Conventional and advanced detection techniques of foodborne pathogens: A comprehensive review.

Foodborne pathogens are a major public health concern and have a significant economic impact globally. From harvesting to consumption stages, food is generally contaminated by viruses, parasites, and bacteria, which causes foodborne diseases such as hemorrhagic colitis, hemolytic uremic syndrome (HUS), typhoid, acute, gastroenteritis, diarrhea, and thrombotic thrombocytopenic purpura (TTP). Hence, early detection of foodborne pathogenic microbes is essential to ensure a safe food supply and to prevent foodborne diseases. The identification of foodborne pathogens is associated with conventional (e.g., culture-based, biochemical test-based, immunological-based, and nucleic acid-based methods) and advances (e.g., hybridization-based, array-based, spectroscopy-based, and biosensor-based process) techniques. For industrial food applications, detection methods could meet parameters such as accuracy level, efficiency, quickness, specificity, sensitivity, and non-labor intensive. This review provides an overview of conventional and advanced techniques used to detect foodborne pathogens over the years. Therefore, the scientific community, policymakers, and food and agriculture industries can choose an appropriate method for better results.

New alternatives from sustainable sources to wheat in bakery foods: Science, technology, and challenges.

Ongoing research in the food industry is striving to replace wheat flour with new alternatives from sustainable sources to overcome the disease burden in the existing population. Celiac disease, wheat allergy, gluten sensitivity, or non-celiac gluten sensitivity are some common disorders associated with gluten present in wheat. These scientific findings are crucial to finding appropriate alternatives in introducing new ingredients supporting the consumer's requirements. Among the alternatives, amaranth, barley, coconut, chestnut, maize, millet, teff, oat, rye, sorghum, soy, rice flour, and legumes could be considered appropriate due to their chemical composition, bioactive profile, and alternatives utilization in the baking industry. Furthermore, the enrichment of these alternatives with proper ingredients is considered effective. Literature demonstrated that the flours from these alternative sources significantly enhanced the physicochemical, pasting, and rheological properties of the doughs. These flours boost a significant reduction in gluten proteins associated with food intolerance, in comparison with wheat highlighting a visible market opportunity with nutritional and organoleptic benefits for food producers. PRACTICAL APPLICATIONS: New alternatives from sustainable sources to wheat in bakery foods as an approach that affects human health. Alternatives from sustainable sources are important source of nutrients and bioactive compounds. Alternatives from sustainable sources are rising due to nutritional and consumer demand in bakery industry. New alternatives from sustainable sources improve physicochemical, pasting, and rheological properties of dough. Non-wheat-based foods from non-traditional grains have a potential to increase consumer market acceptance.

Identifying aroma-active compounds in coffee-flavored dairy beverages.

Coffee aroma is a complex mixture of volatile compounds. This study characterized the important aroma-active compounds associated with consumer liking in formulated coffee-flavored dairy beverages. Nine coffee-flavored dairy beverages were formulated: low fat-low coffee; medium fat-low coffee; high fat-low coffee; low fat-medium coffee; medium fat-medium coffee; high fat-medium coffee; low fat-high coffee; medium fat-high coffee; and high fat-high coffee. Regular coffee consumers, (n = 231) used a nine-point hedonic scale to rate acceptance of aroma. Volatile compounds were extracted by head space-solid phase micro-extraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O) using a modified frequency (MF) approach. Fifty-two aroma-active compounds were detected. Thirty-one aroma-active compounds were considered important compounds with MF-value ≥ 50%. The total number of aroma-active compounds and their intensity were affected because of fat and coffee concentration. Partial least squares regression (PLSR) was performed to determine the relationship between aroma-active compounds and liking. PLSR analysis identified three groups of compounds regarding liking. Twenty-five compounds were associated with positive liking, for example, 2-(methylsulfanylmethyl) furan (coffee like). Sixteen compounds were negatively associated with liking, for example, 2-methoxyphenol (bacon, medicine like). Eleven detected compounds had no association with liking, for example, butane-2,3-dione (butter, fruit like). Practical Application: The result of this study may be applied to formulate coffee-flavored dairy beverages to maximize consumer acceptance and aroma-liking. This study suggested too low coffee concentration is not desirable. Too much fat affects aroma release and/or alters the characteristic coffee flavor which negatively affects consumer acceptance.

The effect of fat and coffee concentration on the consumer acceptance of iced-coffee beverages.

