Pub Date : 2023-05-14DOI: 10.18502/jfsh.v9i1.12688
Y. Damba, N. Opoku, R. Abubakar, M. Lawal
Cowpea, a major source of food in Ghana is known for its nutritional benefits and is highly recommended for consumption to tackle malnutrition. Its production and distribution however are faced with challenges such as fungal and mycotoxin contamination. The aim of this study was to assess aflatoxin levels of common cowpea varieties in the Nima and Agbogbloshie markets and to explore if these levels fall within the acceptable consumption ranges. The aflatoxin levels of all the procured samples were analyzed following the Reveal Q+ protocol. All the samples analyzed contained aflatoxin at levels ranging from 2.1 to 12.6 ppb. Red beans cowpea variety from Nima market had the highest mean aflatoxin concentration (9.1 ppb) while Agbogbloshie Red beans variety had the lowest mean aflatoxin concentration (3.6 ppb). There was no significant difference between the aflatoxin level of both markets (p = 0.610) nor was there a significant difference between the aflatoxin levels in the cowpea varieties (p = 0.950). The results revealed in this study compromise food safety and could lead to serious health implications for consumers. Authorities in charge of food ensuring safety must provide important education and training to food crop vendors which will gradually lead to the total elimination of fungi and aflatoxin in food crops. Also, there should be periodic checks on the condition of cowpea and cowpea products in markets to boost food safety.
{"title":"Evaluation of aflatoxin levels in selected varieties of cowpea in the Greater Accra Region, Ghana","authors":"Y. Damba, N. Opoku, R. Abubakar, M. Lawal","doi":"10.18502/jfsh.v9i1.12688","DOIUrl":"https://doi.org/10.18502/jfsh.v9i1.12688","url":null,"abstract":"Cowpea, a major source of food in Ghana is known for its nutritional benefits and is highly recommended for consumption to tackle malnutrition. Its production and distribution however are faced with challenges such as fungal and mycotoxin contamination. The aim of this study was to assess aflatoxin levels of common cowpea varieties in the Nima and Agbogbloshie markets and to explore if these levels fall within the acceptable consumption ranges. The aflatoxin levels of all the procured samples were analyzed following the Reveal Q+ protocol. All the samples analyzed contained aflatoxin at levels ranging from 2.1 to 12.6 ppb. Red beans cowpea variety from Nima market had the highest mean aflatoxin concentration (9.1 ppb) while Agbogbloshie Red beans variety had the lowest mean aflatoxin concentration (3.6 ppb). There was no significant difference between the aflatoxin level of both markets (p = 0.610) nor was there a significant difference between the aflatoxin levels in the cowpea varieties (p = 0.950). The results revealed in this study compromise food safety and could lead to serious health implications for consumers. Authorities in charge of food ensuring safety must provide important education and training to food crop vendors which will gradually lead to the total elimination of fungi and aflatoxin in food crops. Also, there should be periodic checks on the condition of cowpea and cowpea products in markets to boost food safety.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49188227","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 : 2023-05-14DOI: 10.18502/jfsh.v9i1.12690
Nancy Abena Manko, Patience Aseweh Abor
Although the food chain industry is regarded as a crucial component of the economy of many developing nations because it creates jobs and offers easily available cooked meals at relatively lower prices, there have been significant worries about the quality and safety of street foods. The goal of the study is to evaluate how well food vendors adhere to hygiene standards on the University of Ghana campus. A qualitative approach was used. Thirty-one food vendors and 2 grounds and environmental health services officers were selected using purposive sampling. The data were analysed using thematic analysis. According to the study's findings, a larger percentage of food vendors did not exhibit healthy food handling habits. Although there are organised pieces of training for food vendors, these pieces of training are insufficient to provide them with all the necessary information. to ensure food safety practices. To increase the degree of food safety, a comprehensive food safety policy and guidelines, regular training programmes and effective monitoring should be a priority for all stakeholders.
