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Lead is a toxic, non-biodegradable, and accumulative heavy metal released into the environment by natural and anthropogenic activities. Despite health concerns due to the consumption of lead-contaminated foods, no systematic and comprehensive review studies have been published about the lead occurrence in animal source foods in Iran. The present study aimed to review the papers investigating the Pb contamination in animal-based food groups (including meat, fish, milk and dairy products, egg and honey) in Iran. A comprehensive search was performed with selected keywords in databases of Scopus, Web of science, and Magiran to find articles that had been published from January 2010 to December 2019. Of 371 identified articles on Pb contaminations in foods, 60 articles were selected using PRISMA. The lead concentrations were higher than the maximum recommended limits in 3 of 9 studies on meat and meat products, 12 of 26 studies on fish and canned fish, and 5 of 18 studies on milk and dairy products. However, the Pb contamination observed in studies on honey and egg was not comparable due to the lack of national and international standards. These results represent the importance of environmental monitoring and assessment for reducing exposure of animals to Pb, resulting in an improvement of food safety.

Recently, there has been a growing attention in utilizing microorganisms, particularly, lactic acid bacteria and probiotics in reduction of various toxic compounds such as heterocyclic amines, poly...

In this study, the effects of different concentrations of thymol and astaxanthin on control of Clostridium perfringenes and also microbial, chemical, and organoleptic properties of common and probiotic beef cooked sausages containing two levels of nitrite during storage at refrigerated condition during 45 days were evaluated. Based on findings, control group had significantly higher total volatile base nitrogen (TVB‐N) than nitrite‐, thymol‐, and astaxanthin‐treated samples. At the end of the storage time in control, thiobarbituric acid reactive substances (TBARS) value reached 1.96 mg/kg, while the values for treated samples remained lower than 1.63 mg/kg. Final count of lactic acid bacteria decreased approximately 1.67–3.79 log CFU/g in treated samples compared with the control group (p, In heat‐treated meat products such as cooked sausage, probiotics are generally not used because of adverse effect of thermal treatment on their viability and stability. One of the novel techniques to improve nutritional attributes of meat products is integration of Bacillus coagulans, a thermophilic probiotic microorganism. Using some natural derived additives and preservatives such as astaxanthin and thymol is a novel approach to decrease the use of nitrite and extend the shelf‐life of cooked sausages and their safety.

Summary Background The aim of this study was to evaluate the effects of supplementation with 109 spores of Bacillus coagulans (GBI-30) plus inulin in patients with non-alcoholic fatty liver disease (NAFLD). Methods In a randomized, double-blind, placebo-controlled clinical trial, fifty three patients with NAFLD were randomly assigned to receive either a synbiotic or a placebo capsule for 12 weeks. The primary outcome was reduction in steatosis score in Fibroscan exam. Results At the end of study, serum alanine aminotransferase and γ glutamine transaminase decreased significantly more in synbiotic group compared to placebo group (p = 0.001, and p = 0.004, respectively). Synbiotic supplementation significantly reduced serum tumor necrosis factor-α (p = 0.03) and nuclear factor-κB activity (p = 0.04). Moreover, hepatic steatosis reduced significantly more in synbiotic group compared to placebo group (p Conclusion Our results indicate that 12 weeks supplementation with B. coagulans plus inulin is beneficial for treatment of NAFLD and its related inflammation without any significant effects on related cardiovascular risk factors. Clinical trials This trial was registered at irct.ir with number of IRCT20100524004010N23.

Althaea rosea flowers were used to procure the gum (ARG) needed for film preparation. Pretest studies suggested 1.5% ARG + 50% glycerol as optimum for film preparation. The reinforcement impact of 3, 5, and 8 wt% bacterial nanocrystalline cellulose (BNC) incorporation (based on the dry weight of ARG) was investigated on the structural, mechanical, physical, thermal, optical, morphological, and barrier properties of films. The Results suggested that increasing the BNC concentration until a certain level (5 wt% BNC) could improve the latter properties. However, at higher concentration (8 wt% BNC), cellulose nanoparticles tended to agglomerate, which led to the impairment of some of those properties, especially barrier properties. According to AFM and SEM results, BNC addition increased surface roughness and coarseness. All BNC-loaded films showed better functions compared to control sample (0 wt% BNC) and the film containing 5 wt% BNC was suggested as the optimum film.

During the past years, there has been a growing interest in the bioproduction of propionic acid by Propionibacterium. One of the major limitations of the existing models lies in their low productivity yield. Hence, many strategies have been proposed in order to circumvent this obstacle. This article provides a comprehensive synthesis and review of important biotechnological aspects of propionic acid production as a common ingredient in food and biotechnology industries. We first discuss some of the most important production processes, mainly focusing on biological production. Then, we provide a summary of important propionic acid producers, including Propionibacterium freudenreichii and Propionibacterium acidipropionici, as well as a wide range of reported growth/production media. Furthermore, we describe bioprocess variables that can have impact on the production yield. Finally, we propose methods for the extraction and analysis of propionic acid and put forward strategies for overcoming the limitations of competitive microbial production from the economical point of view. Several factors influence the propionic acid concentration and productivity such as culture conditions, type and bioreactor scale; however, the pH value and temperature are the most important ones. Given that there are many reports about propionic acid production from glucose, whey permeate, glycerol, lactic acid, hemicelluloses, hydrolyzed corn meal, lactose, sugarcane molasses and enzymatically hydrolyzed whole wheat flour, only few review articles evaluate biotechnological aspects, i.e. bioprocess variables.

Background Nutritional and environmental benefits of mycoprotein verify its beneficial role on the health of humankind in the next decades. Agro-industrial wastes can be used as cheap substrates to decrease the total cost of product. However, fungi may produce toxins or lead to allergic reactions in consumers. Therefore, the study of the safety and nutritional aspects of this product are very important. Results Fusarium venenatum IR372C was cultured on date wastes and ammonium salts in submerge fermentation. The safety and nutritional issues of produced mycoprotein were investigated including allergy tests and analyses of toxins, as well as existence of toxin genes, and content of heavy metals, metals, amino acids and fatty acids. The results showed that fumonisin genes in F. venenatum IR372C remain without any gene expression during 1 week fermentation. Zearalenone and deoxynivalenol cannot be detected in the fermentation medium after 3 weeks. Prick tests on 30 volunteers demonstrated no sensitivities to mycoprotein. The content of lead was 658 μg kg-1 as the highest heavy metal followed by arsenic, cadmium and mercury at 161, 30.57 and 0 μg kg-1 , respectively. Produced mycoprotein includes essential amino acids at appropriate contents and the ratio of unsaturated to saturated fatty acid was nearly 2:1. Also, calcium, iron, magnesium and zinc were found in mycoprotein, which could have health beneficial impacts on consumers. Conclusion This study has provided information on safety aspects of mycoprotein production by F. venentaum IR372C from date wastes. However, further studies with focus on long-term clinical benefits of diets containing mycoprotein are necessary. © 2020 Society of Chemical Industry.

