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This project is particularly relevant in the current context of the Covid-19 pandemic, as it seeks to identify effective disinfection methods that can reduce the spread of bacterial pathogens in public and private areas. These three bacteria are known to cause a wide range of illnesses, including respiratory infections, and may be present in contaminated environments. The four-field method, a standard method for testing the efficacy of chemical disinfectants, was used to evaluate the effectiveness of the commercial disinfectant wipes by wiping the four areas of the non-porous surface. Then the surface was tested for the presence of the three bacterial species by using spread plate method and calculated the bacterial colonies in the form of CFU/mL which helped to interpret the results and check the antimicrobial efficacy of commercial wipes to reduce the microbial infection. The results of this project could help inform the public and private sector on the best methods to reduce the risk of bacterial infection in public and private areas and help to provide a better understanding of the antimicrobial efficacy of commercial disinfectant wipes and their potential for use in the prevention and control of infectious disease transmission. Additionally, the results obtained from this project could be used to inform future product development, as they would provide valuable insight into the effectiveness of different types of disinfectant wipes against different types of bacteria.
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Due to the constant exposure of lab coats to microorganisms, it is essential to find ways of preventing the wearer and others who come into contact with it from exposure. Thus, we decided to find the best antimicrobial agents that can be used to synthesise effective antimicrobial lab coats.
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Antibacterial effect of toothpastes and mouthwashes are used in oral care to control the plaque microbiota. Recently more attention has been given to the problems related to antiseptics and biocides, because triclosan was found to be associated with the emergence of resistant genes. Hence it is important to study the impact of QACs,the active ingredient added in mouthwashes on microorganisms to determine whether they produce resistant bacteria. This study determines the antimicrobial resistance created by mouthwashes and the coselection of resistance for commonly used antibiotics.
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Our research on the antimicrobial properties of Acmella Oleracea and Cannabidiol Oil, two natural extracts with promising potential in the fight against antibiotic resistance. Through rigorous laboratory testing, we have demonstrated their ability to inhibit the growth of harmful bacteria. Our innovative approach draws upon the power of nature to create effective healthcare solutions, promoting a more sustainable and accessible approach to tackling this growing public health issue. By empowering individuals and communities to take control of their health and well-being, we aim to promote a more equitable and sustainable future. Our showcase presents the potential of these natural extracts to revolutionize the field of antimicrobial testing, and to inspire others to join us in creating a healthier and safer world.
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Our hands come into contact with countless surfaces on a day to day basis, exposing them to a plethora of microorganisms. According to BCCDC, 80% of common infections are spread by hands. Although hand washing can reduce the presence of bacteria on hands substantially, it is not guaranteed that they no longer harbour pathogens especially on hard to reach areas such as under the fingernails. Oftentimes, the subungual regions of the nails are commonly missed during hand washing which consequently, may retain bacteria that can be ingested or transmitted. It is imperative to test the zone which is least targeted when hand washing; hence, this experiment was conducted with the purpose of identifying the bacteria under the fingernails and investigating their presence even after hand washing. Enumeration of bacterial load under the fingernails before and after hand washing was done and identification of different bacteria and their antibiotic resistance capabilities were determined.
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Prepare to be amazed by a startling fact that will make you reconsider your hygiene habits! Are you ready? Brace yourself: the washroom and door handles at Centennial College are actually cleaner than your beloved cell phone! That's right, folks - those little devices we carry with us everywhere are harboring more germs and bacteria than the very surfaces we often associate with being dirty. So, the next time you reach for your phone, remember that the handles in the college washrooms may be the cleaner option! Who would have thought, right?
The dirty reality of your cell phone- more bacteria than a toilet seat.Scary!.But you heard it right.The data represented over here is proving this.We all know after COVID -19 hygienic quality thoughts among citizens gains a whole different level.Here I would really appreciate the Centennial college sanitation workers' hard work who are dong their jobs efficiently.The toilet seat, hand dryer and doors knobs found to be more cleaner when compared with the cell phone’s screens.this proven that we ourself are digging up the ways to get all the ailments and suffer from them, however the blame for this we do put on the others that this place might be dirty that I catch the infection from there.But we never clean those sophisticated devices that we always kept close to our face that act as a potential source for microbial infection.
