With its rise to prominence in the medical humanities canon, there has been a surge in bioethical readings of Simone de Beauvoir’s Une mort très douce (1964). However, such readings have tended to foreground binary analyses of the medical and ethical topoi found in the text. Moving away from such approaches, this article reads the care dynamics in Une mort through the lens of accompagnement by analysing the care provided by the medical, religious and familial caregivers depicted in the text. Through the juxtaposition of these three literary depictions of care, the article argues that “presence” is the fundamental component of an active accompagnement that seeks to care holistically for a patient at the end of their life. In calling for greater reflection on the place of accompagnement in care provision, the article also emphasizes the role of literature in facilitating this reflective process.
随着其在医学人文学科经典中的突出地位，西蒙娜·德·波伏娃的《Une mort très douce》（1964）的生物伦理学读物激增。然而，这样的解读倾向于对文本中发现的医学和伦理拓扑进行二元分析。远离这种方法，本文通过分析文本中描述的医疗、宗教和家庭护理人员提供的护理，从陪伴的角度解读了Une mort的护理动态。通过将这三种对护理的文学描述并置，文章认为“在场”是积极陪伴的基本组成部分，这种陪伴寻求在患者生命结束时对其进行全面护理。在呼吁更多地反思陪伴在护理中的地位时，文章还强调了文献在促进这一反思过程中的作用。
{"title":"Bien accompagner la fin de vie: Medical, Religious and Spiritual accompagnement in Simone de Beauvoir’s Une mort très douce","authors":"Jordan Owen McCULLOUGH","doi":"10.3828/AJFS.2020.31","DOIUrl":"https://doi.org/10.3828/AJFS.2020.31","url":null,"abstract":"\u0000With its rise to prominence in the medical humanities canon, there has been a surge in bioethical readings of Simone de Beauvoir’s Une mort très douce (1964). However, such readings have tended to foreground binary analyses of the medical and ethical topoi found in the text. Moving away from such approaches, this article reads the care dynamics in Une mort through the lens of accompagnement by analysing the care provided by the medical, religious and familial caregivers depicted in the text. Through the juxtaposition of these three literary depictions of care, the article argues that “presence” is the fundamental component of an active accompagnement that seeks to care holistically for a patient at the end of their life. In calling for greater reflection on the place of accompagnement in care provision, the article also emphasizes the role of literature in facilitating this reflective process.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":"57 1","pages":"365-380"},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49523362","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Contemporary French poetry—and poetry more generally—has much to gain from current thinking around care and empathy in humanities research. Critical focus on the work of repair and consolation in narrative literatures of the past and the present resonates with poetry’s motivation and its agency. Reciprocally, the “care turn” can begin to expand its reach and deepen its significance through immersive readings of poetry alert to the imbrications of thought and word. Spurred by a sense of the (underexamined) reciprocity of poetry and care studies, I explore the idea and the practice of care in Jean-Michel Maulpoix’s Une histoire de bleu (1992) in relation to the value and values of colour. I argue that care for the natural world, for human experience, and for language is envisioned, practised and sustained through poetry’s rapt attention to the moving and morphing of blue.