Abused refrigerated temperatures are described as unacceptable deviations from the optimal temperature, occurring frequently during transportation of food products. Escherichia coli O157:H7 is a serious contaminant of meats and meat products due to its ability to grow at abused temperatures (> 10 °C). The aim of this study was to evaluate the antibacterial activity of Carum copticum essential oil for the control of Escherichia coli O157:H7 using laboratory media and minced beef at severe abused refrigerated temperature (15 °C). A comparative quantitative reverse transcription real-time PCR was used to assess effects of temperature and Carum copticum essential oil at sub-minimum inhibitory concentrations on bacterial growth and Shiga-toxin gene (stx1A and stx2A) expression. Results indicated that Carum copticum essential oil inhibited growth of E. coli O157:H7 in tryptone soy broth (TSB) media at all sub-MIC values until Hour 48. However, bacterial population increased progressively until Hour 72 at essential oil concentration of 0.75% (ml g−1) and reached 8.6 log CFU g−1 in minced beef. The essential oil at concentration of 0.005% (ml g−1) increased stx gene expression at all times, but increased stx gene expression (0.015%) at Hour 24 in TSB media. The expression rate of stx1A in minced beef decreased progressively (10.39 and 7.67 folds for 0.5 and 0.75%, respectively) and expression of stx2A was variable in minced beef during storage. In conclusion, results from this study have shown that effects of Carum copticum essential oil on growth and virulence gene expression are not necessarily correlated and temperature, essential oil concentration, investigated gene type, and bacterial growth environment (in vivo or in vitro) are effective as well.

Background Foodborne diseases can be highlighted as one of the most significant health concerns among the last decades. Probiotic food products can be considered as the promising approaches for modulating of gastrointestinal (GIT) microbiota due to their interactions within the GIT. However, no comprehensive review regarding the involved mechanisms in inhibiting foodborne pathogens in foods by probiotics, besides their interaction is available. Scope and approach The current article provides an overview considering the interactions between probiotics and pathogens in hosts as well as in foods aiming to gain insights regarding relevant properties to be used in further developments of probiotic-based food products. Key findings and conclusions The interaction between probiotics and pathogens in foods and in the hosts and different mechanism of probiotics in control of enteric pathogens colonization were reviewed in the current study. While the mechanisms of action correlated with probiotic strains in the GIT are diverse and well-studied, their interactions with pathogens in foods is overlooked. Revealing how probiotic strains interact with foodborne pathogens in foods is of key relevance in a contemporary context that demand the development of more robust formulations. Although several mechanisms such as production of substances such as organic acids, bacteriocins, and hydrogen peroxide have been suggested regarding probiotics actions in food matrices, still substantial challenges exist concerning the molecular mode of their antimicrobial action. Additionally, it is required to comprehend the appreciate dose, species, and a combination of probiotics in controlling the pathogens.

This study aimed to evaluate the fate of Listeria monocytogenes in water microcosm and rainbow trout fillet under salinity stress of 0% and 30% NaCl at refrigerator temperature (4 ± 2 ℃). Bacterial culturability was studied by standard culture and colony count method. Reverse transcription-PCR (RT-PCR) of 16 S rRNA gene was used to detect viability of non-culturable bacteria. Also, the qualitative expression of pathogenic genes ( hly and inlA) was studied using RT-PCR. The results showed that bacteria in water microcosm lost their culturability at 13 days under 0% salinity (starvation or distilled water) and at 27 days under 30% salinity; however, bacteria in rainbow trout fillet remained culturable under 0% and 30% NaCl. RT-PCR of 16 S rRNA gene was positive for all treatments during the period of this study, indicating the entering of L. monocytogenes into the viable but non-culturable state in water microcosm under 0% and 30% NaCl. Also, viable but non-culturable L. monocytogenes retained the expression of hly and inlA genes. So, it could be concluded that L. monocytogenes in viable but non-culturable state can cause serious health problems and further investigation is necessary to elucidate the effects of other processing and storage conditions (light, dark, smoking, etc.) on behavior of L. monocytogenes in smoked and salted fish.

Antibiotic therapy is among the most important treatments against infectious diseases and has tremendously improved effects on public health. Nowadays, development in using this treatment has led us to the emergence and enhancement of drug-resistant pathogens which can result in some problems including treatment failure, increased mortality as well as treatment costs, reduced infection control efficiency, and spread of resistant pathogens from hospital to community. Therefore, many researches have tried to find new alternative approaches to control and prevent this problem. This study, has been revealed some possible and effective approaches such as using farming practice, natural antibiotics, nano-antibiotics, lactic acid bacteria, bacteriocin, cyclopeptid, bacteriophage, synthetic biology and predatory bacteria as alternatives for traditional antibiotics to prevent or reduce the emergence of drug resistant bacteria.

The aim of this study was to assess the superiority of low fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) diet plus Bacillus coagulans supplementation to low FODMAP diet alone in the reduction of irritable bowel syndrome (IBS) symptoms. In this randomized clinical trial, fifty IBS patients who met Rome IV criteria for IBS were randomly assigned to receive a low FODMAP diet plus either a probiotic or a placebo capsule for 8 weeks. Probiotic capsules contained 109B. coagulans spores and 400 mg inulin, while placebo capsules consisted of 500 mg rice starch. Significant improvements were observed in abdominal pain intensity and frequency, abdominal distension, satisfaction with bowel habits, quality of life, defecation consistency, and patient-reported severity score in both groups; however, only improvement in severity score was significantly higher in probiotic group compared with placebo group (P = 0.001). Moreover, the frequency of patients with clinical improvement in IBS-symptom severity scale (IBS-SSS) was significantly more in probiotic group compared to placebo group (P = 0.038). Our results indicate that the addition of probiotic supplement containing B. coagulans to the low FODMAP diet might be superior to low FODMAP diet in alleviating IBS symptoms.

