<?xml version="1.0" encoding="utf-8"?>
			<journal>
			<title>Journal of Nutrition,Fasting and Health</title>
			<title_fa></title_fa>
			<short_title>JNFH</short_title>
			<subject>Medical Sciences</subject>
			<web_url>https://jnfh.mums.ac.ir/</web_url>
			<journal_hbi_system_id>0</journal_hbi_system_id>
			<journal_hbi_system_user></journal_hbi_system_user>
			<journal_id_issn></journal_id_issn>
			<journal_id_issn_online>2821-2746</journal_id_issn_online>
			<journal_id_pii></journal_id_pii>
			<journal_id_doi></journal_id_doi>
			<journal_id_iranmedex></journal_id_iranmedex>
			<journal_id_magiran></journal_id_magiran>
			<journal_id_sid></journal_id_sid>
			<journal_id_nlai></journal_id_nlai>
			<journal_id_science></journal_id_science>
			<language>en</language>
			<pubdate>
				<type>jalali</type>
				<year>0</year>
				<month>0</month>
				<day>1</day>
			</pubdate>
			<pubdate>
				<type>gregorian</type>
				<year>2024</year>
				<month>10</month>
				<day>1</day>
			</pubdate>
			<volume>12</volume>
			<number>Issue 4 (Special Insight to Food Safety)</number>
			<publish_type>online</publish_type>
			<publish_edition>1</publish_edition>
			<article_type>fulltext</article_type>
			<articleset><article>
				<language>en</language>
				<article_id_issn></article_id_issn>
				<article_id_issn_online></article_id_issn_online>
				<article_id_pubmed></article_id_pubmed>
				<article_id_pii></article_id_pii>
				<article_id_doi></article_id_doi>
				<article_id_iranmedex></article_id_iranmedex>
				<article_id_magiran></article_id_magiran>
				<article_id_sid></article_id_sid>
				<title_fa></title_fa>
				<title>Meat Borne Parasites in Iran: A Review</title>
				<subject_fa></subject_fa>
				<subject></subject>
				<content_type_fa></content_type_fa>
				<content_type>Review Article</content_type>
				<abstract_fa><![CDATA[]]></abstract_fa>
				<abstract><![CDATA[Public health and the economy are seriously affected by diseases transmitted by meat and its products, including Zoonotic diseases. Several factors contribute to carcass condemnation in slaughterhouses, such as parasitic infections that can be extremely harmful to human societies. Parasites transmitted from red meat and its products can induce disorders in humans. These parasites include helminths such as Taenia spp. (intestinal disorders), liver flukes (hepatic disorders), and Trichinella spp. (intestinal and muscular disorders), as well as protozoans such as Toxoplasma gondii (neurological and reproductive disorders) and Sarcocystis spp. (gastrointestinal, respiratory, and muscle disorders) and Cryptosporidium spp. (intestinal disorders and severe diarrhea). Generally, there is little knowledge about meat-borne parasitic diseases. Global food trade, population growth, unprincipled cooking methods, and lack of improvement in monitoring and diagnostic procedures are among the increasing factors of diagnostic cases of parasitic diseases caused by meat and meat products around the world, including Iran. Despite the decrease in meat consumption per capita in recent years, there is a significant prevalence of meat-borne parasitic diseases among Iranian population, which requires attention towards preventive and monitoring methods. Iran&#039;s northern provinces, including Gilan and Mazandaran, have the highest documented incidence of parasite infections in meat, especially in rural areas with humid climates where cattle are raised. Recent studies have estimated the prevalence of human infections in Iran. The studied diseases included taeniasis (0.25%-0 5%), trichinellosis (2.6% in high-risk group), fascioliasis (0.7% in Jolfa county), dicrocoeliasis (2.2% in Meshkinshahr city), toxoplasmosis (39.3% of the whole Iranian population), sarcocystosis (0.16%-0.1%, only found in eight cases), cryptosporidiosis (2.9% of healthy population and 1.3% of patients suffering from gastroenteritis). Therefore, this study aimed to evaluate the essential parasitic diseases transmitted through meat and meat products in the geographical area of Iran and their effects on both human and animal health.]]></abstract>
				<keyword_fa></keyword_fa>
				<keyword>Meat, Meat production, Parasitic diseases, Zoonoses  </keyword>
				<start_page>268</start_page>
				<end_page>280</end_page>
				<web_url>https://jnfh.mums.ac.ir/article_24794.html</web_url>
			<author_list><author>
				<first_name>Iliya</first_name>
				<middle_name></middle_name>
				<last_name>Sharifipanah</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>iliya.sharifipanah@yahoo.com</email>
				<code>108772</code>
				<coreauthor>No</coreauthor>
				<affiliation>Student of Veterinary Medicine, Karaj Branch, Islamic Azad University, Karaj, Iran</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Amirhossein</first_name>
				<middle_name></middle_name>
				<last_name>Azarakhsh</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>amir.azarakhsh77@yahoo.com</email>
				<code>108773</code>
				<coreauthor>No</coreauthor>
				<affiliation>Student of Veterinary Medicine, Karaj Branch, Islamic Azad University, Karaj, Iran</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Peyman</first_name>
				<middle_name></middle_name>
				<last_name>Dehghan Rahimabadi</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>peyman.dehghan.rah@gmail.com</email>
				<code>108774</code>
				<coreauthor>Yes</coreauthor>
				<affiliation>Department of Clinical Sciences, Karaj Branch, Islamic Azad University, Karaj, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Javad</first_name>
				<middle_name></middle_name>
				<last_name>Abbasi</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>jabbasi@ut.ac.ir</email>
				<code>108775</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Animal and Poultry Health and Nutrition,Faculty of Veterinary Medicine,University ofTehran,Tehran ,Iran.