当代法国诗歌——以及更普遍的诗歌——从当前人文科学研究中围绕关怀和同理心的思考中可以获得很多收获。对过去和现在叙事文学中修复和慰藉工作的批判性关注与诗歌的动机及其能动性产生了共鸣。反过来，通过对诗歌的沉浸式阅读，“关怀转向”可以开始扩大其影响范围，加深其意义，提醒人们注意思想和词语的重叠。在诗歌和护理研究（未经充分审查）相互作用的感觉的刺激下，我探索了让-米歇尔·莫尔波伊（Jean-Michel Maulpoix）的《Une histoire de bleu》（1992）中关于色彩价值和价值的护理理念和实践。我认为，对自然世界、人类经验和语言的关怀是通过诗歌对蓝色的移动和变形的全神贯注来想象、实践和维持的。
{"title":"Poetry, Care and Value: Jean-Michel Maulpoix’s Une histoire de bleu (1992)","authors":"Susan Harrow","doi":"10.3828/AJFS.2020.27","DOIUrl":"https://doi.org/10.3828/AJFS.2020.27","url":null,"abstract":"\u0000Contemporary French poetry—and poetry more generally—has much to gain from current thinking around care and empathy in humanities research. Critical focus on the work of repair and consolation in narrative literatures of the past and the present resonates with poetry’s motivation and its agency. Reciprocally, the “care turn” can begin to expand its reach and deepen its significance through immersive readings of poetry alert to the imbrications of thought and word. Spurred by a sense of the (underexamined) reciprocity of poetry and care studies, I explore the idea and the practice of care in Jean-Michel Maulpoix’s Une histoire de bleu (1992) in relation to the value and values of colour. I argue that care for the natural world, for human experience, and for language is envisioned, practised and sustained through poetry’s rapt attention to the moving and morphing of blue.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":"57 1","pages":"307-321"},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49487297","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Au-delà des clichés et des idées reçues, Élisabeth de Fontenay et Laurent Demoulin, racontent leur relation unique avec un proche autistique. Dans Robinson (2016), Laurent Demoulin se cache derrière le roman autobiographique pour parler de son fils et de leur relation interdépendante. De même, Élisabeth de Fontenay fusionne fiction, autobiographie et philosophie pour « saisir » le caractère unique de la personnalité de son frère de quatre-vingts ans dans Gaspard de la nuit (2018). À la lumière des théories sur le care et sur la vulnérabilité, l’article examine de quelle manière ces auteurs cherchent à déconstruire le cliché de la bulle autistique en exposant la fragilité de l’être aimé, mais aussi sa présence chaleureuse enrichie de moments d’échanges indicibles et d’expériences partagées. De plus, puisque « [l]e care est [une] confrontation à sa vulnérabilité propre », il s’agit d’observer comment les narrateurs révèlent leurs propres défaillances et leurs interrogations sur les mondes extérieur et autistique tout en mettant en évidence l’influence de l’altérité du sujet vulnérable sur leurs carrières respectives.
除了陈词滥调和先入为主的想法，埃莉莎贝思·德·丰特奈和劳伦特·德穆林讲述了他们与自闭症患者的独特关系。在《罗宾逊》（2016）中，劳伦特·德穆林（Laurent Demoulin）隐藏在自传体小说的背后，讲述了他的儿子和他们相互依存的关系。同样，埃莉莎贝思·德·丰特奈（Élisabeth de Fontenay）融合了小说、自传和哲学，在《加斯帕德·德拉努伊特》（2018）中“捕捉”了她80岁弟弟的独特个性。根据关于护理和脆弱性的理论，本文探讨了这些作者如何试图解构自闭症泡沫的陈词滥调，揭示了所爱的人的脆弱性，以及他温暖的存在，丰富了难以形容的交流和分享经验的时刻。此外，由于“护理是对自身脆弱性的对抗”，它是关于观察叙述者如何揭示自己的失败以及他们对外部和自闭症世界的质疑，同时强调脆弱主体的他者性对各自职业的影响。
{"title":"Écrire sur l’être vulnérable : déconstruire le cliché de la « bulle » autistique chez Laurent Demoulin et Élisabeth de Fontenay","authors":"Valérie Dusaillant-Fernandes","doi":"10.3828/AJFS.2020.26","DOIUrl":"https://doi.org/10.3828/AJFS.2020.26","url":null,"abstract":"\u0000Au-delà des clichés et des idées reçues, Élisabeth de Fontenay et Laurent Demoulin, racontent leur relation unique avec un proche autistique. Dans Robinson (2016), Laurent Demoulin se cache derrière le roman autobiographique pour parler de son fils et de leur relation interdépendante. De même, Élisabeth de Fontenay fusionne fiction, autobiographie et philosophie pour « saisir » le caractère unique de la personnalité de son frère de quatre-vingts ans dans Gaspard de la nuit (2018). À la lumière des théories sur le care et sur la vulnérabilité, l’article examine de quelle manière ces auteurs cherchent à déconstruire le cliché de la bulle autistique en exposant la fragilité de l’être aimé, mais aussi sa présence chaleureuse enrichie de moments d’échanges indicibles et d’expériences partagées. De plus, puisque « [l]e care est [une] confrontation à sa vulnérabilité propre », il s’agit d’observer comment les narrateurs révèlent leurs propres défaillances et leurs interrogations sur les mondes extérieur et autistique tout en mettant en évidence l’influence de l’altérité du sujet vulnérable sur leurs carrières respectives.