Pacific white shrimp (Litopenaeus vannamei) is an important species in aquaculture worldwide. Post-mortem changes during cold storage reduce the quality of shrimp and shorten its shelf life...

Aflatoxin M1 is an oxidative metabolite of aflatoxin B1 formed in liver and excreted into milk, urine and faeces of dairy cattle and other mammalian species. The International Agency for Research on Cancer classified aflatoxin M1 in Group 2B because of its potential to get bioactivated to a mutagen analogous to aflatoxin B1. Risk assessments are undertaken to guide food regulators and scientists in risk management processes, such as the legislative levels or guideline targets for mycotoxins in food supplies. Using existing international resources for hazard data and local exposure data, and based on cancer potency as the endpoint, the risk of exposure to aflatoxin M1 in milk for the Iranian population was calculated considering various scenarios. During 2014-2015, 518 samples were collected from the market and tested for aflatoxin M1 contamination by HPLC-FLD. The most probable scenarios calculated as mean occurrence multiplied by the mean consumption in consumers of milk, and for maximum level allowed for aflatoxin M1 in milk with 99 percentiles of milk consumption showed the risk of 0.08 and 0.72 additional liver cancer cases per year for the Iranian population, respectively. Thus, our study reveals a low risk and that the current maximum limit of 100 ng/l for aflatoxin M1 in milk, heat treated milk and flavoured milk is sustainable.

Introduction: Mycotoxin producing fungi are major contributors to food contamination and many epidemics in humans and animals. The adverse effects of the use of chemical preservatives have led to a special focus on the use of natural compounds, especially plant derivatives. The aim of this study was to investigate the antifungal properties of herbal essential oils of Cinnamon, Clove, Thymes, and Zataria multiflora, Cumin, and Caraway on the growth of Aspergillus ochraceus. Materials and Methods: Briefly, the presence of mycotoxin producing gene was investigated using PCR. Furthermore, production of mycotoxin in a medium with high performance liquid chromatography with fluorescence detection (FLD) was evaluated. Ingredients of essential oils were determined using GC/MS. The amount of antifungal activity of essential oils was assessed by disc diffusion and well diffusion method. Additionally, the minimum inhibitory concentration (MIC) was determined by macrodilution method. Results: Gene presence and mycotoxin production were confirmed by PCR and HPLC-FL. Among all studied essential oils, Cinnamon with MIC and MFC of 0.078 μl / ml exhibited the greatest effect on A. ochraceus growth as compared to other essential oils. Conclusion: This study indicated that essential oils have an effective role on controlling A. ochraceus growth and have shown promising to be a good bioactive natural preservative in food industry.

In this study, the ability of various lactic acid bacteria was assessed in removing benzo[a]pyrene (BaP) from contaminated phosphate buffer saline (PBS). Response surface methodology (RSM) was performed using Box-Behnken design to investigate the effect of four independent variables including pH (5–7), incubation time (1–24 h), cell density (107–109 cfu/mL), and initial BaP concentration (5–15 mg/kg) at three levels to evaluate in vitro removal of BaP as response. The results showed that all the tested strains were able to remove BaP from PBS and this reduction was entirely strain-specific. Bifidobacterium lactis BB-12 followed by Lactobacillus casei TD10 exhibited the lowest binding ability while the highest binding rate was related to Lactobacillus acidophilus LA-5, Lactobacillus delbrueckii subsp. bulgaricus PTCC 1737, Lactobacillus casei TD4, and Lactobacillus brevis TD3, respectively. Cyclohexane washing weakened BaP-bacteria complex, while this complex was not significantly changed by PBS washing. The results showed that BaP binding rate was influenced by pH, cell density, time, and BaP concentration in linear and quadratic manners. Moreover, there were interactions between cell density and time as well as between time and BaP concentration. The highest BaP-binding rate by L. acidophilus LA-5 was 10 ppm of BaP concentration, pH = 5, cell density of 109 cfu/mL, and an incubation period of 24 h. It can be concluded that a range of pH, time, and microbial population is required to obtain maximum binding efficiency for BaP based on the concentration of the toxin and the species of the bacteria.

Essential oils, as extracted compounds from plants, are volatile and aromatic liquids which their unique aromatic compounds give each essential oil its distinctive essence. Fungi toxins can induce various adverse health effects like allergy, cancer, and immunosuppression. Moreover, fungal spoilage impacts pharmaceutical and food industries economic state. A drop in the utilization of synthetic compounds as food prophylaxis has occurred due to several factors such as hygiene agents' alerts and stricter legal regulations. Therefore, the applications of natural substances such as essential oils have increased in recent years. Oregano, cinnamon, thyme, rosemary, fennel, clove, palmarosa, and eucalyptus have been the highest employed essential oils against mycotoxigenic fungi and their mycotoxins in studies conducted in the past decade. Essential oils inhibit fungi growth and mycotoxin synthesis via diverse pathways including modified fungal growth rate and extended lag phase, disruption of cell permeability, disruption of the electron transport chain and manipulating gene expression patterns and metabolic processes. In the present review, we will investigate the implications and efficacy of essential oils in preventing the growth of mycotoxigenic fungi, eliminating mycotoxins and their mechanism of actions conducted in the last decade. HighlightsThe most investigated toxigenic genera are Aspergillus, Fusarium and Penicillium Spp.AB1, AG1, OTA and AB2 are the most frequently studied toxinsOregano, cinnamon and thyme are mostly exploited EOs on toxigenic fungi & mycotoxinsOregano, thyme & cinnamon are the most significant antifungals on toxigenic generaCinnamon, oregano & cinnamaldehyde are the fittest antimycotoxins on DON, OTA & AFB1.

BACKGROUND Lead (Pb2+ ) is one of the most toxic heavy metals and can be found in various quantities in the environment. The five native probiotic bacteria and inulin were used to assess in vitro lead nitrate and lead acetate binding capacities, as well as removal potentials. RESULTS The highest decrease in media pH was seen for samples containing a combination of Lactobacillus paracasei IRBC-M 10784, lead nitrate and inulin (5.30 ± 0.012). The presence of inulin in the environment accelerated decreases in the pH of all samples with no significance. In all groups, lead nitrate-containing samples included maximum pH decreases. From the highest to the lowest, the ability of lead removal was linked to Lactobacillus acidophilus PTCC-1932 (88.48%), Bifidobacterium bifidum BIA-7 (85.32%), Bifidobacterium lactis BIA-6 (85.24%), Lactobacillus rhamnosus IBRC-M 10782 (83.18%) and L. paracasei IRBC-M 10784 (80.66%). Most species included the highest decrease in lead nitrate. Fourier-transform infrared spectroscopy (FTIR) analysis demonstrated that various functional groups (hydroxyl, carboxylic, carbonyl, amino and amide binds) on the bacterial cell wall were involved in lead ion binding during incubation. Principal component analysis of the FTIR results showed differences with respect to treated groups and control groups. CONCLUSION The results obtained in the present study reveal that the simultaneous use of native probiotics and inulin can be an effective and safe approach for removing various toxic substances, especially Pb. © 2021 Society of Chemical Industry.

