Journal of Food Safety and Hygiene

An overview of the prevention of oxidative rancidity in butter and butter products using natural antioxidants treatment: a review

Sat, 25 Apr 2026 08:14:37 +0000

Butter and butter products are considered the main part of human diet widely used as table-spread and for cooking purpose due to special taste and aroma. These dairy products contain vital macroand micro-nutrients including essential fatty acids and vitamins. When these fat rich products exposed to oxygen, heat, light, water and enzymes lead to chemical deterioration and eventually induces undesirable taste and color to them during storage time. The rancidity developments degrade the quality and shelf life of the products, which ultimately reduced consumer acceptability. Moreover, the chemical by-products formed by oxidation reaction trigger chronic illnesses like cancer and heart diseases in consumers. Antioxidants have such molecules, which vigorously react with free radicals formed within the initial phase of autoxidation and remove them from reacting with oxygen. This paper overviewed the function of natural antioxidants as effective and safe method for the oxidation stability of butter and butter products.

Food safety practices of street vendors and microbial contamination of the night market foods in Morogoro Municipality, Tanzania

Sat, 25 Apr 2026 08:20:08 +0000

Street food vendors nourish billions every day and boost the informal economy. Nevertheless, streetvended foods present considerable public health hazards owing to substandard cleanliness and insufficient food safety protocols. This study aimed to investigate the food safety practices of night market vendors in Morogoro Municipality and to evaluate the levels of microbiological contamination in selected street foods offered at night markets. A cross-sectional study conducted from April to August 2024 in Morogoro Municipality assessed 256 night-market street vendors using structured questionnaires and observational checklists. An experimental approach was employed to examine 200 food samples (barbecue, fried chicken, rice dishes, french fries, and salads) collected in eight different locations in five replications for microbial contamination. The results indicated inadequate adherence to food safety protocols, with 82% of vendors without valid medical certificates, 84.7% neglecting hand hygiene, and 76.1% not storing perishables at acceptable and safe temperatures. Salads samples exhibited the highest contamination, with a mean total coliform count (TCC) of 4.05×104 cfu/g and total viable count (TVC) of 7.22×104 cfu/g, both exceeding safety limits. Escherichia coli (20%) and Staphylococcus spp. (22.5%) were the most frequent isolates, particularly in salads, chips and fried chicken, while S. warneri, S. succinus, and Aerococcus viridans occurred rarely. Salmonella spp. was absent in all analyzed food samples. Principal Component Analysis (PCA) established that vendor compliance is driven by four independent factors (Core Hygiene, Barrier Use, Environmental Management, and Infrastructure Support), with the Core Hygiene cluster being the most significant. These findings highlight critical gaps in food safety practices and underscore the need for targeted interventions to mitigate contamination risks.

Characterization and antibacterial activity of lactobacillus species isolated from a traditionally fermented cereal beverage (kunun-zaki) in Nigeria

Sat, 25 Apr 2026 08:28:19 +0000

Kunun-zaki is an indigenous cereal beverage in Nigeria that undergoes spontaneous fermentation by mixed cultures of autochthonous bacteria species. Given the antimicrobial compounds synthesized by lactic acid bacteria (LAB), this study aimed to evaluate the antibacterial activities of Lactobacillus species isolated from Kunun-zaki. The traditionally fermented cereal beverage (Kunun-zaki) was analyzed for pH and LAB counts. Lactobacillus isolates were identified using both phenotypic tests and molecular method (16S rRNA amplification). Then the representative isolates were subjected 16S rRNA amplification analysis using universal primers (27F/1492R). Cell-free supernatant (CFS) extracts of the isolates were tested for antibacterial activity against Staphylococcus aureus, Escherichia coli, Salmonella spp., and Klebsiella spp., by using the agar well diffusion method. The pH values of traditionally fermented Kunun-zaki ranges from 4.50 ± 0.10 to 6.83 ± 0.05, while LAB count ranges from 2.45 × 103 ± 1.80 × 102 cfu/mL to 2.87×103 ± 4.36 ×101 cfu/mL within 0-48 h after preparation. Eight isolates were obtained and identified as Lactiplantibacillus plantarum (35%), Limosilactobacillus fermentum (25%), Lacticaseibacillus acidophilus (25%), and Ligilactobacillus salivarius (12.5%) The CFS extracts of Lactobacillus isolates exhibitedsignificant inhibitory activity against Staphylococcus aureus, E. coli, Salmonella spp., and Klebsiella spp., with zones of inhibition ranging from 8.16 ± 0.28 mm to 20.30±0.60 mm. Notably, only Salmonella spp. was resistance to some Lactobacillus isolates (LBK0-23, LBK4-24, LBK4-26), showing a pattern of selective resistance. Tukey’s HSD post-hoc analysis confirmed significant differences (p<0.05) among the inhibition profiles of individual isolates. These results indicate the potential of Lactobacillus spp. in traditional production of Kunun-zaki beverages and their role as promising antibacterial agent.

