Microbiological safety of ready‐to‐eat foods in low‐ and middle‐income countries: A comprehensive 10‐year (2009 to 2018) review

Foodborne Microbiological Hazards in Ghana: A Scoping Review

Background

Foodborne diseases pose a significant public health threat, particularly in regions with poor sanitation and food handling practices. These diseases, mainly caused by microbiological hazards like bacteria, fungi, and parasites, affect millions globally. Despite the global burden, the true extent of these hazards remains underestimated, especially in low- and middle-income countries like Ghana. This study aimed to map the available literature on foodborne microbiological hazards in Ghana, providing an overview of the evidence and identifying areas where further research is needed.

Method

This review followed the Preferred Reporting Items for Systematic Reviews and Meta-analysis Extension for Scoping Reviews. A detailed search was done in PubMed, Scopus, Web of Science, and Google Scholar, and articles were exported to Rayyan for screening. A three-phase screening process was used to identify relevant articles. Data from the included articles were extracted and analysed, with specific information related to food type, specific hazards, sample population, and hazard groups summarised using proportions and tables.

Results

This review included 72 studies which were published between 2001 and 2023. Eighty-five percent of these studies (85%) reported on bacterial hazards, while 19%, 11%, and 6% reported on fungi, parasites, and mycotoxins, respectively. The most reported bacterial, fungal, and parasitic hazards were Escherichia coli, Aspergillus spp. and Trichuris trichiura, respectively. Aflatoxins were reported in maize, groundnut, and spices, with prevalence ranging from 61% to 100% and at levels exceeding standards set by Ghana Standards Authority and European Food Safety Authority.

Conclusion

This review highlighted the spectrum of microbiological hazards in foods in Ghana. The hazards identified pose significant public health risks, particularly among vulnerable populations. It is crucial that stricter enforcement of food safety laws and improved food handling practices are implemented in the country, particularly in the informal food sector, to protect consumers.

Microbiological assessment of ready-to-eat foods and drinking water sources as a potential vehicle of bacterial pathogens in northern India

Foodborne illnesses caused by the consumption of contaminated foods have frequent occurrences in developing countries. The incorporation of contaminated water in food processes, preparation, and serving is directly linked to several gastrointestinal infections. Keeping in view, this study was conducted to assess the microbial quality of both drinking water sources and commonly consumed fresh ready-to-eat (RTE) foods in the region. The drinking water samples from water sources and consumer points, as well as food samples from canteens, cafes, hotels, and restaurants, were collected for the microbiological analysis. Fifty-five percent (n = 286) of water samples were found to be positive for total coliforms with MPN counts ranging from 3 to 2600 (100 ml) -1. E. coli was detected in nearly 30% of the total water samples. Overall, 65% tap water samples were found unsatisfactory, followed by submersible (53%), filter (40%), and WTP (30%) sources. Furthermore, the examination of RTE foods (n = 80) found that 60% were of unsatisfactory microbial quality with high aerobic plate counts. The salads were the most contaminated category with highest mean APC 8.3 log CFU/g followed by pani puri, chats, and chutneys. Presence of coliforms and common enteropathogens was observed in both water and food samples. The detected isolates from the samples were identified as Enterobacter spp., Klebsiella spp., Pseudomonas aeruginosa, Salmonella spp., Shigella spp., and Staphylococcus spp. Based on these findings, microbiological quality was found compromised and this may pose hazard to public health. This exploratory study in the Punjab region also suggests that poor microbiological quality of water sources can be an important source of contamination for fresh uncooked RTE foods, thus transferring pathogens to the food chain. Therefore, only safe potable drinking water post-treatment should be used at all stages.

Food Safety Awareness, Changes in Food Purchasing Behaviour and Attitudes towards Food Waste during COVID-19 in Türkiye

(1) Background: The COVID-19 pandemic brought the key issues of food security, food safety, and food waste into sharp focus. Türkiye is in the enviable position of being among the top ten agricultural economies worldwide, with a wide diversity of food production. This survey was undertaken in order to gain insights into consumer behaviour and attitudes in Türkiye with respect to these issues. The objective was to highlight strengths and weaknesses, identify areas for improvement, and present strategies for the future. (2) Methods: This survey was carried out between April and May 2022 in 12 provinces throughout Türkiye. Face-to-face interviews were performed with 2400 participants representing a cross-section of ages, educational attainment, and socio-economic categories. The findings were evaluated statistically. (3) Results: The results provide an insight into attitudes and behaviours, both pre-COVID-19 and during the pandemic. In several ways, the pandemic enhanced knowledge and improved behaviour, leading to improvements in diet and reductions in food waste. However, worrying concerns about food safety persist. Specific attention has been given to understanding patterns of bread consumption, particularly in consideration of waste. (4) Conclusions: It is hoped that the results of this survey will increase dialogue between the components of the food sector, encourage education initiatives, and contribute to improving food safety and security and reducing food waste in Türkiye and beyond.