Potentially toxic elements (PTEs) as non-degradable elements (especially carcinogenic types for humans such as lead (Pb), cadmium (Cd), mercury (Hg), and arsenic (As)) are widely distributed in the environment. They are one of the most concerned pollutants that can be absorbed and accumulated in the human body, primarily via contaminated water and foods. Acute or chronic poisoning of humans to PTEs can pose some serious risks for human health even at low concentrations. In this context, some methods are introduced to eliminate or reduce their concentration. While the biological treatment by bacterial strains, particularly probiotic bacteria, is considered as an effective method for reducing or eliminating of them. The consumption of probiotics as nonpathogenic microorganisms at regular and adequate dose offer some beneficial health impacts, it can also be applied to remove PTEs in both alive and non-alive states. This review aimed to provide an overview regarding the efficacy of different types of probiotic bacteria for PTEs removal from various environments such as food, water, in vitro, and in vivo conditions.

Toxoplasmosis is an infection caused by Toxoplasma gondii, a widespread zoonotic protozoan which poses a great threat to human health and economic well-being worldwide. It is usually acquired by ingestion of water contaminated with oocysts from the feces of infected cats or by the ingestion of raw or undercooked foodstuff containing tissue cysts. The oocyst can contaminate irrigation water and fresh edible produce. It is estimated that approximately one-third of the human population worldwide harbor this parasite. Infection with T. gondii is an important cause of diseases of the central nervous system and the eye in immunocompromised and immunocompetent individuals. The purpose of this study was to evaluate the efficacy and applicability of thermal (heating, cooking, freezing and low temperature), non-thermal (high pressure processing, ionizing irradiation and curing) and chemical and biochemical (disinfection, essential oils and biochemical methods such as enzymes, nanoparticles, antibiotics and immune response) treatments for the inactivation, inhabitation or to kill T. gondii in foodstuff intended for public consumption and under experimental conditions.

Clostridia are widespread and some of them are serious human pathogens. Identification of Clostridium spp. is important for managing microbiological risks in the food industry. Samples derived from sheep and cattle carcasses from a slaughterhouse in Iran were analyzed by MALDI-TOF MS using direct transfer and extended direct transfer sample preparation methods and 16S rDNA sequencing. MALDI-TOF MS could identify ten species in 224 out of 240 Clostridium isolates. In comparison to the 16S rDNA sequencing, correct identification rate of the Clostridium spp. at the species level by MALDI-TOF MS technique was 93.3%. 16 isolates were not identified by MALDI-TOF MS but 16s rDNA sequencing identified them as C. estertheticum, C. frigidicarnis, and C. gasigenes species. The most frequently identified Clostridium species were: C. sporogenes (13%), C. cadaveris (12.5%), C. cochlearium (12%) and C. perfringens (10%). Extended direct transfer method [2.26 ± 0.18 log (score)] in comparison to direct transfer method [2.15 ± 0.23 log (score)] improved Clostridium spp. identification. Using a cut-off score of 1.7 was sufficient for accurate identification of Clostridium species. MALDI-TOF MS identification scores for Clostridium spp. decreased with longer incubation time. Clostridium species predominantly were isolated from carcasses after skinning and evisceration steps in the slaughterhouse. MALDI-TOF MS could be an accurate way to identify Clostridium species. Moreover, continuous improvement of the database and MALDI-TOF MS instrument enhance its performance in food control laboratories.

Highlights • Rhodotorula mucilaginosa is predominant soil yeast capable of producing carotenoids. • Presence of glycerol in culture medium induces the biosynthesis of carotenoids by yeasts. • Temperatures above 30 °C sharply reduce carotenoid production in Rhodotorula mucilaginosa. • Yeast cells cultivated under white-light LED indicate higher production of carotenoids., Yeasts are alternative source of natural carotenoids, a group of colored terpenoids with various market applications. Carotenoid Production by yeast fermentation technology is greatly effective and proposes considerable benefits with large scale production, cost effectiveness and safety. In this study, four pigment-producing yeasts were isolated from forest park soils with the potential to produce carotenoids. Morphological, physiological, biochemical and molecular characterization indicates the isolates belong to Rhodotorula mucilaginosa. Carotenoid production was optimized by small scale cultivation. The optimum condition was 120 h of incubation at pH 6.0, 28 °C, white light irradiation, Yeast Extract Peptone Glycerol medium composed of 10 g/L yeast extract, 20 g/L peptone, 20 ml/L glycerol, yielding maximum content of 223.5 μg/g dry weight. The β-carotene content was confirmed by HPLC and FT-IR. The results suggested that soil yeasts are potential sources of carotenoids that could be utilized as a natural agent for industrial products., Graphical abtract Image, graphical abstract

Forty-four samples of traditional Doogh and yoghurt were collected from 13 regions of 4 provinces in west of Iran (13 area) and analyzed using molecular methods including PCR, denaturing gradient gel electrophoresis (DGGE) of 16S rDNA, and sequencing. Moreover, collected samples as well as samples from industrially Doogh were analyzed with quantitative real-time PCR (RT-PCR). Analyzed 16S rRNA gene sequences of Doogh samples could be allocated to the presence of Lactobacillus spp. The typical yoghurt starter culture bacteria included four different Lactobacillus species with possible probiotic properties, L. acidophilus, L. helveticus, L. kefiranofaciens, and L. amylovorus. DGGE of traditional Doogh and yoghurt and RT-PCR of traditional Doogh and yoghurt and also industrial Doogh samples demonstrated that traditional Doogh and yoghurt show a higher abundance of total bacteria and lactobacilli and a higher bacterial diversity, respectively. Considering diversity and higher probiotic bacteria content in traditional Doogh, consumers’ healthiness in tribes and villages could be promoted with these indigenous products.

