Journal of Food Quality and Hazards Control

Number Vol.9 No.1, 2022

1-1
Announcement of “6th International Conference on Interdisciplinary Studies in Food Industry and Nutrition Sciences of Iran” in Tehran, Iran

Authors: Editorial

Abstract

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Number of views: 65

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2-2
Announcement of “5th International Congress on Food Science & Technology & Agriculture & Food Security” in Iran

Authors: Editorial

Abstract

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Number of views: 57

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3-13
Prevalence, Antimicrobial Resistance, and Molecular Characterization of Escherichia coli Isolated from Food Contact Surfaces in Seafood Pre-Processing Plants (India)

Authors: B. Francis, A.C. Antony, D.P. Sukumaran, A.A.M. Hatha

Abstract

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Number of views: 118

Background: The survival of pathogens in biofilms poses a threat to food safety. The aim of this study was to determine prevalence, antimicrobial resistance, and molecular characterization of Escherichia coli strains. Methods: Swab samples (n=144) were collected from biofilm formed on food contact surfaces in seafood pre-processing plant in India. E. coli was isolated and identified using uid A gene by Polymerase Chain Reaction (PCR). The risk assessment of the isolates was carried out in terms of their drug resistance and the presence of virulence genes. Antimicrobial susceptibility testing was performed using the Kirby-Bauer disk diffusion method. Phylogenetic grouping was done by quadruplex PCR. Molecular typing of the strains was performed by Enterobacterial Repetitive Intergenic Consensus-PCR (ERIC-PCR). Data were statistically analyzed using SPSS version 22. Results: Enteropathogenic E. coli (EPEC) strains were the most prevalent serotype. Multiplex PCR analysis revealed the presence of shiga toxin genes (stx1, stx2), intimin (eae), and enterohemolysin genes (hlyA). Shiga toxin gene stx2 showed the highest prevalence (83.33%). Among various phylogroups, B1 (45.56%) and B2 (30%) were the most prevalent phylogroups. Resistance to ampicillin (85.56%), piperacillin (84.44%), and cefpodoxime (85.56%) was widespread among the E. coli strains. Conclusion: The presence of genetically heterogeneous multi drug resistant E. coli strains with virulence potential showed a high risk in the seafood industry.

14-22
Dietary Exposure and Health Risk Assessment of Aflatoxin M1 in Dairy Products Consumed by Population of North Macedonia

Authors: G. Ilievska, B. Stojanovska-Dimzoska, D. Koceva, G. Stojković, A. Angeleska, E. Dimitrieska-Stojković

Abstract

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Number of views: 127

Background: Aflatoxins (AFs), as secondary metabolites, are mainly produced by fungi of Aspergillus genus. The determination of contamination rate, dietary exposure, and health risk assessment for aflatoxin M1 (AFM1) was conducted aimed to estimate potential health risks for the population of North Macedonia. Methods: A total of 974 dairy samples, including 404 Ultra-High Temperature (UHT) milk, 291 ice cream, 178 yogurt, and 101 cheese were collected from the markets in North Macedonia. Analysis of AFM1 was done using Enzyme-Linked Immunosorbent Assay and High-Performance Liquid Chromatography with Fluorescence Detection. Results: The AFM1 incidence was highest in yogurt samples (93.8%) and lowest in UHT milk samples (67.8%). AFM1 concentrations were 49.1±68.4, 30.9±30.0, 35.1±40.4, and 40.1±90.1 ng/kg for UHT milk, ice cream, yogurt, and cheese samples, respectively. The Estimated Daily Intake (EDI) for the average population and high consumers (upper bound; samples with AFM1

23-31
Assessment of Microbiological Properties, Mycotoxins, and Heavy Metals in Underprized Raw Kalahari Truffles Sold in Namibia

Authors: T.A. Hainghumbi, W. Embashu, K.K.M. Nantanga, N.P. Kadhila, L. Iipumbu

Abstract

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Number of views: 59

Background: Kalahari truffle (Kalaharituber pfeilii) is found in the Kalahari desert and nearby regions (Africa). This study assessed the microbiological quality and safety, mycotoxins, and heavy metals contents of raw Kalahari truffle sold in Namibia. Methods: Batches of Kalahari truffles were purchased from informal markets and different vendors in Namibia. Total aerobic, coliform, yeast, and moulds counts, and Salmonella were assessed. Also, some mycotoxins and heavy metals were determined. Data were analyzed using SPSS Statistics Software, Version 25. Results: Total aerobic count of unwashed truffles ranged from 4.4 to 7.3 log Colony Forming Unit (CFU)/g. Total coliform counts detected in truffles were 6.0 log CFU/g. Salmonella was not detected. Doxynivalenol was the most prevalent mycotoxin. Fumonisin B1 levels ranged from 17.4 to 142.1 µg/kg. Ochratoxin A levels in unwashed truffles ranged from 0.1 to 48.5 µg/kg. Total aflatoxin levels were 26.3 to 27.5 µg/kg, while zearalenone levels ranged from 45.0 to 9,680 µg/kg. The iron content was up to 746.72 mg/kg. Cadmium and zinc were detected in the studied samples, but mercury and nickel were no detectable in any samples. Conclusion: The studied truffle samples were safe in terms of Salmonella, mercury, and nickel. However, some of the detected microorganisms, mycotoxins, and heavy metals in underprized Kalahari truffles may impair the safety, shelf life, and human health. Thus, they should be subjected to appropriate processing before consumption.

