Advanced Food and Nutritional Sciences


ISSN:
Short Key Title: Adv Food Nutri Sci
DOI: http://dx.doi.org/10.21065/
Start Year: 2016

Recent Publications
Original Research Article
Landrum MA, NA Cox, DE Cosby, ME Berrang, A Hinton Jr., SC Mize and JS Jackson

Liver has become a prime source for Campylobacter outbreaks and products are needed to allow processors a more efficient way of controlling foodborne pathogens. Campylobacter reductions in livers treated with a low pH processing aid (CMS PoultrypHresh), with and without a surfactant (PoultrypHresh Plus) were studied. Chicken livers (n=13/treatment group) were individually inoculated with a C. coli marker strain (107) and each dipped into sterile cups containing 100 mL of water, PoultrypHresh or PoultrypHresh Plus for 15 s, removed and allowed 5 s to drain. Each liver was placed into 50 mL buffered peptone water and hand shaken for 60 s; controls (n=10) same procedure, no treatment. Rinsates were serially diluted and plated onto Campy Cefex agar with 200 ppm gentamicin. Plates were incubated for 48 h at 42°C microaerobically, colonies counted and log transformed. Procedures were replicated 3 times. Significant reductions in treated compared to untreated for PoultrypHresh and PoultrypHresh Plus was 98.1% and 99.4%, respectively and with no change in appearance. Treating with this product may allow processors to meet rising performance standards on poultry livers.

Original Research Article
Landrum MA, NA Cox, JL Wilson, DE Cosby, ME Berrang, GR Gamble, MJ Da Costa, GM Pesti and A Hinton, Jr.

Campylobacter is a serious foodborne pathogen for which the USDA-FSIS has established stricter performance standards. Processors must establish effective treatment plans to lower the microbial levels of Campylobacter to meet these regulations. This study evaluated the low pH processing aid - CMS PoultrypHresh™ to reduce Campylobacter on carcasses (3 groups of 6) collected prior to the chiller that were individually placed into a 38 L container with either 20 L tap water (pH = 7.3) or 20 L of CMS PoultrypHresh™ solution (pH = 1.4) with air agitation. An untreated group was the control. After treatment, drained carcasses were placed into a plastic bag, and rinsed by hand in 400 mL of buffered peptone for 60 s. Rinsates were cultured for Campylobacter by direct plating on Campy-cefex agar and enrichment in Bolton's broth. If no Campylobacter was detected by direct plating, the incubated broth was plated and incubated under the same conditions. Confirmed Campylobacter were detected on 30/36 (83.3%) untreated carcasses, on 25/36 (69.4%) water treated carcasses, and on 2/36 (5.6%) of CMS PoultrypHresh™ treated carcasses. This treatment may be an option for processors to meet requirements and minimize Campylobacter to avoid regulatory action from FSIS.

Milk is a vital part of human diet worldwide for many centuries. People are consuming it for centuries in form of raw or boiled milk and in the form of traditional milk products. Thus, its importance in our daily life could not be denied. Milk is considered as a complete diet due to its superior nutritional properties. When handled improperly it serve as one of the most favorable habitat for microbial growth to both spoilage and pathogenic agents. Here common microbiology of raw milk is discussed, it includes a brief overview to most common micro-organisms present in raw milk e.g. Pseudomonas, E. coli, Listeria, Brucella, Bacillus, Campylobacter, Mycobacterium, Staphyloand Streptococci and Lactobacillus group their sources, diseases, spoilage and control.

Original Research Article
Muhammad Awais Khan, Saher Tufail, Hafiz Rehan Nadeem, Muhamamd Bilal

