Journal of Food Quality and Hazards Control

141-151

Authors: K. El Issaoui, N. Skali Senhaji, S. Bouhdid, N. Amajoud, J. Abrini, E.O. Khay

Background: Table olives are nutritionally a complete food and considered as one of the oldest fermented products.This study aimed to evaluate the effect of Lactiplantibacillus plantarum 11 as a starter culture on the fermentation of table olives at two incubation temperatures 22 and 30 °C and different salt concentrations (0, 4, 8, and 12% m/v) of sodium chloride (NaCl). Methods: The fermentation of table olives was carried out according to the Spanish style. L. plantarum 11 was inoculated as a starter culture (106 Colony Forming Unit (CFU)/ml), and Listeria monocytogenes CECT 4032 was used as an indicator strain. Under the same experimental conditions, the fermentation of olives without the inoculation of starter culture was used as a control. Then, biochemical and microbiological quality of each experimental batch was tested. Results: Unlike the incubation temperature of 22 °C, the pH values obtained in salted batches and incubated at 30 °C were all below the marketing limits for table olives. At the end of the process, the maximum load of yeasts and molds (>5 log CFU/ml) was recorded in the batches incubated at 22 °C. At 22 °C, Listeria was absent in inoculated fermenters at a concentration greater than or equal to 8% (w/v) of NaCl. However, at 30 °C, Listeria was not detected in treatment groups and in the control group with 12% NaCl. Conclusion: L. plantarum 11 could be potentially considered as a probiotic starter culture during the fermentation of black table olives.

162-168

Authors: Z. Rezaei, A. Salari, S. Khanzadi

Background: The health benefits of probiotic bacteria are not unknown to anyone. On the other hand, indigenous dairy sources are a potential source of native probiotics. This study aimed to describe the inhibitory activity of Cell-Free Supernatant (CFS), planktonic cells, and biofilm form of Lactobacillus strains isolated from native dairy sources on food pathogens. Methods: Antibacterial activities of the CFS of Lactobacillus strains were assessed by the microplate method and via violet staining, and in planktonic cells, and biofilm forms were performed by the spread plate method. Results: The results showed that despite the large differences in biofilm formation power among the strains, most of them can produce biofilm. Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus plantarum, Lactobacillus delbrueckii subsp. Lactis, Lactobacillus brevis, and Lactobacillus lactis subsp. lactis formed the strongest biofilm, respectively. Planktonic states reduce the pathogens bacterial by about 1.43 log, but in biofilm forms, decreased Listeria monocytogenes by about 4.8 log compared to the control, and in the case of Pseudomonas aeruginosa, a growth reduction of about 2.8 logs was observed. Conclusion: According to the study, biofilm produced by probiotic strains can be considered a new approach for biological control. Also, indigenous dairy sources can be considered by researchers to extract natural and beneficial probiotics.

178-185

Authors: K. Khadijah, N.H. Soekamto, F. Firdaus, S.M.T. Chalid, Y.M. Syah

Background: Padina sp. is an algae that has potential as a functional food. This study aimed to explore the chemical and photochemical constituent in the methanolic exract of Padina sp. Methods: Brown algae of Padina sp. from Puntondo coast, Takalar, Indonesia was prepared. The algae characterization was carried out based on the standard procedure of Association of Official Agricultural Chemists (AOAC). Toxicity of Padina sp. was determined with Brine Shrimp Lethality Test (BSLT). Results: Chemical contents were 13.46% water, 38.02% ash, 12.33% protein, 1.60% fat, 20.02% fiber, and 48.06% carbohydrate. The FTIR spectrum displayed the presence of hydroxyl, carboxylic acids, aldehydes, aliphatic hydrocarbons, fatty acids, and unsaturated hydrocarbons. Padina sp. extract consisted of phytol compound which had 70-96% similarity with steroids, fatty acids, carboxylic acids, terpenoid, and proteins. The result of toxicity was 6344.54 ppm indicating not toxic. Conclusion: Padina sp. can be used as a raw material source for functional food and pharmaceutical industry.

190-190

Authors: M.M. Soltan Dallal, H. Abdolmaleki, R. Ramazanzadeh, R. Mazaheri Nezhad Fard

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94-95

Authors: M. Fatahi-Bafghi, H. Zandi

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104-111

Authors: N.K. Kortei, P.Y. Atsugah, E. Letsyo, A. Abaka-Yawson, A.A. Boakye, C.O. Tettey, E.K. Essuman

