گیاهان می‌توانند به عنوان یک جانشین مناسب داروهای شیمیایی در نظر گرفته شوند، زیرا ممکن است دارای عوارض جانبی کمتری باشند. هدف از این مطالعه مقایسه‌ی اثرات ضد باکتریایی عصاره‌های الکلی گشنیز (Coriandrum sativum) و بولاغ اوتی (Nasturtium officinale)بر روی باکتر های اشرشیا کلی (ATCC 43894 O157 H7 E. coli) سالمونلا تیفی موریوم (S. Typhimurium ATCC 13311)، استافیلوکوکوس اورئوس(S. aureus ATCC 6538) و لیستریا منوسایتوژنز (L. monocytogenesATCC 19118) می‌باشد. ابتدا عصاره‌های متانولی هر دو گیاه تهیه شد و تأثیر غلظت‌های) 100 mg/ml, 50mg/ml, 25 mg/ml, 5/12/mg/ml, 25/6mg/ml, 12/3 mg/ml, 56/1mg/ml, 78/0mg/ml) از این عصاره‌ها مورد بررسی قرار گرفت. تمامی آزمایش‌ها با روش انتشار از چاهک و تعیین MIC/MBC بر روی سویه‌های استاندارد باکتری‌های مذکور انجام پذیرفت. نتایج انتشار چاهک نشان دادند که استافیلوکوکوس اورئوس و لیستریا منوسایتوژنز حساس‌ترین و اشرشیا کلی و سالمونلا تیفی موریوم مقاوم‌ترین باکتری‌ها به عصاره‌های الکلی هر دو گیاه بودند. عصاره هر دو گیاه دارای کمترین غلظت بازدارندگی معادل µg/ml 25/6 و کمترین غلظت باکتری کشی برابر با µg/ml 5/12 در مقابل باکتری استافیلوکوکوس اورئوس بود. همچنین عصاره متانولی گشنیز بازدارندگی بیشتری را نسبت به عصاره متانولی بولاغ اوتی از خود نشان داد. عصاره‌های الکلی گیاه گشنیز و گیاه بولاغ اوتی بر رشد باکتری‌های گرم مثبت (استافیلوکوکوس اورئوس و لیستریا مونوسایتوژنز) تأثیر داشت، اما بر روی باکتری‌های گرم منفی (سالمونلا تیفی موریوم و اشرشیا کلی) بی تأثیر بود. همچنین عصاره متانولی گشنیز اثرات ضد باکتریایی بیشتری را نسبت به عصاره متانولی بولاغ اوتی از خود نشان داد. بعد از استفاده عصاره‌ها در شرایط آزمایشگاهی و حیوانات آزمایشگاهی می‌توان آنها را در درمان عفونت‌های انسانی و یا نگه داری مواد غذایی به منظور جلوگیری از رشد برخی از باکتری‌های گرم مثبت، نظیر استافیلوکوکوس و لیستریا استفاده کرد. تفاصيل المقالة

Medicinal herbs, including the Asteraceae family (AF), have different antimicrobial and therapeutic effects. Therefore, they can be used as health factors in the food and medicinal industries. In this systematic review, the essential information was collected from the relevant databases, e.g., PubMed, Sciencedirect, and Google Scholar based on medicinal herbs, AF, essential oil, antimicrobial, antioxidant, therapeutic effect, and Covid-19 keywords. AF can be used as safe preservatives and food additives with a specific amount of consumption in the food industry thanks to their good flavor, antioxidant and antimicrobial effect. Due to their therapeutic effects, they can improve the health role of food. AF herbs contain important bioactive compounds, but not all of them can be used as medicine and food supplements since yarrow, chamomile, and artichoke exhibit toxic effects in high dosage, therefore, the consumption of these herbs should be considered to not endanger the health of the consumer. تفاصيل المقالة

