Displaying publications 21 - 40 of 78 in total

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  1. Impact of human Campylobacter infections in Southeast Asia: The contribution of the poultry sector
    Premarathne JMKJK, Satharasinghe DA, Huat JTY, Basri DF, Rukayadi Y, Nakaguchi Y, et al.
    Crit Rev Food Sci Nutr, 2017 Dec 12;57(18):3971-3986.
    PMID: 28001082 DOI: 10.1080/10408398.2016.1266297
    Campylobacter is globally recognized as a major cause of foodborne infection in humans, whilst the development of antimicrobial resistance and the possibility of repelling therapy increase the threat to public health. Poultry is the most frequent source of Campylobacter infection in humans, and southeast Asia is a global leader in poultry production, consumption, and exports. Though three of the world's top 20 most populated countries are located in southeast Asia, the true burden of Campylobacter infection in the region has not been fully elucidated. Based on published data, Campylobacter has been reported in humans, animals, and food commodities in the region. To our knowledge, this study is the first to review the status of human Campylobacter infection in southeast Asia and to discuss future perspectives. Gaining insight into the true burden of the infection and prevalence levels of Campylobacter spp. in the southeast Asian region is essential to ensuring global and regional food safety through facilitating improvements in surveillance systems, food safety regulations, and mitigation strategies.
    Matched MeSH terms: Food Safety
  2. Fulltext Occurrence of Listeria monocytogenes and Salmonella Typhimurium in Fruit Juices from Local Stalls and Restaurant in Kuching, Sarawak
    CHAI SIAW YEW, CHAI SZE FAN, LESLEY MAURICE BILUNG, AHMAD SYATIR TAHAR, ROSDI KIRA
    Trends in Undergraduate Research, 2018;1(1):0-0.
    MyJurnal
    Listeria spp. and Salmonella spp. are capable of causing food-borne outbreaks and diseases in humans. This study aimed to quantify and detect the occurrence of Listeria monocytogenes and Salmonella Typhimurium in fruit juices by utilizing Most Probable Number (MPN) in combination with Polymerase Chain Reaction (PCR). In this study, a total of 50 fruit juice samples, consisting of orange, papaya, watermelon, honeydew and apple were collected from Kota Samarahan and Kuching. Specific Polymerase Chain Reaction (PCR) assay targeting the virulence gene, hlyA gene in L. monocytogenes and fliC gene in S. Typhimurium was performed, with the expected size of 730 bp and 559 bp, respectively. MPN analysis showed that the estimated microbial loads of Listeria spp. and Salmonella spp. in all samples were more than 1100 MPN/g. However, based on the PCR analysis, none of the samples (0%) were positive for L. monocytogenes or S. Typhimurium. This study presented as a preliminary food safety screening for the occurrence of Listeria spp. and Salmonella spp. from retailed fruit juices. Hygienic practices and food safety measures should be adhered by all food vendors and restaurants in order to avoid foodborne disease outbreaks in the future.
    Matched MeSH terms: Food Safety
  3. Fulltext Development and Validation of Nutrition and Food Safety Educational Material for Fish Processors in Nigeria
    Adegoye GA, Tolar-Peterson T, Ene-Obong HN, Nuntah JN, Pasqualino MM, Mathews R, et al.
    Int J Environ Res Public Health, 2023 Mar 10;20(6).
    PMID: 36981799 DOI: 10.3390/ijerph20064891
    INTRODUCTION: fish can be an affordable and accessible animal-source food in many Low- and Middle-Income Countries (LMIC).

    BACKGROUND: Traditional fish processing methods pose a risk of exposing fish to various contaminants that may reduce their nutritional benefit. In addition, a lack of literacy may increase women fish processors' vulnerability to malnutrition and foodborne diseases.

    OBJECTIVE: The overall aim of the project was to educate women and youth fish processors in Delta State, Nigeria about the benefit of fish in the human diet and to develop low literacy tools to help them better market their products. The objective of this study was to describe the development and validation of a low-literacy flipbook designed to teach women fish processors about nutrition and food safety.