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":"57 1","pages":"293-306"},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49306366","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The aim of this study was to assess the level of pesticide residues in locally produced grape wine in Tanzania. Fifty samples of grape wine from different locations in Dodoma urban and Bahi district were analyzed to determine the presence of 49 pesticides using the quick, easy, cheap, effective, rugged and safe (QuEChERS) multi-residue extraction, followed by gas chromatography-tandem mass spectrometry (GC-MS/MS). Twenty-two pesticides were detected among the 49 pesticides analyzed. The selected 49 pesticides was based on its use in grape cultivation which were reported by grape farmers in the study location which includes fungicides, insecticides and herbicides. The pesticides whose concentrations exceeded the maximum residue levels (MRL) were: Pyroquilon, ethofumasate, chlorobeb, azobenzene and cycloate in 38, 33, 46, 14 and 1 wine samples, respectively. Of the samples analyzed 9 (18%) contained one pesticide, 8 (16%) contained two different pesticides, 23 (46%) contained three different pesticides 8 (16%). The results indicated the occurrence of pesticide residues in grape wine produced in Dodoma urban and Bahi districts, Tanzania, and pointed to an urgent need to develop comprehensive intervention measures to reduce potential health risk to consumers. Key words: Pesticides residues, grape wine, food safety, maximum residue levels (MRL).
{"title":"Pesticide residues in locally produced grape wine in Tanzania: a case study of Dodoma urban and Bahi districts","authors":"Sifa S. Chamgenzi, J. Mugula","doi":"10.5897/ajfs2020.1990","DOIUrl":"https://doi.org/10.5897/ajfs2020.1990","url":null,"abstract":"The aim of this study was to assess the level of pesticide residues in locally produced grape wine in Tanzania. Fifty samples of grape wine from different locations in Dodoma urban and Bahi district were analyzed to determine the presence of 49 pesticides using the quick, easy, cheap, effective, rugged and safe (QuEChERS) multi-residue extraction, followed by gas chromatography-tandem mass spectrometry (GC-MS/MS). Twenty-two pesticides were detected among the 49 pesticides analyzed. The selected 49 pesticides was based on its use in grape cultivation which were reported by grape farmers in the study location which includes fungicides, insecticides and herbicides. The pesticides whose concentrations exceeded the maximum residue levels (MRL) were: Pyroquilon, ethofumasate, chlorobeb, azobenzene and cycloate in 38, 33, 46, 14 and 1 wine samples, respectively. Of the samples analyzed 9 (18%) contained one pesticide, 8 (16%) contained two different pesticides, 23 (46%) contained three different pesticides 8 (16%). The results indicated the occurrence of pesticide residues in grape wine produced in Dodoma urban and Bahi districts, Tanzania, and pointed to an urgent need to develop comprehensive intervention measures to reduce potential health risk to consumers. \u0000 \u0000 \u0000 \u0000 Key words: Pesticides residues, grape wine, food safety, maximum residue levels (MRL).","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":"14 1","pages":"313-321"},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5897/ajfs2020.1990","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43257629","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Fermentation as a processing technique has been used for a long time by people of Western Kenya to improve the quality of raw food material. During fermentation, lactic acid bacteria (LAB) synthesize vitamins and minerals, produce biologically active peptides with enzymes such as proteinase and peptidase, and remove some ant-nutrients. The medicinal and flavor enhancing properties of fermented foods are due to the presence of probiotics. This study aims at isolating and biochemically characterizing potential probiotic lactic acid bacteria from spontaneously fermented legume-based products from two locations in Vihiga County; Emuhaya and Mbale, Kenya. The results from the findings are presumptive indicator of probiotic bacteria in fermented legumes. RC0PU2, SB0PU3 and CP0PU1 isolated form Emuhaya can survive at low pH of 2 while SB0PU3 and CP0PU1 in addition can survive a salt concentration of 3%. SB0PU3 and CPOPU2 and RC0PU2, SB0PU2 and CPOPU3 can grow at high temperature of 45°C. RC0PU2, SB0PU2, GG0PU1, CP0PU1 and CPOPU2 can tolerate a salt concentration of 3%. Only two isolates RCOPU2 and CPOPU2 isolated from Mbale samples survived at the pH of 2. The findings from this study indicated that fermented legumes are potential sources of probiotics with unique characteristics. Key words: Probiotic potential, legumes, lactic acid bacteria.
