Journal of Food Quality and Hazards Control最新文献_第3页

Announcement of “4th International and 29th National Iranian Food Science and Technology Congress” Held in Iran “第四届国际暨第二十九届伊朗国家食品科技大会”在伊朗召开

Journal of Food Quality and Hazards Control Pub Date : 2023-02-21 DOI: 10.18502/jfqhc.10.1.11982

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引用次数: 0

Oxidative and Frying Stabilities of Monodora myristica (Gaertn.) Du-nal Seed Oil of Nigerian Origin 肉豆芽单霉的氧化稳定性和油炸稳定性产自尼日利亚的杜尔籽油

Journal of Food Quality and Hazards Control Pub Date : 2023-02-21 DOI: 10.18502/jfqhc.10.1.11987

A. Agiriga, M. Iwe, S. Uzochukwu, O. Olaoye

{"title":"Oxidative and Frying Stabilities of Monodora myristica (Gaertn.) Du-nal Seed Oil of Nigerian Origin","authors":"A. Agiriga, M. Iwe, S. Uzochukwu, O. Olaoye","doi":"10.18502/jfqhc.10.1.11987","DOIUrl":"https://doi.org/10.18502/jfqhc.10.1.11987","url":null,"abstract":"Background: The demand for vegetable oils is on the increase. Deep frying is the commonest method by which vegetable oils are consumed. The aim of this study was to extract oil from an underutilized oil seed and compare its physicochemical properties, frying, and oxidative stability with those of commercial refined palm oil. \u0000Methods: Oil was extracted from Monodora myristica seeds using a soxhlet fat extractor and the percentage oil yield was determined. The physicochemical, oxidative, and frying stabilities of the extracted M. myristica Seed Oil (MMSO) were evaluated based on the standard procedure of the Association of Official Agricultural Chemists and official methods and recommended practices of the American Oil Chemists Society and compared with those of commercial refined palm oil- Kings Vegetable Oil (KVO). Data were statistically analyzed using SPSS version 20. \u0000Results: The oil yield of M. myristica seed was 37.64%. The refractive index, specific gravity, moisture content (%), and peroxide value (mEq/kg) were respectively 1.470, 1.468, 0.923, and 0.917 for MMSO; and 0.220, 0.253, 1.05, and 3.50 for KVO. MMSO had better oxidative stability and showed 80% lesser peroxide formation than KVO. The frying stability of MMSO was better as it showed a lower increase in FFA (28.4%) and peroxide value (9.54 mEq/kg) than KVO (45.99% and 26.19 mEq/kg, respectively) after frying. \u0000Conclusion: Deteriorative effect of oxidation and polymerization was lower in MMSO than in KVO indicating MMSO to be superior frying oil suitable for repeated frying.","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":"47181588","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

Microbial Load of Canned Foods Imported Through Ibrahim Khalil International Border, Iraq 通过伊拉克易卜拉欣·哈利勒国际边境进口罐头食品的微生物负荷

Journal of Food Quality and Hazards Control Pub Date : 2023-02-21 DOI: 10.18502/jfqhc.10.1.11989

Y.H. Mohamed-Sharif, N. A. Mustafa, P. J. Younis, B. A. Tayeb

{"title":"Microbial Load of Canned Foods Imported Through Ibrahim Khalil International Border, Iraq","authors":"Y.H. Mohamed-Sharif, N. A. Mustafa, P. J. Younis, B. A. Tayeb","doi":"10.18502/jfqhc.10.1.11989","DOIUrl":"https://doi.org/10.18502/jfqhc.10.1.11989","url":null,"abstract":"Background: Canned foods may be contaminated with microbes and primarily with spore-forming bacteria. This study was designed to give information about microbial load of canned foods imported through Ibrahim Khalil International Border, Iraq. \u0000Methods: Total of 119 samples of canned foods comprising 35 poultry meats, 40 fishes, and 44 tomato pastes were collected from Ibrahim Khalil International Border. Using conventional protocols, samples were evaluated for total plate counts (aerobic and anaerobic microorganisms), spoilage pathogenic, and coliform organisms. The obtained results were analysed by One-Way Analysis of Variance (ANOVA) suing GraphPad Prism (V.5.01). \u0000Results: The total aerobic plate counts at 37 °C incubation were 1.30±0.2 log Colony Forming Unit (CFU)/g in canned meats, 1.32±0.3 log CFU/g for fishes, and tomato paste accounts for 2.11±0.5 log CFU/g. On the other hand, the counts of anaerobic plate were 0.95±0.2 log CFU/g in meat samples, 1.08±0.2 log CFU/g for fishes, and tomatoes were scored at 0.95±0.2 log CFU/g. Bacillus subtilis, B. coagulans, Clostridium perfringens, and Klebsiella spp. were recovered from some of the canned samples. \u0000Conclusion: Canned tomatoes and fishes relatively had more microorganisms than the poultry meat products. These data suggested that poor hygiene standards in the processing line may result in microbial control loss.","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":"46005293","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

