eChapters

HACCP: The Hazard Analysis and Critical Control Points (HACCP) is a scientific, rational and systematic approach to identify, assess and control hazards during production, processing, manufacturing and use of food. It ensures safety of the food. HACCP presents a good opportunity for the food industry for upgrading quality and bringing uniformity and consistency in their supplies to international market. or It is a systematic preventive approach to food safety that addresses physical, chemical and biological hazards as a mean of prevention rather than finished product inspection. It involves identification, evaluation and control of hazards which are significant for food safety.

HACCP plan: A document prepared in accordance with the principles of HACCP to ensure control of hazards which are significant for food safety throughout the food chain under consideration.

Haemagglutinins: A group of proteins of plants that are not antibodies and do not originate in an immune system but bind specifically to carbohydrate containing receptors on cell surfaces (red blood cells). It is also known as Phytoagglutins / lectins.

Objective: To study the habitat, habits, and key morphological characteristics of Dermaptera (earwigs).

Objective: To study the habitat, habits, and key morphological characteristics of Embioptera

ABSTRACT

Tropical wet evergreen and tropical moist deciduous forests were the preferred habitats of the Brown-hawk Owl. Detection rate and response to the broadcasted calls were highest during the breeding season and in all the census points, more than one individual i.e. either in pair or three individuals were detected. Besides conspecific species, some heterospecific species were also found to respond to the broadcasted calls of Brown-hawk Owl, where the Brown-hawk Owl was not detected during the Initial Quite Listening survey. Moreover, approach of the sympatric species was observed only in the riparian strip and in rest of the habitats they responded only with calls. No significant seasonal difference was observed in the habitat utilization but seasonality was observed in the response and the approaching distance to the conspecific calls broadcasted. Additionally, the response to the conspecfic calls indicated that the owls were responding to the conspecfic calls throughout the year.

Habitat is the most valuable variable in ornithological studies as it provides food and cover essential for the survival of the population (White and Garrott, 1985). Habitat is an area containing or influenced by the suitable resources and environmental conditions that determine the presence, survival and reproduction of a population (Morrison et al., 1998). Cody (1985) described habitat as areas where an organism’s need for food and shelter are met. Habitat selection and use by birds is fundamental in understanding their biology and management and it has been one of the most well studied aspects of avian biology, particularly as habitats are altered by human activities (Pain and Pienkowski, 1996).

According to the optimal foraging theory, animals may use the areas offering higher food extensively (Stephens and Krebs, 1987). By using the most productive patches, birds may have a high ingestion rate, allowing to reduce the time exposed to predators and having more time to other activities. However, some authors have obtained contradictory results also. They have not found clear relationship between bird abundance and food availability (Wiens, 1984 and Herrera, 1988). The ability to exploit food resources is one of the most frequently suggested reasons for habitat selection by birds (Caraco, 1980) and would be expected to be primary basis for selection of foraging habitat.

In this chapter utilisation of habitat by the birds of the Silent Valley National Park has been analysed. Usually three questions are asked in the habitat utilisation studies (1) whether the species form well defined assemblages, quite apart from the geographical distribution patterns? (2) Whether ecologically or taxonomically similar species segregate by habitat? (3) Whether habitat characteristics attribute for the variations in the distribution or abundance (Wiens, 1989).

METHODS

Whenever a bird was observed in the period of study, its exact location and activities were recorded. The concept of habitat as described by Odum (1974), “the habitat of an organism is the place where it lives or the place where one would go to find it” is adopted for this study. Four main habitats were identified in the study area, depending on the vegetation type namely, Evergreen Forest (EF), Moist Deciduous Forest (MDF), Coffee Estate (CE) and Agricultural Area (AA). In each of the above habitats, “microhabitat” of birds was also recorded (Odum, 1974). Microhabitats identified at Silent Valley were the tree trunk, foliage, branch, bushes, dead tree, ground, grass and open area. Microhabitats identified at Mukkali were tree trunk, foliage, branch, bushes, ground, rocky areas and open area.

