A review on microbiological safety of Ready-To-Eat Salads

Eating of road side ready-to-eat (RTE) salads that is made with green leafy vegetables (GLVs) commonly lettuce (Lactuca sativa L.), cabbage (Brassica oleracea var. capitata) or Cress (Lepidium sativum Linn.) as the key constituents coupled with adding tomatoes, sliced onions, cucumber, groundnut cake and so on has been reported to cause severe safety threats owing to its being extremely disposed to microbiologically inclined contamination, thereby leading to a public health issue. Pathogenic microorganisms pollute salads as a result of mishandling of raw vegetables, during preparation of salads and also associated environment. Soils typically harbor abundant microorganisms, some of which are human pathogens such as B. cereus, Clostridium botulinum, C. perfringens, Listeria monocytogenes and Aeromonas. Birds are carriers of pathogens such as E. coli O157:H7, Salmonella and Campylobacter. Reptiles and arthropods are usually in cultivation fields, and therefore have unrestricted access to produce and many bacterial species have evolved to exploit these animals as hosts or vectors. Insect deterioration creates openings that aid the ingress of pathogens into inner plant tissues, thereby enhancing colonization of spoilage and pathogenic bacteria on produce. Not only animals, similarly people working with the vegetables produce are known to be a source and direct contact vector of microorganisms. Hence this type of food is regarded as potential vehicles of food borne illnesses resulting in large and serious national and international outbreaks. Thus, the essence of this study is to review the safety of the RTE vegetable salads, assessing the contamination level of the most prevalent pathogenic microorganisms. RTE salads can be contaminated with different types of foodborne pathogens from farm-to-fork that makes them unsafe for human consumption. Regulatory bodies should design periodic workshop training for RTE food hawkers to help fix the problems and enhance the effectiveness of RTE vegetables salads preparation. Public awareness on the serious health risk associated with mishandled or poorly prepared minimally processed RTE foods most especially vegetable salads should be considered

Heavy metals safety of Ready-To-Eat (RTE) vegetables salads (a review)

Vegetables are one of the classes of foods that importantly contribute to the whole health and wellbeing of its consumers. It benefits the human body with important nutrients and help in reducing kind of chronic diseases. Ready-to-eat (RTE) foods are generally becoming more popular even in the developing world due to change in lifestyles. One of the most usually RTE food consumed in the northern Nigeria is road side salad that is arranged with vegetables usually lettuce (Lactuca sativa L.), cabbage (Brassica oleracea var. capitata) or Cress (Lepidium sativum Linn.) as the main components with the addition of tomato, onion and carrot. However, the consumption of RTE foods promote severe safety threats as vegetables prove well-known trace element and heavy metals (HMs) some of which are essential for good health while some are toxic. HMs include lead (Pb), cadmium (Cd), zinc (Zn), mercury (Hg), arsenic (As), silver (Ag), chromium (Cr), copper (Cu), iron (Fe), and platinum (Pt). Different sources through which vegetables can be contaminated with these HMs are natural sources, agricultural sources, industrial sources, domestic effluent, atmospheric sources and other sources. Ingestion of vegetables containing HMs is one of the major means in which these elements enter human body. Once entered, HMs is dumped in bone and fat tissues, overlapping noble minerals. Slowly released into the body, HMs can cause an array of diseases. Thus, the essence of this study is to review the safety of the RTE vegetable salads, assessing the contamination level of some dangerous HMs present. As RTE salads can be contaminated with different types HMs that makes them unsafe for human consumption, regulatory bodies should design a periodic workshop training for RTE foods hawkers to help fix the problems and enhance the effectiveness of RTE vegetables salads preparation. Public awareness on the serious health risk associated with mishandled prepared insignificantly processed RTE foods most especially vegetable salads should be considered

A review on perception of genetically modified foods in Nigeria

Genetically modified foods (GMFs )), GMOs or engineered foods refer to foods produced from genetic ally modified plants or animal s who se DNA have undergone modifications either by an inherent or a foreign DNA (transgenes) for improvement of the targeted o rganism. Genetically modified foods were introduced to  Nigeria by National Biotechno logy Development Agency ( to combat food security issues and other agricultural challenges . After the introduction, the Nigerian Government believed that the products can be release d to the m arket. This brought persistent argument s by Nigerians on the perception and acceptance of the GM foods. The basis for the arguments were made on factors such as safety , environmental threat, price , means of colonization, food security, family size, potentiality , awareness of GM foods. These arguments were by individuals and organizations within various areas /fields in Nigeria. The perception led to the division of Nigerians to protagonists and antagonist s with regards to GMOs. The article reviewed the introduction, perceptions and views of factors on GMFs acceptance among Nigerians

Comparative quality assessment of commercial sun-dried catfish (Clasias garienpinus) from Kano and wudil metropolises, Nigeria

No Abstract

The role of geological structures on groundwater occurrence and flow in crystalline basement aquifers: a status review

The paper is review on the role of geological structures on groundwater occurrence and flow in Crystalline Basement aquifers. The aim was to study the existing available literatures in order to evaluate structural/lineaments (faults, joints/fractures, folds, shear zone etc.) their influences and controls of groundwater occurrence and flow of bedrock of crystalline rocks of igneous and/or metamorphic origin. Groundwater in the basement aquifers resides/occurs within the weathered overburden and fractured bedrocks which originate from rainfall through the process of hydrological cycle. Remote sensing technique uses satellite imagery or aerial photograph to identify linear features on the ground and attempts to relate these lines to geologic structures capable of transmitting and storing large quantities of groundwater. Faults, joints/fractures and folds act as conduit and make rocks excellent aquifers. These features also, served as channels for groundwater movement which may results to an increased in secondary porosity, permeability and therefore, can results as a groundwater prospective/promising zones in crystalline basement rocks. Keywords: Basement Terrain, Groundwater, Lineament, Movement, Occurrenc