اگرچه آنتی‌بیوتیک‌ها به‌عنوان درمان مرسوم در بیماری‌های عفونی استفاده می‌شود اما این درمان‌ها با مشکلات زیادی ازجمله عوارض جانبی ناخواسته و مقاومت نسبت به آنتی‌بیوتیک‌ها همراه هست. هدف از این مطالعه مقایسه تأثیر ضدباکتریایی عصاره‌های آبی و الکلیگیاه گشنیز(Coriandrum sativum) بر روی باکتری‌های اشریشیا کولای، سالمونلا تیفی‌موریوم، استافیلوکوکوس اورئوس و لیستریا منوسیتوژنز بود. آزمون‌ها با روش چاهک و میکروپلیت (برای تعیین MIC و MBC) انجام پذیرفت. نتایج انتشار چاهک نشان داد که استافیلوکوکوس اورئوس و لیستریا منوسایتوژنز حساس و اشریشیا کولای و سالمونلا تیفی‌موریوم مقاوم به عصاره‌های آبی و الکلی بودند.عصاره‌ گیاه دارای کمترین غلظت بازدارندگی معادل µg/ml25/6 و کمترین غلظت باکتری‌کشی برابر با µg/ml 5/12 در مقابل باکتری استافیلوکوکوس اورئوس بودند. عصاره‌های آبی و الکلی گیاه گشنیز بر رشد باکتری‌های گرم مثبت استافیلوکوکوس اورئوس و لیستریا منوسیتوژنز تأثیر داشت، اما بر روی باکتری‌های گرم منفی سالمونلا تیفی موریوم و اشریشیاکولای بی‌تأثیر بود. تفاصيل المقالة

بیماری‌های منتقله از مواد غذایی یکی از جدی‌ترین معضلات دنیای امروزی بوده و به دلیل مصرف آب یا غذاهای آلوده در انسان بروز می‌نمایند. هدف از مطالعه حاضر، ردیابی ژن‌های حدت و انتروتوکسن در سویه‌های سالمونلا انتریتیدیس جدا شده از نمونه‌های غذایی با روش واکنش زنجیره پلیمراز چندگانه می باشد. این مطالعه به صورت توصیفی- مقطعی و از ابتدا تا انتهای سال 1393 بر روی 1250 نمونه غیر تکراری غذایی شامل گوشت مرغ و تخم مرغ انجام گردید. روش واکنش زنجیره پلیمراز چند گانه به منظور شناسایی ژن های Stn، sopB، slyA، spvc و Phop/Qانجام شد. از تعداد 60 سویه سالمونلا انتریتیدیس به ترتیب از گوشت مرغ(35 سویه، 3/58 درصد)، و تخم مرغ(25 سویه، 6/41 درصد) بدست آمد. یافته‌های حاصل از مطالعه مولکولی برای شناسایی ژن های حدت نشان داد که تمامی ایزوله ها (100 درصد) برای حضور ژن spvC منفی بودند. بیشترین و کمترین فراوانی متعلق به ژن های Phop/Qو SopB و برابر 3/33 درصد و 6/1 درصد می باشد. بررسی ژن های حدت و انتروتوکسین سالمونلا انتریتیدیس جدا شده در نمونه های غذایی از حضور ژن‌ها و کارایی روش واکنش زنجیره پلیمراز چندگانه در بررسی های اپیدمیولوژی و ارزیابی انتقال بین گونه‌ای این ژن ها در بین نمونه‌های غذایی می‌تواند مفید باشد. تفاصيل المقالة

In the present study, the concentrations of three heavy metals including lead (Pb), zinc (Zn) and arsenic (As) in 72 different honey samples collected from North-Western regions of Iran were investigated using atomic absorption spectroscopy method. All metals were detected in 88.88% of the honey samples. The range of metals contamination in honey samples was 0.01 to 11.09 ppm. Zn was the most abundant metal, with an average concentration of 4.41±2.4 ppm. The mean levels of Pb (0.12 ppm) and Zn (6.84 ppm) in honey samples of East Azerbaijan Province was significantly higher than average level of these metals in honeys from other provinces. Based on the results of this study and compared with recommended daily intakes, the heavy metal content of honey samples was not harm and is unlikely to cause any intoxication following honey consumption. تفاصيل المقالة