Ready-to-Eat Foods: A Potential Vehicle for the Spread of Coagulase-Positive Staphylococci and Antimicrobial-Resistant Staphylococcus aureus in Buea Municipality, South West Cameroon

The consumption of ready-to-eat (RTE) foods contaminated with coagulase-positive staphylococci (CoPS) and especially Staphylococcus aureus puts consumers at a potential risk of food-borne disease or colonization and subsequent infection. This cross-sectional study determined the levels of CoPS and the presence of S. aureus in RTE foods sold in Buea municipality. A total of 420 RTE food samples, comprising 70 each of cake, bread, fruit salad, meat hot-pot, suya, and boiled rice were randomly purchased from February to August 2020. The CoPS counts were determined by culturing on Baird-Parker agar, and S. aureus was identified by amplification of the nuc gene using the polymerase chain reaction. All S. aureus isolates were screened for the presence of classical staphylococcal enterotoxin genes. To determine antimicrobial resistance profiles, each isolate was tested against 11 antimicrobials. Oxacillin-resistant S. aureus strains were analyzed for the presence of the mecA gene. Overall, 161 (38.3%) samples had detectable levels of CoPS ranging from 2.0 to 5.81 log10 CFU/g. Based on CoPS levels, 37 (8.81%) of the 420 RTE food samples-only fruit salad and meat hot-pot, had unsatisfactory microbiological quality. A total of 72 S. aureus isolates, comprising 52.78% from fruit salad, 16.67% from meat hot-pot, 12.5% from boiled rice, 9.72% from suya, 5.56% from bread, and 4.17% from cake, were recovered. None of the S. aureus isolates possessed any of the classical enterotoxin genes. All the isolates were susceptible to vancomycin and ofloxacin, while 68 (94.44%) and 66 (91.67%) were susceptible to oxacillin and ciprofloxacin, respectively. Resistance to penicillin (93.06%) was highest, followed by amoxicillin (91.67%) and erythromycin (79.17%). Four isolates were identified as methicillin-resistant S. aureus, all of which carried the mecA gene. A total of 24 antibiotypes were identified. Our findings showed that RTE foods sold in the Buea municipality are likely vehicles for the transmission of CoPS and antimicrobial-resistant S. aureus.

Effect of cold atmospheric plasma torch distance on the microbial inactivation and sensorial properties of ready-to-eat olivier salad

This study aimed to investigate the effect of the cold atmospheric plasma torch (CAPT) nozzle distance from the surface of Olivier salad and the treatment time in the reduction of microbial load and sensory properties of the product simultaneously. In this study, the CAPT nozzle was placed at 3, 5, and 7 cm distances from the surface of the Olivier salad, and its efficiency in inactivating the microbial population, decimal reduction time (D-value), and sensory evaluation of the product were evaluated. The results showed that reducing the distance and increasing the plasma treatment time (30, 60, 90, and 120 s) both reduced the microbial load of the product. The maximum inactivation and the minimum D-value are related to the 3 cm distance for 120 s, which has been 3.77, 2.91, and 1.52 log CFU/g for Coliform, Total viable count (TVC), mold and yeast, respectively. The lowest D-value was related to Coliform (4.41 s). CAPT treatment had no significant sensible effect on the product's sensory characteristics compared to the control sample. The treated sample at a 3 cm distance for 90 s and the microbial reduction to an acceptable amount and high acceptancy from sensory evaluators were selected as the superior treatment in this study. Also, the results showed that CAPT could be used successfully in ready-to-eat (RTE) products.

Bacteriological Quality and Biotoxin Profile of Ready-to-Eat Foods Vended in Lagos, Nigeria

