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Articles by A.K. Biswas
Total Records ( 4 ) for A.K. Biswas
  P.K. Mandal , A.K. Biswas , K. Choi and U.K. Pal
  Food borne pathogens are a growing concern for human illness and death. There is increasing demands to ensure safe food supply. There is continuous development of methods for the rapid and relible detection of food borne pathogens. Advent of biotechnology has greatly altered food testing methods. Improvements in the field of immunology, molecular biology, automation and computer technology continue to have a positive effect on the development of faster, more sensitive and more convenient methods in food microbiology. Further, development of on-line microbiology, including ATP bioluminescence and cell counting methods, is important for rapid monitoring of cleanliness in HACCP programs. One of the most challenging problems is sample preparation. More research is needed on techniques for separating microorganisms from the food matrix and for concentrating them before detection to ensure food safety, by immunological or nucleic acid-based assays. The possibilities of combining different rapid methods, including immunological and DNA based methods should be further exploited. Further developments in immunoassays and PCR protocols should result in quantitative detection of microorganisms and the simultaneous detection of more than one pathogen or toxin. Lastly, technology continuing to advance at a great pace, the next generation of assays currently being developed potentially has the capability for near real time and online monitoring of multiple pathogens. Modern methods are based on molecular biology techniques like PCR, RFLP, DNA microarray assay, immunological techniques like ELISA, biophysical and biochemical principles with the application of biosensers like bioluminescence sensor, bio-analytical sensors utilizing enzymes, electrical impedometry and flow cytometry. In this review we have tried to summarize the conventional methods and newly developed rapid pathogen detection techniques and the need for newer and rapid methods are discussed.
  A.K. Biswas , N. Kondaiah , A.S.R. Anjaneyulu and P.K. Mandal
  The aim of this review was to focus on food safety in relation to pesticide and veterinary drug residues and mycotoxins in meat and meat products. The impact of these consumers awareness is a large concern for the meat industry. In order to be more prepared, the consumer strive to have more complete information on the sources of inputs in their products, because consumers are becoming more worried about this. Residues in meat and their products are generally classified as naturally present, caused by man and arise secondarily. In the past, most contamination of meat resulted from natural toxicants. However, usage of synthetic chemicals for regular house-hold and agricultural practices while benefiting society has also provided new sources of potential contamination. The levels of pesticide residues are now over alarming situation in certain countries. Drug residues in meat are relatively uncommon whereas, aflatoxin or ochratoxin are rarely found. Residues from secondary residues also occur less frequently. This study reviews the causes of residues in meat, types of residues found, their detection methods, incidences and their regulation with emphasis on public health risk and their assessment.
  A.K. Biswas , N. Kondaiah , A.S.R. Anjaneyulu and P.K. Mandal
  The aim of this study was to evaluate status of microbial contaminants in food of animal origin. Emergence and re-emergence of diseases due to pathogenic bacteria are the key issue of the new pattern of food trades. Food poisoning or food intoxication syndrome is a global problem for meat industry. The bacterial pathogens most frequently identified from illness associated with beef products are Salmonella sp., Campylobacter, Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Clostridium perfringens, Yersinia enterocolitica, Bacillus cereus and Vibrio parahaemolyticus. Microbial contaminants rather common than any other form of contaminants as food animals itself harbour them hence, microbial contamination of carcass surfaces is unavoidable. Most of the micro floras transferred to the carcasses are nonpathogenic, but some pathogens like Salmonella sp., Escherichia coli O157:H7, Campylobacter sp. and L. monocytogenes may be present and poses a safety challenge to the meat industry. Novel methods such as immunological, chemical, biochemical, biophysical, nucleic acid probe, Polymerase Chain Reaction (PCR) and more recently biosensor based techniques have been developed to monitor the incidence of pathogenic bacteria in meat foods. In recent years, increase in global trade and awareness of the consumers about the hygienic quality of the meat, international attention is being focused on ways to improve the microbial quality and safety of meat foods. The present review confirmed the importance of maintaining good process hygiene at meat packing plants for further improvement of microbiological status of meat.
  P.B. Aswathi , A.K. Biswas , C.K. Beura , A.S. Yadav and Prashant A. Khatke
  Murraya koenigii is an aromatic herb used in Indian cuisine and commonly known as curry leaves. Medicinal, antimicrobial and antioxidant properties of curry leaves are well documented. The antimicrobial and antioxidant effect of curry leaves on functional poultry meat finger sticks, stored at 37±2°C for 60 days, were studied. Effect of incorporation of Murraya koenigii in storage stability parameters like Peroxide Value (PV), Free Fatty Acid (FFA), Thiobarbituric Acid Reacting Substances (TBARS), pH and microbial count were studied at 15 days interval for a period of 60 days. A significant reduction in lipid oxidation was indicated by low PV, FFA and TBARS values of the treatment group. Specific plate count also showed a significantly lower value in treatment group than in control. This study indicated that Murraya koenigii can be effectively used as an alternative to synthetic food preservatives in functional meat food snacks.
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