فهرست مطالب

Journal of Food Quality and Hazards Control
Volume:2 Issue: 1, Mar 2015

  • تاریخ انتشار: 1393/12/15
  • تعداد عناوین: 8
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  • R. Garcia, S.S. Athari * Pages 1-5
    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.
    Keywords: Asthma, Diet, Antioxidants, Food Hypersensitivity
  • M.R. Koushki, M.H. Azizi *, P. Koohy-Kamaly, M. Azizkhani Pages 6-10
    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 repeatedmeasurements.
    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.
    Keywords: Alginic Acid, Meat, Food Preservetion
  • S. Mason, S. Arjmandtalab *, B. Hajimohammadi, A. Khosravi Arsanjani, S. Karami, M. Sayadi, A. Oryan Pages 11-14
    Background
    Aflatoxin M1 (AFM1) is a major carcinogenic compound that may be existed in milk and dairy products. This study was aimed to determine the presence of AFM1 in industrial and traditional yogurt samples produced in Iran.
    Methods
    A total of 80 yogurt samples (40 industrial, 40 traditional) was collected from supermarkets in Yazd city, Iran. AFM1 content of the selected samples was determined by enzyme linked immunesorbent assay (ELISA).
    Results
    Analysis of the data indicated that 96.25% of the yogurt samples were contaminated with AFM1 in concentration levels ranging from 5 to 91 ng/kg. The AFM1 content of 5% of the samples was higher than the limit accepted by European Union (50 ng/kg). The mean concentration of AFM1 in traditional yogurt (33.6 ng/kg) was significantly (p<0.05) higher than industrial ones (24.55 ng/kg).
    Conclusion
    High level of AFM1 contamination of yogurt produced in Iran could be a serious risk for the public health.
    Keywords: Aflatoxin M1, Yogutr, Iran
  • A. Heshmati *, J. Salaramoli Pages 15-19
    Background
    Cadmium (Cd) is not considered as essential element for living organisms, therefore its presence in tissues is considered as toxic element. From food hazards control point of view, information on the distribution of these toxic elements in the animal tissues is very important. The present study was designed to evaluate Cd distribution pattern in kidney and liver of broiler chicken.
    Methods
    Forty eight day-old broiler chickens were randomly and equally divided into different groups including control, I, II and III. During 42 days Cd was added to their diet in amount of 0, 25, 50 and 100 ppm, respectively. From each group, four chickens were sacrificed at 14, 28, 42 days of age, and amount of Cd in their liver and kidney were measured by atomic absorbent spectrophotometer. Analysis of data was performed by two-way ANOVA using SPSS software version 16.0.
    Results
    Interaction effect of the time duration of Cd diet consumption and the accumulation of Cd contents from either liver or kidney in different groups was significant (p<0.05). Increasing dietary Cd levels and exposure days resulted in higher Cd accumulation in kidney and liver. In all groups and in all different ages, kidney Cd levels were higher than those of liver.
    Conclusion
    Cd content in chicken organs is attributable to its dietary level and the duration of exposure. The mean concentration of Cd accumulated in chicken kidney tissue was higher in comparison to it in liver tissue.
    Keywords: Chickens, Food Safety, Cadmium
  • A. Jebelli Javan *, A. Nikmanesh, K. Keykhosravy, S. Maftoon, M. Amin Zare, M. Bayani, M. Parsaiemehr, M. Raeisi Pages 20-25
    Background
    White button mushroom (Agaricus bisporus) is a sensitive agricultural crop whose antioxidant properties are decreased during postharvest storage. In this study, the effect of citric acid dipping treatment on bioactive components and antioxidant properties of sliced button mushroom (Agaricus bisporus) was investigated.
    Methods
    Fresh mushrooms soaked in chilled citric acid solution at different concentrations (1%, 3% and 5% w/v) for 10 min were categorized as treatment groups and those dipped in chilled distilled water were considered as control. Bioactive components and antioxidant properties of sliced button mushroom were assessed on each designated day (every 5 days up to 15 days) of storage using chemical evaluations including total phenolics, chelating power, 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay as well as assessment of reducing power. The significance of differences among treatments was determined by one-way analysis of variance (ANOVA) and Tukey tests using Sigma Stat software (version 2.03).
    Results
    Incorporation of 3% w/v citric acid treatment effectively maintained bioactive components and antioxidant properties [with 4.89 mg/g, 304.31 μg/ml (EC50) and 1.69 mg/ml (EC50) in total phenolic, DPPH and reducing power assays, respectively] at higher levels compared to control [with 3.12 mg/g, 420.42 μg/ml (EC50) and 2.23 mg/ml (EC50) in the mentioned evaluations] at the last day of the experiment (p<0.05). No significant difference was observed between 3% and 5% w/v citric acid solution treated samples (p>0.05).
    Conclusion
    These results showed that dipping in citric acid solution prior to storage can maintain bioactive components and antioxidant properties of sliced button mushrooms during storage.
    Keywords: Citric Acid, Agaricales, Antioxidants
  • M. Hashemnia *, Y. Shahbazi, E.A. Afshari Safavi Pages 26-29
    Background
    Bovine cysticercosis is one of the most important parasitic diseases caused by the metacestode stage of the human tapeworm Taenia saginata. The public health and economic consequences of this parasite may be considerable due to downgrading and the condemnation of carcasses. Therefore, this survey was designed to estimate the prevalence, economic losses and food safety importance of cattle cysticercosis at Kermanshah abattoir, west of Iran.