Everyone is wary about coming into touch with public surfaces after Covid-19. Are you not frightened to touch public property? Have you ever wondered how many bacteria live on laboratory doorknobs? To find out, we investigated the microbiological load of the laboratory door knobs. Door knobs come into touch with the hands of thousands of people on a daily basis, therefore we would expect laboratory door handles to have a high microbial load. Surprisingly, our trial findings show that the door knobs at college are more sanitary than the cellphone screen we carry with us on a regular basis. This is because of appropriate sanitation. Centennial college workers have been working to keep the college premises clean and the results can be seen through our experiment.
For our experiment, the door knobs of centennial college were swabbed before and after 70% isopropyl alcohol to determine its microbial load.
Two trials of our experiment were performed and the average microbial load found was 13.5 CFU. In our results, we observed 17 colonies for door knobs before using isopropyl alcohol in the first trial. In our second trial, 10 colonies were observed before using the disinfectant. So, the average microbial load observed for door knobs was 13.5 colonies.
This is impressive data considering how frequently everybody uses that door handles.
In our experiments comparing hand dryers and paper towels, we observed a clear trend. After washing with soap, the number of colonies on plates was extremely high for both methods. However, after drying under a hand dryer for 20 seconds, the number of colonies remained the same, whereas after drying for 45 seconds, the number of colonies reduced. In contrast, paper towels successfully reduced the number of bacteria in a shorter period of time.
In their second experiment, we discovered something even more shocking. The microbial count in women's restrooms was significantly higher than in men's restrooms, with toilet seats being the most contaminated area in both trials. Moreover, hand dryers were found to contribute to a higher microbial burden on hands than paper towels.
In the end, we had uncovered a wealth of information that could help keep us all healthier and safer. It was clear that paper towels were the better option for maintaining sanitation in restrooms, and that women's restrooms needed extra attention when it comes to cleaning. Armed with this knowledge, we can all take steps to keep our hands clean and stay healthy!
Cells phones became a inevitable part of human life and no one can imagine even a second of their life without their cell phones.Nevetheless, beside the fruitful technology they act as carrier for bacteria. A set up laid down where a swab from the cell phone screen was taken and plated on down before and after using the disinfection. The before results were unbearable that plate of full bacterial colonies was obtained , while after using the disinfectant almost negligible (4 colonies) bacterial colonies were obtained. This act as indicator of self-hygienic level. Hence, the data was enough to that how much bacterial load is on phone screen.
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The use of chemical food preservatives has come under intense scrutiny over the years because people are becoming conscious to eat healthy considering the fact that so many consumers have accrued the increased number of sicknesses and illnesses like cancers, heart diseases, strokes, etc to accumulated consumption of some chemical food additives and preservatives over the years. It is in the light of this that Dylan and I embarked on this research project under the supervision of Dr. Kay Oduse to provide an healthier alternative to chemical preservatives in baked goods. Prepared pancakes was observed under controlled atmosphere for between 7-14 days and swabbed on plates of Tryptic Soy Agar and Potato Dextrose Agar (TSA & PDA). Plated medias were observed for between 24 hours to 48 hours and results were taken and photos taken to show growth of colonies. This was done for all natural food preservatives, chemical preservative and then a control with no preservative.
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The experiment was designed to reduce yeasts and mold species which were responsible for undesired qualities in GoodyGuts' water kefir product. The techniques involved include membrane filtration, growing samples in elevated temeratures and screening for pathogens.
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Transportation is very much essential to the life of people in Canada. Being one of the busiest countries in the world where work, school and business are where the life of people revolves; their transport system as well is very much occupied specially the subway stations. This transport system of choice lowers traffic congestion and cuts travel times in the urban area. And now that people are not obliged to wear masks, researchers want to find out how safe the air the passengers breathe in staying in the subway stations.
Air quality is a measure of how clean or polluted the air is. It is usually done using air quality monitor where level of dust particle and allergens, amount of volatile compounds, temperature and humidity can be determined. However the microorganisms present cannot be identified and that’s the researchers wanted to figure out.
The principal role of transport is to provide or improve access to different locations for individuals and businesses. Transport, thus facilitates a wider range of social and economic interactions than would otherwise be possible. It also greatly affects the students nowadays where face-to-face classes are back, with that the researchers decided to test the quality of the air in different stations and to determine any presence of microorganisms and the diseases that accompanied with it.