{"title":"Hygienic practices of food vendors in food safety on the University of Ghana campus","authors":"Nancy Abena Manko, Patience Aseweh Abor","doi":"10.18502/jfsh.v9i1.12690","DOIUrl":"https://doi.org/10.18502/jfsh.v9i1.12690","url":null,"abstract":"Although the food chain industry is regarded as a crucial component of the economy of many developing nations because it creates jobs and offers easily available cooked meals at relatively lower prices, there have been significant worries about the quality and safety of street foods. The goal of the study is to evaluate how well food vendors adhere to hygiene standards on the University of Ghana campus. A qualitative approach was used. Thirty-one food vendors and 2 grounds and environmental health services officers were selected using purposive sampling. The data were analysed using thematic analysis. According to the study's findings, a larger percentage of food vendors did not exhibit healthy food handling habits. Although there are organised pieces of training for food vendors, these pieces of training are insufficient to provide them with all the necessary information. to ensure food safety practices. To increase the degree of food safety, a comprehensive food safety policy and guidelines, regular training programmes and effective monitoring should be a priority for all stakeholders.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47273546","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 : 2023-05-14DOI: 10.18502/jfsh.v9i1.12689
Alekhya Sabbithi, Ramachandrappa Naveen Kumar, SubbaRao M. Gavaravarapu, Nagalla Balakrishna, V. Sudershan Rao
A targeted food safety training program for street food handlers is very essential to provide safe food for consumers. An in-depth assessment of knowledge and specific food safety practices of vendors is a prerequisite for incorporating a novel approach in training programs. The present study is a cross-sectional study conducted on 400 street food vendors (Panipuri-150, Bhelpuri-150, Fruit juice vendors-50, Chinese fast food-50) in south Indian city-Hyderabad, by stratified random sampling technique from 5 zones. A validated pre-tested questionnaire was administered by interview mode, and practices were recorded through the observational checklist. Scores have been allotted for a knowledge-based questionnaire with 18 items of which 5 are exclusive on knowledge and 13 questions on knowledge and subsequent practices recorded via observation checklist with different weights. Among all the street vendors, panipuri vendors (20.5±1.94) secured high scores and bhelpuri vendors (14.04±1.20) secured the least scores for knowledge whereas practice scores were relatively the same for all types of vendors. The average percentage for knowledge (17.40±3.56) scores was 68.1% and for practices (8.28±2.54) 38% for all the vendors. Very few vendors know the importance of practices like separating raw from cooked foods (22%), cooking food thoroughly (21.7%), and safe storage of cooked food (8.5%). Only about 13.7% of vendors thought that it is important to use soap for washing hands and only 4 % of the vendors practiced. The present study helps in identifying knowledge and knowledge-practice gaps in street food vendors for developing targeted food safety training programs.
{"title":"Food safety knowledge and practices of street food handlers for designing training module- a needs assessment study","authors":"Alekhya Sabbithi, Ramachandrappa Naveen Kumar, SubbaRao M. Gavaravarapu, Nagalla Balakrishna, V. Sudershan Rao","doi":"10.18502/jfsh.v9i1.12689","DOIUrl":"https://doi.org/10.18502/jfsh.v9i1.12689","url":null,"abstract":"A targeted food safety training program for street food handlers is very essential to provide safe food for consumers. An in-depth assessment of knowledge and specific food safety practices of vendors is a prerequisite for incorporating a novel approach in training programs. The present study is a cross-sectional study conducted on 400 street food vendors (Panipuri-150, Bhelpuri-150, Fruit juice vendors-50, Chinese fast food-50) in south Indian city-Hyderabad, by stratified random sampling