scholarly journals Moderate heat treatments enhance the quality of traded natural shea butter

2020 ◽  
Vol 22 (1) ◽  
pp. 17-26
Author(s):  
A.O. Oyedele ◽  
O.A. Igbeneghu ◽  
T.I. Alade ◽  
O.O. Akinmusire
Keyword(s):  
Microbiological Quality ◽  
Poor Quality ◽  
Heat Treatments ◽  
Shea Butter ◽  
Physicochemical Quality ◽  
Melting Temperatures ◽  
Before And After ◽  
Human Use ◽  
C 30

Natural shea butter (NSB), extracted by traditional methods resulting in its poor quality, is nevertheless widely traded within Africa and beyond due to its several useful applications. This study examined effects of simulated laboratory/domestic heat treatments on quality of the commodity obtained from a cross section of Nigerian markets. Physicochemical and microbiological qualities of NSB samples procured from four selected  markets located across three Nigerian states were evaluated by standard methods before and after graduated thermal stress treatments from 50 through 120 °C over 5, 15, or 30 min durations, respectively, and filtration at 60 °C. Mean physicochemical quality values of NSB samples determined, namely: specific gravity at 29 °C (0.90-0.94); softening, melting temperatures (33-36, 36-39 °C; respectively); acid, iodine, and saponification values (10.5- 29.3, 46.4-59.1, 110-470; respectively), were not adversely or significantly altered by the thermal treatment types and stresses. Whereas all untreated NSB samples demonstrated microbial contamination (total viable counts: 3 6 10 -10 cfu/g) with Pseudomonas, Klebsiella, Staphylococcus, Bacillus, Aspergillus, or Candida species, the graduated heat treatments produced varied sanitizing effects. Higher temperatures (100, 120 °C) gave greater and more rapid cleansing action than the lower temperatures (50, 75 °C), both intensity-ranges being aided by length of holding time. Hot filtration eliminated all the NSB contaminants. In conclusion, while untreated NSB is found grossly contaminated by microbes, unhygienic and unsafe for human use, this study has demonstrated efficient contaminants-cleansing action of heat treatments (³100 °C × ³ 30 min) on NSB, and the total sanitizing effect of hot filtration process. Key words: Natural shea butter, Physicochemical quality, Microbiological quality, Heat treatment, Hot filtration.

scholarly journals Influence of the microbiological quality of raw milk on the shelf life of pasteurized milk

2019 ◽  
Vol 40 (4) ◽  
pp. 1469
Author(s):  
José Carlos Ribeiro Júnior ◽  
Aline Marangon de Oliveira ◽  
Fernando Godoi Silva ◽  
Lorena Natalino Haber Garcia ◽  
Cátia Maria de Oliveira Lobo ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Poor Quality ◽  
Pasteurized Milk ◽  
Microbial Counts ◽  
Legal Standards ◽  
Milk Samples ◽  
Brazilian Standard

The dairy industry strives to produce high quality products with high nutritional value as well as to meet the legal standards for longer shelf life. However, these goals are made unfeasible by the poor quality of raw milk produced in some regions of Brazil. Others Brazilian dairy regions, however, already succeed in producing milk with low microbial counts, such as the municipality of Castro, Paraná state, designated as the ‘Brazilian dairy capital’. In order to evaluate the effect of raw milk quality on microbial counts during the shelf life of pasteurized milk, samples were collected from two dairy regions of Paraná: the northern and Castro region, characterized by milk production with high and low microbiological counts, respectively. Samples were experimentally pasteurized and the total microorganism counts were analyzed for 18 days at 7°C, using the Brazilian standard microbiological count limit for pasteurized milk (8 x 104 CFU/mL) as the end of the shelf life. Low microbiological counts in raw milk (Castro) resulted in significantly lower counts shortly after pasteurization and over the entire shelf life, meeting the pasteurized milk standard for 18 days. The temporal evolution in the counts over 18 days for the milks of high and low microbiological count was similar; however, the disparity between the absolute counts between the regions was significant (p < 0.05). Of the milk samples from northern Paraná, four (44.4%) already had counts higher than that of the legislative limit for pasteurized milk immediately after pasteurization. The others (five) reached the maximum microbiological count limit for pasteurized milk on the 6th day after pasteurization. In contrast, the milk from the Castro region remained below the limit throughout the analysis period. Thus, it can be stated that the microbiological quality of raw milk is directly related to the initial count of microorganisms after pasteurization, and that pasteurized milk produced from raw milk with low microbiological counts complies with the Brazilian legislation for 18 days following thermal processing.

