Semeneh Seleshe

This study was conducted to assess the effect of spice blends varying in salt and pepper concentrations on the microbial quality of Quanta: Ethiopian dried red meat. The experiment had seven treatments: 25% spices, 25% salt, and 50% pepper (T1); 25% spices, 20% salt, and 55% pepper (T2); 25% spices, 15% salt, and 60% pepper (T3); 25% spices, 10% salt, and 65% pepper (T4); 25% spices, 5% salt, and 70% pepper (T5); 100% spices (without salt and pepper), a positive control (T6); a negative control without any added ingredient (T7). Microbiological analyses were performed initially on the raw sliced meat and spice blends, and after application of the treatments on the 10^thand 20^thdays of drying. High initial loads of total bacteria (APC) and Enterobacteriaceae (EC) were observed in the raw meat samples and spice blends and increased over the drying periods (10 and 20 days) in all treatments. No significant difference (p>0.05) was observed among the treatments (T1-T7) for APC and EC at a given drying period and between the drying periods. Salmonella spp. was not detected in any of the seven treatments either on the 10th and 20th days of drying. However, Escherichia coli was detected in six (T1-T6) of the dry meat samples except in T7 both on the 10^thand 20^thdays of drying suggesting that the spice blends served as a source of contamination of the dried meat samples with E. coli. However, the spice blends used in combination with drying were effective in inhibiting the growth of Salmonella species in the dry meat samples. Spices as well as the raw meat used for Quanta preparation should be produced and handled under hygienic conditions to minimize the microorganisms that they harbor.

Ammara Ameer, Semeneh Seleshe, and Suk Nam Kang. Prev Nutr Food Sci 2022;27:323-34. https://doi.org/10.3746/pnf.2022.27.3.323

Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, dairy, and edible insect/worm products. Food Sci. Anim. Resour. is published and distributed by the Korean Society for Food Science of Animal Resources.

Semeneh Seleshe, Ammara Ameer, and Suk Nam Kang. Prev Nutr Food Sci 2022;27:212-22. https://doi.org/10.3746/pnf.2022.27.2.212

Ammara Ameer, Semeneh Seleshe, Beom-Joon Kim, and Suk Nam Kang. Prev Nutr Food Sci 2021;26:476-84. https://doi.org/10.3746/pnf.2021.26.4.476

Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, dairy, and edible insect/worm products. Food Sci. Anim. Resour. is published and distributed by the Korean Society for Food Science of Animal Resources.

Semeneh Seleshe, Ammara Ameer, Beom-Joon Kim, and Suk Nam Kang. Prev Nutr Food Sci 2021;26:357-65. https://doi.org/10.3746/pnf.2021.26.3.357

Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, dairy, and edible insect/worm products. Food Sci. Anim. Resour. is published and distributed by the Korean Society for Food Science of Animal Resources.

This study was conducted to investigate the antimicrobial activities of different solvent extracts of Moringa stenopetala (MS) leaves against nine selected pathogenic microorganisms. The disc diffusion method was used to assess antimicrobial activity and determine minimum inhibitory concentrations (MIC). Methanol, and chloroform extracts showed significant inhibitory activity against Klebsiella pneumoniae and Bacillus cereus. The greatest antimicrobial activity, determined by lowest MIC values (62.5 μg/mL), was observed for inhibition of C. albicans by the ethanol extract and Streptococcus pneumoniae by the methanol extract. The MICs of chloroform extract were 125 μg/mL against Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and B. cereus. Water extract showed the lowest inhibition against these microorganisms, with MIC values of 250 μg/mL. The data presented in this study suggest that MS leaves have great potential in the development of food preservatives and antibiotic drugs.