In this study, the effect of different concentrations of potassium sorbate and sodium benzoate (300 , 400, 500 ppm) on microbial characteristics (total count, mold and yeast) of dried sour cherry with moisture of 25 % was evaluated during 6 months storage at temperatures of 8, 22, 37 °C. Microbial characteristic of samples were evaluated in the 1th, 3th, 6th months. The results showed that the dried sour cherry which treated with potassium sorbate and sodium benzoate during the six months of storage in vacuum packages had no microbial spoilage. The results showed that by using sodium benzoate and potassium sorbate at optimum condition, the amount of mold and yeast decreased from 11.67×10 cfu/gr (in control dried sour cherry) to 3.67×10cfu/gr and 3.33×10 cfu/gr respectively. Also, by using sodium benzoate and potassium sorbate at optimum condition, the amount of total count decreased from 2.13×103 cfu/gr in control sample to 0.50×103 cfu/gr and 1.23×103 cfu/gr respectively. The amount of mold and yeast and total count were decreased by increasing concentrations of potassium sorbate and sodium benzoate. By increasing temperature (from 8 to 37°C ) and time(1 to 6th month) due to the decomposition of potassium sorbate and sodium benzoate, antimicrobial effects of these compounds significantly decreased (p

Bakery products are widely produced and consumed around the world due to their ease of cooking and suitable nutritional value. The aim of the present study was to produce a functional Yazdi cake enriched with green tea extract at different levels (0, 2.5, 5 and 10%) and then the amount of total phenolic compounds, texture characteristics, stability oxidative (peroxide value and acid value) and its antimicrobial effect were studied during storage at 2, 4 and 6 days after cooking. The results of evaluating the amount of phenolic compounds to evaluate the amount of antioxidant properties indicate that with increasing the percentage of green tea, the amount of phenolic compounds in the product increased. The average of phenolic compounds increased from 0.657 in the control sample to 0.919 in the sample with 10% green tea level. The rate of change of peroxide value and acid value in the oil extracted from Yazdi cake samples gradually increased until the end of storage time for all samples; but on the last day of storage, the lowest amount in both parameters in the cake contained 10% of green tea extract, which was significantly different from other samples (P<0.05). In terms of texture characteristics, different levels of green tea extract and time and interactions have no significant effect on any of the properties of hardness, adhesiveness, springiness, gumminess and chewiness (P>0.05). The amount of mold and yeast on the last day of storage in the cake containing 10% of green tea had the lowest amount compared to other samples and the control sample had the highest amount of mold and yeast (9.84±0.27 log cfu g) among other samples. Based on the obtained results, green tea extract can increase the shelf life of Yazdi cakes by delaying lipid oxidation and microbial growth at room temperature and are very effective inhibitors of lipid oxidation.

Corn is a nutritious food which is stored in ensilage. Bacterial contamination is the most important problem in storage condition. Vacuum-Steam-Vacuum (VSV) Technology is a safe technique for microbial decontamination of food. In this methods decontaminating done by steam which effects thermally and mechanically to microbial destruction.
Statistical Analysis was carried out based on full factorial designs that repeated three times in the form of random plan. Independent variables in this research were temperature (115, 120, 125 °C), steaming time (15, 20, 25 seconds) and first vacuum's time (60, 90 and 120). Dependent variables were Total bacterial load, Total moulds and yeast, moisture content, ash, sensory attributes (color, smell and overall acceptability).
The results showed that the best bacterial decontamination was carried out in the following condition: treatment temperature 125 °C, the first vacuum time 90 s, steaming time 25 s and the second vacuum time 120 s. In this condition a decontamination rate of 4 log CFU for total bacterial count and 3.6 reduction log CFU in total mold and yeast was resulted. The highest percentage of moisture content in treated samples was 9.2 % which lower than national standards (13%). This technology as an applicable technique for food decontamination was advice.

