NRU :: Browsing by Author "Muyanja, Charles"

Browsing by Author "Muyanja, Charles"

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Antimicrobial Activity of Lactic Acid Bacteria Starters against Acid Tolerant, Antibiotic Resistant, and Potentially Virulent E. coli Isolated from a Fermented Sorghum-Millet Beverage
(International Journal of Microbiology, 2019) Byakika, Stellah; Muzira Mukisa, Ivan; Mugabi, Robert; Muyanja, Charles
Bacterial contamination of fermented foods is a serious global food safety challenge that requires effective control strategies. -is study characterized presumptive E. coli isolated from Obushera, a traditional fermented cereal beverage from Uganda. -ereafter, the antimicrobial effect of lactic acid bacteria (LAB) previously isolated from Obushera, against the E. coli, was examined. -e presumptive E. coli was incubated in brain heart infusion broth (pH � 3.6) at 25°C for 48 h. -e most acid-stable strains were clustered using (GTG)5 rep-PCR fingerprinting and identified using 16S rRNA sequencing. E. coli was screened for Shiga toxins (Stx 1 and Stx 2) and Intimin (eae) virulence genes as well as antibiotic resistance. -e spot-on-the-lawn method was used to evaluate antimicrobial activity. Eighteen isolates were acid stable and are identified as E. coli, Shigella, and Lysinibacillus. -e Stx 2 gene and antibiotic resistance were detected in some E. coli isolates. -e LAB were antagonistic against the E. coli. Lactic acid bacteria from traditional fermented foods can be applied in food processing to inhibit pathogens. Obushera lactic acid bacteria could be used to improve the safety of fermented foods.
An Audit into the Nature of Operations of Agro-processing Micro, Small and Medium Enterprises (MSMEs) in Uganda
(Journal of Food Industry, 2021) Kigozi, Julia; Baidhe, Emmanuel; Muzira Mukisa, Ivan; Muyanja, Charles; Namubiru, Leatitiah; Katarikawe, Brenda
The agro-processing Micro, Small, and Medium-Sized Enterprises (MSMEs) form an integral part of the manufacturing sector in Uganda. To effectively facilitate product certification among MSMEs, there is a need to fully understand the nature of their operations so that appropriate interventions can be put in place. This study assessed the status quo of operations at selected MSMEs in Uganda. A semi-structured paper-based questionnaire was administered to the owners, managers, or supervisors of 40 selected agro-processing MSMEs enrolled under the project “Empowerment of the Agro-Processing Industry to meet the Quantity and Quality Standards for the Local and Export Market”, a programme enhancing the practical skills of students at Makerere University dubbed the “EAPI Project.” The seven-section questionnaire consisted of both quantitative and qualitative questions focusing on (i) product optimization, (ii) raw material verification and storage, (iii) good manufacturing practices, (iv) measuring and testing equipment, (v) product assessment, presentation, and storage, (vi) waste and pest management, and (vii) infrastructure and energy utilization. The results indicated that only 23.7% of agro-processing MSMEs clearly understood the standards. Packaging was the most optimized parameter (74.4%), followed by texture and sensory properties (59% and 51.1%, respectively). About 74% of the agro-processing MSMEs were compliant in declaring the raw materials on the product label. Maintenance of valid medical certificates, routine inspection of personnel, and provision of protective gear ranked low, with a score of 1 out of 10. Inadequate documentation was a cross-cutting issue for all operations, yet it was a driver for GMPs. There is a need to strengthen the understanding and practice of food processing standards from the Uganda National Bureau of Standards (UNBS), in the agro-processing MSMEs through continuous human and institutional-capacity development programs.