Institute of Biomedical Research, University of Tehran, Tehran, Iran</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Mohammad</first_name>
				<middle_name></middle_name>
				<last_name>Hashemi</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>hashemimohammad@mums.ac.ir</email>
				<code>108776</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author></author_list>
				</article><article>
				<language>en</language>
				<article_id_issn></article_id_issn>
				<article_id_issn_online></article_id_issn_online>
				<article_id_pubmed></article_id_pubmed>
				<article_id_pii></article_id_pii>
				<article_id_doi></article_id_doi>
				<article_id_iranmedex></article_id_iranmedex>
				<article_id_magiran></article_id_magiran>
				<article_id_sid></article_id_sid>
				<title_fa></title_fa>
				<title>Knowledge and Attitude of Kurdistan University of Medical Sciences Students towards Food Hygiene in Disasters</title>
				<subject_fa></subject_fa>
				<subject></subject>
				<content_type_fa>مقاله پژوهشی</content_type_fa>
				<content_type>Research Paper</content_type>
				<abstract_fa><![CDATA[]]></abstract_fa>
				<abstract><![CDATA[Introduction: Ensuring access to nutritious and sanitary food is essential for maintaining health, particularly during disasters. This study aimed to assess awareness and attitudes towards food safety during disasters among Kurdistan University of Medical Sciences students. Methods: This study was conducted in 2022 using a cross-sectional descriptive design. The sample consisted of 350 students from the Kurdistan University of Medical Sciences. The research tools comprised a demographic survey and a researcher-made questionnaire assessing students&#039; knowledge and attitudes concerning food hygiene practices during disaster scenarios. Data analysis was performed using SPSS 24 and analyzed using descriptive statistics, analysis of variance, and independent t-test. Results: The average age of the participants was 21.25 ± 3.17. The average knowledge and attitude scores of the Kurdistan University of Medical Sciences students regarding food hygiene during disasters were 80.80 ± 5.22 and 22.00 ± 10.51, respectively. A significant correlation was found between the knowledge level and the educational level of the participants. Television and radio were identified as the primary sources of information on food hygiene during disasters, while friends and family were the least utilized sources. Conclusion: Based on the study findings, enhancing public education on food hygiene during disasters is recommended as a core curriculum in medical science universities. Public education should be widely implemented across various departments and faculties to reach a broader audience. Mass media, particularly radio, and television, should be prioritized for effective dissemination of information.]]></abstract>
				<keyword_fa></keyword_fa>
				<keyword>Knowledge, Attitude, Student, Food Hygiene, Disaster</keyword>
				<start_page>228</start_page>
				<end_page>234</end_page>
				<web_url>https://jnfh.mums.ac.ir/article_24043.html</web_url>
			<author_list><author>
				<first_name>Payam</first_name>
				<middle_name></middle_name>
				<last_name>Emami</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>payamemami115@gmail.com</email>
				<code>105345</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Emergency Medical Sciences, School of Paramedical Sciences, Kurdistan University of Medical Sciences, Sanandaj, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Mojtaba</first_name>
				<middle_name></middle_name>
				<last_name>Salmani</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>mojtaba.salmany@yahoo.com</email>
				<code>105346</code>
				<coreauthor>No</coreauthor>
				<affiliation>Environmental Health Engineering Department, Faculty of Health, Kermanshah University of Medical Sciences, Kermanshah, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Reza</first_name>
				<middle_name></middle_name>
				<last_name>Jafarian</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>rezajafarian44@gmail.com</email>
				<code>105347</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Basic Sciences, Faculty of Vetrenary Medicine, Urmia University, Urmia, Iran</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Mohsen</first_name>
				<middle_name></middle_name>
				<last_name>Dowlati</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>mohsendowlati.69@gmail.com</email>
				<code>105348</code>
				<coreauthor>No</coreauthor>
				<affiliation>Health Management and Economics Research Center, Health Management Research Institute, Iran University of Medical Sciences, Tehran, Iran.|Department of Health in Disasters and Emergencies, School of Health Management and Information Sciences, Iran University of Medical Sciences, Tehran, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Vahid</first_name>
				<middle_name></middle_name>
				<last_name>Rahmanian</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>vahid.rahmani1392@gmail.com</email>
				<code>105349</code>
				<coreauthor>No</coreauthor>
				<affiliation>Assistant Professor in Epidemiology, Department of Public Health, Torbat Jam Faculty of Medical Sciences, Torbat Jam, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Ameneh</first_name>
