Food Safety and Health最新文献

This research seeks to examine the effect of unripe plantain peel ash and its filtrate on the tenderness of beef and okra as a potential substitute for saltpeter. Using atomic absorption spectrophotometry, important elemental particles were estimated while the texture profile of treated okra and beef was assessed using the TA-XT Plus Micro System Texture Analyzer. The results indicated that unripe plantain peel ash contains Na, K, Ca, Fe, and Mg in concentrations ranging from 1.97 ± 0.34 to 726.03 mg/L. The unripe plantain peel ash tenderized okra and beef better than its filtrate. Hardness analysis of boiled beef showed no significant difference between the control and the samples boiled with unripe plantain peel ash and its filtrate. For texture, the control okra sample was significantly different (p < 0.05) from the samples boiled with unripe plantain peel ash and its filtrate. It can be concluded that the unripe plantain peel ash and its filtrate, containing elements such as Na, K, Ca, Fe, and Mg within FAO/WHO permissible limits (Na: 1500 mg/L, K: 2500 mg/L, Ca: 1000 mg/L, Fe: 0.3 mg/L, and Mg: 400 mg/L), are suitable substitutes for saltpeter as tenderizing agents.

Onion dehydration has been associated with surface contamination. Blanching treatments eliminate surface contamination and improve color and texture of the onion prior to dehydration. However, contamination may occur during dehydration through air and human contact. Infrared treatment on the diced dehydrated onion was explored as post-dehydration treatment. Hot water blanching pretreatment with CaCl₂ and infrared treatment at 80°C for 15 min post-dehydration were employed. The quality attributes and microbiological safety were assessed to estimate the shelf life. Samples stored at 25°C and 75% relative humidity had a shelf life of 25 days. Samples stored at 30°C had a shelf life of 20 days, and those stored at 37°C had a shelf life of 16 days. Browning index was the most sensitive property, having an activation energy of 48.759 ± 0.31 kJ·mol⁻¹, followed by total color change, flavonoid, and pyruvic acid content. The quality attributes degraded as per first-order kinetics. During the microbiological storage period, about 25%–39% of ascorbic acid, 47%–57% of pyruvic acid, 14%–30% of thiosulphinate content, 66%–76% of total phenolics, and 36%–39% of total flavonoid were retained. The microbiological shelf life of the infrared-treated diced dehydrated onion was 26, 20, and 16 days at 25°C, 30°C, and 37°C, respectively.

Coconut meat residue, a byproduct of coconut milk industry, was converted into coconut flour (CFs) and used in developing functional tilapia fish sausage. The CFs were prepared by four different drying methods namely sun drying, freeze drying, oven drying, and vacuum drying accordingly designated as SDF, FDF, ODF, and VDF, respectively. The CFs were characterized for proximate composition, functional, and sensory properties. Further, based on the sensory acceptability, ODF was incorporated in tilapia fish sausage and compared with commercial-CF and corn flour. Commercial-CF, ODF and corn flour tilapia sausages had the protein content of 21.33%, 11.94%, and 12.66%, respectively. The corn flour-added sausage had significantly higher (p < 0.05) value for textural properties except adhesiveness compared to coconut flour-added sausages while the commercial CF-added sausages had significantly higher (p < 0.05) sensory acceptability (8.35 liked very much—liked extremely). From the study, it is concluded that the inclusion of commercial coconut flour in fish sausage enriched the protein content (more than 50%; d.b.) while adding the functional ingredient such as dietary fiber without affecting the textural properties.

This study aimed at evaluating the effect of multi-source edible oils from groundnut and African walnut oils in the management of obesity in high fat diet induced-obese Wistar rats. Groundnut oil (GO), African walnut oil (WO), and their 50:50 and 60:40 blends (GO:WO) were used and tested for their quality. For the in vivo part, 42 albino Wistar rats were used. They were divided into 7 groups containing 6 rats each. Group 1 received the normal diet and groups 2 to 7 the high-fat diet for 60 days. Group 3 was treated with orlistat, and groups 4–7 with oils for 28 days. The rats were sacrificed and the sera prepared from the blood which were used for biochemical analyses (lipid profile and serum enzymes). Results showed that the oils used had good quality. The oils significantly (p < 0.05) decreased the serum lipids (except for HDL which increased), total cholesterol/HDL ratios, and the atherogenic index. Aspartate aminotransferase (ASP) and creatinine were significantly decreased (p < 0.05) in treated and normal groups. For alanine aminotransferase (ALT) levels, the normal group and those treated with orlistat and GO presented the lowest (p < 0.05) concentrations. GO, WO, and their blends can be recommended as food ingredient for obese patients.