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One of the major challenges in today's modern world are related with health, food, and environmental issues. As a result, creating a material that not only has antimicrobial properties against bacteria activity in food, but also being environmentally friendly and safe for human health is very relevant. The green-synthesized silver nanoparticles (AgNPs) and Thymus vulgaris essential oil (TEO) were incorporated in different concentrations into a 2% chitosan (CH) film. The production of silver nanoparticles was confirmed by UV spectrophotometry. Methods as diffusion method, including agar well diffusion and disc diffusion, were used to assess the film's antibacterial capabilities. Further, physical properties such as the moisture content and water solubility, were performed to evaluate its potential as biodegradable alternative of traditional plastic wrapped film. The findings showed that adding TEO and AgNPs to the CH films significantly enhanced their antimicrobial capabilities against the tested microorganisms. The addition of silver nanoparticles and essential oil, however, reduced slightly the chitosan films' moisture resistance and water solubility. In conclusion, this eco-friendly, antimicrobial films might be seen as a viable material for food packaging applications.
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The usage of rubber gloves destroys the biodiversity of the environment due to their non-biodegradable nature. So, the idea of antimicrobial cream was formulated considering essential oils as antimicrobial agents encapsulated on silver nanoparticles to reduce the landfill and as an option of an environmentally friendly option for gloves. The invisible biodegradable glove is the advancement of the commercially available antimicrobial creams which, if found potent enough, can replace the usage of gloves. This antimicrobial cream acts as a skin guard against the bacteria which are commonly found in laboratories. While ensuring the user's safety, this protective skin guard cream will be a sustainable substitute for conventional gloves. Additionally, essential oils are fragrant, fatty liquids that may be extracted from various plant sections. Known for their therapeutic effects, primarily antibacterial. Tea tree, lemon grass and eucalyptus essential oil were used as API (active pharmaceutical ingredient) i.e., as antimicrobial agents in the formulated cream. Moreover, the potential of these oils to maintain therapeutic medication blood levels while enhancing the solubility, stability, and effectiveness of formulations based on essential oils has led to the proposal of nanoencapsulation of these oils in drug delivery systems. Antimicrobial assays were performed on the formulated cream which confirmed the antimicrobial potency of the cream. An antimicrobial disc diffusion test was done to determine the antimicrobial potency based on the zone of inhibition. A surface swab test was performed to determine the period for re-application. Additionally, Thin-layer chromatography (TLC)- bioautography with agar diffusion determined the diffusion properties of essential oils. All these tests were performed against the most commonly available bacteria in our laboratories environment i.e., Escherichia coli, Staphylococcus aureus, Klebsiella pneumoniae, Pseudomonas aeruginosa, Bacillus subtilis. To conclude, antimicrobial assays performed confirmed the antimicrobial potency of the formulated cream. However, further studies are required to increase the efficiency of the cream and to determine the time for re-application.
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Antimicrobial socks, as it implies the socks that contain antimicrobial substances such as silver nanoparticles in our case. These socks can kill the odour-causing bacteria and prevent unpleasant smell from the socks. Silver nanoparticles has a unique mode of action that affect bacterial cell membrane, resulting in bacterial death. Furthermore, various foot infections caused by microorganisms can also be prevented using antimicrobial socks. The major aim of this project is to development of such antimicrobial socks that can not only prevent odorous foot, but also contributed to the prevention of foot infections. This project will help everyone from youngsters to oldsters, from common man to a professional businessman.
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To prevent the spread of infectious diseases an efficient disinfection method is crucial. Chemical disinfection method is not suitable for disinfecting food and packaging materials because of its toxic effect. UVC LED is promising to eliminate these hazards. Therefore, we decided to evaluate the effectiveness of UVC LED by comparing the growth of both bacteria (S. aureus and E. coli) and MS2 a viral representative before and after the treatment with UVC radiation. The bacterial and viral cultures were applied on pieces of aluminum foils and disinfected with UV irradiation for 1 -2 min, then after serial diluton, spread plate culture was done for bacteria on blood agar plates and a double agar assay was done on E. coli K12 for MS2. A 3-4 log reduction of bacterial growth and 2 log reduction of plaques were observed on UV treated plates compared to UV untreated. These results provided strong evidence of effectiveness of UVC LED in disinfecting food packaging materials against bacteria and viruses.
