European Journal of Nutrition & Food Safety最新文献

{"title":"Occurrence of Aflatoxin in Ready-To-Eat Roasted Snacks Obtained from Port Harcourt and Owerri, Nigeria","authors":"Nnam, Chidimma Charity, Eruteya, Onoriode Christian","doi":"10.9734/ejnfs/2023/v15i101348","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i101348","url":null,"abstract":"Aims: Microbial infestation of nuts and dried foods with the resultant production of aflatoxin is a global challenge to human health. This study aims to ascertain the safety of vended ready-to-eat cashews, groundnut and breadfruit.
 Study Design: This work is based on a completely randomized design with two replications and the average values calculated for the mean comparison.
 Place and Duration of Study: Imadavistic Laboratory, Port Harcourt and the Department of Biotechnology, Federal Institute of industrial Research, Oshodi, Nigeria, between January and November, 2022.
 Methodology: Forty samples purchased randomly were examined for proximate composition, microbial safety and presence of aflatoxins using standard conventional and molecular methods.
 Results: The respective mean percentage proximate compositions for groundnut, cashew and breadfruit were: protein (33.1±0.1, 14.9±0.3, 19.7±2.0), Carbohydrate (10.7±0.8, 16.5±2.2, 38.2±0.6), lipid (40.1±2.5, 34.3±1.3, 12.3±0.6), ash (1.8±0.1, 26.9±1.3,1.8±0.1), fiber (7.2±1.5, 20.3±0.6, 26.9±1.3) and moisture (7.0±0.1, 4.0±0.5, 7.8±1.6). Mycological count for groundnut, cashew and breadfruit ranged from 17 to 33; 5 to 17 and 2 to 17 log10 cfu/g, respectively. The mycological studies revealed that there were Aspergillus spp., Candida albicans, Mucor sp., Rhizopus sp., Fusarium sp., Penicillium sp. and Saccharomyces cerevisiae. Aflatoxigenicity results reveal that 31.3% (10 of 32) of the fungi identified were able to produce aflatoxin and they were principally Aspergillus flavus. The range of aflatoxin in the samples was 6.96362 µg/kg of aflatoxin B1 in breadfruit obtained from Oji and Ekeonuwa to 1.07668 µg/kg of aflatoxin B2 obtained in cashew nuts from Rumokoro and Choba.
 Conclusion: The presence of aflatoxins, though within acceptable doses, underscores the need for proper processing of these roasted snacks.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135592446","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":"Evaluation of Hygienic Practices and Microbiological Quality of Street Vended Fruit Salads in Morogoro, Tanzania","authors":"Abdulsudi Issa-Zacharia, Mohamedi Said Seif","doi":"10.9734/ejnfs/2023/v15i101347","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i101347","url":null,"abstract":"Street vended foods have gained popularity due to economic benefits. However, they have been recognized as a potential hazard to public health as a result of poor hygienic practices. The study was conducted to assess the hygienic practices and microbiological quality of street vended fruit salads vended in Morogoro Municipal, Tanzania. A total of 30 respondents were involved in the study to assess of quality of fruit salad vended by town street vendors (TSV), University cafeterias (UCV), and town restaurants vendors (TRV). The findings revealed that most vendors (86.3%) were unaware of food safety, 73.3% were unaware of food safety standards and laws, and every seller evaluated was unaware of food safety initiatives such as Good Manufacturing Practices (GMP) and Good Hygienic Practices (GHP) and had never implemented any of them. All vendors saw the doctor only when they were ill. Nevertheless, none of vendor had a quality registration certificate or had undergone training in food safety and hygiene. Most of the salad preparation settings (46.7%) did not adhere to the fundamental requirements of a food preparation facility, and the vending facilities were in disrepair. Piles of dirty were observed in the food salad preparation and vending premises and 80% of the vendors used uncovered waste bins that were observed to encourage pests such as flies and cockroaches in the premises. The total aerobic count (TAC) ranged from 3.92±0.31 to 4.29±0.21 log CFU/g. All fruit salad samples were contaminated with coliforms and the level of coliform count exceeded 1.4×104 MPN/g in fruit salad samples indicating poor hygiene and fecal contamination. Possible sources of contamination were found to be water quality, cross-contamination, food handling and preparation equipment, and environmental factors such as dust, pests, and air quality. According to the study's findings, the majority of fruit salad sellers in the study area did not adhere to hygienic practices, and the made fruit salads were of poor microbiological quality, putting consumers at risk for food safety.