Journal of Food Quality and Hazards Control

1

Authors: S.S. Athari

Food allergy is one of the major health problems in the world. Red meat allergy is the rare kind of food allergies in atopic people reported from some areas including, Australia, France, Germany, Japan, Spain, Sweden, and USA. The etiology of red meat allergy is attributed to the presence of an oligosaccharide named galactose-alpha-1,3-galactose (“alpha-gal”) existed in some mammalian meat (beef, pork, lamb, etc.). After meat consumption by susceptible persons, the allergic reactions especially pruritus and even severe symptoms (death) may be occurred within 0.5-6 h (Commins et al., 2016; Mullins et al., 2012; Stewart et al., 2015). There is still lack of data about epidemiology of meat allergy in most areas of the world. To best of my knowledge, no published study has been carried out in this regard in Iran, yet. However, there are some com-plaints of allergic symptoms reported personally in a few Iranian people after eating lamb meat. Therefore, it is widely needed to do more attempts in order to monitoring and determination of incidence rate of red meat allergy and its risk factors in this country. Also, education of suspected allergic persons should be highlighted by clini-cians. Finally, like some other biosafety issues in Iran (Moghaddam and Hosseini, 2010), public participation is recommended for case of red meat allergy.

3

Authors: M. Hatamikia 1, M. Bahmani 2, H. Hassanzad Azar 3*, R. Sepahvand 1, P. Parsaei 4, M. Aminzare 3

Background: Doogh is a popular dairy beverage in Iran which its main ingredient is yogurt. The aim of this study was evaluation of bacterial and fungal contamination of this product marketed in Lorestan province, West of Iran. Methods: A total of 200 doogh samples consisted of 150 commercial samples, including five different brands and also 50 homemade samples were purchased randomly from markets. Coliforms, Escherichia coli, Staphylococcus aureus, mold, and yeasts counts were performed according to Iranian national standard protocols. Results: E. coli and S. aureus counts were negative for all doogh samples. Coliform enumerations of all samples were less than the acceptable range declared from Iranian national standard. Out of 200 samples, 56 (28%) were unacceptable due to mold and yeast counts more than the maximum acceptable level stated by national standard of Iran (≤100 CFU/ml). Overall, 45 samples (90%) of traditional as well as 11 samples (7.3%) of commercial doogh were microbiologically unacceptable. Conclusion: Attempts have to be made to standardize the processing of Iranian tradition-al doogh manufacturing, and public health authorities should control the hygienic quality of both traditional and commercial doogh in Lorestan province, routinely.

6

Authors: M. Esmaeilzadeh Nooghi 1, A.A. Jafari 2*, S. Sedighi Khavidak 1, H. Jafari 3

Background: Aflatoxins (AFs) are the most prevalent carcinogenic mycotoxins, produced mainly by Aspergillus flavus and A. parasiticus. The general purpose of the present study was to use Dehydroacetic Acid (DHA) and Ozonated Water (OW) to control A. flavus growth and accumulation of Aflatoxin B1 (AFB1) in Iranian pistachios. Methods: Three treatment pistachio groups were separately immersed in DHA (1 N) and OW (10 mg/L), and also combination of DHA and OW. Then, each group was contami-nated with 1×103 A. flavus cell suspensions. Also, sterile distilled water as well as cyclohexamide solutions were considered as negative and positive control, respectively. The solution inhibitory characteristics were assessed by enumeration of viable as well as cultivable fungal conidia on the samples. High Performance Liquid Chromatography (HPLC) technique was used for AFB1 determination. Data were analyzed by One way ANOVA and Tukey T-tests using SPSS, Inc, Chicago, IL software (v. 16.0). Results: DHA and combinations of DHA and OW groups which exhibited no growth of A. flavus, had the most antifungal activity (p<0.05) in comparison with the other groups. The highest AFB1 contamination content was seen in negative control samples (6.19±0.33 μg/kg) and also OW treated ones (6.1±0.32 μg/kg). The least AFB1 level was detected in DHA treated group (1.5±0.21 μg/kg) and combinations of DHA and OW (1.59±0.21 μg/kg). However, no AFB1 was found in positive control samples. Conclusion: We found that DHA showed antifungal and inhibitory activities more than OW in Iranian pistachios. Application of DHA is recommend for Iranian food industries as a potential mean for prevention of the fungi growth and AFB1 accumulation in pistachios nuts.

