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The purpose of this study was to investigate the effects of chitosan coating containing resveratrol (RES) and Satureja bachtiarica essential oil (SEO) on the microbial quality, oxidative stability, and sensory properties of chicken meat as well as inoculated Escherichia coli O157:H7 during 12 day storage at 4 °C. The synergistic in vitro antioxidant effects between RES and SEO in chitosan coatings were observed. Moreover, chicken coated with chitosan solution containing RES 0.001% + SEO 2% indicated better results compared with the control group with the following scores (p≤0.05): Total viable count (6.11 log10 CFU/g), total psychrotrophic count (5.39 log10 CFU/g), Lactic acid bacteria (5.36 log10 CFU/g), pH (6.25), peroxide value (4.32 meq/kg lipid), thiobarbituric acid reactive substance (1.03 mg MDA/kg), sensory analysis (overall acceptability: 5.5), and inoculated E.coli O157:H7 (6.01 log10 CFU/g). The finding of the present study can contribute to the meat industry as a natural active packaging system.

This study aimed to evaluate the quality aspects and shelf life of minced meat of trout (Oncorhynchus mykiss) impregnated with derived essential oil (EO) of Pisticia atlantica ssp. Kurdica (Bene) f...

Background: The incorporation of dietary fibers in meat and processed meats has been introduced as an approach to amend the nutritional quality and technological properties of the products. Objectives: This study explores the effects of four dietary fibers, including orange fiber (OF), wheat fiber (WF), bamboo fiber (BF), and carrot fiber (CF), on shelf life of emulsion-type cooked sausages. Methods: Microbiological and sensory analyses were performed to evaluate the shelf life of the treated products during 60 days of storage under refrigeration condition (4°C). Results: The results showed that all tested fibers improved the shelf life of the samples. The microbiological examinations revealed that while all the fibers could hinder the growth of spoilage bacteria, OF sample with the mesophilic, psychrotrophic, and lactic acid bacteria counts of 5.95, 4.78, and 5.27 log10 colony-forming unit per gram (CFU/g), respectively showed the highest microbiological quality at the end of the storage. Taste, odor, and overall acceptability of the samples were not significantly affected by the fibers, and texture was the sole sensory attribute that improved in the dietary fiber incorporated products, especially in the OF sample. Conclusions: According to our results, among the various fibers, OF is recommended to the meat industry to extend the shelf life of cooked sausages.

This study aimed to investigate the effect of acoustic cavitation on phenolic compounds recovery from Cucurbita pepo seed using continuous ultrasound-assisted extraction (CUAE) as a green extraction process. A Box–Behnken response surface design was carried out to investigate and optimize the CUAE independent variables, including concentration of hydroethanolic solvent, biomass to solvent ratio, and sonication time on the total extractable phenols (TEP). The optimized conditions were 70.98% v/v concentration of hydroethanolic solvent, 1:26.49 g/mL ratio of biomass to solvent, and 55.38 min sonication time, under which the predicted TEP was 14.01 mg GAE/g. The determination of DPPH and HO free radical scavenging abilities revealed that the extract had a good ability to scavenge these free radicals and polyphenol concentration was positively correlated with antiradical capacity (AC). The gas chromatography–mass spectrophotometer (GC/MS) analysis revealed that C. pepo seed extract is a potential source of essential fatty acids (39% of total fatty acids). From the results, the phenolic compounds and essential fatty acids from C. pepo seeds could be obtained using the cavitation phenomenon during short time extraction. The AC of product was considerably influenced by the CUAE process mode, while the fatty acid composition was almost constant. The microstructure of cells was investigated using scanning electron microscope (SEM), which confirmed the cell disruption by acoustic cavitation technology.

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 aim of the current study was to investigate the suitability of

Background: Biodegradable films are appropriate alternatives to synthetic polymers due to their potential to enhance food safety and their function as a carrier for wide a range of food additives especially natural antioxidants. Objective: The aim of this study was to compare the potential antioxidant activities of sodium alginate films containing resveratrol (RES) alone and in combination with Zataria multiflora essential oil (ZEO) using an in vitro model. Methods: At first, the major chemical compositions of ZEO were evaluated by GC/MS. Then, the amount of phenolic compounds of sodium alginate films were evaluated by total phenolic contents assay and antioxidant activities of films were evaluated by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. Finally, the concentrations of ZEO and RES which showed better antioxidant activities in sodium alginate films were incorporated to films in combination forms to evaluate their synergistic effects. Results: According to gas chromatography-mass spectrometry (GC/MS) analysis, 35 compounds of ZEO were identified and Thymol (37.94%), p-Cymene (9.50%) and 3-Carene (4.98%) were the most important compounds of essential oil, respectively. The results of the radical scavenging evaluations, showed better antioxidant activities of the films containing RES than the films containing ZEO and Butylated hydroxytoluene (BHT). Also, the combined uses of ZEO and RES into alginate films had the synergistic effects (P Conclusion: Therefore, it can be concluded that alginate films incorporated with the combination of ZEO and RES is the appropriate option to postpone the oxidative reactions and can be used as natural antioxidant in the food packaging industry.

