Journal of Food Quality and Hazards Control

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Authors: A. Ezzaher

As I know, about six months ago, Genetically Modified (GM) canola and corn oils were permitted and authorized by Iranian Ministry of Health, Care and Medical Educa-tion for the first time for usage in edible oil industries. However, based on previous backgrounds and experienc-es in other countries, there may be still few challenges in regard to Iranian consumers’ acceptance and public trust to these GM products. So, in my opinion, it is a necessity to do some comprehensive studies about evaluation of knowledge and attitude of the Iranian consumers. For this purpose, some researches should be performed regarding application of Theory of Planned Behavior toward GM foods, modeling of GM food purchase intentions, deter-minants of willingness-to-pay, and social aspects of GM food trade in Iran.

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Authors: M.H. Anvari-Tafti 1, G. Eslami 1,2, A. Teimourzadeh-Baboli 2*, M. Ghafourzadeh 1

Background: Intestinal protozoa transmitted by food are the most common opportunistic parasites among the HIV+/AIDS patients. As, there is no report about prevalence of food-borne intestinal parasites in such patients in Yazd, so this study was performed to determine the prevalence of intestinal protozoa in the HIV+/AIDS patients in comparison with HIV- individuals. Methods: A case-control study was conducted from July 2015 to March 2016. Totally, 73 patients (group I) were involved from the Prevention of Behavioral Disorders Center, Yazd, central of Iran. A control group (group II) comprised 147 HIV- individuals. After collecting the stool samples; wet mount, concentration method, and modified Ziehl-Neelsen staining was performed. Statistical analysis was done using SPSS 16.0 by Chi-Square and Fisher tests. Results: Detected food-borne protozoa in HIV+/AIDS patients were included Giardia lamblia, Entamoeba histolytica, Blastocystis hominis, Chilomastix mesnili, Endolimax nana, and Entamoeba coli. Overall, out of 73 cases in group I, 34.2% were infected with intestinal food-borne protozoa compared with 4.1% (out of 147 cases) infection rate in group II, which showed significant difference (p<0.05). There were no significant differ-ences between sex and incidence rate of parasitic protozoan infection between groups I and II. However, a meaningful relationship was found between age and incidence rate of parasitic infection (p<0.05). Conclusion: It is emphasized the necessity of increasing awareness among clinicians regarding the occurrence of the food-borne parasites in this population. Considering their susceptibility, HIV+/AIDS individuals should be educated regarding high importance of food and water safety and disinfecting protocols of suspected and hazardous foods (espe-cially unwashed vegetables and fruits) to prevent intestinal parasitic diseases.

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Authors: M. Raeisi 1, M. Hashemi 2, M. Aminzare 3, M. Sadeghi 4*, T. Jahani 5, H. Keshavarzi 6, A. Jebelli Javan 7, M. Mirahahidi 1, B. Tepe 8

Background: This study aimed at investigation of the chemical composition, antimicro-bial activity, and antioxidant properties of clove, cumin, origanum, and anise Essential Oils (EOs). Methods: Chemical compositions of the EOs were identified using Gas Chromatog-raphy/Mass Spectrometry (GC/MS). The antibacterial activities of EOs against four important food-borne bacteria were assessed by disc diffusion, agar well diffusion, and broth micro-dilution assays. Evaluation of antioxidant properties of the EOs was carried out by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, β-carotene-linoleic acid bleaching test, and total phenolic contents as well. Statistical analysis of data was performed using SPSS, Inc, Chicago, IL software. Results: Eugenol (69.26%) was the main constituents of studied EOs. Although, all five tested bacteria were sensitive to EOs, but Bacillus cereus and Escherichia coli had the highest and lowest susceptibility to the antibacterial activity of EOs (p<0.05), respective-ly. Remarkable antioxidant capacity was observed in all EOs; however, clove EO had the highest antioxidant properties (p<0.05). Conclusion: Clove, cumin, origanum, and anise EOs could be regarded as potential sources of natural antioxidant and antimicrobial agents in Iranian food industries and the best results was belonged to clove EO.

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Authors: H.R. Akhavan 1*, R. Zarezadeh Mehrizi 2

Background: Sohan is an Iranian traditional brittle confection which its ingredients are susceptible to oxidation and microbial contamination during storage. This experimental study was designed to determine the effect of damask rose (Rosa damascena Mill.) extract on some chemical, microbial, and sensory properties of Sohan during storage at 25 °C. Methods: The Sohan ingredients were mixed, baked, and shaped in flatted types. Differ-ent Sohan formulation groups were separately prepared, including 0.1, 0.3, and 0.5% rose extracts groups; 0.02% Butylated Hydroxyanisole (BHA) group; and control group (with no foreign additive). The Sohan samples were packaged and stored at 25 °C for 1, 30, 60, 90, 120, 150, and 180 interval days. The samples were analyzed for Free Fatty Acids (FFAs), Peroxide Value (PV), p-Anisidine Value (AnV), Total Phenolic Content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), surface color, microbial, and sensory properties. Data were compared using Duncan's multiple range tests by SPSS, Inc., Chicago (v. 16.0). Results: Overall, Sohan groups contained 0.5% rose extract and also 0.02% BHA had significantly (p<0.05) better antioxidant and antimicrobial effects, and sensory properties in comparison with the other groups. The color indices (L*, a*, and b*) were significantly decreased during storage time. Based on panelist suggestion, the overall acceptance of samples were unacceptable at the end of storage period (day 180). Conclusion: It is concluded that at 25 °C storage, 0.5% rose extract and 0.02% BHA were effective to retard Sohan rancidity until 90 and 120 days, respectively.