Mycotoxins, toxic secondary metabolites produced by fungi, are pervasive contaminants of staple crops, particularly in tropical and subtropical regions. These toxins, including aflatoxins and fumonisins, pose significant health risks, especially in populations suffering from malnutrition. The interplay between nutritional status and susceptibility to mycotoxicosis exacerbates these risks, with nutritional deficiencies impairing the body's ability to detoxify these toxins and vice versa. This manuscript investigates the bidirectional relationship between nutrition and mycotoxin exposure, with a focus on vulnerable populations in resource-limited settings. A systematic review was conducted to explore the interactions between nutritional deficiencies and mycotoxin exposure. A comprehensive search of databases (PubMed, Scopus, Web of Science) yielded peer-reviewed studies published from 2020 to 2025. Inclusion criteria centered on studies examining the relationship between nutritional status and mycotoxin-induced health outcomes. Data were analyzed to assess how protein-energy malnutrition increases susceptibility to mycotoxins and how mycotoxins disrupt nutrient absorption. The review identifies several mechanisms by which heightens the risk of mycotoxicosis, including impaired detoxification processes, immune dysfunction, and nutrient malabsorption. Nutrients such as protein, vitamins A, C, E, and trace elements like zinc and selenium are critical for detoxification and immune defense. Deficiencies in these nutrients, common in mycotoxin-exposed populations, compromise liver function and immune responses, leading to heightened toxicity. Additionally, mycotoxins disrupt intestinal integrity, impairing nutrient absorption and exacerbating malnutrition, creating a toxico-nutritional spiral. This cyclical interaction is most evident in children and pregnant women in low-income regions, where diets are often reliant on mycotoxin-contaminated crops. Addressing the mycotoxin-nutrient interaction requires integrated approaches combining food safety, nutritional interventions, and public health policies. Strategies such as biofortification, micronutrient supplementation, and improved agricultural practices can reduce the burden of mycotoxicosis. Further research into the molecular mechanisms underlying these interactions, along with the development of predictive biomarkers, will aid in creating more effective interventions. Climate-resilient agricultural practices and nutritional strategies are essential for long-term mycotoxin risk reduction

Food product development has seen a major shift in market value because of the increasing market for functional beverages as a result their long shelf life and convenience, as well as meet consumer demands in terms of appearance, size, and content. Customers enthusiastically embrace food items that claim health advantages beyond just providing essential nutrients.The study assessed the nutritional qualities non-alcoholic cereal beverages using different maize varieties. The study used experimental research design. Five varieties of maize (Honampa, Ahoofe, Mamaba, Abebe and Dzifo) were purchased from the Kumasi Metropolis CSIR-Crop Research Institute Fumesua. The raw materials were sorted washed properly to avoid contamination. Proximate composition, colour profile and chemical analysis of the maize drinks were evaluated using standard methods. The proximate composition showed moderate levels of carbohydrate (Mamaba-6.94%; Ahoofe-2.91%; Abebe-4.21%; Dzifoo-5.78% and Honampa-6.97%) and crude protein (Mamaba-1.25%; Ahoofe-1.55%; Abebe-0.97%; Dzifoo-0.94% and Honampa-1.26%). The chemical analysis of the maize drinks revealed a significant difference (p<0.05) in the beta carotene of the maize varieties, with Ahoofe having the highest beta carotene content (84.45ug/100g). The maize drinks’s pH ranged from 3.30-4.62. The maize drinks also showed high lightness in colour (60.38-72.24), redness (1.94-4.54) and yellowness (18.54-24.91) which makes the products appealing to consumers.

In Tanzania, the consumption of vegetable salads is increasing and becoming popular in food service establishments of urban areas creating market for vegetables cultivated in rural and peri-urban areas. However, the products are among the high risky ready-to-eat foods (RTEs), as they are often served raw without being heat-treated and with no preservatives. A survey was carried out from May to June 2024 to evaluate hygiene handling and microbiological quality of raw and mild heat-treated vegetable salads served in restaurants in Ilemela Municipality. Hygiene practices were assessed by interviewing operators in thirty randomly selected restaurants. In parallel, thirty vegetable salad samples were collected and analyzed for Total Plate Counts (TPC) and Escherichia coli (E. coli). The findings demonstrated that food handlers had high illiteracy level with no food hygiene training. Hygiene practices that are crucial for safe preparation of food; such as wearing gloves, protective clothing and use of safe water were not regularly observed. Regarding microbiological quality, none (0/30) of the mildly heat treated vegetable salads had TPC, while, all (30/30) raw salad samples demonstrated high TPC contamination levels ranging from 3.2 to 4.6 Log cfu/g, exceeding the set limits. While, all (30/30) mildly heat treated salads were free of E. coli, 14/30 of the raw salad samples were positive. Thus, the raw salads were unsatisfactory for consumption. Therefore, food hygiene training and control by relevant authorities alongside treating vegetable salads with mild heat and food grade antimicrobial agents are essential in ensuring food quality and safety.

