Mashhad University of Medical Sciences (MUMS)Journal of Nutrition,Fasting and Health2821-274674 (Special Issue on Food Safety)20191001The Microbial and Chemical Quality of Ready-to-Eat Olivier Salad in Mashhad, Iran1751811368410.22038/jnfh.2019.40572.1199ENMahdi RamDepartment of Food Hygiene and Aquatics, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.0000-0001-9199Milad TavassoliDepartment of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.0000-0003-2033-5695Golnaz RanjbarDepartment of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.0000-0003-0672-6323Asma AfshariDepartment of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.0000-0002-0915-8379Journal Article20190526<strong>Introduction:</strong> Olivier salad is a commonly used cold fast food in Iran, which contains various nutrients. However, this food product is susceptible to bacterial contamination. The present study aimed to evaluate the chemical and microbial quality of the ready-to-eat Olivier salads sold in the groceries in Mashhad, Iran. <strong>Methods:</strong> This study was conducted on 26 samples of two types of Olivier salad containing chicken (n=17) and meat (n=9), which were collected from the local markets in Mashhad city. The samples were transferred to the laboratory in cold flasks to evaluate their microbial quality (coliforms,<em> Escherichia coli</em>, <em>Staphylococcus aureus</em>, <em>Salmonella</em> spp., <em>clostridium perfringens</em>, molds, and yeasts) and chemical quality (potassium sorbate, potassium benzoate, and benzoate levels) based on the Iran national standard No. 17813 and 17813-a-1, respectively. <strong>Results:</strong> Chemical tests indicated no significant differences in the levels of potassium sorbate, potassium benzoate, and benzoate (P>0.05) between the samples. On the other hand, 7.7% (2/26) and 23.07% (6/26) of the Olivier salad samples were contaminated with <em>Salmonella </em>and<em> Escherichia coli</em>, respectively, while all the samples were negative for <em>Staphylococcus aureus </em>contamination. <strong>Conclusion:</strong> <em>Salmonella</em> and <em>Staphylococcus</em> <em>aureus</em> are of particular importance in food contamination. Lack of hygiene during production, contamination of raw materials, and elevated storage temperature are among the key influential factors in the increased contamination of food products. Therefore, the control and monitoring of the food chain must be prioritized.Mashhad University of Medical Sciences (MUMS)Journal of Nutrition,Fasting and Health2821-274674 (Special Issue on Food Safety)20191001Effect of Arctium Lappa Extract Inoculated with Lactobacillus Plantarum On Fermented Salted Cabbage1821891361110.22038/jnfh.2019.41360.1207ENSoheila GharedaghiDepartment of Food Research, Standards Organization, Tehran, Iran0000-0002-1840-6872Anoosheh SharifanDepartment of Food Science and Technology, Science and Research branch, Islamic Azad University, Tehran, Iran0000-0002-7760-9899Journal Article20190625<strong>Introduction: </strong>The present study aimed to assess the effect of <em>Arctium lappa </em>extract inoculated with <em>Lactobacillus plantarum </em>probiotic bacteria on fermented salted cabbage. In addition, the microbial, chemical, and sensory properties and survival experiment of the bacteria were evaluated during storage. <strong>Methods:</strong> <em>Lactobacillus plantarum</em> was used as a probiotic species in fermented cabbage. The effects of various levels of salt (1% and 1.5%) and Burdock extract (2 and 4 mg/ml) were evaluated and compared with control samples (without the dandruff extract) with the inoculation of <em>Lactobacillus plantarum</em> probiotic bacteria as the starter. <strong>Results:</strong> Increased concentration of the <em>Arctium lappa</em> extract and minimum concentration of salts led to the significant reduction of yeasts and aerobic mesophyll (1.5% salt and 4 mg/ml of the herbal extract). On the other hand, decreased concentration of salt and increased concentration of the <em>Arctium lappa</em> extract led to the increased viability of <em>Lactobacillus</em>, and the maximum survival of <em>Lactobacillus plantarum</em> was observed in the treatment with 1% salt and 4 mg/ml of the extract on day 21. <strong>Conclusion:</strong> According to the results, using <em>Lactobacillus plantarum</em> as the starter, along with salt and the <em>Arctium lappa</em> extract, could improve the microbial control of the fermentation process, while increasing the production of lactic acid and improving the acidity of the saline of salty cabbage.Mashhad University of Medical Sciences (MUMS)Journal of Nutrition,Fasting and Health2821-274674 (Special Issue on Food Safety)20191001Active Polyvinylpyrrolidone Enriched with Garlic Extract1901961408310.22038/jnfh.2019.42636.1215ENYasser