Journal of Food Safety and Hygiene
Volume:1 Issue: 2, Spring 2015

This study was conducted after water scarcity and droughts in recent years in Isfahan Province, Iran. The aim of the study was to compare peoples,knowledge,attitude, practice and other risk factors toward foodborne poisoning. A knowledge,attitudes, and practice (KAP) survey study was conducted from January to December 2013 enrolling 580 subjects who were referred to health centers for health care, anonymously (response rate: 100%). The questionnaire included the following four parts: (a) general characteristics such a gender, education level, (b)16 questions on knowledge (min=0, max=32); (c) 10 questions on attitude (min=0,max=20); and (d) nine questions on practice (min=0, max=36). The overall mean score of knowledge, attitude and practice was 26.48 (SD=3.66), 14.23 (SD=2.47), and 28.01 (SD=3.80), respectively. KAP of food -borne outbreaks was significantly higher in people who worked in health system (p

This study was aimed to investigate chemical composition, antibacterial and antifungal activities of Lavender (Lavandula angustifolia) and Eucalyptus(Eucalyptus camaldulensis) essential oils. The essential oils which prepared via distillation by Clevenger unit analyzed by GC- MS. Antibacterial effect of essential oils were tested against Listeria monocytogenes, Bacillus cereus,Salmonella thyphimurium,and Escherichia coli using disc diffusion, agar well diffusion and broth microdilution methods and against Candida strains by broth micro dilution. The most inhibition zone of Lavender essential oil was related to S. thyphimurium and L. monocytogenes and B. cereus in disk diffusion and B. cereus in agar well diffusion method. The lowest minimum inhibitory concentration (MIC) for Lavender essential oil was 6 μl/ml, against S.thyphimurium. The MIC value of Lavender against L. monocytogenes, E. coli and B. cereus were 25, 12.5, 12.5 μl/ml respectively. The MIC value of Eucalyptusagainst S. thiphymurium, L. monocytogenes, E. coli and B. cereus were 25, 12.5,12.5, 12.5 μl/ml respectively. The MIC value of Eucalyptus essential oil against C. albicans, C. tropicalis, C. dubliniensis and C. parapsilosis were 0.2%,0.1%, 0.4% and 0.4%, respectively. The MIC value ofLavender essential oil against C. albicans, C. tropicalis, C. dubliniensis and C. parapsilosis were 0.4%,0.4%, 1.6% and 1.6%, respectively.

Quality of bread, as one of the most important foodstuff, can be improved by applying advanced instruments and technology, composite flour and different kinds of ingredients like emulsifiers and acidic food additives.Implementation of food safety measures and application of quality management systems will reduce microbial and chemical hazards. This study aimed to improve industrial bread production through different approaches regarding customers’ and technical requirements. Fuzzy Quality Function Deployment (FQFD) as a quality management tool deals with improving quality factors, optimizing technological costs and increasing market size considering technical and customer requirements. Fuzzy nalytical Hierarchy Process (FAHP) results in cost decline, efficiency enhancement and effectiveness of economical index in the mentioned systems. Through FQFD and FAHP, requirements of developing industrial bread production such as responsible components of quality, hygiene and safety and also technical aspects were defined and prioritized. Prioritization of technical and customers’ requirements can be used as the basis of developing a prototype and then operational implementation in industry to provide food security and safety as well as a source of customer’s satisfaction and market development.

Olive oil is rich in antioxidants and it is a healthy fat for human consumption. It has a lot of flavonoid antioxidant compounds. The study aim was determination of flavonoids in crude and refined olive oils supplied in Tehran market of Iran using spectrophotometric method. Total flavonoid contents of olive oils were estimated by using the aluminum chloride colorimetric method as described by Willet. Results showed that the flavonoid contents of crude and refined olive oil were ranged from 3.61 to 1.56 mg rutin hydrate equivalent/g of sample. Compared to refined olive oil, flavonoid content of the crude olive oils was high. It was concluded that the olive oil, especially virgin olive oil can be a good source of flavonoids in human nutrition.

