merupakan produk hasil ternak berupa cairan putih dengan kandungan gizi yang lengkap serta memberikan manfaat bagi tubuh manusia. Sebagai upaya dalam meningkatkan kesadaran masyarakat dalam pemahaman berbagai produk olahan susu maka diadakan penyuluhan. Pengabdian ini telah dilaksanakan kepada masyarakat Desa Cisempur Kecamatan Jatinangor dengan diikuti sebanyak 22 peserta yang terdiri atas kalangan ibu rumah tangga. Metode pelaksanaan dengan cara partisipasi aktif dari peserta dengan pengenalan berbagai produk olahan susu. Tahapan dimulai dengan sebaran kuisioner pre test  sebelum kegiatan dilakukan dengan 20 pertanyaan yang diajukan, lalu pemaparan materi berbagai olahan susu mulai dari pendahuluan terkait susu sampai produk olahan susu, Penyebaran kuisioner Post test kepada peserta setelah acara selesai dengan pertanyaan yang sama seperti pre test. Kemudian membuat salah satu produk susu kepada peserta berupa susu pasteurisasi. Hasil menunjukkan bahwa terjadi peningkatan pengenalan produk olahan susu pada masyarakat Desa Cisempur Kecamatan Jatinangor yang hadir setelah melakukan pre test dan post test.Abstract: Milk is a livestock product in the form of a white liquid with complete nutritional content and provides benefits to the human body. As an effort to increase public awareness in understanding various dairy products, counseling was held. This service has been carried out for the community of Cisempur Village, Jatinangor District, followed by 22 participants consisting of housewives. The method of implementation is by means of active participation of the participants with the introduction of various dairy products. The stages began with the distribution of pre-test questionnaires before the activity was carried out with 20 questions, then the presentation of various dairy products, from the introduction to milk to dairy products, the distribution of post test questionnaires to participants after the event was over with the same questions as the pre test. Then make one of the milk products for the participants in the form of pasteurized milk. The results showed that there was an increase in the introduction of dairy products in the people of Cisempur Village, Jatinangor District who attended after doing the pre test and post test.

scholarly journals Organizational learning Strategies and their Reflection in the Development of the Organization's Design

2018 ◽  
Vol 2 (2) ◽  
pp. 77-101
Author(s):  
Warda Abdulkhaliq Abdul Rahman Al-Hamwan ◽  
Jawad Zraw Jawad Abadi ◽  
Ali Abbas Ali al-Moussawi
Keyword(s):  
Organizational Learning ◽  
Learning Strategies ◽  
Learning Strategy ◽  
Organization Design ◽  
University Leadership ◽  
Four Dimensions ◽  
Survey Sample ◽  
Deviation Coefficient ◽  
The University

The research aims to identify the role of organizational learning strategies and their reflection in the development of the design of the organization in the presidency of the University of Kirkuk, and to achieve this goal, the researcher through research and related studies to build hypotheses explaining the relationship between the variables studied. The study relied on the study of organizational learning strategies as an independent variable Four important dimensions are (learning strategy to emphasize efficiency, learning strategy to emphasize innovation, learning strategy to emphasize trends, learning strategy to emphasize professionalism), and four dimensions representing the adopted variable The survey sample consisted of (55) director (department, division, unit) and distributed a questionnaire covering (39) paragraphs. In light of this, data were collected and analyzed and hypotheses were tested using the statistical package (SPSS). A number of statistical methods were used, including arithmetic mean, standard deviation, coefficient of variation, Spearman correlation coefficient, simple linear regression coefficient The results of the research sample showed that the university leadership is interested in the study of organizational learning strategies because it leads to improving the design of the organization as a whole through the knowledge, experiences and abilities of the organization. Competitive advantage of the organization In addition, there is a strong correlation between organizational learning and its strategies with the nature of the work of the Presidency of the University as a whole, showing the role played by organizational learning strategies. University University. Keywords: organizational learning strategies, learning strategy, emphasis on efficiency, learning strategy, emphasis on innovation, learning strategy emphasizing trends, learning strategy emphasizing professionalism, organization design, strategy and vision, personnel working systems, organizational structure.

scholarly journals Evaluation of Nutritional and Medicinal Values of Edible Wild and Cultivated Pleurotus ostreatus

2019 ◽  
Vol 7 (12) ◽  
pp. 2054
Author(s):  
Sanem Bulam ◽  
Nebahat Şule Üstün ◽  
Aysun Pekşen
Keyword(s):  
Pleurotus Ostreatus ◽  
Dairy Products ◽  
Nutritional Value ◽  
Large Scale ◽  
Essential Amino Acids ◽  
Fruiting Bodies ◽  
Mycelial Biomass ◽  
Biotechnological Processes ◽  
Medicinal Properties ◽  
Cultivation Techniques

Because of its high nutritional value and pharmaceutical effects, oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) is collected from nature and cultivated in large scale. This therapeutic mushroom is consumed as a functional food or food additive in soups, cereal and dairy products, and commercially used in nutraceuticals and dietary supplements. The mycochemicals including polysaccharides (crude fiber and β-glucans), essential amino acids, ergothioneine, peptides, (glyco)proteins, lectins, phenolic compounds, polyketides (lovastatin), (tri)terpenoids, and enzymes are naturally found in the fruiting bodies and mycelial biomass of P. ostreatus. The major bioactive compounds concentration of this mushroom may be increased by modification of the substrate composition and cultivation or postharvest conditions. The goal of this review is to evaluate the results of the studies about the biochemical composition and medicinal properties of edible wild and cultivated P. ostreatus. Furthermore, the advanced novel cultivation techniques, biotechnological processes, and postharvest treatments were given in order to increase its nutritional and nutraceutical values.

