Journal of Food Quality and Hazards Control最新文献

{"title":"Quality Characteristics of Camel Burger Formulated with Different Levels of Microalgae","authors":"E. Zaki","doi":"10.18502/jfqhc.10.2.12672","DOIUrl":"https://doi.org/10.18502/jfqhc.10.2.12672","url":null,"abstract":"Background: Spirulina platensis (S. platensis) is a microalga. It has high levels of protein, essential amino acids, fatty acids, high concentrations of vitamins, and minerals. This study aims to evaluate the effect of adding S. platensis on the quality characteristics of camel burger. \u0000Methods: Spirulina was added at different levels (0.5, 1, and 1.5%) to the formulation of camel burger and its effect was studied on fatty acids profile, amino acids content, lipid oxidation, physical, and microbiological quality during frozen storage at -20 ºC for 90 days. Data were analyzed using statistical analysis system (SAS, 2000). \u0000Results: Significant changes (p<0.05) were found in fatty acids profile and amino acids content of formulated camel burger. The highest fat retention and moisture retention was found in camel burger formulated with Spirulina. PH value increased as the level of Spirulina increased. Fresh camel burger formulated with Spirulina significantly (p<0.05) reduced color parameters (L*, a*, and b*) more than that of the control burger. No significant differences (p>0.05) were found in cooking loss, shear force, and microbiological profile of fresh camel burger treatments. \u0000Conclusion: Addition of different levels of Spirulina in the formulation of camel burger improved fatty acids and amino acids profile, increased water retention and fat retention, and delayed lipid oxidation during frozen storage, without any negative effects on shear force values, cooking loss, and microbiological quality.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41641743","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":"Prevalence and Antibiotic Susceptibility Profile of Staphylococcus aureus in Commercialized Food in Oran, Algeria","authors":"N.F. Chouaib, N. Benhamed, I. Benyettou, A. Bekki","doi":"10.18502/jfqhc.10.2.12669","DOIUrl":"https://doi.org/10.18502/jfqhc.10.2.12669","url":null,"abstract":"Background: With regard to health-threatening infections, Staphylococcus aureus is the leading cause of polymorphic infections varying from a banal tegumentary infection to numerous lethal illnesses. Furthermore, it is the third commonest bacterial cause of food-borne infections worldwide.This study aimed to investigate contamination, prevalence, and antibiotic resistance of S. aureus isolated from several widely marketed food products (raw and processed) in the region of Oran, Algeria. \u0000Methods: A total of 350 food samples including prepared meals (n=110), dairy products (n=42), pastry (n=78), meat and its derivatives (n=97), and other commercially available foods (egg products, sweets, and sauces) (n=23) have been randomly purchased from diverse sale outlets and screened for S. aureus strains during the period from July 2021 to September 2022. The isolation and identication of S. aureus bacteria were preformed using conventional culture and biochemical tests such as catalase, coagulase, and DNase tests. Furthermore, the strains were screened for their resistance to five different antimicrobial drugs using the agar diffusion method. \u0000Results: The overall prevalence of S. aureus determined among the collecteded samples was 31.14% (109/350), where, pastry products harbored the highest contamination rate (43.59%), and prepared meals, the lowest contamination rate (18.18%). The strains presented a high level of resistance (58.71-39.44%) for gentamycin and oxacilin, respectively. Moreover, the lowest level of resistance was observed against erythromycin 16.51%, and about 83% of strains presented multidrug resistance. \u0000Conclusion: The significative prevalence and the high level of multidrug resistant of S. aureus highlights the seriousness to improve food contamination prevention programs and underlines that good hygiene practices at sale outlets has a major impact on the sanitary quality of commercialized food products.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":"353 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41273943","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":"The Occurrence of Serotypes and Virulence Genes of Listeria monocytogenes in Various Food Products","authors":"M. Raeisi, A. Afshari, H. Shirzad-Aski, S. Seifi, M. Hashemi, R. Khoshbakht, Z. Malvandi, O.R. Coban, S. Noori","doi":"10.18502/jfqhc.10.2.12673","DOIUrl":"https://doi.org/10.18502/jfqhc.10.2.12673","url":null,"abstract":"Background: Given that controlling Listeria contamination is very important in food chain system, the knowledge of their prevalence in food is very important. Therefore, this study aims to examine the prevalence of important Listeria species