JOURNAL OF FOOD HYGIENE
Year:2018 | Volume:8 | Issue:3 (31) |Papers Count:8

This study was aimed to use of impedance technique and comparison of its results with reference method in traditional and industrial dried vegetables. In this study, 30 samples of traditional dried vegetable and 30 samples of industrial dried vegetable were tested for microbial counts by reference method of culture and Impedance device in accordance with the Instruction of Standards and Industrial Research Institute of Iran. Using impedance method, minimum and maximum number of microorganisms in traditional samples was estimated at 4. 80 × 104 and 1. 40 × 106 bacteria per gram, respectively. Meanwhile in industrial samples the minimum and maximum bacterial load was 6. 00 × 102 and 7. 00 × 105 per gram, respectively. The maximum detection time in the impedance method in industrial and traditional dried vegetables was 20. 24 and 23. 68 hours, respectively and minimum detection time in industrial and traditional samples was 11. 35 and 8. 25 hours. The results showed determination coefficients of bacterial load in dried vegetable by regression equations were 0. 9169, 0. 9133 and 0. 8861 in traditional, industrial and total of two method dried vegetables respectively. It indicates that high correlation was between the reference and impedance methods for traditional and industrial dried vegetables. Microbial load in traditional and industrial dried vegetables was higher and lower than that of standard limit, respectively. Therefore, the impedance technique could be used as an alternative method for control of bacterial load in the dried vegetable.

Pure quality of fisheries products and also the risk of community health may be created due to disregard the correct fish preservation technique. Canning of fish, in addition to being a method of conservation, will improve its flavor and quality, and determination of some indices in canned fish will help to confirm the quality of fish. This study aimed to determine the quality health indices of the cans produced in canning factories in the industrial town of Konarak in Sistan and Baloochestan Province. The amount of histamine, Volatile Nitrogenous compounds, thiobarbituric acid of 210 Tuna fish can produce in 3 factories in the Konarak industrial town was measured statistically. One way ANOVA and Duncan Multiple Range Test was used in this study. The highest content of salt was in cans of the first factory and the least was belong to the cans of the third factory and the difference between treatments was not statistically significant (p<0. 05). The results showed the amount of histamine in all of the samples were under the amount of 50 ppm, which is determined as the standard limit to be safe for consumption. The samples did not show any significant differences in terms of thiobarbituric acid and the amount of volatile nitrogenous compounds were in the acceptable range. The results of the study proved canned fish produced by these three factories are healthy and safe for consumption.

Ozone is a strong oxidant and potent disinfecting agent and it has gained a lot of applications to preserve food commodities. The aim of this study was to investigate the effect of ozonated water on the shelf-life of mechanically deboned chicken (MDC) during storage at 4 ° C. Five different MDC samples were treated with ozone (0, 0. 032, 0. 065, 0. 098, 0. 13 ppm/g) and individually wrapped and stored at 4 ± 2 ° C. The samples were analyzed for chemical (peroxide value) and microbiological (aerobic mesophilic counts, psychrotrophic counts, Staphylococcus aureus counts, coliform counts and mold and yeast counts) at 0, 3, 6, 9, 12 and 15 days of refrigerated storage. The result showed that in comparison with the control sample, ozone treatment caused a significant (P<0. 05) reduction in the populations of aerobic mesophilic counts, psychrotrophic counts, S. aureus counts, coliform counts and mold and yeast counts. The samples treated with 0. 13 ppm/g of ozone had the highest inhibitory effect on the tested microorganisms; Consequently, in comparison with the control group, the MDC shelf-life was increased for 4 days. In all ozone-treated samples, the peroxide values were significantly higher (P<0. 05) than the control group. It can be concluded that the application of ozone can be an effective method to reduce the microbial population and increase the shelf-life of a mechanically deboned chicken.

Petroleum hydrocarbons are among the routine chemical pollutants in industrial areas. The aim of this study was to evaluate the accumulation of petroleum hydrocarbons in six commercial fish species consisting of common Carp, Pike, Caras, Sefid fish, Tinca tinca and Catfish in stations of Anzali wetland. For this purpose, Anthracene, Fluorene and Phenanthrene PAHs measured by Gas Chromatography with a detector (GC-FID). Ten numbers were studied from each fish type including Catfish, Karas, and Pik from the central and East stations, Carp fish from the west and central stations and Sefid fish from the central station (with any Fluorene contamination). Phenanthrene and Fluorene concentration among the west, east, and central stations showed difference significant (p<0. 05). Anthracene was observed in Pike, Catfish, Tinca tinca of the central and east stations, Carp fish of the central station, Sefid fish of the west and east stations and Caras of the central and west stations. Based on the results, Carp fish of east station and Pike fish of the west station in terms of contamination to Fluorene and Carp fish of the east and west stations and pike and Tinca tinca of the west stations were not suitable for human consumption based on the EC measures. Moreover, according to the the EC rules (No. 48568, 73338 and 31581), Tinca tinca of the central and west stations, Karas of the west and east stations, Catfish of the west, east and central, Sefid fish of the central stations and Carp fish of the central and east of wetland in terms of contamination to Phenanthrene were found unsuitable for human consumption.