The fat content of a product has the potential to influence consumer liking via mouthfeel, taste, and aroma modification. This study aims to determine the effects of fat and coffee concentration on sensory attributes and consumer liking of iced-coffee beverages. Nine iced-coffee beverages were formulated: low fat-low coffee; medium fat-low coffee; high fat-low coffee; low fat-medium coffee; medium fat-medium coffee; high fat-medium coffee; low fat-high coffee; medium fat-high coffee; and high fat-high coffee. Fat content was adjusted using different concentrations of cream, and coffee using different concentrations of Nescafé Blend 43. Regular coffee consumers (n = 231) rated their overall liking using a 9-point hedonic scale and completed a ranked preference based on degree of liking of all samples. Consumers also rated liking for sensory attributes: appearance, aroma, sweetness, coffee intensity, mouthfeel, and aftertaste. There were significant relationships between 1/ fat and 2/ coffee and liking of iced-coffee beverages (p < 0.001). There were three clusters of consumers based on iced-coffee preferences. Response surface curve indicated that overall liking of iced-coffee beverages increased with the increase of fat and coffee concentration to a certain level, then continuing to increase the fat and coffee concentration decreases overall liking. The finding of this study provides valuable information on how fat and coffee concentrations can be adjusted to modify consumer acceptance of iced-coffee beverages. PRACTICAL APPLICATION: The results of this research could be applied to reformulate iced-coffee beverages, while ensuring consumer acceptance. In addition, this research provides evidence that sweetness, aftertaste, coffee-intensity, and mouthfeel are important sensory attributes associated with consumer liking of iced-coffee beverages.

Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example.

Sensory analysis is a key method to assess flavor quality and to characterize consumer preference and acceptance, whereas instrumental analysis helps to identify flavor compounds. The combination of sensory analysis and instrumental analysis provides a platform for revealing key flavor compounds associated with consumer liking. This review discusses sensory evaluation, aroma analysis, and separation techniques using coffee as a central theme where possible to explore the aforementioned techniques. Emerging statistical methodologies are discussed along with their role in tying together discrete studies to reveal important flavor compounds that are either positively or negatively associated with consumer liking. Coffee is very widely studied, a fact that may be partially ascribed to its immense popularity in modern society. To this end, more than 100 sensory lexicons have been developed and implemented to describe specific coffee characteristics and around 1,000 volatile compounds have been identified in coffee. As a remarkably complex sample coffee has provided substantial impetus for adoption of new analytical approaches such as multidimensional separation technologies. This review describes common and emerging analytical techniques that have been employed for coffee analysis, with a particular emphasis placed on those associated with determination of volatile compounds. A comprehensive list of volatile compounds reported in coffee from 1959-2014 is included herein.

Ochratoxins in food and feed: Occurrence and its impact on human health and management strategies.

Ochratoxins (OTs) are a group of mycotoxins produced by Aspergillus and Penicillium spp. which are ubiquitous. They infect the crops during pre- and post-harvest conditions and contaminate various food and feed. Among all the OTs produced, ochratoxin A (OTA) poses serious health issues like neurotoxicity and carcinogenesis. The harmful impact of the toxins is observed in both humans and animals. The toxins get accumulated in the organs of animals through the contaminated animal-feed which further contaminate the products derived from them, such as milk and meat-based products. Therefore, sensitive and robust identification, detection, and quantification methods along with efficient management and control measures are crucial. Spectrometric and spectroscopy techniques are quite sensitive and lead to better detection of the toxin in the food products. Control and preventive measures during harvesting, storage and transportation are found to be effective in managing the production of such toxins. This review insight on the occurrence, chemistry, biosynthesis, effects on human health and agriculture, detections, management, and control strategies of ochratoxins.

Comorbidities in Patients with Psoriasis.

Psoriasis, a chronic inflammatory disease is associated with a long list of comorbidities. In our practice we like to draw attention in comorbidities of psoriatic arthritis and we are adapted with cardiovascular comorbidities. A great deal remains unknown about psoriasis associated comorbidities. An understanding of these comorbidity patterns can help us to ensure better care of patients with psoriasis. Objective of the study was to find out the comorbid conditions in the patients of psoriasis. This observational case control study was conducted 150 diagnosed cases of psoriasis and 150 age matched healthy control. Purposively 150 patients of psoriasis were selected from the Dermatology OPD of Bangabandhu Sheikh Mujib Medical University (BSMMU), Dhaka, Bangladesh from January 2017 to December 2018 as case. After a complete physical examination, a pre-designed structured questionnaire was fulfilled with patients and controls. To detect unknown comorbidities the following tests was done in both groups and compared: Blood sugar, urine routine and microscopic examination, serum creatinine, serum AST, ALT, GGT, and ALP levels measured by an enzymatic method, X-ray chest view, USG of whole abdomen/KUB. The diagnosed comorbidity was listed and referred for treatment accordingly. Charlson-age comorbidity index chart was used to estimate risk of mortality in two groups. The mean age of incident psoriasis was 38.64 years. Diabetes mellitus (4.67%), hypertension (4%), ischemic heart disease (IHD) (3.33%) were the top three comorbidities in patients with psoriasis. among them 11(7.33%) patients of psoriasis was with single comorbidity and 5(3.33%) of them was with multiple comorbidity. In control group 3(2%) participants was detected with comorbidity and that difference was significant statistically. In current study Charlson-Age Comorbidity index (CACI) was used as a tool to estimate the risk of mortality in two groups. The mean CACI score was 2.5 and 1 in two groups respectively and the difference was significant (p<0.05). The estimated risk of death (ERRD) score was calculated form CACI chart and the score was 2.78 and 1.47 in two groups respectively. There was no significant difference in two groups (p>0.05). The rate of occurrence of comorbidity was more in psoriasis group than in control. The listed comorbidity was in mild severity range but the risk of mortality was same in psoriasis group and control.