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"97 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135387209","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":"Functional Properties of Acetylation-modified Starches of Three Purple Maize Cultivars from Côte d'Ivoire","authors":"Mariame Cisse, Djary Michel Koffi, Flavie Aya Akaffou","doi":"10.9734/ejnfs/2023/v15i101346","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i101346","url":null,"abstract":"Acetylation is one of the most used chemical modifications to improve the functional properties of starches. This allows the esterification of native starches by introducing acetyl groups into their structure. The objective of this study was to enhance the value of purple corn from Côte d'Ivoire. Some functional properties and enzymatic digestibility of acetylated and native starches of three cultivars of this maize have been determined. To this end, these maize were harvested in Katiola, a town on the Ivory Coast. The results showed that purple corn starch was modified using 10.2% acetic anhydride. Acetylated starches showed a degree of substitution and an acetyl content between 0.1 and 0.15% and 2.6 to 3.91% respectively. Acetylation increased clarity, swelling and solubility. This increase could contribute to the production of ice cream, frozen fruit, bakery products and sauces. This has also resulted in reductions in demotion trends compared to the corresponding native starches. Concerning the lowest gelling concentration, acetylated starches have recorded low values (1; 2 and 4%) which are very interesting in the food industries for infant foods. For enzymatic digestibility, the starch that has been digested much more quickly in the acetylated form is dark violet (ADP). Overall, these acetylated starches can be recommended in several food industries.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135781612","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":"Perception of Obesity in Adult Women","authors":"Lizet García Ríos, María del Carmen Omaña Galindo, Gustavo Peña Serrano, Indira Vega Gaitan, Jesús Carlos Ruvalcaba Ledezma","doi":"10.9734/ejnfs/2023/v15i101345","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i101345","url":null,"abstract":"Obesity is a health problem that has increased since 1975. For this reason, to treat the disease, a transdisciplinary intervention is needed, however, this problem can be affected by the perception that people have about obesity, because the way people see and approach the problem is influenced by the sociocultural environment.
 Objective: to know what is the perception and approach that adult women from 19 to 49 years of age have about obesity.
 Methods: qualitative ethno-methodological study through an in-depth interview that included 6 adult women from 19 to 49 years of age whit diagnosed obesity from Mixquiahuala, Hidalgo. The data was then analyzed with the ATLAS.ti software.
 Results: people may understand that obesity is a problem, and identify methods to control body weight, however, some tend to minimize the problem, making it difficult for them to achieve satisfactory results, and may face physical and social difficulties because of the weight excess they live with.
 Conclusion: People are aware of obesity; as well as different strategies for its treatment, however, they do not consider it a health problem, even minimizing it. Therefore, it is necessary to develop strategies that allow people to identify obesity as a disease associated to health risks.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135826888","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":"Enhancement of Refrigerated Shelf Life of Foods against Microbial Spoilage Using Indian Spices","authors":"Priya Roy, Amar P. Garg","doi":"10.9734/ejnfs/2023/v15i101344","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i101344","url":null,"abstract":"AIMS: Evaluation of the effects of treatment of aqueous extracts and powder of spices on enhancement of refrigerated shelf life of vegetables.
 Study Design: Aqueous extract and powder of turmeric (Curcuma longa), black pepper (Piper nigrum), garlic (Allium sativum)and cumin (Cuminum cyminum)were used to enhance refrigerated shelf life of potatoes (Solanum tuberosum), taro roots (Colocasia esculenta), bottle gourd (Lagennaria siceraria)and tomatoes (Solanum lycopersicum).
 Place and Duration: The study was made at Shobhit Institute of Engineering & Technology, Meerut during the period of January to December, 2022.
 Methodology: Microbial counts technique was used to evaluate the impact of spice treatment on boiled foods stored in the refrigerator.
 Results: We found that aqueous treatment of spices was not as effective as treatment with powdered spices. Black pepper treatment enhanced the storage life of all four vegetables followed by turmeric, garlic and cumin. The mixed treatment with turmeric, black pepper, garlic and cumin was very effective and safe for consumption for up to 3 days when stored in refrigerator.
