Contamination of locally formulated herbs with aflatoxins and pathogenic organisms poses major health concerns to humans and animals, especially in recent times when herbal mixtures are on the rise. This study aimed to determine the herbs' microbial profile and aflatoxin level. Two different herbal medicines (malaria and typhoid; each prepared with water and alcohol) were obtained at Itoku market, Ogun-state, Nigeria. The samples were isolated using the serial dilution technique and isolates were identified morphologically. Aflatoxin quantification was done on the herbal samples using High-Performance Liquid Chromatography (HPLC). The viable bacteria count ranged from 1.0×105 cfu/g to 20.0×105 cfu/mL with the typhoid herbs prepared with water recording the highest count. The microorganisms obtained in the herbs were confirmed as, Escherichia coli, Staphylococcus aureus, Micrococcus luteus, Salmonella sp, Proteus sp, Aspergillus flavus, Penicillium chrysogenum, Saccharomyces cerevisae and Fusarium sp. Typhoid herbs prepared with water showed high aflatoxin detection limits of 7.60 μg/mL. The result showed that the locally formulated herbs were highly contaminated with microorganisms and that consumption of the locally formulated herbs with aflatoxin could cause aflatoxicosis.
{"title":"Microbial load and aflatoxin contamination in locally formulated herbal mixtures obtained from Itoku market, Nigeria","authors":"Eniola Oluyemisi Oni, Nathaniel Olorunsogo Oni, Julius Bamidele, Odunayo Anthony Taiwo, Olubukola Blessing Oyetibo, Amina Omodolapo Badmos, Tolulope Modupeolu Adeleye, Mariam Omobolanle Olatunbosun, Flora Oluwafemi","doi":"10.18502/jfsh.v9i3.13910","DOIUrl":"https://doi.org/10.18502/jfsh.v9i3.13910","url":null,"abstract":"Contamination of locally formulated herbs with aflatoxins and pathogenic organisms poses major health concerns to humans and animals, especially in recent times when herbal mixtures are on the rise. This study aimed to determine the herbs' microbial profile and aflatoxin level. Two different herbal medicines (malaria and typhoid; each prepared with water and alcohol) were obtained at Itoku market, Ogun-state, Nigeria. The samples were isolated using the serial dilution technique and isolates were identified morphologically. Aflatoxin quantification was done on the herbal samples using High-Performance Liquid Chromatography (HPLC). The viable bacteria count ranged from 1.0×105 cfu/g to 20.0×105 cfu/mL with the typhoid herbs prepared with water recording the highest count. The microorganisms obtained in the herbs were confirmed as, Escherichia coli, Staphylococcus aureus, Micrococcus luteus, Salmonella sp, Proteus sp, Aspergillus flavus, Penicillium chrysogenum, Saccharomyces cerevisae and Fusarium sp. Typhoid herbs prepared with water showed high aflatoxin detection limits of 7.60 μg/mL. The result showed that the locally formulated herbs were highly contaminated with microorganisms and that consumption of the locally formulated herbs with aflatoxin could cause aflatoxicosis.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135943264","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-18DOI: 10.18502/jfsh.v9i3.13909
Shamsudeen Muhammad Muhammad, Adamu Almustapha Aliero
In recent years, the consumption of fresh products has increased due to the multiple contributions of nutrients and functional properties. This study aims to determine the susceptibility pattern of Staphylococcus aureus in fresh lettuce and assess the food safety practice of vegetable vendors in the Birnin Kebbi metropolis. A total of 28 fresh lettuce samples were collected from various locations (Tudun Wada, Rafin Atiku, Badariya, and Bayan Kara) in the Birnin Kebbi metropolis, chosen randomly from vegetable vendors. A structured questionnaire was utilized to assess food safety practices. S. aureus was isolated and identified using cultural and biochemical characteristics and antibiotic sensitivity was conducted by the Kirby-Baur disk diffusion method. Only 7.14% of the vegetable vendors reported using gloves while handling vegetables. 17.86% reported washing their hands properly after handling waste or garbage. Only 7.14% reported wearing an apron while working. 50% reported properly cleaning the vegetable storage area before storing new products. 14.29% reported washing vegetables after purchasing them from the market, while None of the respondents reported covering their products while selling them. Out of a total of 28 samples tested, 21(75%) were found to be positive for S. aureus. Antibiotic susceptibility pattern of S. aureus showed resistance in Ampicillin (100%), Amoxicillin (28.57%), Tetracycline (17.86%), Rifampicin (39.29%), Chloramphenicol (14.29%), Neomycin (53.57%), Methicillin (89.29%), Cefpodoxime (35.71%) respectively. Furthermore, none of the S. aureus were resistant to Gentamycin. The high occurrence of S. aureus found in fresh lettuce suggests contamination could have occurred before or after harvesting. It is recommended that cleaning and sanitation practices be introduced to enhance the safety and quality of this vegetable.