    METHOD: developing and validating instructional material requires understanding the population, high-quality and relevant graphics, and the involvement of relevant experts to conduct the content validation using the Content Validity Index (CVI) and the index value translated with the Modified Kappa Index (k).

    RESULT: The Item-level Content Validity Index (I-CVI) value of all domains evaluated at the initial stage was 0.83 and the Scale-level Content Validity Index (S-CVI) was 0.90. At the final stage, the material was validated with CVI 0.983 by four experts and satisfied the expected minimum CVI value for this study (CVI ≥ 0.83, p-value = 0.05). The overall evaluation of the newly developed and validated flipbook was "excellent".

    CONCLUSIONS: the developed material was found to be appropriate for training fish processors in Nigeria in nutrition and food safety and could be modified for a population of fish processors in other LMICs.

    Matched MeSH terms: Food Safety
  4. Fulltext Motivations for Industry Stakeholders in China, Vietnam, Thailand and Malaysia to Improve Livestock Welfare
    Sinclair M, Idrus Z, Nhiem DV, Katawatin S, Todd B, Burn GL, et al.
    Animals (Basel), 2019 Jul 04;9(7).
    PMID: 31277448 DOI: 10.3390/ani9070416
    Understanding what might motivate livestock stakeholders to improve animal welfare is useful information when developing initiatives that benefit from stakeholder engagement. This study was designed to assess the strength of motivating drivers in the development of attitudes to animal welfare, and the factors that impacted their ability to improve animal welfare. During a series of qualitative focus group sessions with livestock leaders across the same countries (Malaysia, China, Vietnam and Thailand), the current study presented livestock leaders (n = 139) with the most significant results in their country, and collected data pertaining to the meaning and applicability of these results. This data was then subject to thematic analysis to identify salient and repeated motivating factors and meanings. This process revealed a complex picture of relationships between motivators and the contexts that drive them. Figures are presented to begin illustrating these relationships. Some strong motivators were uncovered that were previously rated low in the survey (i.e., financial benefit) or not included at all (e.g., food safety). This paper also presents the opportunity to better understand the strength and relationship of extrinsic and intrinsic motivational forces behind animal welfare improvement.
    Matched MeSH terms: Food Safety
  5. Fulltext [Malaysia]Food Safety in Malaysia
    Philip A
    Japan Med Assoc J, 2015 Dec;58(4):180-4.
    PMID: 27081606
    Matched MeSH terms: Food Safety*
  6. Fulltext Perception of foreign students on food safety and hygiene practices among food handlers in Malaysian restaurants: public health perspective
    Odeyemi, Olumide Adedokun
    Int J Public Health Res, 2013;3(1):214-222.
    MyJurnal
    Influx of foreign students in Malaysia calls for a study on safety of food in Malaysia restaurants as perceived by them. This study aims to investigate perception of foreign students regarding food safety and personal hygiene practice of food handlers in Malaysia restaurants. A six sections Likert scale questionnaire was used. A total of 350 questionnaires were distributed during this study between March 2011 and March 2012 to the international students from 26 countries of the world in various public and private institutions of higher learning in Klang Valley, Malaysia. Among the distributed questionnaires, only 155 were correctly filled, retrieved and analyzed. Ninety-one respondents (59%) were male while 63 (41%) were females. A total of 107 (69%) were undergraduates and 29 (19%) were postgraduate students. One hundred and thirty-nine (90%) respondents were local or foreign restaurants. Eleven respondents (7%) did not patronize any of the restaurants. Among factors influencing choice of restaurants are closeness to residence, price of food and quality of food were the most important factors 62 (38%). Twenty-seven (28%) eat in restaurants because of the similarity of the food to that of their home country. Of the most preferred food, Nasi ayam, 89 (57%) top the list, next was Nasi goreng ayam, 14 (14%) and African food, 23 (15%). Nasi lemak was the least food preferred 3 (2%). A total of 104 (67%) respondents were of the opinion that handlers kept short nails, 91 (59%) do not pick nose, 108 (55%) stated that food handlers cough or sneeze while handling food. Ninety-eight respondents (64%) also stated that serving of food with unprotected hands were observed. The result of this study showed that although food handlers are aware of the need for personal hygiene, more awareness needs to be created.
