Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 11 4 2026 01 01 304 325 David Anih Federal University Wukari Taraba, Nigeria Kayode Arowora Department of Biochemistry, Faculty of Biosciences, Federal University Wukari, Taraba, NIGERIA 2025 06 15 Mycotoxins secondary metabolites from fungi such as Aspergillus, Fusarium, and Penicillium are widespread food contaminants that pose health risks, particularly in undernourished populations. Nutritional deficiencies and gut microbiota imbalances further compound their toxicity. This review explores the biochemical interplay among gut microbiota, dietary nutrients, and mycotoxin detoxification. A systematic review was conducted following PRISMA 2020 guidelines. Peer reviewed studies published from January 2020 to March 2025 were retrieved from PubMed, Scopus, and Web of Science. Studies involving mycotoxins, gut microbiota, and nutritional modulation were included. Risk of bias was assessed using RoB 2 and PRISMA-ScR tools. Host phase I and II enzymes, along with microbial enzymatic systems, contribute to mycotoxin detoxification. Specific probiotic strains such as Lactobacillus and Bifidobacterium transform aflatoxins, ochratoxins, and  trichothecenes into less toxic forms. Micronutrients like vitamins A, C, E, selenium, and polyphenols modulate detox pathways and redox balance. Prebiotics and polyunsaturated fats support microbial profiles favoring detoxification. Synergistic interventions, such as probiotic–prebiotic systems (PPSP), show promise in enhancing host resilience. The proposed gut microbiota–nutrition mycotoxin triad offers a novel, integrative framework for mitigating foodborne toxicity. Understanding this biochemical cross-talk opens new avenues for precision nutrition, functional food development, and microbiome-targeted interventions aimed at reducing mycotoxin-induced health risks. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/564

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 11 4 2026 01 01 326 337 Zahra Hassanzadeh Rostami 1Department of Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran. Shiva Faghih Department of Community Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran. Maryam Safarirad Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran. Azam Abbasi Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran. 2025 09 01 2026 01 27 Overweight and obesity are major public health concerns that necessitate innovative nutritional strategies. This study aimed to investigate the effects of fortifying biscuits with wheat bran (WB) and whey protein isolate (WPI) on their physicochemical and sensory characteristics. Four formulations were developed: a control, biscuits fortified with WB, biscuits fortified with WPI, and biscuits fortified with both. In all formulations, 40% of sucrose was replaced with date syrup. Physicochemical (moisture, ash), nutritional (sugar, fat, protein, fiber), color, texture, and sensory attributes were evaluated using standard analytical methods. Statistical analysis was performed by Tukey’s post-hoc test at a significance level of p<0.05. Fortification with WB and WPI significantly increased moisture, ash, protein, and fiber contents, while fat and total sugar levels remained unchanged. Biscuits containing WPI received the highest color scores, whereas the control and WB samples exhibited more desirable texture. No significant differences were observed in taste or overall acceptability among formulations. Fortifying biscuits with WB and WPI improves nutritional quality without compromising sensory acceptability, offering a feasible strategy for developing healthier snack options. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/579

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 11 4 2026 06 06 338 351 Elsa de Castro Department of Nutrition and Food, Agricultural Research Institute of Mozambique, Mozambique. Amade Ibramugy Dauto Ussene Issufo Ibramugy e Aissa Ismael Dauto Ibraimo José da Cruz Francisco Department of Food Engineering at the Catholic University of Mozambique. Alberto Nota Department of Chemical Engineering, Faculty of Engineering, Eduardo Mondlane University. 2025 11 13 2026 06 06 Milk is widely recognized as a highly nutritious food. However, if produced under inadequate hygienic and sanitary conditions, it can pose a risk to public health. This study aimed to evaluate the microbiological safety and compliance of raw milk produced by small-scale producers in rural communities of Manica Province, one of the main dairy-producing regions of Mozambique. To the best of our knowledge, this is the first study to integrate microbial load quantification with compliance assessment against international standards in smallholder dairy systems in the districts of Gondola, Vanduzi, and Macate. A total of 34 raw milk samples were analyzed for mesophilic aerobic bacteria, total and fecal coliforms, coagulase-positive and coagulase-negative Staphylococci, molds and yeasts. The mean count of mesophilic aerobic bacteria was 7.27 ± 0.14 Log10 cfu/mL, exceeding the recommended limits of 104-105 cfu/mL. Total coliforms were detected in all samples (> 1.1x103), exceeding acceptable levels (≤ 3 MPN/mL), while fecal coliforms were below 3 MPN/mL. The mean values for coagulase-positive staphylococci and coagulase-negative Staphylococci were 5.82 ± 0.14 and 5.97 ± 0.12 Log10 cfu/mL, respectively, which were above the recommended limits (102- 104 cfu/mL). Molds and yeasts were detected in all samples, with mean values of 5.09 ± 1.60 and 5.50 ± 1.05 Log10 cfu/mL, respectively, which are above the acceptable levels for dairy products.The findings demonstrate non-compliance with internationally accepted microbiological standards, highlighting deficiencies in hygiene and sanitation practices during the production, handling and storage of milk. This poses a potential risk to public health. These results provide novel scientific evidence regarding the microbiological safety of raw milk produced in small-scale systems in Manica Province, and emphasise the importance of implementing good milking practices, improving infrastructure, and strengthening sanitary monitoring to ensure product safety. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/598

