Innovative Approaches for Removing Bacterial Toxins in African Salad: A Case Study of Emetic Toxins
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Abstract
The presence (incidence) or occurrence of bacterial toxins in foods, particularly ready-to-eat foods poses serious potential health challenges and there are no known effective methods of removing the toxins from (detoxifying) the foods. This study, therefore, aimed employing certain innovative strategies for the removal of emetic toxins from the African salad. African salad was prepared, proximate compositions determined, and were allowed to soured while the emetic toxin production was determined (6hrs, 12hrs, 24hrs, and 48hrs) using a test kit. The nano-particles of clove bud was prepared using thermal pyrolysis method. The structural and morphological characteristics of the synthesized nanocarbon particles were analyzed using X-ray diffraction (XRD), and Fourier transform infrared (FTIR) spectroscopy. The proximate composition analysis revealed moisture (5%), ash (16%), crude fiber (3.6%), protein (18.2%), lipid (6.9%), and carbohydrate (57.2%), with variations linked to ingredient composition and processing methods. Toxin production exhibited a time-dependent increase, peaking at 48 hours, However, nanocarbon treatment resulted in complete toxin elimination, attributed to high adsorption efficiency, facilitated by hydroxyl (-OH) and carboxyl (-COOH) functional groups. The research concluded the application of nanocarbon in food safety, providing a promising alternative for reducing foodborne health risks.
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References
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