Food Safety
Veda Fandio Nanfa Ngongang; Wilfred A. Abia; Emmanuel Acha Asongalem; Beatrice Ambo Fonge
Abstract
Lead poisoning remains a significant public health concern in low- and middle-income countries, particularly among children, for whom no level of exposure is considered safe. This scoping review examines potential sources, occurrences, exposure pathways, and associated health risks of lead contamination ...
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Lead poisoning remains a significant public health concern in low- and middle-income countries, particularly among children, for whom no level of exposure is considered safe. This scoping review examines potential sources, occurrences, exposure pathways, and associated health risks of lead contamination in Cameroon. A systematic search of Web of Science, Google Scholar, MedLine, and PubMed, using “lead,” “lead occurrence,” “lead exposure,” and “Cameroon” as primary keywords, identified 16 relevant studies. Key sources of environmental lead included mining activities, informal recycling of lead-acid batteries, contaminated water sources, aluminum cookware, certain foodstuffs, and the ingestion of "Calaba" chalk. Reported mean lead concentrations ranged from 280 to 12270 mg/kg in soil and up to 8.87 mg/L in water. Food items such as condiments, vegetables, and fish showed levels between 0.019 and 3.61 mg/kg, while poultry feed contained up to 3229 µg/kg. Blood lead levels in children and pregnant women ranged from 8 to 31.19 μg/dL, which exceeded recommended safety thresholds. Overall, 95% of reported lead levels across all sample types exceeded permissible limits. These findings highlight widespread environmental lead contamination in Cameroon and underscore the urgent need for further research and public health interventions.
Food Safety
Zolaykha Shiravani
Abstract
Nitrites are one of the multifunctional additives used in meat products. Given that they have high performance such as color creation, flavor improvement, and antioxidant and antimicrobial properties, they have caused consumer concern due to the formation of N-nitroso compounds and related health risks. ...
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Nitrites are one of the multifunctional additives used in meat products. Given that they have high performance such as color creation, flavor improvement, and antioxidant and antimicrobial properties, they have caused consumer concern due to the formation of N-nitroso compounds and related health risks. Consumers demand natural or low-nitrite meat products. Synthetic nitrites are widely used because of their cheapness and easy access. However, due to the formation of nitrosamines, researchers are looking for a safer alternative to this additive. Plants, due to their nitrate content, can be used as natural nitrite sources by nitrate-reducing bacteria. Also, emerging non-thermal technologies such as atmospheric non-thermal plasma and pulsed electric fields can have the potential to be considered as new approaches for nitrite reduction. However, challenges regarding the stability of their sensory properties and antimicrobial efficacy remain. This review systematically evaluates the multifunctional role of nitrites, their health-related implications and potential substitution strategies, and addresses safe, effective, and acceptable solutions for producing high-quality meat and processed products with natural ingredients with a nitrite reduction approach.
Food Safety
Elahe Divsalar; Hossein Tajik; Rahim Molaei
Abstract
In this research, the white postbiotics (P) powder of Leuconostoc mesenteroides and white zinc carbon dots (Z-CDs) from zinc acetate, which were prepared in our previous studies, were used. Hydroxyl, carbonyl, and carboxyl groups in the P were confirmed by FTIR spectra to affect the functions, ...
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In this research, the white postbiotics (P) powder of Leuconostoc mesenteroides and white zinc carbon dots (Z-CDs) from zinc acetate, which were prepared in our previous studies, were used. Hydroxyl, carbonyl, and carboxyl groups in the P were confirmed by FTIR spectra to affect the functions, antioxidant, and antimicrobial capabilities. Antioxidant activity of P was confirmed based on DPPH (IC50 values, 0.28 mg/mL) and FRAP (total antioxidant capacity, 73.5 nM of Fe2SO4/L) methods. The antimicrobial properties of P solutions at concentrations of 150, 300, and 450 mg/mL were evaluated through the agar well diffusion assay against Escherichia coli, which showed acceptable antimicrobial effects. E. coli was sensitive at 4 °C and 25°C in photodynamic treatments. The effects of P (300 mg/mL), Z-CDs (5 mg/mL), and their combination (Z-CDs-P) as additives in fresh pasta filata cheese were studied by aerosolization method. The results showed that the highest inhibitory effects were observed in P, Z-CDs-P, and Z-CDs420nm-Ps treatments; so that E. coli reached 1 log10 CFU/g on days 18, 14, and 12, respectively. We concluded that the aerosolization method of P and CDs had a novel antibacterial activity and can be used for the packaging of cheese.
