Pub Date : 2022-09-18DOI: 10.18502/jfsh.v8i2.10674
Fatemeh Shahvandari, Nader Akbari, G. Jahed Khaniki, N. Shariatifar, Seyedeh Maryam Mirsharifi
Raw milk is sterile when secreted by healthy cows, however it is contaminated with different microorganisms and Streptococci commonly present in the milk ducts as well as teats. The bacterial count in raw milk ranges from a few hundred to several thousand per mL of milk, however it is harmful to human health under unpasteurized condition. Milk sanitization methods rely on the principle of preventing the growth and development of microbes and thus maintaining their nutritional quality. This study was carried out to investigate the effect of microwave radiation on the microbial quality and safety of bovine raw milk. To do so, the effect of microwaves at a frequency of 35 KH and powers of 180, 300 and 850 W for 0, 30, 60 and 90 s on the destruction of pathogens and reduction of microbial load of milk (total bacterial count, coliforms, Escherichia coli, Staphylococcus aureus, molds and yeasts) was investigated. The results showed that microwave treatment had a significant effect on reducing the number of microorganisms in milk samples (p<0.0) with the power of 850 W being the most effective power for reducing the number of S. aureus, coliforms, molds, yeasts as well as total bacterial count. Faster heating with higher energy efficiency is the main advantage of the microwave process for foods. In fact, the microwave method can be a potential and effective method for decreasing the microbial load of raw milk.
{"title":"Effect of time and wattage power levels of microwave treatment on the microbial quality and safety of bovine raw milk","authors":"Fatemeh Shahvandari, Nader Akbari, G. Jahed Khaniki, N. Shariatifar, Seyedeh Maryam Mirsharifi","doi":"10.18502/jfsh.v8i2.10674","DOIUrl":"https://doi.org/10.18502/jfsh.v8i2.10674","url":null,"abstract":"Raw milk is sterile when secreted by healthy cows, however it is contaminated with different microorganisms and Streptococci commonly present in the milk ducts as well as teats. The bacterial count in raw milk ranges from a few hundred to several thousand per mL of milk, however it is harmful to human health under unpasteurized condition. Milk sanitization methods rely on the principle of preventing the growth and development of microbes and thus maintaining their nutritional quality. This study was carried out to investigate the effect of microwave radiation on the microbial quality and safety of bovine raw milk. To do so, the effect of microwaves at a frequency of 35 KH and powers of 180, 300 and 850 W for 0, 30, 60 and 90 s on the destruction of pathogens and reduction of microbial load of milk (total bacterial count, coliforms, Escherichia coli, Staphylococcus aureus, molds and yeasts) was investigated. The results showed that microwave treatment had a significant effect on reducing the number of microorganisms in milk samples (p<0.0) with the power of 850 W being the most effective power for reducing the number of S. aureus, coliforms, molds, yeasts as well as total bacterial count. Faster heating with higher energy efficiency is the main advantage of the microwave process for foods. In fact, the microwave method can be a potential and effective method for decreasing the microbial load of raw milk.","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":"49192393","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.v8i2.10669
Mary Nkongho Tanyitiku
Snail meat is a source of food and livelihood for many inhabitants especially in sub-Saharan Africa. They are consumed in households or traded at local and international markets. However, African land snails are rarely farmed but picked from environments that include decaying vegetation, soil debris, and untreated human and household wastes. These ‘snail natural habitats’ may contain microbial pathogens that could easily be ingested by snails and transmitted to snail meat handlers and consumers. The objective of this study was to investigate published information that establishes the local consumption practices of African land snails as a credible source of foodborne infections. Acknowledging the nutritional benefits of consuming snails, this research revealed local practices in snail gathering, handling, preparation and preservation could significantly contribute to foodrelated disease burdens to Africans and several African snail meat-exporting countries. With this, national and international food safety regulations are required for African snail meat consumption.
