European Journal of Nutrition & Food Safety最新文献

{"title":"Nutritional & Antimicrobial Analysis of Developed Edible Basket Using Nori Sheet","authors":"Varsha Kriti Mishra, Neetu Singh, Alka Nanda","doi":"10.9734/ejnfs/2024/v16i11376","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i11376","url":null,"abstract":"Increasing the shelf life and material containment of food products is now a challenge for food packaging and preservation technologies. In recent years, there has been a notable surge in the applications of edible cones. Because it is environmentally friendly and biodegradable, the vegan basket is the best option as a paper cutlery substitute. In addition to being associated with higher diet quality, cereals are known to be more nutrient-dense foods that include protein, fat, and carbohydrates. Using energy-dispersive X-ray spectroscopy (EDS) and scanning electron microscopy (SEM) with Fourier transform infrared spectroscopy (FT-IR), water absorption capacity (WAC), fat, protein, fiber, carbs, and moisture content, the edible basket was nutritionally analyzed and characterized. An experiment was carried out to find out how well the edible cone absorbed water. Food poisoning or food spoilage can be caused by microbial infections, as is well known. In order to preserve quality and safety as well as to increase the shelf life of packaged food, its surrounds function as a microbial barrier. To make sure that the created product was free of microbial growth for this reason, the study included a disc diffusion method (antimicrobial testing). The result assured that the edible cone was safe and free of infection; a positive result was given after 48 hours. According to the results, a basket could be the best alternative to plastic cutlery. Edible baskets are basically good to the health of the body. It is because these offer iron, protein, fiber, and calcium. These could have a lifespan until 6 months. Once you’re not done eating them and already reached their expiration date, then you can just pour some water on these utensils or let them decompose. These can be degraded with three days. Using edible basket is good for everyone and for the whole environment. Edible utensils help limit the use of plastics, resulting to the reduction of plastic wastes.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139616080","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of Red Rice-Based Pastas: Physicochemical, Cooking and Sensory Properties and Shelf Life","authors":"Vishwaradhya M. Biradar, Viresh Kumargouda, Suresha K. B., Mohithkumar G. V., Shobha D.","doi":"10.9734/ejnfs/2024/v16i11374","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i11374","url":null,"abstract":"Aim: To develop red rice-based pasta and to assess their physico-chemical, sensory and cooking properties. \u0000Study Design: Completely randomized design. \u0000Place and Duration of Study: Department of Processing and Food Engineering, College of Agricultural Engineering, UAS, GKVK, Bengaluru, between 2021 to 2022 (2 years). \u0000Methodology: Cold extruded pastas were developed by incorporation of red rice flour and wheat flour at varying levels and physical parameters and proximate were analysed according to Deshpande and Poshadri [1], Launay and Lisch [2], Anderson [3], AOAC [4] respectively and 9-point hedonic scale was used to adjudge the sensory characteristics and also studied cooking characteristics according to standard methodologies for optimized pasta. \u0000Results: Pasta incorporated with 60 percent of red rice flour with 40% percent of wheat flour had optimum cooking characteristics and adjudged as best compared to other levels of incorporation. The cooking studies of optimized product showed that cooking time varied from 3.20-6.15 min, swelling power varied from 1.00-1.46 g g-1 and solid loss was found to be 15.02-9.94%. The optimized product found to has 79.43% of available carbohydrate, 10.15% of crude protein, 7.21% of moisture, 1.52% of crude fat, 1.93% of crude fibre and 1.69% ash content. \u0000Conclusion: The developed red rice pasta underwent a comprehensive analysis encompassing physicochemical, cooking and textural evaluations. The study revealed key insights into the unique characteristics of the pasta, highlighting its nutritional attributes and cooking performance. The observed textural properties contribute to its overall appeal, making it a promising and health-conscious alternative in the realm of pasta products.