N. S. Somda, Donatien Kaboré, A. Tankoano, M. Somda, A. Ouattara, A. Paré, H. Sawadogo-Lingani
Coated skewers are very popular in Ouagadougou. This work aim to assess the microbial quality of coated skewers sold in streets of Ouagadougou and their isolated Staphylococcus aureus and Pseudomonas spp antimicrobial resistance. A total of 30 coated skewers samples were collected from various processors for microbial analysis using standard methods. The antimicrobial resistance test was performed using the agar plate diffusion method. The microbial load varied from 6.0×104 -1.7×108 cfu/g (aerobic mesophilic bacteria (AMB)), 1.5×10-2.7×107 cfu/g (coliform), 0.0 to 6.1×101 (S. aureus) and 10-25 cfu/g (Pseudomonas spp.). Globally, 70% (21/30), 30% (09/30), 40% (12/30) and 6.67% (02/30) of the analyzed samples were unacceptable based on the load of AMB, coliform, S. aureus and Pseudomonas spp., respectively. Four coated skewers were contaminated by Pseudomonas spp. About susceptibility to antimicrobial agents, 91.67% of S. aureus strains were resistant to ceftazidime and aztreonam, while a low resistance rate was observed for the others antibiotics. Pseudomonas spp strains, were resistant to cotrimoxazol (75%) but sensitive to the other antibiotics. These results highlight poor hygienic conditions of coated skewers preparation in Ouagadougou. These practices contribute to their microbial contamination. Isolated bacteria showed different level of resistance to the tested antibiotics. There is a need of good manufacturing practices to improve the hygienic quality of coated skewers.
{"title":"Antimicrobial resistance of Staphylococcus aureus and Pseudomonas spp. isolated from coated skewers sold in Ouagadougou, Burkina Faso","authors":"N. S. Somda, Donatien Kaboré, A. Tankoano, M. Somda, A. Ouattara, A. Paré, H. Sawadogo-Lingani","doi":"10.18502/jfsh.v7i4.9287","DOIUrl":"https://doi.org/10.18502/jfsh.v7i4.9287","url":null,"abstract":"Coated skewers are very popular in Ouagadougou. This work aim to assess the microbial quality of coated skewers sold in streets of Ouagadougou and their isolated Staphylococcus aureus and Pseudomonas spp antimicrobial resistance. A total of 30 coated skewers samples were collected from various processors for microbial analysis using standard methods. The antimicrobial resistance test was performed using the agar plate diffusion method. The microbial load varied from 6.0×104 -1.7×108 cfu/g (aerobic mesophilic bacteria (AMB)), 1.5×10-2.7×107 cfu/g (coliform), 0.0 to 6.1×101 (S. aureus) and 10-25 cfu/g (Pseudomonas spp.). Globally, 70% (21/30), 30% (09/30), 40% (12/30) and 6.67% (02/30) of the analyzed samples were unacceptable based on the load of AMB, coliform, S. aureus and Pseudomonas spp., respectively. Four coated skewers were contaminated by Pseudomonas spp. About susceptibility to antimicrobial agents, 91.67% of S. aureus strains were resistant to ceftazidime and aztreonam, while a low resistance rate was observed for the others antibiotics. Pseudomonas spp strains, were resistant to cotrimoxazol (75%) but sensitive to the other antibiotics. These results highlight poor hygienic conditions of coated skewers preparation in Ouagadougou. These practices contribute to their microbial contamination. Isolated bacteria showed different level of resistance to the tested antibiotics. There is a need of good manufacturing practices to improve the hygienic quality of coated skewers.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45898304","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}
Y. Jeff-Agboola, Bartholomew Saanu Adeleke, Oluwabunmi Folorunso Ayomide
The presence of mycotoxigenic molds in food potentially poses hazards to healthy living and needs to be controlled. There is a greater risk that the resistance phenomenon will increase in the future due to the frequent use of antibiotics and preservatives, unlike biopreservation. Lactic acid bacteria are capable of producing secondary metabolites with antimicrobial properties. This study was conducted to evaluate the antagonistic effect of lactic acid bacteria isolates against toxigenic mold, Aspergillus flavus. Lactic acid bacteria were isolated from palm wine, ogi, and yogurt samples, and their antagonistic activity against toxigenic mold was investigated using the agar overlay method. Streptomyces spp. had the highest counts of 15.1×104 cfu/ml, while the least count of 2.0×104 cfu/ml from Lactobacillus plantarum was obtained. Pediococcus damnosus and Lactobacillus plantarum were present in both yogurt and palm wine samples. Similarly, Streptococcus spp. was identified in both yogurt and pap (ogi) samples. Aspergillus flavus was susceptible to half of the lactic acid bacterial isolates with varying degrees of inhibition. Total inhibition of toxigenic mold was observed on the control plate and plates inoculated with L. lactis, S. thermophilus, Leuconostoc mesenteriodes, P. damnosus, and L. bulgaricus. The antifungal activity of lactic acid bacteria suggests their biocontrol efficacy against A. flavus. Also, the antimicrobial properties of lactic acid bacteria can make them a suitable candidate in food preservation. Furthermore, this study can stand as a preliminary step in multistep research to investigate the anti-fungal and anti-aflatoxigenic potential of lactic acid bacteria from fermented foods against toxigenic A. flavus.