    Matched MeSH terms: Food Safety
  7. Fulltext The effectiveness of food handler training programmes in Malaysia and Ireland to prevent food-borne disease
    Tirmizi, L.I.T., Brand, H., Son, R., New, C.Y.
    Food Research, 2018;2(3):247-257.
    MyJurnal
    According to the World Health Organisation (WHO), globally 600 million people suffer
    from food-borne diseases (FBD), and 420,000 people die as a result. The European Food
    Safety Authority (EFSA) has stated that FBD are linked to the food industry, with the
    most common means of transmission being due to poor food handling and hygiene by
    food handlers working in the food industry. The aim of this research was to investigate the
    effectiveness of mandatory food handler training programmes (FHTP) to prevent FBD in
    Malaysia and Ireland. To do this, the FHTP existing in Malaysia and Ireland were
    analysed, in addition to the legislation they fall under in each respective country.
    Effectiveness was determined by investigating the level of food safety knowledge (FSK)
    and food safety practices (FSP) of food handlers in Malaysia and Ireland. A systematic
    literature review (SLR) and a narrative literature review (NLR) were conducted for this
    research. The SLR was based on the PRISMA diagram, using the Confidence in the
    Evidence from Reviews of Qualitative research (CERQual) approach to evaluate the
    studies used for this research. A total of 8 Malaysian studies and 1 Irish study were used to
    determine the level of FSK and FSP of food handlers in each respective country, to
    examine the effectiveness of FHTP. The results of the studies used for this research have
    depicted overall good FSP and FSK of food handlers in Malaysia and Ireland; yet trends
    continue to show that food handlers are one of the biggest contributors to FBD,
    demonstrating that FHTP are not effective in preventing FBD. The findings from this
    research highlights that although these trainings can be an effective tool to prevent FBD, if
    they are not executed correctly, food handlers will continue to contribute to FBD.
    Matched MeSH terms: Food Safety
  8. Survey-based data on food security, nutrition and agricultural production shocks among rural farming households in northern Uganda
    Mwungu CM, Shikuku KM, Atibo C, Mwongera C
    Data Brief, 2019 Apr;23:103818.
    PMID: 31372462 DOI: 10.1016/j.dib.2019.103818
    Climate change, degradation of natural resources, conflict or civil war, diseases and poverty are among the key threats that impact agriculture, human nutrition, food security and food safety among rural households in developing countries. Sustainability of food systems and livelihoods will thus crucially depend on not only the ability to accommodate or recover from these threats but also to tap into opportunities for strengthening long-term capabilities. One approach to enhancing resilience to enhance food security and nutrition is building an evidence base to better understand the various types of smallholders, threats to agriculture production and the associated risks to food security and nutrition and household food preferences. Unfortunately, such data in many African countries is still unavailable or has not been shared publicly. In this paper, we describe data that were collected in Nwoya district, Northern Uganda in December 2017. These data can be used to assess the relationship between resilience of farm households to climatic risks and their food and nutrition security.
    Matched MeSH terms: Food Safety
  9. Analysis of melamine migration from melamine food contact articles
    Chik Z, Haron DE, Ahmad ED, Taha H, Mustafa AM
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 2011;28(7):967-73.
    PMID: 21607892 DOI: 10.1080/19440049.2011.576401
    Migration of melamine has been determined for 41 types of retail melamine-ware products in Malaysia. This study was initiated by the Ministry of Health, Malaysia, in the midst of public anxiety on the possibility of melamine leaching into foods that come into contact with the melamine-ware. Thus, the objective of this study was to investigate the level of melamine migration in melamine utensils available on the market. Samples of melamine tableware, including cups and plates, forks and spoons, tumblers, bowls, etc., were collected from various retail outlets. Following the test guidelines for melamine migration set by the European Committee for Standardisation (CEN 2004) with some modifications, the samples were exposed to two types of food simulants (3% acetic acid and distilled water) at three test conditions (25°C (room temperature), 70 and 100°C) for 30 min. Melamine analysis was carried out using LC-MS/MS with a HILIC column and mobile phase consisting of ammonium acetate/formic acid (0.05%) in water and ammonium acetate/formic acid (0.05%) in acetonitrile (95 : 5, v/v). The limit of quantification (LOQ) was 5 ng/ml. Melamine migration was detected from all samples. For the articles tested with distilled water, melamine migration were [median (interquartile range)] 22.2 (32.6), 49.3 (50.9), 84.9 (89.9) ng/ml at room temperature (25°C), 70 and 100°C, respectively. In 3% acetic acid, melamine migration was 31.5 (35.7), 81.5 (76.2), 122.0 (126.7) ng/ml at room temperature (25°C), 70 and 100°C, respectively. This study suggests that excessive heat and acidity may directly affect melamine migration from melamine-ware products. However the results showed that melamine migration in the tested items were well below the specific migration limit (SML) of 30 mg/kg (30,000 ng/ml) set out in European Commission Directive 2002/72/EC.
