Fruits are important parts of our daily diet to maintain a healthy life as they have potential nutritional values. But unfortunately, a number of foodborne diseases have been noticed due to the consumption of raw and contaminated fruits. The present study was carried out to isolate the pathogenic microorganisms from fruits sample and to determine the effects of some household cleaning methods including washing and various common chemical treatments for the removal of bacterial load. A conventional spread plate technique was performed for the detection of bacteria. Total heterotrophic bacteria, Escherichia coli, Staphylococcus spp. Salmonella spp. and Listeria spp. were found in 30 samples of 6 categories including Java apple (Syzygium cumini), Carambola (Averrhoa carambola), Indian gooseberry (Phyllanthus emblica), Olive (Olea europaea) Koromcha (Carissa carandas) and Pear (Pyrus). Tap water, hot water (50°C), 100 mg/L sodium hypochlorite (NaOCl), 50 mg/L calcium lactate, 4% acetic acid and 2 ml/L CleanAva were used as decontaminating agents. All samples were soaked in tested cleaning agents for 20 min at room temperature. All the tested solutions were found to be effective and reduced bacterial loads in fruits compared to the unwashed fruits samples (p<0.01). It was revealed, NaOCl, calcium lactate, acetic acid and CleanAva were more effective cleaning agents than water wash. Two to three log of bacterial load was reduced when samples were subjected to treat with decontaminating agents. Potable water, the types and concentration of the disinfectant solutions are important parameters for effective washing.
{"title":"Isolation of pathogenic microorganisms from fresh fruits and screening the efficacy of different disinfectant solution against the pathogens","authors":"I. Nur","doi":"10.18502/jfsh.v6i3.6945","DOIUrl":"https://doi.org/10.18502/jfsh.v6i3.6945","url":null,"abstract":"Fruits are important parts of our daily diet to maintain a healthy life as they have potential nutritional values. But unfortunately, a number of foodborne diseases have been noticed due to the consumption of raw and contaminated fruits. The present study was carried out to isolate the pathogenic microorganisms from fruits sample and to determine the effects of some household cleaning methods including washing and various common chemical treatments for the removal of bacterial load. A conventional spread plate technique was performed for the detection of bacteria. Total heterotrophic bacteria, Escherichia coli, Staphylococcus spp. Salmonella spp. and Listeria spp. were found in 30 samples of 6 categories including Java apple (Syzygium cumini), Carambola (Averrhoa carambola), Indian gooseberry (Phyllanthus emblica), Olive (Olea europaea) Koromcha (Carissa carandas) and Pear (Pyrus). Tap water, hot water (50°C), 100 mg/L sodium hypochlorite (NaOCl), 50 mg/L calcium lactate, 4% acetic acid and 2 ml/L CleanAva were used as decontaminating agents. All samples were soaked in tested cleaning agents for 20 min at room temperature. All the tested solutions were found to be effective and reduced bacterial loads in fruits compared to the unwashed fruits samples (p<0.01). It was revealed, NaOCl, calcium lactate, acetic acid and CleanAva were more effective cleaning agents than water wash. Two to three log of bacterial load was reduced when samples were subjected to treat with decontaminating agents. Potable water, the types and concentration of the disinfectant solutions are important parameters for effective washing.","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":"41641106","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}
Monica Aghvami, G. J. Khaniki, S. Shokri, N. Jalali
Milk and dairy products play an important role in the human diet and society's health. The aim of this study was the assessment of the microbial quality of industrial and traditional breakfast cream in Alborz province, Iran. In this study, 40 different samples of breakfast cream (20 samples of traditional breakfast cream and 20 samples of industrial pasteurized breakfast cream) were collected randomly in Alborz province in 2018. Microbial quality tests were performed according to Iran National Standards on Coliforms, Escherichia coli, and Staphylococcus aureus, and then the collected data were analyzed. The microbiological examinations revealed that 43% of the samples were contaminated with coliform bacteria that 12 samples (60%) out of 20 samples of traditional cream, 5 samples (25%) out of 20 samples of industrial cream were higher than the allowable microbial limit of the national standard of Iran. About 15% of samples of traditional creams and 10% of industrial creams were contaminated with Escherichia coli. 10% of samples of traditional cream were contaminated with Staphylococcus aureus, which was not observed in industrial creams. High contamination with bacteria, needs using different methods to control microbial growth, including the promotion of sanitary awareness among laborers, the codification of microbial standards for traditional dairy products, training to staff for preparing the cream and disinfection of tools.
