فهرست مطالب

Journal of Food Safety and Hygiene
Volume:5 Issue: 2, Spring 2019

  • تاریخ انتشار: 1399/04/21
  • تعداد عناوین: 8
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  • Masoomeh Fekri, Gholamreza Jahed Khaniki*, Mohaddeseh Pirhadi, Mahdieh Abbasi Pages 60-64

    Heated meat products are emulsion which have various nutrition materials such as meat as an animal protein and soya as a plant protein. The nutritional value of meat proteins is very high than soya protein but the meat is more expensive than soya which the producers substitute the meat with soya. This study was assessed the soy protein and the total protein contents in some heated meat products collected from food stores in Tehran city of Iran. Twenty samples of heated meat products with 40%, 55% and 70% of meat were randomly collected from food stores. The heated meat products samples were transferred to the food analysis lab. The total protein was determined by the macro Kjeldahl method after sample preparation and homogenization. Also, the soy protein content in samples was measured by using the enzyme-linked immunosorbent assay (ELISA) method. Results showed that 4 samples of heated meat products had less total protein content than the standard limit and 16 samples were in accordance with Iranian national standard. Soy protein content in 3 from 8 samples of heated meat products with 40% meat was higher than the standard limit and the others placed in the standard limit (approximate with 4% soy protein). Also, Soy protein content in 6 from 8 samples of heated meat products with 55% meat was higher than the standard limit and only 2 samples were in accordance with the standard limit. All samples of heated meat products with 70% meat set in a standard limit. It was concluded that some heated meat products do not correspond with the Iranian national standard range. The food quality control lab requires doing attention and sensation for correct formulation according to national standard measures.

    Keywords: Total protein, Soy protein, Heated meat products, Quality control
  • Sadath Fatima*, AVE Vasundhara Pages 65-69

    Increased global demand for milk has made it prone to massive levels of adulteration. The aims of this study were to analyze the quality of milk samples and also to assess the awareness of science and non-science students on milk adulteration. A total of 100 milk samples [unbranded (n=50) and branded (n=50)] were randomly collected from different areas of Hyderabad and were chemically analyzed to detect the presence of adulterants using standard procedures. A pre-tested questionnaire was used to assess the knowledge of students (sciences and non-sciences) on milk adulteration. It was observed from the chemical analysis that the unbranded milk samples (n=50) and branded milk samples (n=50) were found to be adulterated with water, cane sugar, urea, detergent, skimmed milk powder and formalin with their extent being 82%, 24%, 12%, 36%, 26%, 22% and 6%, 2%, 0%, 0%, 36%, 28% respectively. It was found from a microbiological examination that 92% of branded milk samples were in good quality, 2% were in fair quality and 6% were in poor quality and all the unbranded milk samples were found to be of poor quality. A significant difference (p<0.05) was observed on the awareness of milk adulteration between Science and Non-Science student respondents. It can be concluded that milk quality is not as per standards. To eradicate this Malpractice, having a quality control system is necessary which could regularly check to ensure good quality milk is sold.

    Keywords: Adulteration, Fssai, Milk
  • Danford Mbonabucha, Leonard Fweja* Pages 70-78

    The present study examined the compliance of butcher shops to food safety practices. The study was done based on a survey of 61 respondents randomly sampled from 61 butchers in Rungwe district. Data were analyzed using IBM SPSS Statistics version 20 using descriptive statistics. The results indicated that the butcher environment and physical conditions had an average compliance score of 50.8%, the overall average awareness score on foodborne illnesses and hygienic practices was 65% whereas cleaning and sanitization had an overall average compliance score of 41.9%. Personal hygiene which was evaluated in terms of clothing, hands and individual health recorded 75.4% and 68.9% compliance scores for proper handwashing and drying respectively. The common hand drying practices involved the use of clean towels (62.8%) and disposable paper towels (11.5%), even so, 26.2% did not dry their hands at all. The use and cleanliness of aprons were adhered to by 93.7% of the respondents. Cross-contamination was deemed likely among 45.9% butchers due to non-separation and storage of spare clothes in the butchers. The common handling and storage practices was that of suspending meats on hooks at room temperatures (93.4%) with only 4.9% of butchers suspending on hooks at refrigeration temperature. This suggests none chilling of surplus meat at the end of the day sale by the majority of butchers. The compliance of butcher shops to food safety practices was generally modest which could be attributed to illiteracy in food safety and lack of proper meat handling and storage facilities.

