ابولفضل کام کار

Identifying the animal species origin in meat and meat products is important for preventing adulteration and protecting consumers in terms of health and religious convictions. Species-specific polymerase chain reaction (PCR) is known as a suitable method for identifying meat species. This study aimed to use a species-specific PCR assay for the detection of mislabeling in cooked sausage meats as adulterants by use of multiplex PCR. A total of 114 samples including sausage labeled containing 40%, 55% and 70% red meat of 10 different brands were collected from various markets and supermarkets. Following genomic DNA extraction from cooked sausages which were claimed to be made of red meat, multiplex PCR was performed to detect adulteration in processed food.   According to the analysis, 60 sausage samples showed that they consist of only meat from chicken (52.6%), 48 sausage samples consist of meat from beef and chicken (42.1%) and only 5.3% of the examined sausages were prepared with the meat of beef (6 samples). This high rate of undeclared chicken meat in sausage samples is most probably due to achieving more profit. Our results indicated that the meat species substitution occurs often in processed meats like sausages, which indicates the need of more governmental controls.

One of the major aspects of traceability in food authenticity assessment is to explore practical methods to find the origin of food.
The aim of the present study was to find a DNA based method for authentication and traceability of food, which are of great importance in health management.
Four different DNA extraction methods were applied to obtain high pure DNA in some oil samples including olive oil, sunflower, canola and soybean oil to improve the traceability. The isolated DNA was analyzed by PCR using common primer pair, derived from the region harboring 18S rRNA/5.8S rRNA genes. Extraction methods were developed based on specific binding of DNA molecules to the silica membrane (column) or resin.
Our results showed that amplifiable DNA could only be extracted from olive oil in method 1, whereas the isolated DNA from other samples needed to be purified. In method 2, by pre-treating of oil with PBS and subsequent precipitation with Isopropanol, the amplification of isolated DNA was observed in sunflower, crude canola and olive oil. To remove more effectively the contaminants, method 2 was combined with chloroform and resin/Isoporopanol precipitation as method 3. Interestingly, the extracted DNA from all examined oil samples could be amplified with mentioned primers. For elimination the disadvantages of chloroform, method 4 was set up by direct usage of lysis and binding buffer. The extracted DNA from all refined oil samples could be amplified successfully.
Based on our findings, the major problem in DNA extraction from oils is the PCR inhibitors in extracted DNA, which can be resolved by the presented methods 3 and 4.

Packaging is one of the important aspect of food quality and safety. Unfortunately, most of food packaging materials are from oil resources that are limited resources and undegradable.
The aim of this study was reaching an environmentally friendly packaging with enhancement safety of food.
After obtaining Bunium persicum (BP) and Mentha pepperita (MP) essential oils (EOs) by steam distillation method, their chemical compositions were determined using GC-MS analysis. PLA films were prepared using solvent casting technique containing different concentrations of BP (0, 0.5 and1%v/v), MP (0, 0.5 and1%v/v) EOs and cellulose nanoparticle (CN) (0 and 1% w/v) and their antimicrobial effects against gram positive bacteria (Staphylococcus aureus ATCC 65138, Bacillus cereus ATCC 11778) and Gram negative bacteria (Vibrio parahaemolyticus ATCC 43996, Escherichia coli O157:H7 and Salmonella typhymurium ATCC 14028) were assessed by disk diffusion method.
Major compounds of BP EO were Propanal 2-methyl-3-phenyl (34.08%), Cymene (18.23%) and Myrtenal (12.37%) and for MP EO were p-Menthan-3-ol (44.59%) and p-Menthan-3-onetrans (12.14%). The results of present study indicated that pure PLA film or PLA films containing CN showed no antimicrobial activity against any of the five tested bacteria but films containing EOs had significant antimicrobial activity and BP EO was more effective than MP EO and their combination (p The results of this study indicated that PLA films containing MP and BP EOs may be useful for packaging of foods in order to increase their shelf life and safety.

Antibiotic residue in food is a major concern from a health point of view. Post-slaughter and pre-consumption processing such as cooking could affect residue.

The purpose of this study is to survey the effect of boiling and microwave on tilmicosin in chicken.

Chicken samples containing different tilmicosin amounts cooked in boiling water and in the microwave. After cooking, tilmicosin amount was determined by HPLC and its reduction percent amount due to cooking was calculated. Sample temperature and weight reduction amount were determined after cooking.

Boiling and microwave resulted in significant tilmicosin reduction. In boiling method tilmicosin reduction percentage became more by time increase; however, it was inversely related to tilmicosin initial concentration. There was significant and positive correlation between sample central temperature and tilmicosin reduction percentage. In microwave mehod, tilmicosin reduction percentage was not influenced by time or tilmicosin initial concentration.

Tilmicosin reduces during cooking and its reduction amount is different in various cooking method and, therefore surveillance data obtained from tilmicosin concentrations in raw tissue such as meat are not directly applicable for consumer exposure and dietary intake calculations when the whole cooked product is consumed.