Open Access Original Research Article

Monitoring of Pesticide Residues in Imported Datepalm Fruits in United Arab Emirates

Nasra M. Abd El-Mageed, Ideisan I. Abu-Abdoun, Kaltham A. H. Kayaf, Abdulla S. Janaan

European Journal of Nutrition & Food Safety, Page 1-9
DOI: 10.9734/ejnfs/2021/v13i830438

The occurrence of pesticide residues in representative samples collected from imported dates palm fruits during 2020 to United Arab Emirates (UAE) was investigated to ensure compliance with the standard specifications and requirements by the regulatory and supervisory authorities, maintain the health and safety of consumers and improve food safety. An accurate, rapid, and reliable method for the simultaneous determination of pesticide multi-residues in 230 samples imported dates by liquid chromatography coupled with tandem mass spectrometry (LC–ESI (+)-MS/MS) operating in multiple reaction monitoring (MRM) mode and modified quick, easy, cheap, effective, rugged, safe (QuEChERS) method was used. The performance of the analytical method was validated in accordance with EU SANCO guidelines (SANTE/12682/2019) for monitoring pesticide multi-residues to check compliance with existing regulations, especially for European Community. Residues level of 343 compounds were determined in 230 samples. Results indicated that the percentage of samples with residues above the maximum residue levels (MRL) was 4.34% in dates samples, whereas samples with residues within MRL were 7.39% in dates samples. A total of 230 samples of 88.26% were free from detectable residues. Out of the 343 pesticides tested, 11 pesticides were found above the limit of detection, according to UAE, Codex, and European regulations. The main purpose of this work is to inform citizens and traders who have concerns about food safety on the capability of the MOCCAE on quality assurance regarding pesticide residue in imported food.

Open Access Original Research Article

Bacteriological and Nutritional Quality of Irvingia gabonensis Fruit Juice

Gloria Ekpartaziba Ezenatein, Ebimieowei Etebu, Ebimobowei Assayomo

European Journal of Nutrition & Food Safety, Page 10-22
DOI: 10.9734/ejnfs/2021/v13i830439

Aims: This study was undertaken to examine the bacteriological and nutritional quality of Irvingia gabonensis fruit juice locally produced and stored for 28 days at 40C.

Study Design: Four groups of the Irvingia fruit samples were prepared and stored at 4oC. The samples were analysed at different intervals, beginning from day 0, to day 28. The juice was also observed for onset of spoilage and turbidity during sampling days.

Place and Duration of Study: This study was conducted in Biological Sciences, Faculty Of Science, Niger Delta University, Wilberforce Island, Amassoma, Bayelsa State between July 2019 to September 2019.

Methodology: The microbiological analysis was done using culture dependent methods.

Results: The results revealed the weighted mean of the total heterotrophic bacterial count increased as the storage days’ increases (3.76 ± 0.04 at day 0 to 4.03 ± 0.02 at day 28). Similar results were obtained for the population of coliform bacteria (from 3.59 ± 0.03 to 3.89 ± 0.02), Staphylococcal counts (3.73 ± 0.01 to 3.98 ± 0.00) and pseudomonads’ counts (3.64 ± 0.02 to 3.88 ± 0.07). A total of 240 bacterial isolates were isolated throughout the storage days. However, Escherichia coli recorded the highest percentage of occurrence while Bacillus sp., had the least. The proximate analysis of the juice samples indicated a decline in the fibre content (0.84- 0.72), protein (7.46- 6.53), carbohydrate (64.3 – 55.6), ash (2.46 – 2.18), and fat 23.41 – 21.1). It also showed that freshly prepared Irvingia gabonensis fruit juice is of high quality.

Conclusion: The degradation of the nutrients is suggested to result from the bacterial activities in the stored juices. There is also an increase in the bacterial population as the storage days’ increase. The presence of contaminating bacteria was found to deplete the nutritional content of the fruit juice from their metabolic activities.