scholarly journals Elecciones en Chiapas y paralelismos con la elección federal. Sobre "la calidad de la ciudadanía"

2014 ◽  
Author(s):  
Inés Castro Apreza
Keyword(s):  
Presidential Election ◽  
Poor Quality ◽  
Political Transition ◽  
The Political ◽  
Electoral Institutions ◽  
The Poor ◽  
Political Alliances ◽  
Before And After ◽  
Gubernatorial Election

This paper analyzes the gubernatorial election in Chiapas and establishes some similarities with the presidential election. It examines certain relevant indicators: the transition governments that fail to meet the citizen’s expectations, the political alliances formed before and after the elections, the lack of confidence towards the electoral institutions and the vote-tallying process; this last issue was the center of all debates in 2006. Based on evidences, this paper ponders on the poor quality of the citizen’s rights enjoyed in Mexico and studies the possibility of questioning the political transition itself.

scholarly journals The Effect of Jacobson’s Progressive Muscular Relaxation on Sleep Quality in Elderly at Budi Agung Social Institution

2020 ◽  
Vol 9 (1) ◽  
pp. 12-18
Author(s):  
Dyah G. R. Kareri ◽  
Derri R. Tallo Manafe ◽  
Maria Kurniati Ester Payon
Keyword(s):  
Sleep Quality ◽  
Social Institution ◽  
Poor Quality ◽  
Bivariate Analysis ◽  
P Value ◽  
Poor Sleep ◽  
Quality Of Sleep ◽  
Muscular Relaxation ◽  
Before And After

ABSTRACT Background: The quality of sleep in elderly tend to decline. This occurs as a result of certain changes such as physical, biological, mental and socio-economic. The quality of sleep may influence the healthcondition for short or long terms. Poor quality of sleep may cause difficulty in concentrating, slow response, memory disturbance and decrease of performance in daily life. The decline of sleep qualitymay be resolved with Jacobson’s Progressive Muscular Relaxation (JPMR) exercise. Objective: To analyze the effect of Jacobson’s Progressive Muscular Relaxation on sleep quality inelderly at Budi Agung Social Institution. Methods: This study is a pre experimental study with one group pretest-posttest design. The subject ofthis study were the 19 elderly at Budi Agung Social Institution. In this study, JPMR exercise was done in5 days. Sleep quality before and after JPMR exercise was measured using Pittsburgh Sleep Quality Index(PSQI) questionnair. The data obtained was analyzed using McNemar test. Results: From a total of 19 subjects, 3 subjects had good sleep quality while 16 subjecst had poor sleepquality. On the other hand, after the JPMR excercise, improved sleep qualiy was found in the 16 subjectswhile the 3 subjects still had poor sleep quality; bivariate analysis p value = 0.002 (p <0.05). Conclusion: Jacobson’s Progressive Muscular Relaxation (JPMR) has a significant effect on sleepquality in elderly at Budi Agung Social Institution. Keywords: elderly, sleep quality, Jacobson’s Progressive Muscular Relaxation, Pittsburgh Sleep QualityIndex.

