International Journal of Food Science最新文献

{"title":"University Students' Understanding and Utilization of Food Labels: A Cross-Sectional Study.","authors":"Sharifa AlBlooshi, Linda Smail, Asya Aldayyani, Falak Zeb, Alia Ibrahim","doi":"10.1155/ijfo/7391826","DOIUrl":"10.1155/ijfo/7391826","url":null,"abstract":"<p><p><b>Introduction:</b> This study is aimed at investigating Zayed University students' knowledge, attitudes, and practices (KAPs) regarding food labels and at identifying key predictors of food label use through logistic regression analysis. <b>Methods:</b> This quantitative cross-sectional study used a validated questionnaire to elicit data on KAPs regarding the use of nutritional information and food labels. This study was conducted from January to May 2023 in the UAE among students from Zayed University. A total of 1153 students aged 18 and above from Zayed University participated in the study. They were recruited using snowball sampling. Descriptive statistics were obtained using the Statistical Package for the Social Sciences (SPSS) version 26. <b>Results:</b> We found a positive level of knowledge regarding food labeling (89.9%). Over half the participants viewed food labels positively as around 55.6% reported checking labels and 58.6% replaced food based upon labels while 67.0% checked calories, and 49.7% checked nutritional value. Approximately 60% made their choices based on cost. Over 80% reported checking expiry dates and avoiding expired items. Marital and employment status was the only variables to influence attitudes toward food labeling and checking labels. <b>Conclusion:</b> Our findings show that there is great potential for education regarding food labels to be effective in improving dietary practices.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"7391826"},"PeriodicalIF":2.7,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11882323/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143567018","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":"Distribution of Microbial Contaminants of Minimally Processed Salads Produced in Tunisia: Need to Strengthen Good Hygiene Practices.","authors":"Widad Zernadji, Faten Rahmani, Sihem Jebri, Moktar Hamdi, Manel Khammassi, Soukeina Dhib, Fatma Hmaied","doi":"10.1155/ijfo/9570620","DOIUrl":"10.1155/ijfo/9570620","url":null,"abstract":"<p><p>The microbiological safety of ready-to-eat (RTE) salads is considered as a major concern due to the absence of lethal treatments during processing. In this study, we aimed to investigate the microbiological quality of RTE salads commercialized in Tunisia and to determine the antibiotic resistance of isolated pathogens, in particular <i>Staphylococcus aureus</i> (<i>S. aureus</i>). A total of 100 samples were analyzed for total aerobic bacteria, total coliforms, <i>Escherichia coli</i> (<i>E. coli</i>), yeasts and molds, <i>Salmonella</i> spp., <i>Listeria monocytogenes</i> (<i>L. monocytogenes</i>), and <i>S</i>. <i>aureus</i> as well as norovirus (NoV) GI and GII using specific standard methods described by the International Organization for Standardization (ISO). All samples presented unacceptable microbiological quality due to high concentrations of total aerobic bacteria and yeasts (> 10⁶ CFU/g) and total coliforms (> 10⁴ CFU/g). <i>E. coli</i> and molds were detected at unsatisfactory levels in 4% and 12% of samples, respectively. The pathogens <i>Salmonella</i> spp. and <i>L. monocytogenes</i> were not detected. <i>S. aureus</i> were detected at unsatisfactory levels in 6% of samples. <i>S. aureus</i> isolates were resistant to more than five antibiotic classes. Thus, RTE salads could be a vehicle of multiresistant <i>S. aureus</i>. The total prevalence of NoV GII was 2% (mean 3.81 ± 0.30 Log GC/25 g), and no NoV GI-positive samples were identified. This study showed that the microbiological quality of RTE salads commercialized in Tunisia was unacceptable, highlighting the need to ensure good agricultural and hygiene practices from farm to fork to improve the quality and safety of these products.