{"title":"Nutritious food and health risks: a review on the edible land snails of Africa","authors":"Mary Nkongho Tanyitiku","doi":"10.18502/jfsh.v8i2.10669","DOIUrl":"https://doi.org/10.18502/jfsh.v8i2.10669","url":null,"abstract":"Snail meat is a source of food and livelihood for many inhabitants especially in sub-Saharan Africa. They are consumed in households or traded at local and international markets. However, African land snails are rarely farmed but picked from environments that include decaying vegetation, soil debris, and untreated human and household wastes. These ‘snail natural habitats’ may contain microbial pathogens that could easily be ingested by snails and transmitted to snail meat handlers and consumers. The objective of this study was to investigate published information that establishes the local consumption practices of African land snails as a credible source of foodborne infections. Acknowledging the nutritional benefits of consuming snails, this research revealed local practices in snail gathering, handling, preparation and preservation could significantly contribute to foodrelated disease burdens to Africans and several African snail meat-exporting countries. With this, national and international food safety regulations are required for African snail meat consumption.","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":"47708537","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.v8i2.10670
O. Olaniyi, Ifedolapo Abigeal Samuel, F. O. Igbe
This study evaluated the antioxidant and antibacterial properties of date (Phoenix dactylifera L.) seed extracts against some bacterial pathogens of food-borne diseases. The phytochemical constituents and antioxidant properties of the date seed were determined using a standard chemical method. In vitro antibacterial activities of the crude extracts of date seeds against the pathogens were determined using the agar well diffusion method. The phytochemical screenings of the extracts revealed the presence of oxalate, phytate, flavonoid, saponin, tannin and cardiac glycoside. The screening of the date seed extracts for antioxidant compounds revealed varied concentrations of total antioxidant capacity, ferric reducing antioxidant property and flavonoid. Methanol and aqueous date seed extracts exhibited appreciable antibacterial activity against E. coli, K. pneumoniae, S. typhimurium, B. subtilis and S. flexneri whereas, n-hexane extract had a mild effect on all test organisms. At 200 and 100 mg/mL of the crude extracts, all the test isolates were inhibited. Varied Minimum inhibitory and Minimum Bactericidal Concentrations of different date seeds extracts showed potential bacteriostatic and bactericidal action against the test pathogens. It can be deduced that the important bioactive compounds in date seeds may be responsible for the observed antibacterial activity against the causative agents of food-borne illnesses.
{"title":"Phytochemical content, antioxidant properties and antibacterial activities of date (Phoenix dactylifera L.) seed extracts","authors":"O. Olaniyi, Ifedolapo Abigeal Samuel, F. O. Igbe","doi":"10.18502/jfsh.v8i2.10670","DOIUrl":"https://doi.org/10.18502/jfsh.v8i2.10670","url":null,"abstract":"This study evaluated the antioxidant and antibacterial properties of date (Phoenix dactylifera L.) seed extracts against some bacterial pathogens of food-borne diseases. The phytochemical constituents and antioxidant properties of the date seed were determined using a standard chemical method. In vitro antibacterial activities of the crude extracts of date seeds against the pathogens were determined using the agar well diffusion method. The phytochemical screenings of the extracts revealed the presence of oxalate, phytate, flavonoid, saponin, tannin and cardiac glycoside. The screening of the date seed extracts for antioxidant compounds revealed varied concentrations of total antioxidant capacity, ferric reducing antioxidant property and flavonoid. Methanol and aqueous date seed extracts exhibited appreciable antibacterial activity against E. coli, K. pneumoniae, S. typhimurium, B. subtilis and S. flexneri whereas, n-hexane extract had a mild effect on all test organisms. At 200 and 100 mg/mL of the crude extracts, all the test isolates were inhibited. Varied Minimum inhibitory and Minimum Bactericidal Concentrations of different date seeds extracts showed potential bacteriostatic and bactericidal action against the test pathogens. It can be deduced that the important bioactive compounds in date seeds may be responsible for the observed antibacterial activity against the causative agents of food-borne illnesses.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41335323","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.v8i2.10671
Catherine Gidabedi, N. Kassim, A. Matemu
Consumption of aflatoxins contaminated foods has led to detrimental health effects worldwide, with even more severe cases in African countries including Tanzania. A cross-sectional study was conducted to assess awareness and aflatoxins contamination of sesame seeds in Lindi and Mtwara regions. Subsequently, a total of 70 sesame seed samples were randomly purchased from local markets for aflatoxin determination using High Performance Liquid Chromatography (HPLC). Qualitative data were analyzed using SPSS 20 for descriptive and correlation analysis. Results show that 82.4% of the respondents were not aware of aflatoxin contamination of agricultural produce. Awareness was negatively correlated to the levels of education (p=-0.309) and positively correlated with gender whereby men were more aware than women (p=0.03). On the other hand, 37 out of 70 sesame seed samples were contaminated with total aflatoxins at a range of 0.009 ng/g to 5.557 ng/g. Although none of these samples exceeded the Tanzania maximum limits of 10 ng/g for total aflatoxins, 2 samples exceeded the maximum limit of 4 ng/g set by the European Union. Furthermore, Aflatoxin B1 was detected in 13 samples moreover the concentration was below the Tanzania and EU maximum limits of 5 ng/g and 2 ng/g respectively. Though the contamination was below the national maximum limits and limited to one agro-ecological zone and season, these findings provide useful insights on aflatoxins contamination of sesame seeds from the two main growing regions in Tanzania.