Development and Validation of a Culture-Based Method Suitable for Monitoring Environmental Survival of Escherichia Coli O157:H7 and Salmonella Enterica Serovar Typhimurium in Developing Countries
(Annals of microbiology, 2011) Ongeng, Duncan; Muyanja, Charles; Ryckeboer, Jaak; Geeraerd, Annemie Helena; Springael, Dirk
A non-GMO culture-based method suitable for studying the fate of Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium in an agricultural environment in developing countries was developed and validated. This method is based on the use of spontaneous rifampicin-resistant mutants of non-toxigenic variants of E. coli O157:H7 and S. Typhimurium combined with counting of colony-forming units (CFU) on selective media, i.e., Cefixime–Tellurite–Sorbitol MacConkey agar containing 100 μg/ml rifampicin, 50 μg/ml cycloheximide and 50 μg/ml nystatin for E. coli O157:H7 and Xylose–Lysine–Tergitol-4 agar containing the same antimicrobials for S. Typhimurium. Validation experiments using gfp- and ds-red-labelled derivatives of the rifampicin-resistant mutants in a non-sterile manure-soil matrix demonstrated that the new culture method was effective in the selection and recovery of the test strains without any detectable interference from background contaminants both in the short and long term. The rifampicin-resistant-based culture method designed provides a feasible low-cost option to study environmental survival of E. coli O157:H7 and Salmonella spp. in developing countries.
Evaluation Of Management Practices Undertaken In Emerging Commercial Fish Farms In Uganda Against Food Safety Control Measures Recommended By International Markets
(African Journal of Fisheries Science, 2020) Bagumire, Ananias; Todd, Ewen C. D.; Nasinyama, George W.; Muyanja, Charles
Selected commercial aquaculture enterprises in Uganda were evaluated for compliance with internationally recommended food safety-related control measures. Food hazard control measures at potential critical control points of: farm siting, farm facilities and premises, and facilities for feed processing and storage, chemical storage, drug storage and waste storage were evaluated. Requirements for traceability, legal and certification, standard sanitation operating procedures and food safety skills for farm workers were the other measures evaluated. On a scale of 0 - 5 where 0 denotes none, 1 very low, 2 low, 3 acceptable, 4 almost total and 5, full compliance, the majority of control points evaluated had average scores below 3, a minimum acceptable level of compliance with international guidelines. Feed processing and storage areas were the most deficient of the potential critical control points. Other significant deficiencies occurred in requirements for traceability of fish and use of on-farm standard sanitation operating procedures. Veterinary drug use, a common problem with aquaculture exports, was not an issue since none of the farms was highly intensive – a practice that would increase the risk of infestation of fish with pathogens and raise the need for use of drugs. The compliance gap requires food safety policy and practice interventions in Uganda and other sub-Saharan countries that plan to export products to highly regulated markets like in the European Union.
Fate of Escherichia Coli O157:H7 and Salmonella Enterica in the Manure-Amended Soil-Plant Ecosystem of Fresh Vegetable Crops: A Review
(Critical reviews in microbiology, 2015) Ongeng, Duncan; Geeraerd, Annemie Hellena; Springael, Dirk; Ryckeboer, Jaak; Muyanja, Charles; Mauriello, Gianluigi
Enterohemorrhagic Escherichia coli (EHEC) and Salmonella enterica have been implicated in several disease outbreaks linked to consumption of fresh vegetables. Both ruminant and non-ruminant animals carry EHEC and S. enterica in their gastrointestinal tracts and can shed the pathogens in the faecal matter both in symptomatic and asymptomatic states. Application of animal waste in soil fertility management and irrigation of crops with contaminated waste water has been recognised as an important route through which EHEC and S. enterica can contaminate fresh vegetables during primary production. The behavior of E. coli O157:H7 and S. enterica in the agricultural environment has been extensively studied in the last decades. Several microbiological detection methods have been applied. This review therefore puts together current knowledge on the behavior of E. coli O157:H7 and S. enterica in the manure-amended soil-plant ecosystem of fresh vegetable crops during cultivation under various environmental conditions. The review focuses on methodological issues involved in undertaking survival studies and makes comparative analysis of experimental results obtained from studies conducted under controlled environmental conditions integrating results obtained from field experiments. Finally, a theoretical discussion on the potential likely impact of climate change on pre-harvest safety of field-cultivated vegetables is highlighted.
