mohammadamin heidarzadi

Salmonella is one of the gram-negative pathogens, whose presence in food reduces the quality of production and the occurrence of gastroenteritis in humans. The prevalence of salmonella in dairy products and the antibiotic resistance of this bacterium is one of the current crises. The purpose of this study is to investigate the prevalence of Salmonella Typhimurium and Enteritidis in traditional and industrial dairy products sold in Shahrekord city and the antibiotic resistance of the isolates. In this study, 140 samples from different traditional and industrial dairies were isolated and transferred to the food hygiene laboratory under sterile conditions, and the samples were evaluated for bacterial isolation by standard methods, and the resistance of the isolates was performed by disk diffusion method. took The results showed that out of a total of 60 industrial dairy samples, 2 samples (3.33%) were contaminated and 38 samples (47.5%) out of 80 traditional dairy samples were contaminated with Salmonella, and the highest contamination was related to industrial curd (6.42%). And then there was traditional butter and cheese (71.5%); Also, the highest level of resistance was related to sulfamethoxazole (71%) and the lowest resistance was related to Amoxiclav (50%). The results of this study showed that the detection of bacteria by PCR method is preferable to other traditional methods and considering the high occurrence of antibiotic resistance for the treatment of gastroenteritis caused by salmonella, the use of antibiotics for treatment should be minimized.

Aflatoxins are secondary metabolites of fungi, which can have very dangerous consequences for human health in addition to spoiling food and changing organoleptic properties. Aflatoxin entering the body and targeting the liver as the main organ involved can cause liver and blood cancer. Hence, the aim of the present study is to measure aflatoxin B1 in corn flour and wheat flour supplied in Shahrekord using ELISA method in 2022.

In this study, 40 samples of flour, including 20 samples of corn flour and 20 samples of wheat flour, were randomly sampled from the supply centers and sent to the food hygiene laboratory to track and determine the amount of aflatoxin B1.

The results showed that all samples of wheat flour and corn flour contained aflatoxin 1B. The average of aflatoxin B1 in wheat flour and corn flour was calculated as 2.58 ± 0.95 and 3.47 ± 2.07 (µg/kg) of the sample, respectively; Among the 20 examined samples of corn flour, the concentration of aflatoxin B1 ranged from 3.4 (µg/kg) to 1.9 (µg/kg) and in 20 samples of wheat flour (µg/kg) from 7.90 to (µg/kg) was 1.4; Therefore, the concentration of none of the samples was higher than the Iranian standard.

The occurrence of aflatoxin B1 in all the samples examined in the current study is lower than the risk range determined by the Iranian standard, so in this case, its aasociated high risk does not threaten the health of consumers.

Meat products are one of the suppliers of human food needs, and like other food products, they have special nutritional values. If these products are contaminated with pathogenic microorganisms, they cause gastroenteritis in humans. The purpose of the present study is the prevalence of contamination of sandwiches with pathogenic microorganisms and the antibiotic resistance of isolates in Kermanshah, Iran. A number of 210 samples, including ready-made sandwiches, sauces and salads, were taken from the supply centers of these products and transferred to the laboratory of Kermanshah University of Medical Sciences and according to the standard instructions, to identify the microorganisms of Escherichia coli, Salmonella, Clostridium, coliform, Mold and yeast, Bacillus cereus, Staphylococcus aureus and Yersinia enterocolitica were evaluated. Antibiotic resistance of isolates was evaluated by disk diffusion method. The results showed that the highest contamination was related to mold and yeast (83.64 percent), Staphylococcus aureus (42.71 percent), Salmonella (32.1 percent), and Escherichia coli (27.8 percent). Clostridium perfringens (13.3), Yersinia enterocolitica (5.25) and Bacillus cereus (3.94). Also, the results showed that the most contaminated food items are salad (43.81 percent), sauce (42.38 percent), traditional hamburger (36.48 percent), samosa (32.85 percent), falafel (24.28 percent), respectively. percent), sausage (24.12 percent) and sausage (13.9 percent). The high and alarming prevalence of bacterial contamination as well as the antibiotic resistance of isolates in sandwiches is a warning to apply accurate and quick health monitoring to these products.

