1.
Effect Of Oiling And Packaging On Shelf Life Of Eggs Stored At Two Different Temperatures
by Marium Munir (2008-VA-388) | Dr. Muhammad Nasir | Dr. Sanaullah Iqbal | Dr. Aftab Ahmad Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: In Pakistan, poultry industry is playing a vital role in the economy of the country. As eggs are perishable so it must be handled with safety. It is imperative to handle and store the eggs at appropriate conditions. But improper storage of eggs is a problem in our country which affects its quality and there is chance of microbial contamination in eggs. Oiling and packaging has variable impact on shelf life of eggs at different storage temperatures (Matt et al. 2009).Raw eggs have many benefits, they contain essential nutrients for the brain, nerves, glands and hormones, they are nutritionally balanced. raw eggs also contain an abundance of other vital substances including protein, essential fatty acids along with niacin, riboflavin, biotin, choline, vitamins A, D and E, magnesium, potassium, phosphorous, manganese, iron, iodine, copper, zinc and Sulphur. Egg yolks are one of the few foods that contain vitamin D(Watkins, 2002). As eggs are perishable food stuff,so the purposes of present research work are to analyze the effect of oiling and packaging on shelf life of eggs at two different temperatures. For this a total of 864 eggs were collected. The four different treatments were applied along with two different temperatures. Each category was further divided into four treatment strategies (108 eggs in each strategy) i.e. eggs without any treatment, oil coated eggs, eggs packed (air-tight) in white polythene bags, oil coated eggs packed (air-tight) in white polythene bags.Eggs undergone each treatment strategy were analyzed for six parameter i.e. sensory evaluation, microbial load, Physical parameters (weight, pH, egg shell percentage and haugh unit) using 18 eggs for each further divided into three replicates (6 eggs for each replicate). All the eggs were stored for 1, 7, 14, 21, 28 and 35 days.
Summary
76
Data was analyzed statistically by the 2- way ANOVA (Analysis of Variance) with 5% probability. Means was compared by DMR test.At the end of this study we were able to assess the shelf life of eggs with respect to their oiling, packaging and storage conditions. Availability: Items available for loan: UVAS Library [Call number: 2289-T] (1).
2.
Evaluation Of Current Food Safety Practices At Various Food Establishments In Lahore
by Muhammad Shahbaz (2013-VA-600) | Dr. Muhammad Nasir | Dr. Zubair Farooq.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Food Safety is a scientific discipline describing handling, preparation and storage of foods in ways that prevent food borne illnesses. In present era there is much advancement in the process of product control and practices which are aimed to produce wholesome and safe food. Governments have imposed very strict quality and food safety assessment parameters for food establishments. All food establishments have not adopted practices to ensure food safety.In the present study the survey of 500 food establishments of Lahore were conducted to evaluate current food safety practices adopted by various food establishments. The evaluation was done by using structured questionnaire/checklist. The questionnaire/checklist detailed of food establishment, management and personnel, personal hygiene, establishment design and physical facilities, maintenance and sanitation of establishments, control of operations and consumer awareness with product information. SPSS version 16 was used for all data analyses. Descriptive statistics including frequencies, means, and standard deviations were calculated for all variables as appropriate.The project highlighted the situation of current food safety practices and gaps in implementation adopted by various food establishments in Lahore. Evidence from the literature suggests that majority of Pakistani foods are drastically implicated with contaminants. Food hygiene training as a means of improving food safety, strong consumer protection groups, awareness of food safety, and the right to acquire safe food, strict adherence to food laws, new legislation with changing food safety perspectives, and the recognition of this challenging problem by all stakeholders are some of the practical, systematic, and aggressive steps that can be taken to curtail the risk of microbiological and chemical foodborne diseases and to minimize the health consequences associated with the consumption of unsafe foods in Pakistan.
Availability: Items available for loan: UVAS Library [Call number: 2331-T] (1).
3.
Determination Of Heavy Metals In Various Types Of Candies And Chocolates Available In Local Markets Of Lahore
by Muhammad Suleman Najib (2007-VA-307) | Dr. Naureen Naeem | Dr. Muhammad Nasir | Dr. Muhammad Adil Rasheed.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and guidelines for the certification systems for foods. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer.
Heavy metals are presentin sweets like candies, chocolates and gums, which are favorite food for children and pregnant women. Lead, Nickel and Chromium are major toxic heavy metals. Main source of lead exposure in children are food, air, water and soil.Accumulation of Lead in different parts of the body has adverse effects and causes many diseases.When chromium is ingested in excess amounts, it induces many toxicity symptoms in human body. At higher levels, nickel accumulates in the lungs and may cause bronchial haemorrhage. Other symptoms include nausea, weakness, dizziness, etc.
In Pakistan food safety is on the verge chaos specially there is no sufficient data available on heavy metals in confectionary products. Therefore present study was designed to aware the consumer specially children about hazards of heavy metal in candies and chocolates.
Both Local and imported Candies and Chocolates samples (n=120) were collected from local shops anddepartmental stores of Lahore. Samples were analyzed by Atomic absorption spectrometer for heavy metals examination in Environmental Science DepartmentLaboratory of University of Veterinary and Animal Sciences.
Concentration of lead in imported candies (n=30) and local chocolates (n=30) found within acceptable value 0.5 mg/kg of Punjab Food Rules 2011(PFR) while imported chocolates (n=30) and local candies (n=30) were not found within acceptable value 0.5 mg/kg of PFR 2011. The variation of nickel was not found within permissible value 0.025 mg/kg of PFA in all (n=120) imported chocolates, local chocolates, imported candies and local candies. Concentration of chromium in all types of samples (n=120) was high as compared to limit value 0.02 mg/kg of PFR 2011.
Availability: Items available for loan: UVAS Library [Call number: 2356-T] (1).
4.
Impact Of Different Cooking Methods On Heavy Metals Concentration In Fish Meat
by Ammara Asghar Butt (2009-VA-429) | Dr.Azmat Ullah Khan | Dr.Sanaullah Iqbal | Dr.Saif-Ur-Rehman Kashif.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Fish is considered important and diverse group of vertebrates in aquatic system. It has a vital place in our daily diet because of its high nutritional profile as it contains essential omega 3 and 6 fatty acids, protein and carbohydrates. The production of fish in Pakistan is quite satisfactory but the consumption rates are still very low, hence the food industries and health authorities are working together to increase the public awareness for the consumption of fish.
The habitat of fish is water which is highly contaminated with heavy metals due to certain human activities. Heavy metals are non-biodegradable elements. Fish have ability to accumulate these metals. The consumption of contaminated fish can cause cytotoxic, mutagenic and carcinogenic disorders in human beings. Scientists and researchers are working together to find a cooking or processing method by which we can reduce the risk of toxicity of these metals.
Presence of heavy metals in fish can cause cytotoxic, degenerative and carcinogenic diseases in humans. It is reported that by using certain cooking methods the concentration of metals can be reduced to safe limits.
Nine samples of fish and water will be collected from three stretches of river Ravi. Samples were transported to laboratory. Then were divided into five groups one group remained as fresh other were cooked with four local fish cooking methods (fry, grill, bake and curry). Then these samples were analyzed for heavy metals Zinc (Zn), Lead (Pb) and Chromium (Cr) by atomic absorption spectrometry (AAS). Analysis of variance test (ANOVA) using statistical package for the social science (SPSS) was applied to analyze the collected data. The present study is helpful to find the method by which heavy metals concentration can be reduced and is helpful for public awareness. Availability: Items available for loan: UVAS Library [Call number: 2421-T] (1).
5.
Assessment Of Food Safety Knowledge, Attitude Andpractices (Kap) Among Food Handlers At Hospitals In Lahore
by Barkat Ali (2009-VA-484) | Dr. Naureen Naeem | Dr. SanaullahIqbal | Dr Saima Inayyat.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Food safety is an alarming issue now a days in Pakistan as many food borne illnesses, diseases and spoilage of food occur due to poor knowledge, attitude and practices of food handlers about food safety and hygiene. Food safety is a scientific discipline describing preparation, handling and storage of food in different ways to prevent food borne illness. In present era there is much improvement in food preparation, serving, washing, handling and storage. Food safety knowledge, attitude and good practices which are aimed to produce safe food.
All food handlers have not good knowledge, attitude and good practices to ensure food safety.In the present study the cross sectional survey of 500 food handlers of public sector hospitalsof Lahore were conducted to evaluate current food safety knowledge, attitude and practices adopted by them. The evaluation was done by using modified questionnaire. The questionnaire consisted of food safety knowledge, attitude and practices among food handlers.SPSS version 22.0was used for all data analyses. Descriptive statistics including frequencies percentageswere calculated for all variables as appropriate.Educating, training and promoting positive attitude of food handlers would improve the status of food hygiene knowledge, attitudes and practices. Research is needed to focus on how to change the culture and behavior of the food handlers, and to improve their adherence and compliance with hand washing.The studyhighlighted the situation of current food safety knowledge, attitude and practices among food handlers of public sector hospitals in Lahore. Food safety, personal hygiene training as a means of improving food safety, awareness of food safety, among food handlers can prevent foodborne diseases and to minimize the health consequences associated with the consumption of unsafe foods in Pakistan.
Availability: Items available for loan: UVAS Library [Call number: 2451-T] (1).
6.
Determination Of Heavy Metals In Cauliflower And Carrot Grown In Suburbs Of Lahore
by Hafiz Muhammad Azam Arif (2013-VA-849) | Dr. Zubair Farooq | Dr. Sana ullah Iqbal | Dr. Saima Inayat.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Vegetables are the fresh and edible portions of the herbaceous plants. They classified as seasonal vegetables but they also classified as root, tuber, shoot, flower, fruit and leafy on the base of mode of consumption. Each of the categories mentioned above have its own role in human body. They play a vital role in human health due to their higher nutritional values. They are major source of macro and micro nutrients which required by the human body for optimal functioning. They are not only involved for normal body functioning but they also disease preventive in nature. Heavy metals get entry through different routes and accumulate in edible and inedible portions of the vegetables in quantity enough to cause clinical problems to humans and animals. This study was designed to assess the level of heavy metals in vegetables in different districts of Punjab.
Heavy metal is defined as metallic element usually toxic in nature with high density and atomic weight. As they are toxic in nature they accumulate in different parts of the vegetables and lead to several health complications in humans. Some of these metals are of nutritionally important for human health in small quantities and referred as trace elements which include zinc, iron, copper etc. They are among the major toxicants in vegetables which may cause chronic diseases in the kidney and liver of humans and causes disruption of numerous biochemical processes leading to cardiovascular, nervous, kidney and bone diseases. Open crown vegetables like cauliflower have more chances of infestation in suburbs due to waste water irrigation as compared to intact skin vegetables especially grown away from suburbs. Moreover, vegetables treated under clean sanitary conditions can have low levels of heavy metals as compared to the untreated ones.
There are different sources of heavy metals which include waste water irrigation, industrial waste water and soil pollution which associated with industrialization and agricultural activities such as atmospheric deposition, waste disposal, waste incineration, vehicle exhaust, fertilizer application and long term application of sewage sludge in agriculture land. Waste water contains sufficient amount toxic heavy metals which cause clinical problems.
In the present study two vegetable cauliflower (Brassica oleracea) and carrot (Dascusorrota) were collected from suburbs of Lahore. While samples of cauliflower were include from various districts of Punjab. The heavy metals Pb, Zn, Cr, Ni, Ca, Mg, K and Na were determined in cauliflower and carrot from suburbs; While Pb, Zn, Cr and Ni were observed in cauliflower from various districts of Punjab. Digested vegetable samples were analyzed through Atomic Absorption Spectrophotometer.
The highest levels for heavy metals (ppm) Lead, Zinc, Chromium and Nickel in Lahore for cauliflower and carrot was (2.2267±0.0251, 2.2317±0.0076), (5.7100±0.0360,5.0333±0.2516), (1.1133±0.1154, 1.7333±0.0763), (2.466±0.1040, 2.4000±0.3605) respectively. There was a significant difference in both vegetables. Difference in concentration in both vegetables is due to the surface area of both vegetables as cauliflower has large surface area as compared to carrot.
The highest levels for heavy metals (ppm) Lead, Zinc, Chromium and Nickel in Gujranwala for cauliflower was (2.3266±0.0145, 4.5966±0.0152, 0.9333±0.0152, 2.2467±0.0251) respectively.
The highest levels for heavy metals (ppm) Lead, Zinc, Chromium and Nickel in Sheikhupura for cauliflower was (1.9000±0.0200, 6.043±0.0513, 0.933±0.0152, 2.490±0.0100) respectively.
The highest levels for heavy metals (ppm) Lead, Zinc, Chromium and Nickel in Faisalabad for cauliflower was (1.928±0.0104, 5.736±0.0156, 1.193±0.0057, 2.476±0.152) respectively.
The highest levels for heavy metals (ppm) Lead, Zinc, Chromium and Nickel in Kasoor for cauliflower was (1.900±0.0200, 6.043±0.0513, 0.933±0.0152, 2.490±0.0100) respectively.
Each of the city have different concentration of the metals, several reasons for this variation which include medium on which these vegetables are growing, water used for irrigation, application of agricultural products, poor agricultural practices and post-harvest treatment which include harvesting procedure, washing of vegetables with unsafe water and transfer from long rooted areas. Uptake behavior of these metals and minerals by vegetables also affect it. The transfer factor (TF) of different heavy metals from soil to vegetation is one of the key components of human exposure to metals through the food chain. The highest TF valueis found for Zn because Zn is more mobile in nature. This study will provide a baseline data and there is a need for intensive sampling of the same for quantification of the results. Soil, plant and water quality monitoring, together with the prevention of metals entering the plant, is a prerequisite in order to prevent potential health hazards of wastewater irrigation. By using good agricultural practices including use of less agricultural chemical products and sewage water should be used after proper treatment.
Availability: Items available for loan: UVAS Library [Call number: 2454-T] (1).
7.
Evaluation Of Microbiological Quality Ofshawarma Sold By The Street Vendors Of Lahore
by Sana Adrees (2013-VA-896) | Dr. Zabair Farooq | Dr. Muhammad Nasir | Prof. Dr. Aftab Ahmed Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Food safety is a scientific discipline describes handling, preparation and storage of food that prevents food borne diseases.It includes a number of ways that must be followed to avoid potentially severe health hazards.The tracks within this line of thought are safety between the market and consumer. With the fast pace of life the consumption of fast food is going to increase day by day in Lahore. It is imperative to prepare food at good hygienic conditions because of its perishability. The usual thougt is that food should be safe in the market and the concern is safe delivery and preparation of food for the consumer.