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"9570620"},"PeriodicalIF":2.7,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11879564/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143556668","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":"Health-Promoting Effects of Black Tea: A Narrative Review of Clinical Trials.","authors":"Yusuf Yilmaz","doi":"10.1155/ijfo/8560718","DOIUrl":"10.1155/ijfo/8560718","url":null,"abstract":"<p><p>Black tea, a popular beverage, is rich in polyphenols. However, thorough analyses of clinical trial evidence supporting its health benefits are lacking. This narrative review is aimed at addressing this knowledge gap by synthesizing findings across pivotal clinical domains and identifying critical areas for further investigation. A comprehensive search of PubMed/MEDLINE, PubMed Central, Scopus, Web of Science, and Google Scholar was performed for English-language papers from January 1990 to July 2024, focusing on cardiovascular and metabolic health, as well as cognitive function. Findings from clinical trials indicated that consuming black tea regularly enhances endothelial and vascular health, notably by improving flow-mediated vasodilation. These advantages are largely due to the tea's antioxidant, anti-inflammatory, and gut microbiota-modulating effects, including the promotion of beneficial bacterial species such as <i>Flavonifractor plautii</i>. Effects on metabolic health, such as lipid profiles and glucose metabolism, were inconsistent. However, black tea was linked to improved cognitive function, especially attention and alertness, likely due to caffeine and L-theanine. Despite these promising results, further research is needed to overcome limitations like small sample sizes and short study durations. Future studies should be aimed at standardizing black tea preparations to optimize health benefits.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"8560718"},"PeriodicalIF":2.7,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11858714/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143500876","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 Nutrient-Rich Injera Using <i>Amaranthus</i> Leaf/Grain and Teff Flours: A Study on Nutritional Value, Sensory Characteristics, and Storage Stability.","authors":"Betelhem Abera, Ramesh Duraisamy, Tewodros Birhanu, Beyene Gurbo, Ketemaw Salelign","doi":"10.1155/ijfo/2877941","DOIUrl":"10.1155/ijfo/2877941","url":null,"abstract":"<p><p>Teff (<i>Eragrostis tef</i>, <i>Zucc</i>) is the smallest grain commonly cultivated in Ethiopia and Eritrea and is used mainly to prepare pancake-like staple food called flatbread (Injera). It has substantial national and global recognition due to its nutraceutical benefits and its gluten-free nature. Flatbread, a functional food for health promotion, can be enhanced with less mineral-rich crops like <i>Amaranthus</i>, which are often underutilized, to increase its nutritional and mineral content. Thus, the study is aimed at studying the nutritional, sensory, and storage period of flatbread by incorporating amaranth leaves and grain powders into teff flour. Experiments were designed (using Minitab software, v.19.1), and flatbread was prepared by altering the proportions (grams) of <i>Amaranthus</i> leaf and grain flour incorporated with teff flour in ratios of 2:98, 4:96, 6:94, 8:92, and 10:90 (<i>w</i>/<i>w</i>), teff being the significant component in each blend. The results revealed that most of the nutritive components (except carbohydrates and chromium (Cr)) improved significantly due to the incorporation of both (<i>Amaranthus</i> leaf and grains). Minerals such as sodium (Na), potassium (K), calcium (Ca), magnesium (Mg), iron (Fe), and zinc (Zn) increased noticeably (in percent), ranging from 10% to 12.2%, 0.02%-0.41%, 3%-4.4%, 0.33%-2.2%, 5.7%-10%, and 4.9%-28.7%, respectively. Furthermore, lower proportions of <i>Amaranthus</i> grain flour (2, 4, and 6 g blending) and leaf flour (2-10 g blending) significantly extended the storage period of blended flatbread up to 6-7 days, where higher proportions of <i>Amaranthus</i> grain (8 and 10 g blending) are expected to preserve the flatbread Injera up to 9-10 days, surpassing the 3-4 days of the control (100 g teff flour). Therefore, novel teff-<i>Amaranthus</i> blended food can be produced by means of a cost-effective and easy-to-produce new integrated teff-<i>Amaranthus</i> blended food that can enhance the nutritional value and shelf life of the existing teff Injera.