Journal of Food Safety and Hygiene

Characterization, application and action mechanism of bioactive peptides (BAPs) derived from microbes, plants and recombinant proteins against food borne pathogens; a review

2025-02-01T12:54:38+0330

The preventive properties of bioactive peptides (BAPs) derived from microbes and plants have stimulated extensive research and discovery. The antimicrobial properties of BAPs against foodborne pathogens have made them effective and potential alternatives to existing antibiotics.Antitumor, antihypertensive, antioxidant, anti-obesity, and antidiabetic activities are just a few of the other beneficial properties of BAPs. An increasing number of harmful microorganisms,including foodborne pathogens, are developing resistance to various antibiotics. The goal of scientific research is to discover new, innovative and safe antimicrobial agents to fight these infections. Foodborne pathogens are among the many pathogenic microorganisms against which
plant and microbial BAPs have shown significant antimicrobial activity. These compounds (BAPs)
have the ability to eliminate pathogenic microorganisms by disrupting membrane integrity, inhibiting DNA and RNA synthesis, preventing protein synthesis, blocking protein activity orinteracting with specific intracellular targets. In addition, the beneficial effect of BAP consumptionincludes the regulation of intestinal microbiota and modulation of the balance of reactive oxygen species in the digestive tract. This review article deals with different sources of antipathogen peptides, the food application of peptides from distinct sources, and their Mechanism of action.

Quality and safety evaluations of commonly consumed foods stuff from Dawanau market, Kano State, Nigeria

2025-02-01T12:54:38+0330

Ensuring food quality and safety is central to achieving sustainable global food security. This study investigated the quality and safety of cowpea, maize, yam chips, groundnut, melon and smoke-dried fishes from Dawanau market in Kano State. Total aflatoxin (TA), proximate compositions, microbial analysis, physical and entomological status were conducted following the official protocols of Association of Analytical Chemists. Impurity level ranged from 0.12 to 2.80% accounting for smoked dried fish and groundnut respectively. While the highest bacteria load (2.7 × 106 cfu/g) in smoked dried fish and the highest fungi load (7.2 × 105 cfu/g) in groundnut, the commonly isolated and identified bacteria and fungi were respectively E. coli and Aspergillus species. Total aflatoxin contaminations was highest (278.08 μg/kg and 7.99 μg/kg) respectively for groundnut and melon; however, both had <10% moisture contents. After sorting, washing, and drying, a significant
reduction in total aflatoxin contamination was observed in all food samples. The highest impact of sorting (62.54%) and wash-dried (73.33%) was recorded for maize, however, groundnut TA contamination remained in the three-digit range despite sorting, washing, and drying measures. It is therefore, important to enforce routine checks on foodstuffs in markets, while also, sorting, washing and drying should be encouraged as a way forward to minimize the level of total aflatoxin contaminations.

Microbial analysis and quantitative assessment of aflatoxins from edible dried insects (Palm Weevil, Cricket and Shea Tree Caterpillar) consumed in Souweevil, Cricket and Shea Tree Caterpillar) consumed in southwestern and southeastern regions of Nigeria.

2025-02-01T12:54:38+0330

Currently in Nigeria, a large number of edible insects are known, and they are globally consumed.The aim of this research was to investigate the microbial load and aflatoxin levels in palm weevil,cricket, and shea butter caterpillars. Six different dried edible insect samples were obtained from different States in the country, (5 palm weevils from Ibadan and Owerri State, 5 shea tree caterpillars from Owerri, 10 palm weevils from Ogun, and 10 crickets from Ibadan and Ondo state). All the samples were packaged in sterile zip lock bags, microbial load analysis was carried out using Standard Microbial Technique, and aflatoxin quantification was done using High-Performance Liquid Chromatography (HPLC). Statistical analysis was carried out using the Statistical Package for Social Sciences (SPSS) version. Microbial analysis of cricket from Ibadan and Ondo showed high counts of total aerobic bacterial load (104.0 ×107 cfu/g and 91.0 ×10 ⁷ cfu/g respectively), the highest aflatoxin quantification of fungi present had values of (17.00 μg/kg and 12.00 μg/kg) in cricket from Ondo and Ibadan respectively. The aflatoxin level was above the permissible limits for ready-to-eat edible dried insects (AFB1; 2μg/kg, Total aflatoxins; 4 μg/kg). Microbial Identification of bacteria and fungi colonies isolated from the palm weevils, crickets, and shea tree caterpillar revealed 3 dominant species of bacteria (Staphylococcus aureus, Escherichia coli, and Proteus mirabilis), three mycotoxin-producing fungi were isolated which includes; Aspergillus niger, Aspergillus terreus, and Aspergillus flavus. The presence of E. coli signifies a potential risk to food safety. Also, the presence of Aspergillus flavus in most of the edible insect sample suggests a potential risk for aflatoxin production. The findings of this study indicate an urgent need for strict quality control measures to ensure the safety of edible insects consumed in Nigeria. Additionally, research into effective processing methods to reduce contamination is recommended.

