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Effect of two cooking methods and temperature on oxidation and microbiological properties of breakfast sausage
Published 2015-03Subjects: “…Microbiological properties…”
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Page will reload when a filter is selected or excluded.- Microbiology 298 results 298
- Natural Sciences 297 results 297
- Natural Sciences — Life Sciences 297 results 297
- Background: All chronic wounds habour microorganisms which may stall spontaneous healing of the wounds or impair success of wound closure. Wound biopsy for microscopy, culture and sensitivity is the preferred method of isolating microorganisms present in a wound but the procedure is resource intensive and unpleasant to patients. The aim of this paper is to evaluate the reliability of Levine swab in accurate identification of microorganisms present in a wound and identify the necessity for further studies in this regard. Methods: A semi structured questionnaire was administered and physical examination was performed on patients with chronic wounds who meet the inclusion criteria for the study. Full thickness wound biopsy and wound swab using the Levine method were taken from the wound of each patient The data generated was analysed using Statistical Package for Social Sciences (SPSS) version 20. Results: There were 21 ulcers from 19 patients but only nineteen ulcers were suitable for analysis. The mean age of the patients was 42 years (range 13-69 years). There were nine males and 10 females. Most of the ulcers were posttraumatic (67%), were located on the right side of the body and the commonest site was the right leg (24%). More than half of the ulcers had at least moderate discharge. Only one species of microorganism was isolated per wound swab or wound biopsy specimen. Comparison of results from wound swabs with wound biopsy from each of the patients revealed that isolated microorganisms were similar in 60% of cases. Conclusion: Wound swab by the Levine method may be as reliable as wound biopsy specimens for microbiological studies in chronic wounds due to certain causes. Larger studies that evaluate wounds due to different causes separately will be required to validate this observation. 1 results 1
- Bioinformatics 1 results 1
- Breakfast sausage 1 results 1
- Chemical evaluation 1 results 1
- Ecology 1 results 1
- Elderly 1 results 1
- Genetics 1 results 1
- Gut Microbiota 1 results 1
- Health sciences 1 results 1
- Iodine value 1 results 1
- Kilishi 1 results 1
- Levine swab 1 results 1
- Microbiological analysis 1 results 1
- Microbiological properties 1 results 1
- Nigeria 1 results 1
- Oxidative rancidity 1 results 1
- Quality 1 results 1
- Sausages were prepared from 65% meat, 20% lard, 3.5% binder, 2.01% curing salt, 1% sugar, 0.30% phosphate, 4% ice water, 2% dry spice, and 2.19 wet spices. A set of five samples were boiled in a water bath while another set were baked at temperatures of 80, 90, 100, 110 and 120 °C. The effect of cooking method and temperature was tested on oxidative and microbiological properties of breakfast sausage. The oxidative properties were evaluated using iodine value, acid value and thiobarbituric acid reactive substances (TBARS) assays. Three culture media were used to measure the microbial status of product using Nutrient Agar (NA) for total aerobic count, Potato Dextrose Agar (PDA) for yeast and mould count and Ethyl Methanesulfonate (EMS) for coliform bacteria count. Significant differences were observed for all the parameters measured at a significant level of 5%. Iodine value measures the level of unsaturated fatty acid, Iodine value ranged from 2.54 to 6.86 mg/g. Baking at 90°C gave the highest value, while boiling at 100°C and baking at 120°C had the lowest values. Acid value had boiling at 100°C giving the highest value and baking at 80°C giving the least. TBARS value showed that boiling at 120°C had the highest value, while boiling at 90°C gave the lowest value. Total aerobic count was high at 110°C for baking and boiling at 100°C. Total coliform bacteria count was high at boiling at 90°C. Fungi growth in the sausage was generally low, baking at 80°C had the highest count and least count was observed for boiling at 80°C and baking at 90°C. In conclusion, the oxidative and microbiological properties of breakfast sausage as influenced by cooking method and temperature showed the best cooking method and temperature interaction to be baking at 90°C and 100°C. 1 results 1
