In the present study, hygiene conditions and meat handling practices of poultry butchers are assessed by using a hygiene assessment tool. The study was conducted in the Hyderabad and Jamshoro districts of Pakistan from April 2019 to February 2020. A total of fifty slaughtering facilities were selected based on convenient sampling techniques and butchers from those shops were interviewed by using a hygienic assessment tool. Moreover, socio-demographic details of butchers were also recorded by questionnaire survey. The hygiene assessment tool comprises three domains, personal hygiene index (PHI), meat hygiene index (MHI) and slaughtering facility hygiene index (SFHI). Each of the indexes consists of certain observations and each of the positive observations was scored one, while negative observation was scored zero. It has been revealed from this study that more than 50% of butchers were without any education and none of the butchers had received any formal training in slaughtering and meat handling practices. Basic prerequisites of hygiene such as handwashing facilities and clean water were missing in all of the slaughtering facilities. More than 30 and 50 percent of butchers scored the least (between zero – one) in PHI MHI and SFHI. However, the total score of butchers with a higher level of education was greater (p < 0.05) than with a lower education level. To improve hygiene levels and reduce transmission of diseases due to the consumption of contaminated meat, regular surveillance of the poultry shops and formal training of butchers are necessary.
{"title":"Assessment of hygiene status of poultry slaughtering facilities and meat handling practices of butchers by using a hygiene assessment tool","authors":"Sadaf Tagar, Naveed Ahmed","doi":"10.18502/jfsh.v7i1.7843","DOIUrl":"https://doi.org/10.18502/jfsh.v7i1.7843","url":null,"abstract":"In the present study, hygiene conditions and meat handling practices of poultry butchers are assessed by using a hygiene assessment tool. The study was conducted in the Hyderabad and Jamshoro districts of Pakistan from April 2019 to February 2020. A total of fifty slaughtering facilities were selected based on convenient sampling techniques and butchers from those shops were interviewed by using a hygienic assessment tool. Moreover, socio-demographic details of butchers were also recorded by questionnaire survey. The hygiene assessment tool comprises three domains, personal hygiene index (PHI), meat hygiene index (MHI) and slaughtering facility hygiene index (SFHI). Each of the indexes consists of certain observations and each of the positive observations was scored one, while negative observation was scored zero. It has been revealed from this study that more than 50% of butchers were without any education and none of the butchers had received any formal training in slaughtering and meat handling practices. Basic prerequisites of hygiene such as handwashing facilities and clean water were missing in all of the slaughtering facilities. More than 30 and 50 percent of butchers scored the least (between zero – one) in PHI MHI and SFHI. However, the total score of butchers with a higher level of education was greater (p < 0.05) than with a lower education level. To improve hygiene levels and reduce transmission of diseases due to the consumption of contaminated meat, regular surveillance of the poultry shops and formal training of butchers are necessary.","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":"44909406","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}
B. Jannat, Sara Mirshamsi, N. Sadeghi, M. Oveisi, M. Hajimahmoodi
Pickled cucumber is frequently consumed by Iranians. According to the production process, there are two forms of pickled cucumber including industrial and fermentative. There is not an appropriate monitoring system available for the production of the latter form; therefore, high levels of heavy metals might be present in this type of pickled cucumber. Accordingly, so the levels of cadmium, zinc, lead and copper were measured in fermentative pickled cucumbers obtained from the Tehran market via the polarographic method. Polarography is a subclass of voltammetry where the working electrode is a dropping mercury electrode (DME) or a static mercury drop electrode (SMDE), which are useful for their wide cathodic ranges and renewable surfaces. Fifty different samples of pickled cucumbers were purchased from the market. Of each sample, dry ashes were produced. Measurement was repeated three times and the acquired data was then analyzed. The mean levels of zinc and copper in the evaluated samples were significantly lower than the standard limits respectively presented by the EOS and Codex (P value<0.001) while the mean level of cadmium and lead was slightly higher than the standard limit established by Codex with no significant differences observed (P values=0.450 and 0.246, respectively).
