nassim shavisi

The aims of the present work were to add Zingiber officinale extract 0.25% and 0.5% into the chitosan-poly(vinyl alcohol) film by casting method and investigate their utilization as antimicrobial packaging polymer in retarding the chemical spoilage and microbial growth during prolonged shelf-life storage of chicken fillets. Fresh chickens were purchased from a local poultry processing plant (Kermanshah, Iran). 100 g of chicken fillet samples were packaged with designated films and maintained at 4 ± 1 °C for 10 days. Total viable count, psychrotrophic bacterial count, Enterobacteriaceae, and peroxide value of chicken fillets were evaluated during refrigerated storage conditions. The microbial counts and peroxide value of all prepared treatments significantly incremented over a 10-day storage time, while the growth rate of microorganisms and chemical changes in the control and fillets packaged with straight chitosan-poly(vinyl alcohol) film were higher comparing with other treatments. Total viable count, psychrotrophic bacterial count, Enterobacteriaceae, and peroxide value of chicken fillets packaged with chitosan-poly(vinyl alcohol) film + Zingiber officinale extract 0.5%, as the best treatment, were 6.73 log CFU/g, 3.95 log CFU/g, 3.89 log CFU/g, and 0.82 meq peroxide/kg lipid, respectively, at the end of the study period. The results indicated that the designated films could be a promising method to extend the shelf-life of chicken fillets’ quality during refrigerated storage.

Electrospun fiber mats prepared by electrospinning technique from natural polymers have received growing attentiveness in the field of active packaging because of the high surface area to volume ratio and appropriate mechanical characteristics. Multifunctional polymeric electrospun fibers may be utilized as a promising approach to protect antioxidant/antimicrobial constituents from external effects with possible utilizations in medicine, chemistry, and smart/active food packaging materials. Given that turkey fillets are sensitive to deterioration owing to the environmental and microbial effects during refrigerated storage conditions further investigations regarding improving the shelf-life properties are of unquestionable interest. The aims of the present study were to investigate application of electrospun fibers based on zein containing Ajowan extract in preservation of turkey fillets.

In the present study, electrospun zein fiber mats containing different concentrations of Ajowan extract (0.75%, 1.5%, and 3%) were prepared using the electrospinning technique which was set up at a flow rate = 0.8 ml/h, voltage = 17 × 103 kg m2/s3 A, tip-collector distance = 20 cm, and syringe volume = 1 ml. Ajowan plant were procured from a regional bazar in Kermanshah, Iran. The chemical (pH, total volatile basic nitrogen, and peroxide value) and microbial (total viable count, lactic acid bacteria, coliforms, and yeasts/molds) of turkey meat samples during 8 days storage at refrigerated conditions were evaluated based on standard methods. The culture media were used as follows: plate count agar, de Man, Rogosa and Sharpe agar, violet red bile agar, and Dichloran rose Bengal chloramphenicol agar, respectively.

The encapsulation efficiency of Ajowan extract 0.75%, 1.5%, and 3% into the zein fibers were 88.72 ± 0.34%, 89.67 ± 0.21%, and 89.56 ± 0.29%, respectively. Our findings showed that the lowest microbial population and chemical changes were significantly found in turkey fillet samples packaged with zein + extract 3% electrospun fiber mats (P < 0.05). In this group, pH, total volatile basic nitrogen, peroxide value, total viable count, lactic acid bacteria, coliforms, and yeasts/molds were determined to be 6.52, 20.33 mg N/100 g, 0.49 meq peroxide/kg lipid, 5.41 log CFU/g, 4.72 log CFU/g, 3.83 log CFU/g, and 2.41 log CFU/g, respectively.

Findings of this study indicate that the potential application of electrospun zein + Ajowan extract 3% fiber mats for enhancing the shelf-life properties of turkey fillets to 8 days at refrigerated storage conditions with appropriate microbial and chemical properties. To utilize the prepared polymers as active food packaging, further research is required regarding their physic-mechanical, structural, and thermal stability properties.

Food safety and hygiene are important principles for food hygiene officials and the majority of large food industries around the world. The purpose of this experiment was to investigate the safety and quality of beef meat sausages produced in the local factories using the HACCP and non-HACCP systems.  One hundred and twenty samples of beef meat sausages from the non-HACCP and HACCP local meat product markets were examined for three months in terms of microbial (total viable count, Escherichia coli, Staphylococcus aureus, Salmonella spp., coliforms, and mold/yeast) and chemical (total volatile basic nitrogen and pH) properties based on the HACCP standard of meat products.  The levels of microbial population and chemical properties of raw materials and beef meat sausages in the HACCP factory samples were significantly lower than those of non-HACCP factory samples (P < 0.05). Moreover, 100% of the examined spices in HACCP factory were found to have microbial populations below the critical limit of plants, while 100% of the examined spices in non-HACCP factory was contaminated.  The results of the present study indicated that the HACCP principle effectively controls the microbial hazards and chemical property of prepared beef meat sausages.