Honey is the oldest natural food produced by honeybee and comprises wide variety of valuable ingredients including carbohydrate, proteins, minerals, vitamins, organic acids, polyphenols and flavonoids that contribute to well-known therapeutic properties. This review provide available scientific information on different ways of honey adulteration and chemical contamination with the certain focus on the variety of methods for analyzing the residue levels in honey samples. For data collection, different scientific databases including Science Direct, Springer, PubMed and Magiran were searched. Honey such as other food products at risked to various types of contaminations and adulterations. Microbial and chemical hazards have been reported in various honey samples all over the world. Therefore, its use without knowing the source and its safety may be significant health risks. Honey labeling according to qualitative analysis is very necessary confirmed that health care. Health officials in all countries have to introduce firm regulation and laws that control and regulate honey production, handling, and analysis to ascertain its safety. Obviously, investigation of sensitivity of methods in order to detect the chemical residue levels for preventing the disruptive impacts on consumer’s health is momentous and all reasonable efforts should be taken for having adequate control over honey production and standardizing the maximum residue levels of chemicals to minimize possible contaminations. تفاصيل المقالة

In most societies, rich and important source of food considered bread. Some bakeries using sodium bicarbonate as baking soda and extra salt in bread production that his chemical compounds has adverse effects on the public health. That's why in this study we decided to evaluation of In most societies, rich and important source of food considered bread. Some bakeries using sodium bicarbonate as baking soda and extra salt in bread production that his chemical compounds has adverse effects on the public health. That's why in this study we decided to evaluation of produced bread in Qazvin province in terms of sodium bicarbonate and salt. Assessment of pH and salt take place according to Institute of Standards and Industrial Research of Iran (IRIS). Our Results demonstrated the mean±SD of pH for sangak, lavash, taftun, barbari and baguette 5.95±0.37, 5.76±0.54, 5.80±0.71, 6.10±0.68 and 7.86±1.26 respectively, and the mean±SD of salt 1.10±0.47, 1.41±0.57, 1.45±0.36, 1.40±0.32 and 1.55±1.09 respectively and the results demonstrated the value of pH and salt in the samples 65.77% (98 out of 149) and 12.75% (130 out of 149) respectively, out of standard range. Baking Soda in sangak breads and salt in baguette breads, more common of other breads. Although the Ministry of Health has banned officially the use of baking soda in breads production process, but demonstrated in this study baking soda and extra salt used in the process of breads production. Thus require more supervision and training on the non-use of sodium bicarbonate for bakers its necessary. تفاصيل المقالة

Milk and dairy products are important components of a balanced diet. Milk does have distinct physicochemical, biological and microbial characteristics. The bacterial contamination of milk not only reduces the nutritional quality but its consumption threatens health of the society. In this study, 100 pasteurized milk samples were collected randomly from Tabriz City, northwestern and were analyzed for total plate count (TPC), coliform, E. coli and some physicochemical properties (pH, titratable acidity and density). 33.3% of samples had unacceptable microbial contamination in both warm and cold seasons. E. coli contamination was not detected in all milk samples, but 54% of pasteurized milk samples were contaminated with coliforms. The pH value (6.6-6.8) and titratable acidity (0.14-0.16%) were in acceptable range. The means value of samples’ density was 1028.79±1.04. Lower microbial contamination level in this area indicates that the dairy factories are concerned about appropriate sanitary practice and pasteurization process. تفاصيل المقالة