Effects of milling on aromatics, lipophilic phytonutrients, and fatty acids in unprocessed white rice of scented rice 'Cheonjihyang-1-se'.

To understand effects of milling, scented rice 'Cheonjihyang-1-se' was milled from 10 to 140 s and changes in volatiles, phytonutrients, and fatty acids were evaluated. Among 43 identified odor-active compounds, four volatiles, including hexan-3-one, exhibited decreases of up to 78%, while four others including (E)-non-2-enal, increased following milling. Levels of 2-acetyl-1-pyrroline, the most distinctive popcorn-flavoring compound in scented rice, were not affected by the degree of milling (DM). Partial least squares discriminant analyses of volatiles were able to differentiate white rice according to the DM. Benzene and 2-pentylfuran showed the highest variable importance in projection scores, which could be applied in estimating the DM of rice. Milling significantly decreased tocopherols, tocotrienols, squalene, phytosterols contents and oleic acid composition, while palmitic acid composition was increased. These results suggest milling-dependent variations in phytonutrient levels and lipid composition, as well as changes in aroma and subsequent market quality, in 'Cheonjihyang-1-se' rice.

Gestational anemia.

Gestational anemia is a common public health problem in our country. Most anemia during pregnancy results from an increased need for iron as her body is making more blood. Often dietary supplementation does not provide enough iron to meet the extra needs. Also the growing baby takes all the iron it needs from mother, regardless of how much iron is stored in mother's blood. Gestational Anemia contributed significantly to maternal morbidity and mortality, IUGR, preterm delivery and perinatal morbidity and mortality. A high proportion of women in both industrialized and developing countries become anemic during pregnancy. The most important cause of gestational anemia due to iron deficiency, because high iron requirements during pregnancy are not easily fulfilled by dietary intake. Adequate iron stores can help a pregnant women replace lost red blood cells. So, iron supplementation is strongly recommended for all pregnant women in developing countries. Oral iron intake is the treatment of choice and almost all pregnant women can be treated effectively with oral iron preparation during their pregnancy period.

Evaluation of 68 cases of chest injuries.

During the period of January, 2003 to December 2004 a descriptive cross-sectional study was done to evaluate the variations in clinical pictures of chest injury, rural and urban distribution, weapons used commonly and finally the result of existing treatment facilities in a general surgical unit of a tertiary level hospital. Total number of patient was 68. All patients of chest injury with or without extra-thoracic other injuries admitted in this period was included non-randomly. Diagnosis was based on history, clinical examination and relevant investigation like radiography and ultrasonography. Penetrating injury predominates over blunt injury in this study. Associated extra thoracic injury was present in a good number of cases. Most of the weapons were made locally and were used in household purposes. Homicidal injury predominates over accidental and incidence is more in rural than in urban areas. Most of the cases were treated by general supportive measures with or without intercostal tube thoracostomy. The outcome of treatment was satisfactory. Only one patient developed empyema thoracis and two patients died.

Short segment posterior instrumentation, reduction and fusion of unstable thoracolumbar burst fractures--a review of 26 cases.

From January 1994 to January 1998, 26 patients of unstable thoracolumbar burst fracture were treated by a short segment posterior instrumentation (pedicular screw plate/rod system), reduction and fusion in Kuala Lumpur and Universiti Kebangsaan Malaysia Hospital. Majority of them were young and in a productive age group (mean age were 30 year-old). The mean duration of follow-up was 24.4 months. The injuries were caused by fall from height (69%) and motor vehicle accident (31%). Most of the fracture occurred at 1st and 2nd lumbar vertebrae (24/26). Twelve of the patients did not have neurological deficits. Out of 14 patients with neurological deficits, 64.4% of them showed an improvement of at least one Frankel's grade. There was no defect correlation between canal compromise and neurological deficit. Kyphotic angle improved from 20 degrees to 7 degrees immediately after surgery. In the last follow-up average kyphotic angle was 9 degrees with average lost of 2 degrees. The average length of hospitalization following surgery was 24 days. A posterolateral bony fusion was achieved in all cases at an average of 3 months. Complication included 2 loosening and 3 misplacement of pedicle screw fixation. We concluded that short-segment fixation with posterolateral decompression and fusion is effective in the treatment of unstable thoracolumbar burst fracture.