Journal of Food Quality and Hazards Conrol最新文献_第2页

Parasitic Agents in Fresh Fruits and Vegetables Sold in Open Markets in Bauchi, Nigeria 尼日利亚包奇露天市场销售的新鲜水果和蔬菜中的寄生虫

Journal of Food Quality and Hazards Conrol Pub Date : 2018-09-01 DOI: 10.29252/JFQHC.5.3.84

W. Istifanus, S. Panda

{"title":"Parasitic Agents in Fresh Fruits and Vegetables Sold in Open Markets in Bauchi, Nigeria","authors":"W. Istifanus, S. Panda","doi":"10.29252/JFQHC.5.3.84","DOIUrl":"https://doi.org/10.29252/JFQHC.5.3.84","url":null,"abstract":"Background: Parasitic contamination of fruits and vegetables is one of the major causes of gastroenteritis in many parts of the world. The aim of this study was to determine the parasitic contamination in fruits and vegetables in the Bauchi area, North-East Nigeria. Methods: From May to July 2017, a total of 776 samples comprising 182 samples of four different types of fruits, and 594 samples of six different types of vegetables were screened by simple floatation and formol-ether concentration techniques. The isolated parasitic ova and cysts were identified on the basis of morphological characteristics with reference to the standard keys. The data were analyzed by chi-square test using SPSS computer software version 21.0. Results: Totally, 26 out of 182 fruit samples (14.3%), and 82 out of 594 vegetable samples (13.8%) were contaminated with various parasitic ova and cysts. Ascaris lumbricoides was the most common parasitic contaminant in both fruits and vegetable samples. The differences were not statistically significant in the prevalence rates of contamination among different types of fruits and vegetables (p>0.05). Conclusion: This study showed that contaminated fresh fruits and vegetables consumed in Bauchi, Nigeria are the major sources of parasitic infections and may have serious public health implications. It seems that health education with respect to personal hygiene and eating habits is the most practical and useful approach in order to desired control in the studied area. The local people must be effectively trained for proper washing and disinfecting of the fruits and vegetables prior to consumption. © 2018, Shahid Sadoughi University of Medical Sciences. This is an open access article under the Creative Commons Attribution 4.0 International License.","PeriodicalId":320191,"journal":{"name":"Journal of Food Quality and Hazards Conrol","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120954767","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}

引用次数: 14

Fate of Listeria monocytogenes during Ripening of Iranian Traditional Koozeh Cheese Made from Raw Ewe's Milk 伊朗传统母羊乳制Koozeh奶酪成熟过程中单核细胞增生李斯特菌的命运

Journal of Food Quality and Hazards Conrol Pub Date : 2018-09-01 DOI: 10.29252/JFQHC.5.3.109

Y. Shahbazi, N. Shavisi

{"title":"Fate of Listeria monocytogenes during Ripening of Iranian Traditional Koozeh Cheese Made from Raw Ewe's Milk","authors":"Y. Shahbazi, N. Shavisi","doi":"10.29252/JFQHC.5.3.109","DOIUrl":"https://doi.org/10.29252/JFQHC.5.3.109","url":null,"abstract":"Background: One of the most well-known Iranian traditional cheeses is Koozeh. The aim of present work was to evaluate the survival of L. monocytogenes during ripening of Iranian traditional Koozeh cheese made from raw ewe's milk. Methods: A 2-factor experimental design was applied to study the effect of ripening conditions, including different temperatures (4, 9, and 14 °C) and different concentrations of NaCl (0, 8, 12, and 15%) on the survival of L. monocytogenes in the Koozeh cheese. Microbial analysis was carried out over a period of 150 days with sampling in every 10 days. SPSS software (v. 16.0) was used for statistical analysis. Results: Three NaCl concentrations (8, 12, and 15%) significantly affect the inactivation L. monocytogenes (p<0.05). After inoculation, L. monocytogenes populations were reduced most rapidly during the first ten days of storage (~0.5-1.5 log Colony Forming Unit/g) at three mentioned temperatures; after that, the bacteria were continually decreased, being below the detection limit (1 log CFU/g) at the end of ripening. Numbers of L. monocytogenes were reduced more effectively at 14 °C storage temperature than 9 and 4 °C (p<0.05). Conclusion: L. monocytogenes was declined drastically during ripening days and eliminated at the end of ripening of Koozeh cheese. L. monocytogenes counts were decreased during ripening of Koozeh cheese under adverse conditions such as high salt concentrations and high temperatures. However, since Iranian Koozeh cheese is made from raw and unpasteurized milk, there are still some concerns about health risk of L. monocytogenes in this product. Also, the effects of temperature and salting parameters on the sensorial properties of Koozeh cheese should be investigated in future. © 2018, Shahid Sadoughi University of Medical Sciences. This is an open access article under the Creative Commons Attribution 4.0 International License.","PeriodicalId":320191,"journal":{"name":"Journal of Food Quality and Hazards Conrol","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122449065","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}