This study was aimed to evaluate the microbial contamination of offered food (including:  cooked meat, cooked rice, cooked kebab, roast chicken and cooked fish, soup, stewed beef, mince stew, vegetable pot roast) in the  central restaurant in Qazvin University of Medical sciences in 2016. In this cross-sectional study, 150 food samples were evaluated based on the American Association for Standard Health Care (APHA) and the Food and Drug Standard (FDA) standard. The highest total count (TC) and Coli form count number were in thesoup in different seasons ) 6.20 ± 0.80 and 3.35 ± 0.32 Log10 cfu/g  respectively (. The highest percentage of Total count and E.coli, S. aureus and Salmonella were observed in cooked fish (13%), soup (58%), cooked fish (46%), respectively (P <0.05). in addition, seasonal comparison Showed that the Food samples collected in spring in comparison with seasons had the highest contaminated rate, but the mold count was in the lowest amount. Total count, coliform and yeast contamination between different food samples also showed significant differences (P <0.05). Conclusion: The results of this study showed that microbial contamination of some foods offered at the restaurant in Qazvin University of Medical Sciences was above the standard limitation. تفاصيل المقالة

A large variety of fruits and vegetables and a large number of Lactobacillus strains provide a great opportunity for the development and industrialization of non-dairy beverages. In this study, Lactobacillus acidophilus and Lactobacillus delbrueckii were used for cornelian cherry probiotic juice. Physicochemical factors such as the survival of probiotic bacteria, acidity and the total amount of reducing carbohydrates in probiotic juice were studied. After four weeks, the survival of Lactobacillus delbrueckii was significantly higher than other treatments (p < 0.05). After four weeks, no Lactobacillus acidophilus bacteria had survived. In terms of sensory evaluation, there was a significant difference between two treatments of Lactobacillus acidophilus and Lactobacillus delbrueckii, while the treatment with Lactobacillus acidophilus probiotic bacteria was more acceptable than Lactobacillus delbrueckii (p < 0.05). Due to the sensory characteristics, the viability of bacteria, and other physicochemical properties, it can be concluded that probiotic juice can be useful for human health if the probiotic bacteria can survive. تفاصيل المقالة

The prevalence of contaminated foodborne diseases has always been a major challenge all around the world. A huge amount of money is spent on treating these diseases every year. This study investigated the status of chemical and microbial contamination of confectionery products in Iran. Data were collected from electronic databases including Pubmed, Science Direct, Elsevier, SID, Magiran, and Google Scholar during 2001 - 2017. Search keywords included microbial contamination, chemical contamination, confectionery products, cream-filled pastry, and Iran. The results indicated that the highest contamination rates in South Khorasan, Tehran, Gorgan, and Isfahan were related to Staphylococcus aureus (80%), Escherichia coli(57%), Enterobacteriaceae (25.1%), and yeasts (100%), respectively. Moreover, the least prevalent pathogens in west of Tehran, Tabriz, east of Gilan, and south of Tehran were S. aureus (4.81%), Coliform (2.51%), Bacillus cereus (1.2%), and E. coli (2%), respectively. In addition, there was no Salmonella in southeast of Tehran and Yasouj. Most confectionery products contained unauthorized artificial dyes, and authorized artificial dyes were also overused. The most commonly used artificial dye was sunset yellow with 80% use in Arak. Moreover, 100% of the samples in Arak contained unauthorized artificial dyes. Confectionery products are an important part of food products in the country. The likelihood of microbial and chemical spoilage of these products increases due to the use of such ingredients as eggs, milk, and color additives. Further training and supervision on the preparation and maintenance of these products by the local health authorities can be effective in reducing the contamination. تفاصيل المقالة

