Papers by Sujeewa Ariyawansa
Journal of Infection and Public Health
Antibiotics, Feb 23, 2023
This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY
Traktory i sel hozmashiny
Results of comparative analysis of technologies for converting some kinds of alternative energy s... more Results of comparative analysis of technologies for converting some kinds of alternative energy sources into fuel for motor-and-tractor engines are given. Choosing of the most acceptable raw material for production of efficient motor fuel is substantiated.
The raw material freshness and drying methods are determining factors of fish meal quality. The a... more The raw material freshness and drying methods are determining factors of fish meal quality. The aim of this experiment was to study the effect of the drying method and raw material freshness as for its functional properties in fish meal. Blue whiting, herring and capelin meals produced in commercial fish meal processing plants in Iceland were obtained. The samples were categorized (according to the freshness of raw fish and processing technique) into three grades (low temperature (LT), Norsea Mink (NSM) and standard). Freshness of raw material was assessed through the total volatile nitrogen content in fish before process. Fish meals were dried using air dryers (Dyno and Hetland) and steam dryers. Samples were tested for proximate composition, including salt content, unbound ammonia, water activity, bulk density, flow characteristics, particle size and some functional properties (viscosity, water holding capacity and solubility). Sub samples of all samples were stored at 35°C for fo...
The raw material freshness and drying methods are determining factors of fish meal quality. The a... more The raw material freshness and drying methods are determining factors of fish meal quality. The aim of this experiment was to study the effect of the drying method and raw material freshness as for its functional properties in fish meal. Blue whiting, herring and capelin meals produced in commercial fish meal processing plants in Iceland were obtained. The samples were categorized (according to the freshness of raw fish and processing technique) into three grades (low temperature (LT), Norsea Mink (NSM) and standard). Freshness of raw material was assessed through the total volatile nitrogen content in fish before process. Fish meals were dried using air dryers (Dyno and Hetland) and steam dryers. Samples were tested for proximate composition, including salt content, unbound ammonia, water activity, bulk density, flow characteristics, particle size and some functional properties (viscosity, water holding capacity and solubility). Sub samples of all samples were stored at 35°C for fo...
Foods
Fish represent an important part of the Sri Lankan and Bangladeshi diet. However, fish is also a ... more Fish represent an important part of the Sri Lankan and Bangladeshi diet. However, fish is also a source of contaminants that may constitute a health risk to consumers. The aim of this study was to analyse the contents of arsenic, cadmium, mercury, and lead in 24 commonly consumed marine fish species from the Bay of Bengal and to assess the potential health risk associated with their consumption. Mercury and lead contents did not exceed the maximum limits for any of the sampled species, and consumer exposure from estimated daily consumption was assessed to be minimal for adults and children. Numerous samples exceeded the maximum limit for cadmium (58%), particularly those of small size (≤25 cm). However, consumer exposure was insignificant, and health assessment showed no risk connected to consumption. These data represent an important contribution to future risk/benefit assessments related to the consumption of fish.
International Journal of Infectious Diseases, 2008
Sri Lanka Journal of Aquatic Sciences
Dried fish is one of the traditionally preserved foods in Sri Lanka.Since dried fish is often an ... more Dried fish is one of the traditionally preserved foods in Sri Lanka.Since dried fish is often an important component of daily meal, this study was aimed to assess the quality of selected dried fish varieties in the local market. Dried fish samples of nine selected varieties were collected under three categories, viz. locally produced, imported dried fish before and after distribution to retail market. They were analyzed for microbiological and chemical parameters. Water activity of the samples was also measured. Samples were found to be negative for Escherichia coli, Staphylococcus aureus and halophilic bacteria. Aerobic Plate Count and yeast and mould count of the majority of the samples were within the acceptable limit. Histamine content exceeded 100 mg/kg level in 33% and 13% of imported and local samples respectively. Water activity of the samples was <0.75 except for imported prawn samples of retail outlets. There was no significant difference (p>0.05) between the analyzed parameters of all three categories.
