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Pineapple (Ananas comosus): A comprehensive review of nutritional values, volatile compounds, health benefits, and potential food products

Mohd Ali M, Hashim N, Abd Aziz S, Lasekan O

Food Res Int, 2020 11;137:109675.
PMID: 33233252 DOI: 10.1016/j.foodres.2020.109675

Pineapple (Ananas comosus) is a tropical fruit that is highly relished for its unique aroma and sweet taste. It is renowned as a flavourful fruit since it contains a number of volatile compounds in small amounts and complex mixtures. Pineapple is also a rich source of minerals and vitamins that offer a number of health benefits. Ranked third behind banana and citrus, the demand for pineapple has greatly increased within the international market. The growth of the pineapple industry in the utilisation of pineapple food-based processing products as well as waste processing has progressed rapidly worldwide. This review discusses the nutritional values, physicochemical composition and volatile compounds, as well as health benefits of pineapples. Pineapple contains considerable amounts of bioactive compounds, dietary fiber, minerals, and nutrients. In addition, pineapple has been proven to have various health benefits including anti-inflammatory, antioxidant activity, monitoring nervous system function, and healing bowel movement. The potential of food products and waste processing of pineapples are also highlighted. The future perspectives and challenges with regard to the potential uses of pineapple are critically addressed. From the review, it is proven that pineapples have various health benefits and are a potential breakthrough in the agricultural and food industries.

Matched MeSH terms: Food Handling
Fulltext A qualitative study on personal hygiene knowledge and practices among food handlers at selected primary schools in Klang valley area, Selangor, Malaysia

Tan, S.L., Cheng, P.L., Soon, H.K., Ghazali, H., Mahyudin, N.A.

International Food Research Journal, 2013;20(1):71-76.
MyJurnal

A study was conducted to determine personal hygiene knowledge among 25 food handlers at 12 selected primary schools in Klang Valley area, Selangor, Malaysia. A qualitative approach using in-depth interviews was employed and respondents were selected by a convenience sampling. The results showed that the respondents had basic knowledge on personal hygiene practices, mainly on hand washing (30.7%) and glove use (18.7%). The food handlers (90%) practiced various good hand washing practices, with only 36% did not practice washing hands after eating or drinking. Most respondents (>70%) practiced glove use, however more than 50% did not wash hands with every glove change, change gloves when change type of products and after preparing raw material. The study showed that the food handlers have basic knowledge one good personal hygiene practices. However, some discrepancies were revealed in the proper hand washing procedure. This study recommended good hand washing procedure to be reiterated among the food handlers. There is also an immediate need for continuous training among food handlers regarding good personal hygiene practices.

Matched MeSH terms: Food Handling
Sociodemographic characteristics of food handlers and their knowledge, attitude and practice towards food sanitation: a preliminary report

Zain MM, Naing NN

Southeast Asian J. Trop. Med. Public Health, 2002 Jun;33(2):410-7.
PMID: 12236444

Diseases spread through food still remain a common and persistent problems resulting in appreciable morbidity and occasional mortality. Food handlers play an important role in ensuring food safety throughout the chain of production, processing, storage and preparation. This study is to explore the pattern of sociodemographic distribution and to determine knowledge, attitude and practice of food handlers towards food-borne diseases and food safety. A total of 430 food handlers were randomly selected from Kota Bharu district and interviewed by using structured questionnaire. Distribution of food handlers was Malays (98.8%), females (69.5%), married (81.4%), working in food stalls (64.2%), involved in operational areas (49.3%), having no license (54.2%) and immunized with Ty2 (60.7%). The mean age was 41 +/- 12 years and the mean income was RM 465 +/- 243/month. The educational level was found as no formal education (10.5%), primary school (31.9%), secondary school (57.0%) and diploma/degree holders (0.7%). A significant number of food handlers (57.2%) had no certificate in food handlers training program and 61.9% had undergone routine medical examinations (RME). Almost half (48.4%) had poor knowledge. Multiple logistic regression showed type of premise [Odd ratio (OR) = 4.0, 95% Confidence interval (CI) =1.8-7.5, p = 0.0004], educational level (OR = 4.0, 95% CI = 1.8-7.4, p = 0.0003) and job status of food handlers (OR = 0.5, 95% CI = 0.3-0.8, p = 0.0031) significantly influenced the level score of knowledge. No significant difference of attitude and practice between trained and untrained food handlers. Findings of this preliminary study may help in planning health education intervention programs for food handlers in order to have improvement in knowledge, attitude and practice towards food-borne diseases and food safety. Furthermore, it will in turn reduce national morbidity and mortality of food-borne diseases.

