Pasteurization and heat-treatment process that destroys pathogenic microorganisms in certain foods and beverages, it is named for the French scientist Louis Pasteur, who in the 1860s demonstrated that abnormal fermentation of wine and beer could be prevented by heating the beverages to about 57°C (135°F) for a few minutes. Pasteurization of milk, widely practiced in several countries, notably the United States, requires temperatures of about 63°C (145°F) maintained for 30 minutes or, alternatively, heating to a higher temperature, 72°C (162°F), and holding for 15 seconds (and yet higher temperatures for shorter periods of time). The times and temperatures are those determined to be necessary to destroy the Mycobacterium tuberculosis and other more heat-resistant of the non-spore-forming, disease-causing microorganisms found in milk. The treatment also destroys most of the microorganisms that cause spoilage and so prolongs the storage time of food.
Dimensional approaches to nutrition, food science and healthy life Kazuko Sakamoto Current progression of bioscience is unimaginably getting faster, deeper and broader than ever. Relatively new fields, nutrigenetics, nutrigenomics, and nutritional epigenetics are examples of studies related to extended nutrition. Among them, nutritional epigenetics is directly link to the gene regulation by the food. The focus is how the molecules in food interact via metabolic systems with the molecules that attach to DNA and how to control gene expression in the body. This altered gene activity without changing the DNA sequence and leads to modifications that can be transmitted to daughter cells to carry to the offspring. Therefore, public health services come to attention in this field to shape up people’s healthy life. One of the examples is polyphenols in green tea have a variety of health benefits in our life for protective diseases including cancer as well as curing inflammation in humans. The names of active compounds in green tea are eight cate chins (polyphenols), such as epicatechin, catechin, gllocatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, gallocatechin gallate and catechin gallate. These slightly different chemical structures and their metabolic pathways are complicated in the body. However, all catechins together in green tea seem to work at the synergetic maximum benefits rather than one of those catechins alone in the body. Administered individual catechins are absorbed and reach the several organs and tissues, then alter the metabolisms in their own ways; break down or restructure there; in some case affected by gut microbiome, to work preferably beneficial to keep up healthy state in the body. Nutritional genomics studies the interaction between nutrition and the genome, and it seeks “to provide the scientific basis for improved public health through dietary means” (Bergmann et al. 2008, p. 448). As an emerging application of nutritional genomics, personalized nutrition encompasses the vision to improve individual health control by offering access to an improved understanding of “the functional interaction between bioactive food components with the genome at the molecular, cellular, and systemic level in order to understand the role of nutrients in gene expression and...how diet can be used to prevent or treat disease” (Castle et al. 2007, p. 3). Consequently, in the context of personalized nutrition, food may be understood as a tool for good health. This implies an instrumental relationship between food and health, where food is ascribed a secondary value and health appears to be a descriptive biological concept. However, food plays a more significant role in human life; food is connected to social contexts, cultural values, and identities. Likewise, health is not necessarily a descriptive concept; it may be seen as instrumental in relation to individual life plans—a perspective that turns health into a more complex, value-laden concept. This article introduces cultural understandings of food and health. The wider definition of food and health is explored in relation to the commonly used scientific approach that tends to take a more reductionist approach to food and health. The different discourses on food and health are being discussed in relation to ethical aspects of personalized nutrition, leading to the following questions: What kind of ethical challenges may be identified for personalized nutrition in relation to concepts of food and health, which include cultural and value-laden aspects? And how are social and cultural concepts of food and holistic concepts of health related to the aim of individualization in personalized nutrition?
Tef [Eragrostis tef (Zucc.) Trotter], an ancient cereal mainly produced in Ethiopia, is increasingly getting higher acceptance in the global market because it is gluten free and has high iron content. The aim of this study was to evaluate the in vitro dialysability of Fe and Zn in a backslop fermented gluten free flat bread known as injera. The traditional fermentation caused up to 49-66% reduction of phytic acid (PA). Molar ratios of PA:Fe and PA:Zn decreased from 14 to 1 and from 63 to 19, respectively, after 120 h of fermentation. The total soluble fractions of Fe and Zn ranged between 11 and 38% and between 11 and 29%, respectively, after 120 h of fermentation. The dialyzable Fe content of the white varieties ranged between 3 and 9% after 120 h fermentation while no effect was observed for the brown varieties. The dialyzable Zn ranged between 2 and 11%, with only a clear effect of fermentation in one white variety. Consumption of tef could be a good source of Fe and Zn, but may not provide the absolute recommended daily Fe and Zn intakes.
