Seid A, Fufa DD and Bitew ZW (2024) The use of internet-based smartphone apps consistently improv... more Seid A, Fufa DD and Bitew ZW (2024) The use of internet-based smartphone apps consistently improved consumers' healthy eating behaviors: a systematic review of randomized controlled trials.
Food safety is a worldwide topic that affects a wide range of aspects of daily living. For consum... more Food safety is a worldwide topic that affects a wide range of aspects of daily living. For consumers' health, identifying sources of pollutants in food production and processing, as well as establishing proper production practices, is critical. The factors that produce food contamination may threaten its safety for consumption, making foods potentially hazardous to human health. As a result, a range of resources must be used to prevent food contamination at every level of the food chain, from harvest to consumption. Despite the fact that the factors endangering food safety appear to be straightforward to control in theory, studies and current practices reveal that there is still a long way to go in practice. The purpose of this chapter is to identify the factors that influence food safety and provide effective intervention approaches for foodborne illness and additionally utilized for food industry regulation, consumer health protection, and consumer safety. Despite the importance of educating customers about food safety, more consumers are likely to desire safer food in the first place. Setting food safety regulations and standards will include increased input from the whole food industry.
Camel rearing sub-sector has been an integral part of agriculture in Africa, Ethiopia. It has bee... more Camel rearing sub-sector has been an integral part of agriculture in Africa, Ethiopia. It has been contributing to the household food, income and poverty alleviation and national economy through export. The country has huge camel resources and made it the fourth leading country camel milk in the world. The uniqueness as food security "second god", and medicinal qualities of camel milk. In most camel rearing societies, camel milk is mainly consumed in its raw state without being subjected to any sort of processing treatment. Although camel's milk is known for its various economic and health benefits, unlike the live camel, there is no processing industry, quality and typically not available in pharmacies and also lack awareness market value for it in Ethiopia. Therefore, the consumption of raw state camel milk is a major concern from public health. The milk produced is likely to cause food-borne diseases and the natural antimicrobial factors can only provide limited protection against specific pathogens. However, only little is known about camel milk quality and therapeutic uses or limited researches have been done on nutritional characteristics. In this review, the physicochemical quality, microbial quality, preservation method, therapeutic uses, sensory quality and the factors affecting the chemical composition and processing characteristics of camel milk is a big deal. Therefore, camel milk is unique from other ruminant milk in terms of chemical composition as well as functionality as it contains a high concentration of immunoglobulins and insulin. Processing into different value-added products that determine the shelf life of fresh camel milk will be increased in the cottage and medium industries.
The camel rearing sub-sector has been an integral part of agriculture in Africa, Ethiopia. It has... more The camel rearing sub-sector has been an integral part of agriculture in Africa, Ethiopia. It has been contributing to the household food, income and poverty alleviation and national economy through export. The country has huge camel resources and made it the fourth leading country camel milk in world. In most camel rearing societies, camel milk is mainly consumed in its raw state without being subjected to any sort of processing treatment. Consumption of raw state camel milk is the major concern from public health point of view Therefore, the milk produced is likely to cause food-borne diseases and the natural antimicrobial factors can only provide a limited protection against specific pathogens and for a short period. However, only little is known about camel milk quality and therapeutic uses or limited researches have been done on nutritional characteristics. Although camel’s milk is known for its various economic and health benefits, unlike the live camel, there is no processing...
Citation: Desta Dugassa Fufa., et al. “Effect of Using Plant Extracts with Coating Materials on P... more Citation: Desta Dugassa Fufa., et al. “Effect of Using Plant Extracts with Coating Materials on Physicochemical Quality of Tomato Fruit (Solanum Lycopersicum L.) Stored at Ambient Temperature”. Forte Journal of Agriculture 1.1 (2019): 1-16 Page | 1 Effect of Using Plant Extracts with Coating Materials on Physicochemical Quality of Tomato Fruit (Solanum Lycopersicum L.) Stored at Ambient Temperature
The market for chilled fresh-cut produce has witnessed dramatic growth in recent years, stimulate... more The market for chilled fresh-cut produce has witnessed dramatic growth in recent years, stimulated largely by consumer demand for fresh, healthy, convenient and additive-free foods which are safe and nutritious. Growing consumer interest in international markets in new or exotic tastes has promulgated growth in the international trade of fresh-cut products. Consumers generally purchase fresh-cut produce for convenience, freshness, nutrition, safety and eating experience. Fresh-cut processing involves cutting through the tissue of fresh produce, thus causing major tissue disruption and release of enzymes that interact with substrates associated with the fruit tissue. Wounding of the fruit tissue by cutting also increases ethylene production and stimulates respiration and phenolic metabolism. Slicing, dicing and shredding procedures as well as temperature abuse during storage can, however, result in increases in populations of mesospheric aerobic microorganisms associated with fresh-c...