The raw material freshness and drying methods are determining factors of fish meal quality. The a... more The raw material freshness and drying methods are determining factors of fish meal quality. The aim of this experiment was to study the effect of the drying method and raw material freshness as for its functional properties in fish meal. Blue whiting, herring and capelin meals produced in commercial fish meal processing plants in Iceland were obtained. The samples were categorized (according to the freshness of raw fish and processing technique) into three grades (low temperature (LT), Norsea Mink (NSM) and standard). Freshness of raw material was assessed through the total volatile nitrogen content in fish before process. Fish meals were dried using air dryers (Dyno and Hetland) and steam dryers. Samples were tested for proximate composition, including salt content, unbound ammonia, water activity, bulk density, flow characteristics, particle size and some functional properties (viscosity, water holding capacity and solubility). Sub samples of all samples were stored at 35°C for four weeks and tested for moisture content, water activity and unbound ammonia content. The results obtained indicated that the salt content of LT meal of blue whiting was comparatively higher than all the others and it was significantly higher (p=0.001 and 0.0004) in LT meal of herring than in NSM and standard meal. Unbound ammonia content in LT meal of all three species were significantly lower (p<0.05) than in NSM and standard grade. Viscosity was significantly higher in LT meal of herring (p=0.02) and capelin (p=0.04) than in the other two grades while it was different in blue whiting. Viscosity was significantly higher in meals dried in Dyno air dryer than in Hetland air dryer and steam dryer (p=0.01 and 0.007) respectively. Water holding capacity was significantly higher (p=0.04) in LT meal of herring than in NSM and standard meals. Solubility was significantly lower in LT meal of herring (p=0.001) and capelin (p=0.02) than in other meals and in herring meals which was dried in Dyno air dryer (p=0.001) than meals dried in Hetland air and steam drier.
Viability of Salmonella typhimurium and Staphylococcus aureus in frozen shrimp sample was investi... more Viability of Salmonella typhimurium and Staphylococcus aureus in frozen shrimp sample was investigated. Shrimp slurry was sterilized and divided into two parts. The slurry samples were artificially inoculated with the above organisms separately, frozen and stored at -24 0 C. S. typhimurium count was reduced by 3 log cycles after 8 weeks of storage at temperature, -24 0 C. Increment of one log cycle of S. aureus was observed after frozen storage at -24 0 C for 24 hours, and more than two log cycle reduction at the end of 8 weeks storage. The result revealed that S. aureus was more resistant than S. typhimurium under frozen temperature (-24 0 C).
Vibrio parahaemolyticus is a major food borne pathogen that causes rejection of tiger shrimps (Pe... more Vibrio parahaemolyticus is a major food borne pathogen that causes rejection of tiger shrimps (Penaeus monodon) consignments at the export market. It was artificially inoculated into tiger shrimps and recovery was evaluated by using nine standard procedures incorporating most probable number (MPN) method or direct plating and four selective agars. The enrichment step in alkaline salt peptone water (ASPW) and 20 h direct plating on thiosulfate citrate bile salts sucrose (TCBS) agar gave the highest recovery (76.9%) of V. parahaemolyticus in shrimps and followed by primary and secondary enrichment steps in alkaline peptone water (APW) using MPN method (71.5%). V. parahaemolyticus was not recovered in salt polymyxin broth (SPB) using either direct plating or MPN. Three tube MPN method using enrichment media ASPW and APW gave recoveries of 64.2% and 62.1% respectively. The enrichment in glucose salt teepol broth (GSTB) using MPN method resulted in 57.9% recovery whereas it was 24.7% in ...
The raw material freshness and drying methods are determining factors of fish meal quality. The a... more The raw material freshness and drying methods are determining factors of fish meal quality. The aim of this experiment was to study the effect of the drying method and raw material freshness as for its functional properties in fish meal. Blue whiting, herring and capelin meals produced in commercial fish meal processing plants in Iceland were obtained. The samples were categorized (according to the freshness of raw fish and processing technique) into three grades (low temperature (LT), Norsea Mink (NSM) and standard). Freshness of raw material was assessed through the total volatile nitrogen content in fish before process. Fish meals were dried using air dryers (Dyno and Hetland) and steam dryers. Samples were tested for proximate composition, including salt content, unbound ammonia, water activity, bulk density, flow characteristics, particle size and some functional properties (viscosity, water holding capacity and solubility). Sub samples of all samples were stored at 35°C for fo...
International Journal of Infectious Diseases, 2008
13th International Congress on Infectious Diseases Abstracts, Poster Presentations by serology. I... more 13th International Congress on Infectious Diseases Abstracts, Poster Presentations by serology. In the last 2 years migration of workers from endemic area from North Karnataka has resulted in upsurge of Brucellosis in this area. So evaluation of all PUO for brucellosis was done for 2 years. There was laboratory associated infection among 4 postgraduate students who worked with blood culture automated system.
Food Control, 2013
and sharing with colleagues.
Uploads
Papers by Sujeewa Ariyawansa