				<middle_name></middle_name>
				<last_name>Marzban</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>amenemarzban@yahoo.com</email>
				<code>105350</code>
				<coreauthor>Yes</coreauthor>
				<affiliation>Department of Health in Disasters and Emergencies, School of Health Management and Information Sciences, Iran University of Medical Sciences, Tehran, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author></author_list>
				</article><article>
				<language>en</language>
				<article_id_issn></article_id_issn>
				<article_id_issn_online></article_id_issn_online>
				<article_id_pubmed></article_id_pubmed>
				<article_id_pii></article_id_pii>
				<article_id_doi></article_id_doi>
				<article_id_iranmedex></article_id_iranmedex>
				<article_id_magiran></article_id_magiran>
				<article_id_sid></article_id_sid>
				<title_fa></title_fa>
				<title>Assessment of knowledge, Attitudes, and Practices of Food Service Staff Regarding Food Safety at Mashhad University Hospitals</title>
				<subject_fa></subject_fa>
				<subject></subject>
				<content_type_fa>مقاله پژوهشی</content_type_fa>
				<content_type>Research Paper</content_type>
				<abstract_fa><![CDATA[]]></abstract_fa>
				<abstract><![CDATA[Introduction: Foodborne diseases are a serious public health problem. Food service staff who work in kitchens play an important role in spreading foodborne pathogen. Food infections are preventable, and food safety education is a key for preventing them. Regarding the importance of safe food preparation in hospitals and its impact on patient’s health, in this study, our purpose is to evaluate the knowledge, attitude, and practice of food service staff in the hospital of Mashhad University of Medical Sciences. Methods:  A cross-sectional study was conducted at nine hospitals of Mashhad University of Medical Sciences during 2019–2020. In this study, the knowledge, attitude, and practice of 57 food service staff of hospital catering were evaluated by a validated questionnaire based on a WHO publication. Results: Results showed that the correct answer mean scores of food safety knowledge, practice and attitude of the participants to the related questionnaire were, 84.78%, 78.77%, and 80.54% respectively, that it demonstrated of good knowledge, practice and attitude of food service staff in the hospital of Mashhad University of Medical Sciences. Of all participants, 35.1% were chefs, 57.9% worked in a cook series, and 7% were nutritionists. Among people who answered the questions, 89.5% had passed food hygiene courses.  Conclusion(s): Holding educational courses about food hygiene and safety for food service staff in hospitals is necessary.]]></abstract>
				<keyword_fa></keyword_fa>
				<keyword>Knowledge, Attitude, Practice, Food service staff, Food safety, Hospital, Food Service</keyword>
				<start_page>235</start_page>
				<end_page>240</end_page>
				<web_url>https://jnfh.mums.ac.ir/article_24164.html</web_url>
			<author_list><author>
				<first_name>Mohammad</first_name>
				<middle_name></middle_name>
				<last_name>Hashemi</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>hashemimd@mums.ac.ir</email>
				<code>105935</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.|Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Arefeh</first_name>
				<middle_name></middle_name>
				<last_name>Erfani</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>erfanijazia981@mums.ac.ir</email>
				<code>105936</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Maliheh</first_name>
				<middle_name></middle_name>
				<last_name>Dadgar Moghaddam</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>dadgarmm@mums.ac.ir</email>
				<code>105937</code>
				<coreauthor>No</coreauthor>
				<affiliation>Community Medicine Department, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Maliheh</first_name>
				<middle_name></middle_name>
				<last_name>Dousti Nouri</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>doustinm961@mums.ac.ir</email>
				<code>105938</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Fateme</first_name>
				<middle_name></middle_name>
				<last_name>Asadi Touranlou</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>asadif4002@mums.ac.ir</email>
				<code>105939</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Naghmeh</first_name>
				<middle_name></middle_name>
				<last_name>Azadi</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>azadin921@mums.ac.ir</email>
				<code>105940</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of General Medicine, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Asma</first_name>
				<middle_name></middle_name>
				<last_name>Afshari</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>afsharias@mums.ac.ir</email>
				<code>105941</code>
				<coreauthor>Yes</coreauthor>
				<affiliation>Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author></author_list>
				</article><article>
				<language>en</language>
				<article_id_issn></article_id_issn>
				<article_id_issn_online></article_id_issn_online>
				<article_id_pubmed></article_id_pubmed>
				<article_id_pii></article_id_pii>