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: The purpose of this study was to determine the effect of rosemary essential oil (REO) nanoemulsion against some important food borne pathogens. Methods: Antibacterial effects of REO and REO nanoemulsion were determined using Agar disc diffusion, Broth microdilution and Steam phase diffusion methods against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Shewanella SP, Listeria monocytogenes and Salmonella enteritidis. Results: Antibacterial effect of REO and REO nanoemulsion was increased with concentration enhancing of REO. There was no significant antibacterial activity in the effectiveness of nanoemulsion on the studied bacteria in comparison with REO in both disk diffusion and steam phase diffusion methods. MIC and MBC analysis of REO and prepared REO nanoemulsion showed that REO and its nanoemulsion have inhibited all studied bacteria. REO showed better inhibitory effects. REO and nanoemulsion of rosemary essential oil have the greatest effect on Shewanella SP., L. monocytogenes, S. aureus, S.enteritidis, E. coli and P. aeruginosa, respectively. Conclusion: In total, it can be said that REO and its nanoemulsion are desirable to inhibit the growth of food borne pathogens and can be a good choice as antimicrobial agents in food industry to enhance safety and extend foods’ shelf life.

The initial purpose of this study was to compare the in vitro antioxidant interactions between resveratrol (RES) and clove essential oil (CEO) in conventional and nanoemulsion-based basil seed gum (BSG) films. Then, the effects of the best nanoemulsion-based BSG film obtained from in vitro evaluations were determined on oxidative stability and sensory properties of minced camel meat during 20-day storage at 4 °C. The results showed higher in vitro antioxidant activities of nanoemulsion-based BSG films compared to conventional films as well as synergistic effects between RES and CEO. Furthermore, minced camel meat wrapped with nanoemulsion-based BSG film containing RES 4 μg/mL + CEO 10 mg/mL showed better results compared with the control group with the following scores: total carbonyls (0.84 nmol/mg protein), peroxide value (4.03 meq/kg lipid), thiobarbituric acid reactive substance (1.03 mg malondialdehyde/kg), and sensory analysis (overall acceptability: 5.4). The finding of the present study can be applied as a new method in meat and meat products packaging 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.

The aim of present study was to compare the in vitro antioxidant and antibacterial properties of carboxymethyl cellulose (CMC) films containing resveratrol (RES) and eugenol (EUG), alone and in combination, and to calculate the dose interactions between them. At first, the total phenolic content of CMC films was evaluated. Then, their antioxidant and antibacterial effects of films were determined using DPPH, reducing power, disk diffusion, and broth dilution methods. Finally, concentrations of RES and EUG which showed better results in the CMC films were added in combination forms to calculate their antioxidant and antibacterial interactions. The results showed that addition of RES and/or EUG to CMC films increased the total phenolic content, free radicals scavenging activity, reducing power, and antibacterial activities of the films (p ≤ .05). Gram‐positive bacteria were more susceptible than Gram‐negatives. In addition, the combined use of RES and EUG in CMC films had synergistic antioxidant and antagonistic antibacterial effects. The best results belonged to the film containing RES (8 µg/ml) + EUG (8 mg/ml) (p ≤ .05). Considering the results of the present research, we can utilize CMC biodegradable film containing RES and EUG as a natural active packaging in food industry., The aim of present study was to compare the in vitro antioxidant and antibacterial properties of carboxymethyl cellulose (CMC) films containing resveratrol (RES) and eugenol (EUG), alone and in combination, and to calculate the dose interactions between them. The combined use of RES and EUG in CMC films had synergistic antioxidant and antagonistic antibacterial effects.