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"2877941"},"PeriodicalIF":2.7,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11824788/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143414112","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":"Comprehensive Studies on Detection of Palm Oil Adulteration in Clarified Milk Fat (Ghee).","authors":"Akshay Ramani, Tanmay Hazra, Ayon Tarafdar, Ranjna Sirohi, Anamika Das, Swarnima Dey, Yogesh Kumar","doi":"10.1155/ijfo/4673218","DOIUrl":"10.1155/ijfo/4673218","url":null,"abstract":"<p><p>Heat-clarified milk fat (ghee) is one of the costlier fat-rich dairy products, and palm oil adulteration is a common practice. Limited studies compared traditional physicochemical techniques with advanced chromatographic techniques and chromogenic tests (rapid tests) to ascertain palm oil's presence in ghee. It is a very hard task to ascertain the presence of palm oil in clarified milk fat (ghee) and select the right analytical technique for routine quality control analysis. The present study was designed to validate and compare the physicochemical methods, triglyceride content, phytosterol levels, and rapid chromogenic tests including 2,2-diphenyl-1-picrylhydrazyl (DPPH) or ferric-based assay methods to check the presence of palm oil in clarified milk fat. Physicochemical methods like Reichert-Meissl (RM) value, iodine value (IV), and Butyro refractometer (BR) reading can be used to detect palm oil adulteration below 10%. However, the Kirschner value analysis was able to confirm the presence of palm oil admixture at 5% in clarified milk fat. In chromatographic analytical approaches, triglyceride analysis (<i>S</i>-value) was carried out using gas chromatography with flame ionization detection (GC-FID), and plant sterol detection was done by HPLC, which proved to be the robust method for ascertaining the presence of palm oil in milk fat (ghee) at 5%. Chromogenic tests (DPPH and ferric-based assays) provided quick and qualitative assays to detect the presence of palm oil in ghee at a 5% level.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"4673218"},"PeriodicalIF":2.7,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11824851/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143413710","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":"Optimizing Young Jackfruit (<i>Artocarpus heterophyllus</i> Lam.) Processing for Plant-Based Meatballs: Impact of Thermal Treatments on Quality Parameters and Organoleptic Properties.","authors":"Wisutthana Samutsri, Sujittra Thimthuad","doi":"10.1155/ijfo/2106508","DOIUrl":"10.1155/ijfo/2106508","url":null,"abstract":"<p><p>As global demand for plant-based foods increases due to their nutritional and environmental benefits, young jackfruit (<i>Artocarpus heterophyllus</i>) is emerging as a promising meat alternative. This study evaluates the effects of heat treatments-specifically blanching for 5 min and boiling for 15, 30, and 45 min-on the quality and sensory attributes of jackfruit-based meatballs. The results indicate consistent color values (<i>L</i> ^∗, <i>a</i> ^∗, and <i>b</i> ^∗) across the samples, with <i>L</i> ^∗ values ranging from 53.68 to 54.92 and <i>a</i> ^∗ values from 3.02 to 3.38. The browning index increased with longer boiling times, while the water holding capacity improved from 2.22 to 4.35 as the cooking time extended. Blanching increased the hardness (536.93 g) and springiness (8.30%) of the meatballs. However, these properties decreased with longer boiling times, reaching 317.44 g and 7.68%, respectively, after 45 min. Sensory analysis revealed a strong preference for meatballs made from young jackfruit boiled for 45 min, with the highest score in appearance, flavor, and overall acceptability. These findings suggest that boiling young jackfruit for 45 min optimizes its texture and sensory qualities, highlighting its potential as a sustainable, nutritious, and appealing ingredient for plant-based meat substitutes.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"2106508"},"PeriodicalIF":2.7,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11759571/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143046628","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":"Influence of Sorbitol and Glycerol on Physical and Tensile Properties of Biodegradable-Edible Film From Snakehead Gelatin and <i>κ</i>-Carrageenan.","authors":"Rosmawati Rosmawati, Sri Fatmah Sari, Asnani Asnani, Wa Embe, Asjun Asjun, Dwiprayogo Wibowo, Irwan Irwan, Nurul Huda, Muhammad Nurdin, Akrajas Ali Umar","doi":"10.1155/ijfo/7568352","DOIUrl":"10.1155/ijfo/7568352","url":null,"abstract":"<p><p>Two plasticizers with distinct properties are carefully studied in this research for their suitability in creating biocomposite edible film products. The study uncovers films' physical, tensile, and biodegradability attributes, using snakehead