Safety and quality control of foods have attracted significant global attentions. Intelligent and active packaging materials are emerging areas of food technology, which is attracting a lot of attention in the food industry. The present study with the aims of incorporating Rosa damascena extract (RDE) into the chitosan-gum Arabic (CH-GA) through the casting method and investigating its antimicrobial property as potential application in the food packaging were conducted.  Preparation of films based on CH-GA containing RDE was conducted via casting method. The antimicrobial activity of the designated films was investigated by the disk diffusion assay. The morphology of the fabricated films was determined under the field emission scanning electron microscopy.  The prepared films had antimicrobial activity against Staphylococcus aureus, Listeria monocytogenes, Bacillus subtilis, and Bacillus cereus ranging from 5.50 mm to 9.33 mm inhibition zone diameter. The film containing the RDE has a rough surface and the pure film exhibited a smooth, dense surface, a uniform structure, and no cracks.  This result showed that the CH-GA film containing RDE can be used as an active packaging material in the food industry for enhancing the freshness of the protein-rich foods.

Spices and medicinal plants, like other agricultural products, have been contaminated with bacteria, soil, and insects during the process of planting, harvesting, transporting, and processing. One way to remove contamination is to use gamma radiation. Therefore, the aims of the present study were to evaluate the effect of gamma irradiation (0, 5, 10, and 15 kGy) on color parameters and microbial population of Mentha longifolia L. plant packaged under modified atmosphere (MAP), vacuum, and aerobic conditions, and also its effect on chemical composition and antioxidant and antimicrobial properties of M. longifolia essential oil.

M. longifolia L. plant was collected in spring (April-May) 2020 from Gilanegharb, located in Kermanshah, Iran. Irradiation of the packaged M. longifolia plant samples was performed under MAP (N2 = 100%), vacuum and aerobic conditions using doses of 5, 10, and 15 kGy (radiation source = 60 cobalt and dose rate = 4.18 kGy h-1) in the Atomic Energy Organization of Iran. After irradiation, the color parameters and microbial population of the packaged samples were evaluated. Moreover, the chemical composition of M. longifolia essential oil using gas chromatography–mass spectrometry and antioxidant property via 2, 2-diphenyl-1-picrylhydrazyl radical scavenging and Beta-carotene bleaching inhibition were evaluated. Study on the antimicrobial activity of M. longifolia essential oil against Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, and Bacillus subtilis using disk diffusion method was performed.

Results of this study indicated that gamma irradiation under 5 and 10 kGy (aerobic condition) and 15 kGy (aerobic, vacuum, and modified atmosphere conditions) resulted in significant reducing a and b parameters and increasing L parameter in comparison with control group (P < 0.05). The gamma irradiation under 10 and 15 kGy inhibited the growth of total viable bacteria, coliforms as well as yeast and mold in packaged samples into lower than the count limit of 1 log CFU g-1. Based on our findings, nineteen chemical compounds were identified in Mentha longifolia essential oil. Eucalyptol (18.23%-19.55%), menthone (12.36%-13.55%), and pulegone (47.69%-49.55%) were the main identified chemical constituents in Mentha longifolia essential oil. Moreover, gamma irradiation (0, 5, 10, and 15 kGy) and types of packaging (aerobic, vacuum, and modified atmosphere conditions) hadn’t effects on the change of chemical compounds, as well as antimicrobial and antioxidant properties of Mentha longifolia essential oil (P > 0.05).

The results of this study showed that the use of gamma radiation at doses of 10 and 15 kGy is a suitable method for disinfection of packaged M. longifolia under aerobic, vacuum and MAP conditions, without affecting their chemical composition and antimicrobial and antioxidant properties.

