Quantification of Some Metals in Commonly Consumed Canned Foods in South-west Nigeria: Probable Pointer to Metal Toxicity

Canned foods are one of the most commonly consumed products, due to benefits like the taste, handiness and convenience derived from them. On the other hand, these dietary products may be a means of heavy metal exposure and toxicant. This study aimed to quantify metals content in some frequently consumed canned foods in Nigeria as a possible source of toxicity. Twenty-two different commonly consumed brands of canned foods (Sweet corn, Green peas, Corned beef, Hotdog, Mushroom, Tin tomato, Mixed fruit, Baked beans, Mackerel (tomato sauce canned fish), Sardine (canned fish in vegetable oil) and Red kidney were analyzed for Ni, Cr, Cu, Pb and Al using Atomic Absorption Spectrophotometer after wet digestion. The results showed that the heavy metals concentration in the samples under study ranged from 0.55 to 0.86mg/kg (Ni), 0.00 to 0.41mg/kg (Cr), 1.40 to 1.76 mg/kg (Pb), 0.07 to 0.2mg/kg (Cu) and 4.71 to 16.4mg/kg (Al). The levels of Pb, Ni and Al were above FAO/WHO recommended limit of 0.01mg/kg, 0.05mg/kg and 7mg/kg respectively. The presence of heavy metals like lead (Pb) above the permissible limit calls for caution during production and in the frequent consumption of canned foods which may lead to accumulation of metals, toxicity and the sequelae.

MEDICAL EVALUATION OF THE POTENTIAL BIOLOGICAL AND CHEMICAL DANGERS IN HIGH-RISK FOODS

Purpose: The current European legislation assigned the responsibility for food safety to the food producers and traders. In this aspect, the aim of the survey was to provide critical analysis of the functioning of Hazard Analysis and Critical Control Point (HACCP) systems in the production of foods, presenting certain risks of specific public health hazards - foodborne toxicoinfections, infections and intoxications, for chemical contamination and additives, etc. The survey covered HACCP-systems and prerequisite programmes of 4 enterprises manufacturing confectionery products, ready-to-serve foods, pasteurized egg products, sterilized canned foods. Material/methods: Monitoring and critical analysis of the In-plant control system and HACCP of four enterprises for the production of: confectionery products, ready-to-serve-dishes in public catering, sterilized canned foods, pasteurized egg semi-ready products Results: The current experience has revealed major defects in hazard analysis, adequacy of critical points, corrective actions and verification procedures. The article contains recommendations and suggestions for improving the work of manufacturers and harmonizing relationships with regulatory authorities in the event of inconsistencies in production. Conclusions: The authors concluded that a comprehensive medical evaluation of the HACCP systems was necessary for the prevention of foodborne diseases.

Assessment of genotoxic and mutagenic effects of food products by bioassay methods

The current state of studies on application and safety of food additives in various technologies for food production is examined. Considerable attention should be given to studies dedicated to analysis of food safety criteria due to a possibility of appearance of adverse consequences for human health and the trend towards increasing life quality. Special emphasis is placed on such parameters as genotoxicity and mutagenicity. It is shown that the most rapid and convenient tool for complex monitoring of product toxicity can be the bioassay procedure. Based on the review of the literature on bioassays for edible meat and meat products, canned foods, carbonated soft drinks, beer, milk and milk containing products as well as seasonings, the authors show that above mentioned products had the cyto- and genotoxic potential when tested on animal and human cell cultures, microorganisms and plants. With that, it was found that a list of relevant publications is quite small despite a significant growth in scientific research dedicated to food toxicity assessment using bioassays. A review on the conducted research on assessment of genotoxic and mutagenic effects of foods by bioassay methods will make it possible to extend the understanding of the processes and mechanisms of this toxicity and form more rational concept of consumption.

