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M. Azizkhani, N. Abdi,
Volume 3, Issue 2 (June 2016)
Abstract
Background: Due to high content of unsaturated fatty acids, trout is susceptible to oxidative spoilage. In this study, the effects of Thymus vulgaris Essential Oil (EO) and extract on oxidative stability of cooked rainbow trout fillet during four months frozen storage period were investigated.
Methods: Three groups of fish fillets were treated with thyme EO and three other groups were treated with thyme extract and cooked by frying, oven, and steam. Fat hydrolysis was evaluated by measuring Free Fatty Acid (FFA) value and oxidation products were measured via Peroxide Value (PV) as well as Thiobarbituric Acid (TBA) value. Sensory analysis was evaluated by the overall acceptability using a 9-point hedonic scale. Statistical analyses were performed in SPSS, Inc, Chicago, IL software.
Results: Main components of T. vulgaris were thymol (60.54%), α-terpinen (9.47%), p-cymene (8.54%) and carvacrol (3.33%). The amount of FFA in oven baked samples (4.51–4.75% oleic acid) and steamed fillets (4.83–5.20% oleic acid) was significantly (p<0.05) higher than control and fried fillets. PV values showed an increase in all groups, especially fried fillets with the highest amount of PV (p<0.05). TBA values in the treated groups were significantly lower than control fillets (p<0.05). At day 0, steamed samples containing EO and extract showed lower scores of overall acceptability (8.64±0.31 and 8.64±0.64, respectively) compared to fillets cooked by frying and oven. However, at the end of the four months storage period, both treated and control groups had the lowest sensory scores with no significant difference (p>0.05).
Conclusion: Both thyme EO and extract effectively retarded the oxidation during frozen storage. However, the samples treated with thyme extract showed slower formation of free fatty acid, hydroperoxide and malonaldehyde than those of EO-treated or control samples. It is recommended to apply thyme EO and extract in producing ready-to-eat fish products.
M. Azizkhani , F. Tooryan,
Volume 3, Issue 3 (September 2016)
Abstract
Background: Yogurt is one of the most popular food diets with refreshing taste, nutritional, and health benefits. The objective of this study was to investigate the effect of three herbal Essential Oils (EOs) including peppermint, basil, and zataria on viability of the probiotic bacteria in yogurt samples and to evaluate the antimicrobial activities of the produced probiotic yogurts against Escherichia coli and Listeria monocytogenes.
Methods: Yogurt samples were produced using probiotic organisms Lactobacillus acidophilus LA5, L. fermentum, and Bifidobacterium Bb-12 besides the starter culture and added EOs, separately. The value of pH, viable counts of probiotics, and antimicrobial potential of yogurts at 0, 7, 14, and 28 days of storage at 4 °C were evaluated. The growth inhibition of E. coli and L. monocytogenes was determined in vitro using disk diffusion method. All data analyses were performed using SPSS, Inc, Chicago, IL software (v. 16.0).
Results: No significant difference was observed in pH value of treatment (EOs containing probiotic yogurts) and control samples during fermentation and storage period. The presence of EOs did not affect the total lactobacilli and L. acidophilus LA5 population in yogurt during 4 weeks of storage but the growth of Bifidobacterium Bb12 was retarded. Yogurt containing zataria exhibited the strongest inhibitory effect on the growth of E. coli and L. monocytogenes in comparison with other EOs treated and control yogurt (p<0.05). However, both control as well as treated yogurt showed inhibitory effect against L. monocytogenes stronger than E. coli (p<0.05).
Conclusion: The present findings suggested that adding zataria, basil, or peppermint EOs into probiotic yogurt formulation could improve the potential functionality of the product and also made an inhibitory effect against L. monocytogenes and E. coli.
M.h. Razi Jalali , E. Ahmadiara , A. Rahimzade , M.h. Shekarian , J. Javidi Dasht-Bayaz , L. Jamshidi , A. Nikpay ,
Volume 4, Issue 2 (June 2017)
Abstract
Background: Echinococcus granulosus is one of the most important zoonotic parasites having worldwide distribution. The major purpose of this study was to determine prevalence, fertility, and viability rates of Hydatid Cysts (HCs) in surgical patients and slaughtered small ruminants in Ahvaz, Iran.
Methods: Liver and lungs of the slaughtered sheep (n=1402) and goats (n=3251) in Ahvaz, Iran were inspected to find HC. Also, sampling was carried out from surgical patients in Golestan Hospital of Ahvaz. Fertility and viability of cysts were determined based on the standard protocols. Data were statistically analyzed by SPSS software.
