Journal of food safety and hygiene最新文献_第9页

Prevalence of antibiotic resistant pathogenic E. coli from animals, retail and humans diagnosed with Gastroenteritisv 动物、零售业和人类诊断为胃肠病学的抗生素耐药性致病性大肠杆菌的患病率

Journal of food safety and hygiene Pub Date : 2021-06-23 DOI: 10.18502/jfsh.v6i2.6521

A. Gomez, Elizabeth Aguilera Nunez, P. McDonough, Yungfu Chang, H. Mohammed

引用次数: 0

Multidrug resistant Salmonella spp. and Escherichia coli from a popular Ready-to-Eat local food (Fufu) from commercial food vendors in Ghana 耐多药沙门氏菌和大肠杆菌来自加纳商业食品供应商的一种流行的即食当地食品（福福）

Journal of food safety and hygiene Pub Date : 2021-03-10 DOI: 10.18502/JFSH.V5I4.5702

C. Saba, A. Karikari, Enoch Yeleliere, Patrick Takyi, S. W. Kpordze

{"title":"Multidrug resistant Salmonella spp. and Escherichia coli from a popular Ready-to-Eat local food (Fufu) from commercial food vendors in Ghana","authors":"C. Saba, A. Karikari, Enoch Yeleliere, Patrick Takyi, S. W. Kpordze","doi":"10.18502/JFSH.V5I4.5702","DOIUrl":"https://doi.org/10.18502/JFSH.V5I4.5702","url":null,"abstract":"Microbial contamination of vended foods are of public health importance due to the potential of becoming a reservoir of foodborne pathogens and resistant strains of bacteria. This study looked at the presence of pathogenic bacteria in a popular Ready-To-Eat (RTE) traditional food, Fufu in Ghana. Sixty (60) Fufu samples were obtained from various food joints categorized as Opened, Semi-closed and Closed or Restaurants. Samples were processed and analyzed using standard bacteriological methods. The susceptibility profiles of the isolates were obtained by using the Kirby-Bauer disk diffusion method with the EUCAST guidelines with the five antibiotics. Prevalence of E. coli was 85% and Salmonella species was 68%. Microbial count of isolated E. coli ranged from 0 to 3×106 cfu/ml. There were no significant differences (p>0.05) among the different modes of operations. Fufu samples from Opened, Semi-closed and Closed joints were respectively contaminated with E. coli and Salmonella species as follows: 92%, 76%; 80%, 60% and 80%, 65%. The Salmonella species showed highest resistance to erythromycin (58.5%) and E. coli species were commonly resistant to Ceftazidime (88.2%) and Ceftriaxone (94.1%). All isolates were susceptible to nitrofurantoin. Multidrug resistance was detected among 27.5% of E. coli strains and 14.6% of Salmonella species. Fufu from the different eating joints in the Tamale Metropolis were substantially contaminated with multidrug resistant pathogens. The study recommends surveillance studies of resistant pathogens in foods, increased education and training of food vendors on sanitation, food handling and safety practices in the region.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45706014","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

Antioxidant properties of traditional sour cherry juice in light and dark conditions at ambient temperature 常温下传统酸樱桃汁在明暗条件下的抗氧化性能

Journal of food safety and hygiene Pub Date : 2021-03-10 DOI: 10.18502/JFSH.V5I3.5695

Mohadeseh Pirhadi, P. Sadighara, A. Mohajer, G. J. Khaniki

{"title":"Antioxidant properties of traditional sour cherry juice in light and dark conditions at ambient temperature","authors":"Mohadeseh Pirhadi, P. Sadighara, A. Mohajer, G. J. Khaniki","doi":"10.18502/JFSH.V5I3.5695","DOIUrl":"https://doi.org/10.18502/JFSH.V5I3.5695","url":null,"abstract":"Sour cherry is a delicious horticultural product, which has been widely developed due to the richness of valuable antioxidant and phenolic nutritional properties in the world. This research was conducted to investigate the quantitative properties of phenolic compounds and antioxidant activity of cherry fruit and compare it in 8 days with light and dark conditions. In this experimental study, cherries were purchased from Tehran fruit market randomly, and they were transferred to the food analysis laboratory. Subsequently, the cherry extract was taken via juicer.Total antioxidant capacity (TAC) )and total flavonoid content (TFC ) Cherry juice were measured with a UV-vis spectrophotometer every 24 h during 8 days. Data analysis was carried out using SPSS software. The results of the current study showed that the amount of antioxidant compounds of cherry extract in brightness and darkness was 1.96 mg/kg and 2.13 mg/kg, respectively, and the flavonoid composition of light and dark condition was 0.15 mg/kg and 0.16 mg/kg, respectively. Light can reduce the antioxidant and flavonoid properties of sour cherry juice. The antioxidant and flavonoid properties of traditional sour cherry juice extracts are sensitive to light conditions.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45882747","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 soaking, boiling and frying on selenium content of major african fresh foods. 浸泡、煮沸和油炸对非洲主要新鲜食品硒含量的影响。

