A meta-analysis of microbial contaminants in selected ready-to-eat foods in Bayelsa State, Nigeria: Public Health implications and risk-reduction strategies

Izah, Sylvester Chibueze; Etebu, Ebitimitula Nicholas; Odubo, Tamaraukepreye Catherine; Aigberua, Ayobami Omozemoje; Iniamagha, Ikiemoye

doi:10.1016/j.heha.2022.100017

Cited by 14 publications

(6 citation statements)

References 26 publications

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“…The most reported fungal species in these foods were Aspergillus spp., Fusarium spp., and Penicillium spp. This finding agrees with that of a study by Izah et al 119 which reported Aspergillus spp., Fusarium spp., Mucor spp., and Penicillium spp. in RTE foods in Nigeria.…”

Section: Discussionsupporting

confidence: 94%

Foodborne Microbiological Hazards in Ghana: A Scoping Review

Ahiabor,

Kotey,

Tetteh-Quarcoo

et al. 2024

Environ�Health�Insights

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Background: Foodborne diseases pose a significant public health threat, particularly in regions with poor sanitation and food handling practices. These diseases, mainly caused by microbiological hazards like bacteria, fungi, and parasites, affect millions globally. Despite the global burden, the true extent of these hazards remains underestimated, especially in low- and middle-income countries like Ghana. This study aimed to map the available literature on foodborne microbiological hazards in Ghana, providing an overview of the evidence and identifying areas where further research is needed. Method: This review followed the Preferred Reporting Items for Systematic Reviews and Meta-analysis Extension for Scoping Reviews. A detailed search was done in PubMed, Scopus, Web of Science, and Google Scholar, and articles were exported to Rayyan for screening. A three-phase screening process was used to identify relevant articles. Data from the included articles were extracted and analysed, with specific information related to food type, specific hazards, sample population, and hazard groups summarised using proportions and tables. Results: This review included 72 studies which were published between 2001 and 2023. Eighty-five percent of these studies (85%) reported on bacterial hazards, while 19%, 11%, and 6% reported on fungi, parasites, and mycotoxins, respectively. The most reported bacterial, fungal, and parasitic hazards were Escherichia coli, Aspergillus spp. and Trichuris trichiura, respectively. Aflatoxins were reported in maize, groundnut, and spices, with prevalence ranging from 61% to 100% and at levels exceeding standards set by Ghana Standards Authority and European Food Safety Authority. Conclusion: This review highlighted the spectrum of microbiological hazards in foods in Ghana. The hazards identified pose significant public health risks, particularly among vulnerable populations. It is crucial that stricter enforcement of food safety laws and improved food handling practices are implemented in the country, particularly in the informal food sector, to protect consumers.

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Section: Discussionsupporting

confidence: 94%

Foodborne Microbiological Hazards in Ghana: A Scoping Review

Ahiabor,

Kotey,

Tetteh-Quarcoo

et al. 2024

Environ�Health�Insights

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“…Rosemary (2022) also highlighted potential contamination from improper handling, cooking and storing RTE foods. The count of TNPs fell within the microbial tolerable level (10 4 –10 5 ) for total viable counts in RTE foods, as outlined by the International Commission of Microbiological Specification in Food (Izah et al ., 2022). Therefore, the results indicate that the bacterial count of TNPs fell within the permissible range of 10 5 CFU g −1 .…”

Section: Resultsmentioning

confidence: 99%

Development of novel lactose‐free Tigernut milk pudding with no added sugar and determination of physicochemical and organoleptic attributes

