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1 - The analysis of Gasy and noneGasy Beverages’ Caps in Tehran Province with Respect to microbial Load and Comparing them with Nano Antibacterial Caps
حامد Ahari امیرعلی انوار علیرضا مختاری نکیسا سهرابی حقدوست مینا علی نواز سیما مرادی

Technological achievements of today’s world have improved human being’s comfort whiledepreciated their tranquility. Apart from the nutritious complications which are currentlyconcerned by the academic associations, another problem dealt with canned beverages More

Technological achievements of today’s world have improved human being’s comfort whiledepreciated their tranquility. Apart from the nutritious complications which are currentlyconcerned by the academic associations, another problem dealt with canned beverages is theirquality control in time of exitting the production saloon and then packaging in the factory.through this phase, a safe product may be contaminated by microbial , physical and evenchemical risks . These pollutants might enter consumers’ bodies in time of consumption. withinthis research, 150 canned fizzy beverages and metal can fruit, juices from the city Tehran werecollected; (25 ones collected out of the supermarkets having fridge, 25 out of off-roadwholesellers, 50 out of the manufacturing plants and 50 out of the restaurants inside Tehran.)these samples were moved to the food microbiological laboratory for the microbial test and totalcount.The survey was done in 2 ways. First. The smeared swap was moved to the broth areas. In thesecond approach, the swap was taken to the broth inside.tripticase media And after 24-48 hoursof incubation, 0.1ml of the sample was spread on the area. The numbers of fully grown coloniesinside the sealed cans of fruit juices and fizzy beverages after the incubation were as follow : 4colonies before opening the cans , 6 colonies on the edges of cans after consumption and 7colonies on the edge of the can after consumption which totally demonstrate lack of a biding bythe safety tips to the manufactured product after it gets out of the factory leading to poisoningthe consumer after all .In the second phase of the research, the nano-antibacterial stopples to protect 25 other cannedbeverages added to the final product from the last factory’s packaging were used. They sensiblyreduced the microbial load and made it reach to zero. Manuscript profile
Open Access Article
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2 - Antibacterial activity evaluation of Ephedra Major Host acetonic, aqueous and alcoholic extracts against standard strains of E. coli, P. aeruginosa, S. aureus and S. pyogenes
P. Torabzadeh Khorasani پورداد Panahi, آذر Sabokbar علیرضا Mokhtari

According to WHO reports increase of antibacterial resistance is a growing problem in manycountries. Many efforts have been made to discover new antimicrobial compounds from variouskinds of sources such as micro-organisms, animals, and plants. One of such resources is f More

According to WHO reports increase of antibacterial resistance is a growing problem in manycountries. Many efforts have been made to discover new antimicrobial compounds from variouskinds of sources such as micro-organisms, animals, and plants. One of such resources is folkmedicines. Systematic screening of them may result in the discovery of novel effectivecompounds. This study was undertaken to evaluate the growth inhibitory activity of Ephedramajor Host, an important medicinal plant with various biological activities, against pathogenicBacteria involved in common infection.Plant collection was made from district west Tehran,Iran. Extracts were obtained from arial part of plant using ethanol, acetone, methanol and water.Extract was evaporated under vacuum at 60° C. Antibacterial activities of extracts weredetermined by In Vitro bioassays using agar diffusion-method, MIC and MBC against standardstrains of Staphylococcus aureus (ATCC 6538), Pseudomonas aeruginosa (ATCC 27853),Streptococcus pyogenes (PTCC 1447) and E. coli (ATCC 8739). E. coli exhibit sensitive only toacetone extract, Pseudomonas aeruginosa was resistance to water extract. Staphylococcusaureus and Streptococcus pyogenes were sensitive to all tested extracts. Manuscript profile
Open Access Article
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3 - In vitro evaluation of antifungal effect and morphological change due to essential oil of Cuminum cyminum on Fusarium verticillioides on isolated from Iran
علیرضا مختاری علیرضا خسروی تقی زهرایی صالحی

