“Hydro Geochemical Quality Assessment of Groundwater – A General Perspective”

People in several parts of the world as well in India countenance an immense confront to meet the basic needs of water. The crisis is not due to lack of fresh water but its availability in adequate superiority. Environmental quality objectives should be developed in order to define acceptable loads on the terrain. There has been a number of initiatives in water quality monitoring but the next step towards improving its quality hasn’t taken the required pace. Today, there is a growing need to create awareness among citizens on the different technologies available for improving the water quality. Monitoring facilitate to apprehend how land and water use distress the quality of water and assist in estimating the extent of pollution. Once these issues are recognized, people can work towards local solutions to manage the indispensable resource effectively. Ground waters are extremely precious resources and in many countries together with India they represent the most important drinking water supply. They are generally microbiologically pure and, in most cases, they do not need any treatment. This communiqué is intended to act as a channel on the various paraphernalia and techniques accessible for groundwater quality assessment and suggesting the assured precautionary measures to embark on environment management. This learning is imperative considering that groundwater as the exclusive source of drinking water in the region which not makes situation alarming but also calls for immediate attention. The scope of this work is somewhat vast. Water quality in Ernakulam district is getting deteriorated due to the fast growth of urbanization. The closure of several water bodies due to land development and construction prevents infiltration of rainwater into the ground and hence recharge the aquifers. Most of the aquifers are getting polluted from the industrial effluents and chemicals and fertilizers used in agriculture. Such serious issues require proper monitoring of groundwater and steps are to be taken for remedial measures. This study helps in the total protection of the rich resource of groundwater and its sustainability. Socio-economic aspect covered could be used for conducting further individual case studies and to suggest remedial measures on a scientific basis. The specific study taken up for 15 sites can be further extended to the sources of pollution, especially industrial and agriculture

“Effect of spice oleoresins in microbial decontamination and their potential application in quality stabilization of Tuna (Euthynnus affinis) during storage”

Unprocessed seafood harbor high number of bacteria, hence are more prone to spoilage. In this circumstance, the use of spice in fish for reduction of microorganism can play an important role in seafood processing. Many essential oils from herbs and spices are used widely in the food, health and personal care industries and are classified as GRAS (Generally regarded as safe) substances or are permitted food additives. A large number of these compounds have been the subject of extensive toxicological scrutiny. However, their principal function is to impart desirable flavours and aromas and not necessarily to act as antimicrobial agents. Given the high flavour and aroma impact to plant essential oils, the future for using these compound as food preservatives lies in the careful selection and evaluation of their efficacy at low concentrations but in combination with other chemical preservatives or preservation processes. For this reason they are worth of study alone or in combination with processing methods in order to establish if they could extend the shelf-life of foods. In this study, the effect of the spices, clove, turmeric, cardamom, oregano, rosemary and garlic in controlling the spoilage and pathogenic bacteria is investigated. Their effect on biogenic amine formation in tuna especially, histamine, as a result of bacterial control is also studied in detail. The contribution of spice oleoresin in the sensory and textural parameters is investigated using textural profile analysis and sensory panel. Finally, the potential of spices in quality stabilization and in increasing the shelf–life of tuna during frozen storage is analysed