Pub Date : 2023-02-14DOI: 10.18502/jfsh.v8i4.11958
Amadi Lawrence Omunakwe, Okpara Joyce Chimuanya, Ugboma John Chukwuemeka
Currently, molecular identification is replacing the conventional method because of its precision and reliability whereas the effectiveness of antibacterial treatments has continuously declined due to antimicrobial resistance (AMR). This study aimed to identify the bacterial isolates; phenotypically and molecularly as well as detect the resistant genes after susceptibility testing of the isolates obtained from yoghurt samples. Standard microbiological techniques and molecular analysis were applied on both samples (commercial and home-made yoghurt) for species validation. Forty-four (44) bacterial species were identified, phenotypically belonging to three (3) genera; Bacillus, Staphylococcus and Lactobacillus and an additional genus Bifidobacterium emerged from molecular analysis. The microbial load of the yoghurt samples was not statistically significant at (p≥0.05). A sensitivity test on the species was carried out using Kirby-Bauer disc diffusion method with some standard antibiotics. The results revealed that Bacillus and Staphylococcus species were resistant to ampicillin and augmentin (100%) but susceptible to ofloxacin and gentamicin respectively. Lactobacillus spp. were susceptible to ofloxacin and ceftazidime (100%), and resistant to ampicillin, augmentin, and ciprofloxacin (100%). The six most resistant species were molecularly identified as S. aureus CP019117, S. epidermidis AB68833, B. megaterium KC246043, B. cereus NC004722, Lactobacillus casei NC008526 and Bifidobacterium lactis CP003941. Resistant bacteria with mecA gene are S. aureus and S. epidermidis and those with ampC gene are Bifidobacterium lactis and Lactobacillus casei. However, neither gene was found in the genome of any Bacillus species. However, the data also revealed that the bacterial species in home-made yoghurt samples were negative for mecA and ampC resistant genes but positive in the commercial samples. These genes contributed to the bacterial isolates' high levels of multidrug resistance (MDR). The presence of resistant genes in bacterial species from commercial yoghurt samples remains a challenge for food safety. Therefore, good manufacturing practice, proper hygiene and sanitation is hereby advocated to avoid serious emerging foodborne illnesses.
{"title":"Molecular characterization and detection of antibiotic resistant genes of bacteria isolated from yoghurt in Port Harcourt Metropolis, Nigeria","authors":"Amadi Lawrence Omunakwe, Okpara Joyce Chimuanya, Ugboma John Chukwuemeka","doi":"10.18502/jfsh.v8i4.11958","DOIUrl":"https://doi.org/10.18502/jfsh.v8i4.11958","url":null,"abstract":"Currently, molecular identification is replacing the conventional method because of its precision and reliability whereas the effectiveness of antibacterial treatments has continuously declined due to antimicrobial resistance (AMR). This study aimed to identify the bacterial isolates; phenotypically and molecularly as well as detect the resistant genes after susceptibility testing of the isolates obtained from yoghurt samples. Standard microbiological techniques and molecular analysis were applied on both samples (commercial and home-made yoghurt) for species validation. Forty-four (44) bacterial species were identified, phenotypically belonging to three (3) genera; Bacillus, Staphylococcus and Lactobacillus and an additional genus Bifidobacterium emerged from molecular analysis. The microbial load of the yoghurt samples was not statistically significant at (p≥0.05). A sensitivity test on the species was carried out using Kirby-Bauer disc diffusion method with some standard antibiotics. The results revealed that Bacillus and Staphylococcus species were resistant to ampicillin and augmentin (100%) but susceptible to ofloxacin and gentamicin respectively. Lactobacillus spp. were susceptible to ofloxacin and ceftazidime (100%), and resistant to ampicillin, augmentin, and ciprofloxacin (100%). The six most resistant species were molecularly identified as S. aureus CP019117, S. epidermidis AB68833, B. megaterium KC246043, B. cereus NC004722, Lactobacillus casei NC008526 and Bifidobacterium lactis CP003941. Resistant bacteria with mecA gene are S. aureus and S. epidermidis and those with ampC gene are Bifidobacterium lactis and Lactobacillus casei. However, neither gene was found in the genome of any Bacillus species. However, the data also revealed that the bacterial species in home-made yoghurt samples were negative for mecA and ampC resistant genes but positive in the commercial samples. These genes contributed to the bacterial isolates' high levels of multidrug resistance (MDR). The presence of resistant genes in bacterial species from commercial yoghurt samples remains a challenge for food safety. Therefore, good manufacturing practice, proper hygiene and sanitation is hereby advocated to avoid serious emerging foodborne illnesses.","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":"45874561","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.v8i4.11956