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139536036","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional Profiling and Characterization of Developed Cake Premix Using Finger Millets (Eleusine coracana) and Sweet Potato (Ipomea batatas L.)","authors":"Pooja Gupta, Neetu Singh, Alka Nanda","doi":"10.9734/ejnfs/2024/v16i11373","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i11373","url":null,"abstract":"Research in the areas of nutrition and health care, as well as the growing public knowledge of these subjects, support the potential of phytochemicals like dietary fibre on their health-beneficial properties. Finger millet (FM) rates higher in terms of nutritional composition than other cereal grains. When absorbed by the body, FM's nutritional composition lowers the chance of developing type 2 diabetes, hypertension, and gastrointestinal tract disorders. Due to the high levels of calcium (0.38%), dietary fibre (18%), and phenolic compounds (0.3–3%) in it, its usefulness in terms of nutrition is well understood. Additionally, they have been found to have anti-diabetic, anti-tumor, anti-atherosclerotic, antioxidant, and antibacterial activities. The study focused on the development, Physiochemical Analysis, Nutritional Profiling and Microbial analysis of Cake Premix using Finger Millet and Sweet Potato in Different Ratio. A porous shape of the premix powder was shown by Scanning Electron Microscope-Energy Dispersive Spectroscopy. The structure of the Premix was mainly pore-free, uniform, and compact. showed that the Premix's surface was also smooth. Presumption powder's Fourier-transform infrared spectroscopy (FTIR) spectra were essentially identical within the wave-number range of 4000–400 cm−1. the six-month period's microbiological proliferation (count of mould and yeast). The findings showed that during the storage period, there was no discernible variation in the microbiological load (yeast and mould count) in the created goods, suggesting that they were safe for ingestion for up to six months. The objective of the present research was intended to develop Cake premix by using Finger Millet and Sweet Potato in different Ratio which could be utilized as nutritional supplement and also helps in lowering the risks of lifestyle disorders.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139536155","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antibiotic Sensitivity of Pathogenic Bacteria Associated with Subclinical Mastitis of Dairy Cows in the Poro Region of the Ivory Cost","authors":"F. H. Kouaho, A. Toure, A. S. Gouro, A. Hulea, G. B. Gragnon, V. Herman","doi":"10.9734/ejnfs/2023/v15i121369","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i121369","url":null,"abstract":"Subclinical mastitis is the most considered pathology in dairy farming and is responsible for economic losses in cows. The condition remains asymptomatic in dairy cows and treatment is mainly done without laboratory analysis. The objective of this work is to research bacterial causes of subclinical mastitis in dairy cows and to study their sensitivity to certain antibiotics. Thus, this study was carried out in four departments (Korhogo, Sinématiali, Dikodougou and M'bengué) in the Poro region (Ivory Coast) from May to August 2022 in traditional farms on 288 neighborhood milk samples taken from dairy cows with subclinical mastitis. The milk samples were analyzed using standard bacteriological isolation and identification techniques. Staphylococcus aureus were isolated on Baird-Parker potassium tellurite agar and mixed with egg yolk, Klebsiella spp isolated on MacConkey agar, Escherichia coli isolated on MacConkey, Pseudomonas aeruginosa isolated on TSA and King A agar, Micrococcus spp isolated on Chapman agar; then incubated at 37°C for 24 to 48 hours. The identification of bacteria was carried out by standard methods (appearance of colonies, Gram staining, catalase test, coagula-associated oxidase test, etc.). The biochemical characteristics were studied using the API Bio Mérieux galleries (API Staph and API20E etc.) The sensitivity of the main germs isolated was tested against ten (10) antimicrobials including those used in the treatment of mastitis by veterinary clinicians in the region. from Poro.The bacteriological analysis were identified 43% of Gram-positive cocci in minority, with particulary 18% of Staphylococcus aureus. In majority, Gram-negative bacilli were detected at 57% with particulary 38% of Enterobacteria (Klebsiella spp and Escherichia coli). The antibiogram showed excellent sensitivity to Staphylococcus aureus to Gentamycin 100%, good sensitivity to chloramphenicol and neomycin at 90% then acceptable sensitivity to the Trimethoprim-Sulfamethoxazole combination, to cefalexin of 80%. The coagulase