Journal of Food Safety and Hygiene
Volume:9 Issue: 2, Spring 2023

Ready-to-eat meat products offer numerous benefits, but improper handling can pose severe threats to human health. Due to its short life span, there is a need for adequate handling and preservation to prevent microbial contamination. Suya, a popular ready-to-eat meat product consumed in Nigeria, can be a major source of food poisoning if not processed and handled properly because it can predispose its consumers to pathogenic microorganisms, heavy metals which result from contaminated water and utensils used during processing, and polycyclic aromatic hydrocarbons from the incomplete combustion during roasting of the meat. Staphylococcus spp., (95.2%), Escherichia coli (90.5%), Bacillus sp. (66.7%), Salmonella (55%), Klebsiella sp. (52.4%) were the most identified bacteria contaminants. While Aspergillus spp. (commonly flavus, niger, and fumigatus) were identified in all 11 reports that identified fungal contamination, followed by Penicillium spp., (81.8%), Rhizopus spp. (63.6%), Mucor spp. (54.5%) and Candida albicans (45.5%). Infestation by Taenia sp (67%), A. lumbricoides (50%), E. histolytica (41.7%), G. lamblia (25%), and Hookworm (16.7%) were also identified. Microbial contaminants were also identified in spices meant to supplement and improve suya's organoleptic and nutritional value. Microbial isolates from suya samples displayed resistance to some commonly used antibiotics, raising concerns about antibiotic resistance development. Suya is one of the unsafe ready-to-eat meat products to consume in Nigeria due to the unhygienic practices during its processing and packaging, such as bare-hand contact, exposure to vehicular emissions, or other environmental contaminants, and packaging in inked papers with contaminants, which makes it unfit for human consumption. This review underscores the importance of identifying and addressing these areas of contamination during suya preparation, production, packaging, and consumption. There is a dire need to educate suya vendors, consumers, and policymakers on food safety and the need for hygienic practices during suya production to safeguard public health.

The study aimed to determine the probiotic and safety properties of a bacterial strain isolated from Kenyan traditionally fermented milk called Amabere amaruranu. Probiotic characteristics of the isolate were assessed based on its ability to survive artificial simulated conditions of the digestive tract including temperature sensitivity, low pH and phenol tolerance, and antagonistic activity against human bacterial (Staphylococcus aureus, Escherichia coli, and Salmonella enterica Typhimurium) and fungal (Candida albicans) pathogens. Safety analysis was based on hemolytic activity and antibiotic susceptibility against most common antibiotics namely: nalidixic acid, ampicillin, azithromycin, ciprofloxacin, tetracycline, gentamicin, and chloramphenicol using zone of diameter of inhibition (ZDI). The isolate survived and grew in low pH (2.0–3.5), tolerated 0.4% phenol, and survived temperature ranges of 20°C, 30°C, and 37°C but showed partially reduced growth at 45°C. It exhibited strong antagonism against all pathogens (ZDI>20 mm). Antagonism was strongest towards S. enterica serovar Typhimurium (ZDI = 59 mm) and lowest towards E. coli (ZDI = 33 mm). The isolate was sensitive to azithromycin (ZDI = 31± 2.08), chloramphenicol (ZDI = 26 ±2.34 mm), gentamycin (ZDI = 26 ±1.41mm), and tetracycline (ZDI = 32 ±1.73 mm), resistant to nalidixic acid (ZDI = 0.0 ±0.00 mm), while susceptibility towards ampicillin and ciprofloxacin was intermediate. The isolate also exhibited γ -hemolytic activity and was identified as a Levilactobacillus brevis strain based on 16S rRNA gene sequencing. The isolate exhibited probiotic potential and was safe, affirming its potential application as a probiotic in the formulation of functional foods.

The threat of antibiotic residues imposes a great concern in public health and at the same time in food safety. This study was conducted to screen antibiotic residues in retailed meats and evaluate the antibiotic sensitivity of indicator test organisms (Bacillus subtilis & Staphylococcus aureus). A total of 125 samples from three different types of meats (beef, chicken, and pork) were collected from the Public Market of Kabacan, Cotabato. Microbial Inhibition Assay utilizing B. subtilis and S. aureus was used for screening antibiotic residues. The total percentage of positive samples was 14.4%. The highest percentage was detected in chicken (22%) followed by beef (16%) and pork (6%), respectively. In evaluating the antibiotic sensitivity of test organisms, Bacillus subtilis detects Amoxicillin, Enrofloxacin, Tetracycline, and Oxytetracycline up to its maximum residual limits. There was no significant difference in beef (p > 0.05) and pork samples (p > 0.05) for the detection of antibiotics by the indicator organisms, while in chicken, the analysis revealed that the antibiotic sensitivity of test organisms was significantly different (p = 0.021). Hence, B. subtilis was ideal test organism than S. aureus (p<0.05). The binomial Logistic regression model also further suggests that B. subtilis was likely to be sensitive in detecting antibiotic residues in all meat types (B = -1.23, OR = 0.29, p = 0.013).

