Perceived occupational health risks, noise and dust exposure levels among street sweepers in Mwanza City in Northern Tanzania.

Solid waste has been a major problem particularly in Sub-Saharan Africa countries as it has been increasing in several years. One of the methods employed in solid waste management is street sweeping which is done by street sweepers. Street sweepers are being predisposed to respiratory and non-respiratory infection like eye infection, skin infection and musculoskeletal disorders. This analytical cross-sectional study enrolled a total of 233 street sweepers to assess perceived occupational health risks, particulate matters (i.e., PM2.5, PM5 and PM10 measured in (mg/m3)) dust and noise exposure levels in decibel units-dB(A), and utilization of protective personnel equipment among street sweepers in Mwanza city, Northern Tanzania. Modified poison regression was used to determine the association between exposures variables (i.e., sociodemographic, and socioeconomic factors) and outcomes ((i.e., noise dose level and particulate matters))). More than half (50.2%) of the participants were aged between 46-80 years. Their Median age was 46(IQR: 28-59) years. Large percent (63.1%) of the participants reported that their working environment have high health risks. The Median concentrations of the noise dose and particulates matters were 85.4 (IQR = 76.4-92.3) for noise dose, 13426 (IQR = 9637-17632) for PM2.5, 5522 (IQR = 2453-7679) for PM5, and 2310(IQR = 1263-3201). The Median concentrations of the noise dose and particulates matters were 85.4 (IQR = 76.4-92.3) for noise dose in decibel units dB(A); 13426 (IQR = 9637-17632) for PM2.5; 5522 (IQR = 2453-7679) for PM5; and 2310(IQR = 1263-3201) for PM10. Individual Street sweepers in Mwanza city are highly exposed to noise dose and fine particulate matters at levels above the reference values for human of 85dB(A) and 5mg/m3 respectively, making it a public health issue that requires holistic public health measures.

Using wild yeasts to modulate the aroma profile of low-alcoholic meads.

In recent years, ample research has focused on applying wild (especially non-Saccharomyces) yeasts in producing alcoholic beverages. Common characteristics of wild yeast strains include simultaneous high production of fruity and floral aroma compounds and low ethanol production. In this study, mead starter cultures were selected based on preliminary screening of wild yeast strains from a Brazilian culture collection (n = 63) for their ability to produce aroma-active compounds. The selected strains included one strain of Saccharomyces cerevisiae and three non-Saccharomyces strains (Pichia jadinii, Torulaspora delbrueckii, and Kluyveromyces lactis). These strains were used to ferment honey must prepared with Aroeira honey, adjusted to 24°Brix, which took 36 days to complete. Single culture fermentations and co-fermentations with S. cerevisiae and non-Saccharomyces strains were carried out. The quality of the produced beverages was evaluated by sugar consumption and production of alcohols and organic acids, analyzed with high-performance liquid chromatography. The volatile organic compound composition was analyzed with gas chromatography-mass spectrometry. Meads with various ethanol amounts (4.7-11.0% v/v) and residual sugar contents (70.81-160.25 g l-1) were produced. In addition, in both single-strain fermentation and co-fermentation with S. cerevisiae, meads produced with either Torulaspora delbrueckii or Kluyveromyces lactis had a roughly three-fold higher content of honey-aroma compound phenethyl acetate and a higher hedonic impression score than meads produced with only S. cerevisiae. These results demonstrated non-Saccharomyces yeasts' ability to increase aroma complexity and improve the sensory quality of low-alcoholic meads.

Chemical and sensory characterization of coffee from Coffea arabica cv. Mundo Novo and cv. Catuai Vermelho obtained by four different post-harvest processing methods.

BACKGROUND: After the harvest, green coffee beans are dried on the farm using several methods: the wet process, natural process, pulped natural process, or mechanical demucilaging. This study evaluated how the choice of a specific processing method influenced the volatile organic compounds of the coffee beans, before and after roasting, and the sensory characteristics of the beverage. Coffea arabica beans of two varieties (cv. Mundo Novo and cv. Catuai Vermelho) were subjected to these four processing methods on a single farm in the Cerrado area of Brazil. RESULTS: Analysis by gas chromatography-mass spectrometry headspace solid-phase microextraction identified 40 volatile organic compounds in green coffee beans and 37 in roasted beans. The main difference between post-harvest treatments was that naturally processed green beans of both varieties contained a different profile of alcohols, acids, and lactones. In medium-roasted beans, those differences were not observed. The coffee beverages had similar taste attributes but distinct flavor profiles. Some of the treatments resulted in specialty-grade coffee, whereas others did not. CONCLUSION: The choice of a specific post-harvest processing method influences the volatile compounds found in green beans, the final beverage's flavor profile, and the cupping score, which can have a significant impact on the profitability of coffee farms' operations. © 2022 Society of Chemical Industry.