Flour is a primary product for the types of bread and other related food stuffs that has an especial role in most places of the world. It has a substantial role in food material in Iran, for providing human’s food resources. Therefore its hygienic conditions, is the most important factor for maintaining and as well as consumers health. This is a descriptive and cross–sectional study. A number of 144 backing flour samples were selected from all 12 flour factories of Kermanshah and Ilam. In this manner, from each factory 12 samples were selected within six months by simple-random sampling method to determine microbial quality, especially contamination with Salmone l la species, yeasts and moulds. All of the sampling experimentation was done based on Iranian grade standard number 1810 and 10899-2 Institute of standards and industrial research of Iran. The findings of this research showed that in the view point of Salmone l la contamination, 26 samples (18%) were positive, yeasts and moulds contamination, were 52 samples (36.1%), which were more than permissible maximum of Iran National Standard (5×103 cfu/gr). The average loads of yeasts and moulds in samples of Ilam and Kermanshah factories were 5. 1 × 103 and 4.5 × 103 cfu/gr, respectively. As the results revealed 26 samples were salmonella contaminated and 37.1 percent had not compatibility with yeast and molds Iran national standard, so microbial qualification of flour in Kermanshah and Ilam must be controlled and amelioration of improvement microbial qualification is necessary.

Apple and its products play a major role in the Iranian agricultural economy. Apple fruit, after grapes, is the most important product of the country. Iran is ranked fourth in the global production of apple. After harvesting, to maintain the quality of apples, the cold stores are used. Molds like penicillium expansum causes significant damage to the quality and the quantity of apples and fungicides such as imazalil are used to control them. These fungicides usually decompose in nature slowly, and the residue of them, compromise the health of consumers and the environment. Scientists try developing new antifungal environment friendly materials.  Nigella Sativa oil and extract contain compounds such as Caron, Alfa-pinene, Sopinen, Beta-pinene and P-cimen. Alpha-pinene is a disinfectant material. Antimicrobial and antioxidant properties of Nigella Sativa have been reported in several studies. In this study, the possibility of replacing chemical fungicides such as Imazalil with Nigella Sativa oil and extract for extending the storage life of two apple varieties was investigated.

The preservative effects of Nigella Sativa oil and extracts as an antimicrobial agent was compared with Imazalil fungicide for two cultivars of apples, Red and Golden Delicious. Nigella Sativa oil and extract were extracted by solvent extraction and they were sprayed at two concentrations (0.1 and 0.2%) on Red and Golden Delicious apple cultivars. The sprayed apples and the controls (samples containing imazalil without any additives) were kept in a cold store at 0°C for 6 months. During 6 months, total microbial count, mold and yeast, tissue hardness, brix, acidity, sensory, percentage of waste, moisture and vitamin C were tested each month.

The results showed that Golden delicious variety with 8.16×103 had better bacterial properties, Brix (17.5), Moisture (80.07%) and Vitamin C (2.02 mg/100g) than that of Red Delicious. However, the texture of the Red Delicious variety (3.01N) showed more hardness than Red Delicious, less waste (3.63%) and higher overall acceptance (3.72). The effects of anti-microbial agents on the texture and acidity of apple cultivars were not significant, but it was significant on vitamin C (P<0.05). During storage for six months, all samples experienced a decrease in quality. In addition, there were increases in the total count of microbes (from 2.11×103 at first month to 15.33×103 at sixth month, mold and yeast (from 111 at first month to 6.25×103 at sixth month, and a significant decrease in other qualitative parameters. The effect of anti-microbial agents used in this research on mold and yeast was higher than that of total microbial count. Anti-microbial agents, especially Nigella Sativa oil and extract, had much lower mold and yeast content during the six months, than the control. The qualitative characteristics of the apple were also maintained. Therefore, Nigella sativa oil and extract are introduced as alternative to Imazalil that can prevent the microbial decay of apple.

Yogurt is a fermented dairy product, which is a popular product throughout the world and has positive effects on public health, due to its nutritional properties. Aloe vera extract is a kind of vegetable derivative, which has high nutritional value and antibacterial properties. In this research the effects of Aloe vera extract (0.5, 1, 1.5, 2% w/w) addition on the textural (syneresis), chemical (pH, acidity), viability of yoghurt probiotic microorganisms, yeast and mold, antioxidant properties and sensorial attributes of stirred probiotic yogurts were investigated during the shelf life (1st, 7th, 14th and 21thday of production). The results showed addition of Aloe vera extract decreased the pH value and increased acidity but decreased syneresis. Bifidobacterium and Lactobacillus viability increased with Aloe Vera extract addition but yeast and mold counts decreased. The addition of Aloe vera extract increased antioxidant properties of yoghurt. Sensorial analysis indicated that panelists preferred yogurt samples with low Aloe vera extract rates. However, higher rates of Aloe vera extract affected the flavor and overall acceptability and lowered their panelist scores. During time, pH decreased and acidity and syneresis increased. Overall, it was concluded that the best treatment from all aspects, was 0.5% Aloe vera extract.