Matched MeSH terms: Food Handling/manpower*; Food Handling/standards*
A fully coupled multiphase model for infrared-convective drying of sweet potato

Onwude DI, Hashim N, Chen G, Putranto A, Udoenoh NR

J Sci Food Agric, 2021 Jan 30;101(2):398-413.
PMID: 32627847 DOI: 10.1002/jsfa.10649

BACKGROUND: Combined infrared (CIR) and convective drying is a promising technology in dehydrating heat-sensitive foods, such as fruits and vegetables. This novel thermal drying method, which involves the application of infrared energy and hot air during a drying process, can drastically enhance energy efficiency and improve overall product quality at the end of the process. Understanding the dynamics of what goes on inside the product during drying is important for further development, optimization, and upscaling of the drying method. In this study, a multiphase porous media model considering liquid water, gases, and solid matrix was developed for the CIR and hot-air drying (HAD) of sweet potato slices in order to capture the relevant physics and obtain an in-depth insight on the drying process. The model was simulated using Matlab with user-friendly graphical user interface for easy coupling and faster computational time.
RESULTS: The gas pressure for CIR-HAD was higher centrally and decreased gradually towards the surface of the product. This implies that drying force is stronger at the product core than at the product surface. A phase change from liquid water to vapour occurs almost immediately after the start of the drying process for CIR-HAD. The evaporation rate, as expected, was observed to increase with increased drying time. Evaporation during CIR-HAD increased with increasing distance from the centreline of the sample surface. The simulation results of water and vapour flux revealed that moisture transport around the surfaces and sides of the sample is as a result of capillary diffusion, binary diffusion, and gas pressure in both the vertical and horizontal directions. The nonuniform dominant infrared heating caused the heterogeneous distribution of product temperature. These results suggest that CIR-HAD of food occurs in a non-uniform manner with high vapour and water concentration gradient between the product core and the surface.
CONCLUSIONS: This study provides in-depth insight into the physics and phase changes of food during CIR-HAD. The multiphase model has the advantage that phase change and impact of CIR-HAD operating parameters can be swiftly quantified. Such a modelling approach is thereby significant for further development and process optimization of CIR-HAD towards industrial upscaling. © 2020 Society of Chemical Industry.

Matched MeSH terms: Food Handling/instrumentation; Food Handling/methods*
Fabrication of oil-in-water emulsions as shelf-stable liquid non-dairy creamers: effects of homogenization pressure, oil type, and emulsifier concentration

Soo YN, Tan CP, Tan PY, Khalid N, Tan TB

J Sci Food Agric, 2021 Apr;101(6):2455-2462.
PMID: 33034060 DOI: 10.1002/jsfa.10871

BACKGROUND: The popularity of coffee, the second most consumed beverage in the world, contributes to the high demand for liquid non-dairy creamer (LNDC). In this study, palm olein emulsions (as LNDCs) were investigated as alternatives to the more common soybean oil-based LNDCs. LNDCs were prepared via different homogenization pressures (100-300 bar) using different types of oil (palm olein and soybean oil) and concentrations of DATEM emulsifier (5-20 g kg-1 ).
RESULTS: Increases in homogenization pressure and emulsifier concentration were observed to have significant (P 0.05) differences between the prepared and commercial LNDCs in terms of their color, appearance, and overall acceptability.
CONCLUSION: Shelf-stable LNDCs with qualities comparable to commercial LNDC were successfully fabricated. Valuable insights into the effects of homogenization pressure, oil type, and emulsifier concentration, as well as functionality and consumer acceptance of the LNDCs when added into black coffee, were obtained. © 2020 Society of Chemical Industry.

Matched MeSH terms: Food Handling/instrumentation; Food Handling/methods*
Thermosonication and optimization of stingless bee honey processing

Chong KY, Chin NL, Yusof YA

Food Sci Technol Int, 2017 Oct;23(7):608-622.
PMID: 28614964 DOI: 10.1177/1082013217713331

The effects of thermosonication on the quality of a stingless bee honey, the Kelulut, were studied using processing temperature from 45 to 90 ℃ and processing time from 30 to 120 minutes. Physicochemical properties including water activity, moisture content, color intensity, viscosity, hydroxymethylfurfural content, total phenolic content, and radical scavenging activity were determined. Thermosonication reduced the water activity and moisture content by 7.9% and 16.6%, respectively, compared to 3.5% and 6.9% for conventional heating. For thermosonicated honey, color intensity increased by 68.2%, viscosity increased by 275.0%, total phenolic content increased by 58.1%, and radical scavenging activity increased by 63.0% when compared to its raw form. The increase of hydroxymethylfurfural to 62.46 mg/kg was still within the limits of international standards. Optimized thermosonication conditions using response surface methodology were predicted at 90 ℃ for 111 minutes. Thermosonication was revealed as an effective alternative technique for honey processing.