{"title":"Antibiotic susceptibility pattern of Staphylococcus aureus isolated from fresh lettuce (Lactuca sativa) and food safety knowledge of vegetable vendors in Birnin Kebbi, Nigeria","authors":"Shamsudeen Muhammad Muhammad, Adamu Almustapha Aliero","doi":"10.18502/jfsh.v9i3.13909","DOIUrl":"https://doi.org/10.18502/jfsh.v9i3.13909","url":null,"abstract":"In recent years, the consumption of fresh products has increased due to the multiple contributions of nutrients and functional properties. This study aims to determine the susceptibility pattern of Staphylococcus aureus in fresh lettuce and assess the food safety practice of vegetable vendors in the Birnin Kebbi metropolis. A total of 28 fresh lettuce samples were collected from various locations (Tudun Wada, Rafin Atiku, Badariya, and Bayan Kara) in the Birnin Kebbi metropolis, chosen randomly from vegetable vendors. A structured questionnaire was utilized to assess food safety practices. S. aureus was isolated and identified using cultural and biochemical characteristics and antibiotic sensitivity was conducted by the Kirby-Baur disk diffusion method. Only 7.14% of the vegetable vendors reported using gloves while handling vegetables. 17.86% reported washing their hands properly after handling waste or garbage. Only 7.14% reported wearing an apron while working. 50% reported properly cleaning the vegetable storage area before storing new products. 14.29% reported washing vegetables after purchasing them from the market, while None of the respondents reported covering their products while selling them. Out of a total of 28 samples tested, 21(75%) were found to be positive for S. aureus. Antibiotic susceptibility pattern of S. aureus showed resistance in Ampicillin (100%), Amoxicillin (28.57%), Tetracycline (17.86%), Rifampicin (39.29%), Chloramphenicol (14.29%), Neomycin (53.57%), Methicillin (89.29%), Cefpodoxime (35.71%) respectively. Furthermore, none of the S. aureus were resistant to Gentamycin. The high occurrence of S. aureus found in fresh lettuce suggests contamination could have occurred before or after harvesting. It is recommended that cleaning and sanitation practices be introduced to enhance the safety and quality of this vegetable.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135943262","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Listeria is a bacterial genus that is widely distributed in fish and fishery products and is a vehicle for food-borne bacterial infections and intoxications. Listeria innocua, though considered nonpathogenic, is a close relative to L. monocytogenes a known food-borne pathogen. It has been implicated in the transfer of antimicrobial-resistant genes. Therefore, this study investigates the prevalence of Listeria innocua and its antimicrobial susceptibility pattern in seafood found in Badagry, Iyana Ipaja, Liverpool, Makoko and Mushin, Nigeria. A total of 500 samples comprising of fresh and smoked blue whiting, croaker and shrimps were collected aseptically from retail outlets across Lagos. Culture, biochemical and sugar tests were carried out to identify L. innocua. 16S rRNA gene sequencing was conducted to confirm the isolates as L. innocua. The antimicrobial susceptibility testing was determined by the disk diffusion assay. Out of 500 seafood samples analysed, 36 (7.2%) were positive for Listeria innocua. Raw croaker had the highest occurrence of 13.0%. The antimicrobial susceptibility test revealed that all isolates were resistant to ceftazidime and cloxacillin. However, high sensitivities to ofloxacin (83.3%) and erythromycin (72.2%) were exhibited by the isolates. The recovery of these antimicrobial-resistant Listeria innocua strains in the seafood samples analysed warrants the need for suitable control procedures as this could constitute a great risk to public health.