in various food types and evaluate serotype distribution, as well as the study of the virulence factors of L. monocytogenes. \u0000Methods: During July 2018 and January 2020, 900 food samples were collected in the North of Iran, including beef, chicken, fish, shrimp, milk and yogurt, green vegetables, mixed vegetable salad, Olivier salad, and cottage cheese. After isolation and identification steps, each bacterial DNA was extracted. Then, using specific primers, species, serotypes, and virulence genes of Listeria isolates were evaluated in the samples by Polymerase Chain Reaction (PCR) method. \u0000Results: The test results of 136 samples (15.1%) were positive for Listeria spp. and the most contaminated food was beef (35%) followed by chicken (29%) and green vegetables (23%). The most isolated Listeria spp. was L. monocytogenes and L. ivanovii. Among L. monocytogenes isolates, the dominant serogroups were 1/2a and 4b; furthermore, all of the isolates of this species harbored four virulence genes, including hlyA, plc, iap, and actA. \u0000Conclusion: These reports highlighted the importance of food safety in various food products, particularly raw meats and vegetables. Moreover, contamination of healthy foods such as fish and vegetables with Listeria is an indicator of public health.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43418894","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":"Antioxidant Efficacy of Sesame (Sesamum indicum L.) Cake Extract on Stability of Refined Sesame Oil during Storage Time","authors":"A. S. Ardakani, H. Moshtaghi, H. Kiani, S. A. Y. Ardakani, G.H. Pourghanbari Marvast","doi":"10.18502/jfqhc.10.2.12671","DOIUrl":"https://doi.org/10.18502/jfqhc.10.2.12671","url":null,"abstract":"Background: Sesame cake extract is the by-product left behind after sesame oil extraction including almost 30% of protein and phytochemicals, which possess free radical scavenging activity. In this study, antioxidant activity of sesame cake extract on the quality of refined sesame oil has been evaluated under 60 ◦C during storage time. \u0000Methods: After extraction of ethanolic extract, sesame oil was treated with concentrations of 0, 20, 50, and 100 ppm of sesame cake extract and stored at 60 °C for 30 days. The sesame cake and refined sesame oil were taken from Yazd province and extracted with ethanol. Total Phenolic Content (TPC) (at the beginning of the study) and 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) radical scavenging capacity (30 days after inoculation) were evaluated. The antioxidant activity of various dilution of the Sesame Cake Ethanol Extract (SCEE) was assessed by measuring, rancimat analysis, Peroxide Value (PV), and Thiobarbituric Acid (TBA) assay, and also evaluation of the TPC. Butylated Hydroxyanisole (BHA) as a synthetic antioxidant was used. Experiments were carried out in triplicates and data were processed with ANOVA test by SPSS Software. \u0000Results: Radical-scavenging capabilities of SCEE were significantly larger than the group without SCEE but it was detected to be lower than the BHA group. The induction period (IP) of sesame oil raised as the concentration of SCEE increased. All concentrations of SCEE were able to decline the PV and TBA value. Also, the group containing BHA and 100 μg/ml of SCEE significantly showed the same antioxidant activity (p≤0.05). \u0000Conclusion: The SCEE as a natural substance can prevent lipid oxidation of the refined sesame oil like synthetic antioxidants.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46656311","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":"Microbial and Fungal Contamination of Different Dried Cocoyam Flakes during Storage","authors":"O. Okike, S.D. Daramola, F.E. Nwachukwu, M. Inana, E. Nwebor, C. Aneke","doi":"10.18502/jfqhc.10.2.12670","DOIUrl":"https://doi.org/10.18502/jfqhc.10.2.12670","url":null,"abstract":"Background: Contamination of food by microorganisms from the processing to the consumption stage has become a major health concern in this era, where a better approach for the elongation of food shelf life is explored. This study aims to evaluate the microbial and fungal contamination of different dried cocoyam flakes during storage. \u0000Methods: The cocoyam (Colocasia esculenta) samples were properly cooked, peeled, sliced into thin shapes, and dried to constant weights. The drying methods used were sun, hot-air oven, and Nigerian Stored Products Research Institute (NSPRI) multi-crop dryer; samples were divided into three groups A, B, and C, respectively, and the dried samples were stored for three months. Moisture Content (MC) was conducted using the standard method. Colonial morphology, Gram staining, and biochemical test were used to identify and characterize microorganisms. Statistical analyses were performed using SPSS 20.0. \u0000Results: There was a significant increase in the MC of all the samples