Cow’s milk components with anti-cancer potential

2003 ◽  
Vol 2003 ◽  
pp. 218-218 ◽  
Author(s):  
Donald L. Palmquist ◽  
Peter W. Parodi
Keyword(s):  
Cancer Prevention ◽  
Health Risks ◽  
Environmental Effects ◽  
Dairy Products ◽  
Nutritional Value ◽  
Functional Foods ◽  
Cow’S Milk ◽  
Diet Modification ◽  
Anti Cancer ◽  
Milk Components

Environmental effects are estimated to cause three-fourths of cancer deaths, of which one-third could be reduced by diet modification. Though dairy products are promoted for their nutritional value, and also condemned for alleged health risks, attention is turning to dairy products as sources of functional foods for cancer prevention.

Occurrence of Listeria monocytogenes in Milk and Dairy Products Produced or Imported Into Morocco

1993 ◽  
Vol 56 (3) ◽  
pp. 256-259 ◽  
Author(s):  
A. EL MARRAKCHI ◽  
A. HAMAMA ◽  
F. EL OTHMANI
Keyword(s):  
Listeria Monocytogenes ◽  
Dairy Products ◽  
Raw Milk ◽  
Listeria Innocua ◽  
Pasteurized Milk ◽  
Listeria Species ◽  
Fresh Cheese ◽  
Milk And Dairy Products

Examination of 227 samples of milk and dairy products for Listeria monocytogenes showed that raw milk and some Moroccan traditionally made dairy products such as Iben and raib (fermented milks) and jben (fresh cheese) were contaminated with this pathogen. L. monocytogenes was the only Listeria species isolated except in one case in which it was associated with Listeria innocua. Pasteurized milk, fresh cream, and fresh and ripened cheeses (industrially made) were free from L. monocytogenes.

Food Safety Margin Assessment of Antibiotics: Pasteurized Goat's Milk and Fresh Cheese

2019 ◽  
Vol 82 (9) ◽  
pp. 1553-1559 ◽  
Author(s):  
PALOMA QUINTANILLA ◽  
EVA DOMÉNECH ◽  
ISABEL ESCRICHE ◽  
M. CARMEN BELTRÁN ◽  
M. PILAR MOLINA
Keyword(s):  
Food Safety ◽  
Dairy Products ◽  
Age Groups ◽  
Safety Margin ◽  
Antibiotic Residues ◽  
Pasteurized Milk ◽  
Goat’S Milk ◽  
Maximum Residue Limits ◽  
Fresh Cheese ◽  
Goat's Milk

ABSTRACT Traces of antimicrobials in milk are of great concern for public health. The European Union has established maximum residue limits in milk; these, however, by themselves do not guarantee the absence of drug residues in milk and related products. Currently, very little information is available on the transfer of antibiotic residues from milk to other dairy products and their potential effect on food safety. This work evaluated the presence of antibiotic residues in pasteurized fluid milk and fresh cheeses from goat's milk containing these veterinary drugs at legal safety levels (maximum residue limits) and assessed the safety margin of these dairy products for consumers. Eight antibiotics (amoxicillin, benzylpenicillin, cloxacillin, neomycin, erythromycin, ciprofloxacin, enrofloxacin, and oxytetracycline) were selected, and three batches of fresh cheese were made from pasteurized goat's milk spiked with each of these drugs. Drug residues in milk and cheese samples were analyzed by liquid chromatography–tandem mass spectrometry. The safety margin of goat's milk products was calculated taking into account different age groups (children, teenagers, and adults). Results showed that most antibiotics present in raw milk remained in pasteurized milk and were transferred to cheese to a high extent; retention was above 50% in most cases. The minimum safety margin in pasteurized milk was obtained for enrofloxacin, ciprofloxacin, and erythromycin for the children's group. For fresh cheese, an elevated safety margin was obtained for all antibiotics and age groups considered. However, the large amounts of antibiotics retained in the cheese might contribute to the development and spread of antimicrobial resistance. Considering the differences in milk from different species and the great variety of cheeses, it would be advisable to continue the traceability study of antibiotics in order to increase the safety margin of dairy products.

Rapid Enumeration of Psychrotrophic Bacteria in Raw and Pasteurized Milk

1976 ◽  
Vol 39 (4) ◽  
pp. 269-272 ◽  
Author(s):  
J. S. OLIVERIA ◽  
C. E. PARMELEE
Keyword(s):  
Dairy Products ◽  
Correlation Coefficients ◽  
Raw Milk ◽  
Standard Methods ◽  
Pasteurized Milk ◽  
Psychrotrophic Bacteria ◽  
Count Method ◽  
Plating Method ◽  
Rapid Enumeration ◽  
Good Agreement

A plating method was developed to enumerate psychrotrophic bacteria in raw and pasteurized milk. Standard Methods agar plates were prepared according to Standard Methods for the Examination of Dairy Products, and incubated at 21 C for 25 h (21 C-25 h). Counts obtained by this method were in very good agreement with those obtained by the standard psychrotrophic count. The correlation coefficients between counts obtained by the 21 C-25 h method and by the standard psychrotrophic count method for 132 samples of raw milk and 190 samples of pasteurized milk were 0.992 and 0.996, respectively.

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