Nowadays, coating by natural materials is one of the novel food preservation methods with extensive applications. Cheese is a popular food, however, its high daily intake due to its high salt content may threaten the health of consumers. In this study, instead of stored in brine, the novel method...

Providing hygiene and safe food in catering has a critical role in protecting consumers from foodborne diseases. This survey aimed to evaluate the level of knowledge, attitudes, and practices of staff in food catering towards safety and hygiene indices. This cross-sectional study was performed by a ...

Diarrheal strains of Escherichia coli (DEC) are common pathogens that cause acute intestinal diseases in humans through the consumption of contaminated food. The present study was conducted on 240 samples including strudel, pizza, sandwiches, and salad. E. coli was isolated by conventional culture...

In order to maintain sensorial characteristics and to reduce the microbial load of pomegranate cv. Rabab-e-Neyriz arils, the combined effects of packaging with two types of polymer films, and different concentrations of cinnamaldehyde a three-factor factorial experiment was conducted in a...

Background and Objective: The purpose of this cross-sectional study is to evaluate the microbial contamination of food-handlers' hands and food contact surfaces in food preparation and distribution centers. Materials and Methods: This study was performed in 2019 in Fardis city of Alborz province....

Vegetables are one of the main categories of the food pyramid and their consumption plays a vital role in the health promotion of the community. On the other hand, the incidence of microbial diseases caused by the consumption of contaminated vegetables has been increasing. The aim of this study was ...

Background and Objectives: Bioprotective starters, especially lactic acid bacteria, are used in fermentation and biological preservation of the meat products and considered as appropriate substitutes for the chemical preservatives. The aim of this study was to use Lactobacillus plantarum and ...

In this study, a sensor based on chitosan biofilm with bromophenol blue and bromocresol green sensors based on filter paper were used to determine the bacterial quality of common Kilka fish mince in refrigerated temperature. The total viable bacterial count (TVCs) on day zero was 3.473 log CFU/gr,...

In this research, the effect of salvia and basil essential oils (EOs) on Listeria monocytogenes and Aspergillus flavus in Iranian white cheese was investigated. EOs were analysed by gas chromatography mass spectrometry (GC-MS). A broth microdilution assay was employed to determine the lowest...

Improper use of antibiotics, and the subsequent residues in raw animal products such as milk, can directly or indirectly cause health problems in human communities such as allergic reactions and reduce the effectiveness of antibiotic treatments. The aim of the present study was to determine the...