Juniper Publishers-Nutrition Food Science International Journal

  Nutrition and Food Science International Journal - Juniper Publishers Abstract In the United State over 15 million children attend a childcare facility annually. These children are 3.5 times more likely to contract a foodborne illness than children cared for in other settings. Proper hand hygiene practices have been identified as the most important practice to mitigate the spread of foodborne illnesses. Thus, the aim of this study was to explore hand hygiene training opportunities given to childcare food handlers in childcare facilities; as well as explore what food safety training childcare directors currently possess. Results showed directors received food safety training yet did not always pass the training along to their employees. A lack of written hand hygiene policies was identified, as well as lack of childcare employee training for hand hygiene on the topics of hand washing and glove use. It is recommended that childcare directors communicate the importance of proper han...

  Nutrition and Food Science International Journal - Juniper Publishers Abstract The purpose of this publication is to review the beneficial impact of probiotics and their role in humans’ diet. Besides, introducing the dietary sources and the role of prebiotics is included in this manuscript, as well. Pro- and prebiotics are significant also in health maintenance, they have a good influence on immunity, they decrease the occurrence of several chronic diseases, accordingly, applying them in healthy diet is not negligible either. Hopefully, my manuscript contributes to popularizing functional foods, mainly fermented products. It also meant the motivation to create this review. Keywords: Probiotics; Prebiotics; Healthy diet; Fermentation; Functional foods Introduction Fermented dairy products their benefits can be found in several literature. Their beneficial impact for the organism is due to mainly the useful bacteria. Probiotics can restore the composition of gut microbiota [1], thu...

  Nutrition and Food Science International Journal - Juniper Publishers Abstract The frequent change of bacterial names and the consequences have been discussed in brief, with recent examples of Bacillus spp, and Lactococcus spp. Keywords: Bacterial classification, B. paralicheniformis, B. licheniformis, L. plantarum and L. pentosus Opinion The bacterial classification change of names  “Bacillus licheniformis  into  B. paralicheniformis,  Lactobacillus plantaruam,  L. pentosus and L. paraplantarum”  and implications. The change of a strain name creates many hurdles in representing, patenting, and in academic events. Even more important, patents filed under the previous name may disappear as the new name appears. The incorporation of a new name locally is easy, but this is a major concern globally. In 2019, we filed a patent on the Bioprocess developed for the purification of ( B. licheniformis ), bacteriocin as a result, the patent granted. During the ...

                    Nutrition and Food Science International Journal Abstract Background:  Cooking salt is widely used to provide iodine to humans. In Benin, the production of salt is still artisanal. Our study focused on salt produced in Sèmè-Kpodji, a secondary site of local salt production in Benin, and on the availability of iodine in salt in this municipality. Methods:  The descriptive cross-sectional study included exhaustive salt producers and randomly selected households in Sèmè-Kpodji. Direct observation was made to describe salt production. In household, a standard questionnaire collected data about the physical characteristic of salt used. Iodine content was determined with the MBI kit and by the iodometric titration method. Results:  A total of 8 producers and 365 participants in the households were surveyed. Salt is produced by drying sea water on tarps for three and a half days. The process is done in eight (...