    Keywords: Butchers, Hygienic, Butcher shop staff, Compliance, Food safety practices
  • Kenlyn Peters, Nilda Valenzuela, Adriana Morales Gomez, Sanjay Doiphode, Emad Elmagboul Ibrahim, Manik Sharma, Hussni Mohammed* Pages 79-89

    Foodborne illness has been determined to be one of the major limitations to the advancement of world health. Bacterial pathogens among the leading causes of foodborne illness are Escherichia coli (E. coli), Campylobacter, Salmonella, and Listeria. The risk of these pathogens was investigated among gastroenteritis cases in the diverse population of the state of Qatar. Fecal samples from patients admitted to Hamad Medical Corporation (HMC) with complaints of gastroenteritis were screened for the targeted pathogens using a combination of bacterial enrichments and molecular detection. Salmonella was the most common pathogen (42.9%), followed by E. coli (35.3%), and Campylobacter (21.0%). C. jejuni was the most common species of Campylobacter (67.4%). The probability of detection of E. coli decreased with age. Meanwhile, both probabilities of detection of Campylobacter and Salmonella increased with age. Listeria monocytogenes was much less common among gastroenteritis cases compared to the other pathogens.

    Keywords: Foodborne pathogens, gastroenteritis, E. coli, Campylobacter, Salmonella, Risk of gastroenteritis
  • Umera Siddique*, Naveed Ahmad, Masood Butt, Rashida Parveen, Ubaid Rahman, Anum Ishaq Pages 90-98

    The proposed work was carried out to replace the conventional water purification methods by natural coagulants. Samples of groundwater were obtained and analyzed for quality parameters. The coagulants of Moringa oleifera, orange peels, and date pits were prepared, and different combinations of these coagulants were used to find out the most effective one. Results regarding various physicochemical tests including pH, electrical conductivity, turbidity, total dissolved solids (TDS), calcium, magnesium, total hardness, bicarbonates, chlorides and heavy metals revealed that pH was not affected by treatments, values for EC were dropped down slightly but not reduced to an acceptable limit of World Health Organization (WHO). TDS, total hardness and chlorides reduced to the acceptable limit of WHO. Additionally, a significant reduction was recorded in lead and arsenic contents of treated water samples. Moreover, the results exhibited that the values for TPC and Total Coliform were dropped down slightly but not reduced to a satisfactory limit of WHO, while Fecal Coliform reduced to the acceptable limit of WHO and E.coli was found to be zero in all samples. Conclusively, natural coagulants contain good adsorbent properties, which can confer the purification of water in a cost-effective way.

    Keywords: Water purification, Water treatment, Natural coagulants, Physicochemical analysis, Microbial analysis
  • Philippe Sessou*_GwladysS . Komagbe_François Dossa_Prudencio Sossa Minou_Bernard Taminiau_Paulin Azokpota_Nicolas Korsak_Georges Daube_Souaïbou Farougou Pages 99-111