Microorganisms affecting food comes from natural micro flora or are introduced by manufacturing steps ranging from processing storage and distribution. In some cases these micro flora have no effect on the food and can be consumed without consequence, but those that are introduced during course of processing depending on type and level of contamination can spoil the food and cause food borne illnesses.
Food can transmit diseases from one person to another as well as serve as growth medium for bacteria that can cause food poisonoing. In the developed countries there are standards for food, whereas in less developed countries the main issue is the availability of safe water supply which is one of the critical item.
The present research work was undertaken to investigate the microbial count in shawarma which is a vended food. Samples collected from Anarkali,Wahdat road and Islampura showed high microbial count which shows contamination due to poor handling and hygienic conditions and improper storage conditionswhile the samples taken from Fortress, Gulberg having less microbial count as compared to these areas.
High microbial load in street foods occur due to improper food handling, unhygienic food preparation and processing, cooking and storage at inappropriate temperature. Consumer, food vendors and all type people should be aware of food hygiene, public health, implications of consuming contaminated foods, causative diseases. Food safety rules and implementation of food regulatory laws in food preparation, serving and preservation should be strongly maintained to avoid contamination problems and food-borne diseases.
Following points should be strongly observed and maintained for future work and further investigative study to improve the quality of shawarama.
1. Ensuring regular inspection and periodical check on these food preparation procedures.
2.Continuous lab test and analytical lab analysis to check the unwanted presence of any new
harmful agents in these foods to ensure food safety for consumers.
Availability: Items available for loan: UVAS Library [Call number: 2455-T] (1).
8.
Evaluation Of Microbial Quality Of Burger Sold By Roadside Fast Food Centers In Various Regions Of Lahore
by Nimra Khalid (2013-VA-900) | Dr. Zubair Farooq | Dr. Muhammad Nasir | Prof. Dr. Aftab Ahmed Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Food safety actions need to cover the entire food chain, from production to consumption. The implementation of food safety include safety between industry and the market and then between the market and the consumer. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticides residues, as well as policies for certification systems for foods.
Food industry regarding safety issue is one of the most unseen areas of policy in developing countries, especially in Pakistan. As a result, food systems in these countries are not always as well controlled and comprehensive as in the mechanized world. This situation is exacerbated by an ever increasing population, rapid urbanization and, most importantly, a lack of the economic and practical resources needed to hold a sound food safety system. As a result, people in developing countries are continuously facing a wide range of potential food safety risks.
Food borne illness is a disease caused by consuming contaminated food or drink.There are more than 250 known food borne diseases. Food can transmit disease from individual to individual as well as serve as a growth medium for bacteria that can cause food poisoning.
Today, people try to save as much time as possible due to the requisite to cope with many tasks within restricted time. In many cases people who have busy schedule don’t have enough time to cook food therefore prefer to eat fast food like burger, shawarma, fries etc. from fast food centers.
The present research was undertaken to investigate the microbial load of the chicken burger samples (n=96) collected aseptically from different regions of Lahore. Samples were collected in sterile plastic bags and analyzed for microbial load immediately after collection in Microbiology lab of University of Veterinary and Animal Sciences.
Nutrient agar was used to perform Total Plate Count, Mackonkey Agar was used for total coliform count, Manitol salt agar was used to count Staphylococcus Aureus and SalmonellaShigella agar was used to detect Salmonella.
The findings of the current study showed that samples taken multinational restaurant have less contamination than from local fast food centers. While among local fast food centers Liberty, Fortress, Anarkali and Akbarimandi have lesser microbial count than samples collected from Ichra, moon market, Mori gate. The difference in microbial load is due to improper food handling, processing, cooking and storage temperature, time and manufacturing practices of the food handlers.
After conducting my research I concluded that following points should be strongly observed and maintained to improve the quality of chicken burger in local fast food centers
• Ensuring regular inspection and periodical check on these food centers
• Continuous lab test and analytical lab analysis to check the unwanted presence of any new harmful agents in these foods to ensure food safety for consumer.
Availability: Items available for loan: UVAS Library [Call number: 2456-T] (1).
9.
Evaluation Of The Microbiological Quality Of Ice Cream Sold At Local Shops In Lahore
by Muhammad Bilal (2009-VA-492 | Dr. Naureen Naeem | Dr. Sana Ullah Iqbal | Prof. Dr. Aftab Ahmed Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Ice cream is a delicious, wholesome, nutritious frozen dairy food. It is noticed that generally manufacturing of ice cream on small scale production units like local shops doesn't totally follow the standard procedures of ice cream production. Ice cream can be contaminated with microorganisms if some ingredients have been added after pasteurization or by means of improper sanitation of the equipment and environment. Microbiological quality of ice cream reflects hygienic practice in production and is an indication of food safety. There was variation in quality of locally produced ice cream in different areas of Lahore.
Food safety is a scientific discipline describes handling, preparation and storage of food that prevents food borne diseases. It includes a number of ways that must be followed to avoid potentially severe health hazards. The tracks within this line of thought are safety between the market and consumer with the fast pace of life the consumption of fast food is going to increase day by day in Lahore. It is imperative to prepare food at good hygienic conditions because of its perishability. The usual thought is that food should be safe in the market and the concern is safe delivery and preparation of food for the consumer.
Microorganisms affecting food comes from natural microflora or are introduced by manufacturing steps ranging from processing storage and distribution. In some cases these micro flora have no effect on the food and can be consumed without consequence, but those that are introduced during course of processing depending on type and level of contamination can spoil the food and cause food borne illnesses.
Summary
49
Food can transmit diseases from one person to another as well as serve as growth medium for bacteria that can cause food poisoning. In the developed countries there are standards for food, whereas in less developed countries the main issue is the availability of safe water supply which is one of the critical item. Foodborne illness is a problem resulting from the consumption of contaminated food, bacteria, viruses, or parasites, natural toxins, chemicals that contaminate food.
For this study total 108 locally produced samples of ice cream were carried from different areas of Lahore. Mughalpura, Sadar, Model town, Gulberg, Town ship and Johar town. 6 shops from each area and 3 samples from each shop were purchased and put in the sampling box with ice packs. Samples were analyzes for microbial load in microbiology Lab of University of Veterinary and Animal Sciences.
Each sample was analyzed for microbiological analysis (Enumeration of Total Viable Count (TVC), Enumeration of Total Coliform Count (TCC), Enumeration of Total Staphylococcal Count (TSC) and detection of salmonella spp.
Nutrient agar was used to perform Total plate count, Mackonky agar was used for Total coliform count, Mannitol salt agar was used to count S.aureus , Salmonella Shigella agar for Salmonella detection . Each analysis was performed 3 times.
The samples collected from Mughalpura, Sadar and Model town were highly contaminated having more microbial count which shows contamination due to poor handling and hygienic conditions while Gulberg, Johar town and Town ship having less contaminated. Availability: Items available for loan: UVAS Library [Call number: 2543-T] (1).
10.
Determination Of Heavy Metals In Beverages Sold By Roadside Vendors From Different Public Places Of Lahore
by Numan Shoukat (2009-VA-504) | Dr. Naureen Naeem | Dr. Sanaullah Iqbal | Dr. Saima Inyat.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Food safety is serious issue now a days in Pakistan as many food borne diseases occur due to consumption of unsafe local beverages and soft drinks. Use of polluted water in locally produce beverages and juices without any treatment liable to cause diseases.
In summer beverages are commonly used to quench the thirst in Pakistan due to hot weather. Excessive use of such type of drinks cause different diseases like hypertension, gastrointestinal problem, liver and kidney failure, and also carcinogenic. So in this project, concentrations of various heavy metals including Lead, Cadmium and Iron were determined in local beverages (roadside vendors) from different public places of Lahore, Punjab Pakistan.
Total 200 samples of five different types of beverages were collected from ten different public places of Lahore. 50 samples were collected with the interval of 15 days. Sampling were repeated three times from four different road side vendors of same areas. The analyses will be carried out using atomic absorption spectroscopy (AAS) with electro thermic atomization in graphite furnace for the determination of the total content of lead (Pb) iron (Fe) and cadmium (Cd). The concentration of the digested soft drink samples will be derived from the regression equation and the samples will analyzed in duplicates. Present study was conducted at the Department of Environmental Sciences, UVAS Lahore for the duration of four months.
The data thus obtained from this research was evaluated through descriptive statistics. And the results of concentration of lead, iron and cadmium are not significant and not according to Standards of Pakistan. Availability: Items available for loan: UVAS Library [Call number: 2542-T] (1).
11.
Food Safety Knowledge, Attitude And Food Handling Practices Of Household Women In Lahore
by Raana Khokhar (2014-VA-232) | Dr. Naureen Naeem | Dr. Sana Ullah Iqbal | Dr. Mamoona Chaudhary.
Material type: Publisher: 2016Dissertation note: Considerable proportions of foodborne illnesses arise from mal practices in domestic kitchens. Such as serving contaminated raw food, insufficient cooking, re-heating of leftovers, and poor hygiene practices. There are no food safety regulations for domestic kitchens hence, household women as primary food preparers are to ensure food safety hygiene practices at home. The present study was an attempt to assess food safety KAP of Household Women in Lahore to understand its status in households, as there is no previous study in this field in Pakistan. A sample of 1000 household women from 10 Towns of Lahore was collected. Simple Random Sampling was used to select Union Councils within Towns and Convenient Sampling for selection of Household Women. A KAP survey study was conducted using a closed-ended questionnaire to assess status of Food Safety awareness among Household Women. A variable file was created on SPSS version 20. Descriptive statistics was used to calculate mean and percentages of responses and overall KAP mean percentage scores. Chi-Square test was used to study significant association between KAP scores and education levels, and also to study association between knowledge & attitude, knowledge & practice and attitude & practice. Mean & standard deviation scores for overall knowledge of household women was 34.24 ± 4.210 which showed negative food safety knowledge among majority of the household women. Overall attitude was 32.47 ± 3.141 which showed negative attitude among majority of the household women in Lahore towards food safety awareness and overall practice was 26.60 ± 3.977 which showed unhygienic food handling practices among majority of the household women. Significant difference was observed between education and KAP scores & attitude and practice of household women. Data obtained served as baseline knowledge and information for emphasis on continuous improvement on the knowledge of household women. Household food preparers probably have misinformation or misunderstandings about food safety and are certainly engaged in culturally focused stereotypical food handling practices. Food preparers at domestic level need to realize that their current food safety practices jeopardize the health of their household members as well as the community. The inclination to alter behavior was certainly influenced by their attitude as per the results of this study. Henceforth, household women should commit and expose themselves to attaining the prerequisite knowledge and sources of information needed in reducing the probability of potential risks that will eventually lead to progressive food safety culture development in Pakistan. It is thus concluded that there is a need for surveillance and interventions at domestic level with professional assistance for household women regarding food safety issues and its awareness in the state. Food safety educational programs through formal and informal education and mass media must be advertised and repeated at specific intervals for consumers at all ages. Health & educational institutions can communicate and provide short training courses to consumers of all ages, especially beginning at school since education has a bigger impact on food safety KAP in the current study.Union council wise educational intervention programs/trainings can be introduced. They need to be informed about the basic principles of food safety at home such as using the Five Keys to Safer Food Manual as food safety starts and ends with frequent behaviors of consumers.Efforts in making flyers and other advertising materials at market level is advised such as pictorial flyers. This study concludes that there is a need for additional research for the possible risks household women at home could pose to human health in regards to food safety, since it is widely acceptable that household women as the primary food preparers at home are the ultimate route of protection against foodborne illness and thus in ensuring food safety at home.
Availability: Items available for loan: UVAS Library [Call number: 2572-T] (1).
12.
Assessment Of Afflatoxins Contamination In Peanuts
by Zanib Hashmi (2009-VA-512) | Dr. Naureen Naeem | Dr. Sanaullah Iqbal | Prof. Dr. Aftab Ahmad Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Peanut is the most important agricultural crop of Pakistan. Peanut is a dicotyledonous, herbaceous, pubescent, rigid or low growing plant and the only species cultivated is (Arachishypogaea L.). Peanut is rich in protein, fat and carbohydrates, some percentage of Ca, K, P, Mg and vitamin E is also present. Peanut is an excellent source of edible oil as it contains about 50 to 53 percent good quality oil used in ghee, margarine and salad. There is high risk of contamination of peanuts with aflatoxins(AFB1, AFB2, AFG1 and AFG2) because of fungal attack during the drying of peanut pods. Out of all these aflatoxins AFB1 is most important. Aflatoxins are toxic, carcinogenic secondary metabolites of Aspergillusflavus, Aspergillusparaciticus and Aspergillusnomius. Aflatoxins can cause illness to human results in Aflatoxicosis. Aflatoxins are carcinogenic compounds that are causative agents in human hepatic and extra hepatic carcinogenesis. The chief attacking organ for aflatoxins B1 toxicity and carcinogenicity is liver. From the safety point of view aflatoxin management is important for the production of safe and excellent quality peanuts.
For this purpose present study was conducted to determine the level of aflatoxins in peanuts (roasted, un-roasted). Samples will be collected/purchased by simple random collection technique from local markets and vendors from different areas ( Sabzazar, Wahdat road , Shad bagh, Data darbar, Akbarimandi, Beaden road, Lohari gate, Ek-moria pull, Liberty, Firdous market, Siddiqiacoloney, Mughal pura, Faizbagh, Rehmanpura, Gulberg, Model town, Islam pura, Shahdara, Rang mahal, Muslim town, Township, Iqbal town, Awan town, Niazbegh, Mozang, Outfall road, Sanatnagar, Cantt, Secretriate and Shad man) of Lahore. The samples were analyzed by thin layer chromatography (TLC) to check the presence of aflatoxins (B1, B2,
G1 and G2). TLC analyses were further confirmed by high performance liquid chromatography (HPLC) to verify the accuracy of TLC. These analyses were performed in the Department of Food Science and Human Nutrition and WTO labs, University of Veterinary and Animal Sciences, Lahore. As out of 120 total samples of peanuts 60 samples were taken from vendors with 2 categories of roasted and unroasted while 60 samples were collected from shops with the same categories. Out of 120 samples, 55 (45.8%) were contaminated. In these 55 samples 48 (87.2%) samples were contaminated with aflatoxin B1.Aflatoxin G1 is also present in 3 samples (5.45%), aflatoxin B2 in 3 (5.45%) samples and Aflatoxin G2 is present only in one samples collected from vendors, and we can say that 1.8% samples were contaminated with aflatoxin G2.
