Research Publications (Food Safety)

Yoghurt is one of the best sources of probiotics and its importance to the human gastrointestinal system provides a perfect food matrix for transporting probiotics to the body. Unfortunately, animal milk dominates the typical commercial yoghurt; hence, the need to produce probiotic yoghurt from plant milk. This paper has outlined a new yoghurt analogue, made from a mixture of plant-based materials and analyzed their probiotic potentials, microbial assay and Antibiotic susceptibility.

The mango (Mangifera indica) is a fruit with high nutritional value. Fresh mango pulp remains highly prized by the local population for its highly attractive nutritional and organoleptic characteristics. Unfortunately, mango is a highly perishable seasonal product with shortages. To remedy this problem, the pulp was dried. Drying was carried out at 50°C and 60°C in an electric oven for 72 hours.

The charmout is a meat product obtained by drying meat and used in the preparation of sauces in some Sahelian countries. However, charmout is produced and sold under unhygienic conditions. It is therefore susceptible to contamination by pathogenic and toxigenic microorganisms. The objective of this study was to isolate and identify bacterial and fungal strains contaminating charmout produced and sold in six localities in Chad. Thus, 30 samples were collected in 6 production localities.

Consumers are becoming vegan, vegetarian, or flexitarian due to the factors such as a healthy lifestyle, and growing environmental concerns. Circumstances like this have cumulatively driven the global nuts and dried fruits market. Thereby, this study aims to review two nuts (almond and cashew nut) in terms of processing effect on their quality attributes, nutritional value, phytochemical composition, and significant health advantages.

The transformation of mango fruits into dried slices is a way of valuing this fruit. The requirements of good manufacturing practices (GMP) and batch monitoring are not systematically respected. The objective of this work was to study the main factors influencing the sanitary quality of dried mangoes produced in Burkina Faso, emphasizing the importance of implementing a quality approach within the drying units. A survey on dried mangoes units has been performed.

Microbiological quality, targeting contamination with Escherichia coli, of ready-to-eat spicy meat product, “Suya” retailed in Ogbete Main Market (Location 1) and Oye Emene Market (Location 2), in Enugu, Nigeria was evaluated. Forty-eight samples of the “suya,” in forms of beef, liver, intestine, and chicken, were homogenized and serially diluted with sterile distilled water and plated into Eosin Methylene Blue agar using Pour Plate Technique.

The objective of this study was to investigate the efficacy of different thermal pasteurization methods on (1) the survival of the total aerobic bacteria, E. coli O157: H7, in camel milk, and (2) the camel milk components such as the fatty acid profile, lipid peroxidation, protein fractions, and the composition of volatile compounds. Samples of camel milk (N=9) were pasteurized at 65°C/30 min (PAST-1), 72°C/5 min (PAST-2), and 80°C/15 min (PAST-3). The survival of E.

Cordyceps, a kind of precious natural crude drugs and edible mushrooms, were used as tonic food in East Asia area and enjoyed an extensive praise for its medicinal functions. Cordycepin exhibits various bio-activities, including anticancer, antibacterial, antiviral and immune regulation activities, and it’s been a significant focus of research. However, the preparation of high‑purity cordycepin remains challenging.

Pineapple (Ananas comosus (L)) is a monocotyledon, herbaceous, of the Bromeliad family. Côte d’Ivoire is the leading supplier of fresh pineapple to the European market. For reasons of sanitary quality and also because of the deterioration under the action of several factors of the marketable quality of the fruits, pineapple suffers a slump in the European market. To deal with the problem of fruit deterioration under the action of microorganisms, phytosanitary products are used.

This study evaluated the effect of varied culture conditions (Temperature, pH, and Sodium Chloride concentration) on bacteriocin production by Lactobacillus fermentum strain COE20 isolated from fermenting African oil bean seeds (Pentaclethra macrophylla Benth) using Response Surface Methodology (RSM).

The use of drugs and antibiotics has increased the resistance of pathogenic bacteria in both animals and humans. This has been a significant problem and therefore triggers the investigation of novel antimicrobial agents produced by a bacterial strain of low virulence and having antimicrobial activity with a wide range of clinical significance. The use of bacteriocin has been extensively used in food industries, animals, and pharmaceutical industries.

Corn is one of the most consumed cereals in Côte d'Ivoire. The objective of this study is to assess the impact of the soaking time of corn kernels with or without potash on the fungal and physicochemical quality of their flour. The method used consisted of determining the pH of the different samples using a pH meter. For the water content, the method used was oven drying. Concerning the fungal load, the mould count was done on the DRBC medium and the subculture on the MEA medium.