The utilization of plant essential oils and extracts as antibacterial agents has given specific attention to prevent the growth of pathogenic bacteria. This work aimed to compare the effects of sodium metabisulfite and Mentha longifolia L. essential oil (MEO; 0, 0.5, 1, and 2%) for growth prevention of Listeria monocytogenes and Escherichia coli O157:H7 in peeled giant freshwater prawns under cold storage for two weeks.   The in vitro antimicrobial effect of MEO against L. monocytogenes and E. coli O157:H7 was evaluated using disk diffusion method. In this study, the effect of direct addition of MEO (0, 0.5, 1, and 2%) and sodium metabisulfite 1.25% to prawn samples were evaluated.  The major chemical constituents of MEO were found to be pulegone (47.20%), eucalyptol (22.72%), and menthone (13.44%). The diameter of inhibition zone of MEO against L. monocytogenes and E. coli O157:H7 were determined to be 9.45 ± 0.23 mm and 6.37 ± 0.02 mm, respectively. Our findings indicated that MEO 0.5, 1, and 2% significantly decreased the growth of L. monocytogenes and E. coli O157:H7 in comparison with the control group (P < 0.05). Sodium metabisulfite was more effective than MEO in inhibiting the growth of L. monocytogenes and E. coli O157:H7 added in raw freshwater prawns.  The findings of this work indicate that MEO can successfully prevent the growth of L. monocytogenes and E. coli O157:H7 and improve the safety of raw freshwater prawns under prolonged refrigerated storage.

Edible films and coatings are becoming increasingly important in food preservation applications to maintain quality and extend shelf-life in perishable foods. The aim of this study was to investigate the effect of gamma irradiation at 0 and 5 KGy on in-vitro antimicrobial property of basil seed mucilage-chitosan films containing Ziziphora clinopodioides essential oil (ZEO) and MgO nanoparticles against Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, and Bacillus subtilis. The gamma irradiation doses for fabricated films were 0 and 5 kGy using a 60Co source with a dose rate of 4.18 kGy/h at the Atomic Energy Organization of Iran (Tehran, Iran). The antimicrobial property of basil seed mucilage-chitosan films were evaluated using agar disk diffusion and broth micro-dilution assays. The main chemical composition of ZEO were found to be carvacrol (65.22%), thymol (19.51%), ɣ-terpinene (4.63%), and p-cymene (4.86%). The highest antimicrobial activity was found for film containing ZEO 2% + MgO nanoparticles 0.2% with inhibition zone and log DP of 5-7.9 mm and -1.76 - -3.33, respectively. S. aureus was the most sensitive bacteria for the prepared films with inhibition zone and log DP of 5.4-7.9 mm and -0.41 - -3.34, respectively. A smooth, compact, and homogeneous surface without grainy and porous structure was observed in the pure films. MgO nanoparticles and ZEO completely incorporated in the film matrices. According to our results, it may be recommended that basil seed mucilage-chitosan films containing ZEO and MgO nanoparticles can be used for increasing shelf-life of stored food commodities.

A remarkable growing effort has been conducted by several researchers to fabricate food packaging materials which are able to protect foodstuffs and enhance their shelf-life from food-borne pathogens and fungal attack which causes great damage to the food industries. Recent studies has focused on the potential applications of nano-metal oxides in food packaging area.

This study reviews the latest trends and research results concerning the application of chitosan films containing some important nano-metal oxides as appropriate materials for food applications.

Nano-metal oxides including zinc oxide, magnesium oxide, titanium dioxide, copper oxide, iron oxide, silicon dioxide, and silica are the most common nano-metal oxides that incorporated into the chitosan film for improving its antimicrobial, physical, mechanical, and thermal properties.

The reviewed nano-metal oxides may have positive implications for food industries, particularly in the area of food packaging based on nanoparticles to improve the physic-mechanical properties and also quality shelf-life parameters of foodstuffs.

Poultry meat belongs to perishable foods and the major concern of food industries is the microbial spoilage of poultry meat.

The aim of present study was to investigate the effect of chitosan (CH) coating enriched with different concentrations of Ziziphora clinopodioides essential oil (ZEO) in comparison with control group on some of the sensory and microbial properties of chicken breast fillets during storage at refrigerated temperature for 12 days.  

Essential oil extraction was done by hydro-distillation method and its chemical composition was determined by gas chromatography with mass spectrometry (GC-MS). In the present study, chicken breast fillets separately were dipped in 2% CH solution containing ZEO at concentrations 0, 0.5 and 1% and then stored at refrigerated condition for 12 days. After that chicken fillets were studied at 7 intervals (0, 1, 3, 5, 7, 9 and 12 days) regarding microbial (Total mesophilic and Psychrotrophic bacteria, Pseudomonas spp. and Enterobacteriaceae) and sensory (color, odor and taste) examination.