A comprehensive study of bacterial and biotoxin contaminants of ready-to-eat (RTE) foods in Nigeria is yet to be reported. Hence, this study applied 16S rRNA gene sequencing and a dilute-and-shoot LC-MS/MS method to profile bacteria and biotoxins, respectively, in 199 RTE food samples comprising eko (n = 30), bread (n = 30), shawarma (n = 35), aadun (n = 35), biscuits (n = 34), and kokoro (n = 35). A total of 631 bacterial isolates, clustered into seven operational taxonomic units, namely Acinetobacter, Bacillus, Klebsiella, Proteus and Kosakonia, Kurthia, and Yokenella, that are reported for the first time were recovered from the foods. One hundred and eleven metabolites comprising mycotoxins and other fungal metabolites, phytoestrogenic phenols, phytotoxins, and bacterial metabolites were detected in the foods. Aflatoxins, fumonisins, and ochratoxins contaminated only the artisanal foods (aadun, eko, and kokoro), while deoxynivalenol and zearalenone were found in industrially-processed foods (biscuit, bread, and shawarma), and citrinin was present in all foods except eko. Mean aflatoxin (39.0 µg/kg) in artisanal foods exceeded the 10 µg/kg regulatory limit adopted in Nigeria by threefold. Routine surveillance, especially at the informal markets; food hygiene and safety education to food processors and handlers; and sourcing of high-quality raw materials are proposed to enhance RTE food quality and safeguard consumer health.

Quantitative analysis of knowledge, attitude and practice of workers in chicken slaughter slabs toward food safety and hygiene in Ouagadougou, Burkina Faso

Introduction

In low- and middle-income countries, chicken serves as a cheap source of protein and an income source for many households. It is particularly important in the capital, Ouagadougou, Burkina Faso, where chicken is regularly consumed. However, hygiene standards are very low, posing a significant public health risk.

Methods

To better understand the food safety situation, we conducted a cross-sectional survey of the hygienic practices of 155 randomly selected chicken slaughter outlets and carcass shops with a semi-structured questionnaire.

Results and discussion

Of the outlets visited, 59% are not licensed, and 63% are not regularly inspected, operating in the dominant, largely unregulated informal sector. More than 80% of the chickens are sourced from village production systems, but around 6% of the birds die during transport. The monetary loss due to chicken death during transportation is around four million USD annually. Market hygiene is poor; 86% of the holding pens have no hard floor and are not washed regularly. Almost all (92%) chickens are slaughtered on bare earth floors; bleeding, plucking, and evisceration are done on a wooden table that is rarely washed. On average, the same scalding water is used for 33 birds, seven scalded at a time. Most respondents (49%) thought that plucking and evisceration were the major cause of contamination of carcasses with foodborne pathogens. Most operators only washed their hands and knives with tap water at the beginning of the slaughtering process. Some shops use refrigerators and freezers to store carcasses before selling. However, they store carcasses with other foods like fish, beef and vegetables, facilitating further cross-contamination. There were rats (26%), cats (39%) and dogs (30%) present at outlets, roaming for food, especially roadside outlets. Training schemes on hygienic food handling practices were favoured by outlets as an approach to improve matters; however, improvements in food safety will be limited without significant upgrades in infrastructure and facilities. Slaughter slabs need a standard house with stable energy, adequate airflow, clean water, toilets, detergents and freezers. Also, they need equipment like knives, tables and dishes made of high-quality, easy-to-clean materials.

Handwashing Practice of Food Establishment Customers, Microbial Quality of Handwashing Water, and Associated Factors in Ginjo Kebele, Jimma Town, Southwest Ethiopia

Handwashing plays a major role in preventing the spread of infection and, if poorly implemented, leads to different illnesses. However, the quality of water meant for handwashing and handwashing practice and hand hygiene conditions of food establishment customers are overlooked issues, unlike drinking water and hygienic conditions and practice of food handlers. This study aimed to assess the microbial quality of water used for handwashing and hygienic practice and the status of customers of food establishments and associated factors in Ginjo Kebele, Jimma town, Southwest, Ethiopia. A cross-sectional study design was employed in July 2022. Forty water and 40 hand swab samples were taken and analyzed for total coliform and E. coli using the spread plate method. Handwashing facility conditions and the handwashing practices of customers were assessed using a checklist and questionnaire. The data were analyzed by SPSS version 23 software. The median handwashing water total coliform count was 390.0 CFU/ml. The median hand swab samples' total coliform and E. coli load were 21.6 and 4.8 CFU/cm², respectively after handwashing practice. There was an uphill correlation between the handwashing water and hand swab sample total coliform load (r = .34, P = .032). The mean handwashing efficacy for the removal of total coliform was 25.8%. The microbial load was varied with the type of water container used, method of taking water from the container, handwashing practice, and hand drying. The microbial quality of handwashing water and hand swab samples didn't comply with the acceptable limit. Thus, governmental bodies should work to improve the handwashing practice of communities. Food establishment owners should treat water for handwashing, clean the water containers, handle the water properly, and avail soap and poster demonstrators to the handwashing facilities. The customers should also comply with proper hand washing practices and reduce hand contamination.