{"title":"Smallholder farmer's awareness and determination of aflatoxins in sesame seeds of southern district of Tanzania","authors":"Catherine Gidabedi, N. Kassim, A. Matemu","doi":"10.18502/jfsh.v8i2.10671","DOIUrl":"https://doi.org/10.18502/jfsh.v8i2.10671","url":null,"abstract":"Consumption of aflatoxins contaminated foods has led to detrimental health effects worldwide, with even more severe cases in African countries including Tanzania. A cross-sectional study was conducted to assess awareness and aflatoxins contamination of sesame seeds in Lindi and Mtwara regions. Subsequently, a total of 70 sesame seed samples were randomly purchased from local markets for aflatoxin determination using High Performance Liquid Chromatography (HPLC). Qualitative data were analyzed using SPSS 20 for descriptive and correlation analysis. Results show that 82.4% of the respondents were not aware of aflatoxin contamination of agricultural produce. Awareness was negatively correlated to the levels of education (p=-0.309) and positively correlated with gender whereby men were more aware than women (p=0.03). On the other hand, 37 out of 70 sesame seed samples were contaminated with total aflatoxins at a range of 0.009 ng/g to 5.557 ng/g. Although none of these samples exceeded the Tanzania maximum limits of 10 ng/g for total aflatoxins, 2 samples exceeded the maximum limit of 4 ng/g set by the European Union. Furthermore, Aflatoxin B1 was detected in 13 samples moreover the concentration was below the Tanzania and EU maximum limits of 5 ng/g and 2 ng/g respectively. Though the contamination was below the national maximum limits and limited to one agro-ecological zone and season, these findings provide useful insights on aflatoxins contamination of sesame seeds from the two main growing regions in Tanzania.","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":"44142732","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}
H. Mohammed, Kenlyn E. Peters, Irene Rojas Nunez, A. Salem, S. Doiphode, A. Sultan
Campylobacter spp. are among the ten top leading causes of foodborne diseases around the world and are capable of triggering severe gastroenteritis with potential for severe sequelae. Fresh camel milk is one of the most common hospitality gestures among certain cultures. We investigated the potential risk of illness from the consumption of camel milk contaminated with Campylobacter spp. in Qatar and identified critical intervention points that would contribute to mitigating its consequences. Quantitative risk assessment (QRA) methodology with a combination of deterministic and stochastic approaches was employed to address this objective. Data on the likelihood of either C. jejuni or C. coli in camel milk or in humans was obtained through repeat cross-sectional studies in these populations in Qatar. Estimates of the adverse health effects were computed using risk characterization which integrated data on the hazard, the probability of exposure, and dose-response models. Our analyses showed that the probability of illness for a healthy female from the consumption of camel milk contaminated with C. jejuni ranged from 5 x 10-3 to 24 x 10-2 depending on the amount of milk consumed. The risk of illness for males was higher (13 x 10-3 to 30 x 10-2). The estimates of illness were three times higher for immunocompromised females in comparison to healthy females. Immunocompromised males had five-times higher risk of illness in comparison to healthy men. The computed risk of illness from consumption of camel milk contaminated with either C. jejuni or C. coli could be significantly mitigated by increasing the efficacy of sterilizing or pasteurization before serving.
