Majid Aminzare | Zanjan University of Medical Science (original) (raw)
Papers by Majid Aminzare
Food Science and Nutrition, 2022
Food-borne pathogens are considered as the most salient public health problems and cause illness ... more Food-borne pathogens are considered as the most salient public health problems and cause illness and death in a significant number of people every year. Despite recent advances in food safety science, foodborne diseases are still a major concern (Newell et al., 2010). Among microbial pathogens, bacteria are the most common. Because inappropriate actions for food preparation and distribution cause contamination, survival and growth of pathogenic bacteria. Some of mentioned bacterial species include Salmonella enteritidis,
![Research paper thumbnail of Corrigendum to “Comparative Evaluation of Phytochemical, Antioxidant, and Antibacterial Properties from the Essential Oils of Four Commonly Consuming Plants in Iran” [Journal of Food Quality and Hazards Control 3 (2016) 107-113]](https://attachments.academia-assets.com/75536910/thumbnails/1.jpg)
](Journal website: http://www.jfqhc.com To cite: Raeisi M., Hashemi M., Aminzare M., Sadeghi M., Ja... more Journal website: http://www.jfqhc.com To cite: Raeisi M., Hashemi M., Aminzare M., Sadeghi M., Jahani T., Keshavarzi H., Jebelli Javan A., Mirahahidi M., Tepe B. (2016). Corrigendum to “Comparative evaluation of phytochemical, antioxidant, and antibacterial properties from the essential oils of four commonly consuming plants in Iran” [Journal of Food Quality and Hazards Control 3 (2016) 107-113]. Journal of Food Quality and Hazards Control. 3: 157. Corrigendum
Food safety include all health aspects of the food especially adulterations. Butter, particularly... more Food safety include all health aspects of the food especially adulterations. Butter, particularly traditionally produced butters is one of the highly consumed foods in Iran. The aim of this study was to investigate of the chemical and microbial quality of traditional butters produced in west Azerbaijan province, northwest of Iran. Chemical, microbial quality and fatty acid profile of randomly purchased butter samples from 12 cities (10 sample of each city) of west Azerbaijan province were analyzed according to Iranian national standard protocols. Moisture of all samples, Peroxide value of 58.3%, Acidity and Iodine index of 83.3% and Saponification value of 91.7% of samples were out of range in comparing with Iranian national standard. Coliform, mold and yeast contamination were seen in all samples. Staphylococcus aureus and Escherichia coli were seen in 8.3% and 50% of samples, respectively. Lowest and highest contents of C18:1 fatty acid was 21.27 and 33.34%, respectively. Minimum ...
Introduction: Non-standard food hygiene can lead to microbial contamination in food products. Foo... more Introduction: Non-standard food hygiene can lead to microbial contamination in food products. Foodborne pathogens can cause more than 200 illnesses from a mild diarrhea to cancer. Cream-filled pastries are milk-based bakery products with high production and consumption rate in confectioneries of Iran with soft and spongy texture made of different ingredients. The aim of this study was to determine microbial contamination of cream filled pastries as one of the high consumer acceptance product and to evaluate the relation between microbial contamination and sanitary conditions at Zanjan confectioneries.Methods: A total number of 62 cream filled pastries were collected from confectioneries of Zanjan city, Iran. Preparation, dilution and microbiological examination of samples were conducted according to the recommended instructions of Institute of Standards and Industrial Research of Iran, for total count enumeration, Escherichia coli, coliforms, Staphylococcus aureus, Salmonella, Bacil...
