Inactivation of Sarcocystis bradyzoites in food; a review

The eradication of Sarcocystis-infected corpses costs the meat industry millions of dollars each year. Because this parasite is most commonly found in skeletal and cardiac muscles, preventative and control techniques such as inactivating or destroying the bradyzoites in infected meat are critical. The goal of this research was to look at the various methods for inactivating this parasite and to compare the results of these methods. Using internet databases from many fields and around the world, a systematic review of the literature was conducted. Heating, freezing, irradiation, and marination were all utilized to inactivate this parasite, and each had a distinct effect, according to the studies. Inactivation can be achieved by heating at 60°C for 20 min or freezing at -4ºC for 2 days. Also, 2 kGy of gamma rays and marination in 6% NaCl and 3% acetic acid for 48 h are enough.

Evaluation of knowledge, attitude, and practice of women about foodborne diseases: a cross-sectional study in Khuzestan, Iran

Food-borne diseases are important globally because they cause significant death and treatment costs in the world. In this study, the researchers used a validated and trusted questionnaire to carry out this cross-sectional study of 384 women from Ahvaz, Khuzestan, Iran, recruited through stratified random selection. The main objective of the study was to examine the knowledge, attitudes, and practices of women (KAP) in Ahvaz, which played the main role in the preparation of food at home. Women exhibited a high level of KAP when it came to the most significant variables linked with food poisoning. The attitudes and practices of women, as well as their knowledge, were linked. Our findings revealed that the women in Ahvaz had a high degree of knowledge about how to protect themselves from food-borne illnesses; Some practices, however, posed a risk to food safety. More knowledge and training about the risks of consuming raw or semi-processed foods are required.

Measuring the levels of Zn, Cu, Pb and Cd via the polarography method in fermentative pickled cucumbers purchased from Tehran market, Iran

Pickled cucumber is frequently consumed by Iranians. According to the production process, there are two forms of pickled cucumber including industrial and fermentative. There is not an appropriate monitoring system available for the production of the latter form; therefore, high levels of heavy metals might be present in this type of pickled cucumber. Accordingly, so the levels of cadmium, zinc, lead and copper were measured in fermentative pickled cucumbers obtained from the Tehran market via the polarographic method. Polarography is a subclass of voltammetry where the working electrode is a dropping mercury electrode (DME) or a static mercury drop electrode (SMDE), which are useful for their wide cathodic ranges and renewable surfaces. Fifty different samples of pickled cucumbers were purchased from the market. Of each sample, dry ashes were produced. Measurement was repeated three times and the acquired data was then analyzed. The mean levels of zinc and copper in the evaluated samples were significantly lower than the standard limits respectively presented by the EOS and Codex (P value<0.001) while the mean level of cadmium and lead was slightly higher than the standard limit established by Codex with no significant differences observed (P values=0.450 and 0.246, respectively).

Assessment of hygiene status of poultry slaughtering facilities and meat handling practices of butchers by using a hygiene assessment tool

In the present study, hygiene conditions and meat handling practices of poultry butchers are assessed by using a hygiene assessment tool. The study was conducted in the Hyderabad and Jamshoro districts of Pakistan from April 2019 to February 2020. A total of fifty slaughtering facilities were selected based on convenient sampling techniques and butchers from those shops were interviewed by using a hygienic assessment tool. Moreover, socio-demographic details of butchers were also recorded by questionnaire survey. The hygiene assessment tool comprises three domains, personal hygiene index (PHI), meat hygiene index (MHI) and slaughtering facility hygiene index (SFHI). Each of the indexes consists of certain observations and each of the positive observations was scored one, while negative observation was scored zero. It has been revealed from this study that more than 50% of butchers were without any education and none of the butchers had received any formal training in slaughtering and meat handling practices. Basic prerequisites of hygiene such as handwashing facilities and clean water were missing in all of the slaughtering facilities. More than 30 and 50 percent of butchers scored the least (between zero – one) in PHI MHI and SFHI. However, the total score of butchers with a higher level of education was greater (p < 0.05) than with a lower education level. To improve hygiene levels and reduce transmission of diseases due to the consumption of contaminated meat, regular surveillance of the poultry shops and formal training of butchers are necessary.