Oxalate is a common component of many foods typically present as a salt of oxalic acid, which will be excreted in the urine. Hyperoxaluria is known to be a considerable risk factor for urolithiasis, and formation of oxalate kidney stone. Oxalate degradation by the probiotic anaerobic bacterium Oxalobacter formigenes DSM 4420 has high yield and efficiency both in the human colon helping to prevent hyperoxaluria and disorders such as the development of kidney stones and as a novel approach in reducing the high concentration of foodstuff oxalate content such as tea, coffee, and nuts. For determining the effective factors to enhance high concentration oxalate biodegradation activity of Oxalobacter formigenes DSM 4420 Plackett-Burman screening design was applied to evaluate the impact of 10 process variables. After determining the main factors by screening design, a response surface methodology was used to find suitable treatment combination for oxalate biodegradation by this probiotic. A second-order quadratic model estimated that the highest biodegradation of 60.2% was achieved in presence of 1.35 (g/L) inulin, 36.56 (g/L) glucose, 26 (mmol/L) ammonium oxalate, and pH 6. In other word, the optimum point showed that in the above condition the high concentration of ammonium oxalate content of 26 mmoL/L will reach to 9.95 mmoL/L. Reconfirmation experiment showed the validity of predicted optimum conditions. A surface model using the RSM and optimizing this model using the GA technique, resulted in a useful method of finding an optimal set of process parameters.

Brucellosis, known as Malta fever or Mediterranean fever, is one of the most common bacterial zoonotic diseases caused by Brucella spp. which can result in serious health issues. The objective of the present study was to systematically review and summarize the studies regarding the prevalence of Brucella spp. in milk and milk products in the Middle East region. Some international databases (PubMed, Web of Science, Scopus, Science Direct, and Google Scholar) were searched to retrieve relevant reports published between 1 January 2008 and 30th October 2018. After assessing for eligibility, 30 articles containing 9281 samples, were included in the current study. The highest number of publications were found in Iran and Turkey (n = 12 and 7, respectively), while Saudi Arabia, Kuwait, and Syria had the lowest number of publications (n = 1). Besides, the highest and lowest prevalence was observed in Kuwait (62%) and Egypt (15%), respectively. The highest and lowest overall prevalence of Brucella spp. in milk was found in raw cow milk 36% (95%CI: 28–54%) and raw buffalo milk 13% (95%CI: -22–48%), respectively. The overall prevalence in cheese estimated to be 9% (95%CI: -16–35%). The overall prevalence of Brucella spp. in dairy products in the Middle East was estimated to be 29% (95%CI: 23–35%). The results indicate that more risk management plans are needed to reduce the incidence of Brucella spp. in dairy products in the Middle East, especially in cow milk.

Scientific attentions have been recently drawn to functional foods consisting of biologically active components. Probiotics are one of the food components exerting beneficial health effects by balancing the microflora in the intestinal environment when consuming in an adequate amount and manufacturing of probiotic products, especially fermented dairy ones raised. In order to achieve health claim of commercialized probiotic products, enough quantity of each probiotic strain is essential. However, poor viability and high susceptibility of probiotic bacteria to the environmental conditions have encouraged food researchers to investigate various methods to enhance minimum viable numbers of each probiotic strain in probiotic products. Recently, using herbal extracts and essential oils in yogurt and fermented milk as new trends in order to improve the viability of probiotics has been taken into consideration. In this article, the importance of probiotics as functional food ingredients and the impact of extracts and essential oil from different sources on the viability of probiotic fermented milk are reviewed.

This study investigated the behaviour and fate of Listeria monocytogenes at different ripening temperatures and NaCl concentrations in traditional Lighvan cheese. L. monocytogenes was added to raw sheep's milk. After producing the cheese, they were stored in 8%, 12% and 15% NaCl at 4, 9 and 14 °C. Sampling was performed for 150 days. Different temperature and NaCl concentrations had a significant effect on the survival of L. monocytogenes (P

The prevalence of Listeria spp. and Listeria monocytogenes was investigated by biochemical and molecular methods in a total of 201 fish, shrimp, and ready-to-eat seafood samples collected from Iranian supermarkets. Thirty-six samples were also collected from a seafood processing plant. Twenty-one (8.86%) of the total retail and processing plant samples (237) were positive for Listeria spp., confirmed by a simplex PCR assay for the prs gene. Seven (2.95%) of the total samples were also positive for L. monocytogenes . The presence of four virulence-associated genes in the seafood isolates ( inlA , inlC , inlJ , and hlyA ) was examined using PCR and the results were compared with seven clinical L. monocytogenes strains. All virulence genes were detected in six fish isolates. One fish isolate did not show amplification of the inlJ and inlC genes. However, all seven clinical strains were positive for internalin genes. Furthermore, a multiplex PCR assay was employed to evaluate the major L. monocytogenes genoserogroups’ distribution. The results revealed that the serotypes of lineage II are most frequently present in clinical and food isolates. In summary, PCR screening for both the major L. monocytogenes serovars and virulence genes revealed the potential public health risk posed by L. monocytogenes in aquatic products.

Purpose – Domestic refrigerators could be considered as one of the major potential sources of food-borne diseases, in addition limited data are available regarding the level of contamination of domestic refrigerators in Iran. The purpose of this paper is to detect some of bacterial contamination in domestic refrigerators. Design/methodology/approach – In total, 104 households were randomly selected from ten health centers in five areas of Tehran, Iran. Visual inspection and temperature evaluation of the households’ refrigerators were done. In addition, the refrigerators were swabbed and analyzed for contaminants using polymerase chain reaction (PCR) method. DNA was isolated and purified by the proposed standard protocol. Findings – Screening of the domestic refrigerators by PCR method showed that 51.7 percent of the samples were positive for pathogens as follows: L. monocytogenes 41.6 percent, S. aureus 5.5 percent, Salmonella spp 4.6 percent, and E. coli O157:H7 0 percent; consequently, none of mentioned pathogens were detected in 48.3 percent of the refrigerators. Results of the visual inspection indicated that 57 percent of the refrigerators were on desirable, 36.5 percent were acceptable, and 7 percent were weak conditions. Most of the refrigerators about 44 percent had desirable temperatures. There were no significant correlations between the visual inspection scores, temperature and frequency of isolation of specific pathogens in the domestic refrigerators. A significant correlation was observed between contamination and education of parents (p < 0.05). Originality/value – Determination of the bacterial contamination and evaluating the temperature of domestic refrigerators in Iran can be considered as a novel approach of current study. These findings could be employed in designing and implementing appropriate educational interventions to promote food safety and diminish the risk of food-borne illnesses. Also, obtained results might be applied as introduction for further investigations.