Influence of EAPI Skills Training Course on the Knowledge, Attitude, and Practice of Undergraduate University Students: A Case of the EAPI Program, Uganda
(International Journal of Learning and Development, 2021) Kigozi, Julia; Baidhe, Emmanuel; Muzira Mukisa, Ivan; Muyanja, Charles; Namubiru, Leatitiah; Katarikawe, Brenda
Upon employment, fresh graduates have been widely criticized for their underperformance due to their lack of relevant practical skills. Furthermore, students need training that allows them to blend knowledge with the practice in the workspace. This study assessed the influence of an ‘Empowerment of the Agro-processing Industry (EAPI)' skills training for the agro-processing industry, on the knowledge, attitude, and practice among students in the School of Food Technology Nutrition and Bio-Engineering (SFTNB), Makerere University. Students were trained in 8 modules including; food process and value-chain management, food product optimization, national and international standards of food products, application of good management practices (GMP) and hygienic food processing, quality control in food production processes, waste management, infrastructure development to meet quality & production capacity in food production facilities and food product marketing & preparation for export markets. A semi-structured questionnaire with a descriptive, scale and thematic analysis was used to evaluate the impact of the training. The reliability of the responses of the questionnaires was tested using Cronbach’s alpha and they showed high reliability; yielding values that ranged between 0.88 and 0.97. Results showed a statistically significant difference (p < 0.05) in knowledge, attitude and practice for product optimization, adequate processing facility, standardization, certification, and export marketing. Cronbach’s alpha values ranged between 0.88 and 0.97 for all stated variables indicating that the scales were sound and reliable. Therefore, the inclusion of similar study material into the current curriculum would help improve and enrich the curriculum thereby producing well-prepared students for the food processing industry in Uganda.
Influence of Fieldwork on the Preparedness of Food Technology and Bioengineering students for the Job Market: A Case study of EAPI Student Skills Enhancement Program
(Business and Management Research, 2021) Kigozi, Julia; Baidhe, Emmanuel; Muzira Mukisa, Ivan; Muyanja, Charles; Namubiru, Leatitiah; Katarikawe, Brenda
This study aimed at evaluating the influence of fieldwork on the professional and personal skills among Food Technology and Bioengineering (FTB) students of Makerere University. The data was obtained from 40 respondents from three FTB programs (Food Science and Technology, Human Nutrition, and Agricultural Engineering). A semi-structured electronic questionnaire was used to collect the data. The questionnaire comprised of Part 1: Student biography, Part II: Participation in the EAPI student skills enhancement program, Part III: Professional skills, and Part IV: Personal growth. Part I and II consisted of closed-ended questions while Part III and Part IV were evaluated on a 5-point Likert scale (1- Strongly disagree and 5 – Strongly Agree). Descriptive analysis was used to evaluate the student demographic information and participation in the student enhancement program. The reliability of the Likert scale for professional development and personal growth was determined using the Cronbach’s alpha index. The study results indicated that 60% (n=40) of the respondents better understood their career goals through fieldwork, 83% (n=40) increased their skills and knowledge in performing particular tasks, 55% (n=40) changed their attitude and feelings about self and others, while 75% (n=40) had the opportunity to apply theoretical concepts to the actual work environment. Fieldwork stimulated the FTB students’ interest in the field of food processing, mindset change especially concerning job creation, conduct, and prospects. The study findings explain the need to adjust the mode of knowledge delivery and dispensation at the Higher Education Institutions to reduce the rate of unemployment and improve the employability of students.
Influence of food safety knowledge, attitudes and practices of processors on microbiological quality of commercially produced traditional fermented cereal beverages, a case of Obushera in Kampala
(Food Control, 2019) Byakika, Stellah; Muzira Mukisa, Ivan; Byenkya Byaruhanga, Yusuf; Male, Denis; Muyanja, Charles
Traditionally, fermented foods were only consumed in regions of their origins but owing to increasing demand, some are finding their way into foreign markets. The challenge though, is the generally uncontrolled nature of the fermentations which raises safety concerns. This paper highlights the food safety challenges associated with traditional fermented foods with a special focus on commercially produced and packaged Obushera, a Ugandan traditional fermented cereal beverage. Microbial counts, titratable acidity (TA) and pH of Obushera samples (n=59) were determined. Food safety knowledge, attitudes and practices (KAP) of processors (n=47) were also evaluated. About 50% of samples did not conform to safety requirements. Obushera had 0.0–7.3 log cfu/mL total and thermo-tolerant coliforms, 0.0–6.2 log cfu/mL E. coli and 0.0–8.1 log cfu/mL Staphylococcus spp. Flour samples had 3.7–7.3 log cfu/g total coliforms, 3.2–7.1 log cfu/g thermo-tolerant coliforms, 1.0–4.9 log cfu/g E. coli and 2.4–7.3 log cfu/g Staphylococcus spp. Salmonella spp was not detected. Obushera (56 out of 59 samples) with pH≤4.0 and TA=0.1–3.1% had coliforms and Staphylococcus spp above the recommended minimum values. Scores showed that processors had fairly good knowledge (63.0 ± 2.3%) and attitudes (52.2 ± 3.0%) but poor practices (38.7 ± 2.4%). There was no correlation between the KAP and product quality. Therefore, processors should adopt better processing technologies that enhance food safety. There is also need for enforcement and regulation of food safety by concerned authorities. Trainings for processors should aim at positively changing their attitudes and causing them to adopt appropriate practices.
