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Articles by S. Wilfred Ruban
Total Records ( 4 ) for S. Wilfred Ruban
  S. Wilfred Ruban and Nadeem Fairoze
  The aim of the present study was to evaluate the bacterial quality of chicken meat produced under different processing conditions and marketed in Bangalore, Karnataka, India. Poultry samples (n = 280) from both breast and thigh muscles were collected randomly from traditional shops, supermarkets and processing units. The samples were analyzed for the presence and counts of various bacteria. Results indicated that total plate counts, fecal coliforms and staphylococcus counts were particularly high in all the samples obtained from outlets with minimal facilities and that increase in sophistication and hygiene brought about a significant reduction in microbial counts. Irrespective of the processing condition thigh meat had higher microbial load compared to breast meat. The highest bacterial counts in poultry meat samples were recorded with the traditional slaughtering process (p<0.05). Results on the prevalence of Salmonella revealed higher prevalence of Salmonella in the range of 25-65% with higher prevalence in traditional meat shops with minimal facilities and poor hygiene. These high levels of microbial contamination and occurrence of pathogenic bacteria reflect the poor hygienic quality of poultry meat under these conditions.
  R. Ponsingh , R. Narendra Babu , S. Wilfred Ruban and V. Appa Rao
  A study on the determine the optimum level of inclusion of 3 different levels tapioca starch (3, 7 and 10%) in buffalo meat sausage incorporated with 30% less value meat was carried out. The optimum level of tapioca starch was determined by assessing the physico-chemical (emulsion pH, product pH, emulsion stability, cooking yield and shear force value) and sensory characteristics. A highly significant (p<0.01) increase in emulsion and product pH was observed with increase in level of inclusion. Similarly, 10% tapioca starch recorded better emulsion stability and cooking yield compared to other levels.
  S. Wilfred Ruban , R. Sharada and Tahir Gani Banday
  Without question, the major block to the ability to detect food borne pathogens in real or near real-time is the continued reliance on cultural enrichment. Indeed, decreasing or eliminating the need for enrichment would allow food microbiologists the opportunity to truly harness the power of the emerging molecular detection methods. It should be clear from the preceding discussion that further research into effective matrix preparation, specifically targeting bacterial concentration and purification methods will be necessary if we are to move forward toward achievement of this goal.
  S. Sudarshan , Nadeem Fairoze , S. Wilfred Ruban , Shekar R. Badhe and B.V. Raghunath
  A study was conducted to evaluate efficiency of aqueous extract and essential oils of ginger and garlic as decontaminating agent in chicken meat was carried out. Two concentrations of Aqueous Extract-AE (100 and 75%) and three concentrations of Essential oil-EO (1:150, 1:250 and 1:500) of ginger and garlic were for the study. Results revealed that Aqueous extract of ginger at 100 and 75% concentration did not have any effect in terms of viable log reduction with respect to the bacterial pathogens whereas essential oil of ginger at 1:150 and 1:250 concentrations brought about a significant decrease in bacterial count compared to 1:500. Based on the results it was observed that 1:150 concentration of EO of ginger was best among the different treatments used. A highly significant (p<0.01) reduction in bacterial counts by one log with respect to TVC, Staphylococcal counts, E. coli and Salmonella was observed following dipping of chicken meat in AE of garlic at 100% concentration. The efficiency of decontamination ability of AE of garlic was found better compared to EO. The order of various concentrations in causing bacterial reduction was 100% followed by 75% AE, 1:150, 1:250 and 1:500 concentration of EO. Aqueous extract of garlic was found to be better in decreasing the microbial load compared to other treatments.
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