after the storage duration. The sun-dried sample had the highest MC (13.60%) while the oven-dried sample had the lowest MC (10.82%). The sun-dried samples had the highest viable bacteria count (7.2×105 Colony Forming Unit (CFU)/g) and the oven-dried sample had the lowest count (5.1×105 CFU/g). The four bacterial isolates identified were Bacillus subtilis, Pseudomonas aeruginosa, Micrococcus luteus, and Staphylococcus aureus. The heterotrophic fungal number was the highest (0.5×103 CFU/g) regarding sun-dried samples, whereas the samples dried with NSPRI multi-crop dryer and oven-dried samples had the same value (0.3×103 CFU/g). Aspergillus flavus, A. niger, Rhizopus, Penicillium, and Mucor were isolated from the samples. Rhyzopertha dominica was identified in sun-dried samples. \u0000Conclusion: The increase of MC and the nature of the storage material may have contributed to high bacterial and fungal counts of stored dried cocoyam flakes, especially sun-dried ones, thereby exposing consumers to potential health risks.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48162508","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":"Announcement of “7th International Congress of Developing Agricul-tural, Natural Resources, Environment and Tourism of Iran” Held in Iran","authors":".","doi":"10.18502/jfqhc.10.2.12667","DOIUrl":"https://doi.org/10.18502/jfqhc.10.2.12667","url":null,"abstract":"<jats:p>.</jats:p>","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42870753","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":"Mineral Contents of Some Canned, Jarred, and Packaged Foods Commonly Consumed in South-East Nigeria","authors":"R. Ekeanyanwu, S.O. Agomo, C. Nkwocha","doi":"10.18502/jfqhc.10.1.11983","DOIUrl":"https://doi.org/10.18502/jfqhc.10.1.11983","url":null,"abstract":"Background: Minerals are required for human body to function properly. The purpose of this study was to find if these canned, jarred, and packaged foods are a good source of sodium (Na), calcium (Ca), magnesium (Mg), and potassium (K) in Nigerian diets. \u0000Methods: Totally, 188 samples of canned, packaged, and jarred foods were collected from malls, local markets, and street vendors; and then they were divided into eight food groups. After microwave-assisted digestion; the Na, K, Ca, and Mg contents of canned, packaged, and jarred foods commonly consumed in South-East Nigeria were determined using micro-sampling Flame Atomic Absorption Spectrometry. The results obtained were subjected to ordinary statistical analysis and presented as box plots. All statistical analysis was done using the Statistical Package for Social Sciences, version 20 software. \u0000Results: Ca was the most abundant micronutrient in all samples, reaching levels above 0.7 g/100 g in the milk and milk products group, followed by Mg at levels above 0.2 g/100 g. Na was the scarcest micronutrient with levels ranging from 0.040 to 0.065 g/100 g across food groups. K level also varied reaching levels above 0.070 g/100 g in the beverages (alcoholic and non-alcoholic). The mean concentration (g/100 g) of Ca (0.782±0.313) and Mg (0.202±0.044) in milk and milk products were within the national reference standard by National Agency for Food and Drug Administration and Control for such micronutrients. However, the Na, K, Ca, and Mg concentrations of the various food groups were all lower than the international standards. \u0000Conclusion: It is concluded that some efforts are necessary to improve the nutritional quality of canned, jarred, and packaged foods distributed in Nigeria.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43624552","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":"Parasitic Contamination in Five Leafy Vegetables Collected from Open Marketplaces in Giza, Egypt","authors":"N. M. El-sayed, S. S. Gawdat, H. El-Kholy, A. Elmosalamy","doi":"10.18502/jfqhc.10.1.11984","DOIUrl":"https://doi.org/10.18502/jfqhc.10.1.11984","url":null,"abstract":"Background: Leafy vegetables could be contaminated with parasitic infective stages, making them possible sources of human parasitic infections. This study aimed to assess parasites contamination level among five different leafy vegetables collected from open marketplaces in Giza, Egypt. \u0000Methods: Hundred vegetable samples were collected from dill, parsley, coriander, rocca, and mint (20 of each). Samples were processed using sedimentation and concentration methods and the sediments were examined as wet smears either unstained or stained with Lugol's iodine. Also, modified trichrome and Ziehl-Neelsen stains were used to detect Microsporidia spores and coccidian oocysts. Statistical software SPSS version 20 was used for data analysis. \u0000Results: A total of 86% of the examined samples were found contaminated with parasite's eggs, cysts, oocysts, and larvae. Coriander was the most contaminated vegetable with contamination rate of 