{"title":"Prevalence and antibiotic susceptibility of Listeria innocua in seafood from selected markets of Lagos, Nigeria","authors":"Esak Ester Amusan, Abiodun Sanni, Gbemisola Onipede","doi":"10.18502/jfsh.v9i3.13908","DOIUrl":"https://doi.org/10.18502/jfsh.v9i3.13908","url":null,"abstract":"Listeria is a bacterial genus that is widely distributed in fish and fishery products and is a vehicle for food-borne bacterial infections and intoxications. Listeria innocua, though considered nonpathogenic, is a close relative to L. monocytogenes a known food-borne pathogen. It has been implicated in the transfer of antimicrobial-resistant genes. Therefore, this study investigates the prevalence of Listeria innocua and its antimicrobial susceptibility pattern in seafood found in Badagry, Iyana Ipaja, Liverpool, Makoko and Mushin, Nigeria. A total of 500 samples comprising of fresh and smoked blue whiting, croaker and shrimps were collected aseptically from retail outlets across Lagos. Culture, biochemical and sugar tests were carried out to identify L. innocua. 16S rRNA gene sequencing was conducted to confirm the isolates as L. innocua. The antimicrobial susceptibility testing was determined by the disk diffusion assay. Out of 500 seafood samples analysed, 36 (7.2%) were positive for Listeria innocua. Raw croaker had the highest occurrence of 13.0%. The antimicrobial susceptibility test revealed that all isolates were resistant to ceftazidime and cloxacillin. However, high sensitivities to ofloxacin (83.3%) and erythromycin (72.2%) were exhibited by the isolates. The recovery of these antimicrobial-resistant Listeria innocua strains in the seafood samples analysed warrants the need for suitable control procedures as this could constitute a great risk to public health.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135943267","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-18DOI: 10.18502/jfsh.v9i3.13907
Lawrence Fred. Sembajwe, Joshua Nfambi, Allan Lugaajju, Agnes Namaganda, Ester Lillian Acen, Robert Kalyesubula
Arsenic is an important environmental pollutant with potential cancer-causing effects. It contributes to acute and chronic toxicity depending on the doses or duration of exposure. In this study, we estimated the concentration of total arsenic in different rice brands sold in Uganda, where rice is a staple food. We conducted an experimental study. Different rice brands were obtained from supermarkets and grocery shops, and assessed for arsenic using atomic absorption spectrometry. The concentrations of arsenic in rice were estimated after boiling, washing, or overnight soaking in plenty of water to see if these methods reduce arsenic levels efficiently in food. The concentrations of arsenic in the different rice brands were compared using an unpaired t-test after setting a p-value of ≤0.05 as significant. The G-rice brand had the lowest arsenic levels of 1.4±0.0002 ppm and the C-rice brand had the highest levels of 2.4±0.004 ppm. The tap water used to boil, soak and wash the rice brands had much higher arsenic levels of 3.5±0.000003 ppm, leading to increased retention of the heavy metal in the rice. Rice brands sold in Kampala city seem to have higher than acceptable arsenic levels. Increased vigilance in terms of routine monitoring for the levels of arsenic in rice and water used during food preparation by the Ugandan food or water safety regulatory authorities is highly recommended.
{"title":"Arsenic levels in rice brands sold in Kampala: an experimental study to show the modifying effect of boiling, soaking and washing","authors":"Lawrence Fred. Sembajwe, Joshua Nfambi, Allan Lugaajju, Agnes Namaganda, Ester Lillian Acen, Robert Kalyesubula","doi":"10.18502/jfsh.v9i3.13907","DOIUrl":"https://doi.org/10.18502/jfsh.v9i3.13907","url":null,"abstract":"Arsenic is an important environmental pollutant with potential cancer-causing effects. It contributes to acute and chronic toxicity depending on the doses or duration of exposure. In this study, we estimated the concentration of total arsenic in different rice brands sold in Uganda, where rice is a staple food. We conducted an experimental study. Different rice brands were obtained from supermarkets and grocery shops, and assessed for arsenic using atomic absorption spectrometry. The concentrations of arsenic in rice were estimated after boiling, washing, or overnight soaking in plenty of water to see if these methods reduce arsenic levels efficiently in food. The concentrations of arsenic in the different rice brands were compared using an unpaired t-test after setting a p-value of ≤0.05 as significant. The G-rice brand had the lowest arsenic levels of 1.4±0.0002 ppm and the C-rice brand had the highest levels of 2.4±0.004 ppm. The tap water used to boil, soak and wash the rice brands had much higher arsenic levels of 3.5±0.000003 ppm, leading to increased retention of the heavy metal in the rice. Rice brands sold in Kampala city seem to have higher than acceptable arsenic levels. Increased vigilance in terms of routine monitoring for the levels of arsenic in rice and water used during food preparation by the Ugandan food or water safety regulatory authorities is highly recommended.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135943269","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-18DOI: 10.18502/jfsh.v9i2.13425
Benigni A Temba, G. Bakari, F. Mgonja, J. Mushi