Nastaran Akbarieh, P. Sadighara, N. Shariatifar, E. Molaee-aghaee, Ramin Aslani
Butter is popularly known in dairy products and consists of large amounts of milk fat (at least 80%). The risk of oxidation increases by a higher content of unsaturated fatty acids in milk fat and adversely affects the quality and safety of the product. Primary oxidation products are hydroperoxides, which can decompose to form lower molecular weight compounds such as alcohols, aldehydes, free fatty acids (FFA), and ketones. This process may give rise to butter rancidity. In this study, 20 samples of traditional butter, including 10 samples of cow butter and 10 samples of sheep butter, were purchased from different traditional dairy product supermarkets in southern Tehran and were analyzed to evaluate the amount of fat oxidation.The peroxide levels in all samples of traditional butter were within the permissible limit established by Iran's national standard. According to the results, it was found that the amount of peroxide in cow butter (1.08 ± 0.12 mEq/kg) is higher than in sheep butter (p=0.037). It may be related to the temperature and time of storage. Therefore, strategies such as diminishing temperatures, maintaining products in a dark environment, removing oxygen by creating a vacuum in the packaging, and using antioxidant compounds can prevent butter oxidation.
{"title":"Lipid peroxidation in sheep and cow traditional butter obtaind from southern Tehran, Iran","authors":"Nastaran Akbarieh, P. Sadighara, N. Shariatifar, E. Molaee-aghaee, Ramin Aslani","doi":"10.18502/jfsh.v8i4.11956","DOIUrl":"https://doi.org/10.18502/jfsh.v8i4.11956","url":null,"abstract":"Butter is popularly known in dairy products and consists of large amounts of milk fat (at least 80%). The risk of oxidation increases by a higher content of unsaturated fatty acids in milk fat and adversely affects the quality and safety of the product. Primary oxidation products are hydroperoxides, which can decompose to form lower molecular weight compounds such as alcohols, aldehydes, free fatty acids (FFA), and ketones. This process may give rise to butter rancidity. In this study, 20 samples of traditional butter, including 10 samples of cow butter and 10 samples of sheep butter, were purchased from different traditional dairy product supermarkets in southern Tehran and were analyzed to evaluate the amount of fat oxidation.The peroxide levels in all samples of traditional butter were within the permissible limit established by Iran's national standard. According to the results, it was found that the amount of peroxide in cow butter (1.08 ± 0.12 mEq/kg) is higher than in sheep butter (p=0.037). It may be related to the temperature and time of storage. Therefore, strategies such as diminishing temperatures, maintaining products in a dark environment, removing oxygen by creating a vacuum in the packaging, and using antioxidant compounds can prevent butter oxidation.","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":"42978269","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 : 2022-10-30DOI: 10.18502/jfsh.v8i3.11020
Moges Mitku, Lake Endeshaw
Assessing bottled mineral water with drinking water guidelines set by the World Health Organization (WHO) and the Ethiopian Standard Agency (ESA) are highly relevant for practitioners, bottling companies, managers, regulators, and policymakers regarding water supply particularly bottled water. The present study was carried out to report the physicochemical quality of six branded bottled mineral water widely available in the Ethiopian market and compare them with drinking water standards. The investigated physicochemical parameters were pH, electrical conductivity (EC), total dissolved solids (TDS), chloride ion (CL - ), nitrate ion (NO3 - ), potassium (K+ ), sodium (Na+ ), zinc (Zn+ ), iron (Fe3+), calcium (Ca2+) and magnesium ion (Mg2+) using standard analytical techniques. Flame Atomic Absorption Spectroscopy (FAAS) was used to determine the number of metal elements. The Ultra Violet-Visible Spectrophotometer (UV-VIS) analysis was used to determine the amount of NO- in the bottled mineral water. The TDS and CL-values were determined by using gravimetric and volumetric methods. The study results revealed that the values of the quality parameter concentrations measured experimentally were slightly varied from the labeled values on the bottle. However, all brands were within EAS and WHO limit values for drinking water. The calculated correlation coefficient between the bottled water and the soil sample, between some dissolved solids and the TDS concentration in bottled mineral water, and between TDS and the pH concentration in bottled mineral waters was 0.99, 0.77 and 0.94, respectively. The study also verified that all the studied bottled water brands are safe for human consumption.