Background: Natural Food Toxins (NFTs) are poisonous substances produced by the biological processes of living organisms. This study aimed to evaluate the knowledge and attitude of tertiary students of the Volta Region of Ghana about NFTs. Methods: During March to June 2020, semi-structured questionnaires were used to examine knowledge and attitudes about NFTs among 252 tertiary students from various institutions of the Volta Region of Ghana. Data were statistically analyzed using IBM SPSS Statistics version 20.0. Results: A majority (90.48%) of students were aware of the NFTs. The male students showed significantly (p<0.05) greater knowledge than the females. Totally, 190 out of 252 (75.40%) respondents had prior-to-the-study knowledge about NFTs. Also, 245 out of 252 (97.22%) respondents desired to learn more about NFTs. Conclusion: From this study, it was observed that tertiary students from the various institutions in the Volta Region of Ghana had enough knowledge and attitude about NFTs; but there are still slight deficits in the knowledge of students about types of NFTs. Hence, there is a need for more sensitization of the subject among the students and throughout the general public.

119-124

Authors: M.L. Baraquet, O.F. Camiletti, C.I. Moretti, L.E. Rodríguez, C. Vázquez, M.G. Oberto

Background: The changes and the availability of processed foods have increased the demand for ready-to-eat foods, such as Minimally Processed Vegetables (MPVs). The purpose of this work was to evaluate the microbiological status and quality traits of the MPVs obtained from retail outlets of Córdoba, Argentina. Methods: Totally, 60 MPVs of 12 brands (30 single ingredient salads and 30 mixed salad trays) were randomly sampled from different retail outlets of Córdoba, Argentina. The samples were analyzed according to international standards for Total Coliforms (TC), Fecal Coliforms (FC), Escherichia coli, Salmonella spp., Staphylococcus aureus, and Yeast and Molds (YM). The quality traits (respect to physical and sensory properties) of the MPVs were evaluated. Statistical analyses were performed with InfoStat. Results: All 60 MPV samples were positive for TC, ranging from 1.32 to 3.38 log Most Probable Number (MPN)/g. FC counts ranged from 0.30 to 1.95 log MPN/g. Out of 60 samples, 15 (25%) were positive for E. coli. Three brands of mixed trays were positive for S. aureus. Regarding sensory characteristics, the parameters such as freshness, turgid, normal color, decay, and dehydration were compliance in 42 out of 60 (70%) samples. Conclusion: Some MPVs sampled from Córdoba, Argentina showed low microbiological quality and imperfect quality traits.

131-139

Authors: H.H. Makumbe, F.T. Tabit, B.C. Dlamini

Background: Food contamination with Listeria spp. can occur at all stages of the food chain. The aim of this research was to investigate the prevalence, molecular identification, antimicrobial resistance, and disinfectant susceptibility of Listeria innocua isolated from Ready-To-Eat (RTE) foods sold in Johannesburg, South Africa. Methods: Eighty RTE foods were collected from Johannesburg, South Africa. The 16S rRNA region of L. innocua isolates was amplified, sequenced, and identified using Basic Alignment Search Tool (BLAST). The antimicrobial resistance and disinfectant susceptibility (against four commercial disinfectants) of the isolates were evaluated using disk diffusion and microdilution assays. Data were statistically analyzed using SPSS v. 23.0. Results: Listeria strains revealed a high 16S rRNA gene sequence analogy to L. innocua of between 98-99%. The overall prevalence of L. innocua was 21.3% (17 out of 80) in the RTE food samples. Most isolates were susceptible to the studied commercial disinfectants. All the L. innocua isolates from food sources were found to be resistant to ampicillin and cephalothin, while 83 and 74% of isolates were resistant to colistin sulphate and sulphatriad. Conclusion: Prevalence of L. innocua was considerable in the RTE food samples sold in Johannesburg, South Africa. The L. innocua isolates showed high antibiotic resistance against ampicillin, cephalothin, colistin sulphate, and sulphatriad.

51-51

Authors: Editorial

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57-65

Authors: G.G. Morales-Figueroa, M.A. Sánchez-Guerrero, M. Castro-García, J. Esparza-Romero, M.A. López-Mata, L. Quihui-Cota

Background: Fruits and vegetables are potential vehicle of transmission of intestinal parasites. The main aim of this study was to determine prevalence of intestinal parasitic contamination in fruits and vegetables sampled from Caborca region, Northwest Mexico. Methods: A total of 400 fruit and vegetable samples were collected from unregulated open-air markets and closed (i.e., regulated) markets in Caborca region of Northwest Mexico; including melon, peach, asparagus, and grapes. Faust, Kinyoun, and Enzyme-Linked Immunosorbent Assay (ELISA) techniques were used to detect and identify the genus and species of all parasites found in the examined samples. Data were statistically analyzed using STATA/SE (version 12.0). Results: An overall prevalence (45%) of parasitic contamination was found in the 400 fruit and vegetable samples. Endolimax nana (27.5%) and Entamoeba coli (17.5%) were the most common nonpathogenic parasites, while the most prevalent parasitic pathogens were Cryptosporidium spp. (11.7%), Cyclospora spp., (11.0%), and Blastocystis hominis (9.2%). Asparagus (31%) and grapes (38.9%) had significantly (p<0.05) higher percentages of overall and multiple parasitic contamination than melon (10.6%) and peaches (19.4%). The fresh produce from the open-air markets had significantly (p<0.05) higher overall parasitic contamination (53.5%) than those of the closed establishments (36.5%). Conclusion: The parasitic contamination in the fresh produce sold in the Northwest region of Mexico is a serious public health concern.

