The use of sauces packaged in Polyethylene terephthalate (PET) bottles is widespread in households, restaurants, and fast-food establishments. This research focuses on comparing the migration of phthalates from PET bottles into mayonnaise and mustard sauces, adhering to guidelines set forth by the British Standard, European Union (EU) Commission Regulations, and the FDA. The study employed food simulants and PET bottle samples directly sourced from production lines to measure the Overall Migration Limit (OML). In this investigation, the presence of five types of phthalates, namely DEHP, DBP, BBP, DINP, and DIOP was analyzed in PET bottles used for packaging these sauces. The OML levels in the PET bottle samples for both mayonnaise and mustard sauces were significantly below the EU regulation limit. Only DIOP was detected in the PET bottles used for mayonnaise sauce. For mustard sauce, both DEHP and DIOP were detected simultaneously. The levels of DIOP in mayonnaise and mustard sauces were well below the EU's specified SML. However, DEHP levels in mustard sauce slightly exceeded the specified SML value. The ratio of migrant milligrams per kilogram of sauce and the migration percentage of phthalates were calculated, providing a comprehensive analysis of phthalate migration dynamics. These results underscore the importance of continuous monitoring and stringent compliance with regulatory guidelines to ensure the safety of PET-packaged food products.

Soy sauce has been known from earlier time as a favorite spice and condiment from soybean and has a lot of considerable nutritional and economical dimensions. Producing the soy sauce is carried out in two steps. The first Step is named "Koji". This product is a combination of wheat and soya bean, which is prepared and inoculated with Aspergillus oryzae or A. sojae. The product is stored in specific condition for three days until the well growth of mycelium. Second stage of soya sauce production was named "Moromi", the koji produced in the first stage is mixed with brine and permitted to carry out the lactic and alcoholic fermentation. The filtered and pasteurized fluid, which is obtained in this stage, is named "Soy sauce". Soybean (var. William"s) and wheat (var. Golestaneh) were used to produce soy sauce. Soybean were soaked in water for 16 h and cooked under pressure (1.1 Kg/cm2) and 121° Cfor 20 minutes. The wheat, were roasted in a pan and cracked in a grinder. These two substances were mixed in equal ratio, and then A. sojae (PTCC 5196) was added. The provided mixed material was located in some perforated stainless steel trays and incubated into an incubator at 30° C for 72h in order to obtain "Koji ". The produced Koji was subjected to brine (18% W/V) at the ratio of 115% of Koji volume. The Pediococcus halophilus (PTCC 1425) and Zygosaccharomyces rouxii (PTCC 5206) were also added in a ratio of 10 4 and 10 3 cells/ml respectively to obtain a lactic and alcoholic fermentation. After 9 months, the aged mash was filtered, pasteurized and clarified by diatomsoil. Studying the enzymatic changes in Koji stage showed that although amylase was produced in a favorite range, Protease was less. At the second stage, when temperature reached 40° C, heat ceased the activities of these two enzymes. Similarly at Marami Stage, when temperature reached 40° C the growth and activities of added microorganisms were very intensive. Due to this, pH decreased and acidity rates increased in a short time. Results obtained from chemical tests showed that except the reduced sugars, total nitrogen and glutamic acid in produced soy sauce the other characteristics were approximately similar to the soy sauce of Japan, Indonesia and China.

Fish sauce is a fermented product which is used in south Asian countries. In the present study, Caspian Kilka was used to produce the sauce, using either cooked or raw fish subjected to four different treatments: 1) traditional method, where fish and salt were used; 2) an enzymatic method, where fish, salt and proteolytic enzymes, including Protamex and Flavourzyme (Novo Nordisc Co., Bagsvaerd, Denmark), were used; 3) a microbial method, where fish, salt, and Bacillus and Pediococcus species were used; and 4) a combination of the enzyme and microbial methods. Fermentation of the ingredients was carried out in 400cc bottles for a period of 6 months with microbiological and chemical tests at intervals of one week and then one month. The results of molds, yeast, and aflatoxin detection tests were negative. The total bacterial count ranged between log 2.1 and 6.18. Chemical tests included TVN and pH. pH of the final products ranged from 6.5 to 7.0. The speed of fermentation as determined by examining the bottles every two or three days was as follows: Traditional< Microbial<Enzymatic = Enzymatic+Microbial Method. However different treatments could be used to speed up the fermentation, but the traditional method is considered to be better as the quality is concerned.