{"title":"Chemical quality assessment of major brands of bottled mineral water available in the Ethiopian market","authors":"Moges Mitku, Lake Endeshaw","doi":"10.18502/jfsh.v8i3.11020","DOIUrl":"https://doi.org/10.18502/jfsh.v8i3.11020","url":null,"abstract":"Assessing bottled mineral water with drinking water guidelines set by the World Health Organization (WHO) and the Ethiopian Standard Agency (ESA) are highly relevant for practitioners, bottling companies, managers, regulators, and policymakers regarding water supply particularly bottled water. The present study was carried out to report the physicochemical quality of six branded bottled mineral water widely available in the Ethiopian market and compare them with drinking water standards. The investigated physicochemical parameters were pH, electrical conductivity (EC), total dissolved solids (TDS), chloride ion (CL - ), nitrate ion (NO3 - ), potassium (K+ ), sodium (Na+ ), zinc (Zn+ ), iron (Fe3+), calcium (Ca2+) and magnesium ion (Mg2+) using standard analytical techniques. Flame Atomic Absorption Spectroscopy (FAAS) was used to determine the number of metal elements. The Ultra Violet-Visible Spectrophotometer (UV-VIS) analysis was used to determine the amount of NO- in the bottled mineral water. The TDS and CL-values were determined by using gravimetric and volumetric methods. The study results revealed that the values of the quality parameter concentrations measured experimentally were slightly varied from the labeled values on the bottle. However, all brands were within EAS and WHO limit values for drinking water. The calculated correlation coefficient between the bottled water and the soil sample, between some dissolved solids and the TDS concentration in bottled mineral water, and between TDS and the pH concentration in bottled mineral waters was 0.99, 0.77 and 0.94, respectively. The study also verified that all the studied bottled water brands are safe for human consumption.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47937570","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 : 2022-10-30DOI: 10.18502/jfsh.v8i3.11019
Folake Titilayo Afolabi, Oluwaseyi Peter Adewale, S. Adeyemo
β-galactosidase is an enzyme that converts lactose into glucose and galactose. It alleviates the issue associated with intolerance to lactose and pollution caused as a result of milk by-products (whey). This study aimed to isolate and select yeast strains that can produce β-galactosidase from fresh milk, yoghurt and locally made cheese. A total of 115 yeasts were isolated from the samples, 9 yeast isolates had the ability to produce β-galactosidase and three (3) were selected for further analysis. β-galactosidase producers were screened using Ortho-nitrophenyl-β-D-galactopyranoside (ONPG) assay. Kluyveromyces marxianus strain SLDY – 005 produced the highest β-galactosidase. It showed maximum enzyme activity (277U/mL) at temperature 30oC, pH 5.5, after an incubation period of 36 h. Glucose had a decrease in β-galactosidase production while yeast extract and urea were considered appropriate nitrogen sources for the best enzyme synthesis. Crude β-galactosidase produced by Kluyveromyces marxianus SLDY – 005 was purified. The partially purified enzyme after dialysis showed a specific activity of 165.12 U/mL and had a purification fold of 6.02 and yield of 45.91 %. The purified enzyme had an optimum temperature of 40oC and a pH 6.0. Kluyveromyces marxianus strain isolated from local cheese is a potential candidate for the production of βgalactosidase and it could be used for combating the problem of lactose intolerance.