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 11 4 2026 06 06 352 364 Fatemeh Zamani Mazdeh Food and Drug Administration, Tehran University of Medical Sciences, Tehran, Iran Shaghayegh Keikhosravy Drug and Food Control Department, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran Mohsen Amini Medical Chemistry Department, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran Anita Chalipour Drug and Food Control Department, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran Akram Rostami Drug and Food Control Department, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran Naficeh Sadeghi Drug and Food Control Department, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran Mannan Hajimahmoodi Drug and Food Control Department, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran 2025 07 30 2026 06 06 Food fraud, defined as the deliberate alteration or misrepresentation of food products for economic gain, has long posed significant challenges for consumers and the food industry. Fruit juices are among the ten commodities most vulnerable to fraudulent practices, as identified by the European Committee on the Environment, Public Health and Food Safety. Therefore, the development of robust, sensitive, and economically viable analytical techniques is essential to ensure the authenticity, quality, and safety of fruit juice products. The main objective of the present study was to develop and apply an analytical method for the quality control of commercial juice products. For this purpose, 73 Iranian commercial juices from 11 brands were analyzed. Based on their labels, the samples were classified into two categories: still fruit drinks and nectars, including orange, pineapple, peach, and sour cherry flavors. Physicochemical parameters, including pH and Brix, as well as total polyphenol content and flavonoid profiles, were determined. Total polyphenol content was measured using a spectrophotometric method, while catechin, eriocitrin, naringin, hesperidin, and quercetin were quantified by reverse-phase high-performance liquid chromatography with UV detection at 280 nm. The chromatographic separation was performed on a C8 column using gradient elution with water, acetic acid, and acetonitrile, and was completed within 30 min. The method showed acceptable analytical performance, with the highest limit of detection being 1.39 ppm for eriocitrin and spike recovery values of at least 82.81% for naringin. Statistical analysis revealed significant differences in total polyphenol and flavonoid contents among different types of fruit juices. Overall, the results indicated that flavonoid profiling is a valuable tool for the quality control  and authenticity assessment of commercial fruit juices, whereas physicochemical parameters such as pH, Brix, and total polyphenol content alone are not sufficient for this purpose. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/570 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/570/308

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 11 4 2026 01 01 365 376 Eniola Oni Federal University of Agriculture, Abeokuta, Nigeria Taiwo Omowumi Federal University of Agriculture, Abeokuta, Nigeria Oyetibo Olubukola Blessing 2Department of Microbiology, Lagos State University, Lagos, Nigeria. Olukemi Ojo none 2025 10 04 2026 06 06 Aflatoxins (AFs) are highly toxic secondary metabolites produced by certain Aspergillus species and are of major public health concern due to their carcinogenic, hepatotoxic, and immunosuppressive effects. The global reliance on nuts as a dietary staple underscores the critical need for robust food safety measures, particularly concerning post-harvest contamination. This investigation sought to characterize the fungal microbiome of stored cashew nuts and groundnuts sourced from Alabata, Ogun State, and to assess the prevalence of aflatoxin-producing species. Using a combination of conventional mycological plating and species identification, along with a specialized Neutral Red Desiccated Coconut Agar for rapid screening, fungal contamination was quantified. Aflatoxin levels were confirmed and quantified using High-Performance Liquid Chromatography (HPLC) equipped with a fluorescence detector, providing a sensitive and accurate assessment of mycotoxin load. The analysis revealed significant fungal populations in both nut types, with cashew nuts exhibiting total counts ranging from 4.0×103 to 2.4×104 colony-forming units per gram (cfu/g). Five distinct fungal species were isolated from cashew nuts, of which Aspergillus niger, A. flavus, and A. fumigatus were the most prevalent. Critical findings demonstrated that while A. flavus and A. fumigatus isolates showed a high potential for aflatoxin production, the A. niger strains identified in this study were non-aflatoxigenic. HPLC analysis showed total aflatoxins in groundnut and cashew samples ranging from 0.05 to 12.41 µg/kg, with low but consistent AFB1 levels. Most samples were within the EU limit of 4 µg/kg, though a few exceeded it, indicating persistent contamination and potential public health risks. The confirmed presence of these potent mycotoxin producers in a widely consumed food source highlights a tangible public health risk, given their established link to severe health conditions, including primary hepatocellular carcinoma. This research underscores the necessity for implementing rigorous hygiene protocols and enhanced storage practices to safeguard against fungal proliferation and subsequent mycotoxin exposure in these staple crops. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/589