ShahbaziDepartment of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran0000-0003-3306-2390Journal Article20190818<strong>Introduction:</strong> An area of increasing demands, these years, is the fabrication of antimicrobial and antioxidant edible materials used for monitoring food-related bacterial illnesses mostly responsible for the contamination of raw foodstuffs. The goal of this work was to use the polyvinylpyrrolidone (PVP) enriched with garlic extract to control <em>Listeria monocytogenes</em> (LM) and <em>Staphylococcus aureus</em> (SA) in fresh sheep meat over chilled temperature condition for one week. <strong>Methods:</strong> The obtained minced meat were divided into 100 g portions, inoculated with 7 log CFU/g SAandLM<em>, </em>aseptically packed in designated PVP containing garlic extract at concentrations of 0, 0.25 and 0.5%, and transferred into the sterile polyethylene bag. All samples were stored at refrigerated temperature for one week. <strong>Results: </strong>Based on our findings, the PVP enriched with garlic extract (0.25 and 0.5%) could decrease the counts of LM and SAup to 2.30-2.82 and 2.51-1.36 log CFU/g, respectively (P < 0.05). <strong>Conclusion: </strong>The findings of the current work indicated that PVP containing garlic extract at concentrations of 0.25 and 0.5% had inhibitory effects againstLM and SAin raw sheep meat.Mashhad University of Medical Sciences (MUMS)Journal of Nutrition,Fasting and Health2821-274674 (Special Issue on Food Safety)20191001In vitro Antimicrobial Effect of Probiotic Films Based on Carboxymethyl Cellulose-Sodium Caseinate Against Common Food-Borne Pathogenic Bacteria1972021368910.22038/jnfh.2019.40124.1193ENMahya MozaffarzoghDepartment of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran0000-0003-1512-886XAli MisaghiDepartment of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran0000-0002-0279-7784Yasser ShahbaziDepartment of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran0000-0003-3306-2390Abolfazl KamkarDepartment of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran0000-0003-4001-2922Journal Article20190504<strong>Introduction</strong>: Consumption of appropriate amount of probiotic microorganisms via food products have health benefits on the host. In recent years, there has been a significant increase in research on the characterization and verification potential use of probiotic films in food industry. The aim of the current study was to investigate <em>in vitro</em> antimicrobial property of probiotic carboxymethyl cellulose-sodium caseinate (CMC-SC) films containing <em>Lactobacillus acidophilus</em>, <em>L. reuteri</em> and <em>Bifidobacterium bifidum </em>against <em>Listeria monocytogenes</em>, <em>Salmonella typhimurium</em>, <em>Staphylococcus aureus</em> and <em>Escherichia coli</em> O157:H7. <strong>Methods</strong>: Preparation of CMC-SC composite films were conducted based on casting method. The <em>in vitro</em> antibacterial property of CMC-SC films was evaluated using agar disk diffusion and broth micro-dilution methods. <strong>Results</strong>: Antimicrobial property of probiotic films (diameter inhibition zone and log differences in population, respectively) were as follow: <em>S. aureus</em> (2.13-5.65 mm and -0.79 - -3.82) > <em>L. monocytogenes </em>(1.76-5.32 mm and -0.65 - -3.34) > <em>S. typhimurium</em> (2.13-4.33 mm and -0.34 - -2.79) > <em>E. coli</em> O157:H7 (1.88-3.86 mm and -0.18 - -2.62). The best antimicrobial property against aforementioned bacterial pathogens was found for film supplemented with <em>L. acidophilus </em>+<em> L. reuteri </em>+ <em>B. bifidum. </em><strong>Conclusion</strong>: It can be concluded that incorporation of some probiotic strains into edible films resulted in excellent antimicrobial property against <em>S. aureus</em>, <em>L. monocytogenes, S. typhimurium</em> and <em>E. coli</em> O157:H7 and probably solve safety related issue in food industry.Mashhad University of Medical Sciences (MUMS)Journal of Nutrition,Fasting and Health2821-274674 (Special Issue on Food Safety)20191001Effects of Microwave Radiation, Organic Acid and Salt Combination on Survival of Pseudomonas Aeruginosa Inoculated In Veal Meat Stored In Refrigerator2032121407910.22038/jnfh.2019.39146.1183ENNiloufar ShahbaziDepartment of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.0000-0003-1059-3164Abdollah JamshidiProfessor Department of Faculty of Veterinary Medicine Ferdowsi University Of Mashhad , Mashhad , Iran0000-0001-9935-4666Mohammad AzizzadehDepartment of Clinical Sciences. Faculty of Veterinary Medicine. Ferdowsi University Of Mashhad, Mashhad, IranJournal Article20190316<strong>Introduction:</strong> Different species of <em>Pseudomonas bacteria</em> are found in abundance in environment. Although they are