Measurement: Food最新文献

{"title":"Process optimization of thermosonicated modhusuleng (polygonum microcephalum) leaf juice for quality enhancement using response surface methodology","authors":"Punam Sri Das,&nbsp;Puja Das,&nbsp;Prakash Kumar Nayak,&nbsp;Anuck Islary,&nbsp;Radha krishnan Kesavan","doi":"10.1016/j.meafoo.2024.100181","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100181","url":null,"abstract":"<div><p>The present study investigated the impacts of pasteurization and thermosonication on various aspects of modhusuleng (<em>Polygonum microcephalum</em>) leaf juice, including its physico-chemical, functional, and microbial attributes (total plate count, yeast and mold count). Juices underwent thermosonic treatments at varied durations (30, 45, and 60 min) and temperatures (30, 40, and 50 °C), utilizing two distinct frequencies (33 and 44 kHz). The application of pasteurization (PS) and thermosonication (TS) did not exhibit any noticeable effects on pH, total soluble solids (TSS), or titratable acidity (TA). Post TS, there were enhancements in antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), cloudiness value, browning index, total carotenoid content, and chlorophyll content. However, the ascorbic acid content in the leaf juices decreased post TS. Process optimization was carried out through the application of response surface methodology (RSM). For 33 kHz, the predicted values were - Antioxidant - 68.23 %, TPC - 183.11 mg GAE/100 mL, TFC - 3.15 mg QE/mL, and Ascorbic acid - 24.45, while for 44 kHz, the values were obtained as - Antioxidant - 60.80 %, TPC - 212.97 mg GAE/100 mL, TFC - 3.40 mg QE/mL, and Ascorbic acid - 25.53. The model's suitability is highlighted by the small difference between the expected and actual values. The results revealed that leaf juice samples treated at 50 °C with a frequency of 44 kHz for 60 min exhibited higher TPC, TFC, and antioxidant activity when compared to samples subjected to alternative temperature and frequency conditions. TS also led to a significant reduction in bacterial populations in the juices. While thermal treatment rendered the microbes inert, it adversely impacted the quality indices. The study suggests that modhusuleng juice quality features can be preserved even after undergoing thermosonic processing. TS is suggested as a favorable technique for modhusuleng leaf juice processing, given its potential to enhance antioxidant activity, preserve quality features, and reduce bacterial populations.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100181"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000480/pdfft?md5=6ad81019c7e3d01d71c1894fafa80002&pid=1-s2.0-S2772275924000480-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141542615","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of non-nixtamalized, gluten-free, antioxidant-rich nachos from pigmented Chakhao poireiton rice","authors":"Gunjana Deka ,&nbsp;Sayantan Chakraborty ,&nbsp;Debala Laishom ,&nbsp;Maibam Riya Devi ,&nbsp;Siddhartha Singha ,&nbsp;Dev Kumar Yadav ,&nbsp;Himjyoti Dutta","doi":"10.1016/j.meafoo.2024.100182","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100182","url":null,"abstract":"<div><p>Nachos is a popular snack. Risks associated with the traditional process of corn nixtamalization prompts for an alternative process and antioxidant-rich raw materials for developing novel nacho chips. <em>Chakhao poireiton</em> (<em>CP</em>) is a pigmented black variety of rice (<em>Oryza sativa</em>, L.) with established strong antioxidant and anti-inflammatory properties. In this study, steaming and roasting pretreated <em>CP</em> rice was used to develop nacho chips focusing on consumer preference of the product type. Initial sensorial rankings were obtained by Fuzzy analysis. Parameter ranking established mouthfeel as the principal quality parameter followed by taste, texture and appearance. Based on this, process optimization was carried out using appropriate design of Response Surface Methodology. The optimized pretreatment conditions were found to be 30 min of steaming at 100 °C and 13.12 min of roasting at 180 °C. The resultant nachos showed optimum hardness (951.77 g) and fracturability (1476.23 g), while retaining maximum bioactive potential in terms of total phenolic content (82.84 μg GAE/g), 2,2-diphenyl-1-picrylhydrazyl reducing (25.19 %) and ferric ion reducing (2.57 μM/ml) antioxidant potentials. Comparative analysis of the optimized nacho chips with control samples gave better scores of instrumental texture, color, bioactivity retention and overall sensory acceptability.