The most important compounds of the ZEO were geraniol (20.62%), carvacrol (18.17%), thymol (5.39%), α-terpineol (7.49%) and 4-terpineol (6.83%). Results of this study revealed that in the treatments coated with CH containing ZEO, total viable counts (TVC), Pseudomonas spp., lactic acid bacteria, Psychrotrophic bacteria and Enterobacteriaceae familysignificantly (P<0.05) decreased as compared to control group during the storage period. Based on the results of the present study, coating of chicken fillets with chitosan alone or chitosan containing 0.5 % concentration of ZEO showed better sensory properties.

CH coating enriched with 0.5 % ZEO has potential to extend shelf life of chicken fillets without any unfavorable organoleptic properties.

The demand for antimicrobial compound alternatives to replace synthetic additives is on the rise. In food commodities, use of synthetic antimicrobials based on herbal extracts is attracted attention. The present study aimed to assess the chemical, microbiological, and sensory properties of the yogurt samples treated with oregano extract (0%, 0.75%, 1%, and 1.5%) during storage for 30 days at refrigerated temperature.  The in-vitro antibacterial effect of oregano extract was evaluated using agar disk-diffusion assay. Natural yogurt was prepared using a combination mixture of whole milk and 4% skimmed milk powder. Various concentrations of the oregano extract (0%, 0.75%, 1%, and 1.5%) were added to the samples. During 30 days of refrigerated storage, various parameters were evaluated, including titratable acidity, pH, mold and yeast counts, total coliforms, and sensory attributes (overall liking, appearance, and aroma).  The descending order of the in-vitro antibacterial effect of the oregano extract was as follows: Listeria monocytogenes>Staphylococcus aureus>Bacillus subtilis>Bacillus cereus>Salmonella typhimurium>Escherichia coli O157:H7. Differences were observed in the counts of mold and yeast in the samples over time. Accordingly, bioactive yogurt had lower mold and yeast counts (1-1.5 log CFU/g) after 30 days of storage compared to the control (P<0.05). In addition, significant differences were observed in the hedonic scores of aroma and appearance between the samples containing the oregano extract compared to the control group (P<0.05).  According to the results, oregano extract could be used as a natural compound to improve the shelf life of yogurt at refrigerated temperatures for 30 days. Furthermore, oregano extract is considered to be an effective inhibitory compound against L. monocytogenes, S. aureus, B. subtilis, B. cereus, S. typhimurium, and E. coli O157:H7.

Plant essential oils and natural extracts have been attracted research interest to control bacterial contamination of food products. Staphylococcus aureus and Listeria monocytogenes considered as public health bacterial hazards which survive in various types of food. The aim of the current study was to assess the effects of Mentha spicata essential oil (MSO: 0, 0.1 and 0.2%) alone and in combination with methanolic carrot extract (MCE) (0, 0.25 and 0.5%) against S. aureus and L. monocytogenes in fish soup. Untreated and treated homemade fish soups with different concentrations of MSO and MCE were inoculated with 5 log CFU/ml of S. aureus and L. monocytogenes, and then stored at 4 ± 1ºC (refrigerated temperature), 9 ± 1ºC (abused temperature) and 25 ± 1ºC (room temperature) during 15 days. Based on our findings, carvone (78.76%) and limonene (11.50%) were the major compounds of the MSO. The following sequence inhibition effect on S. aureus and L. monocytogenes was observed in treated soups: MSO 0.2% + MCE 0.5% > MSO 0.2% + MCE 0.25% > MSO 0.2% > MSO 0.1% + MCE 0.5% > MSO 0.1% + MCE 0.25% > MSO 0.1% > MCE 0.5% > MCE 0.25%. The results of the present study demonstrated that antibacterial effects of different concentrations of MSO separately and in combination with MCE were higher at 4 and 9 ºC than 25 ºC (P < 0.05).

This study was aimed to evaluate the effect of chitosan-zinc oxide (CH-ZnO) film containing pomegranate peel extract (PPE; 0.5, 1 and 1.5%) on survival of Listeria monocytogenes and Staphylococcus aureus in raw rainbow trout fillets during refrigerated storage for 12 days. Total polyphenolic contents of CH-ZnO films containing different concentrations of methanolic PPE were determined with Folin-Ciocalteu reagent. In order to enumerate the inoculated pathogenic bacteria in raw rainbow trout fillets, Palcam Listeria selective agar (L. monocytogenes, incubated at 30 °C for 48 h) and Baird Parker agar (S. aureus, incubated at 37 °C for 48 h) were used. Total phenolic content of CH-ZnO enriched with PPE was recorded to be 72-139 mg gallic acid/g film. For un-treated samples, the initially recorded population of 5 log CFU/g of L. monocytogenes and S. aureus were reached 5.36 and 3.03 log CFU/g at the end of designated study period, respectively. There were significant differences between samples packed with CH-ZnO films enriched with different concentrations of PPE (0.5, 1 and 1.5%) and untreated ones (P < 0.05). In both samples treated with 1 and 1.5% PPE, the final bacterial population were reached below 1 log CFU/g at the end of storage period. The results of the present study indicate a potential use of CH-ZnO film enriched with PPE as an effective type of antimicrobial packaging to inhibit the growth of L. monocytogenes and S. aureus in raw rainbow trout fillets.

