کلی‌فرم

Open Access Article

1 - Investigating of the bacteriological contamination in traditionally manufactured ice creams in Urmia city
حسن Hassanzadazar رضا Abdollahi GH Haj Gholizadeh محمد Dalir Rad تورج Mehdizadeh

Ice cream is a popular dairy product especially in warm seasons. Due to its lengthy shelf life, it is considered as one of the potentially high-risk foods in transmission of food-borne pathogens. The aim of this study was to evaluate the bacterial contamination of ice c More

Ice cream is a popular dairy product especially in warm seasons. Due to its lengthy shelf life, it is considered as one of the potentially high-risk foods in transmission of food-borne pathogens. The aim of this study was to evaluate the bacterial contamination of ice cream in Urmia city. To achieve this goal, Urmia city was divided into four regions based on scattering of the ice cream retailers. Afterwards, 144 samples were purchased from traditional retails using cluster sampling method. Bacterial contamination of the samples was analyzed according to the procedures of the Iranian National Standards. Based on the results, 78% of the samples contained the load of contamination higher than 4.2 × 107 CFU/g. Moreover, 82.9% of the samples were contaminated with more than 10 CFU of Enterobacteriaceae per gram. Results also revealed that 52.2% and 2.8% of the samples were contaminated with E. coli and coagulase positive Staphylococcus aureus, respectively. Salmonella was not detected in any of the samples. High microbial contaminations in traditional ice creams represent non-hygienic practices at different stages of production.  Manuscript profile

Open Access Article

2 - The Survey on Contamination Value of Staphylococcus aureus, Coliform and E.coli in Traditional Ice Cream Offered in Ahvaz Market
مریم Ekhtelat زهرا Zaheripour بهاره Shekar riz

   The diseases due of the consumption septic and unsafe nutrition are one of the major problems in developed and developing countries yet. Ice cream is a dairy product which favors the growth of microorganisms. Production of non-pasteurized hand made ice crea More

   The diseases due of the consumption septic and unsafe nutrition are one of the major problems in developed and developing countries yet. Ice cream is a dairy product which favors the growth of microorganisms. Production of non-pasteurized hand made ice cream as traditional ice cream is very popular in Iran. In attention to more consumption of ice cream in warm seasons, especially in tropical areas, this study was conducted from the aspect of indicator microorganisms in ice cream. In this research, totally 120 samples were collected during summer of 2009 from different part of Ahvaz. According to reference methods and in order to examine Coliform and E.coli and Staphylococcus aureus contamination of samples, selective media and finally biochemical test were carried out. The results showed that 94 (78.33%) and 13 (10.83%) samples were contaminated to coliform and E.coli respectively, while 38 (31.67%) out of 120 samples were contaminated to coagulase positive Staphylococcus aureus. The result of this study showed that in attention the standard limits, the most of the examined ice creams were not allowed for consumption. Therefore, the more seriously monitoring to prevent bacterial contaminations should be considered by responsible authorities. Manuscript profile

Open Access Article

3 - The ratio of fecal coliform to fecal streptococci traditional ice cream marketed in Tabriz
حشمت Saderi Oskui افسانه Tavakkolii

Origin of contamination for traditional ice cream consist of using of using primarily contaminated or unpasteurized ingredients (i.e., milk or cream). Determination of coliform-Enterococcns ratio is among methods used for investigation of fecal coliform's origin. This s More

Origin of contamination for traditional ice cream consist of using of using primarily contaminated or unpasteurized ingredients (i.e., milk or cream). Determination of coliform-Enterococcns ratio is among methods used for investigation of fecal coliform's origin. This study aims to enumerate fecal coliform and Enterococci as well as their ratio, in order to find out the origin of contamination in traditional ice cream. Consequently, 21 traditional ice cream samples were collected throughout Tabriz. Samples were prepared and then enumation of fecal coliforms and Enterococci were performed according to the Iranian standards (No. 356, 2946 and 2198 respectively). Mean level of contamination for fecal coliforms was 6.67 and for Enterococci was 307.1. on the other hand, the fecal coliforms-Enterococci ratio was determined as 0.0217. Regarding the normal mean ratio of coliforms and Enterococci in cow's intestine, therefore the origin of contamination for traditional ice creams were distinguished as cow's feces which could enter cow's milk direct and lor indirectly. Manuscript profile

Open Access Article

4 - Investigating effect of Kelussia Odoratissima Mozaff powder on some microbial and sensation charactristics of Borujerd Domestic cheese
صدریه Sameti وجیهه Fadaei Noghani

