Journal of Food Quality and Hazards Control最新文献_第6页

Aflatoxins and Ochratoxin A in Red Chili (Capsicum) Powder from Tunisia: Co-Occurrence and Fungal Associated Microbiota 突尼斯红辣椒粉中黄曲霉毒素和赭曲霉毒素A的共存与真菌相关微生物群

Journal of Food Quality and Hazards Control Pub Date : 2022-06-15 DOI: 10.18502/jfqhc.9.1.9688

S. Lasram, H. Hajri, Z. Hamdi

{"title":"Aflatoxins and Ochratoxin A in Red Chili (Capsicum) Powder from Tunisia: Co-Occurrence and Fungal Associated Microbiota","authors":"S. Lasram, H. Hajri, Z. Hamdi","doi":"10.18502/jfqhc.9.1.9688","DOIUrl":"https://doi.org/10.18502/jfqhc.9.1.9688","url":null,"abstract":". \u0000Background: Mycotoxins are produced in foods as a result of mold infection of crops before and after harvest. The aim of this report was to assess, for the first time in Tunisia, the contamination of red chili powder with Aflatoxins (AFs) and Ochratoxin A (OTA) and to identify the associated microbiota. \u0000Methods: Fifty-five samples of red Capsicum powder (Capsicum annuum) were screened for AFs and OTA and toxigenic fungal species. Mycotoxins were extracted using immunoaffinity columns and quantified by High Performance Liquid Chromatography (HPLC). Dilution method was realized for fungal isolation and confirmed Polymerase Chain Reaction (PCR) analysis. Data were statistically analysed using statistical software (version 5.0). \u0000Results: Mycotoxins levels in 5 out of 55 samples were above the European Union (EU) limit. The highest co-occurrence of mycotoxins was found between AFB1 and OTA (39/55 samples). Aspergillus flavus and Aspergillus niger were the most toxigenic species identified. The highest level of molds contamination found in Capsicum powder reached 7.91×106 Colony Forming Unit (CFU)/g. \u0000Conclusion: The co-occurrence of two important mycotoxins (OTA and AFB1) observed in this study, alarm us about the hygienic risk raised by Tunisian consumers and raise the need to improve the production process for red Capsicum powder in Tunisia.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47774237","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

Antifungal Activity of Nanoemulsion of Iranian Tarragon (Artemisia dracunculus L.) Essential Oil 伊朗龙蒿精油纳米乳液的抗真菌活性

Journal of Food Quality and Hazards Control Pub Date : 2022-06-15 DOI: 10.18502/jfqhc.9.1.9690

F. J. Kiasari, M. Azizkhani, F. Tooryan

{"title":"Antifungal Activity of Nanoemulsion of Iranian Tarragon (Artemisia dracunculus L.) Essential Oil","authors":"F. J. Kiasari, M. Azizkhani, F. Tooryan","doi":"10.18502/jfqhc.9.1.9690","DOIUrl":"https://doi.org/10.18502/jfqhc.9.1.9690","url":null,"abstract":"Background: Despite the considerable activity of herbal Essential Oils (EOs) as safe food preservatives, problems such as high volatility, low water solubility, and low stability in adverse environmental conditions restrict their use in food products. This work aimed to investigate in vitro antifungal activity of oil-in-water nanoemulsion of Iranian Artemisia dracunculus L. (tarragon) EO. \u0000Methods: Nanoemulsion of tarragon EO was formed by ultrasound method through blending 10 wt% of tarragon EO, 85 wt% water, and the mixture of 5 wt% surfactants (Tween® 80/Span® 80). The droplet size and zeta potential were measured. The antifungal activity was evaluated against four different fungi, Aspergillus niger, Penicillium spp., Fusarium spp., and Saccharomyces cerevisiae through determining Minimum Inhibitory Concentration (MIC), Minimum Fungicidal Concentration (MFC), and mycelial growth test. Data were statistically analyzed by the software of SPSS 22.0. \u0000Results: Main fragments of tarragon EO found to be beta-cis-ocimene, estragole, and beta-trans-ocimene. Nanodroplets had a zeta potential of -30 mV and an average diameter of 50 nm. For A. niger, Penicillium spp., Fusarium spp., and S. cerevisiae, the MIC and MFC values of nanoemulsion were identical and obtained at 1.50, 2.05, 1.61, and 1.14 µg/ml, respectively, while these values of free EO were higher and as follows: 2.81, 4.52, 3.75, and 2.40 µg/ml, respectively. Mycelial growth showed that encapsulated EO had the most fungitoxic potential against A. niger (inhibition 41%) and S. cerevisiae (inhibition 68%). Also, Penicillium spp. was the most resistant against both EO and nanoemulsion. \u0000Conclusion: The growth inhibitory activity of tarragon was significantly enhanced when encapsulated as nanoemulsion.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45079820","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