71-77

Authors: N. Azzouzi, S. Zantar, N. Aghmir, M.R. Britel, A. Maurady

Background: Blackberry is a seasonal harvested fruit that is also very fragile and perishes quickly. A comparative study was conducted to find out influence of cold storage on physicochemical parameters of wild and cultivated blackberry over a period of 12 days. Methods: The plant materials were composed of the blackberry fruit, including a compound of cultivated blackberry (Rubus spp.), and wild blackberry (Rubus fruticosus L. agg) which were harvested in the North of Morocco. The temperature of the storage of wild and cultivated blackberry was 5 °C for 4, 8, and 12 days, and then transferred to 25 °C for 1 day to simulate transport and commercialization. After that, the physicochemical parameters were analyzed. Statistical analyses were performed using SAS. Results: During 12 days of storage, the pH of samples was decreased from 3.69 to 3.22 for wild blackberry, and from 4.85 to 3.43 for cultivated blackberry. The titratable acidity was increased from 1.61 to 3.28 for wild blackberry, and from 2.07 to 3.25 for cultivated blackberry. Flavonoids also showed a remarkable increase in values from 30 to 70.66 mg QE/100g of wild blackberries and from 25.33 to 60.66 mg QE/100g in cultivated ones between harvest and the last day of storage. The variation in skin color revealed a decrease during storage of L* brightness, a* redness, and yellowness b* for both blackberries. Conclusion: The most suitable storage time of blackberry components during cold storage at 5 °C was 12 days. The temperature at 5 °C preserves the quality of the blackberry for both wild and cultivated ones. However, the wild blackberry was more resistant than cultivated one to cold storage.

87-91

Authors: A. Hussain, Z. Rahman, M. Khan

Background: Aflatoxins (AFs) are natural toxins produced by fungus belonging to genus Aspergillus. These toxins are the secondary metabolites, which may cause teratogenic, mutagenic, and carcinogenic effects due to contamination of food. Peanut is an economically important crop, grown in many parts of the world. The main aim of this survey was to detect AFs in peanut oils marketed in Peshawar, Pakistan. Methods: During September 2020 to February 2021, a total of 60 peanut oil samples were obtained from retail stores and markets; 20-each from three different areas of Peshawar (University, City, and Cantt), Pakistan. AFB1, AFB2, AFG1, and AFG2 were determined using Thin Layer Chromatography. Data analysis was done using SPSS 21.0. Results: Prevalence rates of AFB1, AFB2, AFG1, and AFG2 in peanut oils were 70, 51.7, 3.3, and 0%, respectively. The mean of total AFs was 8.59 μg/kg ranged from 0.12 to 55 μg/kg. Totally, 5% (3 out of 60) of the samples were found contaminated with AFB1 above the permissible limits (20 μg/kg) according to national regulation. There was significant difference (p<0.05) between AF levels in the samples from different three areas of Peshawar. Conclusion: Although, the majority of samples of peanut oils in Peshawar (Pakistan) were safe for consumption, monitoring of AFs must be carried out on a regular basis in the case of peanut oil consumed in this region. This study suggested that farmers, food processors, and local processors should be aware of acceptable hygiene practices for the cultivation, protection, transportation, processing, and handling of peanut oil.

2-12

Authors: M. Strateva, G. Penchev, D. Stratev

Background: Freezing is a common and ancient method for preservation of foods which is applicable both under household and industrial conditions. The objective of the study was to establish histological and microbiological changes in dorsal and abdominal muscles of rainbow trout (Oncorhynchus mykiss) after freezing once and twice. Methods: Forty-five fresh rainbow trout specimens were distributed into three groups of 15 fish each. The first group was subjected to histological and microbiological analysis immediately after delivery at the laboratory. The second fish group was frozen at -18 °C for 15 days, while the third group of fish was frozen at -18 °C for 15 days, thawed and frozen again at -18 °C for 15 days. Data were analyzed using GraphPad InStat 3 software. Results: After freezing once, muscle fibers with intracellular void spaces were observed and retained stable peripheral boundary. In some muscle fibers, the endomysium boundaries were visible and with retained integrity. After freezing twice, damages and deformities were observed resulting in completely destructured muscle fibers. Large void spaces among the muscle fibers and bundles were greatly the result of shrinking and grouping of fibers and the laceration of endomysium and perimysium internum. Total microbial count and Enterobacteriaceae count had no significant differences (p>0.05) between fresh, frozen once, and frozen twice trout. Conclusion: Muscles of rainbow trout (O. mykiss) are histologically damaged to a greater extent after freezing twice and thawing. However, microbiological indicators had no change significantly after freezing once and twice.