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100182"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000492/pdfft?md5=69261adb4a7424243ea7c81cd543f06a&pid=1-s2.0-S2772275924000492-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141605578","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fermentation and sauteing enhances the physicochemical properties, carotenoids and the antioxidant activity of some food vegetables","authors":"Rose Etu,&nbsp;Blessing Offia-Olua,&nbsp;Anthony Ukom","doi":"10.1016/j.meafoo.2024.100177","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100177","url":null,"abstract":"<div><p>Vegetables are important sources of protective foods for maintenance of health and prevention of diseases. However, the nutrients and bioactive potentials of some processed ethnic vegetables have not been fully exploited. The present work evaluates the proximate content, minerals, vitamins, functional, carotenoids, antioxidant activity and retention percentage of nutrient in raw and processed fluted pumpkin (FPL) and garden egg (GEL) leaves consumed in Nigeria. The results showed that moisture (13.67 %), ash (20.10 %) and Fe (18.82 mg/100 g) were significantly (<em>p</em> &lt; 0.05) higher in GEL, while fat (16.31 %), protein (8.92 %), fibre (16.02 %) and Zn (9.76 mg/100 g) were significantly (<em>p</em> &lt; 0.05) higher in FPL. Shade-dried FPL and GEL showed abundance of protein, Fe and Zn content, whereas ash and Mg were abundant in fermented vegetables, and fat and fibre were abundant in sauteed vegetables. Fermentation revealed the highest vitamins C and B₉ content whereas sauteing obtained greater vitamins A and E content. Total flavonoids, total phenolic, DPPH and FRAP content were increased as a result of fermentation and sauteing in both vegetables. Results revealed that total carotene, 9-cis-β-carotene and 13-cis-β-carotene were increased by fermentation, whereas trans-β-carotene and α-carotene showed losses due to fermentation and sauteing. Furthermore, fermentation retained greater percentage of total carotenoids, vitamin C and total flavonoids, whereas sauteing retained greater percentage of Fe, Zn and total phenolic in both vegetables. Overall, fermentation and sauteing highlights the use of these vegetables to improve nutrition, sustain health and evaluates the effect of processing methods on nutrient quality.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100177"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000443/pdfft?md5=b8ccc80cc4d2ab79ee0228eb75591c9e&pid=1-s2.0-S2772275924000443-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141486828","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemical characterization of the cultivar ‘Vinhão’ (Vitis vinifera L.) grape pomace towards its circular valorisation and its health benefits","authors":"Adriana Rodrigues Machado ,&nbsp;Glenise Bierhalz Voss ,&nbsp;Manuela Machado ,&nbsp;Jorge A.P. Paiva ,&nbsp;João Nunes ,&nbsp;Manuela Pintado","doi":"10.1016/j.meafoo.2024.100175","DOIUrl":"10.1016/j.meafoo.2024.100175","url":null,"abstract":"<div><p>Among the most significant and productive agroindustries worldwide is the wine business. This agroindustry generates millions of tons of biological residues, carrying huge negative impacts related to the disposal of these materials into the environment. Nevertheless, these byproducts present a high potential for developing new products, contributing to the circularity of this economic sector. In this study, the chemical composition of the grape pomace (GP) obtained from the vinification process (2018 campaign).) of red grapes of the Portuguese cultivar ‘Vinhão’ was determined. The analyses of the pH, proximate composition (moisture content, proteins, lipids, ashes, fibers, and carbohydrates), the total phenolic compounds (Folin Ciocalteau method), and the mineral and fatty acid composition were carried out in triplicate, and the results expressed on a dry matter basis. After dehydration of ‘Vinhão’ GP, this very acidic by-product showed the following proximate composition (%): moisture, 3.43 ± 0.86; ash, 8.20 ± 0.017; lipids, 3.38 ± 0.11; proteins, 9.85 ± 0.51 and 3.28 ± 0.04; dietary fiber, 49.37 ± 1.75; carbohydrates, 35.47 ± 2.35. The content of total phenolic compounds was 35.35 ± 3.61 mg GAE/g. GP also revealed to be an excellent source of K, Ca, Fe, Mn, as well as of arachidic acid. The results obtained in this study suggest that GP from the Portuguese cultivar ‘Vinhão’ is feasible to enrich the nutritional value of food and feed. Moreover, the integration of pomace flour in food and feed is a viable option for reducing the environmental impact and adding value to the by-product, responding to the circular economy challenges.