negative staphylococcus (SCN) group revealed good sensitivity to Cefalexin and Gentamicin of (87.5%) and acceptable sensitivity to Chloramphenicol, Neomycin of (75%) each. On the other hand, Enterobacteria showed excellent resistance to Ampicillin, Spiramycin and Penicillin 100% and acceptable resistance to Gentamycin (95.84%). Remarkable resistance has been observed on the following antibiotics : Ampicillin, Penicillin and Colistin. This remarkable resistance was noted in Staphylococci (100% for Staphylococcus aureus and 87.5% for SCN) and Enterobacteria. Given these results, suggestions were made for the treatment and prevention of subclinical mastitis on farms in the Poro region (northern Ivory Coast).","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139160333","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of Handling Practices of Fresh Vegetable Salads in Restaurants and Street Vendors: A Case of Mwanza City, Tanzania","authors":"Juma M. J. Magambo, Jamal B. Kussaga, Nuria Majaliwa","doi":"10.9734/ejnfs/2023/v15i121368","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i121368","url":null,"abstract":"Food safety is crucial for promoting public health and economic development. Food service establishments (FSE) provide a wide range of foods, including raw, mild and well-heat treated. Raw or mild-heat treated foods like fresh vegetable salads, Kachumbari, are potentially risky if not well handled. The objective of this study was to assess handling practices of operators involved in the preparation and serving of Kachumbari in various FSE in Mwanza City, Tanzania. A cross sectional study involving thirty food handlers from 10 restaurants and 20 street food vending sites was conducted in April 2023. A semi-structured questionnaire and observation checklist were used to collect data. Results indicated that 93.3% lacked formal food handling training, and 66.7% did not prioritize clean-as-you-go practices for food safety. Moreover, 53.3% felt that wearing clean clothes when handling food was not important, and only 26.6% underwent annual medical checkups. Moreover, the majority of the handlers (66.7%) demonstrated a poor understanding of food safety principles and procedures. Based on these findings, we recommend regular trainings on best handling practices among food handlers, coupled with inspections and supervision by relevant government authorities, to ensure that food prepared in FSE in Mwanza City and Tanzania as a whole is safe for human consumption.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139167474","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical, Nutritional and Functional Properties of Composite Flour Blends from Whole Wheat, Sweet Potato, Defatted Peanut and Rice Bran","authors":"Udeh Charles Chiedu, Malomo Sunday Abiodun, I. O. Steve, Emojorho Ernest Eguono, Arogundade Toyin Joy","doi":"10.9734/ejnfs/2023/v15i121366","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i121366","url":null,"abstract":"The surge in import duty, which inflated the production cost of baked products, gave an impetus composite flour formulation from locally available crops with improved nutritional and health-promoting benefits. The present study thus, aimed to formulate and determine the nutritional, phytochemical, functional and pasting properties of composite flour from blends of whole wheat, sweet potato, defatted peanut and rice bran while commercial wheat flour (CWF) was used as the control. The raw materials used for the formulation of the composite flour such as whole wheat grains, sweet potato and peanut seeds were purchased from the Shasha market in Akure, Nigeria while rice bran was obtained from a local rice mill in Ise-Ekiti, Nigeria. The food crops were authenticated at the Department of Crop, Soil and Pest Management, Federal University of Technology Akure, Nigeria. The protein (15.81-21.98%) and the fiber (7.93-10.82%) contents of the composite flour were significantly (p≤0.05) higher than that of the control 13.69% and 1.86%, respectively. The composite flour had improved essential minerals elements (magnesium, zinc, calcium and phosphorus). Similarly, the total essential amino acids (26.73-34.27 g/100 g), essential amino acid index (80.03-102.13%) and biological value (75.53-99.62%) of the composite flour were higher than that of the control (25.79 g/100 g, 76.85% and 72.07%), respectively. Moreso, the flour blends also demonstrated better phytochemical and pasting properties over the control samples. This study therefore, established that composite flour with improved macro- and micro-nutrients could be formulated from