引用次数: 1

Potential Use of DNA Aptamer-Magnetic Bead Separation-PCR Assay for Salmonella Detection in Food DNA适体-磁珠分离- pcr检测食品中沙门氏菌的潜在应用

Journal of Food Quality and Hazards Conrol Pub Date : 2018-09-01 DOI: 10.29252/JFQHC.5.3.94

A. Zifruddin, K. Thong

{"title":"Potential Use of DNA Aptamer-Magnetic Bead Separation-PCR Assay for Salmonella Detection in Food","authors":"A. Zifruddin, K. Thong","doi":"10.29252/JFQHC.5.3.94","DOIUrl":"https://doi.org/10.29252/JFQHC.5.3.94","url":null,"abstract":"Background: Salmonella is one of the most common food-borne pathogens that can cause illness. In this study, the sensitivity and the specificity of Aptamer-Magnetic bead Separation-Polymerase Chain Reaction (AMS-PCR) method were determined for Salmonella spp. detection. Methods: Different concentrations of Salmonella enterica were mixed with streptavidinmagnetic beads coated with biotinylated DNA aptamer. The bound bacteria were eluted and tested with PCR targeting the invA gene of Salmonella. Ten different serovars of Salmonella enterica and four non-Salmonella were tested to determine the specificity of the DNA aptamer. For field application, 14 different food samples were tested and compared with the culture method. Results: The limit of detection of AMS-PCR method was 10 2 CFU/ml which was 10 times more sensitive than conventional PCR without AMS (10 3 CFU/ml). The AMS-PCR assay showed high specificity as it detected ten different serovars of Salmonella enterica with no cross-reactivity with other food-borne pathogens. AMS-PCR reduced the analytical duration from 6 to 7 h instead of 4 days by the culture method. Conclusion: In comparison with the culture method, AMS helped to improve the upstream sample preparation in reducing the pre-enrichment and enrichment times. So, it seems that combining AMS with PCR is cost-effective and time-saving. In addition, it is highly specific for monitoring of Salmonella spp. in food chain. © 2018, Shahid Sadoughi University of Medical Sciences. This is an open access article under the Creative Commons Attribution 4.0 International License.","PeriodicalId":320191,"journal":{"name":"Journal of Food Quality and Hazards Conrol","volume":"6 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120887963","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}

引用次数: 1

Huge Water Shortage Crisis of 2018 in Iran and Its Suspected Relationship with the Three Recent Infectious Diseases Outbreaks 2018年伊朗严重缺水危机及其与近期三次传染病爆发的疑似关系

Journal of Food Quality and Hazards Conrol Pub Date : 2018-09-01 DOI: 10.29252/JFQHC.5.3.116

M. Shirdeli

引用次数: 0

Food Safety Management: A Major Required Action for Tunisian Olive Oil Products 食品安全管理：突尼斯橄榄油产品需要采取的一项重大行动

Journal of Food Quality and Hazards Conrol Pub Date : 2018-09-01 DOI: 10.29252/JFQHC.5.3.81