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100175"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S277227592400042X/pdfft?md5=4cef1bfe2100390a02eae9294dcead0e&pid=1-s2.0-S277227592400042X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141401966","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioactive properties of six dried Himalayan plum cultivars and the impact of their powders on lipid peroxidation in meat emulsions","authors":"Sabeera Muzzaffar,&nbsp;F.A. Masoodi,&nbsp;Iqra Azam","doi":"10.1016/j.meafoo.2024.100191","DOIUrl":"10.1016/j.meafoo.2024.100191","url":null,"abstract":"<div><p>Plum fruits are among the richest sources of bioactive compounds and thereby have several therapeutic effects, in addition to being effective replacers of synthetic antioxidants in foods such as meat sausages, which are more prone to lipid oxidation. Plums have a short shelf life and are therefore mostly processed into dry forms. The study included six plum varieties and the effects of drying on their antioxidant and antiproliferative characteristics were examined. Drying resulted in the almost complete degradation of the anthocyanins. During the six months, DPPH, FRAP and ascorbic acid decreased by 11.7 %, 5.9 % and 33 % respectively, in the Krassivica plum cultivar. Compared to fresh cultivars, dried plum cultivars showed greater antiproliferative potential against both cancer cell lines, with dried Krassivica exhibiting the greatest cell proliferation inhibition of 38.63 and 94.1 % against HCT-116 (a colon cancer cell line) and MCF-7 (an estrogen-positive breast cancer cell line), respectively. Evaluation on the effect of different concentrations (2 %, 4 % and 6 %) of plum on lipid oxidation in the meat emulsion showed that with the addition of plum powder there was a significant reduction in the TBARS. A non-significant difference was observed in the TBARS values at the 1st and 3rd months of storage between the emulsion samples containing 6 % Au Rosa plum pulp powder and the sample with BHA. Thus, it was concluded that although drying has a marked influence on the quality of plum fruits, dried plums represent a good source of antioxidants, thereby promoting their use as a functional food.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100191"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000583/pdfft?md5=a04dc463c2b23adee101e2b02fbdfddb&pid=1-s2.0-S2772275924000583-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141978250","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Oleaster (Elaeagnus Angustifolia L.) low-fibrous extract thermo-physical properties analyzing for spray drying application","authors":"Sajad Jabari Neek ,&nbsp;Hojat Ghassemi ,&nbsp;Mohammad Kamalinejad","doi":"10.1016/j.meafoo.2024.100193","DOIUrl":"10.1016/j.meafoo.2024.100193","url":null,"abstract":"<div><p>Nowadays, the processing of oleaster low-fibrous aqueous extract which avoids harmful substances and filters fibrous material, due to its emerging applications in nutritional and clinical sciences has attracted attention. In this paper, owing to the high reliance of properties on moisture and temperature, the extract was concentrated in eight levels of water content to investigate its thermophysical properties. The samples' density, viscosity, specific heat, thermal conductivity, and surface tension which play crucial roles in spray drying were measured and analyzed using standard procedures and instruments. Appropriate correlations are given for each property in terms of extract concentration and temperature. Also, it is addressed that for such extract as a complex fluid, the decomposition processes are active even at low temperatures, according to TGA. This activity was reduced by increasing the concentration and lowering the water content. Owing to its low glass transition temperature, its impact on the final powder and the necessity of mixing with different drying aids was highlighted. The findings of this research shine a light on the characteristics of OLFE as a complex fluid for further drying applications.