8

Authors: M. Azizkhani *, F. Tooryan

Background: Yogurt is one of the most popular food diets with refreshing taste, nutri-tional, and health benefits. The objective of this study was to investigate the effect of three herbal Essential Oils (EOs) including peppermint, basil, and zataria on viability of the probiotic bacteria in yogurt samples and to evaluate the antimicrobial activities of the produced probiotic yogurts against Escherichia coli and Listeria monocytogenes. Methods: Yogurt samples were produced using probiotic organisms Lactobacillus aci-dophilus LA5, L. fermentum, and Bifidobacterium Bb-12 besides the starter culture and added EOs, separately. The value of pH, viable counts of probiotics, and antimicrobial potential of yogurts at 0, 7, 14, and 28 days of storage at 4 °C were evaluated. The growth inhibition of E. coli and L. monocytogenes was determined in vitro using disk diffusion method. All data analyses were performed using SPSS, Inc, Chicago, IL software (v. 16.0). Results: No significant difference was observed in pH value of treatment (EOs contain-ing probiotic yogurts) and control samples during fermentation and storage period. The presence of EOs did not affect the total lactobacilli and L. acidophilus LA5 population in yogurt during 4 weeks of storage but the growth of Bifidobacterium Bb12 was retarded. Yogurt containing zataria exhibited the strongest inhibitory effect on the growth of E. coli and L. monocytogenes in comparison with other EOs treated and control yogurt (p<0.05). However, both control as well as treated yogurt showed inhibitory effect against L. monocytogenes stronger than E. coli (p<0.05). Conclusion: The present findings suggested that adding zataria, basil, or peppermint EOs into probiotic yogurt formulation could improve the potential functionality of the product and also made an inhibitory effect against L. monocytogenes and E. coli.

1

Authors: F. Goli Ahmad Abad

In the last issue of this journal (volume 3, number 1), a report has been published about “the first Iranian national conference of role of Genetically Modified (GM) foods in supplying safe food and sustainable development”. Among different topics discussed in the conference, there was not any indication about risk assessment of GM foods. As it is defined, “risk assessment is the scientific evaluation of known or potential adverse health effects resulting from human exposure to food-borne hazards” (Sani et al., 2013). Monte Carlo simulation has recently received more attentions in order to risk assessment in food chain. The Monte Carlo simulation with imaging techniques is applied for model calculations to predict possible outcomes and their probability in spite of varia-bility of input parameters of the model (Smid et al., 2010; Syposs et al., 2005). Therefore, it is too recommended for consideration of a new topic of “Application of Monte Carlo simulation in risk assessment of GM foods” in next related conference that will be held in future in this country.

3

Authors: M. Hashemi1, A. Afshari1, M. Aminzare2, M. Raeisi3,4*, T. Sahranavard5

Background: Salt content and pH degree are the quality indicators of bread which their unauthorized levels may have harmful effects on body health. Accordingly, this survey was carried out to evaluate pH and salt contents in bread samples produced in Mashhad, Iran. Methods: Totally 708 bread samples (340 loaves of Lavash, 183 loaves of Taftun, 139 loaves of Barbari and 46 loaves of Sangak bread samples) were provided randomly from different bakeries of Mashhad, Iran during 2015. Levels of pH and salt in baked bread were determined according to Iranian national standards. Data were analyzed using SPSS, Inc., Chicago, USA version16.0. Results: Among 708 samples, mean salt level in different bread samples was 1.22±0.09% which 0.1% samples contained higher salt content than acceptable limit of ≤1.8%. There were no significant differences between content of salt as well as pH among various types of bread (p>0.05). The lowest and highest salt concentration were found in Taftoon (1.21±0.08%) and Sangak (1.25±0.2%), respectively. Out of the total samples, 10.6% of them had pH≥6 which were higher than the standard limit. The mean level of pH in total samples was 5.51±0.45. Lavash (5.49±0.46) and Sangak (5.61±0.51) bread had the lowest and highest pH degree, respectively with no significant difference (p>0.05). Conclusion: This survey revealed that there were yet some local bakeries in Iran that produced different kinds of bread with unacceptable levels of salt and baking soda. So, it seems crucial for continual supervision and monitoring in the bakeries of this area as well as training bakers not to use unacceptable additives.

