seyed amin khatibi

Given the concerns about the use of chemical preservatives in food, the consumers and producers have been interested in natural alternatives, such as plant essential oils and extracts. Since there are limited studies about the effect of saffron (Crocus sativus L.) on the behavior of foodborne pathogens in food models, this study aimed to determine the inhibitory effect of aqueous extract of saffron stigma on the growth behavior of Salmonella Typhimurium (S. Typhimurium) in commercial barley soup (as a food model) during storage at different temperatures.

The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of the extract were determined against S. Typhimurium using broth microdilution method. The growth of S. Typhimurium was investigated in the presence of this extract in commercial barley soup during 12 days of storage at 10, 20, and 30 °C.

The MIC and MBC values ​​for saffron extract against S. Typhimurium were 100 and >200 mg/ml, respectively. Also, the saffron extract at a concentration of 200 mg/ml and temperature of 10 °C had the highest inhibitory effect on the growth of bacteria in commercial barley soup during storage.

According to the results of this study, the antimicrobial effect of this extract increased in a dose-dependent manner against this bacterium. Therefore, the use of proper concentrations of this extract together with appropriate storage temperature can have an appropriate inhibitory effect on the growth of this bacterium, improving food safety shelf life.

Milk is one of the most widely consumed dairy products in the world that has a high nutritional value. Due to the presence of several bioactive compounds, this food has different biological properties such as antimicrobial activity. In recent years, the tendency to consume milk from domestic animals other than cattle such as donkey, horse and camel milk has increased. This study aimed to evaluate and compare the natural antimicrobial properties of raw milk of horse, donkey and camel againstBacillus cereus (as an important foodborne pathogen). Also, the effect of storage temperature on the antimicrobial properties of milk samples of these animals was studied. After a random collection of samples, the B. cereus was inoculated into the samples and they were incubated at 5, 10 and 20 °C for 96 h. To evaluate the inhibitory activity of milk samples against the behavior of this bacterium, samples were cultured on the selective medium every 24 h. At temperatures of 5 and 10 °C, the milk of these animals showed a better antimicrobial activity compared to 20 °C. The antimicrobial effect of horse and camel milk at 5 and 10 °C was higher than donkey milk after 96 h of storage, while the effect of donkey and horse milk at 20 °C was stronger than camel milk particularly during 72 h of storage. According to the findings of this study, it can be concluded that the level of natural antimicrobial activity of milk varies depending on the animal species and storage temperature.

Frying is one of the popular cooking methods for the preparation of food especially meat products. However, this process has some adverse effects, such as lipid oxidation that results in deterioration and rancidity of food during preparation and storage. Malondialdehyde (MDA) as a secondary product of oxidation is commonly used as an index of rancidity in food products. However, the level of MDA produced during the frying process varies depending on the type of food.

This study was performed to evaluate the levels of MDA before and after the frying process in different products, including chicken, fish, pan kebab, beef, sausage, and hamburger. Also, the effect of meat content in hamburger was evaluated on the MDA level. The spectrophotometric thiobarbituric acid reactive substances (TBARS) test was used to determine MDA in the food products.

The concentration of MDA in the products increased significantly (P < 0.01) after frying in oil. The highest amount of MDA between the products was detected in fried fish (1.24 µM/g). By increasing the percentage of meat in hamburgers, the content of MDA increased in this product. In the hamburger containing 90% of meat, the MDA level was significantly (P < 0.05) higher than others (0.98 µM/g).

The results of the present study can provide proper knowledge about the levels of lipid peroxidation and the safety of different fried meat products.

Brucellosis is the most prevalent zoonotic disease in the world, particularly in developing countries. Despite the high prevalence rate of brucellosis in Iran, little information is available regarding the transmission route of the disease. The objective of the present survey was to identify the major risk factors for brucellosis in Northwest of Iran and consequently, to make preventive and therapeutic recommendations for the population. A retrospective study was conducted and all participants were tested by standard tube agglutination test and culture method in districts of Mianeh, Kandovan, Kaghaz kanan and Torkamanchay. The data was obtained from 442 patients using a questionnaire.The majority (48.41%) of the patients aged 10-29 years old of which 63.80% were male. The highest number of cases was reported in 2012 (124 patients, 28.5%). The number of reported cases were significantly declined from 2012 to2016 (P=0.02, r=-0.92). Consumption of raw milk and raw milk-derived cheese (61.76%) as well as having a family member infected with brucellosis (61.53%) were the main risk factors for the disease. In the present study, the most important risk factors were occupation, food consumption and having easy access to unpasteurized milk. These findings indicated that there is still insufficient knowledge about the disease, particularly in urban areas of the country.

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.

Essential oil (EO) of Zataria multiflora Bioss., contains components with antibacterial and antifungal properties that can be used as substitutes for synthetic drugs and food preservatives. These applications require appropriate carriers like nanoliposome. The purpose of this study was to encapsulate this EO into nanoliposomes. In addition, the effects of preparation methods were evaluated on the physical properties of nanoliposomes. The EO was encapsulated into nanoliposomes by three different methods including thin film evaporation, ethanol injection and sonication methods. Formation of liposomes and their physical properties was studied by means of particle size, polydispersity index, zeta potential and encapsulation efficiency. In addition the changes in EO retention and mean size distribution were studied during one month of storage at 4±1°C. Liposomal systems prepared by sonication method with about 99 nm displayed the smallest mean size and better dispersivity. The encapsulation efficiency of nanoliposomes containing EO was in the following rank order: thin film evaporation > Ethanol Injection > sonication. Moreover, MLV (multilamellar vesicles) liposomes prepared by the thin layer evaporation method showed better stability during storage. This study indicated that the preparation method can affect the formation of liposomes and their physical properties and storage stability.