{"title":"Isolation, production and optimisation of beta-galactosidase by utilizing yeasts isolated from selected dairy products","authors":"Folake Titilayo Afolabi, Oluwaseyi Peter Adewale, S. Adeyemo","doi":"10.18502/jfsh.v8i3.11019","DOIUrl":"https://doi.org/10.18502/jfsh.v8i3.11019","url":null,"abstract":"β-galactosidase is an enzyme that converts lactose into glucose and galactose. It alleviates the issue associated with intolerance to lactose and pollution caused as a result of milk by-products (whey). This study aimed to isolate and select yeast strains that can produce β-galactosidase from fresh milk, yoghurt and locally made cheese. A total of 115 yeasts were isolated from the samples, 9 yeast isolates had the ability to produce β-galactosidase and three (3) were selected for further analysis. β-galactosidase producers were screened using Ortho-nitrophenyl-β-D-galactopyranoside (ONPG) assay. Kluyveromyces marxianus strain SLDY – 005 produced the highest β-galactosidase. It showed maximum enzyme activity (277U/mL) at temperature 30oC, pH 5.5, after an incubation period of 36 h. Glucose had a decrease in β-galactosidase production while yeast extract and urea were considered appropriate nitrogen sources for the best enzyme synthesis. Crude β-galactosidase produced by Kluyveromyces marxianus SLDY – 005 was purified. The partially purified enzyme after dialysis showed a specific activity of 165.12 U/mL and had a purification fold of 6.02 and yield of 45.91 %. The purified enzyme had an optimum temperature of 40oC and a pH 6.0. Kluyveromyces marxianus strain isolated from local cheese is a potential candidate for the production of βgalactosidase and it could be used for combating the problem of lactose intolerance.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47309803","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 : 2022-10-30DOI: 10.18502/jfsh.v8i3.11021
Sylvester Chibueze Izah, Ayobami Omozemoje Aigberua, Matthew Chidozie Ogwu
Using a multivariate approach, this study investigated the trace element composition and concentration in Gallus gallus domesticus eggs. A total of 51 freshly laid Gallus gallus domesticus egg samples were randomly obtained and analyzed for trace elements using a flame atomic absorption spectrophotometer. The results showed that the levels of zinc, lead, nickel, cobalt, manganese, iron and copper were in the range of 2.16 ± 0.03 – 7.43 ± 0.98 mg/L, <0.001 ± 0.00 – 9.86 ± 1.01 mg/L, <0.001 ± 0.00 – 1.44 ± 0.30 mg/L, <0.001 ± 0.00 – 0.35 ± 0.01 mg/L, <0.001 ± 0.00 – 0.76 ± 0.04 mg/L, 2.93 ± 1.01 – 11.52 ± 1.54 mg/L and 0.03 ± 0.05 – 0.967 ± 0.06 mg/L, respectively. However, mercury, chromium, and cadmium were not detected in all the samples. This suggests the absence of toxicity risk due to these non-essential elements in the eggs, especially when they are consumed. Moreover, the target hazard quotient and total target hazard quotient of the eggs were less than 1, thereby suggesting no probable harm, as well as non-carcinogenic hazards respectively.
