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Research Article
Evaluation of the Antimicrobial Activity of Cassia *Occidentalis Lin on Several Multi-Resistant Microbial Strains
Raoul Ngassaki,
Raoul Ampa,
Pierrette Lokanga Tchiyamba,
Darrel Ornelle Elion Assiana,
Gabriel Ahombo*
Issue:
Volume 9, Issue 1, April 2024
Pages:
1-6
Received:
18 December 2023
Accepted:
8 January 2024
Published:
23 January 2024
Abstract: The aim of this work is to assess the antimicrobial potential of cassia occidentalis flax (Caesalpiniaceae) leaf extracts on drug-resistant microbial strains, in order to bring phytotherapeutic prescriptions into line with the potential biological activities of the chemical constituents present. Aqueous and hydro-ethanolic extracts were prepared according to the methods of Zirihi and Kra (2003). The antimicrobial activities were determined by measuring the rate of inhibition of microbial growth, diffusion on a solid medium and dilution in a liquid medium. In addition, the mode of action of the active extracts was determined by the ratio of the minimum fungicidal concentration to the minimum inhibitory concentration (MFC/MIC). Aqueous and hydroalcoholic extracts from the leaves of C. occidentalis have been shown to have antimicrobial activity. These extracts inhibited the proliferation of C. albicans strains resistant to nystatin. The activity of the aqueous extracts was similar to that obtained with the hydroalcoholic extracts. However, both types of extract showed no significant efficacy against S. aureus, E. coli and K. pneumoniae strains at the doses used (200 mg/ml; 100 mg/ml and 50 mg/ml) in all the pharmacological tests repeated during this study.
Abstract: The aim of this work is to assess the antimicrobial potential of cassia occidentalis flax (Caesalpiniaceae) leaf extracts on drug-resistant microbial strains, in order to bring phytotherapeutic prescriptions into line with the potential biological activities of the chemical constituents present. Aqueous and hydro-ethanolic extracts were prepared ac...
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Research Article
Determination of Aflatoxin Level in Stored Maize Flour and Risk of Exposure from Consumption of Aflatoxin Contaminated Meal in Boarding School
Mfinanga Mariam Abdu,
Suleiman Rashid,
Kilima Beatrice*
Issue:
Volume 9, Issue 1, April 2024
Pages:
7-14
Received:
31 December 2023
Accepted:
15 January 2024
Published:
1 February 2024
Abstract: Maize (Zea mays) is an important staple food crops for the majority of Africans population including Tanzanians. However, maize is mostly contaminated by mycotoxins which produced by fungal species like asperigillus. This study aimed to determine the aflatoxin contamination level in stored maize flour and assess the risk of consumption of aflatoxin-contaminated meal in boarding schools in Dar es Salaam and Coastal regions. A total of 33 samples of maize flour (dehulled and un-dehulled) were collected. High-Performance Liquid Chromatography connected to a fluorescence detector (HPLC-FLD) was used to analyze the levels of aflatoxin contamination (AFB1 and total aflatoxin) in maize flour. In addition, cancer risk was assessed using models prescribed by the Joint FAO/WHO Expert Committee on Additives (JECFA). The result shows aflatoxin contamination (AFB1 and total aflatoxin) in maize flour samples collected from different boarding secondary schools ranged from (0 – 12.98 ppb) for total aflatoxin and (0 – 8.83 ppb) for AFB1. The estimated daily exposure to aflatoxins for girls and boys ranged from (0.11 – 0.26 ppb /kg/day) and (0.10 – 0.26 ppb /kg/day) respectively. For the cancer risk assessments, the result shows range from (0.01 – 0.02 per 100,000 population) for girl and (0 – 0.02 per 100,000 population) for boys. The result surveyed area is at lower risk of developing aflatoxin health related effects such as liver cancer.
Abstract: Maize (Zea mays) is an important staple food crops for the majority of Africans population including Tanzanians. However, maize is mostly contaminated by mycotoxins which produced by fungal species like asperigillus. This study aimed to determine the aflatoxin contamination level in stored maize flour and assess the risk of consumption of aflatoxin...