Aspartame (L-aspartyl-L-phenylalanine methyl ester) is a widely used synthetic sweetener. The safety of aspartame consumption remains controversial due to its widespread and sometimes indiscriminate use above the FDA-recommended level. The study focused on investigating the toxic effects of aspartame administration at high doses on redox and inflammatory biomarkers in male Wistar rats. Rats were divided into two groups: Group I was given normal saline (0.9%) orally and Group II was administered with aspartame (100 mg/kg body weight) for 30 days. Administration of aspartame significantly (p<0.05) increased the levels of Malondialdehyde (MDA), protein carbonyl (PCO), and Advanced Oxidation Protein Products (AOPP) content which are prominent markers of oxidative stress. The assessment of antioxidant defenses in both the groups denoted a significant (p<0.05) decrease in levels of Ferric Reducing Ability of Plasma (FRAP), Superoxide Dismutase (SOD), and Catalase in the aspartame-treated group in comparison to the control. The pro-inflammatory markers Tumour Necrosis Factor -α (TNF-α), Interleukin-6 (IL-6) and C - reactive protein (CRP) were also significantly (p<0.05) increased in the treated group. These results suggest that aspartame intake of 100 mg/kg body weight contributes to oxidative stress in erythrocytes which in turn may play a role in predisposing an individual to obesity, cardiovascular disease, and cancer. Aspartame should be strictly limited to the FDA-recommended levels since its indiscriminate use causes severe toxic effects.

We investigated bacterial growth from raw meats and items used during meat handling, and hygiene practices followed by meat handlers at butcher shops in Kathmandu. A cross-sectional study was conducted; a total of 200 swab samples were collected from 121 butcher shops. A mean bacterial count was performed, and bacterial identification and antibiotic susceptibility test were performed. A face-to-face interview was conducted to evaluate the hygiene practices. Out of 200 samples, 90.5% showed bacterial growth. All Buffalo meat samples and more than 90.0% of Goat and Pork meat samples showed bacterial growth, and only 60.0% of knife swabs showed bacterial growth. Staphylococcus aureus was the predominant isolate followed by Escherichia coli, Salmonella spp., Citrobacter spp., Klebsiella spp., and Proteus spp. Mean bacterial count in Buffalo meat (6.43 log cfu/cm2) was the highest followed by Pork meat (5.26 log cfu/cm2) and Goat meat (5.04 log cfu/cm2). A total of 456 bacteria were isolated, of which 24.3% were multi-drug resistant. Out of 136 S. aureus isolated, 10.2% were Methicillin Resistant S. aureus. A statistically significant difference was noted in carcass handling during hand injury, before and after knives and chopping block cleaning, use of fly and rodent controllers, and clean water supply. Hygiene practices depicted a significant relation with the mean bacterial count, whilst no significant relation with hand hygiene practice after the use of restrooms and use of gloves. Bacterial growth in meat and butcher items is at an alarming rate in spite of having good hygiene practices and nearly a quarter of isolates are multi-drug resistant.

Controlling the occurrence of aflatoxins in foods must be accompanied by managing the fungi responsible for their production. The abundance and diversity of aflatoxin-producing Aspergillus flavus are responsible for the accumulation of these toxins in crops, posing a persistent threat to public health and the economy in tropical developing countries. A study was conducted to investigate the occurrence and level of A. flavus and relate them to aflatoxin levels in maize in Kenya and Tanzania. A total of 786 maize samples were collected during harvesting in selected areas of the two countries for analysis. The fungal abundance in the samples was measured as the amount of fungal DNA relative to maize DNA. This was accomplished by quantifying the fungal DNA using qPCR, targeting the internal transcribed spacer (ITS) gene, while the maize DNA was quantified through the alpha-tubulin gene, the two genes known to be conserved. Aflatoxins were quantified using ultra-high performance liquid chromatography, coupled with ultra-high sensitivity, ultra-fast triple quadrupole tandem-mass spectrophotometer. A. flavus was detected in 88.5% of the 786 tested samples, and the average fungal load for these samples (expressed as the log host/pathogen ratio) was 5.53. Aflatoxin occurrence was positive in 31.9% of the samples, with an average level of 2.3 ± 0.643 ppb. The study established a positive relationship between the occurrence and level of aflatoxin B1 and the presence and biomass of A. flavus, which was statistically proven. These findings emphasize the need to place substantial attention on preharvest control of A. flavus in cereal fields as an effort to control the accumulation of aflatoxin B1 in foods.