{"title":"Assessment of microbial quality of industrial and traditional creams in Alborz province, Iran","authors":"Monica Aghvami, G. J. Khaniki, S. Shokri, N. Jalali","doi":"10.18502/jfsh.v6i3.6947","DOIUrl":"https://doi.org/10.18502/jfsh.v6i3.6947","url":null,"abstract":"Milk and dairy products play an important role in the human diet and society's health. The aim of this study was the assessment of the microbial quality of industrial and traditional breakfast cream in Alborz province, Iran. In this study, 40 different samples of breakfast cream (20 samples of traditional breakfast cream and 20 samples of industrial pasteurized breakfast cream) were collected randomly in Alborz province in 2018. Microbial quality tests were performed according to Iran National Standards on Coliforms, Escherichia coli, and Staphylococcus aureus, and then the collected data were analyzed. The microbiological examinations revealed that 43% of the samples were contaminated with coliform bacteria that 12 samples (60%) out of 20 samples of traditional cream, 5 samples (25%) out of 20 samples of industrial cream were higher than the allowable microbial limit of the national standard of Iran. About 15% of samples of traditional creams and 10% of industrial creams were contaminated with Escherichia coli. 10% of samples of traditional cream were contaminated with Staphylococcus aureus, which was not observed in industrial creams. High contamination with bacteria, needs using different methods to control microbial growth, including the promotion of sanitary awareness among laborers, the codification of microbial standards for traditional dairy products, training to staff for preparing the cream and disinfection of tools.","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":"47357801","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}
Street vended foods have gained a lot of popularity in recent days owing to their appealing taste and flavour. These foods apart from the taste and flavour, have been cost-effective and easily available for all people. That has been the reason for such high demand for these foods in all walks of life and are being relished by the populations from the rural to urban areas. Street foods have been satisfying the hunger of a good percentage of people at an affordable cost. On the other side of the situation, these foods have been posing a good risk of health problems for the people because of the unhygienic methods and process of preparation of these foods by the mostly illiterate community of businessmen who have been preparing them. Hence the need of evaluating these foods for the contamination levels and risk factors for human health have been exponentially felt and the present study was taken up. Therefore, the present study was carried out to check the microbiological quality of street vended panipuri sold in Korutla, Metpally, and Jagtial towns of Jagtial Dist, Telangana state. A total of ninety-six samples viz., water, dall and kachori (thirty two each) were aseptically collected from various vendors and were subjected for standard plate count, total Coliform count, total Salmonella count and total Staphylococcus aureus count. Results revealed that 74% of samples had high loads of bacterial pathogens such as Escherichia coli (41%), Staphylococcus aureus (31%), sp. (20%), Pseudomonas sp. (5%) and yeast (3%). Hence, it has been enumerated that the quality of street foods must be monitored, and standards of the microbiological load have to be followed for human health safety.