Food Safety
Omar Alizadeh; Fatemeh Rezaei
Abstract
Whey protein hydrolysates (WPHs) are recognized as a valuable source of bioactive peptides with multifunctional properties, especially their potent antioxidant and antimicrobial activities. These characteristics make them attractive natural alternatives to synthetic preservatives and align with the growing ...
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Whey protein hydrolysates (WPHs) are recognized as a valuable source of bioactive peptides with multifunctional properties, especially their potent antioxidant and antimicrobial activities. These characteristics make them attractive natural alternatives to synthetic preservatives and align with the growing consumer demand for clean-label and functional foods. In this study, lyophilized whey protein hydrolysates (LWPH) were incorporated into a butter-based model system to assess their potential as natural preservatives. Four formulations were prepared: (1) control (without additives), (2) butter with 1% (w/w) LWPH, (3) butter with 0.02% (w/w) butylated hydroxytoluene (BHT), and (4) butter with a combination of 1% (w/w) LWPH + 0.02% (w/w) BHT. All samples were stored at 4 ± 1 °C for 60 days, and quality parameters were periodically monitored. Lipid oxidation was determined by thiobarbituric acid (TBA) assay, and microbial quality was evaluated through total viable count method. The results showed that the LWPH + BHT formulation significantly retarded lipid oxidation, but had weak antimicrobial activity. Moreover, the treated samples maintained better overall sensory acceptability throughout storage. These findings indicate that LWPH can serve as effective natural preservatives for extending the shelf life and maintaining the quality of lipid-rich foods such as butter.
Food Safety
Ata Kaboudari
Abstract
The aim of this study was to investigate the changes in antibiotic susceptibility /resistance of bacteria isolated from biofilms in the presence of freezing stress in different meat juices (beef, mutton and goat). Gram-positive and Gram-negative bacteria of food origin (Listeria monocytogenes and Salmonella ...
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The aim of this study was to investigate the changes in antibiotic susceptibility /resistance of bacteria isolated from biofilms in the presence of freezing stress in different meat juices (beef, mutton and goat). Gram-positive and Gram-negative bacteria of food origin (Listeria monocytogenes and Salmonella enterica ser. Typhimurium) were selected. Meat juice model was selected as a nutritious and complex environment containing a wide range of different compounds. Biofilms were studied in 96-well microplates and disk diffusion method was used to measure the antibiotic susceptibility. The results showed that the bacteria isolated from biofilms in meat juice models and freezing conditions exhibited significant changes in their antibiotic susceptibility. Long-term freezing (3 weeks and 1 month) significantly increased the antibiotic resistance. Both bacteria became resistant to chloramphenicol. The results indicated that foods should not be subjected to long-term freezing conditions so that existing pathogens do not acquire the ability to resist antibiotics.
Food Safety
Riziki Salehe Msangi; Abdulsudi-Issa Zacharia; Lucy Mlipano Chove
Abstract
Aflatoxin contamination poses a significant threat to agricultural systems and public health, particularly in regions such as Dodoma, where favorable climatic conditions promote the growth of aflatoxin-producing fungi. Various interventions were initiated to address the problem of aflatoxin contamination ...