The rising threat of antibiotic resistance necessitates the development of alternative antimicrobial strategies. Lactic Acid Bacteria (LAB), are GRAS or generally recognized as safe, produce antibacterial compounds with potential applications in food safety and preservation. This study aimed to optimize the production of antibacterial compounds by LAB isolates from goat’s milk through co-cultivation. Three LAB isolates were co-cultivated under varying pH levels (5.5, 6.0, and 6.5) and incubation temperatures (25°C, 30°C, and 37°C). Their antimicrobial activity was evaluated against Escherichia coli, Pseudomonas aeruginosa, Bacillus subtilis, and Staphylococcus aureus using the Kirby-Bauer disc diffusion method. Co-cultivation significantly enhanced antimicrobial activity compared to individual LAB isolates, producing inhibition zones of up to 22.76 mm against B. subtilis and 17.5 mm against S. aureus. In contrast, weaker inhibition was observed against E. coli and P. aeruginosa, with zones below 12 mm. Co-cultivation of LAB isolates from goat’s milk enhances the yield and efficacy of antibacterial compounds, offering a promising approach for mitigating antibiotic-resistant pathogens and improving food safety applications.

One the major concerns in health issues is food safety. Foodborne illnesses can be easily prevented through proper knowledge, a positive attitude and effective food safety practices. While many people recognise the important of food safety, this knowledge is not often put into action. Therefore, this cross-sectional study explores the knowledge, attitudes and practices regarding food safety among food handlers at household level. It also examines the barriers to adopting good food safety habits. In-person interviews were conducted with 158 respondents from the indigenous people or Naga tribes of Nagaland, India, using structured interview schedule to gathers insight. Findings revealed that most respondents possessed a good level of knowledge and held a positive attitude towards food safety. The overall average score for knowledge was 22.6 (SD = 2.75) while the average attitude score was 32.8 (SD = 2.45). Despite their strong knowledge and positive attitudes, only a small number of respondents (14.6%) practiced good food safety methods, with a mean score of 28.1 (SD = 7.67), indicating a partial adherence to food safety practices. The study found a positive correlation between perceived food safety knowledge, positive attitudes, and a better food safety practice. Although many respondents demonstrated a high understanding of food safety, 66.5% indicated they need further education on the topic. Additionally, 33.5% cited financial constraints as a barrier to maintain food safety. Though awareness of food safety exists, further education and intervention programs are essential to promote better practices. Utilising natural resources, such as Sapindus mukorossi or soap nut, native to the region and water harvesting techniques, can provide the community with effective cleaning agents, thereby improving food safety practices.  

Abstract Background & Objectives: Rice is a major component of the human diet, and because it is widely consumed, even the slightest contamination can pose serious health risks. An assessment was carried out to measure and evaluate the levels of lead, cadmium, and arsenic in Iranian rice, as well as to assess the associated health risks for consumers. Materials & Methods: 41 samples of Iranian rice were purchased in Tehran city. After removing ash and preparing the samples, they were tested for lead and cadmium using a flame atomic absorption device. Arsenic levels were measured using an Arsenometer. Health risk assessment was conducted using hazard quotient and cancer risk formulas. Findings: The level of arsenic (0.16764 ± 56.84 ppm) exceeds the maximum tolerance set by the national standard of Iran. However, the levels of lead and cadmium (0.02264 ± 37.86 ppm lead and 0.1113 ± 12 ppm cadmium) are below the maximum tolerance. Although the HQ and HI for heavy metals are below one, the greatest risk is associated with arsenic. Additionally, the assessment of CR due to heavy metal exposure in children and adults is less than 10-6. Conclusion: Long-term consumption of contaminated rice may pose a risk due to the high arsenic content. Further studies are necessary to make definitive decisions and evaluate this issue comprehensively.

Overweight and obesity are rising global health concerns, contributing to increased metabolic and cardiovascular diseases. Among the multiple factors influencing body weight, dietary intake plays a critical role. Designing functional foods that enhance satiety and reduce energy intake is a promising strategy to support weight management. This study aimed to develop and optimize a protein- and fiber-enriched snack and evaluate its effects on appetite and food intake. Whey protein, casein, and egg albumin were combined with fibers such as inulin, oligofructose, glucomannan, and apple fiber to formulate 17 different samples. Sensory evaluation by semi-trained panelists assessed taste, texture, color, and overall acceptability, and the optimal formulation contained 30.3% protein and 11.6% fiber. A randomized, controlled, single-blind clinical trial was conducted on 40 healthy adults (BMI 19–25 kg/m²), divided into intervention (optimized product) and control (placebo) groups. Appetite was measured using a 100-mm visual analogue scale, and food intake was recorded during an ad libitum lunch 3.5 hours after snack consumption. Results demonstrated that the optimized product significantly influenced hunger, fullness, desire to eat, and overall appetite score (p<0.05). Effect size analysis indicated moderate effects on hunger and fullness and a large effect on desire to eat, while actual food intake was minimally affected. In vitro evaluation suggested that fiber–protein interactions increased viscosity and gastric retention, delaying digestion and potentially enhancing satiety signaling. In conclusion, the optimized fiber- and protein-enriched product improved appetite regulation, primarily by enhancing satiety, though its impact on immediate food intake was limited, highlighting its potential as a functional food for weight management