{"title":"Microbiological quality of street vended Panipuri in Jagtial district of Telangana, India","authors":"Venkatesh Teegala, Kanakamedala Bipin Chandra Pavan, Anumolu Vijaya Kumar","doi":"10.18502/jfsh.v6i3.6944","DOIUrl":"https://doi.org/10.18502/jfsh.v6i3.6944","url":null,"abstract":"Street vended foods have gained a lot of popularity in recent days owing to their appealing taste and flavour. These foods apart from the taste and flavour, have been cost-effective and easily available for all people. That has been the reason for such high demand for these foods in all walks of life and are being relished by the populations from the rural to urban areas. Street foods have been satisfying the hunger of a good percentage of people at an affordable cost. On the other side of the situation, these foods have been posing a good risk of health problems for the people because of the unhygienic methods and process of preparation of these foods by the mostly illiterate community of businessmen who have been preparing them. Hence the need of evaluating these foods for the contamination levels and risk factors for human health have been exponentially felt and the present study was taken up. Therefore, the present study was carried out to check the microbiological quality of street vended panipuri sold in Korutla, Metpally, and Jagtial towns of Jagtial Dist, Telangana state. A total of ninety-six samples viz., water, dall and kachori (thirty two each) were aseptically collected from various vendors and were subjected for standard plate count, total Coliform count, total Salmonella count and total Staphylococcus aureus count. Results revealed that 74% of samples had high loads of bacterial pathogens such as Escherichia coli (41%), Staphylococcus aureus (31%), sp. (20%), Pseudomonas sp. (5%) and yeast (3%). Hence, it has been enumerated that the quality of street foods must be monitored, and standards of the microbiological load have to be followed for human health safety.","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":"43548830","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}
R. Zapata, K. Acevedo, M. Mella, Verena Mella, Keryma Zapata
Scombroid fish poisoning (SFP) is an acute illness caused by the consumption of poorly preserved fish containing high levels of histamine. Symptoms develop within 1-2 h, with gastrointestinal, dermatologic, and cardiopulmonary manifestations. The diagnosis relies exclusively on the clinical picture. To describe an onsite clinical-epidemiological study of a massive outbreak of SFP occurring in Chile. Descriptive study of an outbreak occurring in a closed Convention Center after lunch with Chilean Palometa or Seriola lalandi (Yellowtail kingfish). An Onsite questionnaire was answered by all attendants within 24 h. Local health officials supervised the place with a second survey and sample recollection of suspected fish. Eighty-three adults attended the event, of which 81 ate fish. Mean age: 58.5 years old, 82.7% women. The symptomatic attack rate of people eating suspected poisoned fish was 79% (64 out of 81 participants). Most common symptoms included: diarrhea (68%); headache (64%); flushing (64%) and diffuse redness (56%). Mean incubation period: 77 min (30-240 min). 98.4% of patients recovered within 10 h. Ten patients were referred to the emergency room, but none were admitted. There was a presumption of loss of refrigeration in the handling of fish, and confirmation of SFP by clinical basis, incubation period and attack rate. Fish was the only food item associated with illness (Odds ratio: 19, p = 0.014; Fisher two tails). This is one of the 5 largest outbreaks of SFP with fresh fish, ever reported in the literature. The clinical picture and rapid onset of symptoms made it possible to suspect SFP allowing timely management of patients. It is relevant to spread the knowledge about this underdiagnosed and underreported syndrome.
