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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.

Abstract Background In recent years, the food security and dietary quality of many Iranian families have deteriorated due to unprecedented inflation. Nutrition education programs can be an effective and inexpensive method to improve food quality and security. The present study aimed to investigate the effect of a comprehensive nutrition education program for low-income women who are heads of households and are covered by the Zanjan province’s welfare. Methods The food security of 2600 female-headed households covered by the Welfare of Zanjan province was evaluated using a standard 6-item questionnaire. A total of 600 women with the highest food insecurity scores were selected for the comprehensive nutrition education program. The participants received six sessions of 1.5 h of courses about how to improve the quality of their diets and manage their budgets and be physically active. At the beginning of the study and one month after the completion of the intervention, the participants were asked to complete a questionnaire designed and validated by the investigators. The scores of each section before and after the intervention were compared using paired t-test method and p values ​​of

Abstract Background Trace elements are essential for human nutrition, and their deficiencies or excesses are strongly associated with several diseases, such as cardiovascular ones. Objectives The current cross‐sectional study investigated the concentration of essential trace elements (copper, non‐metal selenium, iron, zinc, cobalt and manganese) in eggs and diets of five strains of laying hens. Methods The yolk and albumen were analysed separately, and wet preparation was carried out following inductively coupled plasma–optical emission spectrometry detection. The target hazard quotients (THQs) for the non‐carcinogenic disease were calculated by the United States environmental protection agency (USEPA) method. Results The highest concentrations of selenium, zinc and manganese were found in egg yolks of native hens (0.76, 44.22 and 6.52 mg/kg, respectively). The highest amounts of copper and cobalt were recorded in the egg yolk of Lohman (2.07 and 0.023 mg/kg, respectively). On the other hand, the egg yolk of Bovans contained the highest amount of iron (57.46 mg/kg). Conclusion Overall, the potential health risks were minimal, and the consumption of eggs was generally safe.

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.

The present study was conducted to evaluate the effectiveness of the edible coating of Cinnamon Essential Oil (CEO) and Rosemary Essential Oil (REO) incorporated into alginate coating to maintain chemical and sensorial characteristics of chicken meat under refrigeration conditions. Firstly in vitro antioxidant activity of essential oils was evaluated. Then fresh chicken meats were coated with alginate solution containing CEO, REO alone and in combination and treatments were evaluated for Peroxide value (PV), total carbonyls, ThioBarbituric Acid Reactive Substances BARS), TriMethylAmine Nitrogen (TMAN), Total Volatile Basic Nitrogen (TVBN) and sensory quality tests. Results indicated that there was a significant difference in chemical parameters and sensorial attributes in all treatments when compared to control during storage. Therefore the functional alginate-sodium coating containing CEO and REO extended the shelf life of fresh chicken meat during refrigerated storage and could have a valuable food preserving potential in the food industry.

Background and Objectives: The aim of present study was to evaluate the prevalence of Listeria monocytogenes and Escherichia coli, characterization and antimicrobial resistance of their serotypes and genotyping profiles in fresh beef and poultry meats marketed in Zanjan, Iran. Materials and Methods: A total of 90 (45 chicken and 45 beef) samples were collected from January to June 2018 focusing on retail meat stores of Zanjan city, Iran. Foodborne pathogen detection and antimicrobial resistance of isolates performed by PCR and disc diffusion methods, respectively. Simplex PCR method was used for screening hly and uidA genes in L. monocytogenes and E. coli isolates, respectively. Results: Findings revealed high contamination in beef and chicken meats with E. coli (68.89% and 88.89%, respectively) and L. monocytogenes (53.33% and 46.67%, respectively). The most likelihood of E. coli isolates belonged to E. coli 13479 serotype. All L. monocytogenes isolates from beef and chicken meat samples had high similarity with serotypes L. monocytogenes strain NCTC 10357 and strain MF 4545, respectively. Multi drug resistance (MDR) was seen in both L. monocytogenes and E. coli isolates. Conclusion: This study shows an insight of the current status of beef and chicken meat contamination maketed in Zanjan, Iran with E. coli and L. monocytogenes isolates (high contamination rate), their genotypic profile, epidemiological relationship and antimicrobial resistance (AMR) that should be considered as a significant public health concern in Zanjan, Iran.