This study aimed to evaluate antioxidant effects of biodegradable starch film containing nanoemul... more This study aimed to evaluate antioxidant effects of biodegradable starch film containing nanoemulsions of Bunium persicum essential oil (BPEO) fortified with Cinnamaldehyde (CIN). DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid)) radicals scavenging assay and Folin-Ciocalteu methods were used to determine antioxidant potential of corn starch films containing nanoemulsions of Bunium persicum essential oil fortified with cinammaldehyde (NanoBP en cin). Prepared treatments were films containing BPEO, CIN, the combination of BPEO and CIN (BPEO+CIN), BPEO nanoemulsion and of BPEO nanoemulsion combined with CIN (BPEOne+CIN) and BPEO nanoemulsion fortified with CIN (NanoBP en cin) at 0.25-2.5–5-10 and 20 (mg/ml) concentrations in corn starch solution. Chemical analysis showed that the main constituents of the BPEO were cuminaldehyde (22.34%), carvacrol (15.70%), anisole (15.19%) and ortho-Cymene (12.04%), respectively. Droplet size...
C onsumer preference to use fresh-like and minimally processed food products has increased dramat... more C onsumer preference to use fresh-like and minimally processed food products has increased dramatically during recent years; on the other hand, the globalization of food trade and the transportation of food over long distances pose major challenges for food safety and quality. Food-borne diseases (FBDs) considered asone of the most costly and important public health concerns worldwide (Abdollahzadeh et al., 2014). Meat and meat products are of the most perishable foods and that is because of high content of essential nutrients in these products. Regarding these products, several pathogenic microorganisms including Listeria monocytogenes and Salmonella typhimurium can result in foodborne illnesses such as listeriosis and salmonellosis in consumers if the products are not preserved and handled properly. Listeria monocytogenes is a Gram-positive pathogen which can grow at low temperatures because of its psychrotrophic nature. L.monocytogenes contaminating unprocessed foods like raw meat, fish and milk and also research Article Abstract | With expansion of food trade in today's world, preserving food products and extending their shelf lives is a necessity. In this regard, using natural and safe preservatives such as essential oils has a particular importance. The aim of the present study is to determine the chemical composition of Mentha piperita essential oil (MEO) using Gas chromatography-mass spectrometry,evaluate the in vitro antibacterial capacity of MEO against L.monocytogenes and S.typhimurium using minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) assays, and evaluate the effects of MEO on fate of inoculated L.monocytogenes and S.typhimurium in minced beef during 9 days storage at 7ºC. The essential oil was composed of18 various compounds (96.16% of total oil). Among all components menthol was the most abundant compound (43.12%). The MIC and MBC of MEO against L.monocytogenes and S.typhimurium were 1250 and 2500 μg/mL, as well as 2500 and 5000 μg/mL, respectively. The addition of 2% MEO caused a reduction about 2 and 3 log 10 CFU/g against inoculated L.monocytogenes and S.typhimurium (P< 0.05) in minced meat compared with the control group, respectively. The results showed that MEO as a naturalpreservative caninhibit the growth of L.monocytogenes and S.typhimurium in meat and maintain this pathogens at acceptable levels in order to prevent the risk of food infections for consumers.
Continuous surveillance and monitoring of used materials in food processing is a tool for achievi... more Continuous surveillance and monitoring of used materials in food processing is a tool for achieving to food safety assurance. Peroxide and Acid values are common indicators to detect fat oxidation, frequent and longtime heating and usage of edible oils in cooking or frying of food. This study aimed to quality assessment of used edible oils in restaurants and fast food centers (Sandwich centers) of Zanjan, Iran by determination peroxide value (PV) and acid value (AV). A total 60 oil samples were collected randomly from restaurants (27 samples) and fast food centers (33 samples) based on cluster sampling plan of the Zanjan city. Titration methods were used to determine Peroxide and Acid values according to Iran national standards protocols No. 4179 and 4178. Peroxide value in 22 (81.48%) and 24 (80%) of oil samples and Acid value in 22 (81.48%) and 30 (90.9%) of samples taken from restaurants and fast food centers were higher than standard limit, respectively. Present investigation ha...