{"title":"Probiotic potential of lactic acid bacteria isolated from traditionally fermented legume products of Western Kenya","authors":"B. Akweya, J. Mghalu, R. Yusuf, Tochi Bitange","doi":"10.5897/AJFS2020.1983","DOIUrl":"https://doi.org/10.5897/AJFS2020.1983","url":null,"abstract":"Fermentation as a processing technique has been used for a long time by people of Western Kenya to improve the quality of raw food material. During fermentation, lactic acid bacteria (LAB) synthesize vitamins and minerals, produce biologically active peptides with enzymes such as proteinase and peptidase, and remove some ant-nutrients. The medicinal and flavor enhancing properties of fermented foods are due to the presence of probiotics. This study aims at isolating and biochemically characterizing potential probiotic lactic acid bacteria from spontaneously fermented legume-based products from two locations in Vihiga County; Emuhaya and Mbale, Kenya. The results from the findings are presumptive indicator of probiotic bacteria in fermented legumes. RC0PU2, SB0PU3 and CP0PU1 isolated form Emuhaya can survive at low pH of 2 while SB0PU3 and CP0PU1 in addition can survive a salt concentration of 3%. SB0PU3 and CPOPU2 and RC0PU2, SB0PU2 and CPOPU3 can grow at high temperature of 45°C. RC0PU2, SB0PU2, GG0PU1, CP0PU1 and CPOPU2 can tolerate a salt concentration of 3%. Only two isolates RCOPU2 and CPOPU2 isolated from Mbale samples survived at the pH of 2. The findings from this study indicated that fermented legumes are potential sources of probiotics with unique characteristics. \u0000 \u0000 \u0000 \u0000 Key words: Probiotic potential, legumes, lactic acid bacteria.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":"14 1","pages":"373-377"},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44185143","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
H. Ofori, F. Amoah, Isaac Kojo Arah, Mohammed-Kamil Abukari Piegu, I. Aidoo, Eric Donald Nii Akpen Commey
The physical properties of agricultural materials are functional in solving many glitches associated with machine design during handling and mechanical processing. Physical properties of five groundnut varieties (“Obolo”, “Yenyawoso”, “CRI Nkatie”, “Agbeyeyie” and “Pion”) and their relations to the design of food processing equipment were studied. Obolo variety recorded the maximum axial dimensions, 1000 mass grain, angle of repose, unit volume, and porosity. However, the values of bulk and true densities for Obolo variety were minimal compared with the other four varieties. Data for the angle of repose for the groundnut varieties were 17.74° (Yenyawoso), 18.02° (Pion), 18.73° (Agbeyeyie), 18.71° (Cri-Nkatie), and 18.89° (Obolo). The porosity of the kernels ranged from 21.97 to 24.54%. The mean greatest porosity was found in Obolo (24.54%), followed by Yenyawoso (24.38%), while Agbeyeyie recorded the least mean porosity of 21.97%. The coefficient of friction was greater for the galvanized steel surface than the other experimental surfaces for all the groundnut varieties studied. Analysis of variance (ANOVA) revealed varietal differences among some means of the physical attributes at p < 0.05. Except for the angle of repose, the geometric, gravimetric and frictional properties showed some significant differences at p < 0.05. Obolo variety was statistically different compared with the other four varieties for all the parameters studied. In selecting or designing equipment for processing, Obolo variety will require separate equipment different from that of the other four varieties. Additionally, the study provides pertinent data for use in the selection and designing of machines for processing groundnut kernels. Key words: Postharvest processing equipment, geometric mean diameter, bulk density, frictional properties, groundnut kernels, angle of repose.