Microbiological control of food is important to prevent food poisoning in humans. Pathogenic microorganisms are gram-positive or gram-negative pathogens found in food that cause gastroenteritis. The purpose of this study is to investigate the amount of Listeria monocytogenes and Salmonella in fish, shrimp and eggs presented in Shahrekord city. In this study, 300 samples, including 100 fish samples, 100 shrimp samples, and 100 egg samples, were randomly collected from retail stores in Shahrekord city and transferred to the specialized food hygiene laboratory of Shahrekord Islamic Azad University. The samples were enriched in Listeria enrichment culture medium for 48 hours and then on the selected culture medium and the suspected Listeria isolates from Palcam agar culture medium were counted after biochemical confirmation tests and for confirmation Salmonella was used from SS agar, BS agar and then TSI and LIA culture media. Research The results showed that 2 out of 100 fish samples (2 percent), 4 out of 100 shrimp samples (4 percent), and 5 out of 100 egg samples (5 percent) were contaminated. It was Listeria monocytogenes. The amount of Salmonella contamination for fish, shrimp and eggs was 9, 11 and 18 respectively. Due to the prevalence of Listeria, it is recommended to avoid consumption of undercooked seafood by at-risk populations. Strict implementation of sanitary conditions of food contact surfaces and handling areas, and good personal hygiene practices should reduce possible contamination of seafood products by L. monocytogenes.

Edible oils and fats are an important part of human diet. Oxidation has an adverse effect on the storage of oils in two ways, including reduced shelf life and reduced nutritional value, which is due to the production of undesirable compounds and procarcinogen properties during high heating. There are several ways to prevent the oxidation of oils, one of them is the addition of synthetic antioxidants. Due to the fact that synthetic antioxidants have adverse effects, such as mutagenicity and procarcinogen, on the human body, research on natural antioxidant sources seems to be essential in order to replace synthetic compounds. At present, increasing attention is paid to natural antioxidants and preservatives, including plant extracts. The most important positive feature of natural antioxidants compared to synthetic antioxidants is their safety and high acceptance by consumers.

In this study, ethanolic extract of red bell pepper was extracted by ultrasound. Then the free radical scavenging power of the extracts at concentrations of 100, 200, 400, 800, 1600 ppm was measured by DPPH test. A completely randomized statistical design was used to evaluate the results. Data were analyzed using SAS statistical software and the means were compared using Duncan test at the probability level. Microsoft Excel 2016 software was used to draw the charts.

The results showed that as the concentration of the extract increased from 100 to 1600 ppm, the antioxidant property of the extract also increased. In addition, as the concentration of the extract in soybean oil increased, the free radical scavenging activity of the oil increased significantly. Moreover, there was a statistically significant difference between the concentrations of 100, 200, 400, 800, 1600 with the control sample at 0.01 level. The highest free radical scavenging power was observed at 1600 ppm and the lowest was observed in the control sample; so that at a concentration of 1600 ppm, the antioxidant properties increased.

The results of oil oxidative stability containing different concentrations showed that the sample containing 1600 ppm of red bell pepper extract had a greater effect on reducing the TBA index. Furthermore, it has a greater effect on increasing the oxidative stability index than other concentrations and also compared to the synthetic antioxidant BHT at a concentration of 200 ppm. Due to the presence of phenolic compounds and antioxidant activity in higher concentrations of bell pepper extract and a positive effect on maintaining oil quality, a decrease in oxidation during storage is evident in comparison of the control sample containing no antioxidants and the sample containing synthetic antioxidants. Therefore, The higher antioxidant capacity of 1600 ppm compared to other concentrations during the thermal process can be attributed to the residual amounts of most phenolic compounds in it at 65 ° C and also the high amount of these compounds in the extract.

