Welcome To Food Analysis & Research Laboratory
- Microbial food safety from Farm to Fork
- Interventions for control of pathogens in foods
- Rapid detection technology development for foodborne pathogens
- Development of Rapid Hygiene detection kits
- Emerging technologies in food preservation
- Food composition table construction for Bangladesh
- Database development for food safety risk assessment
- Hands on training program for food safety and food security.
Contribution to the Society:
- The Food Analysis & Research Laboratory contributing by accepting MS/M.Phill and Ph.D. students in collaborating with different Departments of the University in the above mentioned research area.
- Trained human resources development for the country.
- Technology development for food safety personnel.
- Contributing in joint collaboration research and development with various stakeholders.
Providing service to stakeholders:
In addition to the research and development, the following service has been providing to university teachers, different institutions and public/private organizations or companies:
- Detection identification, and characterization of food borne pathogens
- Heavy metal analysis in food and physical hazard determination
- Food nutrition analysis includes carbohydrate, protein, fat, minerals and vitamin in different foods.
Training Service to Food Industry:
- Providing technical support in implementing food safety programs in food processing facilities, such as HACCP and QC/QA standards
- Providing training materials and communication strategies related to food safety, quality and consumer awareness;
- Providing hands on training to QC Managers, technical personnel and food related personnel on food safety and quality assurance to enhance capacity building and strengthen food safety systems in Bangladesh
- Providing technical support for decision-making in food safety, quality and nutrition in relevant field.
The state of art instrumentation including: (i) Automated HPLC with RI / UV detectors (iii) Microbiological growth system. (iv) Stomacher v) Refrigerated centrifuge vi) Bio-safety cabinet vii) Autoclave; viii) Spectrophotometer ix) digital pH meter x) Micro balance xi) Bacteria count magnifier, xii) Shaking units with multiple rotation, xiii) incubators several types; xiv) Kjaldhal unit for protein and fat estimation; xv) Nano pure water system; xiv) Bacterial strain collection stock.
Personnel: (Full time) as of December 2014
- Head: Md. Latiful Bari, Ph.D. (Specialist in Food Safety and Food hygiene)
- Research Fellow: Ms. Sharmin Zaman, M. Sc (Microbiology)
- Laboratory Attendant: Mr. Harun-ur-Rashid (B. Sc. in Science)
Personnel (Partime) as of December 2014
- Technical Officer: Ms Ummey Nasrin Sultana (MSc in Biochemistry)
- Laboratory Technician: Mr. Abul Kalam Azad (MSc. in Chemistry)
This unit frequently organized training, workshop, conference in food safety and food security, risk assessment, quality control and related topics every years upon availability of the budget.
Recent notable publications: (Book Chapters & Encyclopedia)
- Yasuhiro Inatsu and Md. Latiful Bari (2014). Food Safety Challenges Associated with Traditional Fermented Foods. In Book “Microorganisms and Fermentation of Traditional Foods”. Editors Ramesh C. Ray and Didier Montet. Chapter -11, CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, USA. Page 339-369.
- Bari, M.L., Kawamoto, S., 2014. Process Hygiene: Types of Sterilant. In: Batt, C.A., Tortorello, M.L. (Eds.), Encyclopedia of Food Microbiology, vol 3. Elsevier Ltd, Academic Press, pp. 216–225.
- Bari, M.L., Yeasmin, S., 2014. Water Quality Assessment: Modern Microbiological Techniques. In: Batt, C.A., Tortorello, M.L. (Eds.), Encyclopedia of Food Microbiology, vol 3. Elsevier Ltd, Academic Press, pp. 755–765.
- Bari, M.L., Kawasaki, S., 2014. Rapid Methods for Food Hygiene Inspection. In: Batt, C.A., Tortorello, M.L. (Eds.), Encyclopedia of Food Microbiology, vol 3. Elsevier Ltd, Academic Press, pp. 269–279.