Food Safety Practices and Associated Factors in Food Operators: A Cross-Sectional Survey in the Students’ Cafeteria of Woldia University, North Eastern Ethiopia

The food safety issue is often overlooked in countries where food shortages, natural disasters, political tensions, and other major concerns dominate government and media agendas. As a result, the current study sought to assess food safety practices and associated factors among food handlers at Woldia University’s student cafeteria. An institutional cross-sectional study was conducted between May and July 2021, and a sample of 291 subjects was recruited through a simple random sampling technique. Questionnaires, focus group discussions, interviews, and observation methods were used as data collection tools. Data analysis was performed using Statistical Package for the Social Sciences (SPSS) version 20 software. Bivariate and multivariate logistic regressions were used to determine the effect of various factors on the outcome variable and control for confounding effects. $p<0.05$ was considered statistically significant. However, some variables are significant even at $p<0.001$ . The results were described by frequencies and percentages. The current study found that the factors of not having had food hygiene training ( $\text{AOR}=2.111$ , 95% $\text{CI}=\left(1.029-4.428\right)$ ), less than or equal to one year of work experience ( $\text{AOR}=3.070$ , 95% $\text{CI}=\left(2.020-10.246\right)$ ), poor knowledge ( $\text{AOR}=1.285$ , 95% $\text{CI}=\left(0.125-0.849\right)$ ) and poor attitude ( $\text{AOR}=1.190$ , 95% $\text{CI}=\left(1.361-9.393\right)$ ), not keeping cooked food at a safe temperature ( $\text{AOR}=3.037$ , 95% $\text{CI}=\left(1.021-12.096\right)$ ), failure to respect the safety of cooking utensils and surfaces ( $\text{AOR}=2.022$ , 95% $\text{CI}=\left(1.551-9.689\right)$ ), insufficient cleanliness of eating areas ( $\text{AOR}=2.430$ , 95% $\text{CI}=\left(1.983-6.217\right)$ ), not covering hair when cooking food ( $\text{AOR}=5.903$ , 95% $\text{CI}=\left(2.243-9.621\right)$ ), and not washing hands before starting to handle food ( $\text{AOR}=10.019$ , 95% $\text{CI}=\left(4.031-24.063\right)$ ) were statistically associated with unhygienic food handling practices. The results of this study indicated that the state of food safety practices was poor. Therefore, food safety assurance must comply with modern food safety frameworks such as Hazard Analysis and Critical Control Points (HACCP). In addition, addressing knowledge and skill gaps among food handlers, regular inspection services, and effective enforcement of food safety regulations are extremely essential. Finally, future studies should focus on enumerating bacteria and protozoa in unsanitary foods and utensils.

Microbiological quality of ready–to–eat vegetables salads served at meat restaurants under the COVID-19 in Turkey

In Turkish cuisine, ready–to–eat vegetable salads (REVS) served with pide/lahmacun, kebab types, and tantuni from animal source in meat restaurants were evaluated since they have the potential to carry risks in terms of Public Health. The microbiological properties of REVS were investigated using agar plate method. Antimicrobial resistance of foodborne pathogens including Escherichia coli and Staphylococcus aureus was tested using Kirby–Bauer disc diffusion method. Moreover, the presence of important enteric viruses was detected by Polymerase Chain Reaction (PCR). The number of total aerobic bacteria, coliform bacteria, yeast and molds and, Staphylococcus and Micrococcus spp. ranged from less than 1 to 6.40, 1 to 6.26, less than 1–5.82 and less than 1–5.66 log10 colony forming units·grams-1 (CFU·g–1) in REVS samples, respectively. None of the REVS tested in this study contained Salmonella spp., whereas E. coli and S. aureus were isolated in 38.1% (16/42) and 2.4% (1/42), respectively. S. aureus was resistant to gentamicin, kanamycin, aztreonam, and ciprofloxacin in the disc diffusion assay, however, it was not harboring the mecA gene. E. coli strains (n=16) were resistant (100%) to aminoglycoside antibiotics and 35.7% (6/16) of the isolates were extended spectrum beta lactamase (ESBL) producing. blaTEM and blaCTXM8/25 were detected in two isolates, whereas one isolate carried blaCTXM–1 and blaTEM together by PCR. Of the REVS, two were evaluated as positive for rotavirus (4.8%), six for hepatitis A (14%), and hepatitis E virus (14%). These results indicate the high microorganism load, presence of ESBL E. coli, and viral enteric pathogens in REVS, hence it is important to perform routine hygiene practices.

Bacteriological Quality and Public Health Risk of Ready-to-Eat Foods in Developing Countries: Systematic Review and Meta Analysis

Background:

Ready-to-eat foods are foods that are consumed at the point of sale or later, without any further processing or treatment. Foodborne diseases are on the rise worldwide, involving a wide range of diseases caused by pathogenic bacteria, and are becoming a public health problem. Therefore, this study sought to identify and determine the bacteriological quality and public health risks in ready-to-eat foods in developing countries.

