Journal of Food Safety and Hygiene

Potential health benefits and risks associated with the consumption of the giant ‎African land snail: a reviewsnail: A review

Elijah Ohimain — 2025-10-08

The Giant African Land Snail (GALS), which is the biggest known land snail in the world, has been a delicacy in West and Central Africa for several centuries. This study used literature to assess the proximate composition, nutritional and health benefits, and potential health hazard connected with the consumption of the three most common GALS species; Archachatina marginata, Achatina fulica (recently renamed as Lissachatina fulica) and Achatina achatina. The study found that the meat from the snail is highly nutritious on account of the high protein, mineral and vitamin content but low fats and cholesterol. Meat and other products from the snail are used in traditional African folklore medicine for the management of some disease situations such as anaemia, obesity, diabetes, hypertension, and arthritis among others. In addition, by-products from the snail such as shell have potential application as calcium supplements, while the mucus has antimicrobial properties and has been used in cosmetics and for reconstructive surgery. But the consumption of the snail is challenged by the presence of pathogens and parasites, which can potentially cause food-borne diseases and other health problems, which occur mostly among people who consume raw or improperly cooked snail meat. We conclude that the risk of snail meat consumption can be substantially minimized through pre-processing of cultured snails followed by adequate cooking.

Evaluation of chemical composition, microbial quality and sensory acceptability of beetroot-ginger flavoured functional drinks sweetened with date syrup

Dorothy Chinomso Arukwe — 2025-10-08

This study evaluated the phytochemical, vitamin, microbial quality and sensory acceptability of functional drinks produced from blends of beetroot and ginger sweetened with date fruit syrup. Six blends were proportioned from juices of beetroot and ginger sweetened with date syrup and labeled as samples ICN (100:0), CHO (95:5), NGO (90:10), OJO (85:15), DMJ (80:20) and OJK (70:25) where sample ICN served as the control. The phytochemical, vitamin and microbial quality of the functional drinks were determined using standard analytical methods, while the sensorial evaluation was done by the 9-point hedonic scale. The results depicted that noticeable disparities (p<0.05) existed in the phytochemical and vitamin content of the functional drinks. The phytochemical content ranged from 0.1-0.38 mg/100 mL and 0.21 – 0.43 mg/100 mL for flavonoid and phenol respectively. The vitamin content results showed that vitamin A decreased, while vitamins B9 and C increased with a rise in the proportion of ginger in the mixtures. The microbial results showed that the bacterial and fungal loads decreased significantly (p<0.05) with the rise in the inclusion of ginger into beetroot. However, the bacterial and fungal loads of the functional drinks increased as the days of storage increased to 28 days. No coliform was detected in the drinks up to the 28th day of storage. The sensory results showed that sample NGO (90:10; beetroot: ginger) had the highest scores for appearance, aroma, taste, mouth feel and general acceptability. This study has shown that microbiologically safe functional drinks can be produced from blends of beetroot and ginger sweetened with date syrup.

Antioxidant and antimicrobial activities of ginger, saffron, and red pepper extracts

Shilan Muhammad Abdulla — 2025-10-08

The current study investigated the antioxidant and antimicrobial activities of ginger, saffron, and red pepper extracts. The extracts of plants were prepared by adding plant powder to distilled water and stirring at 60°C for 24 h. The antioxidant capacity was measured utilizing DPPH radical scavenging. The increasing order of antioxidant activity at 1 mg/mL concentration was as follows: saffron (78.5%) < ginger (79.3%) < red pepper (83.4%) < ascorbic acid (99.7%, as control). The TPC for ginger, red pepper, and saffron was 9.78 ± 1.42, 4.72 ± 0.85, and 6.41 ± 0.63 mg GAE/g, respectively. The TFC for ginger, red pepper, and saffron was 3.74 ± 0.65, 8.78 ± 0.42, and 2.61 ± 0.34 mg QE/g, respectively. The antimicrobial activities of plant extracts were assessed using the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). The saffron extract had the highest inhibitory effect against Bacillus cereus (MIC = 3.12 mg/mL, MBC = 6.25 mg/mL) and Staphylococcus aureus (MIC = 6.25 mg/mL, MBC = 12.5 mg/mL). Ginger extract also showed high efficacy, especially against S. aureus (MIC = 3.12 mg/mL). In contrast, red pepper extract had a less potent effect on the studied species. The findings of this study showed that plant extracts had suitable antioxidant and antimicrobial properties, making them a good choice for use as natural preservatives in various industries.

Food safety hygiene practices among street food vendors in Demerara-‎Mahaica, Guyana

Linda Francois — 2025-12-23

Food safety and hygiene are essential, particularly in limited. Street vending poses a public health risk due to the potential for foodborne illnesses. Literature indicates that many vendors fail to meet basic hygiene standards, highlighting the need for local evaluations. The Demerara-Mahaica region has the highest population density in Guyana as it serves as the social, economic, and administrative hub of the country. While street food vending is popular across this region, it is without adequate regulations and oversight. Moreover, there are no prior known studies on the hygiene practices of street food vendors in Guyana. This study examines the hygiene practices of street food vendors in this region of Guyana. It involves a direct cross-sectional observational assessment based on data collected in a broader survey in 2024, where a total of 104 street food vendors were selected via convenience sampling. The assessment focuses on hygiene indicators, including handwashing, attire, money handling, and grooming. Descriptive statistics summarized hygiene practices, while inferential analysis explored associations between observed hygiene behaviors and vendors’ demographics. Less than 32% of vendors washed their hands while handling food, and among those observed using toilet facilities, the majority did not wash their hands afterward. Similarly, about 46% vendors handled money while serving food, and most of these failed to wash their hands afterward. Despite these poor hand-washing practices, over 60% of the vendors handled food with their bare hands. Just over 90% of vendors wore masks while handing food, and fewer than 54% wore aprons. Jewelry use was common (39%), often uncovered. Chi-squared analysis and odds ratio tests revealed no statistically significant associations between hygiene practices and demographics. The findings are concerning, as they reveal a substantial shortfall in hygiene practices and point to a potential increase in food-borne illnesses. A more comprehensive study, such as a census, is recommended to validate the findings.

