Potable water is a growing requirement for sound health as contaminated water and water-borne pathogens pose serious health risks to human beings. Considering this issue, the current study aimed to assess the drinking...Potable water is a growing requirement for sound health as contaminated water and water-borne pathogens pose serious health risks to human beings. Considering this issue, the current study aimed to assess the drinking water quality served in different restaurants close to the Khulna University campus in Bangladesh. A total number of ten drinking water samples were collected from different restaurants. Afterward, the collected water samples were analyzed to examine the physico-chemical properties and microbiological contamination of the water samples. Besides, microbial properties such as Total Coliform (TC), Fecal Coliform (FC), and E. coli were analyzed by the Membrane Filtration (MF) technique. The findings suggest that all the physico-chemical attributes were within the permissible limits regarding recommended Bangladesh standards and WHO guidelines. But in case of EC, 40% of the samples exceeded the WHO permissible limits and for sodium, 10% of samples exceeded both the BD and WHO standards. In addition, the results disclosed that the drinking water served in different restaurants was contaminated by TC, FC, and E. coli. It is observed that 100% of the samples were contaminated by TC and FC whereas 70% of the samples were contaminated by E. coli. Consequently, it is clearly evident that the water is considered suitable with respect to physico-chemical analysis but this drinking water is unfit for consumption while taking into account its microbiological quality. The total coliform, fecal coliform, and E. coli count attests to the fact that anyone can become harmed at any moment by ingesting water from roadside restaurants. Finally, due to bacterial contamination, the served drinking water in these places doesn’t meet safe and suitable water excellence, therefore, consumption of this water is deleterious to public health.展开更多
Presented in several types of food, bioactive amines are described as organic bases of low molecular weight. They have vasoactive, psychoactive and toxicological characteristics and constitute a potential health risk....Presented in several types of food, bioactive amines are described as organic bases of low molecular weight. They have vasoactive, psychoactive and toxicological characteristics and constitute a potential health risk. The concentration of amines formed in foods depends on the type of microorganisms present, the action of decarboxylase enzymes produced by microorganisms on specific amino acids and favorable conditions for enzymatic activity. The presence of these chemical metabolites has been suggested as a quality indicator in routine analyzes for food production and marketing monitoring. The detection of bioactive amines can be performed by chromatographic methods, fluorometric and enzymatic kits. Bioactive amine formation can be prevented mainly through the adoption of good manufacturing practices, but the industry can also use other methods such as temperature control in the production chain, modified atmosphere packaging and food irradiation. This review aims to address the formation of bioactive amines in foods, emphasizing the formation and classification of these metabolites, aspects related to health, acceptable limits, detection methods and control methods used in the industry to ensure food safety and quality. The success of this approach is linked to the importance of bioactive amines as quality indicators, as well as the discussion on the development of methodologies for determining these substances and discussion of acceptable parameters in food.展开更多
文摘Potable water is a growing requirement for sound health as contaminated water and water-borne pathogens pose serious health risks to human beings. Considering this issue, the current study aimed to assess the drinking water quality served in different restaurants close to the Khulna University campus in Bangladesh. A total number of ten drinking water samples were collected from different restaurants. Afterward, the collected water samples were analyzed to examine the physico-chemical properties and microbiological contamination of the water samples. Besides, microbial properties such as Total Coliform (TC), Fecal Coliform (FC), and E. coli were analyzed by the Membrane Filtration (MF) technique. The findings suggest that all the physico-chemical attributes were within the permissible limits regarding recommended Bangladesh standards and WHO guidelines. But in case of EC, 40% of the samples exceeded the WHO permissible limits and for sodium, 10% of samples exceeded both the BD and WHO standards. In addition, the results disclosed that the drinking water served in different restaurants was contaminated by TC, FC, and E. coli. It is observed that 100% of the samples were contaminated by TC and FC whereas 70% of the samples were contaminated by E. coli. Consequently, it is clearly evident that the water is considered suitable with respect to physico-chemical analysis but this drinking water is unfit for consumption while taking into account its microbiological quality. The total coliform, fecal coliform, and E. coli count attests to the fact that anyone can become harmed at any moment by ingesting water from roadside restaurants. Finally, due to bacterial contamination, the served drinking water in these places doesn’t meet safe and suitable water excellence, therefore, consumption of this water is deleterious to public health.
文摘Presented in several types of food, bioactive amines are described as organic bases of low molecular weight. They have vasoactive, psychoactive and toxicological characteristics and constitute a potential health risk. The concentration of amines formed in foods depends on the type of microorganisms present, the action of decarboxylase enzymes produced by microorganisms on specific amino acids and favorable conditions for enzymatic activity. The presence of these chemical metabolites has been suggested as a quality indicator in routine analyzes for food production and marketing monitoring. The detection of bioactive amines can be performed by chromatographic methods, fluorometric and enzymatic kits. Bioactive amine formation can be prevented mainly through the adoption of good manufacturing practices, but the industry can also use other methods such as temperature control in the production chain, modified atmosphere packaging and food irradiation. This review aims to address the formation of bioactive amines in foods, emphasizing the formation and classification of these metabolites, aspects related to health, acceptable limits, detection methods and control methods used in the industry to ensure food safety and quality. The success of this approach is linked to the importance of bioactive amines as quality indicators, as well as the discussion on the development of methodologies for determining these substances and discussion of acceptable parameters in food.
