Browsing by Author "Issa-Zacharia,Abdulsudi"

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Application of slightly acidic electrolyzed water as a potential sanitizer in the food industry
(Hindawi, 2024-02-29) Issa-Zacharia,Abdulsudi
Te 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 efcacy. Tese 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. Te bactericidal efect 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, ofering an alternative to address shortcomings in sodium hypochlorite solutions and even StAEW. It has been hy- pothesized 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. Terefore, SAEW is not only a promising sanitizer in the food industry but also has the potential to be an efcient strategy for encouraging the accumulation of bioactive chemicals in plants, especially if it is used extensively. Tis review encapsulates the latest insights concerning SAEW, encompassing its antimicrobial efectiveness, san- itization mechanism, advantages vis-à-vis other sanitizers, and plausible applications across the food industry
Influence of familiarity on consumer acceptance of value-added products from Justicia heterocarpa leaves
(Urmia University, 2025) Swai,Zenorina Aloyce; Nyamete,Frida Albinus; Issa-Zacharia,Abdulsudi
This study investigated the sensory perception and consumer acceptability of value-added products derived from Justicia heterocarpa, an underutilized indigenous leafy vegetable with potential nutritional benefits. A total of 110 participants, comprising 80 semi-trained students unfamiliar with J. heterocarpa and 30 untrained university workers familiar with J. heterocarpa in term of consumption and utilization. Four samples (freshly harvested, blanched dried, unblanched dried, and fermented) were tested for consumer acceptability using a 9-point hedonic scale. The results revealed a significant influence of the panelists on flavor (p < 0.001) and overall acceptability (p = 0.003) among familiar and unfamiliar panelists. Unfamiliar panelists rated the flavor and general acceptability of the fermented vegetables higher. There were significant differences in color (p < 0.0001), flavor (p = 0.0002), and general acceptability (p = 0.0235) between the familiar and unfamiliar groups. Correlation analysis revealed a positive correlation between general acceptability of flavor (r = 0.81) and texture (r = 0.65). Principal component analysis identified flavor and texture as the primary drivers of overall acceptance. These findings offer valuable insights into the development of palatable processed J. heterocarpa. These findings underscore the importance of carefully considering the effects of different processing methods when formulating product development strategies to enhance consumer acceptance.
Revisiting chemical and microbiological quality and safety of fish and fish products
(Science Publishing Group, 2025) Issa-Zacharia,Abdulsudi; Msangi,Riziki Salehe; Mboya,Goodchance Revingstone
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.