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ThesisItem Open Access Studies on Occurrence of Food borne Salmonellae in the Market Samples of Poultry Products(Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, 2014-06-15) Rajashekhara, D. B.; Nadeem Fairoze, Mohammad; Madhav Prasad, C.B.; Prakash Nadoor; Kotresh, A.M.; Nagappa KarbasanavarFood safety plays central role in consumer protection and fair trade. Food-borne diseases such as salmonellosis pose risk to public health. Keeping the public health and trade implications linked to salmonellosis in view, a study was carried out to determine the prevalence of Salmonellae in chicken sold in the markets of Shimoga region. Using ISO 6579: 2002 method, a total of 240 chicken samples from market outlets were analyzed for Salmonellae and 5.41% of samples (n=13) were found to be contaminated with Salmonellae. Prevalence of Salmonellae was higher in the unbranded outlets (7.5%) (n=9) compared to the branded outlets (3.33%) (n=4). Branded outlets that sold chicken in a brand name showed Salmonellae in 1.66% and 5% samples with centralized and semi-modern type processing, respectively. While, prevalence of Salmonellae in unbranded outlets selling traditionally processed chicken was 6.66%. Higher prevalence of 8.33% was found in unbranded retail outlets that processed chicken and also chevon/mutton. Biochemically confirmed isolates were subjected to invA gene based PCR and diagnostic amplicon specific to virulence gene of 284 bp was evident in all the 13 Salmonella isolates indicating potential carriage of invasion properties linked to virulence. The serotyping revealed the presence of S. Gallinarum and S. Enteritidis. Further, some of isolates were found resistant to commonly used antibiotics in the decreasing order of isolates were resistant to polymixin-B > nalidixicacid > ampicillin > ampicillin-sulbactum > colistin > tetracycline. The study suggested the need for prompt implementation of hygienic practices across the chicken supply chain from farm to fork and regular surveillance and monitoring of antibiotic resistance in Salmonella serotypes derived from foods of animal origin so as to safeguard the public health.ThesisItem Open Access Residue Analysis in Meat Following Oral Administration of Enrofloxacin to Broilers(Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, 2014-08-15) Manu, H.T.; Nadeem Fairoze, Mohammad; Prakash Nadoor; Madhav Prasad, C.B.; Kotresh, A.M.; Nagappa KarbasanavarDespite India being the fifth largest producer of chicken meat in the world the presence of antimicrobial residues have been of great concern. A study was conducted to analyze residues following oral administration of enrofloxacin to broilers. A total of 192 samples comprising of 48 each of plasma, breast muscle, liver and kidney from 03 groups (Control, therapeutic (10 mg.kg -1 x 5 days P.O) and extralabelled (20 mg.kg -1 x 5 days P.O) were collected from 24 broilers at different intervals of time, analysed for detection and quantification of enrofloxacin and ciprofloxacin residues by Microbial inhibition assay (MIA) and HPLC methods. Enrofloxacin residues detected at 12 hours by MIA were more in Group C (192 μg.g-1 in plasma and 128 μg.g-1 in breast muscle) compared to Group B (103 μg.g-1 in plasma and 96.4 μg.g-1 in breast muscle). Similarly, the enrofloxacin and ciprofloxacin residues recorded through HPLC method were higher in Group C than in Group B. However, the residue levels exceeded MRL level prescribed by EEC 2002 (288 μg.g-1 in breast muscle) upto 36 hours in Group B and upto 60 hours (978 μg.g-1 in breast muscle) in Group C. Thus, the results confirmed that HPLC method was more specific and sensitive in detecting and quantifying of enrofloxacin and ciprofloxacin residues than MIA, which didn't reflect the effect of enrofloxacin and ciprofloxacin independently. The enrofloxacin and ciprofloxacin residues in both Group B and C samples were in the order of plasma ˃ liver ˃ and kidney samples followed by breast muscle. Further, it was demonstrated that the cooking methods such as boiling, microwaving and roasting were unable to completely eliminate the residues (stability and activity) of quinolones in meat, with microwaving being the least effective. Incidentally, freezing of meat at -18 °C also had little effect on the residues. Overall, the present study documented the widespread abuse of enrofloxacin and failure to implement the recommended withdrawal period will undeniably leads to deposition of residues in broiler tissues.ThesisItem Open Access Studies on Occurrence of Food Borne Listeria