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Antibiotic residues are currently one of the most pressing concerns in the food sector. Misuse of antibiotics can lead to a number of adverse consequences, including allergic responses, drug resistance spreading, metabolic abnormalities, and changes to the gut's natural microbiome. This systematic review and meta-analysis study set out to ascertain the residual concentration and prevalence rate of antibiotics in all Iranian animal food categories. Following duplication removal and title and abstract check, the data of 35 original articles—from the 189 articles gathered from the databases—were inserted into the analysis table. The pooled findings of concentration and prevalence (ES; 95%CI) based on food products revealed that pasteurized cow's milk (276.908; 27.295–581.111 ng/g), chicken kidney (195.215; 132.688–257.743 ng/g), and chicken liver (146.377; 119.277–173.477 ng/g) had the greatest antibiotic residues. Conversely, the incidence was greater in beef meat (90; 75–99 %), chicken liver (77; 52–95 %) and cow kidney (77; 44–98 %). Based on the identified antibiotics, the prevalence and concentration were shown to be associated with ciprofloxacin (76; 8–100 %) and tetracycline (79.923; 64.046–95.800 ng/g), respectively. The greatest concentration of chlortetracycline was found in cow kidney (531.900; 463.913–599.887 ng/g), whereas the highest proportion of ciprofloxacin was found in beef meat (100; 91–100 %). The maximum residual concentration (233.993; 22.368–490.355 ng/g) and antibiotic prevalence (49; 38–59 %) were found in dairy products and poultry, respectively. Shahrekord and Tehran cities had the largest residual concentration (1682.190; 555.224–2809.155 ng/g) and antibiotic prevalence (75; 60–88 %), respectively. Given the high daily intake of some foods, an enormous number of people is impacted by this level of antibiotic contamination, with vulnerable individuals being more sensitive than others. This study highlights the necessity for legislative and oversight bodies to focus more on limiting and controlling these pollution.

The antipathogenic efficacy of starch/nanoclay biocomposites containing Thymus fedtschenkoi Ronniger essential oil (TFEO) and thymoquinone (TQ) against Listeria monocytogenes and Salmonella enteritidis inoculated in chilled chicken fillets during 12-days of storage was investigated. A dose-response antibacterial effect was observed for all active ingredients (TFEO (0.5 and 1 %) and TQ (0.03 and 0.06 %) individually and in a combination incorporated into starch nanocomposite coating based on well diffusion assay. The inhibitory effect against inoculated L. monocytogenes was better than S. enteritidis for all treatments in chicken fillets. It was more influential at combined concentrations versus both bacteria at an undetected level for L. monocytogenes and a reduction of S. enteritidis by 2.4 log CFU/mL at the end of cold storage. Starch bio-nanocomposites enriched with TFEO and TQ can be proposed as an innovative bioactive packaging material to control the growth of pathogens and increase the microbial safety of meat and meat products.

Using a hydrothermal technique, a highly sensitive metal-organic Cu-MOFs sensor has been created to detect florfenicol (FFC) fluorescent in chicken meat. The sensor has demonstrated the ability to respond to the presence of FFC in an aqueous solution with accuracy and selectivity, as evidenced by an increase in fluorescence intensity. The interactions and adsorption mechanism based on hydrogen bonding, π- π, and n-π interactions demonstrate the high sensitivity and specificity of Cu-MOFs towards. FFC was detected quantitatively with a recovery of 96.48–98.79% in chicken meat samples. Within a broad linear range of 1–50 μM, the Cu-MOFs nanosensor exhibits a fast response time of 1 min, a low limit of detection (LOD) of 2.93 μM, and a limit of quantification (LOQ) of 8.80 μM. The potential applicability of the Cu-MOFs nanosensor for the detection of FFC in food matrices is confirmed by the results obtained with high-performance liquid chromatography (HPLC). Chemical compounds: Copper (II) nitrate (PubChem CID: 18616); Terephthalic acid (PubChem CID: 7489); Polyvinyl pyrrolidone (PubChem CID: 486422059); N, N-dimethylformamide (PubChem CID: 6228); Ethyl alcohol (PubChem CID: 702); Hydrochloric acid (PubChem CID: 313); Sodium hydroxide (PubChem CID: 14798); Acetic acid (PubChem CID: 176); Trichloroacetic acid (PubChem CID: 6421); Florfenicol (PubChem CID: 114811).