Peach (Prunus persica) and Plum (Prunus salicina) are short-lived underutilized stone fruits around the world and are rich in flavonoids, essential minerals, vitamins, fiber, phenolic compounds and antioxidants. Peach and Plum are widely utilized mainly in the form of liquid (juices). The presence of various functional components makes them an important commodity in medicinal world as a health promoter. Peach and plum blended juice has a strong potential to serve the beverage industry as a functional beverage as along with providing thirst quenching, nutritious and energizing attributes they greatly enhance the functionality of various pathways in the body including the digestive system, cardiovascular system, nervous system, renal system and oxidative stress.
There is an increasing recognition that ownership, access and, control over agricultural resources constitutes critical elements in the determination of the well-being of farm households. The study therefore assessed the effect of partial privatization of agro input supply and its implication on access/utilization and food security in Nigeria. Specifically, the study ascertained level of access and utilization of agro input among farmers in the study area, examined effectiveness of agro input supply services provided by public and private organizations, identified farmers preferred agro input delivery system regarding public and private agro input delivery systems and identify constraints to access and utilization of agro input in Nigeria. Multi-stage sampling procedures were used to select eighty (80) respondents for the study. Descriptive statistics and Bivariate regression analysis were used for data analysis testing the hypothesis. Results shows that all the agro inputs listed for verification have low access and utilization level. However, private agro input supply organizations further showed effectiveness in adequacy of input supply in relation to farmers demand while high cost of inputs, untimely and insufficient input supply respectively were major challenges encountered in access and utilization of agro input in Nigeria. Analysis of the influence of privatization of agro input supply on level of utilization of agro input by farmers established a significant relationship at P<0.001 level. It is therefore recommended that identified government and private agencies should initiate actions towards making a blend of public - private agricultural input supply services which will be compatible and most practical for the country in achieving its food security policy.
Spirulina is a microalga that has been widely studied and marketed in the recent years due to its nutritional composition. This photosynthetic microorganism presents in its composition proteins (up 70%), lipids, polyunsaturated fatty acids, vitamins (including B12), pigments and phenolic compounds. Aiming school meals nutritional improvement in Brazil, they developed spirulina chocolate pudding and evaluated its proximal composition. The ingredients were selected according to the literature and with similar products on the market. Tests with different concentrations of these ingredients were carried out until obtaining a product with the desirable characteristics. The content of proteins (Kjeldahl), lipids (soxhlet), ash and moisture (Association of Official Analytical Chemists ??? AOAC) and carbohydrate (by difference) was determined. These analyzes are being carried out in triplicate, in pudding formulations with or without spirulina addition. The results obtained are analyzed using Variance Analysis (ANOVA), followed by Tukey test for comparison between means, with a confidence level of 95% (p<0.05). Subsequently, the nutritional composition of the finished pudding was determined. The best formulation contained sugar, cocoa powder, thickener, starch, flavoring, salt, dye, lecithin and spirulina dried biomass. The spirulina addition in the pudding formulation had improved the protein content of this product. In this way, it will be possible to increase nutritionally puddings for school meals in Brazil, which may help to reduce malnutrition cases.
The study was carried out to know prevalence, diagnosis and therapeutic efficacy of Marbofloxacin and Vitamin E and Selenium against the subclinical mastitis from lactating Deoni Cows at Organized and Unorganized dairy farms in and around Bidar. Screening of subclinical mastitis was done by California Mastitis Test (CMT), Electrical Conductivity (EC) and Somatic Cell Count (SCC) in milk. Positive samples for subclinical mastitis were considered for isolation and identification of bacterial pathogen by cultural examination. Ninty (56.25%) out of one hundred sixty lactating cows were found positive for subclinical mastitis. Affected quarter-wise single, two, three and four prevalence was given a prevalence of 28.13, 25, 1.88 per cent. Out of 21 positive milk sample 16 and 9 samples were found positive for Staphylococcus spp. Streptococcus spp. (76.19%) and E.coli (42.86%) organism. The antibiogram has a of the bacterial isolates to standard antibiotic discs determined by disc diffusion method revealed the highest sensitivity to Gentamicin and Enrofloxacin followed by Tetracycline, Moxifloxacin, Cefoperazone, Ceftriaxone, in decreasing order and least sensitive to amoxicillin and clavulanic acid. Positive animal were treated with single dose of Marbofloxacin (8 mg/kg.BW) alone, Marbofloxacin with Vitamin E and Selenium and Vitamin E and Selenium alone on ‘0’day and 3rd day with (1 ml/25 kg.BW) given intramuscularly. Therapeutic efficacy of Marbofloxacin along with Vitamin E and Selenium showed (86.67%), Marbofloxacin (84.62%) and Vitamin E and Selenium (50%).
