Food Safety
Goodchance Revingstone Mboya; Davis Naboth Chaula; Beatrice Mgaya Kilima
Abstract
In rural communities, free-range chickens are vital for food and income, however, they risk contamination from radioactive elements in polluted feed, water, and soil, which can taint chicken meat and eggs. This study was conducted to assess the level of public awareness of radiological health risks associated ...
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In rural communities, free-range chickens are vital for food and income, however, they risk contamination from radioactive elements in polluted feed, water, and soil, which can taint chicken meat and eggs. This study was conducted to assess the level of public awareness of radiological health risks associated with the consumption of free-range chicken in the Bahi district. A standardized questionnaire was administered to 341 inhabitants of four villages and analyzed statistically using SPSS version 27. Approximately 44.3% of respondents were aware of radionuclide contamination in free-range chicken, and 67.1% recognized cancer as a health risk. Awareness of other health impacts, such as birth defects (3.2%) and organ damage (9.7%), was low. Approximately 57.5% of the respondents identified soil as the primary source of radioactive contamination in the area. There was a startlingly low level of knowledge regarding testing facilities and local authority interventions (10.3% and 2.4%, respectively). Consumption frequency and awareness levels were significantly correlated (p < 0.05), with daily consumers demonstrating higher awareness and willingness to pay for certified products than non-daily consumers. The study concludes that while awareness of contamination risk exists, institutional support and practical understanding are lacking in the field. This study recommends targeted food safety education, testing initiatives, and radiological risk outreach.
Food Packaging
Soghra Valizadeh; Mehdi Sedaghatiyan; Farnaz Farahmandi; Sevda Ghaem Maghami
Abstract
Meat and meat products are highly susceptible to microbial spoilage and lipid oxidation, leading to rapid deterioration in quality and shortened shelf life. The growing concerns regarding synthetic preservatives have increased the interest in natural biodegradable alternatives. Whey protein isolate (WPI), ...
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Meat and meat products are highly susceptible to microbial spoilage and lipid oxidation, leading to rapid deterioration in quality and shortened shelf life. The growing concerns regarding synthetic preservatives have increased the interest in natural biodegradable alternatives. Whey protein isolate (WPI), a dairy by-product, offers excellent film-forming ability and oxygen barrier properties, making it a promising matrix for active edible coatings and films. This systematic review, conducted according to Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, included a comprehensive literature search that was performed on Scopus and PubMed databases for original English-language articles published between 2010 and 2025. eight original studies met the strict inclusion criteria, reporting the application of WPI or whey protein concentrate (WPC) films/coatings containing plant essential oils (EOs) or extracts to meat or meat products during storage. Gas chromatography–mass spectrometry (GC-MS) analyses consistently identified phenolic monoterpenes (thymol, carvacrol, eugenol) and diterpenes (carnosic acid, rosmarinic acid) as the primary bioactive compounds. Whey protein-EO systems reduced total viable counts (TVC) by 1–5 log10 CFU/g and lipid oxidation markers (thiobarbituric acid reactive substance (TBARS), peroxide value (PV) by 30–60% compared to controls. Thyme and Trachyspermum copticum EOs exhibited the strongest antimicrobial activity, whereas rosemary and laurel provided superior antioxidant protection. Nanoencapsulated and Pickering emulsion formulations consistently outperformed free EOs through sustained release. Whey protein–plant bioactive composites effectively extend the shelf life of meat and meat products through dual antimicrobial and antioxidant mechanisms, representing sustainable, clean-label solutions that support product safety and circular economy principles by valorizing dairy and plant by-products.
Food Safety
Nurten Yilmaz
Abstract
Salmonella contamination of shell eggs is a major public health concern worldwide and continues to challenge the poultry industry. Although conventional chemical sanitizers are effective, concerns regarding chemical residues, environmental impact, and consumer demand for clean-label products have accelerated ...
