Identification of fungal and Bacterial contamination in local and imported chips and juices in Al-Diwaneyah province

2018 ◽  
Vol 9 (SPL1) ◽  
Author(s):  
Saba A Kadhem ◽  
Saba A Kadhem ◽  
Lujain Ebrahim ◽  
Hussain R Mahmood ◽  
Hussain R Mahmood
Keyword(s):  
Bacterial Contamination ◽  
Local Market ◽  
Red Grapes ◽  
Different Types

20 samples were collected from different types oflocally and imported juices, where amples collected from local market in AL-Diwaneyah province.The samples included (10 ) juices (Al-shahir, Teama apple, Natura apple, Tazech orange, Ghalia, Yomme, Our kid, Sunich, Tazaech choctel, Tazaech Red grapes) and (10 ) chips (Popcorn Al-Batal, Chips Dunya, Hendereen, Chips Al –Fawaz,Chips Salwan, Sakr Babil) Trabeesh Mr. Max , Lay's, chips Hala, Popcorn Panda).The biological testes were achieved to detect theBacterial and fungicontamination injuices and chips. The result showed that most products contain Bacteria species with different numbers,where two species Staphilococcus and Streptococcuswere identified in two sample of juice (Sunich, Tazaech choctel),while other sample are non-effected. With chips productes (Chips Al –Fawaz, chips Hala, Popcorn Panda , TrabeeshMr. Max, Popcorn Al-Batal,) were also contaminatedby Staphilococcus and Streptococcus,whereas fungi Actinomyces were isolated from juices and in the same time Pencillium,Fusarium,Aspergillus and Actinomyces were isolated from chips and they showed in must collected sample.

scholarly journals Bacterial contamination control mats: a comparative study

1977 ◽  
Vol 79 (1) ◽  
pp. 133-140 ◽  
Author(s):  
H. M. Meddick
Keyword(s):  
Comparative Study ◽  
Working Conditions ◽  
Bacterial Contamination ◽  
Contamination Control ◽  
Different Types

SUMMARYThe ability of six different types of contamination control mats currently in use at the entrances to theatre suites and other clean areas to remove bacteria-carrying particles from theatre trolley wheels was compared. Marked differences in the effectiveness of this property were obtained; and all mats showed some disadvantages. Modification of one of the mats has resulted in improved efficiency under working conditions.

scholarly journals GAMMA GLOBULIN PRODUCTION IN GERMFREE RATS AFTER BACTERIAL CONTAMINATION

1959 ◽  
Vol 110 (5) ◽  
pp. 675-684 ◽  
Author(s):  
Bengt E. Gustafsson ◽  
Carl-Bertil Laurell
Keyword(s):  
Bacterial Contamination ◽  
Gamma Globulin ◽  
Microbial Flora ◽  
Lag Phase ◽  
Bacterial Cells ◽  
Newborn Rats ◽  
Growing Rats ◽  
Different Types ◽  
Germfree Rats ◽  
Normal Microbial Flora

The earlier observed pronounced hypogammaglobulinemia in germfree rats of different ages has been confirmed. Using an immunologic technique the concentration of immunologic gamma globulins were found to vary between 10 and 15 per cent of the values observed in ordinary rats. Upon contamination of germfree rats with the normal microbial flora a pronounced lag phase was noted before the gamma globulin level became normal. This lag phase was most pronounced in growing rats. Newborn rats seem to start gamma globulin production more rapidly than older germfree rats. The response with regard to gamma globulin production on contamination of germfree rats with different types of bacterial cells through the natural routes is not identical.