A. Hlali

{"title":"Food Safety Management: A Major Required Action for Tunisian Olive Oil Products","authors":"A. Hlali","doi":"10.29252/JFQHC.5.3.81","DOIUrl":"https://doi.org/10.29252/JFQHC.5.3.81","url":null,"abstract":"Tunisia is one of the rich olive countries which has several olive oil production companies but there is obviously the lack of effective quality control programs in the olive oil industries. So, it is necessary to set out an approach to the implementation of a food safety management system in this regard. Food safety hazards can occur at any stage of the food chain and so, adequate control program is too important throughout the chain. Thus, it is a shared responsibility assured mainly by the combined efforts of all parties involved in the food chain. Previously, several researches have been carried out to enhance the quality and shelf life of olive oil (Angerosa, 2002; Aparicio and Harwood, 2013; Bosque-Sendra et al., 2011; Dabbou et al., 2011; Kanavouras et al., 2004; Kiritsakis and Dugan, 1984). The olive and olive oil industries have been studied in some countries like Albania with focus on the analysis of supply, quality system, Hazard Analysis and Critical Control Point (HACCP) system, and quality assurance (El-Kalyoubi et al., 2015; Mane-Kapaj et al., 2010). More recently, Cukur et al. (2015) evaluated the quality management systems of firms specialized in olive oil production in Turkey. However, the study of the Tunisian olive oil industry, as certified system with different standards, represents a lack of researches in this sector. So, it is too significant to prepare food safety management system implementation and make improvements to eliminate the theoretical difficulties and to simplify tasks in reality case. The choice of an action plan requires the use of certain criteria to improve project to be beneficial to the olive oil companies in Tunisia. The HACCP system improves the responsibility degree and the olive oil control in the company. The application of the different HACCP principles approach allows defining the production diagram and analyzing the different hazards that may pose a risk to the safety of olive oil.","PeriodicalId":320191,"journal":{"name":"Journal of Food Quality and Hazards Conrol","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126339242","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}

引用次数: 0

Competence of Public Institutions in Food Safety Control: A Consumer Perception Survey in Ghana 公共机构在食品安全控制方面的能力:加纳消费者感知调查

Journal of Food Quality and Hazards Conrol Pub Date : 2018-09-01 DOI: 10.29252/JFQHC.5.3.102

R. Omari, Winifred Arthur, G. Frempong

{"title":"Competence of Public Institutions in Food Safety Control: A Consumer Perception Survey in Ghana","authors":"R. Omari, Winifred Arthur, G. Frempong","doi":"10.29252/JFQHC.5.3.102","DOIUrl":"https://doi.org/10.29252/JFQHC.5.3.102","url":null,"abstract":"Background: Ensuring food safety and minimizing risks require coordinated efforts of various institutions. The objective of this study was to determine how Ghanaian consumers score the competence of public institutions in controlling food safety risks and the effects of this perceived score on their level of concerns about food safety risks. Methods: Totally, semi-structured questionnaire administered to 444 Ghanaian consumers in 2017. Public perception of the competence of food safety institutions was assessed by asking a set of questions in addressing each food safety issues. Data were statistically analyzed using SPSS version 20. Results: The highest and lowest mean scores were 2.81±1.198 and 2.41±1.218, respectively for consumer perception of public institutions’ competence in ensuring food safety, in the range of 1-5 where 1 represents very poor and 5 represents excellent. Also, the mean score for the degree of public concern was ranged from 1.46±0.776 to 2.32±1.248 about various food safety hazards and risks on a scale of 1-5, where 1 represents ‘extremely worried’, and 5 represents ‘not at all worried’. Conclusion: Consumer perception of public institutions’ competence was below average in ensuring food safety people, showing an unsatisfied situation. For certain specific food safety hazards and risks, consumer perception about the competence level of public institutions affected their degree of worry about those risks. © 2018, Shahid Sadoughi University of Medical Sciences. This is an open access article under the Creative Commons Attribution 4.0 International License.","PeriodicalId":320191,"journal":{"name":"Journal of Food Quality and Hazards Conrol","volume":"169 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123505567","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}

引用次数: 2

Characterization of Phenolic Profile and Antioxidant Potential of Some Algerian Olive Oils Cultivars 阿尔及利亚几种橄榄油品种酚类特征及抗氧化潜力的研究

