Journal of Food Quality and Hazards Control

175-175

Authors: Editorial

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178-188

Authors: R.T.K. Dewi, D.P. Elfriede, Fransisca, S. Lai

Background: Baduy is an Indonesian native tribe which still holds ancestral heritage, including food processing. Palm sugar is considered as an authentic local sweetener that is produced naturally by the Baduy individually and is frequently used as a souvenir for tourists. However, the data describing the safety of palm sugar in terms of microbial and heavy metal content have not been widely reported. This study aimed to analyze palm sugar’s safety on the basis of microbial and heavy metal content. Method: Palm sugars were obtained from 5 of 25 sugar makers in Kanekes village, Baduy using a purposive random sampling in April 2021. The analysis of Total Plate Count, Total Yeast and Mold Count, coliform, and heavy metal were conducted and their results were compared to the requirements of the International Commission for Uniform Methods of Sugar Analysis. Bacterial identification was conducted microscopically and molecularly using a conventional Polymerase Chain Reaction. The collected data were analyzed with the descriptive method. Results: The results demonstrated that the bacterial count of Baduy palm sugar was less than 30 Colony Forming Unit (CFU)/g; no yeast and mold were observed; negative results for the coliform test; and detected heavy metals were under the limitation of the International Commission for Uniform Methods of Sugar Analysis standards except for copper. The two found bacteria are non-pathogenic, namely Bacillus megaterium and Kocuria koreensis. Conclusion: The results of the research showed that Baduy palm sugar is safe in terms of microbiological and heavy metals. This research is expected to consist of useful information to the public based on the safety and quality of Baduy palm sugar, and consequently it can attract the attention of Indonesian tourists and even foreign tourists to visit Baduy.

199-210

Authors: A. Homayouni Rad, K. Arab, A. Berri, T. Fazelioskouei, B. Ebrahimi

Backgraound: Polysaccharides, particularly Carboxymethyl Cellulose (CMC) and Ammoniacum Gum (AMG), are considered valuable due to their thermal stability and non-toxicity. CMC has good film-forming ability but weak mechanical properties, while AMG shows promise with its unique chemical composition. Additionally, essential oils, such as Clove Essential Oil (CEO), are being used to enhance the antimicrobial properties of edible films, offering a natural way to extend the shelf life of food products. Methods: This study investigated the combined effect of CMC: 0.5-1.5 wt %, AMG: 1-5 wt %, as well as CEO: 0-30 v/v % on the physical characteristics of the CMC-AMG films by Response Surface Methodology. The optimization was performed with the aim of maximizing Whiteness Index, Ultimate Tensile Strength (UTS), and Strain at Break (SB) and minimizing total color difference (ΔE) values. Fourier-Transform Infrared Spectroscopy, film microstructure, Differential Scanning Calorimeter analysis, and antibacterial activity were investigated. The analysis was conducted using Design Expert software version 10.00 (STAT-EASE Inc., Minneapolis, USA). Result: The films with the highest UTS have been obtained through a composition of 5 g CMC, 1.5 g AMG, and 15% CEO. On the contrary, using a composition of 5 g CMC, 1 g AMG, and 30% CEO revealed the highest SB (115.41%). The highest UTS value of 13.17 MPa was obtained with a formulation consisting of 5% AMG, 1.5% CMC, and 15% CEO. Nevertheless, the maximum SB value of 115.41% was achieved with a formulation containing 5% AMG, 1% CMC, and 30% CEO. Moreover, heterogeneous microstructure and more opaque films were obtained as identified by the higher ΔE. The Differential Scanning Calorimeter results demonstrated that incorporating a CEO did not impinge on thermal stability. Furthermore, the addition of CEO led to a rise in antimicrobial activity against Salmonella enterica, Pseudomonas fluorescens, Escherichia coli, and Listeria monocytogenes. Conclusion: In conclusion, combination of CMC and AMG in optimum levels, led to the production of a film with acceptable mechanical properties. Also, these films showed significant antimicrobial activity.

221-225

Authors: Z. Rajabi, A. Monadi Sefidan, M. Zarebavani, S. Sharifi Yazdi , S. Sharifi Yazdi, P. Torabi Bonab, S.Z. Mirbagheri, M.M. Soltan- Dallal

Background: The issue of milk quality appears to be vital due to its nutritional value and since raw milk can be regarded as an appropriate environment for the growth of several pathogens by producing an enterotoxin. The aim of present study is to investigate enterotoxin-producing genes (sea, seb, sec, and sed) from Staphylococcus aureus isolated from raw traditional and pasteurized milk in Tehran, Iran. Methods: One hundred and fifty samples of raw traditional milk supplied in five districts of Tehran were collected and simultaneously15 pasteurized milk samples from various brands were prepared and examined phenotypically and bio-chemically for the existence of S. aureus. The presence of sea, seb, sec, sed genes was assessed by Polymerase Chain Reaction and ultimately the antibiotic residue was measured with a commercial kit. Results: In this study, 32 (21.3%) samples of raw traditional milk and one sample (6.7%) of pasteurized milk samples were infected with S. aureus. The frequency of presence of sea, seb, sec, and sed genes regarded to be: 9 (28.12%), 14 (43.75%), 6 (18.75%), 2 (6.25%), respectively however sec gene failed to identify. Basically 38 (33.25%) of raw traditional milk samples as well as 5 (33.33%) of pasteurized milk included antibiotic residue. Conclusion: The high prevalence of S. aureus comprising enterotoxin genes in raw traditional milk is considered as a severe warning to the community and highlights the need for a high quality product.