6

Authors: A. Sadeghi*

Background: Dominant Lactic Acid Bacteria (LAB) originally isolated from traditional non-dairy fermented foods, may harbor unique characteristics such as probiotic proper-ties. In this research, probiotic potential of dominant LAB isolated from pickled garlic was studied. Methods: After isolation of dominant LAB from pickled garlic produced with apple cider vinegar, the isolate was identified by Polymerase Chain Reaction (PCR). Probiotic properties of mentioned isolate including survival in simulated conditions of gastrointestinal tract; antibacterial effects against Escherichia coli, Staphylococcus aureus, Listeria monocytogenes and Salmonella enterica; ability of aggregation with these food-borne indicators; and finally antibiotic susceptibility of the isolate were investigated. Results were also analyzed statistically by SPSS software. Results: Sequencing results of PCR products identified Lactobacillus fermentum as dominant LAB in pickled garlic. L. fermentum had 36.30% and 66.08% survival in pH 2 and 0.3% bile salt after 3 and 4 h incubation, respectively. Inhibition zone diameter of L. monocytogenes and aggregation ability of the LAB isolate with L. monocytogenes was significantly (p<0.05) higher than the other indicators. Furthermore, L. fermentum was resistant to norfloxacin, streptomycin, kanamycin, nalidixic acid, and vancomycin. Conclusion: L. fermentum isolated from pickled garlic had high potential for using as probiotic bacteria in food and medicinal applications.

7

Authors: А. Daugaliyeva1*, S. Peletto2, A. Sultanov1, S. Baramova1, P.L. Acutis2, A. Adambaeva1 O. Tusipkanuly1, B. Usserbayev1

Background: Classical bacteriological detection of Brucella species from food, and environment is routinely carried out based on morphological and biochemical character-istics. However, for increasing specificity and sensitivity of species identification methods, development of a molecular assay is necessary that was main aim of this study. Methods: Panel of some reference strains belonging to the phylum Proteobacteria were specifically used in this study. Additionally, the panel was enriched with 20 Brucella field strains isolated from 13 cattle and 7 sheep (West Kazakhstan region), and six strains from three cattle and three sheep (Almaty region). Bacterial identification before designing was carried out based on 16S rRNA sequencing with universal primers. Primer design was implemented using the Primer3 program. Finally, specificity and sensitivity of the PCR assay for Brucella identification were evaluated. Results: The sensitivity of the developed conventional PCR assays was assessed with the range of 2×105 to 12 genomic copies isolated from B. abortus 100 and B. melitensis H-12 reference strains. The sensitivity of the developed assays using Ba and Ba-r, Bm and Bm-r primers was determined to be 1.6×103 genomic copies. Conclusion: Quick detection and species identification of Brucella strains circulating in Kazakhstan would help local authorities in decision-making and implementation of the most effective strategies for control of these bacteria. Our PCR-based assay was the first step towards developing a novel kit with final aim of standardizing molecular identifica-tion of B. abortus and B. melitensis in foods of animal origin in Kazakhstan and other central Asia countries.