Matched MeSH terms: Food Handling/instrumentation*; Food Handling/methods*
Fulltext Comparison between airborne ultrasound and contact ultrasound to intensify air drying of blackberry: Heat and mass transfer simulation, energy consumption and quality evaluation

Tao Y, Li D, Siong Chai W, Show PL, Yang X, Manickam S, et al.

Ultrason Sonochem, 2021 Apr;72:105410.
PMID: 33341708 DOI: 10.1016/j.ultsonch.2020.105410

This study aimed at investigating the performances of air drying of blackberries assisted by airborne ultrasound and contact ultrasound. The drying experiments were conducted in a self-designed dryer coupled with a 20-kHz ultrasound probe. A numerical model for unsteady heat and mass transfer considering temperature dependent diffusivity, shrinkage pattern and input ultrasonic energies were applied to explore the drying mechanism, while the energy consumption and quality were analyzed experimentally. Generally, both airborne ultrasound and contact ultrasound accelerated the drying process, reduced the energy consumption and enhanced the retentions of blackberry anthocyanins and organic acids in comparison to air drying alone. At the same input ultrasound intensity level, blackberries received more ultrasound energies under contact sonication (0.299 W) than airborne sonication (0.245 W), thus avoiding the attenuation of ultrasonic energies by air. The modeling results revealed that contact ultrasound was more capable than airborne ultrasound to intensify the inner moisture diffusion and heat conduction, as well as surface exchange of heat and moisture with air. During air drying, contact ultrasound treatment eliminated the gradients of temperature and moisture inside blackberry easier than airborne ultrasound, leading to more homogenous distributions. Moreover, the total energy consumption under air drying with contact ultrasound assistance was 27.0% lower than that with airborne ultrasound assistance. Besides, blackberries dehydrated by contact ultrasound contained more anthocyanins and organic acids than those dried by airborne ultrasound, implying a higher quality. Overall, direct contact sonication can well benefit blackberry drying in both energy and quality aspects.

Matched MeSH terms: Food Handling/instrumentation; Food Handling/methods*
Enterobacteriaceae in dehydrated powdered infant formula manufactured in Indonesia and Malaysia

Estuningsih S, Kress C, Hassan AA, Akineden O, Schneider E, Usleber E

J Food Prot, 2006 Dec;69(12):3013-7.
PMID: 17186672

To determine the occurrence of Salmonella and Shigella in infant formula from Southeast Asia, 74 packages of dehydrated powdered infant follow-on formula (recommended age, > 4 months) from five different manufacturers, four from Indonesia and one from Malaysia, were analyzed. None of the 25-g test portions yielded Salmonella or Shigella. However, further identification of colonies growing on selective media used for Salmonella and Shigella detection revealed the frequent occurrence of several other Enterobacteriaceae species. A total of 35 samples (47%) were positive for Enterobacteriaceae. Ten samples (13.5%) from two Indonesian manufacturers yielded Enterobacter sakazakii. Other Enterobacteriaceae isolated included Pantoea spp. (n = 12), Escherichia hermanii (n = 10), Enterobacter cloacae (n = 8), Klebsiella pneumoniae subsp. pneumoniae (n = 3), Citrobacter spp. (n = 2), Serratia spp. (n = 2), and Escherichia coli (n = 2). To our knowledge, this is the first report to describe the contamination of dehydrated powdered infant formula from Indonesia with E. sakazakii and several other Enterobacteriaceae that could be opportunistic pathogens. Improper preparation and conservation of these products could result in a health risk for infants in Indonesia.

Matched MeSH terms: Food Handling/methods*; Food Handling/standards
Fulltext Formation of biofilm by Listeria monocytogenes ATCC 19112 at different incubation temperatures and concentrations of sodium chloride

Lee HY, Chai LC, Pui CF, Mustafa S, Cheah YK, Nishibuchi M, et al.

