Journal of Human, Environment, and Health Promotion

120-128

Authors: Mansoureh Mohammadi * , Adel Mirza Alizadeh, Neda Mollakhalili Meybodi

Off-flavor, unpleasant and unacceptable tastes and odors, is a global problem in the fishery industries which causes many economic losses and health hazards. Off-flavors can be developed in the fish during the pre- or post-hunting phase. Pre-hunting off-flavors can be caused by environmental factors, feeding, and contaminants. However, post-hunting spoilage creates different off-flavors in the fish due to the growth of microorganisms, activity of enzymes, and oxidative processes. Identifying the sources of off-flavors can sometimes help the processors to perform corrective actions. Therefore, this study aims to discuss the different types of off-flavors, mechanisms, and effective compounds in their development. Further, the methods for identifying and reducing the off-flavors are introduced.

138-145

Authors: Parvin Asadifard, Abbasali Zamani *, Farideh Piri, Somayyeh Piri

Background: In this research, the adsorption efficiency of Cellulose (as a raw compound prepared from trash papers) and Cellulose Nanopolystyrene (CNP) as adsorbents for waste water treatment was investigated. Lead and cadmium ions as the pollutants added to aqueous solutions and a synthetic effluent solution was prepared. Methods: The effective factors influencing the adsorption process including the pH of aqueous phase and its ionic strength, the adsorbent dose, the duration of adsorbent, and time dependency have been assessed. The removal efficiency was assessed by determination of studied metal ions using a flame atomic absorption spectrometer before and after removal procedure. Results: It was found that 0.1g of Cellulose as adsorbent removed 96.81%‚ 50.06% of Pb2+and Cd2+ from 45 mL of synthetic effluent solution at pH =5 after 30 min at 27°C, respectively. Moreover, 0.1g of the CNP removed 96.88%‚ 60.41% of Pb2+and Cd2+ from similar above-mentioned conditions. The CNP showed better adsorbent characteristics in the adsorption of Pb2+ and Cd2+ ions than the Cellulose. The Langmuir and Freundlich isotherm models successfully demonstrated the experimental observations for removing Pb2+ and Cd2+ ions by CNP as the adsorbent. The Dubinin-Radushkevich D-R) and Temkin isotherm models were better adapted than other used models for the adsorption procedure. Conclusion: This research confirms the efficiency of treated Cellulose and Cellulose Nano-polystyrene (CNP) adsorbents from trash papers for eliminating Pb2+ and Cd2+ ions from synthetic effluent solution.

152-158

Authors: Hakime Ghadiri Hakim , Yasser Jamali Behnam , Mohammad Hashemi, Alireza Miri Disfani, Mohammad Reza Torbati Moghaddam, Asma Afshari *

Background: Milk and dairy products have an essential role in human health; however, they are easily contaminated and are likely to transfer pathogenic foodborne bacteria. Since traditional dairy products are very popular and are frequently used by the community, the aim of this study was to assess the contamination rate of raw milk and traditional dairy products by pathogenic bacteria and mold in Mashhad, Iran. Methods: A total of 200 samples were collected from five districts of Mashhad, Iran in the summer of 2018. Samples were tested for Coliform, E. coli, S. aureus, Salmonella spp, Listeria monocytogenes, mold, and yeast according to the Iranian national standard methods. Results: Results showed that 65% of the samples were positive for at least one pathogenic bacteria. The prevalence of Coliform, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., molds, and yeast in all dairy products were 62.5%, 32.5%, 59.5%, 27.5%, 26%, and 100% respectively. Conclusion: The results indicated that considerable numbers of traditional dairy products were contaminated with pathogenic microorganisms in Mashhad, Iran which emphasized the need for stricter hygienic rules and general education about the safety of traditional foods.

165-172

Authors: Reza Zadeh-Dabbagh, Abdolazim Behfar, Marjan Javadi, Naji Saiahi, Maryam Alborzi, Maryam Seyedtabib, Seyyed Mohammad Ali Noori *

Background: A lot of people consume traditional foods throughout the world, however there are concerns for their safety. The purpose of the current study is to evaluate the safety of traditional doogh (a traditional fermented dairy beverage) with respect to microbiological, chemical, and toxicological aspects. Methods: 89 samples of traditional doogh from Khuzestan province, Iran, were analysed according to microbiological (Staphylococcus aureus, Echerichia coli, coliforms, mold and yeast), chemical (pH, total solid, fat, and salt content), and toxicological (aflatoxin M1, potassium sorbate, sodium benzoate, and natamycin) aspects. Results: Results showed that 89.88% of samples would be rejected according to the guidelines specified by the Institute of Standards and Industrial Research of Iran (ISIRI). 78 sample had higher mold and yeast than standard. The salt content of five out of 89 samples were higher than the established Iranian standard. Conclusion: The most challenging problem was mold and yeast contamination, indicating poor hygienic manufacturing conditions. However, the unfavorable conditions for microbial growth such as low pH may prevent the toxic metabolites formation, and therefore, consuming it presents no major concerns to public health. Nonetheless, the authors suggest that efforts should be made to improve hygienic conditions in traditional doogh manufacturing environments.