Evaluation of saline treatments on bacteriological quality of Tiger nut (Cyperus esculentus L.) for consumption post purchase

2025-02-01T12:54:38+0330

Food-borne diseases are usually caused by ingestion of contaminated food. One of such foods susceptible to microbial contamination is Tiger nut (Cyperus esculentus L.). We evaluated the bacteriological quality of Tiger nuts under various consumer treatment conditions post purchase.Three tiger nut samples each from 7 vendors were obtained by convenient sampling in Ho,the capital of the Volta Region of Ghana. The samples were subjected to vigorous washes in 1%, 2% and 3% sterile saline with tap water as control. The resulting liquids were analysed for microbial load and species using specific media and standard microbial methods. Data obtained from the study were analysed by ANOVA, and significant differences among means were defined at p<0.05. The mean bacterial count for the fresh tiger nut in tap water ranged from 1.95×10⁶ to 1.59×10⁷ cfu/mL
whilst that in tap water only (control), 1%, 2% and 3% saline solutions recorded a range of 7.08×10⁵ to 1.18×10⁷, 7.31×10⁵ to 1.34×10⁷, 4.0×10⁴ to 1.13×10⁷ and 1.11×10⁵ to 9.62×10⁶ cfu/mL respectively. The higher bacterial load from the tiger nut in the sterile tap water was above the acceptable reference limit of 10⁵ cfu/mL by the National Administration for Food Drugs and Control (NAFDAC). The mean bacterial count of Escherichia coli and Staphylococcus aureus in all the 21 samples was 6.15 log₁₀ and 6.18 log₁₀ cfu/mL respectively, all of which exceeded the acceptable range from 10² to 10³ cfu/mL by the International Commission on Microbiological
Specifications for Foods (ICMSF).To improve the bacteriological quality of tiger nut, proper farming practices, handling and treatment regimens under hygienic conditions should be employed to reduce or eliminate the occurrence of contaminants to ensure the protection and safety of the consumer.

Risk of Staphylococcus aureus nasal carriage among food handlers: implications for foodborne illnesses

2025-02-01T12:54:38+0330

The presence of microorganisms or their toxin in food materials is a predominant problem in thefood industry, posing significant hazards to public health. Staphylococcus aureus, a bacterium commonly colonising human skin, nose, and gut, is a leading cause of foodborne infections. Asymptomatic carriers can contaminate food by touching it or through respiratory secretions, leading to staphylococcal food poisoning. This study aims to assess the prevalence and antibiotic resistance patterns of Staphylococcus aureus among food handlers. Nasal swabs from food handlers were analysed using standard microbiological techniques. The study found that 57% of restaurant workers and food handlers had Staphylococcus aureus in their nasal cavities. Among the
participants, women had a higher prevalence at 94%, while men had a prevalence rate of 6%. The chi-square analysis revealed no significant differences in the occurrence of Staphylococcus aureus across different genders or age groups, indicating that neither gender nor age significantly influenced the prevalence. The age group with the highest prevalence rate was 23-28 years at 23.5%.Levofloxacin and Rifampicin showed the highest sensitivity rates (87%), while all isolates resisted norfloxacin. These findings highlight the critical need for enhanced food hygiene education and the use of protective equipment among food handlers to prevent foodborne illnesses. Addressing antibiotic resistance is also fundamental for public health interventions.

Dimensionality of food safety and hygiene training programs for food handlers in Lusaka, Zambia

2025-02-01T12:54:38+0330

Globally, foodborne illnesses pose a substantial threat to public health, contributing significantly to illness and death. The behaviors, awareness, and attitudes of food handlers are critical determinants of food safety. This research aimed to investigate the comprehensiveness and scope of food safetyand hygiene training initiatives targeting food handlers in Lusaka, Zambia. To this end, we conducted a two-phase qualitative analysis and evaluation of available training materials. This included interviews with 18 food establishment managers/ Human resource officers" should not be capitalized unless it is part of a proper noun. The analysis was conducted manually to identify emerging themes and understanding the materials to assess the entry requirements for participants,duration of training, qualifications of trainers, topics covered and the delivery methods used. The study found no uniform format for the training materials which also lacked important topics on food safety systems and good agricultural practices and good agricultural practices topics.
Additionally, the study found poor uptake of the training due to a lack of awareness of legal requirements, high attrition, training costs, and a lack of established institutions offering the training on a regular basis. This study recommends the standardization of food safety and hygiene training programs in Zambia, tailored to the local context. Specifically, the development of a Participant's Handbook and a Facilitator's Manual is recommended. These resources should outline qualifications and competencies required for trainers, duration and format of training and entry requirements and prerequisites for trainees.

Comparison of different analytical methods on determination of polycyclic aromatic hydrocarbons (PAHs) in ketchup-flavored sunflower seeds

2025-02-01T12:54:38+0330

It is well-established that the presence of polycyclic aromatic hydrocarbons (PAH) in food can trigger the activation of carcinogenic agents, leading to genotoxic and mutagenic effects. Several analytical techniques have been employed to determine PAH levels in food. The effectiveness of extracting PAH concentrations from food samples relies on the specific extraction methods. Also, the selection of the extraction method is influenced by the characteristics of the food. The main purpose of this study was to compare the efficiency of two extraction methods for the analysis of polyaromatic hydrocarbons (PAHs) in ketchup-flavored sunflower seeds. The separation of PAHs was carried out using the soxhlet extraction method and sonication extraction method. The efficiencies of extraction were determined through a thorough analysis using GC/MS. In this study,
there was no significant difference between soxhlet and sonicate extraction methods in extracting a total 16 PAH (p<0.05).