    Matched MeSH terms: Food Safety
  10. Fulltext Antibacterial agents produced by lactic acid bacteria isolated from Threadfin Salmon and Grass Shrimp
    Noordiana N., Fatimah A.B., Mun, A.S.
    International Food Research Journal, 2013;20(1):117-124.
    MyJurnal
    Lactic acid bacteria (LAB) are non-pathogenic bacteria that have an important role in human daily life. LAB produce antimicrobial agents, such as bacteriocins, diacetyl and hydrogen peroxide which help to extend the shelf life of food products. In this study, LAB were isolated from selected seafood; threadfin salmon and grass shrimp. Antibacterial activity of LAB extracts against Salmonella typhimurium, Listeria monocytogenes, Bacillus cereus and Escherichia coli were determined using the disc diffusion method. Three strains of LAB were selected for the characterization of antibacterial agents produced by LAB. The parameters such as pH, heat, incubation period and medium, were analyzed in this experiment. Changes in environmental parameters affected the activity of antibacterial agents. The antibacterial agents produced by LAB were generally heat stable and stable in a wide range of pH levels. However, the inhibition activity of LAB was destroyed with a heat treatment of 121°C, and the antibacterial effect was reduced at a pH of 12, which occurs in most strains. The medium containing NaCl enhanced the
    antibacterial activity of P1S1 and P3S3 strains against S. typhimurium, L. monocytogenes and E. coli. Moreover, the antibacterial agents exhibited the greatest inhibition activity at incubation times between 24 and 72 h. The antibacterial activity was reduced after an incubation time of 96 h. The characterization of antibacterial agents aids in the improvement of food products safety
    Matched MeSH terms: Food Safety
  11. Fulltext Consumers’ demand and willingness to pay for rice attributes in Malaysia
    Ahmad Hanis, I.A.H., Jinap, S, Mad Nasir, S., Alias, R., Muhammad Shahrim, A.K.
    International Food Research Journal, 2012;19(1):363-369.
    MyJurnal
    The growth of the Malaysian’s per capita income has generally empowered consumers to have more choices for food, more purchasing power, health consciousness and demand for more nutritional values of their food intake. Motivated by the changes in Malaysian consumer’s food choice, a conjoint analysis was performed to investigate Malaysian consumers’ demand for rice attributes and how much consumers are willing to pay for the demanded attribute. A conjoint analysis is a method used in identifying and understanding the combined effects of product attributes on preferences for a product or service. In conjoint analysis, utility is the conceptual basis for assessing the value of a product or service, where individuals make decisions between bundles of products based on their budget constraints. The findings suggested that the most important attribute for rice was food safety, followed by taste and size of grain. Consumers were also willing to pay premium prices for the demanded attributes. The findings would have positive implications for the agrifood industry if it responds effectively to translate into business opportunities to these changes.
    Matched MeSH terms: Food Safety
  12. Fulltext Isolation and molecular detection of Newcastle Disease virus from an imported meat sample
    Leow, B.L., Syamsiah, A.S., Ong, G.H., Faizul, F.M.Y., Muhammad, R.S., Basirah, M.A., et al.
    Jurnal Veterinar Malaysia, 2016;28(2):17-20.