In the present study, different percentages of jujube powder, as well as sucralose and maltitol sweeteners were used to produce a gelatin-based low calorie jelly, and the physicochemical and sensory properties of the produced jellies were investigated. The results showed that the addition of jujube powder and sweeteners to jelly reduced the moisture content and also increased the ash content which can be due to the presence of minerals in the jujube powder. Replacing gelatin with jujube powder reduced the protein content of the jelly samples. The results also indicated that the acidity level of the control sample was higher than that of the other samples. It was observed that by increasing the percentage of jujube powder, maltitol and sucralose, the degree of brix decreased. The produced samples were studied for lactic acid and acid-resistant bacteria and these bacteria were not detected in any of the jelly specimens. The samples were also examined for mold and yeast, and the results showed that mold and yeast were less in control jelly samples compared to other samples. The results of the sensory evaluation also indicated the produced jelly samples in the present study were acceptable for the consumers. Overall, the results of this study indicated that the jujube powder and maltitol and sucralose can be used to produce low-calorie jelly.

This study investigated the effect of sorting table properties, namely length and width of the sort table, Light intensity level, number and average age of workers and presence of a unique chamber on microbial properties of pistachio samples provided from seven companies operating in the field of grading pistachios. The tests were carried out three times and one-way variance analysis (ANOVA) and Duncan's Advanced Test was used to analyze the data. The results of the study of the effect of sorting table on the microbial and aflatoxin properties of dry pistachio showed that, the percentage of reduction of aflatoxin B1 and total after pistachio processing was more than 85%. Comparison of the characteristics of the sorting table in the studied companies indicates the importance of whistle length as well as the number and average age of workers and the existence of a special chamber on aflatoxin reduction. The length of the table and the number of workers and the lower average age of workers increased the percentage of aflatoxin reduction in the samples. Also, the presence of a chamber for sorting and light intensity had an effect on the percentage of aflatoxin reduction. The results of the total count of microorganisms mold and yeast showed that these properties decreased due to the sorting process. Comparison of the logarithm of the total count of microorganisms and the logarithm of the mold and yeast levels with the standard limit indicated that in all pistachio samples prior to the sorting process these characteristics were below the standard limit. Due to the no significant difference in this property after the sorting process, it can be concluded that the characteristics of the sorting bar did not affect the microbial load of the samples. Overall, according to the results, the length of the sort table, the average age and the number of workers have a significant effect on the characteristics of the finished product.

Due to developing consumption of ready-to-eat food and influence of them on foodborne diseases, microbial changes in the various kinds of the foods at the factories and food markets in Alborz province were examined. For this purpose S.aureus bacteria, coliforms, E.coli, molds and yeasts, and bacterial total counts, in 200 samples of semi-cooked (falafel, fishfinger, fried-fish, fried-chicken, meat-cutlet, cordon-bleu, kookoo-sabzi, fried-shrimp, chicken nugget, schnysel chicken , schnysel forming) [A], frozen raw (chicken-kebab, frozen chicken arm, chicken burger, 30%hamburger, 60%hamburger, 75%hamburger, 85%hamburger, 85%finger kebab)[B], and cocked refrigerated (55%cocktail sausage, 55%hot dog, German sausage)[C] were studied. The amount of the bacteria after storage in the stores were more than the factories, in all groups (P≤0/05). Total bacterial count and coliforms, in the C group was less than other groups and between the A and B groups didn’t find any statistical difference. The C group didn’t contain the Escherichia coli, and it was higher in B group than A group. The highest and lowest molds and yeast were founded in B and A samples, respectively. The highest number of Staphylococcus aureus bacteria was related to the B group (P≤0/05). The increase of microbial changes in hyperstores compared to factories can indicate that ready to eat storage has done in abuse time-temperature conditions. In addition to the ecological characteristics of these microbes, cross-contamination by personnel manipulation, improper handling and transportation, undercooked cooking, (especially in semi-cooked food) and improper use of the freezing system can play a significant role in this microbial increase.