Aims: Bark, leaves and gum of cashew (Anacardium occidentale L.) have been reported to be effective in curtailing the growing problems of resistance of bacterial pathogens. The in vitro activity of aqueous extracts of cashew apple peels was determined in this study against two clinically important pathogens.
Listeria monocytogenes is an opportunistic food-borne pathogen causing listeriosis especially among immune-compromised persons. Its high rate of morbidity and mortality has classed the organism among the top watch list in foods. It is known to produce several virulence factors which aid its survival in harsh conditions and its dissemination within host cells. The pathogenicity of L. monocytogenes, isolated from cattle faeces in Ado-Ekiti, was determined in Wister albino rats for two weeks and the relative virulence was calculated. Rats were challenged with isolates producing listeriolysin O and phospholipase orally, intraperitoneally and subcutaneously. Biochemical parameters and haematoxylin and eosin (H and E) stained sections of selected organs were examined for significant changes (p < .05) and histopathological effects post-experiment. Relative virulence was recorded at 0% with rats showing no signs of infection or death. However, significant changes in total protein, lipid profile and some selected antioxidant enzymes, as well as cytological changes in the examined H and E sections of organs showed that an infection had occurred. Bacteria may have however been eradicated by the immune-competent rats. This study therefore concludes that isolates may be pathogenic especially for persons tagged 'high risk' due to low immunity.
The main purpose of this paper is the study of sensory and physicochemical changes occurring in bread, preserved at ambient temperature and refrigeration temperature for 7 days. The study has been achieved using bread commercialized in a supermarket, sliced and packaged in polyethylene foil. Monitoring the quality parameters has been achieved daily so be as visible changes. The quality parameters monitored was elasticity, porosity, acidity, humidity and sensory characteristics, indicators which reflect the freshness of bread. The analytical methods used are those of standards and values are within the limits of quality standards.
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