{"title":"Physical properties of selected groundnut (Arachis hypogea L.) varieties and its implication to mechanical handling and processing","authors":"H. Ofori, F. Amoah, Isaac Kojo Arah, Mohammed-Kamil Abukari Piegu, I. Aidoo, Eric Donald Nii Akpen Commey","doi":"10.5897/AJFS2020.1974","DOIUrl":"https://doi.org/10.5897/AJFS2020.1974","url":null,"abstract":"The physical properties of agricultural materials are functional in solving many glitches associated with machine design during handling and mechanical processing. Physical properties of five groundnut varieties (“Obolo”, “Yenyawoso”, “CRI Nkatie”, “Agbeyeyie” and “Pion”) and their relations to the design of food processing equipment were studied. Obolo variety recorded the maximum axial dimensions, 1000 mass grain, angle of repose, unit volume, and porosity. However, the values of bulk and true densities for Obolo variety were minimal compared with the other four varieties. Data for the angle of repose for the groundnut varieties were 17.74° (Yenyawoso), 18.02° (Pion), 18.73° (Agbeyeyie), 18.71° (Cri-Nkatie), and 18.89° (Obolo). The porosity of the kernels ranged from 21.97 to 24.54%. The mean greatest porosity was found in Obolo (24.54%), followed by Yenyawoso (24.38%), while Agbeyeyie recorded the least mean porosity of 21.97%. The coefficient of friction was greater for the galvanized steel surface than the other experimental surfaces for all the groundnut varieties studied. Analysis of variance (ANOVA) revealed varietal differences among some means of the physical attributes at p < 0.05. Except for the angle of repose, the geometric, gravimetric and frictional properties showed some significant differences at p < 0.05. Obolo variety was statistically different compared with the other four varieties for all the parameters studied. In selecting or designing equipment for processing, Obolo variety will require separate equipment different from that of the other four varieties. Additionally, the study provides pertinent data for use in the selection and designing of machines for processing groundnut kernels. \u0000 \u0000 \u0000 \u0000 Key words: Postharvest processing equipment, geometric mean diameter, bulk density, frictional properties, groundnut kernels, angle of repose.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":"14 1","pages":"353-365"},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43130087","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A framework for determining the quality of beef was developed based on the assessment of Beef Supply Chain (BSC) between the slaughter and retail points. In this respect, slaughtering, distribution, retailing and consumer preferences models were developed for assessing the beef processing designed features (BPDFs) across the BSC specifically in Slaughtering Facilities (SFs), Beef Distributing Facilities (BDFs), and Beef Retailing Premises (BRPs) in Dar es Salaam and Mbeya cities. The organized ideas, rules and beliefs to a set known as a framework for determining the quality of beef was one of the outcomes of this study. This study suggests that the claim that beef-quality is a complex phenomenon and cannot be objectively determined is not always correct. Applicability of the designed framework is useful as it avoids mistakes and misunderstanding resulting from the desire to measure the quality of object. The study proposed the development of other frameworks for beef quality determination across other processing units (breeding, grazing, cattle transportation and post retailing activities for its preparation at household levels). Key words: Beef quality determination, slaughtering facilities, beef distribution facilities, beef retailing premises, compliance level.