Methods:

The studies published from 2012 to 2020 were identified through systematic searches of various electronic databases such as Google Scholar, PubMed and MEDLINE, MedNar, EMBASE, CINAHL, Scopus, and Science Direct. The articles were searched using a Boolean logic operator (“AND,” “OR,” “NOT”) combination with Medical Subject Headings (MeSH) terms and keywords. All identified keywords and an index term were checked in all included databases. In addition, a quality assessment is performed to determine the relevance of the article, and then the data are extracted and analyzed.

Results:

The current study found that the pooled prevalence of Staphylococcus aureus, Enterobacter species, Klebsiella, Escherichia coli, Salmonella, Bacillus cereus, Pseudomonas species, and Shigella in ready-to-eat foods was 30.24% (95% CI: 18.8, 44.65), 11.3% (95% CI: 6.6, 18.7), 9.1% (95% CI: 7.0, 11.8), 23.8% (95% CI: 17.5, 31.5), 17.4% (95% CI: 11.6, 25.31)], 26.8% (95% CI: 13.7, 45.9), 6.1% (95% CI: 2.8, 12.6), 34.4% (95% CI: 18.1-55.4), respectively.

Conclusions:

Most of the reviewed articles reported on various pathogenic bacterial species that are potentially harmful to human health, such as Staphylococcus aureus, Salmonella, Shigella, and Escherichia coli in ready-to-eat food above the maximum allowable limit. Therefore, relevant national and international organizations must take corrective measures to prevent foodborne diseases and protect human health.

Microbiological safety of spinach throughout commercial supply chains in Gauteng Province, South Africa and characterization of isolated multidrug-resistant Escherichia coli

AIM

To investigate the microbiological quality, potential foodborne pathogen presence, and to phenotypically (antimicrobial resistance [AMR] profiles) and genotypically (DNA fingerprints and diarrhoeagenic genes) characterize Escherichia coli isolated throughout spinach production systems from farm-to-sale.

METHODS AND RESULTS

Samples (n = 288) were collected from two commercial supply chains using either river or borehole irrigation water. E. coli was enumerated throughout the chain where river water was directly used for overhead irrigation at levels between 0.00 and 3.22 log colony forming unit (CFU) g^-1 . Following enrichment, isolation and matrix-assisted laser desorption ionization time-of-flight mass spectrometry identification, E. coli was isolated from 22.57% (n = 65/288) of all samples. Salmonella spp. were isolated from 3% (n = 9/288) of river and irrigation water samples on one farm, and no Listeria monocytogenes was detected throughout the study. Of the 80 characterized E. coli isolates, one harboured the stx2 virulence gene, while 43.75% (n = 35) were multidrug resistant. Overall, 26.30% of the multidrug-resistant E. coli isolates were from production scenario one that used river irrigation water, and 17.50% from the second production scenario that used borehole irrigation water. A greater percentage of resistance phenotypes were from water E. coli isolates (52.50%), than isolates from spinach (37.50%). E. coli isolates from spinach and irrigation water clustered together at high similarity values (>90%) using enterobacterial repetitive intergenic consensus-polymerase chan reaction analysis.

CONCLUSIONS

This study reported the presence of multidrug-resistant environmental E. coli throughout spinach production from farm, during processing and up to retail. Furthermore, the similarity of multi-drug resistant E. coli isolates suggests transfer from irrigation water to spinach in both scenarios, reiterating that irrigation water for vegetables consumed raw, should comply with standardized microbiological safety guidelines.

SIGNIFICANCE AND IMPACT OF STUDY

Multidrug-resistant E. coli presence throughout spinach production emphasizes the necessity of increased surveillance of AMR in fresh produce and the production environment within a One Health paradigm to develop AMR mitigation strategies.

New Trends in Photodynamic Inactivation (PDI) Combating Biofilms in the Food Industry-A Review

Biofilms cause problems in the food industry due to their persistence and incompetent hygiene processing technologies. Interest in photodynamic inactivation (PDI) for combating biofilms has increased in recent years. This technique can induce microbial cell death, reduce cell attachment, ruin biofilm biomolecules and eradicate structured biofilms without inducing microbial resistance. This review addresses microbial challenges posed by biofilms in food environments and highlights the advantages of PDI in preventing and eradicating microbial biofilm communities. Current findings of the antibiofilm efficiencies of this technique are summarized. Additionally, emphasis is given to its potential mechanisms and factors capable of influencing biofilm communities, as well as promising hurdle strategies.