{"title":"Trace element composition of Gallus gallus domesticus eggs and health risks associated with their consumption in Port Harcourt, Nigeria","authors":"Sylvester Chibueze Izah, Ayobami Omozemoje Aigberua, Matthew Chidozie Ogwu","doi":"10.18502/jfsh.v8i3.11021","DOIUrl":"https://doi.org/10.18502/jfsh.v8i3.11021","url":null,"abstract":"Using a multivariate approach, this study investigated the trace element composition and concentration in Gallus gallus domesticus eggs. A total of 51 freshly laid Gallus gallus domesticus egg samples were randomly obtained and analyzed for trace elements using a flame atomic absorption spectrophotometer. The results showed that the levels of zinc, lead, nickel, cobalt, manganese, iron and copper were in the range of 2.16 ± 0.03 – 7.43 ± 0.98 mg/L, <0.001 ± 0.00 – 9.86 ± 1.01 mg/L, <0.001 ± 0.00 – 1.44 ± 0.30 mg/L, <0.001 ± 0.00 – 0.35 ± 0.01 mg/L, <0.001 ± 0.00 – 0.76 ± 0.04 mg/L, 2.93 ± 1.01 – 11.52 ± 1.54 mg/L and 0.03 ± 0.05 – 0.967 ± 0.06 mg/L, respectively. However, mercury, chromium, and cadmium were not detected in all the samples. This suggests the absence of toxicity risk due to these non-essential elements in the eggs, especially when they are consumed. Moreover, the target hazard quotient and total target hazard quotient of the eggs were less than 1, thereby suggesting no probable harm, as well as non-carcinogenic hazards respectively.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49221569","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 : 2022-10-30DOI: 10.18502/jfsh.v8i3.11018
B. Ergönül
It is known that sponges remove the food residues from the utensils, sinks and equipment used at home kitchens. Porous kitchen sponges provide the perfect physical place for a bacterial community in this study, it was aimed to determine the hygienic conditions of sponges used in home kitchens in Manisa, Turkey. Samples were collected from 100 different addresses in Manisa city center. Results of the microbiological analysis showed that, the average total mesophilic aerobic bacteria count of samples was 6.42 log cfu/sponge, whereas total coliform and total yeast and mold counts of the samples were 1.63 log cfu/sponge and 2.12 log cfu/g respectively. Staphylococcus aureus, Salmonella spp. and Escherichia coli O157:H7 were not detected in any of the samples. The data obtained in this study supports the previous findings of other researchers that kitchen sponges provide a hospitable environment for microorganisms.
{"title":"Determination of hygienic conditions of sponges in home kitchens","authors":"B. Ergönül","doi":"10.18502/jfsh.v8i3.11018","DOIUrl":"https://doi.org/10.18502/jfsh.v8i3.11018","url":null,"abstract":"It is known that sponges remove the food residues from the utensils, sinks and equipment used at home kitchens. Porous kitchen sponges provide the perfect physical place for a bacterial community in this study, it was aimed to determine the hygienic conditions of sponges used in home kitchens in Manisa, Turkey. Samples were collected from 100 different addresses in Manisa city center. Results of the microbiological analysis showed that, the average total mesophilic aerobic bacteria count of samples was 6.42 log cfu/sponge, whereas total coliform and total yeast and mold counts of the samples were 1.63 log cfu/sponge and 2.12 log cfu/g respectively. Staphylococcus aureus, Salmonella spp. and Escherichia coli O157:H7 were not detected in any of the samples. The data obtained in this study supports the previous findings of other researchers that kitchen sponges provide a hospitable environment for microorganisms.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44679137","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 : 2022-10-30DOI: 10.18502/jfsh.v8i3.11017
Olubukola Blessing Oyetibo, A. Hutman, Eniola Oluyemisi Oni
Bacillus cereus is widely distributed in different food products and causes a variety of symptoms associated with food poisoning. Rice has been suggested as a vehicle for contamination and being involved in B. cereus intoxication. Based on the aforementioned risks, studies of Bacillus cereus incidence along with its isolation and characterization are essential to establishing the safety of cooked rice. Using the selective culture technique, pure isolates of Bacillus cereus strains were characterized and identified based on cultural, and biochemical features. Characterization was done on the ability of the bacterial strains to hydrolyse casein and starch, ferment lactose, and lyse red blood cells (haemolysis). Out of the 47 samples screened, 45 isolates were detected in 14 samples. Antibiotic susceptibility testing revealed that all isolates showed resistance to Ampicillin (10 μg), but were susceptible to Erythromycin (15 μg), Vancomycin (30 μg), Tetracycline (30 μg), Ampicillin (10 μg), Gentamicin (10 μg), and Chloramphenicol (30 μg). 62.2%, 64.4%, 0% and 46.7% were capable of producing amylase, protease, ferment lactose and lyse red blood cells respectively. This study shows that 14 samples out of 47 samples of cooked rice in this work has the possible risk of foodborne infections/ intoxication that occurs as a result of the possibility of the development of B. cereus in favourable conditions and consumption of these products. Basically, prevention is by proper handling of raw materials, controlling the temperature of cooking and storing rice, and personal hygiene of food handlers.