technique from 5 zones. A validated pre-tested questionnaire was administered by interview mode, and practices were recorded through the observational checklist. Scores have been allotted for a knowledge-based questionnaire with 18 items of which 5 are exclusive on knowledge and 13 questions on knowledge and subsequent practices recorded via observation checklist with different weights. Among all the street vendors, panipuri vendors (20.5±1.94) secured high scores and bhelpuri vendors (14.04±1.20) secured the least scores for knowledge whereas practice scores were relatively the same for all types of vendors. The average percentage for knowledge (17.40±3.56) scores was 68.1% and for practices (8.28±2.54) 38% for all the vendors. Very few vendors know the importance of practices like separating raw from cooked foods (22%), cooking food thoroughly (21.7%), and safe storage of cooked food (8.5%). Only about 13.7% of vendors thought that it is important to use soap for washing hands and only 4 % of the vendors practiced. The present study helps in identifying knowledge and knowledge-practice gaps in street food vendors for developing targeted food safety training programs.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49185093","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 : 2023-05-14DOI: 10.18502/jfsh.v9i1.12692
Abdulrahman Hamza, A. M. Gumi, A. Imam, Yusuf Sarkingobir, U. Tambari, Mustapha Sahabi, Aliyu Sulaiman
The objective of this study is to determine the effect of mango leaves in preserving the varied concentrations of metals (sodium, potassium, calcium, magnesium, and phosphorus) present in two tomato varieties in Sokoto, Nigeria. After the application of different mango leaves extracts in the postharvest preservation of Daneka tomato fruits in a randomized control design, and atomic absorption spectrophotometry of macro elements; the most elevated concentrations noticed significant difference at (p<0.05) were revealed in potassium (1.20±0.002 to 3.00±0.001 ppm), and calcium (1.27±0.003 to 2.15±0.002 ppm). The lower levels of metals noticed upon storage under mango leaves are revealed by phosphorus (1.10±0.002 to1.37±0.002 ppm), and sodium (0.90±0.001 to 1.30±0.001 ppm); and the least was revealed by magnesium (0.61±0.001 to 0.86±0.001 ppm). The different concentrations of elements upon addition of mango leaves in the postharvest preservation of UTC tomatoes in Sokoto, Nigeria show, the elevated concentrations revealed by phosphorus (2.5±0.001 to 3.8±0.004 ppm), potassium (2.00±0.001 to 2.99±0.001 ppm), and magnesium (1.01±0.001 to 2.59±0.001 ppm). The lower concentrations were observed in calcium (1.34±0.001 to 1.70±0.001 ppm), and sodium (0.55±0.005 to 1.80±0.002 ppm). The mango leaves possessed potential to preserve the Na, K, Ca, Mg, and P levels in tomatoes; thus could serve as cheap, accessible, and sustainable preservative in the state when improved.
{"title":"Effects of mango leaves utilization during postharvest storage of tomatoes on some macroelements (Na, K, Ca, M, and P) concentrations in Sokoto, Nigeria","authors":"Abdulrahman Hamza, A. M. Gumi, A. Imam, Yusuf Sarkingobir, U. Tambari, Mustapha Sahabi, Aliyu Sulaiman","doi":"10.18502/jfsh.v9i1.12692","DOIUrl":"https://doi.org/10.18502/jfsh.v9i1.12692","url":null,"abstract":"The objective of this study is to determine the effect of mango leaves in preserving the varied concentrations of metals (sodium, potassium, calcium, magnesium, and phosphorus) present in two tomato varieties in Sokoto, Nigeria. After the application of different mango leaves extracts in the postharvest preservation of Daneka tomato fruits in a randomized control design, and atomic absorption spectrophotometry of macro elements; the most elevated concentrations noticed significant difference at (p<0.05) were revealed in potassium (1.20±0.002 to 3.00±0.001 ppm), and calcium (1.27±0.003 to 2.15±0.002 ppm). The lower levels of metals noticed upon storage under mango leaves are revealed by phosphorus (1.10±0.002 to1.37±0.002 ppm), and sodium (0.90±0.001 to 1.30±0.001 ppm); and the least was revealed by magnesium (0.61±0.001 to 0.86±0.001 ppm). The different concentrations of elements upon addition of mango leaves in the postharvest preservation of UTC tomatoes in Sokoto, Nigeria show, the elevated concentrations revealed by phosphorus (2.5±0.001 to 3.8±0.004 ppm), potassium (2.00±0.001 to 2.99±0.001 ppm), and magnesium (1.01±0.001 to 2.59±0.001 ppm). The lower concentrations were observed in calcium (1.34±0.001 to 1.70±0.001 ppm), and sodium (0.55±0.005 to 1.80±0.002 ppm). The mango leaves possessed potential to preserve the Na, K, Ca, Mg, and P levels in tomatoes; thus could serve as cheap, accessible, and sustainable preservative in the state when improved.