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100193"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000601/pdfft?md5=ed292fe90bc5dac10aed3a04784c9359&pid=1-s2.0-S2772275924000601-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142040029","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Applications of cold plasma technique to enhance the safety and quality of different food products","authors":"Aisha Shabbir ,&nbsp;Syed Ali Hassan ,&nbsp;Hafsa Hanif ,&nbsp;Rabia Rauf ,&nbsp;Sidra Tul Muntaha ,&nbsp;Muqdas Jubbar ,&nbsp;Rana Muhammad Aadil","doi":"10.1016/j.meafoo.2024.100183","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100183","url":null,"abstract":"<div><p>Cold plasma (CP) has emerged as a novel technology for food processing. Its uses have been expanded into the food industry globally as an effective non-thermal processing technique with various applications. CP treatment uses reactive species for microbial inactivation, mycotoxin degradation, enzyme inactivation, protein modification and hydrogenation. CP treatment improves the physiochemical properties of different food products and the antimicrobial properties of packaging films. This review article demonstrates the applications of CP treatment in different food industries. It also explains the mechanism of microbial reduction in food components by using CP. The plasma source and impact of CP on food quality and safety have been discussed. CP is a key technology to increase the shelf life of food products while enhancing their safety with minimal impact on their bioactive compounds.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100183"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000509/pdfft?md5=e6923852293dd668d9bebe2a4aa255da&pid=1-s2.0-S2772275924000509-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141582871","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microwave-based and convective drying of cabbage (Brassica oleracea L. var capitata L.): Computational intelligence modeling, thermophysical properties, quality and mid-infrared spectrometry","authors":"Bobby Shekarau Luka ,&nbsp;Miriam Jummai Mactony ,&nbsp;Queen Msurshima Vihikwagh ,&nbsp;Toluwaleyi Hannah Oluwasegun ,&nbsp;Riyang Zakka ,&nbsp;Blessing Joshua ,&nbsp;Ibrahim Binni Muhammed","doi":"10.1016/j.meafoo.2024.100187","DOIUrl":"10.1016/j.meafoo.2024.100187","url":null,"abstract":"<div><p>This study assessed and compared the impact of hot air oven drying (HAD) at 50, 60 and 70 °C and microwave drying (MWD) at 195, 307 and 521 W on the kinetics of thermophysical properties and quality of dried cabbage. The thermophysical properties were computed using established model equations. The proximate composition, bioactive compounds, antioxidant capacity (AOC), color and functional groups were analyzed using Association of official analytical chemists (AOAC) test protocol, High performance liquid chromatography (HPLC), Ultraviolet-visible (UV–Vis) spectrometry and Attenuated total reflectance coupled to Fourier transformed infrared spectroscopy (ATR-FTIR), respectively. The moisture ratio was modeled using probabilistic computational intelligence modeling approaches. The results revealed that only density, thermal diffusivity and thermal effusivity appeared to be kinetically controlled by moisture content. Stepwise linear regression (SLR) model and Gaussian process regression (GPR) model were more accurate in simulating the moisture ratio. Increasing HAD temperature preserved all of the proximate compositions except carbohydrates. Similarly, increasing MWD power preserved all the proximate compositions except crude fiber. Increasing HAD temperature from 50 to 60 °C and 60–70 °C decreased the total flavonoid content (TFC) and total phenolic content (TPC) by 21.31 % and 13.60 %, respectively but increased the AOC from 27.2 to 39.6 %. Increasing MWD power levels from 195 to 307 W and 307–521 W decreased TFC by 13.2 % and 0.7 %, respectively but increased the TPC by 9.72 % and 13.14 %, thus AOC increased from 35.2 to 45.7 %. MWD presented higher AOC relative to HAD. Drying at 50 °C and 307 W gave the highest whitening index in HAD and MWD. ATR-FTIR analysis revealed the formation of new compounds by thermal effect. SLR and GPR were more accurate in modeling the drying kinetics. HAD and MWD affected the quality parameters of cabbage differently, thus the choice of the dryer type will depend on the parameters of interest.