{"title":"Evaluation of the antagonistic effect of some species of lactic acid bacteria isolated from fermented food against toxigenic Aspergillus flavus","authors":"Y. Jeff-Agboola, Bartholomew Saanu Adeleke, Oluwabunmi Folorunso Ayomide","doi":"10.18502/jfsh.v7i3.9135","DOIUrl":"https://doi.org/10.18502/jfsh.v7i3.9135","url":null,"abstract":"The presence of mycotoxigenic molds in food potentially poses hazards to healthy living and needs to be controlled. There is a greater risk that the resistance phenomenon will increase in the future due to the frequent use of antibiotics and preservatives, unlike biopreservation. Lactic acid bacteria are capable of producing secondary metabolites with antimicrobial properties. This study was conducted to evaluate the antagonistic effect of lactic acid bacteria isolates against toxigenic mold, Aspergillus flavus. Lactic acid bacteria were isolated from palm wine, ogi, and yogurt samples, and their antagonistic activity against toxigenic mold was investigated using the agar overlay method. Streptomyces spp. had the highest counts of 15.1×104 cfu/ml, while the least count of 2.0×104 cfu/ml from Lactobacillus plantarum was obtained. Pediococcus damnosus and Lactobacillus plantarum were present in both yogurt and palm wine samples. Similarly, Streptococcus spp. was identified in both yogurt and pap (ogi) samples. Aspergillus flavus was susceptible to half of the lactic acid bacterial isolates with varying degrees of inhibition. Total inhibition of toxigenic mold was observed on the control plate and plates inoculated with L. lactis, S. thermophilus, Leuconostoc mesenteriodes, P. damnosus, and L. bulgaricus. The antifungal activity of lactic acid bacteria suggests their biocontrol efficacy against A. flavus. Also, the antimicrobial properties of lactic acid bacteria can make them a suitable candidate in food preservation. Furthermore, this study can stand as a preliminary step in multistep research to investigate the anti-fungal and anti-aflatoxigenic potential of lactic acid bacteria from fermented foods against toxigenic A. flavus.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46187435","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. Kazemeini, R. Partovi, A. Nazaktabar, H. Shokri
Query fever is an important zoonotic disease caused by the obligate intracellular microorganism of Coxiella burnetii. Moreover, the present study aimed to determine the prevalence of C. burnetii in bulk milk samples from dairy bovine herds using a nested polymerase chain reaction assay. During four seasons, a total of 100 samples of bulk milk from traditional, semi-industrial, and industrial dairy bovine herds located in six cities of Mazandaran province, northern Iran from May 2019 to February 2020 were collected. The samples were subjected to detect C. burnetii using a nested-PCR assay. Twenty - seven out of 100 bulk milk samples (27%, 95% CI: 18.3-35), 7% were infected with C. burnetii. The prevalence was 54.3% (19 samples) in traditional dairy herds and 12.3 % (8 samples) in semi-industrial industrial dairy herds. Furthermore, our results revealed that the chance of milk being infected with C. burnetii bacteria in traditional milk is 8.5 times higher than the milk of semi-industrial and industrial dairy herds. Based on the obtained results of the current study, the highest and lowest prevalence of C. burnetii were seen in Ghaemshar (66.7%) and Babol (0%), respectively (p<0.05). Spring season (37%) had the highest contamination of C. burnetii in bulk milk samples. According to the findings of this study, the clinically healthy dairy cows are important sources of C. burnetii infection in this area, amplified by the traditional herds of these animals. Because these animals can transmit the infection to humans, this common zoonotic bacterium can be a potential health problem in Mazandaran province, Northern Iran.
