Studies in meat microbiology 1 Mutton with and without preservatives

Mutton samples were investigated for their microbilogical flora and total viable count. The study indicates that in a less developed country, like Pakistan the microbial load did not exceed the established limits as in some developed countries. Different preservatives employed to preserve meat for two weeks, were sodium chloride, sodium nitrate, sodium nitrite, sodium sorbate, potassium sorbate, sugars and ascorbic acid. These were used in their minimum quantities which did not alter the taste, flavour, texture etc. i.e., the palatable qualities of meat. The samples were studied for 14 days and favourable results were achieved. Without preservation, growth of molds and different bacteria, make the surface of the meat sticky to touch. Black spots were caused due to Aspergilus niger and other molds. Green patches were caused for the most part by Penicillium species such as P. expansum, P. asperium, P. oxalicum, and Aspergillus flavus. The Lactobacilli also caused greening of meat, after three or four days at 30-35°C [prevailing summer room temperature]. This study indicates that fresh meat can be preserved in a less developed country like Pakistan, under its primitive slaughtering techniques for atleast two weeks without affecting quality which is obviously helpful for commerical purposes

Anti-microbial properties of leaves and seeds of Lawsonia alba

Alcoholic extract of the leaves and seeds of Lawsonia alba were assayed for the antimicrobial activity by serial dilution and diffusion methods utilizing strains of [1] Staphylococcus aureus, [2] Eschrichia coli, [3] Salmonella typhi, [4] Actinomyces sp. and [5] Shigella sp. as test organisms. Positive results were obtained with strains 1, 2 and 4. However, the activity was feeble with extract from seeds

Nutritional evaluation of maize bread supplemented with peanut flour

Maize [corn] flour was supplemented with 10, 20 and 30% levels of peanut flour [PNF] prepared by direct solvent extraction technique. Results of chemical analysis showed an increase in the contents of crude protein [30-91%], ash [22-61%] and crude fiber [23-59%] in the supplemented blends. Among the mineral elements investigated, K, Ca, P, Zn, Cu and Mn contents increased while those of Na, Mg and Fe remained unchanged. Lysine was the limiting amino acid in maize flour and in the peanut-supplemented flours. The chemical score [FAO/WHO, 1973] of maize flour increased from 49 to 63 with 30% PNF. Biological evaluation of the supplemented breads [baked at 250°C for 15 min] with white albino rats showed a significant [P < 0.05] increase in the net protein utilization [NPU], true digestibility [TD], biological value [BV], net protein ratio [NPR] and protein efficiency ratio [PER] over the unsupplemented maize bread at 20% level which was the optimum level of supplementation in terms of nutritive benefit

Eutrophication in waste stabilization ponds treating domestic sewage

Eutrophication was frequently observed in waste stabilization ponds treating domestic sewage in the hot summer months of May, June and July. Due to eutrophication the pond efficiency was greatly reduced. During this period the ability of the ponds to reduce nutrients was also affected. Different methods were tried for measuring eutrophication in the ponds, some of these include, measurement of light penetration, calculation of productivity index and counting of algal cells. Also health aspects of eutrophication and aquatic plant nutrients considered to be most significant for algal growth were discussed