Bystander Apathy –An Enquiry Into The Expression Of Humanity And Empathy In China (2013-2014)

Aim To explore the apparent lack of personal concern for the welfare of others in China? To develop concepts to understand this  social phenomena in natural  settings using ethnographic and participatory research. Research Question How can the knowledge derived from qualitative research be used to improve the welfare of the poor in Shanghai? Ethics The study was carried out within the guidelines of the declaration of Helsinki. The study was characterised by anonymity, beneficence, non maleficence, and the  maintainence of  the dignity of participants Method Collection of data. The principle data source was “observation” spot observation”(Baksh 1990)”, participant observation”(Hammersley and Atkinson 1983)vignettes(Finch 1987, Sani Bin Gabi 1990), oral history(narrative) Conclusion The study was conducted ethically. It was a worthwhile study attempted to deal with current problems. The publication of this paper can be used to stimulate further enquiry into the problem of those in need of social welfare in Shanghai and China, in the hope it will improve services where they are needed. Suggested solutions In a country where intergenerational family ties are so strong and “guanxi” exists it is paradoxical there is  little empathy for others. Confuscian values, changed family beliefs, and education at school and  university may assist in increasing empathy. Learnt conditioning, to ignore or dissociate, from another human being in   need of help, can be slowly overcome by implementing universal and improved changes in societal living conditions. This can be achieved  by improving social welfare programs, spearheaded by a compassionate government. There is a view that it is an egregious and transparent fiction, to promulgate and publically promote, the philosophies and policies of communism, yet allow these curable social ills to remain. ”Rex ipsa Loquiter”. The healthy should help the sick, the rich should help the poor and the employed should help the unemployed, Proportionately, in accordance with what they have they should give. The promotion of a “ forward thinking, humane, listening and open society, rather than a closed, narrow, opaque, inward looking “weltanschaung” would assist societal reform. We “bystanders”, we must all try to imagine we are in the  place  of those in need, and  feel aas they do, in their situation. We must follow the advice of Mencius (372-289BC) and develop and use “empathy” As Mencius  said, ”a  developed  human heart is the basis  of a moral life”

Potential of Medicinal Plants and Bacteriocins Against Foodborne Pathogens

Bio-preservation is the use of natural antimicrobial compounds from medicinal plants, herbs and spices and bacteriocins produced by lactic acid bacteria (LAB). The plants and spices produce various metabolites having antimicrobial activities against food spoilage and pathogenic micro-organisms. Some microorganisms including bacteria and fungi also produce several metabolites with antimicrobial potentials. The present study was aimed to characterize the extracts from selected plants and spices and bacteriocins from LAB as food preservatives through in-vitro activities, chemical profiling and food applications. The medicinal plants/spices (tejpal, green tea, thyme, cinnamon, nutmeg and black pepper) and LAB (Streptococcus thermophiles, Lactobacillus acidophilus, Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris) were selected. Plants and spices were extracted and tested for antimicrobial, thrombolytic and antioxidant activities, biofilm and DNA damage inhibition, hemolytic and Ames assays. The ethanolic extracts of green tea and thyme were selected on basis of optimal levels of activities and characterized through spectroscopy for chemical profiling. The LAB were propagated and tested for their antimicrobial activity. The green tea and thyme extracts and bacteriocin producing LAB were added individually and in combinations in cheese and bread manufacturing to evaluate their role as food preservatives. The antibacterial potential of extracts showed the significant extent of the activity against B. subtilis and E. coli. The antifungal activity exhibited the highest antifungal activity by C. sinensis against A. niger and A. flavus. Antioxidant potential exhibited the highest phenolic and flavonoid content in C. sinensis and C. verum. The radical scavenging DPPH assay also showed the significant antioxidant capacity of selected plants. The cytotoxic evaluation through hemolytic assay and DNA damage protection showed no toxicity in any plant extract. The characterization through chromatography and spectroscopy confirmed the presence of phenolics, flavonoids and alakloids. The antibacterial assay performed to assess bacteriocins activity of selected LAB revealed their strong bacteriocins activity. The food application concluded that bacteriocins producing LAB alone or in combination with selected plant extracts can efficiently be added in cheese and bread as preservatives. It was concluded that the green tea and thyme as well as bacteriocins producing LAB has potential to act as food preservatives. They can provide remarkable preservation prospects, if added in combinations.