{"title":"Measuring the levels of Zn, Cu, Pb and Cd via the polarography method in fermentative pickled cucumbers purchased from Tehran market, Iran","authors":"B. Jannat, Sara Mirshamsi, N. Sadeghi, M. Oveisi, M. Hajimahmoodi","doi":"10.18502/jfsh.v7i1.7844","DOIUrl":"https://doi.org/10.18502/jfsh.v7i1.7844","url":null,"abstract":"Pickled cucumber is frequently consumed by Iranians. According to the production process, there are two forms of pickled cucumber including industrial and fermentative. There is not an appropriate monitoring system available for the production of the latter form; therefore, high levels of heavy metals might be present in this type of pickled cucumber. Accordingly, so the levels of cadmium, zinc, lead and copper were measured in fermentative pickled cucumbers obtained from the Tehran market via the polarographic method. Polarography is a subclass of voltammetry where the working electrode is a dropping mercury electrode (DME) or a static mercury drop electrode (SMDE), which are useful for their wide cathodic ranges and renewable surfaces. Fifty different samples of pickled cucumbers were purchased from the market. Of each sample, dry ashes were produced. Measurement was repeated three times and the acquired data was then analyzed. The mean levels of zinc and copper in the evaluated samples were significantly lower than the standard limits respectively presented by the EOS and Codex (P value<0.001) while the mean level of cadmium and lead was slightly higher than the standard limit established by Codex with no significant differences observed (P values=0.450 and 0.246, respectively).","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":"45522851","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}
J. Sriti, M. Boulares, Youkabed Zarroug, R. Essid, Nadia Farès, Sélim Jallouli, Saida Djebbi, N. Salem
The inhibitory effects of essential oil (EO) on bacteria development give them an important role in the fields of the food industry as an additive in food packaging. This study was aimed to identify the effect of Lavandula stoechas EO at different concentrations on chicken fillets quality during refrigerated storage. Antimicrobial and antioxidant activities showed that EO extracted has an important antibacterial activity and antiradical potential. In chicken fillets, the lavender EO (100 and 200 ppm) reduced their oxidation and microbial proliferation during refrigerated storage and with no cytotoxicity effect towards murine macrophage cells. During the storage period, the values of pH, dry matter, acidity and cooking loss of treated fillets were lower than that of the control. The statistical analyses proved greatly significant variations of color between the control and the treated by LEO, during storage. The sensory analysis selected an improvement effect in the organoleptic quality of the chicken meat when it was supplemented by 100 ppm of LEO. The statistical analysis of the microbiological characteristics clearly discriminated the control and those treated with LEO (p<0.05). The effectiveness of LEO was proved by its incorporation as a natural food preservative and the improvement of the shelf life of poultry meat products by about 3 days.