Announcement of “6th International Conference on Interdisciplinary Studies in Food Industry and Nutrition Sciences of Iran” in Tehran, Iran 在伊朗德黑兰举行的“第六届伊朗食品工业与营养科学跨学科研究国际会议”公告

Journal of Food Quality and Hazards Control Pub Date : 2022-06-15 DOI: 10.18502/jfqhc.9.1.9683

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引用次数: 0

Assessment of Microbiological Properties, Mycotoxins, and Heavy Metals in Underprized Raw Kalahari Truffles Sold in Namibia 在纳米比亚出售的未经加工的卡拉哈里松露中微生物特性、真菌毒素和重金属的评估

Journal of Food Quality and Hazards Control Pub Date : 2022-06-15 DOI: 10.18502/jfqhc.9.1.9687

T.A. Hainghumbi, W. Embashu, K. Nantanga, N. P. Kadhila, L. Iipumbu

{"title":"Assessment of Microbiological Properties, Mycotoxins, and Heavy Metals in Underprized Raw Kalahari Truffles Sold in Namibia","authors":"T.A. Hainghumbi, W. Embashu, K. Nantanga, N. P. Kadhila, L. Iipumbu","doi":"10.18502/jfqhc.9.1.9687","DOIUrl":"https://doi.org/10.18502/jfqhc.9.1.9687","url":null,"abstract":"Background: Kalahari truffle (Kalaharituber pfeilii) is found in the Kalahari desert and nearby regions (Africa). This study assessed the microbiological quality and safety, mycotoxins, and heavy metals contents of raw Kalahari truffle sold in Namibia. \u0000Methods: Batches of Kalahari truffles were purchased from informal markets and different vendors in Namibia. Total aerobic, coliform, yeast, and moulds counts, and Salmonella were assessed. Also, some mycotoxins and heavy metals were determined. Data were analyzed using SPSS Statistics Software, Version 25. \u0000Results: Total aerobic count of unwashed truffles ranged from 4.4 to 7.3 log Colony Forming Unit (CFU)/g. Total coliform counts detected in truffles were 6.0 log CFU/g. Salmonella was not detected. Doxynivalenol was the most prevalent mycotoxin. Fumonisin B1 levels ranged from 17.4 to 142.1 µg/kg. Ochratoxin A levels in unwashed truffles ranged from 0.1 to 48.5 µg/kg. Total aflatoxin levels were 26.3 to 27.5 µg/kg, while zearalenone levels ranged from 45.0 to 9,680 µg/kg. The iron content was up to 746.72 mg/kg. Cadmium and zinc were detected in the studied samples, but mercury and nickel were no detectable in any samples. \u0000Conclusion: The studied truffle samples were safe in terms of Salmonella, mercury, and nickel. However, some of the detected microorganisms, mycotoxins, and heavy metals in underprized Kalahari truffles may impair the safety, shelf life, and human health. Thus, they should be subjected to appropriate processing before consumption. ","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48953239","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

Aflatoxin M1 in Ultra High Temperature Milk Consumed in Sharjah, United Arab Emirates 在阿拉伯联合酋长国沙迦消费的超高温牛奶中发现黄曲霉毒素M1

Journal of Food Quality and Hazards Control Pub Date : 2022-06-15 DOI: 10.18502/jfqhc.9.1.9689

