Search published articles


General users only can access the published articles
Showing 8 results for Subject:

M. Kumar, S.s Athari,
Volume 1, Issue 4 (December 2014)
Abstract


R. Garcia, S.s. Athari,
Volume 2, Issue 1 (March 2015)
Abstract

Allergic asthma is the most common acute inflammatory airway disorder and their incidence population has exploded in the last years, being estimated that over 300 million people worldwide have the condition. Here, we present a brief overview of relationship of allergic asthma with diet and food intake. Several studies have shown that most asthma cases are due to an allergic immune response to environmental allergens. Diet affects strongly the development of asthma because the systemic inflammatory mediators are affected by a high fat diet and obesity. Thus, obesity has effect on airway function and trigger inflammation path ways. There are also strong associations between asthma and dietary antioxidants, such as vitamins, and they may protect the respiratory system from inflammation and allergic reactions. An increased prevalence of food allergy has been also observed in the last years and this problem could be a major risk factor for severe asthma. According to the findings of many researchers, specific diets could help controlling asthma, therefore therapeutic strategies for allergic asthma suggest the modification of diet, which could include antioxidantrich foods, the avoidance of allergic food, low saturated fat intake and maintenance of weight in the healthy range.


M.r. Koushki, M.h. Azizi, P. Koohy-Kamaly, M. Azizkhani,
Volume 2, Issue 1 (March 2015)
Abstract

Background: Edible films and coatings have potential benefits for food packaging, particularly meat products. These coatings prevent weight loss and texture changes during shelf life by reducing moisture loss in fresh and frozen meat products. In this study, effect of calcium alginate edible coating on microbial and chemical properties of refrigerated lamb meat over a period of  5 days was investigated.

Methods: The control and coated samples were analyzed for microbial properties including total microbial count, psychrophilic bacteria count and chemical characteristics such as total volatile nitrogen (TVN) and moisture content. The experiments were conducted in triplicates and data were analyzed using SPSS software (version 16.0) by two-way ANOVA and general linear model with repeated-measurements.

Results: There was a significant (p<0.05) difference between the samples coated with calcium alginate and control samples in total microbial count during 5 days but, there was no significant difference in psychrophilic bacteria count and moisture content. Besides, a significant reduction (p<0.05) was observed for the coated and control samples in TVN content on day 3. After 5 days of storage at 4±1 °C, TVN levels did not exceed the maximum standard limit (16.5 mg/100 g) in all coated samples.

Conclusion: The results of this study confirmed effectiveness of calcium alginate in improving the microbial and chemical properties and shelf life extension of lamb meat.


M.r. Koushki, M.h. Azizi, M. Azizkhani, P. Koohy-Kamaly,
Volume 2, Issue 2 (June 2015)
Abstract

Background: Environmental problems of the plastic materials used in food packaging and the demand for food quality improvements lead to the development of packaging in natural materials. Edible films such as calcium alginate extend the shelf life by acting as a selective barrier against moisture and oxygen. The main objective of this study was to explore a calcium alginate based edible film to improve the quality and extend the shelf life of food products. 

Methods: Tests of physical properties including water vapor permeability (WVP) and oxygen transmission rate (OTR) and mechanical properties including tensile strength (TS) and elongation at break (E) of two calcium alginate based formulations (dextrose monohydrate based and maltodextrin based) were done in triplicate. Data were investigated using SPSS (16.0). Significant differences in the results were detected by the Mann-Whitney U test. 
Results: There was no significant difference in mechanical properties and WVP of these two formulations, though WVP values related to the dextrose monohydrate based formulation were slightly higher than those of the maltodextrin based formulation. A significant decrease was observed in OTR of the maltodextrin based formulation compared to the dextrose monohydrate based formulation. 
Conclusion: There was no significant difference in mechanical properties (TS and E) and WVP between these two formulations however, a significant reduction was observed in OTR of the maltodextrin based formulation compared to the dextrose monohydrate based formulation. Therefore, the last was more suitable as a barrier to oxygen.