Controlling the occurrence of aflatoxins in foods must be accompanied by managing the fungi responsible for their production. The abundance and diversity of aflatoxin-producing Aspergillus flavus are responsible for the accumulation of these toxins in crops, posing a persistent threat to public health and the economy in tropical developing countries. A study was conducted to investigate the occurrence and level of A. flavus and relate them to aflatoxin levels in maize in Kenya and Tanzania. A total of 786 maize samples were collected during harvesting in selected areas of the two countries for analysis. The fungal abundance in the samples was measured as the amount of fungal DNA relative to maize DNA. This was accomplished by quantifying the fungal DNA using qPCR, targeting the internal transcribed spacer (ITS) gene, while the maize DNA was quantified through the alpha-tubulin gene, the two genes known to be conserved. Aflatoxins were quantified using ultra-high performance liquid chromatography, coupled with ultra-high sensitivity, ultra-fast triple quadrupole tandem-mass spectrophotometer. A. flavus was detected in 88.5% of the 786 tested samples, and the average fungal load for these samples (expressed as the log host/pathogen ratio) was 5.53. Aflatoxin occurrence was positive in 31.9% of the samples, with an average level of 2.3 ± 0.643 ppb. The study established a positive relationship between the occurrence and level of aflatoxin B1 and the presence and biomass of A. flavus, which was statistically proven. These findings emphasize the need to place substantial attention on preharvest control of A. flavus in cereal fields as an effort to control the accumulation of aflatoxin B1 in foods.
{"title":"Correlation between Aspergillus flavus fungal biomass and aflatoxin contamination in harvested maize: insights from Kenya and Tanzania","authors":"Benigni A Temba, G. Bakari, F. Mgonja, J. Mushi","doi":"10.18502/jfsh.v9i2.13425","DOIUrl":"https://doi.org/10.18502/jfsh.v9i2.13425","url":null,"abstract":"Controlling the occurrence of aflatoxins in foods must be accompanied by managing the fungi responsible for their production. The abundance and diversity of aflatoxin-producing Aspergillus flavus are responsible for the accumulation of these toxins in crops, posing a persistent threat to public health and the economy in tropical developing countries. A study was conducted to investigate the occurrence and level of A. flavus and relate them to aflatoxin levels in maize in Kenya and Tanzania. A total of 786 maize samples were collected during harvesting in selected areas of the two countries for analysis. The fungal abundance in the samples was measured as the amount of fungal DNA relative to maize DNA. This was accomplished by quantifying the fungal DNA using qPCR, targeting the internal transcribed spacer (ITS) gene, while the maize DNA was quantified through the alpha-tubulin gene, the two genes known to be conserved. Aflatoxins were quantified using ultra-high performance liquid chromatography, coupled with ultra-high sensitivity, ultra-fast triple quadrupole tandem-mass spectrophotometer. A. flavus was detected in 88.5% of the 786 tested samples, and the average fungal load for these samples (expressed as the log host/pathogen ratio) was 5.53. Aflatoxin occurrence was positive in 31.9% of the samples, with an average level of 2.3 ± 0.643 ppb. The study established a positive relationship between the occurrence and level of aflatoxin B1 and the presence and biomass of A. flavus, which was statistically proven. These findings emphasize the need to place substantial attention on preharvest control of A. flavus in cereal fields as an effort to control the accumulation of aflatoxin B1 in foods.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41571250","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-18DOI: 10.18502/jfsh.v9i2.13420
Olabode E. Omotoso, Ayomide Oluwadarasimi Adebesin, Samuel O Olubode
Ready-to-eat meat products offer numerous benefits, but improper handling can pose severe threats to human health. Due to its short life span, there is a need for adequate handling and preservation to prevent microbial contamination. Suya, a popular ready-to-eat meat product consumed in Nigeria, can be a major source of food poisoning if not processed and handled properly because it can predispose its consumers to pathogenic microorganisms, heavy metals which result from contaminated water and utensils used during processing, and polycyclic aromatic hydrocarbons from the incomplete combustion during roasting of the meat. Staphylococcus spp., (95.2%), Escherichia coli (90.5%), Bacillus sp. (66.7%), Salmonella (55%), Klebsiella sp. (52.4%) were the most identified bacteria contaminants. While Aspergillus spp. (commonly flavus, niger, and fumigatus) were identified in all 11 reports that identified fungal contamination, followed by Penicillium spp., (81.8%), Rhizopus spp. (63.6%), Mucor spp. (54.5%) and Candida albicans (45.5%). Infestation by Taenia sp (67%), A. lumbricoides (50%), E. histolytica (41.7%), G. lamblia (25%), and Hookworm (16.7%) were also identified. Microbial contaminants were also identified in spices meant to supplement and improve suya's organoleptic and nutritional value. Microbial isolates from suya samples displayed resistance to some commonly used antibiotics, raising concerns about antibiotic resistance development. Suya is one of the unsafe ready-to-eat meat products to consume in Nigeria due to the unhygienic practices during its processing and packaging, such as bare-hand contact, exposure to vehicular emissions, or other environmental contaminants, and packaging in inked papers with contaminants, which makes it unfit for human consumption. This review underscores the importance of identifying and addressing these areas of contamination during suya preparation, production, packaging, and consumption. There is a dire need to educate suya vendors, consumers, and policymakers on food safety and the need for hygienic practices during suya production to safeguard public health.
