List of Articles total count

• Open Access Article
  • Abstract Page
  • Full-Text
  
  1 - Assessment of Microbiological Contamination of Haraz River (Mazandaran Province) and Determine of Allowable Applications of Water River Comparison with Global Standards
  Nahid Shahsavari pour Abbas Esmaili sari
  Emrgence of water quality control measure has become more important as a result of water source limitation and increased discharge of pollutants arises from human activities. Besides, social and economic consequences of direct and indirect consumption of polluted waters More

  Emrgence of water quality control measure has become more important as a result of water source limitation and increased discharge of pollutants arises from human activities. Besides, social and economic consequences of direct and indirect consumption of polluted waters have duplicated the importance of this control. One of the important and vital problems in healthy water is fecal contamination of water that is important to determine for controlling of epidemic of microbial intestinal disease. In order to study and determine water quality of Haraz river, this river was studied in during 2003-2004 in 17 sites from Emamzade hashem to police station of Bayjan. Water sample were analyzed for microbial (E.coli, Coli form and Total count) contamination. The results showed that the downstream have much higher E.coli and Coli form than upstream and microbiological pollutant in spring season is much higher than other seasons in all of the stations. The results showed that the average E.coli and Coli form in Haraz river water comparing with global standard, because of the various municipal, domestic, agricultural waste water and crowd… is much higher than standards for most applications and it dose not have suitable hygienic quality Manuscript profile
• Open Access Article
  • Abstract Page
  • Full-Text
  
  2 - Effect of warm-smoking on total microbial count of meat products
  افشین Javadi حمید Mirzaii پیام Pashak
       The frankfurters are amongst the most famous and popular sausages in the world and beef and poultry meat are used in Iran for their preparation. The techniques of warm smoking at 42°c for two hours and then hot smoking together with steam cooking More

       The frankfurters are amongst the most famous and popular sausages in the world and beef and poultry meat are used in Iran for their preparation. The techniques of warm smoking at 42°c for two hours and then hot smoking together with steam cooking at 8°c for one hour are utilized in proportion of this product. In spite of its carcinogenic properties, smoke is used to create color, flavor and odor and to improve the preservative qualities of sausages. In this study, 14 sausage samples were taken from each of the stages of frankfurter production line including pre-smoking, post- warm smoking and post-hot smoking, their total microbial counts (aerobic mesophiles) determined and the means of the three stages compared using the ANOVA statistical test. The results indicated that the total microbial count increased significantly (P<0.05) during warm smoking compared to the pre-smoking stage and a subsequent significant decrease (P<0.05) was observed during the hot smoking stage but there was no significant difference after the hot smoking stage in comparison to the pre smoking stage. Although there are antimicrobial compounds in smoke, it seems that these compounds are not absorbed by the product during warm smoking at 42°c which is the optimum temperature for microbial growth and therefore the total microbial count increases during this stage but hot smoking at 80°c decreases the total microbial count.   Manuscript profile