Escherichia coli is a Gram-negative, non-sporulating facultative anaerobe found in water and soil... more Escherichia coli is a Gram-negative, non-sporulating facultative anaerobe found in water and soil and is a normal flora in gastrointestinal tract of human, warm-blooded animals and reptiles. E. coli strains are categorized into six pathotypes caused different syndromes and shows high rate of resistance to different antibiotics. The aim of this study was to identify the most important native medicinal plants of world, effective on E. coli. All required information was obtained by searching keywords such as E.coli, medicinal plant extracts or essential oils in published articles in authentic scientific databases such as Science Direct, Wiley-blackwell, Springer, Google scholar, Scientific Information Database (SID) and Magiran. According to the literature review, our results showed 44 different native medicinal plants were effective against E.coli and used to colibacillosis treatment traditionally in all over the world. The results of this review indicated that some of the most import...
© 2018 Majid Aminzare et al. This is an open access article distributed under the terms of the Cr... more © 2018 Majid Aminzare et al. This is an open access article distributed under the terms of the Creative Commons Attribution License -NonCommercialShareAlikeUnported License (http://creativecommons.org/licenses/by-nc-sa/3.0/). *Corresponding Author Elham Amiri, Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran. E-mail: e_amiri93 @ yahoo.com Vibriosis phytotherapy: A review on the most important world medicinal plants effective on Vibrio spp.
Background: One of the most common species of oily fish is rainbow trout. Chemical deterioration ... more Background: One of the most common species of oily fish is rainbow trout. Chemical deterioration of oily fish species is principally caused by lipid oxidation. The adverse effects of various chemical preservatives caused consumer’s attention to shift to natural alternatives. Eryngium caeruleum is an herbaceous plant that is native to the northern areas of Iran and is used in various local foods. The aim of the present study was to investigate the effects of different concentrations of E. caeruleum essential oil (EEO) on the physicochemical and oxidative stability of minced rainbow trout meat for 20 days storage at 4±1°C. Methods: Firstly, the chemical compounds and total phenolic content of EEO were determined by gas chromatography-mass spectrometry and Folin–Ciocalteu reagent, respectively. Then, in vitro antioxidant capacity of EEO was evaluated using 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2' azino-bis (3- ethylbenzthiazoline-6-sulphonic acid) (ABTS) methods. Finally, the ...
Background: This study aimed at investigation of the chemical composition, antimicrobial activity... more Background: This study aimed at investigation of the chemical composition, antimicrobial activity, and antioxidant properties of clove, cumin, origanum, and anise Essential Oils (EOs). Methods: Chemical compositions of the EOs were identified using Gas Chromatography/Mass Spectrometry (GC/MS). The antibacterial activities of EOs against four important food-borne bacteria were assessed by disc diffusion, agar well diffusion, and broth micro-dilution assays. Evaluation of antioxidant properties of the EOs was carried out by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, β-carotene-linoleic acid bleaching test, and total phenolic contents as well. Statistical analysis of data was performed using SPSS, Inc, Chicago, IL software. Results: Eugenol (69.26%) was the main constituents of studied EOs. Although, all five tested bacteria were sensitive to EOs, but Bacillus cereus and Escherichia coli had the highest and lowest susceptibility to the antibacterial activity of EOs (p<0.05), respec...
Background: Doogh is a popular dairy beverage in Iran which its main ingredient is yogurt. The ai... more Background: Doogh is a popular dairy beverage in Iran which its main ingredient is yogurt. The aim of this study was evaluation of bacterial and fungal contamination of this product marketed in Lorestan province, West of Iran. Methods: A total of 200 doogh samples consisted of 150 commercial samples, including five different brands and also 50 homemade samples were purchased randomly from markets. Coliforms, Escherichia coli, Staphylococcus aureus, mold, and yeasts counts were performed according to Iranian national standard protocols. Results: E. coli and S. aureus counts were negative for all doogh samples. Coliform enumerations of all samples were less than the acceptable range declared from Iranian national standard. Out of 200 samples, 56 (28%) were unacceptable due to mold and yeast counts more than the maximum acceptable level stated by national standard of Iran (≤100 CFU/ml). Overall, 45 samples (90%) of traditional as well as 11 samples (7.3%) of commercial doogh were micro...