International Journal of Agricultural Science and Food Technology
Tomato (Solanum Lycopersicum L. (or) Lycopersicon esculentum Mill.) is being a very nutritious an... more Tomato (Solanum Lycopersicum L. (or) Lycopersicon esculentum Mill.) is being a very nutritious and health protective food, are highly perishable nature. Its sensitivity to postharvest loss due to poor handling, diseases and physical injury limits its successful marketing. Therefore, simple technology is required to reduce the postharvest loss of this commodity. The use of edible coatings with bio-extracts appears to be a good alternative preservation technique to extend the mature tomato fruits. This study was, therefore, initiated to investigate the effect of using bio- extracts garlic bulba and capsicum incorporation with coating materials (maize starch and beeswax on physicochemical quality of tomato fruit stored at ambient conditions (temperature 15.5 to 20.2oC and relative humidity of 55.5 to 67.3%). The experiment was conducted using complete randomized design of two varieties (Fetane and Melkashola) and six treatments. The tomato fruits were coated by dipping into solution fo...
Introduction: Evidence shows that 10 to 20% of food-borne outbreaks perceptible in developing cou... more Introduction: Evidence shows that 10 to 20% of food-borne outbreaks perceptible in developing countries. The objective of this study was to assess the magnitude of hygienic practice of complementary food preparation and associated factors among mothers with children aged from 6 to 24 months in rural kebeles of Harari region, Ethiopia. The Method is a community based cross-sectional study design which was implemented on 422 of sampled mothers. Simple random sampling method was used to select those study participants. The data was collected using pre-tested and structured questionnaires. Data was processed, coded and entered into epi data version 3.02, exported to SPSS Version 20 and analyzed. Odds ratio along with 95% CI was estimated to measure the strength of the association. Finally, level of statistically significant was declared at P-value <0.05. From the result of this study, the status of good hygienic practice of mothers was (39.6%) [95% CI (confidence interval): 34.60, 43.90]. Lack of formal education [AOR (adjusted odds ratio): [AOR=0.177, 95% CI: (0.044, 0.75)], learning grade 1-8 [AOR=0.214, 95% CI: (0.052, 0.872)], age group of 25-30 years [AOR=6.51, 95% CI: (1.38, 30.50)], income ≥ 1000 ETB [AOR = 2.19, 95% CI: (1.354, 3.55)] and the presence of separate kitchen [AOR=0.594, 95% CI: (0.390, 0.906)] were significantly associated with complementary food preparation practice. The prevalence of good hygienic practice of complementary food preparation among of mothers was low in this study. Hence, the concerned stakeholders in collaboration with Harar health bureau need to facilitate awareness raising activities on hygiene practice which help to prevent food borne.
Seid A, Fufa DD and Bitew ZW (2024) The use of internet-based smartphone apps consistently improv... more Seid A, Fufa DD and Bitew ZW (2024) The use of internet-based smartphone apps consistently improved consumers' healthy eating behaviors: a systematic review of randomized controlled trials.
Food safety is a worldwide topic that affects a wide range of aspects of daily living. For consum... more Food safety is a worldwide topic that affects a wide range of aspects of daily living. For consumers' health, identifying sources of pollutants in food production and processing, as well as establishing proper production practices, is critical. The factors that produce food contamination may threaten its safety for consumption, making foods potentially hazardous to human health. As a result, a range of resources must be used to prevent food contamination at every level of the food chain, from harvest to consumption. Despite the fact that the factors endangering food safety appear to be straightforward to control in theory, studies and current practices reveal that there is still a long way to go in practice. The purpose of this chapter is to identify the factors that influence food safety and provide effective intervention approaches for foodborne illness and additionally utilized for food industry regulation, consumer health protection, and consumer safety. Despite the importance of educating customers about food safety, more consumers are likely to desire safer food in the first place. Setting food safety regulations and standards will include increased input from the whole food industry.
Camel rearing sub-sector has been an integral part of agriculture in Africa, Ethiopia. It has bee... more Camel rearing sub-sector has been an integral part of agriculture in Africa, Ethiopia. It has been contributing to the household food, income and poverty alleviation and national economy through export. The country has huge camel resources and made it the fourth leading country camel milk in the world. The uniqueness as food security "second god", and medicinal qualities of camel milk. In most camel rearing societies, camel milk is mainly consumed in its raw state without being subjected to any sort of processing treatment. Although camel's milk is known for its various economic and health benefits, unlike the live camel, there is no processing industry, quality and typically not available in pharmacies and also lack awareness market value for it in Ethiopia. Therefore, the consumption of raw state camel milk is a major concern from public health. The milk produced is likely to cause food-borne diseases and the natural antimicrobial factors can only provide limited protection against specific pathogens. However, only little is known about camel milk quality and therapeutic uses or limited researches have been done on nutritional characteristics. In this review, the physicochemical quality, microbial quality, preservation method, therapeutic uses, sensory quality and the factors affecting the chemical composition and processing characteristics of camel milk is a big deal. Therefore, camel milk is unique from other ruminant milk in terms of chemical composition as well as functionality as it contains a high concentration of immunoglobulins and insulin. Processing into different value-added products that determine the shelf life of fresh camel milk will be increased in the cottage and medium industries.