{"title":"Potential application of essential oil of Lavandulastoechas in poultry meat during refrigerated storage","authors":"J. Sriti, M. Boulares, Youkabed Zarroug, R. Essid, Nadia Farès, Sélim Jallouli, Saida Djebbi, N. Salem","doi":"10.18502/jfsh.v7i1.7846","DOIUrl":"https://doi.org/10.18502/jfsh.v7i1.7846","url":null,"abstract":"The inhibitory effects of essential oil (EO) on bacteria development give them an important role in the fields of the food industry as an additive in food packaging. This study was aimed to identify the effect of Lavandula stoechas EO at different concentrations on chicken fillets quality during refrigerated storage. Antimicrobial and antioxidant activities showed that EO extracted has an important antibacterial activity and antiradical potential. In chicken fillets, the lavender EO (100 and 200 ppm) reduced their oxidation and microbial proliferation during refrigerated storage and with no cytotoxicity effect towards murine macrophage cells. During the storage period, the values of pH, dry matter, acidity and cooking loss of treated fillets were lower than that of the control. The statistical analyses proved greatly significant variations of color between the control and the treated by LEO, during storage. The sensory analysis selected an improvement effect in the organoleptic quality of the chicken meat when it was supplemented by 100 ppm of LEO. The statistical analysis of the microbiological characteristics clearly discriminated the control and those treated with LEO (p<0.05). The effectiveness of LEO was proved by its incorporation as a natural food preservative and the improvement of the shelf life of poultry meat products by about 3 days.","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":"44586859","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}
Foodborne diseases still occur and affect 30 % of people in the world annually. Existing data related to the status of food safety and health indicators of food services facilities in Qom province indicate that a low percentage of these centers have the necessary criteria in the principles of food safety. According to the factors affecting the promotion of food health and safety indicators, this study was conducted to identify and investigate the factors affecting the risk of food safety in food supply centers in Qom in 2018. In this cross-sectional study, the required data were obtained through validated questionnaires about food safety and environmental health of food services facilities (n=380). Also, the effectiveness of variables such as training on food safety principles through designing before and after study, educational certification, having trading licenses, ownership, urban health status and the age of operators, have been assessed by food safety factors based on relevant tests. The results showed that the training of food handlers in improving and upgrading food safety conditions has had a significant increase. (49 %, mean 5.44 %, SD 3.20 ±, p < 0.001) Also variables such as education level (p < 0.05) and educational certification (p < 0.001) have been effective in increasing food safety and health standards. In order to improve the level of food safety, reviewing the process of educational programs, strengthening educational equipment and media and inter-sectorial coordination to strengthen the role of education should be planned. The food holders, managers of the food establishment and local health experts should enhance the food safety practice.
{"title":"Evaluation of food safety and health risk factors in food service establishments; a case study in Qom province, Iran","authors":"Y. Ghafuri, Z. Atafar, G. Jahed Khaniki","doi":"10.18502/jfsh.v7i1.7845","DOIUrl":"https://doi.org/10.18502/jfsh.v7i1.7845","url":null,"abstract":"Foodborne diseases still occur and affect 30 % of people in the world annually. Existing data related to the status of food safety and health indicators of food services facilities in Qom province indicate that a low percentage of these centers have the necessary criteria in the principles of food safety. According to the factors affecting the promotion of food health and safety indicators, this study was conducted to identify and investigate the factors affecting the risk of food safety in food supply centers in Qom in 2018. In this cross-sectional study, the required data were obtained through validated questionnaires about food safety and environmental health of food services facilities (n=380). Also, the effectiveness of variables such as training on food safety principles through designing before and after study, educational certification, having trading licenses, ownership, urban health status and the age of operators, have been assessed by food safety factors based on relevant tests. The results showed that the training of food handlers in improving and upgrading food safety conditions has had a significant increase. (49 %, mean 5.44 %, SD 3.20 ±, p < 0.001) Also variables such as education level (p < 0.05) and educational certification (p < 0.001) have been effective in increasing food safety and health standards. In order to improve the level of food safety, reviewing the process of educational programs, strengthening educational equipment and media and inter-sectorial coordination to strengthen the role of education should be planned. The food holders, managers of the food establishment and local health experts should enhance the food safety practice.","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":"47829328","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}
Iraj Hasani, A. Sepahi, S. Shoeibi, Gholamhassan Asadi Aghdash
Different strains of lactic acid bacteria are the most common micro-organisms known as probiotics. Two major kinds of probiotic bacteria are members of the genera Lactobacillus and Bifidobacterium, that are generally associated with the genus Lactobacillus which play a vital role in the body health, as well as the ability to produce antimicrobials and vitamins in the gastrointestinal tract. The purpose of the study was the isolation of probiotics in traditional cheeses that are produced from the natural flora of the newborn mammalian digestive tract. Bacteria from lamb and kid abomasum are added to milk. The curd is slaughtered from the abomasum of a lamb or kid that is suckling and has now no longer began out to devour forage, after which its belly is dried, that is referred to as curd. In this study, sixteen samples of cheeses local to Markazi province of Iran have been prepared. The isolated bacteria have been examined for morphological, biochemical, probiotic properties, and molecular identity. Out of sixteen traditional cheese samples, five kinds of Lactobacillus have been diagnosed through PCR. L. casei strain J026 strain was identified in the traditional cheese samples as the most genera. Using probiotic starters from local sources is a beneficial strategy for producing traditional cheese, which the native strains are more compatible with the humans’ intestinal flora and therefore may also higher play their probiotic’s characteristic.