{"title":"The risk of Campylobacter jejuni and Campylobacter coli associated with the consumption of fresh camel milk in Qatar","authors":"H. Mohammed, Kenlyn E. Peters, Irene Rojas Nunez, A. Salem, S. Doiphode, A. Sultan","doi":"10.18502/jfsh.v8i1.9959","DOIUrl":"https://doi.org/10.18502/jfsh.v8i1.9959","url":null,"abstract":"Campylobacter spp. are among the ten top leading causes of foodborne diseases around the world and are capable of triggering severe gastroenteritis with potential for severe sequelae. Fresh camel milk is one of the most common hospitality gestures among certain cultures. We investigated the potential risk of illness from the consumption of camel milk contaminated with Campylobacter spp. in Qatar and identified critical intervention points that would contribute to mitigating its consequences. Quantitative risk assessment (QRA) methodology with a combination of deterministic and stochastic approaches was employed to address this objective. Data on the likelihood of either C. jejuni or C. coli in camel milk or in humans was obtained through repeat cross-sectional studies in these populations in Qatar. Estimates of the adverse health effects were computed using risk characterization which integrated data on the hazard, the probability of exposure, and dose-response models. Our analyses showed that the probability of illness for a healthy female from the consumption of camel milk contaminated with C. jejuni ranged from 5 x 10-3 to 24 x 10-2 depending on the amount of milk consumed. The risk of illness for males was higher (13 x 10-3 to 30 x 10-2). The estimates of illness were three times higher for immunocompromised females in comparison to healthy females. Immunocompromised males had five-times higher risk of illness in comparison to healthy men. The computed risk of illness from consumption of camel milk contaminated with either C. jejuni or C. coli could be significantly mitigated by increasing the efficacy of sterilizing or pasteurization before serving.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47031745","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}
Occurrence of aflatoxin in staple food products is a serious threat to public health. This study was aimed to determine the level of aflatoxin B1 (AFB1) contamination in rice and rice products produced in Jhapa, a major rice producing area of the country. A total of 108 samples including paddy, rice and rice products (4 varieties each) were collected and the amount of AFB1 in them was analyzed using Bio-Shield B1 5 ELISA test. The major varieties of paddy cultivatedwere Ranjit (26.61%), Sarana (22.22%), NR-2167 (13.89%) and Sukkha variety (5.56%). Fungal attack, color change and unwanted odor were major problems incurred during paddy storage while fungal attack and appearance of lumps were major problems during rice storage. About 76.92% respondents were unaware of good agricultural practices and 87% of them had no idea about aflatoxins. Through ELISA, it was found that paddy, rice and rice products had a mean AFB1 content of 1.43, 1.41 and 1.64 μg/kg respectively, and the contamination levels differed significantly among different varieties of the samples. Ranjit variety of paddy, rice as well as beaten rice had the highest level of contamination among paddy, rice and rice product samples respectively. All the samples had AFB1 concentration below the standards set by Nepal Government as well as World Health Organization. But 1 sample of Sukkha paddy, 3 samples of Ranjit paddy, 1 sample of Mansoori rice, 3 samples of Ranjit rice, 3 samples of Ranjit beaten rice and 3 samples of Mansoori puffed rice had AFB1 above the European Union standards.
