JOURNAL OF FOOD HYGIENE
Year:2017 | Volume:7 | Issue:2 (26) |Papers Count:8

The aim of this survey was to determine the probable contamination of apple to Diazinon and Chlorpirifos pesticides used by the farmers in Miyandoab area. The sampling was carried out using simple random sampling method and after Solid Phase Extraction (SPE), the residues of Diazinon and Chlorpirifos were measured through the High-Performance Liquid Chromatography (HPLC). According to the results the pesticides residues in the unwashed unpeeled, washed unpeeled and peeled apple samples were 0.08, 0.31, 0.68 ppm for Diazinon and 0.24, 0.54, 0.98 ppm for Chlorpirifos, respectively. Comparison of the achieved data with the international standards (0.5 ppm for Diazinon and 0.01 ppm for Chlorpirifos) revealed that the residues of Diazinon in the unpeeled samples, Chlorpirifos in all three modes (unwashed unpeeled, washed unpeeled and peeled apples) were found over the international standards. Based on results, it is required that the authorities and farmers pay special attention to residues and the time of applying pesticides; thereby, they can prevent endangering health society.

Nowadays, production of Surimi from low valued fish is recommended to increase the efficiency of fish production. In this study, Carassius auratus gibelio was used to produce surimi. Experimental treatments consisted of the surimi samples stored at freezing (-18oC) temperature (group 1) and super chilling (-3oC) temperature (group 2). The samples were stored for 60 days and approximate composition (pH, moisture, protein, fat and ash contents) and chemical spoilage indices such as total base volatile nitrogen (TVB-N) and Thiobarbituric acid (TBA) were carried out periodically. According to the results, pH values, fat, TVB-N and TBA in treatment 2 were significantly (p<0.05) higher than treatment 1 during the storage period. Moreover, with the progression of storage time, significant (p<0.05) increase were observed in the above mentioned parameters in both groups. The results revealed that keeping surimi at -18oC could extend more effectively the keeping quality of the product. Considering the chemical indicators, the shelf life of surimi under freezing cold was longer than at temperatures above freezing point and the surimi kept at freezing temperatures maintained.

This study aimed to investigate the effects of clove (Eugenia caryophyllus L.) extract and essential oil (EO) on oxidative stability and sensory properties of pre-cooked trout fillet during frozen storage period. Trout fillets (treated with clove EO (0.1%), extract (2%), BHT (0.02%) and the control) were fried, oven baked and steamed and stored at -18oC for 4 months. By the end of storage period, the highest peroxide value was obtained from fried fillets contained EO and extract (4.48 and 5.45 meq/kg, respectively) and the lowest was observed in oven-baked samples contained EO and extract (2.63 and 3.47 meq/kg, respectively). TBA values did not increase in pre-cooked fillets with EO and extract except control steamed samples (0.58 mg MA/kg). Samples treated with clove EO showed slower PV and TBA increse than those of extract-treated samples or control. However, the additions of clove EO and extract have positive effect on sensory quality of baked fillets.

Heavy metals are among the pollutants which create major problems both for aquatics and humans.During 2013, the concentration of Nickle, Cadmium, Lead and Zinc was assessed in the muscle of Otolithes ruber, Parastromateus niger, Scomberomorus commerson and Sphyraena jello. Ninety six samples were obtained from the coastal and sea regions of Chabahar. Metals were extracted from the tissues using wet digestion method and concentration of the heavy metals was measured by atomic absorption spectrophotometer. Concentration of Cd inParastromateus niger was higher (0.0450 mg/Kg) than other species. Meanwhile, the lowest concentration of these elements was found inOtolithes ruber andScomberomorus commerson (0.0150 mg/Kg). Concentration of Pb in Sphyraena jello (0.0125 mg/Kg) was lower than other species. Concentration of Ni inSphyraena jello (4.1800 mg/Kg) was higher than other species. Moreover, the lowest concentration (0.0150 mg/Kg) of Ni was estimated in Scomberomorus commerson. Concentration of Zn in Sphyraena jello (0.5450 mg/Kg) was higher than other species. The lowest Concentration of heavy metals was determined inScomberomorus commerson (0.0150 mg/Kg). Concentration of Cd, Pb and Zn was lower than the limit approved by FAO, WHO, UKMAFF, NHMRC and FDA. However, the concentration of Ni was higher than international standards. It was concluded that the amount of heavy metals in muscle tissue of the tested fishes were low enough to pose a hazard to the consumers.