The aim of this study was to improve different characteristics including antibacterial, antioxidant and physical properties of nanochitosan film by incorporating Mentha spicata essential oil (EO) and methanolic pomegranate peel and grape seed extracts. The determination of the chemical composition of M. spicata EO was conducted by means of gas chromatography with mass spectrometry (GC-MS). Thickness, color, in-vitro antioxidant and antimicrobial properties of prepared films were evaluated.      The most abundant constituents of M. spicata EO were carvone (78.76%), limonene (11.50%) and β-bourbonene (11.23%). The thickness of designated films and straight chitosan film were similar, however, the increasing value was observed for films containing M. spicata EO, pomegranate peel and grape seed extracts (P > 0.05). The lower lightness, higher redness and consequently a darker color was found in film incorporated with methanolic pomegranate peel and grape seed extracts. The highest antioxidant activity was found in nanochitosan enriched with the EO and grape seed extract. The antibacterial activities of all extracts and the EO were in the order: M. spicata EO > grape extract > pomegranate peel extract. The nanochitosan film incorporated with EO and extracts have shown good antibacterial and antioxidant activities which can be barrier against microbial and chemical contamination in food industries.

Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus have been found in raw meat and meat products. The present study aimed to evaluate the effects of oregano extract(OE) at the concentrations of 0.1%, 0.2%, and 0.5%against Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus in raw beef meat during refrigerated storage (4±1ºC) for 10 days. In this study, 10 grams of raw beef meat were added to 90 milliliters of sterile buffered peptone water and homogenized in a stomacher for two minutes. Proper decimal dilutions were prepared in buffered peptone water for microbial enumeration. S. typhimurium was cultured on Salmonella Shigella agar and incubated at the temperature of 37ºC for 24 hours. In addition, L. monocytogenes was cultured on PALCAM listeria-selective agar and incubated at the temperature of 30ºC for 48 hours, and S. aureus was cultured on Baird-Parker agar and incubated at the temperature of 37ºC for 48 hours. In all the experiments, no growth was observed in L. monocytogenes, S. typhimurium, and S. aureus in the non-inoculated control samples. Antimicrobial effects were more significant at the higher concentrations of OE (P<0.05). Moreover, the addition of OEs to raw beef meat decreased the microbial counts of the tested pathogens during storage (P<0.05). According to the results, utilization of OE in raw beef meat may be an effectivestrategy to assure safety against L. monocytogenes, S. typhimurium, and S. aureus. However, the associated sensory limitations do not allow the use of OE at higher concentrations, which are more effective in pathogen inhibition.

Raw meat is recognized as one of the most vulnerable foodstuffs. The present study aimed to assess the preservation of raw chicken hamburger coated with the blends of chitosan (CH) and gelatin (GE), activated with 1% cinnamon extract (CE) and stored in refrigerated conditions for 10 days. The chicken hamburger samples (10 g) were aseptically cut and mixed in a stomacher with 90 milliliters of sterile buffered peptone water for two minutes. The proper dilution was inoculated onto microbiological plates, including Baird-Parker agar (Staphylococcus aureus), violet red bile glucose (VRBG) agar (total coliforms), and plate count agar (aerobic plate count (APC)). Peroxide value (PV) analysis was also performed based on standard method. On sampling days zero, two, four, six, eight and ten, all the samples coated with edible films (especially those enriched with 1% CE) had excellent effectiveness against lipid oxidation compared to uncoated samples. After 10 days of storage, all the films could effectively decrease the growth of Staphylococcus aureus, total coliforms, and aerobic plate count (APC) in chicken hamburgers compared to controls (P<0.05). It could be concluded that edible bioactive packaging films containing CH- and GE-based polymers incorporated with 1% CE could be a proper alternative for improving chicken hamburger preservation.

