Fumonisins, a class of mycotoxins predominantly produced by Fusarium species, represent a major threat to food safety and public health due to their widespread occurrence in staple crops including peanuts, wine, rice, sorghum, and mainly in maize and maize-based food and feed products. Although fumonisins occur in different groups, the fumonisin B series, particularly fumonisin B1 (FB1) and fumonisin B2 (FB2), are the most prevalent and toxic in this group of mycotoxins and are of public health significance due to the many debilitating human and animal diseases and mycotoxicosis they cause and their classification as by the International Agency for Research on Cancer (IARC) as a class 2B carcinogen (probable human carcinogen). This has made them one of the most regulated mycotoxins, with stringent regulatory limits on their levels in food and feeds destined for human and animal consumption, especially maize and maize-based products. Numerous countries have regulations on levels of fumonisins in foods and feeds that are intended to protect human and animal health. However, there are still gaps in knowledge, especially with regards to the molecular mechanisms underlying fumonisin-induced toxicity and their full impact on human health. Detection of fumonisins has been advanced through various methods, with immunological approaches such as Enzyme-Linked Immuno-Sorbent Assay (ELISA) and lateral flow immunoassays being widely used for their simplicity and adaptability. However, these methods face challenges such as cross-reactivity and matrix interference, necessitating the need for continued development of more sensitive and specific detection techniques. Chromatographic methods, including HPLC-FLD, are also employed in fumonisin analysis but require meticulous sample preparation and derivitization due to the low UV absorbance of fumonisins. This review provides a comprehensive overview of the fumonisin family, focusing on their biosynthesis, occurrence, toxicological effects, and levels of contamination found in foods and the factors affecting their presence. It also critically evaluates the current methods for fumonisin detection and quantification, including chromatographic techniques and immunological approaches such as ELISA and lateral flow immunoassays, highlighting the challenges associated with fumonisin detection in complex food matrices and emphasizing the need for more sensitive, rapid, and cost-effective detection methods.

In recent years, there have been significant advances in the application of technology in professional kitchens. This evolution of “smart kitchens” has transformed the food processing sector, ensuring higher standards of food safety through continual microbial monitoring, quality control, and hygiene improvements. This review critically discusses the recent developments in technology in commercial kitchens, focusing on their impact on microbial safety, operational efficiency, and sustainability. The literature was sourced from peer-reviewed journals, industry publications, and regulatory documents published between 2000 and 2025, selected for their relevance to the assurance of food safety using emerging technologies especially for use in commercial kitchens. Some of the most significant of these technologies currently being employed in smart kitchens include the following: smart sensors and IoT devices, artificial intelligence and machine learning systems, blockchain-based traceability technology, robotics and automation, and wearable monitoring devices. The review evaluated these technologies against criteria such as adherence to existing food safety regulations, ease of integration, cost factors, staff training requirements, and consumer perception. It is shown that these innovations will significantly enhance hygiene control, reduce the levels of waste, and increase business revenue. However, they are constrained by high installation costs, integration complexity, lack of standardized assessment measures, and the need for harmonizing automation with human oversight. Thus, for the widespread and effective uptake of these technologies, there is a need for better collaboration between policymakers, food experts, and technology innovators in creating scalable, affordable, and regulation-compliant solutions. Overall, this review provides a consolidated evidence base and practical insights for stakeholders seeking to implement advanced microbial safety technologies in professional kitchens, highlighting both current capabilities and future research opportunities.

Petroleum and its products continue to serve as a principle source of energy for industries and daily life. However, their release into the environment is a worldwide concern since some products are acutely toxic or possess mutagenic, teratogenic and carcinogenic properties. Several oil disposal methods have been applied over time with remediation emerging as the most promising technology. It takes advantage of the versatility of soil microbes to degrade hydrocarbon contaminants. Unlike conventional disposal methods, bioremediation ids an environmentally friendly and cost effective method that stimulate natural processes for complete degradation of hydrocarbons into innocuous compounds. This study focused on isolation, morphological and biochemical characterization of bacteria possessing hydrocarbon degrading properties. The study also aimed at optimizing appropriate culture conditions for the isolates. Isolation of hydrocarbon degrading bacteria from soils polluted with crude oil in Elebel, Emeyal I, Emeyal II in Ogbia, Bayelsa State was carried out using mineral salt medium supplemented with 1% crude oil, and the isolates were screened on their ability to use carbon as their sole source of carbon or alternative pathway. Characterization of the isolates was carried out by performing Gram’s iodine test, catalase, oxidase, indole, citrate, motility, coagulase tests. The degrading potential of the isolates were obtained by subculturing them in mineral salt medium for two weeks at room temperature, organisms that could utilize all crude oil made available to them were considered strong degraders while those that could not utilize all the crude oil made available to them were considered weak degraders. Among 40 microbes isolated, 30 were considered strong degraders while 10 were considered weak degraders and these isolates included Pseudomonas spp, Enterobacter spp, Escherichia coli , Arthrobacter spp, Bacillus spp, Acinetobacter spp, Staphylococcus aureus , coagulase negative Staphylococcus spp, Klebsiella spp, Micrococcus spp, Vibrio spp. The characterized isolates may constitute potential candidates for biotechnological application in environmental cleanup of petroleum contaminants.