Honey is used worldwide due to its medicinal and nutritional properties. Antibiotics are used to treat diseases such as American foulbrood and European foulbrood or as a drug for preventing disease in the beehives. Antibiotic residues should be carefully monitored because they can have adverse effects on the general health of human. In this study, the amount of tetracycline residue was measured in honey samples. A total of 80 honey samples were collected from different regions of Qazvin province, Iran. The methods used included enzyme-linked immunosorbent (ELISA) assay and high-performance liquid chromatography (HPLC). ELISA method showed that the maximum and minimum levels of tetracycline residue were 40 ppb and 1.26 ppb, respectively. The areas with values above the kit’s LOD include Takestan (14.28%), Abeyek (4.76%), and Alamot-e-gharbi (4.54%), respectively. In the Alamot-e-sharghi samples, the antibiotic values above the kit’s LOD were not found. Samples with values above the kit’s LOD in ELISA method were measured using HPLC method. According to ELISA results, of the 80 honey samples, 4 samples (5%) had antibiotic more than the highest LOD of the kit. These 4 samples were tested using HPLC method. The results of HPLC showed that out of 4 honey samples, one sample was more than 40 ppb, but 3 samples were less than 40 ppb. There is a significant difference between ELISA and HPLC (p < 0.05). If the antibiotic residue levels of tetracycline are too high in food, it can cause serious harm to the health of consumers, therefore, monitoring of antibiotics residue in food is very necessary. تفاصيل المقالة

The recent tendency in cheese production is to produce flavored cheese using natural flavoring materials with nutritional and high-quality microbial value for human consumption. This research is aimed at investigating the microbiological and physicochemical properties of processed peppery cheese. Samples were kept under the three temperatures of 6, 25 and 37°C; microbial and physicochemical evaluations were performed on the samples immediately after being produced, after the end of each month from the production date until 4 months, and one month after the expiration date. The test was performed using a sample of processed cheese without pepper powder. The used plan was quite random, and it was repeated for 3 times in every treatment. The results of physicochemical analyses of peppery cheese compared to the control sample indicated that the peppery cheese had lower changes in pH, dry matter content and texture during the period of being kept under different temperatures and less microbial contamination was observed in it compared to the control cheese. The obtained results showed that the peppery cheese could keep the product quality better than the control cheese under different time and temperature conditions of treatments while highly controlling the changes in the chemical and microbial factors. تفاصيل المقالة

These days, making use of synthetic dyes in producing and processing food, such as nuts, is enhancing due to customer attention. Considering that the application of this type of dyes is not permitted in accordance with the current regulations of the country, controlling nut products in terms of dye is required and overriding. In this study, sampling was performed randomly in 10 nut distribution centers at one-week intervals. Samples were tested respecting the type of dye. A Thin-Layer Chromatography (TLC) method was applied to identify the types of dye. After conducting tests on different samples of nuts, it was recognized that different synthetic dyes such as tartrazine, quinoline yellow, and Ponceau 4R were used in the sample nuts. Of the 50 samples tested and analyzed, 23 samples (46%) had non-permitted synthetic dye, and 27 samples (54%) had permitted synthetic dye. The frequency distribution of synthetic dye among different nuts was significantly different. Furthermore, consumption of almond is associated with lower risk of permitted and non-permitted synthetic compared to pistachio (p < 0.05). Application of these types of dye, due to their glamorous appearance, will be significantly improved in the future. Therefore, with regard to the high consumption of synthetic dyes in food and their adverse effects on health, it seems that measures like increasing the level of awareness of producers and consumers about the effects of consumption or non-consumption of these compounds as well as continuous monitoring of units by health inspectors are necessary. تفاصيل المقالة

Honey is a unique food product containing bioactive compounds derived from bees and plantsNowadays, animal food products that may contain antibiotic residues have caused a lot of concern for the consumers. The presence of antibiotic residues in honey may be harmful to human health. One of the most important risks of antibiotic residues in food products is the occurrence of drug resistance in pathogenic bacteria in the body. Regarding the complications caused by these residues, the present research has investigated sulfonamide antibiotic residues in the honey samples consumed in Qazvin province. The present research is a cross-sectional study performed in different regions of Qazvin province in 2019. For this purpose, 80 honey samples were collected from different regions of Qazvin. The samples were transferred to the food safety laboratory of the Health Faculty under proper conditions. First, the samples were tested to check the sulfonamide antibiotic residue by the semi-quantitative ELISA assay. The data were recorded in SPSS 23, and data analysis was done by one-way analysis of variance (ANOVA) and (post hoc) Tukey test at the significant level of P˂0.05. According to the results of the ELISA assay, 10-120 ng of sulfonamide antibiotic residue was found in 23.75% (19 samples) of the samples. The findings showed that the highest and the lowest sulfonamide concentrations were respectively reported as 30.81 and 6.26 ppb, and the average sulfonamide residue was obtained as 14.50 ppb. According to the results, more than 75% of the honey samples collected from Qazvin province are free of sulfonamide or contain a little sulfonamide concentration. The research showed that most of the honey samples collected from different regions of Qazvin province are free of sulfonamide or contain a little sulfonamide concentration. Regarding the important role of honey consumption in health and the wide use of antibiotics in beehives, it is necessary to take the necessary actions to control the quality of this product. تفاصيل المقالة