Background: One of the most common species of oily fish is rainbow trout. Chemical deterioration of oily fish species is principally caused by lipid oxidation. The adverse effects of various chemical preservatives caused consumer’s attention to shift to natural alternatives. Eryngium caeruleum is an herbaceous plant that is native to the northern areas of Iran and is used in various local foods. The aim of the present study was to investigate the effects of different concentrations of E. caeruleum essential oil (EEO) on the physicochemical and oxidative stability of minced rainbow trout meat for 20 days storage at 4±1°C. Methods: Firstly, the chemical compounds and total phenolic content of EEO were determined by gas chromatography-mass spectrometry and Folin–Ciocalteu reagent, respectively. Then, in vitro antioxidant capacity of EEO was evaluated using 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) methods. Finally, the minced rainbow trout meat was mixed with different concentrations of EEO, and physicochemical and oxidative stability of treatments were investigated for 20 days storage at 4±1°C. Results: According to the results, 0.4% EEO significantly improved the chemical stability of minced fish compared to the control group at the end of storage period with the following scores ( P

Background and Objectives: The aim of present study was to evaluate the prevalence of Listeria monocytogenes and Esch- erichia 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. monocyto- genes 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 relation- ship and antimicrobial resistance (AMR) that should be considered as a significant public health concern in Zanjan, Iran.

The present study compared the effects of corn starch coatings incorporated with Zataria multiflora essential oil (ZEO) and cinnamaldehyde (CIN) in conventional, nanoemulsion (NZEO) and fortified nanoemulsion (NZEOC) forms, on specific spoilage microorganisms of chicken meat and on the fate of inoculated Listeria monocytogenes during 20 days storage at 4 ± 1 °C. Based on the results of GC–MS analysis of ZEO, carvacrol (36.62%) was the most important compound of essential oil. Samples coated with the starch solution containing nanoemulsions had better antimicrobial activities than conventional forms. Also, NZEOC treatment had the best antimicrobial properties at the end of storage with the following results: Total viable count (7.96 log(10) CFU/g), Psychrotrophic count (7.29 log(10) CFU/g), Lactic acid bacteria (6.51 log(10) CFU/g), Enterobacteriaceae count (6.98 log(10) CFU/g), Mold and yeast count (5.16 log(10) CFU/g) and inoculated L. monocytogenes (6.51 log(10) CFU/g). Furthermore, the addition of CIN–ZEO during nanoemulsion formation (NZEOC) increased the antimicrobial properties of the samples compared to individual addition of NZEO and CIN (NZEO + CIN) to the starch solution. Therefore, corn starch coating containing NZEOC is recommended as a natural preservative to enhance the microbial stability of poultry meat.

Aim: The aim of this study was to evaluate the antibacterial and chemical effect of Heracleum persicum essential oil (EO), nisin, Lactobacillus acidophilus, and their combination against Listeria monocytogenes both in vitro and in Iranian white cheese model. Materials and Methods: Chemical compositions of H. persicum EO were analyzed by gas chromatography–mass spectrometry. After production of Iranian white cheese, minimum inhibitory concentration (MIC) and minimum bactericidal concentration of EO and nisin and agar spot test of L. acidophilus against L. monocytogenes were evaluated. Results: Hexyl butanoate (25.98), octyl isobutyrate (17.82), methyl butyrate (14.37), and pentyl cyclopropane (12.77) were the main components of the EO. MIC of the EO against L. monocytogenes was 2.5 mg/mL. Combination of nisin (5.3 IU/mL) and H. persicum EO (2500 µg/mL) showed increasing effect against L. monocytogenes (fractional inhibitory concentration = 0.9), while a higher concentration of EO and nisin showed undesirable effect on the cheese flavor. Furthermore, a combination of 1012CFU/g L. acidophilus with H. persicum EO at the concentration of 2.5 mg/mL (T12) showed acceptable sensorial and also antibacterial results in Iranian white cheese. Conclusion: Combination of H. persicum EO, L. acidophilus, and nisin can be recommended as natural preservatives and flavoring agents in cheese. Copyright: Ehsani, et al. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License

BACKGROUND This study investigated the effect of chitosan coating enriched with extracted egg yolk antibodies on microbial and sensory quality of rainbow trout fillet during refrigeration (4 ± 1 °C). Firstly, bacterial antigen suspensions (total psychrophilic bacteria, Pseudomonas fluorescens and Shewanella putrefaciens) were injected into the breast muscles of chickens. Eggs of immunized chickens were then collected to isolate immunoglobulin from egg yolks (IgY). Fresh fish fillets were coated by chitosan solution containing different types of IgY separately, at two concentrations (60 and 90 mg mL-1 ), refrigerated for 16 days and analysed for total viable count, psychrotrophic, Pseudomonas spp., P. fluorescens and S. putrefaciens count as well as sensorial properties. RESULTS The tested microbial values increased in all samples during the storage period; however, CH + IgY treated samples could significantly retard microbial growth compared to control. The shelf life of CH + IgY-P samples was extended for about 4 days, while it was extended for about 8 days in CH + IgY-S and CH + IgY-T samples, when they were compared to control (p < 0.05). Higher scores for sensory attributes were also observed in CH + IgY treated samples, especially in CH + IgY-S samples until the end of storage period. CONCLUSIONS Accordingly, use of chitosan coating containing IgY increases the microbial and sensory quality of fish flesh at 4 °C. Therefore, given the consumer interest in natural additives, chitosan coating containing IgY can be a promising candidate. © 2018 Society of Chemical Industry.