    MyJurnal
    Infected poultry meat plays an important role in the spread of Newcastle Disease (ND). In this study, an imported meat product was found to be positive for ND by both virus isolation and molecular characterization. Analysis of the deduced amino acid sequences of the F protein cleavage site showed that the isolate was virulent as indicated by the sequence 112RRQKR116 for the Cterminus of the F2 protein and phenylanine (F) at the N-terminus of the F1 protein, residue 117. Basic Local Alignment Search Tool (BLAST) analysis showed the isolate was 98% identical with China Hebei ND strain. Though the regulations for the importation of poultry meat for human consumption into Malaysia are strict, the possibility of the persistence of ND virus in imported meat is prevalent. Strict enforcement of importing regulations and screening the disease in imported poultry meat is important to ensure food safety and prevent introducing ND strain fInfected poultry meat plays an important role in the spread of Newcastle Disease (ND). In this study, an imported meat product was found to be positive for ND by both virus isolation and molecular characterization. Analysis of the deduced amino acid sequences of the F protein cleavage site showed that the isolate was virulent as indicated by the sequence 112RRQKR116 for the Cterminus of the F2 protein and phenylanine (F) at the N-terminus of the F1 protein, residue 117. Basic Local Alignment Search Tool (BLAST) analysis showed the isolate was 98% identical with China Hebei ND strain. Though the regulations for the importation of poultry meat for human consumption into Malaysia are strict, the possibility of the persistence of ND virus in imported meat is prevalent. Strict enforcement of importing regulations and screening the disease in imported poultry meat is important to ensure food safety and prevent introducing ND strain from other countries into Malaysiarom other countries into Malaysia.
    Matched MeSH terms: Food Safety
  13. Fulltext An Ethnographic survey of culinary students’ behaviours in the implementation of food safety and Hygiene practices
    Mohammad Halim Jeinie, Norazmir Md Nor, Mazni Saad, Mohd Shazali Md. Sharif
    Pertanika Journal of Science & Technology, 2017;25(108):1-10.
    MyJurnal
    Sufficient knowledge on food safety and diligence during food handling are crucial to food safety and hygiene practices. A casual approach to handling food in the kitchen on a regular basis may link to foodborne pathogens, contaminations, and adverse health effects. The purpose of this study is to identify the right practices and behaviour among culinary students in terms of food hygiene practices and food safety perspectives. The methodology employed includes observations on 18 food culinary students in an actual kitchen setting. Effective food hygiene and food safety implementation are needed to improve the effectiveness of health education programmes for food handlers. The results suggest that transmission reduction of food pathogens, knowledge transfer and food safety training in selective industry criteria with proper guidelines should be introduced to produce a competent workforce.
    Matched MeSH terms: Food Safety
  14. Fulltext Short communication antibacterial property of Hylocereus polyrhizus and Hylocereus undatus peel extracts
    Nurmahani, M.M., Azizah, A.H., Azizah, O., Ghazali, F.M., Mohd Sabri, P.D.
    International Food Research Journal, 2012;19(1):77-84.
    MyJurnal
    Food-borne diseases have always been a major concern to the consumers, food safety authorities and food industries. Hylocereus spp or Pitaya peels are normally treated as wastes and will be discarded during processing. In this study, the antibacterial activity of ethanol, chloroform and hexane extracts from Hylocereus polyrhizus (red flesh pitaya) and Hylocereus undatus (white flesh pitaya) peels against nine pathogens was evaluated using disc diffusion method and broth micro-dilution method. Result from disc diffusion method showed that chloroform extracts from H. polyrhizus and H. undatus peel were found to exhibit good antibacterial activity where almost all the pathogens studied were successfully inhibited. Result of the minimum inhibitory concentration (MIC) showed that all extracts inhibit the growth of bacteria in the range of 1.25-10.00 mg/mL for all bacteria while their minimum bacteriacidal concentrations (MBC) indicated double of the MICs concentration except for B. cereus, L. monocytogenes and C. jejuni. Even though there is no clear trend indicating which bacteria were sensitive most to the extract, it can be concluded that chloroform extract of both H. polyrhizusand H. undatus peel showed the most potent antibacterial activity. Thus, these findings could be used further to understand the antibacterial property of the peel of pitaya fruits.