Knowledge Creation in Export Trading

2004 ◽  
Vol 03 (04) ◽  
pp. 297-316
Author(s):  
Lisa Soon ◽  
Yi-Ping Phoebe Chen ◽  
Alan Underwood
Keyword(s):  
Knowledge Creation ◽  
Competitive Intelligence ◽  
Local Market ◽  
Collective Knowledge ◽  
Knowledge Conversion ◽  
Management Processes ◽  
Organizational Knowledge Creation ◽  
New Knowledge ◽  
Different Types ◽  
Market Needs

In this research, we investigate how knowledge in the export trading industry is created. Prior research focuses on general businesses in local market environment. This research specifically focuses on export trading with overseas market needs. These needs require attention to different types of control and requirements beyond that of a local market. In this paper, Nonaka et al.'s theory of organizational knowledge creation is explored. We specifically examine the processes of knowledge creation through four modes of knowledge conversion. Empirical investigations in export trading organizations are conducted. We examine how export firms obtain new knowledge for innovations based on collective knowledge being used in export trading. The findings indicate that the knowledge management processes in export firms allow for the creation of new knowledge. The collective knowledge (from groups and individuals) forms a basis for innovations and competitive intelligence. This collective knowledge also creates foresight, insight and hindsight in the export trading context.

scholarly journals ASPECTS OF VINEGARS PRODUCTION AND MARKETING IN MOLDOVA

2021 ◽  
Vol IV (2) ◽  
pp. 128-138
Author(s):  
Alina Boistean ◽  
Keyword(s):  
Acetic Acid ◽  
Raw Materials ◽  
Production Method ◽  
Raw Material ◽  
Local Market ◽  
Tropical Fruit ◽  
Current Trends ◽  
The World ◽  
Different Types ◽  
Balsamic Vinegar

Vinegar is one of the oldest fermented products in the world and its production dates back to around 2000 BC. It is a liquid fermentation product that consists from 4% to 9% acetic acid, which is commonly used and consumed globally, either directly or as a condiment in food. It is produced by two-stage fermentation systems, i.e., the alcoholic fermentation of sugary substrates and subsequently, the acetous fermentation (oxidation) of the ethanol into acetic acid. There are numerous different types of vinegars produced worldwide based on the raw material and the production method used. Among all the vinegars available, the most common types of vinegar, produced in different parts of the world, and including some top-quality famous products, are “cider vinegar,” “balsamic vinegar,” “wine vinegar,” “rice vinegar,” and “malt vinegar.” Tropical fruit vinegars and vinegars made from any kind of agricultural surpluses are also available. The different raw materials and the methods used for the production of the different types of vinegars lead to a variety of products with distinctive characteristics. In this paper, definitions, local market and legislation and current trends in vinegar production are briefly highlighted and discussed.

scholarly journals Growth performance of jute (Corchorus capsularies L.) as influenced by different organic manures

2021 ◽  
Vol 6 (1) ◽  
pp. 17-24
Author(s):  
U Qulsum ◽  
FF Meem ◽  
RS Promi ◽  
JR Zaman ◽  
MF Ara ◽  
...  
Keyword(s):  
Green Manure ◽  
Poultry Manure ◽  
Dry Weight ◽  
Growth And Yield ◽  
Local Market ◽  
Branch Number ◽  
Organic Manures ◽  
Randomized Design ◽  
Different Types ◽  
Set Up

A pot experiment was carried out in 2019 in the net house of the Department of Soil, Water and Environment, University of Dhaka, to evaluate the growth and yield of Jute plants (Corchorus capsularies L.) by applying different types of organic manures. Eight different types of organic manures viz. ACI, BGF-1, Mazim, Vermicompost, Shufola, GTS, Green and Poultry manures were collected from the local market. The experiment was set up following a completely randomized design (CRD) with nine treatments and three replications consisting of twenty-seven pots. Significant variation was observed in different growth and yield contributing characters. The highest plant height (19.83cm) in poultry manure, leaf number (8.33/plant) was observed in Green manure, leaf area (21.93 cm2 / plant) in Poultry manure, fresh weight (3.18g) and dry weight (2.25 g) were found in Poultry manure, stem girth (1.67 cm/plant) in Vermicompost, branch number (8.6/plant) in Green manure. The highest nutrient uptake by plants (kg/ha) occurred in Poultry manure. The overall best growth was observed in Poultry manure. J. Biodivers. Conserv. Bioresour. Manag. 2020, 6(1): 17-24

scholarly journals Analysis of lead and arsenic in cosmetics and assessment of students awareness about cosmetic toxicity

