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Food Quality and Hazards Control - Volume:3 Issue: 3, Sep 2016

Journal of Food Quality and Hazards Control
Volume:3 Issue: 3, Sep 2016

  • تاریخ انتشار: 1395/07/25
  • تعداد عناوین: 8
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  • S.S. Athari * Page 78
  • M. Azizkhani *, F. Tooryan Pages 79-86
    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
    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.
    Keywords: Anti, Bacterial Agents, Oils Volatile, Probiotics, Yogurt
  • M. Esmaeilzadeh Nooghi_A. A Jafari *_S. Sedighi Khavidak_H. Jafari Pages 87-92
    Background
    Aflatoxins (AFs) are the most prevalent carcinogenic mycotoxins, produced mainly by Aspergillus flavus and A. parasiticus. The general purpose of the present study was to use Dehydroacetic Acid (DHA) and Ozonated Water (OW) to control A. flavus growth and accumulation of Aflatoxin B1 (AFB1) in Iranian pistachios.
    Methods
    Three treatment pistachio groups were separately immersed in DHA (1 N) and OW (10 mg/L), and also combination of DHA and OW. Then, each group was contaminated with 1×103 A. flavus cell suspensions. Also, sterile distilled water as well as cyclohexamide solutions were considered as negative and positive control, respectively. The solution inhibitory characteristics were assessed by enumeration of viable as well as cultivable fungal conidia on the samples. High Performance Liquid Chromatography (HPLC) technique was used for AFB1 determination. Data were analyzed by One way ANOVA and Tukey T-tests using SPSS, Inc, Chicago, IL software (v. 16.0).
    Results
    DHA and combinations of DHA and OW groups which exhibited no growth of A. flavus, had the most antifungal activity (p
    Conclusion
    We found that DHA showed antifungal and inhibitory activities more than OW in Iranian pistachios. Application of DHA is recommend for Iranian food industries as a potential mean for prevention of the fungi growth and AFB1 accumulation in
    pistachios nuts.
    Keywords: Pistacia, Aflatoxins, Aspergillus flavus, Dehydroacetic Acid, Ozone
  • M.H. Anvari, Tafti, G. Eslami, A. Teimourzadeh, Baboli *, M. Ghafourzadeh Pages 93-96
    Background
    Intestinal protozoa transmitted by food are the most common opportunistic parasites among the HIVﰂ patients. As, there is no report about prevalence of food-borne intestinal parasites in such patients in Yazd, so this study was performed to determine the prevalence of intestinal protozoa in the HIVﰂ patients in comparison with HIV- individuals.
    Methods
    A case-control study was conducted from July 2015 to March 2016. Totally, 73 patients (group I) were involved from the Prevention of Behavioral Disorders Center, Yazd, central of Iran. A control group (group II) comprised 147 HIV- individuals. After collecting the stool samples; wet mount, concentration method, and modified Ziehl-Neelsen staining was performed. Statistical analysis was done using SPSS 16.0 by Chi-Square and Fisher tests.
    Results
    Detected food-borne protozoa in HIVﰂ patients were included Giardia lamblia, Entamoeba histolytica, Blastocystis hominis, Chilomastix mesnili, Endolimax nana, and Entamoeba coli. Overall, out of 73 cases in group I, 34.2% were infected with intestinal food-borne protozoa compared with 4.1% (out of 147 cases) infection rate in group II, which showed significant difference (p
    Conclusion
    It is emphasized the necessity of increasing awareness among clinicians regarding the occurrence of the food-borne parasites in this population. Considering their susceptibility, HIVﰂ individuals should be educated regarding high importance of food and water safety and disinfecting protocols of suspected and hazardous foods (especially unwashed vegetables and fruits) to prevent intestinal parasitic diseases.
    Keywords: Acquired Immunodeficiency Syndrome, Foodborne Diseases, Parasitology
  • H.R. Akhavan *, R. Zarezadeh Mehrizi Pages 97-106
    Background
    Sohan is an Iranian traditional brittle confection which its ingredients are susceptible to oxidation and microbial contamination during storage. This experimental study was designed to determine the effect of damask rose (Rosa damascena Mill.) extract on some chemical, microbial, and sensory properties of Sohan during storage at 25 °C.
