Food Hygiene
Arezo Moghtaderi; Ahmadreza Raji; Saeid Khanzadi; Abolghasem Nabipour
Volume 10, Issue 4 , December 2019, , Pages 357-360
Abstract
Nowadays, the consumption of meat and meat products has been increased with modern manufacturing techniques. Due to the economic value, the likelihood of using unauthorized tissue is possible in meat products. The aim of this study was to apply morphological methods for detection of unauthorized tissues ...
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Nowadays, the consumption of meat and meat products has been increased with modern manufacturing techniques. Due to the economic value, the likelihood of using unauthorized tissue is possible in meat products. The aim of this study was to apply morphological methods for detection of unauthorized tissues in meat sausage. In this study, a total number of 20 samples of different types of sausages were randomly collected from markets, in north-east of Iran. Each sample was divided into three equal parts and three paraffin-embedded blocks were prepared from each part (180 blocks). Then the sections were stained using Hematoxylin and Eosin, Masson’s trichrome, Periodic acid- Schiff/Alcian blue and Verhoeffe/Van Gieson. A total number of 720 slides were observed using a light microscope. This research showed the use of unauthorized tissues in the sausages which was detected by histological methods. We observed authorized tissues like skeletal muscle fiber (100%), fat tissue (100%) and plant material (97.70%). A wide range of unauthorized tissues were detected including dense connective tissue (6.66%), cartilage (28.30%), bone (8.30%), skin (51.60%), smooth muscle (1.66%) and blood vessels (11.66%). The results of this study confirmed the use of unauthorized tissue in meat sausages in Iran and concluded that the histological methods especially Masson’s trichrome staining are a practical technique for routine assessment of authenticity and quality of sausage to protect the consumers from adulteration.
Microbiology
Golshan Shakeri; Abdollah Jamshidi; Saeid Khanzadi; Mohammad Azizzadeh
Volume 8, Issue 1 , March 2017, , Pages 59-65
Abstract
The purpose of this study was to elucidate some factors affecting the growth of Salmonella typhimurium. These factors included Carum copticum essential oil (0%, 0.015%, 0.03% and 0.06%), temperature (25 ˚C and 35 ˚C), pH (5, 6 and 7) and inoculum size (103 and 105 CFU mL-1). Brain heart infusion ...
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The purpose of this study was to elucidate some factors affecting the growth of Salmonella typhimurium. These factors included Carum copticum essential oil (0%, 0.015%, 0.03% and 0.06%), temperature (25 ˚C and 35 ˚C), pH (5, 6 and 7) and inoculum size (103 and 105 CFU mL-1). Brain heart infusion broth was used as the growth medium. There were 48 treatment combinations and the experiment was carried out in triplicate. Growth was monitored by visible turbidity over a 30 days period. A parametric survival model based on the log-normal distribution was used to estimate the most influential factors on the time to detection of Salmonella growth. According to our results, the selected factors significantly affected the growth of Salmonella typhimurium. Furthermore, the final graph demonstrated good agreement between the values predicted by predictive model and the results which were observed in this study. So that a parametric survival model can be a useful and practical tool to predict how the parameters will influence the bacterial growth.
Poultry
Tayebeh Zeinali; Abdollah Jamshidi; Saeid Khanzadi; Mohammad Azizzadeh
Volume 6, Issue 2 , June 2015, , Pages 173-176
Abstract
Listeria monocytogenes can be found throughout the environment and in many foods. It is associated primarily with meat and animal products. Listeria monocytogenes has become increasingly important as a food-borne pathogen. The aim of this study was to evaluate the effect of microwave (MW) treatment of ...
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Listeria monocytogenes can be found throughout the environment and in many foods. It is associated primarily with meat and animal products. Listeria monocytogenes has become increasingly important as a food-borne pathogen. The aim of this study was to evaluate the effect of microwave (MW) treatment of chicken meat samples which were inoculated with L. monocytogenes. Drumettes of broiler carcasses were soaked in fully growth of L. monocytogenes in Brain-Heart Infusion broth. The swab samples were taken from the inoculated samples, after various times of radiation (10, 20, 30, 40, 50, 60, 70 and 80 sec), using a domestic MW oven at full power. Following exposures, viable counts and surface temperaturemeasurements were performed. The bacterial counts were performed on Oxford agar. The results indicated that equal or longer than 60 sec exposures of chicken portions to MW heating which enhances the median surface temperature more than 74 ˚C could eliminate the superficial contamination of chicken meat with L. monocytogenes. Statistical analysis showed samples with equal or longer than 60 sec exposures to MW heating had significant decrease in population of inoculated bacteria compared with positive control group(p < 0.05). Pearson correlation showed a significant correlation between the bacterial population and temperature of samples due to MW exposure (p < 0.001, r = – 0.879 and r2 = 0.773).
Abdollah Jamshidi; Saeid Khanzadi; Majid Azizi; Mohammad Azizzadeh; Mohammad Hashemi
Volume 5, Issue 2 , June 2014, , Pages 107-114
Abstract
Black zira (Bunium persicum) is a medicinal plant and spice, naturally grows in Iran. The aim of this study was to investigate the combined effects of different concentrations of Bunium persicum essential oil (EO; including 0, 0.08, 0.16 and 0.24%), three incubation temperatures (15, 25 and 35˚C), three ...
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Black zira (Bunium persicum) is a medicinal plant and spice, naturally grows in Iran. The aim of this study was to investigate the combined effects of different concentrations of Bunium persicum essential oil (EO; including 0, 0.08, 0.16 and 0.24%), three incubation temperatures (15, 25 and 35˚C), three levels of pH (5, 6 and 7 adjusted by hydrochloric acid), and three inoculum size (102, 103 and 104 CFU mL-1) on the growth of Staphylococcus aureus in the brain heart infusion broth. Black zira EO was extracted and its component was identified using gas chromatography-mass spectrometry (GC-MS) analyses. The experiment was carried out in triplicate. Growth was monitored by visible turbidity during a 30-day period. To evaluate effects of explanatory variable on time to detection (TTD) of bacterial growth, parametric survival models based on Log-normal distribution was used. All explanatory variables had significant association with time to detection (p < 0.05). The final model accurately predicted the growth initiation and inhibition of S. aureus.