Evaluation of food safety and health risk factors in food service establishments; a case study in Qom province, Iran

Foodborne diseases still occur and affect 30 % of people in the world annually. Existing data related to the status of food safety and health indicators of food services facilities in Qom province indicate that a low percentage of these centers have the necessary criteria in the principles of food safety. According to the factors affecting the promotion of food health and safety indicators, this study was conducted to identify and investigate the factors affecting the risk of food safety in food supply centers in Qom in 2018. In this cross-sectional study, the required data were obtained through validated questionnaires about food safety and environmental health of food services facilities (n=380). Also, the effectiveness of variables such as training on food safety principles through designing before and after study, educational certification, having trading licenses, ownership, urban health status and the age of operators, have been assessed by food safety factors based on relevant tests. The results showed that the training of food handlers in improving and upgrading food safety conditions has had a significant increase. (49 %, mean 5.44 %, SD 3.20 ±, p < 0.001) Also variables such as education level (p < 0.05) and educational certification (p < 0.001) have been effective in increasing food safety and health standards. In order to improve the level of food safety, reviewing the process of educational programs, strengthening educational equipment and media and inter-sectorial coordination to strengthen the role of education should be planned. The food holders, managers of the food establishment and local health experts should enhance the food safety practice.

Potential application of essential oil of Lavandulastoechas in poultry meat during refrigerated storage

The inhibitory effects of essential oil (EO) on bacteria development give them an important role in the fields of the food industry as an additive in food packaging. This study was aimed to identify the effect of Lavandula stoechas EO at different concentrations on chicken fillets quality during refrigerated storage. Antimicrobial and antioxidant activities showed that EO extracted has an important antibacterial activity and antiradical potential. In chicken fillets, the lavender EO (100 and 200 ppm) reduced their oxidation and microbial proliferation during refrigerated storage and with no cytotoxicity effect towards murine macrophage cells. During the storage period, the values of pH, dry matter, acidity and cooking loss of treated fillets were lower than that of the control. The statistical analyses proved greatly significant variations of color between the control and the treated by LEO, during storage. The sensory analysis selected an improvement effect in the organoleptic quality of the chicken meat when it was supplemented by 100 ppm of LEO. The statistical analysis of the microbiological characteristics clearly discriminated the control and those treated with LEO (p<0.05). The effectiveness of LEO was proved by its incorporation as a natural food preservative and the improvement of the shelf life of poultry meat products by about 3 days.

Evaluation of heavy metals content in the canned/packed fruit juices from local and imported origin in Lahore, Pakistan

This study was conducted to determine the mean concentration of heavy metals such as lead (Pb), copper (Cu), zinc (Zn), chromium (Cr), manganese (Mn), nickel (Ni), selenium (Se), magnesium (Mg), and iron (Fe) in canned/packed fruits juices, collected from various stores in Lahore in a period of three months. These juices were categorized into four groups; local packed and canned and also imported packed and canned products. Every group consisted of ten samples. By using the di-acid digestion method, the collected samples were digested and analyzed under Atomic Absorption Spectrophotometer (AAS). The results indicated that the mean values of 7 out of 9 tested heavy metals including Pb, Mg, Ni, Fe, Cr, Se and Mn were above permissible limits (set by WHO) in all four understudy groups. Therefore, it was concluded that commercially available fruit juices are not all safe according to their heavy metals content for the human consumption despite their nutritive values.