{"title":"Assessment of bacterial and fungal contamination in Suya – a public health concern","authors":"Olabode E. Omotoso, Ayomide Oluwadarasimi Adebesin, Samuel O Olubode","doi":"10.18502/jfsh.v9i2.13420","DOIUrl":"https://doi.org/10.18502/jfsh.v9i2.13420","url":null,"abstract":"Ready-to-eat meat products offer numerous benefits, but improper handling can pose severe threats to human health. Due to its short life span, there is a need for adequate handling and preservation to prevent microbial contamination. Suya, a popular ready-to-eat meat product consumed in Nigeria, can be a major source of food poisoning if not processed and handled properly because it can predispose its consumers to pathogenic microorganisms, heavy metals which result from contaminated water and utensils used during processing, and polycyclic aromatic hydrocarbons from the incomplete combustion during roasting of the meat. Staphylococcus spp., (95.2%), Escherichia coli (90.5%), Bacillus sp. (66.7%), Salmonella (55%), Klebsiella sp. (52.4%) were the most identified bacteria contaminants. While Aspergillus spp. (commonly flavus, niger, and fumigatus) were identified in all 11 reports that identified fungal contamination, followed by Penicillium spp., (81.8%), Rhizopus spp. (63.6%), Mucor spp. (54.5%) and Candida albicans (45.5%). Infestation by Taenia sp (67%), A. lumbricoides (50%), E. histolytica (41.7%), G. lamblia (25%), and Hookworm (16.7%) were also identified. Microbial contaminants were also identified in spices meant to supplement and improve suya's organoleptic and nutritional value. Microbial isolates from suya samples displayed resistance to some commonly used antibiotics, raising concerns about antibiotic resistance development. Suya is one of the unsafe ready-to-eat meat products to consume in Nigeria due to the unhygienic practices during its processing and packaging, such as bare-hand contact, exposure to vehicular emissions, or other environmental contaminants, and packaging in inked papers with contaminants, which makes it unfit for human consumption. This review underscores the importance of identifying and addressing these areas of contamination during suya preparation, production, packaging, and consumption. There is a dire need to educate suya vendors, consumers, and policymakers on food safety and the need for hygienic practices during suya production to safeguard public health.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46023032","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-18DOI: 10.18502/jfsh.v9i2.13421
R. A. Okoth, J. Matofari, J. Nduko
The study aimed to determine the probiotic and safety properties of a bacterial strain isolated from Kenyan traditionally fermented milk called Amabere amaruranu. Probiotic characteristics of the isolate were assessed based on its ability to survive artificial simulated conditions of the digestive tract including temperature sensitivity, low pH and phenol tolerance, and antagonistic activity against human bacterial (Staphylococcus aureus, Escherichia coli, and Salmonella enterica Typhimurium) and fungal (Candida albicans) pathogens. Safety analysis was based on hemolytic activity and antibiotic susceptibility against most common antibiotics namely: nalidixic acid, ampicillin, azithromycin, ciprofloxacin, tetracycline, gentamicin, and chloramphenicol using zone of diameter of inhibition (ZDI). The isolate survived and grew in low pH (2.0–3.5), tolerated 0.4% phenol, and survived temperature ranges of 20°C, 30°C, and 37°C but showed partially reduced growth at 45°C. It exhibited strong antagonism against all pathogens (ZDI>20 mm). Antagonism was strongest towards S. enterica serovar Typhimurium (ZDI = 59 mm) and lowest towards E. coli (ZDI = 33 mm). The isolate was sensitive to azithromycin (ZDI = 31± 2.08), chloramphenicol (ZDI = 26 ±2.34 mm), gentamycin (ZDI = 26 ±1.41mm), and tetracycline (ZDI = 32 ±1.73 mm), resistant to nalidixic acid (ZDI = 0.0 ±0.00 mm), while susceptibility towards ampicillin and ciprofloxacin was intermediate. The isolate also exhibited γ -hemolytic activity and was identified as a Levilactobacillus brevis strain based on 16S rRNA gene sequencing. The isolate exhibited probiotic potential and was safe, affirming its potential application as a probiotic in the formulation of functional foods.
