Specific migration of Bisphenol-A Diglycidyl Ether (BADGE) and its derivatives in four different temperatures in epoxy lacquer

      Migration of compounds from packaging materials is one of the most important aspects of food safety. Epoxy resins have been in inner coatings of food cans since the 1960s. These resins can be produced from Bisphenol-A Diglycidyl Ether (BADGE) that is also utilized as a starter. Migration of potentially toxic compounds in epoxy resins used for commercial cans is a very important food safety issue. Residual BADGE from epoxy coating can be hydrolyzed and chlorohydrolysed into two degradation products, which correspond to its first and second hydrolysis and chlorohydrolyse products. Specific migration of these compounds was evaluated in two water-based food stimulants: %3 acetic acid and %15 ethanol at various temperatures (-6, 5, 25 and 40 ̊C) during 10 days. Solid Phase Extraction (SPE) was used to fortify analysts. A flourimetric-detection RP-HPLC was applied to separation and quantification of BADGE, its hydrolysis and chlorohydroxy derivatives. The EU has adjusted the specific migration limit of these compounds in food due to migration from can coatings. Higher levels of migration were found in 15% ethanol than 3% acetic acid. The results illustrated that decreasing of temperature up to –6 ̊C was increased migration. The highest concentration was observed in BADGE.H2O up to 0.9 mg/Kg. Migration of these compounds takes place in food stimulants; the amounts were lower than exceeding EU limits

Study the antimicrobial effects of chitosan-based edible film containing the Trachyspermum ammi essential oil on shelf-life of chicken meat

Packaging using chitosan-based edible films incorporated with natural essential oils is a safe and economic way to increase the shelf-life and acceptability of food products and especially chicken meat. Trachyspermum ammi is a natural medicinal plant with high antimicrobial effects cultivated in Iran. The present research was done to study the antimicrobial effects of chitosan-based edible film containing T. ammi essential oil on shelf-life of chicken meat. T. ammi fruits were collected and dried. Essential oil was extracted from plants using the Clevenger’s apparatus. High molecular weight chitosan with 1% and 2% concentrations of T. ammi essential oil were used for coating of chicken fillets. Treatments were stored at 4°C for 12 days. Count of the total aerobic, total psychrophilic and coliform bacteria had ranges of 3.8±0.25 to 8.32±0.26, 4±0.23 to 8.65±0.28 and 1.8±0.09 to 5.62±0.16 CFU/g during the storage period. Antimicrobial effects were significantly increased with the incorporation of T. ammi essential oil (P<0.05). Antimicrobial effects were also depended on the concentration of T. ammi essential oil (P<0.05). Chitosan film incorporated with 2% T. ammi essential oil had the highest inhibitory effects on total aerobic, total psychrophilic and coliform bacteria (P<0.05). Our results pointed out that the incorporation of T. ammi essential oil at 2% concentration has potential for using the developed chitosan edible film as an active packaging of chicken meat

Determination of fatty acids composition in Persian Gulf shrimp, Metapenaeus affinis

The aim of this work was to analyze the fatty acid profile in Persian Gulf shrimp, Metapenaeus affinis that is one of the edible and well-known shrimps and has suitable amount of fatty acids specific polyunsaturated fatty acids (PUFA). It has been reported that, a high dietary consumption of marine n-3 fatty acids may prevent the development of atherosclerosis and thrombosis. The fatty acids profile were analysed in the male and female shrimps. The maximum amount of saturated fatty acids (SFA) was 35.88 percent of total fatty acids in Bandar Abbas (St. A) samples. Highest monounsaturated fatty acids (MUFA) were 19.59% in station C and uppermost of PUFA was in Bushehr samples equal to 47.2 %. The figures of SFA showed significant difference between stations (p&lt;0.05). MUFA hadn’t significantly different (p&gt;0.05) and finally PUFA differed statistically only between station A and B. ω3 and ω9 in station A also had statistically differ with other stations and demonstrate that ω3 lower but ω9 higher than other stations. Difference in percentage of fatty acids among stations may consequence of consuming different nutrients by each group of shrimp