Interactions between Public Research Organizations and SMEs: A Case of Uganda Industrial Research Institute
(International Journal of Technoscience and Development, 2015) Nakamatte, Olivia; Lating, Peter Okidi; Muyanja, Charles
Knowledge Translation (KT) is important to understand how knowledge is transformed to economic value. This paper seeks to scrutinize the synthesis, dissemination, exchange and application of knowledge produced by Uganda Industrial Research Institute (UIRI). Theoretically, the study relates to the area of public research organizations (PRO) – industry linkages with regard to knowledge uptake by the SMEs in LDCs. Through a case study approach, this paper contributes to the field of KT by discussing how interactions affect the usefulness of knowledge produced by research organizations. The study is based on original data collected through interviews carried out with UIRI researchers between November 2012 and January 2013. Knowledge Translation Indices were developed for sample projects. The findings revealed that both Mode 1 and Mode 2 types of knowledge generation existed, with the former leading to underutilization of knowledge or wasted results. Generally, KT is complex and cannot be achieved through linear relationships, thus, the study concludes that more interactions with the indigenous agro-processing SMEs will lead to industrial development.
Kitchen Practices Used in Handling Broiler Chickens and Survival of Campylobacter spp. on Cutting Surfaces in Kampala, Uganda
(Journal of food protection, 2004) Wanyenya, Irene; Muyanja, Charles; Nasinyama, George W.
Cross-contamination during food preparation has been identified as an important factor associated with foodborne illnesses. Handling practices used during preparation of broiler chickens in 31 fast-food restaurants and 86 semisettled street stands (street vendors) were assessed by use of a standard checklist. These establishments used wood, plastic, or metal cutting surfaces during the preparation of broiler chickens. The survival of Campylobacter spp. on kitchen cutting surfaces was determined by inoculating approximately 106 CFU of Campylobacter jejuni onto sterile plastic, wooden, and metal cutting boards. The concentrations of the organisms were then assessed in triplicate on each type of cutting board over a 3-h period using standard microbiological methods for thermophilic Campylobacter spp. In 87% of food establishments, the same work area was used for preparation of raw and cooked chicken, and in 68% of these establishments the same cutting boards were used for raw and cooked chicken. None of the establishments applied disinfectants or sanitizers when washing contact surfaces. Campylobacter spp. survived on wooden and plastic but not on metal cutting boards after 3 h of exposure. The handling practices in food preparation areas, therefore, provide an opportunity for cross-contamination of Campylobacter spp. to ready-to-eat foods.