Microbiological survey and occurrence of bacterial foodborne pathogens in raw and ready-to-eat green leafy vegetables marketed in Tehran, Iran

Fresh leafy (FL) and ready-to-eat (RTE) vegetables are recognized as an important source of foodborne disease outbreaks worldwide. Currently, there are no data available for the prevalnce of bacterial foodborne pathogens (FBPs) in raw vegetables consumed in Iran. Here, we evalated the presence of common bacterial FBPs among 366 samples of raw vegetables including 274 FL and 92 RTE collected from 21 districts of Tehran. The presence of FBPs were screened using conventional microbiological culture methods and real-time PCR assays. Overall, a higher rate of bacterial contamination was detected in FL compared to RTE samples using both detection methods. The results obtained by microbiological methods showed that Staphylococcus aureus (134/366, 36.6%), followed by Escherichia coli (85/366, 23.2%) and Clostridium perfringens (66/366, 18%) were detetcted as the most prevalent pathogens in this study. Vibrio cholerae was not detected in any of the samples either by microbiological methods or by the real-time PCR assays. There was a noticeable reduction in the proportion of Campylobacter positive samples using conventional microbiological methods (3.5%) compared to the real-time PCR assay (20.7%). The proportion of FL and RTE positive samples obtained by conventional microbiological methods was significantly different (P < 0.05) for C. perfringens, Campylobacter spp. and S. aureus. The proportion of positive samples in FL and RTE vegetables obtained by the real-time PCR assays was significantly different (P < 0.05) for C. perfringens, S. aureus, Helicobacter pylori and STEC/EHEC, the last one was found more frequently in RTE than in FL samples. Our findings indicated a contamination of FL and RTE vegetables in Iran with a range of well-known and emerging FBPs. Positivity and the distribution of bacterial species from the current data indicated different contamination sources, and overall a lack of effective decontamination steps during the production chain. Moreover, further information about the quality of the water, the hygiene measures implemented during the processing, storage and marketing are required to better identify the critical points and define the proper measures.

Fungal Diversity and Aflatoxins in Maize and Rice Grains and Cassava-Based Flour (Pupuru) from Ondo State, Nigeria

Grains and cassava-based foods serve as major dietary sources for many households in Nigeria. However, these foods are highly prone to contamination by moulds and aflatoxins owing to poor storage and vending practices. Therefore, we studied the fungal diversity in maize, cassava-based flour (pupuru), and rice vended in markets from Ondo state, Nigeria, and assessed their aflatoxin levels using an enzyme-linked immunosorbent assay. Molecular analysis of 65 representative fungal isolates recovered from the ground grains and pupuru samples revealed 26 species belonging to five genera: Aspergillus (80.9%), Penicillium (15.4%), and Talaromyces (1.9%) in the Ascomycota; Syncephalastrum (1.2%) and Lichtheimia (0.6%) in Mucoromycota. Aspergillus flavus was the predominant species in the ground grains and pupuru samples. Aflatoxins were found in 73.8% of the 42 representative food samples and 41.9% exceeded the 10 μg/kg threshold adopted in Nigeria for total aflatoxins.

Characterization and Food Application of the Novel Lytic Phage BECP10: Specifically Recognizes the O-polysaccharide of Escherichia coli O157:H7

Escherichia coli O157:H7 is a global concern that causes serious diseases, such as hemolytic uremic syndrome and bloody diarrhea. To control E. coli O157:H7 in food, a novel siphophage, BECP10, that targets the O157 serotype was isolated and characterized. Unlike other E. coli phages, BECP10 can only infect E. coli O157 strains, and thus, did not infect other strains. The 48 kbp genome of BECP10 contained 76 open reading frames (ORFs), including 33 putative functional ORFs. The phage did not contain lysogeny-related modules or toxin-associated genes, suggesting that the phage might be strictly lytic. The tail spike protein (TSP) sequence had very low homology with the reported T1-like phages, indicating that TSP might be related to this unique host spectrum. The specific O-antigen residue of E. coli O157:H7 may be a key factor for phage infection by adsorption and receptor identification. The phage exhibited strong antibacterial activity against E. coli O157:H7 over a broad pH range and showed little development of phage-insensitive mutants. The phage sustained viability on the burger patties and reduced E. coli O157:H7 to a non-detectable level without the emergence of resistant cells at low temperatures for five days. Therefore, phage BECP10 might be a good biocontrol agent for E. coli O157:H7-contaminated food matrices.

