Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 12 1 2026 04 01 1 16 Leila Zare Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran Javaneh Karimi Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran Ehsan Sadeghi Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran Fatemeh Barzegar Department of Food Science and Technology, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran. 2025 10 24 2026 07 09 Aflatoxin B1 (AFB1), as a secondary metabolite by Aspergillus, Penicillium, Fusarium, and Alternaria, a potent carcinogen, is a major global food safety concern. Traditional decontamination methods often compromise food quality or leave residues. Non-thermal cold plasma presents a promising alternative, effectively degrading AFB1 without heat. This technology utilizes reactive oxygen and nitrogen species (RONS) to break down the toxin. Different systems—including dielectric barrier discharge (DBD), plasma jets, and corona discharge—have demonstrated high efficacy while preserving food quality. Their success depends on key parameters like gas composition, treatment time, and the food matrix itself. However, challenges remain for industrial adoption. Scaling up the technology, ensuring regulatory approval, and maintaining the sensory and nutritional properties of treated food are critical hurdles. Future research should explore hybrid methods combining plasma with other treatments and conduct long-term in-vivo safety studies. This review assesses the current state and future potential of cold plasma as a sustainable solution for mitigating AFB1 contamination and enhancing food security https://jfsh.tums.ac.ir/index.php/jfsh/article/view/593

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 12 1 2026 04 01 17 32 Fatima Akanbi Kwara State University, Malete. Ilorin.Kwara State Majekodunmi Racheal Adedayo Department of Microbiology, Faculty of Pure and Applied Sciences, Kwara State University, Malete, Nigeria Bashirat Olamide Yusuf-Salihu Department of Microbiology, Faculty of Pure and Applied Sciences, Kwara State University, Malete, Nigeria. 2025 12 10 2026 07 22 Lactic acid bacteria (LAB), generally regarded as safe are been used as probiotic agents due to their ability to produce a variety of beneficial compounds and their status as safe microorganisms. The present study investigated the probiotic potential and functional properties of lactic acid bacteria obtained from the gut of mouse. Isolated LAB from gut of mouse were identify using molecular technique. Four species of LAB were obtained, and identified as Lactobacillus casei (PV355690), Lactobacillus fermentum, (PV355691), Lactococcus lactis (PV355692), and Pediococcus pentosaceus (PV355693). Optimum culture conditions for the LAB isolated were 0-4 % NaCl, pH of 4-11, 0-0.5 % bile concentration, and 0.00 to 0.8 % phenol tolerance with gamma hemolysis. All isolates fermented milk.  In conclusion, the isolates obtained possess probiotic potential, produced bacteriocins and were able to ferment milk, thus, they could be considered in food processing as probiotic and for preservation purposes. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/602

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 12 1 2026 04 01 33 42 Himaja . M.E.S. Ponnani College Dhanya Pulikkottil Rajan Department of Aquaculture, M.E.S. Asmabi College, P.Vemballur, kerala, India Jiya Jain PG and Research Department of Aquaculture and Fishery Microbiology, M.E.S. Ponnani College, kerala, India. 2025 12 20 2026 07 21 Plastics are employed for food packaging; it imparts huge pollution to the environment. Meanwhile, biodegradable materials are employed for the same function, as they not only provide a barrier but also prevent microbial contamination. The aim of the study is to analyse the film-forming capacity of the starch along with the essential oils and identify its antibacterial property. Starch, due to its abundance and cost-effectiveness, was a choice for packing different food products. For this, 5g of starch was mixed with 100 mL of distilled water along with 1 mL of glycerol as a plasticizer. The antimicrobial agent used was clove oil in a concentration of 0.5, 0.7 and 1 mL; a control sample was made in which no clove oil was added to differentiate the inhibition. The solution was heated and dried into the films. The bacterial strains were isolated from the gills of healthy tuna (Euthynnus affinis), and on conducting total plate counts, pure bacterial strains of Bacillus cereus were identified. The FTIR of the derived material was conducted. Resulted starch film was then cut into a 9 mm disc shape and incubated on plates of bacterial colonies at 36°C for 24 h. Significant inhibitory zones were seen, starch films (5 g/100 mL distilled water) with the concentrations of 0.5, 0.7, and 1.0 mL showed inhibition zones of 18.86±1.06, 16±0.81, and 18.66±0.94 mm against the bacteria. The FTIR analysis shows an association of eugenol and its derivative with the starch film. This film suggests an antibacterial property, and further studies have to be done. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/604