Braz J Microbiol, 2013;44(1):51-5.
PMID: 24159283 DOI: 10.1590/S1517-83822013005000004

Biofilm formation can lead to various consequences in the food processing line such as contamination and equipment breakdowns. Since formation of biofilm can occur in various conditions; this study was carried out using L. monocytogenes ATCC 19112 and its biofilm formation ability tested under various concentrations of sodium chloride and temperatures. Cultures of L. monocytogenes ATCC 19112 were placed in 96-well microtitre plate containing concentration of sodium chloride from 1-10% (w/v) and incubated at different temperature of 4 °C, 30 °C and 45 °C for up to 60 h. Absorbance reading of crystal violet staining showed the density of biofilm formed in the 96-well microtitre plates was significantly higher when incubated in 4 °C. The formation of biofilm also occurs at a faster rate at 4 °C and higher optical density (OD 570 nm) was observed at 45 °C. This shows that storage under formation of biofilm that may lead to a higher contamination along the processing line in the food industry. Formation of biofilm was found to be more dependent on temperature compared to sodium chloride stress.

Matched MeSH terms: Food Handling
Prevalence of Salmonella in broilers at retail outlets, processing plants and farms in Malaysia

Rusul G, Khair J, Radu S, Cheah CT, Yassin RM

Int J Food Microbiol, 1996 Dec;33(2-3):183-94.
PMID: 8930704

A study was conducted to estimate the prevalence of Salmonella among broilers retailed at wet-markets and processing plants. Litter and feed samples obtained from both broiler and breeder farms were also examined for Salmonella. A total of 158 out of 445 (35.5%) and 52 out of 104 (50.0%) broiler carcasses obtained from wet-markets and processing plants were contaminated with Salmonella, respectively. Salmonella was isolated from 14 out of 98 (14.3%) samples of intestinal content. Litter samples from broiler and breeder farms were positive for Salmonella, 8/40 (20%) and 2/10 (20%), respectively. Salmonella isolates (230) belonging to 15 different serovars were isolated. Predominant serovars were S. enteritidis, S. muenchen, S. kentucky and S. blockley.

Matched MeSH terms: Food Handling
Fulltext Incidence of Listeria spp. in vegetables in Kuala Lumpur

Tang MY, Cheong YM, Zainuldin T

Med J Malaysia, 1994 Sep;49(3):217-22.
PMID: 7845269

From April 1992 to September 1992, 280 samples of 10 different fresh vegetables, bought from four different market outlets in Kuala Lumpur were examined for the presence of Listeria spp. Most of the market produce were locally grown with the exception of carrots. The isolation procedure was based on the Food & Drug Administration method (modified) used for the detection of Listeria spp. Isolation media used were Listeria Selective medium and LiCl- phenylethanol-Moxalactam agars. The identification of isolates was by means of conventional biochemical tests and API Listeria identification system. Five out of the 280 samples showed Listeria contamination, Listeria monocytogenes was isolated in lettuce, sengkuang (Pachyrrhizus erosus) and selom Oenanthe javanica) and Listeria innocua was isolated from sengkuang (Pachyrrhizus erosus) and pegaga (Hydrocotyle asiatica).

Matched MeSH terms: Food Handling
Fulltext A Revisit to the Formation and Mitigation of 3-Chloropropane-1,2-Diol in Palm Oil Production

Arris FA, Thai VTS, Manan WN, Sajab MS

Foods, 2020 Nov 29;9(12).
PMID: 33260330 DOI: 10.3390/foods9121769

Process-based contaminants in food-particularly in vegetable oils-have been a topic of interest due to their potential health risk on humans. Oral consumption above the tolerable daily intake might result in health risks. Therefore, it is critical to correctly address the food contaminant issues with a proper mitigation plan, in order to reduce and subsequently remove the occurrence of the contaminant. 3-monochloropropane-1,3-diol (3-MCPD), an organic chemical compound, is one of the heat- and process-induced food contaminants, belonging to a group called chloropropanols. This review paper discusses the occurrence of the 3-MCPD food contaminant in different types of vegetable oils, possible 3-MCPD formation routes, and also methods of reduction or removal of 3-MCPD in its free and bound esterified forms in vegetable oils, mostly in palm oil due to its highest 3-MCPD content.

Matched MeSH terms: Food Handling
Knowledge, attitude and practice of food utensils hygiene amongst food handlers in Kuala Pilah, Negeri Sembilan, Malaysia

Siti Nurul Ain Saipullizan, Razalee Sedek, Sahilah Abd. Mutalib

Sains Malaysiana, 2018;47:1527-1533.