{"title":"Detection of Coxiella burnetii in raw milk samples collected from dairy farms in Mazandaran province, north of Iran","authors":"H. Kazemeini, R. Partovi, A. Nazaktabar, H. Shokri","doi":"10.18502/jfsh.v7i3.9137","DOIUrl":"https://doi.org/10.18502/jfsh.v7i3.9137","url":null,"abstract":"Query fever is an important zoonotic disease caused by the obligate intracellular microorganism of Coxiella burnetii. Moreover, the present study aimed to determine the prevalence of C. burnetii in bulk milk samples from dairy bovine herds using a nested polymerase chain reaction assay. During four seasons, a total of 100 samples of bulk milk from traditional, semi-industrial, and industrial dairy bovine herds located in six cities of Mazandaran province, northern Iran from May 2019 to February 2020 were collected. The samples were subjected to detect C. burnetii using a nested-PCR assay. Twenty - seven out of 100 bulk milk samples (27%, 95% CI: 18.3-35), 7% were infected with C. burnetii. The prevalence was 54.3% (19 samples) in traditional dairy herds and 12.3 % (8 samples) in semi-industrial industrial dairy herds. Furthermore, our results revealed that the chance of milk being infected with C. burnetii bacteria in traditional milk is 8.5 times higher than the milk of semi-industrial and industrial dairy herds. Based on the obtained results of the current study, the highest and lowest prevalence of C. burnetii were seen in Ghaemshar (66.7%) and Babol (0%), respectively (p<0.05). Spring season (37%) had the highest contamination of C. burnetii in bulk milk samples. According to the findings of this study, the clinically healthy dairy cows are important sources of C. burnetii infection in this area, amplified by the traditional herds of these animals. Because these animals can transmit the infection to humans, this common zoonotic bacterium can be a potential health problem in Mazandaran province, Northern Iran.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43579568","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}
Sarcocystis is a mandatory intracellular parasite that is common between humans and animals, which causes huge losses in the livestock and meat industries. This study aimed to determine the prevalence of Sarcocystis infection in goats slaughtered in Tabriz slaughterhouse. For this purpose, the carcasses of 240 slaughtered goats were examined for the presence of macrocysts by eye observation and then by microscopic by dob-smear and digestive methods. Based on the results, 2.5% of the studied carcasses were diagnosed with macrocytic observation. In the microscopic examination by dob-smear and digestion methods, 35.83% and 100% respectively of the cases were positively diagnosed. There is a significant relationship between contamination and the studied method (p<0.05), which has higher validity digestion than the dob-smear and macroscopic method. There was also a statistically significant difference between the contamination rate among different muscles (p<0.05). As well, the highest microcyst contamination was observed in diaphragm muscles and the lowest microcyst contamination was observed in the heart muscle. This study showed the necessity of microscopic observation of the Sarcocystis contamination in the goat carcasses.
{"title":"A study on the abundance of infection with Sarcocystis in goats slaughtered in the Tabriz slaughterhouse","authors":"H. Valizadeh, A. Ebrahimi","doi":"10.18502/jfsh.v7i3.9136","DOIUrl":"https://doi.org/10.18502/jfsh.v7i3.9136","url":null,"abstract":"Sarcocystis is a mandatory intracellular parasite that is common between humans and animals, which causes huge losses in the livestock and meat industries. This study aimed to determine the prevalence of Sarcocystis infection in goats slaughtered in Tabriz slaughterhouse. For this purpose, the carcasses of 240 slaughtered goats were examined for the presence of macrocysts by eye observation and then by microscopic by dob-smear and digestive methods. Based on the results, 2.5% of the studied carcasses were diagnosed with macrocytic observation. In the microscopic examination by dob-smear and digestion methods, 35.83% and 100% respectively of the cases were positively diagnosed. There is a significant relationship between contamination and the studied method (p<0.05), which has higher validity digestion than the dob-smear and macroscopic method. There was also a statistically significant difference between the contamination rate among different muscles (p<0.05). As well, the highest microcyst contamination was observed in diaphragm muscles and the lowest microcyst contamination was observed in the heart muscle. This study showed the necessity of microscopic observation of the Sarcocystis contamination in the goat carcasses.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44370891","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}
The World Health Organization has published a guide for manufacturers on continuing production during the coronavirus pandemic that should be considered in the regulation of public health and social measures within the scope of COVID-19. Requirements intended by other government agencies or regulatory agencies should be included in the hygiene control applications. This will facilitate both food safety and control of pandemic measures and administrative sanctions. As far as seen that food business has not yet adopted completely the new control measures involving COVID19 requirements. It is thought that there is an urgent need for management of safety manufacture conditions taking into account pandemic rules and also official controls of the food manufacturers should be evaluated both food safety and COVID-19 pandemic conditions. Provided that all legislative conditions regarding food safety are valid, additional measures to be taken in Bakery Manufacturing against COVID-19 will be specified in this review. This study is a guide that will contribute to the bakery business operators by revealing which conditions should be included in the Prerequisite Program which was set out general measures and procedures by governments to ensure safe food production chains during the COVID-19 pandemic.
