EC Nutrition

The aim of this study is to establish the microbiological status of ‘foods companion’ prepared from the food loss and waste including peels of processed fresh tomato fruits, wastes (Tomato concentrate) generated from the tomato paste factory, fresh hot pepper, fresh sweet pepper, and fresh onion, spiced with fresh garlic and fresh ginger. In this study, after successfully developing samples of ‘Foods Companion’ the microbial analysis results of log10cfu-g (i.e. less than 10 cells count) revealed that the HACCP plan and hurdle technology employed were effective because the microbial loads fall within the microbiological limits required for ready to eat foods (RTEs). Hence, the microbial load results of less than 10 cells counts indicating the impact of HACCP plan adopted and the hurdle technology used for the preparation of ‘foods companion’. Hence, results of microbial analyses predict that the foods companion samples are microbiologically safe for human use and consumption.

 Keywords: Foods Companion; Food Supply Chain; Food Waste; Food Loss; HACCP

1. Version: Record of Fresh Tomato fruits Waste Generated for the Year 2020 Before and After Crushing Operations. ALDUSAR Foods and Beverages Limited, Katsina, Katsina State, Nigeria, West Africa (2020): 1-90.
2. Version: Record of Fresh Tomato fruits Waste Generated the Year 2021 Before and After Crushing Operations. ALDUSAR Foods and Beverages Limited, Katsina, Katsina State, Nigeria, West Africa (2021): 1-90.
3. Version: Record of Fresh Tomato fruits Waste Generated the Year 2023 Before and After Crushing Operations. ALDUSAR Foods and Beverages Limited, Katsina, Katsina State, Nigeria, West Africa (2023): 1-90.
4. Bueno DJ and Silva JU. “The fungal hypha”. In: Encyclopedia of Food Microbiology (2^nd edition) (2014).
5. Cakar B., et al. “Assessment of environmental impact of food waste in Turkey”. Journal of Cleaner Production 244 (2020): 118846.
6. Chauhan C., et al. “Food loss and waste in food supply chains: a systematic literature review and framework development approach”. Journal of Cleaner Production1 (2021): 126438.
7. Ekanem JO. “Microbial, sensory and nutritional properties of laboratory prepared sorrel (Zobo) drinks fortified with spices and sugar”. Journal of Global Biosciences8 (2018): 2320-1355.
8. “Global food losses and food waste: extent, causes and prevention” (2011): 37-38.
9. “The future of food and agriculture: trends and challenges” (2017): 1-127.
10. FEPTU 557 log₁₀ Conversion Table. Conversion Table: cfu/g–log₁₀cfu/g (2010).
11. Food Standards Australia New Zealand. Compendium of microbiological criteria for food (2016).
12. Health Protection Agency. Guidelines for assessing the microbiological safety of ready-to-eat foods placed on the market (2009).
13. Harrigan WF and McCance ME. “Laboratory methods in food and dairy microbiology”. Academic Press Ind. Ltd, London (1976): 25-29, 157, 285-303.
14. Lawal R., et al. “Waste analysis in post-harvest fruit marketing. A measure to reduce economic wastage in Ilaro, Ogun State, Nigeria”. Techno-Science1 (2021): 27-32.
15. Mohammed SF., et al. “Physicochemical and microbiological evaluation of toma-pep ketch-up prepared form two local varieties (Ronita and UTC) of fresh tomato (Lycopersicum esculentum Mill)”. MedPress Nutrition and Food Science1 (2022): 1-23.
16. Mohammed SF., et al. “Process development for ‘foods companion’ preparation from the waste-peels of fresh tomato fruits (Solanum lycopersicum) and three fresh vegetables using HACCP plan”. International conference paper presented at the 5^th edition of the international nutrition research conference of joint event on food science and nutrition research, (Hybrid event) held between 11^th - 13^th September, 2023, @ Olympia Hotel, Events and Spa, Career Mestre Serrano, 5, 46120 Alboraia. Valencia, Spain Valencia, Spain (2023).
17. SMHASF Global Resources and Services. Process and Product Manual for Preparation of Toma-Pep-Onion-Mix for ALDUSAR Foods and Beverages Limited, Katsina, Katsina State, Nigeria (2021).
18. Stuart T. “Waste: Uncovering the global food scandal”. London, UK: Penguin Press Ltd (2009).
19. Parfitt J., et al. “Food waste within food supply chains: Quantification and potential for change to 2050”. Philosophical Transactions of the Royal Society Biological Sciences1554 (2010): 3065-3081.
20. Rolle RS. “Improving post-harvest management and marketing in the Asian-Pacific region: issues and challenges trends in the fruit and vegetable sector”. Tokyo, Japan FAO, Asia Productivity Organisation (APO) (2006).
21. “Household food and drink waste in the UK”. Bambury, UK. ISBN:1-84405-430-6 (2009).
22. World Food Programme. “Hunger and markets”. London: Earthscan (2009).
23. Wohner B., et al. “Environmental and economic assessment of food-packaging systems with a focus on food waste: case study on tomato ketchup”. Journal of Science and Total Environment 738 (2020): 139846.
24. Roberts D and Greenwood M. “Practical Food Microbiology, (3^rd edition)”. Oxford, UK: Blackwell Publishing Ltd. (2003): 100, 112-115.
25. Brittain HG. “Malic acid”. In: Analytical profiles of drugs substances and excipients (2001).