Background: The studies on children and adolescents provide the basic information for educational... more Background: The studies on children and adolescents provide the basic information for educational interventions such as the assessment of the knowledge of community health promotion. The present study aimed to evaluate the knowledge, attitude, and practices of secondary high school students regarding food safety and hygiene in Khorramdarreh, Zanjan, Iran. Methods: This cross-sectional study was conducted on 640 secondary high school students during December 2014-December 2015. The participants were selected via cluster sampling, and data were collected using a researcher-made questionnaire after assessing its validity and reliability. Data analysis was performed in SPSS version 16. Results: The mean scores of the knowledge, attitude, and practices of the students were 36.6±6.96 (moderate), 57.95±6.88 (favorable), and 40.59±5.80 (favorable), respectively. The lowest knowledge level of the students was observed in milk and egg hygiene (27%), meat hygiene (35%), effect of temperature o...
Journal of Aquatic Food Product Technology
SSRN Electronic Journal
The present study was conducted to evaluate the effectiveness of the edible coating of Cinnamon E... more The present study was conducted to evaluate the effectiveness of the edible coating of Cinnamon Essential Oil (CEO) and Rosemary Essential Oil (REO) incorporated into alginate coating to maintain chemical and sensorial characteristics of chicken meat under refrigeration conditions. Firstly in vitro antioxidant activity of essential oils was evaluated. Then fresh chicken meats were coated with alginate solution containing CEO, REO alone and in combination and treatments were evaluated for Peroxide value (PV), total carbonyls, ThioBarbituric Acid Reactive Substances BARS), TriMethylAmine Nitrogen (TMAN), Total Volatile Basic Nitrogen (TVBN) and sensory quality tests. Results indicated that there was a significant difference in chemical parameters and sensorial attributes in all treatments when compared to control during storage. Therefore the functional alginate-sodium coating containing CEO and REO extended the shelf life of fresh chicken meat during refrigerated storage and could have a valuable food preserving potential in the food industry.
Journal of Food Science and Technology
Iranian Journal of Microbiology
Background and Objectives: The aim of present study was to evaluate the prevalence of Listeria mo... more Background and Objectives: The aim of present study was to evaluate the prevalence of Listeria monocytogenes and Esch- erichia coli, characterization and antimicrobial resistance of their serotypes and genotyping profiles in fresh beef and poultry meats marketed in Zanjan, Iran. Materials and Methods: A total of 90 (45 chicken and 45 beef) samples were collected from January to June 2018 focusing on retail meat stores of Zanjan city, Iran. Foodborne pathogen detection and antimicrobial resistance of isolates performed by PCR and disc diffusion methods, respectively. Simplex PCR method was used for screening hly and uidA genes in L. monocytogenes and E. coli isolates, respectively. Results: Findings revealed high contamination in beef and chicken meats with E. coli (68.89% and 88.89%, respectively) and L. monocytogenes (53.33% and 46.67%, respectively). The most likelihood of E. coli isolates belonged to E. coli 13479 serotype. All L. monocytogenes isolates from beef and chicken meat...
Journal of Human, Environment, and Health Promotion
Background: Foods go through many changes from production to table and continuous control is nece... more Background: Foods go through many changes from production to table and continuous control is necessary to maintain food safety and supply foods with good quality. The aim of this study was to evaluate the quality of some foods with high consumption in Zanjan city within 5 years from 2009 to 2013. Methods: In a case-control descriptive study with an annually-controlled program within 5 years from 2009 to 2014, some food samples including pasteurized milk, vegetable oils, flour, kebab, salt, confectionary products and a special cookie called nan-chay were collected and analyzed in food control laboratory of Zanjan university of medical sciences. Results: According to national standard of Iran, of Nan-chay, salt, vegetable oils, kebab, confectionary products, and pasteurized milk samples 68.4%, 46%, 24.3%, 10.4%, 9.3%, 5% were out of national standard limits and unacceptable, respectively. All flour samples had good standard quality. Mean± sd values of pH in Nan-chay samples were 7.5 and 1.19, respectively. Mean± sd values of the degree of purity in salt samples were 98.21 and 1.75, respectively. Conclusion: Results showed that among the 7 types of collected foods in Zanjan city, the most nonstandard cases were of Nan-chay samples and the best quality was seen in flour samples.