{"title":"Food safety requirements for the COVID-19 pandemic in bakery manufacturing: a review","authors":"S. Özçakmak, E. Molaee-aghaee","doi":"10.18502/jfsh.v7i3.9132","DOIUrl":"https://doi.org/10.18502/jfsh.v7i3.9132","url":null,"abstract":"The World Health Organization has published a guide for manufacturers on continuing production during the coronavirus pandemic that should be considered in the regulation of public health and social measures within the scope of COVID-19. Requirements intended by other government agencies or regulatory agencies should be included in the hygiene control applications. This will facilitate both food safety and control of pandemic measures and administrative sanctions. As far as seen that food business has not yet adopted completely the new control measures involving COVID19 requirements. It is thought that there is an urgent need for management of safety manufacture conditions taking into account pandemic rules and also official controls of the food manufacturers should be evaluated both food safety and COVID-19 pandemic conditions. Provided that all legislative conditions regarding food safety are valid, additional measures to be taken in Bakery Manufacturing against COVID-19 will be specified in this review. This study is a guide that will contribute to the bakery business operators by revealing which conditions should be included in the Prerequisite Program which was set out general measures and procedures by governments to ensure safe food production chains during the COVID-19 pandemic.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46946587","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 Dehnavi, Afshin Akhodzadeh Basti, A. Khanjari, Elahe Rezaei
The bacteria Listeria monocytogenes can contaminate food and cause disease, not just in underdeveloped, but also in developed countries. Cheese is one of the dairy products that can cause listeriosis if it is consumed with contaminated milk. Sixty samples of traditional unpasteurized white cheese weighing approximately 100 g were obtained from sales centers in Tehran for three consecutive weeks. Then, 25 g of each weighed sample was added to 225 ml of initial enrichment medium and incubated at 30°C for 24 h. In the next step, they were cultured in Polymyxin Acriflavin Lithium-chloride Ceftazidime Esculin Mannitol medium and incubated at 35°C for 24 h. The growth and non-growth of Listeria monocytogenes bacterial colonies were examined, and additional tests were performed. The results of this study showed that out of 60 traditional cheese samples that were examined, based on the results of culture and supplementary tests, one cheese sample (1.6%) was infected with Listeria monocytogenes. In general, our study showed a lower level of contamination by Listeria monocytogenes compared to other studies. Iranian cheeses can be found in many varieties and there are differences in processing traditional cheese in different regions. Thereby, continuous monitoring is required.