{"title":"Status of aflatoxin B1 in rice and rice products from Jhapa district of Nepal","authors":"Devraj Acharya, Lekhraj Dhakal, Santosh Thapa","doi":"10.18502/jfsh.v8i1.9961","DOIUrl":"https://doi.org/10.18502/jfsh.v8i1.9961","url":null,"abstract":"Occurrence of aflatoxin in staple food products is a serious threat to public health. This study was aimed to determine the level of aflatoxin B1 (AFB1) contamination in rice and rice products produced in Jhapa, a major rice producing area of the country. A total of 108 samples including paddy, rice and rice products (4 varieties each) were collected and the amount of AFB1 in them was analyzed using Bio-Shield B1 5 ELISA test. The major varieties of paddy cultivatedwere Ranjit (26.61%), Sarana (22.22%), NR-2167 (13.89%) and Sukkha variety (5.56%). Fungal attack, color change and unwanted odor were major problems incurred during paddy storage while fungal attack and appearance of lumps were major problems during rice storage. About 76.92% respondents were unaware of good agricultural practices and 87% of them had no idea about aflatoxins. Through ELISA, it was found that paddy, rice and rice products had a mean AFB1 content of 1.43, 1.41 and 1.64 μg/kg respectively, and the contamination levels differed significantly among different varieties of the samples. Ranjit variety of paddy, rice as well as beaten rice had the highest level of contamination among paddy, rice and rice product samples respectively. All the samples had AFB1 concentration below the standards set by Nepal Government as well as World Health Organization. But 1 sample of Sukkha paddy, 3 samples of Ranjit paddy, 1 sample of Mansoori rice, 3 samples of Ranjit rice, 3 samples of Ranjit beaten rice and 3 samples of Mansoori puffed rice had AFB1 above the European Union standards.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48896963","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}
S. Hosseini, A. Homayouni‐Rad, H. Samadi kafil, Nazli Dorud
The antimicrobial effect postbiotic extant of Lactobacillus casei was evaluated against Escherichia coli by well propagation method and growth inhibition zone diameter was measured. The selected concentration of the postbiotic extract of Lactobacillus casei was added to milk containing E. coli, followed by evaluating the changes in colony number and pH during storage (1 and 5) days at 4°C then compared with control milk. The largest growth inhibition zone was formed at a concentration of 800 µl/ml against E. coli. Also, the counts of E. coli decreased on days 1 and 5 in the evaluated milk containing postbiotic (p≤ 0.05). The pH of milk containing postbiotic was 6.5-6.8 (p≤ 0.05). The results showed that the postbiotics of L. casei inhibited the growth of E. coli in milk containing.
{"title":"Evaluating the antimicrobial effect of postbiotic extract from Lactobacillus casei on Escherichia coli in commercial sterilized milk","authors":"S. Hosseini, A. Homayouni‐Rad, H. Samadi kafil, Nazli Dorud","doi":"10.18502/jfsh.v8i1.9960","DOIUrl":"https://doi.org/10.18502/jfsh.v8i1.9960","url":null,"abstract":"The antimicrobial effect postbiotic extant of Lactobacillus casei was evaluated against Escherichia coli by well propagation method and growth inhibition zone diameter was measured. The selected concentration of the postbiotic extract of Lactobacillus casei was added to milk containing E. coli, followed by evaluating the changes in colony number and pH during storage (1 and 5) days at 4°C then compared with control milk. The largest growth inhibition zone was formed at a concentration of 800 µl/ml against E. coli. Also, the counts of E. coli decreased on days 1 and 5 in the evaluated milk containing postbiotic (p≤ 0.05). The pH of milk containing postbiotic was 6.5-6.8 (p≤ 0.05). The results showed that the postbiotics of L. casei inhibited the growth of E. coli in milk containing.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46193126","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}
P. Sadighara, R. Shahbazi, Mohammad Zirak, Sara Mohamadi, L. Karami, Nooshin Zomorodian, A. Abedini
Lipid oxidation is an undesirable reaction that produces unwanted and harmful compounds, including malondialdehyde (MDA). Ice cream has a considerable amount of fat; therefore, it is sensitive to lipid oxidation. The primary purpose of this study was to determine the lipid oxidation level in traditional and pasteurized ice creams. The traditional ice cream and various brands of pasteurized ice cream samples were collected. The amount of MDA was measured by the TBARS method, and dietary exposure to MDA was calculated. MDA level in the traditional samples were lower than in pasteurized ice creams, however it was not significant (p>0.05). The level of lipid oxidation was different in the brands A, B, and C. The highest and lowest levels of MDA were found in brand A and brand C, respectively. The value of estimated dietary intake was calculated as 4.251 µg/Kg. This study showed that the amount of MDA could be very different in branded samples. Furthermore, the dietary intake of MDA is considerable. Therefore, it is necessary to develop a standard regarding the permissible level of MDA in ice cream.