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 12 1 2026 04 01 43 56 Higildo Maxlhaieie Zubaide Laxmidas Guirdar Julio Maxhuza† Ministry of Agriculture Environment and Fisheries 2025 12 29 2026 07 21 Bovine tuberculosis is a chronic infectious disease that has a considerable impact on livestock production by reducing milk and meat output, impairing animal performance, and increasing the risk of premature culling and mortality. Beyond its economic consequences, the disease represents an important public health issue because of its zoonotic nature. This study evaluated the economic impact of bovine tuberculosis by estimating carcass condemnation at slaughter and the associated production losses in a dairy farm located in Manica Province, Mozambique. Data were obtained from 100 cattle that tested positive in the tuberculin skin test. Carcass weights were recorded at the Machava Slaughterhouse, and the economic value of both approved and condemned carcass portions was calculated using the prevailing market price of beef per kilogram. Carcass sections presenting gross lesions consistent with bovine tuberculosis were classified as condemned, allowing the estimation of financial losses. The overall carcass condemnation rate attributable to bovine tuberculosis was 17.24%, corresponding to an estimated economic loss of US$11,464.32. These findings demonstrate that bovine tuberculosis imposes a substantial economic burden on dairy production, emphasizing the importance of effective disease control and eradication strategies to minimize financial losses and protect public health.   https://jfsh.tums.ac.ir/index.php/jfsh/article/view/605

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 12 1 2026 04 01 57 74 Oladipo Olaniyi Federal University of Technology PMB 704 Akure, Nigeria Folakemi Akoyiola Blessing Federal University of Technology, PMB 704 Akure, Nigeria 2026 02 16 2026 07 22 This study evaluated the effects of warm water containing wood ash on the microbial aflatoxin B1, and nutritional contents of smoked dried croaker (Micropogonius undukiuts), catfish (Siluriformes sp.), and tilapia (Oreochromis niloticus) sold in Akure, Nigeria. Raw and treated samples (cold water, warm water, and warm water with wood ash) were analyzed for microbial load using standard cultural methods, aflatoxin B1 by spectrophotometry, and nutritional composition by chemical methods. Bacterial counts ranged from 20.0 × 10³ to 29.0 × 10³ CFU/g, and mold counts ranged from 2.0 × 10³ to 12.0 × 10³ SFU/g across different markets. Pre-treatment with the sterilizing solutions, particularly warm water containing wood ash, significantly reduced microbial and aflatoxin B1 levels while preserving nutritional quality. Identified microorganisms included pathogenic and spoilage species such as Escherichia coli, Staphylococcus aureus, Klebsiella sp., Bacillus subtilis, Pseudomonas aeruginosa, Aspergillus flavus, A. niger, and Rhizopus stolonifer. The results demonstrate that warm water containing wood ash effectively reduces microbial and aflatoxin contamination in smoked fish without compromising nutritional value, suggesting it as a practical, low-cost decontamination method for improving fish safety and quality in local markets. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/609

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 12 1 2026 04 01 75 86 Choongo Mulungu Ministry of Health Lalisa Nambeye Public Health Department, Ministry of Health – Lusaka District Health Office, Lusaka, Zambia Zimba Newstead Public Health Department, Ministry of Health – Lusaka District Health Office, Lusaka, Zambia Astridah Maseka 1Public Health Department, Ministry of Health – Lusaka District Health Office, Lusaka, Zambia Clinical Care Department, Ministry of Health – Lusaka District Health Office, Lusaka, Zambia 2026 03 20 2026 07 21 Unsafe food handling continues to threaten public health worldwide, with African countries facing particular challenges due to limited enforcement and infrastructure. This study investigated regulatory awareness and hygiene behaviors among food courier bikers in Lusaka, Zambia, and their implications for food safety compliance. We conducted a district-wide survey of 196 food couriers in Lusaka, using a structured questionnaire to assess their awareness, attitudes, and hygiene practices. Results revealed a predominantly young workforce (mean age 28.4 years) with moderate education but limited training (13.8%) and certification (9.7%). Overall, their knowledge, attitudes, and hygiene practices scored poorly. Attitudes emerged as a stronger driver of safe behavior (r =0.51) than knowledge (r = 0.42), underscoring the importance of shaping perceptions alongside training. Regression models explained 32% of the variance in knowledge and 41% in behavior, though individual predictors did not reach statistical significance. These findings suggest that voluntary training and demographic factors alone may not adequately ensure compliance, highlighting the need for structural interventions. Structural barriers such as weak enforcement, lack of equipment, and prioritization of speed over safety further undermine safe practices. We recommend mandatory certification, competency-based training, and stricter oversight to align Zambia’s courier sector with international food safety standards. Addressing these gaps is critical to safeguarding public health in the rapidly expanding online food delivery sector. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/613

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 12 1 2026 04 01 87 88 Nabi Shariatifar Tehran University of Medical Sciences 2026 08 02 2026 08 03 Food safety is entering a new period in which emerging contaminants are challenging traditional approaches to hazard identification, risk assessment, and public health protection. Among these contaminants, microplastics have rapidly become one of the defining scientific issues of the past decade because of their widespread occurrence in foods and their potential implications for human health. Recognizing the growing importance of this field. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/626