Surimi, a minced fish meat, is available in various forms, including deep-fried surimi. However, deep-fried surimi tends to absorb high amounts of oil during frying, potentially contributing to obesity and cardiovascular diseases. Additionally, its high fat content renders it susceptible to lipid oxidation during storage, which can degrade its quality over time. Therefore, reducing oil absorption and subsequent oxidation is crucial for enhancing the quality of deep-fried surimi. In this study, we prepared oleogels with varying concentrations of β-sitosterol and investigated their effects on fat uptake, physicochemical attributes, oxidative stability, and sensory properties of frozen (−18 °C) fried surimi fish balls over a period of 30 days. Images that were obtained by scanning electron microscope demonstrated that surimi fish balls with 0.2 % β-sitosterol oleogel had a more compact and smoother crust-core interface than other groups. The addition of 0.2 % β-sitosterol oleogel led to the lowest fat absorption (8.63 %), decreased lipid oxidation (3.65 mg MDA/kg), reduced porosity, higher moisture content (57.72 %), elevated pH and color values, as well as increased bulk density compared to the control (p ≤ 0.05). Although atherogenicity and thrombogenesis indices increased, they remained below recommended levels. Importantly, this treatment did not adversely affect the product's texture and sensory properties. Given the increasing demand for healthier food products, it is recommended that the food industry incorporate 0.2 % β-sitosterol oleogel into the production of low-fat fried surimi. This approach can effectively mitigate lipid oxidation while maintaining product quality and sensory attributes. The study offers a valuable contribution to the food industry by addressing the challenges associated with deep-fried surimi and aligns with the growing consumer preference for healthier food choices.

Objective: To investigate the stability and efficacy of vitamin D3 and Bifidobacterium lactis nanoparticles coated with polycaprolactone-polyethylene glycol-polycaprolactone (PCL-PEG-PCL) in enhancing the nutritional value of Iranian white cheese and to assess their impact on the cheese's physicochemical and sensory properties. Methods: Bifidobacterium lactis and vitamin D3 were encapsulated using PCL-PEG-PCL. The particle size was analyzed using Dynamic Light Scattering (DLS). Five different cheese groups were produced and analyzed over two months. This included assessing microbial viability in simulated gastric and intestinal environments, quantifying vitamin D3 content, and evaluating physicochemical and sensory characteristics using a 9-point hedonic scale. Results: The Cheese with Bifidobacterium lactis coated with PCL-PEG-PCL and vitamin D3 nanoparticles (BCND3), showed a marked improvement in the stability of both Bifidobacterium lactis and vitamin D3. Specifically, the coated bacteria maintained a concentration of 106 cfu/g until day 45 in the intestinal model, demonstrating effective protection against the acidic gastric environment. The vitamin D3 nanoparticles displayed enhanced stability within the cheese matrix, contributing to the nutritional value and potentially extending the shelf life. Physicochemically, initial pH reduction due to lactic acid production stabilized by day 60, aligning with other groups. Sensory evaluation revealed a preference for the softer texture of cheese with vitamin D3 nanoparticles, suggesting a positive impact on consumer acceptability. Conclusion: The application of PCL-PEG-PCL coating significantly improved the stability of probiotics and vitamin D3 in cheese. This method proved effective in protecting Bifidobacterium lactis from harsh gastrointestinal conditions and in sustaining vitamin D3 content, with a notable impact on the cheese's sensory qualities. These findings highlight the potential of this coating technique in food fortification strategies.

Risk assessment of heavy metals is critical in controlling and preventing risks of foodborne diseases. Fish can be used as bioindicators for exposure to potential toxic elements (PTEs), which can represent potential risks for humans. The long Iranian coastline and three major fishery regions in the country, including the northern (Caspian Sea) and southern (Persian Gulf and Gulf of Oman) seas as well as inland waters and aquacultures (rivers, dams, wetlands and fish farms) have made Iran a large producer of fish. In the first step of the present study, data collection and report of PTEs in fish from the three fishery regions (2010–2022) were carried out. In the second step, health risks were assessed using Monte Carlo simulation in child and adult consumers. The average concentrations of Cd, Hg and Pb for the northern sea, southern sea, and inland waters and aquacultures were 0.273, 0.249, 1.077; 0.430, 0.423, 1.182; and 1.387, 0.232, 1.703 μg/g per dry weight, respectively. Based on the target hazard quotient results, Hg intake of Iranian children from all the three fishery regions was more than 1, which was alarming. In the adult age group, southern sea fish consumers were at risk of Hg adverse health effects. Moreover, Cd included the highest carcinogenic risk of toxic elements in fish from the three fishery regions of Iran. Estimation of THQ, HI, ILCR and EDI revealed that consumption of fish might induce health complexities for the consumers in Iran. Moreover, Iranians from northern and southern regions of the country consumed further seafood due to the availability of high seafood sources in these regions. Hence, various indices must be used for the risk assessment of general human health. Due to the high risks of carcinogenicity/non-carcinogenicity estimated in the risk assessment, consumption of fish by infants and pregnant women must critically be assessed.