{"title":"Isolation and identification of probiotic bacteria from Iranian traditional cheese produced by lamb or kid abomasum microorganisms","authors":"Iraj Hasani, A. Sepahi, S. Shoeibi, Gholamhassan Asadi Aghdash","doi":"10.18502/jfsh.v6i4.7567","DOIUrl":"https://doi.org/10.18502/jfsh.v6i4.7567","url":null,"abstract":"Different strains of lactic acid bacteria are the most common micro-organisms known as probiotics. Two major kinds of probiotic bacteria are members of the genera Lactobacillus and Bifidobacterium, that are generally associated with the genus Lactobacillus which play a vital role in the body health, as well as the ability to produce antimicrobials and vitamins in the gastrointestinal tract. The purpose of the study was the isolation of probiotics in traditional cheeses that are produced from the natural flora of the newborn mammalian digestive tract. Bacteria from lamb and kid abomasum are added to milk. The curd is slaughtered from the abomasum of a lamb or kid that is suckling and has now no longer began out to devour forage, after which its belly is dried, that is referred to as curd. In this study, sixteen samples of cheeses local to Markazi province of Iran have been prepared. The isolated bacteria have been examined for morphological, biochemical, probiotic properties, and molecular identity. Out of sixteen traditional cheese samples, five kinds of Lactobacillus have been diagnosed through PCR. L. casei strain J026 strain was identified in the traditional cheese samples as the most genera. Using probiotic starters from local sources is a beneficial strategy for producing traditional cheese, which the native strains are more compatible with the humans’ intestinal flora and therefore may also higher play their probiotic’s characteristic.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":"3 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41297144","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}
M. Karami, Hadi Eghbaljoo gharehgheshlaghi, Mahmoud Alizadeh-sani, P. Sadighara, Behrouz Tajdar-oranj, N. Shariatifar, E. Molaee-aghaee, Leila Peivasteh-roudsari
Histamine is the most common biogenic amine and is responsible for Scombroid fish poisoning. The presence of histamine at high concentrations in foodstuff indicates a public health issue Therefore, to the assurance of safety and quality, the monitoring of histamine concentration in fish and fishery products is urgent. To this aim, histamine content in 30 samples of canned tuna was measured by the UV-Vis spectrophotometry method. Linear regression was gained (R2 = 0.9905). The range of histamine levels was calculated between 85.04-125.08 mg kg-1 with an overall mean of 98.104 ± 5.18 mg kg-1. 40% of the samples were contained more than 100 mg kg-1, the allowable limit declared by Iranian National Standard (INS). However, The histamine amount of all samples were below the limit set by Codex Alimentarius (200 mg kg-1). There was no significant difference between the mean values of histamine in various brands of canned tuna. This spectrophotometric method used in this study can be introduced as a simple, applicable method for rapid monitoring of fish products, which is based on histamine reaction with copper and Alizarin Red S.