Salmonella serotypes are considered as one of the most important foodborne pathogens. Eggs are a main source of the contamination caused by these pathogens and diseases in humans and the prevalence of the salmonellosis. This study was aimed to isolate Salmonella enteritidis from industrial eggs collected from different areas of Qazvin city, Iran in the year 2020.In this cross-sectional study, 200 eggs were collected randomly (including 100 industrial packaged eggs and 100 industrial tray eggs) from the retail and stores located in Qazvin city, Iran. After culturing of eggshells and egg contents according to the classic methods, suspected colonies were confirmed by PCR assay. Salmonella was detected in 10% (4/40) among the egg samples. Salmonella was isolated from 0% (0/40) and 10% (4/40) of eggshells and egg contents, respectively. Isolates from positive egg samples were characterized as S. Typhimurium.Salmonella Typhimurium is the most prevalent serotype of egg contamination in Qazvin city, Iran. It can be regarded as the risk evaluation of possible human foodborne diseases associated with the consumption of contaminated eggs. تفاصيل المقالة

In this study, due to the importance of human societies, the prevalence of Clostridium difficile and Clostridium perfringens in minced and ground beef was investigated in Qazvin city, Iran. All samples were collected randomly by sampling method. The number of samples taken was estimated based on statistical methods and according to previous studies. Clostridium difficile moxalactam norfloxacin (CDMN) culture media was used to isolate Clostridium difficile and TCS Agar and TPGY culture media was used for Clostridium perfringens. After isolation, a PCR (Polymerase Chain Reaction) test was used to confirm the species diagnosis. According to the results, 21.26% of all samples were infected with these two bacteria. The prevalence of Clostridium perfringens (18.04%) was significantly (p < 0.05) higher than Clostridium difficile (3.22%). Given the results and the pathogenicity of Clostridium species, especially Clostridium difficile and Clostridium perfringens, special attention should be paid to the methods reducing the contamination of these pathogenic bacteria in raw food. تفاصيل المقالة

Adulteration of honey is a major problem in the world, due to its high nutritional value and the expensive cost of honey. Thus, the quality of honey produced in different regions must be assessed to protect the rights of consumers. The study aims to investigate the physicochemical (hydroxymethylfurfural: HMF, moisture, ash, electrical conductivity, pH, total acidity, diastase activity, and reduction sugar), and microbiological (clostridium perfringens, molds, and osmotolerant yeasts) parameters of 43 honey samples. All the honey samples were collected from Qazvin province, Iran. Our results demonstrate that pH and acidity values in all of the honey samples were in the accepted limit and other physicochemical parameters include HMF (44.18%), reduction sugar (9.30%), moisture (2.32%), sucrose (53.48%), diastase activity (58.13%), fructose/glucose ratio (25.58%), electrical conductivity (9.30%) and ash (4.65%) were below the acceptable quality level. All the honey samples were in the acceptable range in terms of microbial quality (yeast, fungi and, Clostridia). All the honey samples are within expected microbial levels but in non-standard physicochemical conditions. Our results indicate that you can use fast, inexpensive and safe tests for identifying the adulteration in a variety of honeys (commercial and non-commercial). These measurements should be widely practiced by governmental organizations determine a fair and reasonable price for each product. تفاصيل المقالة