Food Science and Nutrition, 2022
Food-borne pathogens are considered as the most salient public health problems and cause illness ... more Food-borne pathogens are considered as the most salient public health problems and cause illness and death in a significant number of people every year. Despite recent advances in food safety science, foodborne diseases are still a major concern (Newell et al., 2010). Among microbial pathogens, bacteria are the most common. Because inappropriate actions for food preparation and distribution cause contamination, survival and growth of pathogenic bacteria. Some of mentioned bacterial species include Salmonella enteritidis,
Journal website: http://www.jfqhc.com To cite: Raeisi M., Hashemi M., Aminzare M., Sadeghi M., Ja... more Journal website: http://www.jfqhc.com To cite: Raeisi M., Hashemi M., Aminzare M., Sadeghi M., Jahani T., Keshavarzi H., Jebelli Javan A., Mirahahidi M., Tepe B. (2016). Corrigendum to “Comparative evaluation of phytochemical, antioxidant, and antibacterial properties from the essential oils of four commonly consuming plants in Iran” [Journal of Food Quality and Hazards Control 3 (2016) 107-113]. Journal of Food Quality and Hazards Control. 3: 157. Corrigendum
Food safety include all health aspects of the food especially adulterations. Butter, particularly... more Food safety include all health aspects of the food especially adulterations. Butter, particularly traditionally produced butters is one of the highly consumed foods in Iran. The aim of this study was to investigate of the chemical and microbial quality of traditional butters produced in west Azerbaijan province, northwest of Iran. Chemical, microbial quality and fatty acid profile of randomly purchased butter samples from 12 cities (10 sample of each city) of west Azerbaijan province were analyzed according to Iranian national standard protocols. Moisture of all samples, Peroxide value of 58.3%, Acidity and Iodine index of 83.3% and Saponification value of 91.7% of samples were out of range in comparing with Iranian national standard. Coliform, mold and yeast contamination were seen in all samples. Staphylococcus aureus and Escherichia coli were seen in 8.3% and 50% of samples, respectively. Lowest and highest contents of C18:1 fatty acid was 21.27 and 33.34%, respectively. Minimum ...
Introduction: Non-standard food hygiene can lead to microbial contamination in food products. Foo... more Introduction: Non-standard food hygiene can lead to microbial contamination in food products. Foodborne pathogens can cause more than 200 illnesses from a mild diarrhea to cancer. Cream-filled pastries are milk-based bakery products with high production and consumption rate in confectioneries of Iran with soft and spongy texture made of different ingredients. The aim of this study was to determine microbial contamination of cream filled pastries as one of the high consumer acceptance product and to evaluate the relation between microbial contamination and sanitary conditions at Zanjan confectioneries.Methods: A total number of 62 cream filled pastries were collected from confectioneries of Zanjan city, Iran. Preparation, dilution and microbiological examination of samples were conducted according to the recommended instructions of Institute of Standards and Industrial Research of Iran, for total count enumeration, Escherichia coli, coliforms, Staphylococcus aureus, Salmonella, Bacil...
This study aimed to evaluate antioxidant effects of biodegradable starch film containing nanoemul... more This study aimed to evaluate antioxidant effects of biodegradable starch film containing nanoemulsions of Bunium persicum essential oil (BPEO) fortified with Cinnamaldehyde (CIN). DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid)) radicals scavenging assay and Folin-Ciocalteu methods were used to determine antioxidant potential of corn starch films containing nanoemulsions of Bunium persicum essential oil fortified with cinammaldehyde (NanoBP en cin). Prepared treatments were films containing BPEO, CIN, the combination of BPEO and CIN (BPEO+CIN), BPEO nanoemulsion and of BPEO nanoemulsion combined with CIN (BPEOne+CIN) and BPEO nanoemulsion fortified with CIN (NanoBP en cin) at 0.25-2.5–5-10 and 20 (mg/ml) concentrations in corn starch solution. Chemical analysis showed that the main constituents of the BPEO were cuminaldehyde (22.34%), carvacrol (15.70%), anisole (15.19%) and ortho-Cymene (12.04%), respectively. Droplet size...
