April 2017

Toxigenic Staphylococcus aureus in processing of coalho and mozzarella cheese

Staphylococcus aureus is commonly involved in food poisoning due to production of toxins responsible for causing animal and human diseases. In this study, 60 strains of presumptive S. aureus isolates from raw milk and cheese were biochemically identified in four dairies: 54 (90%) from refrigerated raw milk (RRM) with counts exceeding 106 CFU/mL, and six (10%) from cheese with similar concentrations of CFU/mL. Out of the...

Author(s): Lidiane Soares Pereira, Rosângela Zacarias Machado, Joyce Bitencourt Athayde Lopes, Isabel Azevedo Carvalho and Francisca Neide Costa

April 2017

A cross sectional study on Salmonella in apparently healthy sheep and goats slaughtered at Elfora and Luna export abattoirs, Ethiopia

A cross-sectional study was conducted between November 2015 and March 2016 on apparently healthy slaughtered sheep and goats, and clean knife at Luna and Elfora export abattoirs located at Modjo and Bishoftu towns to estimate the prevalence of Salmonella in sheep and goats, to assess the hygienic condition of flaying knife, and to isolate and identify the prevalent Salmonella sub-species. A total of 525 samples...

Author(s): Feyisa Kuma, Matios Lakew, Tafesse Koran, Abebe Olani, Mekdes Tamiru, Letebrehan Yimesgen, Tilahun Zenebe and Firmaye Gerbi

April 2017

Isolation and characterization of enteropathogenic and enterotoxinogenic Escherichia coli from dairy products consumed in Burkina Faso

Food-borne diseases represent a public major health problem, and drink-water, juice, meat, and milk products are usually involved. This study aimed to evaluate the antibiotic resistance of diarrheagenic E. coli isolated from dairy products consumed in Burkina Faso. Five hundred and twenty-two samples were gathered. Escherichia coli were isolated using Standard Microbiological Methods. A 16-plex polymerase chain reaction...

Author(s): Touwendsida Serge Bagré, Bissoume Sambe-Ba, Hadiza Bawa Ibrahim, Gertrude Bsadjo Tchamba, René Dembélé, Abdoul Aziz Wane, Evariste Bako, Alfred S. Traoré, Nicolas Barro and Amy Gassama-Sow,

April 2017

Riboflavin enriched iru: A fermented vegetable protein

African locust bean (Parkia biglobosa) cotyledon is fermented in most countries of West Africa to produce a soup condiment, known as ‘iru’ in Yoruba language, or ‘dawadawa’ in the predominant Hausa language. Iru is rich in minerals and serves as a source of protein supplement in the diet of poor families.  Riboflavin (Vitamin B2) is an essential component of basic cellular metabolism but its...

Author(s): Afolake Atinuke Olanbiwoninu, Olaoluwa Irokosu and Sunday Ayodele Odunfa