Quantitative assessment of German Holstein dairy cattle colostrum and impact of thermal treatment on quality of colostrum viscosity and immunoglobulins

2020 ◽  
Author(s):  
Abdulwahed Ahmed Hassan ◽  
Sebastian Ganz ◽  
Florian Schneider ◽  
Axel Wehrend ◽  
Izhar U.H. Khan ◽  
...  
Keyword(s):  
Refractive Index ◽  
Dairy Cattle ◽  
Dynamic Viscosity ◽  
Correlation Coefficients ◽  
Thermal Treatments ◽  
Heat Treated ◽  
Before And After ◽  
C 30 ◽  
The Impact

Abstract Objective: This study aimed to determine the color, fat, viscosity, IgG concentration, %Brix and refractive index of fresh postpartum colostrum of German Holstein dairy cattle and assess the impact of different thermal treatments on the visual and dynamic viscosity, in association to IgG concentration, of colostrum that can be used for pasteurization process. Results: Of the total 40 fresh postpartum colostrum, the color of colostrum (white-pale yellow to yellow and dark-yellowish), fat (1.4 - 8.2 100 g-1), IgG (4 - 116 mg mL-1), %Brix (8.5 - 35.4%), refractive index (1.3454 - 1.3905 nD), visual (ranging from watery to liquid and thick) and dynamic (4.9 - 219 cp) viscosity, were recorded. Statistical analysis between visual and dynamic viscosity of fresh colostrum showed significant correlation coefficients (rs = 634). Moreover, a significant correlation between viscosity and three IgG concentrations was observed. Heat-treated colostrum showed dynamic viscosity ranged from 25 to 3066 cP, where dynamic viscosity of colostrum before- and after heat-treatment showed no significant correlation. Treated colostrum containing IgG concentration ≤80 mg mL-1 at 60°C/60 min and ≤68 mg mL-1 at 63.5°C/30 min showed no significant change in the viscosity and can successfully be applied for pasteurization of first postpartum colostrum.

The Non-Destructive Test Method as A Simple Way to Evaluate the Quality Of Metal Core Pcbs for High Power Micro-Assemblies

2017 ◽  
Vol 8 (2) ◽  
pp. 281
Author(s):  
A.V. Sukhanov ◽  
A.I Artemova ◽  
R.S Litvinenko
Keyword(s):  
Quality Control ◽  
Heat Sink ◽  
Poor Quality ◽  
Test Method ◽  
Joint Interface ◽  
Layer By Layer ◽  
Metal Core ◽  
Before And After ◽  
Non Destructive

<p>The article describes the necessity of an incoming quality control of the delivered power electronics elements especially at the stage of choosing a reliable supplier. In particular, in the field of the metal core PCBs production, there is a need to control not only its heat sink parameters, but also to control the quality of the joint interface of the metal core PCBs. Since the use of poor-quality materials or the violation of the technological process by the manufacturer can lead to the defects in the PCBs structure. Thus it can affect the heat sink efficiency and the reliability of the entire assembly. The article proposes and describes the method of nondestructive incoming quality control of metal core PCBs. This method is based on the use of ultrasonic layer-by-layer scanning for obtaining the internal structure of PCBs. The article presents the results of applying this method for the PCBs of various manufacturers. The data of the structure visualization and the influence of environment temperatures changes were also obtained. The result pictures of the tested samples before and after the thermal circling were obtained to study the possible degradation of the PCBs structure and its parameters.</p>

Microbiological Quality of Beef Subprimals as Affected by Lactic Acid Sprays Applied at Various Points during Vacuum Storage

1997 ◽  
Vol 60 (7) ◽  
pp. 795-798 ◽  
Author(s):  
R. K. PRASAI ◽  
C. L. KASTNER ◽  
P. B. KENNEY ◽  
D. H. KROPF ◽  
D. Y. C. FUNG ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Storage Period ◽  
Microbial Counts ◽  
Before And After ◽  
Main Effects ◽  
Vacuum Storage ◽  
Spray Treatment