Lactic Acid Bacteria Antagonism of Acid-tolerant and Antibiotic-resistant Nonstaphylococcal Pathogenic Species Isolated from a Fermented Cereal Beverage using Baird-Parker Agar
(Journal of agricultural and food chemistry, 2010) Byakika, Stellah; Muzira Mukisa, Ivan; Muyanja, Charles
Fermented foods may contain acid-tolerant and antibiotic-resistant pathogenic microorganisms. Pathogens can be antagonized by lactic acid bacteria, resulting in improved microbiological safety. This study assessed the antagonistic effects of selected lactic acid bacteria against pathogenic bacteria isolated from a cereal fermented food. Materials and Methods: Eight presumptive staphylococci isolated from a commercially produced cereal fermented beverage on Baird-Parker agar supplemented with tellurite were identified using 16S rRNA sequencing. Acid resistance of the isolates was assessed using acidified media (brain heart infusion broth of pH 3.6 and 1.5% acidity) for 48 h followed by taking plate counts. Antibiotic resistance (19 antibiotics) was assessed using the disk diffusion assay. A spot-on-the-lawn method was used to assess antagonistic effects of Lactobacillus plantarum MNC 21, Lactococcus lactis MNC 24, Weissella confusa MNC 20 and Lactobacillus rhamnosus yoba 2012 against Lysinibacillus macroides, Bacillus subtilis, Enterococcus faecalis and Escherichia coli. Results: Presumptive staphylococci were identified as Lysinibacillus macroides (n = 1), Bacillus subtilis (n = 2), Enterococcus faecalis (n = 4) and Escherichia coli (n = 1). These isolates were acid-tolerant (from 6.3 ±0.9 log cfu/mL at 0 h to 3.6 ±0.9 log cfu/mL at 48 h), antibiotic-resistant (multiple antibiotic resistance index of 0.1–0.5) and their growth was inhibited by the lactic acid bacteria (inhibition zone diameters of 14–24 mm). Conclusions: The lactic acid bacteria cultures of MNC 20, MNC 21, MNC 24 and Lactobacillus rhamnosus yoba 2012 can be used in various food fermentations to inhibit growth of bacterial pathogens; thus, improving product safety.
Mercury concentration in muscle, bellyfat and liver from Oreochromis niloticus and Lates niloticus consumed in Lake Albert fishing communities in Uganda
(Cogent Food & Agriculture, 2016) Tamale, Andrew; Ejobi, Francis; Muyanja, Charles; Naigaga, Irene; Nakavuma, Jessica; Ocaido, Micheal; Kato, Charles D.; Sente, Celsus
Without surveillance studies on mercury (Hg) levels in predominant fish species and parts eaten in a fishing community, the FAO/WHO guidelines might be surpassed, hence health risk. A monitoring study in a developing country with 29 Oreochromis niloticus (Nile tilapia) and 34 Lates niloticus (Nile perch) from landing sites provided muscle, bellyfat and liver samples for Mercury detection using Inductive Couple Plasma-optical emission spectroscopy. The study shows that fish eaten in the fishing community are small with fewer risks from mercury. Tilapia accumulated more mercury in muscle and liver than Nile perch. Fish consumed has mercury levels higher than FAO/WHO guidelines, and the bellyfat of Nile perch bioaccumulated more mercury than Tilapia. Based on the above, it is clear that some fish species should not be eaten by the vulnerable groups due to levels of Hg found in the muscle and bellyfat. This research will serve as a base for future studies, sensitization campaigns and policy design on mercury uptake through fish in fishing communities of developing countries.
National Food Safety Control Systems In Sub-Saharan Africa: Does Uganda’s Aquaculture Control System Meet International Requirements
(Food Policy, 2009) Bagumire, Ananias; Todd, Ewen C.D.; Muyanja, Charles; Nasinyama, George W.
Stringent food safety requirements set by developed country markets, which require exporting countries to establish effective national food control systems (NFCS) that guarantee safety of the products to the market, pose a challenge to Sub-Saharan countries in development of aquaculture products as alternative exports following the decline of capture fisheries. In the study, four components of Uganda’s NFCS including legislation, competent authority, inspection services, and laboratory services were evaluated for compliance with FAO/WHO, European Union (EU), and the United States (US) market recommendations for guaranteeing aquaculture product safety. Using a checklist, component elements were benchmarked and scored, and components ranked for compliance with the recommendations. On a scale of 0–5, where 0 denotes none, 1 very low, 2 low, 3 some, 4 almost total, and 5 full compliance, only laboratory services had a barely acceptable score of 3.3 (some compliance). The rest including legislation which is central in setting the level of controls by the other three components scored below three, and the combined score for all components was only 2.2, indicating that Uganda’s NFCS was still short of the requirements to allow entrepreneurs to access markets in the EU and other developed countries. The low score is partly attributed to the dynamics of this country’s fledgling aquaculture industry and the rapidly evolving food safety requirements in the international markets.