In this study, by fermentation technology fish sauce with this fermentation 100g Sardin fish, 100g mustard, 2g lemon powder was produced. After 40 days of aging and the produced sample was dryed and was tested chemically ,its Moisture, Fat, Protein, Amino acid, Calcium, Phosphorus, Acidity determining Color process were tested and Brix physical  measurement test was used .High fat attributed to whether Sardin fish feed on alge and sea products. Protein and Amino acid Analysis show that Sardin fish is high in Amino acid and during fermentation reduction in protein occurs but it is not significant in 5%. Sardin sauce is superior to other fish sauce considering its Phosphorus source. Reaching the aging period, the color gets darker and L index decreases .After aging Acidity increase and is higher compared with the period befor aging and shows a significant difference in 5% .In determining Brix there is no significant difference in 5% before and after aging.

Introduction: The fermentation process is one of the oldest methods of food preservation, which in addition to prolonging the shelf life increases the flavor and nutritional value of the product. Proteolysis is one of the most important biochemical reactions that occurs during the fermentation process (Yuen et al., 2009). Fish sauce is a quasi-fermentation liquid product that is obtained by the decomposition of fish proteins in the high concentration of salt and apparently for the first time was observed and discovered by Badham in 1854 (Beddows, 1985). In Iran, also a type of local fish sauce is produced, which is called Mahyaveh, Mahweh or Suragh. Mahyaveh is traditionally produced by the natives in the southern provinces of Iran. According to people in the southern region, eating Mahyaveh contained mustard prevents Pacey's skin disease. Fish sauce is not just a flavoring but contains 0. 6 to 1. 2 percent nitrogen and has suitable amount of essential amino acids for body. In addition, this sauce contains desirable fatty acids such as docosahexaenoic acid and eicosapentaenoic Acid. Studies have shown that fish sauce yellow color due to non-enzymatic reaction between amino acids and ribose (Saisthi, 1967). The effect of heat process, percentage of salt consumed, fermentation time and use of enzymes and edible microbes can play an important role in the taste, colour and fermentation speed of fish sauce (Mickey and Hardy, 1992). Saisthi et al., examined the aromatic substances in fish sauce and stated this product has a different flavor from the smell of fish, so that it can be said t this smell and taste is specific to fish sauce. In the food industry, the acceptance of a product by consumers guarantees the production of that product and its continued presence in the consumer market, so the evaluation of sensory characteristics plays an essential role in choosing the best formulation and limited information about the characteristics. Also, due to the increasing consumption of seafood, this fermented product is important to study the factors affecting the quality of the product. Therefore, the aim of this study was to investigate the effect of fish type, salt concentration and fermentation time on the sensory properties of Iranian fish sauce (Mahyaveh). Material and methods: In order to prepare Mahyaveh sauce, tuna, anchovies and sardines were supplied in April 2019 (from Bandar Fish Company in Bandar Abbas, Iran) and frozen at-18 °, C and transferred to the Agricultural Laboratory of the University of Tehran. Salt was purchased from Shimiaz Company, Iran. Mustard powder was produced by G. S. Dunn Company, Canada. First, the fish (1: tuna, 2: anchovies, and 3: sardines) were washed with water, along with viscus, and cut to a size of 6 cm. The whole fish (along with viscera) was mixed with water in a ratio of 1 to 1, and the required amount of salt was added to the treatments according to Table 1. Then, fish, water and salt were mixed in a mixer, Model ika, Germany and transferred to wide-mouthed clay pottery with a capacity of 700 ml, and the lids were closed with three-layer plastic films. These utensils were kept in an incubator in time intervals of 30, 75 and 120 days at 37 °, C. After passing the fermentation time of each