Journal of food safety and hygiene Pub Date : 2021-01-01 DOI: 10.18502/jfsh.v7i4.9283

Lawrence Fred Sembajwe, Joshua Nfambi, Allan Lugaajju, Robert Kalyesubula

{"title":"Effect of soaking, boiling and frying on selenium content of major african fresh foods.","authors":"Lawrence Fred Sembajwe, Joshua Nfambi, Allan Lugaajju, Robert Kalyesubula","doi":"10.18502/jfsh.v7i4.9283","DOIUrl":"https://doi.org/10.18502/jfsh.v7i4.9283","url":null,"abstract":"<p><p>Selenium is an essential trace element that is crucial for normal functioning of human body systems and it is obtained from diet or dietary supplements. The concentration of selenium (Se) varies from soil-to-soil and therefore in various food types. We profiled the selenium concentration in the major African fresh foods and studied the effect of boiling, frying and overnight soaking on their selenium content. The foods were taken to the chemistry laboratory, processed for determining selenium concentration in the fresh foods and then subjected to the various treatments before determining their Se concentration using an atomic absorption spectrometer. Among the fresh foods studied, pumpkin seeds were found to have the highest Se concentration (109.25 ± 0.125 parts per billion (ppb)), while Irish potatoes had the lowest (16.25 ± 0.125 ppb). In most fresh foods studied, boiling and frying had the effect of reducing the Se concentration, except in yams that showed an increased concentration after frying. Overnight soaking of matooke (plantain bananas) and beans showed an effect of causing a considerable reduction in the Se concentration from 36.375 ± 0.281 ppb and 59.125 ± 0.031 ppb to 14.03 ± 0.441 ppb and 24.375 ± 0.281 ppb, respectively. Boiling and frying cause a significant reduction in Se concentration of most African fresh foods. Overnight soaking of matooke and beans caused further reduction in the selenium concentration of the fresh foods. This implies that people who pre-soak their food before cooking it are likely to lose more selenium than those who do not soak and may be more likely to suffer from Se deficiencies.</p>","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":"7 4","pages":"191-201"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/bd/54/nihms-1830051.PMC9400505.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"33437734","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}

引用次数: 0

Current status of mycotoxigenic fungi in cereal grains in the central region of Botswana: a mini survey 博茨瓦纳中部地区谷物中真菌毒素真菌的现状：一项小型调查

Journal of food safety and hygiene Pub Date : 2020-08-10 DOI: 10.18502/jfsh.v5i2.3950

Basadi Masitha, Bokani Sereme-Mothobole, Kago Kabelo

{"title":"Current status of mycotoxigenic fungi in cereal grains in the central region of Botswana: a mini survey","authors":"Basadi Masitha, Bokani Sereme-Mothobole, Kago Kabelo","doi":"10.18502/jfsh.v5i2.3950","DOIUrl":"https://doi.org/10.18502/jfsh.v5i2.3950","url":null,"abstract":"Mycotoxins are secondary metabolites produced by fungi that can contaminate food, both human and animal feed at all stages of the food chain. A number of factors play a role in the proliferation of mycotoxins such as climate, humidity, harvest and storage conditions. This study was looking at the occurrence and identification of the fungi obtained from the cereal grains in the central district of Botswana. Samples collected were yellow maize (18), white maize (4), millet (10), cowpeas (11), sorghum (11) and china peas (1) each weighing about 500 g. Upon the arrival of samples, water activities of the samples were obtained. Seeds were sterilized in sodium hypochlorite, to be plated onto PDA for fungal extraction. The polymerase Chain reaction was used for the identification of the fungi and samples were sent to Inqaba laboratories for sequencing. The results showed that yellow maize was contaminated by Fusarium, A. niger and A. flavus; white maize was contaminated by F. proliferatum, F. fujikuroi and Gibberella moniliformis; red sorghum was contaminated by A. flavus, A.oryzae, Penicillium, Alternaria and Chaetomium muelleri; millet was contaminated by Epicoccum sorghinum and curvularia branchyspora and cowpeas were contaminated by Aspergillus and Alternaria species. Overall the most contaminated cereal product was millet, yellow maize, white maize, cowpeas and red sorghum at 40%, 37%, 27%, 10% and 4% respectively.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47657961","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