Perceptions about mercury and lead in fish consumed in Lake Albert fishing communities Uganda
(Cogent Food & Agriculture, 2016) Tamale, Andrew; Ejobi, Francis; Muyanja, Charles; Naigaga, Irene; Nakavuma, Jesca; Ocaido, Micheal; Katuhoire, Anne; Amulen, Deborah
Fish consumption is a lifestyle in fishing communities influenced by individual and communal perceptions. However, information about individual perceptions about fish consumption in the vulnerable fishing community in a developing country is lacking. Without this study, the benefits of fish consumption in a vulnerable community may not be realized. Data collection was executed using key informant interviews and survey structured questionnaires. The key informants include fisheries, community development, veterinary, community and environmental officers. The household heads were the respondents. The Qualitative data was organized and queried using QSR Nvivo 10 and quantitative data analyzed with SPSS version 22. The perceived benefits of eating fish are health, income, nutrition and manhood. The perceived risks are Stigma and ill health. The factors increasing fish consumption are heedless of fish consumption benefits (p = 0.041) and household size i.e. number of adults more than seven (p = 0.020). Those decreasing are methods of preparation of fish i.e. boiling and frying (p = 0.019 and p = 0.010) and oblivious about organizations dealing with fishing activities (p = 0.029). An awareness campaign is needed to demystify the health benefits and fallacies of fish consumption. The knowledge on individual perceptions associated with fish consumption will increase fish consumption but with fewer risks
Potential application of lactic acid starters in the reduction of aflatoxin contamination in fermented sorghum-millet beverages
(International Journal of Food Contamination, 2019) Byakika, Stellah; Muzira Mukisa, Ivan; Paul Wacoo, Alex; Kort, Remco; Byenkya Byaruhanga, Yusuf; Muyanja, Charles
Aflatoxin contamination in traditionally fermented cereal-based beverages is a serious food safety challenge considering that commercialization of these products is rising. The challenge is aggravated by the fact that aflatoxin elimination from the food chain is almost impossible. This paper focuses on Obushera, a popular traditional spontaneously fermented sorghum – millet beverage from Uganda. Method: Mold and total aflatoxin levels in cereal flours and Obushera from different markets in Kampala were determined. Ability of lactic acid bacteria (LAB) starters from Obushera; Lb. plantarum MNC 21, W. confusa MNC 20 and L. lactis MNC 24 to bind aflatoxin B1 (AFB1) was evaluated against Lb. rhamnosus yoba 2012 as the reference strain. Results: Mold counts in sorghum, millet and Obushera ranged between 0.0–2.4 log cfu/g, 2.0–6.5 log cfu/g and 2.0–5.5 log cfu/g, respectively. None of the flours complied with food safety standards for molds (maximum = 4 log cfu/g) while 88.0% of Obushera did (standard = maximum 1.3 log cfu/g). Total aflatoxin levels in sorghum, millet and Obushera were 22.3 ± 21.2 ppb, 9.9 ± 10.0 ppb and 10.4 ± 6.1 ppb, respectively. LAB bound 19.3–69.4% of AFB1 in a 1000 ppb solution with binding efficiency in the order of Lb. rhamnosus yoba 2012 = Lb. plantarum MNC 21 > W. confusa MNC 20 = L. lactis MNC 24. The LAB-AFB1complex remained stable under a series of washes with physiological saline. Conclusion: This study indicates that LAB with aflatoxin binding properties can be exploited for controlled cereal fermentations to improve food safety.
Potential Benefits of the EAPI Agro-processing Skills Training Course on Micro, Small, and Medium Scale (MSMEs) Agro-processors in Uganda
(Journal of Food Industry, 2020) Kigozi, Julia; Baidhe, Emmanuel; Oluk, Isaac; Muzira Mukisa, Ivan; Muyanja, Charles; Namubiru, Leatitiah; Katarikawe, Brenda
Micro, Small, and Medium Scale Enterprises (MSMEs) in Uganda contribute significantly to socio-economic growth and development. Several training programs have been organized to upgrade the skills and competencies of personnel in these agro-processing enterprises but these often lack a wholistic approach. An Empowerment of the Agro-Processing Industry (EAPI) training was organised to include eight modules covering the key concepts necessary for an agro-processor. These included; food process and value-chain management, product optimization, national and international food standards, Good Management Practices (GMP) and hygienic food processing, quality control, waste management, infrastructure development for food production and food product marketing. This study assessed the potential benefits of the EAPI training on 40 agro-processors from 40 selected agro-processing facilities. Upon completion of a three-day skills development training, MSME practitioners were interviewed using a semi-structured questionnaire. Descriptive, scale, and thematic analysis were used in the study. The questionnaire used was reliable (Cronbach’s coefficient alpha for relevancy = 0.873). Agro-processors found all modules relevant with an average score ranging between 8.7 and 9.5 on a scale of 10. Increase in knowledge, and interaction between stakeholders were the most outstanding potential benefits of the training. Respondents anticipated improving their operations after the training. Provision of handouts, increasing the number of days for the training, and simplifying the language of delivery were some of the suggested improvements. The study suggests that trainings of this nature could improve operations at different agro-processing facilities.