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. Keywords: antioxidant, Mentha piperita, minced meat, Zataria multiflora Boiss.

The relative contribution of foodstuffs to intake of heavy metal is still equivocal, and thus, available data are rare. Here, the concentration of ten heavy metals and arsenic were measured in the content of hen egg from five strains of commercial laying hens to evaluate contamination level and potential health risk among local and international consumers in Iran. The estimated daily intake (EDI) of all heavy metals was significantly lower than the provisional tolerable daily intake (PTDI) and respective tolerable daily intake (TDI). The non-carcinogenic and carcinogenic risk values for eating eggs were in the safe range for all consumers, indicating that the no health risk for consumers due to the daily intake of either arsenic or heavy metals. Therefore, intake of heavy metal exposure through the consumption of commercial egg product in Iran is completely safe for both national and international consumers.

Aim: The aim of the present study was to investigate the viability of lactic acid bacteria isolated from traditional cheeses and cocultured in Iranian white cheese during ripening. Materials and Methods: A total of 24 samples were isolated from 8 types of traditional cheeses in West Azerbaijan, Iran. Isolated species were cocultured with starter bacteria during the production of Iranian white cheese, and their viability was investigated up to 60 days of the refrigerated storage. Results: Of 118 isolates of Lactobacillus, 73 isolates (62%) were confirmed as facultative heterofermentative and 45 isolates (38%) as obligate homofermentative. Of the facultative heterofermentatives, 28 isolates (24%) were Lactobacillus plantarum, 24 isolates (20%) were Lactobacillus casei, and 21 isolates (18%) were Lactobacillus agilis. Obligate homofermentatives were Lactobacillus delbrueckii (21%), Lactobacillus helveticus (14%), and Lactobacillus salivarius (3%). L. plantarum, L. casei and L. helveticus were found in high enough levels (106 CFU/g). Conclusion: According to the obtained data, it is recommended that complex starters such as L. helveticus, L. plantarum, and L. casei can be used in industrial productions of cheese to obtain exclusive properties of traditional cheeses.

Etiological investigations showed that vibrio is a Gram-negative, comma-shaped and facultative anaerobic bacterium, which is naturally found in marine environment. Vibrio causes many human diseases and often comes with foodborn gastroenteritis or diarrhea. Most of these foodborne infections are caused by V. Cholerae and V. parahaemolyticus and to a lesser extent create by V. vulnificus. Infection with these species is mostly due to the consumption of raw, improperly handled, under-processed and contaminated seafood like fish, shellfish and oyster. One of the biggest threats to public health is antibiotic resistance, such as resistance of vibrio species to a large number of antibiotics. This review focused on antibacterial activity of the world’s medicinal plants against vibrio species. Published articles were obtained from scientific databases including PubMed, Google scholar, Springer, Science Direct and scientific information database (SID) using following key words: vibrio, medicinal plant, essential oil and extract. Results of this literature have introduced some of the most important plants effective on vibrio spp., such as Thymus vulgaris (Thyme), Syzygium aromaticum (Clove), Zataria multiflora (Avishan shirazi), Zingiber officinale (Ginger), Punica granatum (Pomegranate), Satureja bachtiarica Bunge (Bakhtiari Savory), Mentha spicata (Spearmint), Cuminum cyminum (Cumin), Eucalyptus globulus (Blue gum), Camellia sinensis (Green tea), Rosmarinus officinalis (Rosemary) and Allium sativum (Garlic). Hence, phyto-therapy could be a suitable way to overcome the problem of development of the bacterial resistance to antibiotics.