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Since bananas ripe within 2-4 weeks at room temperature (RT), low temperature transportation (LTT) facility of 10-13°C is generally used. However, LTT may not be always available. Activated carbon (AC) and Clove essential oil (CEO) are natural and non-toxic substances with potential to delay the ripening process. Besides, CEO also has anti-fungal properties. In this study, the Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) of CEO were determined against Aspergillus niger. Then, the individual and combined effects of CEO and AC on delaying the ripening of bananas were studied and compared with bananas stored at 10-13°C, 0-5°C and RT. The least ripening was found in bananas kept at 10-13°C followed by bananas kept with AC followed by bananas sprayed with CEO formulation. No synergistic effect was observed between AC and CEO. Bananas stored at 0-5°C exhibited chilling injuries. Rather than CEO, the skin of banana itself was enough to protect them from fungal spoilage, unless there was a mechanical injury. Results suggest that AC and CEO can be potential alternatives when LTT is not available.
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Hot water blanching is a thermal blanching method that destroys the microorganisms contaminating different products. The effectiveness of hot water blanching is dependent on variables like the temperature of the water bath and the exposure time of the product while immersed at this temperature, and those variables may vary between different products. In the case of broccoli, one of the most loved and purchased products because of its antioxidants and anticarcinogens and because of its health-promoting qualities, recalls are common because of the possible contamination of foodborne pathogens like Salmonella.
In previous studies, it was possible to determine the optimal temperature as 85°C and the optimal exposure time of 30 seconds for the hot water blanching for mixed samples with other products than broccoli inoculated with a cocktail of different microorganisms, not just Salmonella. In this experiment, only broccoli samples inoculated just with Salmonella would be used, and two types of experiments would be developed; the first where the exposure time will be fixed and the temperature will be varied to find the optimal temperature and with this perform the second experiment in which this temperature will be fixed and the exposure time will be varied in order to find in the same way its optimal value. Thus, the significance of this project is to determine the effectiveness of hot water blanching specifically on broccoli samples inoculated with Salmonella, based on different exposure times and temperatures, in order to identify the most optimal values to decontaminate this product against this microorganism without causing damage to its quality.
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Dietary Supplement Silver Nanoparticles have been readily bought online. It is claimed by most manufacturers of this supplement that this could help enhance a person's immune system. However, silver nanoparticles has an antimicrobial property which means they could have the ability also to kill some good bacteria in our body. Several research also shows that an exposure to it could have an effect in our gut bacteria. Since this product has been purchased online by many people, the researchers performed some tests on some of our gut bacteria ( K. pneumoniae and L. acidophilus) to test its effects.
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This research is based on an important dilemma that Canadians face every day at home: to wash with a sponge or with a dishwasher.
One restaurant in the East York area of Toronto allowed the students to research their washing methods and evaluate the residue left on a plate. Their process is very similar to the process we use at home. First, wash the dishes with a sponge followed by a dishwasher. But what is the best washing method? Is it better to wash with a sponge, with a dishwasher, or both?
Our hypothesis is based on the belief that a sponge will leave more bacteria on the plate than a dishwasher due to the ambient temperature of storage and high humidity. By taking samples during several periods on each stage of washing, and evaluating the sponge used under stable humidity and temperature condition, we can confirm which method is more effective.
This research is simple, and the results are not meant to encourage you to stop eating in restaurants across Toronto, but we believe that if we are aware of how to improve our cleaning methods, we can reduce infections and keep our house and our loved ones free of foodborne diseases or infections result of crossed contamination.
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According to the CDC, roughly 48 million people worldwide suffer from diseases related to foodborne pathogens each year; at this scale, food-related illness is ranked as one of, if not the top cause for human disease in North America.
Contamination of food products can occur at any time during the many stages of food preparation; however, in the commercial and domestic kitchen, the most common source of contamination comes from contact with utensils and surfaces that have not been adequately sanitized. Whilst subpar cleaning procedures do account for some of the reasons why contaminants remain in the kitchen, one of the largest contributing factors of inadequate sanitation comes from the resilience of the average kitchen microbiome. Many common bacteria found in the kitchen are able to form a protective structure known as a biofilm, which in itself makes eradication difficult; however, this is also coupled with the growing trend of microbial resistance to disinfectants in general.