Present study will be supportive for the investigation of aflatoxins in peanuts. Peanuts are widely consumed all over the world and occurrence of aflatoxins in this commodity is a major concern to human health. The present situation is too much worse about the levels of aflatoxins which are higher than the prescribed limit by the regulatory authorities. It was observed that TLC technique is good for the determination of aflatoxins in developing countries where the facilities of sensitive instruments are not accessible. Furthermore to quantify levels of aflatoxins by using sensitive instruments like HPLC, GC-MS and LC-MS is required for accurate detection of Aflatoxins in peanuts in markets to protect the consumers from exposure of aflatoxins high level which are carcinogenic and hepatotoxic.
Availability: Items available for loan: UVAS Library [Call number: 2614-T] (1).
13.
Effect Of Garlic And Ginger Extract On The Shelf Life Of Fish
by Dure-e-Shahwar (2009-VA-439) | Dr. Naureen Naeem | Dr.Sanaullah Iqbal | Prof. Dr. Aftab Ahmad Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: The fish is highly perishable food which contains high protein and omega3 fatty acids. It contain enzyme which cause autocatalysis of muscles after harvesting. Due to lack of Knowledge and poor storage and handling practices cause fish spoilage and deterioration of fish.
Ginger and garlic are spices, also contain a variety of bioactive substances which are of considerable use from the standpoint of food science and technology. Ginger and garlic shows excellent inhibition against food pathogens such as Staphylococcus aureus; Bacillus spp., Escherichia coli and Salmonella spp.
Antimicrobial properties of garlic and ginger may control the microbial growth of fish and is able to minimize fish spoilage. Fish was taken from fish farm then washed and cleaned, cut the fish and left at room temperature for water dropping then weighed it. Each sample was containing 20gm weight.
Then dipped samples in extract of ginger and garlic that have doses 15%, 20 %, 25%for ninety minute, then was wrapped in polythene bag and put in refrigerator for 5 months.
Aerobic plate count was performed after fortnightly by the method of standard plate count and assessed sensory condition of fish by sensory evaluation after one month.
In control group, the Bacillus cereus significantly increased with time (during storage) While, in all other treatments both garlic and ginger treatment prove effective to increase shelf life and Bacillus cereus significantly decreased with time (during storage). The apparently huge decreased was observed in combined form of ‘25% Garlic & Ginger’ treatment group. Garlic was more effective then ginger in separately treatment.
In control group, staphylococcus significantly increased with time (during storage). While, in all other treatments both garlic and ginger treatment prove effective to increase shelf life of staphylococcus significantly decreased with time (during storage). The apparently huge decreased was observed in combined form of ‘25% Garlic & Ginger’ treatment group. In comparison to garlic, ginger was observed most efficient in controlling staphylococcus growth in fish samples.
In control group, Salmonella significantly increased with time (during storage). While, in all other treatments both garlic and ginger treatment prove effective to increase shelf life and Salmonella significantly decreased with time (during storage). The apparently huge decreased was observed in combined form of ‘25% Garlic & Ginger’ treatment group. Seprately20 % garlic and ginger show same result.
In control group, Streptococcus significantly increased with time (during storage). While, in all other treatments both garlic and ginger treatment prove effective to increase shelf life and Streptococcus significantly decreased with time (during storage). The apparently huge decreased was observed in combined form of ‘25% Garlic & Ginger’ treatment group. But garlic showed better results as compared to the ginger in respective concentrations.
In control group, Shigella significantly increased with time (during storage). While, in all other treatments both garlic and ginger treatment prove effective to increase shelf life Shigella significantly decreased with time (during storage). The apparently huge decreased was observed in combined form of ‘25% Garlic & Ginger’ treatment group.
The sensory evaluation results showed that with increasing concentration of ginger and garlic separate and in combination of both have profound effects on sensory parameters. It is evident
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63
from the results after five months of trial that garlic and ginger can be used to control microbial growth in fish samples and their acceptability on sensory scale is better than the control samples. Treated samples were more liked and observed acceptable according to grading scale. By comparing the whole results of sensory evaluation it has become very easy to access the positive outcomes of the applications of ginger and garlic in different concentrations and in combination. Ginger and garlic in combination were more liked and maintained their color, juiciness, flavor, tenderness and oiliness level.
Data was statistically analyzed by applying 2 Way ANOVA. There was mean score difference (p<0.05) among garlic treatment, ginger treatment and combination of garlic and ginger treatment with bacterial count. But ginger has least effect as compare to garlic but in combination they became more effective against bacterial count. There was mean score significant difference (p<0.05) among treatment and time with sensory evaluation.
This study shows that combination of both spices 25% ginger & garlic is more effective then separately ginger & garlic. Garlic shows better result against control of bacterial count Streptococcus and Bacillus cercus. Ginger shows better result against control of bacterial count in Staphylococcus and Shigella. Both spices show almost same control of bacterial count against Salmonella. Availability: Items available for loan: UVAS Library [Call number: 2611-T] (1).
14.
Evaluation Of Microbial Quality And Sensory Attributes Of Fresh Fruit Juices Sold At Various Places Of Lahore
by Anam Sajid (2013-VA-964) | Dr. Zubair Farooq | Dr. Sanaullah Iqbal | Dr. Aftab Ahmed Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: The beverage industry in Pakistan has emerged as a progressive sector over the years. Juices are rich source of nutrients containing vitamins minerals but the microbial quality and sensory attributes of street vended, corners and restaurant juices is not at satisfied level. Juices squeezed from fresh fruits and vegetables contain microorganisms which are potentially hazardous to public health Therefore this study aimed to evaluate the microbial quality and sensory attributes of fresh fruit juices sold at various places of Lahore. The selling and consumption of juices are never stopped on nutritional grounds as well as livelihood of street vendors. It is alarming situation for suitable agency to take some necessary action, make guidelines to prevent potential food poisoning from juices that contain pathogenic bacteria, and find natural antimicrobials from plants that control spoilage and pathogenic microorganisms in juices.
Microbial quality and sensory attributes of Street vended, corners and restaurant juices are not in good condition.
Sample of 243 juices of three types, pineapple, peach pomegranate took from three categories, collected from 9 towns of Lahore (for 1 town 9 from each flavor that makes 27 from each town). The categories were juices from Street Vender (SV), Juice Corner (JC) and Restaurants (RT). All the samples were evaluated for sensory attributes (appearance, color, smell, taste and overall acceptability) by using 15-point hedonic scale and microbiological parameters, Aerobic Plate Count (APC), Total Coliform Count (TCC), Total Staphylococcus Count (TSC) and Salmonella detection.Data was analyzed statistically by theone way ANOVA for sensory evaluation and microbial count with 5% probability. Means were compared by LSD (least significant difference) test (Steel et al.,1997).
Results of my study indicates that juice samples collected from SV of various areas of Lahore showed very high number of microbiological counts and got very low score for its sensory attributes. While samples collected from JC showed microbiological counts less than SV and sensory attributes scores more than juices from SV. This was not only due to poor hygienic quality of these juices but also places consumers at a high risk of contracting food-borne infections. Lack of sanitary conditions in street vended juice stalls and the occurrence of pathogenic bacteria in juices are alarming enough for an immediate action by the suitable agency. Regular monitoring of the quality of fruit juices for human consumption must be introduced to avoid any future pathogen outbreaks. Juices took from RT revealed very low microbiological counts and very good score on hedonic scale which shows that they have good hygienic conditions. Their preparation methods and surrounding environment are clean.
At the end of this study we concluded that there was significant discrimination among the categories and the varieties of fresh fruit juice vendors as well as among the different towns. The microbial quality and sensory acceptability of fresh fruit juices sold at various locations of Lahore were not satisfied and we have to take step to make the conditions of our street vendors and juice corners better by giving them proper training about personal and environmental hygiene so that consumers can use the safe juices free from contamination.
Availability: Items available for loan: UVAS Library [Call number: 2603-T] (1).
15.
Study Of Effect Of Heat On Aflatoxin Reduction In Chickpea
by Zarmeena Khan (2009-VA-514) | Dr. Zubair Farooq | Dr. Naureen Naeem | Dr. Muhammad Nawaz.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Chickpea (Cicer arietinum L.), also called garbanzo bean or Bengal gram, belongs to the family Fabaceae of class dicots (Lev-Yadun et al. 2000). It is an important legume crop cultivated over an area of 963.0 hectares with a production of about 675.2 tons in Pakistan. It is the most nutritive pulse extensively used as protein addition to starchy diet. The major issue which influences the chickpea is naturally occurring aflatoxins (AFB1, AFB2, AFG1 and AFG2) with AFB1 the most important, toxic and carcinogenic. Aflatoxins (AFB1, AFB2, AFG1, and AfG2) are toxins produced by Aspergillus flavis and Aspergillus parasiticus infecting the agricultural crops. Chickpea is largely contaminated by aflatoxins in Pakistan due to seasonal variations, improper management of grains and contaminated soils. These are dangerous fungal metabolites that impair child development, suppress the immune system, cause cancer and in severe acute exposure death occurs, so it is necessary to estimate its toxicity in public health perspective.
For this purpose present study was conducted to determine the level of aflatoxins in Chickpea samples (Roasted and Unroasted). Samples were collected from different areas of Lahore i.e. Anarkali, Icchra, Model town, Gulberg, Mughalpura,Iqbal Town, Samnabad, Secretriate, Sabza Zar, Wahdat Road, Shad Bagh, Data Darbar, Thokar Niaz Begh, Cantt, Lohari Gate, Outfall Road, Dharampura, Joray Pull, Rehman Pura, Mozang, Faiz Bagh, Akbari Mandi, Liberty, Jallo Morh, Lahore Medical Society, Darogha Wala, Firdous Market, Siddiqia Colony, District Court, Sanat Nagar and also from chickpea vendors. The samples were analyzed by thin layer chromatography (TLC) to check the presence of aflatoxins (B1, B2, G1 & G2). TLC analyses were further confirmed by high performance liquid chromatography (HPLC) to verify the accuracy of TLC. These analyses were performed in the Department of Food Science and Human Nutrition and WTO labs, University of Veterinary and Animal Sciences, Lahore.
Experimental results showed that 60 out of 120 samples were contaminated with four different types of aflatoxins. In other words, 50% samples were found contaminated with aflatoxnis. Aflatoxin B1 was the major aflatoxin found in many samples but aflatoxins B2, G1 and G2 were also identified. Samples were analyzed on TLC method and 5% of contaminated samples were re- evaluated on HPLC technique to get precise results. Out of 120 samples sixty samples (50%) were collected from retail shops and other sixty (50%) samples were collected from street vendors. Each category of sixty samples holds 50% roasted and 50% un-roasted samples. Out of 120 total samples of chickpea 60 samples were taken from vendors with 2 categories of roasted and unroasted while 60 samples were collected from shops with the same categories. In those 120 samples, 60 (50%) were contaminated. From those 60 samples 39 (65%) samples were contaminated with aflatoxin B1. And it was also observed that the aflatoxin contamination level in vendors sample was high as compared to samples collected from shops. Out of 39 AFB1 contaminated samples vendor’s samples included 26 (66.66%) samples and samples collected from shops included 13 (33.3%) samples. In 26 vendors’ samples contaminated by AFB1, 18 (69.2%) samples were un-roasted while 8 (30.7%) samples were roasted. Aflatoxin B2 was present in 14 (23.33%) samples from these 60 contaminated samples, and presents only in both vendors and shops samples i.e. 7 (50%) samples from vendors and 7 (50%) from shops. From these AFB2 contaminated samples 10 samples (71.4%) were un-roasted and 4 samples (28.5%) was roasted. Aflatoxin G1 is also present in 5 samples (8.33%), out of which one sample (20%) was collected from vendors and 4 samples (80%) was collected from shop. From these G1 contaminated samples, 1 (20%) was roasted and 4 (80%) was un-roasted. Aflatoxin G2 is present only in two samples collected from vendors and shops, and we can say that 3.33% samples were contaminated with aflatoxin G12, out of 60 contaminated samples. From above results it is concluded that out of 60 contaminated samples 43 (71.66%) were un-roasted and 17 samples (28.33%) were roasted. After the aflatoxin determination in 60 shop’s and 60 vendor’s roasted and unroasted chickpea samples 5 samples were further processed at home by keeping 1 sample unroasted and 4 samples roasted at time intervals of 5mins,10mins,15mins and 20mins in sand bath. All the samples were free from the aflatoxin contamination except one which was unroasted. AFB1 was present in that sample at its minimum level i.e. 32.16µg/kg.
AFB1 was present more frequently in chickpea samples. Present study will be supportive for the investigation of aflatoxins in chickpea samples. Chickpea is widely consumed all over the world and occurrence of aflatoxins in this commodity is a major concern to human health. The present situation is too much worse about the levels of aflatoxins which are higher than the prescribed limit by the regulatory authorities. It was observed that TLC technique is good for the determination of aflatoxins in developing countries where the facilities of sensitive instruments are not accessible. Furthermore to quantify levels of aflatoxins by using sensitive instruments like HPLC, GC-MS and LC-MS is required for accurate detection of Aflatoxins (B1, B2, G1 & G2) in chickpea samples available in markets to protect the consumers from exposure of aflatoxins high level which are carcinogenic and hepatotoxic.
Availability: Items available for loan: UVAS Library [Call number: 2599-T] (1).
16.
Determination Of Heavy Metals In Milk, Feed And Water Samples From Selected Districts Of Punjab
by Sadaf Afzal (2009-VA-508) | Dr. Sanaullah Iqbal | Dr. Azmatullah Khan | Dr. Saif-ur-Rehman Kashif.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Food safety is concerned mainly with the availability of safe food to every person. Quality and safety are related with one another. Food quality and hygienic issues are emerging day by day. Consumers in this era are more concerned with what they eat. Healthy and safe food is obtained by observing general hygienic conditions.
Major issues emerging in food safety are related to its quality. Food borne diseases increased due to unhealthy or unsafe food. Some diseases directly affect the human health like in food poisoning it causes vomiting, diarrhea etc. Concentration of some hazardous elements increases after consumption of such food. These require a certain amount to onset the disease or may prove fetal if reported in elevated levels.