Escherichia coli and Salmonella are gram-negative bacteria and are indicators of faecal contamination in food, and the presence of each of them in processed foods indicates lack of hygiene, and Staphylococcus aureus is a gram-negative bacteria. It is positive that it has the highest level of poisoning. The aim of the present study is to investigate the contamination with Staphylococcus aureus, Escherichia coli and Salmonella in cream sweets sold in Isfahan city and the antibiotic resistance of the obtained isolates. In this study, 120 cream sweets from the supply centers of this product in different parts of Isfahan city were randomly sampled and transferred to the specialized food hygiene laboratory of Shahrekord Azad University, next to the ice flask, in order to avoid secondary contamination. The standard method was used to search for microorganisms. The collected data was used in SPSS version 26 statistical software and chi-square test was used for data analysis. The results showed that Escherichia coli and Salmonella contamination was negative in all samples, but Staphylococcus aureus was confirmed in 4 cases of cream sweets. The samples were the most sensitive to tetracycline, streptomycin and amikacin and the most resistant to penicillin and ampicillin. In this survey, it was determined that a high percentage of the cream sweets offered in Isfahan city are in compliance with the existing standards in the society in terms of contamination and health quality to some extent, but in order to improve the health of the society,

Fish and shrimp are very good sources of nutrients such as omega-3 fatty acids, vitamin D, and protein, so they form an important part of people's diet; However, seafood can bring risks for consumers, so the purpose of this study is to investigate the prevalence of Vibrio types in fish and shrimps caught in Qeshm city, Iran. In this study, 250 samples, 50 of each sample, including salted fish, Halvasfid, milkfish, shoe fish, and shrimp, were randomly taken from the beach of Qeshm City and transferred to the food hygiene laboratory of Shahrekord Azad University. The samples were tested according to the standard method of searching for Vibrio species. SPSS version 23 statistical software and chi-square statistical test were used for data analysis. The limit of significance in this study was considered (P<0.05). The results showed that the highest level of contamination among Vibrio was related to parahaemolyticus with 74% of contamination and the lowest level of contamination was related to alginolyticus with 14% of contamination. The contamination rate of salted fish, Halvasfid, milkfish, shoe fish, and shrimp were 30, 16, 6, 24, and 23% respectively. In this study, the risk of consuming raw, half-cooked, or undercooked products is clear. Therefore, it is important to pay attention to the hygiene principles after catching, i.e., freezing until the time of consumption and adequate cooking of the product.

Escherichia coli are commensal gastrointestinal microflora of human and animals, but some strains due to the presence of pathogenic factors may cause various animal and human diseases. The present study aimed to identify antimicrobial resistant pattern and biofilm formation potential of E. coli derived from beef cattle in Ilam and Kurdistan provinces. Samples were taken from neck, arms and thighs of 90 slaughtered cows (45 cows from Ilam and 45 cows from Kurdistan). E. coli isolation was done based on culturing on selective and differential culture media and biochemical tests. The antibiotic susceptibilities and biofilm formation potential were done by Kirby Bauer's disk diffusion and microtiter plate (MtP) tests, respectively. The Spearman rank correlation test performed to study the correlation between antimicrobial susceptibility and biofilm formation and p values less than 0.05 were considered as a significant level. Of 270 meat samples, 42 E. coli were isolated. In both provinces, samples taken from the thighs had significantly more E. coli bacteria than necks and arms. The highest resistance rate was reported to sulfamethoxazole and tetracycline (85.71%), followed by ampicillin (80.95%). Besides, all E. coli were sensitive to colistin. Based on MtP, 24 (57.14%), 12 (28.57%) and 6 (14.28%) isolates were categorized as strong, moderate and weak biofilm producer, respectively. The significant positive correlation was found between biofilm formation and resistance to ampicillin, amoxicillin, amikacin, ciprofloxacin, gentamicin, tetracycline and ceftriaxone. High antibiotic resistance rates and strong biofilm formation ability of E. coli isolates obtained from red meat suggest the need for continuous surveillance in the food chain.

Toxoplasma gondii is an intracellular protozoan parasite capable of infecting most warm-blooded animals, including humans and birds. Considering the feeding habits of native chickens, the prevalence of Toxoplasma infection in free-range poultry is regarded as a suitable indicator of Toxoplasma frequency. This research aimed to investigate the prevalence of T. gondii in local poultry of Shahrekord city, Iran using the ELISA method. In this research, 70 pieces of local chicken, including 20 pieces of local chicken, 10 pieces of the local rooster, 20 pieces of turkey, 10 pieces of duck, and 10 pieces of goose, were randomly collected from Shahrekord city. Indirect ELISA tested all the samples to determine the antibody against T. gondii. Chi-square analysis and SPSS version 21 software were used to evaluate the statistical results. Out of a total of 70 samples, 10 samples (14.28%) were positive, eight samples (11.42%) were suspicious, and 52 samples (74.28%) were negative. Of the total of 10 positive samples, two samples (20%), five samples (50%), two samples (20%), and 1 sample (10%) were related to spring, summer, autumn, and winter, respectively. This research found that the highest number of T. gondii is related to turkey and local chicken. Moreover, the lowest consumption was related to goose, duck, and rooster. The main factor in the common occurrence of Toxoplasma is the age of local poultry.