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46423043","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 : 2023-05-14DOI: 10.18502/jfsh.v9i1.12691
Akhmad Rizaldi, Engki Zelpina
Escherichia coli and Salmonella sp. are two primary pathogens because they are indicators of hygiene for food safety and may be at high risk of foodborne illness. This study aims to determine the prevalence of Escherichia coli and Salmonella sp. in traditional markets sold in East Barito Regency as food safety monitors. Chicken breast samples were taken from chicken traders in traditional markets in East Barito Regency. Test for the presence of Escherichia coli and Salmonella sp. using MC MediaPad was conducted. The presence of Escherichia coli and Salmonella sp. was detected 20% and 6.67% in chicken sold in traditional markets in East Barito Regency, respectively. With the presence of Escherichia coli and Salmonella sp., it is necessary to increase traders' awareness regarding hygiene and sanitation.
{"title":"Determination the prevalence of Escherichia coli and Salmonella sp. in chicken breast sold in traditional markets of East Barito Regency, Indonesia","authors":"Akhmad Rizaldi, Engki Zelpina","doi":"10.18502/jfsh.v9i1.12691","DOIUrl":"https://doi.org/10.18502/jfsh.v9i1.12691","url":null,"abstract":"Escherichia coli and Salmonella sp. are two primary pathogens because they are indicators of hygiene for food safety and may be at high risk of foodborne illness. This study aims to determine the prevalence of Escherichia coli and Salmonella sp. in traditional markets sold in East Barito Regency as food safety monitors. Chicken breast samples were taken from chicken traders in traditional markets in East Barito Regency. Test for the presence of Escherichia coli and Salmonella sp. using MC MediaPad was conducted. The presence of Escherichia coli and Salmonella sp. was detected 20% and 6.67% in chicken sold in traditional markets in East Barito Regency, respectively. With the presence of Escherichia coli and Salmonella sp., it is necessary to increase traders' awareness regarding hygiene and sanitation.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46459007","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 : 2023-05-14DOI: 10.18502/jfsh.v9i1.12687
Dhananjoy Dhara, S. Biswas, G. Patra, Olipriya Biswas, Geetanjali Sharma
The meat industry has a greater responsibility to meet consumer's expectations and demands due to the industry's expansion, the state of global trade, stringent laws, and consumer awareness. The meat industry needs a tool to address the better quality and guarantee a safer product for consumers because it is linked to human health risks such as pathogens, drug residues, pesticide residues, toxins, contaminants and heavy metals. Biosensor is the latest detection technology in the fast-growing industry including food sector due to its ability to increase the detection specificity, decrease the time of analysis, apply on a large scale and reduce the resource requirement as in the molecular methods. Food quality, food component, food packaging, pathogen, food allergens, drug residues, contaminants and sensory analysis of food can be detected quickly using biosensors. Biosensor can be an important monitoring and controlling tool in food chain from farm to fork in the near future. Although the application of biosensors has advanced significantly, more research is still required, especially to make the majority of laboratory experiments already published on the commercial market.