Species in Chicken and Mutton(Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, 2014-09-15) Vinay Kumar, B. N.; Nadeem Fairoze, Mohammad; Madhav Prasad, C.B.; Prakash Nadoor; Kotresh, A.M.; Nagappa KarbasanavarListeriosis is one of the emerging diseases through foods of animal origin worldwide. Considering the public health significance of food borne listeriosis, present study was undertaken to establish the occurence of foodborne Listeria species in meat. A total of 252 chicken and mutton samples were collected from various retail outlets in two locations (Shimoga and Bangalore) and analysed for Listeria species using ISO 11290 method. The Listeria isolates were confirmed and characterised based on conventional cultural and biochemical reactions followed by molecular characterization of Listeria monocytogenes isolates based on a multiplex PCR (mPCR) using four virulence associated genes (hlyA, plcA, actA and iap). The overall occurence of Listeria species in meat was found 4.76 %. Chicken and mutton samples showed Listeria species in 7.14% and 2.38%, respectively. Among 126 samples of chicken divided into 4 categories based on their nature and type of samples (Unbranded single species and Unbranded multiple species, Branded and Ready-to-Eat/Ready-to-Cook), the occurence of Listeria species was as under 5.55%; 11.1%; 8.33% and no occurrence, respectively. Mutton categorized were based on species slaughtered in retail outlets (single /multiple species) and the occurence of Listeria species was 2.08% and 2.56% respectively. Antibiogram of confirmed isolates (n=12) of Listeria monocytogenes revealed sensitivity (100%) to twelve antibiotics (amikacin, cephotaxime, chloramphenicol, ciprofloxacin, cotrimoxazole, doxycycline, gentamicin, kanamycin, neomycin, streptomycin, sulphadiazine and tetracycline) and resistance (100%) to two antibiotics (colistin and nalidixic acid). Recovery of Listeria monocytogenes from meat samples might be attributed to unhygienic practices followed during slaughter, portioning and marketing at the retail outlets of the study area that called for strict implementation of meat safety measures so as to prevent the occurence of meat food-borne listeriosis.ThesisItem Open Access Studies on Development and Packaging of Cured and Smoked Chicken Legs(Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, 2013-08-15) Nithin, A. S.; Nadeem Fairoze, Mohammad; Jayaprakash, H.M.; Sen, A.R.; Muthukumar, M.The present study was conducted to optimize the recipe and method for the preparation of cured and smoked chicken legs (CSCL) by conducting four pilot studies with three different procedures (T1- injection and dipping, T2- injection and tumbling and T3- injection, tumbling and dipping). Brine consisting of sodium chloride, sugar, sodium nitrite, sodium ascorbate and sodium tripolyphosphate at 50, 30, 0.75, 5 and 15 g/lit, respectively, processed with injection followed by tumbling process were optimized for curing chicken legs. The effect of different processing methods T1, T2 and T3 on the physico-chemical characteristics, proximate principles and sensory attributes were investigated. Physico-chemical characteristics viz., pH, cooking yield, residual nitrite, total pigments and nitroso-pigments were significantly (P<0.05) higher in tumbled samples (T2 and T3) than non-tumbled samples. Shear force value was significantly higher in T1 than T2 and T3, whereas tumbling process did not influence the salt content. T2 had significantly higher moisture and lower protein content whereas, fat and ash content were not influenced by the treatments. The CSCL obtained by injection and tumbling were conducted under aerobic packaging (AP), vacuum packaging (VP) and modified atmosphere (100 per cent N2) packaging (MAP) for storage studies till 30 days at 4±10C. The pH, TBARS, tyrosine value, total plate counts were significantly lesser (P<0.05) in CSCL under VP as compared to AP and MAP. Coliform counts were not encountered at all. No difference were recorded with respect to lactobacillus, psychrotrophic, yeast and mould counts, colour and odour of CSCL between VP and MAP. The CSCL under AP were acceptable only up to 20 days, but CSCL under VP and MAP were acceptable even on 30th day of refrigerated storage.ThesisItem Open Access Evaluation of Paprika Extract as Natural Colourant and Preservative in Fresh Chicken Cut-up Parts(Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, 2013-10-15) Kruthika, H. K.; Nadeem Fairoze, Mohammad; Jayaprakash, H.M.; Venkateshaiah, B.V.; Rathnamma, D.; Amitha Reena GomesPresent study was conducted to evaluate