Food Safety
Raheleh Majdani; Samira Ghaemi
Abstract
With the increasing global population and growing demand for safe, high-quality food, ensuring sustainable food security has become a major concern worldwide. One of the fundamental challenges in this regard is bacterial foodborne illness. The use of antibiotics and other chemical antimicrobials as food ...
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With the increasing global population and growing demand for safe, high-quality food, ensuring sustainable food security has become a major concern worldwide. One of the fundamental challenges in this regard is bacterial foodborne illness. The use of antibiotics and other chemical antimicrobials as food preservatives has significant undesirable side effects and can damage the texture of food. In addition, consumers believe that the use of natural antimicrobials is beneficial. Therefore, bacteriophages (phages), effective re-emerging viral agents, can be introduced as good antimicrobial candidates in different stages of the food industry. They are unique and biological with highly specific functions against pathogens. The current study addresses the important properties of phages for use as biological antimicrobials. Several studies on isolating appropriate bacteriophages against pathogenic genera of Enterobacteriaceae bacteria were reviewed. From an applied perspective, studies that have used phages to reduce or eliminate the microbial load of Enterobacteriaceae pathogens have been analyzed.
Food Safety
Safa Farahmand-Azar
Abstract
Foodborne pathogens, antimicrobial resistance, and mycotoxin contamination in animal-derived foods collectively represent a significant one health challenge for livestock and dairy systems. Postbiotics, derived from inactivated microbial cells and their components, confer benefits to the host and have ...
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Foodborne pathogens, antimicrobial resistance, and mycotoxin contamination in animal-derived foods collectively represent a significant one health challenge for livestock and dairy systems. Postbiotics, derived from inactivated microbial cells and their components, confer benefits to the host and have emerged as promising, stable, and safe alternatives to antibiotics and chemical preservatives for human and animal application. However, the effectiveness and consistency of postbiotics interventions remain unclear. This review summarized findings from 19 peer-reviewed studies published between 2015 and 2025 containing quantitative outcomes of postbiotics use in live animal and food. Using a PRISMA-guided methodology, this review systematically compared the efficacy of postbiotics in reducing foodborne pathogens, mycotoxins, and antimicrobial resistance markers across various species, food types. Postbiotics consistently resulted in 1.5 to 6.9 log10 CFU/g reductions in Salmonella spp., Escherichia coli, and Listeria monocytogenes, and reduced aflatoxins (AFM1/AFB1) in dairy products by 40–96%. In vivo trials demonstrated 28–58% decrease in selected antimicrobial resistance genes, frequently associated with modulation of the microbiota. These effects were observed across various delivery methods. Quantitative evidence demonstrates that postbiotics fulfill multiple functions, including enhancing food safety and supporting antimicrobial activity. With standardization and validation in real-world conditions, postbiotics could offer a scalable, one–health–aligned strategy that integrates animal nutrition, food processing, and public health.
Food Safety
Ramadhan Abdul Hassan; Davis Naboth Chaula; Abdulsudi Issa-Zacharia
Abstract
Street-vended food is perceived as a significant public health risk. Foods wrapped in ink-printed papers have been associated with several health issues, including cancer, neurological disorders, reproductive complications, and kidney and liver damages. This study examined heavy metal contamination ...
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Street-vended food is perceived as a significant public health risk. Foods wrapped in ink-printed papers have been associated with several health issues, including cancer, neurological disorders, reproductive complications, and kidney and liver damages. This study examined heavy metal contamination and the microbiological quality of ready-to-eat foods (chapatti) wrapped in ink-printed paper in Dar es Salaam, Tanzania. Samples were collected and analyzed for lead (Pb), chromium (Cr), and cadmium (Cd) using microwave plasma atomic emission spectrometry. Microbiological assessment was conducted to determine the total plate count (TPC), and the presence of Staphylococcus aureus and Escherichia coli. Data analysis was performed using Python-based analytical tools to calculate mean values and assess statistical significance. The results indicated that the mean concentrations of Pb, Cr, and Cd were all significantly higher (p < 0.05) in the wrapped samples than in the unwrapped controls, with mean levels varying from 0.05–0.06 mg/kg, 0.07 mg/kg, and 0.06–0.07 mg/kg, respectively. Likewise, wrapped samples had significant microbial contamination, with mean TPC and S. aureus levels of 2.64 ± 0.17 log10 CFU/g and 1.67 ± 0.16 log10 CFU/g, respectively, while these bacteria were not present in the control samples. None of the samples tested positive for E. coli. Although measured heavy metal concentrations remain below current regulatory thresholds, the marked increase in contamination originating from ink-printed papers constitutes a potential public health concern. The results clearly demonstrate that the wrapping material is the principal source of contamination. Therefore, it is advisable that regulatory bodies, including the Tanzania Bureau of Standards and local government health officials, prohibit the use of printed materials, such as newspapers, for food contact.
