The food industry has extensively explored postharvest microbial control, seeking viable technologies to ensure food safety. Although numerous chlorine-based commercial sanitizers serve this purpose, many are plagued by constraints such as instability and diminished disinfectant efficacy. These issues arise from exposure to organic matter in wash water, light, or air. As an innovative and promising alternative, slightly acidic electrolyzed water (SAEW) has emerged, captivating attention for its robust sterilization potential and eco-friendliness in agricultural and food sectors. SAEW generated via electrolysis of a diluted hydrochloric acid (HCl) solution with concentrations ranging from 2 to 6% or aqueous solution of sodium chloride (NaCl) in a nonmembrane electrolytic chamber is reported to possess equivalent antimicrobial properties as strong acidic electrolyzed water (StAEW). In contrast to traditional chlorine sanitizers, SAEW leaves less chlorine residue on sanitized foods such fresh-cut fruit and vegetables, meat, poultry, and aquatic products due to its low available chlorine concentration (ACC). Its near neutral pH of 5 to 6.5 not only renders it environmentally benign but also mitigates the production of chlorine gas, a contrast to low pH conditions seen in StAEW generation. The bactericidal effect of SAEW against various strains of foodborne pathogens is widely believed and accepted to be due to the combined action of high oxidation-reduction-potential (ORP) reactions and undissociated hypochlorite/hypochlorous acid (HOCl). Consequently, a burgeoning interest surrounds the potential of SAEW for sanitation in the food industry, offering an alternative to address shortcomings in sodium hypochlorite solutions and even StAEW. It has been hypothesized from a number of studies that SAEW treatment can increase the quality and nutritional value of harvested fruits, which in turn may enhance their ability to be stored. Therefore, SAEW is not only a promising sanitizer in the food industry but also has the potential to be an efficient strategy for encouraging the accumulation of bioactive chemicals in plants, especially if it is used extensively. This review encapsulates the latest insights concerning SAEW, encompassing its antimicrobial effectiveness, sanitization mechanism, advantages vis-à-vis other sanitizers, and plausible applications across the food industry.

Fish and fishery products constitute a primary global food source, providing essential protein and nutrients. Ensuring their safety and quality throughout the supply chain is paramount. The safety and quality of fish and fish products are paramount considerations in the global food industry but their quality and safety may be compromised at various stages of transport, handling, and processing. The major contaminants of fish and fish products are chemical and microbiological in nature. Chemical contaminants commonly found in fish, including heavy metals, pesticides, and persistent organic pollutants which pose significant risks to consumers. Microbiological contaminants are both pathogenic and spoilage microorganisms such as Salmonella, Listeria monocytogenes, and Vibrio spp which are often implicated in foodborne illnesses associated with seafood consumption. This review synthesizes current knowledge on the chemical and microbiological contaminants facing the fish industry while advocating for enhanced regulatory frameworks and sustainable practices to ensure consumer safety as well as modern methods for detecting these microorganisms, including molecular techniques like PCR (Polymerase Chain Reaction) and biosensors that enhance detection sensitivity.

The present investigation was carried out to determine the physico-chemical characteristics and effects of processing methods on the nutritional and anti-nutritional quality of soybeans. Soybean seeds were analysed using physico-chemical approaches, in order to obtain a detailed profile on these qualities. The effects of processing methods on the nutritional and anti-nutritional quality of soybean had an impact on the nutritional and anti-nutritional values. Soybeans were subjected to different processing methods which were sorted, washed, dried, and milled into flour (Sample A- Control), soaked in water (1:3) for 12h, mechanically dried at 60 ± 2 ^oC for 10 h and milled into flour (Sample B), soaked in water (1:3) for 12h, sprouted 72 h, mechanically-dried at 60 ± 2 ^oC for 10 h, roasted for 3 min and milled into flour (Sample C), boiled for 30 min in an open lid, mechanically-dried at 60 ± 2 ^oC for 10 h, roasted for 3 min and milled into flour (Sample D). The study revealed that raw soybean seeds had 90.43 ±3.93 g seed weight, 6.31 ± 0.41 mm length, 5.50 ± 0.29 mm breadth,4.58 ± 0.35 mm height, 0.88 ± 0.04 mm sphericity, 753.01 ± 6.62 kg/ m³ bulk density, 1181.03 ± 11.72 kg/ m³ true density, 36.33 ± 0.79 % porosity, 0.13 ± 0.005 g/seed hydration capacity, 1.25 ± 0.07 hydration index, 0.12 ± 0.01 mL swelling capacity, 1.62 ± 0.05 swelling index. The colour was recorded to be (L* 59.52, a* 8.97, b* 34.01), Chroma (c*) 35.17, and hue angle (h^o) 9.84. After processing, moisture content increased (10.61 - 12.43 %), crude protein (42.97– 47.87 %), crude fibre (9.44 - 11.57 %), ascorbic acid (5.38 - 11.65 mg/ 100 g), and ash content (4.84-5.99 %) while total carbohydrates and total energy decreased significantly (17.70 - 15.92 %) and (439.69 - 397.82 %), respectively. Similarly, the phytic acid content decreased from 8.12 to 5.19 mg/100 g while the tannin decreased from 25.34 to 18.57 % and the protease inhibitor decreased from 7.12 to 5.01 %. The overall results of the current study revealed that the processing methods of soybeans had an impact on the nutritional and anti-nutritional values. Further, the study showed that processing methods can significantly improve the nutritional qualities of soybeans while substantially reducing their anti-nutritional properties, thereby boosting the nutrients' bioavailability.