the efficacy of paprika extract (PE) as a natural colourant as well as a preservative in aerobically (AP) and vacuum packed (VP) chicken cut-up parts under refrigeration temperature (4±1 ºC), independently and with a standard marinade mix (MM), comprised of garlic, ginger and turmeric. Under AP, the PE treatment independently increased the shelf-life by two days. The SPC and psychrophilic counts of groups treated with PE and MM were significantly lower. Groups marinated with MM and PE could keep the microbial load low till day 10. The control groups always received low scores for appearance compared to treatments with PE and combination of MM and PE. Under VP, the pH of meat was found to reduce from day 0 till day 12 and thereafter to increase from day 16, irrespective of the treatments. Tyrosine values were significantly different but not the FFA values, from day 7 onwards due to the limited availability of oxygen. SPC, psychrophilic and LAB counts were lower till day 12 for PE treated groups which started increasing from day 16. Under VP, the shelf-life was longer by 3 days. Tenderness, juiciness and flavour scores were lower for the samples under VP compared to AP.The appearance, aroma and flavour scores of MM+ PE at 1 percent were significantly better. In conclusion, marinating chicken meat with PE and MM and storing at refrigeration under AP has the advantages of improved quality and sensory attributes, whereas, treatment and storage under VP significantly improved the shelf-life. The potential of PE as a natural colourant and preservative in chicken meat was demonstrated that could be reccomended to the chicken processors.ThesisItem Open Access Development of Iron Enriched Table Eggs as Functional Food(Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, 2011-11-15) Tahir Gani Banday; Nadeem Fairoze, Mohamed; Krishnamoorthy, U.; Narayanswamy, M.A study was conducted to develop the iron enriched table eggs following dietary supplementation of iron both in organic and inorganic forms in the diet. The trial was conducted for eight weeks involving 810 BV 300 layers, distributed into nine treatment groups (of 90 birds each), each having five replications and each replication consisted of 18 birds in Randomised Complete Block Design. The nine dietary treatments included a control T1, treatment groups T2-T5 and T6-T9 each received supplementation with inorganic and organic form of iron at 50, 100 150 and 200 mg/Kg, respectively. Eggs were collected weekly after the end of third week upto eight weeks of trial. Results revealed a significant increase (P≤0.05) in iron content in eggs following dietary iron supplementation. However, organic iron was found better for iron enrichment. The iron content of eggs varied from 2.8 to 8.4 mg/100g of egg (mean 5.6 mg/100g) following dietary supplementation of inorganic iron and 3.7 to 8.7 mg/100g (mean 5.9 mg/100g) following organic iron supplementation. While dietary supplementation of organic iron had significant effect (P≤0.05) on albumen index, yolk index and egg production, dietary supplementation of inorganic iron had significant effect (P≤0.05) only on yolk index. It was concluded that iron enriched eggs could be promoted as functional food, as the omelette prepared was sensorily acceptable.ThesisItem Open Access Development of Zinc Enriched Table Eggs as Functional Food(Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, 2011-12-15) Divya Gowda, M.; Nadeem Fairoze; Krishnamoorthy, U.; Narasimha Murathy, H.N.A study was conducted to develop the zinc enriched table eggs following dietary supplementation of organic and inorganic forms of zinc in the diet. The trial was conducted for 8 involving 810 BV 300 layers which were distributed into 9 treatment groups (of 90 birds), each having 5 replications and each replication consisted of 3 cages of 6 birds each as per Randomized Complete Block Design (RCBD). The dietary treatments included a control without zinc supplementation as T1, treatments T2, T3, T4 and T5 were supplemented with inorganic form and T6, T7, T8 and T9 were provided with organic form of iron at 30, 60, 90 and 120 mg/Kg, respectively. Eggs were collected weekly after the end of third week up to 8 weeks of trial. Results revealed a significant increase (P≤0.05) in zinc content in eggs following dietary supplementation with both forms of zinc compared to control. However, organic form of zinc supplementation was found better for zinc enrichment. Dietary supplementation of organic zinc had significant effect (P≤0.05) on shape index and but had no significant effect (P≤ 0.05) on egg