 Conclusion: Unconsumed extra foods are commonly stored in refrigerator throughout the world and it is suggested that if the boiled vegetables are treated with a mixture of powder of turmeric + black pepper + garlic + cumin, they may be stored for longer time.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135982575","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":"Synthetic Analysis of the Pathologies of the Digestive System","authors":"Beatriz Garnica-Guerrero, Itzmaltzin Lourdes Hernández-González, Miguel Ángel Serna-Martínez, Josefina Reynoso-Vázquez, Indira Vega Gaitan, Jesús Carlos Ruvalcaba-Ledezma","doi":"10.9734/ejnfs/2023/v15i101343","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i101343","url":null,"abstract":"The main purpose of this article is to provide a detailed and concise explanation of the most common pathologies of the digestive system. This is composed of the digestive tract, liver, pancreas and gallbladder. Its main function is to carry out the digestion of food, to transform it into nutrients that the body uses as energy for its integral functioning, growth and cellular repair. The digestive system may present some diseases and disorders, both acute (short term) and chronic (long term). Among the latter, stomach and colorectal cancer represent a major public health problem.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136107348","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":"Sub-Chronic Safety Assessment on the Use of Solanum aethiopicum (L.) Leaf Extract as Blood Booster in Male Wistar Rats","authors":"Albert C. Ibezute, Adewale S. Dannon","doi":"10.9734/ejnfs/2023/v15i61315","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i61315","url":null,"abstract":"Aim: The effect of Solanum aethiopicum (SA) on the haematological indices of Wistar rats was investigated in this study.
 Methodology: A total of 20 male Wistar rats with an average 172.45±0.15 g were distributed into four groups (A – D) and allowed to acclimatize for two weeks. Group A served as the control, while groups B, C, and D were given aqueous extracts of SA at doses of 75 mg/kg, 150 mg/kg, and 225 mg/kg per body weight, respectively, every 48 hours for 30 days. After the exposure period, a final evaluation and sacrifice of the rats was performed. Blood sample collection was carried for full blood count and blood film preparation.
 Results: The result of this study showed that leaf extract of Solanum aethiopicum caused a significant increase in white blood cells (18.18±0.78 - 27.08±2.68 x 103/μl), especially lymphocytes (13.58±2.48 - 30.95±4.65 x 103/μl) in group of rats when compared to control. On the contrary, there was a non-significant reduction in red blood cells (7.78±0.04 - 7.19±0.45 x 106/μl), hemoglobin (16.92±0.62 - 14.55±0.95 g/dl), haematocrit (41.49±0.29 - 38.38±1.68 %), mean corpuscular hemoglobin (21.71±0.91 - 20.30±0.10 ρg) when compared to the control. Platelet (451.25±87.25 - 724.75±249.25 x 103/μl) and Plateletcrit (0.36±0.07 - 0.50±0.17 %) was significantly higher in treated group, while mean platelet volume (8.21±0.31 - 6.98±0.07 μm3) and platelet distribution width (18.68±1.38 - 15.93±0.73 %) was low when compared with control.
 Conclusion: The current study has demonstrated that the leaves of Solanum aethiopicum may be safe to consume in regulated amount, as it has been shown to boost blood indices. These plant extracts may be utilized as a blood promoting potentials as it has been shown to strengthens the body's immune system particularly cell-mediated immunity, have no hemotoxic impact on the red blood cell and its indices and improve the ability for the body to repair itself as seen from the platelet count and its indices.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135691694","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 Potential of Pulp Powders of Safou (Dacryodes edulis var Edulis): Effects of Cooking Treatments","authors":"Romuald Léonce Kadji, Andrée Emmanuelle Sika, Etché Etché Pierre, S. Dabonné","doi":"10.9734/ejnfs/2021/v13i1030450","DOIUrl":"https://doi.org/10.9734/ejnfs/2021/v13i1030450","url":null,"abstract":"Aims: The objective of this study is to determine the physicochemical characteristics, functional properties, antioxidant and anti-nutrient activities of pulp powders of Safou (Dacryodes edulis var edulis) according to cooking methods in order to promote their consumption for food security. \u0000Study Design: Biochemical and technological studies. \u0000Place and Duration of Study: Laboratory of Biocatalysis and Bioprocessing, Abidjan, Côte d’Ivoire. \u0000Methodology: Three different Safou powders were prepared (PSS, PSV and PSEB). PSS (Safou pulp was not cooked before drying); PSV (Safou pulp was steamed before drying) and PSEB (Safou pulp was cooked in hot water before drying). The determination of the physicochemical characteristics concerned rates of dry matter, ashes, proteins, lipids, carbohydrates and energy value. The determination of the functional properties concerned