{"title":"Prevalence and characterisation of Bacillus cereus in cooked rice retailed in Ilara-mokin, Nigeria","authors":"Olubukola Blessing Oyetibo, A. Hutman, Eniola Oluyemisi Oni","doi":"10.18502/jfsh.v8i3.11017","DOIUrl":"https://doi.org/10.18502/jfsh.v8i3.11017","url":null,"abstract":"Bacillus cereus is widely distributed in different food products and causes a variety of symptoms associated with food poisoning. Rice has been suggested as a vehicle for contamination and being involved in B. cereus intoxication. Based on the aforementioned risks, studies of Bacillus cereus incidence along with its isolation and characterization are essential to establishing the safety of cooked rice. Using the selective culture technique, pure isolates of Bacillus cereus strains were characterized and identified based on cultural, and biochemical features. Characterization was done on the ability of the bacterial strains to hydrolyse casein and starch, ferment lactose, and lyse red blood cells (haemolysis). Out of the 47 samples screened, 45 isolates were detected in 14 samples. Antibiotic susceptibility testing revealed that all isolates showed resistance to Ampicillin (10 μg), but were susceptible to Erythromycin (15 μg), Vancomycin (30 μg), Tetracycline (30 μg), Ampicillin (10 μg), Gentamicin (10 μg), and Chloramphenicol (30 μg). 62.2%, 64.4%, 0% and 46.7% were capable of producing amylase, protease, ferment lactose and lyse red blood cells respectively. This study shows that 14 samples out of 47 samples of cooked rice in this work has the possible risk of foodborne infections/ intoxication that occurs as a result of the possibility of the development of B. cereus in favourable conditions and consumption of these products. Basically, prevention is by proper handling of raw materials, controlling the temperature of cooking and storing rice, and personal hygiene of food handlers.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43091103","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 : 2022-10-29DOI: 10.18502/jfsh.v8i3.11015
M. Lawal, F. Adzitey
Changes in food consumption patterns have resulted in the high demand and patronage of online food ordering and delivery services in Ghana. The attention of every individual involved in the food chain is needed to ensure food safety. Since a food delivery service and person are introduced in online food ordering and delivery services, new and unique food safety challenges and concerns are created. This paper hence investigates the food safety concerns and challenges posed by online food ordering and delivery services and further provide solutions to tackle and improve food safety in the service. Additional concerns raised by food ordering and delivery services include an absence of food transport or delivery regulation in Ghana, a lack of food safety education and training for food delivery persons as well as food fraud actions like mislabeling and substitution. To boost food safety in online food ordering and delivery services, the service should be regulated by the Ghana FDA with policies and manuals that address these food safety concerns. Food meant for delivery should be packaged well to prevent contact with insects and other contaminants. Timely delivery should be a priority to make sure delivered foods are still in the right and safe temperatures for consumption.