treatment, the samples were passed through a sterile cleaning cloth. Then, the filtered extract was mixed with 10% mustard and the samples were kept at environment temperature for 10 to 15 days, and then physicochemical experiments were then performed on the extracts produced. Sensory test was performed according to the method of Moayedi et al. (2013) and by 5-point hedonic method by 10 trained evaluators. The studied traits were color, odor, taste and general acceptance. The samples were transferred to the evaluation room after being placed in disposable containers and coded. The order of the samples for each evaluator was randomly assigned. In the intervals between each assessment, some water was drunk by the assessor. These individuals consumed 15 available treatments and then judged on color, odor, taste and general acceptance and assigned 1 to 5 points (excellent, very good, good, average and bad) to the samples (Moayedi Et al., 2013). Results and discussion: The results showed that by passing time (from 30 to 120 days), an increase in salt concentration (from 15 to 35%) And use all three different types of fish (tuna, anchovy and sardine) had a significant effect (P≤, 0. 05) in increasing of sensory characteristics (colour, odour, taste, acceptability). The type of fish and salt concentration did not have a significant effect on the colour of Mahyaveh sauce (P>0. 05). The results showed the highest colour amount was observed in the sample of (T15) Mahyaveh sauce containing 35%ww-1 salt, in 120 days of fermentation time and fish type 2 (Anchovy) and the lowest amount of colour in the sample of (T13) Mahyaveh sauce containing 25%ww-1 salt, in 30 days of fermentation time and fish type 3 (Sardine). the highest odour and taste amount were observed in the sample of (T2) Mahyaveh sauce containing 25%ww-1 salt, in 120 days of fermentation time and fish type 1 (Tuna) and the lowest amount of odour and taste in the sample of (T10) Mahyaveh sauce containing 35%ww-1 salt, in 75 days of fermentation time and fish type 3 (Sardine). The highest acceptability amount was observed in the sample of (T8) Mahyaveh sauce containing 25%ww-1 salt, in 120 days of fermentation time and fish type 3 (Sardine) and the lowest amount of acceptability in the sample of (T10) Mahyaveh sauce containing 35%ww-1 salt, in 75 days of fermentation time and fish type 3 (Sardine). Multiple optimization to achieve the maximum colour amount, odour, taste and acceptability in the Mahyaveh sauce was obtained with 99/94% desirability at the time of 120 days of fermentation with the third type of fish (sardine) and at a salt concentration of 28. 33 %. Conclusion: According to the results, by optimizing the conditions of producing Mahyaveh sauce, fish sauce can be produced with the better Sensory characteristics and higher quality.

Aim and Background: Listeria monocytogenes is known as a food-borne pathogen responsible for causing disease in humans. This bacterium that cause meningitis, abortion and food poisoning in humans. Industrial sauce as a matter of day-to-day offer food consumption among the general population have found. This food, suitable for food poisoning. Therefore contamination with Listeria monocytogenes is a threat to health, especially those with suppressed immune systems. The aim of this study is molecular detection of listeria monocytogenes in industrial sauce in Iran.Materials and Methods: 25 Industrial sauces were collected from Iran markets. DNA samples extracted by standard phenol-chloroform method. PCR test optimized and detection of limits (LOD) and specificity evaluated. All of the samples tested with optimized PCR test. Results: PCR test Optimized and 226 bp amplicon was observed in 2% agarose gel electrophoresis. LOD test was obtained 10 genome/reaction and in specificity test, amplicon was not observed with none of microorganism DNA was tested. After PCR testing on 25 sauce samples, 4 were positive for Listeria monocytogenes.Conclusion: PCR technique using specific primers very carefully and faster than traditional methods is for the identification of Listeria monocytogenes. The results show that the PCR technique is a good way to monitor microorganisms in food products such as sauces.