This work were aimed to (a) determination of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of Carum copticum essential oil (EO) against Escherichia. coli O157:H7 in vitro Trypticase Soy Broth, (TSB) and in ground beef; (b) evaluation of the effect of sub-inhibitory concentrations (sub-MICs) of EO on the growth of bacterium in TSB over 72 h (at 35 °C) and ground beef over 9 days (at 4 °C); and (c) investigation of gene expression involved in Shiga toxins production using relative quantitative real-time PCR method. The MIC in broth and ground beef medium were determined as 0.05 (v/v) and 1.75 % (v/w), respectively. In comparison with control cultures, the EO concentration of 0.03 % in broth caused reduction of colony counting as 1.93, 1.79, and 2.62 log10 CFU ml(-1) after 24, 48, and 72 h at 35 °C, and similarly EO (0.75 %) in ground beef resulted to reduction of colony counting as 1.03, 0.92, 1.48, and 2.12 log10 CFU g (-1) after 2, 5, 7, and 9 days at 4 °C, respectively. An increase and decrease in gene expression were observed as result of EO addition (0.03 %) to broth and (0.5 %) to ground beef was noticed, respectively.

Aims: The current study aimed to investigate the ability of lactic acid bacteria (LABs) in removing four polycyclic aromatic hydrocarbons (PAHs) namely, benzo(a)pyrene (BaP), benz(a)anthracene (BaA), chrysene (Chr) and benzo(b)fluoranthene (BbF) from contaminated phosphate buffer saline (PBS). Method and Results: The effect of initial PAH concentrations (5, 10, 15, 20 μg ml−1), bacterial population (107, 108, 109, 1010 CFU per ml) and pH (3, 5, 7) was studied to evaluate bacterial binding ability. All the tested bacteria could remove BaA, Chr, BbF and BaP from phosphate buffer solution and in almost all assays, removing of PAHs was as follows: BaP>Chr>BaA>BaF. Bifidobacterium lactis BB-12 had the lowest binding rate for all four PAHs, while the highest binding ability was related to Lactobacillus acidophilus LA-5. Moreover, cell viability was not required for the binding ability and even acid-treated, heat-treated and ultrasonic-treated bacterial cells showed more binding ability. The results showed that the bacteria–PAH complex was irreversible after washing with PBS. Conclusions: The removal of PAHs was significantly related to pH of media, strains of bacteria, type and concentration of PAHs. Significance and Impact of the Study: This study has been focused on the reduction of polycyclic aromatic hydrocarbons using LABs and probiotics. Our results showed that not only live strains but also inactivated tested strains are able to remove PAHs from aqueous media, presenting new methods to diminish the amount of these contaminants in foods. Furthermore, the results of this study can be used in future research on evaluating the effects of oral administration of probiotic supplements and even dead probiotic strains on reducing PAHs in humans. © 2018 The Society for Applied Microbiology

Ingredients and complexity of food matrices are inhibitory factors for gene expression studies of bacterial pathogens directly from food matrix. The aim of this study was to develop a simple and fast method for RNA extraction from ground beef matrix as well as stx genes expression of Escherichia coli O157:H7 by relative quantitative real-time reverse transcription-polymerase chain reaction (RT-PCR). Inoculated ground beef samples were kept 7 days in refrigerated storage (4 ± 1C) and bacterial RNA was extracted according to the described method at 0, 2, 5 and 7 days after storage. Results indicate that refrigerated storage temperature decreased gene expression of stx1A (−3.35 relative changes on day 7) and stx2A (−2.9 relative changes on day 7) in ground beef matrix. In the current study, a method requiring minimal equipment and limited interference for RNA extraction from bacteria associated with a meat matrix was evaluated (developed, invested, etc.). Results of the study suggest that the quantitative real-time RT-PCR method could be used as a reliable and sensitive method for gene expression studies. Practical Applications Polymerase chain reaction (PCR), known as a sensitive and specific method, was extensively used for the detection of genes involved in stress and virulence of bacteria. In this way, real-time PCR shows a good sensitivity and diversity for detection and gene expression studies of pathogens. This technique frequently has been used for the study of bacterial behavior in broth or food-like broth models. Complexity of food matrix and presence of proteins, and also other PCR-inhibiting factors, restricted gene expression studies in food matrix. There has been great interest in the survival and pathogenicity of Escherichia coli O157:H7 because it is a great concern of ground meat industry. Shiga toxins (Stx1 and Stx2) as manifest characteristics of E. coli O157:H7 are known as significant virulence factors in the pathogenicity of bacterium so its behavior and gene expression profile in meat matrix and during cold chain were evaluated.

Essential oils of clove, coriander, caraway, marjoram, cinnamon, and cumin were tested for their antilisterial activity by application of agar diffusion assay (experiment 1). Marjoram essential oil (MEO) showed the highest inhibitory effect, followed by clove and cinnamon. Subsequently, these essential oils were incorporated to alginate/clay nanocomposite films and antilisterial effectiveness of the films was studied in a model solid food system during 12 days at 10 °C (experiment 2). The results revealed that the films with MEO were more effective against Listeria monocytogenes in the model step. Finally, alginate-clay film incorporating 1 % MEO was applied to inoculated trout slices during refrigerated storage (4 °C) for 15 days (experiment 3). The control and the wrapped fish samples were analyzed periodically for microbiological (L. monocytogenes, total viable count, psychrotrophic count) and chemical (TVB-N) properties. The results demonstrated that alginate-clay films enriched with 1 % MEO significantly delayed the growth of L. monocytogenes during the 15-day storage with final counts reaching 6.23 log CFU/g while the counts in control samples were significantly higher reaching 7.38 log CFU/g (p

The effects of guar gum (20 and 30 g kg−1) in combination with microbial transglutaminase (TGase) (0, 1 and 10 u g−1 pro) on the quality parameters of gluten-free bread, based on rice flour were investigated. Incorporation of guar gum significantly increased specific volume, leading to lower crumb hardness on the baking day compared with control (P

This study aimed to determine the antioxidant and the antibacterial activities of Nigella sativa L. (Cu) and Bunium persicum Boiss (Ca) extracts on the shelf life of silver carp, which is stored at 4 ± 1C 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

Nowadays, an increasing attention is being given to fermented milk products including yogurt, kefir, buttermilk, and acidophilus milk. Fermented milks, especially the ones containing probiotics, are claimed to be useful for health of host (such as intestinal- and immune-associated diseases). Their healthful effects could be significantly enhanced by incorporating probiotic microorganisms; those have healthful advantages for host when consumed in an appropriate viable number in food products. Probiotic dairy products have stepped to the market and are being commercially produced under various brand names. In addition, these products are legislatively obliged to be labeled for the microorganisms contained. Therefore, identification and enumeration of their microorganisms are a cause of concern. Several culture-dependent methods have been introduced and used to identify the microorganisms, in which the researchers have experienced multiple difficulties. Thereby, molecular approaches were present as an alternative, offering advantages such as accuracy, sensitivity, specificity, and speed. This article reviews the molecular approaches employed for identification and enumeration of probiotics in fermented milk products.