Kalahal,

Gavahian,

Lin

2024

Int J of Food Sci Tech

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SummaryDeveloping health‐oriented novel products (e.g. no sugar added for diabetes and lactose‐free for lactose intolerance) supports diverse consumer needs, promotes healthier eating habits and fosters inclusivity in the food sector. This study aimed to develop a Tigernut milk pudding (TNP), an alternative to dairy‐based pudding and assess its physicochemical and sensory attributes. TNP was formulated by incorporating hydrocolloids κ‐carrageenan (KC), konjac powder (KP) and corn starch (CS), then compared with a commercial milk pudding (CMP) and traditionally prepared raw cow milk pudding (RMP). The crude protein, fat, ash and moisture levels ranged from 5.62% to 8.04%, 5.25% to 7.03%, 2.81% to 3.98% and 68.71% to 74.76% respectively. Lightness (L*) ranged from 69.87 to 77.89, while a* ranged from 0.36 to 0.86 and b* ranged from 8.13 to 9.97. Syneresis ranged from 4.98% to 8.00%, slightly higher than RMP (4.98%) and CMP (4.87%), while pH levels ranged from 6.31 to 6.89, nearly acidic to neutral pH range. Total soluble solids ranged from 2.90 °Brix to 3.67 °Brix. The bacterial count was in the marginal range below 105 CFU g−1, with no presence of Salmonella spp. or E. coli. Total antioxidant properties showed total flavonoid and phenolics, ranging from 306.24 mg QE/100 g to 358.58 mg QE/100 g and 39.06 mg GAE/100 g to 54.81 mg GAE/100 g respectively. An overall organoleptic rate of 3.50 was attained with 0.25% KC, 0.50% KP and 2.50% CS, achieving a desired texture comparable to CMP. The novel study on using Tigernut milk in pudding explores its plant‐based, vegan‐friendly, lactose‐free attributes as a healthy dairy milk alternative. With desirable physicochemical properties, promising improved nutrition, potential health benefits and possible contribution to food security and enhanced resource efficiency, TNP could be considered for commercialisation.

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“…Additionally, water contamination impacts aquatic organisms. Trace metals occur in a variety of environmental situations, such as air (Uzoekwe et al, 2021;Izah et al, 2021b), soil (Izah et al, 2017b;Raimi et al, 2022a), and aquatic habitats (Uzoekwe et al, 2021;Izah et al, 2021a;Ogamba et al, 2021). There have been findings of trace metals in fish, as well as in the water and the sediment (Ogamba et al, 2017(Ogamba et al, , 2016a(Ogamba et al, ,b,c, 2015dAigberua et al, 2021).…”

Section: Environmental Impacts Of Artisanal Crude Oil Refiningmentioning

confidence: 99%

Public and environmental health implications of artisanal petroleum refining and risk reduction strategies in the Niger Delta region of Nigeria

Richard,

Izah,

Morufu

et al. 2023

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Artisanal petroleum refining (APR) is often the use of rudimentary equipment to process crude oil into different products. APR is rampant in the Niger Delta area of Nigeria and is often outside the boundaries of the state law. Some typical products of the process include gasoline, automated gas oil, and kerosene. Despite the socioeconomic advantages, which include creating jobs, it poses significant environmental and public health concerns. This review focuses on the environmental and human health effects of APR in the Niger Delta area of Nigeria. According to the research findings, these actions have resulted in the loss of arable farmland, plant cover, household and drinking water supplies, and human food sources. In addition, these activities lead to the emission of harmful particles and gases. These pollutants have adverse health effects, including loss of respiratory and cardiovascular functioning, irritation of the sensory organs, and congenital disabilities. In addition, food safety concerns may ensue from improper management of the APR's effects. It is, therefore, necessary to mitigate the dangers linked to APR in Nigeria's Niger Delta area, i.e., through institutional strengthening and licensing of the artisanal petroleum operatives in the region and applying the environmental and petroleum-related laws in Nigeria. Furthermore, the enlightenment of the populace on the dangers of the long-term impact of APR is crucial.

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A meta-analysis of microbial contaminants in selected ready-to-eat foods in Bayelsa State, Nigeria: Public Health implications and risk-reduction strategies

Cited by 14 publications

References 26 publications

Foodborne Microbiological Hazards in Ghana: A Scoping Review

Foodborne Microbiological Hazards in Ghana: A Scoping Review

Development of novel lactose‐free Tigernut milk pudding with no added sugar and determination of physicochemical and organoleptic attributes

Public and environmental health implications of artisanal petroleum refining and risk reduction strategies in the Niger Delta region of Nigeria

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