Highlights

• Probiotic yogurts containing peppermint, basil, and zataria Essential Oils (EOs) were produced.
• EOs did not adversely affect the viability of probiotic bacteria in yogurt samples.
• Probiotic yogurts containing EOs had significant antimicrobial effects against Escherichia coli and Listeria monocytogenes.

Highlights

• Dehydroacetic acid reduced Aspergillus flavus more effectively than ozonated water in Iranian pistachios.
• The least AFB₁ level was detected in dehydroacetic acid treated pistachio group (1.5±0.21 µg/kg).
• Application of dehydroacetic acid is recommend to pistachios industries for AFB₁ prevention.

Highlights

• Prevalence of protozoa in HIV⁺/AIDS patients and healthy individuals were 34.2% and 4.1%, respectively.
• A meaningful relationship was seen between age and incidence rate of protozoan infection (p<0.05).
• HIV⁺/AIDS individuals should be educated regarding importance of food and water safety.

Highlights

• Sohan (Iranian traditional confection) formulations were prepared, including rose extracts and butylated hydroxyanisole.
• The color indices (L*, a*, and b*) were significantly decreased during storage time.
• At 25 ^°C storage, 0.5% rose extract extended effectively Sohan shelf life until 90 days.

Highlights

• Clove had more antioxidant properties comparing to cumin, origanum, and anise Essential Oils (EOs).
• Bacillus cereus and Escherichia coli had the highest and lowest susceptibility to the EOs, respectively.
• Studied EOs can be regarded as antioxidant and antimicrobial agents in Iranian food industries.

Highlights

• Escherichia coli and Staphylococcus aureus were not detected in doogh dairy samples (n=200).
• Unacceptable levels of mold and yeast counts were found in 90% of traditional samples.
• Attempts have to be made to standardize the processing of Iranian traditional doogh manufacturing.