Volume 4, Issue 3 (September 2017)
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Original article
P. 66-69
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Highlights
- Major components of black pepper Essential Oil (EO) were caryophyllene (19.12%), limonene (9.74%), and camphene (8.44%).
- Refractive index of black pepper EO was 0.8590.
- Having desirable physicochemical characteristics, black pepper EO cultivated in Bangladesh could be applied in food industry.
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- Totally, 31.25% beef burgers sampled from Tehran, Iran were contaminated by Bacillus cereus.
- The contamination rate was significantly higher in summer compared to winter.
- The beef burgers supplied in Iran markets is main source of B. cereus.
- More attempts must be focused on cold-chain maintenance in production, distribution, and storage of meat products.
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- Out of 200 avian specimens, 100 (50%) were contaminated with Escherichia coli.
- The highest antimicrobial resistances were seen against nalidixic acid, enrofloxacin, ciprofloxacin, and erythromycin, respectively.
- The highest antimicrobial susceptibilities were seen against colistin, meropenem, and gentamicin, respectively.
- Multidrug resistance in E. coli isolates indicated heavy usage of drugs in poultry flocks from Yazd.
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- Total phenolic content of honey samples was 74.8±0.3 mg gallic acid equivalents/100 g.
- Radical scavenging activity was 23.4±0.2 mg/ml as IC50 value.
- Samples treated by 2.5 and 5% honey showed higher antioxidant capacity than control and other treatment groups.
- Honey could be applied as an alternative for synthetic antioxidants in oil-rich foods.
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Highlights
- Infection of liver and lung due to the hydatidosis in cattle were 3.24 and 4.41%, respectively.
- Dicrocoelium dendriticum was detected in 4.81% cattle and 2.33% small ruminants (both sheep and goats).
- Fasciola spp. was reported in 5.99 and 1.23% cattle and small ruminants, respectively.
- The prevalence rates of parasitic diseases in summer were significantly higher than winter.
- The food-borne parasites are still the serious health problems in west part of Iran.
Letter to the editor
P. 90-90
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Physicochemical Characteristics of Essential Oil of Black Pepper (Piper nigrum) Cultivated in Chittagong, Bangladesh