Beef strip loins were sprayed with 1.5% (vol/vol) lactic acid before and/or after 14, 28, 56, 84, and 126 days of vacuum-packaged storage at −1.1 or 2°C to assess the effects on bacteria. Five different treatment combinations including a control (no spray treatment) and one treatment with prestorage acid spray followed by poststorage water spray (A/W) were evaluated. Compared to the controls, 97% of all acid-treated loins had lower microbial counts throughout the storage period. Prestorage acid spray (A/0) was more effective than poststorage acid spray (0/A)with the greatest effects (P &lt; 0.05) being observed on day 28, where the bacterial population was reduced by 1.9 and 1.5 log CFU/cm2 for loins stored at −1.1 and 2°C, respectively. Microbial counts for loins with A/A(acid spray both before and after vacuum storage) or A/W treatments were lower than but not significantly different from A/0 (P &gt; 0.05). Poststorage washing resulted in a minimal decontaminating effect, irrespective of the washing agent used. In addition, single spray treatment immediately after fabrication seems more effective and practical than a double spray. Temperature main effects showed that colder temperature (−1.1 versus 2°C) reduced (P &lt; 0.03) microbial growth throughout the storage period. Salmonella contamination was not detected in any samples; however, 28% of the control and 4% of the spray-treated loins were positive for Listeria spp. Appropriate time of acid application in combination with colder storage temperature improved the microbiological quality of meat for at least four weeks.

scholarly journals Assessment of Microbiological Quality of Processed Fruit Juice

1970 ◽  
Vol 24 (2) ◽  
pp. 166
Author(s):  
M Abdul Basar ◽  
Sabita Rezwana Rahman
Keyword(s):  
Fruit Juice ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Nutrient Agar ◽  
Plate Count ◽  
Macconkey Agar ◽  
Before And After ◽  
Aerobic Plate Count ◽  
Local Companies

The present study was performed to evaluate the microbiological quality of industrially processed packed juices such as mango, orange and lemon of five different local companies. Aerobic plate count (APC) in juice samples was nil when measured before and after neutralization of pH. However, after enrichment of couple of samples growth of bacteria was observed on nutrient agar and MacConkey agar media. Sample A showed 120 cfu/ml after 3 h on nutrient agar and 20 cfu/ml after 5 h on MacConkey agar medium. These findings indicate that manufacturers might use high amount of preservatives that had bacteriostatic effect on microbes. It can be suggested that processed juices should be prepared under hygienic condition without use of high amount of preservatives that might cause health hazard.Keywords: Fruit juice, Bacterial count, Preservatives, EnrichmentDOI: http://dx.doi.org/10.3329/bjm.v24i2.1267

scholarly journals Effects of Killing Methods on Lipid Oxidation, Colour and Microbial Load of Black Soldier Fly (Hermetia illucens) Larvae

Animals ◽  
2019 ◽  
Vol 9 (4) ◽  
pp. 182 ◽  
Author(s):  
Jennifer Larouche ◽  
Marie-Hélène Deschamps ◽  
Linda Saucier ◽  
Yolaine Lebeuf ◽  
Alain Doyen ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Animal Feed ◽  
Microbiological Quality ◽  
Regulatory Requirements ◽  
Black Soldier Fly ◽  
Promising Alternative ◽  
Optimized Protocol ◽  
C 30 ◽  
Hermetia Illucens Larvae

Black soldier fly (BSF) larvae represent a promising alternative ingredient for animal feed. Post-production processing can, however, affect their quality. This project aimed to optimize larval killing by comparing the effects on the nutritional and microbiological quality of 10 methods, i.e., blanching (B = 40 s), desiccation (D = 60 °C, 30 min), freezing (F20 = −20 °C, 1 h; F40 = −40 °C, 1 h; N = liquid nitrogen, 40 s), high hydrostatic pressure (HHP = 3 min, 600 MPa), grinding (G = 2 min) and asphyxiation (CO2 = 120 h; N2 = 144 h; vacuum conditioning, V = 120 h). Some methods affected the pH (B, asphyxiation), total moisture (B, asphyxiation and D) and ash contents (B, p < 0.001). The lipid content (asphyxiation) and their oxidation levels (B, asphyxiation and D) were also affected (p < 0.001). Killing methods altered the larvae colour during freeze-drying and in the final product. Blanching appears to be the most appropriate strategy since it minimizes lipid oxidation (primary = 4.6 ± 0.7 mg cumen hydroperoxide (CHP) equivalents/kg; secondary = 1.0 ± 0.1 mg malondialdehyde/kg), reduces microbial contamination and initiates dehydration (water content = 78.1 ± 1.0%). We propose herein, an optimized protocol to kill BSF that meet the Canadian regulatory requirements of the insect production and processing industry.