{"title":"Rapid determination of histamine levels in canned tuna by a novel spectrophotometric method","authors":"M. Karami, Hadi Eghbaljoo gharehgheshlaghi, Mahmoud Alizadeh-sani, P. Sadighara, Behrouz Tajdar-oranj, N. Shariatifar, E. Molaee-aghaee, Leila Peivasteh-roudsari","doi":"10.18502/jfsh.v6i4.7565","DOIUrl":"https://doi.org/10.18502/jfsh.v6i4.7565","url":null,"abstract":"Histamine is the most common biogenic amine and is responsible for Scombroid fish poisoning. The presence of histamine at high concentrations in foodstuff indicates a public health issue Therefore, to the assurance of safety and quality, the monitoring of histamine concentration in fish and fishery products is urgent. To this aim, histamine content in 30 samples of canned tuna was measured by the UV-Vis spectrophotometry method. Linear regression was gained (R2 = 0.9905). The range of histamine levels was calculated between 85.04-125.08 mg kg-1 with an overall mean of 98.104 ± 5.18 mg kg-1. 40% of the samples were contained more than 100 mg kg-1, the allowable limit declared by Iranian National Standard (INS). However, The histamine amount of all samples were below the limit set by Codex Alimentarius (200 mg kg-1). There was no significant difference between the mean values of histamine in various brands of canned tuna. This spectrophotometric method used in this study can be introduced as a simple, applicable method for rapid monitoring of fish products, which is based on histamine reaction with copper and Alizarin Red S.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43312230","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}
Probiotics and Lactic Acid Bacteria play important roles such as the production of antimicrobial compounds and other metabolites. So they have positive effects on human health. When reactive oxygen species generated in excess or cellular defenses are deficient, biomolecules can be damaged by the oxidative stress process. Various studies have shown that the best way to protect the human body from the effects of oxidation reactions is to avoid them, which can be accomplished by using antioxidants. Due to the damages of synthetic antioxidants, their usage has been discussed. Nowadays natural antioxidants derived from bio-resources have recently gained a lot of attention as a potential replacement for synthetic antioxidants. Probiotic bacteria are thought to defend against oxidative stress by restoring the gut microbiota, according to hypothesis of some scientists. This type of microorganisms indicated their antioxidant activity by producing and increasing antioxidant enzymes, production of secondary metabolites, small hydrolyzed peptides in food, resistance to the presence of hydrogen peroxide, and production of intracellular and extracellular compounds such as Exopolysaccharides. Also, they have shown their positive effect on in vivo models. In conclusion, according to the results of studies, lactic acid bacteria and probiotics are significant sources of natural antioxidants. Therefore, they have important research value and market development potential. Also, it should be noted that the mechanism of antioxidant activity of this group of microorganisms has not been fully investigated, this requires further research.
{"title":"The antioxidant activity of Lactic acid bacteria and probiotics: a review","authors":"Azita Faraki, F. Rahmani","doi":"10.18502/jfsh.v6i4.7563","DOIUrl":"https://doi.org/10.18502/jfsh.v6i4.7563","url":null,"abstract":"Probiotics and Lactic Acid Bacteria play important roles such as the production of antimicrobial compounds and other metabolites. So they have positive effects on human health. When reactive oxygen species generated in excess or cellular defenses are deficient, biomolecules can be damaged by the oxidative stress process. Various studies have shown that the best way to protect the human body from the effects of oxidation reactions is to avoid them, which can be accomplished by using antioxidants. Due to the damages of synthetic antioxidants, their usage has been discussed. Nowadays natural antioxidants derived from bio-resources have recently gained a lot of attention as a potential replacement for synthetic antioxidants. Probiotic bacteria are thought to defend against oxidative stress by restoring the gut microbiota, according to hypothesis of some scientists. This type of microorganisms indicated their antioxidant activity by producing and increasing antioxidant enzymes, production of secondary metabolites, small hydrolyzed peptides in food, resistance to the presence of hydrogen peroxide, and production of intracellular and extracellular compounds such as Exopolysaccharides. Also, they have shown their positive effect on in vivo models. In conclusion, according to the results of studies, lactic acid bacteria and probiotics are significant sources of natural antioxidants. Therefore, they have important research value and market development potential. Also, it should be noted that the mechanism of antioxidant activity of this group of microorganisms has not been fully investigated, this requires further research.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41350597","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. Tatemoto, Vanessa Louise Santos Oliveira, David Attuy Vey da Silva, Marco Túlio Costa Almeida