This study aimed to evaluate the level of knowledge, attitude and practice (KAP) amongst food handlers in food utensils
hygiene and presence of bacterial contamination on food utensils. There were two approaches used in this study. In the
first approach, 134 of food handlers from 75 food premises were interviewed via questionnaires to assess their knowledge,
attitude and practice. In the second approach, the presence of Staphylococcus aureus, Escherichia coli and total coliform
of 225 utensils (knives (75), chopping boards (75) and dish plates (75)) was examined. The result showed that the food
handlers had sufficient level of knowledge (80.5%), attitude (87.4%) and practice (90.1%). Highest contamination was
found on the chopping boards for the presence of S. aureus (82.8%), E. coli (9.7%) and total coliform (73.9%). Logistic
regression analysis showed that knowledge contributes to the presence of E. coli on the dish plates; and total coliform
on the knives. Thus, ongoing training that focused on food utensils hygiene must be emphasized to improve knowledge,
attitude and practice amongst the food handlers.

Matched MeSH terms: Food Handling
A case series of intestinal obstruction secondary to shiitake mushroom intake during Chinese New Year

Ng GH, Teoh LY, Teh MS, Jamaris S, See MH

J Surg Case Rep, 2020 Oct;2020(10):rjaa328.
PMID: 33093939 DOI: 10.1093/jscr/rjaa328

Shiitake mushroom is a common ingredient in East Asian cuisines. Food processing/preparation can cause the mushroom to be soft and slimy, leading to accidental swallowing. Due to its high insoluble fibre content, it remains the same size and shape in the intestinal tract. We present two cases of small bowel obstruction caused by shiitake mushroom requiring surgical intervention. Preoperative imaging showed dilated small bowel with a suspicious mass in the ileum. However, the exact cause was unclear. For both cases, exploratory laparotomy and enterotomy were then performed and undigested shiitake mushroom was found. Both patients recovered well from the surgery.

Matched MeSH terms: Food Handling
Fulltext LIPASE PRODUCTION FROM SOLID STATE FERMENTATION OF COPRA WASTE ASSOCIATED FUNGUS Aspergillus niger

NURUL NAZIRA ZULKIFLI, NAZAITULSHILA RASIT

UMT Journal of Undergraduate Research, 2020;2(2):33-40.
MyJurnal

Lipases are enzyme with versatile industrial applications can be produced by the solid-state fermentation (SSF) method and is an economical alternative for enzyme production assisted by fungus. In Malaysia, 5 million of copra waste were generated annually. Large amount of copra waste produced will cause an increasing amount of the waste dumped to the landfill. Copra waste is one of the potential substrates to produce lipase enzyme through SSF. Thus, the aim of this study is to optimize the lipase production by SSF associated by Aspergillus niger using the 23 full factorial design approach. In this study the factors affecting parameters that involved in the production of lipase enzyme such as temperature (25˚ and 35˚), substrates concentration (40% and 60%) and inoculum size of Aspergillus niger (1 and 9 petri dish) were determined. The maximum production of lipase was obtained after 120-hour incubation in SSF. The optimum condition for inoculum size of Aspergillus niger was 9 plates, 30°C of incubation temperature and 60 % moisture contents. The range of the concentration of lipase enzyme produced varied from 105 U/ml to 170 U/ml. When applied to the wastewater treatment, the reducing percentage of fat, oil and grease (FOG) in food processing wastewater is reduced from 219.4925mg/l to 169.467mg/l accounted to the amount of 34 % FOG removal. Lipase produced using copra waste as a substrate using SSF has the potential value to be developed in the future for various industry including wastewater treatment industry.

Matched MeSH terms: Food Handling
Fulltext Prevalence of Listeria monocytogenes in frozen burger patties in Malaysia

Wong, W.C., Pui, C.F., Tunung, R., Cheah, Y.K., Nakaguchi, Y., Nishibuchi, M., et al.

International Food Research Journal, 2012;19(4):1751-1756.
MyJurnal

A total of 112 burger patties (35 beef burger patties, 39 chicken burger patties and 38 fish burger patties) which are commercially available at retail level were investigated for the presence and number of Listeria monocytogenes. These samples were analyzed using MPN-PCR method and conventional culturing methods. L. monocytogenes was detected in 33.3% of chicken burger patties, 22.9% of beef patties, and 10.5% of fish patty samples. From all contaminated raw burger patties, the estimated count of L. monocytogenes was ranged from 3 to 75 MPN/g. The results suggest that burger act as a potential source of listeriosis if the contaminated burger patty is consumed without adequate cooking. The risk associated with consumption of these samples was found to be high particularly for processed food at retail level in Malaysia. Therefore, food manufacturers play an important role in monitoring the manufacturing process and conduct a periodical surveillance on microbiological quality assessment on the processing plants. Besides, there is a need to increase awareness of consumers and food handlers to practice proper cooking of the burger patties before the point of consumption, to reduce the risk of listeria infection.