{"title":"Prevalence of Listeria monocytogenes in traditional cheeses obtained from food sale centers of Tehran, Iran","authors":"Mahsa Dehnavi, Afshin Akhodzadeh Basti, A. Khanjari, Elahe Rezaei","doi":"10.18502/jfsh.v7i3.9133","DOIUrl":"https://doi.org/10.18502/jfsh.v7i3.9133","url":null,"abstract":"The bacteria Listeria monocytogenes can contaminate food and cause disease, not just in underdeveloped, but also in developed countries. Cheese is one of the dairy products that can cause listeriosis if it is consumed with contaminated milk. Sixty samples of traditional unpasteurized white cheese weighing approximately 100 g were obtained from sales centers in Tehran for three consecutive weeks. Then, 25 g of each weighed sample was added to 225 ml of initial enrichment medium and incubated at 30°C for 24 h. In the next step, they were cultured in Polymyxin Acriflavin Lithium-chloride Ceftazidime Esculin Mannitol medium and incubated at 35°C for 24 h. The growth and non-growth of Listeria monocytogenes bacterial colonies were examined, and additional tests were performed. The results of this study showed that out of 60 traditional cheese samples that were examined, based on the results of culture and supplementary tests, one cheese sample (1.6%) was infected with Listeria monocytogenes. In general, our study showed a lower level of contamination by Listeria monocytogenes compared to other studies. Iranian cheeses can be found in many varieties and there are differences in processing traditional cheese in different regions. Thereby, continuous monitoring is required.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45633194","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 Peter, A. Salem, S. Doiphode, A. Sultan
The objectives of the study were to evaluate the risk of illness from the consumption of Mutton contaminated with Escherichia coli O157:H7 in Qatar and to highlight intervention points that would contribute to mitigating its associated risk. The quantitative risk assessment (QRA) methodology was employed to address this objective. Our approach consisted of a combination of deterministic and stochastic approaches. Data on the probability of E. coli O157:H7 in animals, animal products, retail, and humans were obtained through repeat cross-sectional studies. Estimates of the adverse health effects were computed using risk characterization which integrated data on hazard characterization and exposure assessment, including dose-response models. The probability of illness for a healthy female from the consumption of mutton contaminated with E. coli O157:H7 eating at a restaurant ranged from 7×10-3 to 28×10-2 depending on the amount of food consumed. However, the risk for the same female eating at home is less (5×10-3 to 24×10-2). The estimates of illness are three times higher for immunocompromised females exposed either at a restaurant or at home. The risk of illness due to this pathogen could be significantly reduced for either gender under different scenarios by increasing the efficacy of roasting the mutton before consumption.
{"title":"Quantitative microbial risk assessment for Escherichia coli O157:H7 in Mutton in Qatar: an example of application of One Health approach","authors":"H. Mohammed, Kenlyn Peter, A. Salem, S. Doiphode, A. Sultan","doi":"10.18502/jfsh.v7i3.9134","DOIUrl":"https://doi.org/10.18502/jfsh.v7i3.9134","url":null,"abstract":"The objectives of the study were to evaluate the risk of illness from the consumption of Mutton contaminated with Escherichia coli O157:H7 in Qatar and to highlight intervention points that would contribute to mitigating its associated risk. The quantitative risk assessment (QRA) methodology was employed to address this objective. Our approach consisted of a combination of deterministic and stochastic approaches. Data on the probability of E. coli O157:H7 in animals, animal products, retail, and humans were obtained through repeat cross-sectional studies. Estimates of the adverse health effects were computed using risk characterization which integrated data on hazard characterization and exposure assessment, including dose-response models. The probability of illness for a healthy female from the consumption of mutton contaminated with E. coli O157:H7 eating at a restaurant ranged from 7×10-3 to 28×10-2 depending on the amount of food consumed. However, the risk for the same female eating at home is less (5×10-3 to 24×10-2). The estimates of illness are three times higher for immunocompromised females exposed either at a restaurant or at home. The risk of illness due to this pathogen could be significantly reduced for either gender under different scenarios by increasing the efficacy of roasting the mutton before consumption.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47015957","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}
Producing high-quality gluten-free products by some pseudo-cereals like Quinoa and Amaranth, which have a high nutritional value has been proved, but their enzymatic activity hasn’t been completely known. Considering the effect and importance of enzymes in bakery products, this study, investigated the activity of alpha amylase, protease, lipase, lipoxygenase and Phytase in amaranth, quinoa and wheat. Quinoa and wheat have the highest and the lowest alpha amylase activity, respectively. The lipoxygenase activity in quinoa and amaranth is significantly (p < 0.05) greater than its activity in wheat. The activity of lipase and protease enzymes in wheat is significantly (p < 0.05) higher than amaranth and quinoa enzymes. Consequently, it seems that using lipase and protease in the production of Quinoa and Amaranth products, could increase the quality of these products. Phytase enzyme activity in amaranth is significantly (p < 0.05) higher than this enzyme activity in quinoa and wheat.