Heavy metals are elements which when increased in concentration prove fetal. They accumulate as bio elements and mostly found as non-degradable elements. These elements enter to food chain via numerous ways.
Food safety issues regarding heavy metals are emerging in many foods. In milk these comes through feed and water which animals consume. Feed and water contamination occurs in many ways like from waste water, from industrial effluents, from chemicals to enhance fertility of soils.
In this study five heavy metals Pb, Zn, Cr, Cu and Mn were determined in feed, milk and water samples collected from four districts of Punjab, Pakistan. In every area from 20 different
Summary
55
locations 20 samples of each milk, feed and water were collected. Analyses reveal that all the selected areas are highly positive with respect to feed and water samples. Sheikhupura city was selected from Sheikhupura district and it was observed that feed samples collected from this area are highly positive with respect to above stated metals. Highest mean was observed for Mn (48.7ppm) followed by Zn (20.4ppm), Cr (3.01ppm), Cu (1.95ppm) and Pb (1.67ppm). Second highest mean is observed in Pindibhtaian city from district Hafizabad in the following sequence Mn (14.6ppm) > Zn (7.68ppm) > Cu (1.69ppm). Pb and Cr were found with same level 0.77 ppm. Barqi area from Lahore district and Pattoki city from Kasoor district were also selected. Barqi area was found high for Mn (10.3ppm) followed by Cr (1.66ppm) and Pb (0.67ppm) while Pattoki city was found high for Zn (6.85ppm) and Cu (1.65ppm).
Milk samples were also collected along with feed samples and found positive with respect to subjected heavy metals. Highest mean was found for Mn (11.7ppm) in Sheikhupura city followed by Zn (7.55ppm) in Pindibhtaian city, Pb (3.48ppm) in Barqi area, Cu (0.80ppm) and Cr (0.72ppm) in Pindibhtaian city.
Water samples collected shows different results as compared to milk and feed samples. In water samples highest mean were observed for Mn (0.18 ppm) followed by Pb (0.05ppm) and Cr (0.04ppm) in Pindibhtaian city, Cu (0.01ppm) in Barqi area, Zn (0.00ppm) in all selected areas.
All of the selected areas were found significantly different as p value is less than 0.00. Also the samples collected in these areas were significantly different from one another as the same trend was not observed among feed, milk and water samples.
The results reveal that high concentration of metals in feed also results in increase concentration in milk. High levels in feed reveal that soil used for irrigation purpose has high
Summary
56
level of these elements. Very less contamination found in water samples as water sources are from ground pumps.
Future Perspective
There is a strong need to conduct awareness trainings regarding the potential sources for heavy metals contamination. Systems should be mobilized on industrial level to lower the waste water by water treatments methods. Measures must be taken to train the farmers regarding the use of fertilizers and possible hazardous effects of them if used in excess amount.
Dairy is one of the most flourishing industries of Pakistan. People prefer to consume raw milk but now they also develop the habit to consume processed milk products. Healthy farming is very essential in the development of this industry. Farmers should place their animals at such areas where chances of industrial contamination are less. They should also aware about the adulteration or adulterants and their disaster effects on human health.
All these measures when taken properly will put the possible risks to minimum level and their effects on human health will be minimized. Availability: Items available for loan: UVAS Library [Call number: 2632-T] (1).
17.
Kap Survey Of Foodborne Illness In Lahore City
by Amna Javed (2010-VA-351) | Dr. Azmat Ullah Khan | Dr. Sana Ullah Iqbal | Dr. Mamoona Chaudhary.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Occurrence of many food pathogens in variety of foods is conventional in Pakistan. Accurate estimation of foodborne illness in Pakistan is difficult to make because of lack of people knowledge, monitoring system, infection control and surveillance. The present study was conducted to evaluate the knowledge, attitude, practices and perception of general public about food and food safety found in Pakistan and estimation of foodborne illness. There has been no research study found in this field in Pakistan.Lack of food safety knowledge, attitude and practices of general public are associated with food poisoning and foodborne illness.Datawas collected through questionnaire Performa’s present in hard copy filled by interviews.Convenient based samples were collected from general public of city Lahore. A sample size of 1000 was collected. Targeted respondents were members of aged 18 or above who were at least 2 years resident of Lahore city. Datawas collected from all 9 towns of city Lahore.Microsoft Excel 2010 and SPSS window version 22.0 was used to analyze the data. Significance level was set at p-value <0.05 for analyses involving the test of significance. Chi square test of association was used to compare two variables.Our study shows results that demographic characteristics have antagonistic effects on foodborne illness such as education level and income but education level impacts the overall knowledge about food safety and its related practices among consumers. Results reflect that source of water, outdoor food and meat products are the major cause of foodborne illness in city Lahore. Our research showed association between drinking water & suffer in foodborne illness, p-value is lesser than α i.e. 0.000 < 0.05 which shows the results were significant. Similarly, significant relationship has been observed between suffer in foodborne illness and outdoor food, p-value is smaller than α such as 0.000 < 0.05. Evidently, results showed association between food commodity and foodborne illness, p-value is smaller than α such as 0.000 < 0.05 which shows the results were significant.Water is mainly used for drinking, cooking, washing and rinsing of dishes. We should improve our water supply system so sewage water and other hazardous chemicals not mix with drinking water. On the other hand we should improve hygiene conditions of our outdoor localities/restaurants services; we should buy food only from certified food facilities, also give proper training/education to food handlers, food manufacturers and food retailers to avoid risk of foodborne illness because food safety is a shared responsibility. Outbreak investigations and case-control studies of periodic cases can identify sources of infection and guide the development of specific prevention strategies. Henceforward we should improve our slaughtering techniques, animal husbandry techniques, meat storage and transportation techniques to eliminate the risk of salmonella, campylobacter and E.coli, also prevention of foodborne disease will increasingly depend on controlling contamination of feed and water consumed by the animals themselves. Foodborne illness of microbial origin is the most serious food safety problem..These data suggest a critical need for action that is focused on preventing disease transmission within the food service industry. Clinicians should report all suspected foodborne disease to public health authorities to ensure appropriate epidemiologic investigation.The results of the proposed study have provided a baseline data on food safety status in Pakistan and general public’s perception about food found in Pakistan. General public observations about Foodborne illness, health education, personal hygiene, environmental hygiene and food safety, all data helped to estimate foodborne illness in Lahore city by identifying which factor has influenced more on food safety and caused foodborne illness.
Availability: Items available for loan: UVAS Library [Call number: 2626-T] (1).
18.
Effect Of Encapsulated Yoghurt Starter Culture On Physico Chemical And Organoleptic Properties Of Yoghurt
by Aamir Shahzad (2008-VA-430) | Dr. Sanaullah Iqbal | Dr. Naureen Naeem | Dr. Saima Inayat.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Yoghurt is a fermented milk product, which is produced by the bacterial fermentation of milk. It is a rich source of calcium, protein and vitamin B-complex. Lactose-intolerant people can eat yoghurt without any harm as lactose is converted into lactic acid by the bacterial culture. Yoghurt is more nutritive than milk and possesses better digestibility. The benefit of yoghurt depends upon the presence of beneficial viable bacterial culture in adequate number. The bacterial cultures are used in the fermentation process to metabolize the lactose, secondly the proteolysis of protein for improving bioavailability and thirdly lactic acid bacteria for production of some B-complex vitamins and vitamin K. Yoghurt cultures are responsible for the production of aromatic flavor compounds.
Purpose of this study was to prepare yoghurt using encapsulated starter culture and effect on physico-chemical and organoleptic properties of yoghurt. For this, harvested starter culture was encapsulated using sodium alginate solution. As per this study, yoghurt starter culture remains active at 2% concentration of sodium alginate used for encapsulation process.
Physico chemical and sensory attributes remains same as compared to yogurt made by non-encapsulated yoghurt starter culture.
Encapsulation technique protects cultures from any condition acidic pH of yoghurt or any other bacteriosins produced by microorganisms. As a result, CFU/ml increased in protected.
During storage the prepared yoghurt was evaluated for its sensory qualities. A panel of judges evaluated the yoghurt samples for appearance, taste, color and overall acceptability on 14-point hedonic scale. The sensory evaluation of the product at 0, 7, 14 and 21 day. There was significant effect of storage on sensory attributes of yoghurt made with encapsulated and non-encapsulated yoghurt starter culture. Yoghurts were evaluated for physico-chemical
………………………………………………………………………………………………..Summary
35
parameters (Fat, protein, total solid, acidity and pH ) during storage of 21 days with 7 days interval acidity contents was continuously increased and pH decreased while protein, fat and total solid values remains same all treatments.
Feature Recommendation:
Encapsulation can be used for different purposes like probiotic consumption.
By the use of immobilization technique we can repeatedly use encapsulated culture for many times in manufacturing of stirred yogurt. Availability: Items available for loan: UVAS Library [Call number: 2643-T] (1).
19.
Knowledge, Attitude And Practice Survey Of Food Poisoning In District Swat Khyber Pakhtunkhwa Pakistan
by Farman Ali (2014-VA-1115) | Dr. Azmat Ullah Khan | Dr. Waqas Ahmad | Dr. Khezar Hayat.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Food safety is an important public health concern. Food poisoning and foodborne diseases effect on socio-economic status of the developing countries like Pakistan. The word “Food Poisoning” used as synonymous for foodborne diseases or foodborne illness, characterized by short incubation period, acute illness and clinical symptoms are mainly gastro-intestinal disturbance. It is difficult to estimate food poisoning and foodborne diseases in Pakistan because Pakistan is included in underdeveloped low economic countries. Lack of public awareness, poor infection control strategy, weak monitoring and surveillance system are the major problems in Pakistan.
Inadequate knowledge, attitude and unhygienic practices are associated with food poisoning. Food related diseases depend on consumer knowledge, attitude and practice. Knowledge, attitude and practices of general population were analyzed in district Swat. Data were collected conveniently form 1000 respondents, both genders of age 18 and above were administrated face to face interview, questionnaire was used as a tool to collect primary data from general population in various tehsils of the study area. Microsoft Excel 2010 and SPSS window version 22.0 was used to analyze the data. Significant level was set at 95 percent confidence interval. Chi Square test was used to compare different variables. The results showed that different demographic characteristics and experience of food poisoning was associated with food safety knowledge, related attitude and practices that lead to food poisoning. Food poisoning prevalence was higher in rural area and male respondents were significantly more suffered compare with female. The study showed that residents in the study area have necessary knowledge about food poisoning. The attitudes of the respondents influenced by their knowledge but half of the respondents have negative attitude related to drinking raw milk and eggs. The
Summary
81
average practices of the majority respondents were according to the food safety principles however certain behaviors such as hand washing practice while not using soap before preparing and eating food and eating together with hands from the same plate are persistent. There was less association between knowledge and occurrence of food poisoning but the effect was not statistically significant. Certain attitudes and practices are statically associated with food poisoning. The data were limited by the biases of self-reported practices. Observational study is suggested to explore more authentic information about food safety status in the study area.
Majority of food poisoning is related to hand washing practices. Proper hand washing practices prevent the spread of transmittable diseases in most effective way. It is thus advised there is a need to improve hand washing practice. Washing fruits and vegetables reduce microbial load and pesticides effect. It is thus advised consumer must thoroughly wash fruits and vegetables. Water without any treatment, as boiling is normally associated with pathogens that can cause food poisoning. We should improve water quality with boiling or chlorination. Consumption of expired product is not safe for human consumption; it is suggested that buyer must check product expiry date before buying. The study suggested that a critical action should be taken to provide food hygiene training to the general population by informing them with the basic principle of food safety at domestic level.
The local people’s awareness and perception related to food poisoning and food safety practices was observed. The results of the proposed study provided a baseline data on food safety status in district Swat as well as data helped to estimate the burden of food poisoning in the study area by identifying which factor influence more on food safety and cause food poisoning and foodborne illness. Availability: Items available for loan: UVAS Library [Call number: 2694-T] (1).
20.
Evaluation Of Antioxidant And Antmicrobial Potential Of Rutin In Combination With Butylated Hydroxytoluene In Cheddar Cheese
by Bakhtawar Naseer (2014-VA-815) | Dr. Sanaullah Iqbal | Mr. Haroon Jamshaid Qazi | Dr. Muhammad Nadeem.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Commercially synthetic antioxidants like ButylatedHydroxytoluene (BHT),Butylatedhydroxyanisole(BHA), and ascorbic acid were added in cheese as antioxidants. Researches reveal that synthetic antioxidants havehuman health side effects. With increasing food safety demand, the synthetic antioxidant needs to be replaced with natural antioxidants. Rutin is a natural flavonoid, which has antioxidant and antimicrobial activity and can be used as natural antioxidant to reduce lipolysis and decrease microbial load.
Rutinin combination with BHT in various concentrations was added as an antioxidant and antimicrobial agent in Cheddar Cheese to reduce lipolysis and microbial load in Cheddar Cheese.
Total no. of treatments (n=7) of cheddar cheese were prepared and analyzed to evaluate the antioxidant and antimicrobial potential of Rutin in combination with BHT. Each treatment was done in replicates. Cheddar cheese was ripened for three months at 8ᵒC. During ripening different types of tests i.e., antioxidant (includes Total phenolic contents, Antioxidant activity in linoleic acid, Anisidine value, Peroxide value, Thiobarbituric acid value, Free Fatty Acid value), antimicrobial (includes Total plate count, Yeast and mould count, Antimicrobial test for S. aureus and E. coli.) were performedat 0, 30, 60 and 90 days of ripening. Sensory evaluation was performed by a penal of five semi trained panel of judges, samples were evaluated for color, taste, flavor and overall acceptability at 0, 30, 60 and 90 days of ripening.
Total phenolic contents and antioxidant activity in linoleic acid tend to increase with increasing antioxidants concentrations from T1 to T5. In current study T5 showed slightly more antioxidant capacity than positive control. On the other hand, TPC and AA tend to decrease during storage time from 0 to 90 days which shows that the phenols contents are being utilized during the time to stop free radicles to produce.
Anisidine test is used as a chemical indicator of lipid oxidation and to measure the secondary lipid oxidation. In current findings anisidine value increased significantly (p < 0.05) in all treatments from 0 to 90 days storage.
In current findings antioxidant activity of the rutin in combination with BHT has no effect on free fatty acid value. But free fatty acid value increase during the time 0 to 90 days due to moisture present in the samples. In current study Peroxide value increased during storage. PV was highest for negative control. T5 had low peroxide value and positive control showed lowest PV.