- This study was carried out to evaluate the chemical and microbial qualities of Kilishi sold in Zaria metropolis, Nigeria. A total of thirty (30) samples from three different locations (Sabon-gari-(Site I), Zaria city (Site II) and Samaru area (Site III) were randomly collected. Control samples of Kilishi were prepared in the Meat Laboratory of the Department of Animal Science, Ahmadu Bello University. All Kilishi samples were subjected to chemical analysis and microbiological examination-aerobic plate counts (APC), staphylococcal counts (SC), fungal counts (FC) and coliform counts (CC). Kilishi from Site II had significantly (p<0.05) higher moisture values (7.52%) than Kilishi from the control (5.65%), Site I (5.19%) and Site III (5.44%), fat and ash contents were significantly (p<0.05) higher in control (22.53% and 7.80%) respectively) than Kilishi from other sites. Microbial counts were high in commercial Kilishi samples with mean APC of 4.1x10(5), Coliform counts of 3.0x10(1) and FC of 5.9x10(6) in Site I while Staphylococcal counts was 7.0x10(4) in Site III. The general evaluation of microbial species showed the presence of Staphylococcus aureus, Bacillus subtilis, Escherichia coli and Klebsiella sp in commercial Kilishi which could pose high health risk to consumers. It is therefore advised that processors of Kilishi should imbibe good hygienic practices in order to improve the quality and reduce the risk of food borne illnesses while consuming this product. 1 results 1
- Type 2 diabetes 1 results 1
- Type 2 diabetes (T2D) is a prevalent non-communicable disease among the world's growing elderly population. The contribution of the gut microbiota to T2D in several Westernized countries has been established. However, there is little information on the role of the gut microbiota in T2D from the African continent where lifestyle and life expectancy are different. Aims: This study sought to investigate gut microbiota variation in relation to elderly people living with T2D. in Nigeria. Methods: Whole microbial community DNA were derived from the stool samples of healthy urban-dwelling elderly individuals and urban-dwelling elderly individuals with T2D. The V4 region of the 16S rRNA gene was Illumina- sequenced and analyzed using QIIME2. Results: Beta taxonomic diversity was significantly different between healthy elderly individuals and elderly in- dividuals with T2D. However, no difference in the alpha taxonomic diversity and predicted functional alpha diversity of the gut microbiota was observed. The genus Ruminococcus (T2D versus Healthy: 2.89% vs 2.21%), families Coriobacteriaceae (Collinsella, T2D versus Healthy: 2.62 % vs 1.25%) and Bifidobacteriaceae were enriched in elderly individuals with T2D, while members of Clostridiaceae (Clostridium, Healthy versus T2D: 5.6% vs 3.2%) and Peptostreptococcaceae (Healthy versus T2D: 3.45% vs 1.99%) were enriched in healthy volunteers. Pathways involved in amino acid biosynthesis were enriched in elderly individuals with T2D, while pathways involved in respiration and the biosynthesis of vital building blocks were enriched in healthy volunteers. Conclusions: The study demonstrated for the first time in an African elderly population that the abundance of Bifidobacteriaceae, Collinsella, and Ruminococcus within the gut varies in relation to T2D. Findings from this study suggest that the restoration of features associated with healthiness via the way of gut microbiota modification could be one step needed to improve elderly patient care. 1 results 1
- chronic cutaneous ulcer 1 results 1
- microbiology 1 results 1
- wound sampling. 1 results 1
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- The Journal of General and Applied Microbiology 51 results 51
- PLoS Pathogens 47 results 47
- Canadian Journal of Infectious Diseases and Medical Microbiology 32 results 32
- Microbial Genomics 30 results 30
- Access Microbiology 25 results 25
- Stem Cells Translational Medicine 23 results 23
- Cell Regeneration 21 results 21
- Oral Microbiology and Immunology 20 results 20
- Medical Mycology 9 results 9
- Journal of Molecular Psychiatry 8 results 8
- European Journal of Microbiology and Immunology 7 results 7
- Journal of Immunology and Clinical Microbiology 6 results 6
- Regeneration 6 results 6
- MAP Kinase 3 results 3
- Open Journal of Cell Biology 3 results 3
- Journal of Cellular Neuroscience and Oxidative Stress 2 results 2
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- Research Journal of Microbiology 2 results 2
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