Microbiological Quality of Freshly Prepared, Packaged Fruit and Milk Juices Sold in Cafés, Shops, and Supermarkets in Hargeisa, Somaliland

Background: Due to their delicious taste, high nutritional content, and health benefits, fruit juices are well-known drinks in many countries and are now an essential component of the modern diet. Objective: Determining the microbiological quality of both packaged and freshly made fruit and milk juices. Method: The spread-plate approach was employed to isolate and count the bacteria. 90 ml of sterile peptone water were blended with 10 ml of well-mixed, packed, and freshly made fruit juices. The samples were sequentially diluted (101 - 105) in accordance with the Indian Manual of Food Microbiological Testing Methods. Results: From eight samples of imported packaged fruit and milk juice, the average of total coliform, staphylococci, and viable bacterial counts were zero, 1.39 × 102, and 2 × 102 CFU/ml, respectively. In contrast, from three samples of locally produced fruit and milk juice, the average of total coliform, staphylococci, and viable bacterial counts were zero, 5.83 × 102, and 2.73 × 103 CFU/ml, respectively. Four samples of handmade prepared fruit and milk juices had a mean of total coliform, staphylococci, and viable bacterial count of 1.441 × 104, 4.1 × 103, and 2.35 × 105 CFU/ml, respectively. Conclusion: 33.3% of the results from microbiological analysis of freshly made fruit and milk juices met the permissible range of the Revised Microbiological Standards for Fruit and Vegetables and Their Products, which were published in 2018 and as well as the Hong Kong Center for Food Safety, whereas 66.7% of the microbiological analyses of freshly prepared fruit and milk juices were above the permissible reference range of GSO standard 2000. 12.5% of the investigated imported and packed fruits and milk juices had one failed test (TSC), which was above the acceptable limit, 87.5% of the tested samples of fruit and milk juices fulfilled the necessary standards of TCC, TVBC, and TSC. 100% of the tested locally manufactured fruit and milk juices complied with TSC, TCC, and TVBC requirements. All investigations showed that freshly made fruit and milk juices were heavily contaminated (Total viable bacterial count, total coliform count, and total staphylococcus count). .

Effects of Low Temperature Plasma on the Forms of Heavy Metals in Sludge

Low temperature plasma was used to treat sludge,and the effects of discharge time on the content of different forms of heavy metals in the sludge were studied. The results showed that Cu and Zn content in the domestic sludge could basically meet the requirements of GB 4284-2018,GB/T 23486-2009,CJ/T 362-2011 and CJ/T 309-2009. There were big differences between different forms of the heavy metals. According to the proportions of different forms of Cu in the sludge,different forms of Cu are arranged as follows: organic state > carbonate bound state> residual state > exchangeable state > iron-manganese oxidation state,and Cu mainly existed in an organic state. Various forms of Zn are arranged in order of the proportion as follows: iron-manganese oxidation state > residual state > carbonate bound state > exchangeable state > organic state,and Zn mainly existed in an iron-manganese oxidation state. After the treatment of sludge by low temperature plasma,the content of exchangeable Cu and Zn in the sludge increased,while the content and proportion of residual Cu and Zn all reduced.

Loss on Ignition-Based Indices for Evaluating Organic Matter Characteristics of Littoral Sediments

Understanding organic matter characteristics （e.g., amount and state） of sediments is necessary for evaluating both the sediment and water environments; however, methods that have been proposed to investigate these characteristics are relatively expensive. This study attempted to evaluate the organic matter characteristics of littoral sediments by employing solely the loss on ignition （LOI） method, which is the most economical and accessible method in developing countries. Different types of sediments were first oven dried at 100 ~C and then continuously burned at 200, 300, 400, 500, and 600 ~C for 4 h at each temperature. The mass LOI at each temperature was calculated and compared with the 100 ℃oven-dried weight. Our results suggested that the mass LOI across the temperature range of 200-300 ℃（LOI200-300）：mass LOI at 600 ℃ （LOI600） ratio （LOI200-300/LOI600） could represent different types of sediments as well as the organic matter：organic C ratio. Compared with the sediments unaffected by wastewater, the sediments that were more influenced by the inflow of domestic wastewater had a higher LOI200-300/LOI600. Interestingly, LOI200-300/LOI600 could also represent changes in the organic matter characteristics as a function of organic matter decomposition in sediments. In conclusion, the organic matter characteristics of littoral sediments could be evaluated using solely the LOI method, particularly with LOI200 - 300/LOI600.