Fungi like Fusarium species that have generally been referred to as farm fungi, in terms oftoxicity and toxin production are prominent in their group. The most important fumonisin toxinis fumonisin B1. Fusarium toxins are generally produced at lower temperature than opt More

Fungi like Fusarium species that have generally been referred to as farm fungi, in terms oftoxicity and toxin production are prominent in their group. The most important fumonisin toxinis fumonisin B1. Fusarium toxins are generally produced at lower temperature than optimumgrowth temperature. Fumonisin is a toxin produced by Fusarium verticillioides. In recent yearsdue to ecological changes and increased soil nitrogen levels, fusarium contaminations haveincreased. In present study effect of essential oil (EO) of Cuminum cyminum on Fusariumverticillioides isolated in Iran were determined in vitro by micro dillution method.The main EO active ingredient of Cuminum cyminum is aldehydecuminic. This EO is watersoluble. This research was performed inon14 isolated. The drug sensitivity tests were performedaccording to standard methods Broth Micro dillution NLCCLS-M38A2. The tests were repeatedtwice.MIC (Minimum inhibition concentration) frequency of EO was 0.195 μg/mlwith42.84%susceptible isolate and the least frequent was in concentration0.293μg/mlwith7.14% susceptibleisolate. MFC (Minimum fungicidal concentration) frequency distribution was0.39 μg/ml with42.84% susceptible strains and lowest frequency of susceptible isolate were 0.146,0.293and0.586 μg/ml with 7.14%. The results indicate effectiveness of this essential oilinhibited the growth of Fusarium verticillioides. EO effect on transformation the fungus conidiawere proved by microscopic examination. MIC and MFC of cuminum cyminum EO on differentisolate of F. verticillioides were calculated 0.097-0.39μg/ml and 0.146-0.781μg/mlrespectively. Manuscript profile
Open Access Article
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4 - Increasing the shelf life of Iranian caviar by nano silver packaging basis TIO2 and determination of residue by titration
S. Moradi, A. Motallebi, A. Anvar, H. Ahari, H. Beheshty Shirazi, N. Rokni, نکیسا Sohrabi Haghdoost, A. Mokhtari, S. Vahid, H. Rahmannya, نیوشا Alimohammadi,

Nano-packaging is among the novel packaging technologies used for increasing the quality andsafety of food materials. Nano-coating used in Nano-packaging is an enormous revolution in theexport of spoilable products.In this research, 38 caviar packs (5 gr) including 4 na More

Nano-packaging is among the novel packaging technologies used for increasing the quality andsafety of food materials. Nano-coating used in Nano-packaging is an enormous revolution in theexport of spoilable products.In this research, 38 caviar packs (5 gr) including 4 nano-freecoating packs, 4 nano-silver based 6000 ppm coating packs, 4 nano-silver based 5000 ppmcoating packs, 4 nano-silver based 4000 ppm coating packs, 4 nano-silver based 2000 ppmcoating packs, and 4 nano-silver based 1000 ppm coating packs were dually inspected forbacteria and fungi. After microbial examinations and spread preparation and gram coloring anddetecting the gram bacteria in terms of morphology, further inspection for detecting the bacteriaand fungi in specific environments was attempted. After a 24-hour inspection, Staphylococcusaureus and Escherichia coli and Aspergillus flavus and Penicillium were detected in nano-freecoated samples. However, there has been a considerable decrease in fungi and bacterial growthin 5000 and 6000 ppm coatings. Eventually, the silver quantity in caviar packs were measuredby means of titration method and by applying tirazol and concentrated sulphuric acid, and zerosilver leftover content was detected. Moreover, 5000 and 6000 ppm coatings with P<0.05considerably decreased fungi and bacterial growth.As a conclusion, with respect to the achieved results and based on the fact that there is nopenetration of nano particles into caviar, the implemented technology can be used to increase thepreservation of valuable products and enhance the export industry. Manuscript profile

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