Effect of Pistacia atlantica (Bane) Essential Oil on Oxidative Stability of Sunflower Oil 黄连木精油对葵花油氧化稳定性的影响

Journal of Food Quality and Hazards Control Pub Date : 2023-02-21 DOI: 10.18502/jfqhc.10.1.11985

E. Sadeghi, M. Akbari, M. Khanahmadi, M. Azizi-Lalabadi, F. Karami

{"title":"Effect of Pistacia atlantica (Bane) Essential Oil on Oxidative Stability of Sunflower Oil","authors":"E. Sadeghi, M. Akbari, M. Khanahmadi, M. Azizi-Lalabadi, F. Karami","doi":"10.18502/jfqhc.10.1.11985","DOIUrl":"https://doi.org/10.18502/jfqhc.10.1.11985","url":null,"abstract":"Background: The antioxidant activity of Bane (Pistacia atlantica) has been proved in different researches. This study evaluated the potential of Bane (Pistacia atlantica) essential oil (as a natural antioxidant) on the oxidative stability of sunflower oil. \u0000Methods: The essence of Bane was added to sunflower oil at concentrations of 200, 400,600,800, and 1,000 ppm. Tertiary Butyl Hydroquinone (TBHQ) was applied as synthetic antioxidant. All samples with the control were stored at 65 ̊C for 20 days. Gas Chromatography-Mass Spectrometry was used for the essence analysis. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay, rancimat, p-anisidine value (P-AnVs), and peroxide value (PV) were determined to assess the efficacy of differecnt concentration of essence (200, 400,600,800, and 1,000 ppm). Data were analyzed by Statistical Analysis System (SAS) version 9 Software. \u0000Results: The essential oil yield was 0.1% v/w. The basic components of essence were monoterpene and sesquiterpene hydrocarbons. Synthetic antioxidant had the highest scavenging activity, followed by the mixture sample. PVs were in the range of 19.56-20.73 milliequivalents (meq)/kg for the treated samples after 20 days, while it was 38.74 on the 20th day for the control. For all treatments, PV was increased with increasing storage time. P-AnVs were 8.58-17.14 for stabilized samples and 18.02 for control sample on the 20th day of storage. In all stages, control sample had the highest P-AnV. For all samples, P-AnV increased as a subject of storage time. \u0000Conclusion: P. atlantica (Bane) essential oil had a stabilizing effect on sunflower oil and can be used as a natural antioxidant to stabilize edible oil during storage.","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":"45289015","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

Announcement of “6th International Conference on Interdisciplinary Studies in Food industry and Nutrition Science of Iran” Held in Iran “第六届伊朗食品工业与营养科学跨学科研究国际会议”在伊朗举行公告

Journal of Food Quality and Hazards Control Pub Date : 2022-12-14 DOI: 10.18502/jfqhc.9.4.11371

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引用次数: 0

Announcement of “The Eighth National and Sixth International Conference of Environmental Sciences, Agriculture and Natural Resources” Held in Iran “第八届全国暨第六届环境科学、农业与自然资源国际会议”在伊朗召开的公告

Journal of Food Quality and Hazards Control Pub Date : 2022-12-14 DOI: 10.18502/jfqhc.9.4.11372

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引用次数: 0

Effects of Glycerol Plasticizer on Physical Characteristic of Whey-Konjac Films Enriched with Clove Essential Oil 甘油增塑剂对富含丁香精油的魔芋乳清膜物理特性的影响

Journal of Food Quality and Hazards Control Pub Date : 2022-12-14 DOI: 10.18502/jfqhc.9.4.11377