Vegetable oils, especially olive oil, are used as healthy fats in modern nutrition. The study aim was to optimize and validate a methodology for the simultaneous analysis of aflatoxins B1, B2, G1 and G2 in olive oil by high performance liquid chromatography-fluorescence detector (HPLC-FLD). The procedure of the validation for the determination of aflatoxin B1, B2, G1 and G2 in traditional olive oil was performed. The recovery of AFS (B1, B2, G1 and G2) in three spiking levels was in range of 84.45-109%. The repeatability of measurements, represented by the standard deviation (RSDr) was 8.11 %,8.05%, and 3.76 % at the spiking levels of 0.5ng/g, 2 ng/g and 6 ng/g,respectively. The limit of quantification (LOQs) and limit of detection (LOD)were 0.5ng/g and 0.16 ng/g. The results of validation parameters show that he procedure is suitable and simple for the determination of aflatoxins B1,B2, G1 and G2 in traditional olive oil and can be implemented for the routine analysis.

The oils of marine products such as shrimp have high content of polyunsaturated fatty acid in particular omega-3. In this study, shrimp waste oil was obtained by solvent extraction. The second stage, carotenoids of shrimp waste was separated by trypsin. The equal volumes of solution of extracted carotenoids and shrimp waste oil were centrifuged. The carotenoids from the second stage carried from the solution of extracted carotenoids to shrimp waste oil. Shrimp waste oil containing carotenoids and shrimp waste oil alone was separately exposed to oxidant agent. Inhibition of lipid per-oxidation was evaluated by measuring levels of MDA. This inhibition was significantly more than shrimp waste oil containing carotenoids. The inhibition in this group was 3.02±0.72 nmol/ml (compared with shrimp waste oil alone group, 5.43±0.24 nmol/ml). Carotenoids have an adequate protective effect against oxidation changes.

The organochlorine pesticide contamination in food supply has caused serious threat to the human progeny. The present study was therefore conducted to evaluate the organochlorine contamination in wheat from West Azerbaijan province, Iran using gas chromatograph. The contamination level has been determined according to the European Community Directives. Forty samples of wheat were obtained from local farmers and wheat factories in this province. All the examined wheat samples were found to be contaminated by organochlorine pesticide residues of cis-chlordane and methoxychlor. Chlordane isomers, methoxychlor, DDT and its metabolites, aldrin, b HCH, heptachlor and lindane have been found to be the highest organochlorine pesticide residues. In some of these samples, various organochlorine pesticide residues have been determined to be higher than European Community maximum residual limits. The residues of aldrin in two samples, cischlordane in three samples, trans-chlordane in two samples, p-p'-DDD in one sample, o-p'-DDE in three samples, p-p'-DDE in one sample,β-endosulfan in one sample, heptachlor in two samples,methoxychlor in two samples were found to be in excess of EC maximum residue levels (MRLs).In conclusion most of the samples have been found to be contaminated with residues; also a control of organochlorine pesticide residues in wheat is necessary.

Probiotics are non-pathogenic live bacteria, grow in the intestines and regulate intestinal micro flora. The present study aimed to investigate the effects of probiotic treatment on acute childhood diarrhea. Through a randomized clinical trial, 80 children classified into two equal groups were recruited. Participants aged between 6 months to 5 years with non-bacterial gastroenteritis admitted to the pediatric wards in Sanandaj city, western Iran. The first and second groups received IV therapy plus probiotic yogurt and only IV therapy, respectively. Of 80 children, 52.5% were female. There were no significant differences before intervention in terms of age, gender, nutrition and severity of diarrhea. Severity of diarrhea was altered by 95% and 27.5% (p=0.0001), and mean (±SD) hospitalization days were 2.42 ± 0.55 and 4.47 ± 1.47 in the first and second groups, respectively. The frequency of hospitalization days due to acute diarrhea, were 2.42 ± 0.55 and 4.47 ± 1.47 in the first and second groups, respectively. Consumption of probiotic yogurt reduces duration, severity and frequency of acute diarrhea in hospitalized children.