Combating bacterial resistance to disinfectants is a delicate balancing act. Whilst common sense would suggest employment of stronger (more concentrated) solutions, this actually has a counter-intuitive result; if there is survival of any inherently more resistant bacteria, this leads to the production of offspring that also have this resistance. The more resistant bacteria in the world, the more disinfectant resistance we have to deal with, and so the cycle continues. Additionally, there exists limitations in this method in the kitchen environment as we also need to be wary of the potential for ingestion of harsh chemicals if food is chemically contaminated. A better solution to the issue is the employment of novel disinfectants because bacteria will not have had the evolutionary history with a new cleaner to develop resistance. At present, many scientists are looking to alternative sources of anti-microbials, one of the most common sources being natural plant extracts.
With the above in mind, our project aimed to test the efficiency of an alternative disinfectant with some proven track record; cinnamon essential oil extract. Our goals for this research aimed to tackle three compounding issues with relation to disinfectants and the fight against foodborne illnesses:
- Is cinnamon essential oil a viable disinfectant that is able to effectively combat the growth of bacteria found in the kitchen environment? If so,
- Is cinnamon essential oil still a viable disinfectant against these same bacteria if biofilm formation has occurred? If so,
- Can cinnamon essential oil be employed with equal effectivity around the kitchen, or does the surface material play an effect?
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In order to grow and reproduce, fungi need important nutrients such as carbon, nitrogen, vitamins, minerals, and the presence of enzymes; they also require specific environmental factors including a proper pH level, an appropriate temperature, and oxygen. The nutrients needed for development and maintenance are provided by the culture medium used in laboratories to cultivate microorganisms. However, in laboratories with limited resources, especially in developing countries, commercial culture media like Potato Dextrose Agar, Sabouraud Dextrose Agar, and media alike cannot be used due to their expensive cost.
Hence, we conducted a study to investigate whether cassava as a carbohydrate source, and soybean as protein source, can support fungal growth. As a result, we can determine whether they may be used as alternatives to conventional media. The abundance of these natural resources that may be used as microbial growth medium motivates the researchers to create a "cruelty-free" substitute media from materials that are readily available in markets, do not need high charges, and can also minimize total costs to be invested in research.
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This research aims to lessen our reliance on different chemical sanitizers that resulted to rapid increase of multi drug resistant bacteria. The improper use of broad-spectrum antimicrobial agents in meat, poultry, and food processing industries has contributed to an increasing number of different multi-drug resistant microorganisms. Bacteriophages are viruses that infect specific bacteria. Unlike antibiotics, bacteriophages (virulent) kill their target organisms but will not contribute to the development of antimicrobial resistance. Our study aims to isolate a bacteriophage that can be used as an alternative agent to control food pathogens. The bacteriophage was successfully isolated from wastewater and named after Centennial College, CenCol22. Initial results show that the isolated phage is a good candidate as a biocontrol agent as it can withstand different environmental conditions as well as control the level of pathogen once applied in the food samples. Furthermore, the phage CenCol22 was able to control the growth of its target host spiked in a food matrix.
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Background to Walkerton E.coli Outbreak 2000 The Walkerton E. coli outbreak occurred in May 2000 in the town of Walkerton, Ontario, Canada. It was caused by contamination of the town's drinking water supply, which resulted in over 2,300 cases of illness and seven deaths. The outbreak was caused by a combination of heavy rainfall, a poorly designed well, and inadequate water treatment practices. The heavy rainfall caused surface water to enter the town's well, which was not properly sealed or maintained. The water was not adequately treated with chlorine, which allowed the E. coli bacteria to survive and spread throughout the town's water system. The Walkerton outbreak had a significant impact on the community, resulting in the deaths of seven people and the illness of over 2,300 others. It also had long-term consequences for the town, including a loss of trust in the safety of the water supply, financial losses for local businesses, and damage to the town's reputation. The Walkerton outbreak had a profound impact on the community, with many people experiencing emotional trauma and financial losses. In the aftermath of the outbreak, the community came together to support one another and to work towards rebuilding trust in the safety of the water supply.