Maize flour fortification was introduced in Tanzania in 2011 to address the risk of micronutrient deficiency to children, adolescents, and women of childbearing age. Fortified maize flours are processed by small-scale processors who are exempted from mandatory fortification. The current study is aimed at assessing the compliance and stability of fortified processed maize flour with zinc, iron, and folic acid by small-scale processors in comparison to the recommended Tanzania national standards (TZS 328). A total of 69 samples of fortified maize flour were collected at the point of production and retail outlets in Dar es Salaam and Morogoro municipalities, Tanzania. Micronutrients (zinc and iron) were analysed using microwave plasma atomic emission spectrometry (MP-AES), and folic acid was analysed using high-performance liquid chromatography (HPLC). The mean concentrations of micronutrient were significantly ( ) higher at the production site compared to the retail outlet. The amount of iron, zinc, and folic acid in the samples at the production site was mg/kg, mg/kg, and mg/kg, respectively, while it was mg/kg, mg/kg, and mg/kg for iron, zinc, and folic acid, respectively, at the retail outlets. Only 31.6% of the assessed samples from production and 12.9% from retail outlets complied with the recommended national standard. The stability of iron, zinc, and folic acid for the fortified maize flour stored at room temperature (20-32°C) for six months was 95.8%, 96.9%, and 66.9%, respectively. Further investigation on the consistency performance of the dosifier and consistency training of working in the processing unit on the requirements of fortification standards should be done.

Due to poor hygiene, handling, and food safety education, street food poses a substantial public health risk. Foods wrapped in ink-printed papers have been related to cancer, neurological, reproductive, and renal and liver harm. Objective of this study was to assess community awareness regarding potential microbiological and heavy metal contamination in ready-to-eat fried foods wrapped in printed paper in Dar es Salaam, Tanzania. The structured questionnaire was used to assess the awareness of 293 street food vendors in three districts: Kinondoni, Temeke, and Kigamboni. The findings from this study indicated that most (67.8%) of vendors were female, primarily aged 31-40 years (58.0%), and mostly possessing a primary level education (47.7%). Approximately 67.5% of vendors were owners of their businesses, and 36.7% possessed more than four years of experience. Findings revealed printed paper to be the primary wrapping material (44.5%), followed by plastic bags (41.3%). Hygiene practices were was reported to be inadequate in which 88.0% of vendors did not cover their hair while 62.2% wore unclean clothing, and 95.1% failed to wash their hands before handling food. It was further revealed that awareness on heavy metal (71.1%) and microbial contamination (67.5%) was markedly inadequate and that the vendors were unaware of these risks, respectively. Although the finding showed poor awareness, 63.6% of vendors favoured the need for regulations on heavy metal contamination, while 56.5% favoured the reinforcement of regulations on the use of printed papers as wrapping materials for foods. These findings highlight the need to educate vendors about the risks associated with using ink-printed paper and personal hygiene practices to reduce microbial and heavy metal contamination.

Street vended foods have gained popularity due to economic benefits. However, they have been recognized as a potential hazard to public health as a result of poor hygienic practices. The study was conducted to assess the hygienic practices and microbiological quality of street vended fruit salads vended in Morogoro Municipal, Tanzania. A total of 30 respondents were involved in the study to assess of quality of fruit salad vended by town street vendors (TSV), University cafeterias (UCV), and town restaurants vendors (TRV). The findings revealed that most vendors (86.3%) were unaware of food safety, 73.3% were unaware of food safety standards and laws, and every seller evaluated was unaware of food safety initiatives such as Good Manufacturing Practices (GMP) and Good Hygienic Practices (GHP) and had never implemented any of them. All vendors saw the doctor only when they were ill. Nevertheless, none of vendor had a quality registration certificate or had undergone training in food safety and hygiene. Most of the salad preparation settings (46.7%) did not adhere to the fundamental requirements of a food preparation facility, and the vending facilities were in disrepair. Piles of dirty were observed in the food salad preparation and vending premises and 80% of the vendors used uncovered waste bins that were observed to encourage pests such as flies and cockroaches in the premises. The total aerobic count (TAC) ranged from 3.92±0.31 to 4.29±0.21 log CFU/g. All fruit salad samples were contaminated with coliforms and the level of coliform count exceeded 1.4×10⁴ MPN/g in fruit salad samples indicating poor hygiene and fecal contamination. Possible sources of contamination were found to be water quality, cross-contamination, food handling and preparation equipment, and environmental factors such as dust, pests, and air quality. According to the study's findings, the majority of fruit salad sellers in the study area did not adhere to hygienic practices, and the made fruit salads were of poor microbiological quality, putting consumers at risk for food safety.