鲭鱼中毒(Scombroid fish poisoning, SFP)是一种急性疾病，是由于食用了含有高水平组胺的保存不良的鱼而引起的。症状在1-2小时内出现，伴有胃肠道、皮肤和心肺症状。诊断完全依靠临床表现。描述智利发生的一次大规模SFP暴发的现场临床流行病学研究。在封闭的会议中心与智利Palometa或serola lalandi(黄尾王鱼)共进午餐后发生的一次暴发的描述性研究。所有工作人员在24小时内回答了现场问卷。当地卫生官员对该场所进行了第二次调查，并回收了可疑鱼类的样本。83名成年人参加了这次活动，其中81人吃了鱼。平均年龄:58.5岁，82.7%为女性。在81名参与者中，有64人食用了疑似中毒的鱼类，症状发作率为79%。最常见的症状包括:腹泻(68%);头痛(64%);潮红(64%)和弥漫性发红(56%)。平均潜伏期:77分钟(30-240分钟)。98.4%的患者在10小时内康复。10名患者被转介到急诊室，但没有人住院。在处理鱼的过程中有冷藏损失的推定，并通过临床基础、潜伏期和发病率确认SFP。鱼是唯一与疾病相关的食物(优势比:19,p = 0.014;两条尾巴)。这是文献中报道过的5次最大的鲜鱼SFP爆发之一。临床表现和快速发作的症状使人们有可能怀疑SFP，从而及时对患者进行治疗。传播关于这种未被充分诊断和报告不足的综合征的知识是有意义的。
{"title":"A clinical epidemiological onsite study of a massive outbreak of Scombroid fish poisoning after consumption of yellowtail kingfish in northern Chile","authors":"R. Zapata, K. Acevedo, M. Mella, Verena Mella, Keryma Zapata","doi":"10.18502/jfsh.v6i3.6946","DOIUrl":"https://doi.org/10.18502/jfsh.v6i3.6946","url":null,"abstract":"Scombroid fish poisoning (SFP) is an acute illness caused by the consumption of poorly preserved fish containing high levels of histamine. Symptoms develop within 1-2 h, with gastrointestinal, dermatologic, and cardiopulmonary manifestations. The diagnosis relies exclusively on the clinical picture. To describe an onsite clinical-epidemiological study of a massive outbreak of SFP occurring in Chile. Descriptive study of an outbreak occurring in a closed Convention Center after lunch with Chilean Palometa or Seriola lalandi (Yellowtail kingfish). An Onsite questionnaire was answered by all attendants within 24 h. Local health officials supervised the place with a second survey and sample recollection of suspected fish. Eighty-three adults attended the event, of which 81 ate fish. Mean age: 58.5 years old, 82.7% women. The symptomatic attack rate of people eating suspected poisoned fish was 79% (64 out of 81 participants). Most common symptoms included: diarrhea (68%); headache (64%); flushing (64%) and diffuse redness (56%). Mean incubation period: 77 min (30-240 min). 98.4% of patients recovered within 10 h. Ten patients were referred to the emergency room, but none were admitted. There was a presumption of loss of refrigeration in the handling of fish, and confirmation of SFP by clinical basis, incubation period and attack rate. Fish was the only food item associated with illness (Odds ratio: 19, p = 0.014; Fisher two tails). This is one of the 5 largest outbreaks of SFP with fresh fish, ever reported in the literature. The clinical picture and rapid onset of symptoms made it possible to suspect SFP allowing timely management of patients. It is relevant to spread the knowledge about this underdiagnosed and underreported syndrome.","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":"44210844","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}
Kevin Akvia Pratama, Prima Silvia Noor, Engki Zelpina, Sujatmiko
Escherichia coli (E. coli) is a pathogen that is enteropathogenic and/or toxic to human health. In addition, it is also a food safety indicator and an indicator of sanitary conditions for food of animal origin. This study aims to quantify E. coli in consumptive eggs in chicken coops around the Agricultural State Polytechnic of Payakumbuh University campus. A total of 30 samples of eggs consumed for food were taken from 5 cooperatives around the campus of the Agricultural State Polytechnic of Payakumbuh. Testing the amount of E. coli in eggs using the total bacterial count (TPC) method, the average E. coli count was 1.9 x 106 cfu/mL. The existence of E. coli illustrates the contamination of chicken eggs from laying hens around the campus Agricultural State Polytechnic of Payakumbuh, the need to maintain sanitation and biosecurity measures in keeping laying hens so that they produce eggs that are safe and sound suitable for community consumption.