				<article_id_doi></article_id_doi>
				<article_id_iranmedex></article_id_iranmedex>
				<article_id_magiran></article_id_magiran>
				<article_id_sid></article_id_sid>
				<title_fa></title_fa>
				<title>Evaluation of the Effect of the Film Prepared on the Basis of Polylactic Acid Tragacanth Gum Containing Origanum Vulgare Essential Oil on the Shelf Life and Characteristics of Feta Cheese</title>
				<subject_fa></subject_fa>
				<subject></subject>
				<content_type_fa>مقاله پژوهشی</content_type_fa>
				<content_type>Research Paper</content_type>
				<abstract_fa><![CDATA[]]></abstract_fa>
				<abstract><![CDATA[Introduction: Chemical preservatives are widely used to increase the shelf life of food products. But due to their disadvantages, today the main research is in the field of   using natural preservatives. This study was carried out to prepare a film based on polylactic acid and tragacanth gum containing Origanum vulgare essential oil (OVEO) on the microbial, chemical and sensorial properties of feta cheese. Method: OVEO was extracted by steam distillation and its composition was determined by gas chromatography-mass spectrometry (GC-MS). The most important parameters of PLA films were determined as thickness, turbidity and humidity. The antibacterial effects of films were evaluated against four common pathogenic bacteria (Staphylococcus aureus, Listeria monocytogenes, Salmonella typhimurium and Escherichia coli O157:H7) by disk diffusion method. Results: The results of physical properties showed no significant difference in film turbidity when adding different OVEO concentrations (p&gt;0.05). In terms of moisture and turbidity, there was a significant difference between films containing different concentration of OVEO and pure film (p&lt;0.05). The results of the antimicrobial activity showed that the Staphylococcus aureus (10 mm), E. coli (6 mm), Listeria and Salmonella (1 mm), were the most sensitive organisms, respectively. The most sensitive and largest diameter of the inhibition zone was in Aspergillus (13 mm). Conclusion: Based on these findings, the film based on polylactic acid and tragacanth gum containing OVEO can be an effective natural preservative with the least adverse effects on the properties of different products and may have a wide application in food industry. ]]></abstract>
				<keyword_fa></keyword_fa>
				<keyword>Polylactic Acid, Tragacanth gum, Origanum vulgar, Feta cheese</keyword>
				<start_page>241</start_page>
				<end_page>251</end_page>
				<web_url>https://jnfh.mums.ac.ir/article_24452.html</web_url>
			<author_list><author>
				<first_name>Sara</first_name>
				<middle_name></middle_name>
				<last_name>Samadi Manjili</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>sarahsamadi02@gmail.com</email>
				<code>107153</code>
				<coreauthor>No</coreauthor>
				<affiliation>Master's Student in Food Hygiene and Quality Control, Amol University of Special Modern Technologies, Amol, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Hamidreza</first_name>
				<middle_name></middle_name>
				<last_name>Kazemeini</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>h.kazemeini@ausmt.ac.ir</email>
				<code>107152</code>
				<coreauthor>Yes</coreauthor>
				<affiliation>Assistant Professor, Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author></author_list>
				</article><article>
				<language>en</language>
				<article_id_issn></article_id_issn>
				<article_id_issn_online></article_id_issn_online>
				<article_id_pubmed></article_id_pubmed>
				<article_id_pii></article_id_pii>
				<article_id_doi></article_id_doi>
				<article_id_iranmedex></article_id_iranmedex>
				<article_id_magiran></article_id_magiran>
				<article_id_sid></article_id_sid>
				<title_fa></title_fa>
				<title>Effects of Active Packaging Based on Chitosan Biopolymer Coating Enriched with Zataria multiflora Essential Oil on Shelf Life of Silver Carp during Chilled Storage</title>
				<subject_fa></subject_fa>
				<subject></subject>
				<content_type_fa>مقاله پژوهشی</content_type_fa>
				<content_type>Research Paper</content_type>
				<abstract_fa><![CDATA[]]></abstract_fa>
				<abstract><![CDATA[Introduction: This study examined the impact of a chitosan coating with Zataria multiflora Boiss essential oil (ZMEO) as an antioxidant and antibacterial agent on the quality and shelf life of silver carp fillets when stored in the refrigerator. Methods: The ZMEO-enriched chitosan coating was prepared at concentrations of 0%, 0.3%, 0.45% and 0.6%. After packaging the filet sample, the antioxidant and antibacterial properties were evaluated and analyzed after 0, 1, 3, 5, 7, 9, 11, 13, and 15 days at 4 ◦C temperature. Results: At day 15, the chitosan coating + 0.6% ZMEO resulted in considerably reduced numbers of TVC (total viable counts), EBC (Enterobacteriaceae), and LAB (lactic acid bacteria) compared to other treatments (p &lt; 0.05). The log CFU/g counts for TVC, EBC, and LAB were 4.78, 5.15, and 4.78, respectively. The application of chitosan coating + 0.6% ZMEO effectively suppressed the increase in thiobarbituric acid (TBA), total volatile elemental nitrogen (TVB-N), peroxide value (PV), and pH in the silver carp fillets. The findings showed that applying a chitosan coating with ZMEO can prolong the nutritional value of silver carp fillets when stored in refrigerated circumstances for a maximum of 15 days, without causing any negative changes in taste, smell, or texture. Conclusions: In summary, our work has demonstrated that a chitosan coating enhanced with ZMEO has the potential to effectively prolong the shelf life of silver carp fillets when stored in refrigerated conditions.]]></abstract>