Introduction
A significant aspect of an animal’s existence is their adaptability to changing circumstances and their willingness to adapt their behaviour. An animal becomes more intelligent the more it learns. Associative and non-associative learning are the two main categories into which learning can be divided. Whereas associative learning involves classical conditioning, non-associative learning involves sensitization and habituation. When a stimulus
occurs frequently, an individual develops a gradual familiarity with it. This is known as habituation. Sensitization, on the other hand, is the increased response to the same stimulus that may or may not be related to other variables. In order to get the desired response, training is required for the behavioural responses to two independent stimuli that are kept associated during the conditioning process. In general, non-associative learning stems from an animal’s perception of its environment or circumstances, whereas conditioning is based on training-based learning.

Introduction

Over centuries, spices have been used as an important addendum for colour, flavour and preservation of foods. In addition, their medicinal and cosmetic utilities have been widely recognized (Purseglove et al., 1981; Srinivasan, 2005). All these benefits made them extremely desirable with an ever growing demand in the international market. India holds the title of the largest producer and exporter of spices with major share for pepper, capsicum, turmeric, ginger cardamom, seed spices, curry powders, spice oils and oleoresins. The other primary producers of spices includes China, Indonesia, Malaysia, Egypt, Turkey Brazil and Mexico while USA, Europe, Japan, East Asian and Middle East countries are their major importers.

Spices are made from diverse plant parts viz. rhizomes, barks, leaves, fruits and seeds and hence its processing methods vary depending on the raw material. However, the basic unit operations namely harvest, pre-treatment, drying, cleaning, particle size reduction, packaging and microbial decontamination in sequence remains common for the production of most of the spices. Inappropriate conduct of basic unit operations often lead to high microbial load, aflatoxin contamination, losses of valuable compounds, change in sensory characteristics, physical damages and incorporation of contaminants in spice products (Table 1). Moreover, spices being natural products, they may be fraught with a large number of microorganisms including several pathogenic species of bacteria and fungus depending on the prevailing conditions in their cultivation areas. In addition, poor food sanitation awareness and practices in spice producing countries may worsen their microbiological safety. Although spices are nonperishable in nature due to their low moisture contents after drying, they may act as a source of microbial populations upon contact with moist food products with no further thermal treatment. The outbreak of ‘salmonellosis’ in Germany (1993) due to contaminated paprika and paprika-powdered potato chips is an example. The aforesaid disadvantages related to conventional spice production may confound their international trade unless desired objectives of food safety management schemes such as International Commission on Microbiological Specifications for Foods (ICMSF) are met. Moreover, international agencies have set standard to guarantee safe spices and augment business interests of their adherents. For example, both the European Spice Association (ESA, 2015) and American Spice Trade Association have set a maximum level of 1% w/w extraneous matter in spices (ASTA, 2017). These challenges associated with the conventional production system may be effectively addressed by preventive risk management strategy by which suitable control measures are enforced at earlier phases of food chain prior to consumption. The control measures must guarantee that the level of contamination has not exceeded the maximum permissible limit at every phase of spice production from farm to table.

Principle
Some viruses like Orthomyxo, Paramyxoviruses etc. have the property to clump the erythrocytes of certain species of birds or animals. This is not an antigen-antibody reaction but a network of erythrocytes formed by the bridging virions. These virions on their envelop have peplomers that binds with the receptors on the erythrocytes. If large quantities of virus are used for HA and allowed to act on red blood cells
for a long period of time, the agglutinated red cells shed the virus particles which then float freely in the suspending fluid and neither attach to the same red cells nor agglutinate them. This process of dissociation of virus from the red cells is known as elution, and is due to the destruction of receptors on red cells by the virion associated receptor destroying enzyme - neuraminidase. The red cells freed from the virus particles are known as stabilized red cells. The elution will occur most rapidly if the temperature is raised to 37°C as the enzyme neuraminidase will be more active at this temperature.