{"title":"Evaluation of Escherichia coli contamination of consumed eggs around the campus of the agricultural state Polytechnic of Payakumbuh, Indonesia","authors":"Kevin Akvia Pratama, Prima Silvia Noor, Engki Zelpina, Sujatmiko","doi":"10.18502/jfsh.v6i3.6943","DOIUrl":"https://doi.org/10.18502/jfsh.v6i3.6943","url":null,"abstract":"Escherichia coli (E. coli) is a pathogen that is enteropathogenic and/or toxic to human health. In addition, it is also a food safety indicator and an indicator of sanitary conditions for food of animal origin. This study aims to quantify E. coli in consumptive eggs in chicken coops around the Agricultural State Polytechnic of Payakumbuh University campus. A total of 30 samples of eggs consumed for food were taken from 5 cooperatives around the campus of the Agricultural State Polytechnic of Payakumbuh. Testing the amount of E. coli in eggs using the total bacterial count (TPC) method, the average E. coli count was 1.9 x 106 cfu/mL. The existence of E. coli illustrates the contamination of chicken eggs from laying hens around the campus Agricultural State Polytechnic of Payakumbuh, the need to maintain sanitation and biosecurity measures in keeping laying hens so that they produce eggs that are safe and sound suitable for community consumption.","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":"48938355","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. Neyestani, Parisa Shavali-Gilani, M. Fesahat, E. Molaee-aghaee, N. Shariatifar
Trace elements are compounds that are essential in small amounts for biochemical reactions and to maintain human health. Almost all foods can contain varying amounts of these metals. In this study, the effects of food processing on the content of trace metals are investigated. Extensive interpretations of processing, including aspects of food production and specific examples of changes in metal content due to processing will be discussed. Pre-consumption food processing to improve rheological properties and increase shelf life is inevitable, which changes the bioavailability and amount of these compounds in different directions depending on the process. The amount of these trace metals in the food product can be affected by various conditions such as heating, fermentation, food additives, etc. The main factor in reducing trace elements in food, especially the use of heat in a special method and on the other hand, factors such as fermentation can also increase the bioavailability of these elements.
{"title":"The effect of food processing on the amount of trace elements and their bioavailability: a review","authors":"M. Neyestani, Parisa Shavali-Gilani, M. Fesahat, E. Molaee-aghaee, N. Shariatifar","doi":"10.18502/jfsh.v6i2.6520","DOIUrl":"https://doi.org/10.18502/jfsh.v6i2.6520","url":null,"abstract":"Trace elements are compounds that are essential in small amounts for biochemical reactions and to maintain human health. Almost all foods can contain varying amounts of these metals. In this study, the effects of food processing on the content of trace metals are investigated. Extensive interpretations of processing, including aspects of food production and specific examples of changes in metal content due to processing will be discussed. Pre-consumption food processing to improve rheological properties and increase shelf life is inevitable, which changes the bioavailability and amount of these compounds in different directions depending on the process. The amount of these trace metals in the food product can be affected by various conditions such as heating, fermentation, food additives, etc. The main factor in reducing trace elements in food, especially the use of heat in a special method and on the other hand, factors such as fermentation can also increase the bioavailability of these elements.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48474938","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, A. Mohajer, E. Molaee-aghaee, Mohammad Zirak
The article's abstract is not available.
这篇文章的摘要没有。
{"title":"Exposure to acetaldehyde through food; a carcinogenic agent","authors":"P. Sadighara, A. Mohajer, E. Molaee-aghaee, Mohammad Zirak","doi":"10.18502/jfsh.v6i2.6525","DOIUrl":"https://doi.org/10.18502/jfsh.v6i2.6525","url":null,"abstract":"The article's abstract is not available.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45842745","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}
Nasim Zolfaghari Firouzsalari, Arezou Khezerlou, H. Zolfaghari, Najmeh Shahmahdi, Mahmood Alizadeh-Sani, Z. Mahmoodi
Food hygiene must be observed in production, storage, supply, and sales to obtain healthy foods with desirable quality. The purpose of present study was to evaluate the awareness, attitudes, and practices of Tabriz University of Medical Sciences food services staff toward food hygiene. A questionnaire consisting of 46 questions was completed by 40 food services staff from February to March 2019. Based on the results, respondents had an acceptable awareness (92.5% to 100% general sanitary awareness and 37.5% to 95% awareness about microbial food hazards), excellent attitudes (97.5% to 100%), and moderate practices regarding food hygiene (17.5% to 97.5%). Although all participants had a relatively high level of awareness and attitude and participated in food safety education courses, their practices were somewhat poor.
