Journal of Food Quality and Hazards Control

122-127

Authors: H. Hasanvand, H. Moshtaghi *, A. Heshmati, M. Boniadian, M. Abbasvali

Background: In order to avoid potential harm of synthetic additives food, development of novel functional foods containing natural ingredients is considered in current years. In this study, inhibitory effect of Echinophora platyloba Essential Oil (EO) on growth of Aspergillus flavus was evaluated in culture media and cheese. Methods: E. platyloba EO was extracted by hydrodistillation method using a Clevenger-type system. Growth of A. flavus on Potato Dextrose Agar (PDA) culture media was assayed using an agar dilution method. The lowest concentration which inhibited the growth of A. flavus was considered as Minimum Inhibitory Concentration (MIC) and the lowest concentration of EO which eliminated the mold was taken as Minimum Fungicidal Concentration (MFC). Mold spore suspension was inoculated on Iranian ultra-filtered white cheese and the means of two perpendicular diameters of the fungal colony was calculated. Statistical analysis was carried out using SPSS, Inc, Chicago, IL software (v.16.0). Results: All concentrations of EO exhibited significant inhibition (p<0.05) of fungal growth in an agar medium. The concentration of 500 ppm of EO reduced the radial growth of A. flavus by 73.9% while higher concentration inhibited completely mold growth. MIC and MFC of the EO was 750 and 1500 ppm, respectively. All the levels of EO had an inhibitory effect (p<0.05) against radial fungal growth in cheese. However, the highest inhibitory effect was seen in cheese group treated with 2000 ppm of EO in which radial growth was reduced by 75.53%. Conclusion: This study suggested that the E. platyloba as a natural inhibitor was able to control the growth of molds in foods such as cheese.

134-140

Authors: M. Hashemi, A. Ehsani, M. Aminzare *, H. Hassanzadazar

Background: Herbal Essential Oils (EOs) are natural, volatile, and complex compounds that are defined by a strong odor. This study was conducted to investigate and compare antioxidant and antifungal properties of EO extracted from flowers and leaves of Origanum vulgare ssp. gracile from Iran. Methods: EOs of leaves and flowers of O. vulgare ssp. gracile were extracted using a modified Clevenger apparatus and hydro-distillation method. In vitro antioxidant proper-ties of the EOs were evaluated by 2,2- diphenyl-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethyl benzo thiazoline-6-sulphonic acid, ABTS+) assays and their antifungal properties were assessed against Aspergillus flavus and A. niger by agar disk diffusion and micro well dilution methods. The EOs exhibited both fungistatic and fungicidal activity against tested fungal species. Statistical analysis of data was performed using SPSS, Inc, Chicago, IL software (v.16.0). Results: Minimum Fungicidal Concentration (MFC) values for A. niger and A. flavus were 200 and 100 μg/ml, respectively; however, the MFC values for the mentioned fungi were 400 and 200, respectively. The flower EOs had significantly (p<0.05) higher inhibi-tory activities against both fungal species comparing to leave EOs. Also, it was found that A. flavus was significantly (p<0.05) more susceptible to EOs than A. niger. Remarkable antioxidant capacity was observed in both EOs, but it was significantly (p<0.05) lower than Butylated Hydroxy Toluene (BHT) as a synthetic antioxidant. Conclusion: Although, antioxidant as well as antifungal efficacy of flowers EO was significantly higher than the leaves EO, both leaves and flowers EOs could be recommended as an antifungal preservative in food industries for their application in hurdle systems.

146-151

Authors: M.M. Soltan Dallal *, M. Khalilian, H. Masoumi Asl, R. Bakhtiari, A. Davoodabadi, M.K. Sharifi Yazdi, P. Torabi Bonabi

Background: Salmonella is one of the causes of food-borne illnesses worldwide resulting in a wide range of human diseases. The aim of this research was to study molecular epidemiology and antimicrobial resistance of Salmonella spp. isolated from resident patients in Mazandaran province, northern Iran. Methods: Totally, 51 stool samples were collected from patients in 20 outbreaks record-ed in Health Care Center of Mazandaran province, North of Iran, during October 2013 to September 2014. Cultivation and biochemical methods were used for differentiation of Salmonella. Identified Salmonella isolates were confirmed with 16S rRNA PCR method and sequencing. Antibiotic susceptibility test was carried out for each isolate. Results: Four of 51 samples (7.84%) were contaminated with S. enteritidis. Molecular analysis and sequencing verified the isolates. The delineation level for each isolate dis-crimination in subsequent analysis was set at 94% for the primer. All of the isolates were resistant to tetracycline, nalidixic acid, and trimethoprim-sulfamethoxazole. No resistance was found to cefotaxime, chloramphenicol, ciprofloxacin, amoxicillin, and ceftazidime. Conclusion: S. enteritidis was the most frequent serovar among salmonellosis outbreaks in the Mazandaran province, Iran. Also, isolated S. enteritidis showed various rates of susceptibility for different antibiotics.

157

Authors: M. Raeisi, M. Hashemi, M. Aminzare, M. Sadeghi *, T. Jahani, H. Keshavarzi, A. Jebelli Javan, M. Mirahahidi, B. Tepe

The authors would like to inform that in the primary version of this article [Journal of Food Quality and Hazards Control 3 (2016) 107-113], the name of the author M. Mirshahidi was mistakenly typed as M. Mirahahidi. So, the correct name of this author is M. Mirshahidi. The authors apologize the readers for this mistake.