    Matched MeSH terms: Food Safety
  15. Fulltext Authenticity Testing and Detection of Eurycoma longifolia in Commercial Herbal Products Using Bar-High Resolution Melting Analysis
    Fadzil NF, Wagiran A, Mohd Salleh F, Abdullah S, Mohd Izham NH
    Genes (Basel), 2018 Aug 12;9(8).
    PMID: 30103564 DOI: 10.3390/genes9080408
    The present study demonstrated High Resolution Melting (HRM) analysis combined with DNA barcode (Bar-HRM) as a fast and highly sensitive technique for detecting adulterants in Eurycoma longifolia commercial herbal products. Targeting the DNA barcoding of the chloroplastic region-ribulose biphosphate carboxylase large chain (rbcL) and the nuclear ribosomal region- internal transcribed spacer 2 (ITS2), PCR amplification and HRM analysis using saturated Eva green dye as the source of fluorescence signals, was accomplished by employing a real-time cycler. The results were further validated by sequencing to identify unknown sequence from Genbank database and to generate phylogenetic tree using neighbour joint (NJ) analysis. Both of the DNA markers exhibited a distinguishable melting temperature and shape of the normalised curve between the reference and the adulterants. In the case of species identification, ITS2 was more successful in differentiating between species. Additionally, detection of admixture sample containing small traces of targeted E. longifolia DNA (w/v) can be detected as low as 5% for rbcL and less than 1% for ITS2, proving the sensitivity and versatility of the HRM analysis. In conclusion, the Bar-HRM analysis is a fast and reliable technique that can effectively detect adulterants in herbal products. Therefore, this will be beneficial for regulatory agencies in order to regulate food safety issues.
    Matched MeSH terms: Food Safety
  16. Fulltext Factors influencing consumer intentions to avoid broiler chicken meat and products in Malaysia
    Huang, L.C., Goh, Y.N., Mohaidin, Z.
    International Food Research Journal, 2014;21(1):181-188.
    MyJurnal
    Reports of bird flu outbreaks occur around the globe, posing a severe threat to the poultry
    industry and consumer health. Despite the number of bird flu scares, few studies have
    considered the impact on consumers’ chicken consumption intentions in a non-western context,
    such as in Malaysia. The aim of this study is to determine the factors that influence consumers’
    intentions to take precautions by avoiding the consumption of broiler chicken meat and
    products in Malaysia when a bird flu outbreak occurs. A total of 276 online questionnaires were
    disseminated using convenience sampling with 109 respondents completing the questionnaires, generating a response rate of 40.8 percent. The study results show that attitudes, subjective norms, perceived behavioral control, perceived credibility of information, and perceived risk have a significant relationship with consumer intentions to take precautions by avoiding the consumption of broiler chicken meat and products. One factor is the exception: attention towards bird flu news. These findings shed some light on understanding the extent of consumer response (i.e. consumption behavior) to future health crises (e.g. bird flu). Moreover, for policy makers, these findings may serve as a guide and a reference to food safety issues in the poultry industry, especially future bird flu scares.
    Matched MeSH terms: Food Safety
  17. Current status of food safety hazards and health risks connected with aquatic food products from Southeast Asian region
    Gao P, Mohd Noor NQI, Md Shaarani S
    Crit Rev Food Sci Nutr, 2020 Dec 28.
    PMID: 33356490 DOI: 10.1080/10408398.2020.1866490
    Food safety issues associated with aquatic food products become more important with the increasing consumption and followed by its ongoing challenges. The objective of this paper is to review the food safety hazards and health risks related to aquatic food products for the Southeast Asian region. These hazards can be categorized as microplastics (MPs) hazard, biological hazards (pathogenic bacteria, biogenic amines, viruses, parasites), and chemical hazards (antimicrobial, formaldehyde, heavy metal). In different Southeast Asian countries, the potential health risks of aquatic food products brought by food hazards to consumers were at different intensity and classes. Among all these hazards, pathogenic bacteria, antimicrobials, and heavy metal were a particular concern in the Southeast Asian region. With environmental changes, evolving consumption patterns, and the globalization of trade, new food safety challenges are created, which put forward higher requirements on food technologies, food safety regulations, and international cooperation.
