Assessments of Mutagenic and Genotoxic Effects of Noodles using Salmonella typhimurium and Caenorhabditis elegans as a Model Organism

Instant noodles are consumed globally in billions of servings, yet limited attention has been given to their potential genetic and reproductive toxicity. This study aimed to assess the mutagenicity of raw and cooked noodles and their associated seasonings. The study employed both in vitro and in vivo approaches, utilizing the Ames test on Salmonella typhimurium strain TA100 to assess mutagenicity, while Caenorhabditis elegans served as a model organism for in vivo genotoxicity tests. Noodles with their associated seasonings from two frequent brands in Jos North, Nigeria, were tested at various concentrations, with mutagenicity evaluated through revertant colony counts and genotoxicity assessed via the worms' survival and reproduction. Data were analyzed using the Mutagenicity Index (MI) for the Ames test, with a threshold of MI ≥ 2 indicating significant mutagenic potential. The Ames test, conducted on Salmonella typhimurium strain TA100, revealed no significant mutagenic activity in the raw noodles or with different cooking methods (Mutagenicity Index [MI] < 1). However, seasonings from the two brands demonstrated weak mutagenic activity at higher concentrations (MI > 1 with metabolic activation). In C. elegans, the noodles had no adverse impact on survival or reproduction, but seasonings significantly impaired movement, growth, and reproduction at high doses. These findings suggest that the noodles assessed may be safe for consumption, though high levels of certain seasoning components could pose reproductive or genetic risks. The study underscores the need for further investigations, recommending stricter regulatory scrutiny of food additives and encouraging manufacturers to minimize harmful compounds in seasonings.