2

Authors: G. Eslami*, B. Hajimohammadi, H. Zandi

The first Iranian national conference of "Role of Genetically Modified Foods in Supplying Safe Food and Sustainable Development" was held in Yazd, central Iran at 17 February 2016. This event was the first of its own kind in this country organized and financially supported by Research Center for Food Hygiene and Safety, Biosafety Society of Iran, Shahid Sadoughi University of Medical Sciences (Faculty of Health), and Committee for Genetically Modified Food Safety. The conference, with the novel theme ‘‘Genetically Modified Foods and Iranian Food Security”, attracted a great number of participators from over the country not only from universities, faculties, research centers and governments, but also from several Iranian food indus-tries. Some official delegates from various organizations attended in the conference, such as Ministry of Health, Cure and Medical Education, Ministry of Agriculture Jihad, Management and Planning Organization of Iran, Agricultural Biotechnology Institute of Iran, Genetic Society of Iran, National Nutrition and Food Technology Institute, Food and Drug Administration, Iranian Society of Food Hygiene and Safety, Iran Biotechnology Information Center, Pasteur Institute, Biotechnology Society of Iran, and Farmer's House Organization, etc. Also, seven professional reporters affiliated to the national radio, TV or newspapers participated for media coverage of all the news and events in the conference. The major topics of the conference included 1) relation between food security and sustainable development 2) environmental benefits of genetically modified foods 3) the last situation of genetically modified foods in Iran and the world 4) genetic engineering and development of transgenic products 5) safety of genetically modified food 6) biosafety and its national and international laws 7) standards of genetically modified foods 8) economical aspects of genetically modified foods 9) evaluation of some recent stated concerns about genetically modified food. The conference was begun with welcome speaking by Dr. Mohammad Reza Mirjalili (chairman of the confer-ence), Prof. Behzad Ghareyazie (scientific secretary of the conference) and also Dr. Mohammad Mirmohammadi (governor of Yazd province), who spoke about the major topics and aims of the conference. Then, some special invited lecturer presented orally their scientific opinions and shared their individual experiences in pervious researches, named Dr. Isa Kalantari, Prof. Mansour Omidi, Prof. Mahmoud Tavallayi, Dr. Mottahareh Mohsen Pour, Dr. Eskandar Omidinia, Prof. Masoud Tohidfar, Dr. Seyyed Elyas Mortazavi, Prof. Mohammad Shahedi, Dr. Abdolhossein Kazemi, and Dr. Fahim Dokht Mokhtari. Out of several papers which had been submitted previously to the conference office, 10 of them having high quality were chosen by scientific committee members as elite papers and were published in special issue. Expert panel was held and headed by Prof. Behzad Ghareyazie, along with seven academic members of scientific committee. It was a fully dynamic conference because of several attractive debates with numerous questions and exchange opinions. At the end of the conference, a few young students who had great executive or/and scientific collaborations in the conference were awarded, sponsored by Biosafety Society of Iran. An important and ultimate section in this conference was related to designing and presenting of “Resolution Agreement” that was finally signed by the academic participants. Some major topics of the resolution were as follow:  Considering ever increasing need for adequate food, more attempts are necessary to produce genetically modified foods for achieve food security in Iran.  Financial and executive supports of governmental organizations especially Ministry of Health, Cure and Medical Education and Ministry of Agricul-ture Jihad are needed to facilitate assessment and production of genetically modified foods.  Researchers, academicians and also PhD students should be encouraged to design more detailed researches in field of genetically modified foods.  When a new genetically modified food is produced, safety assessment analyses are inevita-ble and should be considered.  There is an instant and critical need for exactly examination and continuous monitoring of organic foods for aflatoxin residue and also fraudulent labeling. We would like to appreciate all the participators, members of scientific committee, lecturers, reviewers, students and sponsors who attended in the conference. Also, we acknowledge Prof. Amir Houshang Mehrparvar (Deputy of Researches and Technology, Shahid Sadoughi University of Medical Sciences, Yazd, Iran) for his kindly executive efforts and providing financial supports. Especial thanks are given to Prof. Mohammad Hassan Ehrampoush (Head of Faculty of Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran) and Prof. Behzad Ghareyazie (Head of Biosafety Society of Iran) which without their sincerely management and leadership, the conference would never have been so attractive and unique.

5

Authors: S. Mason1, S. Arjmandtalab2, B. Hajimohammadi3,4, M.H. Ehrampoush4,5, A. Khosravi Arsanjani3*,G.H. Jahed Khaniki6, A. Rahimzade4, M. Raeisi7