Results: Totally, 94 (6.7%) sheep and 83 (2.5%) goats were infected with HC. Also, the younger than 1 year old animals showed less infection rate than older animals (p˂0.05). The number of fertile cyst among total 1402 sheep and 3251 goats slaughtered in Ahvaz were 81 and 33, respectively; whereas, the viable protoscoleces number pertaining to the fertile cysts for sheep and goats were 61 and 9, respectively. Five cases of infected human patients were recorded during the study period which their cysts were isolated from liver.
Conclusion: It seems to need more efforts to control echinococcosis in Ahvaz, Southwest of Iran by raising the public awareness. Also, hygienic disposal of the infected organs (especially liver and lungs) with HC would be effective.
M. M. Azizkhani , F. Tooryan ,
Volume 4, Issue 2 (June 2017)
Abstract
Background: Milk can provide a good medium for growth and proliferation of various spoilage and pathogenic microorganisms. The main aim of this study was to evaluate the chemical and microbial quality of Iranian commercial pasteurized milk samples at their expiration date.
Methods: Hundred samples of pasteurized milk packaged in polyethylene pouches were randomly collected from local markets of Amol, North of Iran. Acidity, pH, total viable, coliforms and Escherichia coli counts were carried out at expiration date of the samples according to the standard procedures. Data were statistically analyzed using SPSS software (version 16.0, SPSS Inc., Chicago, IL, USA).
Results: The mean value of pH, acidity, and sensory score of the samples were obtained as 6.6, 0.15 g lactic acid/100 ml, and 6.4, respectively. Also, the mean value of total viable count, coliforms and E. coli counts of the samples were 4.11, 0.77, and 0.01 log10 colony forming unit/ml, respectively. No significant relationship (p>0.05) was found between various studied parameters and different milk brands.
Conclusion: Storage of milk pouches out of refrigerator in supermarkets of Iran must be strictly avoided in order to improve chemical and quality of this product. Also, proper pasteurization process and reduction of post-pasteurization contamination are the other keys to produce high-quality pasteurized milk.
R. Khoshbakht , S. Seifi , A. Karimi , M. Khosravi ,
Volume 4, Issue 2 (June 2017)
Abstract
Background: Food animals such as different rearing birds can transmit zoonotic enteropathogenic bacteria, which exist in their intestinal microbiota. This research was designed in order to molecular identification of Campylobacter, Arcobacter, as well as Salmonella in Japanese quail (Coturnix japonica) reared in farms of Northern Iran.
Methods: Total of 100 cloacal samples were collected from 20 different quail farms. After extraction of total DNA, the samples subjected to molecular detection of the Campylobacter, Arcobacter, and Salmonella using polymerase chain reaction. By Chi-squared, all statistical analyses were performed by SPSS Inc., Chicago, IL (v. 18.0).
Results: Totally, the prevalence rates of Campylobacter, Salmonella, and Arcobacter in samples were 95, 65, and 0%, respectively. The prevalence of Salmonella spp. in rural farms was significantly (p<0.05) higher than semi-industrial farms.
Conclusion: High occurrence of Campylobacter spp. and Salmonella spp. were found in rearing quail populations of Mazandaran province, Northern Iran. These enteropathogens can contaminate food products obtained from the birds indicating their public health importance.
E. Ahmadiara,
Volume 7, Issue 1 (March 2020)
Abstract
This article has no abstract.
DOI: 10.18502/jfqhc.7.1.2445
F. Jafari Kiasari, M. Azizkhani , F. Tooryan ,
Volume 9, Issue 1 (March 2022)
Abstract
Background: Despite the considerable activity of herbal Essential Oils (EOs) as safe food preservatives, problems such as high volatility, low water solubility, and low stability in adverse environmental conditions restrict their use in food products. This work aimed to investigate in vitro antifungal activity of oil-in-water nanoemulsion of Iranian Artemisia dracunculus L. (tarragon) EO.
Methods: Nanoemulsion of tarragon EO was formed by ultrasound method through blending 10 wt% of tarragon EO, 85 wt% water, and the mixture of 5 wt% surfactants (Tween® 80/Span® 80). The droplet size and zeta potential were measured. The antifungal activity was evaluated against four different fungi, Aspergillus niger, Penicillium spp., Fusarium spp., and Saccharomyces cerevisiae through determining Minimum Inhibitory Concentration (MIC), Minimum Fungicidal Concentration (MFC), and mycelial growth test. Data were statistically analyzed by the software of SPSS 22.0.