M. Mohamadin, A. Rama, R. Seboussi

{"title":"Aflatoxin M1 in Ultra High Temperature Milk Consumed in Sharjah, United Arab Emirates","authors":"M. Mohamadin, A. Rama, R. Seboussi","doi":"10.18502/jfqhc.9.1.9689","DOIUrl":"https://doi.org/10.18502/jfqhc.9.1.9689","url":null,"abstract":"Background: Aflatoxin M1 (AFM1) is a mycotoxin found in milk that has a carcinogenic effect and poses significant public health risks. Since the human population's consumption of milk and milk products are quite high, thereby increasing the risk of exposure to AFM1 is of great threat. To assess public health hazards associated with the occurrence of AFM1 in Ultra High Temperature (UHT) milk, a survey was carried out in Sharjah, United Arab Emirates (UAE). \u0000Methods: A total of 42 UHT milk samples from different commercial brands were collected from January to April 2020. The occurrence and concentration range of AFM1 in the samples were investigated by applying the competitive Enzyme Linked Immunosorbent Assay (ELISA) method. \u0000Results: AFM1 was detected in four positive samples (9.5%) with a concentration range of 2.8-7.4 ng/L and a mean concentration of 5.2±1.9 ng/L. However, none of the positive samples had AFM1 levels exceeding the maximum permissible limit (50 ng/L) as set by the European Commission. \u0000Conclusion: AFM1 incidence in the samples selected from UHT consumed milk in Sharjah-UAE is very low and seems to be no serious public health problem at the moment. Frequent analytical surveillance by food control agencies is highly recommended to keep controlling of the incidence of mycotoxin contamination in dairy products consumed in the UAE.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45838278","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

Announcement of “5th International Congress on Food Science & Technology & Agriculture & Food Security” in Iran 在伊朗举行的“第五届国际粮食科技与农业与粮食安全大会”公告

Journal of Food Quality and Hazards Control Pub Date : 2022-06-15 DOI: 10.18502/jfqhc.9.1.9684

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引用次数: 0

Effects of Lactiplantibacillus plantarum 11 and Chloride Sodium on Biochemical and Microbiological Quality of Table Olives during Fermentation 植物乳杆菌11和氯钠对餐橄榄发酵生化和微生物品质的影响

Journal of Food Quality and Hazards Control Pub Date : 2022-01-05 DOI: 10.18502/jfqhc.8.4.8255

K. E. Issaoui, N. Senhaji, S. Bouhdid, N. Amajoud, J. Abrini, E. Khay

{"title":"Effects of Lactiplantibacillus plantarum 11 and Chloride Sodium on Biochemical and Microbiological Quality of Table Olives during Fermentation","authors":"K. E. Issaoui, N. Senhaji, S. Bouhdid, N. Amajoud, J. Abrini, E. Khay","doi":"10.18502/jfqhc.8.4.8255","DOIUrl":"https://doi.org/10.18502/jfqhc.8.4.8255","url":null,"abstract":"Background: Table olives are nutritionally a complete food and considered as one of the oldest fermented products. This study aimed to evaluate the effect of Lactiplantibacillus plantarum 11 as a starter culture on the fermentation of table olives at two incubation temperatures 22 and 30 °C and different salt concentrations (0, 4, 8, and 12% m/v) of sodium chloride (NaCl). \u0000Methods: The fermentation of table olives was carried out according to the Spanish style. L. plantarum 11 was inoculated as a starter culture (106 Colony Forming Unit (CFU)/ml), and Listeria monocytogenes CECT 4032 was used as an indicator strain. Under the same experimental conditions, the fermentation of olives without the inoculation of starter culture was used as a control. Then, biochemical and microbiological quality of each experimental batch was tested. \u0000Results: Unlike the incubation temperature of 22 °C, the pH values obtained in salted batches and incubated at 30 °C were all below the marketing limits for table olives. At the end of the process, the maximum load of yeasts and molds (>5 log CFU/ml) was recorded in the batches incubated at 22 °C. At 22 °C, Listeria was absent in inoculated fermenters at a concentration greater than or equal to 8% (w/v) of NaCl. However, at 30 °C, Listeria was not detected in treatment groups and in the control group with 12% NaCl. \u0000Conclusion: L. plantarum 11 could be potentially considered as a probiotic starter culture during the fermentation of black table olives.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46815392","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 “4th International Clinical Nutrition Congress” in Mashhad, Iran 在伊朗马什哈德举行的“第四届国际临床营养大会”公告