Background: Aflatoxin M1 (AFM1) is a toxic compound that could be found in milk and dairy products. AFM1 is the principle hydroxylated derivative of aflatoxin B1 (AFB1), formed in liver and excreted into the milk in the mammary glands of both human and lactating animals that have been fed with AFB1 contaminated diet. To the best of our knowledge, there is no report on stability of AFM1 during production of Iranian traditional kashk (ITK). This study designed to assess the effect of ITK processing on AFM1 content of cow’s milk artificially contaminated with AFM1. Methods: ITK making consisted of production of yogurt and strained yogurt, boiling the strained yogurt to make a curd and drying the resultant curd, according to common native procedure in Iran. AFM1 content of initial yogurt, strained yogurt and dried kashk was determined using high performance liquid chromatography (HPLC). Statistical analyses were performed by Student’s t-test and ANOVA using the SPSS 16.0 software package program. Results: The mean concentration of AFM1 in final ITK was determined as 0.118 μg/kg which was significantly (p<0.05) lower than that of initial milk, yogurt and strained yogurt samples. Also, AFM1 content of yogurt, strained yogurt and final ITK product was 46.12%, 6.94% and 48.24%, respectively lower than that of initial milk (p<0.05). Conclusion: This study showed that ITK processing can effectively degrade AFM1 presented in initial raw milk and could be useful for minimizing AFM1 content of highly contaminated raw milk in dairy industries.

5

Authors: E. Sadeghi1, A. Mohammadi2, M. Jamilpanah3, M. Bashiri4*, S. Bohlouli5

Background: Listeria monocytogenes is an important Gram-positive disease-causing bacterium existing in milk and dairy products. Inhibitory effects of the Mentha pulegium essential oil at concentrations of 0.03, 0.015, and 0.0075% on growth of L. monocytogenes were studied in Iranian white cheese during 60 days of storage. Methods: Essential oil of M. pulegium plant, collected from north of Iran, was extracted by Clevenger apparatus and analyzed by gas chromatography mass spectrometry (GC-MS). The antibacterial effects of the oil were evaluated by growth of the microorganism in control and treatment cheese samples. Also, sensory properties of the cheese samples containing different concentration of M. pulegium were determined. Statistical analyses were performed by ANOVA and Fisher’s Least Significant Difference (LSD) procedure using SPSS 16.0 software. Results: GC-MS analysis showed that the major compounds of M. pulegium essential oil were pulegone (36.68%), piperitenone (16.88%) and 1,8 cineole (14.58%). In control group, L. monocytogenes grew in 7 days and then their growth decreased gradually during 60 days. But, in all treated samples there is a log reduction in bacterium count while the maximum growth lasted for 14 days with a significant difference (p<0.05) compared with control samples. Although 0.03% concentration of mentha oil had the most strong antibacterial effects, but samples with 0.015% essential oil had significantly higher organoleptic properties score comparing the other samples (p<0.05). Conclusion: M. pulegium essential oil not only can improve organoleptic properties of cheese but also can reduce and postpone the growth of L. monocytogenes in this product.

7

Authors: B. Yavari1, S. Sarami2, S. Shahgaldi2, S.S. Athari2*, A. Sharma3

In recent decades, biotechnologists have striven to improve the quantity and quality of food supply. Producing genetically modified (GM) foods is one of the main goals and many countries all over the world have approved the distribution and consumption of the labeled GM foods in their own regions. However, there are still few groups having concerns about allergenicity of GM foods. This review highlights the pathways to ensure food safety of GM foods from view point of absence of allergens and also describes the risk assessment procedures, including bioinformatics assays, biochemical procedures, immunological assessments and animal models. According to present published data-base, there are few studies demonstrated that GM foods have some slight allergic effects. In this regard, the authors concluded that, at the present, producing GM foods in response to the enormous need of the universal population could be a good solution; yet assessing the allergenicity of these foods is an approach to ensure the highest safety of GM foods. On the other hand, considering important role of GM foods in decreasing hunger and achieving food security in the world, possible allergenicity of GM foods is preventable by strict regulation and extensive laboratory testing before distribution in local and global markets. Finally, according to literature review, it seems probably that there is no serious risk about allergenicity of GM foods produced and consumed until now in the world.

118-121

Authors: Editorial board

This article has no abstract.