{"title":"Investigating and comparing the enzymatic activity of wheat, Quinoa and Amaranth","authors":"Saadat Azizi, M. Azizi, P. Rajaei","doi":"10.18502/jfsh.v7i2.8402","DOIUrl":"https://doi.org/10.18502/jfsh.v7i2.8402","url":null,"abstract":"Producing high-quality gluten-free products by some pseudo-cereals like Quinoa and Amaranth, which have a high nutritional value has been proved, but their enzymatic activity hasn’t been completely known. Considering the effect and importance of enzymes in bakery products, this study, investigated the activity of alpha amylase, protease, lipase, lipoxygenase and Phytase in amaranth, quinoa and wheat. Quinoa and wheat have the highest and the lowest alpha amylase activity, respectively. The lipoxygenase activity in quinoa and amaranth is significantly (p < 0.05) greater than its activity in wheat. The activity of lipase and protease enzymes in wheat is significantly (p < 0.05) higher than amaranth and quinoa enzymes. Consequently, it seems that using lipase and protease in the production of Quinoa and Amaranth products, could increase the quality of these products. Phytase enzyme activity in amaranth is significantly (p < 0.05) higher than this enzyme activity in quinoa and wheat.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48036632","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}
The eradication of Sarcocystis-infected corpses costs the meat industry millions of dollars each year. Because this parasite is most commonly found in skeletal and cardiac muscles, preventative and control techniques such as inactivating or destroying the bradyzoites in infected meat are critical. The goal of this research was to look at the various methods for inactivating this parasite and to compare the results of these methods. Using internet databases from many fields and around the world, a systematic review of the literature was conducted. Heating, freezing, irradiation, and marination were all utilized to inactivate this parasite, and each had a distinct effect, according to the studies. Inactivation can be achieved by heating at 60°C for 20 min or freezing at -4ºC for 2 days. Also, 2 kGy of gamma rays and marination in 6% NaCl and 3% acetic acid for 48 h are enough.
{"title":"Inactivation of Sarcocystis bradyzoites in food; a review","authors":"H. Valizadeh","doi":"10.18502/jfsh.v7i1.7840","DOIUrl":"https://doi.org/10.18502/jfsh.v7i1.7840","url":null,"abstract":"The eradication of Sarcocystis-infected corpses costs the meat industry millions of dollars each year. Because this parasite is most commonly found in skeletal and cardiac muscles, preventative and control techniques such as inactivating or destroying the bradyzoites in infected meat are critical. The goal of this research was to look at the various methods for inactivating this parasite and to compare the results of these methods. Using internet databases from many fields and around the world, a systematic review of the literature was conducted. Heating, freezing, irradiation, and marination were all utilized to inactivate this parasite, and each had a distinct effect, according to the studies. Inactivation can be achieved by heating at 60°C for 20 min or freezing at -4ºC for 2 days. Also, 2 kGy of gamma rays and marination in 6% NaCl and 3% acetic acid for 48 h are enough.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49484091","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}
Food-borne diseases are important globally because they cause significant death and treatment costs in the world. In this study, the researchers used a validated and trusted questionnaire to carry out this cross-sectional study of 384 women from Ahvaz, Khuzestan, Iran, recruited through stratified random selection. The main objective of the study was to examine the knowledge, attitudes, and practices of women (KAP) in Ahvaz, which played the main role in the preparation of food at home. Women exhibited a high level of KAP when it came to the most significant variables linked with food poisoning. The attitudes and practices of women, as well as their knowledge, were linked. Our findings revealed that the women in Ahvaz had a high degree of knowledge about how to protect themselves from food-borne illnesses; Some practices, however, posed a risk to food safety. More knowledge and training about the risks of consuming raw or semi-processed foods are required.
{"title":"Evaluation of knowledge, attitude, and practice of women about foodborne diseases: a cross-sectional study in Khuzestan, Iran","authors":"Zahra Golchinfar, Mahnaz Tabibiazar","doi":"10.18502/jfsh.v7i1.7841","DOIUrl":"https://doi.org/10.18502/jfsh.v7i1.7841","url":null,"abstract":"Food-borne diseases are important globally because they cause significant death and treatment costs in the world. In this study, the researchers used a validated and trusted questionnaire to carry out this cross-sectional study of 384 women from Ahvaz, Khuzestan, Iran, recruited through stratified random selection. The main objective of the study was to examine the knowledge, attitudes, and practices of women (KAP) in Ahvaz, which played the main role in the preparation of food at home. Women exhibited a high level of KAP when it came to the most significant variables linked with food poisoning. The attitudes and practices of women, as well as their knowledge, were linked. Our findings revealed that the women in Ahvaz had a high degree of knowledge about how to protect themselves from food-borne illnesses; Some practices, however, posed a risk to food safety. More knowledge and training about the risks of consuming raw or semi-processed foods are required.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48141939","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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