Practical Application of Haemagglutination
a) Spot test: For rapid detection of the presence of a haemagglutinating virus. This can be done by mixing two or three drops of suspected sample (infected chick embryo fluids or cell culture fluids) with equal quantity of 5% chicken red cells in normal saline. The appearance of the clumps of agglutinated red cells, indicate the presence of a haemagglutinating
virus in the sample.
b) Titration of the virus using the haemagglutinating property.

It is a benign tumor of endothelial cells. It is a common tumor of dogs. Solar induction is one of the cause for development of this tumor.

Haemangiosarcoma is a malignant tumour of vascular endothelial cells. It is more commonly seen in aged dogs.

Clinical examination of animals regardless of domestic or wild ones is of utmost significance during the assessment of health status in animals. Prior to collecting samples, it is important to determine the capabilities and submission criteria of the laboratory receiving the samples.

Hyperaemia and Congestion
Definition
Hyperaemia is increased volume of blood in affected tissue or part.
Hyperaemia (Active Hyperaemia)
Occurs in arterioles or arteries
Increased blood flow in capillaries
Congestion (Passive Hyperaemia)
Occurs due to impaired venous drainage
Stasis of blood in veins
classification of hyperaemia

Pfeiffer first isolated and described Haemophilus influenzae as a cause of human influenza (1892). So it is also known as ‘Pfeiffer’s bacillus’. Later other workers isolated and described different species of the genus Haemophilus from animals and birds. In 1903, Friedberger, a research assistant of Pfeiffer, isolated similar kind of organism from prepuce of the dogs. In 1922, Rivers described it as Haemophilus canis. In 1925, Mitchell isolated Haemophilus ovis from the respiratory tract of sheep. In 1931, Lewis and Shope first isolated and illustrated Haemophilus suis from the infected pigs. Glasser found an association between fibrinous serositis, polyarthritis in pigs (Glasser’s disease) and a small gram negative rod as early as 1910, latter became known as Haemophilus parasuis. It was first isolated by Hjarre and Wramby in 1943.  The first recorded isolation of a hemophilic organism from the birds was in 1931 by De Blieck and he called them as Bacillus haemoglobinophilus coryzae gallinarum. He isolated them from the chickens suffering a disease, now known as ‘infectious coryza’.

Introduction
The genus Haemophilus contains small, nonmotile, nonsporing, oxidase positive, pleomorphic, gram negative bacilli that are parasitic on human beings or animals. Haemophilus means blood loving organisms.

Haemophilus species are small (less than 1 pm x 1 to 3 μm), Gram-negative rods, which often appear coccobacillary and may occasionally form short filaments. These motile organisms, which are facultative anaerobes with variable reactions in catalase and oxidase tests, do not grow on MacConkey agar. They are fastidious bacteria requiring one or both of the growth factors X (haemin) and V (nicotinamide adenine dinucleotide, NAD). Optimal growth occurs in an atmosphere of 5-10% CO2 on chocolate agar which supplies both X and V factors. Small, transparent, dewdrop-like colonies are formed by most Haemophilus species after incubation for 48 hours.

Colonies of H.somnus have a yellowish hue and some isolates are haemolytic on sheep blood agar. The main pathogens in the genus are H.somnus in cattle and sheep, H.parasuis in pigs and H.paragallinarum which is responsible for infectious coryza of chickens.

The haemophili are motile, facultative anaerobes, produce acid from glucose, reduce nitrates and are variable in the oxidase and catalase tests. They are nutritionally fastidious, will not grow on MacConkey agar and grow best on chocolate agar (supplying the X and V factors) under 5- 10 per cent CO2 at 37°C.

The growth of many of the Haemaphilus species is enhanced by 10 per cent CO2, As this is not inhibitory for any of them, CO2 should be used for routine isolation.The inoculated chocolate agar plates are incubated under 10 per cent CO2 at 35-37°C for 3-4 days, although some growth may be seen after 24 hours.

