Faculty of Veterinary Medicine, Urmia University Food Safety and Packaging 3092-7668 1 2 2025 08 01 Food safety challenges related to meat, fish, and poultry handling and processing in developing countries 57 75 121735 10.30466/fsp.2025.56349.1010 EN Abdulsudi Issa-Zacharia Department of Food Science and Agro-processing, School of Engineering and Technology, Sokoine University of Agriculture, Morogoro, Tanzania 0009-0001-1357-6944 Mourice Ghosse Department of Food Science and Agro-processing, School of Engineering and Technology, Sokoine University of Agriculture, Morogoro, Tanzania Joachim Dotto Matondo Department of Food Science and Agro-processing, School of Engineering and Technology, Sokoine University of Agriculture, Morogoro, Tanzania 0000-0002-3982-4600 Happiness Samuel Muhimbula Department of Human Nutrition and Consumer Science, Sokoine University of Agriculture, Morogoro, Tanzania 0009-0001-9827-5816 Hafidhi Nassor Saleh Department of Food Science and Agro-processing, School of Engineering and Technology, Sokoine University of Agriculture, Morogoro, Tanzania Journal Article 2025 07 14 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.

https://fsp.urmia.ac.ir/article_121735_89e568e2551deec2e7223fa10ac221b3.pdf

Faculty of Veterinary Medicine, Urmia University Food Safety and Packaging 3092-7668 1 2 2025 08 01 Bacterial nanocellulose in cheese technology: Applications, advantages, and future directions 77 87 121731 10.30466/fsp.2025.56326.1008 EN Seyedeh Sahar Mirmoeini Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University 0000-0002-6676-3604 Mehran Moradi Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University 0000-0002-6004-6874 Journal Article 2025 07 03 Bacterial nanocellulose (BNC) is a natural exopolysaccharide produced by certain kinds of bacterial strains, such as those of the genus Komagataeibacter. BNC is an eco-friendly natural biopolymer with unique characteristics. BNC and its derivatives (nanofibrils and nanocrystals) have been reported to have high water adsorption properties, good thermal stability, and excellent mechanical properties. It was recently shown that BNC has a potential to be used in food. However, there is very little research on the use of BNC in dairy products such as cheese. In this article, we examine the potential future applications of BNC in cheese industry, as a provider of specific functionalities and as a packaging material. As an additive, BNC can be used as an emulsion stabilizer, gelling agent, thickener, encapsulating agent, fat replacer, or dietary fiber source. BNC can also be used to formulate films or coatings aimed at protecting and improving the shelf life of cheeses.

https://fsp.urmia.ac.ir/article_121731_3feedd6a427d36928b76909148517e24.pdf

Faculty of Veterinary Medicine, Urmia University Food Safety and Packaging 3092-7668 1 2 2025 08 01 Sesame seed protein isolate as a value-added by-product hydrocolloid: A review on functional properties and food applications 89 104 121740 10.30466/fsp.2025.56365.1011 EN Saeedeh Azizi Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran Hadi Almasi Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran Journal Article 2025 07 14 Sesame (Sesamum indicum L.) is one of the most important oilseed crops cultivated worldwide. Sesame cake, as a by-product of sesame oil extraction contains approximately 50% protein. So, it has high potential for use as a protein source for a wide range of applications in the food industry. The sesame protein isolate (SPI), as a promising plant-based protein, can be used as a value-added hydrocolloid. Introducing the capabilities of the SPI can help expand its application in the food sector. This paper investigates those functional characteristics of the SPI that are important for use in food. The extraction, purification, and chemistry of the SPI are investigated. The solubility, water/oil binding capacity, rheological properties, and the ability to interact with polysaccharides are the most important characteristics of the SPI related to food application that are discussed in this paper. Moreover, all the potential applications of the SPI in the food industry are reviewed. This valuable plant protein has been used as an emulsifying/foaming agent, gelling hydrocolloid, film-forming/edible coating material, and also as a wall material for encapsulation purposes. The benefits and shortcomings of the SPI for all applications are discussed. The fields of use of the SPI in the food industry are much wider. This review paper is expected to open a new horizon in the use of this plant protein in the food industry by introducing the importance of SPI as a value-added by-product hydrocolloid.

https://fsp.urmia.ac.ir/article_121740_044cb8f554de2c4b90b0de96411ab5e5.pdf

Faculty of Veterinary Medicine, Urmia University Food Safety and Packaging 3092-7668 1 2 2025 08 01 Influence of familiarity on consumer acceptance of value-added products from Justicia heterocarpa leaves 105 114 121732 10.30466/fsp.2025.56347.1009 EN Zenorina Aloyce Swai Department of Food Science and Agro-processing, Sokoine University of Agriculture, Morogoro, Tanzania Frida Albinus Nyamete Department of Food Science and Agro-processing, Sokoine University of Agriculture, Morogoro, Tanzania Abdulsudi Issa Zacharia Department of Food Science and Agro-processing, Sokoine University of Agriculture, Morogoro, Tanzania 0009-0001-1357-6944 Journal Article 2025 07 17 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.

https://fsp.urmia.ac.ir/article_121732_0be509ebec13b423eab3f68f6f209039.pdf

Faculty of Veterinary Medicine, Urmia University Food Safety and Packaging 3092-7668 1 2 2025 08 01 Effect of bacterial nanocellulose film containing sodium nitrite, and water extracts of sumac and black carrot on the shelf life of ground beef 115 126 121736 10.30466/fsp.2025.56371.1012 EN Zolaykha Shiravani Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies (AUSMT), Amol, Iran Mohieddin Kazemi Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran 0009-0000-8104-9292 Journal Article 2025 07 17 This study aimed to investigate the effects of active bacterial nanocellulose (BNC) films immersed in sodium nitrite (SN; 30, 60, and 120 ppm), sumac extract (SE; 10% w/v), and black carrot extract (BCE; 5% w/v) solutions on the microbial and chemical properties of ground beef. The addition of SN, SE and BCE to BNC films strengthened the matrix network and improved the mechanical properties of the films. The SN120 treatment (BNC film immersed in 120 ppm SN solution) effectively improved the redness of the samples. The results also showed that the ground beef samples covered with BNC film immersed in SE10BCE5SN30 had the lowest microbial load (more than 3.5 log10 cycle reduction compared to the control) and the lowest oxidation rate (60% reduction compared to control). Consequently, considering the health concerns regarding nitrosamine compounds, the use of natural compounds such as SE and BCE in BNC films can reduce the amount of SN required in meat products.

https://fsp.urmia.ac.ir/article_121736_07051fc78254cef49aaa71b7f5ecd0f7.pdf

Faculty of Veterinary Medicine, Urmia University Food Safety and Packaging 3092-7668 1 2 2025 08 01 Preliminary investigation into the impact of food-related stressors on the antibiotic susceptibility of Salmonella Typhi isolated from food sources 127 134 121741 10.30466/fsp.2025.56434.1014 EN Ata Kaboudari Department of Microbiology and Food Safety, Faculty of Veterinary Medicine, Lorestan University, Korramabad, Iran 0000-0001-5090-9552 Tooraj Mehdizadeh Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran 0000-0002-1582-7743 Journal Article 2025 07 30 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.

https://fsp.urmia.ac.ir/article_121741_a6e1bc6fa157eaa1707f26a3767e57f1.pdf