    Methods
    The Sohan ingredients were mixed, baked, and shaped in flatted types. Different Sohan formulation groups were separately prepared, including 0.1, 0.3, and 0.5% rose extracts groups; 0.02% Butylated Hydroxyanisole (BHA) group; and control group (with no foreign additive). The Sohan samples were packaged and stored at 25 °C for 1, 30, 60, 90, 120, 150, and 180 interval days. The samples were analyzed for Free Fatty Acids (FFAs), Peroxide Value (PV), p-Anisidine Value (AnV), Total Phenolic Content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), surface color, microbial, and sensory properties. Data were compared using Duncan's multiple range tests by SPSS, Inc., Chicago (v. 16.0).
    Results
    Overall, Sohan groups contained 0.5% rose extract and also 0.02% BHA had significantly (p
    Conclusion
    It is concluded that at 25 °C storage, 0.5% rose extract and 0.02% BHA were effective to retard Sohan rancidity until 90 and 120 days, respectively.
    Keywords: Antioxidants, Anti, Infective Agents, Lipid Peroxides, Food Storage
  • M. Raeisi, M. Hashemi, M. Aminzare, M. Sadeghi *, T. Jahani, H. Keshavarzi, A. Jebelli Javan, M. Mirahahidi, B. Tepe Pages 107-113
    Background
    This study aimed at investigation of the chemical composition, antimicrobial activity, and antioxidant properties of clove, cumin, origanum, and anise Essential Oils (EOs).
    Methods
    Chemical compositions of the EOs were identified using Gas Chromatography/Mass Spectrometry (GC/MS). The antibacterial activities of EOs against four important food-borne bacteria were assessed by disc diffusion, agar well diffusion, and broth micro-dilution assays. Evaluation of antioxidant properties of the EOs was carried out by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, β-carotene-linoleic acid bleaching test, and total phenolic contents as well. Statistical analysis of data was performed using SPSS, Inc, Chicago, IL software.
    Results
    Eugenol (69.26%) was the main constituents of studied EOs. Although, all five tested bacteria were sensitive to EOs, but Bacillus cereus and Escherichia coli had the highest and lowest susceptibility to the antibacterial activity of EOs (p
    Conclusion
    Clove, cumin, origanum, and anise EOs could be regarded as potential sources of natural antioxidant and antimicrobial agents in Iranian food industries and the best results was belonged to clove EO.
    Keywords: Oils Volatile, Antioxidants, Food Safety
  • M. Hatamikia, M. Bahmani, H. Hassanzad Azar *, R. Sepahvand, P. Parsaei, M. Aminzare Pages 114-116
    Background
    Doogh is a popular dairy beverage in Iran which its main ingredient is yogurt. The aim of this study was evaluation of bacterial and fungal contamination of this product marketed in Lorestan province, West of Iran.
    Methods
    A total of 200 doogh samples consisted of 150 commercial samples, including five different brands and also 50 homemade samples were purchased randomly from markets. Coliforms, Escherichia coli, Staphylococcus aureus, mold, and yeasts counts were performed according to Iranian national standard protocols.
    Results
    E. coli and S. aureus counts were negative for all doogh samples. Coliform enumerations of all samples were less than the acceptable range declared from Iranian national standard. Out of 200 samples, 56 (28%) were unacceptable due to mold and yeast counts more than the maximum acceptable level stated by national standard of Iran (≤100 CFU/ml). Overall, 45 samples (90%) of traditional as well as 11 samples (7.3%) of commercial doogh were microbiologically unacceptable.
    Conclusion
    Attempts have to be made to standardize the processing of Iranian traditional doogh manufacturing, and public health authorities should control the hygienic quality of both traditional and commercial doogh in Lorestan province, routinely.
    Keywords: Food Contamination, Food Microbiology, Dairy Products, Iran
  • A. Ezzaher* Page 117