This individualizing examination of a case of disease, for which Dr. Hahnemann give general directions, of which the practitioner will bear in mind only what is applicable for each individual case, demands of the physician nothing but freedom from prejudice and sound senses, attention in observing and fidelity in tracing the picture of the disease.

The patient details the history of his sufferings; those about him tell what they heard him complain of, how he has behaved and what they have noticed in him; the physician sees, hears, and remarks by his other senses what there is of an altered or unusual character about him. He writes down accurately all that the patient and his friends have told him in the very expressions used by them. Keeping silence himself, he allows them to say all they have to say, and refrains from interrupting them (every interruption breaks the train of thought of the narrators, and all they would have said at first does not again occur to them in precisely the same manner after that.) unless they wander off to other matters. The physician advises them at the beginning of the examination to speak slowly, in order that he may take down in writing the important parts of what the speaker says.

He begins a fresh line with every new circumstance mentioned by the patient or his friends, so that the symptoms shall be all ranged separately one below the other. He can thus add to any one that may at first have been related in too vague a manner but subsequently more explicitly explained.

A) Hypothyroidism

Etiology

It is one of the common endocrine disorders of skin of dogs mainly due to deficiency of thyroid hormone followed by cutaneous and non cutaneous signs. It is caused by lymphocytic thyroiditis or idiopathic thyroid necrosis and atrophy. Deficiency of thyroid hormone hinders the metabolic processes throughout the body.

Introduction
Genus Curcuma belongs to the Zingiberaceae family, and containing of about 122 species. These are grown profusely in Asian countries including, India, China, and Southeast Asia, Northern Australia and New Guinea. Like ginger, it is also the popular herb of this family for the utilization of its underground rhizomatous stem by human beings. Botanically it is named as Curcuma longa L. Its bright yellow spicy powder is got from the dried rhizome is termed turmeric powder, which is the final product of this herb. In addition to this curcumin bio-active compound is also extracted by cursing rhizomes of turmeric. The plants turmeric are considered to be a hybrid and sterile leaving vegetative propagation from rhizome as the single mode of propagation. India is recognized as the power house of turmeric production. Along with us, our neighbours in South East and Eastern region, including Malaysia, Thailand, Bangladesh, Cambodia, Philippines, Indonesia and even China are considered major producers.
Floral Biology
All species of Curcuma genus have almost alike flowering spikes that mainly originate from the topmost region of the rhizome (pseudo-stem) or sometimes on a separate stem directly from the rhizome. These two stems differ onlyin the inner portion of rhizome, which differ in colour, i.e., creamy, white, orange, yellow, bluish-green, blue, and sometime black also. The rhizomes exhibit commercial value as a medicine as well as food spice. Curcuma longa L. (Syn. Curcuma domestica Val.), is the common turmeric. It is the top ranking herb based on its economic potential among all the members of this genus and cultivated in India about 150,000 hectares.

India is predominantly an agriculture based country and 65% of the Indians depend on agriculture. To meet the ever increasing nutritional demands of Indian population, production and productivity of vegetables have to be increased manifold within the limited available land and other resources. Seed is the basic and critical input in which the expected dividends from all other inputs depend and it plays a crucial role for enhancing the stability of productivity. With the ever increasing demands for a mechanized, energy efficient type of agriculture, each seed is expected to produce a vigorous plant, which would develop. uniformly under a wide range of environmental conditions.

Seed enhancement technologies have historical basis dating back hundreds to thousands of years. Seed coating was being practiced by ancient Chinese farmers who coated seeds of rice with mud balls to anchor the seeds in water saturated soil . The Greeks presoaked the cucumber seeds in milk or water to make them germinate quicker. Keeping the seeds in moist cloth or soaking in water prior to sowing was a common practice among the farmers of India from time immemorial.