{"title":"Conceptualization and designing of a beef quality determination framework based on beef supply chain in Tanzania","authors":"T. Mwashiuya J., Mwaluko G., V. S.","doi":"10.5897/ajfs2020.2003","DOIUrl":"https://doi.org/10.5897/ajfs2020.2003","url":null,"abstract":"A framework for determining the quality of beef was developed based on the assessment of Beef Supply Chain (BSC) between the slaughter and retail points. In this respect, slaughtering, distribution, retailing and consumer preferences models were developed for assessing the beef processing designed features (BPDFs) across the BSC specifically in Slaughtering Facilities (SFs), Beef Distributing Facilities (BDFs), and Beef Retailing Premises (BRPs) in Dar es Salaam and Mbeya cities. The organized ideas, rules and beliefs to a set known as a framework for determining the quality of beef was one of the outcomes of this study. This study suggests that the claim that beef-quality is a complex phenomenon and cannot be objectively determined is not always correct. Applicability of the designed framework is useful as it avoids mistakes and misunderstanding resulting from the desire to measure the quality of object. The study proposed the development of other frameworks for beef quality determination across other processing units (breeding, grazing, cattle transportation and post retailing activities for its preparation at household levels). \u0000 \u0000 \u0000 \u0000 Key words: Beef quality determination, slaughtering facilities, beef distribution facilities, beef retailing premises, compliance level.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":"14 1","pages":"336-352"},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5897/ajfs2020.2003","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44886345","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Tendongfor Nicholas, Ndikaka Vannessa Emlah, Nyassa Raymond Babila, H. Meriki, Tiapang Laura Mbino, Yanou Kamdep Pamela
Chili peppers sauce is a dietary complement largely consumed in Cameroon. It is consumed in a powder or wet (pepper sauce) form or directly introduced into cooked food. In this study, the microbiological quality of chili pepper sauce used as food complement in the Buea municipality was assessed. The study was an observational and cross-sectional study involving 70 chili pepper sauce samples from food vendors. The samples were cultured on Salmonella-Shigella agar, violet red bile agar, plate count agar and the colonies isolated were enumerated and identified using the Enterosystem 18R. Factors associated with microbial count were identified using a multiple linear regression model. Bacteria isolate from chili pepper sauce were mainly Entrobacter cloacae (31.57%), Citrobacter freundii (15.78%) and Klebsiella pneumonia (15.78%) and other Enterococcal species. Factors associated with bacteria count were: age of the vendor, number of customers served, types of food and food storage conditions (covering, heating, type of storage containers). Chili pepper sauce used as food complement in Buea Municipality were contaminated with Enteric microorganisms and may represents a potential public health hazard to consumers. The presence of these microorganisms from chilli pepper sauce could result from poor handling. Key words: Chili pepper sauce, contamination, enteric bacteria, health hazard.
