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Kerala Agricultural University, Thrissur

The history of agricultural education in Kerala can be traced back to the year 1896 when a scheme was evolved in the erstwhile Travancore State to train a few young men in scientific agriculture at the Demonstration Farm, Karamana, Thiruvananthapuram, presently, the Cropping Systems Research Centre under Kerala Agricultural University. Agriculture was introduced as an optional subject in the middle school classes in the State in 1922 when an Agricultural Middle School was started at Aluva, Ernakulam District. The popularity and usefulness of this school led to the starting of similar institutions at Kottarakkara and Konni in 1928 and 1931 respectively. Agriculture was later introduced as an optional subject for Intermediate Course in 1953. In 1955, the erstwhile Government of Travancore-Cochin started the Agricultural College and Research Institute at Vellayani, Thiruvananthapuram and the College of Veterinary and Animal Sciences at Mannuthy, Thrissur for imparting higher education in agricultural and veterinary sciences, respectively. These institutions were brought under the direct administrative control of the Department of Agriculture and the Department of Animal Husbandry, respectively. With the formation of Kerala State in 1956, these two colleges were affiliated to the University of Kerala. The post-graduate programmes leading to M.Sc. (Ag), M.V.Sc. and Ph.D. degrees were started in 1961, 1962 and 1965 respectively. On the recommendation of the Second National Education Commission (1964-66) headed by Dr. D.S. Kothari, the then Chairman of the University Grants Commission, one Agricultural University in each State was established. The State Agricultural Universities (SAUs) were established in India as an integral part of the National Agricultural Research System to give the much needed impetus to Agriculture Education and Research in the Country. As a result the Kerala Agricultural University (KAU) was established on 24th February 1971 by virtue of the Act 33 of 1971 and started functioning on 1st February 1972. The Kerala Agricultural University is the 15th in the series of the SAUs. In accordance with the provisions of KAU Act of 1971, the Agricultural College and Research Institute at Vellayani, and the College of Veterinary and Animal Sciences, Mannuthy, were brought under the Kerala Agricultural University. In addition, twenty one agricultural and animal husbandry research stations were also transferred to the KAU for taking up research and extension programmes on various crops, animals, birds, etc. During 2011, Kerala Agricultural University was trifurcated into Kerala Veterinary and Animal Sciences University (KVASU), Kerala University of Fisheries and Ocean Studies (KUFOS) and Kerala Agricultural University (KAU). Now the University has seven colleges (four Agriculture, one Agricultural Engineering, one Forestry, one Co-operation Banking & Management), six RARSs, seven KVKs, 15 Research Stations and 16 Research and Extension Units under the faculties of Agriculture, Agricultural Engineering and Forestry. In addition, one Academy on Climate Change Adaptation and one Institute of Agricultural Technology offering M.Sc. (Integrated) Climate Change Adaptation and Diploma in Agricultural Sciences respectively are also functioning in Kerala Agricultural University.

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20041
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Subject: Veterinary Public Health × End date: 2004 × Start date: 2004 × Type: Thesis ×
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    ThesisItemOpen Access
    Effect of refrigeration on the quality of beef frankfurter and chicken pepperoni
    (Department of Veterinary Public Health, College of Veterinary and Animal Sciences, Mannuthy, 2004) Ambili, V S; KAU; Latha, C
    The present study was conducted to assess the microbial, physico- chemical and organoleptic qualities of beef frankfurter and chicken pepperoni at chilled and frozen storage. Effect of storage on these products was studied by estimating various microbial counts, assessing the presence of certain pathogenic and spoilage bacteria and studying the changes in pH and TBARS number and organoleptic qualities like color, odor and presence of sliminess. In chilled samples (4-7°C) the mean total viable count, faecal streptococcal count, psychrotrophic count and yeast and mold count were found to increase significantly as storage period progressed. In both the products, coliforms reached a detectable level by second day of chilled storage and thereafter the count increased. E. coli were detected only from samples of chilled beef frankfurter from fourth day onwards and the count remained at 101 cfu/g level. Aeromonas hydrophila, A. sobria and A. caviae were the three species of Aeromonas isolated from the chilled samples of both the products. Hemolytic and hemagglutination assays of these isolates were also carried out which is indicative of enteropathogenic effects. Escherichia coli were isolated from beef frankfurter samples. Among the isolates 84.62 per cent belonged to the serotype O2 ( Enterohaemorrhagic E. coli.). Salomonellae could not be detected from any of the samples. A number of samples revealed the presence of Pseudomonas aeruginosa. Important species of lactobacilli isolated were Lactobacillus brevis, Lactobacillus curvatus, Lactobacillus fermentum and Lactobacillus sake. The mean pH and TBARS values were increased during chilled storage, indicating the progress of development of acidity and rancidity. Color and odor scores gradually increased from fourth day onwards and slight discoloration was noticed on 10th day in both the products. Surface slime was developed on fourth day in beef frankfurter samples and from sixth day onwards in chicken pepperoni samples. Thus, the shelf life was found to be four days for beef frankfurter and less than six days for chicken pepperoni stored at 4-7° C. When samples were stored at –20°C, it was observed that mean total viable counts of fresh and frozen beef frankfurter samples did not differ significantly. Frozen samples of chicken pepperoni had the total viable count significantly (P<0.05) lower than that of fresh samples. Aeromonas hydrophila, A. sobria and A. caviae were isolated from frozen samples of both the products. Many of the isolates were hemolytic and hemagglutinating. Pseudomonas aeruginosa were also detected. E. coli , salmonellae, and lactobacilli were not isolated from any of the frozen samples. Frozen sausage samples had lower mean pH values when compared to fresh samples and mean TBARS values were found to decrease gradually during the frozen storage. Color and odor scores remained the same during frozen storage and slime formation was not observed in frozen samples. Study revealed that frozen samples of both products had a shelf-life of 90 days. In order to identify various critical points of bacterial contamination, samples of air, water, rinse samples from equipment, hand washing of personnel in the processing line and packaging material were examined for their hygienic quality. The mean total viable count and yeast and mold count of air samples were found to increase after processing. Among the water samples, the high microbial count was recorded for hand washings, reflecting unsanitary working practices. Among the equipment, sausage filler was found to contribute maximum to the total microbial load of the product. Among the raw ingredients, samples of beef used for preparation of beef frankfurter and samples of pork used for chicken pepperoni were found to possess high bacterial load. Coliforms were present at 2 log cfu/g level in all the ingredients. Faecal streptococci were detected in all the ingredients except beef. E. coli were present only in samples of spices. Study reflects the importance of quality assurance during every step of preparation of ready-to-cook meat products to avoid the early spoilage and to safe guard consumer health. Presence of pathogenic organisms in these products is of great public health significance as improper cooking can cause outbreaks of food borne diseases.