				<keyword_fa></keyword_fa>
				<keyword>Chitosan coating, Zataria multiflora Boiss, Silver carp, Shelf life, Essential oil</keyword>
				<start_page>252</start_page>
				<end_page>260</end_page>
				<web_url>https://jnfh.mums.ac.ir/article_24619.html</web_url>
			<author_list><author>
				<first_name>Mohammadreza</first_name>
				<middle_name></middle_name>
				<last_name>Mohammadian</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>m_mohammadian@ut.ac.ir</email>
				<code>107918</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Animal and Poultry Health and Nutrition, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Afshin</first_name>
				<middle_name></middle_name>
				<last_name>Akhondzadeh Basti</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>aakhond@ut.ac.ir</email>
				<code>107919</code>
				<coreauthor>Yes</coreauthor>
				<affiliation>Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Ali</first_name>
				<middle_name></middle_name>
				<last_name>Khanjari</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>khanjari@ut.ac.ir</email>
				<code>107920</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Ali</first_name>
				<middle_name></middle_name>
				<last_name>Misaghi</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>amisaghi@ut.ac.ir</email>
				<code>107921</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Abolfazl</first_name>
				<middle_name></middle_name>
				<last_name>Kamkar</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>akamkar@ut.ac.ir</email>
				<code>107922</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Fatemeh</first_name>
				<middle_name></middle_name>
				<last_name>Moradi</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>fmoradi@ut.acir</email>
				<code>110661</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author></author_list>
				</article><article>
				<language>en</language>
				<article_id_issn></article_id_issn>
				<article_id_issn_online></article_id_issn_online>
				<article_id_pubmed></article_id_pubmed>
				<article_id_pii></article_id_pii>
				<article_id_doi></article_id_doi>
				<article_id_iranmedex></article_id_iranmedex>
				<article_id_magiran></article_id_magiran>
				<article_id_sid></article_id_sid>
				<title_fa></title_fa>
				<title>Packaging of Chicken Fillets with Active Chitosan-Poly (Vinyl Alcohol) Film Incorporated with Zingiber Officinale Extract: An Assessment of Shelf-Life Indices</title>
				<subject_fa></subject_fa>
				<subject></subject>
				<content_type_fa>مقاله پژوهشی</content_type_fa>
				<content_type>Research Paper</content_type>
				<abstract_fa><![CDATA[]]></abstract_fa>
				<abstract><![CDATA[Introduction: The aims of the present work were to add 0.25% and 0.5% Zingiber officinale extract into the chitosan-poly(vinyl alcohol) film by casting method and investigate their utilization as antimicrobial packaging polymer in retarding the chemical spoilage and microbial growth during prolonged shelf-life storage of chicken fillets. Methods: Fresh chickens were purchased from a local poultry processing plant (Kermanshah, Iran). One-hundred grams of chicken fillet samples were packaged with designated films and maintained at 4 ± 1 °C for 10 days. Total viable count, psychrotrophic bacterial count, Enterobacteriaceae, and peroxide value of chicken fillets were evaluated during refrigerated storage conditions. Results: The microbial counts and peroxide value of all prepared treatments significantly incremented over a 10-day storage time, while the growth rate of microorganisms and chemical changes in the control and fillets packaged with straight chitosan-poly(vinyl alcohol) film were higher compared to other treatments. Total viable count, psychrotrophic bacterial count, Enterobacteriaceae, and peroxide value of chicken fillets packaged with chitosan-poly(vinyl alcohol) film + 0.5% Zingiber officinale extract, as the best treatment, were 6.73 log CFU/g, 3.95 log CFU/g, 3.89 log CFU/g, and 0.82 meq peroxide/kg lipid, respectively, at the end of the study period. Conclusion: The results indicated that the designated films could be a promising method to extend the shelf-life of chicken fillets’ quality during refrigerated storage.]]></abstract>
				<keyword_fa></keyword_fa>
				<keyword>Shelf-life improving, Antimicrobial packaging, Zingiber officinale extract</keyword>
				<start_page>261</start_page>
				<end_page>267</end_page>
				<web_url>https://jnfh.mums.ac.ir/article_25119.html</web_url>
			<author_list><author>
				<first_name>Nassim</first_name>
				<middle_name></middle_name>
				<last_name>Shavisi</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>nassim.shavisi@yahoo.com</email>
				<code>110159</code>
				<coreauthor>Yes</coreauthor>
				<affiliation>Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Negin</first_name>