Food poisoning caused by Listeria monocytogenes leads to a 30% rate of mortality among patients. The antibacterial activity of cinnamon, thyme, and rosemary essential oils (EOs) and shallot and turmeric extracts was tested against L. monocytogenes using agar well and disc diffusion techniques. Results showed that thyme EO had the highest antimicrobial activity, followed by cinnamon and rosemary EOs, respectively. The antilisterial activity of thyme EO at 0.4%, 0.8%, and 1.2% levels, nisin at 500 or 1000 IU/g level, and their combination against L. monocytogenes was examined in minced fish samples. The antilisterial properties of nisin were also investigated in cooked minced fish treatments. Nisin at 500 or 1000 IU/g in the minced fish meat demonstrated bacteriostatic activity against L. monocytogenes. The use of thyme EO at 0.8% and 1.2% reduced the L. monocytogenes viable count below 2 log cfu/g after 6 days. Furthermore, simultaneous use of thyme EO at 0.8% and 1.2%, and nisin at 500 or 1000 IU/g level, reduced the L. monocytogenes viable count below 2 log cfu/g after the second day of storage. The antilisterial activity of nisin in the cooked minced fish samples was slightly stronger than that of the raw group.

Most illnesses caused by Escherichia coli O157:H7 have been associated with eating undercooked, contaminated meat. In this study, a number of 200 cooked beef doner kebab samples from different restaurants across cities of Tehran and Mashhad were analyzed. After enrichment, selective plating and biochemical tests, the DNA from suspected colonies were extracted. Three multiplex polymerase chain reaction (PCR) assays to confirm the isolates as E. coli O157:H7 and the presence of virulence factors were performed. Specific primers for cH7 and rfbO157 genes in the first and for stx1 and stx2 genes in the second m-PCR were used. The third m-PCR performed using specific primers for eaeA and EhlyA genes. From 25 nonsorbitol-fermenting isolates, 21 isolates confirmed as E. coli O157:H7. The results of third m-PCR showed 12 isolates harboring the EhlyA gene, three isolates the eaeA gene and three isolates harboring both the EhlyA and eaeA genes. Practical Applications The presence of Escherichia coli O157:H7 in cooked beef doner kebabs could be considered a serious public health hazard. These three multiplex PCR assay are a suitable method for rapid identification of E. coli O157:H7 virulence genes.

The current study was designed to assess the fate of probiotic strains of Bacillus coagulans ATCC 31284 and Bacillus subtilis var. Natto ATCC 15245 (as spores) during processing and refrigerated storage of cooked sausage as well as the influence of culturing conditions on the recovery of spores. The highest recovery of B. coagulans ATCC 31284 and B. subtilis var. Natto ATCC 15245 spores were obtained on trypticase soy agar (TSA) (15.22 and 15.12logCFU/mL, respectively) which was carried out under conducted heat shock (68°C, 20min) (15.61 and 15.24logCFU/mL, respectively). According to result; a 3-4 log reduction in the counts of the spores inoculated in the raw batter of sausage after the cooking step was observed. The findings revealed that the counts of the spores were significantly changed after heat shock (80°C/10min) (P≤0.05). Data indicated that the count during sausage processing and the entire cold storage was >106CFU/g. The ability of the probiotic sporeforming bacteria for sustaining within the cooking process, storage stage; traits that cannot be ensured with vegetative probiotic bacteria, which proposed their capacity for usage, especially in functional cooked food products was demonstrated by the results of the current study.

Context: Nowadays, it has been proved that there is a relation between dietary habits and incidence of different types of cancers. Consumption of processed foods exposes human to a wide range of toxicants such as heterocyclic aromatic amines, polycyclic aromatic hydrocarbons, acrylamide and nitrosamines that have mutagenic and carcinogenic effects on body and especially induce colon cancer. Under such circumstances, search for antimutagenic agents and helpful strategies have gained interest. Evidence Acquisition: We performed a computerized search of Scopus, Pubmed and google scholar databases with keywords: cancer, food toxicants, lactic acid bacteria, and probiotics. Results: Natural dietary compounds like lactic acid bacteria and probiotics can be beneficial in decline of detrimental effects associated with toxicants formed during food processing. It has been stated that binding ability of lactic acid bacteria and probiotics via their cell wall have prominent roles in detoxifying these toxicants. Also, this capability is influenced by various factors. Conclusions: It can be concluded that probiotics can play a vital role in prevention of colon cancer that is induced by food toxicants and their incorporation into food can be helpful in this respect. Keywords: Anticarcinogenic; Cancer; Food Toxicants; Lactic Acid Bacteria; Probiotics

Fourteen Listeria monocytogenes isolates previously collected from seafood (n = 7) and human patients (n = 7) were studied for their antimicrobial susceptibility against eight common antimicrobials (ampicillin, penicillin, gentamicin, streptomycin, tetracycline, trimethoprim-sulfamethoxazole, chloramphenicol, and cefotaxime). A high resistance level to ampicillin, cefotaxime (100%), and pencillin (57% in seafood isolates and 71.4% in clinical isolates) was observed in this study. However, all of the isolates were susceptible to trimethoprim-sulfamethoxazole, chloramphenicol, and tetracycline. Simultaneous resistance was identified in 4 clinical isolates (57.1%). Genotypic characterization of fish isolates (isolated from three fish species) was performed by pulsed-field gel electrophoresis (PFGE). A high diversity among fish isolates was observed. PFGE analyses distinguished the 4 isolates into 4 reproducible pulsotypes. There was no correlation between the antibiograms with pulsotypes. In conclusion, the resistance of seafood isolates to the antibiotics commonly used to treat listeriosis could be a potential health hazard for consumers.