{"title":"Online ordering and delivery of ready-to-eat foods in Ghana: a call for policy towards ensuring food safety in the service","authors":"M. Lawal, F. Adzitey","doi":"10.18502/jfsh.v8i3.11015","DOIUrl":"https://doi.org/10.18502/jfsh.v8i3.11015","url":null,"abstract":"Changes in food consumption patterns have resulted in the high demand and patronage of online food ordering and delivery services in Ghana. The attention of every individual involved in the food chain is needed to ensure food safety. Since a food delivery service and person are introduced in online food ordering and delivery services, new and unique food safety challenges and concerns are created. This paper hence investigates the food safety concerns and challenges posed by online food ordering and delivery services and further provide solutions to tackle and improve food safety in the service. Additional concerns raised by food ordering and delivery services include an absence of food transport or delivery regulation in Ghana, a lack of food safety education and training for food delivery persons as well as food fraud actions like mislabeling and substitution. To boost food safety in online food ordering and delivery services, the service should be regulated by the Ghana FDA with policies and manuals that address these food safety concerns. Food meant for delivery should be packaged well to prevent contact with insects and other contaminants. Timely delivery should be a priority to make sure delivered foods are still in the right and safe temperatures for consumption.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43489410","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 : 2022-09-18DOI: 10.18502/jfsh.v8i2.10673
Mukaila Alhassan, Joseph Nzeh, L. Quansah, O. Dufailu
Refrigeration is one of the common and safest food methods aided by the refrigerator which works by distorting the activities/growth of microorganisms. Nevertheless, the refrigerator could be a transmission source of non-pathogenic and pathogenic bacterial strains involved in food spoilage and foodborne infections. The study seeks to assess the knowledge of students and retailers on microbial contamination of refrigerators. Also, the study would determine the occurrence and antimicrobial resistance profile of Staphylococcus spp. and Listeria spp. isolates. The swab-rinse method was employed for sampling refrigerators used by students (n=86) and retailers (n=38) with a total of 248 samples (Interior surfaces n=124, Exterior surfaces n=124). The swab samples were directly streaked on Mannitol Salt Agar and Oxford Listeria Agar Base for the isolation of Staphylococcus spp. and Listeria spp., respectively. Antimicrobial-resistant profile was determined using the Kirby-Bauer disc diffusion method against vancomycin (30 µg), ampicillin (10 µg), and penicillin-G (10 µg). Of the 110 isolates identified, Staphylococcus spp. were (95) with a prevalence of (86.36%) and Listeria spp. were (15) with a prevalence of (13.64%). Antibiotic resistance was most common to penicillin-G (67.27%) followed by ampicillin (60%), and vancomycin (22.73%). This study confirms the presence of cold-tolerant bacteria in refrigerators. Thus, making refrigerators used by students and retailers a potential source of bacterial transmission and/or contamination.