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Research Article
Antimicrobial Effect of Moringa oleifera Leaves Extract on Foodborne Pathogens in Ground Beef
Lucy Joshua Mwankunda*,
Frida Nyamete,
Beautrice Kilima
Issue:
Volume 9, Issue 1, April 2024
Pages:
15-20
Received:
8 January 2024
Accepted:
26 January 2024
Published:
5 February 2024
Abstract: The study was done to examine the microbiological effects of Moringa oleifera as a preservation agent on ground beef held at 4°C for 72 hours. The study compared Moringa oleifera concentrations of 0.5%, 1.0%, 1.5%, and 2.0% to a preservative-free control group. This study measured Total bacteria counts (TBC), Total coliform count (TCC), Staphylococcus, Salmonella and E. coli. The study found a dose-dependent relationship between Moringa oleifera dosage and microbial populations. All Moringa oleifera concentrations demonstrated lower total bacterial counts (TBC) than the control group. The highest concentration (2.0%) showed the greatest reduction. This suggests Moringa oleifera could prevent ground beef bacterial growth. In TCC, Moringa oleifera reduced coliform bacteria better at higher concentrations. The concentrations of 1.5% and 2.0% reduced coliform counts significantly compared to the control group, demonstrating their efficacy in regulating them. Moringa oleifera showed dose-dependent antibacterial activity against Staphylococcus and E. coli. Increased preservative doses significantly reduced Staphylococcus and E. coli counts, suggesting they can improve food safety by reducing harmful microorganisms. Moringa oleifera appears to be an effective natural preservative, extending the shelf life and microbiological properties of ground beef under refrigerated storage. This study suggests employing natural preservatives to improve food safety and quality, which is important for the meat business.
Abstract: The study was done to examine the microbiological effects of Moringa oleifera as a preservation agent on ground beef held at 4°C for 72 hours. The study compared Moringa oleifera concentrations of 0.5%, 1.0%, 1.5%, and 2.0% to a preservative-free control group. This study measured Total bacteria counts (TBC), Total coliform count (TCC), Staphylococ...
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Research Article
Assessment the Level of Awareness of Aflatoxin Contaminations in Maize-Based Meals Among Boarding School Personnel
Mfinanga Mariam Abdu,
Suleiman Rashid,
Kilima Beatrice*
Issue:
Volume 9, Issue 1, March 2024
Pages:
21-29
Received:
23 January 2024
Accepted:
8 February 2024
Published:
20 February 2024
Abstract: Tanzania is a tropical country that lies few degrees south of the equator The coast area includes regions such as Dar es Salaam and Coastal region which are hot and humid with cooling breezes of the Indian Ocean. Awareness of society is a crucial aspect of ensuring the safety and quality of food. One of the risk factors in food safety is the presence of aflatoxin in various foods such as cereals, and groundnuts. The aim of this study was to assess the levels of awareness of aflatoxin B1 contamination in maize and maize flour used for meals in boarding secondary schools. A total of 90 respondents from 30 schools from 7 districts of the two regions were interviewed. Semi-structured questionnaires were used to collect information and the survey showed that 74.4% of the respondents were aware of aflatoxin contamination. 85.6% of respondents know that aflatoxin is found in food and only 14.4% were not aware. 74.4% were capable of selecting the correct list of food that can be contaminated with aflatoxin while 11.1% selected the wrong list. 14.4% of the respondents were unable to select the list of foods that can be contaminated with aflatoxin. These results indicate that most of them are aware of the issue of aflatoxin contamination in maize and its products which is good for reducing aflatoxin contamination in food products and its effect. An effective and broad awareness program for the society including boarding school personnel and students on good management of food for prevention of aflatoxins contamination and its health effects is necessary, as maize and its products are the most consumed grain in the study area.
Abstract: Tanzania is a tropical country that lies few degrees south of the equator The coast area includes regions such as Dar es Salaam and Coastal region which are hot and humid with cooling breezes of the Indian Ocean. Awareness of society is a crucial aspect of ensuring the safety and quality of food. One of the risk factors in food safety is the presen...
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