In livestock, biosecurity, animal welfare and meat quality have a synergetic effect on the final product. To meet minimal safety and humane production, it is necessary to consider biosecurity risks and procedures to mitigate animal welfare problems. Following guidelines to achieve it, the meat quality improves consequently. Here we tested two parameters regarding the meat quality of beef cattle to understand how the poor inspection affects the quality of the final product. Therefore, 12 samples of the longissimus dorsi muscle were evaluated from different butcheries, using fresh meat recently received by the supplier. There were no sanitary inspection records related to the sampled meat. The results showed a large percentage of PSE (pale, soft, and exudative) and DFD (dark, firm, and dry) meats. Given the pH and color values, it is concluded that the slaughtering was not carried out properly. Hence, technological defects in the meat were observed, making it inappropriate for consumption. We concluded that inefficient pre-slaughter handling is compromising animal welfare, increasing the biosecurity risk, and impairing the quality of the final product. We argue that these problems not only decrease the sustainability of livestock systems, but also compromises human health. Currently, livestock plays an important role in global environmental concerns, such as climate change, land degradation, water pollution and biodiversity loss. Then, it is needed to reduce the waste of such products.
{"title":"Meat quality, biosecurity, and animal welfare: consequences of an inefficient inspection","authors":"P. Tatemoto, Vanessa Louise Santos Oliveira, David Attuy Vey da Silva, Marco Túlio Costa Almeida","doi":"10.18502/jfsh.v6i4.7568","DOIUrl":"https://doi.org/10.18502/jfsh.v6i4.7568","url":null,"abstract":"In livestock, biosecurity, animal welfare and meat quality have a synergetic effect on the final product. To meet minimal safety and humane production, it is necessary to consider biosecurity risks and procedures to mitigate animal welfare problems. Following guidelines to achieve it, the meat quality improves consequently. Here we tested two parameters regarding the meat quality of beef cattle to understand how the poor inspection affects the quality of the final product. Therefore, 12 samples of the longissimus dorsi muscle were evaluated from different butcheries, using fresh meat recently received by the supplier. There were no sanitary inspection records related to the sampled meat. The results showed a large percentage of PSE (pale, soft, and exudative) and DFD (dark, firm, and dry) meats. Given the pH and color values, it is concluded that the slaughtering was not carried out properly. Hence, technological defects in the meat were observed, making it inappropriate for consumption. We concluded that inefficient pre-slaughter handling is compromising animal welfare, increasing the biosecurity risk, and impairing the quality of the final product. We argue that these problems not only decrease the sustainability of livestock systems, but also compromises human health. Currently, livestock plays an important role in global environmental concerns, such as climate change, land degradation, water pollution and biodiversity loss. Then, it is needed to reduce the waste of such products.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45468437","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}
Nazeefa Fatima, Munazza Khan, Muhammad Shuaib Kabeer
This study was conducted to determine the mean concentration of heavy metals such as lead (Pb), copper (Cu), zinc (Zn), chromium (Cr), manganese (Mn), nickel (Ni), selenium (Se), magnesium (Mg), and iron (Fe) in canned/packed fruits juices, collected from various stores in Lahore in a period of three months. These juices were categorized into four groups; local packed and canned and also imported packed and canned products. Every group consisted of ten samples. By using the di-acid digestion method, the collected samples were digested and analyzed under Atomic Absorption Spectrophotometer (AAS). The results indicated that the mean values of 7 out of 9 tested heavy metals including Pb, Mg, Ni, Fe, Cr, Se and Mn were above permissible limits (set by WHO) in all four understudy groups. Therefore, it was concluded that commercially available fruit juices are not all safe according to their heavy metals content for the human consumption despite their nutritive values.