95% while dill was the least contaminated (80%). Also, protozoan parasites contamination rate (77.1%) was higher than helminths parasites contamination rate (22.9%). Entamoeba histolytica/dispar was the most prevalent parasite (40.6%) followed by Blastocystis hominis (39.5%), Ascaris lumbricoides (18.6%), Cyclospora spp. (15.11%), Giardia lamblia (11.6%), E. coli (9.3%); while Cryptosporidium spp., Iodamoeba bütschlii, Trichuris trichiura, Enterobius vermicularis, Fasciola, and hookworms’ eggs were the least prevalent parasites (1.1%). \u0000Conclusion: Leafy vegetables in Giza, Egypt had an extremely high parasite contamination rate. So, consuming such vegetables without proper washing facilitates transmission of parasitic infections which could pose a major health risk to Egyptians.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68130189","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":"Chlorhexidine Gluconate Tolerance by Acinetobacter spp. Isolated from Foods Originated from Brazil","authors":"L. M. Fernandes, J. S. Nascimento","doi":"10.18502/jfqhc.10.1.11990","DOIUrl":"https://doi.org/10.18502/jfqhc.10.1.11990","url":null,"abstract":"Background: In recent years, Acinetobacter spp. have emerged as opportunistic food-borne pathogens worldwide. The purpose of this study was to evaluate the tolerance to chlorhexidine by Acinetobacter spp. isolated from foods that are handled and consumed without any prior heat treatment. \u0000Methods: Eleven Acinetobacter spp. isolates from ready-to-eat salads and four from raw goat milk were previously collected. The samples were evaluated for tolerance to Chlorhexidine Gluconate (CG) based on the Minimum Inhibitory Concentration (MIC) and the Minimum Bactericidal Concentration (MBC). The evaluation was performed using the dilution method in titration microplates. Statistical analysis by GraphPad software was performed using the t-test to compare the values. \u0000Results: The MIC and MBC of CG varied according to the origin of the isolates. Goat milk Acinetobacter spp. isolates were inhibited at MIC and MBC of £7.8 ppm CG. For most Acinetobacter spp. isolated from salads, however, MIC and MBC values ranged between 31.2-62.5 ppm, which are values generally correlated with clinical isolates. An MIC of 250 ppm was verified for only one isolate (F2R21). \u0000Conclusion: Even food isolates can present MIC and MBC values for CG comparable to those of multidrug resistant isolates from clinical origin, suggesting that this sanitizer should be used sparingly for food handlers.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42068505","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":"Comparative Effects of Hibiscus Leaves and Potato Peel Extracts on Characteristics of Fermented Orange Juice","authors":"A. El-Hadary, A. Sulieman, G. El-Shorbagy","doi":"10.18502/jfqhc.10.1.11988","DOIUrl":"https://doi.org/10.18502/jfqhc.10.1.11988","url":null,"abstract":"Background: Fermented foods are gaining interest because of their ability to improve health, as well as their good taste, and the desire of many to eat them. This investigation aimed to enhance the chemical and physical properties, sensory evaluation, and shelf life of fermented orange juice by adding liquid hibiscus leave (Hibiscus sabdariffa) and potato peel (Solanum tuberosum) extracts. \u0000Methods: The extracts of hibiscus leaves and potato peel were added to fermented orange juice, and the samples were divided into five parts. Two parts with different concentrations of hibiscus leave extracts (5%, FHL5 and 10%, FHL10), and the other two parts with different concentrations of potato peel extracts (5%, FPP5 and 10%, FPP10). The Fifth part was fermented orange juice without any additives (PC). Then, they were estimated for the acidity, total solid solution, viscosity, carbohydrates, vitamin C, antioxidants profile, color, total microbial count, and sensory evaluation during storage time at 4±2 °C. Statistical analysis was done by IBM SPSS  version 25.0 software. \u0000Results: The results showed no significant mean difference (p>0.05) between samples in acidity. FHL10 registered the highest values in total solid solution, vitamin C, antioxidants profile, and sensory evaluation, while FPP10 registered the highest values in viscosity and total microbial count. Also, FPP10 registered the highest values in overall acceptability (8.85±0.24, 8.78±0.26, 8.71±0.26, and 8.78±0.26 at zero, 7th, 14th, and 21st days of storage time, respectively) followed by FPP5 with no significant mean difference values (p>0.05). \u0000Conclusion: The extracts of hibiscus leaves and potato peel can improve acceptability and shelf life of fermented orange juice summarized in the enhancement vitamin content, antioxidants profile, color, and sensory properties.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42725475","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}