In sensory evaluation color of all the experimental cheddar cheese treated with rutinin combination with BHT and controls were not different from each other (P>0.05).The result showed that increasing rutinin combination with BHT concentration had no effect on the color at storage from 0 to 90 days.In current study taste scores of all the treatments having different concentration of rutinin combination with BHT showed the decreasing trend with storage from 0 to 90 days. Lower sensory score of T5 is maybe because of the high phenolic content in it. T4 has good sensory score and good antioxidant and antimicrobial capacity. Thus, it is concluded that T4 is the best combination of Rutin in combination with BHT in it. Addition of Rutin in combination with BHT increased the total phenolic content and Antioxidant Activity of Cheddar Cheese.It also has significant results for Total plate count and Yeast and mold count. This indicates that Rutin in combination with BHT has the antioxidant and antimicrobial potential in Cheddar Cheese.
Availability: Items available for loan: UVAS Library [Call number: 2736-T] (1).
21.
Quality Assessment Of Pasteurized Milk In Relation To Time Of Different Brands Available In Lahore Market
by Noman Ali Khan (2008-VA-367) | Dr. Muhammad Nasir | Mr. Zubair Farooq | Prof. Dr. Aftab Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: There is consistent threat from adulteration, microorganism and aflatoxin M1 occurrence in the milk. Coliform, Salmonellaare among the majorfood borne pathogens which causes multiple outbreaks. This study is designed to assess the quality of different brands of Pasteurized milk sold in Lahore Market.
The quality of different brands of Pasteurized milk changes in relation to time.
The present study was conducted in Lahore market. A total of 90 samples (30 samples each day) for each of the six pasteurized milk brands were collected on 1st day and analysed on 3rd, 5th and 7th day of pasteurization. These analyses were repeated two times on monthly basis. Analytical parameters for evaluation were: physical (pH, colour, taste and odor), chemical parameters (total solid, fat, SNF and protein), adulterants (salt (NaCl), QAC, sorbitol, boric acid, hypochlorites, formalin, sugar, urea, starch, carbonates, hydrogen peroxide and detergent), microbiological (total viable count, Coliform count and detection of Salmonella) and aflatoxin M1
All the data of experimental results were analysed through repeated measure ANOVA The means will be separated with Duncan multiple range test and the level of significance will be at α=0.005 .
Availability: Items available for loan: UVAS Library [Call number: 2732-T] (1).
22.
Microbiological Analysis Of Food Contact Surfaces Used In Various University Cafeterias Of Lahore
by Rabab Akhtar (2014-VA-958) | Dr. Zubair Farooq | Dr. Sana Ullah Iqbal | Prof. Dr. Aftab Ahmad Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Personal hygiene and food contact surfaces are direct routes of cross contamination that can make food unsafe and are a major concern for food service facilities in controlling the spread of food borne pathogens. Good cleaning practices are particularly important in premises like cafeterias, preparing ready-to-eat (RTE) foods, as these foods are consumed without further cooking or processing to reduce or eliminate microorganisms. Lahore is educational capital of Pakistan where educational institutions are increasing and therefore number of students, eating meals from university cafeteria is becoming more frequent. Despite the growth of this sector, there is no effective education or training of the food handlers or hygienic control of the food sold as many of these were sealed last year due to unhygienic conditions. This study aims to evaluate the microbial status of various food contact surfaces that are used in various university cafeterias of Lahore so that recommendations could be provided and therefore risk of food poisoning cases among youth could minimize. For this study (n=120) samples were collected from food contact surfaces i.e. work tops, equipments, tools, utensils and hands of food handlers working in cafeteria of various universities of Lahore. Each sample was analyzed for microbiological tests i.e. Total Aerobic Colony Count (ACC), Total Coliform Count, Staphylococcal count and Salmonella. The microbiological quality of various food contact surfaces of university cafeterias preparing ready to eat food was determined. Results highlighted poor hygienic status of FCSs in Universities. Among 120 samples 95.28% have been poor hygiene status according guidelines. Work tops and food handler’s hands had high total plate count value. Utensils was having low bacterial load than other two surfaces. Total Coliform count on utensils was lower than other two surfaces that are work tops and food handler’s hands.
Summary
40
Staphylococcus count on hands was abundant as compare to other two surfaces. In all the three microbiological tests Total Coliform Count was lower as compared to Total Plate Count and Total Staphylococcus Count. In sum the hygiene status of all the surfaces was highly unacceptable indicating that these surfaces are harboring many pathogenic bacteria that could be transferred to food that will come in contact in result of cross-contamination as food contact surfaces and one of three basic routes of cross contamination of food. It indicates that FCSs directly involve in food poisoning and food-borne outbreaks. Guidelines should be provided and implemented to reduce the risk of food contamination. Awareness and proper training and good hygiene practices are highly recommended in light of given results. Availability: Items available for loan: UVAS Library [Call number: 2728-T] (1).
23.
Quantification Of Pesticides (Chlorpyrifos) Residues And Their Effect On Physical Charatersitics Of Peaches
by Adnan Qaiser (2014-VA-1114) | Dr. Zubair Farooq | Mr. M Aamir Iqbal | Mr. Abdul Muqeet Khan.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Pesticides are the chemicals applied to increase the yield and quality of agricultural crops. There is no doubt that these deadly chemicals increase the production of crops and also improve the quality of produce but on other hand if these toxic chemicals are indiscriminately used on the crops, their residues not only become the part of our diet but also have negative effects on our body systems. The toxic residues of chlorpyrifos have the tendency to cause acute and chronic toxicity in humans. Keeping in view the importance of this human health issue current project was designed to evaluate the residue levels of chlorpyrifos in peach and also to study the effect of residues on physical characteristics of peaches.
In current study the focused area were 8 peach orchards randomly selected from district Swat (KPK). The samples were evaluated for physical characteristic (black spots and diameter). Black spots were counted by the tip of the pencil and diameter was measured through Vernier calipers. Significant results were found among the orchards for black spot and diameter.
Then each sample was chopped and taken in Erlenmeyer flask along with ethyl acetate and sodium chloride before placing in water for shaking. After shaking the mixture was filtered through ordinary filter paper with anhydrous sodium sulfate. The filtrate was taken in beaker and dried by injection of nitrogen gas. One mL acetonitrile was added to the dried extract for reconstitution and shacked on vortex mixture and filtered through 0.22 μm polyamide filter paper into Val. Finally the prepared samples were injected to HPLC.
The obtained data was analyzed by Microsoft excel and SPSS version 20.00. Majority of the samples of the samples were contaminated from chlorpyrifos residues, which were 75 % in which 65.62 % were below the safe limit standard established by (WHO/FAO) and 9.37 % of the
Summery
52
samples were having chlorpyrifos residues above the safe limit of WHO and FAO. 25 % were totally free from chlorpyrifos residues. The effect of washing on peach skins were satisfactory which reduced 68.74 % of chlorpyrifos residues, washing of peach pulps were more effective which reduced the chlorpyrifos residues up to 83.84 % and peeling effect was also good in reducing the chlorpyrifos residues which reduced the level of residues 74 %.
The study on its completion concluded that majority of the peach orchards in the study area have the organophosphate residues in the fruits and its derivatives at the permissible levels while some of the orchards do possess non-permissible levels of residue which can be potentially hazardous to end consumers. Hence it is strongly counselled for the consumers to properly wash and peal the peaches before consumption and the farmers need to avoid indiscriminate use of pesticides so as to avoid any unpleasant events due to pesticides poisoning. Availability: Items available for loan: UVAS Library [Call number: 2726-T] (1).
24.
Evaluation Of Antioxidant And Antmicrobial Potential Of Rutin In Cheddar Cheese
by Namrah Wahid (2009-VA-574) | Mr. Haroon Jamshaid Qazi | Mr. Haroon Jamshaid Qazi | Dr.Azmat Ullah Khan | Dr. Muhammad Nadeem.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Commercially synthetic antioxidants like Butylated hydroxyl toluene (BHT),Butylatedhydroxyanisole (BHA) and ascorbic acid were added in cheese as antioxidants. Researches reveal that synthetic antioxidant has human various side effects on human health. With increasing food safety demand, the synthetic antioxidant needs to be replaced with natural antioxidants. Rutin is a natural flavonoid, which has antioxidant and antimicrobial activity and can be used as natural antioxidant to reduce lipolysis and decrease microbial load.
Rutinin various concentrations was added as natural antioxidant and antimicrobial agent in Cheddar Cheese to reduce lipolysis and microbial load in Cheddar Cheese.
Total no. of treatments (n=6) of cheddar cheese were prepared and analyzed to evaluate the antioxidant and antimicrobial potential of Rutin. Each treatment was done in replicates. Cheddar cheese was ripened for three months at 8ᵒC. During ripening different types of tests i.e., antioxidant (includes Total phenolic contents, Total antioxidant capacity, Antioxidant activity in linoleic acid, Anisidine value, Per oxide value, Thiobarbituric acid value, Free Fatty Acid value), antimicrobial (includes Total plate count, Yeast and mould count, Antimicrobial test for S. aureus and E. coli.) were performedat 0, 30, 60 and 90 days of ripening. Sensory evaluation was performed by a five semi trained panel of judges; samples were evaluated for color, taste, flavor and overall acceptability at 0, 30, 60 and 90 days of ripening.
Total phenolic contents, total antioxidant capacity, total antioxidant capacity and antioxidant activity in linoleic acid tend to increase with increasing antioxidants concentrations from T1 to T4.In current study T4 showed slightly more antioxidant capacity than positive control. On the other hand, TPC and AA tend to decrease during storage time from 0 to 90 days
Summary
67
which shows that the phenols contents are being utilized during storage time to stop free radicals to produce.
Anisidine test is used as a chemical indicator of lipid oxidation and to measure the secondary lipid oxidation. Anisidine value increased significantly (p < 0.05) in all treatments from 0 to 90 days storage.
Antioxidant activity of the rutin has no effect on free fatty acid value. But free fatty acid value increase during the time 0 to 90 days due to moisture present in the samples.
In current study per oxide value increased during storage. PV was highest for negative control. Per oxide value and positive control showed lowest PV. PV value decreases with increasing rutin concentration.
In microbial test antimicrobial potential of rutin was evaluated. Total plate count, yeast and mold count showed the significant (p <0.05) during storage of 90 days. While increasing rutin concentration showed the significant reduction the total plate count and yeast and mold count.
In sensory evaluation color of all the experimental cheddar cheese treated with rutin and controls were not different from each other (P>0.05).The result showed that increasing rutin concentration had no effect on the color at storage from 0 to 90 days. Antimicrobial potential of rutin against E.coli and S.aureus showed the non significant (p > 0.05).
In current study sensory scores of all the treatments having different concentration of rutin showed the decreasing trend with storage from 0 to 90 days. The change in the taste of all the treated cheddar cheese showed the significant (p < 0.05) declining trend, this could be due to the change in the chemical composition of the cheese during storage.
68
Conclusion
The study showed successful incorporation of various concentration of rutin in cheddar cheese as natural antioxidant and antimicrobial agent. All the treatments showed decreased rate of lipid oxidation. Study showed that rutin increased the total antioxidant activity and total phenol in cheddar during 90 days of storage. Oxidative storage stability of rutin in cheddar cheese was evaluated by TBAR, Anisidine value, FFA, Peroxide value. Antimicrobial potential of rutin was also evaluated by total plate count and yeast and mold count. The results showed that increasing rutin concentration significantly reduced the TBA, FFA, PV,Anisidine Value and microbial load. This could be due to the phenoilic and phytochemical properties of rutin. Incorporation of rutin in cheddar cheese improved the antioxidant activity and storage stability of cheese and can be served commercially as a natural preservative in other cheese as well.
Recommendations
Increasing rutin concentration increased the antioxidant activity, total phenol and linoleic activity in cheddar cheese.
Oxidative/storage stability of cheddar cheese can be increased by increasing rutin concentration.
T4 with 80ppm of rutin is the best among all the treatments.
Rutin can be used as a natural antioxidant and antimicrobial agent industrially in other variety of cheeses. Availability: Items available for loan: UVAS Library [Call number: 2735-T] (1).
25.
Heavy Metals Assesment In Tomato, Lady-Finger And Mint From The Surrounding Areas Of Hudiara Drain, Lahore.
by Syed Hamza Zaidi (2010-VA-376) | Dr. Azmat Ullah Khan | Dr. Sana Ullah Iqbal | Dr. Saif-ur-Rehman Kashif.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Heavy metal is defined as metallic element usually toxic in nature with high density and atomic weight. As they are toxic in nature they accumulate in different parts of the vegetables and lead to several health complications in humans. Some of these metals are of nutritionally important for human health in minute quantities and referred as trace elements. Lead, cadmium, nickel and chromium are among the major toxicants in vegetables which may cause chronic diseases in the kidney and liver of humans and causes disruption of numerous biochemical processes leading to cardiovascular, nervous, kidney and bone diseases. Leafy vegetables like mint has more chances of infestation in suburbs due to waste water irrigation as compared to intact skin vegetables especially grown away from suburbs. Waste water contains sufficient amount toxic heavy metals which cause clinical problems.In Pakistan farmers are openly using the sewage water for cultivation. Food safety is serious issue these days in Pakistan as many foodborne diseases occur due to consumption of vegetables growing in sewage water. Cultivation of crops by contaminated water is of bigger concern regarding food safety issue. Use of polluted water in fields for long terms without any treatment is liable to cause diseases.
Total 36 samples of vegetables, 4 samples of water and 8 soil composite samples were collected from four different places surrounding Hudiara drain in Lahore for one month. Sampling was done for 3 months (May, June and July).Soil samples were taken from two different depths (0-6 inches and 6-12 inches with the help of soil auger. For three months, total of 144 samples were analyzed for desired study. The heavy metals Pb, Cd, Ni and Cr in tomato, lady finger and mint (from various places around Hudiara drain Lahore) were determined in washed, dried and digested vegetable samples using Atomic Absorption Spectrophotometer. The data was brought to presentable from by applying Two-way ANOVA through SPSS Version 16.0. Mean and S.D was also calculated for every ANOVA to discuss in detail. Results exhibited significant values in water, soil and vegetable samples. Lead, cadmium, nickel and chromium showed significant values in some samples of water, soil and vegetables. Lead was found above permissible limit in tomatoes and lady finger. The data showed that there is continuous bio-accumulation of heavy metals from waste-water to soil, which is causing uptake of heavy metals from soil to plant. Continuous cultivation with affected water will make the land unfit for irrigation and vegetables for consumption. Proper treatment is required of water which is being used for cultivation in surroundings of Hudiara drain in Lahore.