    Fresh juices are highly nutritious foods for human beings, but the inability to observe requirements for their preparation, packaging and storage subjects them to microbial contamination which poses a potential health risk to consumers. The purpose of this study was to evaluate the microbiological quality of beverages sold within the cafes of the campuses of Abomey-Calavi University (Benin). A survey carried out among beverage vendors showed that the sources of contamination were uncontrolled and the raw materials used were of questionable quality as the operators lacked good hygienic practices. Thus, the microbial quality of forty-five samples of four types of beverages sold in these cafes was investigated for mesophilic aerobic flora, coliforms, Escherichia coli, Staphylococcus aureus, sulfate-reducing anaerobic spores, fungal flora and Salmonella spp. using standardized methods. Then, molecular studies identified the pathogenic strains isolated from the beverages. An antibiotic susceptibility test was performed on the strains identified for the detection of multi-resistant bacteria. These analyses revealed a non-compliance rate of 100% in the analyzed samples. The indicators that caused this non-compliance in the samples were mesophilic aerobic flora, coliforms and fungi. In addition, 85.7% of the samples contained other Enterobacteriaceae including Klebsiella pneumoniae, Morganella morganii, Kluyvera georgiana, Citrobacter murliniae, Yersinia intermedia. While the non-compliance rates of the samples for Salmonella spp and E.coli were 4.4% each, the non-compliance rate for S. aureus was 2.2% with the presence of sometimes multi-resistant pathogenic bacteria. Sellers' awareness of good hygiene practices is important for improving the quality of food sold.

    Keywords: Beverage, Survey, Escherichia coli, Staphylococcus aureus, Salmonella spp
  • Hussni Mohammed, Adriana Morales Gomez, Nilda Valenzuela, Kenlyn Peters, Ahmed Salem, Ali Sultan, Sanjay Doiphode, Emad Ibrahim Pages 112-119

    Cytolethal distending toxin (CDT) is a heterotrimeric AB-type genotoxin produced by several clinically important bacterial pathogens To better understand the risk of CDT within the food supply and human gastroenteritis patients in Qatar, we investigated the frequency of the CDT gene (cdtB) among Escherichia coli (E. coli) strains recovered from food products, animal livestock, and human gastroenteritis patients. In this cross-sectional study, E. coli isolates were screened for cdtB using polymerase chain reaction (PCR). cdtB positive strains were further examined for E. coli cdtB gene types (cdt I, cdt II, cdt III, cdt IV, and cdtV), serotypes O157: H7, and non-O157 Shiga toxin-producing E. coli O26, O45, O103, O111, O121, and O145. Screening for other virulent factors, stx (Shiga toxin gene) and eae (gene that encodes intimin) genes were also performed. The cdtB gene was detected in E. coli isolates sourced from all three groups; animal livestock (17%), retail foods (8%), and human gastroenteritis patients (3%). Although the incidence of cdtB gene harboring E. coli is relatively low among gastroenteritis patients, there is still a risk of infection from animal reservoirs as well as retail food products. Among the three groups, E. coli isolates from humans had the lowest occurrence of cdtB, stx, eae, and O157: H7. Furthermore, we advise implementing further monitoring at the food production and preparation level.

    Keywords: Cytolethal distending toxin, E. coli
  • Basadi Masitha*, Bokani Sereme Mothobole, Kago Kabelo Pages 120-125

    Mycotoxins are secondary metabolites produced by fungi that can contaminate food, both human and animal feed at all stages of the food chain. A number of factors play a role in the proliferation of mycotoxins such as climate, humidity, harvest and storage conditions. This study was looking at the occurrence and identification of the fungi obtained from the cereal grains in the central district of Botswana. Samples collected were yellow maize (18); white maize (4); millet (10), cowpeas (11), sorghum (11) and china peas (1) each weighing about 500g. Upon the arrival of samples, water activities of the samples were obtained. Seeds were sterilized in sodium hypochlorite, to be plated onto PDA for fungal extraction. The polymerase Chain reaction was used for the identification of the fungi and samples were sent to Inqaba laboratories for sequencing. The results showed that yellow maize was contaminated by Fusarium, A. niger and A. flavus; white maize was contaminated by F. proliferatum, F. fujikuroi and Gibberella moniliformis; red sorghum was contaminated by A. Flavus, A.oryzae, Penicillium, Alternaria and Chaetomium muelleri; millet was contaminated by Epicoccum sorghinum and curvularia branchyspora and cowpeas were contaminated by Aspergillus and Alternaria species. Overall the most contaminated cereal product was millet, yellow maize, white maize, cowpeas and red sorghum at 40%, 37%, 27%, 10% and 4% respectively.

    Keywords: Cereals, Polymerase chain reaction