{"title":"Characterization of potential probiotic and safety properties of Levilactobacillus brevis isolated from traditionally fermented milk, Amabere amaruranu","authors":"R. A. Okoth, J. Matofari, J. Nduko","doi":"10.18502/jfsh.v9i2.13421","DOIUrl":"https://doi.org/10.18502/jfsh.v9i2.13421","url":null,"abstract":"The study aimed to determine the probiotic and safety properties of a bacterial strain isolated from Kenyan traditionally fermented milk called Amabere amaruranu. Probiotic characteristics of the isolate were assessed based on its ability to survive artificial simulated conditions of the digestive tract including temperature sensitivity, low pH and phenol tolerance, and antagonistic activity against human bacterial (Staphylococcus aureus, Escherichia coli, and Salmonella enterica Typhimurium) and fungal (Candida albicans) pathogens. Safety analysis was based on hemolytic activity and antibiotic susceptibility against most common antibiotics namely: nalidixic acid, ampicillin, azithromycin, ciprofloxacin, tetracycline, gentamicin, and chloramphenicol using zone of diameter of inhibition (ZDI). The isolate survived and grew in low pH (2.0–3.5), tolerated 0.4% phenol, and survived temperature ranges of 20°C, 30°C, and 37°C but showed partially reduced growth at 45°C. It exhibited strong antagonism against all pathogens (ZDI>20 mm). Antagonism was strongest towards S. enterica serovar Typhimurium (ZDI = 59 mm) and lowest towards E. coli (ZDI = 33 mm). The isolate was sensitive to azithromycin (ZDI = 31± 2.08), chloramphenicol (ZDI = 26 ±2.34 mm), gentamycin (ZDI = 26 ±1.41mm), and tetracycline (ZDI = 32 ±1.73 mm), resistant to nalidixic acid (ZDI = 0.0 ±0.00 mm), while susceptibility towards ampicillin and ciprofloxacin was intermediate. The isolate also exhibited γ -hemolytic activity and was identified as a Levilactobacillus brevis strain based on 16S rRNA gene sequencing. The isolate exhibited probiotic potential and was safe, affirming its potential application as a probiotic in the formulation of functional foods.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46346411","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-18DOI: 10.18502/jfsh.v9i2.13424
B. Saud, Neetu Amatya, Rajkishor Yadav, G. Paudel, S. Adhikari, V. Shrestha, A. Lakhey
We investigated bacterial growth from raw meats and items used during meat handling, and hygiene practices followed by meat handlers at butcher shops in Kathmandu. A cross-sectional study was conducted; a total of 200 swab samples were collected from 121 butcher shops. A mean bacterial count was performed, and bacterial identification and antibiotic susceptibility test were performed. A face-to-face interview was conducted to evaluate the hygiene practices. Out of 200 samples, 90.5% showed bacterial growth. All Buffalo meat samples and more than 90.0% of Goat and Pork meat samples showed bacterial growth, and only 60.0% of knife swabs showed bacterial growth. Staphylococcus aureus was the predominant isolate followed by Escherichia coli, Salmonella spp., Citrobacter spp., Klebsiella spp., and Proteus spp. Mean bacterial count in Buffalo meat (6.43 log cfu/cm2 ) was the highest followed by Pork meat (5.26 log cfu/cm2 ) and Goat meat (5.04 log cfu/cm2 ). A total of 456 bacteria were isolated, of which 24.3% were multi-drug resistant. Out of 136 S. aureus isolated, 10.2% were Methicillin Resistant S. aureus. A statistically significant difference was noted in carcass handling during hand injury, before and after knives and chopping block cleaning, use of fly and rodent controllers, and clean water supply. Hygiene practices depicted a significant relation with the mean bacterial count, whilst no significant relation with hand hygiene practice after the use of restrooms and use of gloves. Bacterial growth in meat and butcher items is at an alarming rate in spite of having good hygiene practices and nearly a quarter of isolates are multi-drug resistant.