Journal of Food Quality and Hazards Control Pub Date : 2022-01-05 DOI: 10.18502/jfqhc.8.4.8254

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引用次数: 0

Chemical Composition, Phytochemical Constituent, and Toxicity of Methanol Extract of Brown Algae (Padina sp.) from Puntondo Coast, Takalar (Indonesia) 印尼塔卡拉邦通多海岸褐藻（Padina sp.）甲醇提取物的化学成分、植物化学成分和毒性

Journal of Food Quality and Hazards Control Pub Date : 2022-01-05 DOI: 10.18502/jfqhc.8.4.8259

K. Khadijah, N. Soekamto, F. Firdaus, S. Chalid, Y. M. Syah

{"title":"Chemical Composition, Phytochemical Constituent, and Toxicity of Methanol Extract of Brown Algae (Padina sp.) from Puntondo Coast, Takalar (Indonesia)","authors":"K. Khadijah, N. Soekamto, F. Firdaus, S. Chalid, Y. M. Syah","doi":"10.18502/jfqhc.8.4.8259","DOIUrl":"https://doi.org/10.18502/jfqhc.8.4.8259","url":null,"abstract":"Background: Padina sp. is an algae that has potential as a functional food. This study aimed to explore the chemical and photochemical constituent in the methanolic exract of Padina sp. \u0000Methods: Brown algae of Padina sp. from Puntondo coast, Takalar, Indonesia was prepared. The algae characterization was carried out based on the standard procedure of Association of Official Agricultural Chemists (AOAC). Toxicity of Padina sp. was. determined with Brine Shrimp Lethality Test (BSLT). \u0000Results: Chemical contents were 13.46% water, 38.02% ash, 12.33% protein, 1.60% fat, 20.02% fiber, and 48.06% carbohydrate. The FTIR spectrum displayed the presence of hydroxyl, carboxylic acids, aldehydes, aliphatic hydrocarbons, fatty acids, and unsaturated hydrocarbons. Padina sp. extract consisted of phytol compound which had 70-96% similarity with steroids, fatty acids, carboxylic acids, terpenoid, and proteins. The result of toxicity was 6344.54 ppm indicating not toxic. \u0000Conclusion: Padina sp. can be used as a raw material source for functional food and pharmaceutical industry.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43594068","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

Acquired Antimicrobial Resistance Genes of Escherichia coli Obtained from Nigeria: In silico Genome Analysis 尼日利亚获得的大肠杆菌抗微生物基因的计算机基因组分析

Journal of Food Quality and Hazards Control Pub Date : 2022-01-05 DOI: 10.18502/jfqhc.8.4.8260

O. Nwaiwu, Helen Onyeaka

{"title":"Acquired Antimicrobial Resistance Genes of Escherichia coli Obtained from Nigeria: In silico Genome Analysis","authors":"O. Nwaiwu, Helen Onyeaka","doi":"10.18502/jfqhc.8.4.8260","DOIUrl":"https://doi.org/10.18502/jfqhc.8.4.8260","url":null,"abstract":"Background: Antimicrobial resistance is a global problem with enormous public health and economic impact. This study was carried out to get an overview of acquired antimicrobial resistance gene sequences in the genomes of E. coli isolated from different food sources and the environment in Nigeria. \u0000Methods: To determine the acquired antimicrobial-resistant genes prevalence, genome assemblies of 272 isolates were analyzed In silico with KmerResistance 2.2 software. \u0000Results: A total of 107 antimicrobial resistance genes, which included genes that encode for 24 extended-spectrum beta-lactamases were detected. Potential multidrug resistance was found in 90% of the genomes analyzed. All strains analyzed contained at least one resistant gene sequence and had high similarity or homology (95% ID and above). Two strains harboured over 30 sequences of antimicrobial resistant genes, and in 24 strains over 20 genes were detected. \u0000Conclusion: The resistant genes found in all the genomes analyzed were acquired intra-species and not inter-species. This provides an opportunity for further studies of the orthologous nature of the genes detected and the data obtained can help monitor the epidemiology of E. coli resistant genes in the food and environment.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49288804","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