gelatin and ĸ-carrageenan in different concentrations, with sorbitol or glycerol as plasticizers. The biomaterials of the edible film consist of snakehead gelatin (<i>Channa striata</i>) 2% (<i>w</i>/<i>v</i>); ĸ-carrageenan at concentrations of 1%, 1.5%, and 2% (<i>w</i>/<i>v</i>); and sorbitol/glycerol 15% (<i>v</i>/<i>v</i>). The addition of ĸ-carrageenan up to 2% in the formulation increased the film thickness to 0.046 ± 0.005 mm, tensile strength to 2.05 ± 0.56 MPa, and elongation at break to 35.00% ± 2.92% while decreasing the water vapor transmission rate (WVTR) to 0.17 ± 0.00 g/mm²/h (<i>p</i> < 0.05). The effect of glycerol in the composite did not affect thickness and luminosity (<i>L</i> ^∗) (<i>p</i> > 0.05), but the tensile strength increased from 0.18 ± 0.17 to 1.03 ± 0.40 MPa (<i>p</i> > 0.05). Sorbitol increased the value of color difference, elongation at break, and WVTR, namely, 19.77 ± 1.02, 25.20% ± 1.79%, and 0.28 ± 0.02 g/mm²/h, respectively (<i>p</i> < 0.05). The swelling index of the films increased with ĸ-carrageenan concentration, whereas the water content decreased (<i>p</i> < 0.05). The addition of sorbitol reduced the solubility of the film from 71.43% ± 12.39% to 42.67% ± 15.44% (<i>p</i> < 0.05), while glycerol did not affect changes in film solubility (<i>p</i> > 0.05). The presence of sorbitol had no significant effect on the contact angle (<i>p</i> > 0.05) and was more affected by the addition of glycerol at higher ĸ-carrageenan concentrations (<i>p</i> < 0.05). The ability to decompose after 28 days was more remarkable for films containing glycerol than sorbitol. Fourier transform infrared analysis revealed the functional group structures of all samples, indicating that no new compounds were formed in them. The surface structure of the sorbitol-plasticized film was predicted to be rougher and easily cracked, but more compact and dense, while the glycerol-plasticized film tended to be smoother with fainter cracks due to its hygroscopic properties.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"7568352"},"PeriodicalIF":2.7,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11753849/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143023468","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":"Quality Assurance of Total Carotenoids and Quercetin in Marigold Flowers (<i>Tagetes erecta</i> L.) as Edible Flowers.","authors":"Kusumiyati Kusumiyati, Ine Elisa Putri, Yuda Hadiwijaya, Agitha Kartika, Yusuf Eka Maulana, Wawan Sutari","doi":"10.1155/ijfo/3277288","DOIUrl":"10.1155/ijfo/3277288","url":null,"abstract":"<p><p>Marigold flowers, which are also known as <i>Tagetes erecta</i> L., are widely recognized for their bright colors and health benefits. Therefore, the purpose of this research was to investigate the quality of total carotenoid content (TCC) and quercetin in marigold flowers, specifically the edible ones, using visible near-infrared spectroscopy (Vis-NIRS) technology. Both bioactive compounds in these flowers were assessed using Vis-NIRS. The technology is considered to be a rapid and non-destructive method for evaluating the quality of agricultural products. To ensure accuracy in the evaluation, Vis-NIRS was validated against conventional methods such as spectrophotometry and chromatography. The results showed that the use of Vis-NIRS helped to accurately determine the levels of TCC and quercetin in marigold flowers. Based on the analysis results, the best accuracy values for TCC were as follows: the correlation coefficient of the calibration set (<i>R</i> _cal) was 0.94, the root mean square error of the calibration set (RMSEC) was 125.57, the correlation coefficient of the prediction set (<i>R</i> _pred) was 0.87, the root mean square error of the prediction set (RMSEP) was 129.35, and the ratio of prediction to deviation (RPD) was 2.77. For quercetin, the best accuracy values were: <i>R</i> _cal was 0.96, RMSEC was 1.63, <i>R</i> _pred was 0.88, RMSEP was 2.37, and RPD was 2.09. These results demonstrate that the method provides a reliable alternative to destructive method. The research showed that Vis-NIRS served as a reliable quality assurance tool for assessing bioactive compounds in marigold flowers.