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Aflatoxin contamination poses a significant threat to agricultural systems and public health, particularly in regions such as Dodoma, where favorable climatic conditions promote the growth of aflatoxin-producing fungi. Various interventions were initiated to address the problem of aflatoxin contamination among maize farmers in Dodoma. This study aimed to assess maize farmers' knowledge, attitudes, and practices (KAP) following intervention programs designed to mitigate aflatoxin contamination in Chamwino district, Dodoma. A cross-sectional survey was conducted in five wards of Chamwino District: Chilonwa, Msanga, Chamwino, Majeleko, and Buigiri. A semi-structured questionnaire was administered to 300 maize farmers to assess their KAP related to aflatoxin contamination. Data were analyzed using SPSS version 26, with significance set at p ≤ 0.05. Among 300 farmers surveyed, 221 (73.7%) demonstrated awareness of aflatoxin-related interventions, whereas 79 (26.3%) did not exhibit such awareness. Of the 221 informed farmers, 123 (55.7%) demonstrated good knowledge, 51 (23.1%) exhibited medium knowledge, and 47 (21.3%) displayed poor knowledge regarding aflatoxin contamination and its mitigation. Of the participants, 186 (84.2%) exhibited positive attitudes, 34 (15.4%) displayed medium attitudes, and only 1 (0.5%) demonstrated poor attitudes. Of the participants, 157 (71.0%) exhibited good practices, while 64 (29.0%) were categorized as having medium-level practices. No farmers demonstrated poor practices regarding aflatoxin contamination and mitigation. The interventions effectively enhanced awareness, knowledge, attitudes, and practices regarding aflatoxin mitigation among maize farmers in Chamwino District. Future interventions should strengthen collaboration between government agencies, Non-Government Organizations, farmer groups, and local communities to sustain and expand these gains.
Food Safety
Abdulsudi Issa-Zacharia; Mourice Ghosse; Joachim Dotto Matondo; Happiness Samuel Muhimbula; Hafidhi Nassor Saleh
Abstract
Animal-derived proteins, mainly coming from meat, fish, and poultry, are vital for ensuring nutrition security, especially in many developing countries. However, poor handling practices throughout the supply chain pose serious risks of foodborne illnesses. This review explores the safety challenges related ...
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Animal-derived proteins, mainly coming from meat, fish, and poultry, are vital for ensuring nutrition security, especially in many developing countries. However, poor handling practices throughout the supply chain pose serious risks of foodborne illnesses. This review explores the safety challenges related to the handling and processing of these items in developing nations. It highlights key shortcomings in pre-harvest management, such as weak veterinary oversight and limited disease control at the primary production stage. It also points out processing and distribution as potential contamination points, often worsened by poor temperature control, inconsistent application of Hazard Analysis Critical Control Point (HACCP) systems, and infrastructural issues. Globally, contaminated food causes about 10% of yearly illnesses, leading to roughly 420000 deaths. Therefore, strengthening quality and safety management systems at all stages—from production and processing to distribution and consumer handling—is crucial so stakeholders along the supply chain can effectively reduce these risks and protect public health. This review stresses the need for better veterinary services, improved disease management protocols, and strict safety practices to tackle these ongoing issues. Governments, companies, and NGOs should work on upgrading infrastructure, hygiene standards, and training, along with implementing regulations, to improve food safety management from farm to fork.
Food Safety
Zenorina Aloyce Swai; Frida Albinus Nyamete; Abdulsudi Issa Zacharia
Abstract
This study investigated the sensory perception and consumer acceptability of value-added products derived from Justicia heterocarpa, an underutilized indigenous leafy vegetable with potential nutritional benefits. A total of 110 participants, comprising 80 semi-trained students unfamiliar with J. heterocarpa ...
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This study investigated the sensory perception and consumer acceptability of value-added products derived from Justicia heterocarpa, an underutilized indigenous leafy vegetable with potential nutritional benefits. A total of 110 participants, comprising 80 semi-trained students unfamiliar with J. heterocarpa and 30 untrained university workers familiar with J. heterocarpa in term of consumption and utilization. Four samples (freshly harvested, blanched dried, unblanched dried, and fermented) were tested for consumer acceptability using a 9-point hedonic scale. The results revealed a significant influence of the panelists on flavor (p < 0.001) and overall acceptability (p = 0.003) among familiar and unfamiliar panelists. Unfamiliar panelists rated the flavor and general acceptability of the fermented vegetables higher. There were significant differences in color (p < 0.0001), flavor (p = 0.0002), and general acceptability (p = 0.0235) between the familiar and unfamiliar groups. Correlation analysis revealed a positive correlation between general acceptability of flavor (r = 0.81) and texture (r = 0.65). Principal component analysis identified flavor and texture as the primary drivers of overall acceptance. These findings offer valuable insights into the development of palatable processed J. heterocarpa. These findings underscore the importance of carefully considering the effects of different processing methods when formulating product development strategies to enhance consumer acceptance.