C onsumer preference to use fresh-like and minimally processed food products has increased dramat... more C onsumer preference to use fresh-like and minimally processed food products has increased dramatically during recent years; on the other hand, the globalization of food trade and the transportation of food over long distances pose major challenges for food safety and quality. Food-borne diseases (FBDs) considered asone of the most costly and important public health concerns worldwide (Abdollahzadeh et al., 2014). Meat and meat products are of the most perishable foods and that is because of high content of essential nutrients in these products. Regarding these products, several pathogenic microorganisms including Listeria monocytogenes and Salmonella typhimurium can result in foodborne illnesses such as listeriosis and salmonellosis in consumers if the products are not preserved and handled properly. Listeria monocytogenes is a Gram-positive pathogen which can grow at low temperatures because of its psychrotrophic nature. L.monocytogenes contaminating unprocessed foods like raw meat, fish and milk and also research Article Abstract | With expansion of food trade in today's world, preserving food products and extending their shelf lives is a necessity. In this regard, using natural and safe preservatives such as essential oils has a particular importance. The aim of the present study is to determine the chemical composition of Mentha piperita essential oil (MEO) using Gas chromatography-mass spectrometry,evaluate the in vitro antibacterial capacity of MEO against L.monocytogenes and S.typhimurium using minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) assays, and evaluate the effects of MEO on fate of inoculated L.monocytogenes and S.typhimurium in minced beef during 9 days storage at 7ºC. The essential oil was composed of18 various compounds (96.16% of total oil). Among all components menthol was the most abundant compound (43.12%). The MIC and MBC of MEO against L.monocytogenes and S.typhimurium were 1250 and 2500 μg/mL, as well as 2500 and 5000 μg/mL, respectively. The addition of 2% MEO caused a reduction about 2 and 3 log 10 CFU/g against inoculated L.monocytogenes and S.typhimurium (P< 0.05) in minced meat compared with the control group, respectively. The results showed that MEO as a naturalpreservative caninhibit the growth of L.monocytogenes and S.typhimurium in meat and maintain this pathogens at acceptable levels in order to prevent the risk of food infections for consumers.
Continuous surveillance and monitoring of used materials in food processing is a tool for achievi... more Continuous surveillance and monitoring of used materials in food processing is a tool for achieving to food safety assurance. Peroxide and Acid values are common indicators to detect fat oxidation, frequent and longtime heating and usage of edible oils in cooking or frying of food. This study aimed to quality assessment of used edible oils in restaurants and fast food centers (Sandwich centers) of Zanjan, Iran by determination peroxide value (PV) and acid value (AV). A total 60 oil samples were collected randomly from restaurants (27 samples) and fast food centers (33 samples) based on cluster sampling plan of the Zanjan city. Titration methods were used to determine Peroxide and Acid values according to Iran national standards protocols No. 4179 and 4178. Peroxide value in 22 (81.48%) and 24 (80%) of oil samples and Acid value in 22 (81.48%) and 30 (90.9%) of samples taken from restaurants and fast food centers were higher than standard limit, respectively. Present investigation ha...
Escherichia coli is a Gram-negative, non-sporulating facultative anaerobe found in water and soil... more Escherichia coli is a Gram-negative, non-sporulating facultative anaerobe found in water and soil and is a normal flora in gastrointestinal tract of human, warm-blooded animals and reptiles. E. coli strains are categorized into six pathotypes caused different syndromes and shows high rate of resistance to different antibiotics. The aim of this study was to identify the most important native medicinal plants of world, effective on E. coli. All required information was obtained by searching keywords such as E.coli, medicinal plant extracts or essential oils in published articles in authentic scientific databases such as Science Direct, Wiley-blackwell, Springer, Google scholar, Scientific Information Database (SID) and Magiran. According to the literature review, our results showed 44 different native medicinal plants were effective against E.coli and used to colibacillosis treatment traditionally in all over the world. The results of this review indicated that some of the most import...