Apple, guava and strawberry are important fruits extensively grown in Pakistan. Owing to their considerable nutritional significance, often marketed as "super-fruits". Due to inappropriate handling, transportation and processing 40-45% of the fruits are spoiled. These losses of the seasonal surplus of the fruits can be avoided by processing and preserving the fruit into different products like mixed jam, juice, nectar and jelly. Keeping in view the perishable nature of fruits, current study was designed with an objective to prepare different treatments of mixed jam having acceptable quality parameters as well as consumer acceptability. For this purpose, five treatments of jam were prepared at laboratory scale. After preliminary analysis of fruits, all the five treatments were analyzed for physico-chemical (pH, TSS, Titratable acidity, reducing sugars and non-reducing sugars), and sensory analysis for an interval of 7 days during 1 month storage period. The results of different treatments of jam showed a highly variable trend. pH, non-reducing sugars and all sensory parameters showed a decreasing trend during storage. Opposite is the case with acidity, total soluble solids, as well as reducing sugars. Sensory analysis indicated that the order of preference for jam treatments was T4>T3>T2>T0>T1>T5. Study suggests that losses in fresh fruits can be curtailed by processing it into mixed jam.

Editor in Chief
Prof. Dr. Asli UÇAR (PhD)
Department of Nutrition and Dietetics, Faculty of Health Sciences, University of Ankara, Ankara, Turkey

Bibliography

Prof. Dr. Asli UÇAR was awarded the PhD degree in Nutrition Sciences in 2006. She has excellent knowledge of food infection, hygiene of catering, attitudes of women towards food safety and Turkish perception of organic foods. Her major research area is food safety, nutrition science, food questionnaire and food hygiene. Prof. Asli UÇAR has recently completed three projects entitled Investigation of Effect of Some of Group B Vitamins and Vitamin D on Depression Level, Evaluation of Nutritional Status and Eating Habits of Children with Autism and Investigation of Effect Exposure to Steviol Glycoside on Oxidative Damage Index Parameters, Paraxonase Enzyme and Some Genetic Parameters in Balb/c Mice. Moreover, she partially contributed to compile the book (ISBN 978-953-51-2277-7) entitled Food Safety, Problems and Solutions - Significance, Prevention and Control of Food Related Diseases and wrote book chapter (ISBN 978-953-307-764-2) entitled Organic Food and Agriculture - New Trends and Developments in the Social Sciences. 

Journal Highlights
Key title: Advanced Food and Nutrition Sciences 
Abbreviation: Adv Food & Nutr Sci
Frequency: Annual

Current Volume: 2 (2017)
Next volume: 3 (2018)
Back volumes: 1-2
Starting year: 2016
Nature: Online
Submission: Online
Language: English

Indexing

Subject & Scope

  • Advanced Food Processing Technologies
  • Amino acid Supplements
  • Animal & Plant Nutrition
  • Bodybuilding Nutrition
  • Celery Nutrition
  • Childhood Obesity
  • Clinical Sports Nutrition
  • Creatine Sports Nutrition
  • Dates Nutrition
  • Diabetes Nutrition
  • Dietary Intake
  • Eating Disorders
  • Fatigue Disorders
  • Fermentation Technology
  • Fitness Nutrition
  • Food Addiction
  • Food Allergy Studies
  • Food Biotechnology Studies
  • Food Biotechnology and Nutrition
  • Food Chemical Engineering
  • Food Fortification
  • Food Intolerance
  • Food Nanotechnology
  • Food Process Engineering
  • Food Processing
  • Food Production
  • Food Safety regulations
  • Food Science
  • Food Security/ Safety
  • Food Technology
  • Food Toxicology
  • Gym Suppliments
  • Health Nutrition
  • Herbal Supplements
  • Human Nutrition
  • Iodine Deficiency Disorders
  • Malnourishment
  • Malnutrition
  • Mass Spectrometry in Food Technology
  • Molecular Nutrition
  • Natural Suppliments
  • Nutrient Deficiencies
  • Nutrigenomics
  • Nutrition Cancer
  • Nutrition Economics
  • Nutrition Sport Fitness
  • Nutrition and Diabetes
  • Nutrition and Food Sciences
  • Nutrition in Developing Countries
  • Nutritional Epidemiology
  • Nutritional Values
  • Nutritionist Communications
  • Oatmeal Nutrition
  • Obesity Prevention
  • Obesity and Weightloss
  • Potato Nutrition
  • Protein Diet
  • Protein Suppliments
  • Public Health Nutrition
  • Sonic Nutrition
  • Sports Nutrition
  • Sports Nutrition Suppliments
  • Vitamin B12 Deficiency
  • Vitamin Supplement

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