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In the present study, we report the aqueous extract of Pithophora oedogonia to produce silver nanoparticles (AgNPs) by reduction of silver nitrate. It was noted that synthesis process was considerably rapid and silver nanoparticles were generated within few minutes of silver ions coming in contact with the algal extract. A peak at 445 nm corresponding to the plasmon absorbance of AgNPs was noted in the UV-vis spectrum of the aqueous medium that contained silver ions. Scanning electron microscopic (SEM) and dynamic light scattering analysis of colloidal AgNPs indicated the size of 34.03 nm. Energydispersive X-ray spectroscopy revealed strong signals in the silver region and confirmed of the AgNPs. Fourier transform infrared spectroscopic analysis of the nanoparticles indicated the presence of protein which was regarding a capping agent surrounding the AgNPs. Moreover, the antibacterial activity of synthesized nanoparticles exhibited potential inhibitory activity against seven tested pathogenic bacteria.

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An experiment was conducted on pear fruit (cv. 'Lagoon') to extend the shelf life by using different packaging materials. Fruits were packed in low density polyethylene (LDPE, 0.025 mm), polypropylene (PP, 0.025 mm), linear low density polyethylene (LLDPE, 0.0125 mm) and high density polyethylene (HDPE, 0.025 mm) with or without perforation and stored at ambient condition (25 ± 2 °C and 65.0 ± 5% RH). Periodical observations were recorded on CO2 & O2 concentration (%), physiological loss in weight (PLW, %), decay loss (%), firmness (kgf), colour value (colour difference and colour index), total soluble solid (TSS, °Brix), acidity (mg of malic acid/g), and ascorbic acid loss (%) at 3 days interval. Reduced rate of PLW and decay losses was recorded in pear fruits packed in PP non-perforated (8.04%) and PP perforated (12.5%), respectively as compared to other treatments. The maximum firmness (5.18 kgf) and minimum ascorbic acid loss (49.97%) were also recorded in PP non-perforated up to 12 and 15 days of storage, respectively. It could be inferred that the, PP non-perforated (0.025 mm) was the most suitable packaging materials for extending the shelf life of pear fruits up to 15 days at ambient condition.

Most people now have their meals outside their homes and are vulnerable to illness caused by food. Unsafe food preparation and supply by vendors have made food safety a concern for public health. Jashore is a densely populated city, this study was designed to evaluate food safety knowledge, attitude and practice (KAP) of food vendors in Jashore region, Bangladesh. A randomized descriptive cross-sectional study on food safety KAP was conducted among 200 food vendors. Where 96% were male food vendors, 72.5% were smokers, and 63% were found to be overweight or obese. While 72.5% vendors had good knowledge of food safety, only 33% and 0.5% had good food safety attitude and practice, respectively. Among the socio-demographic factors investigated, only the level of education showed significant influence (p = 0.005 and 0.015) on the food safety knowledge and practice of the vendors. While handling food, over 90% vendors did not use any personal protective equipment, 4.5% had diarrhoea, 8.5% did not wash their hands after going to the toilet and 28.5% reused previous leftover oils. The data suggest that the overall food safety knowledge of suppliers in the Jashore region is good but their attitudes and practices need to be improved.

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