    Methods
    This study is a retrospective survey covering a period from March 2006 to March 2013. All daily condemnation records for cattle in the municipal abattoir of livestock animals in Kermanshah (the capital of Kermanshah province, west of Iran) were used as the sources of data. As part of an ongoing surveillance system, each slaughtered animal was examined individually by official meat inspectors. Statistical analysis was carried out using software SPSS version 16.0.
    Results
    From a total of 361787 cattle examined during this period, 284 (0.078%) were found infected with Cysticercus bovis; among those 183 (0.05%) of carcasses were treated and 101 (0.028%) of carcasses were condemned. Seasonal analysis revealed significantly higher (p<0.05) prevalence in summer. The rejected carcasses and infected organs were valued at 112302 USD over this period.
    Conclusion
    The findings obtained from this epidemiological investigation could be useful in order to design a comprehensive disease control strategy for cattle cysticercosis in this region of Iran.
    Keywords: Cysticercosis, Cattle, Prevalence, Iran
  • C.A. Carrasco Lopez * Pages 30-31
    Functional food is a food that beyond the normal benefits for health could also reduce the risk of a disease. There are several methods to produce functional food, including reduction of food components or the complete elimination of it, addition of components as supplements such as probiotics and antioxidants, replacing a component, and/or increasing food stability. It is important to have a deep knowledge about the safety of these added compounds and the real benefits of their addition. Nevertheless, as compound assimilation by the body during nutrition is a complex process, the common biochemical and physiological methodologies are usually limited to describing the great complexity of the effects from a genomics point of view. Nutrigenomics, one of the new fields in the «omics» branches, could be able to explore the broader spectrum of the effects of these added compounds and, therefore, help in the design of functional foods based on individual health/genome profiles with the aim of reducing the risk of specific diseases (Keijer et al., 2010). Also, with this new field, scientists can develop specific and individualized nutrient rich diets as a key tool to help or “cure” certain health problems. Nutrigenomics, derived from the words «nutrition» and «genomics», analyzes the interaction between nutrient’s bioactive components and the genome, describing the influences of genetic variation on nutrition by a direct correlation between the nutrient’s absorption, gene expression and metabolism (Kato, 2008). The quality and safety of food certainly have a huge effect on health, but genetics also play an important role in different type of diseases, including inheritance or health problems derived from gene-environment interactions. A variety of environmental signals can change the gene expression profiles, and as a consequence, generate health problems. Nutrition is one of the main components of the environmental conditions, which can change the phenotype. Some of the important diseases that could be caused by changing the gene expression patterns include cancer, cardiovascular problems, digestive and inflammatory diseases, allergies and diabetes among others (Jones and Baylin, 2002; Multhaup et al., 2015; Prescott and Saffery, 2011). Therefore, nutrigenomics can certainly contribute to personalized medicine. Personalized nutrition along with detailed individual genome information enables researchers using nutrigenomics to predict cellular and molecular events after consuming food and these results can be used to reduce the hazards associated with some compounds (Fenech et al., 2011). Any processed food can result in various patterns of gene expression and therefore different metabolite production. Nutrigenomics describes these different patterns and presents them as a dietary signature that is specific for each cell, tissue and organism. All of these changes can influence homeostasis and metabolic pathways (Muller and Kersten, 2003). So, it could enable us to design supplemented food and food processing systems to prevent chronic diseases such as obesity and type-2 diabetes. Nutrigenomics has different phases including finding the effective markers related to food compounds, intervention, seeking the gene expression profile and recommendation of a personalized diet for a patient. In complementary alternative medicine (CAM) treatment, such as consumption of herbal preparations, addition of dietary supplements and etc., we could use nutrigenomics (Richardson et al., 2000) to predict the effects of each compound on gene expression and therefore metabolic pathway in an individual. Therefore, information about the interaction mechanisms of food components on gene expression would help patients not only to avoid consumption of certain food as prevention but also to include compounds into the food that will definitely improve their lives. In addition, knowing the necessary nutrients would positively help scientists to manage the disease outcome in patients (Muller and Kersten, 2003; Ouhtit, 2014).
  • S. Boughattas * Page 32
    In a recent article published in the Journal of Food Quality and Hazards Control 1 (2014) 36-40, an interesting molecular approach based on DNA detection was described to identify chicken meat within supposed commercial (both traditional and industrial) beef burgers. The method was able to detect the fraudulent contamination even with the presence of 0.1% of the indigenous meat. Cheaper meat or meat waste products are sometimes added to the first meat ingredient in the hamburger; however the high rates of observed contamination, open discussion about the need of more meticulous sanitary controls. I found that the described approach could be also of a big interest in veggies and fish/seafood burgers control. Indeed in some specific diets, meat is avoided which led to emerge of new burgers without meat ingredients. However, food adulteration can be observed within the food safety and quality control agencies. Taken in account the high demand for more transparency in food industry, the new molecular technique can be helpful as it offers specific, sensitive, fast and reliable way to detect undeclared chicken and beef meat in burgers.