Food Safety
Ata Kaboudari; Tooraj Mehdizadeh
Abstract
Salmonella is responsible for causing significant morbidity and mortality in both humans and livestock annually. The development of antibiotic resistance in these bacteria is attributed to their exposure to various environmental stresses. Given the increase in antibiotic resistance in Salmonella, this ...
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Salmonella is responsible for causing significant morbidity and mortality in both humans and livestock annually. The development of antibiotic resistance in these bacteria is attributed to their exposure to various environmental stresses. Given the increase in antibiotic resistance in Salmonella, this study aimed to investigate the simultaneous effects of food-related stresses on the antibiotic susceptibility pattern of Salmonella Typhi. The stresses included osmotic pressure (1 and 4%), pH (7.3 and 5), heat (45 and 55 °C), cold (4 and 8 °C), and freezing (24 and 96 h). Changes in the antibiotic susceptibility patterns of S. Typhi were investigated using the disk diffusion method. The results showed that osmotic pressure and freezing time had the greatest effects on antibiotic susceptibility. Different stresses have different effects on the antibiotic susceptibility patterns of S. Typhi. The results of this study can be used as a basis for further research in this area.
Food Safety
Dabir Sharifi; Javad Aliakbarlu; Mohieddin Kazemi
Abstract
In recent years, the negative side effects of extensive use of chemical preservatives have become a major health concern. Therefore, it is necessary to find the safe and natural biological preservatives with health promotion effects. This study aimed to investigate the stimulatory effect of Persian shallot ...
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In recent years, the negative side effects of extensive use of chemical preservatives have become a major health concern. Therefore, it is necessary to find the safe and natural biological preservatives with health promotion effects. This study aimed to investigate the stimulatory effect of Persian shallot extract (PSE) on Lactobacillus acidophilus growth, and evaluate the individual and combined antibacterial effects of PSE, L. acidophilus and sodium nitrite against Listeria monocytogenes and Salmonella Typhimurium. The minimum inhibitory concentration values of PSE were 2, 4, and 8 mg/mL against L. monocytogenes, S. Typhimurium, and L. acidophilus, respectively. The results revealed that PSE (0.05 mg/mL) significantly increased (up to 1.3 log10 CFU/mL) L. acidophilus growth compared to control group. The treatments of L. acidophilus and PSE as well as the treatment of L. acidophilus with sodium nitrite and PSE prevent the growth of L. monocytogenes completely. Also, the combined treatment of L. acidophilus and PSE showed the greatest antibacterial effect against S. Typhimurium, and caused 4.27 log10 CFU/mL reduction compared to control treatment. However, the combined treatment of L. acidophilus, PSE and sodium nitrite caused only 0.92 log10 CFU/mL reduction in S. Typhimurium count. It can be concluded that PSE not only could increase the growth of L. acidophilus but also had strong antibacterial properties, and combined use of PSE, L. acidophilus, and sodium nitrite showed significant anti-listeria activity.
Food Safety
Soghra Valizadeh; Farzad Katiraee; Hamed Behniafar
Abstract
Plant-derived compounds possess robust antioxidant capabilities and exhibit notable antimicrobial activities against diverse pathogens. This study investigated the antioxidant activities of methanolic and aqueous extracts of Satureja hortensis (S. hortensis) and Cinnamomum zeylanicum (C. zeylanicum). ...