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According to the OECD-FAO, by the year 2030, global consumption of meat proteins is projected to increase by 14%, and poultry is expected to represent 41% of all animal-protein meats. Nonetheless, we have seen an aggregation of waste from poultry processing due to the environmental costs of processing and the nature of waste disposal. An example of a poultry byproduct waste is chicken gizzards, which are a good source of minerals such as iron, zinc, and calcium; and contain a low content of saturated fatty acids. However, traditional cooking is not well suited for lean cuts of meat, because the extreme changes in temperature will affect the overall tenderness and consumer acceptability of the product.
Sous vide serves as an ideal cooking method for chicken gizzards, due to the fact that it cooks raw materials under controlled time and temperature conditions (55-95˚C; 1-7 hours) to achieve a high-quality product. However, sous vide offers a mild heat treatment, which may be insufficient to reduce or destroy pathogenic and spoilage microorganisms, and result in potential food safety concerns.
As Food Science & Technology students, our goal was to investigate and promote a new approach that would cater to consumers, both restaurant and home cooks, about the benefits of cooking and consuming animal offal like gizzards. We have designed our research project and accomplished the following objectives:
- Outlined a culinary technique that consumers can use to cook chicken gizzards.
- Evaluated the effectiveness of cooking chicken gizzards using sous vide by examining the microbiological profile and weight loss of sous vide chicken gizzards over 21 days.
- Determined that sous viding chicken gizzards at 65°C for 30 minutes would meet the safety requirements of Health Canada’s guideline of ready-to-eat food.
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Spicing Up the Fight Against Bacterial Pathogens: Discovering the Antibacterial Properties of Clove, Turmeric and Asafoetida Extracts. See more about our study, in which we used a variety of techniques, including disc diffusion, MIC, and MBC, to examine the potential of herbal treatments as novel antibacterial agents. Our findings indicate that turmeric and clove extracts have significant antibacterial activity against Escherichia coli and Staphylococcus aureus, demonstrating the potential of these spices in a variety of industries, including the food sector.
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Food wastage has been one of the major reasons for the GHG emissions. As per FAO’s report, fruits and vegetables are the second most important contributors to food wastage. However, scientific studies have revealed that the fruits and vegetables consist of major bioactive compounds that act as a natural defense system for the plant/ fruit. Similarly, in this project we have utilized the bioactive compounds present in the seeds and placenta of capsicum varieties, cucumber and ginger peels. The capsicum varieties consist of capsaicin, cucumber have cucurbitacin and ginger contains terpenoids and mono-sesquiterpenoids as bioactive agents. This project will analyze the synergistic antimicrobial effect of these compounds on the chopping boards as chopping boards are the most common tool use in the domestic environment where cross contamination occurs because of its use for both meat and non- meat products. These food items have different microbial profiles and hence this kind of contamination lead to food borne illnesses. The main objective of this project is to develop a natural disinfectant by utilizing the food waste so that issues related to foodborne illness, growing pathogen resistance and food wastage can be tackled.
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Fruits provide essential nutrients for human growth, making them a crucial component of a healthy diet. However, factors such as harvesting, storage, environmental conditions, and microbial contamination can lead to their deterioration. In particular, fungal contamination has become a significant concern for the food industry due to the mycotoxins it produces, which can be harmful to humans. To address this issue, we have initiated a research project to study the fungal infestation and assess the shelf-life of different fungal strains in various fruits, including strawberries, raspberries, blueberries, and blackberries. Our goal is to provide insight into the extent of fungal growth in these fruits and their impact on shelf-life. Through this project, we hope to facilitate further research that will help promote the longevity of fresh produce and improve food safety.
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The UV light as a method of disinfection of water is an alternative for inactivation of microorganisms that may be present in water. Considering the importance of the microbiological quality of water for human consumption and the restrictions on drinking water in many areas with poverty, the present experiment aims to simulate solar disinfection with an UV light lamp to determine the efficacy to inactivate Escherichia coli in water.
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Bean sprouts are a dietary staple for many people who live in the Scarborough area. Here, they are usually sold in open-bin containers. Our research aims to make this product safer for all to consume.