A study on milk quality testing and awareness of science and non science students on milk adulteration 牛奶质量检测及理科生与非理科生对牛奶掺假意识的研究

Journal of food safety and hygiene Pub Date : 2020-08-10 DOI: 10.18502/jfsh.v5i2.3944

Sadath Fatima, A. Vasundhara

{"title":"A study on milk quality testing and awareness of science and non science students on milk adulteration","authors":"Sadath Fatima, A. Vasundhara","doi":"10.18502/jfsh.v5i2.3944","DOIUrl":"https://doi.org/10.18502/jfsh.v5i2.3944","url":null,"abstract":"Increased global demand for milk has made it prone to massive levels of adulteration. The aims of this study were to analyze the quality of milk samples and also to assess the awareness of science and non-science students on milk adulteration. A total of 100 milk samples [unbranded (n=50) and branded (n=50)] were randomly collected from different areas of Hyderabad and were chemically analyzed to detect the presence of adulterants using standard procedures. A pre-tested questionnaire was used to assess the knowledge of students (sciences and non-sciences) on milk adulteration. It was observed from the chemical analysis that the unbranded milk samples (n=50) and branded milk samples (n=50) were found to be adulterated with water, cane sugar, urea, detergent, skimmed milk powder and formalin with their extent being 82%, 24%, 12%, 36%, 26%, 22% and 6%, 2%, 0%, 0%, 36%, 28% respectively. It was found from a microbiological examination that 92% of branded milk samples were in good quality, 2% were in fair quality and 6% were in poor quality and all the unbranded milk samples were found to be of poor quality. A significant difference (p<0.05) was observed on the awareness of milk adulteration between Science and Non-Science student respondents. It can be concluded that milk quality is not as per standards. To eradicate this Malpractice, having a quality control system is necessary which could regularly check to ensure good quality milk is sold.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48485135","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

Assessment of the microbiological quality of beverages sold in collective cafes on the campuses of the University of Abomey-Calavi, Benin Republic 贝宁共和国阿博美-卡拉维大学校园内集体咖啡馆销售的饮料微生物质量评估

Journal of food safety and hygiene Pub Date : 2020-08-10 DOI: 10.18502/jfsh.v5i2.3948

Gwladys S. Komagbe, P. Sessou, François S. P. Dossa, Prudencio Sossa-Minou, B. Taminiau, P. Azokpota, N. Korsak, G. Daube, S. Farougou

{"title":"Assessment of the microbiological quality of beverages sold in collective cafes on the campuses of the University of Abomey-Calavi, Benin Republic","authors":"Gwladys S. Komagbe, P. Sessou, François S. P. Dossa, Prudencio Sossa-Minou, B. Taminiau, P. Azokpota, N. Korsak, G. Daube, S. Farougou","doi":"10.18502/jfsh.v5i2.3948","DOIUrl":"https://doi.org/10.18502/jfsh.v5i2.3948","url":null,"abstract":"Fresh juices are highly nutritious foods for human beings, but the inability to observe requirements for their preparation, packaging and storage subjects them to microbial contamination which poses a potential health risk to consumers. The purpose of this study was to evaluate the microbiological quality of beverages sold within the cafes of the campuses of Abomey-Calavi University (Benin). A survey carried out among beverage vendors showed that the sources of contamination were uncontrolled and the raw materials used were of questionable quality as the operators lacked good hygienic practices. Thus, the microbial quality of forty-five samples of four types of beverages sold in these cafes was investigated for mesophilic aerobic flora, Coliforms, Escherichia coli, Staphylococcus aureus, sulfate-reducing anaerobic spores, fungal flora and Salmonella spp. using standardized methods. Then, molecular studies identified the pathogenic strains isolated from the beverages. An antibiotic susceptibility test was performed on the strains identified for the detection of multi-resistant bacteria. These analyses revealed a non-compliance rate of 100% in the analyzed samples. The indicators that caused this non-compliance in the samples were mesophilic aerobic flora, coliforms and fungi. In addition, 85.7% of the samples contained other Enterobacteriaceae including Klebsiella pneumoniae, Morganella morganii, Kluyvera georgiana, Citrobacter murliniae, Yersinia intermedia. While the non-compliance rates of the samples for Salmonella spp and E.coli were 4.4% each, the non-compliance rate for S. aureus was 2.2% with the presence of sometimes multi-resistant pathogenic bacteria. Sellers' awareness of good hygiene practices is important for improving the quality of food sold.","PeriodicalId":91000,"journal":{"name":"Journal of food safety and hygiene","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43366501","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