32-42
Aflatoxins and Ochratoxin A in Red Chili (Capsicum) Powder from Tunisia: Co-Occurrence and Fungal Associated Microbiota

Authors: S. Lasram, H. Hajri, Z. Hamdi

Abstract

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Number of views: 118

Background: Mycotoxins are produced in foods as a result of mold infection of crops before and after harvest. The aim of this report was to assess, for the first time in Tunisia, the contamination of red chili powder with Aflatoxins (AFs) and Ochratoxin A (OTA) and to identify the associated microbiota. Methods: Fifty-five samples of red Capsicum powder(Capsicum annuum) were screened for AFs and OTA and toxigenic fungal species. Mycotoxins were extracted using immunoaffinity columns and quantified by High Performance Liquid Chromatography (HPLC). Dilution method was realized for fungal isolation and confirmed Polymerase Chain Reaction (PCR) analysis. Data were statistically analysed using statistical software (version 5.0). Results: Mycotoxins levels in 5 out of 55 samples were above the European Union (EU) limit. The highest co-occurrence of mycotoxins was found between AFB1 and OTA (39/55 samples). Aspergillus flavus and Aspergillus niger were the most toxigenic species identified. The highest level of molds contamination found in Capsicum powder reached 7.91×106 Colony Forming Unit (CFU)/g. Conclusion: The co-occurrence of two important mycotoxins (OTA and AFB1) observed in this study, alarm us about the hygienic risk raised by Tunisian consumers and raise the need to improve the production process for red Capsicum powder in Tunisia.

43-48
Aflatoxin M1 in Ultra High Temperature Milk Consumed in Sharjah, United Arab Emirates

Authors: M. Mohamadin, A. Rama, R. Seboussi

Abstract

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Number of views: 120

Background: Aflatoxin M1 (AFM1) is a mycotoxin found in milk that has a carcinogenic effect and poses significant public health risks. Since the human population's consumption of milk and milk products are quite high, thereby increasing the risk of exposure to AFM1 is of great threat. To assess public health hazards associated with the occurrence of AFM1 in Ultra High Temperature (UHT) milk, a survey was carried out in Sharjah, United Arab Emirates (UAE). Methods: A total of 42 UHT milk samples from different commercial brands were collected from January to April 2020. The occurrence and concentration range of AFM1 in the samples were investigated by applying the competitive Enzyme Linked Immunosorbent Assay (ELISA) method. Results: AFM1 was detected in four positive samples (9.5%) with a concentration range of 2.8-7.4 ng/L and a mean concentration of 5.2±1.9 ng/L. However, none of the positive samples had AFM1 levels exceeding the maximum permissible limit (50 ng/L) as set by the European Commission. Conclusion: AFM1 incidence in the samples selected from UHT consumed milk in Sharjah-UAE is very low and seems to be no serious public health problem at the moment. Frequent analytical surveillance by food control agencies is highly recommended to keep controlling of the incidence of mycotoxin contamination in dairy products consumed in the UAE.

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Antifungal Activity of Nanoemulsion of Iranian Tarragon (Artemisia dracunculus L.) Essential Oil

Authors: F. Jafari Kiasari, M. Azizkhani, F. Tooryan

Abstract

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Number of views: 90

Background: Despite the considerable activity of herbal Essential Oils (EOs) as safe food preservatives, problems such as high volatility, low water solubility, and low stability in adverse environmental conditions restrict their use in food products. This work aimed to investigate in vitro antifungal activity of oil-in-water nanoemulsion of Iranian Artemisia dracunculus L. (tarragon) EO. Methods: Nanoemulsion of tarragon EO was formed by ultrasound method through blending 10 wt% of tarragon EO, 85 wt% water, and the mixture of 5 wt% surfactants (Tween® 80/Span® 80). The droplet size and zeta potential were measured. The antifungal activity was evaluated against four different fungi, Aspergillus niger, Penicillium spp., Fusarium spp., and Saccharomyces cerevisiae through determining Minimum Inhibitory Concentration (MIC), Minimum Fungicidal Concentration (MFC), and mycelial growth test. Data were statistically analyzed by the software of SPSS 22.0. Results: Main fragments of tarragon EO found to be beta-cis-ocimene, estragole, and beta-trans-ocimene. Nanodroplets had a zeta potential of -30 mV and an average diameter of 50 nm. For A. niger, Penicillium spp., Fusarium spp., and S. cerevisiae, the MIC and MFC values of nanoemulsion were identical and obtained at 1.50, 2.05, 1.61, and 1.14 µg/ml, respectively, while these values of free EO were higher and as follows: 2.81, 4.52, 3.75, and 2.40 µg/ml, respectively. Mycelial growth showed that encapsulated EO had the most fungitoxic potential against A. niger (inhibition 41%) and S. cerevisiae (inhibition 68%). Also, Penicillium spp. was the most resistant against both EO and nanoemulsion. Conclusion: The growth inhibitory activity of tarragon was significantly enhanced when encapsulated as nanoemulsion.