The objective of this paper is to identify the implications of the consumption of dietary antinutrients on selected micronutrients in humans or relations. Humans and animals depend on dietary sources of nutrients for proper functioning and living. Therewith, they consume plant-based materials that contain some special metabolites popularly known as antinutrients. Antinutrients interfere with how the human body utilizes nutrients such as Fe, Zn, I, and relations; and in turn could facilitate malnutrition or deficiencies, affect learning or brain functioning, as well as development of consumers such as young ones, pregnant women, girls. It is therefore important to make a conceptual or reviewed foundation to aid policymakers and the public in taking the right steps to control antinutrients effects on nutritional health. This work reviewed the following and related themes: micronutrient deficiencies involving Fe, I, selected antinutrients affecting selected micronutrients, methods for controlling antinutrients, chemistry of interactions of antinutrients and elemental micronutrients, and approaches for tackling the problems. There is a need for nutritional awareness on how to properly deal with food nowadays.

This study hypothesizes that the attention deficit and hyperactivity disorder (ADHD) effect of azo food dyes could arise from their hydroxylated amine metabolites. These metabolites are generated either by the action of body’s enzymes or by the intestinal microbiome. The blood-brain barrier (BBB) penetration and competitive binding abilities of metabolites with dopamine receptors in the brain are investigated. Geometries of metabolites were optimized using quantum chemical Austin Model 1 (AM1). Lipophilicity, diffusion coefficient, topological polar surface area, and hydrogen bonding atom distances were calculated for the metabolites in the optimized geometries. Based on BBB penetrability as well as the competitive binding abilities of metabolites with dopamine receptors, it is concluded that the metabolites of Amaranth dye are likely to cause the strongest ADHD effect, followed by Ponceau 4R and Allura Red. Dyes Sunset yellow, Azorubine and Tartrazine could cause milder ADHD effects in that order. Besides relative grading of water-soluble food dyes for their ADHD potential, the study provides an alternative model for molecular basis of origin of ADHD and provides plausible reasons for its differential manifestation in different children.  

The management of good hygiene and sanitation practices plays a fundamental role in the quality and safety of fresh meat products. An evaluation related to hygiene and sanitation was conducted in situ in four Mexican retail supermarkets, by visual assessment using a 5-level Likert scale. Statistical analysis used a completely randomized experimental design with the chi-square statistical test. The results showed that there were significant temperature fluctuations in the meat self-service area and service areas. Another essential parameter addressed was the correct use and cleanliness of employees' work uniforms. Therefore, it was suggested to conduct training programs for employees and implement activities leading to the maintenance and calibration of cooling equipment to control the meat products deterioration. Finally, combined participation of government authorities and retail companies is necessary to ensure and maintain the quality of Mexican food products available to consumers.

Implication of the consumption of vegetables in the resurgence of water-borne diseases is less explored in Cameroon. This study aimed at exploring the microbiological quality of vegetables consumed in Mbouda, which is one initial step within quantitative microbial risk assessment (QMRA). A total of 75 vegetable samples comprising different types (celery, parsley, leek, green cabbage, red cabbage, African eggplant, tomato, cucumber, and carrots) collected from markets in Mbouda were analysed bacteriologically and parasitologically. Bacteriological analysis was carried out by plating the samples on selective media after serial dilutions had been performed. The search for parasitic elements was done using the sedimentation technique on samples, followed by microscopy. Four parasitic elements or stages, which included Cysts of Entamoeba spp., Nematode larvae, eggs of Ascaris spp. and Ankylostoma spp., were detected in these vegetables, with prevalences of 17%, 16%, 12% and 8% respectively. Bacterial contamination was high with six bacteria species isolated (Salmonella spp, Escherichia coli, fecal coliform, Shigella spp., fecal streptococci, and Vibrio spp). These bacteria had loads exceeding the WHO standard (103 cfu/g), with Shigella spp. 108 to 109 , Salmonella spp. 102 to 105 , fecal coliforms 104 to 105 , and E. coli 102 to 104 times higher. It is likely that these pathogens resulted from unsanitary conditions of the production and sale of these vegetables. One of the major risks linked to the poor quality of these vegetables is the resurgence of water-borne diseases in Mbouda. It is therefore urgent to sensitize the population on the health risks linked to the contamination of the vegetables sold in Mbouda.

