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Food Quality and Hazards Control - Volume:4 Issue: 3, Sep 2017

Journal of Food Quality and Hazards Control
Volume:4 Issue: 3, Sep 2017

  • تاریخ انتشار: 1396/07/19
  • تعداد عناوین: 8
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  • S. Morshed * Hossain_M. Ahmad_M. Junayed Pages 66-69
    Background
    Black pepper (Piper nigrum) is mainly cultivated in tropical areas such as South India. It is known as a popular spice in all over the world. Although some studies have been carried out to determine the ingredients of black pepper Essential Oil (EO) cultivated in various regions of the world, but there is little data about some physicochemical characteristics of EO of black pepper cultivated in Chittagong, Bangladesh.
    Methods
    Black peppers samples were collected from the local market of Chittagong city. Extraction of black pepper EO was carried out using Clevenger apparatus. Chemical compounds of EO obtained from the black pepper were determined by analytical gas chromatography/mass spectrometry. Some physicochemical characteristics of extracted EO were determined according to the standard methods. All experiments were carried out in triplicate.
    Results
    The major components of black pepper EO were caryophyllene (19.12%), limonene (9.74%), and camphene (8.44%). The contents of moisture, dry matter, protein, fatty oil, ash, carbohydrate, and crude fiber in black pepper samples were determined as 2.20, 96.12, 12.66, 14.41, 12.49, 42.56, and 5.55%, respectively. Also, food energy value was measured as 349.66±0.44 g/calories. Refractive index, specific gravity, as well as optical rotation of EO samples were 0.8590, 1.476 at 30 °C, and -10.300, respectively.
    Conclusion
    The EO of black pepper cultivated in Chittagong, Bangladesh revealed desirable physicochemical characteristics and could be applied infood industry.
    Keywords: Spices, Oils, Volatile, Food Analysis
  • M. Soleimani, H. Hosseini *, Z. Neyestani, S. Siadati, Z. Pilevar Pages 70-73
    Background
    Beef burgers made in Iran contain various compounds such as meat, cereals flour, as well as some spices which can be contaminated to Bacillus cereus, causing gastroenteritis in the consumer. This study is focused onoccurrence of B. cereus in beef burgers marketed in Tehran, capital of Iran.
    Methods
    In this cross-sectional study, a total of 80 samples of different types of beef burgers marketed in Tehran, Iran were randomly collected based on their percentage of meat content, including 30% (n=25), 60% (n=40) as well as 90% (n=15). The samples were analyzed microbiologically by routine culture assay and biochemical tests to find B. cereus. Data were analyzed statistically by Microsoft Office Excel 2010.
    Results
    Twenty-five out of 80 (31.25%) beef burger samples were contaminated by B. cereus. Based on the percentage of meat content in the samples, the beef burger with 90% meat were significantly (p
    Conclusion
    This survey showed that the beef burgers supplied in Iran markets is main source of B. cereus that can cause disease in Iranian consumers. More attempts must be focused on cold-chain maintenance in production, distribution, and storage of the meat products.
    Keywords: Bacillus cereus, Meat Products, Food Safety, Iran
  • M. Bakhshi, M. Fatahi Bafghi, A. Astani, V.R. Ranjbar, H. Zandi *, M. Vakili Pages 74-78
    Background
    The antibiotic resistance is considered as one of the biggest public health concerns in most countries. The aim of this study was to determine antibiotic resistance pattern of Escherichia coli isolated from chickens with colibacillosis in Yazd, Iran.
    Methods
    A total of 200 carcasses of Ross chickens with colibacillosis were collected from farms located around Yazd, central Iran. After autopsy, specimens were collected from air bags of carcasses using sterile swaps and transferred immediately to the laboratory. After microbiological culture, the isolates were confirmed by the conventional Polymerase Chain Reaction (PCR) assay. Antimicrobial susceptibility of E. coli isolates were determined by disk diffusion method.