{"title":"Antimicrobial resistance profile of Staphylococcus spp. and Listeria spp. isolated from refrigerators of retailers and schools in the Tolon District, Ghana","authors":"Mukaila Alhassan, Joseph Nzeh, L. Quansah, O. Dufailu","doi":"10.18502/jfsh.v8i2.10673","DOIUrl":"https://doi.org/10.18502/jfsh.v8i2.10673","url":null,"abstract":"Refrigeration is one of the common and safest food methods aided by the refrigerator which works by distorting the activities/growth of microorganisms. Nevertheless, the refrigerator could be a transmission source of non-pathogenic and pathogenic bacterial strains involved in food spoilage and foodborne infections. The study seeks to assess the knowledge of students and retailers on microbial contamination of refrigerators. Also, the study would determine the occurrence and antimicrobial resistance profile of Staphylococcus spp. and Listeria spp. isolates. The swab-rinse method was employed for sampling refrigerators used by students (n=86) and retailers (n=38) with a total of 248 samples (Interior surfaces n=124, Exterior surfaces n=124). The swab samples were directly streaked on Mannitol Salt Agar and Oxford Listeria Agar Base for the isolation of Staphylococcus spp. and Listeria spp., respectively. Antimicrobial-resistant profile was determined using the Kirby-Bauer disc diffusion method against vancomycin (30 µg), ampicillin (10 µg), and penicillin-G (10 µg). Of the 110 isolates identified, Staphylococcus spp. were (95) with a prevalence of (86.36%) and Listeria spp. were (15) with a prevalence of (13.64%). Antibiotic resistance was most common to penicillin-G (67.27%) followed by ampicillin (60%), and vancomycin (22.73%). This study confirms the presence of cold-tolerant bacteria in refrigerators. Thus, making refrigerators used by students and retailers a potential source of bacterial transmission and/or contamination.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42058882","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 : 2022-09-18DOI: 10.18502/jfsh.v8i2.10672
Youkabed Zarroug, D. S. Terras, M. Khemakhem, G. Hamdaoui, K. Hessini, Wafa Allouch, Farah Dridi, Nesrine Hadjyahia, M. E. Felah, M. Kharrat
Six varieties of Tunisian durum wheat, barley and oat cultivars namely Maali, Karim, Rihane, Manel, Meliane and Ghzella were analyzed for their physicochemical properties, antioxidant activities and phenolic acids profile. Results showed that there are significant (p < 0.05) differences in moisture (11.8-12.8%), proteins (10.98-12.09%), neutral detergent fibre (NDF) (47.67-67.39%), ash (2.4-3.93%), fat (2.6- 6.75%), and carbohydrates (64.78-70.95%) contents between all studied varieties. Cereal grains were also a good source of potassium, sodium, calcium, zinc and iron. The results revealed that oat Meliane (5.9%) and barley Rihane (5.4%) varieties are good sources of dietary fiber β-glucan compared to the other varieties. Rihane, Meliane and Maali varieties had the highest total phenolic, total flavonoids and total condensed tannin contents. Antioxidant activity of whole grain extracts was performed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) test and revealed that barley Rihane had the best radical scavenging activity compared to oat and durum wheat varieties. The RP-HPLC analysis revealed that Tunisian barley, oat and durum wheat varieties are a good source of phenolic components and natural antioxidants.
{"title":"Physicochemical characterization, antioxidant activity and phenolic acids profile of Tunisian whole cereal grains","authors":"Youkabed Zarroug, D. S. Terras, M. Khemakhem, G. Hamdaoui, K. Hessini, Wafa Allouch, Farah Dridi, Nesrine Hadjyahia, M. E. Felah, M. Kharrat","doi":"10.18502/jfsh.v8i2.10672","DOIUrl":"https://doi.org/10.18502/jfsh.v8i2.10672","url":null,"abstract":"Six varieties of Tunisian durum wheat, barley and oat cultivars namely Maali, Karim, Rihane, Manel, Meliane and Ghzella were analyzed for their physicochemical properties, antioxidant activities and phenolic acids profile. Results showed that there are significant (p < 0.05) differences in moisture (11.8-12.8%), proteins (10.98-12.09%), neutral detergent fibre (NDF) (47.67-67.39%), ash (2.4-3.93%), fat (2.6- 6.75%), and carbohydrates (64.78-70.95%) contents between all studied varieties. Cereal grains were also a good source of potassium, sodium, calcium, zinc and iron. The results revealed that oat Meliane (5.9%) and barley Rihane (5.4%) varieties are good sources of dietary fiber β-glucan compared to the other varieties. Rihane, Meliane and Maali varieties had the highest total phenolic, total flavonoids and total condensed tannin contents. Antioxidant activity of whole grain extracts was performed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) test and revealed that barley Rihane had the best radical scavenging activity compared to oat and durum wheat varieties. The RP-HPLC analysis revealed that Tunisian barley, oat and durum wheat varieties are a good source of phenolic components and natural antioxidants.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43629050","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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