weak pathogens, they have great importance in food hygiene and human health because they are psychrotrophic bacteria, can grow and proliferate at refrigerated temperatures, and can produce proteolytic and lipolytic enzymes. <strong>Method:</strong> In this study, the simultaneous effect of different doses of microwave radiation and different concentrations of salt and lactic acid on <em>Pseudomonas aeruginosa</em> inoculated onto veal meat pieces. For this purpose, 108 samples were evaluated in 9 treatments on days 0, 3, 6, 9, 12, and 15 during chilled storage in -4<sup>⁰</sup> C. The control group was treated with distilled water. The bacterial count was done in Pseudomonas Agar medium and that showed that different concentrations of acid, salt, and microwave exposure time and their interactions had a significant effect on the mean logarithm number of bacteria during the refrigerating period. <strong>Result:</strong> In this study, the interaction between microwave radiation, organic acid and salt cause to more reduction in the count of bacteria than the control group. There was a significant difference between the number of bacteria under acid and salt treatments and the control group (p<0.001)In this study, by controlling the effect of salt concentration and microwave duration, using 2.5 and 5% lactic acid led to reduce the logarithm of the bacteria during the refrigeration period in comparison with the acid-free samples (P<0.001) and as well as, 5% acid significantly decrease the logarithm of the number of bacteria during the refrigeration period compared to the samples treated with 2.5% acid (P <0.001). Also, by controlling the impact of the concentration if the acid and microwave duration, using 4 and 6% salt significantly decrease the logarithm of the number of bacteria during the refrigeration period compared to non-salty samples (p <0.001). Samples containing of 6% and 4% salt did not indicate a significant difference in the logarithm of the number of bacteria during the refrigeration period (p = 0.89). Also, the microwave duration of 9 s (65 °C) significantly decreases the logarithm of the bacteria compared to 7 (55 °C), 5 (45 °C) and 3 s (30 °C) (P <0.001). Also, using lactic acid (5%) and salt (6%) the microwave duration was reduced from 9 s (65 °C) to 5 s (45 °C) in order to complete elimination of bacteria. The results were analyzed by mixed repeated measure ANOVA (SPSS version 21). <strong>Conclusion:</strong> In summary, the results of this study showed that the use of organic acid, salt, and microwave irradiation on <em>pseudomonas aeruginosa,</em> which was inoculated into meat parts during storage in the refrigerator, reduced the bacterial count during this period. In this study, the combination of microwave radiation, organic acid and salt concentration caused a greater reduction in bacteria count compared to the control group, and there was a significant difference between the bacterial count when each these three factors were used comparing with control group.Mashhad University of Medical Sciences (MUMS)Journal of Nutrition,Fasting and Health2821-274674 (Special Issue on Food Safety)20191001Development of the pH Sensitive Indicator Label for Real-time Monitoring of Chicken Freshness2132201421210.22038/jnfh.2019.42963.1222ENMozhdeh RiahiDepartment of Food Hygiene and Safety, Faculty of Public Health, International Campus, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.0000-0003-1123-9327Elham Khalili SadrabadZoonotic Diseases Research Center, Department of Food Hygiene and Safety, Faculty of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.Ali JebaliMedical biotechnology Research Center, Ashkezar Branch, Islamic Azad
University, Ashkezar, Yazd, Iran.Seyed Hossein HekmatimoghaddamDepartment of Advanced Medical Sciences and Technologies, School of Paramedicine, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.Fatemeh Akrami MohajeriDepartment of Food Hygiene and Safety, Faculty of Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.0000-0002-8338-1446Journal Article20190904Intelligent packaging is a type of packaging which could control the environment around the food and inform consumers about food condition. The objective of present research was to design a simple pH-sensitive label in chicken package which show the spoilage by changing its color.<br /> The Bromocresol green, a pH-sensitive color indicator, has been used to detect chicken spoilage and attached to the inner side of the package. The analysis including chemical (pH and TVBN), microbial and sensory analysis were done at the intervals of 0, 3, 5, 7, 8 and 10 days storage at 4 <sup>°</sup>C.