Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 9 1 2023 03 15 1 15 Dhananjoy Dhara West Bengal University of Animal & Fishery Sciences Subhasish Biswas West Bengal University of Animal & Fishery Sciences Gopal Patra West Bengal University of Animal & Fishery Sciences Olipriya Biswas Department of Agricultural Engineering, Visva Bharati, Shantiniketan Geetanjali Sharma National Food Laboratory, Kolkata 2022 05 14 2023 04 11 The meat industry has a greater responsibility to meet consumer's expectations and demands due to the industry's expansion, the state of global trade, stringent laws, and consumer awareness. The meat industry needs a tool to address the better quality and guarantee a safer product for consumers because it is linked to human health risks such as pathogens, drug residues, pesticide residues, toxins, contaminants and heavy metals. Biosensor is the latest detection technology in the fast-growing industry including food sector due to its ability to increase the detection specificity, decrease the time of analysis, apply on a large scale and reduce the resource requirement as in the molecular methods. Food quality, food component, food packaging, pathogen, food allergens, drug residues, contaminants and sensory analysis of food can be detected quickly using biosensors. Biosensor can be an important monitoring and controlling tool in food chain from farm to fork in the near future. Although the application of biosensors has advanced significantly, more research is still required, especially to make the majority of laboratory experiments already published on the commercial  market. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/381 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/381/207

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 9 1 2023 03 15 16 23 Mohammed Lawal University for Development Studies Yahaya Damba Department of Biotechnology, Faculty of Biosciences, University for Development Studies, Tamale, Ghana Rabiu Mohammed Abubakar Department of Biotechnology, Faculty of Biosciences, University for Development Studies, Tamale, Ghana. Nelson Opoku Department of Biotechnology, Faculty of Biosciences, University for Development Studies, Tamale, Ghana. 2022 11 01 2023 04 11 Cowpea, a major source of food in Ghana is known for its nutritional benefits and is highly recommended for consumption to tackle malnutrition. Its production and distribution however are faced with challenges such as fungal and mycotoxin contamination. The aim of this study was to assess aflatoxin levels of common cowpea varieties in the Nima and Agbogbloshie markets and to explore if these levels fall within the acceptable consumption ranges. The aflatoxin levels of all the procured samples were analyzed following the Reveal Q+ protocol. All the samples analyzed contained aflatoxin at levels ranging from 2.1 to 12.6 ppb. Red beans cowpea variety from Nima market had the highest mean aflatoxin concentration (9.1 ppb) while Agbogbloshie Red beans variety had the lowest mean aflatoxin concentration (3.6 ppb). There was no significant difference between the aflatoxin level of both markets (p = 0.610) nor was there a significant difference between the aflatoxin levels in the cowpea varieties (p = 0.950). The results revealed in this study compromise food safety and could lead to serious health implications for consumers. Authorities in charge of food ensuring safety must provide important education and training to food crop vendors which will gradually lead to the total elimination of fungi and aflatoxin in food crops. Also, there should be periodic checks on the condition of cowpea and cowpea products in markets to boost food safety. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/418 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/418/208

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 9 1 2023 03 15 24 37 Alekhya Sabbithi Research scholar Ramachandrappa Naveen Kumar ICMR-National Institute of Nutrition Subba Rao Gavaravarapu ICMR-National Institute of Nutrition Nagalla Balakrishna ICMR-National Institute of Nutrition Vemula Sudershan Rao ICMR-National Institute of Nutrition 2023 03 09 2023 04 11 A targeted food safety training program for street food handlers is very essential to provide safe food for consumers. An in-depth assessment of knowledge and specific food safety practices of vendors is a prerequisite for incorporating a novel approach in training programs. The present study is a cross-sectional study conducted on 400 street food vendors (Panipuri-150, Bhelpuri-150, Fruit juice vendors-50, Chinese fast food-50) in south Indian city-Hyderabad, by stratified random sampling technique from 5 zones. A validated pre-tested questionnaire was administered by interview mode, and practices were recorded through the observational checklist. Scores have been allotted for a knowledge-based questionnaire with 18 items of which 5 are exclusive on knowledge and 13 questions on knowledge and subsequent practices recorded via observation checklist with different weights. Among all the street vendors, panipuri vendors (20.5±1.94) secured high scores and bhelpuri vendors (14.04±1.20) secured the least scores for knowledge whereas practice scores were relatively the same for all types of vendors. The average percentage for knowledge (17.40±3.56) scores was 68.1% and for practices (8.28±2.54) 38% for all the vendors. Very few vendors know the importance of practices like separating raw from cooked foods (22%), cooking food thoroughly (21.7%), and safe storage of cooked food (8.5%). Only about 13.7% of vendors thought that it is important to use soap for washing hands and only 4 % of the vendors practiced. The present study helps in identifying knowledge and knowledge-practice gaps in street food vendors for developing targeted food safety training programs. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/420 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/420/209