Salmonellosis is an important disease both in animals and human which is caused by different serovars of Salmonella enterica. Serovars Enteritidis is one of the most prevalent serovars among animals and poultry and also is the food-borne pathogen. The aim of this study was to identify the prevalence of blaVEB, blaPER, and blaGES in Salmonella Enteritidis isolated from poultry meat samples. In this study, 60 Salmonella samples isolated from chickens were collected and confirmed as Salmonella by culture and biochemical tests. Serotyping was performed using O and H antisera. Multiplex-PCR was conducted for the identification of ESBL genes including blaPER, blaVEB, and blaGES. The serotyping results showed that all of the 60 samples belonged to group D and serovars Enteritidis. Among 60 samples, 3 had the blaPER, 2 had the blaVEb and 1 harbored the blaGES gene. Antibiogram results showed the most resistance was to ceftazidime (64%) and the most susceptibility was to meropenem and ceftizoxime (92%). Since Salmonella is a food-borne bacterium, the presence of ESBL in food samples even in small numbers can be a serious alarm.

Byproducts from the processing of fish are a good source of collagen. Biodegradable protein-based film was made by incorporating clove essential oil (CAO) into Caspian white fish scale gelatin (CWFSG) at level of 0, 0. 5%, 1% and 1. 5% (weight/ protein weight ratio) and antimicrobial, physical and mechanical properties of films including tensile strength (T. S), elongation at break (EAB%), moisture%, water vapor permeability (WVP), contact angle, solubility, surface color properties, and scanning electron microscopy (SEM) were investigated. Gelatin-based films enriched with different concentrations of CAO were prepared and examined. Incorporation of CAO at concentrations of 0-1. 5% resulted in the decreasing in tensile strength (TS) of the films. Water vapor permeability (WVP) was increased in the film added with CAO at a level higher than 0. 5% (P<0. 05); However, film solubility and L*value decreased. Moreover, when CAO was incorporated the films showed the lowered light transmission in the visible range. Films incorporated with CAO had an inhibitory effect in a concentration-dependent manner against Staphylococcus aureus, Listeria monocytogenes, and Escherichia coli. SEM images revealed the presence of micro-pores in the essential oil incorporated films, which contributed to the physical properties of the films. Gelatin films incorporated with CAO can be used as an active packaging, but the properties must be modified. Gelatine film containing 1% CAO had the best physical, mechanical and antimicrobial properties.

Corn is a nutritious food which is stored in ensilage. Bacterial contamination is the most important problem in a storage condition. Vacuum-Steam-Vacuum (VSV) Technology is a safe technique for microbial decontamination of food this method the decontaminating was conducted by steam which Statistical Analysis was carried out based on full factorial desi that repeated three times in the form of a plan. Independent variables in this research were temperature (115, 120, 125 ° C), steaming time (15, 20, 25 seconds) and initaial vacuum duration (60, 90 and 120). Dependent variables were total bacterial load, total molds and moisture content, ash, sensory attributes (color, smell and overall acceptability). The results showed that the best bacterial decontamination was carried out in the following condition: treatment temperature 125 ° C, the first vacuum time 90 s, steaming time 25 s and the second vacuum time of 120 s. In this condition, a decontamination rate of 4 log CFU/g for the total bacterial count and 3. 6 log CFU/g reduction in total mold and yeast was achieved. In treated samples the highest percentage of moisture was estimated at 9. 2% which was lower than national standards (13%). This technology can be adviced as an applicable technique for food decontamination.

Oils and fats have important roles in cooking, frying and salad dressings or in food formulations. Adulterants misusing from the oil market in different ways including blending expensive oils with cheaper ones or incorrect labeling to inform variety, geographical origin, and production process method. In recent years, researchers have suggested several methods for analyzing oils and determination of their minor and major compounds based on the high-performance liquid chromatography (HPLC) and gas chromatography (GC) methods. The oils have a different composition of sterols, tocopherols, hydrocarbons, pigments, lignans and phenolic compounds which can be detected by HPLC and GC methods. The aim of this study was to evaluate and review the application of vegetable oil minor compounds including sterols, tocopherols, hydrocarbons, pigments, lignans, phenolic compounds and volatile compounds to detect their adulteration.