Microbial Inactivation and Quality Preservation of Chicken Breast Salad Using Atmospheric Dielectric Barrier Discharge Cold Plasma Treatment

Microbiological safety of ready-to-eat foods is paramount for consumer acceptability. The effects of in-package atmospheric dielectric barrier discharge cold plasma (ADCP) treatment on the microbiological safety and quality of model chicken salad (CS) were investigated in this study. CS, packaged in a commercial polyethylene terephthalate container, was treated with ADCP at 24 kV for 2 min. The inactivation of indigenous mesophilic bacteria, Salmonella, and Tulane virus in CS; growth of indigenous mesophilic bacteria and Salmonella in CS; and quality of CS during storage at 4 °C were then investigated. ADCP inactivated indigenous mesophilic bacteria, Salmonella, and Tulane virus by 1.2 ± 0.3 log CFU/g, 1.0-1.5 ± 0.2 log CFU/g, and 1.0 ± 0.1 log PFU/g, respectively. Furthermore, it effectively retarded the growth of the microorganisms, while not significantly affecting the color of chicken, romaine lettuce, and carrot, and the antioxidant capacity of all vegetables throughout storage at the tested temperatures (p > 0.05). The color, smell, and appearance of all vegetables evaluated on day 0 were not significantly different in the sensory test, regardless of the treatment (p > 0.05). Collectively, ADCP treatment effectively decontaminates packaged CS without altering its quality-related properties.

Processing, Characteristics and Composition of Umqombothi (a South African Traditional Beer)

Traditional beers, such as palm wine, kombucha and others, are notable beverages consumed all over the globe. Such beverages historically contribute to food security on a global scale. Umqombothi is a South African traditional beer nutritionally packed with minerals, amino acids, B-group vitamins and much-needed calories. As a result, the production and consumption of this traditional beverage has been an integral part of South African’s social, economic and cultural prosperity. Unfortunately, difficulties in bioprocessing operations have limited its availability to household and small-scale production. It is at these micro-production scales that poor hygiene practices and the use of hazardous additives and contaminated raw materials continue to increase, posing serious health risks to the unassuming consumer. This study provides an overview of the processing steps and underlying techniques involved in the production of umqombothi, while highlighting the challenges as well as future developments needed to further improve its quality and global competitiveness with other alcoholic products.

Bacterial contaminants and their antibiotic susceptibility patterns in ready-to-eat foods vended in Ogun state, Nigeria

Contamination of ready-to-eat (RTE) foods by pathogenic bacteria may predispose consumers to foodborne diseases. This study investigated the presence of bacterial contaminants and their antibiotic susceptibility patterns in three locally processed RTE foods (eko, fufu and zobo) vended in urban markets in Ogun state, Nigeria. Bacteria isolated from a total of 120 RTE food samples were identified by 16S rRNA gene phylogeny while susceptibility patterns to eight classes of antibiotics were determined by the disc diffusion method. Species belonging to the genera Acinetobacter and Enterobacter were recovered from all RTE food types investigated, Klebsiella and Staphylococcus were recovered from eko and fufu samples, while those of Shigella were recovered from eko samples. Enterobacter hormaechei was the most prevalent species in all three RTE food types. Precisely 99% of 149 isolates were multidrug-resistant, suggesting a high risk for RTE food handlers and consumers. Co-resistance to ampicillin and cephalothin was the most frequently observed resistance phenotype. Results demonstrate that improved hygiene practices by food processors and vendors are urgently required during RTE processing and retail. Also, adequate food safety guidelines, regulation and enforcement by relevant government agencies are needed to improve the safety of RTE foods and ensure the protection of consumer health.

Influence of the Ultrasonic Treatment on the Properties of Polybutylene Adipate Terephthalate, Modified by Antimicrobial Additive

Particular attention is paid to biodegradable materials from the environmental point of view and antimicrobial materials that ensure the microbiological safety of packaged products. The aim of the work was to study the properties of the composition, based on biodegradable polybutylene adipate terephthalate (PBAT) and the antimicrobial additive-birch bark extract (BBE). Test samples of materials were obtained on the laboratory extruder by extrusion with ultrasonic treatment of the melt. The concentration of the antimicrobial additive in the polymer matrix was 1 wt %. A complex research was carried out to study the structural, physico-mechanical characteristics, antimicrobial properties and biodegradability of the modified PBAT. Comparative assessment of the physico-mechanical characteristics of samples based on PBAT showed that the strength and elongation at break indices slightly decrease when the ultrasonic treatment of the melt is introduced. It was found out, that the antimicrobial additive in the composition of the polymer matrix at the concentration of 1 wt % has a static effect on the development of microorganisms on the surface of the studied modified films. Studies of the biodegradability of modified PBAT by composting for 4 months have shown that the decomposition period of modified materials increased, compared to pure PBAT. The developed modified polymer material can be recommended as an alternative replacement for materials based on polyethylene for food packaging.