{"title":"Biosensor for maintaining the quality of meat and meat products: a review","authors":"Dhananjoy Dhara, S. Biswas, G. Patra, Olipriya Biswas, Geetanjali Sharma","doi":"10.18502/jfsh.v9i1.12687","DOIUrl":"https://doi.org/10.18502/jfsh.v9i1.12687","url":null,"abstract":"The meat industry has a greater responsibility to meet consumer's expectations and demands due to the industry's expansion, the state of global trade, stringent laws, and consumer awareness. The meat industry needs a tool to address the better quality and guarantee a safer product for consumers because it is linked to human health risks such as pathogens, drug residues, pesticide residues, toxins, contaminants and heavy metals. Biosensor is the latest detection technology in the fast-growing industry including food sector due to its ability to increase the detection specificity, decrease the time of analysis, apply on a large scale and reduce the resource requirement as in the molecular methods. Food quality, food component, food packaging, pathogen, food allergens, drug residues, contaminants and sensory analysis of food can be detected quickly using biosensors. Biosensor can be an important monitoring and controlling tool in food chain from farm to fork in the near future. Although the application of biosensors has advanced significantly, more research is still required, especially to make the majority of laboratory experiments already published on the commercial market.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42458174","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 : 2023-02-14DOI: 10.18502/jfsh.v8i4.11957
Elahe Khalili, G. Jahed Khaniki
Preservative substances have been used for many years. These materials inhibit the growth of probable microorganisms. However, some of these materials are considered generally regarded as safe (GRAS), and the amount above the standard limits can endanger the health of consumers. Therefore, determining the amounts of chemical conservatives is necessary. In this research, the level of sodium benzoate and potassium sorbet was measured in 60 pickled cucumbers by spectrophotometry. The standard curve of sodium benzoate and potassium sorbet was plotted in five concentrations. Extraction was followed by reading the absorption with the spectrophotometer at 228 nm and 252 nm for sodium benzoate and potassium sorbate, respectively. Results revealed that the average content of sodium benzoate and potassium sorbate were 0.44±0.2 mg/kg and 0.31±0.1 mg/kg, respectively which can be more than the permitted doses. Considering the harmful effects, control precautions must be intensified and the authorities should concern about the quantity of these preservatives in pickled cucumber samples.
{"title":"Sodium Benzoate and Potassium Sorbate content in pickled cucumber supplied in Tehran, Iran","authors":"Elahe Khalili, G. Jahed Khaniki","doi":"10.18502/jfsh.v8i4.11957","DOIUrl":"https://doi.org/10.18502/jfsh.v8i4.11957","url":null,"abstract":"Preservative substances have been used for many years. These materials inhibit the growth of probable microorganisms. However, some of these materials are considered generally regarded as safe (GRAS), and the amount above the standard limits can endanger the health of consumers. Therefore, determining the amounts of chemical conservatives is necessary. In this research, the level of sodium benzoate and potassium sorbet was measured in 60 pickled cucumbers by spectrophotometry. The standard curve of sodium benzoate and potassium sorbet was plotted in five concentrations. Extraction was followed by reading the absorption with the spectrophotometer at 228 nm and 252 nm for sodium benzoate and potassium sorbate, respectively. Results revealed that the average content of sodium benzoate and potassium sorbate were 0.44±0.2 mg/kg and 0.31±0.1 mg/kg, respectively which can be more than the permitted doses. Considering the harmful effects, control precautions must be intensified and the authorities should concern about the quantity of these preservatives in pickled cucumber samples.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48271342","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 : 2023-02-14DOI: 10.18502/jfsh.v8i4.11960
Abiyot Tenna, Esubalew Tesfahun, Dejene Derseh
Currently, developing countries are challenged with foodborne diseases especially children during the period of complementary feeding. This is getting worse in slum households which are characterized by poor environmental hygiene and a lack of basic facilities. To assess hygienic feeding practices and associated factors of home-prepared complementary foods in slum households with children of age 6-24 months in Addis Ababa. A community-based cross-sectional study was conducted. A total of 602 mother/caregiver-child pairs were included in this study. Three sub-cities were randomly selected and all woreda in each sub-city having slum households were included. Households with children of age from 6-24 months were included using systematic random sampling. A structured pretested questionnaire and observation checklist was used to collect data. Multivariable bivariate logistic regression analyses were done to identify factors associated with feeding practices. The magnitude of good hygienic feeding practice was 60.8% with [95%CI: (57- 65%)] and it has a positive association with fathers having secondary education and above [AOR=2.59, 95%CI: (1.06-6.68)], mothers/ caregivers having a variety of feeding utensil for their children [AOR=1.89, 95%CI:(1.23-2.91)], mothers/ caregivers that never give leftover food for their children [AOR=3.47, 95CI%:(1.86-6.49)], child feeding methods involving spoon [AOR=3.14, 95%CI: (1.22-8.06)] and having hand washing facility after toilet [AOR=2.14,95%CI:(1.26-3.64)] and it has a negative association with mothers/caregivers having children aged between 19-24 months [AOR=0.490, 95%CI:(0.293-0.82)] and mothers/ caregivers not in union with their husband [AOR= 0.534, 95%CI: (0.296-0.96)]. The practice of hygienic feeding of complementary food is poor. Therefore, interventions targeting those associated factors should be made in order to improve hygienic feeding and minimize the contamination of foods.