In order to improve the quality of meat such as tenderness, protein solubility, emulsification and water holding capacity, in the food industries, various methods have been employed. Application of the plant enzymes is considered as one of the most efficient methods for meat tenderization. The purpose of the present study was to evaluate the characteristics of emulsion type sausage made from tenderized cattle meat by hydro extract ofBiarum carduchcorum. The proteolytic activity of the extract was determined using bovine milk casein as substrate. Post rigor thigh meat was tenderized by 100 and 150 enzyme units/kg of the extract before used for production of sausage. Fresh post rigor thigh meat was used as control. Nitrogen solubility index (NSI), stability of sausage emulsion, texture analysis and organoleptic properties of sausages were determined. Our results showed a significant increase in the NSI of the experimental groups compared with the control (P<0.05). Such increase was also considerable when the enzyme concentration and the exposure time were increased. Stability of the emulsion of sausage was also significantly increased. Even though, the tenderness and emulsifying power were improved, texture and organoleptic properties of the final products were not affected. Our study showed that Biarum carduchcorum is a proper tenderizing agent to employ in meat industries.

Widespread use of antibiotic may cause residuals in food stuffs, as well as the induction of allergic reactions in humans. In addition, resistance to pathogenic bacteria has been constantly weakening as a result of antibiotic use. The objectives of this study were to evaluate the presence of common three groups of antibiotics including fluoroquinolone, tetracycline and sulfonamide in chicken meat and table eggs consumed in Islamic Republic of Iran Army (IRIA). A total of 70 poultry samples, includingchicken meat and eggs from IRIA’s cold storages, were analyzed using ELISA for determination of antibiotic residues. Of the chicken samples analyzed, 35 (100%), 30 (85.71%) and 28 (80.00%) were contaminated with fluoroquinolone, tetracycline and sulfonamide, respectively. The mean levels (±SE) of fluoroquinolone, tetracycline and sulfonamide were found to be 72.59±4.30 mg/kg, 15.35±1.6 mg/kg and 36.52±3.61 mg/kg in chicken samples, respectively.4 (11.43%) of chicken samples exceeded the maximum residue level (MRL). The study revealed that 4 (11.43%), 8 (22.85%) and zero of 35 egg samples were positive for fluoroquinolone, tetracycline and sulfonamide, respectively. The mean levels (±SE) of fluoroquinolone, tetracycline and sulfonamide were found to be 1.23±0.6 mg/kg, 2.84±0.94 mg/kg and zero mg/kg in egg samples, respectively. This study indicated that some consumable chicken meat and eggs of IRIA contain residues of antibiotics, therefore, it is necessary to monitor protein products regarding to antimicrobial residues for public health.

This study was conducted to investigate the effect of oregano leaves on meat quality in broiler chicks. The experiment was carried out in a completely randomized design with 4 treatment, 4 replicates of 10 chicks per replicate. The dietary treatments consisted of: 1. basal diet without additives; 2. basal diet containing 200 mg Virginamycin/kg diet; 3. and 4. basal diet containing 0.1 and 0.2 percent oregano leaves, respectively. The quality parameters including thiobarbituric acid (TBA), pH, water holding capacity (WHC), dripping loss and cooking loss were measured. Data from the experiment were analyzed in a completely randomized design by SAS software and the mean values were compared by Duncan's multiple range tests at 5% level. The result showed that feeding with different levels of oregano leaves caused reduction of TBA, dripping loss and cooking loss (P<0.05). Meat pH in chicks that received oregano leaves was higher than the control and antibiotic groups. Moreover, highest WHC was observed in the treatment receiving oregano leaves (P<0.05).

Nowadays, by increasing consumer awareness about the hazards of chemical preservatives, the demand for foods with increased natural preservatives has been enhanced. The main objective of this study was to replace annatto and red rice with nitrite in sausage. For this purpose, annatto replaced by zero, 25, 50, 75 and 100% of nitrite then the sausage samples were made with 60% red meat and 0.05% fixed amount of red rice. Chemical, microbiological and sensory evaluations were performed on days 0, 7, 14, 21 and 28 of storage. The results of chemical and microbial tests showed that the annatto and red rice did not show negative effects on sausage with 60% meat. Based on microbial assay, the total microbial population in group A (0% annatto, 100% nitrite), group B (25% annatto, 75% nitrite), group C (50% annatto, 50% nitrite) and group D (75% annatto, 25% nitrite) was decreased; however, in group E (100% annatto, 0% nitrite) no bacterial decline was observed. Moreover, Clostridium perfringens was not detected in any of the samples. According to the results of sensory evaluations, group C and D had the highest satisfaction in terms of color, taste, odor, consistency and overall acceptance. Meanwhile, a significant difference was observed between all sensory factors in group E and the rest of groups. Considering the quality characteristics, the group containing 75% annatto had the highest approval in comparison with the other samples during the storage period.