Journal of Food Quality and Hazards Control

The Most Important Poisonous Mushrooms Identified in Iran

E. Loni, J Sadeghizadeh-Yazdi, M. Vatanchian — Mon, 09 Jun 2025 00:00:00 +0000

The Article Abstract is not available.

Aflatoxin B1 Measurement in Traditional Kermanshah Cookies and Risk Assessment in Dietary Exposure

Mon, 09 Jun 2025 00:00:00 +0000

Background: Aflatoxins (AFs), especially the B₁ subtype, present a significant threat to public health. Chronic exposure to AFB₁ has been associated with the development of serious diseases, such as cancer. Therefore, detecting and controlling its presence in food is crucial for preventing long-term health issues.

Methods: In the present study, we collected 40 samples of four types of traditional Kermanshahi cookies from a local market at random intervals throughout 2023 (Nanbernji, Kak, Nankhormaii, and Nanroghani). These samples were examined for AFB₁ contamination using High Performance Liquid Chromatography. The risk of exposure to this toxin was then calculated by utilizing a Food Frequency Questionnaire and various parameters (Estimation Daily Intake, Lifetime Average Daily Dose, Margin of Exposure, excess individual lifetime risk of cancer) were calculated using Crystal Ball software. Statistical analysis was conducted using a completely randomized design with three replications.

Results: The concentration of AFB₁ in Nanbernji, Kak, Nanroghani, and Nankhormaii (traditional Kermanshah cookies) was 3.12, 2.99, 1.64, and 3.95 µg/kg, respectively. The AFB₁ contamination levels in Kermanshah's traditional cookies exceeded the European Union's limit of two ng/g. The Margin of Exposure for all cookie samples in both adult and teenage age groups was higher than 10,000 except for Nanroghani consumption in individuals under 18 years old. Based on health evaluation results, all age groups in Kermanshah were found to be at risk of cancer.

Conclusion: Considering the consumption of these traditional sweets by individuals and the risk of cancer in the study population, competent authorities must adopt a supervisory approach and develop a documented national program.

The Design of Food Safety Management System (FSMS) Plan for Rice Fortification Kernel (RFK) Factory – A Case Study

T. Khatun, M. Asaduzzaman — Mon, 09 Jun 2025 00:00:00 +0000

Background: The Food Safety Management System (FSMS) functions as a protective mechanism in food manufacturing to ensure consumer safety. In contemporary times, it has evolved into a crucial tool for managing various types of food products. The objective of this research was to formulate a precise FSMS plan tailored to the Bangladeshi Rice Fortification Kernel manufacturing factory in Brahmanbaria, Chittagong.

Methods: A detailed FSMS model was built to enhance the quality and safety of the Rice Fortification Kernel produced in this factory. This model was designed based on the current circumstances of the rice fortification manufacturing factory, incorporating FSMS's three principles and various existing generic models such as Bangladesh Standards and Testing Institution, Halal certification, the Global Food Safety Initiative, and YUM's Quality Systems Audit of FSMS. Both qualitative and quantitative approaches were utilized. An eight-member FSMS team was established to implement and develop the Hazard Analysis and Critical Control Points system, including validation and control measures.

Results: This factory's production of rice fortification identified two Critical Control Points. These points focused on maintaining the proper extruder temperature and implementing metal detection to identify foreign and unwanted materials in the final product.

Conclusion: The study's FSMS strategy was instantly applied to the kernel production process of rice fortification. It is broadly recommended that FSMS systems be adopted across all fortification factories to ensure comprehensive food safety for the public

Chemical Characteristics and Allergenicity Alterations Induced by Heating in Mackerel Tuna (Euthynnus affinis) Powder Production

Z. Khaerani, N. Sri Palupi, N. Wulandari, F. Kusnandar — Mon, 09 Jun 2025 00:00:00 +0000

Background: Parvalbumin, the main allergen in mackerel tuna (Euthynnus affinis), is present in higher concentrations in white meat relative to red. Parvalbumin reduction can be achieved through heating methods such as pressure heating (autoclaving) and steaming. This study aimed to evaluate the impact of these methods on the nutritional value of mackerel tuna fish powder, analyze molecular weight profiles during processing, and assess allergenicity across different meat types.

Methods: Fish powder production begins by separating the meat into three types: white, red, and mixed with a weight ratio of red meat to white meat of 1:3 (w/w). Fifteen samples—five per meat type, including fresh, post-heating, and post-flour processing were analyzed in January 2024, with each treatment performed in duplicate. Nutritional composition
(proximate analysis), protein molecular weight (Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis), and allergenicity (Enzyme-Linked Immuno-Sorbent Assay kit) were evaluated. Statistical analysis was conducted using SPSS 25.0, with significance set at 5%. Data were analyzed using t-tests and Analysis of Variance (ANOVA). Duncan’s Multiple Range Test (DMRT) was applied to evaluate significant differences.