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"3277288"},"PeriodicalIF":2.7,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11753848/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143023470","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":"Methods of Modifying the Content of Glucosinolates and Their Derivatives in Sprouts and Microgreens During Their Cultivation and Postharvest Handling.","authors":"Magdalena Michalczyk","doi":"10.1155/ijfo/2133668","DOIUrl":"10.1155/ijfo/2133668","url":null,"abstract":"<p><p>Sprouts and microgreens which belong to the Brassicaceae family contain significantly more glucosinolates than mature vegetables, and their composition often differs too. These plant growth stages can be a valuable supplement of the aforementioned compounds in the diet. The content and proportion of individual glucosinolates in sprouts and microgreens can be regulated by modifying the length and temperature of cultivation, the type of light, the use of mineral compounds, elicitation, primming, and cold plasma as well as storage conditions. The way in which sprouts are prepared for consumption affects the yield of glucosinolate hydrolysis. Genetic variation leading to different plant responses to the same factors (e.g., type of light) makes it necessary to conduct detailed studies involving species and variety diversity. Heat stress and the use of cold plasma appear to be fairly universal methods for increasing glucosinolate content. Studies on the use of light at different wavelengths do not provide unequivocal results. Despite experiments on the use of seed soaking solutions (e.g., sulfur and selenium compounds), there are no studies in the available literature on the effects of chemical and thermal seed disinfection methods on the glucosinolate content of the obtained sprouts and microgreens.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"2133668"},"PeriodicalIF":2.7,"publicationDate":"2025-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11750299/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143004865","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":"Comparative Analysis of Hydration Status and Microbial Quality of Tap Water Between Urban and Rural Settings in the Ashanti Region of Ghana.","authors":"Marina A Tandoh, Priscilla Owusu, Claire-Rush N A Nkrumah, Veronica Tawiah Annaful, Chris Y Asare, Samuel Selorm Attu","doi":"10.1155/ijfo/4773110","DOIUrl":"10.1155/ijfo/4773110","url":null,"abstract":"<p><p>Maintaining proper hydration is crucial for human health, physiological functions, and cognitive performance. This study sought to determine the hydration status and the microbial safety of tap water in an urban setting (Kwame Nkrumah University of Science and Technology Campus) and a rural community (Adjamesu) in the Ashanti Region of Ghana. The water safety perception and hydration status of 171 study participants aged 10-61 years were assessed. Six taps were randomly selected at each site in triplicates, resulting in 36 water samples. The microbial quality of the water was assessed by testing for heterotrophic bacteria, coliforms, <i>Staphylococcus aureus</i>, and <i>Salmonella</i>. The physicochemical quality of the water samples was assessed with a pH meter. About 68.9%, 20%, and 11.1% of participants were minimally dehydrated, significantly dehydrated, and well hydrated, respectively. Furthermore, 86.7% of the urban participants did not depend on tap water (<i>p</i> < 0.001) compared to 46.9% of the rural participants (<i>p</i> = 0.579). Moreover, 78.9% of the urban participants did not trust the quality of tap water (<i>p</i> < 0.001), compared to 38.3% of rural dwellers (<i>p</i> = 0.035). The water microbial quality assessment of both the rural and urban water samples indicated the presence of some heterotrophic bacteria at similar levels (<i>p</i> = 0.0649) between 7.0 × 10⁰ ± 1.15 and 5.93 × 10³ ± 5.51 cfu/mL. Some coliforms in the samples exceeded safe limits with those of the rural communities recording higher levels of contamination. Further assessment revealed the absence of pathogenic bacteria such as <i>Escherichia coli</i>, <i>Salmonella</i>, or <i>Staphylococcus aureus</i>. However, regular monitoring and evaluation of tap water quality are crucial, given its significance as a primary hydration source for the general population. Additionally, it would be advisable for consumers to treat their water further when using it for cooking and drinking to prevent any adverse health effects.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"4773110"},"PeriodicalIF":2.7,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11748744/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143004862","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}