A survey on the fatty acid composition of cow’s milk in different production systems in Khorramabad, Iran with respect to ω-6:ω-3 ratio

       The ratio of ω-6: ω-3 is connected to the higher risk of non-communicable diseases, thus this ratio is becoming more important than quantity of ω-6 and ω-3 in human nutrition. In countries like Iran, cow’s milk is mainly produced in rural area and less in conventional systems. The lactating cows reared in rural and conventional farms are different in terms of nutrition, daily yields, and proportion of concentrate to forage that these might affect milk fatty acid profiles. Therefore, the aim of this study was to determine the ratio of ω-6: ω-3 in cow’s milk produced in conventional and rural dairy farms in west of Iran, Khorramabad. Twenty bulk milk samples (rural and conventional) were collected from the conventional dairy farms and local milk collection centers. Fatty acid profiles were determined and results showed that conventional milk had higher ω-6 (2.1± 0.4) and lower ω-3 (0.16 ± 0.03) in comparison with rural milk. The ratio of ω-6:ω-3 in rural milk was significantly lower (8:1) than that in conventional milk (13:1) (p&lt;0.01). In conclusion, milk produced in rural dairy farms had better ratio of ω-6:ω-3, thus rural milk could be healthier for human nutrition in terms of ω-3 fatty acids

The Effects Of Black Cumin, Black Caraway Extracts And Their Combination On Shelf Life Extension Of Silver Carp (hypophthalmichthys Molitrix) During Refrigerated Storage

This study aimed to determine the antioxidant and the antibacterial activities of Nigella sativaL. (Cu) and Bunium persicum Boiss (Ca) extracts on the shelf life of silver carp, which is stored at 41C for 15 days. In order to evaluate the quality of fish samples, some tests such as microbiological total viable count (TVC) and psychrotrophic count, chemical peroxide value, thiobarbituric acid reactive substances, and total volatile base nitrogen and sensory characteristics were analyzed over a period of 15 days. The results indicated that the lipid oxidation and spoilage of the samples have been delayed in three treatments of the extracts significantly (P<0.05) in comparison with the control. Also, the psychotropic bacteria and TVC remained lower than the proposed acceptable limit (7 log(10) colony-forming unit/g). According to the sensory analysis results, the treatment of Cu extract had high quality and enhanced the beneficial effects on sensory characteristics. Results show that the B.persicumBoiss and N.sativaL. extracts have significant effect on extension of the shelf life of fresh silver carp up to 6-9 days at refrigerated storage condition. Practical ApplicationsThe consumers tend to eat fresh fishes rather than processed or frozen ones, while the shelf life of refrigerated fish, as a highly perishable food, is normally short. The main reason for the deterioration of fish is chemical and bacteriological activities that lead to loss of quality and subsequent spoilage. So, using different methods in order to extend the shelf life of fish is an important issue. Black caraway and black cumin are consumed widely as spices and traditional flavorings in food. These spices, regarding to their antioxidant and antibacterial properties, can be used in order to extend the shelf life and freshness quality of fishes during refrigerated storage. Results show that the Bunium persicum Boiss and Nigella sativaL. extracts have significant effect on the extension of shelf life of fresh silver carp up to 6-9 days at refrigerated storage condition.35215416

Pesticide Residue in Iranian Fruits and Vegetables: A Systematic Review

There is a growing concern about the health-threatening effects of pesticide residues in fruits and vegetables worldwide. This study systematically reviewed the published data on pesticide residues in Iranian fruits and vegetables to clarify the gap in this issue. Method: The authors systematically searched PubMed, Google Scholar, Scopus, SID, and Iran Medex to find published studies on pesticide residues in Iranian foods without time and language restrictions. The title and abstract of all articles were evaluated after removing duplicate articles (2289 articles) by two independent reviewers. Finally, 25 articles were found that reported pesticide residues in fruits and vegetables. There was a great variation in measurement methods and pesticides reported across studies, which precluded meta-analysis. Therefore, a summary of the included studies was only reported. Results: Twenty-four studies reporting pesticide residues in Iranian fruits and vegetables were included. The percentage of Iranian fruits and vegetables contaminated with pesticides exceeding the maximum residue limit (MRL) was less than 10% in most studies. Contaminated samples were collected mainly from cultivated areas such as fields, orchards, or greenhouses. Conclusion: Pesticide residues in food have not been systematically reported in Iran. It was found that only limited articles were published by academic societies on this issue. Considering the current scenario, there is an urgent need to facilitate reliable and continuous measurements of toxic residues in Iranian food