{"title":"Evaluation of heavy metals content in the canned/packed fruit juices from local and imported origin in Lahore, Pakistan","authors":"Nazeefa Fatima, Munazza Khan, Muhammad Shuaib Kabeer","doi":"10.18502/jfsh.v6i4.7564","DOIUrl":"https://doi.org/10.18502/jfsh.v6i4.7564","url":null,"abstract":"This study was conducted to determine the mean concentration of heavy metals such as lead (Pb), copper (Cu), zinc (Zn), chromium (Cr), manganese (Mn), nickel (Ni), selenium (Se), magnesium (Mg), and iron (Fe) in canned/packed fruits juices, collected from various stores in Lahore in a period of three months. These juices were categorized into four groups; local packed and canned and also imported packed and canned products. Every group consisted of ten samples. By using the di-acid digestion method, the collected samples were digested and analyzed under Atomic Absorption Spectrophotometer (AAS). The results indicated that the mean values of 7 out of 9 tested heavy metals including Pb, Mg, Ni, Fe, Cr, Se and Mn were above permissible limits (set by WHO) in all four understudy groups. Therefore, it was concluded that commercially available fruit juices are not all safe according to their heavy metals content for the human consumption despite their nutritive values.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46094732","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}
This article reviews the role and importance of food systems during the COVID-19 outbreak, the impact of this pandemic on the food industry and chain, and examining the methods and possibilities of using cold plasma technology to deal with this pandemic. Since food plays an essential role in human health as an integral part of human life, food safety is critical in such cases. It is essential to adopt practical strategies in controlling the COVID-19 crisis. In the current situation, several methods are used to disinfect and control the spread of disease, some of which are ineffective and can also have problems and limitations. Therefore, emerging technologies such as cold plasma (CP) technology can help facilitate the control process and reduce pandemics. The capabilities of this method are disinfection of food, equipment, production surfaces, and indoor with poorly ventilated spaces of SARS‐CoV‐2 through aerosol microdroplets, which can remain in the air for a long time; such as public transportation, production lines, and restaurants where the possibility of transmitting the SARS‐CoV‐2 is high. On the one hand, this review summarizes all available data related to cold plasma technology as an emerging technology to inactivate SARS‐CoV‐2. It then gives us a brief explanation of the role and importance of the food industry and food supply chain during the pandemic.
{"title":"The role and importance of food industry and food systems during the COVID-19 and the possibility of cold plasma technology for inactivation: a review","authors":"Mahsa Jahangiri Siahmazgi, Y. Ramezan","doi":"10.18502/jfsh.v6i3.6942","DOIUrl":"https://doi.org/10.18502/jfsh.v6i3.6942","url":null,"abstract":"This article reviews the role and importance of food systems during the COVID-19 outbreak, the impact of this pandemic on the food industry and chain, and examining the methods and possibilities of using cold plasma technology to deal with this pandemic. Since food plays an essential role in human health as an integral part of human life, food safety is critical in such cases. It is essential to adopt practical strategies in controlling the COVID-19 crisis. In the current situation, several methods are used to disinfect and control the spread of disease, some of which are ineffective and can also have problems and limitations. Therefore, emerging technologies such as cold plasma (CP) technology can help facilitate the control process and reduce pandemics. The capabilities of this method are disinfection of food, equipment, production surfaces, and indoor with poorly ventilated spaces of SARS‐CoV‐2 through aerosol microdroplets, which can remain in the air for a long time; such as public transportation, production lines, and restaurants where the possibility of transmitting the SARS‐CoV‐2 is high. On the one hand, this review summarizes all available data related to cold plasma technology as an emerging technology to inactivate SARS‐CoV‐2. It then gives us a brief explanation of the role and importance of the food industry and food supply chain during the pandemic.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49067421","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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