    Results
    Out of 200 specimens, 100 (50%) E. coli isolates were identified and confirmed by PCR method. The results of antimicrobial susceptibility tests showed the highest resistance against nalidixic acid (100%), enrofloxacin (87%), ciprofloxacin (86%), and erythromycin (82%), respectively. Also, the highest susceptibility was seen for colistin (100%), meropenem (94%), and gentamicin (93%), respectively.
    Conclusion
    In this study, multidrug resistance was observed in avian pathogenic E. coli isolates that represents the heavy usage of these drugs in poultry flocks in Yazd, central Iran. Improper or overuse of antibiotics usage for treatment of the poultry diseases could play an important role in spreading of the antimicrobial resistance genes among pathogenic bacteria from human and animals especially through food chain.
    Keywords: Escherichia coli, Drug Resistance, Microbial, Poultry, Iran
  • P. Ardehali, A. Jebelli Javan *, M. Jahantigh, M. Aminzare Pages 79-84
    Background
    The oxidation of unsaturated lipids by free radicals is one of the main causes of food deterioration. The major purpose of the present study was to determine effectiveness of application of honey in order to reduce oxidation in soybean oil.
    Methods
    Six groups were designed, including control (soybean oil emulsion without preservative), positive control (butylated hydroxyl toluene 200 ppm), and soybean oil treatment groups (containing 1, 2.5, 5, and 7.5% honey). Each group was sampled in order to measure peroxide value, thiobarbituric acid-reactive substances and total antioxidant capacity parameters during 5 intervals (0, 1, 3, 5, and 7 days). Data were analyzed by ANOVA using SPSS statistical software.
    Results
    Total phenolic content and radical scavenging activity (IC50 in mg/ml) were estimated to be 74.8±0.3 mg gallic acid equivalents/100 g and 23.4±0.2 mg/ml, respectively. Totally, the soybean oil samples treated by 2.5 and 5% honey showed higher (p
    Conclusion
    The present study demonstrated considerable antioxidant potency of honey in oil emulsion. Owing to economical reasons, it is recommended that 2.5% honey could be applied as an alternative for synthetic antioxidants in oil-rich foods.
    Keywords: Honey, Antioxidants, Soybean Oil, Food Preservation
  • Y. Shahbazi *, A.A. Chalehchaleh Pages 85-89
    Background
    To obtain update information on the prevalence of common food-borne parasitic diseases, this study designed to determine the prevalence of hydatidosis and liver flukes (Fasciola spp. and Dicrocoelium dendriticum) in the slaughtered cattle, sheep, and goats in Kermanshah, Iran from 2013 to 2016.
    Methods
    In this four-year retrospective survey, information on the prevalence of hydatidosis and liver flukes were collected as a part of routine meat inspection of Iranian Veterinary Organization using a systematically visual inspection, palpation, and incisions of visceral organs. Data were analyzed using SPSS for Windows version 16.0.
    Results
    The hydatidosis infection from liver and lung in cattle were 3.24% (3347/103198) and 4.41% (4553/103198), respectively; while the corresponding infections for small ruminants (both sheep and goats) were 1.48% (5556/372985) and 1.79% (6685/372985), respectively. With respect to liver flukes, 5.99% (6187/103198) and 1.23% (4625/372985) cattle and small ruminants were infected by Fasciola spp., respectively; also, 4.81% (4968/103198) cattle and 2.33% (8722/372985) small ruminants were infected by D. dendriticum. The prevalence rates of parasitic disease in summer were significantly (p
    Conclusion
    It can be concluded that Fasciola spp., D. dendriticum, and E. granulosus still remain the serious human and animal health problems in west part of Iran. More strict regulatory limitations and legislations must be applied to reduce the exposure of Iranian population to the important zoonotic parasitic diseases.
    Keywords: Parasites, Ruminants, Abattoirs, Food Safety, Iran