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 11 4 2026 01 01 377 394 EN Gwladys Ahouanse Phd Student Nuria Majaliwa 0000-0002-3674-2634 Abdulsudi Issa-Zacharia 0009-0001-1357-6944 2025 10 18 2026 06 06 Bushmeat serves as a significant protein source in Benin; however, its distribution via informal channels poses microbial risks. This study aimed to assess the microbiological quality of the most consumed bushmeat species (francolin, grasscutter, hare, and squirrel) in the Tègon and Allada markets of southern Benin and determine their sources of contamination. A total of 118 samples were collected from two major markets (Tègon and Allada) in both raw and processed (grilled/smoked or fried) forms. Microbiological analyses were conducted to quantify total aerobic counts (TAC), fecal coliforms, Escherichia coli, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus (log₁₀ cfu/g) according to relevant ISO standards. Pathogens, specifically Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus, were isolated and identified using ISO standards. The influence of location and species was assessed using ANOVA. Differences between preparation methods were analyzed using R, and p-values were reported. Results show that the preparation method significantly influenced microbial loads: fried samples exhibited the lowest contamination levels, followed by grilled and then raw meats (raw > grilled/smoked > fried). The prevalence rates were 100% for TAC, 75% for coliforms, 49% for E. coli, and 12% for Listeria monocytogenes. No samples tested positive for Salmonella spp. or Staphylococcus aureus. Location and species did not significantly affect microbial variability. The investigation found poor hygiene in meat handling before and after cooking. Consequently, inadequate handling and cooking affect bushmeat safety in Benin, not species or location. Standardizing thermal processing and improving hygiene are critical to reduce microbial risks for consumers. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/591

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 11 4 2026 06 06 395 406 Reza Abedi-Firoozjah Student Research Committee, Kermanshah University of Medical Sciences, Kermanshah, Iran. Farinaz Esmi Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran. Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran. Arezou Khezerlou Department of Food Safety and Hygiene, School of Health, Gonabad University of Medical Sciences, Gonabad, Iran. Mahmood Alizadeh Sani TUMS 2025 10 24 2026 06 06 This study investigates the development and characterization of a new smart colorimetric indicator system based on anthocyanin-enhanced gelatin (Gel) and carboxymethyl cellulose (CMC) films for real-time monitoring of meat spoilage. This formulation combines natural anthocyanins with a Gel/CMC matrix, specifically designed to achieve broad pH responsiveness and clear visual discrimination of spoilage stages, addressing the need for effective natural indicators in intelligent food packaging. FTIR and SEM analyses confirm the successful integration of anthocyanin into the matrix, revealing minor spectral shifts and surface morphology changes that suggest enhanced intermolecular interactions. The indicator exhibits distinct pH-dependent color changes, transitioning from reddish at pH 3 to greenish-yellow at pH 12, as demonstrated by anthocyanin extract and film tests. In a practical application, smart indicator color packaged with meat shifts from red to yellow over 48 h, correlating with a pH increase from 5.8 to 8, indicating spoilage. Color parameter changes (L: 20.3 to 46.3, a: 21.3 to 10.6, b: 10 to 11.6) further support its sensitivity to freshness. These findings highlight the potential of this indicator as an effective natural tool for intelligent food packaging applications. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/594 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/594/309