{"title":"Bacteriological quality of meat and hygiene practice among meat handlers in Kathmandu, Nepal","authors":"B. Saud, Neetu Amatya, Rajkishor Yadav, G. Paudel, S. Adhikari, V. Shrestha, A. Lakhey","doi":"10.18502/jfsh.v9i2.13424","DOIUrl":"https://doi.org/10.18502/jfsh.v9i2.13424","url":null,"abstract":"We investigated bacterial growth from raw meats and items used during meat handling, and hygiene practices followed by meat handlers at butcher shops in Kathmandu. A cross-sectional study was conducted; a total of 200 swab samples were collected from 121 butcher shops. A mean bacterial count was performed, and bacterial identification and antibiotic susceptibility test were performed. A face-to-face interview was conducted to evaluate the hygiene practices. Out of 200 samples, 90.5% showed bacterial growth. All Buffalo meat samples and more than 90.0% of Goat and Pork meat samples showed bacterial growth, and only 60.0% of knife swabs showed bacterial growth. Staphylococcus aureus was the predominant isolate followed by Escherichia coli, Salmonella spp., Citrobacter spp., Klebsiella spp., and Proteus spp. Mean bacterial count in Buffalo meat (6.43 log cfu/cm2 ) was the highest followed by Pork meat (5.26 log cfu/cm2 ) and Goat meat (5.04 log cfu/cm2 ). A total of 456 bacteria were isolated, of which 24.3% were multi-drug resistant. Out of 136 S. aureus isolated, 10.2% were Methicillin Resistant S. aureus. A statistically significant difference was noted in carcass handling during hand injury, before and after knives and chopping block cleaning, use of fly and rodent controllers, and clean water supply. Hygiene practices depicted a significant relation with the mean bacterial count, whilst no significant relation with hand hygiene practice after the use of restrooms and use of gloves. Bacterial growth in meat and butcher items is at an alarming rate in spite of having good hygiene practices and nearly a quarter of isolates are multi-drug resistant.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44464379","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-18DOI: 10.18502/jfsh.v9i2.13423
Sukanya Bhoumik, Raushan Kumar, Parisha Srivastava, Akanksha Singh, Z. Siddiqui, S. Rizvi
Aspartame (L-aspartyl-L-phenylalanine methyl ester) is a widely used synthetic sweetener. The safety of aspartame consumption remains controversial due to its widespread and sometimes indiscriminate use above the FDA-recommended level. The study focused on investigating the toxic effects of aspartame administration at high doses on redox and inflammatory biomarkers in male Wistar rats. Rats were divided into two groups: Group I was given normal saline (0.9%) orally and Group II was administered with aspartame (100 mg/kg body weight) for 30 days. Administration of aspartame significantly (p<0.05) increased the levels of Malondialdehyde (MDA), protein carbonyl (PCO), and Advanced Oxidation Protein Products (AOPP) content which are prominent markers of oxidative stress. The assessment of antioxidant defenses in both the groups denoted a significant (p<0.05) decrease in levels of Ferric Reducing Ability of Plasma (FRAP), Superoxide Dismutase (SOD), and Catalase in the aspartame-treated group in comparison to the control. The proinflammatory markers Tumour Necrosis Factor -α (TNF-α), Interleukin-6 (IL-6) and C - reactive protein (CRP) were also significantly (p<0.05) increased in the treated group. These results suggest that aspartame intake of 100 mg/kg body weight contributes to oxidative stress in erythrocytes which in turn may play a role in predisposing an individual to obesity, cardiovascular disease, and cancer. Aspartame should be strictly limited to the FDA-recommended levels since its indiscriminate use causes severe toxic effects.