A diet abundant in fruits is highly nutritious, providing significant levels of essential nutrients and natural phytochemicals that contribute to overall health and disease prevention. Plant-based foods are particularly rich in antioxidants, vitamins, and minerals, which play crucial roles in regulating bodily functions, enhancing immune response, and lowering the risk of chronic diseases. Persimmons, in particular, are nutrient-dense fruits that are rich in bioactive compounds, making them an excellent ingredient for health-oriented food products aimed at improving dietary quality.Corn flour is a versatile ingredient characterized by its high carbohydrate content, which not only boosts energy levels but also delivers essential nutrients such as proteins and dietary fiber. These components aid digestion and promote a sense of fullness. Persimmon sauce is recognized for its culinary versatility; it retains a significant portion of the fruit's nutrient profile while offering a delightful flavor. The incorporation of corn flour into persimmon sauce results in a functional food product that is not only high in fiber but also exhibits enhanced consistency, texture, and shelf stability. This innovative blend addresses the increasing demand for nutrient-rich, health-focused food options that align with contemporary dietary preferences.

Background: Sulfur mustard (SM) is a chemical blistering warfare that affects different organs especially hematopoietic system. Prevalence of acute myeloblastic and lymphoblastic leukemia is increased by sulfur mustard exposure. FLT3-ITD mutation can be effective on leukemogenesis. Therefore, the aim of this study was to verify the frequency of FLT3-ITD mutation in the patients who exposed to SM. Methods: This study was implemented on 42 people poisoned by SM during Iraq-Iran war about three decades ago and is now resident in Mashhad, Iran. The control group included 30 healthy males that are relatives of the patients with first-degree. After DNA extraction, PCR was performed for FLT3-ITD analysis. Results: By analysis of PCR products, no FLT3-ITD mutation was detected in the patient or control groups. There was no significant difference in hematological factors between the two groups. Conclusion: Other mechanisms can lead to leukemia in SM exposed persons. Elapsed time after exposure to sulfur mustard can be effective on leukemogenesis, then future more study may be beneficial for early diagnosis of leukemia in SM exposed veterans.

Background: Cytokines play a major role in acute and chronic inflammations such as the inflammation caused by Sulphur Mustard (SM).Methods: In this study, response of the macrophages from rats exposed to SM was evaluated for Interleukin 1-beta (IL-1b), Interleukin-6 (IL-6), Interleukin-12 (IL-12), Tumor Necrosis Factor a (TNF-a) and Transforming Growth Factor Beta (TGF-b). Twelve rats were exposed to 1 dose of SM through inhalation and were then compared with the control group. After 2, 4, and 6 months following the exposure, rats were killed by anesthesia and their splenic and pulmonary macrophages were retrieved. Macrophages were then counted and cultured (1000,000 cells per well) in 24-well microplates for 24 hours at 37°C and 5% CO2 after 3 times of washing. The supernatant was then evaluated for cytokines using ELISA.Results: After 2 months, no significant difference was reported between the case group and the control group except for IL-6 (P<0.01); while after 4 months, IL-1b, IL-6, IL-12 and TGF-b increased significantly in comparison with the control group (P<0.001) with the highest increase in IL-6 (54.6% for splenic macrophages and 64.29% for pulmonary macrophages (P<0.001)). Six months after the exposure, there was a significant differences (P<0.001) in the secretion of all cytokines in both splenic and pulmonary macrophages (P<0/05 for TNF-a). The highest increase was seen in IL-6 which was 84.3% in splenic and 69.83% in pulmonary macrophages (P<0.001). Discussion: overall, cytokines are secreted more in the group exposed to SM than the control group.Conclusion: We conclude that late complications of SM are in part due to the changes in cytokines levels.