by Md. Nahian Rahman, Syeda Saima Alam, Mahbubur Rahman, Shaidaton Nisha and Khaleda Islam
Original Research
Household food insecurity is where no-one in the household has physical, social and economic access to sufficient, safe and nutritious food that meets dietary needs and food preferences for an active and healthy life at all times. A cross-sectional study was conducted in Dhaka, Mymensing, Khulna and Sylhet division of Bangladesh. Total 100 households were selected by multistage sampling. Data were collected using structured and pretested questionnaire through interviewing household heads. Data were analyzed using SPSS version 23 statistical package. Descriptive statistics and chi square were performed to achieve study objectives. It was found that about 19% households were food insecure. Of those households, 6% were mildly food insecure, 11% and 2% households were moderately and severely food insecure, respectively. Findings suggest that attention is needed on stabilization of food markets, and job opportunities should be created to improve household food insecurity in these study areas.
Journal of Food Security. 2020, 8(2), 72-76. DOI: 10.12691/jfs-8-2-5
Pub. Date: July 24, 2020
3684 Views660 Downloads
by Clay S. Ferguson, David D. Kuhn, Brian R. Murphy, Sean F. O’Keefe, Quinton E. Phelps and Stephen A. Smith
Original Research
The successful establishment of fisheries for invasive Asian carp (AC) would help alleviate the ecological, societal, and economic bane they impose on natural U.S. waterways, all while supplementing domestic fisheries and addressing food insecurity in high-stress regions. However, fishers of AC and the post-harvest industries lack the economic resiliency needed to self-sustain operations. Providing detailed nutrient compositions and biometric yields of edible and inedible components would strengthen consumer demands and grow supplemental product-revenue streams, all supporting commercial fisheries removal of AC. To incentivize capture and utilization of silver carp (Hypophthalmichthys molitrix), the most abundant of the invasive AC, we addressed this dearth in the literature by characterizing yields and composition of silver carp fillets and offal components (edible portions: head, frame, and trimmings) (non-edible portion: viscera). Mature silver carp collected in late June from the Ohio River (Kentucky, U.S.) were separated into major components, characterized for yields, and then evaluated across length, gender, and body condition to identify trends in biometric data. Detailed nutrient parameters were then characterized for all components. Comparatively low fillet yields (< 20%) whole-weight (w/w) and high offal-component yields of heads (35.8%), frames (23.0%), and trimmings (17.1%) w/w obtained from this post-spawn sample signify ramifications of seasonal harvest and the importance of by-product utilization. Boneless fillets produced the highest proportions of crude protein (93% dry-matter basis), essential amino acids (lysine 8.0% and leucine 6.9% of crude protein), omega-3 fatty acids (18.2% of total lipids), and several important macro minerals. Still, all edible and offal components produced attractive omega-6:omega-3 (< 1.0), which is consistent with nutrient-rich marine finfish. Findings from this study provide information that can be used to increase domestic-consumptive demand and improve the economic resiliency of commercial fisheries charged with controlling the bio-invasion of AC.
Journal of Food Security. 2020, 8(2), 52-65. DOI: 10.12691/jfs-8-2-3
Pub. Date: July 03, 2020
4117 Views904 Downloads
by Atobla Koua, Touré Naka, Koffi Ahua René, Oumarou Taffa Fataoulaye, Kouadio-Ngbesso Nadège, Dadié Adjehi and Niamké Sébastien
Original Research
In Côte d’Ivoire, the sale of hot beverages made of coffee, tea, milk or cocoa powder by street vendor has grown, especially in Abidjan city. Despite the potential of hot beverage to contribute to Ivorian food security, no detailed information on the marketing of hot beverages is available. This study aimed to assess the knowledge, behavior and practices of these street beverage vendors. The preparation methods, sale characteristics with regards to beverage hygiene and safety were evaluated. Beverage samples were purchased from street hot beverage vendors. Temperatures of water stored in thermos for coffee and ready-to-drink hot beverages served to consumers were taken by digital thermometer. Preparation methods of street vendors have been described. The study revealed that, most street vendors were foreigners (88.0%) and illiterate (71.3%). Street vendors preferred drinking coffee (40.7%) than tea (33.3%). For them, coffee offered an energy boost to sell. According to vendors, the consumers liked to drink tea (42.7%), followed by coffee (38.7%), then coffee with milk (14%) and at last by cocoa powder (0.7%) beverage. According to vendors, 87.7% of male preferred drinking coffee and 42% of female liked tea. Most street vendors consumed only one cup of coffee per day (72.7%) and twice a day (48.1%) for tea. Adult (24.7%) preferred tea while young people (62.0%) preferred coffee and children (8.7%) preferred cocoa powder beverage. The temperature measurements of hot beverages served to consumers and water stored in thermos varied from vendor to vendor showing the variability of preparation methods. This variation of temperature could impact the marketability or organoleptic, even hygienic quality of hot beverages sold. Therefore, it is important to prepare hot beverages (teas and coffees) using the correct method for the drink ordered by the consumers.
Journal of Food Security. 2020, 8(2), 43-51. DOI: 10.12691/jfs-8-2-2
Pub. Date: June 29, 2020
4503 Views723 Downloads
by ADAMOU Mohamadou, SANOGO Moussa, SAMAKE Fassé, OUEDRAGO Mariam Adja, OUATTARA Yaya and KANTE Adama
Original Research
The bacterial loads of meat sold in markets and kiosks in Bamako before and after cooking have been determined. In these meats, total aerobic mesophilic flora, fecal coliforms, sulphate-reducing anaerobic germs, staphylococci and Salmonella were searched and counted. In market, raw meats, concentrations of total aerobic mesophilic flora, fecal coliforms, sulphate-reducing anaerobic germs and staphylococci were above the set limits. In raw meats from markets, the initial average concentrations determined were 21.67.105CFU/g; 6.30.102CFU/g; 4.36.102CFU/g and 3.90.102CFU/g respectively for total aerobic mesophilic flora, fecal coliforms, staphylococci and sulphate-reducing anaerobic germs. Salmonella was found in 66.67% of raw meat samples. However, after cooking, the average loads of all bacteria were below the limit values. In raw meat samples from kiosks, the average concentrations determined were 2.95.105CFU/g; 3.45.102CFU/g; 2.30.102CFU/g and 4.70.102CFU/g respectively for total aerobic mesophilic flora, fecal coliforms, staphylococci and sulphate-reducing anaerobic germs. Salmonella was found in 33.33% of these meats samples. After cooking meat from kiosks, the average concentrations were 0.45.105CFU/g; 0.87.102CFU/g and 0.83.102CFU/g respectively for total aerobic mesophilic flora, staphylococci and sulfito-reducing anaerobic germs. Fecal coliforms and Salmonella were not found after cooked meats from the kiosks. The loads of bacteria from the meat samples from the kiosks were greatly reduced by cooking more than those of meat taken at the market level. Cooking reduced microbial loads to acceptable values. The bacterial load of meat from the markets in Bamako is very high, so it is wise and much preferable to buy the meats in safe places such as kiosks and eat them only after a very good cooking in order to guarantee the good health of consumers in Bamako.
Journal of Food Security. 2020, 8(2), 38-42. DOI: 10.12691/jfs-8-2-1
Pub. Date: May 06, 2020
3358 Views490 Downloads9 Likes