JOURNAL OF FOOD HYGIENE
Year:2014 | Volume:4 | Issue:3 (15)|Papers Count:8

Taeniasis is one of the parasitic zoonotic diseases that could transmit through the consuming of semicooked or raw beef infested with Cysticercosebovis. Irradiation as a safe approach can be applied in order to eliminate parasites from foods. It can be used as a control method to prevent parasitic foodborne diseases. Therefore, in this study the cattle muscles containing live cysts were selected from two slaughterhouses of Alborz province and were subjected for gamma irradiation with different doses (0.5, 0.6, 0.7, 0.8, 0.9, 1 and 1.5) KGY. Afterwards, the samples were stained with Eosin Methylene-Blue and were observed with light microscope to determine the viability of the cysts. The analysis of data was conducted with SPSS version 22. The results indicated that 0.8, 0.9, 1 and 1.5 KGY doses were capable to inactivate viable cysts significantly, with 72%, 82.6%, 90.9% and 91.6%, respectively. Therefore, 1 KGY is recommended as appropriate dose for elimination of C. bovis.

Due to the side effects of synthetic food preservatives on human health, more studies have been recently focused on natural preservatives. This research aimed to investigate the effect of Thymus vulgaria extract on some of chemical (TVb-N), microbiological (total count and psychrophilic count) and sensory (texture, taste, flavor and color) properties of susage during storage. Different concentrations (0, 1%, 2% and 3%) of thyme extract were added to the sausage farsh. After the production of sausages, the samples were stored in the refrigerator. During the storage period (0, 14, 28 and 42 days) the samples were subjected to chemical, microbialogical and sensory examinations. Results of total microbial count and psychrophilic count revealed a significant (p < 0.05) difference between the control group and the samples containg 2% thyme extract. Moreover, TVB-N and peroxide indices were highest among control sample which indicates the significance (p < 0.05) impact of thyme extract on the shelf-life of sausage samples. However, no significant (p > 0.05) difference was observed among treatment groups (1, 2 and 3% thyme). Regarding the results of sensory assays, no significant difference was observed between the samples containing 1% thyme extract and control group. On the other hand, the difference between the samples containing 1% and 3% thyme extract was not statistically significant (p < 0.05). Considering all above it was concluded that thyme extract at the concentration of 2% could be used as a preservative in sausage.

Pistachio nut as the most important agricultural export products is facing challenges trough production and conception. Toxigenic Aspergillus species are able to grow and produce dangerous mycotoxins on pistachio nut. Distribution of aflatoxin in different pistachio samples collected pre- (early splitting and healthy pistachios in orchards) and post-harvest (steps in processing plants) was evaluated. Aflatoxin B1 content of samples was quantified using ELISA. Overall, high content of aflatoxin B1 in pre-harvest was observed in early splitting pistachios which were 5 times higher than healthy ones. The mean value of aflatoxin B1 content in early splitting and healthy pistachio was 10.2 and 1.8 ng/g, respectively. In processing plant, the content of aflatoxin B1 in stained, small, floater and open shell pistachios was 21, 4, 15 and 2 times higher than unstained, large, sinker and closed shell pistachios, respectively. The presence of aflatoxin B1 in samples taken from orchards and processing plants indicates pre-harvest contamination by aflatoxin-producing fungi, which may exacerbate by inadequate post-harvest conditions. Physical properties of contaminated pistachios may be used to reduce aflatoxin levels in pistachio bulks during or after processing. ELISA, as practical, sensitive and cheap method, may apply to determine the aflatoxin content of pistachios.

Toxicity of heavy metals has led to numerous studies on the accumulation of these elements in fish and fishery products such as canned products. The objective of the present study was to determine the concentrations of Hg, Cd, Sn, Zn, Ni, Fe in canned tuna fish from of Khuzestan Provinces. A total number of 54 tuna fish cans from three brands (A, B and C) was collected from Ahvaz retails. The samples were subjected to dry digestion and the concentrations of the heavy metals were measured using Atomic Absorption Spectrophotometer Perkin Elmer 4100. In this study, no significant difference was observed between the concentrations of heavy metals in three various samples (P>0.05). The mean concentrations of Hg, Cd, Ni Sn, Zn and Fe in group C samples were determined at 0.048±0.007, 0.297±0.053, 0.171±0.031, 0.062±0.012, 5.36±0.82, 7.63±0.04 mg/Kg. Moreover, the highest level of Cd, Ni and Fe concentrations was observed in group C samples. In comparison with WHO, FAO and FDA standards, concentration of Ni, Sn, Hg and Zn was found lower. Meanwhile, the concentration of Cd was estimated higher than WHO, NHMRC and UKMAFF limits.