Food Packaging
Zohreh Mashak; Manizheh Rezaloo
Abstract
One of the greatest challenges in food industry is the loss of quality of food products during storage, especially perishable foods such as meat and poultry products. Edible films are a potential alternative for maintaining food quality and enhancing shelf life by delaying microbial spoilage. In this ...
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One of the greatest challenges in food industry is the loss of quality of food products during storage, especially perishable foods such as meat and poultry products. Edible films are a potential alternative for maintaining food quality and enhancing shelf life by delaying microbial spoilage. In this study, the combined effect of different concentrations of Cuminum cyminum essential oil (CEO; 0, 0.3, 0.6, and 0.9%) and gelatin-nanochitosan film on chicken meat packaging was investigated during 12 days of refrigerated storage. The results showed that the addition of CEO to the gelatin–nanochitosan significantly influenced the thickness, tensile strength, and elongation at break (p < 0.05). The results indicate that the use of gelatin-nanochitosan films containing 0.6% and 0.9% CEO had a significant inhibitory effect on total bacterial count, coliforms, psychrophilic, and lactic acid bacteria. Based on the results of the application of gelatin-nanochitosan film with 0.6% and 0.9% CEO to chicken fillets, the quality of chicken fillets could be maintained during storage without any adverse sensory effects.
Food Safety
Nahdieh Abdollahi
Abstract
This study aimed to investigate the effects of honey addition and different heat treatments, including pasteurization and sterilization, on the antioxidant activity of milk of cow. The antioxidant capacities of milk, honey, and honey–milk mixtures were evaluated using three widely accepted analytical ...
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This study aimed to investigate the effects of honey addition and different heat treatments, including pasteurization and sterilization, on the antioxidant activity of milk of cow. The antioxidant capacities of milk, honey, and honey–milk mixtures were evaluated using three widely accepted analytical methods, i.e., ABTS, DPPH, and reducing power assay. The results demonstrated that honey incorporation (5%) significantly enhanced the antioxidant potential of milk. Among the tested samples, sterilized honey–milk exhibited the highest antioxidant activity, indicating a strong positive effect of high-temperature treatment on antioxidant activity. In addition, pasteurized honey–milk showed higher antioxidant activity compared to raw honey–milk samples. Heat treatment, particularly sterilization, significantly increased the antioxidant activity of milk, honey, and their combinations, which may be attributed to the formation of antioxidant compounds during thermal processing. Overall, the findings suggest that both honey addition and heat treatment play important roles in improving milk antioxidant properties. Therefore, honey-enriched heat-treated milk can be considered a functional beverage with excellent antioxidant activity and potential health benefits for consumers.
Food Safety
Mkumbukwa H Nyomolelo; Rashid Suleiman; V.C.K Silayo; Mariam Mtunguja
Abstract
In Tanzania, tomatoes (Solanum lycopersicum) are widely cultivated and consumed, yet substantial postharvest losses occur due to their high perishability. Drying is a promising method to extend shelf life and add value to tomato products. This study evaluated the physicochemical, nutritional, microbiological, ...
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In Tanzania, tomatoes (Solanum lycopersicum) are widely cultivated and consumed, yet substantial postharvest losses occur due to their high perishability. Drying is a promising method to extend shelf life and add value to tomato products. This study evaluated the physicochemical, nutritional, microbiological, and sensory qualities of tomato soup powders produced using solar tunnel and electric dryers, stored in paper and plastic packaging at room temperature for five months. Two soup formulations were prepared using blends of dried tomato, garlic, onion, ginger, turmeric, cinnamon, monosodium glutamate, and cornstarch, differing in ingredient ratios. The pH, titratable acidity, total soluble solids, lycopene, β-carotene, vitamin C, and yeast and mold counts were measured to assess the effects of drying techniques, packaging materials, and storage duration. Results showed that drying method and packaging significantly influenced nutrient retention and microbial stability (p < 0.05). Soups dried with an electric dryer and packed in polyethylene retained higher nutrients, with lycopene decreasing from 17.35 to 13.12 mg/100 g, β-carotene from 5.20 to 3.85 mg/100 g, and vitamin C from 42.30 to 28.10 mg/100 g over five months. Microbial counts in polyethylene-packed samples remained below 10³ CFU/g after four months but exceeded limits in paper-packed samples. Sensory evaluation indicated both products were acceptable, with a slight preference for electric-dried soups. Overall, combining electric drying with polyethylene packaging effectively preserved the nutritional quality, microbial safety, and sensory acceptability of tomato soup powders for up to four months, offering a practical approach to reducing tomato postharvest losses.