				<middle_name></middle_name>
				<last_name>Karami</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>neginkarami87@gmail.com</email>
				<code>110160</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author></author_list>
				</article><article>
				<language>en</language>
				<article_id_issn></article_id_issn>
				<article_id_issn_online></article_id_issn_online>
				<article_id_pubmed></article_id_pubmed>
				<article_id_pii></article_id_pii>
				<article_id_doi></article_id_doi>
				<article_id_iranmedex></article_id_iranmedex>
				<article_id_magiran></article_id_magiran>
				<article_id_sid></article_id_sid>
				<title_fa></title_fa>
				<title>The Comparison of Beet Juice and Ibuprofen Consumption on Muscle Damage after a Session of Resistance Exercise in Young Untrained Women</title>
				<subject_fa></subject_fa>
				<subject></subject>
				<content_type_fa>مقاله پژوهشی</content_type_fa>
				<content_type>Research Paper</content_type>
				<abstract_fa><![CDATA[]]></abstract_fa>
				<abstract><![CDATA[This study aimed to compare the consumption of two combinations of beetroot juice and ibuprofen before exercise on muscle damage indicators after a session of isotonic resistance exercise. The research samples consisted of 24 young women (20-34 years old) who were randomly divided into two groups of beetroot juice (n=12) and ibuprofen (n=12). The beet juice group received 4.5ml of natural beet juice per kilogram of body weight about 150 minutes before the activity, and the ibuprofen group received 30mg of the drug 24 hours before the activity in three meals. Both groups performed resistance activities, including six movements of the upper body and lower body in three times of 15 to 20 repetitions with 60 to 70% of the maximum strength. In the end, the levels of creatine kinase and blood myoglobin were evaluated in two stages. The data were analyzed using the independent t-test at an error level of p ≥0.05. Although the serum creatine kinase and myoglobin levels in both groups showed a significant increase compared to pre-activity (p=0.0001), no difference was observed between the groups (p=0.094 and p=0.211). In addition, the concentration of this variable in the ibuprofen consumption group had a slight change, while the increase in plasma interleukin-6 concentration in the beetroot juice consumption group had a significant increase compared to before the activity (p=0.001). The results showed that ibuprofen reduces the inflammation caused by these exercises to some extent.]]></abstract>
				<keyword_fa></keyword_fa>
				<keyword>Resistance exercise, Delayed onset Muscle soreness, beet juice, Ibuprofen</keyword>
				<start_page>281</start_page>
				<end_page>287</end_page>
				<web_url>https://jnfh.mums.ac.ir/article_24795.html</web_url>
			<author_list><author>
				<first_name>Yaser</first_name>
				<middle_name></middle_name>
				<last_name>Kazemzadeh</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>yaser.kazemzadeh@yahoo.com</email>
				<code>108778</code>
				<coreauthor>Yes</coreauthor>
				<affiliation>Department of Sport Physiology, Faculty of Physical Education, Islamic Azad University, Eslamshahr Branch, Eslamshahr, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Melika</first_name>
				<middle_name></middle_name>
				<last_name>Asgari</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>melika.asgari2024@gmail.com</email>
				<code>108779</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Sport Physiology, Faculty of Physical Education, Islamic Azad University, Eslamshahr Branch, Eslamshahr, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Pegah</first_name>
				<middle_name></middle_name>
				<last_name>Hooshangi</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>pegah.hooshangi1400@gmail.com</email>
				<code>108780</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Exercise Physiology, Faculty of Physical Education, Islamic Azad University, Islamshahr Branch, Islamshahr, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author></author_list>
				</article><article>
				<language>en</language>
				<article_id_issn></article_id_issn>
				<article_id_issn_online></article_id_issn_online>
				<article_id_pubmed></article_id_pubmed>
				<article_id_pii></article_id_pii>
				<article_id_doi></article_id_doi>
				<article_id_iranmedex></article_id_iranmedex>
				<article_id_magiran></article_id_magiran>
				<article_id_sid></article_id_sid>
				<title_fa></title_fa>
				<title>The Effect of Short-Term Probiotic Consumption on Aerobic and Anaerobic Capacity and Delayed Onset Muscle Soreness in Football Players</title>
				<subject_fa></subject_fa>
				<subject></subject>
				<content_type_fa>مقاله پژوهشی</content_type_fa>
				<content_type>Research Paper</content_type>
				<abstract_fa><![CDATA[]]></abstract_fa>