water and oil capacity, water solubility index, bulk density, porosity, wettability, foaming capacity, hydrophilic-lipophilic ratio, swelling, solubility, foam stability and dispersibility. The determination of antioxidant and anti-nutrient activities concerned total polyphenols, tannins, DPPH, iron reducing power, total oxalates and phytates. \u0000Results: Uncooked Safou pulp powders (PSS) are good sources of protein, ash, lipid and polyphenols. Cooking improved carbohydrate and energy values and the functional properties and lowered the anti-nutritional factors of Safou pulp powders. \u0000Conclusion: The different cooking methods applied to the Safou pulp had an influence on the contents of nutrients. The powder of Safou cooked in boiling water (PSEB) showed the best functional properties and lowered the anti-nutrient factors. It could be recommended for the enrichment of local infant flours.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87946234","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":"Detection and Optimization of Multiple Pesticides Residues in Honey Using Liquid Chromatography Tandem Mass Spectrometry","authors":"N. M. A. El-Mageed, I. Abu-Abdoun, Kaltham A. H. Kayaf","doi":"10.9734/ejnfs/2021/v13i930448","DOIUrl":"https://doi.org/10.9734/ejnfs/2021/v13i930448","url":null,"abstract":"This study aimed to optimize and validate a multi-residue method for identifying and quantifying pesticides in honey by using an accurate, rapid and reliable method for the simultaneous determination of 101 pesticide residues in honey by liquid chromatography coupled with tandem mass spectrometry LC–ESI (+)-MS/MS operating in multiple reaction monitoring (MRM) mode. The performance of the analytical method was validated in accordance with EU SANCO guidelines (SANTE/12682/2019). Acceptable values were obtained for the following parameters: linearity, recoveries, precision (reproducibility and repeatability) and measurement uncertainty tests (<50.0%). \u0000A highly efficient approach for determining pesticide residues in honey with good recoveries was developed. The recovery values obtained at two fortification levels: 0.01 and 0.1 mgkg−1, were 73.2% and 119.7% respectively, with an average RSD<17% for all the tested compounds. The estimated linearity measured at five concentration levels presented good correlation coefficients (r2) average 0.99, all residue contaminants were detected at acceptable MRLs.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81127927","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":"Evaluation of the Dietary Pattern of Rural Residents in the South of the State of Minas Gerais, Brazil","authors":"Brenda Gersanti Borba, Alicia Pupin Silverio, Pedro Ivo Sodré Amaral, Lidiane Paula Ardisson Miranda, Simone Caetani Machado, Alessandra Cristina Pupin Silvério","doi":"10.9734/ejnfs/2021/v13i930447","DOIUrl":"https://doi.org/10.9734/ejnfs/2021/v13i930447","url":null,"abstract":"  \u0000Objective: We tried to learn about the eating habits and their possible consequences on the health of rural residents in the state of Minas Gerais, Brazil in view of the importance of knowing dietary habits in the face of globalization and the risk of developing chronic non-communicable diseases (NCDs). \u0000Methods: For this, 1344 people were stratified and interviewed between January 2015 and November 2019, individuals aged 18 years or over, working or residing in the rural area of ​​the micro-region studied were included. Epidemiological, anthropometric and clinical data and assessment of dietary pattern were collected. A survey built and validated by Vigitel was used, and the interviewees received scores referring to food consumption in recent weeks. Thus, they were divided into 3 groups, according to their score, with the highest scoring tertile classified as “adequate”, the medium tertile as “intermediate” and the lowest as “inadequate”. \u0000Results: As a result, most interviewees were men (62.7%), overweight (54.03%), between 44.1 years old, and the average educational level of 6.64 years. Women had higher averages of schooling time and higher values ​​of BMI and waist circumference when compared to males. In addition, a higher percentage of women fit the high dietary pattern when compared to men. Most respondents (54.03%) were classified as overweight, followed by normal weight (41.8%) and underweight (4.06%) when assessing BMI. Older age and level of education varied and were associated to a better quality of diet. It is remarkable that the eating habits of the rural population are increasingly like those in urban areas. Even with better food quality, women have worse anthropometric indices than men. Even though food consumption has changed, it does not appear in the habits of older people. \u0000Conclusion: However, it is concluded that public policies that promote healthy eating for rural residents are needed.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75467828","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}