- Bari, M.L., Inatsu, Y., 2014. E. coli O157:H7. In: Batt, C.A., Tortorello, M.L. (Eds.), Encyclopedia of Food Microbiology, vol 1. Elsevier Ltd, Academic Press, pp. 735–739
- Kathleen Rajkowski and Md. Latiful Bari (2012). In chapter 16 “Irradiation of seeds and sprouts” In book entitled “Food Irradiation Research and Technology”. C. Sommers and X. Fan, (Editors), Blackwell Publishing and the Institute of Food Technologists, USA. (Second edition) DOI: 10.1002/9781118422557; pages 295–316. Published Online: 19 Sep 2012.
- Ukuku, D., Bari, M. L. and Kawamoto, S. (2012). Chapter entitled “Hydrogen Peroxide” in book “Decontamination of Fresh and Minimally Processed Produce” edited by Vicente M. Gómez-López,”. Wiley-Blackwell Publisher, USA. DOI: 10.1002/9781118229187. Chapter 11. Pages 197-212.
Peer reviewed Journal publication:
- Sharmin Zaman, Sabina Yeasmin, Yasuhiro Inatsu, Chiraporn Ananchaipattana, and Md. Latiful Bari. (2014). Low-cost sustainable technologies for the production of clean drinking water—A review. Journal of Environmental Protection, 5:42-53.
- Md. Khairuzzaman1, Fatema Moni Chowdhury2, Sharmin Zaman1, Arafat Al Mamun1 and Md. Latiful Bari1*(2014). Food safety of street foods: challenges towards safe, healthy and nutritious street foods. International Journal of Food Science vol. 2014, Article ID 483519, pages,1-9. doi:10.1155/2014/483519.
- Zajeba Tabashsum1,6, Ibrahim Khalil2, Md. Nazim Uddin3 ,A.K.M. Moniruzzaman Mollah4 Yasuhiro Inatsu5 and Md. Latiful Bari1(2013). “Prevalence of Foodborne Pathogens and Spoilage Microorganisms and their Drug resistant status in different street foods of Dhaka city”. Agriculture, Food and Analytical Bacteriology 3(4):281-292.
- N. Shaheen, A. T. M. A. Rahim, M. Mohiuduzzaman, S.M. M. Rahman, M. L. Bari3, C. P. Banu, and A. B. Tukun, MA Mannan, Lalita Bhattacharjee, Barbara Stadlmayr (2013). Food Composition Table for Bangladesh (FCTB). Published online August 7th 2013. http://www.du.ac.bd/foodcompfile.php
- Md. Arafat Al Mamun, Hasina Akther Simul, Asma Rahman, N.N. Gazi and Md. Latiful Bari (2012). Prevalence of foodborne pathogens and effectiveness of washing or cooking in reducing microbiological risk of contaminated red amaranth. Agriculture, Food and Analytical Bacteriology, Vol.2( 3): 222-231.
- Md. Arafat Al Mamun , Riffat Ara, Hossain U. Shekhar, Abu Torab M. A. Rahim and Md. Latiful Bari (2012). Effect of cooking on selected nutritional and functional properties of red amaranths. Agriculture, Food and Analytical Bacteriology, Vol.2(4): 291-296.
- Fauzia Ahmed Rupa, Munawar Sultana, Yasuhiro Inatsu, Md. Latiful Bari and Md. Anwar Hossain (2012). Prevalence of Antibiotic Resistant Bacteria on Tomato Surfaces and Effectiveness of Disinfectants in Reducing the Microbial Load. Journal of Food Science and Engineering. 2: 293-300.
- Md. Showkat Mahmud, Md. Latiful Bari and M Anwar Hossain (2011). Prevalence of Salmonella Serovars and Antimicrobial Resistance Profiles in Poultry of Savar Area, Bangladesh. Foodborne Pathogen Dis. 8(10):1111-1118.