Advances in Food Science and Technology

Advances in Food Science and Technology Vol. 1 (4), pp. 052-056, April, 2013. © International Scholars Journals

Review

Biotechnology roles in ensuring sufficient food security in developing Agricultural societies

Dalhatu Garba and Ahmedu Abubakar

Department of Microbiology, Ahmadu Bello University, Zaria. Kaduna State, Nigeria. 

E-mail: [email protected].

Accepted 27 March, 2013

Abstract 

Agriculture is asked to satisfy two apparently contradictory needs; to become more productive and at the same time more sustainable, that is, to supply the food needed without depleting renewable resources. While agricultural biotechnology holds enormous promise for significantly increasing food production and relieving already strained land and water resources in most developing societies, it has become an emotional issue creating the strongest sense of unease and resistance among some consumers, developing countries farmers, environmental groups and some societies. This review appraises the food and fibre situations in developing societies so as to understand the roles which agricultural biotechnology could play therein. It revealed that the outlook for developing societies in food and fibre production is particularly grim; however, increases in crop and animal yields and therefore the availability of food to feed the ever growing population of developing societies can be achieved through the adoption of biotechnology practices. The paper concludes with the recommen-dation that individual countries need to identify their specific national priorities and preferences in food production, and harness the growing body of science and innovations in genetic engineering to address specific issues.

Key words: agricultural biotechnology, developing societies, food situations and roles.

Advances in Food Science and Technology Vol. 1 (4), pp. 043-051, April, 2013.© International Scholars Journals

Review

The role of wrapping in securing food system: Adding worth to food products and reducing fatalities and waste

Kenny Ray, Onami Elam and Mushove Thabo

Department of Biological Sciences, College of Natural And Applied Sciences, University of Johannesburg, Johannesburg, South Africa. 

E-mail: [email protected]

Accepted 04 March, 2013

Abstract 

Packaging is an essential component of the food system, assuring the safe handling and delivery of fresh and processed food products from the point of production to the end user. Technological developments in packaging offer new prospects to reduce losses, maintain quality, add value and extend shelf-life of agricultural produce and consequently secure the food system. The objective of this review is to highlight the contributions of packaging in securing the food system by maintain quality and reducing food losses and waste. The review also discusses some of the novel and emerging packaging technologies that have revolutionized the way we handle and package food to meet the increasing consumer demand for consistent supply of high quality, safe and nutritious products.

Key words: Food system, food products, packaging, waste, plastic.

Advances in Food Science and Technology Vol. 1 (3), pp. 035-042, March, 2013. © International Scholars Journals

Full Length Research Paper

State of Affairs in Northern Ghana with respect to Food security, coping strategies and related constraints

Kashez Asiamah

Food Research Institute, Ashesi University, Berekuso, Accra, Ghana. Email:[email protected]

Accepted 28 February, 2013

Abstract 

This paper looks at the food security situation in three most deprived and poverty-stricken regions in the Northern parts of Ghana and examines how farmer households cope during food insecure periods. The study concludes that although farmers in these regions cultivate purposely for household consumption and sell the surplus, food was not available throughout the year in the farmer households interviewed. On the average staple foods produced lasted for seven months. Coping mechanisms during months of inadequate household food provision included migration to southern Ghana for wage labor, support from relatives and friends outside the regions, sales from livestock and household valuables as well as reduction of food intake and consumption of less preferred food. Erratic rainfall patterns, high cost of agrochemicals, lack of knowledge on improved farming and post harvest practices as well as lack of production credit and markets for farm produce were some of the constraints militating against increased production and improvement in food security. Measures to remove these constraints will therefore go a long way to improve the household food security situation in Northern Ghana.

Key words: Farming households, food security, constraints, coping strategies, Ghana.

Advances in Food Science and Technology Vol. 1 (3), pp. 028-034, March, 2013. © International Scholars Journals

Full Length Research Paper

Assessment of Food security in boarding schools using the HACCP system in Zaria, Nigeria.

Lawal Abdulkareem,  Dalhatu Garba and Ahmedu Abubakar

Department of Biological Sciences, College of Natural and Applied Sciences, Abu Zaria University, Zaria State, Nigeria. E-mail: [email protected]

