Background: Butternut squash (Cucurbita moschata Duchesne ex Poiret) is a type of Cucurbita moschata that is potentially a source of beta-carotene and has high antioxidant activity. The Osmotic Dehydration (OD) pretreatment has been used to retain the colour of dried butternut squash cubes. This study investigated the effects of the drying method, i.e., freeze drying, cabinet drying, And vacuum drying of butternut squash cubes with and without OD pretreatment on the flour characteristics. Methods: The study was conducted at the Faculty of Agriculture, UNS Surakarta, January 2024. Butternut squash was peeled and cut into 1×1×1 cm cubes. The OD pretreatment was carried out in 15% (w/v) salt solution. The cubes treated with or without OD were then dried, further ground into powder, and sieved to produce flour. The flour’s characteristics tested included moisture, beta-carotene, antioxidant activity, colour, and pasting properties. The data was statistically analyzed with analysis of variance, followed by the Duncan multiple range test at p<0.05 using IBM Statistics 25. Results: The drying method significantly impacted the characteristics of the butternut squash flour. The moisture, beta-carotene, and antioxidant activity of flour pretreated with OD were lower than those without OD in all drying techniques. The highest L, b, and chroma values were observed in freeze dried and OD samples, and the lowest were in the cabinet dried and non-OD samples. OD pretreatment generated a denser microstructure with fewer cavities; protein and fiber on the starch granule surface were replaced by salt, causing greater starch aggregation, resulting in flour with higher thermal stability than that from non-OD pretreatment. Conclusions: The drying methods impacted the chemical, physical, and pasting properties of butternut squash flour. Although DO pretreatment reduced the beta-carotene content and antioxidant activity of flour, the treatment improved thermal stability, making it suitable for a wide range of food applications.

Background: Spontaneous is an effective method to enhance the bioactivity and stability of foods through the action of Lactic Acid Bacteria (LAB), the dominant microbes in this fermentation which generate antimicrobial metabolites, while also serving as a form of biological preservation. Hypsizygus sp., an edible mushroom valued for its high nutritional value, is highly perisable and benefits from biological preservation strategies. This study investigated LAB isolated from spontaneous fermentation of Hypsizygus sp. and characterized their bacteriocin-like inhibitory activity. Methods: Spontaneous fermentation was performed on Hypsizygus sp. using 2% NaCl, 1% sucrose, 3% chili pepper, and 2% garlic then incubated for 6 days at 27±1 °C. LAB were isolated on days 0, 2nd, 4th, and 6th using de Man, Rogosa, and Sharpe agar (MRSA) medium, and characterized through colony and cell morphology, catalase activity, carbohydrate fermentation, and tolerance to salt and temperature. Bacteriocin-like inhibitory substances activity and stability were evaluated for antibacterial activity and stability across temperature, pH, and proteolytic enzyme treatment. Statistical analysis used two-way ANOVA followed by Sidak’s post-hoc test (p<0.05). Results: Four isolates exhibited promising traits, with ISL-2A and ISL-4G—identified as belonging to the genus Lactobacillus—demonstrating the highest antibacterial activity against Staphylococcus aureus and Escherichia coli. The bacteriocin-like inhibitory substances produced were stable across a pH range of 3.0–7.0 and temperatures up to 80 °C, but were inactivated by proteolytic enzyme. Conclusion: These findings underscore the potential of LABs derived from fermented Hypsizygus sp. as natural antimicrobials and biopreservatives for food.

Background: Milk is a complete food for human health, but consuming contaminated milk can pose severe health risks to consumers. Therefore, metal level assessment in milk provides complete knowledge to both environmental management policy makers and consumers. Methods: In the present study, 50 samples of mixed cow and buffalo milk were collected in 2018 from Sialkot region of Punjab province, Pakistan. Cadmium (Cd), cobalt (Co), chromium (Cr), copper (Cu), nickel (Ni), lead (Pb), and zinc (Zn) were determined in these milk samples by using flame atomic absorption spectrophotometry in urban areas of Sialkot, Punjab, Pakistan. Results: The ranges and mean levels (in bracket) of heavy metals in milk samples are as follows: Cd: 0.009-0.047 (0.028); Co: 0.026-0.144 (0.094); Cr: 0.007-0.098 (0.040); Cu: 0.106-1.273 (0.454); Ni: 0.015-0.082 (0.052); Pb: 0.014-0.132 (0.061); and Zn: 1.457-6.908 (3.781) µg/g. Mean levels of Cd, Cu, Pb, and Zn levels exceeded the maximum limits set by International Dairy Federation, whereas, Cr level was bellow the recommended permissible limit. Possible sources of metals in milk include animal feed and adulterants. The highest Estimated Daily Intake was noted for Zn, Cd, and Cu. Risk assessment suggested relatively greater adverse effects for children compared to adults. Target Hazard Quotient revealed a decreasing trend among the consumer as follows: Cd>Pb>Cr>Zn>Cu>Ni>Co. Cd and Pb were the major contributors in Hazard Index. Moreover, The Hazard Index for children is above one, indicating higher vulnerability compared to adults. Conclusion: It is concluded that milk handling techniques and feed quality monitoring should be carefully considered to ensure consumer health safety.

The Article Abstract is not available.

Background: The tamarind tree (Tamarindus indica), valued for its nutritional and economic importance, faces significant food safety challenges due to fungal contamination and mycotoxin production. This study aims to characterize the toxigenic fungal flora of tamarind pulp to provide crucial information for developing improved management practices to ensure food safety and protect public health in the region. Methods: Tamarind samples (n=180) collected from different locations were analyzed for pH, Titratable Acidity, and Moisture Content. Fungal diversity was assessed with emphasis on the molecular identification of Aspergillus species. The ammonia vapor test was used to detect aflatoxigenic isolates, while the presence of key aflatoxin biosynthesis genes (aflD, aflM, aflO, aflP, aflQ, and aflR) was investigated by Polymerase Chain Reaction amplification. Restriction Fragment Length Polymorphism analysis was applied to group isolates. The data were analyzed using the Kruskal-Wallis test in R software (version 4.4.3; R Foundation for Statistical Computing) to assess differences between groups. Statistical significance was determined at p<0.05. Results: Tamarind was highly acidic (pH<3) with low Titratable Acidity (4-5%) and low water content (14-20%), which improves storage stability. Fungal analysis identified five species, namely Monascus pilosus, Aspergillus melleus, Aspergillus aflatoxiformans, Aspergillus niger, and Aspergillus costaricensis (the most frequently isolated species). Molecular analysis revealed amplification of four distinct fungal profiles, highlighting the usefulness of Restriction Fragment Length Polymorphisms for grouping isolates. However, closely related species such as A. niger and A. costaricensis were difficult to distinguish. Amplification of the aflD, aflM, aflO, aflP, aflQ, and aflR genes in A. aflatoxiformans isolates confirmed their ability to synthesise aflatoxins. Conclusion: This study highlighted the vulnerability of tamarind to contamination by aflatoxin-producing fungi. Monitoring mycotoxin levels and improving storage practices are essential to ensure tamarind safety and protect consumer health.

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.

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.

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

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.

The Article Abstract is not available.