Effect of Electron Beam Irradiation on Survival of Brucella spp. in Traditional Ice Cream

Irradiation is a new technology which can be used for foods especially for the ones which common methods such as thermal method cannot be applied. Traditional ice cream samples were purchased from a local market. After applying a 15 kGy dose for sterilization, Brucella abortus and Brucella melitensis were inoculated to samples and then treated with four doses of 1, 2, 3 and 5 kGy electron beam irradiation at −18C storage temperature. Microbial examinations were performed in 3, 7, 14 and 21 days after treatment with electron beam irradiation. Results showed that no bacteria were observed in the initial test after use of 5 kGy dose. Applying 2 and 3 kGy reduced significantly (P < 0.05) the microbial population but could not eliminate it completely. This study confirmed that electron beam irradiation is a reliable way to reduce microbial population of Brucella spp. in traditional ice cream and therefore improve food safety. Practical Applications: To maintain palatability of traditional ice cream, milk must not be too heated or else pasteurization is not achieved. So, electron beam irradiation could ensure the safety of ice cream, instead of heat treatment. © 2015 Wiley Periodicals, Inc

Massive malignant pleural effusion due to lung adenocarcinoma in 13-year-old boy

A 13-year-old boy with no risk factors for lung cancer presented with a massive left-sided pleural effusion and a mediastinal shift on chest radiography and computed tomography. A chest tube drained bloody pleural fluid with an exudative pattern. A pleural biopsy and wedge biopsy of the left lower lobe revealed mucinous adenocarcinoma in the left lower lobe wedge biopsy and metastatic adenocarcinoma in the pleural biopsy. The patient is currently undergoing chemotherapy. Radiotherapy is planned after shrinkage of the tumor. Adenocarcinoma of the lung is very rarely seen in teenagers or children, especially in the absence of risk factors. © SAGE Publications

Examination of alkali-activated material nanostructure during thermal treatment

The key nanostructural changes occurring in a series of alkali-activated materials (AAM) based on blends of slag and fly ash precursors during exposure to temperatures up to 1000 °C are investigated. The main reaction product in each AAM is a crosslinked sodium- and aluminium-substituted calcium silicate hydrate (C-(N)-A-S-H)-type gel. Increased alkali content promotes the formation of an additional sodium aluminosilicate hydrate (N-A-S-(H)) gel reaction product due to the structural limitations on Al substitution within the C-(N)-A-S-H gel. Heating each AAM to 1000 °C results in the crystallisation of the disordered gels and formation of sodalite, nepheline and wollastonite. Increased formation of N-A-S-(H) reduces binder structural water content after thermal treatment and correlates closely with previous observations of improved strength retention and reduced microcracking in these AAM after heating to 1000 °C. This provides new insight into thermally induced changes to gel atomic structure and thermal durability of C-(N)-A-S-H/N-A-S-H gel blends which are fundamental for the development of new fire-resistant construction materials

Evaluation of the view points of undergraduate students about food hygiene course in School of Public Health of Shahid Sadoughi University of Medical Sciences

Introduction: Food hygiene Is one of the main courses offered by schools of public health. The purpose of this study was to investigate under graduate students’ view point about food hygiene course thought in the School of Public Health of Shahid Sadoughi University of Medical Sciences. Methods: In this cross-sectional study, One hundred thirty students who enrolled in the food hygiene course, participated. The questionnaire consisted of five parts including: demographics, educational planning, educational facilities, food hygiene course topics and effectiveness in improving student’s knowledge Data were analyzed by SPSS software V. 18. Results: of the participants expressed their high priority for practical units of this course (3.79 ± 1.06) and their wants for visiting centers of food production and distribution have to improve their learning (4.51 ± 0.83). Also use of instructional videos found very effective (4.36 ± 0.79). Students agreed to change some parts of the curriculum with new topics and stated that this course will be highly effective in their future professional competency (4.03 ± 0.95). Conclusion: According to the results, general revision of this course and adding practical units to it, will address their needs and improve their professional competency

Study of the infestation rate of the kidney and spleen of domestic ruminants by Linguatula serrata nymphs in Urmia slaughterhouse

In this study, the prevalence of Linguatula serrata nymphs in kidneys and spleens of 800 domestic ruminants (cattle, buffalo, sheep and goat) in different sexes, ages and seasons was investigated. First, the kidneys and spleens were examined macroscopically. Then, a digestion method was also applied. Infestation rate in the spleen of cattle, buffalo, sheep and goat were %0/5, %0, %0/5 and %1/5 respectively. No infestation was found in the kidneys. The results of this study shows that the infestation of domestic ruminants to Linguatula serrat nymphs in different sexes and ages were not significant. Also the infestation rate in different seasons was not significant