Microwave oven usability and safety: an empirical analysis of food splash and possible hazards for users

BANKOLE KOLAWOLE FASANYA — 2025-12-23

Nowadays, microwave ovens have become a staple in every home and at public gatherings where food is needed. The popularity stems from its superior cooking performance compared to other methods. Microwaves can preserve vitamin C and other nutrients that degrade when exposed to heat better than other kitchen appliances. The effectiveness of microwave cooking has led many users to overlook the importance of using microwaves safely when preparing food. This study investigated the presence of harmful microorganisms in food splatters left inside microwave ovens. Samples were collected from six microwaves at six distinct sites, with a total of 12 swabs cultured from each microwave and tested for microbial presence. A total of 142 DNA samples were extracted, and both 16s rDNA and ITS rDNA were analyzed to identify bacteria and fungi. The sequence analysis revealed the presence of uncultured Lactococcus sp., uncultured Legionella sp., and Neottia nidus-avis bacteria, and a significant number of fungi, including Trichosporum lignicola, Candida spp., Saccharomyces cerevisiae, Aspergillus pseudoglaucus, Paecilomyces tenuis, Cercophora acanthigera, Epicoccum nigrum, and Leiotrametes Latina. The findings indicate that food splatters left in microwave ovens for several (three to four) days can harbor harmful microorganisms, such as bacteria and fungi. Findings also acknowledge the possibility of food cross-contamination. We recommend regular, thorough microwave cleaning after noticing food splashes to help prevent the spread of these microorganisms. Findings from this study will provide valuable insights into ongoing research on food safety and public health, specifically regarding microwave oven use.

Bacteriological assessment of mashed street food (Bharta) and their antibiotic susceptibility phenomena in Dhaka city, Bangladesh

Hridoy Chandra Bhoumik — 2025-12-23

Chitoi Pitha (a cake made from rice powder) is one of the most popular traditional street foods in Bangladesh. What makes Chitoi Pitha truly special is the Bharta that accompanies it. Bharta means mashed raw food items. There are many types of Bharta, usually made with vegetables/fish/seeds. Among them, Mustard seed bharta, dried fish bharta, and Coriander leaf bharta are very popular, especially in the winter season. The raw bharta is tasty. Heating of bharta loses its taste and flavors. Since they are typically eaten raw and without heat treatment or thorough washing, they serve as vectors for the transmission of pathogenic microorganisms. These vectors spread multidrug-resistant pathogens among the large population. A total of 24 bharta samples were collected from 8 different areas of Dhaka city. Selective and non-selective media were used to isolate and enumerate the bacteria. Gram-negative and Gram-positive organisms were 63% and 37% respectively. From the 61 isolates, there were Staphylococcus aureus (36%), E. coli (31.1%), Salmonella spp. (13.1%), Klebsiella spp. (13.1%), and Vibrio spp. (6.5%). Antibiotic susceptibility testing showed Piperacillin, Imipenem, and Co-Trimoxazole were effective against most of the strains, but some of the organisms were multidrug resistant

Evaluation of soy milk quality and integrated analysis of physicochemical and mineral properties of soybean TGx 1904-6F ‎Zamboane

Amade Dauto Ibramugy — 2025-12-23

Soybeans are recognized for their high nutritional value being rich in proteins, fats, carbohydrates, vitamins and minerals. This study evaluated the physicochemical and mineral properties of the grains of the TGx Zamboane 1904-6F variety grown in the province of Zambezia, Mozambique, and the quality of the soy milk produced from these grains. The analysis of the grains revealed 34.7% protein, 21.3% fat, 29.3% carbohydrates, 4.85% ash and 9.3% moisture, in addition to minerals such as 0.52 mg phosphorus, 16.02 mg iron, 1,671.86 mg potassium and 67.16 mg sodium, with no calcium. Sensory tests of soy milk showed an unsatisfactory level of acceptance, with average scores of 4.69 ± 1.36 for aroma, 4.48 ± 1.5 for color and 3.94 ± 1.68 for taste, suggesting the need to add ingredients such as fruit and sweeteners to improve palatability. Physico-chemical analyses of the milk showed 2.39 ± 0.18% protein, 1.1 ± 0.14% fat, 1.88 ± 0.22% carbohydrates, 0.28 ± 0.35 ash and 94.3 ± 0.06% moisture. The microbiological quality was satisfactory, without the presence of pathogens such as Staphylococcus aureus, Salmonella and Coliforms. It is concluded that the Zamboane TGx 1904-6F variety has favorable characteristics and represents a viable alternative for human consumption, contributing to the diversification of the vegetable milk supply and serving as an affordable source of protein in resource-limited communities.