Experimental study on effect of roasting, boiling and microwave cooking methods on enrofloxacin antibiotic residues in edible poultry tissues

The purpose of this study was to determine the effects of different cooking processes such as boiling, roasting and microwaving on enrofloxacin residues in muscle, liver and gizzard tissues of broiler chickens. Each of chicks was fed by routine diet and water with %0.05 of enrofloxacine for consecutive 5 days .Then; three locations including breast muscle, liver and gizzard were sampled aseptically from each carcass. Enrofloxacin residue was analyzed using microbial method by plates seeded with Escherichia coli. After doing different phases of the test on raw samples, the positive raw samples cooked by various cooking procedures and we surveyed cooked samples with similar method again for present of residue. The results were show reduction in concentration of enrofloxacin residue after different cooking processes. The most reduction of the residue in cooked meat and gizzard samples related to boiling process and roasting process for cooked liver samples and the highest detectable amount of residue belonged to microwaving process in all cooked samples. Regarding to the results of this study, we can conclude that cooking processes can’t annihilate total amounts of these drug and it can only decrease their amounts and the most of residue in boiling process excreted from tissue to cooking fluid

Antioxidant and Antimicrobial Activities of Essential Oil of Lemon (Citrus limon) Peel in Vitro and in a Food Model

Background: Citrus fruits have some antioxidant and antimicrobial properties. The aim of this study was to determine the chemical compounds, antioxidant, and antimicrobial activities of Essential Oil (EO) of lemon (Citrus limon) peel in vitro and in a food model. Methods: The analysis of the lemon peel EO was carried out using gas chromatography-mass spectrometry. Total phenolic and flavonoid content was determined using standard protocols. The antioxidant activity of the EO was also evaluated using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. Antimicrobial properties of the EO were assessed against Staphylococcus aureus using the broth microdilution method. Also, barely soup was chosen as food model. Data were analyzed using SPSS Inc. software version 22.0. Results: The total phenol content was 81.82&plusmn;8.02 mg gallic acid equivalent/g of the EO. Also, the total amount of flavonoids in the EO of lemon peel was 11.72&plusmn;1.82 mg/g rutin equivalent. Lemon peel EO showed 55.09% inhibition of DPPH, showing significant difference with control group (p<0.05). The MIC and MBC value of EO against S. aureus was 1.25 and 5%, respectively having significant difference (p<0.05) with control group. A dose-dependent manner was seen in food model revealed significantly lower (p<0.05) bacterial number in EO containing barley soup groups than the control one. Conclusion: The EO of lemon peel showed considerable antioxidant and antimicrobial properties both in vitro and barley soup as food model

Status of prerequisite programs for the implementation of HACCP system in chain restaurants in Iran

Purpose � The purpose of this paper is to evaluate the compliance status of prerequisite programs (PRPs) and to determine the feasibility of hazard analysis and critical control point (HACCP) program in restaurants in different cities of Iran. Design/methodology/approach � In total, 58 great chain restaurants were assessed randomly by observation, interview and questionnaires. The main prerequisites for HACCP implementation in questionnaires were as follows: personal hygiene of employees, rinsing, disinfection and cleaning programs, area and location of the restaurant, design and layout of the tools, building facilities, interior environment of the building, environmental hygiene, storerooms, cold storage, refrigerators and documentation. Findings � Only 17 percent (10) of restaurants were generally assessed in a proper level of compliance and 95 percent (55) of them had not any documentation about hygienic practices. Also, the status of storerooms, cold storage and refrigerators was improper. Although, according to the area and location, the feasibility of HACCP program in the evaluated restaurants was in the highest level. Originality/value � All of evaluated chain restaurants provided large amounts of food for customers each day and they had relatively more facilities and money resources for the implementation of PRPs. Hence, the findings of this research can be applicable for small and independent restaurants and other food service establishments. © Emerald Group Publishing Limited