Asian-Australasian Journal of Food Safety and Security 2024-04-05T18:11:05+00:00 Professor Dr. Jasim Uddain Open Journal Systems <p><a href="">Asian-Australasian Journal of Food Safety and Security</a> is an open access, peer-reviewed, international journal. This journal publishes high-quality original scientific papers and short communications. Review articles of current interest and high standard may be considered.</p> <p style="text-align: justify;">AAJFSS is now accepting online submissions through <a href="">BanglaJOL’s online journal management system</a>. Authors should register by clicking on the “Register” link at the top of the page. Click the options for the roles of Author and Reviewer (if you are willing to be a reviewer in the journal). If you have already registered, log in using your username and password. To submit a paper, click the “New Submission” button to start the online procedure.</p> <p><strong>Abstracting &amp; Indexing: </strong>BanglaJOL; CAB Abstracts (CABI); Chemical Abstracts Service (CAS); Crossref; Global Health (CABI); Google Scholar</p> Nourishing minds and bodies: the imperative of food safety and security 2024-03-10T16:59:35+00:00 SM Lutful Kabir <p>Abstract not available</p> <p>Asian Australas. J. Food Saf. Secur. 2024, 8(1), 1-4</p> 2024-04-05T00:00:00+00:00 Copyright (c) 2024 SM Lutful Kabir Organic dairy farming in Bangladesh: current status, challenges and prospects 2023-12-09T15:56:07+00:00 Anas Bin Harun Abdullah Al Bayazid M. Nazmul Hoque Ziban Chandra Das <p>Organic dairy farming (ODF) is a method of dairy production that emphasizes the use of natural and sustainable practices, aiming to minimize synthetic inputs, promote animal welfare, and protect the environment. The aim of this review is to elucidate the current status, challenges and prospects of the ODF in Bangladesh. Starting from the current situation, the challenges and future potential of the ODF are presented, as well as strategies to overcome the difficulties are also highlighted. The ODF has the great potential, challenges and opportunities in Bangladesh. This involves the production of milk, meat and dairy products using sustainable and organic practices. Farmers need certification, and challenges include limited awareness, access to organic inputs, and market demand. Government initiatives, training programs, and cooperative models can support the growth of the ODF. Market opportunities and ongoing research are essential considerations. Animals raised in the ODF systems are provided access to pasture or outdoor areas and are fed organic feed, which is free from synthetic additives, antibiotics and hormones. The transition to the ODF is driven by a combination of economic, environmental, and health-related motivations, aiming to produce dairy products in a more sustainable, economically viable and environmentally friendly manner. Organic dairy farmers prioritize the well-being of their animals and advocate for a natural environment, which is integral to animal welfare. The popularity of organic products, including meat, dairy, and value-added items, from these producers continues to rise, driven by the expanding organic market, higher prices for organic milk, and consumer preferences for products from more sustainable production systems. Despite a mammoth of challenges exist in the ODF, farmers need to implement and adhere to strict standards for organic products, animal welfare and the use of organic inputs to gain the full benefits of this sustainable farming system. This review article examines the present status of the ODF industry, emphasizing key considerations, management practices, challenges, and future prospects. It also provides insights into the relevant regulatory authorities, aiming to inform farmers and stakeholders in Bangladesh and beyond about ODF. However, there is a need for future research to concentrate on improving sustainability and efficiency within the ODF sector.</p> <p>Asian Australas. J. Food Saf. Secur. 2024, 8(1), 13-26</p> 2024-04-24T00:00:00+00:00 Copyright (c) 2024 Anas Bin Harun, Abdullah Al Bayazid, M. Nazmul Hoque, Ziban Chandra Das Ensuring safe drinking water: microbial evaluation of restaurants in Patuakhali district, Bangladesh 2024-01-21T14:41:10+00:00 Md Abu Tareq Prosenjit Mondol Md Shajadul Islam Md Touheduzzaman Rifat Santo Shamol Das Md Shafiqul Islam Khan <p>Drinking water (DW) from restaurants is a major source of microbial exposure among consumers that causes diseases. The evaluation of the microbiological quality of the drinking water in restaurants provides the foundation for appropriate action to minimize contamination and protect patrons from food-borne illnesses. The aim of this study was to determine the microbial quality of restaurant’s drinking water. A total of 20 water samples were collected in sterile test tube from the restaurants in Dumki and Patuakhali Sadar Upazilla of Patuakhali district. Total viable count on Nutrient agar and total coliform count on MacConkey agar were done by standard plate count (SPC) technique and bacterial identification by different biochemical tests. The present study found all the water samples (100%) were contaminated with bacteria in the ranges of 4.50 × 10<sup>4</sup> to 7.00 x 10<sup>5</sup><sub>,</sub> and 95% of the samples were contaminated with <em>E. coli, </em>and the range was 0 to 2.8 × 10<sup>2</sup>. A total of 26 distinct bacterial colony were isolated from various samples and morphologically characterized. Based on biochemical characteristics, we identified a total of 10 bacterial species. Among them, 6 (23.10%) were both for <em>Enterobacter aerogenes</em> and <em>Staphylococcus epidermidis</em> followed by <em>Escherichia coli</em> (<em>E. coli</em>) 5 (19.23%), <em>Pseudomonas</em> spp. 3(11.54%), and rest of the <em>Vibrio cholera, Klebsiella oxytoca, S. auerous</em>,<em> Bacillus </em>spp.,<em> Aeromonas salmonicida </em>and<em> Salmonella</em> spp. were 1 (3.85%) for each. A diverse range of fecal coliform, enteropathogenic and pathogenic bacteria present in samples indicates the unsanitary handling and storage practices in restaurants; this could make customers more susceptible to illnesses and ailments linked to water.</p> <p>Asian Australas. J. Food Saf. Secur. 2024, 8(1), 5-12</p> 2024-04-05T00:00:00+00:00 Copyright (c) 2024 Md Abu Tareq, Prosenjit Mondol, Md Shajadul Islam, Md Touheduzzaman Rifat, Santo Shamol Das, Md Shafiqul Islam Khan