Results: Pressure heating and steaming both significantly reduced moisture content and increased protein levels in fish powder. Pressure heating more effectively reduced allergenic protein bands, especially parvalbumin, compared to steaming. Moreover, pressure heating achieved greater allergenicity reduction in white (85.49%), red (84.24%), and mixed meats (83.01%). White meat exhibited the highest parvalbumin levels, followed by mixed and red meats.

Conclusion: Both heating methods effectively reduced allergenicity. Based on allergenicity and economic factors, mixed meat types are recommended.

Effects of Fermentation on Proximate, Mineral Elements and Total Antioxidant Activity of Cloves-Cinnamon Formulated Cereal Gruels

Mon, 09 Jun 2025 06:13:36 +0000

Background: Ogi is a popularly consumed fermented cereal in Nigeria. Concerns have arisen regarding the loss of essential nutrients during processing as pomace. Therefore, this study was designed to produce cereal gruels by taking the advantages of fermentation and formulations with cloves and cinnamon with the aim of enhancing its proximate, minerals, and total antioxidant potentials.

Methods: Four different cereal grains were collected between May-June, 2022. Cereal grains, cloves, and cinnamon were formulated following established protocols. The fermenting organisms were isolated from the spontaneously formulated fermented blends using standard microbiological methods. Physicochemical parameters, such as temperature, pH, and Titratable Acidity, as well as proximate and mineral compositions, were assessed using standard procedures. The Total Antioxidant Activity was determined via the Trolox Equivalent Antioxidant Capacity method, and the obtained data were analyzed using Analysis of Variance (ANOVA) at p<0.05.

Results: The temperature of the formulated fermented cereal ranged from 21.4 to 27.8 ^oC. The highest pH of 5.81 was recorded in formulated fermented white sorghum, while fermented red sorghum exhibited the lowest value of 3.53. The formulated cereal blends demonstrated reduced Titratable Acidity relative to controls. The isolated Lactic Acid Bacteria and yeasts genera were Lactococcus, Lactobacillus, Candida, Cryptococcus, and Trichosporon. The highest percentage of protein, crude fiber, and carbohydrate was recorded in formulated fermented white sorghum and formulated fermented millet with the corresponding values of 9.33, 3.6, and 81.57%, respectively. In addition, a significant increase in calcium (Ca), potassium (K), and zinc (Zn) was documented in formulated fermented millet and formulated fermented red sorghum with corresponding values of 33960, 2870, and 210 mg/L, respectively. Formulated fermented white sorghum showed the highest total antioxidant activity of 724.65 µg/g among fermented samples.

Conclusion: This study suggests that usage of cloves and cinnamon with cereal grains during fermentation improved proximate, mineral elements, and total antioxidant activity.

Gamma Irradiation of Brown Rice: Effects of Dose, Variety, Paddy Age, and Packaging on Fungal Control, Shelf-Life and Post-Harvest Cost Estimate

Mon, 09 Jun 2025 06:14:24 +0000

Background: Brown rice offers superior nutritional value compared to polished white rice but is less favored in rice-consuming countries due to its limited shelf-life. This study evaluates the efficacy of gamma irradiation in reducing fungal contamination in brown rice and extending its shelf-life, considering factors such as paddy age, rice variety, and packaging type.

Methods: The efficacy of gamma irradiation (0-1 kGy) in reducing fungal contamination in brown rice was evaluated. RC-160 and SL-7 rice varieties (240 kg per variety) were harvested from Central Luzon (Region III) during the dry season (March–April 2023). One kg of two and eight-week-old paddy grains were packed in either Super Bag™, an International Rice Research Institute developed hermetic packaging, or conventional Polyethylene bags. Mold and Yeast Counts were quantified using 3M Petrifilm™ following Association of Official Agricultural Chemists official methods. Fifty g of each sample were homogenized in Butterfield’s phosphate buffer, serially diluted, plated, and incubated at 25±1 °C for 3-5 days. Statistical analyses were performed using one-way ANOVA and Tukey’s HSD post-hoc test with Statistical Tool for Agricultural Research (STAR) software, version 2.0.1 (IRRI).

Results: Gamma irradiation at one kGy significantly (p<0.05) reduced Mold and Yeast Counts, with effects sustained for up to eight months. Paddy age and packaging type had no significant influence on fungal load. A dose of 0.58 kGy achieved a 1-log (90%) reduction in Aspergillus niger, while 3 kGy achieved complete inactivation, extending shelf-life up to six months. Cost analysis showed irradiation, logistics, and added storage fees increased retail price per kg by 0.14, 0.04, and US$0.02, respectively.