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Plant-derived compounds possess robust antioxidant capabilities and exhibit notable antimicrobial activities against diverse pathogens. This study investigated the antioxidant activities of methanolic and aqueous extracts of Satureja hortensis (S. hortensis) and Cinnamomum zeylanicum (C. zeylanicum). The minimal inhibitory concentration (MIC) and minimal fungicidal concentration (MFC) of the extracts were also evaluated. The antifungal activity of methanolic extract of S. hortensis (MIC 1.25 mg/mL) was higher than that of the aqueous extract (MIC 5 mg/mL) on P. chrysogenum. For Candida species, especially C. albicans, MIC and MFC of methanolic extract were lower (MIC 0.31 mg/mL, MFC 1.25 mg/mL) than aqueous extract. The methanolic extract of C. zeylanicum exhibited a MIC of 0.31 mg/mL and MFC of 0.62 mg/mL against P. chrysogenum, outperforming the aqueous extract (MIC 0.62 mg/mL, MFC 1.25 mg/mL). Similarly, methanolic extracts showed markedly lower MIC values than the aqueous extracts against Candida species. In antioxidant activity of methanolic and aqueous extracts of both plants, ABTS values were consistently higher than DPPH results, likely due to ABTS's broader sensitivity to hydrophilic and lipophilic antioxidants. In the DPPH assay, the methanolic extract of C. zeylanicum exhibited the highest antioxidant activity with a scavenging percentage of 89.16 ± 0.6%. In the ABTS method, the methanolic extract of C. zeylanicum exhibited highest antioxidant activity, with a scavenging percentage of 97.8 ± 0.1%. The results of this study indicate that S. hortensis and C. zeylanicum extracts are promising natural antifungals and antioxidants.
Food Safety
Mahdieh Iranmanesh; Naheed Mojgani
Abstract
Lactic acid bacteria (LAB) have a long history of safe use in humans and are recognized as GRAS (Generally recognized as safe). Besides lactic and acetic acid which produced by LAB, other inhibitory substances are also produced among which bacteriocins are of high significance owing to their natural ...
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Lactic acid bacteria (LAB) have a long history of safe use in humans and are recognized as GRAS (Generally recognized as safe). Besides lactic and acetic acid which produced by LAB, other inhibitory substances are also produced among which bacteriocins are of high significance owing to their natural and nontoxic nature. Bacteriocins are the ribosomally synthesized antimicrobial protein metabolites produced by a wide variety of microorganisms. The bacteriocin producing attributes of a number of lactic acid bacteria (LAB) have been exploited in the potential application in food, agriculture and biopharma industry. In last few decades, the significance of LAB bacteriocins in food industry has attracted the attention of researchers, food manufactures and consumers who are looking for safe and natural products with no toxic properties and less side effects. The potential of LAB bacteriocin as natural and safe alternative are essentials not only due to their spectrum of inhibitory actions aimed towards industrially important spoilage microorganism, but also due to their role in enhancing the texture, quality and safety of the food products. More recently, the synergistic effect of bacteriocins in the presence of other preservation factors used in food preservation has highlighted their significance in hurdle technology. This technology has potential application in bakery, dairy and meat products. In this review we would discuss the role of LAB and their bacteriocin as bio-preservative in food industry and their role in presence and in combination with other hurdles.
Food Safety
Shagayegh Moradi; Leila Manafi; Zohre Ahmadi; Maryam Imani; Razzagh Mahmoudi
Abstract
Food additives, such as sweeteners and food colorants, play an important role in the food supply. But despite their widespread use in food, there are always concerns about their side effects on consumer health, and their excessive use can lead to adverse effects. This study aims to provide a brief overview ...
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Food additives, such as sweeteners and food colorants, play an important role in the food supply. But despite their widespread use in food, there are always concerns about their side effects on consumer health, and their excessive use can lead to adverse effects. This study aims to provide a brief overview of the beneficial and harmful effects of some sweeteners and food colorants on human health. For this purpose, studies conducted on these food additives from 2001 to 2025 were reviewed. Related articles were collected by using the keywords "food additives, sweeteners, colorants, and health effects." From scientific databases such as Pubmed, Science Direct, Elsevier, SID, etc. The results of studies have shown that artificial sweeteners and colorants, despite their widespread use in industry, can compromise food safety and lead to side effects such as gastrointestinal disorders, allergies, and even cancer in consumers. On the other hand, with the increase in consumer awareness, the demand for natural additives has increased. Therefore, dyes and artificial sweeteners should be limited, and their natural types should be used instead.