Availability: Items available for loan: UVAS Library [Call number: 2715-T] (1).
26.
Assessment Of Food Safety Knowledge, Attitude And Practices (Kap) Among Food Handlers In The Department Of Punjab Police (Distt. Lahore
by Mazhar Naseer (2013-VA-559) | Dr. Zubair Farooq | Mr. Haroon Jamshed Qazi | Dr. Mehmoona Chaudhary.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Food safety is an alarming issue now a days in Pakistan as many food borne illnesses, diseases and spoilage of food occur due to poor knowledge, attitude and practices of food handlers about food safety and hygiene. Food safety is a scientific discipline describing preparation, handling and storage of food in different ways to prevent food borne illness.
In the present study the cross sectional survey of 500 food handlers of the department of Punjab Police district Lahore was conducted to evaluate current food safety knowledge, attitude and practices adopted by them. The evaluation was done by using modified questionnaire. The questionnaire consisted of food safety knowledge, attitude and practices among food handlers.SPSS version 20.0 was used for all data analyses. Descriptive statistics including frequencies percentages were calculated for all variables as appropriate.
Results of study, conducted among food handlers working in the department of Punjab Police district Lahore showed that the ages of the respondents interviewed ranged from 18-55 years in which most of the food handlers 70.2% were categorized in 18-30 year age group, 17.4% in 30-42 years and 12.4%in ≥42 years age group. Data about educational level showed that 68.6% were uneducated,19.6% primary pass and 5.8% middle passed, 3.8% were matriculates, and 2.2% were intermediate passed. Data regarding job responsibility showed that 28.2% were cook, 49.6% service man, 10% tea maker, 3.4% juice/shake maker, 5.2% chapatti maker, 3.6% burger/sandwich maker. Data about working experience 11.8% were <1 year experienced, 18.4% were 1-3 year experienced, and 69.8% were >3 year experienced.Data about health card showed that 74.2% were having health cards while 25.8% were having no health card. It was also observed in the study conducted that employees who were having their education intermediate have better knowledge of personal hygiene as compared to those workers that are lesser educated.
Using of gloves is mainly influenced by employees’ ages where younger workers seem to be more interested in stopping risk practices compared with older workers.On other hand the vast majority of the food handlers do not adhere to hand washing as a practice, which significantly influences the food hygiene and safety. There is no agency or organization to teach, train and supervise the food handlers in Punjab Police.In the present study food handlers are not conscious about health due to poor knowledge of food safety because they want to earn to support their family so they don’t care either they are ill or suffering from any disease.They do not want to learn about food safety and hygienic practices through trainings and even do not want to have their medical because they are government employer.
Food handlers in our study demonstrated an extremely low level of knowledge concerning adequate temperatures needed for cooking hamburger or ground meat and for holding potentially hazardous hot and cold foods.Knowledge regarding cross contamination through finger nails, beard, knife, cutting board, through raw foods, unwashed hands, food contact surfaces showed that the employees who were more educated had more knowledge of cross contamination as compared to the other employees and similarly the food handlers with greater experience had comparatively more understanding of cross contamination as compared to the one with lesser experience.
Educating, training and promoting positive attitude of food handlers would improve the status of food hygiene knowledge, attitudes and practices. Research is needed to focus on how to change the culture and behavior of the food handlers, and to improve their adherence and compliance with hand washing. The study highlighted the situation of current food safety knowledge, attitude and practices among food handlers in the department of Punjab Police district Lahore. Food safety and personal hygiene training are means of improving food safety and awareness of food safety among food handlers to prevent foodborne diseases and to minimize the health consequences associated with the consumption of unsafe foods in Pakistan.
Availability: Items available for loan: UVAS Library [Call number: 2744-T] (1).
27.
Assessment Of Food Safety Practies In Various Bakries Of Central Punjab Pakistan
by Muhammad Arslan Tahir | Dr. Zubair Farooq | Mr. Harpon Jamshed Qazi | Dr. Mamoona Chaudhry.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note:
The bakery occupies significant market share among food processing industry and consumer goods. At the sale points, sale persons usually wear hand gloves to give the impression of adherence to food safety and hygiene principles whereas under a typical scenario the production unit of the same sale point might not have even have a soap for hand washing in the worker’s toilet. Through this study we assessed the level of food safety practices at production plant and sale point of the bakery items. Along with this, the level of awareness in employees regarding to food safety and personal hygiene were also assessed. The present study was conducted to evaluate the current food safety practices at bakeries from all towns of district Lahore, Faisalabad, Gujranwala, Sheikhupura and Qasur. Data was collected from different districts of Central Punjab as Lahore 60%, Faisalabad 20%, Gujranwala 10%, Sheikhupura 5% and Qasur 5%.A modified questionnaire was used as study tool, consisted of 90 questions. These questions belong to food safety practices related to manufacturing, storage, personal hygiene, packing material, raw material, working environment and plant layout.
The results of present study showed that there is urgent need of taking steps for implementation of food safety regulations and training of concerned food handlers. All the stakeholders in food supply chain plays important role at different stages of the process. So every stakeholder involved in this chain is required to be equipped with the proper training regarding safe handling practices and safe production of food. The present study showed that there is urgent need of improvement in different areas of production. The present study showed that there is urgent need of improvement in 22.5% bakeries for food safety training, 29.5% for sanitation, 15% for personnel health, 27.5% for personnel hygiene, 22.5% for processing plant layout, 19.5% for premises management, 26.5% for pest management, 21% for food production and 20%for storage. There are also such bakeries which require major improvements, which are 26.5% for food trainings, 17% for sanitation, 18% for personnel health, 37.5% for personnel hygiene, 19.5% for processing plant layout, 17% for premises, 38% for pest management, 33.5% for food production, 40% for storage. Some bakeries require improvements, which are 21% for food trainings, 32% for sanitation, 35.5% for personnel health, 19.5%% for personnel hygiene, 34% for processing plant layout, 34% for premises, 19% for pest management, 31% for food production, 24.5% for storage. There is very little percentage of the bakeries which maintain good standards of safety and hygiene. Which is 12.5% for food safety training, 19% for sanitation, 22.5% for personnel health, 10% for personnel hygiene, 12.5% for processing plant layout, 19% for premises, 10% for pest management, 8% for food production and13% for storage.
These results clearly represents the poor condition of bakeries in central Punjab. This is due to lack of government interest in this sector, involvement of illiterate food handlers and lack of awareness of consumers. This situation can be handled with the implementation of government regulations and food laws, systematic monitoring of bakeries, trainings of the concerned stakeholders and spreading awareness in consumers. These steps are very necessary to be taken to overcome malnutrition and foodborne diseases.
Availability: Items available for loan: UVAS Library [Call number: 2741-T] (1).
28.
Assessment Of Loode Milk Supply Chain In Lahore Throogh Milk quality Analysis And Structured interview Form Milkman And Milk Shops
by Muhammad Asim Shahzad (2008-VA-413) | Dr. Muhammad Nasir | Dr. Azmat Ullah Khan | Dr. Ghulam Mustafa.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Pakistan is currently producing 52.63 billion liters of milk and holds 4th position among world top milk producing countries. Out of the total milkproduced, 97% is in the informal sector (i.e.loose milk sold through “Gawallas” in the villages and in cities which is of poor quality because of the unhygienic conditions and lack of standards). A total of 66.22% of milk is collected by milkmen from farmers and dairy farms in peri-urban areas. Milk collected by milkmen is distributed either directly to the end consumer or it reaches the end consumer through different intermediate channels. The civic population of Lahore city are mostly tend to consume milk from milkmen which is why a total of 41.78% of milk from milkmen is delivered directly to end consumer’s home. Whole sale milk shops and milk sale points are the main source of milk after milkmen as the remaining 58.22% of the milk from milkmen is distributed through these channels in urban areas of Lahore. Some of the milk is also distributed through hotels/restaurants, tea stalls/canteens and halwai which is also a big part of milk supply chain in peri-urban areas of Lahore. This milk is either directly consumed by the end consumer or it is used to make different by-products. The proposed study was expected to assess the current scenario of loose milk supply chain in different regions of Lahore with special reference to food safety knowledge, attitude, practices adopted for handling and gaps among replacing loose milk supply with pasteurized milk by engaging the currently involved people (Gawalas) with this distribution chain.
The results of the physicochemical organization and milk debasement plainly demonstrated that the milk sold at these spots was widely put to the acts of neglect, for example, skimming and defilement of milk with water, urea, formalin, hydrogen peroxide and cane sugarwhich was done amid the treatment of milk beginning from milking till the getting by end buyer. In this way the milk advertised at these spots couldn't be considered as "Milk" in its genuine sense as it was just white milky watery liquid rather than wholesome milk. Most likely everybody required in the milk showcasing affix dilution of milk to some degree specifically or in a roundabout way however deliberately.
Milk samples from Milkmen and Milk shops in all regions showed10.46% and 5.56% less protein; 16.4% and 17.4% less fat; 31.56% and 29.67% less SNF and 33.69% and 32.83% less lactosethan that of standard milk composition described in APPENDIX II (12.1.1 & 12.1.8) of The Punjab Pure Food Rules, 2011.Keeping in view the current milk analysis situation it is hard to believe the universally accepted statement that "milk is a perfect food". This statement is not applicable to the milk obtained from various regions of Lahore city. It is very unfortunate that the consumers are enforced to consume that milky colored fluid. That milk has loosened its wholesomeness, color, taste and nutritive value due to deceivable skimming and fraudulent adulteration when ultimately it reaches to the consumer.Milk samples were analyzed to detect adulterants from milk samples. According to the results some of the adulterants have been detected in these milk samples which are formalin, detergent, cane sugar, sorbitol, quaternary ammonium compound while the others such as urea, starch, salt, hydrogen peroxide, glucose, hypochlorite, boric acid, and carbonate were not detected in 180 milk samples that were collected from all nine towns of Lahore city.
The highest proportion of milk which was sold was as mixed, followed by buffalo and cow milk. The data shows that 3.11% of milkmen use bicycle, 65.78% use motor bike, 4% use animal carts, 7.11% use rickshaw, 8.89% use van and 11.11% use other means of transportation. The largest portion of milk is supplied to households by the milkmen which are 41.78% and a significantly less portion of milk from milkmen is supplied to hotel/restaurants. According to the data 10.67% sensory evaluation, 4.44% chemical testing and 13.78% other testing procedures are adopted by milkmen while the other 71.11% do not perform any quality testing in Lahore city. The data showed that 60.89% of the leftover milk is used for the production of dahi, 19.56% is used for khoya production, 5.78% for both and 13.78% is used for domestic purposes. The total average price of loose milk sold is 75.7 Rs. by milkmen and 70.1 Rs. by milk shops in Lahore city. It took an average of 2.09 hours to supply milk by milkmen and 11.96 hours to complete sale of milk by milk shops in Lahore city. The total average of consumers that buy milk from milkmen is 16.03 and that of milk shops is 142.49 in Lahore city.
Poor literacy rate, lake of professional trainings, inefficient enforcement of food safety policies by the government, absence of organized setups to control unhygienic malicious practices, negligence of end consumer regarding milk handling concerns etc. are the main causes for such malpractices and poor condition of milk supply chain.Milkman and milk shopkeepers are so involved in these malpractices that they take it as their right and will not stop doing that until enforced by legal framework. The incorporation of pasteurization facilities in the loose milk supply chain is not feasible until and unless the competent authority take necessary actions to bring all stockholders on board and spread awareness about the comparative benefits of pasteurized milk as compare to loose milk.
Availability: Items available for loan: UVAS Library [Call number: 2768-T] (1).
29.
Evaluation Of The Quality Of Drinking Water In District Dera Ghazi Khan, Pakistan
by Muhammad Akram (2009-VA-458) | Dr. Zubair Farooq | Dr. Sanaullah Iqbal | Dr. Muhammad Nawaz.
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: In District Dera Ghazi Khan, water borne illnesses had been happening for quite a while
especially hepatitis, diarrhea and kidney issues were occurring because of the heavy metals in
drinking water. To this end, it is important to assess the drinking water of District Dera Ghazi
Khan. One hundred and forty-four samples of drinking water were collected from hand pump,
motor pump and tube well in three different Tehsils of District Dera Ghazi Khan. Heavy metals
like lead, nickel, manganese, copper, iron and zinc concentration in water samples were
determined utilizing Atomic Absorption Spectrophotometer in the department of Environmental
Sciences UVAS, Lahore. pH was determined in the previous department; for microbial quality like
E-coli and Total Coliform in water samples were counted in University Diagnostic Laboratory
UVAS, Lahore. Data were analyzed through one-way ANOVA technique using PROC GLM in
SAS software, significant means were compared by using LSD test. Water quality with respect to
different water sources, heavy metal load remained above the recommended level set by WHO
except Zinc (Zn) and Copper (Cu) which remained significant. Similarly, microbiology showed
25% and 15% above the WHO recommendation of fecal coliforms and E. coli respectively. In
addition, pH also remained above the WHO recommendation. Water quality regarding different
tehsils, heavy metal load remained above the recommended level set by WHO except Zinc (Zn)
and Copper (Cu) which remained significant. Similarly, microbiology showed 20% and 13%
above the WHO recommendation of fecal coliforms and E. coli respectively. In addition, pH also
remained above the WHO recommendation except in tehsil Dera Ghazi Khan.
46
6.1. Suggestion and Recommendation
On the basis of this study, it is recommended that:
Tube well water has the minimum heavy metal load so that it is healthy for human consumption.
Less chances of water borne illnesses (diarrhoea, typhoid and kidney problems) could be observed
by using the tube well water.
Future researchers should also check the level of arsenic and antimony in tube well water to
improve the quality of water for human consumption.
Same treatments should be applied in other districts to check the level of these heavy metals so
that water quality may be improved. Availability: Items available for loan: UVAS Library [Call number: 2806-T] (1).
30.
Determination Of Theobromine In Chocolates And Chocolate Cakes
by Zain Amin (2010-VA-383) | (Dr. Zubair Farooq) | (Dr. Sanaullah Iqbal) | (Dr. Saima Inayat).
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: Chocolate is very famous food in the whole world especially among the children.