Conclusions: Gamma irradiation effectively controls fungal contamination and extends brown rice shelf-life, potentially enhancing consumer confidence and promoting wider adoption of brown rice.

Enhancing the Shelf-Life of Date Fruits by Application of Chitosan-Based Nanoemulsion Enriched with Grape Seed Oil

M. Al- Farsi, H. Al- Hoqani, H.M. Ali, D. Al-Hattali , Y.A. Shah, R. Al-Abri — Mon, 09 Jun 2025 06:15:42 +0000

Background: This study evaluated the effectiveness of chitosan-based nanoemulsion coatings, enriched with 3.5% Grape Seed Oil, in extending the shelf-life and preserving the quality of date fruits over a 21-day storage period.

Methods: Fresh date fruits (totalling 20 kg) harvested in August 2024 were coated with 0.5 and 1.0% high molecular weight chitosan. Quality parameters including moisture content, pH, acidity, Total Soluble Solids (°Brix), phenolic content, antioxidant activity (2,2-diphenyl-1-picrylhydrazyl inhibition), texture (hardness and elasticity), color, and microbial load (yeast and mold counts) were monitored during storage. Statistical analysis was performed using Excel 2016 and two-way ANOVA, with significance at p<0.05.

Results: The 1.0% chitosan coating was particularly effective; maintaining moisture levels at 63% by day 21 versus51% in the control. The pH of coated samples increased more gradually, reaching 7.2 in the 1.0% chitosan group, while the control’s increased to 7.0. Acidity decreased more slowly in coated samples, with lower levels than controls. Phenolic content and antioxidant activity were also better preserved in the coated fruits, with the 1.0% chitosan treatment retaining 65% 2,2-diphenyl-1-picrylhydrazyl inhibition by day 21, compared to 1.4% in the control. Yeast and mold counts were drastically reduced in coated fruits, dropping from 1,100 Colony Forming Unit (CFU)/g to around 100 CFU/g by day seven and remaining low throughout the storage period. In terms of texture, the coated fruits exhibited better firmness and elasticity retention, with slower degradation of hardness compared to the uncoated control. The coatings also contributed to less discoloration, with the 1.0% chitosan treatment maintaining higher lightness (L value) and color stability (a and b values) throughout the storage period.

Conclusions: These newly developed chitosan-based nanoemulsion coatings demonstrated significant potential in preserving the postharvest quality of date fruits, maintaining moisture, texture, color, and antioxidant activity during storage.

Pesticide Residues in Tomato, Eggplant, and Cabbage Grown in the Western Province of Rwanda

J.B. Ntamuturanyi, E. Nkurunziza, A. Rutikanga, T. Muhizi, D. Umereweneza — Mon, 09 Jun 2025 06:16:15 +0000

Background: Pesticide use in agriculture enhances crop production but poses risks to public health and the environment, necessitating rigorous food safety monitoring. Hence, this study aimed at assessing the levels of pesticide residues in tomato, eggplant, and cabbage grown in the eastern province of Rwanda.

Methods: A survey involving 300 farmers and 30 agrodealers was conducted in Rwanda’s Western Province to identify commonly used pesticides and measure their residues in cabbage, tomato, and eggplant from Rusizi and Nyamasheke. Residue analysis of metalaxyl, cypermethrin, abamectin, deltamethrin, and profenofos was performed using High Performance Liquid Chromatography. Consumer health risks were assessed via acute Health Risk Index and chronic Hazard Quotient (HQ) values. Data were analyzed using descriptive statistics in IBM SPSS Statistics 29.0.2.0 and Microsoft Excel 2016.

Results: Fungicides (60%), insecticides (33%), herbicides (3%), and acaricides (2%) were applied, with metalaxyl (24%) and chlorothalonil (13%) as the predominant fungicides. Insecticide use was led by cypermethrin (40.75%), metalaxyl (30.98%), profenofos, and deltamethrin (26.24%). Pesticide residues contaminated 30%, 36.67%, and 23.33% of tomato, cabbage, and eggplant samples, respectively. Mean residue levels of metalaxyl in tomato (0.793 ppm) and cabbage (1.089 ppm), and deltamethrin in eggplant (0.475 ppm) and cabbage (0.550 ppm) exceeded Food and Agriculture Organization and Codex Alimentarius Maximum Residue Limits. Acute Health Risk Index for all pesticides were below 100% of the Acute Reference Dose, indicating minimal acute risk. HQ were below one for all pesticides except cyhalothrin (HQ=1.313) and abamectin (HQ=2.15) in eggplant.

Conclusion: Based on these findings, there is an urgent need for improving pesticide management and raising public awareness on the use of pesticides among farmers, pesticides sellers, and consumers.