Volume 7, Issue 2 (June 2020)
Abstract
(1332 Views) |
Full-Text (PDF)
(419 Downloads)
Abstract
(2326 Views) |
Full-Text (PDF)
(1039 Downloads)
|
Highlights
- The poultry industry is facing major challenges in maintaining of safety and shelf life of the poultry meat.
- Poultry may be contaminated with pathogenic microorganisms posing significant health risk to the consumers.
- This article reviewed different antimicrobial interventions used in poultry processing.
- This review provides comprehensive knowledge on safety of poultry meat with special attention to Salmonella spp.
Original article
P. 60-66
Abstract
(3224 Views) |
Full-Text (PDF)
(1167 Downloads)
|
Highlights
- Totally, 20, 100, 20, and 80% of chicken breast samples were rejected for total aerobic counts, total coliforms, Staphylococcus aureus, and Salmonella spp., respectively.
- All chicken livers were rejected for total coliforms and Salmonella.
- Listeria monocytogenes and Escherichia coli O157:H7 were absent in chicken and beef meat samples, respectively.
- Implementation of a food safety management system might not be enough without regular control and food safety culture.
Abstract
(2101 Views) |
Full-Text (PDF)
(856 Downloads)
|
Highlights
- Kocuria varians, Macrococcus caseolyticus, and Staphylococcus epidermidis were detected in pasteurized milk samples.
- Four isolates of K. varians exhibited multidrug resistant phenotype.
- Five isolates of K. varians and one isolate of S. epidermidis were biofilm producers.
- Antibiotic-resistance of the isolates highlights the possible role of milk as a reservoir of resistance genes.
Abstract
(2363 Views) |
Full-Text (PDF)
(1023 Downloads)
|
Highlights
- Trans Fatty Acid (TFA) content in oils fried at 4 h was significantly higher than the ones at 0 and 2 intervals.
- Four percent of Samosa fried oils and 17.4% of Jalebi fried oils were over the maximum allowed limit of TFA.
- The increase in frying time decreased the peroxide values and increased saturated fatty acids values of oils.
- Vendors and consumers should be educated by regulatory authorities regarding health risk of TFA in street fried snacks.
Abstract
(2498 Views) |
Full-Text (PDF)
(851 Downloads)
|
Highlights
- Eugenol, β-caryophyllene, and α-humulene were the dominant constituents of clove Essential Oil (EO).
- Estragol, linalool, E-citral, and Z-citral were the main compounds of lemon basil EO.
- The combinations of clove and lemon basil EOs showed a better microbial inhibitory compared to the single use.
Abstract
(2120 Views) |
Full-Text (PDF)
(771 Downloads)
|
Highlights
- Milking season greatly affect the characteristics of the Pecorino Abruzzese cheese.
- Cheese produced in springtime, called Marzolino, has a better quality profile than that produced in autumn.
- Ripening time has a positive effect on physicochemical parameters of the Pecorino Abruzzese cheese.
Abstract
(1671 Views) |
Full-Text (PDF)
(672 Downloads)
|
Highlights
- Five out of 93 (5.37%) isolates of Staphylococcus aureus included mecA from foodstuffs in Iran.
- Two isolates of Methicillin-Resistant S. aureus (MRSA) were multidrug resistant.
- MRSA may be an important hygienic risk for the Iranian food consumers.
Export as:
HTML
|
XML
|
RSS