{"title":"Microbial analysis and factors associated with contamination of ready-to-eat chili pepper sauce in Buea municipality, Cameroon","authors":"Tendongfor Nicholas, Ndikaka Vannessa Emlah, Nyassa Raymond Babila, H. Meriki, Tiapang Laura Mbino, Yanou Kamdep Pamela","doi":"10.5897/AJFS2020.1989","DOIUrl":"https://doi.org/10.5897/AJFS2020.1989","url":null,"abstract":"Chili peppers sauce is a dietary complement largely consumed in Cameroon. It is consumed in a powder or wet (pepper sauce) form or directly introduced into cooked food. In this study, the microbiological quality of chili pepper sauce used as food complement in the Buea municipality was assessed. The study was an observational and cross-sectional study involving 70 chili pepper sauce samples from food vendors. The samples were cultured on Salmonella-Shigella agar, violet red bile agar, plate count agar and the colonies isolated were enumerated and identified using the Enterosystem 18R. Factors associated with microbial count were identified using a multiple linear regression model. Bacteria isolate from chili pepper sauce were mainly Entrobacter cloacae (31.57%), Citrobacter freundii (15.78%) and Klebsiella pneumonia (15.78%) and other Enterococcal species. Factors associated with bacteria count were: age of the vendor, number of customers served, types of food and food storage conditions (covering, heating, type of storage containers). Chili pepper sauce used as food complement in Buea Municipality were contaminated with Enteric microorganisms and may represents a potential public health hazard to consumers. The presence of these microorganisms from chilli pepper sauce could result from poor handling. \u0000 \u0000 \u0000 \u0000 Key words: Chili pepper sauce, contamination, enteric bacteria, health hazard.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":"14 1","pages":"366-372"},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5897/AJFS2020.1989","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46040217","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Indigenous vegetables are very important in nutritional wellbeing of low resource rural communities especially in developing countries. Most indigenous vegetables are also believed to contain health promoting compounds such as antioxidants. In this study, nutrient composition of three commonly consumed indigenous leafy vegetables in Malawi namely Amaranth (Amaranthus species), Black jack (Bidens pilosa) and Mwamuna aligone/gallant soldier (Galinsoga parviflora) was determined. Results showed that crude protein expressed on dry weight basis ranged from 15.83±0.19 to 19.04±0.33 with B. pilosa registering the highest value and G. parviflora the lowest. Results on mineral content showed that G. parviflora had the highest (18.84±0.40% DW) p<0.05 mineral/ash content compared to B. pilosa (13.35±0.07% DW) and Amaranthus spp. (15.48±0.14%). Amaranthus spp. had the highest crude fat (13.17±0.20%) content compared to B. pilosa and G. parviflora which had 9.00±0.29 and 8.97±0.25%, respectively. Antioxidant capacity in mg vitamin C Equiv./g DW, ranged from 49.403±0.105 to 59.186±0.0608 with G. parviflora registering the highest value compared to the other two indigenous vegetables. Total phenolic content ranged from 22639±26.0 to 28672±45.1 mg GAE/kg with Amaranthus spp. registering the highest value and G. parviflora the lowest. Results on anti-nutrient content with respect to phytic and oxalic acids showed that all the three indigenous vegetables contained low and safe levels of antinutrients. The study results have demonstrated the significance of these indigenous vegetables in human nutrition and health for rural people in Malawi. Key words: Indigenous vegetables, proximate composition, total phenolic compounds, antioxidant capacity, phytochemicals.