Accepted 21 February, 2013

Abstract 

A systematic evaluation of food safety was carried out in five boarding schools in Zaria, Kaduna State. The analysis consisted of investigating hazards associated with microbial contamination and critical control points (CCPs) in the preparation and handling of foods in the schools. Food and water samples as well as swabs of food contact surfaces were collected in addition to animal droppings found in or near the food preparation areas and transported to the laboratory for further investigations. Enterotoxin production by Bacillus cereus and Escherichia coli strains was performed on New Zealand white rabbits using the ileal loop technique. All the foods (akamu, eba, tuwo and vegetable soup) attained cooking temperatures of 60 – 100^oC capable of destroying vegetative forms of food borne pathogens. However, a concentration of 3 - 5log₁₀ cells of B. cereus, 2 - 3log₁₀ cells Staphylococcus aureus and 1-2log₁₀ coliforms were isolated per 100 g/ml of some of the cooked foods. The water samples for drinking, cooking and washing dishes were contaminated with coliforms below 2 log₁₀ cells/ml. The food and water samples were found to have counts within acceptable limits but the isolation of enterotoxigenic strains of B. cereus and Escherichia coli, hazards such as inadequate (5 - 10 min) time/temperature exposure of foods (akamu, tuwo, eba), high level initial contamination associated with raw foods, food ingredients, food contact surfaces, food handlers and inadequate cleaning of food utensils call for concern. Critical control points are frying and steaming of akara and moimoi respectively, manipulation of foods after cooking, and holding of cooked foods. The improvement of the personal hygiene of the handlers and the environment using hazard analysis critical control point (HACCP) could help in ensuring safety of foods served in the boarding schools.

Key words: Hazards, contamination, HACCP, CCP, boarding school, enterotoxin production, food safety.

Advances in Food Science and Technology Vol. 1 (2), pp. 019-027, February, 2013. © International Scholars Journals

Full Length Research Paper

Contaminated Sources of ‘ready-to-eat’ and ‘raw’ foods and their health risks to the Public in Ethiopia

Teshome Kalekidan, Kokeb Behailu and Habahwi Rediet

College of Veterinary Medicine, Addis Ababa University, Piazza, Addis Ababa, Ethiopia. 

E-mail: [email protected]

Accepted 25 January, 2014

Abstract 

The study was carried out from December 2010 to June 2011 to determine the hygienic and sanitary conditions on the available cafeterias, restaurants, juice houses, supermarkets, and food handlers of Mekelle city. Using the standardized pre-tested questionnaire and observational check list, data was collected from a total of 510 catering establishments. Microbiological examination of 260 food samples indicated that food provided to the consumers in the city was less hygienic and had prepared under poor sanitation conditions. General hygiene of food handlers, sanitary facilities of food establishments, physical conditions of food catering establishments, disposal services, legal licensing and environmental hygiene were identified as major sanitary deficiencies. Less understanding in food hygiene among food handlers were also commonly observed. High mean values of bacterial load were found in mayonnaise (2.64 × 10⁶) among the food samples taken from the supermarkets and 2.89 × 10⁶ bacterial load was found in samples from restaurants. The bacteriological swab tests of food utensils confirmed the gross unhygienic condition of food offered to the consumers. Pathogens such as Salmonella spp., Shigella spp. and Escherichia coli were the main identified organisms in the catering establishments. It is concluded that the sanitary conditions of studied subjects required strict follow up for the provisions of sanitary codes. Periodic sanitary-hygienic evaluation and inspection of catering establishments should be strengthened to reduce public health hazards.

Key words: Food safety, hygiene, catering establishments, bacterial load, bacterial isolation, Mekelle, Ethiopia.

Advances in Food Science and Technology Vol. 1 (2), pp. 014-018, February, 2013. © International Scholars Journals

Review

The prospective for advancing traditionally fermented food through biotechnology

Ugochukwu Chima

Department of Food science and Technology, College of Agriculture and Veterinary Medicine, Abia State University, Uturu, Abia, Nigeria. Email:[email protected]

Accepted 07 January, 2013

Abstract

Fermented foods play an important socio–economic role in developing countries as well as making a major contribution to the protein requirements of natural populations. In general, traditional fermented foods are made under primitive conditions, which result in low yield and poor quality. This paper outlines the present status of some indigenous fermented foods and beverages with some information on the microbiology and biochemistry of the fermentations. Among these are ogi, a fermented cereal gruel used as a weaning food, pito and burukutu, alcoholic cereal beverages. Dawadawa from fermented oil seeds is also popular as nutritious non–meat protein foods, while serving as a condiments and flavors in soups. Traditionally, women carry out fermented food processing activities. The production is craft-based despite the dawn of science and technology. The techniques they use are labour intensive, time consuming and have low productivities, with success depending upon observation of good manufacturing practice. Factors contributing to lack of consumer appeal of indigenous manufactured foods will be also considered. In the change from craft to a technology based production system, several strategies should be adopted. These include the use of starter cultures, stabilization of spontaneous fermentations, and production of food processing enzymes. In view of the considerable range of technologies for improving traditional bioprocessing, the challenges and potential application of biotechnology in upgrading these foods will be discussed.

Key words: Traditional fermented foods, biotechnology, upgrading potentials, microbiology research assessment.