blends of whole wheat, sweet potato, defatted peanut and rice bran. The composite flour, which could serve as better replacement for commercial wheat flour in baked products, thereby reducing the cost incurred on wheat importation as well as ensuring food security in most developing nations like Nigeria","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138971959","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Determinants of Exclusive Breastfeeding Rate in Central Region of Ghana Health","authors":"Benjamin Arhin","doi":"10.9734/ejnfs/2023/v15i121367","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i121367","url":null,"abstract":"The prevalence of exclusive breastfeeding (EBF) has recently garnered significant attention from public health experts. Recognised as a cost-effective strategy, EBF significantly enhances the well-being of both mothers and infants. This study investigates the factors influencing exclusive breastfeeding (EBF) practices in Ghana's Central Region, with a focus on the role of socio-demographic characteristics. The study used a cross-sectional study design and a structured questionnaire to collect data from 358 breastfeeding mothers across 15 health centres in the Central Region of Ghana. The findings reveal a weak but statistically significant correlation between socio-demographic characteristics and EBF practices (Pearson correlation r = 0.179, P = 0.001), indicating that factors such as maternal age, education, marital status, and number of births modestly influence EBF practices. Similarly, a weak negative correlation was observed between socio-demographic factors and current breastfeeding rates (Pearson correlation = 0.105 r = 0.105, P = 0.048), suggesting some level of impact by these variables. However, the relationship between working status and breastfeeding practices was found to be non-significant (Pearson correlation = 0.011, r = 0.011, P = 0.181). Based on these findings, the study recommends tailored public health interventions that address specific demographic characteristics, enhanced awareness and education on EBF, the development of breastfeeding-friendly workplace policies, and further research utilising qualitative methods to better understand the complexities of breastfeeding behavior.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138972923","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quality Evaluation of Malted Pigeon Pea –Orange Fleshed Sweet Potato Flour Blends and Biscuits Using Albino (Wistar) Rats","authors":"Ayo, J. A., Ayo, V. I., Sosanya, M., Awogbenja, D., Ankel, J. A., Ogar, O. G.","doi":"10.9734/ejnfs/2023/v15i121365","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i121365","url":null,"abstract":"The use of underutilized food crops and their fortification could add value to food products. Malted pigeon pea was produced and substituted into orange fleshed sweet potato at 0, 5, 10, 15, 20, and 100% to produce flour blends which was used to feed albino rats on addition of salt, bone meal, blood meal. The blend flour was also used to produce biscuits on addition of baking fat, sugar and salt. The biscuit was analysed for physical and sensory properties. The albino rat feed was analysed for nutrition and haematological qualities. The ash, protein and energy value content of the flour increased from 2.34 to 3.11, 4.64 to 13.27%, 379.83 to 384.19 Kcal/100g, respectively, with increase in added malted pigeon flour. The flavonoid, saponin, phenol, phytate, tannins contents increased from 2.11 to 3.43, 6.61 to 9.70, 0.03 to 0.07, 33.74 to 50.28, 0.04 to 0.08 mg/kg, respectively. The water absorption capacity and bulk density capacity decreased from 0.38 to 0.15% and 0.73 to 0.46 g, while the swelling, oil absorption and foam capacity increased from 1.60 to 3.65, 0.91 to 1.82 and 7.15 to 12.20%, respectively, with addition of malted pigeon pea. The highest break strength was observed in biscuit produced with 85:15 (85 % orange fleshed sweet potato, 15 % malted pigeon pea flour blends) (3000g). The Feed Efficient Ratio (FER) and the Protein Efficient Ratio (PER) of the feed albino  rats improved with addition of malted pigeon pea. The Haemoglobin (HB), Park Cell Volume (PCV), Total White Blood Cells (TWBC), White Blood Cells (WBC), Red Blood Cell (RBC) of the feed albino rats generally increased with increase in the quantity of malted pigeon pea over the three weeks feeding duration. All the blend flour biscuits were generally accepted; however, the 15% malted pigeon pea biscuit was the most preferred. Quality and acceptable biscuits can be produced from malted pigeon pea –orange fleshed sweet potato.