2017 ◽  
Vol 6 (6) ◽  
pp. 1426
Author(s):  
Rehna Saidalavi ◽  
Hashim A. ◽  
Kishor Kumar B. ◽  
Leena Pramod K. ◽  
Prabhakar Adake
Keyword(s):  
Heavy Metals ◽  
Quantitative Estimation ◽  
Local Market ◽  
Cosmetic Products ◽  
Variable Level ◽  
Different Types ◽  
Qualitative Test ◽  
Positive Results ◽  
Chronic Use ◽  
Indian Scenario

Background: Many people believe that all cosmetics are safe but there are number of studies proving that majority of the cosmetics contains heavy metals or other chemicals. In this study we selected two heavy metals arsenic and lead because as per the Indian scenario is concerned most of the Hindu and Muslim females uses lead/arsenic based cosmetics.Methods: For the qualitative/quantitative estimation to detect heavy metals such as arsenic and lead in cosmetics, 20 different types of cosmetics were purchased from local market, labelled and analysed by qualitative test for heavy metals method and ICP-AES Analysis of cosmetics method.Results: A questionnaire was framed out in English and analysis showed that students had an adverse effect while using cosmetic products. Preliminary analysis of some samples gave positive results and for confirmation these samples were sent to IIT Bombay for ICP-AES analysis. Some of the samples showed variable level of heavy metals such as lead and arsenic. Highest concentration of lead and arsenic was found in Surma followed by Sindoor, lip balm and Kajal.Conclusions: Heavy metals are one of the major contaminant in our eco system. Apart from this a number of cosmetic products also contain the same. Chronic use of this kind of cosmetic products will leads heavy metal toxicity.

PRODUCT DEVELOPMENT IN EMERGING MARKET SUBSIDIARIES — THE INFLUENCE OF AUTONOMY AND INTERNAL MARKETS ON SUBSIDIARY ROLES

2008 ◽  
Vol 05 (01) ◽  
pp. 29-53 ◽  
Author(s):  
DIRK MICHAEL BOEHE
Keyword(s):  
Product Development ◽  
Multinational Corporations ◽  
Emerging Market ◽  
Hierarchical Control ◽  
Local Market ◽  
Internal Markets ◽  
Classification Framework ◽  
Different Types ◽  
Comprehensive Classification ◽  
Subsidiary Roles

Emerging market subsidiaries constitute an increasingly important asset for the innovative activities of multinational corporations (MNCs). This study examines how different types of these subsidiaries may be integrated into global R&D using two essential coordination mechanisms — hierarchical control and internal markets (competition among MNC units). Based on a sample of 146 Brazil based MNC subsidiaries, the key results suggest that (1) more innovative subsidiaries have higher autonomy than less innovative subsidiary as long as they have local market scope; (2) subsidiaries which develop new products for global or other emerging markets have competitive relationships with peer MNC units. Likewise, the results provide some preliminary support for an instrument which measures competition among MNC unit. Based on a comprehensive classification framework, the study puts forward some recommendations for MNC technology management regarding how subsidiary product development units may extend their market scope and technological capabilities.

Attitudinal commitment in firms’ de-internationalization processes

2020 ◽  
Vol 28 (4) ◽  
pp. 567-588
Author(s):  
Andrea Kuiken ◽  
Robert Wentrup ◽  
Roger Schweizer
Keyword(s):  
Design Methodology ◽  
Local Market ◽  
Internationalization Process ◽  
Continuance Commitment ◽  
Content Type ◽  
Fine Grained ◽  
Different Types ◽  
Foreign Operations ◽  
Practical Implications

