Volume 6, Issue 4 (December 2019)
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Review article
P. 134-145
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- A comprehensive review and assessment of arsenic contamination was presented in Sri Lankan foods.
- Arsenic levels in most of the food types were lower than the allowable level.
- The review also identified gaps in arsenic assessments in Sri Lanka.
Original article
P. 146-152
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- Median polychlorinated biphenyls levels in fish oil products was 2.2 ng/g oil wt. with a range of <MDL-720 ng/g oil wt.
- Polychlorinated biphenyls in supplements containing shark liver oil and cod liver oil were higher than the other ones.
- Polychlorinated biphenyls exposure was negligible for Japanese adults through fish oil-derived products.
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- Genotype III was the most prevalent genotype of Toxoplasma gondii in slaughtered cattle of Tehran, Iran.
- The infection rate in heart muscle samples (16.66%) was significantly higher than the diaphragm samples (4.44%).
- The frequency of T. gondii in cattle muscles was high in this area.
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- Total bacterial count of teats, milking buckets, and communal milk pooling buckets were 6.91, 6.06, and 6.06 log Colony Forming Unit/ml, respectively.
- The most found chemical adulterant was urea detected in 23 out of 68 (33.8%) samples.
- This study revealed the lack of standard operating sanitation in dairy farms of Hlabisa villages, South Africa.
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- Various microbial contaminations were found in all samples of the vegetables obtained from Porto-Novo, Republic of Benin.
- Salmonella spp. was absent in all samples of vegetables.
- The microbial quality of leafy vegetables at Porto-Novo must be improved for reduction of health risk to consumers.
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- The microbial loads of minced camel meat samples were reduced significantly with increasing the dose of irradiation.
- Dose of 5 kGy highly reduced Salmonella enterica serovar Typhimurium and completely destroyed Escherichia coli.
- E. coli was more sensitive to electron beam irradiation than S. enterica serovar Typhimurium.
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- Malga cheeses contained a very concentrated microflora after 16 months of ageing.
- No pathogen microorganisms were found in Malga cheeses aged for 6 and 16 months.
- Use of Alpine-selected lactic acid bacteria ensured quality and safety of cheeses without reducing microbial biodiversity.
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