Journal of Food Quality and Hazards Control
Volume:9 Issue: 2, Jun 2022

Ginger which serves as both spices and medicine is susceptible to mycotoxin contamination. This research determined the incidence of major mycotoxins, including Aflatoxins (AFs), Ochratoxin A (OTA), and Fumonisins (FBs) in Nigerian ginger sampled from two main ginger producing states of Nigeria.

Totally, 105 ginger samples were collected including freshly harvested and dried sliced forms. These samples were collected randomly across five stations; farms, aggregating points, processing points, open markets, and storage facilities during the rainy season in June, 2019. The samples were analysed using the Enzyme-Linked Immunosorbent Assay (ELISA) and read by a microplate reader.

Incidence of the studied mycotoxins was 80.9, 68.6, and 90.5% for AFs, OTA, and FBs, respectively. While there were low levels of OTA and FBs across the various sample forms. Mean concentrations of AFs were 1.77±1.86 µg/kg (0.00-8.68) and 6.46±6.71 µg/kg (0.00-36.72) in fresh and dried ginger samples, respectively. The results revealed higher levels of AF in storage samples (9.04±10.72 µg/kg) and market samples (4.05±4.41 µg/kg) compared to other samples. However, no significant difference (p>0.05) was observed in the level of contamination across the sample sources.

Freshly harvested ginger samples were less contaminated than dried ginger. Among the studied toxins, AF was found as a potential health concern in Nigerian ginger.

Antioxidants have the ability to influence acrylamide formation. This study aimed to evaluate the impact of aqueous extracts of six wild edible plants on the acrylamide formation in potato crisps.

Sliced potatoes were submerged in the plant extracts at a concentration of 0, 5, and 10 g/L for 1, 5, and 10 min. Before being fried and their acrylamide levels were calculated by Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS).

Aqueous extract of ribwort plantain was found the most effective trial at 10 g/L for 5 min because it reduced acrylamide concentration by 57% compared to control without significantly affecting potato crisps’ sensory and color parameters (p>0.05). The aqueous extract of shepherd’s-needle yielded the highest Total Antioxidant Capacity (TAC) in 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid; ABTS) and Cupric ion Reducing Antioxidant Capacity (CUPRAC) assay, the highest Total Phenolic Content (TPC), and Total Flavonoid Content (TFC). Similarly, no significant correlation was found between TAC, TPC, and TFC of watery plant extracts with acrylamide level of potato crisps produced after immersion of these extracts (at 5 g/L for 5 min).

Wild edible plants have the potential to be used for acrylamide reduction in potato crisps.

Street foods have gained popularity around the world in the past few decades. The current study was carried out in order to quantitative analysis of used cooking oils by Street Food Vendors (SFVs) of Lahore, Pakistan.

Fifty samples of cooking oil used by SFVs were collected. Also, a questionnaire was designed for qualitative assessment that revealed maximum vendors used vegetable ghee because of its low cost and practiced addition of new oil into the used one instead of disposing it. The samples were also quantified for their Moisture Content (MC), Free Fatty Acid (FFA), Peroxide Value (PV), Iodine Value (IV), and Total Polar Compounds (TPC). Statistical analysis was performed with SPSS 21.

The survey data indicated poor knowledge regarding the safety and health aspects of cooking oils among SFVs. Moreover, mean values indicated that most of the samples were unhealthy as they exhibited higher MC (>0.10%), TPC (>25%), PV (>10 meq. O2/kg), and FFA (>0.20 mg KOH/g); and very low IV (<80 g/100g) in samples.

The analysis revealed that the SFVs of Lahore, Pakistan used low-quality cooking oil. The quantitative assessment of cooking oils showed high values of moisture, FFAs, polar contents, and PVs.

The manufacturing of frozen shrimp is an important industry for the economy of Thailand. The objective of this study was to use Near-Infrared (NIR) spectroscopy to determine the freshness quality, including Total Volatile Basic Nitrogen (TVB-N) and Water Holding Capacity (WHC) of white shrimp (whole and chopped shrimp) and phosphate residues of shrimp.