{"title":"Investigation of the toxic effects of aspartame as an artificial sweetener in food: effect on redox and inflammatory biomarkers in rat","authors":"Sukanya Bhoumik, Raushan Kumar, Parisha Srivastava, Akanksha Singh, Z. Siddiqui, S. Rizvi","doi":"10.18502/jfsh.v9i2.13423","DOIUrl":"https://doi.org/10.18502/jfsh.v9i2.13423","url":null,"abstract":"Aspartame (L-aspartyl-L-phenylalanine methyl ester) is a widely used synthetic sweetener. The safety of aspartame consumption remains controversial due to its widespread and sometimes indiscriminate use above the FDA-recommended level. The study focused on investigating the toxic effects of aspartame administration at high doses on redox and inflammatory biomarkers in male Wistar rats. Rats were divided into two groups: Group I was given normal saline (0.9%) orally and Group II was administered with aspartame (100 mg/kg body weight) for 30 days. Administration of aspartame significantly (p<0.05) increased the levels of Malondialdehyde (MDA), protein carbonyl (PCO), and Advanced Oxidation Protein Products (AOPP) content which are prominent markers of oxidative stress. The assessment of antioxidant defenses in both the groups denoted a significant (p<0.05) decrease in levels of Ferric Reducing Ability of Plasma (FRAP), Superoxide Dismutase (SOD), and Catalase in the aspartame-treated group in comparison to the control. The proinflammatory markers Tumour Necrosis Factor -α (TNF-α), Interleukin-6 (IL-6) and C - reactive protein (CRP) were also significantly (p<0.05) increased in the treated group. These results suggest that aspartame intake of 100 mg/kg body weight contributes to oxidative stress in erythrocytes which in turn may play a role in predisposing an individual to obesity, cardiovascular disease, and cancer. Aspartame should be strictly limited to the FDA-recommended levels since its indiscriminate use causes severe toxic effects.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42676818","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-18DOI: 10.18502/jfsh.v9i2.13422
Joren Raña Mahusay, E. G. Sepelagio
The threat of antibiotic residues imposes a great concern in public health and at the same time in food safety. This study was conducted to screen antibiotic residues in retailed meats and evaluate the antibiotic sensitivity of indicator test organisms (Bacillus subtilis & Staphylococcus aureus). A total of 125 samples from three different types of meats (beef, chicken, and pork) were collected from the Public Market of Kabacan, Cotabato. Microbial Inhibition Assay utilizing B. subtilis and S. aureus were used for screening antibiotic residues. The total percentage of positive samples was 14.4%. The highest percentage was detected in chicken (22%) followed by beef (16%) and pork (6%), respectively. In evaluating the antibiotic sensitivity of test organisms, Bacillus subtilis detects Amoxicillin, Enrofloxacin, Tetracycline, and Oxytetracycline up to its maximum residual limits. There was no significant difference in beef (p > 0.05) and pork samples (p > 0.05) for the detection of antibiotics by the indicator organisms, while in chicken, the analysis revealed that the antibiotic sensitivity of test organisms was significantly different (p = 0.021). Hence, B. subtilis was ideal test organism than S. aureus (p<0.05). The binomial Logistic regression model also further suggests that B. subtilis was likely to be sensitive in detecting antibiotic residues in all meat types ( = -1.23, OR = 0.29, p = 0.013).
{"title":"Sensitivity of microbial inhibition assay for screening antibiotic residues in retailed meats collected from the public market of Kabacan, Cotabato, Philippines","authors":"Joren Raña Mahusay, E. G. Sepelagio","doi":"10.18502/jfsh.v9i2.13422","DOIUrl":"https://doi.org/10.18502/jfsh.v9i2.13422","url":null,"abstract":"The threat of antibiotic residues imposes a great concern in public health and at the same time in food safety. This study was conducted to screen antibiotic residues in retailed meats and evaluate the antibiotic sensitivity of indicator test organisms (Bacillus subtilis & Staphylococcus aureus). A total of 125 samples from three different types of meats (beef, chicken, and pork) were collected from the Public Market of Kabacan, Cotabato. Microbial Inhibition Assay utilizing B. subtilis and S. aureus were used for screening antibiotic residues. The total percentage of positive samples was 14.4%. The highest percentage was detected in chicken (22%) followed by beef (16%) and pork (6%), respectively. In evaluating the antibiotic sensitivity of test organisms, Bacillus subtilis detects Amoxicillin, Enrofloxacin, Tetracycline, and Oxytetracycline up to its maximum residual limits. There was no significant difference in beef (p > 0.05) and pork samples (p > 0.05) for the detection of antibiotics by the indicator organisms, while in chicken, the analysis revealed that the antibiotic sensitivity of test organisms was significantly different (p = 0.021). Hence, B. subtilis was ideal test organism than S. aureus (p<0.05). The binomial Logistic regression model also further suggests that B. subtilis was likely to be sensitive in detecting antibiotic residues in all meat types ( = -1.23, OR = 0.29, p = 0.013).","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48746490","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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