{"title":"Hygienic feeding practices of home prepared complementary foods and associated factors in slum households with children of age 6-24 months: a case study in Addis Ababa, Ethiopia","authors":"Abiyot Tenna, Esubalew Tesfahun, Dejene Derseh","doi":"10.18502/jfsh.v8i4.11960","DOIUrl":"https://doi.org/10.18502/jfsh.v8i4.11960","url":null,"abstract":"Currently, developing countries are challenged with foodborne diseases especially children during the period of complementary feeding. This is getting worse in slum households which are characterized by poor environmental hygiene and a lack of basic facilities. To assess hygienic feeding practices and associated factors of home-prepared complementary foods in slum households with children of age 6-24 months in Addis Ababa. A community-based cross-sectional study was conducted. A total of 602 mother/caregiver-child pairs were included in this study. Three sub-cities were randomly selected and all woreda in each sub-city having slum households were included. Households with children of age from 6-24 months were included using systematic random sampling. A structured pretested questionnaire and observation checklist was used to collect data. Multivariable bivariate logistic regression analyses were done to identify factors associated with feeding practices. The magnitude of good hygienic feeding practice was 60.8% with [95%CI: (57- 65%)] and it has a positive association with fathers having secondary education and above [AOR=2.59, 95%CI: (1.06-6.68)], mothers/ caregivers having a variety of feeding utensil for their children [AOR=1.89, 95%CI:(1.23-2.91)], mothers/ caregivers that never give leftover food for their children [AOR=3.47, 95CI%:(1.86-6.49)], child feeding methods involving spoon [AOR=3.14, 95%CI: (1.22-8.06)] and having hand washing facility after toilet [AOR=2.14,95%CI:(1.26-3.64)] and it has a negative association with mothers/caregivers having children aged between 19-24 months [AOR=0.490, 95%CI:(0.293-0.82)] and mothers/ caregivers not in union with their husband [AOR= 0.534, 95%CI: (0.296-0.96)]. The practice of hygienic feeding of complementary food is poor. Therefore, interventions targeting those associated factors should be made in order to improve hygienic feeding and minimize the contamination of foods.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45981553","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 : 2023-02-14DOI: 10.18502/jfsh.v8i4.11955
Shahedul Islam, Nusrat Jahan Jhily, Nusrat Parvin, Md. Mahedi Hasan Shampad, Jilon Hossain, S. Sarkar, M. Rahman, Ashiqul Islam
Even though food has many health advantages, people nowadays struggle with several health problems as a result of food adulteration. The use of essence, industrialization, and the price of development all contribute to the prosperity of civilization and the adulteration of food. It is a result of corporate unbridled consumerism and selfishness, which does so intentionally to maximize gain. Food adulteration lowers food quality and has a variety of detrimental effects on human health. The table in this study highlights adulteration in about 50 food products and shows that there are nearly 55 adulterants present. Some of these, such as heavy metals, some synthetic colorants, brick dust, calcium carbide, melamine, DDT, formaldehyde, urea, etc., seriously affect human health. These adulterants have the potential to cause a slew of fatal diseases, wreaking havoc on public health. Food adulteration has a variety of acute and chronic effects on the human body, including inflammation, digestive issues, urinary issues, non-carcinogenic hazards, carcinogenic hazards, and so on. Among these are several diseases that can be fatal.