Sixty white shrimp samples of a size of 70-80 shrimp/kg were stored at 4 ˚C. The sample was divided into two groups by soaking in two kinds of phosphate solutions, including Sodium Tripolyphosphate (STPP) and Mixed Phosphate (NAN101). The samples were evaluated using NIR which was performed before freezing and seven days after freezing. Calibration models of the freshness and phosphate residues of fresh and frozen shrimp products were built by Partial Least Square (PLS) regression between the spectral data and the reference methods.

Satisfactory PLS results were obtained from the calibration model of TVB-N of chopped shrimp with a correlation coefficient (R) of 0.94 and Ratio of Prediction to Deviation (RPD) of 3.07. However, the NIR data indicated an unreliable prediction for the WHC (R<0.5). For the determination of phosphate residuals from STPP and NAN 101, the best calibration results were R>0.94 and RPD>3.00.

The NIR spectroscopy was feasible for monitoring the TVB-N as well as phosphate residues of shrimp products.

Cryptosporidium is one of the most important agents of food-borne diseases with gastrointestinal symptoms such as diarrhea in either livestock or humans. This protozoon can be transmitted to human through consuming contaminated raw milk and dairy products. The present study aimed to detect Cryptosporidium spp. in traditional raw cow milk, cream, and cheese consumed in Yazd city, Central Iran.

Two hundred traditional (unpasteurized) milk and dairy samples were collected from five different regions of the studied area, including 100 traditional cow milk, 50 cow cheese, and 50 cow cream. DNA extraction was performed. Then, molecular detection was performed using the nested Polymerase Chain Reaction technique. Statistical analysis was performed using SPSS version 23.0.

The findings of this study showed that 11% samples were contaminated with Cryptosporidium spp., including 4.0% (4/100) milk, 18.0% (9/50) cream, and 18.0% (9/50) cheese (p<0.05). Besides, parasite contamination was 8.8, 12.5, 12.8, 8.3, and 12.8% in the Center, North, East, South, and West of the studied region, respectively (p>0.05).

Due to the occurrence of Cryptosporidium spp. in unpasteurized dairy samples in Central Iran, developing and designing control and prevention programs is necessary against this parasite.

One of the possible carcinogenic substances found in foods is Acrylamide (AA). This study aims to combine and innovate sea grapes (Caulerpa racemosa) extract with activated carbon into paper towels that can absorb AA levels in fried foods.

The paper towel was created with composition of activated carbon: sea grapes extract: paper pulp using following formula: F0=0:0:100; F1=5:5:100; F2=10:5:100; F3=20:5:100. The optimal paper towel formulation was chosen based on AA reduction, fat absorption, and organoleptic properties. Data were statistically analyzed by SPSS 26.

Wrapping a fried potato using the sea grapes paper towel enriched with activated carbon for a min decreased significantly the levels of AA and oil. Although, it significantly reduced the levels of AA and percent of oil in the fried potato, but it did not change the taste and texture (p=0.566 and p=0.330). The best formulation of paper towels with composition of activated carbon, sea grapes extract, and paper pulp of 20:5:100 had the best AA level reduction, oil absorption properties, and a good taste score.

This study is the first to successfully combine and innovate sea grapes extract with activated carbon as a food tissue that can reduce AA in fried foods.

Food adulteration with pork in processed beef products is one of the most serious issues in a food sector in a Muslim-majority country since it is related to religious food ethics regarding the halal products. The goal of this research is to test the suitability of ingredients in beef floss and its Halal by knowing the presence of pork DNA and protein in those products.

Meat products were prepared from two famous marketplaces in Indonesia labeled contain beef meat. In this study, a qualitative Enzyme-Linked Immunosorbent Assay (ELISA) test was compared to a conventional Polymerase Chain Reaction (PCR) assay to determine pork adulteration in beef floss.

The results of the ELISA test showed that two products labeling Halal and containing beef ingredients were positive for pork. Those two samples continued testing using conventional PCR assay. The result of the conventional PCR assay was negative for those two samples.

It may be helpful to utilize both traditional PCR and ELISA for species detection due to the possibly inhibiting compounds contained in some processed meat products. The results of this research suggest that ELISA is better than conventional PCR method for product samples that have received an intensive heating process.