Research Publications (Food Safety)

The study is aimed at estimating the possibility of using pomegranate peel extracts as a natural food preservative which was investigated in fish samples. All the extracts (cold water, hot water, and 70% methanol) have been tested against five bacteria (Escherichia coli, Staphylococcus aureus, Salmonella Typhi, Bacillus megaterium, and Bacillus subtilis) using the agar disc diffusion method. Hot water extract showed the best result against B. megaterium.

Background. Fruits are a vital part of human nutrition because they contain the growth factors required to maintain normal health. Fruits are also known to harbour a wide range of parasites and bacteria. Consumption of unwashed raw fruits can lead to foodborne pathogens. This study was carried out to examine the presence of parasites and bacteria on fruits sold at two major markets in Iwo, Osun state, South-West Nigeria. Methods.

Food hygiene is important both for its impact on the health of citizens and also for the cost of the infections that it can generate. In Morocco, it has become a concern of authorities. This work, realized for the first time in the center of Morocco, is aimed at describing the microbiological quality of foodstuffs marketed in collective catering in central Morocco. This study was conducted retrospectively from January 2015 to December 2019 in Fez city, central Morocco.

Natto is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto. It is also a famous food in Thailand. Potential probiotics were screened from natto. Bacillus subtilis strain VN5 produced the most quantity of exopolysaccharide (EPS), so it was selected to study the properties of microbial EPS and probiotics.

Background. Raw milk is usually contaminated with pathogenic bacteria. Fermentation of milk is important to inhibit the growth of contaminants, spoilage, and pathogenic bacteria. The objective of this study was to isolate lactic acid bacteria from fermented milk and evaluate their antimicrobial activity against selected pathogenic bacteria. Methods.

Eggs constitute an important part of the Moroccan diet. However, contaminated eggs can cause a serious public health problem if consumed undercooked, uncooked, or used in unpasteurized egg foodstuffs. This study was carried out to evaluate the microbial contents of eggs according to their sales sector in Morocco.

In Slovakia, goat milk production for direct consumption and cheese processing has attracted growing interest. However, there is a lack of information regarding the microbial consortium in Slovak raw goat milk analyzed by next-generation sequencing and trace elements and vitamin E as well. A randomly selected samples (G24-G50) of raw goat milk from different animals at farms in Slovakia were analyzed.

Nutrients in quail eggs can be affected by egg product processing technologies. However, freeze-drying would be the most suitable, but it is very costly and difficult to transfer to the quail egg production actors. This study is aimed at comparing the physicochemical and microbiological qualities of liquid, pasteurized, hot air-dried, and freeze-dried quail eggs. Liquid quail eggs were used as controls. The physicochemical and microbiological qualities were evaluated by conventional methods.

According to the Moroccan Court of Auditors, the meats are prepared in slaughterhouses that do not meet the basic conditions required by Moroccan standards. This survey is being conducted to assess the knowledge, attitudes, and practices of handlers regarding the salubrity and hygiene of meat and to evaluate the bacteriological load of work surfaces in a slaughterhouse located in the Marrakech region. A total of 100 people working at the slaughterhouse participated in the study.

Antidesma thwaitesianum Müll. Arg. or Mao is well-known in Thailand for its use in soft drinks and wine. This study investigated the potential of its fruit juice as a food preservative based on its antimicrobial activity against food-borne pathogens and spoilage.

Cincalok, a traditional fermented shrimp, is prepared by mixing rebon shrimps (Acetes sp) with coarse salt and granulated sugar in a certain ratio. This research was aimed at studying the effect of adding garlic and red chilli pepper powder on the physicochemical, microbiological, and sensory properties of cincalok.

Yellow cured codfish has a typical yellow colour, distinctive taste, and low salt content due to its special curing process of the raw salted codfish involving several soaks in water of the raw salted codfish, alternated with drying steps. The purpose of this study was to assess the main functional groups of bacteria involved in this process and relate them with physicochemical properties of the product. A total of 28 codfish from Iceland were supplied by two local companies.

Cincalok, a traditional fermented shrimp, is prepared by mixing rebon shrimps (Acetes sp) with coarse salt and granulated sugar in a certain ratio. This research was aimed at studying the effect of adding garlic and red chilli pepper powder on the physicochemical, microbiological, and sensory properties of cincalok.

Food poisoning associated with microbial pathogens causes millions of foodborne disease cases in the Kingdom of Saudi Arabia. Awareness about foodborne pathogens may play a positive role in the reduction of foodborne illnesses. The present cross-sectional study investigates awareness about five major microbial pathogens (Salmonella, Campylobacter, Staphylococcus, Listeria, and Escherichia coli) among university students () from four major cities in the Kingdom of Saudi Arabia.

Background. The issue of microbial quality and safety of ready-to-eat foods has become a public health concern that needs to be addressed to protect the consumer’s health. Contamination of ready-to-eat foods by enteric pathogens such as Escherichia coli, Salmonella, and Staphylococcus aureus bacteria is associated with potential health risks and can cause foodborne outbreaks.

Food safety problems pose a great threat to the health of consumers with the greatest burden in developing countries. Street-vended foods play a key role in providing many urban dwellers with cheap, nutritious, and accessible food, but when prepared in an unhygienic and unregulated environment, they could contribute to increased food safety burden.

This study evaluated the antimicrobial activity (i.e., against Bacillus cereus and Staphylococcus aureus) and the antioxidant activity (i.e., ABTS, FRAP, and DPPH) of annatto seeds extract obtained by ultrasound-assisted extraction. A response surface design with three levels such as pH (2-11), solvent concentration (50-96 %), seed-to-solvent ratio (1:2–1:10), and treatment time (0-30 min) was employed to determine the optimal experimental conditions.

Animal feed has been linked to human illness through the food chain as a result of food borne bacteria and more recently the risk of foodborne antibiotic resistance. This study investigated the extent to which radiation can be used as an intervention to improve the safety and quality of poultry feed in terms of food borne pathogens and antibiotic resistant microbes.

African sausages are local popular delicacies in Kenya. Demand for these sausages has resulted in this delicacy’s vendors being on the increase. However, health risk posed to unsuspecting consumers of African sausages sold in informal, unhygienic make shift road-side kiosks in major cities of Kenya is largely unknown. A descriptive study was designed to isolate, characterize and quantify bacteria from African sausages sold in Nairobi County.

Orange Fleshed Sweet Potato (OFSP) puree, a versatile food ingredient, is highly perishable limiting its use in resource constrained environments. It is therefore important to develop shelf-stable puree. A challenge test study was carried out to determine the effect of combinations of chemical preservatives and acidification on microbial growth in stored puree.

Limited information exists on the status of hygiene and probable sources of microbial contamination in Orange Fleshed Sweet Potato (OFSP) puree processing. The current study is aimed at determining the level of compliance to Good Manufacturing Practices (GMPs), hygiene, and microbial quality in OFSP puree processing plant in Kenya.

The habit of raw meat consumption in addition to the poor hygienic standards and lack of knowledge contribute to food-borne diseases outbreaks. The objective of this research was to assess the bacterial quality and safety of fresh meat from retail Bahir Dar City, Ethiopia. A total of 30 fresh meat samples were collected from butcher shops. Standard bacteriological methods were used to isolate and enumerate bacteria.