				<abstract><![CDATA[Introduction: The present study aimed to review the effect of short-term probiotic consumption on aerobic and anaerobic capacity and delayed-onset muscle soreness in football players. Methods: A total of 30 male football players in the youth age group were selected by purposive sampling and randomly assigned to two supplement and placebo groups. Blood samples were gathered before and after the football simulation workout to measure the creatine kinase levels. In addition, muscle pain was measured 24, 48, and 72 hours after the workout. In addition, aerobic and anaerobic capacities were measured 24 hours before the pre-test and post-test. The subjects participated in the supplementation program specific to their group between the pre-test and the post-test for two weeks so that one group received a probiotic supplement and the other group received a placebo (starch powder) in the same way (two caps received a dose of 2 108 microorganisms per day). Results: Short-term consumption of probiotic supplements led to a slight increase in aerobic capacity (P=0.078) and anaerobic capacity (P=0.11) in football players, but this increase was not statistically significant. However, a significant reduction in muscle pain (P=0.001) and serum levels of creatine kinase (CK) (P=0.001) was observed in the supplement group compared to the placebo group. Conclusion: Based on the results, short-term consumption of probiotic supplements reduced DOMS after intense exercise in young football players, probably due to probiotics&#039; antioxidant properties.]]></abstract>
				<keyword_fa></keyword_fa>
				<keyword>Probiotics, Delayed Inset Muscle Soreness, Aerobic capacity, Anaerobic Capacity, Football</keyword>
				<start_page>288</start_page>
				<end_page>297</end_page>
				<web_url>https://jnfh.mums.ac.ir/article_24660.html</web_url>
			<author_list><author>
				<first_name>Ebtesam</first_name>
				<middle_name></middle_name>
				<last_name>Mohammadi</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>ebtesammohammadi94@gmail.com</email>
				<code>108108</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Sport Sciences, Zand Institute of Higher Education, Shiraz, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Zahra</first_name>
				<middle_name></middle_name>
				<last_name>Mosallanezhad</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>mosalla888@gmail.com</email>
				<code>108109</code>
				<coreauthor>Yes</coreauthor>
				<affiliation>Department of Sport Sciences, Zand Institute of Higher Education, Shiraz, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Mohammad</first_name>
				<middle_name></middle_name>
				<last_name>Hematinafar</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>m_hematinafar@yahoo.com</email>
				<code>108110</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of of Sport Science, Faculty of Education and Psychology, Shiraz University, Shiraz, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Omid Reza</first_name>
				<middle_name></middle_name>
				<last_name>Salehi</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>omidreza.67salehi@gmail.com</email>
				<code>108111</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Sport Sciences, Pishtazan Institute of Higher Education, Shiraz, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author></author_list>
				</article><article>
				<language>en</language>
				<article_id_issn></article_id_issn>
				<article_id_issn_online></article_id_issn_online>
				<article_id_pubmed></article_id_pubmed>
				<article_id_pii></article_id_pii>
				<article_id_doi></article_id_doi>
				<article_id_iranmedex></article_id_iranmedex>
				<article_id_magiran></article_id_magiran>
				<article_id_sid></article_id_sid>
				<title_fa></title_fa>
				<title>Effects of Eight Weeks of Interval Swimming Training and Motor-Enriched Environment Activity Combined with Artemisia Extract on Serotonin and Dopamine Levels in the Brain Tissue of Rats with Parkinson's disease</title>
				<subject_fa></subject_fa>
				<subject></subject>
				<content_type_fa>مقاله پژوهشی</content_type_fa>
				<content_type>Research Paper</content_type>
				<abstract_fa><![CDATA[]]></abstract_fa>
				<abstract><![CDATA[Introduction: Parkinson&#039;s disease (PD) is the second most common cause of death among neurodegenerative diseases. The aim of the present study was to investigate and compare the effect of eight weeks of interval swimming training (IST) and motor enriched environment activity (MEEA) along with Artemisia (Ar) extract on serotonin and dopamine levels in the brain tissue of rats with PD. Methods: In this experimental study, 42 male Sprague-Dawley rats (250–270 grams, 14–16 months old) were used, with PD induced using 2 mg/kg reserpine. They were divided into six groups: (1) Parkinson&#039;s disease control (Res), (2) IST, (3) MEEA, (4) Ar extract only, (5) IST+Ar, and (6) MEEA+Ar. In addition, in order to investigate the effect of Parkinson&#039;s disease induction on research variables, 7 healthy rats were selected as a healthy control group (HC). Results: The serotonin and dopamine levels were significantly higher in the IST, MEEA, Ar, IST+Ar, and MEEA+Ar groups compared to the Res group (P=0.001). Additionally, serotonin and dopamine levels were higher in the IST, MEEA, IST+Ar, and MEEA+Ar groups compared to the Ar alone group (P=0.001). In the IST+Ar and MEEA+Ar groups, dopamine levels were also significantly higher compared to the IST and MEEA groups (P=0.001). Conclusion: IST, MEEA, and Ar extract, individually and in combination, appear to improve neurotransmitter levels. However, the combination of training and Ar, particularly with overload training principles, may exert more favorable effects on neurotransmitter levels under neurodegenerative conditions.]]></abstract>