Nowadays use of natural antimicrobial compounds such as herbal powders and extracts in food storage is important; therefore, in this study, the antimicrobial effects of plant powder Kelussia Odoratissima Mozaff in at the levels of 0.1, 0.2 and 0.3 on preventing the grow More

Nowadays use of natural antimicrobial compounds such as herbal powders and extracts in food storage is important; therefore, in this study, the antimicrobial effects of plant powder Kelussia Odoratissima Mozaff in at the levels of 0.1, 0.2 and 0.3 on preventing the growth of mold, yeast and coliforms; as well as the, overall acceptability, pH and acidity of Borujerd domestic cheese samples during the cold storage were studied. For this purpose, raw sheep's milk was heated to a temperature of35-37°C, and fungal rennet was added at a rate of0.06%. plants powders studied, after blanching with steam, was added with fungal rennet to milk. After clotting for one hour at room temperature, curds were poured in to a clean cloth to squeeze. After 12hours, the curds were sectioned and transferred to12% salt water, and were stored at 4°C during 60 days.  The findings showed that with increasing the percentage of Kelussia Odoratissima Mozaff powder in cheese samples, the number of coliform and mold and yeast, titratable acidity and overall acceptability significantly decreased (p <0.05); and pH significantly increased (p <0.05). Finally, the sample containing 0.1% Kelussia Odoratissima Mozaff had more utility in sensory properties than the others that containing it. Manuscript profile

Open Access Article

5 - Study on the contamination rate of traditional white cheese presented in Tabriz Markets to coliforms and pathogenic Escherichia coli
محمد Pourali-Behzad حمید Mirzaei

   Coliforms are considered as hygienic indicator organisms in foodstuffs and Escherichia is one of its genera. Escherichia coli is the most important species of the genus Escherichia and generally is considered as part of natural bacterial flora of human and More

   Coliforms are considered as hygienic indicator organisms in foodstuffs and Escherichia is one of its genera. Escherichia coli is the most important species of the genus Escherichia and generally is considered as part of natural bacterial flora of human and most animals intestine. Pathogenic Escherichia coli is causative agent of diarrhea in developing countries and areas with poor hygienic condition. The purpose of this study was to investigate the contaminated status of traditional white cheese in Tabriz retails in terms of coliforms, faecal coliforms, Escherichia coli, and pathogenic Escherichia coli. Ninety samples of white cheese were randomly collected from retails of different part of Tabriz. The samples were transferred to the laboratory under refrigerated conditions. Coliforms were counted by means of VRBA with pour plate method at 37±1°C. For Faecal Coliforms Briliant Green Bile broth at 44±0.5 °C were used. For confirming Escherichia coli among coliform bacteria, IMViC tests were applied. Pathogenic Escherichia coli was distinguish by polyvalent antiserums. The results of the study indicated that, the mean of coliforms were estimated at (27.07±1.51) ×105 cfu/ml. The number of coliforms in 88 (98%) samples  was more than the limit allowed by the national standard for Iranian industrial white ripened cheese. Moreover, Sixty-three (70%) of the samples were contaminated to faecal coliforms. Although, 11 (12%) of the samples were contaminated to Escherichia coli, any sample was contaminated to pathogenic Escherichia coli. It can be concluded that, hygienic status of traditional white cheese offered in Tabriz markets was not satisfactory in terms of contamination to coliforms and Escherichia coli is. However, no samples was found positive as pathogenic Escherichia coli.   Manuscript profile

Open Access Article

6 - Microbial contamination and concentration of aflatoxin in pistachio by-product
Pirouz Shakeri hasan fazaeli

Each year, large amount of pistachio by-product (PBP) was produced after the processing of fresh pistachio. PBP has suitable nutritional value and is used as a feed stuff in animal nutrition. The objective of this study was to determine the microbial contamination and c More

Each year, large amount of pistachio by-product (PBP) was produced after the processing of fresh pistachio. PBP has suitable nutritional value and is used as a feed stuff in animal nutrition. The objective of this study was to determine the microbial contamination and concentration of aflatoxin in PBP. The samples of PBP were collected from two types of processing system (traditional and industrial), three stage of pistachio harvesting, and three different intervals time of picking up the skin (1-2 hours, 5-6 hours and ≥13 hours). All samples were dried under the sun and then were milled. All of the samples were cultured in a sterile culture and total mould, Aspergillus moulds and Coliform, and E.coli bacteria were counted. The concentration of total aflatoxin was measured by HPLC via extraction. Results showed that the means of microbial population of total moulds, Aspergillus moulds and Coliforms, and E.coli bacteria count were 21000, 3892, 3094 and 1.1 CFU/g, respectively, that were below a critical level to interfere in animal nutrition. Although microbial population were different in sampling area (P Manuscript profile

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