Pumpkin (Cucurbita pepo L.) belonging to Cucurbitaceae family, is widely cultivated around the world and it is mostly produced in China, India, Ukraine, Egypt and United States of America. It is one of the plants mentioned in the Holy Quran. It has also been used for the treatment of various diseases in traditional and modern medicine. The aim of the present study was to evaluate the nutritional and therapeutic properties of this plant in the holy Quran, narrations and hadiths of the prophet Muhammad and Imams, traditional medicine as well as modern medicine according to latest scientific research studies. For this review study, the Holy Quran and its interpretations, Islamic Hadiths and narrations, relevant references about traditional Iranian medicine and medicinal plants were studied. Also, ScienceDirect, PubMed, SID, Google Scholar and ISI databases (2000 to 2016) were used with keywords such as Quran, Hadith, medicine, disease, Cucurbita pepo, Cucurbitaceae, pumpkin and medicinal. Findings: In the addition to the recommendation of Quran and hadiths about consumption of Pumpkin, in traditional Iranian medicine, it was used for the removal of helminthes, treatment of jaundice, wounds, burns, fever, abdominal cramps, melancholia, delirium, severe diarrhea, insomnia, headache and urinary tract obstruction. In modern medicine, pumpkin has antibacterial, antiviral, antioxidant; anthelmintic, antiinflammatory properties and it can modulate immune system. It is also used for freshness, vitality, increase of intelligence, reduction of depression and prevention of cardiovascular diseases, fatty liver, diabetes and cancer. The findings of this study indicate that the recommendations contained in the Quran verses, Hadiths of Prophet and Imams and traditional Iranian medicine about the consumption of plants like pumpkin are not only conscious but also based on scientific principles and logic. These recommendations are intended to improve the health and longevity of human. So, more attention should be paid to these resources, especially regarding their nutritional instructions.

Milk is one of the few foods that almost have all of the essential ingredients for human nutrition. By studying of the Quran, hadiths and narratives of Prophet and Imams as well as traditional medicine, it can be found that many of discovered health benefits of milk has already been mentioned in these resources, previously. The present review article was aimed to study about the importance of the recommendations in Islamic texts and traditional medicine resources as well as their consistency with the latest scientific findings of modern medicine.
In order to achieve to the aim of present study, the resources like the Holy Quran, Al-Mustadrak alaa al-Sahihain, Konz al-Amāl, Al-Khisal, Safīnat al-bihār, Al-Kafi, Al- Mahāsin, Tibb al-Aimma, Tibb al-Sadiq and Hifz Al-Sihat. To search in the international (Google Scholar¡ Web of Science¡ Sciencedirect,¡ Scopus and Pub Med) and national (SID¡ Magiran¡ Medlib and Civilica) scientific resources, the key words of milk, Quran, medicine, disease, properties and effects were used, and epidemiological and interventional studies with appropriate quality between 2000 and 2017 was used. Out of 919 articles, 53 articles which had credible and reliable information were reviewed.
In addition to the recommendations of Quran and emphasis of Prophet and the Imams (AS), and traditional medicine to the consumption of milk, the findings of recent studies showed that milk have valuable properties in the treatment diseases like cancer, cardiovascular disease, diabetes, stress and neurological diseases as well as in the losing of weight, boosting of the immune system and reducing of the risk of infection and osteoporosis.Review of the latest findings of scientific researches shows that the Quran’s addresses and the recommendations of Prophet and Imams to the cosumption of this food are consistent with the findings of researchers

Olive (Olea europaea), a species in the family of Oleaceae, is one of the fruits that grows in the Mediterranean region, central Asia and some parts of Africa. Annual production of this fruit is about 17.4 million tons in the world. With scientific development in various fields in recent years, new medical and nutritional properties of olive have been discovered. It was found that many of demonstrated properties of this fruit in modern science have already been pointed out in the Quran, narrations and hadiths of the Prophet Muhammad (S) and Imams (AS). Olive generally is effective in the treatment of stomach ulcers and other gastrointestinal diseases, hypertension, asthma, cardiovascular disease, diabetes, bone fractures and osteoporosis, cutaneous diseases, stimulation of urination, prevention of hair loss and reduction of inflammation and fever.
In this study, medical properties of olive were investigated in the Quran, hadiths, traditional medicine as well as recent scientific researches (2000 - 2016). All ethical issues were observed. Moreover, the authors did not report conflict of interest.
Along with the recommendations of the Quran and the Prophet Muhammad (s), Imams and traditional medicine about the consumption of olive, findings of recent studies also indicate that this fruit is effective in the prevention of cardiovascular disease, Alzheimer's disease, cancers of colon, skin, prostate, breast, uterine and ovarian, diabetes, inflammatory and autoimmune diseases such as rheumatoid arthritis, osteoporosis and neurodegenerative diseases such as Down syndrome. Anti-inflammatory, antimicrobial and antioxidant properties also reported for olive.
The findings of this research can be an effective step confirming the scientific aspects of the Quran and narratives of the Prophet Muhammad (S) and Imams (AS), especially in the case of fruits like olive.