© 2018 Majid Aminzare et al. This is an open access article distributed under the terms of the Cr... more © 2018 Majid Aminzare et al. This is an open access article distributed under the terms of the Creative Commons Attribution License -NonCommercialShareAlikeUnported License (http://creativecommons.org/licenses/by-nc-sa/3.0/). *Corresponding Author Elham Amiri, Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran. E-mail: e_amiri93 @ yahoo.com Vibriosis phytotherapy: A review on the most important world medicinal plants effective on Vibrio spp.
Background: One of the most common species of oily fish is rainbow trout. Chemical deterioration ... more Background: One of the most common species of oily fish is rainbow trout. Chemical deterioration of oily fish species is principally caused by lipid oxidation. The adverse effects of various chemical preservatives caused consumer’s attention to shift to natural alternatives. Eryngium caeruleum is an herbaceous plant that is native to the northern areas of Iran and is used in various local foods. The aim of the present study was to investigate the effects of different concentrations of E. caeruleum essential oil (EEO) on the physicochemical and oxidative stability of minced rainbow trout meat for 20 days storage at 4±1°C. Methods: Firstly, the chemical compounds and total phenolic content of EEO were determined by gas chromatography-mass spectrometry and Folin–Ciocalteu reagent, respectively. Then, in vitro antioxidant capacity of EEO was evaluated using 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2' azino-bis (3- ethylbenzthiazoline-6-sulphonic acid) (ABTS) methods. Finally, the ...
Background: This study aimed at investigation of the chemical composition, antimicrobial activity... more Background: This study aimed at investigation of the chemical composition, antimicrobial activity, and antioxidant properties of clove, cumin, origanum, and anise Essential Oils (EOs). Methods: Chemical compositions of the EOs were identified using Gas Chromatography/Mass Spectrometry (GC/MS). The antibacterial activities of EOs against four important food-borne bacteria were assessed by disc diffusion, agar well diffusion, and broth micro-dilution assays. Evaluation of antioxidant properties of the EOs was carried out by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, β-carotene-linoleic acid bleaching test, and total phenolic contents as well. Statistical analysis of data was performed using SPSS, Inc, Chicago, IL software. Results: Eugenol (69.26%) was the main constituents of studied EOs. Although, all five tested bacteria were sensitive to EOs, but Bacillus cereus and Escherichia coli had the highest and lowest susceptibility to the antibacterial activity of EOs (p<0.05), respec...
Background: Doogh is a popular dairy beverage in Iran which its main ingredient is yogurt. The ai... more Background: Doogh is a popular dairy beverage in Iran which its main ingredient is yogurt. The aim of this study was evaluation of bacterial and fungal contamination of this product marketed in Lorestan province, West of Iran. Methods: A total of 200 doogh samples consisted of 150 commercial samples, including five different brands and also 50 homemade samples were purchased randomly from markets. Coliforms, Escherichia coli, Staphylococcus aureus, mold, and yeasts counts were performed according to Iranian national standard protocols. Results: E. coli and S. aureus counts were negative for all doogh samples. Coliform enumerations of all samples were less than the acceptable range declared from Iranian national standard. Out of 200 samples, 56 (28%) were unacceptable due to mold and yeast counts more than the maximum acceptable level stated by national standard of Iran (≤100 CFU/ml). Overall, 45 samples (90%) of traditional as well as 11 samples (7.3%) of commercial doogh were micro...