The aim of this research was to examine bacteriological quality of some ready-to-eat foods that were served in some food centres in Zaria. Samples of jollof rice, pounded yam and melon seed soup were collected from three categories of food service centres and enumerated on selective media for the isolation of Bacillus cereus, Escherichia coli and Staphylococcus aureus.

The aim of this research was to study the level of knowledge of hygiene, food safety and sanitation in some food service centres in Zaria. Questionnaires were used to collect information on personal characteristics of food handlers, hygiene and food handling techniques. As well as food safety practices and sanitation of food centres.

The uncontrolled use of pesticides on leafy vegetables has been frequently reported in recent years. The aim of this study was to evaluate the influence of pH, total acidity and various technological processes for the preparation of babenda on pesticide residues contained in leafy vegetable. The "babenda" is a Burkinabè dish consisting mainly of Hibiscus sabdariffa, Amaranthus hybridus and Cleome gynandra coarsely cut from steamed rice.

Safety implications of the presence of Volatile Organic Compounds (VOCs) in the environment and selected ready-to-eat foods were investigated to determine the impact of wet and dry seasons on food safety in some parts of Port Harcourt. The study was carried out using complete randomized block design in three (3) factorial experiment. The experiment was conducted in dry and wet seasons along the 3 locations (Makoba-station 1, Elekahia-station 2 and Rivers State University-station 3).

Bacterial resistance to antibiotics is a worrying situation in breeding which lead public health risk. So, the use of seaweed-based food supplements is attracting increasing attention because it is a alternative to antibiotics. The purpose of this paper is to determine the impact of pigs algae-food supplement on meat nutritive quality. Pig consumption survey has been achieved with 400 consumers in Abidjan.

The objective of this study was to evaluate the effect of different cooking methods on the β-carotene content of jute mallow (Corchorus olitorius) leaves. Three cooking methods have been experimented. Jute mallow raw leaves was respectively boiled for 15 and 30 minutes in water (CW), in water containing ash leachate (CWA) and frying for 5 minutes followed by cooking with water (CWF) for 15 and 30 minutes.

Many kinds of seasoning powder available in market contain high amount of monosodium glutamate (MSG) in Myanmar. So, natural seasoning powder without MSG from fish and vegetables seasoning powder was considered for safe and healthy product as substitute of MSG. The main aim of this research is to design Hazard Analysis and Critical Control Point (HACCP) plan for fish based seasoning powder production.

Hibiscus sabdariffa sabdariffa is a non-timber forest product found in sub-Saharan Africa and used in both pharmacopoeia and food. The present study aims to evaluate the chemical composition and the nutritional potential of Hibiscus sabdariffa sabdariffa from Benin.

Polycyclic aromatic hydrocarbons (PAHs) are a product of incomplete combustions. Foods prepared via combustion and high temperature are linked with incomplete combustion making them vulnerable to having PAHs in their constituent. Two species of fish: stock fish and cat fish were bought from Ogbomoso and smoked using firewood and charcoal at various time intervals.

Seasoning powder is a form of flavor enhancer, which is commonly prepared from various kinds of meat, fish, and vegetables. The main purpose of this research work is to produce natural seasoning powder instead of mono sodium glutamate (MSG) to reduce health problem.

This study evaluated the effectiveness of spray washing with aqueous based solution of cinnamaldehyde (CA) and CA plus lactic acid (LA) in reducing aerobic bacteria, Enterobacteriaceae, E.coli and Salmonella from the grain surface of bovine hide so that the developed solutions can potentially be used to decontaminate the cattle carcasses to ensure meat safety.

This work aims to study the intervariation of chemical composition and antioxidant capacity of fresh immature fruits of 12 varieties of Abelmoschus esculentus. The phytochemical screening of fresh immature fruits powder of A. esculentus was realised using the experimental methodology of Houghton. Total phenolic content was determined by using the Folin-Ciocalteu method while total flavonoids and condensed tannins content were estimated using the AlCl3 method and vanillin method respectively.

This study was carried out to assess the sanitary quality of processed (fried) freshwater clam (Galatea paradoxa), sold in Yenagoa metropolis, Bayelsa State, Nigeria. “Water snail” as it is popularly called is vended by women and children. This delicacy is widely consumed in Yenagoa and its environs. Sixteen (16) Samples were collected randomly from four different hawkers within the Swali market in Yenagoa.