Matched MeSH terms: Food Handling
Fulltext An outbreak of typhoid from a wedding party in Bachok district, Kelantan, 2003

Wan Mansor, W.H., Hamizah, M.S., Wan Sulaili, W.S., Jeriah, I., Che Nok @ Nawi, I., Noraini, I., et al.

Malaysian Journal of Public Health Medicine, 2003;3(2):53-57.
MyJurnal

On March 17, 2003 the Kelantan Health Department was notihed about a possible typhoid outbreak following a wedding party. An investigation was carried out to identiy the source and recommend control measures. Active case detection, yield investigation and case»control study were conducted. Cases were symptomatic attendees with a stool or blood culture positive for Salmonella
typhii. Each control had a negative culture and denied symptoms. Of the more than 1 OOO guests, 477 experienced fever; 152 met the case definition. The party hostess was found to be an Salmonelb typhii carrier. Syrup prepared with untreated well water was identified as the most likely source for this outbreak, with an odds ratio 14.0 (95% C1: 2.9, 104.1). This was a common source
outbreak of typhoid. We recommend that all food handlers at large parties be screened for typhoid and other foodborne diseases and samples of higherisk foods should be kept for few days after each event in case they are needed for testing.

Matched MeSH terms: Food Handling
Fulltext Food court hygiene assessment and food safety knowledge, attitudes and practices of food handlers in Putrajaya

Mohd. Firdaus Siau, A., Son, R., Mohhiddin, O., Toh, P.S., Chai, L.C

International Food Research Journal, 2015;22(5):1843-1854.
MyJurnal

This cross sectional study aimed to explored the pattern of socio-demographic distribution, to assess the level of KAP of food safety; and the relationship with the level of premise cleanliness in the food courts at Putrajaya. Distribution of food handlers socio-demographic profile was Malaysian (62.0%), male (70.4%), working experienced in food industry (82.0%) and attended food handler training (85.0%). The mean age was 28.7 years and 85.4% having income not less than RM 1,500 monthly. 78.5% of the food handlers at educational level were found as primary/secondary school. 15.0% of the respondents had not attended the food sanitation training. The findings reveal that food handlers’ KAP were high with a mean percentage score more than 79.0%.The majority of the food courts in Putrajaya had consistently moderate level of cleanliness (63.5%) with the mean of 83.03%. Only 27.4% of the food courts were in the level of clean situation (>89% of premise cleanliness score) and 9.1% were not in the clean condition (

Matched MeSH terms: Food Handling
Fulltext Optimization of enzymatic hydrolysis conditions of Golden Apple snail (Pomacea canaliculata) protein by Alcalase

Hamid, S.A., Halim, N.R.A., Sarbon, N.M.

International Food Research Journal, 2015;22(4):1615-1623.
MyJurnal

The objective of this study is to establish conditions that allow optimal yield and antioxidant
activity for Golden Apple Snail (GAS) (Pomacea canaliculata) protein hydrolysate by employing
response surface methodology (RSM). A three level, face-centered, central composite design
(CCD) was adapted to assess the effects of temperature (45–65˚C); pH (8–10); the ratio of
enzyme to substrate (2–4%); and hydrolysis time (60–180 min). The antioxidative activity
of the hydrolysate obtained under optimized conditions was then evaluated via the following
metrics: hydroxyl radical scavenging, reducing power, and chelating effects on ferrous ion.
Established optimal conditions for the enzymatic protein hydrolysis of GAS were a temperature
of 45˚C, a pH of 10, an enzyme concentration of 2%, and hydrolysis time of 159 minutes. The
optimized GAS protein hydrolysate produced an experimental yield of 9.72% and antioxidant
activity of 73.54%—slightly less than the predicted yield of 11.36% and antioxidant activity of
78.88%. The optimized GAS protein hydrolysate formed demonstrated both higher chelating
effects and hydroxyl scavenging activity but had lower reducing power. These results suggest
that GAS protein hydrolysate holds potential as a natural antioxidant for use in food processing.

Matched MeSH terms: Food Handling
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 Handling

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