Studying the effect of Allium sativum and Bunium persicum essential oils on histamine production in Mahyaveh, an Iranian seasoned fish sauce

Mahyaveh is a traditional seasoned fish sauce in Iran that its histamine level is above the hazardous limit defined by food safety systems. This study aimed to add Allium sativum (A. sativum) and Bunium persicum (B. persicum) essential oils (EOs) at four concentrations including 0 (control), 0.1, 1, and 2, as effective antimicrobial agents to monitor changes in the level of histamine at 30, 60, 90, and 120 days. Histamine ELISA Kit was used for histamine determination and mean values of histamine were compared using SPSS. The level of histamine in 0.1 B. persicum, 0.1 A. sativum, and control at day 30 was 8,403.05, 10,596.15, and 16,339.00 mg/kg, respectively. The results show that the level of histamine in all treatments containing A. sativum and B. persicum EOs at all concentration as well as all days was lower than the control group. Additionally, significantly lower level of histamine was observed in all B. persicum treatment group in compare to A. sativum treatment. While sensory evaluation was considered, no significant differences between the control and treatments in overall acceptance scores were seen. This study suggested that A. sativum and B. persicum EOs at 0.1 concentration could be useful strategy to reduce histamine level in the Mahyaveh. Practical applications: Mahyaveh as a fermented fish sauce in Iran has been proved to contain high levels of histamine which is hazardous for public health. It is necessary to reduce the level of histamine. In the present work, we use two different natural products and monitored its effect on histamine content of Mahyaveh for 120 days. Our results indicated that the addition of low concentration of Allium sativum or Bunium persicum essential oils could effectively reduce histamine level in Mahyaveh without affecting sensory acceptance. This could be considered as practical strategy to reduce potential hazards of histamine in Mahyaveh or other fermented fish sauces. © 2018 Wiley Periodicals, Inc

Rate of carcass and offal condemnation in animals slaughtered at Yazd Slaughterhouse, central Iran

Objective: To determine the rate of carcass and offal condemnation in the animals slaughtered at Yazd slaughterhouse, Yazd, Iran. Methods: In a nine-month retrospective survey from June 2011 to March 2012, all the carcasses and offal condemnations for large animals (cattle and camels) and small animals (sheep and goats) in Yazd Slaughterhouse were carefully recorded daily. Results: In total, 2 741 large animals (cattle and camels) and 77 515 small animals (sheep and goats) were slaughtered during the period of this survey. Six carcasses (0.21%) of the large animals and 18 carcasses (0.02%) of the small animals were condemned. For large animals, condemnations in summer and autumn were significantly greater than winter (P<0.05). Condemnation rate of liver, lungs and kidneys for the large animals were 5.36%, 21.23% and 3.68% respectively and for the small animals were 4.37%, 5.46% and 0.51% respectively. The main recorded reasons for carcass condemnations in both large and small animals were icterus and cachexia. The most prevalent lesion resulting in offal condemnation was due to parasitic infection specially metacestods. Conclusions: This study aimed to show the efficiency of documentation records during meat inspection at slaughterhouses to monitor the amount of condemnation and possible approaches to better awareness about the future preventive programs. Considering the percentage of condemnation of carcass and offal in the present study and their price in Iranian markets, the overall economic losses seems to be notable at Yazd slaughterhouse

Effect of Electron Beam Irradiation on Physicochemical and Sensory characteristics of Traditional Ice cream

Introduction: Due to the increasing use of irradiation in food safety as an efficient and supplement method, it is needed to investigate effects of this new technology on the apparent and organoleptic characteristics of different products. Because primarily thing that attracts the attention of the customer to buy a food product is its appearance characteristics. The aim of this study was to determine the effect of electron beam irradiation on traditional ice cream. Methods: Ice cream samples were shopped in the city and were moved to the laboratory in defined conditions into the cool box to keep sample frozen. In keeping with freezing conditions, samples were irradiated by electron beam in -18at doses of 0, 1, 2, 3 and 5 kGy. And after one week of storage at -18℃, physicochemical tests including moisture, fat, sugar, pH and sensory tests including color, odor, taste and overall acceptability, were done on it. Results: Results showed that there was no significant difference between irradiated and non-irradiated in the amount of sugar, fat and pH. However, it can be seen significant differences in the moisture content measured in the treated samples with electron beam and untreated one (p<0.05) Also, although the doses of 1 and 2 kGy had no significant effect on the organoleptic characteristics of the product, but with increasing irradiation dose up to 2 kGy, overall acceptability&nbsp; ​​and color significantly decreased (p<0.05). Conclusion: According to the result, &nbsp;it can be concluded that the maximum recommended dose is 2 kGy for irradiation traditional ice cream product and &nbsp;higher doses caused a decline in quality of product