Most foodborne diseases (FBDs) occur due to unhygienic and unsafe food practices among food handlers. Routine medical examination (RME) is one of the recommended methods to prevent the occurrence of FBDs. This study aimed to determine the awareness, practice, and factors associated with the practice of RME among market food handlers. In 2022, a community-based cross-sectional study was conducted among 232 market food handlers in Dar es Salaam, Tanzania. A questionnaire was used to collect information on social-demographic, awareness, and practice of RME among food handlers. Of 232 study participants, 202 (87.1%) were female, and 128 (55.2%) were married. Food handling was the primary occupation for most 218 (94.0%) participants, and 112 (48.3%) had less than five years of working experience. The Majority, 211 (90.9%) and 192 (82.8%) of participants knew about FBDs and RME, respectively. The overall awareness of RME services was 162(69.8%), and 168 (72.8%) had ever undergone RME. Duration of work as a food handler (AOR=3.9, 95%CI= 1.120-13.493), participation in food hygiene training (AOR= 4, 95%CI = 1.501-10.618), and being aware of the RME services (AOR= 21, 95%CI= 8.454-52.246) were factors associated with good RME practice. Food handlers showed good awareness of FBDs and satisfactory knowledge and practices on RME. Adherence to RME was influenced by work experience, hygiene training, and awareness of RME services. Findings should be interpreted cautiously, as the tool used was not validated for the Tanzanian context. We recommend local validation of the tool and qualitative studies to explore barriers and facilitators of RME among food handlers.

The present study was conducted to identify various Aeromonas species and assess their virulence potential in meat samples, including fish, chicken, mutton, and pork, collected from retail markets and slaughterhouses in and around Chennai. A total of 200 samples (50 each from fish, chicken, mutton, and pork) were analyzed. Isolation and identification of Aeromonas species were performed using conventional culture techniques, biochemical tests, and multiplex PCR assays targeting the 16S rRNA, gyrB, and rpoB genes. Out of the 200 samples, 95 (47.5%) were confirmed as Aeromonas species, comprising 22 (44%) from fish, 18 (36%) from chicken, 24 (48%) from mutton, and 31 (62%) from pork. Among the isolates, A. veronii was the most prevalent species with 59 (62.11%) isolates, followed by A. hydrophila (20; 21.05%), A. caviae (11; 11.58%), and A. mediae(5; 5.26%). The virulence genes hlyA, aerA, ast, alt, and act were detected in 63 (66.32%) of the 95 isolates by multiplex PCR. Specifically, 85% of A. hydrophila, 62.71% of A. veronii, 60% of A. mediae, and 54.55% of A. caviae harbored one or more of these virulence genes. The presence of multiple virulence genes, along with the high prevalence of Aeromonas spp. in various meat sources, highlights the potential public health risk associated with the consumption of contaminated meat. This study underscores the need for routine monitoring and hygienic handling practices to limit the spread of pathogenic Aeromonas in the food chain.

Fermentation of traditional Nigerian foods like Ogi plays a vital role in shaping their safety, nutritional value, and sensory attributes through complex microbial interactions. This study evaluates the microbial and physicochemical aspects of fermented maize, sorghum, and tigernut mixtures to enhance their quality and health benefits. The investigation carried out includes: microbial count, cultural growth, pH level determination, proximate composition, vitamins, minerals, and organoleptic property assessment. The microbial count analysis of isolated Ogi fungi revealed varying growth patterns across different substrates. Notably, maize on Potato Dextrose Agar (PDA) at a 10-7 dilution exhibited robust fungal colonies, reflective of its nutrient-rich nature.  Conversely, lower fungal counts were observed at higher dilutions on Sabouraud Dextrose Agar (SDA), indicating effective microbial load reduction. Cultural growth characteristics exhibited a diverse array of shapes, colors, textures, and growth rates among the fungi isolates. The identification of suspected organisms based on morphological features revealed the presence of Saccharomyces sp. and Aspergillus sp., known for their roles in fermentation and spoilage, respectively. The study tracked pH levels over three days, indicating progressive acidity and ongoing fermentation typical of lactic acid fermentation processes. Proximate and vitamin analyses showcased the nutritional enhancements in maize-sorghum-tigernut mixtures, with elevated fat, fiber, protein, and vitamin content. Organoleptic evaluations demonstrated consumer preference for maize-sorghum Ogi due to its appealing appearance and aroma. In conclusion, the study highlights that strategic blending of maize, sorghum, and tigernut enhances the microbial safety, nutritional composition, and sensory appeal of Ogi. These findings support the development of nutritionally improved, consumer-acceptable fermented foods with potential health benefits and extended shelf life.