The Fig (Ficus carica) is one of the oldest and most commonly consumed fruit in the world and Iran is one of the most important countries in the world in production of figs. By increasing development of science in various fields in recent years, new aspects of medical and nutritional properties of fig have been founded. It was found that many of proven properties of fig in modern science have already been mentioned in the Quran, narrations and hadiths of the Imams(AS). Fig is mentioned in the holy books of Jews and ancient Greeks and the god has sworn to it in the holy Quran. This fruit is laxative and it is effective to treat numerous diseases including hemorrhoids, gout, leprosy and epilepsy in traditional medicine. Other medicinal benefits for fig are including is lowering blood pressure, fever, weight, inflammation, increasing the bone density and preventing muscle weakness. The aim of this article was to study the Quran, hadith and narrations about fig properties to the importance and consistency of their recommendations with the latest scientific findings in modern medicine will be more proved. In this study, medical properties of fig were investigated in the Quran, hadiths, traditional medicine as well as recent scientific researches (1999 - 2016). Despite the recommendations of the Quran and Prophet, Imams and traditional sciences to the consumption of fig, findings of recent studies also indicate that this fruit is effective in the treatment of various diseases such as cancer, cardiovascular disease, infectious diseases, diabetes, Schizophrenia, epilepsy, insomnia, stress, constipation and hepatotoxicity. It also has anti-inflammatory, antimicrobial and antioxidant properties. Scientific findings of researchers in recent years confirm the recommendations of the Quran and Hadith of the Imams (AS) about the fig and it represent the necessity of thinking in the Islamic and traditional medicine resources.

Listeria monocytogenes is one of the major causes of infections in developing countries. The aim of the present study was to investigate chemical composition and the combined effect of Mentha spicata essential oil with nisin against L. monocytogenes at different temperatures (4, 9 and 14°C), pHs (5, 6 and 7) and NaCl concentrations (1, 2 and 4g/100ml) in in vitro condition. Chemical composition of the essential oil was evaluated by GC-MS analysis. Minimum inhibitory concentration (MIC) values of the essential oil and nisin were determined by using broth micro-dilution test. The Differences in Population (DP) assay and Fractional Inhibitory Concentration (FIC) index were applied to investigate their synergistic effects. The main components of the essential oil were carvone (78.76%) and limonene (11.50%). MIC values of the essential oil and nisin against L. monocytogenes were 320IU/ml and 160µl/ml, respectively. Concentration of 80μl/ml essential oil in combination with 160IU/ml nisin significantly (P<0.001) inhibited the bacterium at all pHs. Also, concentration of 40μl/ml and 80 essential oil in combination with 80 and 160IU/ml nisin significantly (P<0.001) inhibited the bacterium at all temperatures. 2g/100ml and 4g/100 ml NaCl concentration enhanced the sensitivity of L. monocytogenes toward four combinations. Reduction in the pH and incubation temperature and increasing of salt content led to enhance the anti-listerial effects of the essential oil and nisin. nisin and M. spicata essential oil could be considered as potential strong antimicrobials that can be used for the growth inhibition of L. monocytogenes in food products.

Nisin، belonged to type-A lantibiotcs، is a well-known bacteriocin that applied as natural preservative in food productions such as milk and cheese. This peptide has an inhibitory effect on many of Gram-positive bacteria. Using of nisin alone and in combination with other hurdles may serves as an effective method to eliminate listeria monocytogenes and other pathogens in food industries. This study was undertaken to evaluate the effect of nisin against listeria monocytogenes in different temperatures (4، 9 and 14°C)، pH (5، 6 and 7) and NaCl concentrations (0، 1، 2 and 4). The minimum inhibitory concentration (MIC) of nisin was assessed using a broth micro-dilution method. Furthermore، for the effects of storage temperature، pH and sodium chloride concentration the Differences in Population (DP) assay were used. The MIC value of nisin was 320IU/ml. The effectiveness of nisin was pronounced at 14°C than at 9 and 4°C.