Background: The studies on children and adolescents provide the basic information for educational... more Background: The studies on children and adolescents provide the basic information for educational interventions such as the assessment of the knowledge of community health promotion. The present study aimed to evaluate the knowledge, attitude, and practices of secondary high school students regarding food safety and hygiene in Khorramdarreh, Zanjan, Iran. Methods: This cross-sectional study was conducted on 640 secondary high school students during December 2014-December 2015. The participants were selected via cluster sampling, and data were collected using a researcher-made questionnaire after assessing its validity and reliability. Data analysis was performed in SPSS version 16. Results: The mean scores of the knowledge, attitude, and practices of the students were 36.6±6.96 (moderate), 57.95±6.88 (favorable), and 40.59±5.80 (favorable), respectively. The lowest knowledge level of the students was observed in milk and egg hygiene (27%), meat hygiene (35%), effect of temperature o...
Journal of Aquatic Food Product Technology
SSRN Electronic Journal
The present study was conducted to evaluate the effectiveness of the edible coating of Cinnamon E... more The present study was conducted to evaluate the effectiveness of the edible coating of Cinnamon Essential Oil (CEO) and Rosemary Essential Oil (REO) incorporated into alginate coating to maintain chemical and sensorial characteristics of chicken meat under refrigeration conditions. Firstly in vitro antioxidant activity of essential oils was evaluated. Then fresh chicken meats were coated with alginate solution containing CEO, REO alone and in combination and treatments were evaluated for Peroxide value (PV), total carbonyls, ThioBarbituric Acid Reactive Substances BARS), TriMethylAmine Nitrogen (TMAN), Total Volatile Basic Nitrogen (TVBN) and sensory quality tests. Results indicated that there was a significant difference in chemical parameters and sensorial attributes in all treatments when compared to control during storage. Therefore the functional alginate-sodium coating containing CEO and REO extended the shelf life of fresh chicken meat during refrigerated storage and could have a valuable food preserving potential in the food industry.
Journal of Food Science and Technology
Iranian Journal of Microbiology
Background and Objectives: The aim of present study was to evaluate the prevalence of Listeria mo... more Background and Objectives: The aim of present study was to evaluate the prevalence of Listeria monocytogenes and Esch- erichia coli, characterization and antimicrobial resistance of their serotypes and genotyping profiles in fresh beef and poultry meats marketed in Zanjan, Iran. Materials and Methods: A total of 90 (45 chicken and 45 beef) samples were collected from January to June 2018 focusing on retail meat stores of Zanjan city, Iran. Foodborne pathogen detection and antimicrobial resistance of isolates performed by PCR and disc diffusion methods, respectively. Simplex PCR method was used for screening hly and uidA genes in L. monocytogenes and E. coli isolates, respectively. Results: Findings revealed high contamination in beef and chicken meats with E. coli (68.89% and 88.89%, respectively) and L. monocytogenes (53.33% and 46.67%, respectively). The most likelihood of E. coli isolates belonged to E. coli 13479 serotype. All L. monocytogenes isolates from beef and chicken meat...
Journal of Human, Environment, and Health Promotion
Background: Foods go through many changes from production to table and continuous control is nece... more Background: Foods go through many changes from production to table and continuous control is necessary to maintain food safety and supply foods with good quality. The aim of this study was to evaluate the quality of some foods with high consumption in Zanjan city within 5 years from 2009 to 2013. Methods: In a case-control descriptive study with an annually-controlled program within 5 years from 2009 to 2014, some food samples including pasteurized milk, vegetable oils, flour, kebab, salt, confectionary products and a special cookie called nan-chay were collected and analyzed in food control laboratory of Zanjan university of medical sciences. Results: According to national standard of Iran, of Nan-chay, salt, vegetable oils, kebab, confectionary products, and pasteurized milk samples 68.4%, 46%, 24.3%, 10.4%, 9.3%, 5% were out of national standard limits and unacceptable, respectively. All flour samples had good standard quality. Mean± sd values of pH in Nan-chay samples were 7.5 and 1.19, respectively. Mean± sd values of the degree of purity in salt samples were 98.21 and 1.75, respectively. Conclusion: Results showed that among the 7 types of collected foods in Zanjan city, the most nonstandard cases were of Nan-chay samples and the best quality was seen in flour samples.