{"title":"Knowledge, attitudes and practice of food services staff on food hygiene at Tabriz University of Medical Sciences, Iran","authors":"Nasim Zolfaghari Firouzsalari, Arezou Khezerlou, H. Zolfaghari, Najmeh Shahmahdi, Mahmood Alizadeh-Sani, Z. Mahmoodi","doi":"10.18502/jfsh.v6i2.6524","DOIUrl":"https://doi.org/10.18502/jfsh.v6i2.6524","url":null,"abstract":"Food hygiene must be observed in production, storage, supply, and sales to obtain healthy foods with desirable quality. The purpose of present study was to evaluate the awareness, attitudes, and practices of Tabriz University of Medical Sciences food services staff toward food hygiene. A questionnaire consisting of 46 questions was completed by 40 food services staff from February to March 2019. Based on the results, respondents had an acceptable awareness (92.5% to 100% general sanitary awareness and 37.5% to 95% awareness about microbial food hazards), excellent attitudes (97.5% to 100%), and moderate practices regarding food hygiene (17.5% to 97.5%). Although all participants had a relatively high level of awareness and attitude and participated in food safety education courses, their practices were somewhat poor.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45644314","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}
Atiyeh Bolbol Amir, R. Partovi, Ebrahim Javan Amoli, F. Tooryan
Synthetic colors have advantages in comparison to natural colors, but they cause cancer, attentiondeficit hyperactivity disorder, immune system suppression and vitamin deficiency. In the present study, authorized and unauthorized synthetic colors in saffron barbecued chicken from meat shops and restaurants in Babol city have been identified by thin-layer chromatography. Fifty samples of saffron barbecued chicken from meat shops and restaurants in Babol city have been collected from July to September 2019. Out of 50 samples, 20 had natural color, while 27 and 3 samples contained authorized and unauthorized synthetic colors respectively. According to the Institute of Standards and Industrial Research of Iran, the application of synthetic colors is banned in saffron barbecued chicken. Therefore, 40% were consumable and 60% were inconsumable, out of which 54% contained quinoline yellow and 6% had tartrazine. About 58.06% and 63.15% of samples from meat shops and restaurants were inconsumable, respectively. There were no significant differences regarding the frequency of the evaluated colors between samples from meat shops and restaurants (p>0.05). Based on the results, it is essential that the presence of synthetic colors is traced constantly and more strictly in food products and that the perpetrators receive more serious punishment.
{"title":"Evaluation of natural and synthetic dyes in saffron barbecued chicken collected from meat shops and restaurants in Babol using thin-layer chromatography","authors":"Atiyeh Bolbol Amir, R. Partovi, Ebrahim Javan Amoli, F. Tooryan","doi":"10.18502/jfsh.v6i2.6522","DOIUrl":"https://doi.org/10.18502/jfsh.v6i2.6522","url":null,"abstract":"Synthetic colors have advantages in comparison to natural colors, but they cause cancer, attentiondeficit hyperactivity disorder, immune system suppression and vitamin deficiency. In the present study, authorized and unauthorized synthetic colors in saffron barbecued chicken from meat shops and restaurants in Babol city have been identified by thin-layer chromatography. Fifty samples of saffron barbecued chicken from meat shops and restaurants in Babol city have been collected from July to September 2019. Out of 50 samples, 20 had natural color, while 27 and 3 samples contained authorized and unauthorized synthetic colors respectively. According to the Institute of Standards and Industrial Research of Iran, the application of synthetic colors is banned in saffron barbecued chicken. Therefore, 40% were consumable and 60% were inconsumable, out of which 54% contained quinoline yellow and 6% had tartrazine. About 58.06% and 63.15% of samples from meat shops and restaurants were inconsumable, respectively. There were no significant differences regarding the frequency of the evaluated colors between samples from meat shops and restaurants (p>0.05). Based on the results, it is essential that the presence of synthetic colors is traced constantly and more strictly in food products and that the perpetrators receive more serious punishment.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48554001","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}