This study was carried out to evaluate the quality of whole gutted fresh rainbow trout via two methods: the immersion of whole gutted rainbow trout in a shallot extract and the immersion of live fish in a shallot extract before being gutted and vacuum packed and stored at 4 ± 1C. The control and the treated fish samples were periodically analyzed for microbiological (total viable count, psychrotrophic count, Enterobacteriaceae), chemical (peroxide value, thiobarbituric acid) and sensory characteristics. The results indicated that immersion of fish in shallot extract increased shelf life of fish stored at refrigeration temperatures. PRACTICAL APPLICATIONS Shallot extract is a natural antioxidant. It can improve the quality of food products during refrigerated storage because of the presence of sulfur-containing compounds and polyphenolic derivatives in its composition. Shallot extract promotes health by preventing lipid oxidation, and has been shown to possess antibacterial characteristics. In the food industry, it can be used as alternatives to the synthetic antioxidants because the use of these types of antioxidants is controlled because of concern for their carcinogenic potential.

Iranian Kefir type drink (IKTD) is a highly consumed, traditional Iranian, fermented milk product. To improve monitoring procedures for food safety 32 industrial Kefir type drinks from 4 brands and 8 different production dates as well as 32 samples from pasteurized milk of the same Kefir manufacturers and air of the production sites were analyzed for contaminations. 16S rDNA extraction from Kefir samples as well as 16S rDNA obtained from samples incubated on Columbia agar were analyzed using PCR/DGGE, cloning, sequencing and phylogenetic classification. Already DGGE analysis indicated contaminations including Bacillus strains. Subsequently analysis of cultured clones indicated contaminations with Bacillus sp. including Bacillus cereus, Bacillus thuringiensis and Paenibacillus sp. in 9 (28%) from all analyzed samples. Also 38% of pasteurized milk samples were contaminated with B. cereus. The average count of B. cereus was 74 ± 19 cfu/ml. B. cereus and B. thuringiensis were found as contaminant bacteria in the air of the all manufacturing sites. These results suggest that milk is one of the most important sources of contamination with Bacillus sp., especially B. cereus for Kefir products in Iran. But bacterial contamination in Kefir samples might also originate from the air of the production sites. 16S rDNA analysis accelerates monitoring strategies.

Temperature abuse of skipjack tuna (Katsuwonus pelamis) was carried out in order to assess the histamine formation and bacterial growth in fish-processing facilities where fish can be exposed to high temperatures for short periods of time. Histamine production and bacteriological quality were monitored under different defrosting time and abuse conditions (4, 10, 15, 25 and 30C). A high-performance liquid chromatography method involving an isocratic elution was validated for the determination of histamine in the samples. Most of the fish samples showed higher contents than the allowable level, whereas samples stored at 4C had negligible histamine levels. The highest level of histamine formed was 185.21 mg/kg after 96 h of defrosting at 10C. In the samples stored at 30C, the histamine contents markedly increased up to 166.91 mg/kg after 96 h, while the histamine content began to gradually increase following defrosting at 10C. Aerobic plate counts reached 7.2 × 105 cfu/g after 24 h at 25C. The dominant microbial group was the Enterobacteriaceae family throughout the storage period. The optimal temperature for bacterial growth was 30C, whereas the optimal temperature for histamine production was 10C. PRACTICAL APPLICATIONS Skipjack tuna (Katsuwonus pelamis) is much appreciated worldwide because of its abundant population, excellent nutritional value and sensory characteristics. The use of frozen skipjack as raw material is becoming more frequent in the canning industry as a way of expanding production across the whole year. Thus, frequently, there is a crucial phase from defrosting the frozen fish to getting it to the canning process. Therefore, monitoring histamine is a critical task for the seafood industry. To control histamine formation, good fish-handling techniques should be applied to prevent proliferation and cross-contamination. In the fishery industry, chilling or low-temperature defrosting is critical for reducing histamine.

Presence of Staphylococcus aureus, antibiotic resistance pattern and PCR detection of mecA gene in isolated strains were investigated in total of 256 packaged hamburgers in Iran-Tehran. For this purpose we used standard disk-diffusion method and sensitive and specific PCR technique, respectively. Results showed that 25% of samples were positive for S. aureus. Resistance to meticillin, erythromycin, penicillin G, cefazolin, ciprofloxasin, vacomycin and amoxiclave was determined 89%, 20.3%, 18.7%, 15.6%, 14%, 26.6% and 12.5%, respectively. According to the obtained results from PCR analysis of methicillin-resistant S. aureus (MRSA), mecA gene was present in 100% of the resistant isolates, 0% of intermediate-resistance isolates and 25% of susceptible isolates. The results obtained from PCR detection of mecA gene showed high correlation with standard disk diffusion test.

Aflatoxins were surveyed in 256 rice samples taken from retail markets in different provinces of Iran during October 2007 and July 2008. A methanol/water (80 : 20, v/v) mixture and an aflatoxin immunoaffinity column (IAC) were used for extraction and clean-up. Mycotoxins were determined using HPLC with fluorescence detection and post-column derivatization using a photo-ionization cell. Levels of contamination ranged 0.0-5.8 ng g(-1) (mean, 1.4 ng g(-1)) and 0.1-6.3 ng g(-1) (mean, 1.6 ng g(-1)) for AFB1 and total aflatoxins, respectively. AFB1 was detected in almost all samples. Results showed that 55 samples (21.5%) were contaminated with more than 2 µg kg(-1) of AFB1, while seven samples (2.7 %) contained more than 4 µg kg(-1) total aflatoxins. The calculated probable daily intake of AFB1 from rice for Iranians ranged 1.4-5.8 ng AFB1 per kg body weight per day for average consumers and, hence. exceeding the estimated provisional maximum tolerable daily intake.

Summary The influence of four different filling media (sunflower oil, soybean oil, olive oil and brine) on the oxidation and lipid quality of canned silver carp was evaluated. Hydrolytic rancidity showed that free fatty acid contents in brine and soybean oil canned muscle were higher than olive oil or sunflower oil canned samples. Conjugated diene (CD) levels in soybean oil canned samples increased but the highest CD values were found in canned silver carp using brine as filling medium. Except for olive oil canned muscle, significant increase in thiobarbituric acid (TBA) values was obtained. The highest TBA value was observed in soybean oil canned sample. Canning led to exchange of fatty acids between the fat in the silver carp muscle and the filling media used. Results indicate that the fat composition of canned silver carp tends to be similar to that of the fat used as filling media.