Staphylococcus aureus is known to be the third leading cause of food poisoning in the world. Traditional ice cream is one of the dairy products in Iran and some countries in the world that should be controlled for Staphylococcus aureus contamination. The purpose of this review and meta-analysis is to determine the contamination of traditional ice cream with Staphylococcus aureus in different regions of Iran. Search terms “Staphylococcus aureus”, “traditional ice Cream”, and “Iran” were used in Science Direct, Pubmed, Scopus, Google Scholar, and SID, Magiran Magazine until 2018 published without time limitation selected. To review the original articles and remove duplicate articles and review titles and abstracts, articles that have the required qualities for this research were studied in this study. Data were analyzed by the random effects model in STATA (version 11) and MedCalc (version 13) software. Publication bias and sensitivity analysis were assessed by funnel and influence plots. According to a sample size of 3811 from 35 articles, the prevalence of Staphylococcus aureus is estimated 32% in Iran (95% CI: 25-38%, p<0.001). The heterogeneity in the estimation of the pooled prevalence among the studies demonstrated; Cochran Q test: 1577.39, p< 0.001, I2 = 97.84%. Based on Begg's adjusted rank correlation test, publication bias was statistically significant (p <0.05). Epidemiological data is useful to determine the distribution of Staphylococcus aureus contamination and provide a broad picture of the prevalence of traditional ice cream Iran and can be used as an important indicator in the model of risk assessment of microbiologic. تفاصيل المقالة

Nowadays, antibiotic residues as a global concern pose a threat not only to public health, but also to the food industry all around the world. There have been many studies on contamination sources of bee products, which the most important of them is evaluation of honey contamination extent with various antibiotics used in colonies. Antibiotic residues have a relatively long half life and may have direct toxic effects on consumers. Considering the adverse effects of this residues, we decided to measure the residual erythromycin in different samples of honey consumes in Qazvin, Iran. The present study is a cross-sectional study which conducted in different regions of Qazvin, Iran, in 2019. 80 samples of honey were collected from different regions in Qazvin. Using semi-quantitative ELISA, honey samples were evaluated for the presence of residual erythromycin. Based on the results obtained by ELISA, residual erythromycin was detected only in 8 samples (10.66%), of which, 5 samples (6.66%) and 3 samples (4%) had between 10-120 ng g-1 erythromycin and higher than 120 ng g-1 erythromycin (higher than detection limit of kit), respectively. According to the results, more than 96 percent of our honey samples lacked any erythromycin or had erythromycin concentration lower than allowable limit. The present study demonstrated that most of the honey samples collected from different regions of Qazvin lacked erythromycin residues, but due to the importance of drug residues on community health, annual screening of produced honey for the presence of drug residues by competent authorities. تفاصيل المقالة

The accumulation of heavy metals in crops irrigated with wastewater is a serious environmental problem. Wastewater irrigation is widespread, particularly for rice due to its high water demands. This can lead to heavy metal accumulation in rice and subsequent entry into the human body, posing detrimental health effects. This study investigated heavy metal accumulation in 12 rice brands (6 imported and 6 domestic) from the Bushehr city market in Iran. The mean values of lead, arsenic, and cadmium in domestic rice brands were 0.246±0.194, 0.074±0.025, and 0.150±0.124 mg kg-1 respectively, while in imported rice brands they were 0.086±0.031, 0.085±0.021, and 0.031±0.007 mg kg-1 respectively. The mean lead and cadmium levels in domestic rice brands slightly exceeded the FAO/WHO limit, while the mean arsenic concentration was below the limit. To protect human health and reduce food contamination with heavy metals, preventive measures such as regular monitoring of heavy metals in food must be taken. تفاصيل المقالة