Developing a Messaging Graphic for Storage Times of Refrigerated Ready to Eat (RTE) Foods for a Consumer Food Safety Health Campaign

This study developed and evaluated risk communication messages for ready to eat (RTE) foods targeted towards consumer storage practices in a food safety health campaign. Concepts were determined from a fractional factorial design of five categories of attributes potentially present in health promotion: title, message, graphic, slogan, and icon. Consumers viewed a subset of concepts and scored how useful the concept was in remembering to throw away RTE foods that were stored too long. Regression analysis determined which combinations of message attributes were most likely to result in using the information to throw out foods, which could help prevent foodborne illness. Findings showed that for this type of information, a graphic is a critical element for the printed schematic. The slogan (i.e., a short statement similar to a jingle or tag-line in a commercial) may be important to consumers, but the icon was not important.

Quantitative versus qualitative risk assessment of meat and its products: what is feasible for Sub-Saharan African countries?

Prevalent risks in meat value-chains of sub-Saharan African (SSA) countries are increasingly attributed to microbial rather than chemical hazards. Resource constraints and lack of capacity has limited the utilization of risk assessment tools in the instituting of food controls to mitigate the risks. The review sought to bring to light the focus of risk assessment studies in SSA while generating evidence of feasible options to further the contribution of this component in risk mitigation. The informal street vending sector emerges as a priority in the meat value chain with a vendor population that are unwilling to abandon it. Campylobacter and Staphylococcus aureus are prevalent risks that have bedeviled this sector. However, limited risk assessment studies with capacity to inform proper food controls for the sector have been done. Evidence in place indicate that the incorporation of qualitative aspects in quantitative approaches serve as less-costly and effective ways of generating risk estimates. Limitations of capacity and gaps in epidemiological data are also circumvented. Considering that the street-vending sector is robust and its dynamics of operation are not fully in the picture of policy actors; incorporation of a participatory approach that combines qualitative and quantitative aspects of risk assessment is highly recommended.

Fungal Diversity and Mycotoxins in Low Moisture Content Ready-To-Eat Foods in Nigeria

Low moisture content ready-to-eat foods vended in Nigerian markets could be pre-packaged or packaged at point of sale. These foods are widely and frequently consumed across Nigeria as quick foods. Despite their importance in the daily diets of Nigerians, a comprehensive study on the diversity of fungi, fungal metabolite production potential, and mycotoxin contamination in the foods has not yet been reported. Therefore, this study assessed the diversity of fungi in 70 samples of low moisture content ready-to-eat foods [cheese balls, garri (cassava-based), granola (a mix of cereals and nuts) and popcorn] in Nigeria by applying a polyphasic approach including morphological examination, genera/species-specific gene marker sequencing and secondary metabolite profiling of fungal cultures. Additionally, mycotoxin levels in the foods were determined by LC-MS/MS. Fungal strains (n = 148) were recovered only from garri. Molecular analysis of 107 representative isolates revealed 27 species belonging to 12 genera: Acremonium, Allophoma, Aspergillus, Cladosporium, Fusarium, Microdochium, Penicillium, Sarocladium, Talaromyces, and Tolypocladium in the Ascomycota, and Fomitopsis and Trametes in the Basidiomycota. To the best of our knowledge Allophoma, Fomitopsis, Microdochium, Tolypocladium, and Trametes are reported in African food for the first time. A total of 21 uncommon metabolites were found in cultures of the following species: andrastin A and sporogen AO1 in Aspergillus flavus; paspalin in A. brunneoviolaceus; lecanoic acid and rugulusovin in A. sydowii; sclerotin A in P. citrinum and Talaromyces siamensis; barceloneic acid, festuclavine, fumigaclavine, isochromophilons (IV, VI, and IX), ochrephilone, sclerotioramin, and sclerotiorin in P. sclerotium; epoxyagroclavine, infectopyron, methylorsellinic acid and trichodermamide C in P. steckii; moniliformin and sporogen AO1 in P. copticola; and aminodimethyloctadecanol in Tolypocladium. Twenty-four mycotoxins in addition to other 73 fungal and plant toxins were quantified in the foods. In garri, cheeseballs, popcorn and granola were 1, 6, 12, and 23 mycotoxins detected, respectively. Deoxynivalenol, fumonisins, moniliformin, aflatoxins and citrinin contaminated 37, 31, 31, 20, and 14% of all food samples, respectively. Overall, citrinin had the highest mean concentration of 1481 μg/kg in the foods, suggesting high citrinin exposures in the Nigerian populace. Fungal and mycotoxin contamination of the foods depend on pre-food and post-food processing practices.