Results: Main fragments of tarragon EO found to be beta-cis-ocimene, estragole, and beta-trans-ocimene. Nanodroplets had a zeta potential of -30 mV and an average diameter of 50 nm. For A. niger, Penicillium spp., Fusarium spp., and S. cerevisiae, the MIC and MFC values of nanoemulsion were identical and obtained at 1.50, 2.05, 1.61, and 1.14 μg/ml, respectively, while these values of free EO were higher and as follows: 2.81, 4.52, 3.75, and 2.40 μg/ml, respectively. Mycelial growth showed that encapsulated EO had the most fungitoxic potential against A. niger (inhibition 41%) and S. cerevisiae (inhibition 68%). Also, Penicillium spp. was the most resistant against both EO and nanoemulsion.
Conclusion: The growth inhibitory activity of tarragon was significantly enhanced when encapsulated as nanoemulsion.
DOI: 10.18502/jfqhc.9.1.9690
M. Raeisi , A. Afshari , H. Shirzad-Aski , S. Seifi , M. Hashemi , R. Khoshbakht , Z. Malvandi , O.r. Coban , S.m.a. Noori ,
Volume 10, Issue 2 (June 2023)
Abstract
Background: Given that controlling Listeria contamination is very important in food chain system, the knowledge of their prevalence in food is very important. Therefore, this study aims to examine the prevalence of important Listeria species in various food types and evaluate serotype distribution, as well as the study of the virulence factors of L. monocytogenes.
Methods: During July 2018 and January 2020, 900 food samples were collected in the North of Iran, including beef, chicken, fish, shrimp, milk and yogurt, green vegetables, mixed vegetable salad, Olivier salad, and cottage cheese. After isolation and identification steps, each bacterial DNA was extracted. Then, using specific primers, species, serotypes, and virulence genes of Listeria isolates were evaluated in the samples by Polymerase Chain Reaction (PCR) method.
Results: The test results of 136 samples (15.1%) were positive for Listeria spp. and the most contaminated food was beef (35%) followed by chicken (29%) and green vegetables (23%). The most isolated Listeria spp. was L. monocytogenes and L. ivanovii. Among L. monocytogenes isolates, the dominant serogroups were 1/2a and 4b; furthermore, all of the isolates of this species harbored four virulence genes, including hlyA, plc, iap, and actA.
Conclusion: These reports highlighted the importance of food safety in various food products, particularly raw meats and vegetables. Moreover, contamination of healthy foods such as fish and vegetables with Listeria is an indicator of public health.
DOI: 10.18502/jfqhc.10.2.12673
S. Sohraby , S. Alian Samakkhah , F. Tooryan , R. Norian , Z. Panahi ,
Volume 10, Issue 4 (December 2023)
Abstract
Background: Milk is regarded as one of the most sources of nutrition in the world and has a high value for individual's health. Milk is consumed by sensitive groups including pregnant women, older adults, and children. Therefore, the significance of antibiotic on human health makes it crucial to monitor their existence in food. This investigation aims to evaluate enrofloxacin and tetracycline in the raw and pasteurized milk in Tehran.
Methods: In this cross-sectional study, 112 raw and 112 pasteurized milks were accumulated in spring and winter from six reputable brands and traditional dairy stores in Tehran from December 2021 until May 2022 for six months, and antibiotic residues were examined by Immunosorbent Assay and High-Performance Liquid Chromatography techniques.
Results: The findings indicated that the prevalence of tetracycline in raw and pasteurized milk was 41.07 and 26.78% in spring and 85.71 and 35.71% in winter, respectively. The median concentration of tetracycline was 33.27 and 22.65 ppb in spring and 55.81 and 21.91 ppb in winter, respectively. The prevalence of enrofloxacin in raw milk and pasteurized milk samples were 33.92 and 14.28% in spring and 64.28 and 32.14% in winter, respectively. The median concentrations of enrofloxacin were 9.13 and 9.38 ppb in spring and 10.57 and 11.23 ppb in winter, respectively. The raw and pasteurized milk samples collected in winter had higher percentage of antibiotic residue in terms of enrofloxacin than samples collected in spring (p<0.05). Furthermore, the quantity of tetracycline antibiotic in raw milk was significantly higher in winter than in spring (p=0.002). However, the pasteurized milk fails to have significant difference between two seasons. The finding showed the tetracycline and enrofloxacin in all samples were less than 100 ppb (standard limit), and there is no significant difference with the standard limit.
Conclusion: Based on the obtained results, monitoring the antibiotic residues in milk, controlling and minimizing these residues for human health are regarded crucial.
DOI: 10.18502/jfqhc.10.4.14181