Volume 5, Issue 1 (March 2018)
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- Local marketing of raw milk has been increased in the low and middle income countries.
- Emerging economies are at risk of illnesses from food-borne pathogens due to poor milk handling.
- The regulatory bodies from low and middle income countries are usually underfunded.
- It is necessary for the low and middle income countries to invest in infrastructures and establishments.
Original article
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- Mean water activity value for fresh and dried bee pollen samples were 0.717 and 0.359, respectively.
- Mean pH values of fresh bee pollen samples (4.23) was significantly lower than that of dried ones (5.21).
- The fresh Bulgarian bee pollen samples had poor microbial quality compared to the dried ones.
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- Out of 620 pregnant women, 114 (18.4%) and three (0.5%) had IgG and IgM to toxoplasmosis, respectively.
- The significant relation was shown between the IgG-toxoplasmosis level and age.
- Toxoplasma gondii isolated from three newborns of IgM-positive mothers were identified as type I.
- Screening of pregnant women and healthcare education are suggested to prevent toxoplasmosis in newborns.
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- Totally, 61 out of 160 (38.1%) samples were contaminated with Staphylococcus aureus.
- Among 61 S. aureus isolates, 16 (26.2%) harbored the gene encoding enterotoxin A.
- Prevalence of S. aureus in the hot/dry was significantly higher than the cold/wet seasons.
- The contamination rate was not significant between puff pastry and jelly roll samples.
- Appropriate measures should be applied to reduce the level of contamination in the confectionary products.
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- Totally, 44 out of 140 (31.4%) dried vegetable samples were contaminated with Bacillus cereus.
- The B. cereus contaminations were found in 35.7 and 27.1% of open and packed dried vegetables, respectively.
- There was no significant difference between rate of B. cereus in open and packed dried vegetables.
- Rate of B. cereus was not significantly different among various kinds of vegetable samples.
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- The highest level of water content and water activity was found in frozen fish products.
- The lowest pH value was found in the marinated fish products.
- Frozen fish products had the lowest salt and ash contents.
- Frozen Bulgarian fish products are probably more susceptible to spoilage than the other ones.
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, G. Eslami * 
Corrigendum to “Evaluation of Some Chemical Quality
Characteristics of Honey Produced in Iran” [Journal of Food Quality and Hazards Control 4 (2017) 113-118]