Investigating the Use of Unauthorized Tissues in Handmade Burgers in Tehran

Introduction: Nowadays, meat products that are easily prepared and cooked are of great concern to the people. Among them, hamburgers are one of the products of meat production, which is often produced in both industrial and handmade form, and the use of unauthorized meat such as the undesirable plant adjuvants of slaughter animals (lung, breast, spleen, abdominal cavity organs, gizzard, chicken skin, etc.) in the compound formula is one of the adulterations of this product. The purpose of this study was to determine the use of unauthorized tissues in handmade burgers supplied in Tehran by histological method. Methods: In this study, in the year 2014, 35 handmade hamburgers were examined for the presence of unauthorized tissues and non-authorized substitutes in the formulation, by histological method (staining with hematoxylin and eosin). Results: In this study, the percentage of use of unauthorized tissues in hand-made samples was 48.57% including chicken paste (14 cases) and skin (3 cases). Statistical analysis of the data showed that the percentage of use of chicken paste had a significant difference compared with skin use (P value <0.05). Conclusion: Due to the fact that the use of unauthorized tissues in burgers according to existing standards is a fraud and endangers the health of consumers, the necessity of strict hygienic controls and supervision is necessary for the deli. &nbsp

The Role of Policymakers in Potential Strengthening to Improve the Safety of the Vegetable in the Supply Chain: SWOT Analysis during COVID-19

Fresh vegetables can play an important role in health and food security. This study aimed to assess the safety of the vegetable supply chain in Iran during the COVID-19 pandemic by strengths, weaknesses, opportunities, and threats (SWOT) analysis. Methods: A mixed-methods study was conducted in two phases in 2021. First, in the cross-sectional study, 192 staff were randomly selected from five major centers of vegetable retail centers. Then, semi-structured interviews were done with ten stakeholders, and a SWOT analysis was completed. Results: Half of the participants had desirable hygienic practices, 39.6% had acceptable, and 8.9% had weak practice scores. The practice of participants whose educational level was BSc and above was better than that of illiterates (OR =15.38, 95% CI =1.61-14.57, P=0.01). SWOT analysis results identified a poor shelf-life of vegetables, weak technology in planting, harvesting, and distributing vegetables. Conclusion: Policymakers can utilize the practical solutions for taking action in the potential strengthening of vegetable safety in the supply chain to improve public health during the COVID-19 pandemic

Assessment of aflatoxin exposure using urine biomarker in pregnant and non-pregnant women in Yazd, Center of Iran

Background: Aflatoxins (AFs) are one of the most prevalent toxins, which long-term exposure to them could be a risk factor for liver cancer. AFM1 is the hydroxylated metabolite of AFB1, therefore, the presence of AFM1 in urine samples can give an appropriate estimation of dietary AF exposure in human. Methods: The present study aimed to evaluate the excretion level of AFM1 in urine samples of pregnant and non-pregnant women in Yazd, Iran. A total of 85 urine samples (42 pregnant and 43 non-pregnant) were selected randomly from women who had referred to health centers of Yazd during March to May 2017. From each participant, a 72-hour dietary recall was asked and the data were recorded and later analyzed by ELISA kits. Results: The results showed that the mean level of AFM1 in pregnant and non-pregnant women was 8.23 ± 2.9 and 35.5 ± 1.05 pg mL-1, respectively. Excretion of AFM1 in urine samples had a significant relationship with some demographic factors and type of consumed foods (P < 0.05). Conclusion: There was a significant relationship between the education level, place of residence, and the consumption of nuts with the excretion of AFM1. It can be concluded that some foods distributed in Yazd are contaminated with AFs, and a significant number of people are exposed to high concentrations of AFM1