F. Fahrullah, A. Noersidiq, F. Maruddin

{"title":"Effects of Glycerol Plasticizer on Physical Characteristic of Whey-Konjac Films Enriched with Clove Essential Oil","authors":"F. Fahrullah, A. Noersidiq, F. Maruddin","doi":"10.18502/jfqhc.9.4.11377","DOIUrl":"https://doi.org/10.18502/jfqhc.9.4.11377","url":null,"abstract":"Background: Edible film is a food packaging that can be eaten directly and have protection function of outside contamination. The purpose of this research is to know how about the effect of using a glycerol plasticizer to film whey-konjac edible films that enriched with clove essential oil. \u0000Methods: A completely randomized design was used by different clove essential oil including P10, 0% clove essential oil; P10C1, 5% clove essential oil; P10C2, 10% clove essential oil; and P10C3, 15% clove essential oil. The present study investigated the physical characteristics, including tensile strength, elongation, Water Vapour Transmission Rate (WVTR), and microstructur film. Data were statistically evaluated using an Analysis of Variance (ANOVA) in Statistical Program for Social Science (SPSS) 16.0. \u0000Results: Results showed that the addition of glycerol plasticizer enriched with clove essential oil had no significant difference (p>0.05) to value of tensile strength, elongation, and WVTR of whey- konjac edible film. The value of tensile strength with the addition of clove essential oil at doses of 0, 5, 10, and 15% were 9.16, 7.9, 7.1, and 6.52 N, respectively. The concentration of 5% clove essential oil resulted in the best physical properties of film with a tensile strength 7.90 N, elongation 64.0%, and WVTR 8.12 g/mm2/day. \u0000Conclusion: Use of clove essential oil with different concentrations had no effect on tensile strength, elongation, and WVTR; but the addition of clove essential oil had promising potential to improve the physical characteristic of whey-konjac edible films.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45518554","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

Effect of Adding Lemongrass (Cymbopogon citratus) Extract on Quality Characteristics of Chicken Burger during Frozen Storage 柠檬草提取物对鸡肉汉堡冷藏品质的影响

Journal of Food Quality and Hazards Control Pub Date : 2022-12-14 DOI: 10.18502/jfqhc.9.4.11373

E. Zaki

{"title":"Effect of Adding Lemongrass (Cymbopogon citratus) Extract on Quality Characteristics of Chicken Burger during Frozen Storage","authors":"E. Zaki","doi":"10.18502/jfqhc.9.4.11373","DOIUrl":"https://doi.org/10.18502/jfqhc.9.4.11373","url":null,"abstract":"\u0000 \u0000 \u0000 \u0000 \u0000 \u0000 \u0000 \u0000Background: Lemongrass (Cymbopogon citratus) is an aromatic herb; rich source of citric, vitamin C, and phenolic compounds used as natural antioxidant and antibacterial agents in food processing. This study aimed to evaluate the effect of lemongrass extract on the quality properties of chicken burger during frozen storage. \u0000Methods: Lemongrass extract was prepared with three levels (0.5, 1.0, and 1.5%) in the formulation of chicken burger and its effect was studied on some chemical, physical, and microbiological quality characteristics during frozen storage at -20 °C for 90 days. Data were analyzed using statistical analysis system (SAS, 2000). \u0000Results: Chicken burger treated with different levels of lemongrass extract exhibited the lowest pH values than control one. L* values (the lightness) of treated chicken burger showed a gradually decrease as the level of lemongrass increased. Significant increase (p<0.05) was found in a* value (the redness) of chicken burger formulated with 1.5% lemongrass after 30 days of storage and remained constant during frozen storage period 90 days. Significant differences (p<0.05) were found in b* value (the yellowness) during frozen storage of chicken burger treated with different levels of lemongrass extract. Chicken burger formulated with 1.5% lemongrass extract exhibited a significant decreased (p<0.05) in Thiobarbituric Acid (TBA) value at the end of frozen storage period 90 days. \u0000Conclusion: Using different levels of lemongrass extract in the formulation of chicken burger resulted in delaying the lipid oxidation, improved the color stability, and reduced the bacterial count during frozen storage. \u0000 \u0000 \u0000 \u0000 \u0000 \u0000 \u0000 \u0000 \u0000 \u0000 \u0000","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43064444","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

Multidrug Resistance and Virulence Factors of Enterococci Isolated from Milk and Some Dairy Desserts 乳及部分乳制甜点肠球菌多药耐药及毒力因子研究

Journal of Food Quality and Hazards Control Pub Date : 2022-12-14 DOI: 10.18502/jfqhc.9.4.11376