scholarly journals Quantitative assessment of German Holstein dairy cattle colostrum and impact of thermal treatment on quality of colostrum viscosity and immunoglobulins

2020 ◽  
Author(s):  
Abdulwahed Ahmed Hassan ◽  
Sebastian Ganz ◽  
Florian Schneider ◽  
Axel Wehrend ◽  
Izhar U.H. Khan ◽  
...  
Keyword(s):  
Refractive Index ◽  
Dairy Cattle ◽  
Dynamic Viscosity ◽  
Correlation Coefficients ◽  
Thermal Treatments ◽  
Heat Treated ◽  
Before And After ◽  
C 30 ◽  
The Impact

Abstract Objective: This study aimed to determine the color, fat, viscosity, IgG concentration, %Brix and refractive index of fresh postpartum colostrum of German Holstein dairy cattle and assess the impact of different thermal treatments on the visual and dynamic viscosity, in association to IgG concentration, of colostrum that can be used for pasteurization process.Results: Of the total 40 fresh postpartum colostrum, the color of colostrum (white-pale yellow to yellow and dark-yellowish), fat (1.4 - 8.2 100 g-1), IgG (4 - 116 mg mL-1), %Brix (8.5 - 35.4%), refractive index (1.3454 - 1.3905 nD), visual (ranging from watery to liquid and thick) and dynamic (4.9 - 219 cp) viscosity, were recorded. Statistical analysis between visual and dynamic viscosity of fresh colostrum showed significant correlation coefficients (rs = 634). Moreover, a significant correlation between viscosity and three IgG concentrations was observed. Heat-treated colostrum showed dynamic viscosity ranged from 25 to 3066 cP, where dynamic viscosity of colostrum before- and after heat-treatment showed no significant correlation. Treated colostrum containing IgG concentration ≤80 mg mL-1 at 60°C/60 min and ≤68 mg mL-1 at 63.5°C/30 min showed no significant change in the viscosity and can successfully be applied for pasteurization of first postpartum colostrum.

scholarly journals Studi Higiene Sanitasi Makanan Dengan Pemeriksaan Escherichia coli Air Pencucian dan Peralatan Makan Di Pujasera X

2020 ◽  
Vol 5 (4) ◽  
Author(s):  
Yulianti Pratama ◽  
Nadya Almira Rachman
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Water Sources ◽  
Clean Water ◽  
Water Based ◽  
Before And After ◽  
Bacterial Transmission ◽  
Food Sanitation

Food sanitation is one of the methods used to protect food from contamination, maintain quality, and prevent potential bacterial transmission. This research was conducted to observe potential diseases caused by the microbiological quality of clean water for household use. MPN method was used to compare the quality of clean water based on the Peraturan Menteri Kesehatan Nomor 416 Tahun 1990. Swab method was implemented to observe the hygiene level of the cutlery to compare with the Peraturan Menteri Kesehatan Nomor 1098 Tahun 2003. 79/100 ml of total coliform found in tenant 1 and tenant 2 which means it did not meet the standards. Escherichia coli were found absent in both clean water sources. The same result comes from 2 samples of plates and spoons before and after the first usage and second usage. In tenant 2, Escherichia coli were found in plate sample no.1 before usage and the clerk’s hands before serving the food. Hence, it did not meet the standards. Based on the interviews and observations, the sanitation hygiene of the clerks and the physical hygiene of tenant 1 and tenant 2 had only fulfilled 61.9% and 57.1% of proper hygiene, so it needed to be improved.

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