{"title":"Dreadful practices of adulteration in food items and their worrisome consequences for public health: a review","authors":"Shahedul Islam, Nusrat Jahan Jhily, Nusrat Parvin, Md. Mahedi Hasan Shampad, Jilon Hossain, S. Sarkar, M. Rahman, Ashiqul Islam","doi":"10.18502/jfsh.v8i4.11955","DOIUrl":"https://doi.org/10.18502/jfsh.v8i4.11955","url":null,"abstract":"Even though food has many health advantages, people nowadays struggle with several health problems as a result of food adulteration. The use of essence, industrialization, and the price of development all contribute to the prosperity of civilization and the adulteration of food. It is a result of corporate unbridled consumerism and selfishness, which does so intentionally to maximize gain. Food adulteration lowers food quality and has a variety of detrimental effects on human health. The table in this study highlights adulteration in about 50 food products and shows that there are nearly 55 adulterants present. Some of these, such as heavy metals, some synthetic colorants, brick dust, calcium carbide, melamine, DDT, formaldehyde, urea, etc., seriously affect human health. These adulterants have the potential to cause a slew of fatal diseases, wreaking havoc on public health. Food adulteration has a variety of acute and chronic effects on the human body, including inflammation, digestive issues, urinary issues, non-carcinogenic hazards, carcinogenic hazards, and so on. Among these are several diseases that can be fatal.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49483721","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 : 2023-02-14DOI: 10.18502/jfsh.v8i4.11959
P. Sadighara, A. Araghi, E. Molaee-aghaee, A. Erfanmanesh, Mohadeseh Pirhadi, T. Farkhondeh
The antioxidant capacity of liver in fish is a major property which could prevent the diminished quality and safety of fish resulted from oxidation reactions. The aim of this study was to compare the antioxidant capacity of the liver of rainbow trout exposed to the yersiniosis vaccine and nonexposed fish. The amounts of carotenoids, glutathione, cupric assay, and lipid peroxidation levels of liver were determined. Then, the samples were normalized by Bradford test. The results showed that significant differences may exist in lipid peroxidation level (p<0.05). The total antioxidant capacity, glutathione, and carotenoids content showed no significant difference in both group (p≥0.05). The use of vaccine, in addition to increasing resistance to yersiniosis, could prevent the lipid oxidation of fish liver.
{"title":"Comparative evaluation of the antioxidant potential of rainbow trout exposed to Yersiniosis vaccine and non-vaccinated fish","authors":"P. Sadighara, A. Araghi, E. Molaee-aghaee, A. Erfanmanesh, Mohadeseh Pirhadi, T. Farkhondeh","doi":"10.18502/jfsh.v8i4.11959","DOIUrl":"https://doi.org/10.18502/jfsh.v8i4.11959","url":null,"abstract":"The antioxidant capacity of liver in fish is a major property which could prevent the diminished quality and safety of fish resulted from oxidation reactions. The aim of this study was to compare the antioxidant capacity of the liver of rainbow trout exposed to the yersiniosis vaccine and nonexposed fish. The amounts of carotenoids, glutathione, cupric assay, and lipid peroxidation levels of liver were determined. Then, the samples were normalized by Bradford test. The results showed that significant differences may exist in lipid peroxidation level (p<0.05). The total antioxidant capacity, glutathione, and carotenoids content showed no significant difference in both group (p≥0.05). The use of vaccine, in addition to increasing resistance to yersiniosis, could prevent the lipid oxidation of fish liver.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48149933","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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