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Salmonella contamination of shell eggs is a major public health concern worldwide and continues to challenge the poultry industry. Although conventional chemical sanitizers are effective, concerns regarding chemical residues, environmental impact, and consumer demand for clean-label products have accelerated interest in plant-derived antimicrobials. This review summarizes recent advances in the application of essential oils and plant extracts for controlling Salmonella on eggshell surfaces. Particular attention is given to the antimicrobial mechanisms of major bioactive compounds, including thymol, carvacrol, eugenol, cinnamaldehyde, and phenolic-rich plant extracts. The review also discusses practical application strategies, including washing, spraying, nanoemulsion-based delivery, and active packaging, highlighting their effectiveness in enhancing antimicrobial stability and prolonging egg shelf life. Finally, current challenges related to formulation standardization, industrial scalability, and regulatory approval are addressed, together with future perspectives for integrating plant-derived antimicrobials into sustainable egg sanitation systems.
Food Safety
Reyhaneh Mirzaei Emamzadeh; Mehdi Nikoo; Hassan Ahmadi Gavlighi
Abstract
The effects of water-to-rainbow trout by-product ratio on hydrolysis, oxidation, and antioxidant activity of protein hydrolysates were investigated. Di- and tri-peptides were the dominant fractions, followed by free amino acids (FAA) and small oligopeptides. At a 100% water-to-by-product ratio, hydrolysates ...
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The effects of water-to-rainbow trout by-product ratio on hydrolysis, oxidation, and antioxidant activity of protein hydrolysates were investigated. Di- and tri-peptides were the dominant fractions, followed by free amino acids (FAA) and small oligopeptides. At a 100% water-to-by-product ratio, hydrolysates obtained after 1 h exhibited peptide profiles comparable to those produced at 0% water. In contrast, after 3 h, hydrolysates prepared with 0% water contained higher amounts of FAA and small peptides. Across all samples, DPPH radical-scavenging activity remained high (> 70%). The highest metal-chelating capacity was observed for the 50% water sample at 3 h (p < 0.05). However, increasing the water content to 75% and 100% resulted in a significant decrease in chelating activity (p < 0.05). The highest ferric reducing antioxidant power (FRAP) values were recorded with 0% water at 1 h (p < 0.05), whereas increasing the water content to 100% lowered FRAP. Similarly, the lowest thiobarbituric acid reactive substances formation was found at a 50% water addition (p < 0.05). Eicosapentaenoic acid and docosahexaenoic acid accounted for 0.23–0.43% and 0.97–2.19% of the total fatty acids, respectively. However, the differences among treatments were not significant. Overall, the results showed that peptide profiles, oxidation status, and antioxidant activity are influenced by the water content during autolysis.
Food Safety
Ghader Jalilzadeh-Amin; Somayeh Kouhestani; Mahyar Hanafi; Hamidreza Ebrahimi Gharaghozlou; Hadi Keshipour
Abstract
Clostridium perfringens remains a persistent public health challenge, being a leading cause of foodborne intoxications and zoonotic infections. In this study, we systematically searched major academic databases for all eligible studies published up to June 10, 2026, with no restrictions on the publication ...
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Clostridium perfringens remains a persistent public health challenge, being a leading cause of foodborne intoxications and zoonotic infections. In this study, we systematically searched major academic databases for all eligible studies published up to June 10, 2026, with no restrictions on the publication date. Following the PRISMA guidelines, 23 eligible studies were selected. To stabilize variance (particularly for proportions approaching zero or one hundred), a random-effects model utilizing the Freeman–Tukey double arcsine transformation was employed. Subgroup analyses were conducted to investigate potential variations based on sample type, diagnostic methodology, and study origin. The pooled prevalence of C. perfringens, adjusted via the Freeman–Tukey transformation, was estimated at 18% (95% CI: 12% - 25%). Subgroup analysis indicated that the prevalence was significantly higher in intestinal and fecal samples compared to other sources (p < 0.05). Furthermore, studies employing molecular detection methods (e.g., PCR) reported consistently higher prevalence rates than those using traditional culture techniques. Substantial heterogeneity was observed across studies (I2 > 90%), which was further corroborated by meta-regression analysis showing an inverse relationship between sample size and reported prevalence, suggesting that smaller studies may overestimate the true infection rate. These findings indicate that C. perfringens remains an important foodborne pathogen in Iran. The observed prevalence patterns highlight the need for strengthened surveillance and more standardized detection approaches to support more accurate risk assessment and food safety planning.
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