Theobromine is one of the main constituent of chocolate and its powders. It is a stimulant and its
excessive use causes toxicity or poisoning to the human beings. In Pakistan consumption of
chocolate especially by children is very high so chances of chocolate poisoning are also very
high. Therefore this study was planned to determine the theobromine levels in locally available
chocolates and chocolate cakes in Pakistan. The research was carried out in the laboratories of
the Department of FSHN, UVAS, Lahore under the controlled conditions.
Sixty samples (40 chocolates, 20 chocolate cakes) of chocolates and chocolate cakes
were collected through random sampling technique from locally available super stores and
bakeries of Lahore City. The determinations of theobromine in chocolate were carried out
through UV spectrophotometric method. Absorption peaks were checked at the 272.7nm
wavelength and calculated using Beer’s law. Total sample were 180 and they were analyzed in
triplicates.
Data were analyzed through the Microsoft Excel 2010 and SPSS 22.0. Mean values with
standard deviation in percentages of results were analyzed by descriptive analyses. To examine
the relationship among the variables of chocolates and chocolate cakes chi-square test was used.
Further to compare theobromine levels in the local and branded chocolates obtained from the
common and renowned bakeries of Lahore, independent “t” test was used.
Summary
49
The study concluded that local chocolates had more theobromine as compared to the
branded chocolates and common bakeries chocolate cakes less theobromine level than the
renowned bakeries chocolate cakes.
In the current study, mean values of theobromine ranged from 0.55 to 2.32 mg/g for
Haribo and Sonnet chocolate samples respectively. The percent safe level of various chocolate
samples showed that 45 % chocolates were at the safe level while 55 % unsafe. Similarly, mean
values of theobromine ranged from 0.58 to 2.27 mg/g for Sheraz Bakers chocolate cake and
Fresh Inn Baker chocolate brownie samples respectively. The percent safe level of various
chocolate cake samples showed that 80 % chocolate cakes were at the safe level while 20 %
unsafe. Availability: Items available for loan: UVAS Library [Call number: 2861-T] (1).
31.
Determination Of Tartrazine In Different Food Items Available In Lahore Pakistan
by Anam Arshad (2015-VA-1055) | Dr Zubair Farooq | Dr. Sanaullah Iqbal | Prof. Dr. Aftab Ahmad Anjum.
Material type: Publisher: 2017Dissertation note: Synthetic dyes used in various food items like sweets, candies and beverages cause severe health hazards if they are not food grade and within the legally permitted limits. In Pakistan due to increased consumption of attractive colored food items, the use of dyes in every food product is also increasing. Already there is no study to appraise the nature and level of colorants. Therefore, this study focused on determination of synthetic dye (tartrazine) used in candies, sweets and beverages to determine its safer levels.
This research work was done in food science and nutrition lab of Food Science and Human Nutrition Department of UVAS, Lahore, Pakistan. Total 180 samples were collected from all 9 towns of Lahore plus Lahore Cantt. Samples included 30 candies purchased from local vendors and 30 candies from shops, 30 sweet samples (rasgulla) from local vendors and 30 sweet samples from sweet shops. Moreover, 30 slush samples locally available in streets and 30 slush samples from shops of posh areas in Lahore. The results were compared with the previous held researches in other countries.
The food samples were divided into two categories local shops and local vendors. Total six local shops and six vendors of each town of lahore were selected for the collection of samples in triplicate pattern. All the samples were evaluated for spectrophotometric determination of tartrazine by using Beer’s law. Abosrbtion peeks were checked at a wavelength of 421.6 and the mean values of concentration of tartrazine in slush ranged from 0.269 to 0.275 mg/g obtained from local vendors and shops respectively.Moreover, the mean values of tartrazine ranged from 0.258 to 0.309 mg/g for vendor sweet and shop sweet samples respectively and mean value for candies ranged from 0.200 -0.704mg/g. Data was analyzed through the Microsoft Excel 2010 and SPSS 22.0. Mean values with standard deviation in percentages of results were analyzed by descriptive analyses. To examine the relationship among the variables of candies, sweets and slush samples chi-square test was used. Further to compare tartrazine levels in the local shops and foodstuff obtained from the common vendors of Lahore, independent “t” test was used. 2 way-ANOVA was applied to check the differences of all samples in 10 towns of Lahore.
According to my investigations the quality of foodstuff collected from local shops and from local vendors is almost same and both contain high amounts of tartrazine.I suggest consumers, they should prefer to buy branded foodstuff from superstores as compared to local shops and local vendors because the keeping quality and handling practices are good in superstores than local shops.
Availability: Items available for loan: UVAS Library [Call number: 2886-T] (1).
32.
Analysis Of Heavy Metals Concentration In Commercial Hen Eggs From Three Different Cities Of Punjab-Pakistan
by Rimsha Kanwal (2011-VA-452) | Dr. Azmat Ullah Khan | Dr. Sanaullah Iqbal | Mr. Faisal Hussnain.
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: Eggs are considered as one of the best food providing health, due to its high protein content,
levels of unsaturated fatty acids and excellent of minerals and vitamins profile. Increasing the
contents of minerals, vitamins and fatty acids in the feed of the bird will increase the level of
these nutrients in the eggs. Heavy metals have known to affect human health mainly through
contamination either from food or from the water. Heavy metals can accumulate in the chicken
eggs if higher levels are present in feed and water. The present study was conducted with the
aims to reveal the heavy metal content in the eggs from three different cities of Punjab-Pakistan.
For this purpose, a total of 45 egg samples along with feed and water from 5 different farms
located in three major industrial cities (Sialkot, Kasur, Surrounding of Lahore) of Punjab,
Pakistan were collected. The heavy metals like Arsenic, Cadmium, Chromium, Copper, Lead
Zinc were determined through spectroscopic technique. The collected data was analyzed through
Analysis of Variance technique. The means were compared using Fisher’s LSD test. The results
showed significantly higher Arsenic contents in the egg samples from Kasur, Copper and
Chromium in eggs from surroundings of Lahore, while Cadmium, Zinc and Lead showed nonsignificant
differences among different cities. Similarly, water of farms from Sialkot region had
highest concentration of Cadmium, Lead and Zinc, whereas feed and water samples from farms
of Sialkot and Kasur region showed highest Chromium contents, Surroundings of Lahore and
Sialkot region had highest copper in the feed and water samples. Arsenic showed non-significant
differences in feed and water. Moreover, most of the heavy metals are above permissible limits
in egg samples. Availability: Items available for loan: UVAS Library [Call number: 2882-T] (1).
33.
Microbiological Evaluation Of Street Vended Sugar Cane Juice Sold In Different Areas Of Lahore City
by Hafiz Syed Zaigham Abbas (2014-VA-1142) | Dr. Zubair Farooq | Dr. Sana Ullah Iqbal | Dr. Muhammad Nawaz.
Material type: Publisher: 2017Dissertation note: The condition of local vended sugar cane juice sold in various areas of Lahore is not safe for consumption which causes serious food safety issues. This study has therefore been planned to evaluate food safety status oflocally vended cane juice in Lahore
Total 108 samples were collected from all nine TMAs (four samples from each TMA) of Lahore city. The samples will be collected in aseptic conditions. These samples were analyzed for TPC, Yeast & Mould, Total Coliform, E.coli and fecal streptococcus microbiological testing. The data obtained was analyzed by SPSS (version 21). Statistical analysis of variance (ANOVA) followed by Duncan’s multiple range test. (DMRT) was applied to get the trend of microbial load (bio burden) from sugar cane juice.
In all the TMAs of Lahore, the log values of TPC ranged from 3.91.±0.09 to 8.27±0.019. The maximum microbial load is observed in Wagha TMA while the minimum microbial load is observed in TMA Data Gunj Bakhsh. The overall mean value of total coliform count for all the TMAs is 5.4038 and CV is 6.81 and the result is highly significant. Comparing with the gulf and Codex standards, the results of all the samples of every TMA are unsatisfactory. The reasons behind such results can be poor personal hygiene, poor sanitation of machine as well as poor handling of material.
The log values of total coliform count in all TMAs ranged from 1.86±0.027to 3.30±0.09. The maximum total coliform count is observed in Ravi TMA. The overall mean value of total coliform count for all the TMAs is 2.6780 and CV is 12.86 and the result is highly significant. Comparing with the gulf and Codex standards, 89% of the results are unsatisfactory.
The reasons behind such results can be poor personal hygiene, poor sanitation of machine as well as poor handling of material.
The log values of E.coli count in all TMAs ranged from 1.66±0.047 to 2.69±0.08. The maximum E.coli count is observed at Ravi TMA ant the minimum E.coli count is observed at Nishtar TMA. The overall mean value of total coliform count for all the TMAs is 2.0980 and CV is 6.69 and the result is highly significant.Comparing with the gulf and Codex standards, 67% of the results are unsatisfactory. The reasons behind such results can be poor personal hygiene, poor sanitation of machine as well as poor handling of material.
The log values of fecal streptococcus ranged from 1.79±0.10 to 2.68±0.10. The maximum fecal streptococcus is observed in Wahga TMA while the minimum microbial load is observed in TMA Data Gunj Bakhsh. The overall mean value of fecal streptococcus for all the TMAs is 2.0935 and CV is 8.90 and the results are highly significant. Comparing with the gulf and Codex standards, 44% of the results are unsatisfactory. The reasons behind such results can be poor personal hygiene, poor sanitation of machine as well as poor handling of material.
The log values of yeast and mould count in all TMAs ranged from 3.39±0.21 to 7.05±0.16. The maximum yeast and mould count is observed in Shalimar TMA and minimum yeast and mould is observed in Gulberg TMA. The overall mean value of total coliform count for all the TMAs is 4.9455 and CV is 11.65 and the result is highly significant. Comparing with the gulf and Codex standards, the results of all the samples of every TMA are unsatisfactory. The reasons behind such results can be poor personal hygiene, poor sanitation of machine as well as poor handling of material.
In a nutshell, the level of microbiological contamination detected during the research in fresh sugar cane juice advances a grave concern related to health and economic welfare of the people. Microbial resistance against antibiotics is additional evolving food safety problem and may aggravate the health related concerns in all TMAs of Lahore. A detailed and well defined monitoring and investigation system needs to be in place and executed on crucial grounds to discuss the food safety of fresh sugar cane juice in Lahore. Application of awareness programs on different health related issues among the vendors, consumers and stakeholder may be another scheme to inhibit the horror of food safety issues.This study has presented the general analysis of microbiological trend and can be used as the base for further researches on related issues in different area of Lahore city.
Availability: Items available for loan: UVAS Library [Call number: 2883-T] (1).
34.
A Comparative Study Of Adulteration In Raw Milk Samples Collected From Rural Farmers And Milk Sold In Urban Areas Of Sahiwal Region
by Muhammad Shahid (2008-VA-418) | Dr. Sanaullah Iqbal | Dr. Waqas Ahmed | Dr. Muhammad Nadeem.
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: Milk is the rich source of all nutrients when compared with other food items. Milk
procurement, collection and marketing system in Pakistan is quite old and informal markets
always involve milk sale through unregulated channels. Due to the large numbers of
uneducated and non-technical smallholding farmers, milk handling processes in the
traditional system are extremely unhygienic and there is insufficient enforcement of
standards, resulting in adulteration and at the end poor quality products. Adulterated milk is
selling in Sahiwal region and this study helped to identify milk adulteration in milk supply
chain during milk collection, transportation and selling at shops.
This comparative study has two phases. In first phase, total 80 milk samples were
collected from farmers in rural areas of Sahiwal region. All samples were analyzed to detect
adulterants (Starch, Urea, Hydrogen peroxide, Detergent/Soap, Sorbitol, Boric Acid, Cane
Sugar, Sodium Chloride, Carbonates, Formalin, QAC and Hypochlorite) in raw milk
produced by local farmers. In the second phase, total 60 milk samples were collected from
different shops located in urban areas of Sahiwal region. All samples were analyzed to detect
adulterants (Starch, Urea, H2O2, Detergent/Soap, Sorbitol, Boric Acid, Cane Sugar, Sodium
Chloride, Carbonates, Formalin, QAC and Hypochlorite) in raw milk sold in urban areas of
the region. All milk adulteration tests were performed by using University of Veterinary and
Animal Sciences (UVAS), Quality Operation Laboratory (QOL), Milk Adulteration Testing
(MAT) kit.
Summary
41
The aim of this study was to identify sources of adulteration in raw milk collected
from rural farmers and sold at shops in urban areas of Sahiwal region.
Total 140 milk samples were collected both from rural and urban areas of Sahiwal
region. 18 (13%) milk samples out of 140 were found adulterated both from urban and rural
locations of Sahiwal region. Sixty (60) milk samples were collected from urban locations of
Sahiwal for detection of adulterants. Total 12 (20%) out of 60 samples were found
adulterated in urban locations. 80 milk samples were collected from rural locations of
Sahiwal region for detection of adulterants 6 (7.5%) out of 80 samples were found
adulterated in rural locations.
Milk adulterants were detected in both rural and urban locations of Sahiwal region.
These adulterants were present in milk samples collected from Sahiwal region urea, formalin,
sugar cane, starch, detergent, sorbitol and carbonates. Boric acid, H2O2, quaternary
ammonium compounds, hypochlorite and sodium chloride were not detected both in urban
and rural locations of Sahiwal.
The conclusion of this comparative study is that milk adulteration is higher in urban
locations (20%) of Sahiwal as compared to rural location (7.5%) of Sahiwal region. This
study also shows the district wise milk adulteration in all three districts of Sahiwal region that
are 10%, 11% & 17 % in Sahiwal, Pakpattan & Okara districts respectively. Availability: Items available for loan: UVAS Library [Call number: 2897-T] (1).
35.
Phytoremediation Of Water By Using Moringa Oliefera Seed Powder And Coriander Leaves
by Zeerak Hassan (2015-VA-1108) | Dr. Waqas Ahmed | Dr. Sana.ullah Iqbal | Dr. Ali Ahmed.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Phytoremediation is an innovative technique to purify water. It is major leap forward to solve drinking water safety issue. Use of plants and plant derived products can be more effective and economical than any other chemical methods. Plants are easily available and cause no side effects in water during purification.
Moringa oleifera, has already been reported as antimicrobial and dust removing agent in water. Its extract and powder form when dissolved in water kill bacteria and settles down with the dust at the bottom. Turbidity is easily cleared with moringa seed extract and powder. It is a natural dust remover which has already been proved. Other potential herb for water purification is coriander. Coriander (Coriandrumsativum) is one of the most widely used herbs in the world, it is easily available and it can grow anywhere. Coriander leaves or Cilantro have such an anatomy of cells which helps it to act as bio-sorbent; it efficiently removes metal from water. It has shown promising results so far on small scale and wide scale research is in progress regarding its use on large scale.