<br /> The TVB-N was 19 mg/100g in the first day and measured 29 mg/100 g on the 8<sup>th</sup> day and 46 mg/100g of on the last day, respectively. According to achieved results, the changes of BCG color due to chicken spoilage were detectable by naked eye. The bacterial count was about 6.62 Log<sub>10</sub>CFU/g. On the last day, the indicator’s color became blue and the total count reached about 7.20 Log<sub>10</sub>CFU/g. There was a significant relationship between Total Volatile Nitrogen Base (TVBN), pH, microbial and sensory analysis in all studied samples with the changes in indicator’s color during storage. Due to increase in TVBN during storage, the Bromocresol Green (BCG) indicator’s color changed from yellow to blue. Thus, the BCG indicator can be employed as an inexpensive and simple label to show the freshness of chicken meat.Mashhad University of Medical Sciences (MUMS)Journal of Nutrition,Fasting and Health2821-274674 (Special Issue on Food Safety)20191001Effect of Natamycin and Temperature on Microbial Population of Doogh during the Shelf Life2212281427410.22038/jnfh.2019.42598.1214ENMahboobe Sarabi JamabDepartment of Food Biotechnology, Research Institute of Food Science and Technology, Mashhad, IranMojgan YazdiDepartment of Food Biotechnology Research Institute of Food Science and Technology (RIFST), Mashhad, IranAbolfazl PahlevanlooDepartment of Food Biotechnology Research Institute of Food Science and Technology (RIFST), Mashhad, IranJournal Article20190815<strong>Introduction: </strong>Due to development of dairy industries, consumption of Doogh in Iran as a functional fermented beverage is increasing. On the other hand in case of using the preservatives to reduce the microbial contamination in Doogh may rising the risk of chronic diseases during long time. In this study, the protective effect of natamycin as preservative on microbial population in Iranian Doogh at different storing temperatures extensively investigated. <strong>Methods:</strong> Microbial analyses included total count of microorganisms, population of fungi (mold and yeast), coliforms, <em>Escherichia coli</em>, coagulase positive staphylococci, and lactic acid bacteria on Doogh samples were extensively evaluated. <strong>Results: </strong>Microbial population in Doogh samples stored at 4 °C in both treatments )with and without natamycin( was less when compare to samples stored at 25 °C and 35 °C during the shelf life period. At 25 °C, natamycin was able to significantly (P <0.05) control the growth of the wide range of microorganisms, while at 35 °C, by presence of natamycin the microbial contaminants in the majority of cases were significantly increased (P <0.05). <strong>Conclusion:</strong> According to the findings, it can be concluded that paying attention to the microbial quality of raw milk, heat treatment and cooling system during transportation, environmental hygienic conditions, as well as the storage condition of the final product at refrigerated temperatures by food retailers and consumers can effectively reduce the microbial population of Doogh and preventing the spoilage.Mashhad University of Medical Sciences (MUMS)Journal of Nutrition,Fasting and Health2821-274674 (Special Issue on Food Safety)20191001Co- Encapsulation of Vitamin D and Calcium for Food Fortification2292391432010.22038/jnfh.2019.42733.1216ENAram BostanDepartment of Food Nanotechnology, Research Institute of Food Science and Technology, PO Box: 91735-147, Mashhad, IranArash GhaitaranpourAdvanced frying research core, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, IranJournal Article20190823<strong>Introduction: </strong>Getting enough vitamin D and Calcium is important in keeping bones healthy and reducing the risk of developing osteopenia or osteoporosis. <strong>Methods:</strong> Two types of calcium salts and vitamin D<sub>3 </sub>were used as core materials in modified starch microcapsules. The effect of sonication process and formulation on physicochemical properties of emulsion and final spray dried powder was investigated. <strong>Results:</strong> The results suggested applying ultra-sound homogenization in 80% of maximum power for 3 min were optimum process condition to fabricate emulsions. 16 different emulsion formulations were prepared and their physicochemical properties were studied. All emulsions had narrow size distribution and more than 79% encapsulation efficiency. According to particle size and encapsulation efficiency two formulations were selected and further characterized. Both calcium carbonate and stearate containing microcapsules had more than 89% encapsulation efficiency and their particle size were 2 and 2.5 μm, respectively. 70% of vitamin D preserved during 8 month in encapsulated form. <strong>Conclusion:</strong> The results indicated that vitamin D<sub>3</sub> and calcium co-encapsulated microcapsules can be used to prolong the stability and improve the solubility of vitamin D<sub>3</sub> for food applications.