    Matched MeSH terms: Food Safety
  18. Fulltext Isolation and identification of common bacteria causing Subclinical Mastitis in dairy goats
    Omar, S., Mat-Kamir, N.F.
    International Food Research Journal, 2018;25(4):1668-1674.
    MyJurnal
    The purpose of the current study was to isolate and identify subclinical mastitis causing bacteria from milk samples of dairy goats. The milk samples from individual dairy goats were collected from several dairy goat farms around Kota Bharu, Kelantan. Major bacterial isolates were Staphylococcus spp. (73.2%). Coagulase negative staphylococci encompassing 68.3% of the isolates, whereas 4.9% was coagulase positive staphylococci. Bacillus spp. constituted 12.2% out of the isolates. Listeria spp. and Neisseria spp. both were represented 7.3%. There is a need to discuss the potential hazards of these bacteria in affecting milk quality, health of goats and food safety to consumers. The findings also emphasize the need to study the exact species of bacteria isolated in order to plan for their prevention as well as to assist veterinarians in prescribing correct antibiotic therapy.
    Matched MeSH terms: Food Safety
  19. Safety assessment of widely used fermented virgin coconut oil (Cocos nucifera) in Malaysia: Chronic toxicity studies and SAR analysis of the active components
    Ibrahim AH, Khan MS, Al-Rawi SS, Ahamed MB, Majid AS, Al-Suede FS, et al.
    Regul Toxicol Pharmacol, 2016 Nov;81:457-467.
    PMID: 27756558 DOI: 10.1016/j.yrtph.2016.10.004
    Fermented Virgin Coconut Oil (FVCO) is widely used in the Southeast Asia as food and traditional medicine. The objective of the present study is the evaluation of chronic safety of the commercialized FVCO of Malaysia and other Southeast Asian countries. A single dose of 5000 mg/kg of FVCO was administered orally in rats (each group, n = 5) for the acute toxicity study and 175, 550 and 2000 mg/kg for sub-chronic and chronic studies (each group, n = 10), respectively. The behavior, mortality, and body weight of the rats were assessed to determine the toxic effects of FVCO. The haematology, biochemistry and histopathology of the treated rats were evaluated. The treated rats were safe with the dose of 5000 mg/kg in acute, sub-chronic and chronic indication. Abnormal clinical signs and morphology (gross necroscopy), changes of organ weight, anomalous haematology and biochemistry indexes were not found in comparison with the control (p > 0.05). In general, food and water intake were higher in the treated rats related to control. It was concluded that the presence of the antioxidant active compounds of FVCO might be the reason of safety. The structure activity relationship (SAR) provides a comprehensive mechanism to determine the safety that is the presence of the electron donating phenolic groups, carbonyl groups, and carboxylic acid in the ortho and meta position of the aromatic rings. The SAR showed the antioxidant properties of myristic acid and lauric acid determined by GC-MS analysis. This result suggests the safety of FVCO for chronic use, nutritional activity that FVCO formulation complies the requirements of regulatory agencies.
    Matched MeSH terms: Food Safety*
  20. Fulltext Mini review : the effects of food processing on biogenic amines formation
    Chong, C.Y., Abu Bakar, F., Russly, A.R., Jamilah, B., Mahyudin, N.A.
    International Food Research Journal, 2011;18(3):-.
    MyJurnal
    Biological amines are nitrogenous compounds that occur naturally in wide variety of food. Histamine, putrescine, cadavarine, tyramine, spermine, spermidine, tryptamine and β-phenylethylamine are the biogenic amines that are normally present in foods. Although the biogenic amines play some important physiological functions but high level of amines can cause toxicological effects. High amount of amines can be produced by bacteria during amino acids decarboxylation and have been identified as one of the important agent causing seafood intoxication. Temperature is the major factor for controlling the biogenic amines formation in food. The effects of other alternatives are also discussed including salting, packaging, irradiation, high pressure processing and the use of starter culture. A variety of techniques can be combined together to control the microbial growth and enzyme activity during processing and storage for better shelf life extension and food safety.
    Matched MeSH terms: Food Safety
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