Antibiotic residues in milk have a potential hazard for the consumer and may cause allergic reactions, interference in the intestinal flora that result in development of resistant populations of bacteria, thereby rendering antibiotic treatment ineffective. The aim of this study was to determine neomycin residues in pasteurized milk in East-Azarbaijan province. For this, a total of 200 samples of pasteurized milk produced by five dairy processing establishments of East Azarbaijan province was randomly collected. The samples were obtained over the spring and autumn (100 samples for each season) of 2010. First, antibiotic residues were determined by Copan milk test. Afterwards, the competitive ELISA assay was used for the determination of neomycin concentration in positive samples. Of all samples, neomycin residues were observed in 9 and 13 samples and the mean neomycin residues amount were 43.20 ± 8.10 and 26.63±2.08 mg/L in spring and autumn, respectively. According to the limit of neomycin (1500 mg/l) in cow raw milk in Iran, despite all the remaining drugs in pasteurized milk, in any of the samples exceeded level of neomycin was not observed. Based on the results, continuousmonitoringofantibiotic residues inmilk samples is recommended.

Fruit leather (Lavashak) is a high consumption food product especially among children in Iran. This product is being manufactured by low quality fruits that usually are contaminated with molds and patulin mycotoxin. The objective of this study was to determine the effect of industrial processing stages of leather production (including pre-heating, filtration, evaporation, formulation and final heat boiling and drying) on reduction of patulin level. Samples were taken for analysis prior and following each processing steps and patulin level was determined using HPLC technique. The results indicated that the maximum reduction of patulin level was ooccurred during formulation and evaporation steps which was estimated at 24.60 and 18.20%, respectively. Meanwhile while after drying, filtration, and pre-heating processes, the main loss of patulin was 8.58, 3.82 and 2.48%, respectively. It was concluded that the amount of residual patulin in final product was higher than 40% of its primary concentration. Besides, various processing stages were found insufficient to eliminate all of patulin or to reduce its level to lower than the maximum acceptable limit.

Coliforms and Escherichia coli are major microbial indicators in the accessing the quality of foodstuffs. The presence of these bacteria in foods is considered as an indication of fecal contamination. E. coli O157:H7 is the most pathogenic strain that is transmitted to human through animal-foods. This study was performed on 100 traditional cheese samples manufactured in Maragheh rural to determine the seroprevalence of E. coli. The samples were analyzed with standard microbiological methods followed by biochemical confirmatory tests. Afterwards, the isolates were assayed for the detection of O-serotypes using direct agglutination method. Among the 100 cheese samples, E. coli O157 serotype was not detected in any sample. However, other E. coli serotypes including 32 isolates of non-O157 serotypes were detected. Among the isolates, enter opathogenic, enter otoxigenic and enterohaemorhhagic serogruops was also detected.

Foodborne diseases remain as one of the world’s major health problem that often poses severe and immediate danger. Epidemiological studies have essential role in identifying the contamination sources, transmission routes and prevalence rates of foodborne diseases, as well as establishing the prevention/control strategies. The aim of this study was to conduct an epidemiological survey on acute foodborne diseases recorded at Imam Khomeini Hospital of Kermanshah during 4 years (2008-2011). For this, the information of patients was extracted using 165 medical files. Using Chi-Square test, the relationship between the occurrence of foodborne diseases and different variables was determined. Considering the season, gender and age of the patients, it was revealed that most incidences of foodborne diseases were observed in spring, male patients and age group of 15 to 30 years. The incidence trend of foodborne diseases was increased from 2008 to 2011. Moreover, there were a significant relationship among incidence of foodborne diseases with season, month, gender and age group (P < 0.01). According to the results it is crucial that the responsible authorities bring about the public educations to increase the public awareness using radio, TV shows, newspapers, and etc.