One of the most widely consumed dairy products is milk, which has a high nutritional value and is favorable for the growth of microorganisms due to its environmental nutrients and due to the sensitivity of this product, ensuring the health and bacteriological quality after Pasteurization is of particular importance. The purpose of the present study was to investigate the amount of coliform contamination and the total number of bacteria in pasteurized milk in kermanshah city.

To measure the microbial load of pasteurized milk in Kermanshah city, coliforms were performed using the most probable number of MPN on lactose culture medium and to count the total number of bacteria from the standard number 5272. Data were analyzed using one-way ANOVA and SPSS software version 22.

The results of testing 144 samples of pasteurized milk performed in twelve months, showed that the contamination rate was 46% (29 out of 144 cases) and the highest contamination with coliforms was in July with 4 cases (33.3%) and the lowest contamination was related to August and November with 1 case (8.33%). Also, the highest amounts of bacteria were related to July, August and September, respectively, and the lowest was related to January.

According to the obtained analyzes, it was found that the amount of coliform contamination and the total number of bacteria was less than standard and indicates the standardization of monitoring systems, HACCP and health in pasteurization chain.

Fruits and juices obtained from them are of special importance as the main pillars of providing human nutritional needs and are among the most desirable drinks that contain salts, vitamins and antioxidants. They provide a significant part of the body's needs; However, lack of hygiene can provide the basis for contamination of fruit juices with pathogenic bacteria. Escherichia coli is an indicator of feces contamination and its presence indicates lack of hygiene in the preparation, production and storage of food. The purpose of the present study is to investigate the level of Escherichia coli contamination of traditional fruit juices in Iran. In order to receive the studies conducted, in the databases Medline, Science Direct, Scopus, Springer, PubMed, Wailly, Elsevier and Google scholar, as well as the domestic databases of the country including: Mogiran, Irandoc, Civilica, Academic Jihad Scientific Information Center (SID) was used as the search criteria and then searched using keywords with the title from 1380 to 1401 (2000-2022) and 19 articles related to the subject of this research were found. According to the investigations, the contamination of traditional fruit juice with Escherichia coli bacteria in all the studies was positive and it is more than the national standard of Iran, Europe and America. Considering the high microbial load and the lack of hygiene in traditional fruit juices, it is necessary that the production and supply of these products is accompanied by mandatory training of operators and to prevent the continuation of the activities of centers that do not comply with health standards Action will come.

Goat and sheep milk has received much attention due to the amount of salts, breeding and increase compared to cow's milk, and based on this, it is important to evaluate their quality in terms of chemical consumption. The purpose of this study was to investigate the consumption of raw milk in goats and sheep to cadmium by atomic absorption spectrometer method in Chaharmahal and Bakhtiari province.

In this study, 74 samples of raw goat and sheep milk from Lordegan, Saman, Kiar, Kohrang and Ardel cities were randomly collected and transported to the specialized food hygiene laboratory of Shahrekord Azad University for testing. This test was performed according to the AOAC standard. This cadmium was measured based on the furnace atomic absorption spectrometer (GFAAS) method.

The raw amount of cadmium in sheep milk sample was 3.31±1.53 and in goat milk was 2.33±1.23 ng/g. This range is within the normal range. The results of the study showed that raw cadmium in all sheep and goat milk samples was lower than the allowed amount reported by Codex (500 ng/g).

According to the results obtained from the present study, cadmium in sheep and goat milk samples is low and there is a risk of consuming consumables with the sample, but the consumables of sheep and goat milk obtained from industrial areas such as Lordegan are high compared to other areas. So, it is better to avoid in these areas and near busy highways and the aforementioned factories, including petrochemicals.