{"title":"Proximate and phytochemical composition of selected indigenous leafy vegetables consumed in Malawi","authors":"L. E. C. Chatepa, K. Masamba","doi":"10.5897/AJFS2020.1979","DOIUrl":"https://doi.org/10.5897/AJFS2020.1979","url":null,"abstract":"Indigenous vegetables are very important in nutritional wellbeing of low resource rural communities especially in developing countries. Most indigenous vegetables are also believed to contain health promoting compounds such as antioxidants. In this study, nutrient composition of three commonly consumed indigenous leafy vegetables in Malawi namely Amaranth (Amaranthus species), Black jack (Bidens pilosa) and Mwamuna aligone/gallant soldier (Galinsoga parviflora) was determined. Results showed that crude protein expressed on dry weight basis ranged from 15.83±0.19 to 19.04±0.33 with B. pilosa registering the highest value and G. parviflora the lowest. Results on mineral content showed that G. parviflora had the highest (18.84±0.40% DW) p<0.05 mineral/ash content compared to B. pilosa (13.35±0.07% DW) and Amaranthus spp. (15.48±0.14%). Amaranthus spp. had the highest crude fat (13.17±0.20%) content compared to B. pilosa and G. parviflora which had 9.00±0.29 and 8.97±0.25%, respectively. Antioxidant capacity in mg vitamin C Equiv./g DW, ranged from 49.403±0.105 to 59.186±0.0608 with G. parviflora registering the highest value compared to the other two indigenous vegetables. Total phenolic content ranged from 22639±26.0 to 28672±45.1 mg GAE/kg with Amaranthus spp. registering the highest value and G. parviflora the lowest. Results on anti-nutrient content with respect to phytic and oxalic acids showed that all the three indigenous vegetables contained low and safe levels of antinutrients. The study results have demonstrated the significance of these indigenous vegetables in human nutrition and health for rural people in Malawi. \u0000 \u0000 \u0000 \u0000 Key words: Indigenous vegetables, proximate composition, total phenolic compounds, antioxidant capacity, phytochemicals.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":"14 1","pages":"265-273"},"PeriodicalIF":0.0,"publicationDate":"2020-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5897/AJFS2020.1979","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45522184","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Alima Senkoh Ngangjoh, Niba Aziwo Tatanja, A. R. Ejoh
In Cameroon, palm oil is extensively used in its crude form for food. The present study was carried out to access stakeholders’ perception of spoilage and the microbial quality of crude palm oil in the North-west Region of Cameroon. A random survey was carried out on 148 stakeholders of the crude palm oil marketing channel about their perception of crude palm oil spoilage. 79 samples were collected from different market sites in the region. Handlings of crude palm oil by the stakeholders were unhygienic and they had poor knowledge of the causes and reasons associated with its spoilage. The microbial contaminants isolated were Salmonella sp., Escherichia coli, Staphylococcus aureus, yeast, and Aspergillus niger, Aspergillus sulphureus and Aspergillus versicolor. The estimated overall bacterial load ranged from 17.14 × 104 to 36.41 ×104cfu/ml. The bacterial load of crude palm oil samples from each market was far above the minimum acceptable range stipulated by NAFDAC. There is need for these stakeholders to be educated on the health implications and risks associated with palm oil production and post-production handling. Key words: Crude palm oil, spoilage, microbiological quality, Northwest Region of Cameroon.
{"title":"Spoilage and microbial quality of crude palm oil from the North-west Region of Cameroon","authors":"Alima Senkoh Ngangjoh, Niba Aziwo Tatanja, A. R. Ejoh","doi":"10.5897/ajfs2020.1993","DOIUrl":"https://doi.org/10.5897/ajfs2020.1993","url":null,"abstract":"In Cameroon, palm oil is extensively used in its crude form for food. The present study was carried out to access stakeholders’ perception of spoilage and the microbial quality of crude palm oil in the North-west Region of Cameroon. A random survey was carried out on 148 stakeholders of the crude palm oil marketing channel about their perception of crude palm oil spoilage. 79 samples were collected from different market sites in the region. Handlings of crude palm oil by the stakeholders were unhygienic and they had poor knowledge of the causes and reasons associated with its spoilage. The microbial contaminants isolated were Salmonella sp., Escherichia coli, Staphylococcus aureus, yeast, and Aspergillus niger, Aspergillus sulphureus and Aspergillus versicolor. The estimated overall bacterial load ranged from 17.14 × 104 to 36.41 ×104cfu/ml. The bacterial load of crude palm oil samples from each market was far above the minimum acceptable range stipulated by NAFDAC. There is need for these stakeholders to be educated on the health implications and risks associated with palm oil production and post-production handling. \u0000 \u0000 \u0000 \u0000 Key words: Crude palm oil, spoilage, microbiological quality, Northwest Region of Cameroon.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":"14 1","pages":"304-312"},"PeriodicalIF":0.0,"publicationDate":"2020-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5897/ajfs2020.1993","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48457044","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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