Probiotic Potential of Lactic Acid Starter Cultures Isolated from a Traditional Fermented Sorghum-Millet Beverage
(International Journal of Microbiology, 2020) Byakika, Stellah; Mukisa, Ivan Muzira; Byenkya Byaruhanga, Yusuf; Muyanja, Charles
)e purpose of this study was to establish the probiotic potential of lactic acid bacteria (LAB) starter cultures, Lb. plantarum MNC 21, L. lactisMNC 24, and W. confusaMNC 20, isolated from a traditionally fermented sorghum-millet beverage from Uganda. )e cultures were examined for tolerance to acid and bile salts, bile salt hydrolase (BSH) activity, antibiotic susceptibility, biogenic amine production, mucin degradation, hydrophobicity, auto-aggregation, adherence to the ileum, coaggregation, and antimicrobial properties against selected pathogenic species. Lb. rhamnosus yoba 2012, a known probiotic, was the reference. )e isolates were tolerant to acid (pH � 3) and bile (1%). W. confusa MNC 20 and Lb. plantarum MNC 21 exhibited medium BSH activity (11–15mm diameter of hydrolysis zone) while L. lactis and Lb. rhamnosus yoba 2012 exhibited low BSH activity (<10mm diameter of hydrolysis zone). All isolates lacked mucolytic activity. Lb. plantarum MNC 21 and W. confusa MNC 20 produced agmatine. )e candidate and reference microorganisms were resistant to 10 of 21 and 5 of 21 antibiotics, respectively. )e isolates exhibited hydrophobic, auto-aggregation and coaggregation properties. )ese three properties were exhibited more (p < 0.05) by the reference than the potential probiotics. )e ability of the potential probiotics to attach onto the goat ileum (7.3–8.0 log cfu/ cm2) was comparable to that of Lb. rhamnosus yoba 2012 (7.6 log cfu/cm2).)efour LAB inhibited E. coli, S. aureus, and S. enterica to the same extent (p < 0.05). )e findings indicated potential probiotic activity of the starter cultures. However, further in vivo examination of these isolates is required to confirm their probiotic capabilities.
A Review of Criteria and Methods for Evaluating the Probiotic Potential of Microorganisms
(Food Reviews International, 2019) Byakika, Stellah; Muzira Mukisa, Ivan; Byenkya Byaruhanga, Yusuf; Muyanja, Charles
Probiotics are live organisms that, when consumed in sufficient quantities, confer health benefits to the host. There is global interest in probiotics research; many are isolated from diverse niches and identified in numerous ways. The challenge is selecting the precise range of tests and methods to use. Some tests are argued to be outdated, biased and/or irrelevant. Screening guidelines exist, but at times are not strictly followed. In many countries, firm regulations regarding probiotics declaration and use are nonexistent. Consequently, some organisms are presented as probiotics without strong scientific evidence. This review discusses common screening approaches, their relevance, strengths and weaknesses. Abbreviations: ADP: Adenosine Diphosphate; ATCC: American Type Culture Collection; ATP: Adenosine Triphosphate; BSH: Bile Salt Hydrolase; Caco-2: Cancer coli-2; cFDA-SE: Carboxyfluorescein diacetate succinimidyl ester; CLSI: Clinical and Laboratory Standards Institute; DNA: Deoxyribonucleic acid; EPN: Epinephrine; FAO: Food and Agriculture Organization; FbPA: Fibronectin binding protein A; FDA: Food and Drug Authority; GIT: Gastrointestinal tract; GRAS: Generally Recognized as Safe; HEPES : 4-(2-hydroxyethyl)-1-piperazineethanesulfonic acid; HT-29: Human colon adenocarcinoma cells; HT-29 MTX: Methotrexate treated human colon adenocarcinoma cells; ICMR-DBT: Indian Council of Medical Research and Department of Biotechnology; IBS: Irritable Bowel Syndrome; ICR: Inherited Cataract Rat; LAB: Lactic Acid Bacteria; MFI: Mean Fluorescence Intensity; MIC: Minimum Inhibitory Concentration; mRNA: Messenger Ribonucleic Acid; MRS: de Man Rogosa Sharpe; NCCB: Netherlands Culture Collection of Bacteria; OD: Optical Density; PBS: Phosphate Buffered Saline; PGE: Prostaglandin; RBC: Red Blood Cells; SHIME: Simulator of the Human Intestinal Microbial Ecosystem; SDSPAGE: Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis; TLC: Thin-Layer Chromatography; TRAP-6: Thrombin Receptor Activator Peptide-6; WHO: World Health Organization