				<keyword_fa></keyword_fa>
				<keyword>Artemisia, Parkinson's disease, Serotonin, Dopamine, Swimming</keyword>
				<start_page>298</start_page>
				<end_page>304</end_page>
				<web_url>https://jnfh.mums.ac.ir/article_25154.html</web_url>
			<author_list><author>
				<first_name>somayeh</first_name>
				<middle_name></middle_name>
				<last_name>Jokar Tang Karami</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>jokar_somayeh@yahoo.com</email>
				<code>110349</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Motor Behavior, Faculty of Sport Sciences, Ferdowsi University of Mashhad, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Mehdi</first_name>
				<middle_name></middle_name>
				<last_name>Sohrabi</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>sohrabi@um.ac.ir</email>
				<code>110350</code>
				<coreauthor>Yes</coreauthor>
				<affiliation>Department of Motor Behavior, Faculty of Sport Sciences, Ferdowsi University of Mashhad, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Mehdi</first_name>
				<middle_name></middle_name>
				<last_name>Mohamadi Nezhad</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>mehdi@um.ac.ir</email>
				<code>110351</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Motor Behavior, Faculty of Sport Sciences, Ferdowsi University of Mashhad, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Seyed Ali</first_name>
				<middle_name></middle_name>
				<last_name>Hosseini</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>alihoseini_57@yahoo.com</email>
				<code>110352</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Sport Physiology, Marvdasht Branch, Islamic Azad University, Marvdasht, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author></author_list>
				</article><article>
				<language>en</language>
				<article_id_issn></article_id_issn>
				<article_id_issn_online></article_id_issn_online>
				<article_id_pubmed></article_id_pubmed>
				<article_id_pii></article_id_pii>
				<article_id_doi></article_id_doi>
				<article_id_iranmedex></article_id_iranmedex>
				<article_id_magiran></article_id_magiran>
				<article_id_sid></article_id_sid>
				<title_fa></title_fa>
				<title>The Prevalence of Staphylococcus aureus and Its Enterotoxin Genes in Raw Milk and Dairy Products of Isfahan Province</title>
				<subject_fa></subject_fa>
				<subject></subject>
				<content_type_fa>مقاله پژوهشی</content_type_fa>
				<content_type>Research Paper</content_type>
				<abstract_fa><![CDATA[]]></abstract_fa>
				<abstract><![CDATA[Staphylococcus aureus is a primary causative agent of severe hospital-acquired infections, and its significant role in foodborne illness outbreaks has recently come to light. This study aimed to quantitatively assess the incidence and distribution of Staphylococcus aureus and the prevalence of enterotoxin-encoding genes among resistant isolates recovered from raw milk and dairy products. A total of 485 samples of raw milk and traditional dairy products (produced from cow&#039;s milk) were collected from Isfahan Province. The presence of Staphylococcus aureus was confirmed through microbial culturing techniques. The prevalence rates of Staphylococcus aureus in milk and dairy products were 17.20% and 20.42%, respectively, with cow&#039;s milk (25%) and cheese (44.44%) exhibiting the highest contamination rates. Among the Staphylococcus aureus strains, the most frequently detected enterotoxins were SEA (44.68%) and SEB (36.17%). The findings of this study underscore the role of milk and dairy products in transmitting highly pathogenic and resistant strains of Staphylococcus aureus to humans.]]></abstract>
				<keyword_fa></keyword_fa>
				<keyword>Staphylococcus aureus, Enterotoxin, Raw milk, Dairy Products, Food poisoning</keyword>
				<start_page>305</start_page>
				<end_page>313</end_page>
				<web_url>https://jnfh.mums.ac.ir/article_25137.html</web_url>
			<author_list><author>
				<first_name>Rouhollah</first_name>
				<middle_name></middle_name>
				<last_name>Montazeri</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>montazerivetmed@yahoo.com</email>
				<code>110266</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Food Hygiene, Faculty of Veterinaty Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Ebrahim</first_name>
				<middle_name></middle_name>
				<last_name>Rahimi</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>montazerirouhollah@gmail.com</email>
				<code>110267</code>
				<coreauthor>Yes</coreauthor>
				<affiliation>Department of Food Hygiene, Faculty of Veterinaty Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Amir</first_name>
				<middle_name></middle_name>
				<last_name>Shakerian</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>amshakerian@yahoo.com</email>
				<code>110268</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Food Hygiene, Faculty of Veterinaty Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author></author_list>
				</article>
			</articleset>
			</journal>