Purpose This paper aims to examine the de-internationalization process to determine how different forms of attitudinal commitment influence the de-internationalization process. Design/methodology/approach Because of the exploratory nature of the study, a case study design is used. Two cases of Swedish companies, which de-internationalize from the French market, are studied. Findings Different commitment profiles influence the de-internationalization process. In particular, a general commitment profile, in which affective, normative, instrumental and continuance commitment play a role, influences the timing of de-internationalization, while the effort directed toward the execution of de-internationalization is mainly influenced by normative commitment and the extent of de-internationalization mainly by instrumental commitment. Research limitations/implications By offering three propositions regarding the four types of commitment and the effects of these commitment types on the process of de-internationalization, the authors contribute to the literature on de-internationalization and the commitment literature. Practical implications The findings suggest that there is a risk that managers continue to commit resources to a market for a longer period without clear benefits because of affective and continuance commitment. As local employees persist in committing to the local market because of continuance commitment, offering viable alternatives reduces commitment to the foreign operations. Originality/value Distinguishing between different types of commitment, the paper builds on a more fine-grained typology of commitment than previous internationalization literature. Thereby, the paper opens up for new insights in the de-internationalization process.

Evaluation of volatile compounds in different types of ghee using direct injection with gas chromatography-mass spectrometry

2002 ◽  
Vol 69 (1) ◽  
pp. 163-171 ◽  
Author(s):  
UDAY R. WADODKAR ◽  
JAGJIT S. PUNJRATH ◽  
AMRISH C. SHAH
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Direct Injection ◽  
Gas Chromatography Mass Spectrometry ◽  
Local Market ◽  
Butter Oil ◽  
Chromatography Mass Spectrometry ◽  
Different Types

Desi ghee (DG) was prepared from fermented cream followed by heat clarification (desi method) in the laboratory and butter oil (BO) was prepared from fresh butter by melting and centrifugation. Fresh samples of three brands of industrial ghee (IG-1, IG-2, IG-3) were collected from the local market. Volatile compounds of desi and industrial ghee and butter oil were isolated and concentrated using direct injection and cryofocussing techniques; separation and identification was by Gas Chromatography Mass Spectrometry (GCMS). A maximum of 36 compounds were detected in desi ghee whereas compounds detected in three industrial ghee samples varied from 22–29. The lowest number of compounds (16) was detected in butter oil. Of the identified compounds, maltol, 5-hydroxymethyl furfuraldehyde, dihydrodihydroxypyranone, 1,3-butanediol and 1-octanol were identified only in desi ghee volatiles. The concentration of acetic acid was found to be remarkably higher in desi ghee volatiles than in industrial ghee. Also the levels of identified fatty acids, methyl ketones, aldehydes, lactones and alcohols were high in desi ghee volatiles compared with industrial ghee and butter oil. In total, 62 compounds were detected, which included 6 aldehydes, 12 ketones, 8 each of fatty acids, alcohols and lactones, 4 each of esters and hydrocarbons or other compounds, and 12 compounds remained unidentified.

scholarly journals Microbiological Hazards in Dry Dog Chews and Feeds

Animals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 631
Author(s):  
Jagoda Kępińska-Pacelik ◽  
Wioletta Biel
Keyword(s):  
Bacterial Contamination ◽  
Family Members ◽  
Pathogenic Microorganisms ◽  
Pet Food ◽  
Alert System ◽  
Different Types ◽  
Scientific Papers ◽  
Food And Feed ◽  
The Many ◽  
Rapid Alert System

Nowadays, dogs are usually equally treated with other family members. Due to the growing caregivers’ awareness, the pet foods industry is changing dynamically. Pet foods are manufactured with a myriad of ingredients. Few authors of scientific papers deal with the topic of foods products’ safety for pet animals, assessed from the perspective of their caregivers. Despite the many methods of producing foods of the highest quality, there are still cases of contamination of pet foods and treats. In the case of dried chews for dogs, bacteria of the genus Salmonella are the most common risk. In the case of both dry and wet foods, in addition to many species of bacteria, we often deal with mold fungi and their metabolites, mycotoxins. This article presents selected microbiological risks in dog foods and treats, and analyzes the Rapid Alert System for Food and Feed (RASFF) system (2017–2020) for pathogenic microorganisms in dried dog chews, treats and foods. In this period, pet food-related notifications were registered, which were categorized into different types. Analyzing the RASFF notifications over the period, it has been shown that there are still cases of bacterial contamination of dog foods and treats, while in terms of the overall mycotoxin content, these products may appear safe.

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