This study evaluates bacteriological profiles in ready-to-eat (RTE) foods and assesses antibiotic resistance, extended-spectrum β-lactamase (ESBL) production by gram-negative bacteria, and heavy metal tolerance. In total, 436 retail food samples were collected and cultured. The isolates were screened for ESBL production and molecular detection of ESBL-encoding genes. Furthermore, all isolates were evaluated for heavy metal tolerance. From 352 culture-positive samples, 406 g-negative bacteria were identified. Raw food samples were more often contaminated than refined food (84.71% vs. 76.32%). The predominant isolates were Klebsiella pneumoniae (n = 76), Enterobacter cloacae (n = 58), and Escherichia coli (n = 56). Overall, the percentage of ESBL producers was higher in raw food samples, although higher occurrences of ESBL-producing E. coli (p = 0.01) and Pseudomonas aeruginosa (p = 0.02) were observed in processed food samples. However, the prevalence of ESBL-producing Citrobacter freundii in raw food samples was high (p = 0.03). Among the isolates, 55% were blaCTX-M, 26% were blaSHV, and 19% were blaTEM. Notably, heavy metal resistance was highly prevalent in ESBL producers. These findings demonstrate that retail food samples are exposed to contaminants including antibiotics and heavy metals, endangering consumers.
Food-borne diseases are the group of disorders that are caused by consuming food having microbial existence in it. So safe food handling is to make sure the lessening of detrimental effects in growth to the packaging of food to minimize health issues on consumers which otherwise can lead to large scale disease outburst. This review concludes the findings of the studies on how food is being handled from farm to fork, how airlines are contributing towards the spreading of diseases, how any negligence in any one of the steps can cause havoc to mankind in the light of the recent coronavirus pandemic. This review suggests the methods for the detection of food-borne viruses and the challenges for the regulation of zoonotic outbursts. This review recommends strict regulation, updating of the food handling policies, and ways to control emerging infectious diseases in relation to food.
The recent outbreaks of novel coronavirus disease have unprecedent impact on mental health of patients, front-line healthcare workers and local population. However, the impact is not fully documented. This review explores stress-driven factors, stress-vulnerable groups and stress management interventions. Repetitive exposure to mass media and inappropriate health protective measures has heightened stress responses. Fear of not getting recovered from COVID-19 and disaffection has profound impact of infected individuals and their families. They may experience fear, anxiety, anger, sleep deprives and anorexia which may weakens their immune system thus making them vulnerable to COVID-19. The COVID-19 pandemic has underscored potential gaps in mental health services during emergencies. Remote (telephone and internet) and onsite medical services with self-help coping strategies should be introduced. Although psychological interventions may overburden health care facilities and tax available resources but for effective prevention of COVID-19 both physical and mental fitness are mandatory. Effective risk communication in public health emergency is fundamental to prevent or reduce the crisis.
Street food is one of the highlighted aspects in the cuisine of under developing countries.It contributes in the progress of socioeconomic improvement of nations. Howeverregardless of its inexpensiveness, flavor and aroma it is linked with the variety of risks toconsumers because of the way is it being prepared and served. There are noteworthynumber of individuals who consumes street food on regular basis regardless of thinkingabout its safety. This review concludes the findings of the studies on the trends in streetfoods with relation to its consumption by consumers, risks associated and how can we beovercome such risks. This review recommends the awareness and enforcement of laws andcommunity policies that should be helpful in minimizing the risks associated with streetfood along with the consumers and food vendors itself
Enzymes are biocatalysts which play key roles in the body of living organisms. Cellulose is major source of plant biomass. Its β-1,4-glucosidic bonds are hydrolyzed by cellulases. These cellulases can be produced by a variety of microorganisms including fungi, bacteria and actinomycetes which are used today for the industrial applications. The current study was aimed to optimize the cultural conditions for maximum production of endoglucanase by Aspergillus fumigatus through solid state fermentation of sugarcane bagasse. Response Surface Methodology (RSM) was employed under Central Composite Design (CCD) for the optimization of growth including pH, temperature, time period & inoculum size and nutritional parameters including glucose, fructose and (NH₄)₂SO₄. The effect of different metal ions on endoglucanase production was also monitored. It was partially purified by (NH₄)₂SO₄ precipitation and gel filtration chromatography. Finally, edogucanase was characterized for optimum pH, temperature and determination of kinetic parameters. Maximum enzyme activity was found as 0.9 IU/mL/min in the presence of 6 g substrate, 3.5 mL inoculum, 4.5 pH, 40 °C temperature at incubation time of 84 hrs. After addition of carbon and nitrogen sources enzyme activity increased to 1.4 IU/mL/min. It was further increased to 1.56 IU/mL/min with 0.42% of CaCl2. Maximum purification was achieved at 50% saturation by ammonium sulphate (NH₄)₂SO₄. Optimum temperature and pH were 40 °C and 5 respectively, whereas the values for Km and Vmax were 5.37 mM and 696 uM/mL/min., respectively. These findings suggested that endoglucanase by Aspergillus fumigatus could be suitable for various industries. Copyright (c) The Authors
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