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100187"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000546/pdfft?md5=802e1b6353263511e7ca54d2f34b4189&pid=1-s2.0-S2772275924000546-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141848122","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing cellulose acetate film with green plasticizers for improved performance, biodegradability, and migration study into a food simulant","authors":"Abderrahim Bouftou ,&nbsp;Kaoutar Aghmih ,&nbsp;Fatima Lakhdar ,&nbsp;Noureddine Abidi ,&nbsp;Said Gmouh ,&nbsp;Sanaa Majid","doi":"10.1016/j.meafoo.2024.100180","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100180","url":null,"abstract":"<div><p>Cellulose acetate (CA) is a synthetic compound obtained by acetylation of cellulose. It is widely used for various applications, including food packaging films. However, CA is very rigid due to the β-<span>d</span>-glycose ring in its main chain, and the presence of many hydrogen bonds between the hydroxyl groups, which limits the extent of its application. Therefore, plasticizers are generally used to provide flexibility particularly when used for packaging. The migration of plasticizers from packaging materials to packaged food can pose a risk to human health, particularly when the plasticizers present some levels of toxicity. The objective of this research is to compare the effect of widely used plasticizers glycerol, tris (2-ethylhexyl) phosphate (TEHP) and rosemary essential oil on the properties of cellulose acetate films for food packaging. Cellulose acetate films were prepared via solvent casting method followed by plasticizing. The films prepared were characterized using infrared spectroscopy (FT-IR), thermogravimetric analysis (TGA), X-Ray diffraction analysis (XRD) and others analysis. The results show that rosemary essential oil has the lowest migration rate to food simulants. Rosemary can play dual roles, a plasticizer by improving mechanical properties and an active agent (antioxidant, antimicrobial, and UV protector, and promotor of biodegradability). The results show the potential of rosemary essential oil as an additive for application in food packaging.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100180"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000479/pdfft?md5=21745d0a1d15c635b6886b1cf837d165&pid=1-s2.0-S2772275924000479-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141582870","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Determinants of adoption of food safety practices among clam sellers in Kpong and Atimpoku, Ghana","authors":"Rosemary Anderson Akolaa ,&nbsp;Angela Kyerewaa Ayisi-Addo ,&nbsp;Victor Kodjo N'souvi ,&nbsp;Gertrude Dzifa Mensah ,&nbsp;Christian Larbi Ayisi","doi":"10.1016/j.meafoo.2024.100186","DOIUrl":"10.1016/j.meafoo.2024.100186","url":null,"abstract":"<div><p>The food safety practices used by clam merchants in Kpong and Atimpoku, Ghana, pose a risk to public health. The study sought to identify factors affecting food safety practices, obstacles to their implementation, and ways of improving them to avoid food-borne infections and promote sustainable practices and development among clam sellers in Kpong and Atimpoku, Ghana. The cross-sectional survey combined purposive and random sampling methods. Sixty-three clam merchants were interviewed face-to-face using a structured questionnaire. Response bias and generalizability to other Ghanaian regions form the study's limitations. Utility maximizing is used to examine how clam vendors adopt food safety procedures. The discrete choice logit model is used to identify food safety decision-making elements. The study examines the extent and significance of relationships between independent factors such as public health officer visits and formal access to credit. The utility maximization paradigm helped to explain clam dealers' food safety measures in Ghana. The study found that age and household size influence worker's decisions to cover clams and wear clean aprons or not. Credit and income-generating activities encourage the wearing of clean aprons. Public health officer visits, clam selling association membership, selling hours per day, availability to finance, and household size on the other hand affect food safety measures when diarrhoea strikes. It is therefore concluded that credit and household size promote better clam seller hygiene. Therefore to promote food safety, policy-makers and stakeholders should offer support, education, and training. This study adds to the literature and emphasizes the significance of food safety standards to safeguard customers and public health.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100186"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000534/pdfft?md5=10814f9eeeef2f0dd370cc49f518f6ff&pid=1-s2.0-S2772275924000534-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141845562","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}