Journal of Food Quality and Hazards Conrol Pub Date : 2018-06-01 DOI: 10.29252/JFQHC.5.2.4

O. Soufi, C. Romero, M. Hadid, K. Hamoumraoui, H. Louaileche

{"title":"Characterization of Phenolic Profile and Antioxidant Potential of Some Algerian Olive Oils Cultivars","authors":"O. Soufi, C. Romero, M. Hadid, K. Hamoumraoui, H. Louaileche","doi":"10.29252/JFQHC.5.2.4","DOIUrl":"https://doi.org/10.29252/JFQHC.5.2.4","url":null,"abstract":"Background: Olive oil is a source of antioxidants and poses positive effects on human health. The objective of this study was firstly to identify and quantify the phenolics of some Algerian olive oils; secondly, the antioxidant activity of the samples was assessed. Methods: The virgin olive oils used in this study were derived from three Algerian cultivars, including Azeradj, Bouchouk, and Chemlal. After preparation of the samples, the phenolic, ortho-diphenol and flavonol contents in addition to phenolic profile were determined. Also, antioxidant capacity, reducing power, and 1,1-diphenyl-2picrylhydrazyl (DPPH) radical scavenging activity values were analyzed. Statistical analysis of the data was done with Statistica 5.5 Fr. Results: The phenolic contents of analyzed olive oils showed significant differences (p<0.05) between three different cultivars. The total phenolics of the studied cultivars were ranged from 132.8 to 318.9 mg Gallic Acid Equivalents (GAE)/kg. The orthodiphenols contents varied between 13.02 and 31.1 mg caffeic acid equivalents/kg. Also, the total flavonol content was ranged from 6.5 to 13.6 mg quercetin equivalents/kg. On the other hand, significant differences (p<0.05) were found between phenolic profiles and antioxidant activity of the three Algerian olive oil cultivars. Conclusion: Both Chemlal and Azeradj Algerian olive oil cultivars can be considered as appropriate sources of bioactive phytochemicals, which play a major role in human health as free radical scavenger and can replace synthetic antioxidant in the food products. © 2018, Shahid Sadoughi University of Medical Sciences. This is an open access article under the Creative Commons Attribution 4.0 International License.","PeriodicalId":320191,"journal":{"name":"Journal of Food Quality and Hazards Conrol","volume":"137 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132866904","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}

引用次数: 2

Indian Youth Should Be Trained Regarding Traditional Foods of the Country 印度青年应该接受有关该国传统食物的培训

Journal of Food Quality and Hazards Conrol Pub Date : 2018-06-01 DOI: 10.29252/JFQHC.5.2.2

Poonam Singhal, G. Kaushik, S. S. Patil, A. Chel

引用次数: 0

Effects of Spray-Drying, Freeze-Drying and Pasteurization on Microbiological Quality and IgG Level of Bovine Colostrum 喷雾干燥、冷冻干燥和巴氏灭菌对牛初乳微生物品质和IgG水平的影响

Journal of Food Quality and Hazards Conrol Pub Date : 2018-06-01 DOI: 10.29252/JFQHC.5.2.5