Although milk and dairy products are considered as nutritious food for human, it serves as a beneficent medium for the growth of many microorganisms such as psychrotrophic microorganisms (PMs). PMs can be affected by the milk quality and dairy products by production thermostable enzymes. The present study aimed to evaluated the psychrotrophic microorganisms count (PMsC) of raw cow milk samples in milk collection centers. A total of 60 raw cow milk samples were collected from 15 main milk collection centers located in Qazvin, Iran for a period of one year (four seasons). The mean±SD of PMs, Ph, and acidity levels for a period of one year was 4.83±0.43 Log10 CFU/ml, 6.30±0.41, and 20.13±3.21°D, respectively. PMsC, Ph, and acidity levels in cold seasons (autumn and winter) were greater than warm seasons (spring and summer). It may be expected that PMs values can affect the pH and acidity levels while no significant relationship (P>0.05) was found among PMs, Ph, and acidity levels. Seasonal variations had a significant effect (P<0.05) on PMs values while seasonal variations had no significant effect (P>0.05) on the pH and acidity levels. 55% (33 out of 60) of milk samples were in the accepted limit. Milk quality properties in Qazvin in terms of PMs were relatively within the hygienic standards limit. تفاصيل المقالة

Due to the abundance and cheapness of red onion skin scrubs and its high consumption in Iran, we decided to evaluate its antioxidant and antimicrobial properties as a natural source of anthocyanin. The onion skin was collected from the Qazvin local market. Extraction was carried out using water and glycerol. The total anthocyanin concentration was determined by pH-differential method. MICand MBC were determined using microdilution method and diameter of the bacteria inhibition zone by disc diffusion method on extracted color from Onion skin against Staphylococcus aureus and Escherichia coli strains. The antioxidant activity was determined by measuring the 2,2-diphenyl-1-picrylhydrazyl(DPPH) and total phenol content by the Folin Ciocalteu. The mean total anthocyanin concentration at 40°C was (60.67, 8.4) mg/g. The highest and the lowest mean diameter of the non-growth zones of the extracted colorant in Staphylococcus aureus was 0/83±0/14 and 0/4±0/17 and in the E. coli 0/9±0/22 and 0/5±0/20 respectively. Inhibitory concentration of 50% (IC50) in the extracted colorant was obtained at 14/718±0/20 mg / ml. The total phenolic content was obtained as an average of 114.326±2/36 mg/g of gallic acid per gram of onion powder. According to the results of the study and the high consumption of onions in various types of household foods and as a result of increasing their waste, antioxidant and antimicrobial properties, in addition to coloring, can be used as a cheap dye source in various food industries. تفاصيل المقالة

This study was conducted with the aim of investigating the effect of Ziziphora cliniopodioides on the physicochemical and microbial properties of Iranian traditional cow milk butter. The Z. cliniopodioides essential oil (EO) was extracted by Clevenger. The EO constituents were analyzed by Gas Chromatography-Mass Spectrometry (GC-MS). Three butter samples with concentrations of 300, 600, and 900 ppm were prepared from the EO. The variation of physicochemical and microbial properties of butter was evaluated on days 1, 3, 5, 7, and 10 at 4°C. Based on GC-MS analysis results, the major EO compounds were Carvacrol (40.1%), Linalool (8.30%), and Isoborneol (4.90%). The results of the microbial evaluation showed that the amount of microbial load is significantly reduced by increasing concentrations of EO and the maintenance time of the butter. The logarithmic reduction of the total count of bacteria, Escherichia coli, and the total number of mold and yeast were 3.68, 1.76 and 3.83 (log10 CFU/mL) at 900 ppm, respectively. The peroxide and acid values of butter samples were also decreased significantly. Additionally, the sensory evaluation showed that the EO had acceptable desirable sensory acceptance at 300, 600, and 900 ppm, and the lowest sensory acceptance was observed at 900 ppm. Considering the antimicrobial and antioxidant effects of Z. cliniopodioides EO, as well as improving the organoleptic properties of various foods such as butter and its abundance as a native plant in the country, it can be used as a natural preservative and flavoring agent instead of chemical ones. تفاصيل المقالة