weight, albumen index, yolk index, shell thickness, egg production, feed consumption per week and feed consumption per dozen eggs. However, dietary supplementation of inorganic zinc had no significant effect (P≤0.05) on egg weight, shape index, albumen index, yolk index, shell thickness, egg production, feed consumption per week and feed consumption per dozen eggs. It was observed that sensory evaluation of product (omelet) prepared from zinc enriched eggs was acceptable to the panel indicating that the zinc enriched eggs could be promoted as functional food.ThesisItem Open Access Studies on Rendering of Chicken Soft Offal by Acid Treatment and its Evaluation(Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, 2011-01-13) Mohan Kumar, M. R.; Nadeem Fairoze; Krishnamoorthy, U.; Srikrishna Isloor; Shivaraj, B.The present study was undertaken with a view to assess feasibility of stabilizing chicken soft offal with acidification and to evaluate the efficiency of different concentrations of formic and phosphoric acids to preserve the soft offal at room temperature for 10 days. In the first stage, each of the three different concentrations (w/w) of 90 per cent formic and 85 per cent phosphoric acid were selected based on their ability to stabilize the pH between 3 and 4.5. In the next stage, the efficiency of acidified product on 0, 5 and 10 days of storage for physico-chemical characteristics and microbiological quality was evaluated. Further intestine collected from local retail outlet were chopped into about 5cm size, and stored in partially sealed containers having 25 per cent water and respective acid. Formic acid (2 and 3 per cent) and phosphoric acid (3 and 4 per cent) treated samples stabilized the pH and preserved the crude protein (45-48 per cent) and ether extract (26-30 per cent) at required level. TBA (below 0.5mg malonaldehyde/kg) and tyrosine values (27-34 mg tyrosine/100g) were found to be within the limits. Microbial quality revealed that Salmonella were eliminated completely on storage up to 10 days, whereas faecal coliform and streptococcal organisms reduced only two to three logs and were quite resistant. However, samples acidified with formic acid (1 per cent) and phosphoric acid (2 per cent) did not stabilize the pH and as a result microbial spoilage led to ineffective protein and fat preservation. Stabilized end product treated by formic acid was semi liquid and stable in consistency compared to phosphoric acid treated end product. By evaluating the efficiency between these two acids, formic acid (2 per cent) was found to be more ideal as it is cheaper and less corrosive.ThesisItem Open Access Estimation of Certain Organochlorine Pesticides’ Residues in Market Samples of Chicken Meat(Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, 2013-04-15) Sunil Kumar, K; Nadeem Fairoze; Krishnamoorthy, U.; Muthukumar, M.; Naveena, B.M.A study was conducted to estimate certain organochlorine pesticides (DDTDichloro diphenyl trichloroethane, HCH - Hexachloro cyclo hexane and Cyclodiene compounds (aldrin, dieldrin, endrin, endrinaldehyde, endosulfan, endosulfan sulphate, heptachlor and heptachlor epoxide) in meat samples of broiler and desi chicken collected randomly from retail markets of Hyderabad. A total of 60 samples (each 15 muscle and fat samples of broiler and desi chicken) were analysed for the presence of organochlorine pesticides (OCPs) residues using gas chromatograph equipped with an electron capture detector. OCP contamination was noticed in 38.33 per cent of analyzed samples. The percentage of contamination was higher in broiler meat (70 per cent) compared to desi chicken meat (6.66). Among the OCPs - DDT, DDT, HCH, aldrin, endrin, heptachlor and endosulfan residues were detected in broiler meat where as in desi chicken meat only DDT and HCH residues were detected. The overall concentration of DDT, HCH, aldrin, endrin, heptachlor and endosulfan residues in broiler meat were 0.101, 0.167, 0.085, 0.035, 0.02 and 0.057 ppm, respectively and the overall concentration of DDT and HCH residues in desi chicken meat were 0.05 and 0.03 ppm, respectively. The study revealed that the market samples of broiler chicken meat had higher incidence and levels of residues as compared to that of desi chicken meat samples and the concentration of pesticide residues in both broiler and desi chicken were higher in fat samples compared to muscle samples. Further the levels of pesticide residues recorded in the study were lower than the maximum residue limit prescribed by Food Safety Standards Regulations (Contaminants, toxins and Residues), 2011.