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139008447","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Level of Knowledge, Physical Activity and Dietary Behaviour of Type 2 Diabetics at the Abidjan Diabetes Center","authors":"Kouassi Jean-Paul, Kouamé N’Guessan, Sinh Josi-Noelline, Disseka Paterson Valery, N’Zué Sandrine, Gouthon Gilchrist, Linta Léonce, Brou Yapi Axel","doi":"10.9734/ejnfs/2023/v15i121363","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i121363","url":null,"abstract":"Aims: Type 2 diabetes, commonly known as diabetes mellitus, is a major public health problem due to its prevalence worldwide. This chronic disease is the 9th leading cause  of death worldwide. However, in addition to medical treatment, its management requires appropriate hygienic and dietary measures, in particular a suitable diet and regular  physical activity. The aim of this study was to assess the level of knowledge and practice of physical activity and the quality of the diet of diabetics at the Abidjan Anti-diabetic Center (CADA).\u0000Methodology: This study was a survey with 50 diabetics of CADA. A questionnaire sheet served as a data collection tool to research the level of knowledge and practice of physical activity as well as the quality of the diet of the respondents.\u0000Results: The results showed that the sample included 38 women (76%) and 12 men (24%) aged between 33 and 75 years. 70% of the respondents had been ill for at least 5 years. The results also showed that 48 (96%) diabetics had a low level of general knowledge of physical activity. Before the diagnosis of diabetes, 45 respondents (90%) had a low level of physical activity. After diagnosis, 37 diabetics (74%) had a low level of physical activity. The results also showed that the proportion of diabetics with a good level of physical activity after the diagnosis of diabetes was statistically higher (p < 0.05) than the proportion of diabetics with a good level of physical activity before the disease. With regard to diet quality, the results show that all patients (100%) had a poor diet quality before the diagnosis of diabetes. After being declared diabetic, only 6% of diabetics surveyed had a good quality diet.\u0000Conclusion: It is important to conduct information and awareness-raising campaigns among the general population, and especially among diabetics, on the importance of hygienic-dietary measures, i.e. a suitable diet and regular exercise.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138979518","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Aflatoxins Contamination in Animal Feeds and Fresh Milk in Kondoa District, Tanzania","authors":"Onesmo A. Robert, F. Nyamete, Mwemezi L. Kabululu, Alex W. Ngungulu","doi":"10.9734/ejnfs/2023/v15i121364","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i121364","url":null,"abstract":"Abstract: The occurrence of aflatoxins in animal feeds and milk is common around the World as most livestock keepers are not aware of aflatoxins. \u0000Aims: This study was conducted to assess storage and feeding practices, and assessment of aflatoxin B1 and M1 contamination in animal feeds and fresh milk samples in Kondoa. \u0000Study Design: The study involved a survey using semi-structured questionnaires and Laboratory analysis of aflatoxin B1 and aflatoxin M1 in animal feeds and fresh milk samples collected from among smallholder dairy farmers. \u0000Methodology: Purposive selection of 120 respondents among smallholder dairy farmers in six wards purposively selected due to having larger number of dairy cattle was conducted. Likewise, 20 samples of animal feeds and 25 composite milk samples from among 120 interviewed farmers were analysed for aflatoxin B1 and M1 using High-Performance Liquid Chromatography (HPLC). \u0000Results: The results indicates that, aflatoxin B1 in feeds was 55%, with mean concentration of 8.6 ±5.9 μg/kg ranging from the lowest limit of detection (LOD) to 21.1 μg/kg with 5% samples above the maximum level stipulated by the Tanzania Bureau of Standards (TBS) and European Union (EU) of 20 μg/kg. Likewise, about 44% of the milk samples revealed to contain traces of aflatoxin M1 with a mean amount of 0.07 ±0.08 μg/L, ranging from the limit of detection (<LOD) to 0.23 μg/L, and 12% exceeding the TBS and EU standards of 0.05 μg/kg. \u0000Conclusion: There is need to scale up aflatoxin awareness campaigns and regular monitoring throughout the food system in Tanzania. \u0000GRAPHICAL ABSTRACT:  \u0000","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138978529","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}