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 9 1 2023 03 15 38 44 Nancy Manko University of Ghana Patience Abor University of Ghana 2023 01 04 2023 04 25 Although the food chain industry is regarded as a crucial component of the economy of many developing nations because it creates jobs and offers easily available cooked meals at relatively lower prices, there have been significant worries about the quality and safety of street foods. The goal of the study is to evaluate how well food vendors adhere to hygiene standards on the University of Ghana campus. A qualitative approach was used. Thirty-one food vendors and 2 grounds and environmental health services officers were selected using purposive sampling. The data were analysed using thematic analysis. According to the study's findings, a larger percentage of food vendors did not exhibit healthy food handling habits. Although there are organised pieces of training for food vendors, these pieces of training are insufficient to provide them with all the necessary information. to ensure food safety practices. To increase the degree of food safety, a comprehensive food safety policy and guidelines, regular training programmes and effective monitoring should be a priority for all stakeholders. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/430 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/430/210

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 9 1 2023 04 15 45 49 Engki Zelpina Politeknik Pertanian Negeri Payakumbuh Akhmad Rizaldi Department of Agriculture, East Barito Regency, Central Kalimantan, Indonesia 2023 02 14 2023 04 25 Escherichia coli and Salmonella sp. are two primary pathogens because they are indicators of hygiene for food safety and may be at high risk of foodborne illness. This study aims to determine the prevalence of Escherichia coli and Salmonella sp. in traditional markets sold in East Barito Regency as food safety monitors. Chicken breast samples were taken from chicken traders in traditional markets in East Barito Regency. Test for the presence of Escherichia coli and Salmonella sp. using MC MediaPad was conducted. The presence of Escherichia coli and Salmonella sp. was detected 20% and 6.67% in chicken sold in traditional markets in East Barito Regency, respectively. With the presence of Escherichia coli and Salmonella sp., it is necessary to increase traders' awareness regarding hygiene and sanitation. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/434 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/434/211

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 9 1 2023 04 15 50 60 Abdulrahman Hamza Nigeria Abubakar Mohammad Gumi Nigeria Aminu Umar Imam Nigeria Yusuf Sarkingobir Shehu Shagari University of Education Sokoto Nigeria Umar Tambari Nigeria Mustapha Sahabi Nigeria Aliyu Sulaiman Nigeria 2023 02 15 2023 04 29 The objective of this study is to determine the effect of mango leaves in preserving the varied concentrations of metals (sodium, potassium, calcium, magnesium, and phosphorus) present in two tomato varieties in Sokoto, Nigeria. After the application of different mango leaves extracts in the postharvest preservation of Daneka tomato fruits in a randomized control design, and atomic absorption spectrophotometry of macro elements; the most elevated concentrations noticed significant difference at (p<0.05) were revealed in potassium (1.20±0.002 to 3.00±0.001 ppm), and calcium (1.27±0.003 to 2.15±0.002 ppm). The lower levels of metals noticed upon storage under mango leaves are revealed by phosphorus (1.10±0.002 to1.37±0.002 ppm), and sodium (0.90±0.001 to 1.30±0.001 ppm); and the least was revealed by magnesium (0.61±0.001 to 0.86±0.001 ppm). The different concentrations of elements upon addition of mango leaves in the postharvest preservation of UTC tomatoes in Sokoto, Nigeria show, the elevated concentrations revealed by phosphorus (2.5±0.001 to 3.8±0.004 ppm), potassium (2.00±0.001 to 2.99±0.001 ppm), and magnesium (1.01±0.001 to 2.59±0.001 ppm). The lower concentrations were observed in calcium (1.34±0.001 to 1.70±0.001 ppm), and sodium (0.55±0.005 to 1.80±0.002 ppm). The mango leaves possessed potential to preserve the Na, K, Ca, Mg, and P levels in tomatoes; thus could serve as cheap, accessible, and sustainable preservative in the state when improved. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/435 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/435/212