128-133

Authors: G. Eslami, L. Manafi, S. Peletto *

Background: DNA extraction is one the most important steps for molecular analysis of food-borne pathogens. In this research, three methods of DNA extractions from beef harboring Sarcocystis spp. were compared for the quality, quantity, safety, as well as cost-effectiveness. Methods: About 100 mg intersostal and diaphragm were collected from 10 slaughtered cattle. After ensuring their contamination with Sarcocyst using Polymerase Chain Reaction (PCR) with the specific primer pair, three methods of salting out, Phenol-Chloroform-Isoamylalcohol (PCI), and commercial kit were performed. Quantification, qualification, and amplification analysis of the extracted DNA was done using spectro-photometer, agarose gel electrophoresis, and PCR, respectively. Statistical analysis was performed using ANOVA test, by SPSS, Inc, Chicago, IL software (v.16.0). Results: Qualification in all methods was appropriate but the ones related to salting out and PCI methods were the best in comparison with the ones from commercial kit. Quanti-fication analysis indicated the mean concentration of 249.3±3.94, 67.8±5.1, and 31±2.7 ng/μl for PCI, salting out, and commercial kit, respectively. The purification analysis represented the mean ratios of A (260)/(280), 1.7±0.3, 1.63±0.2, and 1.81±0.6 for PCI, salting out, and commercial kit, respectively. No significant difference (p>0.05) was found between the yielded concentration and purification among three methods. Conclusion: The commercial kit is expensive, but salting out and PCI methods are cost effectiveness, however the last is considered as a toxic method. Because, amplification in all methods was appropriate, we introduced salting out for molecular detection of Sarcocystis in beef.

141-145

Authors: M. Zarei *, A. Shahriari, F. Tarazoudar, M. Paknejad

Background: Lactoperoxidase (LPO) is one of the most heat-stable enzymes in milk and its inactivation has been proposed for monitoring thermal processes. The aim of this study was to provide information on activity and thermal inactivation behavior of LPO in Iranian cow and buffalo milk and whey. Methods: Sixty cow and buffalo milk samples were collected. The LPO activity was measured using spectrophotometer at 436 nm using a multimode microplate reader. Thermal inactivation behavior of LPO in milk and whey samples was investigated at temperatures 65, 70, 75, and 80 °C, using glass capillaries for quick temperature transfer. Data were analyzed using SPSS software (Chicago, IL, v. 16.0). Results: LPO activity was slightly, but not significantly, higher in buffalo milk than in cow milk, where its activity was 4.15±0.13 U/ml and 4.02±0.1 U/ml in buffalo and cow milk, respectively. LPO activities in cow and buffalo whey were 16-19% lower than the respective values in milk, on average, 3.39±0.1 U/ml in buffalo whey and 3.36±0.08 U/ml in cow whey. No significant differences (p>0.05) were observed between thermal stabilities of LPO in both milk types. In addition, at all the tested temperatures, LPO was heater labile in whey than milk, in both milk types. Conclusion: There were some variations in LPO behavior against thermal processing in cow and buffalo milk and whey. So, these findings could be helpful in further studies about monitoring thermal processes in dairy industries.

152-156

Authors: I. Flehi-Slim, S. Boughattas *, Y. Belaïd-Nouira, A. Sakly, F. Neffati, M.F. Najjar, Z. Haouas, H. Ben Cheikh

Background: Malathion (MAL) is a choice insecticide in the stored grain in different countries. The aim of the present study is to evaluate toxicological effects of 30-day intake of MAL on the male reproductive system of Wistar rats. Methods: This research was ethically approved by the local authority at Faculty of Medicine, Monastir, Tunisia. Three MAL treated groups received 1 ml corn oil contain-ing 1.3, 13.7, and 137 mg/kg body weight/day, respectively. Body and testes weights, testosterone, Luteinizing Hormone (LH) and Follicle-Stimulating Hormone (FSH) levels were measured. Histopathological sections were prepared from testes of animals and stained with hematoxylin and eosin and also Masson trichrome. Statistical analysis was done using SPSS for windows version 10. Results: A meaningful decrease (p<0.05) in the testes weight of treatment groups was observed compared to the control animals. However, no significant difference (p>0.05) was found between body weight of control and treatment groups. All the three MAL-treated rats had significantly (p<0.05) lower plasma FSH, LH, and testosterone levels than the control group. Some major histopathological changes were found in testes sec-tions of treatment groups. Conclusion: Our study revealed that subchronic and relatively short time exposure of male Wistar rats to MAL can induce histopathological changes in testes and disturbance in sex hormones levels in a dose-dependent manner.