Background and Aim: The aim of this study is to evaluate the microbiological quality of bottled water in the city of Tehran. This is a descriptive study that the process of doing was selectively brands of mineral water in the city of Tehran. E. coli as the indicator of More
Background and Aim: The aim of this study is to evaluate the microbiological quality of bottled water in the city of Tehran. This is a descriptive study that the process of doing was selectively brands of mineral water in the city of Tehran. E. coli as the indicator of pollution of water and food. The reason for this is that the bacteria can be found in the feces in large numbers and their presence in drinking water and food is a risk to consumer's health. Materials and Methods: In this study to evaluate the infection or the lack of infection of bottled water in Tehran, between 10 valid and high consumption brands, 10 brands selected based on the proposed methods in national standards of Iran. 10 samples selected at random with different production dates (100 samples). At first the Samples was tested with MacConkey broth multiple tube fermentation technique (mpn 9 tubes). Then was tested in lactose broth and mpn method (9 tubes). Finally, was tested to the presence or absence of Salmonella enteritidis with traditional method (three-stage). Results: Observations and the results of this study showed none of the samples proved to carry microbial problems as E. coli and Salmonella enteritidis and were on the standars ranges. Conclusion: According to the results, bacterial quality in all tested samples in Tehran, is in accordance with national standards and World Health Organization and not threatening consumer's health and is healthful enough to be used for drinking.
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This study was conducted to investigate the effects of whey protein isolate with Lysozyme on the shelf-life of chicken fillets during refrigerated storage. Chicken fillets were treated in whey protein isolate and whey protein isolate containing 0.5, 1 % Lysozyme and com More
This study was conducted to investigate the effects of whey protein isolate with Lysozyme on the shelf-life of chicken fillets during refrigerated storage. Chicken fillets were treated in whey protein isolate and whey protein isolate containing 0.5, 1 % Lysozyme and compared with chicken fillets without any coating (control) with 3 replicates were prepared. The microbial parameters (Total bacterial Mesophilic, Enterobacteriaceae, Psychrotroph and Pseudomonas spp count) were evaluated for 12 days. Results showed that during the storage time, in the samples coated with whey protein isolate containing different concentration of Lysozyme, a significant reduction (p< 0.05) were observed in the entire evaluated microorganism groups compared to the control samples. Also a dose related trend was observed due to addition of Lysozyme. Overall the findings of present study suggest that whey protein isolate contain with Lysozyme, may use as a natural coating and preservative to extend the chicken meat shelf life.
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Microbial contamination of confectionery products can cause types of gastrointestinal infections in consumers. The aim of this research was the assessment of microbial quality in dry confectionaries which marketed in Birjand city. For More
Microbial contamination of confectionery products can cause types of gastrointestinal infections in consumers. The aim of this research was the assessment of microbial quality in dry confectionaries which marketed in Birjand city. For this purpose, at different times, a total of 100 samples of dry confectioneries were collected randomly under sterile conditions, based on the number of confectionery stores in different regions of the city and tested according to the reference and national standard methods. The statistical analysis of the data showed that the rate of contamination with Enterobacteriaceae and coliforms was more significant than standard limits in 8% and 13% of the samples, respectively, and none of them were infected with Escherichia coli. Also, 35% of the samples contained mold& yeast, but in 15% of them, the rate of contamination was higher than the standard limits. The results of this survey showed that a total of 19% of the samples were unusable due to excessive microbial contamination, so more precautionary measures should be taken in the processes of production, storage, and delivery of this product.
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Cheddar cheese is a hard type of cheese. It is coated traditionally by a special wax. Commercial coating materials which are used for coating are non-edible as a result they are undesirable due to environmental pollution and allergies caused in some consumers. Today, bi More
Cheddar cheese is a hard type of cheese. It is coated traditionally by a special wax. Commercial coating materials which are used for coating are non-edible as a result they are undesirable due to environmental pollution and allergies caused in some consumers. Today, biodegradable films are receiving more attention. In this study, the effect of edible coating of basil seed mucilage containing zinc oxide nanoparticles (ZnO-NP) in three levels of zero, 0.25 and 0.5% on the quality properties of cheddar cheese was investigated during ripening for 90 days. The results of experiments showed that at the end of ripening, the highest amount of salt and fat and the lowest amount of moisture were related to the sample with mucilage coating containing 0.5% of ZnO-NP. Also, during ripening, in all samples the number of non-starter lactic acid bacteria increased, but the number of starter bacteria increased first and then decreased (p < 0.01). Also, in all treatments, the total number of mesophilic aerobic bacteria, Pseudomonas, mold and yeast increased significantly during storage, which was the lowest in samples with coating containing ZnO-NP (p < 0.01). In addition, ZnO-NP coatings prevented mold growth on the surface of cheddar cheese samples. According to the results obtained of this study, basil seed mucilage containing 0.5% ZnO-NP can be used as a coating in cheddar cheese without any adverse effect on the flavor of cheese.
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Spices are popular worldwide for increasing appetite and adding flavor and color to food, but they also carry a high microbial load. Cold plasma is a non-thermal technology and a suitable alternative to the conventional thermal methods used in the food industry, which, More
Spices are popular worldwide for increasing appetite and adding flavor and color to food, but they also carry a high microbial load. Cold plasma is a non-thermal technology and a suitable alternative to the conventional thermal methods used in the food industry, which, with its antimicrobial properties, increases the shelf life of food without negatively affecting its quality. The purpose of this research was to investigate some qualitative and microbial properties of red pepper by a cold plasma method. The results showed that the plasma voltage had a greater effect on improving and maintaining the total phenolic content of red pepper than the duration of irradiation, so the use of cold plasma treatment with medium voltage (16.66 kV) increased the total phenolic content of red pepper compared to the voltages lower and higher were superior. The acid value, peroxide value, thiobarbituric acid, and anisidine index of the treatments were significantly higher than the control sample (p<0.05), and the control sample had the lowest oxidation indices. The total count of microorganisms, Staphylococcus aureus, and E. coli in the treated samples was significantly less than the control sample (p<0.05). According to the obtained results, the cold plasma method is suggested for food processing because it can maintain the quality of food at an acceptable level.
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