Background: Butter is one of the oldest dairy products known in the world and plays an important role in human nutrition. The aim of this study was evaluating of the microbial quality of traditional and industrial butter marketed in Zanjan. Methods: In this descriptive cross-sectional study, a total of 29 samples of butter were investigated in 2 groups which 24 samples were of traditionally producedl butter and 5 industrially produced butter samples, randomly collected from the market in Zanjan, Iran. All samples were evaluated for total bacterial count, Staphylococci, coliform, fungi and mold. Results: Fourteen samples of traditional butter had higher coliform load than allowed in standards. Eighteen samples were contaminated with Staphylococcus, and mold was found in 8 samples. Also, fifteen samples were contaminated with Escherichia coli. Among the industrial samples, one was contaminated with Staphylococcus aureus but no contamination by coliform, Escherichia coli and mold and mold was observed. Conclusion: 58.33%, 75%, 33.33% and 62.5% of the traditional butter samples had higher coliform, Staphylococcus, mold and E. coli contamination, respectively than standard limit. One of the industrial samples was contaminated with Staphylococcus. It is recommended that higher supervision on the production and distribution of these products is applied.

Background: Proper nutrition is one of the important, essential and vital factors in providing individuals, family and society health and safety. The purpose of this study was to evaluate the nutritional behaviors of girl students in the school of paramedical and health of Zanjan University of medical sciences, Zanjan, Iran. Methods: This cross-sectional study was conducted during the winter and spring of 2016. Throughout all girl students in the school 196 students was selected randomly. A researcher made questionnaire was used for data collection. Results: As nutritional behavior only 48% of students had breakfast every day and three main serving was daily schedule in 52% of students. At least 13.8% of them ate fast foods once a week. 17.4% of students ate cheeps, puff and snacks as routine. Just 23.5% of them never drank carbonated drink. Different herbal tea was in daily nutrition of 3.6%. Conclusion: Due to the mentioned results and some wrong behavior and nutritional loss in the students, it seems important to designing suitable training programs to improve nutritional behaviors and avoiding from use of fast foods, poor quality food and in general, providing a healthy nutrition behavior for students is essential.

Background: Zataria multiflora boiss is a member of Lamiaceae family with antibacterial, antifungal, and antioxidant activity. The aim of this study was to evaluate chemical composition and antibacterial effect of Zataria multiflora essential oil against two foodborne pathogens in meat. Methods: The inhibitory effect of Zataria multiflora essential oil (Minimum inhibitory concentration and Minimum bactericidal concentration) was evaluated against Salmonella typhimurium and Listeria monocytogenes, inoculated in ground beef meat after 3, 5, 7 and 9 days of storage. Results: Result revealed 26 various compounds, representing 96.27% of total oil. Thymol was the most abundant compound among all constituents (29.2%). A significant reduction was observed in Salmonella typhimurium when adding 1 and 2% Zataria multiflora (p

Background: Safe drinking water is one of the main factors in improving health status of the population. The aim of this study was assessment of the microbiological quality, determination of pH and residual chlorine in water coolers’ drinking water in educational centers of Zanjan University of medical Sciences in 2015 and comparing the results with the Iranian national standards. Methods: In this cross-sectional study, water samples of all used water cooler apparatuses were sampled and transferred rapidly to the laboratory. pH and residual free chlorine were measured by pH meter and Chlorine Residual Testing kit, respectively. Total coliforms, Escherichia coli, Mold and yeasts count were enumerated according to the Iranian national standards No. 1011, 3759, 5271 and 10899-1, respectively. Data were analyzed through the statistical soft wares. Results: The obtained results indicated that 44.44% of the samples were non-standard because of low residual chlorine. 44.44% and 27.8% of the taken water samples of water cooler dispensers were contaminated with mold or yeast and Escherichia coli, respectively. Conclusion: According to some microbial contamination in water samples of water cooler devices to ensure availability clean water to consumers (students and hospital’s visitors) continuous monitoring, proper maintenance and regular inspection of the water cooler dispensers seems necessary.

Background: The studies on children and adolescents provide the basic information for educational interventions such as the assessment of the knowledge of community health promotion. The present study aimed to evaluate the knowledge, attitude, and practices of secondary high school students regarding food safety and hygiene in Khorramdarreh, Zanjan, Iran. Methods: This cross-sectional study was conducted on 640 secondary high school students during December 2014-December 2015. The participants were selected via cluster sampling, and data were collected using a researcher-made questionnaire after assessing its validity and reliability. Data analysis was performed in SPSS version 16. Results: The mean scores of the knowledge, attitude, and practices of the students were 36.6±6.96 (moderate), 57.95±6.88 (favorable), and 40.59±5.80 (favorable), respectively. The lowest knowledge level of the students was observed in milk and egg hygiene (27%), meat hygiene (35%), effect of temperature on microorganisms (35%), and brucellosisrelated aspects (7.33%). Conclusion: Although the students had a positive attitude toward food safety, they had inadequate knowledge of the effects on their practices. Therefore, it seems that training is essential in the food safety and hygiene fields for students and their parents.