Recent advances in food safety and health have been driven by technological innovation, regulatory reform, increased consumer awareness, and recognition of the clinical importance of functional ingredients. These developments aim to reduce the risks associated with foodborne illness, improve the nutritional quality of food, and enhance overall public health. Emerging technologies, such as blockchain for supply chain transparency, artificial intelligence for predictive analytics, and novel preservation methods, are transforming food safety practices. Concurrently, the integration of functional ingredients, such as polyunsaturated fatty acids, dietary fibers, probiotics, and bioactive peptides, into daily diets is gaining attention for their potential in preventing chronic diseases and supporting long-term health. Global regulatory frameworks are also being strengthened to ensure compliance with safety standards. Future directions in food safety are likely to focus on integrating these technologies and nutritional strategies with traditional methods, fostering international collaboration, and addressing the challenges posed by climate change and globalization. This perspective provides a comprehensive overview of current advances in food safety, discusses emerging trends, and explores future directions, emphasizing the critical role of innovation, policy, and nutrition in protecting public health.

The dairy industry is a crucial part of the food sector, encompassing a wide range of raw, pre-processed, and post-processed dairy products. The concern about delivering safe dairy products is increasing due to the rise in pathogenic outbreaks associated with the dairy industry. To mitigate the risks associated with dairy products, risk assessment (RA) and predictive modeling play vital roles. This review article provides a comprehensive analysis of RA and predictive modeling in managing these risks. Risk assessment offers a structured approach to evaluate public health risks through hazard identification, hazard characterization, exposure assessment, and risk characterization. Predictive modeling complements RA by using scientific and mathematical methods to anticipate microbial behavior under various conditions, aiding in the prevention of contamination throughout the dairy supply chain. This article emphasizes the application of these tools in real-world scenarios to improve the accuracy of food safety predictions. In conclusion, integrating risk assessment with predictive modeling is essential for mitigating contamination risks and ensuring the safety and quality of dairy products. While significant advancements have been made, future research should focus on enhancing model precision through robust data sets and advanced machine learning, leading to more effective strategies that protect public health.

Food safety is essential for public health, with key hazards including microbial and chemical contamination and pesticide residues. Therefore, food testing is integral to ensuring food safety. Combining CRISPR/Cas with lateral flow assays (LFAs) leverages CRISPR's robust trans-acting activity, specific target recognition, and high enzymatic efficiency while retaining LFA's advantages of direct visualization, low cost, and simple operation. This combination enhances food safety detection capabilities. In this paper, we review the CRISPR-based lateral flow combined detection technology, summarize its basic principles and features, and focus on its integrated applications. The technology is fast, accurate, and cost-effective in detection, and is thus widely used in various testing fields, especially in food pathogen and viral infection detection. Finally, we highlight the technology's potential to improve various aspects, such as detection strength, and discuss the barriers and pre-commercialization issues of CRISPR/Cas detection platforms. We also provide solutions to increase the likelihood of its commercialization. Currently, CRISPR lateral flow assays are anticipated for broad detection applications. Researchers are investigating Cas protein properties to enhance assay stability and accuracy, promising enhanced food and bioassay safety in the future.

Functional milk peptides, derived from enzymatic hydrolysis of milk proteins such as casein and whey, exhibit a range of bioactivities. These include antihypertensive, antioxidant, antidiabetic, and antimicrobial effects, which contribute to their potential health benefits.

Aflatoxins produced by Aspergillus flavus, a group of filamentous fungi widely distributed in nature as foodborne pathogens, are a major threat to food safety. It is thus clear that Aspergillus is inextricably linked to the food sector. Transcription factors enable the correct expression of genes at specific spatial and temporal levels, and they constitute a considerable proportion of the fungal genome sequence. Their presence is particularly important for growth, secondary metabolism, stress response, and pathogenic process of Aspergillus. This article reviews the functional regulatory mechanisms of important transcription factors in the foodborne pathogen Aspergillus flavus and other Aspergillus species, the current status of research technologies, and the potential value of applying them to diverse fields such as food safety, biotechnology, medical health, and agricultural output in the future.

Obesity and diabetes are considered life-threatening conditions, characterized by increased oxidative stress, insulin resistance, hepatotoxicity, hyperglycemia, and hypercholesterolemia. Therefore, we studied the effects of tannic acid in a high-fat and fructose-diet-induced rat model of obesity. Administration of tannic acid at doses of 200 and 400 mg/kg significantly reduced fasting blood glucose concentration, reversed disoriented lipid profile, decreased liver enzyme activities, and inhibited oxidative stress compared to the high-fat, high-sugar group. Histopathological examination showed preserved pancreas and liver architecture in the tannic acid-administered groups. The in vitro inhibitory activity of tannic acid against alpha-amylase, alpha-glucosidase, and pancreatic lipase showed good inhibitory potential. Molecular docking studies showed high binding affinity and more hydrogen bond interactions between tannic acid and receptor proteins (alpha-amylase, alpha-glucosidase, and pancreatic lipase) implicated in obesity and diabetes. In conclusion, tannic acid prevented the onset of oxidative stress, preserved the liver, and restored the disoriented lipid profile in high-fat and fructose diet-induced obesity in rats.