In this research plants and extracts from plant source were used as water purifier. Water sample was contaminated with all the potential contaminants in the laboratory. Those contaminants were, coliforms, metals and dust particles. After that water quality tests was performed on the contaminated water and level of contamination was noted.
Coliform contaminated water wastreated with moringa seed powder. It was incubated so that moringa could show his effect on the growth of coliforms. Water quality tests were performed on purified water and its level of contamination wasnoted. Heavy metal contaminated water was treated with coriander leave coated with moringa seed. Same water quality tests were performed before and after treatment and significant changes were observed.
Result for contamination level of pre and post treatment was compared in a tabular form to checked effectiveness of the treatment. Moringa and cilantro are expected to remove or reduce the microbial load and chemical from the water respectively. Results had shown that both these plants have potential to purify water by reducing amount of microbes and metals. Water quality can be improve by using both these plants. Results are very much positive further study and research will reveal more potential of both these plants to improve quality of water.
Availability: Items available for loan: UVAS Library [Call number: 2921-T] (1).
36.
Detection And Quantification Of Staphylococcus Aureus And Salmonella With Special Reference To Seasonal Variations In Commercially Sold Ice Cream In Lahore City
by Waqas Anwar (2009-VA-248) | Dr. Waqas Ahmed | Dr. Azmat ullah Khan | Dr. Muhammad Nawaz.
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: Ice cream is a yummy, nutritious, nourishing frozen dairy food. It is noticed that generally manufacturing of ice cream on small scale production units like local shops doesn't totally follow the standard procedures of ice cream production. Contamination could be there in ice cream if some ingredients have been added after pasteurization or by means of improper sanitation of the equipment and environment. Microbiological quality of ice cream shows sanitary practice during production and is also an indication of food safety.
Ice cream is now the favorite and most popular diary food product especially among the children. It contains all the basic food components like carbohydrate, fats and protein, so it is a favorite media for microbes to grow. Another reason for microbial growth is the storage time of ice cream. An ice cream has prolonged storage time. Once it contaminated with microbes then freezing temperature and other parameters could not be enough to make the product safer later. At shops, unchecked storage temperature and extended storage time also affects the quality of ice-cream..
Food can be a major source of disease transmission if a person suffering from a disease is handling the food after pasteurization step, so proper knowledge of food safety is must food the handlers. In countries like UK, USA and China, there are standards for every foodstuff and are followed strictly. While in developing countries the major problem is the accessibility to pure and germ free water supply. Illnesses related to food are caused when someone ingest a food containing microbes or their toxins or other chemicals which can cause serious problems.
For this study 50 locally produced samples of ice cream in three different seasons (winter, spring and summer) were carried from different areas of Lahore via convenient sampling. Samples were transported to microbiology Lab of University of Veterinary and Animal Sciences and analyzed for the detection of Salmonella and Staphylococcus aureus.
Each sample was processed for microbiological analysis for Total Staphylococcal Count (TSC) and detection of salmonella spp. Baired Parker agar was used to count S.aureus, Salmonella Shigella agar for Salmonella detection. Out of 50 samples collected in winter season 18 (36%) were positive for S.aureus and all these positive samples falls in unsatisfactory range. Out of 50 samples collected in spring season 22 (44%) were positive for S.aureus and all these positive samples falls in unsatisfactory range. Out of 50 samples collected in winter season 40 (80%) were positive for S.aureus and all these positive samples falls in unsatisfactory range.
Salmonella was not detected in any sample in three seasons.
This study shows that there is a strong relationship between environmental changes and growth of microorganism. With the change in season, percentage of positive samples also changes.
Availability: Items available for loan: UVAS Library [Call number: 2915-T] (1).
37.
Consumer’s Awareness Of Food Safety From Shopping To Eating
by Khakshan Noor (2015-VA-1089) | Dr. Azmat Ullah Khan | Dr. Waqas Ahmed | Dr. Muhammad Imran Najeeb.
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: Considerable proportions of foodborne illness arises from malpractices in purchasing food stuff. Such as serving contaminated raw food, insufficient cooking reheating of left overs, and poor hygiene practices. There are no food safety regulations for domestic kitchens hence, houshold womens as primery food handlers have to ensure food safety hygiene practices at home. The present study was an attempt to assess food safety awareness of consumers from shopping to eating in Lahore to understand its status, as there is no previous study found in this field in Lahore . A sample of 1000 consumers from 10 towns of Lahore was collected. Simple Random Sampling was used to select shopping malls and bazars with in towns and convenient sampling for selection of consumers. A KAP survey study ws conducted using a closed-ended questionaire to assess status of food safety awareness among consumers. A variable sheet was generated on SPSS version 22.0. Descriptives statistics was used to calculate mean and percentages of responces and overall knowledge, attitude and practices . Chi-Square test was used to study significant association between knowledge, attitude, practices scores and education levels. And also to study association between knowledge and practices. Mean and standard deviation scores for overall knowledge of consumers was 37.61 ± 1.087 which showed negative food safety knowledge among majority of the consumers. And overall practices mean was 54.89 ± 1.052 which showed unhygieneic food handling practices among
Summary
67
majority of the consumers. Significant difference was observed between education and KAP scores and attitude and practices of consumers. Data obtained served as baseline knowledge and information for emphasis on continues improvement on the knowledge of consumers. Food handlers who is going to prepare food probably have poor knowledge and misunderstandings about food safety and are certainly engaged in culturally focused stereotypical food handling practices. Henceforth, consumers should commit and expose themselves to attaining the prerequisite knowledge and sources of information needed in reducing the probability of potential risks that will eventually lead to progressive food safety culture development in Pakistan. It is thus advised that there is a need for surveillance and interventions at domestic level with professionals assistance for consumers regarding food safety issues. Food safety educational programs through official and casual training and media must be advertised and repeated at specific intervals. Health and educational instituations can communicate and provide short training courses to consumers of all ages, especially brginning at school since education has a bigger impact on food safety KAP in current study. They need to be informed about the basic principles of food safety at home and as well as from purchase using “Five Keys to Safer Food” as Food Safety starts and ends with frequent behaviors of consumers. This study determines that there is a need for additional research to identify the possible risks that could pose to human health in regard to food safety from purchase to home. Availability: Items available for loan: UVAS Library [Call number: 2919-T] (1).
38.
Microbiological Evaluation Of Various Vegetables At Different Processing Stages
by Ammara (2015-VA-1088) | Dr. Zubair Farooq | Dr. Azmat Ullah Khan | Dr. Muhammad Imran Najeeb.
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: The current research was planned to investigate the microbial load and identification of
bacteria in fresh vegetables from different locations such as local shops and superstores. Total
108 samples were collected 9 from each place. Samples collected carefully in sterilized bags and
processed in microbiological lab of UVAS Lahore.
Fresh vegetables are an important part of our daily food and especially fresh vegetables
with less processing like lettuce, carrot and beet root which are used as raw without cooking;
such type of vegetables became the cause of illness because of the microbial/cross
contamination. It is alarming situation for suitable agency to take some necessary action, make
guidelines to prevent potential food borne illnesses from the vegetables that contain pathogenic
bacteria, and find natural antimicrobials from plants that control spoilage and pathogenic
microorganisms in vegetables. Microbial quality of vegetables is not in good condition.
The vegetable samples were divided into two categories local shops and superstores.
Total six local shops and six superstores were selected for the collection of samples in triplicate
pattern. All the samples were evaluated for microbial parameters,Like TPC, TCC, detection of
salmonella ,E coli and staphylococcus aureus.
Data was analysed statistically by the two- way ANOVA (Analysis of Variance) for
microbial count with 5% probability. Means were compared by LSD (least significant design)
test (Steel et al.1997).
The aim of present study is to provide awareness and microbial trend data about different
fresh vegetables sold in North-West Lahore.Results of current study shows that the
microbiological quality of fresh vegetables collected from superstores is better than the local
Summary
62
shops. The result of present study shows that consumers should prefer to buy vegetables from
superstores as compared to local shops because the keeping quality and handling practices are
good in superstores than local shops. Availability: Items available for loan: UVAS Library [Call number: 1918-T] (1).
39.
Evauation Of Antioxident And Antimicrobial Potential Of Licorice To Enhance Microbial Safety Of Chicken Meat Patties
by Muhammad Nauman Aslam (2011-VA-473) | Dr. Muhammad Sohaib | Dr. Azmat ullah khan | Dr. Sher Ali.
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: Safety of processed meat products is one of the challenging issues for the food processing industry. Meat is a perishable commodity and can be spoiled easily from microbial growth as well as chemical deterioration. To enhance the safety and shelf life, synthetic additives are used for maintaining quality of processed meat products. As, these synthetic additives pose toxic and carcinogenic health hazards to human therefore, consumers demand safe, natural and healthy alternatives of these synthetic counterparts. Herbs and spices have ability to act as source of ntural antioxidant & antimicrobial agent and licorice is among one of them. Hypothesis of this study was that added licorice extract can improve the antioxidant as well as microbial safety of meat patties at various storage intervals.
In present study, commercially available chicken meat used to prepare meat patties and licorice extract were used in different treatments during mincing. After product development, patties were cooked followed by storage at refrigeration temperature for analysis at 0, 3rd and 7th day of storage. Lipid oxidation, quality parameters, sensory evaluation and microbial analysis were conducted for detection of oxidation and storage stability. The data was analyzed through two factor Analysis of variance using 2 factor factorial design was applied. ANOVA test was used to estimate the significance of results. Tuckey test was used for the comparison of the Means as per requirements using SPSS software to estimate the level of significance.
The results of study explored that licorice is beneficial for inhibiting the oxidation in chicken meat patties as results of TBARS showed significance difference among control, BHT and licorice enriched treatment samples. Also the T4 (Group containing 1 g/kg of licorice extract and T5 (Group containing 1.25 g/kg of licorice extract) showed most promising results regarding
Summary
61
the antioxidant activity in chicken meat patties. Similarly, current study showed the efficacy of licorice against bacteria. Specially the T4 (Group containing 1 g/kg of licorice extract and T5 (Group containing 1.25 g/kg of licorice extract) and Results of Total Plate count showed positive results as an antibacterial agent in chicken meat patties. While the color of chicken meat patties (parameters L*, b* and a*) was estimated using minolta meter and as expected the results of T4 (Group containing 1 g/kg of licorice extract and T5 (Group containing 1.25 g/kg of licorice extract) was more redish and little light as compared to the control sapmle containing no antioxidant. Sensory evaluation of chicken meat showed that overall acceptability of chicken meat patties containing the licorice extract in high dose as in T4 (Group containing 1 g/kg of licorice extract and T5 (Group containing 1.25 g/kg of licorice extract) had highest values compared to the control and BHT containing chicken meat patties.
Outcomes and suggestions
The utilization of licorice extract as a source of natural antioxidant as well as antimicrobial agent in processed chicken meat products. It provides the estimation of the optimum dose of licorice extract to be used in meat products for safety enhancement and storage stability of products. Also, it provide a natural way to increase the stability and safety of meat based products as well as to check food safety concerns but also enhance the protection against spoilage as well as pathogenic bacteria in meat. Availability: Items available for loan: UVAS Library [Call number: 2961-T] (1).
40.
Evaluation Of Pre And Post Training Food Safety Knowledge Of Food Handlers Working In Various Restaurants In Lahore
by Liaqat Ali(2009-VA-472 | Dr.Zubair Farooq | Dr.Sanaullah Iqbal | Dr.Muhammad Asad Ali.
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: Food-borne illnesses are common among people who eat food at restaurants. Most common reason of food-borne illness is cross contamination which occurs due to lack of food safety knowledge among food handlers of restaurants. Food hygiene is the set of fundamental standards utilized in an organized control of the environmental surroundings at the time of manufacturing, packaging, consignment/passage, storage, processing, preparation, selling and serving of food in such a way as to guarantee that food is intact to utilize and is of satisfying storing characteristics.
Therefore, there is need to evaluate their food safety knowledge and provide relevant training. There is lack of food safety knowledge among food handlers associated with restaurants. This study was designed to evaluate before and after training food safety knowledge of food handlers working in various restaurants in Lahore district. Nine restaurants each from nine towns of Lahore were selected. A minimum of two food handlers from each restaurant were further being selected. A total of 180 food handlers were put to pre-and post-training evaluation about food safety knowledge. Data was processed in Excel Spreadsheet. Paired t-test was applied using SPSS version 20 for comparison of variables. P ≤ 0.05 was considered statistically significant. A pair t-test was conducted to study the impact of pre and post training food safety knowledge of food handlers working in various restaurants in district Lahore. Almost all the results were significant which revealed that training has great impact in enhancing food safety knowledge of food handlers. All the results were significant at (P < 0.05). In first section, general questions about food safety, all results were significant. It shows different mean values of pre and post training and it revealed the impact of training on general food safety of food handlers. In personnel hygiene section, most of the results were significant, except the question “do you use safe water for cooking and cleaning?” because of reasons using safe water is the basic need and
CHAPTER 6
SUMMARY
SUMMARY
47
training do not have impact on it. In third section, questions related to foods or ingredients, all the results observed are significant. It shows means of before and after training are different and it shows that training has great impact on the knowledge related to food or their ingredients. In last section, question related to food machinery, most of the results are significant except “can the surfaces of all equipment be sanitized?” and “Do you use same knife or/and cutting board for cutting of vegetables, raw meat and fruits?” because of the reasons the surfaces of all the equipment’s cannot be sanitized due to lack of facilities available at restaurants and because it is a common practice to use same knife or cutting boards for cutting of fruits, vegetables and raw meat and also due to some financial issues, this shows training do not have impact on it. Present study is an effort to provided valuable information about the level of food safety knowledge of food handlers. Trainings conducted at different restaurants are helpful to increase the knowledge of restaurants food handlers regarding food hazards, cross-contamination and personal hygiene. Suggestions for Future Researchers
• Training materials (e.g., proforma, presentation) regarding food safety must be optimized according to Pulseberry Health Consultant and SGS Pakistan rules and regulations.
• Prior to the trainings, relevant documentation i.e., permission letter must be issued and verified from Punjab Food Authority to avoid any inconvenience. Availability: Items available for loan: UVAS Library [Call number: 2965-T] (1).