{"title":"The content and dietary exposure of Malondialdehyde in industrial and traditional ice cream fats","authors":"P. Sadighara, R. Shahbazi, Mohammad Zirak, Sara Mohamadi, L. Karami, Nooshin Zomorodian, A. Abedini","doi":"10.18502/jfsh.v8i1.9958","DOIUrl":"https://doi.org/10.18502/jfsh.v8i1.9958","url":null,"abstract":"Lipid oxidation is an undesirable reaction that produces unwanted and harmful compounds, including malondialdehyde (MDA). Ice cream has a considerable amount of fat; therefore, it is sensitive to lipid oxidation. The primary purpose of this study was to determine the lipid oxidation level in traditional and pasteurized ice creams. The traditional ice cream and various brands of pasteurized ice cream samples were collected. The amount of MDA was measured by the TBARS method, and dietary exposure to MDA was calculated. MDA level in the traditional samples were lower than in pasteurized ice creams, however it was not significant (p>0.05). The level of lipid oxidation was different in the brands A, B, and C. The highest and lowest levels of MDA were found in brand A and brand C, respectively. The value of estimated dietary intake was calculated as 4.251 µg/Kg. This study showed that the amount of MDA could be very different in branded samples. Furthermore, the dietary intake of MDA is considerable. Therefore, it is necessary to develop a standard regarding the permissible level of MDA in ice cream.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45521356","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}
Mahsa Alikord, Mohadeseh Pirhadi, S. Shokri, N. Shariatifar
The technology of genetically modified (GM) can overwhelm agricultural and nutritional difficulties in the food industry, food safety and security by increasing resistance to pests and herbicides, drought tolerance, rapid ripening and ultimately increasing yield and food quality. However, in the last few decades, significant dangers of GM foods to humans, animals, and the environment have been identified. Nevertheless, there is insufficient scientific evidence to prove the harmful effects of these foods on human and animal health. In this article, several advantages and disadvantages of this technology are reviewed. Therefore, it is necessary to perform all the requested risk assessments before releasing any GM product and next post-release checking to track probable gene flow and limit any possible contamination of the food chain catastrophe. Therefore, the safe use of this technology, in compliance with all protocols of environmental health and safety assessment at the national and international levels are demanded.
{"title":"An overview of genetically modified foods: agreement, challenges and assessment of safety","authors":"Mahsa Alikord, Mohadeseh Pirhadi, S. Shokri, N. Shariatifar","doi":"10.18502/jfsh.v8i1.9956","DOIUrl":"https://doi.org/10.18502/jfsh.v8i1.9956","url":null,"abstract":"The technology of genetically modified (GM) can overwhelm agricultural and nutritional difficulties in the food industry, food safety and security by increasing resistance to pests and herbicides, drought tolerance, rapid ripening and ultimately increasing yield and food quality. However, in the last few decades, significant dangers of GM foods to humans, animals, and the environment have been identified. Nevertheless, there is insufficient scientific evidence to prove the harmful effects of these foods on human and animal health. In this article, several advantages and disadvantages of this technology are reviewed. Therefore, it is necessary to perform all the requested risk assessments before releasing any GM product and next post-release checking to track probable gene flow and limit any possible contamination of the food chain catastrophe. Therefore, the safe use of this technology, in compliance with all protocols of environmental health and safety assessment at the national and international levels are demanded.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47041532","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}
F. Ayoade, J. Oguzie, K. Akano, T. Olumade, Philomena J. Eromon, Kanyinsola Odesola, O. Folarin, C. Happi
Three selected chicken abattoirs and two retail locations were studied to determine the frequency of occurrence and profile for Shiga toxin-producing Escherichia coli (STEC) strains present in abattoirs and retail (frozen) chicken carcasses in Osun state, Nigeria. Samples were plated on Eosin Methylene Blue agar for the presence of E. coli. Furthermore, the isolates were confirmed serologically as non-O157 STEC using latex agglutination serotyping kit. Multiplex PCR was used to check for specific virulence factors in the isolated E. coli strains. The mean colony count results showed that effluent water samples from the Ikirun slaughter slab type abattoir were the highest at 25 cfu/ml. A post hoc comparison showed that this value was significantly higher than that of the slaughtering table at Oluode-1 (P = 0.04) and retail chicken meat samples at Igbona (P = 0.01). The results show that chicken abattoirs are poor reservoirs of STEC. Moreover, the results from this study showing that the stx2-producing strains that are more prone to cause hemolytic uremic syndrome is the predominant strain in the study area is worrisome. These results underscore the improper hygiene practices of the abattoir workers combined with inadequate waste management and biological waste disposal systems. It is recommended that regulatory bodies in this locality should focus on ensuring the upgrade of biological waste disposal from these abattoirs in order to limit spread of potentially virulent pathogens into the runoff and ground water.
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