A Systematic Review of Bisphenol A from Dietary and Non-Dietary Sources during Pregnancy and Its Possible Connection with Fetal Growth Restriction: Investigating Its Potential Effects and the Window of Fetal Vulnerability

Bisphenol A (BPA), a ubiquitous endocrine-disrupting chemical (EDC), is increasingly hypothesized to be a factor contributing to changes in fetal growth velocity. BPA exposure may be environmental, occupational, and/or dietary, with canned foods and plastic bottles contributing significantly. Our systematic review aims to evaluate the current literature and to investigate the role of BPA in abnormal fetal growth patterns. A search was conducted in the PubMed and Cochrane databases. A total of 25 articles met the eligibility criteria and were included in this systematic review. Eleven of them failed to show a clear relationship between BPA and abnormal fetal growth. The majority of the remaining studies (9/14) found an inverse association of BPA with indicators of fetal growth, whereas three studies suggested increased fetal growth, and two studies produced contradictory findings. Of note, both of the studies that collected a sample (amniotic fluid) directly reflecting BPA concentration in the fetus during the first half of pregnancy revealed an inverse association with birth weight. In conclusion, there is mounting evidence that combined exposure to BPA from dietary and non-dietary sources during pregnancy may contribute to abnormal fetal growth; a tendency towards fetal growth restriction was shown, especially when exposure occurs during the first half.

CHANGING FOOD HABIT - A RE-EVALUATION

The supporting pillar of our body includes food, sleep & Bramacharya (Stay in conduct). A proper, optimum and skilful use of these triad maintains the integrity, physical, immunological strength, complexion, growth, nourish- ment, till full length of life. Among them food acts as the foundation or rather energy provider for the other two components. Most health problems develop due to the wrong eating habits and cooking methods. When we look back, to 1970’s Kerala state had already achieved the criteria similar to the health status which was to be achieved in 2000 as per the WHO criteria. But unfortunately, the condition got altered and the state got into the list of top ten among the lifestyle disorders. Foods are altered, treated, processed, coloured, sulphurated, embalmed, adulterated, preserved, pickled, cooked sterilised and pasteurized leading to deprivation of nutritional values, which is the curse of this age. The modern society got merged into the regimens of tea, coffee, cold- drinks, instant food, bottled and canned foods, alcohol consumption, smoking, drug addiction and so on. The commercial advertisement seems to bind a ready sale to the credulous miss informed public about the nutrition supplements. There is a high demand among the public for imported vegetables, fruits etc which actually do not suit the climate of India. This article will throw the light in the necessity of rethinking the suitability according to seasons, places, climates, occupation, way of life etc, which is the matter of the hour. This in turn will ponder over the problem in a verycritical manner and analyse various merits and demerits to rearrange them for the upliftment of good health and living. Keywords: food, Nidra (Sleep)

Spore Forming Bacteria Responsible for Food Spoilage: A Review

In this article we investigate about the different sort of spore framing microorganisms engaged with deterioration of different edibles either cooked or without cooked. The organisms which are exceptionally heat safe can be disconnected in low - corrosive canned nourishments.The species which are dominating species are by and large Geo bacillus stearothermophilus, Morellathermoacetica and Thermonaro bacterium spp. The items which are in pastry shop or distillery are explicitly ruined by Bacillus species. The primary microorganism revealed for ruining the bread kitchen stuffed food are Bacillus amyloliquefaciens. The different sorts of vacuum pressed meats which are refrigerated are exceptionally get ruined by Clostridium species. Milk is another crude material to be ruined effectively by the microorganisms, presently how it is being ruined by them? So essentially they make ascend in the measure of corrosiveness in the milk itself which makes the milk and its items much preceding turn sour without any problem. It is a direct result of the two genera which is been distinguished from milk when it goes through additional means like sanitization, cleansing, drying out or aging and furthermore likewise can be separated based on heat treatment and capacity temperature. In this review article investigation we came across many research papers. Different types of food and edibles are surveyed giving us various samples about different type of spoilage due to spore in them. We have examined various dairy products meat, fish, canned foods various bakery products and many more things. Our investigation showed that a slimy layer, foul smell sour odour, changes in the colour and structure, changes due to weather conditions proved as a boon for various bacterial spores to hit them with spoilage. This work concludes the study of all the above mentioned topics.