The camel rearing sub-sector has been an integral part of agriculture in Africa, Ethiopia. It has... more The camel rearing sub-sector has been an integral part of agriculture in Africa, Ethiopia. It has been contributing to the household food, income and poverty alleviation and national economy through export. The country has huge camel resources and made it the fourth leading country camel milk in world. In most camel rearing societies, camel milk is mainly consumed in its raw state without being subjected to any sort of processing treatment. Consumption of raw state camel milk is the major concern from public health point of view Therefore, the milk produced is likely to cause food-borne diseases and the natural antimicrobial factors can only provide a limited protection against specific pathogens and for a short period. However, only little is known about camel milk quality and therapeutic uses or limited researches have been done on nutritional characteristics. Although camel’s milk is known for its various economic and health benefits, unlike the live camel, there is no processing...
Citation: Desta Dugassa Fufa., et al. “Effect of Using Plant Extracts with Coating Materials on P... more Citation: Desta Dugassa Fufa., et al. “Effect of Using Plant Extracts with Coating Materials on Physicochemical Quality of Tomato Fruit (Solanum Lycopersicum L.) Stored at Ambient Temperature”. Forte Journal of Agriculture 1.1 (2019): 1-16 Page | 1 Effect of Using Plant Extracts with Coating Materials on Physicochemical Quality of Tomato Fruit (Solanum Lycopersicum L.) Stored at Ambient Temperature
The market for chilled fresh-cut produce has witnessed dramatic growth in recent years, stimulate... more The market for chilled fresh-cut produce has witnessed dramatic growth in recent years, stimulated largely by consumer demand for fresh, healthy, convenient and additive-free foods which are safe and nutritious. Growing consumer interest in international markets in new or exotic tastes has promulgated growth in the international trade of fresh-cut products. Consumers generally purchase fresh-cut produce for convenience, freshness, nutrition, safety and eating experience. Fresh-cut processing involves cutting through the tissue of fresh produce, thus causing major tissue disruption and release of enzymes that interact with substrates associated with the fruit tissue. Wounding of the fruit tissue by cutting also increases ethylene production and stimulates respiration and phenolic metabolism. Slicing, dicing and shredding procedures as well as temperature abuse during storage can, however, result in increases in populations of mesospheric aerobic microorganisms associated with fresh-c...
International Journal of Agricultural Science and Food Technology
Tomato (Solanum Lycopersicum L. (or) Lycopersicon esculentum Mill.) is being a very nutritious an... more Tomato (Solanum Lycopersicum L. (or) Lycopersicon esculentum Mill.) is being a very nutritious and health protective food, are highly perishable nature. Its sensitivity to postharvest loss due to poor handling, diseases and physical injury limits its successful marketing. Therefore, simple technology is required to reduce the postharvest loss of this commodity. The use of edible coatings with bio-extracts appears to be a good alternative preservation technique to extend the mature tomato fruits. This study was, therefore, initiated to investigate the effect of using bio- extracts garlic bulba and capsicum incorporation with coating materials (maize starch and beeswax on physicochemical quality of tomato fruit stored at ambient conditions (temperature 15.5 to 20.2oC and relative humidity of 55.5 to 67.3%). The experiment was conducted using complete randomized design of two varieties (Fetane and Melkashola) and six treatments. The tomato fruits were coated by dipping into solution fo...
Introduction: Evidence shows that 10 to 20% of food-borne outbreaks perceptible in developing cou... more Introduction: Evidence shows that 10 to 20% of food-borne outbreaks perceptible in developing countries. The objective of this study was to assess the magnitude of hygienic practice of complementary food preparation and associated factors among mothers with children aged from 6 to 24 months in rural kebeles of Harari region, Ethiopia. The Method is a community based cross-sectional study design which was implemented on 422 of sampled mothers. Simple random sampling method was used to select those study participants. The data was collected using pre-tested and structured questionnaires. Data was processed, coded and entered into epi data version 3.02, exported to SPSS Version 20 and analyzed. Odds ratio along with 95% CI was estimated to measure the strength of the association. Finally, level of statistically significant was declared at P-value <0.05. From the result of this study, the status of good hygienic practice of mothers was (39.6%) [95% CI (confidence interval): 34.60, 43.90]. Lack of formal education [AOR (adjusted odds ratio): [AOR=0.177, 95% CI: (0.044, 0.75)], learning grade 1-8 [AOR=0.214, 95% CI: (0.052, 0.872)], age group of 25-30 years [AOR=6.51, 95% CI: (1.38, 30.50)], income ≥ 1000 ETB [AOR = 2.19, 95% CI: (1.354, 3.55)] and the presence of separate kitchen [AOR=0.594, 95% CI: (0.390, 0.906)] were significantly associated with complementary food preparation practice. The prevalence of good hygienic practice of complementary food preparation among of mothers was low in this study. Hence, the concerned stakeholders in collaboration with Harar health bureau need to facilitate awareness raising activities on hygiene practice which help to prevent food borne.
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