Rhizosphere Effect on Survival of Escherichia Coli O157:H7 and Salmonella Enterica Serovar Typhimurium in Manure-Amended Soil during Cabbage (Brassica Oleracea) Cultivation under Tropical Field Conditions in Sub-Saharan Africa
(International Journal of Food Microbiology, 2011) Ongeng, Duncan; Muyanja, Charles; Ryckeboer, Jaak; Geeraerd, Annemie H.; Springael, Dirk
The effect of cabbage (Brassica oleracea) rhizosphere on survival of Escherichia coli O157:H7 and Salmonella Typhimurium in manure-amended soils under tropical field conditions was investigated in the Central Agro-Ecological Zone of Uganda. Three-week old cabbage seedlings were transplanted and cultivated for 120 days on manure-amended soil inoculated with 4 or 7 log CFU/g non-virulent E. coli O157:H7 and S. Typhimurium. Cabbage rhizosphere did not affect survival of the 4 log CFU/g inocula in manure-amended soil and the two enteric bacteria were not detected on/in cabbage leaves at harvest. The 7 log CFU/g E. coli O157:H7 and S. Typhimurium survived in bulk soil for a maximum of 80 and 96 days, respectively, but the organisms remained culturable in cabbage rhizosphere up to the time of harvest. At 7 log CFU/g inoculum, E. coli O157:H7 and S. Typhimurium contamination on cabbage leaves occurred throughout the cultivation period. Leaf surface sterilisation with 1% AgNO3 indicated that the organisms were present superficially and in protected locations on the leaves. These results demonstrate that under tropical field conditions, cabbage rhizosphere enhances the persistence of E. coli O157:H7 and S. Typhimurium in manure-amended soil at high inoculum density and is associated with long-term contamination of the leaves.
Risk estimates for children and pregnant women exposed to mercury-contaminated Oreochromis niloticus and Lates niloticus in Lake Albert Uganda
(Cogent Food & Agriculture, 2016) Tamale, Andrew; Ejobi, Francis; Muyanja, Charles; Naigaga, Irene; Nakavuma, Jesca; Ocaido, Micheal; Kato, Drago; Sente, Celsus; Amulen, Deborah; Rumbeiha, Wilson
Exposure to mercury contaminated fish predisposes populations particularly children and pregnant women to various health hazards including neurotoxicity, reproductive abnormalities and cognitive disorders. Earlier studies in the Lake Albert community have demonstrated the presence of mercury in Nile tilapia and Nile perch. However, the risk estimates for vulnerable groups such as Children and pregnant women is not well documented. Secondary data-set from previous studies were employed comprising family household size and fish consumption history, fish consumption quantity and frequency and mercury levels in fish species in comparison with FAO/WHO guidelines. Data collected was used to establish the hazard quotients (HQs) for the vulnerable group and the general population. A risk model was developed using iRISK to demonstrate the Disability Adjusted Life Years (DALYs) for eating different parts of the fish (muscle and bellyfat). HQ values (HQ = 2.05) above one for the vulnerable group were realized especially with Nile perch muscle. The highest DALYs (0.111) was obtained with tilapia muscle consumption. The study outcome reveals that vulnerable populations are at risk of non-carcinogenic complications. Therefore, there is a need for sensitization of the community especially the vulnerable groups about risks associated with consuming mercury-contaminated fish.

Browsing by Author "Muyanja, Charles"

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