Background and Aim: Extending the shelf life of foods is an essential concept in food safety. Most of the time, foods deteriorate through the growth of microorganisms or oxidation process. Essential oils (EOs) derived from plant material have well-documented antioxidant and antibacterial activity. This study aimed to evaluate the effect of Zataria multiflora Boiss EO (ZEO) and Mentha piperita EO (MEO) on the chemical stability of minced meat during storage at 7°C. Materials and Methods: Total phenolic content, β-Carotene bleaching test, ferric reducing antioxidant potential assay, and 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity were used to determine the antioxidant potential of EOs. Five different groups including control, ZEO 0.3%, ZEO 0.5%, MEO 0.3%, and MEO 0.5% were designed to assess the chemical stability of minced meat by measuring pH, thiobarbituric acid (TBA), total volatile base nitrogen (TVBN), and peroxide value (PV). Results: pH did not have any significant change during storage. TBA values in the control group were significantly higher than the treatment groups, especially from the 5th day of storage. TVBN in the treatment group was significantly lower than the control group during storage. PV values in the treatment group were significantly lower than the control group during storage. Conclusion: Results indicate that ZEO and MEO had an excellent antioxidant activity and retarded the spoilage process in minced meat.

Background and Aim: Cystic echinococcosis, Echinococcus granulosus, and liver flukes, such as Fasciola spp. and Dicrocoelium dendriticum, are important parasitic zoonoses, where they able to cause significant veterinary, medical, and economic problems. The present study was carried out to obtain the updated knowledge on the frequency of hydatidosis, fasciolosis, and dicrocoeliosis in the slaughtered sheep and cattle. Materials and Methods: Information were collected from meat inspection records using systematically visual inspection, palpation, and incision of the visceral organs in the industrial abattoir in Tehran, the capital of Iran, between February 1, 2015, and January 31, 2018. For an analysis of the data, SPSS version 16 was applied. Results: The hydatidosis infection in sheep and cattle was 2.48% and 2.25%, respectively. With respect to liver flukes, 0.62% and 0.25% sheep and cattle were infected by Fasciola spp., respectively; furthermore, 2.86% sheep and 0.79% cattle were positive for D. dendriticum. Conclusion: The findings will provide considerable awareness for the future monitoring and control of these potentially important infections.

Introduction: Non-standard food hygiene can lead to microbial contamination in food products. Foodborne pathogens can cause more than 200 illnesses from a mild diarrhea to cancer. Cream-filled pastries are milk-based bakery products with high production and consumption rate in confectioneries of Iran with soft and spongy texture made of different ingredients. The aim of this study was to determine microbial contamination of cream filled pastries as one of the high consumer acceptance product and to evaluate the relation between microbial contamination and sanitary conditions at Zanjan confectioneries.Methods: A total number of 62 cream filled pastries were collected from confectioneries of Zanjan city, Iran. Preparation, dilution and microbiological examination of samples were conducted according to the recommended instructions of Institute of Standards and Industrial Research of Iran, for total count enumeration, Escherichia coli, coliforms, Staphylococcus aureus, Salmonella, Bacillus cereus, Yeasts and moldswith No. 2395 and 8923-1, 2946, 2461, 6806, 1810, 2324 and 10899, respectively.Results: Microbial analysis showed that 40 specimens out of 62 samples had a total count out of the standard limit for cream-filled pastries. 20, 24, 4 and 47 samples had higher count than recommended limit of Iranian national standard for E. coli, S. aureus, Salmonella sp. and coliforms respectively. Thirty samples of cream-filled pastries had out of standard limit contamination with mold and yeasts.Conclusion: Results showed low hygienic conditions of processing, storage and distribution of cream filled pastries. Therefore, respect to all essential principles of food hygiene by confectioneries from Zanjan, Iran is necessary.

Background: Food-borne trematode infections and hydatidosis are endemic diseases caused by helminths in Iran that are responsible for great economic loss and getting public health at risk. Aim: Aim of this study was to determine the prevalence of fasciolosis, dicrocoeliasis, and hydatidosis infections in slaughtered sheep and goats in Nishapour, Khorasan Razavi province of Iran. Materials and Methods: A survey was implemented on 130,107 sheep and goats slaughtered at an abattoir in Nishapour (Neyshbur) city, north central Khorasan Razavi Province, Iran, to determine the prevalence of fascioliasis, dicrocoeliosis and presence of hydatidosis. Results: During a 1-year period of study, among 130,107 of sheep and goats slaughtered at Nishapour abattoir, 1064 and 7124 livers were condemned totally and partially, respectively. A total of 255 (0.19%), 181 (0.12 %), and 7751 (5.95%) of livers were condemned due to cysts of Echinococcus granulosus, flukes of Fasciola spp., and Dicrocoelium dendriticum, respectively. Totally, 1932 (1.48%) lungs were condemned due to hydatidosis. The significant seasonal pattern was seen for fasciolosis, dicrocoeliosis, and hydatidosis, statistically (p