A. Al-Mustapha, Raufu A. Ibrahim, Y. Adesiji, A. Heikinheimo, V. Adetunji
The occurrence of drug-resistant non-typhoidal Salmonella (NTS) in poultry has serious economic implications for the poultry industry and has the potential to cause human Salmonellosis. This study, therefore, aimed to determine the circulating serovars of NTS and their antibiotic susceptibility patterns in poultry in Ilorin. This cross-sectional study was conducted from January to March 2015. A total of 420 samples (cloacal, n=140; fecal, n=140; feed, n=70, and water, n=70) were aseptically collected from live adult birds from 14 farms using a systematic random sampling technique. Salmonella was isolated using the ISO 6579 method. Antibiotic sensitivity testing of NTS serovars was performed using the Kirby Bauer disc – diffusion method and interpreted using the epidemiological cut-off (ECOFF) values. The prevalence of NTS in poultry was 7.4% (n=31). Feed samples were the most contaminated samples (42%, n=13/31). Faecal sample (32%, n=10/31), cloacal swabs (19.5%, n= 6/31), and water samples (6.5%, n=2/31) also contained NTS. There was a significant difference between NTS isolation rates between farms (p<0.05). Only 21 isolates purposively selected across farms and sample types were serotyped. Salmonella nagoya was the most prevalent (52%, n=11/21). Other serovars were Salmonella brijbhumi (5%, n=1/21); Salmonella enteritidis (5%, n=1/21); and Salmonella enterica subsp. enterica serovar 6, 8: z4 (19%, n=4/21). Four isolates (19%) were untypable. All isolates showed multidrug resistance. Most of the isolates were resistant to ampicillin (82.3%) and tetracycline (76.5%). Some isolates were resistant to cefotaxime (23.5%) and ciprofloxacin (29.4%). The occurrence of multidrug-resistant salmonella isolates is considered a critical public health threat that requires urgent global action. There is a need for a coordinated national salmonella surveillance program in Nigeria.
{"title":"The occurrence of multidrug-resistant Salmonella nagoya and other serovars in healthy commercial layers in Ilorin, Nigeria","authors":"A. Al-Mustapha, Raufu A. Ibrahim, Y. Adesiji, A. Heikinheimo, V. Adetunji","doi":"10.18502/jfsh.v6i2.6523","DOIUrl":"https://doi.org/10.18502/jfsh.v6i2.6523","url":null,"abstract":"The occurrence of drug-resistant non-typhoidal Salmonella (NTS) in poultry has serious economic implications for the poultry industry and has the potential to cause human Salmonellosis. This study, therefore, aimed to determine the circulating serovars of NTS and their antibiotic susceptibility patterns in poultry in Ilorin. This cross-sectional study was conducted from January to March 2015. A total of 420 samples (cloacal, n=140; fecal, n=140; feed, n=70, and water, n=70) were aseptically collected from live adult birds from 14 farms using a systematic random sampling technique. Salmonella was isolated using the ISO 6579 method. Antibiotic sensitivity testing of NTS serovars was performed using the Kirby Bauer disc – diffusion method and interpreted using the epidemiological cut-off (ECOFF) values. The prevalence of NTS in poultry was 7.4% (n=31). Feed samples were the most contaminated samples (42%, n=13/31). Faecal sample (32%, n=10/31), cloacal swabs (19.5%, n= 6/31), and water samples (6.5%, n=2/31) also contained NTS. There was a significant difference between NTS isolation rates between farms (p<0.05). Only 21 isolates purposively selected across farms and sample types were serotyped. Salmonella nagoya was the most prevalent (52%, n=11/21). Other serovars were Salmonella brijbhumi (5%, n=1/21); Salmonella enteritidis (5%, n=1/21); and Salmonella enterica subsp. enterica serovar 6, 8: z4 (19%, n=4/21). Four isolates (19%) were untypable. All isolates showed multidrug resistance. Most of the isolates were resistant to ampicillin (82.3%) and tetracycline (76.5%). Some isolates were resistant to cefotaxime (23.5%) and ciprofloxacin (29.4%). The occurrence of multidrug-resistant salmonella isolates is considered a critical public health threat that requires urgent global action. There is a need for a coordinated national salmonella surveillance program in Nigeria.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42315441","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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