O. Sadek, A. Koriem

{"title":"Multidrug Resistance and Virulence Factors of Enterococci Isolated from Milk and Some Dairy Desserts","authors":"O. Sadek, A. Koriem","doi":"10.18502/jfqhc.9.4.11376","DOIUrl":"https://doi.org/10.18502/jfqhc.9.4.11376","url":null,"abstract":"Background: Enterococci spp. bacteria especially Enterococcus faecalis and E. faecium have the ability to acquire antibiotic-resistance pattern and causing life-threatening hospital-acquired infections. So, the aim of this study was to count and isolate of E. faecalis and E. faecium from milk and dairy desserts consumed in Assiut city, Egypt. \u0000Methods: A total of 100 raw milk, ice cream, mehallabia, and milk rice samples were collected from dairies shop in Assiut city, Egypt and were bacteriologically examined for the presence and count of Enterococcus spp. Then, identification of enterococci isolates by conventional and Polymerase Chain Reaction (PCR) methods, performance of antibiotic sensitivity assay, and some virulence genes in the Multi Drug Resistant (MDR) isolates were identified. \u0000Results: The prevalence of counted Enterococcus spp. in raw milk, ice cream, mehallabia, and milk rice samples were 76, 44, 20, and 32%, respectively. The prevalence of E. faecalis in raw milk, ice cream, mehallabia, and milk rice samples were 64, 0, 0, and 8%, while for E. faecium were 12, 44, 20, and 24%, respectively. E. faecalis isolates were resistant to vancomycin, ciprofloxacin, gentamicin, erythromycin, and tetracycline with the rate of 72.2, 88.9, 88.9, 94.4, and 77.8%, respectively, while for the resistance rates of E. faecium were 16, 40, 16, 84, and 20%, respectively. E. faecalis and E. faecium were MDR in rate of 88.9 and 32%, respectively. \u0000Conclusion: This study revealed that milk, ice cream, mehallabia, and milk rice could be a source of enterococci to consumers in Assiut, Egypt. Moreover, E. faecalis had higher MDR and Resistant Index (RI) than E. faecium.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41722412","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

Microbial and Fungal Contamination of Staple Foods in Port Harcourt, Nigeria: Special Attention to High Aflatoxin Risk 尼日利亚哈科特港主要食品的微生物和真菌污染:特别注意高黄曲霉毒素风险

Journal of Food Quality and Hazards Control Pub Date : 2022-12-14 DOI: 10.18502/jfqhc.9.4.11374

L.U. Nwaehujor, M. Inana, E. Azeke, C.H. Okoroafor, M. Abdulbaki, O. Okike, E. Nwachukwu

{"title":"Microbial and Fungal Contamination of Staple Foods in Port Harcourt, Nigeria: Special Attention to High Aflatoxin Risk","authors":"L.U. Nwaehujor, M. Inana, E. Azeke, C.H. Okoroafor, M. Abdulbaki, O. Okike, E. Nwachukwu","doi":"10.18502/jfqhc.9.4.11374","DOIUrl":"https://doi.org/10.18502/jfqhc.9.4.11374","url":null,"abstract":"Background: Microbial and fungal contamination of agricultural produce has been a health challenge over the years. The present study surveyed microbial and aflatoxin contamination in groundnut, maize, and cowpea collected from Port Harcourt, Nigeria. \u0000Methods: Ninety samples of maize, groundnut, and cowpea were purchased from six major markets in Port Harcourt, Nigeria. The samples were first examined for insect pest infestation, then Moisture Content (MC), microbial, and aflatoxin contamination. Characterization of bacterial isolates was determined based on their morphological and cultural characteristics. Statistical analyses were performed using SPSS 20.0 \u0000Results: Data showed that 50% of groundnut samples and 33.33% of maize samples had total aflatoxins levels above World Health Organization (WHO) acceptable limits of 0.5-15 µg/kg. MC for groundnut, maize, and cowpea samples significantly ranged from 2.48-5.55%, 9.00-11.25%, and 9.50-12.48%, respectively. The mean bacterial count for groundnut, maize, and cowpea samples ranged from 0.7×108-1.7×108 Colony Forming Unit (CFU)/g, 0.3×108-1.7×108 CFU/g, and 0.7×108-1.9×108 CFU/g, respectively. Bacterial isolates, including Pseudomonas sp., Streptococcus sp., and Clostridium sp. were isolated from groundnut while Bacillus sp., Staphylococcus sp., Proteus sp., and Escherichia coli were isolated from maize and cowpea. Fungal isolates, including Aspergillus flavus and A. niger were isolated from groundnut and maize. \u0000Conclusion: This study revealed the health risk exposure of consumers of the assayed staples in Port Harcourt of Nigeria, especially groundnut which had very high aflatoxin levels in most of the markets.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45936741","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