Essential oils usually exhibit different characteristics such as antimicrobial and flavoring effects. The aim of the present study was to investigate chemical composition and in vitro antibacterial activity of the essential oil of Ferulago angulata (Schlecht.) Boiss aerial parts against bacterial food-borne pathogens (Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, Listeria monocytogenes, Salmonella typhimurium and Escherichia coli O157:H7). The chemical composition of the essential oil was analysed by gas chromatograph coupled with mass spectrometer detector (GC-MS). The antibacterial activity of the essential oil was assessed using broth micro-dilution and agar disk diffusion methods. According to results of GC-MS analysis, 33 constituents were identified. The dominant components were α-pinene (28.43%), (Z)-beta-ocimene (20.12%), bornyl acetate (7.92%), ɣ-terpinene (5.72%), germacrene D (5.63%), myrcene (4.67%) and p-cymene (2.17%). The results obtained in this study showed that L. monocytogenes and B. cereus had the most sensitivity to the essential oil (MIC and MBC= 40µg/mL; Inhibition zone: 9mm). Our results indicated that F. angulata essential oil might be a potential rich source of compounds with antibacterial properties against food-borne bacteria.

Among zoonotic diseases, Brucellosis has been allocated the highest incidence of the disease worldwide, particularly in developing countries. This study was conducted to investigate epidemiological aspects of Malta fever in Gylangharb city, Kermanshah province through 2008–2010. This study is a descriptive study - a retrospective analysis was performed on patients with Malta fever. To assess the effect of livestock vaccination programme on the incidence rate of the disease in human, data of vaccinating livestock according to year and type of livestock (cows, sheep and goat) were obtained from Veterinary Organization. In the present study, the highest number of incidence rate of the disease was in 2008 (42.87 per hundred thousand populations). Also, the highest reported numbers of cases were in the occupational group of farmers and ranchers. Based on the season, most of cases were observed in the spring. In addition, unpasteurized milk was determined as the most common way of transmission of the disease. During the period of the study, the incidence of Malta fever was found to decline with increasing vaccination of livestock. Based on the results, the consumption of unpasteurized dairy products were as the most important rout of transmission of the disease. Hence, in order to control the disease, it is necessary to educate people about the risk of consumption fresh and unpasteurized dairy products, especially raw milk and cheeses manufactured with raw milk.

Transmission of human pathogens can be occurred via inert objects. Paper currency is a further common contact surface whereby pathogens can be transferred within a population although the significance remains unknown. Hence, the aim of the present study was to investigate microbial populations associated with Iranian paper currency. This study was carried out by getting 108 samples of the Iranian currency notes (1000, 2000, 5000, 10000, 20000 and 50000 RIALS) from food-related shops that included food service outlets, greengrocery, supermarket, bakery, confectionary and poultry meat retail outlets. All currency notes were examined for total bacterial count and identification of pathogenic bacteria. The average total bacterial count that was recovered from currency notes was found to be 3.27?0.31 colony forming unites. 2000R had the highest total bacterial count, followed by 5000R, 10000R and the lowest in 50000R. In this study, the isolated bacteria recovered were Bacillus cereus (8.33%), E. coli (48.14%), Staphylococcus aureus (28.7%), Salmonella (0.92%), Listeria monocytogenes (0.92%), Yersinia entrocolitica (6.48%). It was revealed that all the pathogens screened for where encountered on currency notes were recovered from one sample. There were no significant (P>0.05) correlations between the carriage of pathogens/fecal indicator bacteria and currency note condition. Our findings demonstrate that Iranian currency notes represent a significant vehicle for human pathogens.

Plant essential oils and nisin have been known as antimicrobial agents that could be used to control food-borne pathogenic bacteria such as Escherichia coli O157:H7. The aim of this study was to evaluate the antimicrobial efficacies of nisin and Mentha spicata essential oil (EO) both separately and in combination, against Escherichia coli O157:H7 at different temperatures (4, 9 and 14°C), pH (5, 6 and 7) and NaCl concentrations (0, 1, 2 and 4%). The chemical components of EO were analysed by GC-MS. The minimum inhibitory concentrations (MIC) of nisin and EO were assessed using a broth micro-dilution method. For combinations of the antimicrobials, the Differences in Population assay were used to determinate their effects. The dominant active components of EO were carvone (78.76%) and limonene (11.50%). The EO MIC value was 40µl/ml, but nisin did not inhibit the growth of E.coli O157:H7. The susceptibility of E.coli O157:H7 to nisin and EO was found to enhance with increasing incubation temperature, pH and NaCl concentration. Our findings demonstrate that a combination of nisin and Mentha spicata essential oil might be a potential source of preservative for the control of E.coli O157:H7 in the food industry