Low dose irradiation of plum peel anthocyanins: Impact on stability and antioxidant activity

Consumer demand for both natural food colorants and non-thermal methods of preservation has increased overwhelmingly during the last few decades. Preventing loss of appeal and color through non-thermal methods without compromising on quality will provide an alternative to conventional thermal methods. In the present study, irradiation of plum peel anthocyanins after extraction and purification was done in a range of 0.1-1.0 kGy. Results revealed that degradation was significantly (p ≤ 0.05) dependent on both time and dose of irradiation. The percentage degradation observed in the first 3 h of treatment was 9.0-21.0±1.2%. The maximum anthocyanin degradation recorded during 8 h of irradiation was 45.3%. Anthocyanin degradation was apparently less at 0.1-0.5 kGy compared to 0.6-1.0 kGy. The retention of anthocyanins was up to the extent of 88.8-62.3% in samples irradiated at 0.1-0.5 kGy. Comparison of the individual anthocyanin indicated that diglucoside anthocyanins were stable towards irradiation than monoglucoside anthocyanins. For monoglucoside anthocyanins, a 50% decrease was observed as the irradiation treatment exceeded 0.6 kGy. A close comparison of the data revealed that at irradiation dose of 1.0 kGy, the decrease in L* and a* values was almost four and three times higher than that observed in samples irradiated at 0.5 kGy and below; while an increase in b* value was almost double. In spite of marginal degradation in color, low dose irradiation (up to 0.5 kGy) significantly (p≤0.05) increased the antioxidant activity of the plum peel anthocyanins.

Meat quality, biosecurity, and animal welfare: consequences of an inefficient inspection

In livestock, biosecurity, animal welfare and meat quality have a synergetic effect on the final product. To meet minimal safety and humane production, it is necessary to consider biosecurity risks and procedures to mitigate animal welfare problems. Following guidelines to achieve it, the meat quality improves consequently. Here we tested two parameters regarding the meat quality of beef cattle to understand how the poor inspection affects the quality of the final product. Therefore, 12 samples of the longissimus dorsi muscle were evaluated from different butcheries, using fresh meat recently received by the supplier. There were no sanitary inspection records related to the sampled meat. The results showed a large percentage of PSE (pale, soft, and exudative) and DFD (dark, firm, and dry) meats. Given the pH and color values, it is concluded that the slaughtering was not carried out properly. Hence, technological defects in the meat were observed, making it inappropriate for consumption. We concluded that inefficient pre-slaughter handling is compromising animal welfare, increasing the biosecurity risk, and impairing the quality of the final product. We argue that these problems not only decrease the sustainability of livestock systems, but also compromises human health. Currently, livestock plays an important role in global environmental concerns, such as climate change, land degradation, water pollution and biodiversity loss. Then, it is needed to reduce the waste of such products.

The antioxidant activity of Lactic acid bacteria and probiotics: a review

Probiotics and Lactic Acid Bacteria play important roles such as the production of antimicrobial compounds and other metabolites. So they have positive effects on human health. When reactive oxygen species generated in excess or cellular defenses are deficient, biomolecules can be damaged by the oxidative stress process. Various studies have shown that the best way to protect the human body from the effects of oxidation reactions is to avoid them, which can be accomplished by using antioxidants. Due to the damages of synthetic antioxidants, their usage has been discussed. Nowadays natural antioxidants derived from bio-resources have recently gained a lot of attention as a potential replacement for synthetic antioxidants. Probiotic bacteria are thought to defend against oxidative stress by restoring the gut microbiota, according to hypothesis of some scientists. This type of microorganisms indicated their antioxidant activity by producing and increasing antioxidant enzymes, production of secondary metabolites, small hydrolyzed peptides in food, resistance to the presence of hydrogen peroxide, and production of intracellular and extracellular compounds such as Exopolysaccharides. Also, they have shown their positive effect on in vivo models. In conclusion, according to the results of studies, lactic acid bacteria and probiotics are significant sources of natural antioxidants. Therefore, they have important research value and market development potential. Also, it should be noted that the mechanism of antioxidant activity of this group of microorganisms has not been fully investigated, this requires further research.