Sh Sotudeh, M. R. Khorasgani, Z. Etemadifar, S. Zarkesh-Esfahani

{"title":"Effects of Spray-Drying, Freeze-Drying and Pasteurization on Microbiological Quality and IgG Level of Bovine Colostrum","authors":"Sh Sotudeh, M. R. Khorasgani, Z. Etemadifar, S. Zarkesh-Esfahani","doi":"10.29252/JFQHC.5.2.5","DOIUrl":"https://doi.org/10.29252/JFQHC.5.2.5","url":null,"abstract":"Background: Nowadays, colostrum has been known as a considerable and valuable by-product of large-scale dairy production in the world. The main objective of this study was to evaluate the effects of pasteurization, spray-drying and freeze-drying methods on bacterial loads and Immunoglobulin G (IgG) level of bovine colostrums. Methods: Colostrum samples were collected from the first milking postpartum of Iranian Holstein dairy cattle farms. The samples were treated by pasteurization (60 °C for 30 min and 55 °C for 60 min), spray-drying and freeze-drying methods. Standard Plate Counts (SPC), Escherichia coli count, and Total Coliform Count (TCC) were analyzed at days 1, 10, 20, and 30 of storage. Also, IgG level were assessed at the end of 30-day storage. Statistical analysis was performed using SPSS 17.0 (Chicago, IL, USA) software. Results: Although all four treatments showed direct impact on reduction of SPC, TCC, and E. coli count in colostrum stored at 1, 10, 20, and 30 days, but the spray-drying and freeze-drying methods were significantly (p<0.05) more effective to reduce microbial loads. The mean IgG levels of the samples were 60.35 mg/ml for untreated samples (control); 30.65±6.95 mg/ml for spray-dried treatment; 36.97±6.79 mg/ml for freeze-dried treatment; 28.12±6.53 mg/ml for heated treatment at 60 °C/30 min; and 34.97±9.80 mg/ml for heated treatment at 55 °C/60 min. All four treatments resulted in significant (p<0.05) reduction of the IgG levels. Conclusion: Considering the obtained results, it seems that freeze-drying and spraydrying methods could be more effective than pasteurization ones to enhance quality and shelf life of bovine colostrum for a long time. © 2018, Shahid Sadoughi University of Medical Sciences. This is an open access article under the Creative Commons Attribution 4.0 International License.","PeriodicalId":320191,"journal":{"name":"Journal of Food Quality and Hazards Conrol","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123206396","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}

引用次数: 9

Prevalence of sea, seb, tsst, and mecA Genes in Staphylococcus aureus Isolated from Shrimps Sold in Seafood Retailers in Tehran, Iran 伊朗德黑兰海鲜零售商出售的虾中分离出的金黄色葡萄球菌sea、seb、tsst和mecA基因的流行程度

Journal of Food Quality and Hazards Conrol Pub Date : 2018-06-01 DOI: 10.29252/JFQHC.5.2.7

M. Dallal, R. M. Fard, M. Sharifi-Yazdi

{"title":"Prevalence of sea, seb, tsst, and mecA Genes in Staphylococcus aureus Isolated from Shrimps Sold in Seafood Retailers in Tehran, Iran","authors":"M. Dallal, R. M. Fard, M. Sharifi-Yazdi","doi":"10.29252/JFQHC.5.2.7","DOIUrl":"https://doi.org/10.29252/JFQHC.5.2.7","url":null,"abstract":"Background: Staphylococcus aureus, a Gram-positive bacterium, is the most prevalent food-borne pathogen in most regions of the world. The current study was carried out with the aim of S. aureus isolation from shrimps sold in Tehran, Iran. Furthermore, the genes of mecA as indicator of methicillin-resistant S. aureus, sea, seb, and tsst encoding enterotoxins were studied in the S. aureus isolates. Methods: Totally, 150 fresh and 150 frozen shrimp samples were collected from seafood retailers in Tehran. Isolation of S. aureus from the samples was carried out using conventional methods. The target genes were identified using polymerase chain reaction technique. Data were statistically analyzed using SPSS v. 11.5 software. Results: Out of 150 fresh and 150 frozen samples, 84 samples (28%) were contaminated with S. aureus. The contamination rate in fresh samples (22%) was significantly (p<0.05) lower than in frozen samples (34%). Totally, prevalence rates of sea, seb, tsst, and mecA genes in the isolates were 39.3, 15.5, 4.8, and 28.6%, respectively showing significant (p<0.05) differences. Conclusion: High prevalence rates of enterotoxigenic and also antibiotic resistance genes in S. aureus isolated from shrimp samples in the current study highlighted worries about risk of staphylococcal food poisoning in Iranian shrimp consumers. © 2018, Shahid Sadoughi University of Medical Sciences. This is an open access article under the Creative Commons Attribution 4.0 International License.","PeriodicalId":320191,"journal":{"name":"Journal of Food Quality and Hazards Conrol","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132469009","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}

引用次数: 4