E. Mortaz, S.s. Athari,
Volume 2, Issue 2 (June 2015)
Abstract


B. Yavari, S. Sarami, S. Shahgaldi, S.s. Athari, A. Sharma,
Volume 3, Issue 1 (March 2016)
Abstract

In recent decades, biotechnologists have striven to improve the quantity and quality of food supply. Producing genetically modified (GM) foods is one of the main goals and many countries all over the world have approved the distribution and consumption of the labeled GM foods in their own regions. However, there are still few groups having concerns about allergenicity of GM foods. This review highlights the pathways to ensure food safety of GM foods from view point of absence of allergens and also describes the risk assessment procedures, including bioinformatics assays, biochemical procedures, immunological assessments and animal models. According to present published database, there are few studies demonstrated that GM foods have some slight allergic effects. In this regard, the authors concluded that, at the present, producing GM foods in response to the enormous need of the universal population could be a good solution; yet assessing the allergenicity of these foods is an approach to ensure the highest safety of GM foods. On the other hand, considering important role of GM foods in decreasing hunger and achieving food security in the world, possible allergenicity of GM foods is preventable by strict regulation and extensive laboratory testing before distribution in local and global markets. Finally, according to literature review, it seems probably that there is no serious risk about allergenicity of GM foods produced and consumed until now in the world.


M. Ranjbar , M.h. Azizi,
Volume 4, Issue 1 (March 2017)
Abstract

Background: Fillet is a popular part of chicken carcass which its high perishability is an economic problem. The present research was designed to study the microbial, chemical, and sensorial properties of chicken fillets coated by gelatin-Carboxymethyl Cellulose (CMC) film containing Essential Oil (EO) of Bene (Pistacia atlantica).
Methods: The chicken fillets were coated by gelatin-CMC film containing 0.3, 0.6, and 0.8% concentrations of Bene EO. Different microbial and chemical analyses were carried out at different intervals (days 0, 3, 6, 9, and 12). Data were analyzed using SPSS, Inc, Chicago, IL software (v. 18.0).
Results: Aerobic mesophylic bacteria, psychotropic bacteria, lactic acid bacteria, and coliform counts in Bene EO treated groups were significantly (p<0.05) lower than control group. Although there was not any difference between Staphylococcus aureus count in control and 0.3% Bene groups (p>0.05), bacterial growth was significantly (p<0.05) decreased in 0.6% and 0.8% Bene EO groups. There were not any meaningful difference (p>0.05) between thiobarbituric acid, total volatile nitrogen, and peroxide values in control and 0.3% Bene EO treated chicken fillet groups; however, these chemical parameters were significantly (p<0.05) lower in 0.6% and 0.8% Bene EO groups than control one. Both control and samples treated by 0.3% Bene EO showed the highest sensory score in all parameters while there was no significant difference between them (p>0.05). Although no changes in color and texture of samples treated by 0.6% and 0.8% Bene EO were seen, but there was a slight decline in odor and taste scores.
Conclusion: Chicken fillets coated by gelatin-CMC film containing 0.6% Bene EO showed acceptable antibacterial, antioxidant, and sensorial properties. So, the outcome of the present work can be applied in the meat industries.

 


A. Dalir Ghaffari, A. Dalimi ,
Volume 6, Issue 4 (December 2019)
Abstract

Background: Toxoplasmosis, caused by Toxoplasma gondii, is a common parasitic disease, affecting almost one-third of the world’s population. It is transmitted by ingestion of food or water contaminated with oocysts excreted by cats and the consumption of raw or undercooked meat from ruminants. This study aimed at molecular characterization of T. gondii in native cattle from West of Tehran, Iran.
Methods: A total of 180 samples were collected from the cattle diaphragms (n=80) and heart muscles (n=100) from multiple slaughterhouses. The nested Polymerase Chain Reaction (PCR) assay was carried out to amplify the GRA6 gene of T. gondii. The PCR-Restriction Fragment Length Polymerase (PCR-RFLP) assay was also performed on positive samples, using Tru1I (MseI) restriction enzyme. Data were statistically analyzed using SPSS (v.15.0).
Results: T. gondii was found in 38 out of 180 (21.1%) samples. The infection rate in heart muscle samples (16.66%) was significantly (p<0.05) higher than the diaphragm samples (4.44%). The PCR-RFLP pattern by MseI enzyme showed that 13 (7.22%) samples were genotype II, while 25 (13.88%) were genotype III, having statistically meaningful difference (p<0.05). No genotype I was found in the studied isolates.
Conclusion: Based on our findings, the frequency of T. gondii was high in the study area. Therefore, educational programs need to be implemented in order to inform people about the risks of raw or undercooked meat consumption.

DOI: 10.18502/jfqhc.6.4.1993


Page 1 from 1     

© 2025 CC BY-NC 4.0 | Journal of food quality and hazards control

Designed & Developed by : Yektaweb