21-27

Authors: Z. Yousefi, M.R. Rezaeigolestani, G. Javadzade Moghtader

Background: Drying is the one of the oldest methods for increasing the shelf life of food products. The objective of the present study was evaluation of effect of different drying temperatures on drying time and storage quality parameters of in-shell hazelnut. Methods: Hazelnuts were dried as a thin layer at three temperatures (40, 50, and 60 °C). The time required for drying and quality parameters (lipid and protein content, acidity, and peroxide value) were evaluated. Besides, sensory and oxidation evaluations were performed in order to evaluate the effect of the drying temperatures on quality of hazelnuts before and after 6-month storage. Data were analyzed by SPSS software (V. 16.0). Results: The mean drying times at 40, 50, and 60 °C were 29.75, 25, and 20.25 h, respectively. In fact, an inverse significant (p<0.05) relationship was observed between temperature and time of the hazelnuts drying process. The mean protein content of the hazelnuts dried at 40, 50, and 60 °C were 13.06, 12.83, and 13.62 (% dry basis), respectively. Lipid content of the samples were significantly (p<0.05) increased with drying temperature. The lowest acidity and peroxide values were recorded for the samples dried at 60 °C with the values of 0.15% oleic acid and 1.3 meq/kg, respectively. Sensory results showed that all of the treated hazelnuts were acceptable after six months storage. Conclusion: The evidences of the present study point that in-shell hazelnuts drying at temperature of 60 °C can lead to production of good quality products.

34-40

Authors: A. Al-Mariri, R. Ismail, A. Allaham, B. Alobeid, L. Alhallab

Background: Essential Oils (EOs) are natural metabolic products of plants that contain a condensed chemical hydrophobic liquid compounds. The aim of this study was to evaluate inhibitory effects of EOs of Cinnamon zeylanicum and Myristica fragrans against Brucella abortus 544 inoculated in fresh Baladi cheese. Methods: Fresh Baladi cheese was manufactured from experimentally contaminated milk with B. abortus 544 in combination of EOs of C. zeylanicum or M. fragrans. Cheese samples were periodically subjected to further microbiological surveys at different storage times (0, 1, 24, 48, 72, and 96 h). The inhibition zone diameter and Minimum Inhibitory Concentration (MIC) against tested strain were also determined. Statistical analyses were conducted by GraphPad Prism Statistical Software. Results: The inhibition zone diameter of the paper disk were 9.5±0.5 and 16±0.57 mm at 1% concentration of M. fragrans and C. zeylanicum EOs, respectively; and 15±0.28 and 21±0.76 mm at 5% concentration of M. fragrans and C. zeylanicum EOs, respectively. The values of inhibition zone diameters were significantly (p<0.0001) different between the two selected concentrations of 1% and 5% for the studied EOs. Also, anti-Brucella activity of C. zeylanicum was significantly (p<0.0001) more than that of M. fragrans EO. Conclusion: Due to the appropriate anti-Brucella activity, C. zeylanicum EO could be applied as an effective natural preservative in the production of fresh Baladi cheese. Conversely, using M. fragrans EO could not protect the fresh Baladi cheese against Brucella.

45-49

Authors: Z. Ayubi, A.A. Jafari, S.A. Ayatollahi-Mousavi, H. Jafari, M. Panddeh

Background: Zataria multiflora Boiss. (Avishan-e Shirazi), as an Iranian endemic plant, belongs to the Lamiaceae family and may be used as a food preservative. This study aimed to detect potential genotoxic effects of Z.multiflora extract. Methods: Hydro-alcoholic extract of Z. multiflora was prepared. Human B lymphocytes were treated with 1% extract within 3 and 24 h. Sterile Phosphate Buffered Saline (PBS) and cisplatin were used as negative and positive controls, respectively. DNA damage profiles were examined using comet assay (Single Cell Gel Electrophoresis). Data were statistically analyzed by SPSS software v. 21. Results: No statistically significant (p=0.071) DNA damage was observed in B lymphocytes treated with either Z.multiflora extract or PBS after 3 and 24 h. However,there was a statistically significant difference (p=0.0001) between DNA damage in B lymphocytes that treated with cisplatin and Z. multiflora after 3 and 24 h. Conclusion: The comet assay used in the current study showed that Z. multiflora had no genotoxic effect.