Assessment of Enrofloxacin residues in table eggs obtained from open markets and supermarkets in Lusaka province of Zambia

Sat, 25 Apr 2026 08:33:14 +0000

Globally, table eggs represent a vital dietary source. Unfortunately, antibiotic residue (AR) contamination in eggs remains a substantial food safety and public health concern. While the presence of antibiotic residues in poultry products is a known problem, there is still limited data, particularly with regard to the use of antibiotics that are prohibited in the production of poultry eggs. Herein, we used High-Performance Liquid Chromatography (HPLC) to determine the proportional distribution of branded and unbranded table eggs from supermarkets (regulated retail outlets) and open markets (traditional, informal markets) in Lusaka province that would contain enrofloxacin residues. Of the total samples tested, 31.7% (95% CI: 20.3-44.9%) contained enrofloxacin residues ranging from 0.16 to 1.52 µg/g. A higher proportion of the enrofloxacin residues were detected in open markets, 84.2% (95% CI: 60.4-96.6%), compared to supermarkets, 15.8% (95% CI: 3.4- 39.6%). Similarly, the majority of enrofloxacin residues were detected in unbranded eggs, 89.5% (95% CI: 66.9-98.7%), compared to branded eggs, 10.5% (95% CI: 1.3-33.1%). Given the high risk of AR in Zambia and many other countries globallywhich is associated with extensive use of antibiotics in poultry, our data contributes to a fundamental knowledge gap and is relevant in generating hypotheses that will guide future research and developing targeted public health interventions to minimise human exposure to antibiotic residues.

The influence of hygienic practices on microbiological quality of freshly squeezed sugarcane juice sold by street vendors in Mbeya, Tanzania

Diana Nicodemas, Chacha Nyangi — Sat, 25 Apr 2026 08:35:39 +0000

Sugarcane juice is a popular street beverage in Tanzania, yet its microbial safety remains a growing public health concern. This study evaluated the microbiological quality of freshly squeezed sugarcane juice and investigated the impact of vendor hygiene practices in Mbeya City. A crosssectional study involved eight sugarcane juice vendors, with 32 juice samples collected from markets, bus terminals, and areas surrounding Mbeya University of Science and Technology. Microbial quality was assessed through total plate counts (cfu/mL), and hygiene practices were evaluated using structured questionnaires and direct observation. Data were analysed using SPSS Version 20, employing General Linear Models (GLM). Microbial counts ranged from 3 to 46 cfu/mL, with 68.8% of samples exceeding the Tanzania Bureau of Standards limit (3.0 cfu/mL). Vendors with poor hygiene had significantly higher microbial loads (p<0.001). The GLM showed that hygienic practices explained 78.2% to 82.5% of the variation in cfu/mL. Notably, juice sold near bus terminals and markets showed higher contamination compared to university areas, correlating with observed hygiene scores. Unhygienic handling practices significantly contribute to microbial contamination. There is a pressing need for hygiene education, improved infrastructure, and routine monitoring to ensure food safety, especially in high-traffic vending zones.

In-silico identification and molecular docking analysis of ACE-inhibitory peptides derived from soybean glycinin

Sat, 25 Apr 2026 08:42:44 +0000

This study explored the potential of soybean glycinin as a source of natural ACE-inhibitory peptides, given the limitations and side effects associated with conventional synthetic ACE inhibitors. Following in silico enzymatic hydrolysis by chymotrypsin and pepsin, the released peptides were identified and their potential ACE-inhibitory activity was assessed. Molecular docking analysis revealed that two peptides, PSY and VVF, exhibited the strongest binding affinity toward ACE (- 7 Kcal/mol). Among them, PSY formed a broader and more stable interaction network within the active site of ACE, suggesting a higher inhibitory potential compared to other peptides. Overall, the findings indicate that soybean glycinin is a promising source of natural ACE inhibitors and can be further explored for the development of antihypertensive functional foods and supplements.

Development of an iron-based oxygen-scavenging nanofilm to extend the shelf-life of ultrafiltered cheese

Zhaleh Sheidae, Mahmood Alizadeh Sani, Mehdi Farhoodi — Sat, 25 Apr 2026 09:04:46 +0000

Oxygen is one of the main factors contributing to food spoilage. A recent approach in food packaging is the use of oxygen scavengers within the package to prevent quality deterioration in oxygensensitive foods. Removing oxygen inside the package by a scavenger, along with low gas impermeability of the packaging film, can prevent the growth of molds and yeasts in the food and increase its shelf life. For this purpose, in previous research, to increase the shelf life of ultrafiltered cheese, new nanocomposites based on polyolefin elastomer containing nanoparticles (nanosilica and nanographene) with an iron-based oxygen scavenger were prepared and optimized using the Doptimal mixture design method. Based on this design, various treatments were obtained with varying concentrations of different nanoparticles in the constant components of polyolefin elastomer and POE-g-MAH compatibilizer. Then, the best base film was obtained based on oxygen permeability, oxygen absorption, and mechanical properties at a concentration of 0.33% iron, 0.21% graphene, and 0.46% silica with a desirability of 76.2%. In this study, the effect of the optimal nanocomposite film on the microbial, chemical, and sensory characteristics of ultrafiltered cheese was investigated. The results showed that using this scavenger film in the ultrafiltered cheese package, while preserving its sensory characteristics, was able to extend the shelf life of the cheese compared to the control sample. It can be concluded that this new nanofilm, as an oxygen scavenger, has suitable efficiency for increasing the shelf life of oxygen-sensitive products.