Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 1 1 2015 10 05 1 7 EN Hootan Yavari Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran Gholamreza Jahed-Khaniki bDepartment of Environmental Health Engineering, Division of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Mehran Mohseni Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran Koorosh Kamali Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran 2015 10 05 2015 10 05 Many in-flight caterings have met their passenger’s demands which are high quality hygienic food services prosperously by implementation of hazard analysis critical control point (HACCP) system in their establishment. According to this approach, one of the Iranian in-flight catering has implemented HACCP plan as well. But there are latent technical barriers which consist of all those practices, attitudes, and perceptions that can negatively affect understanding of the HACCP concept and therefore resulting improper and inefficient implementation and maintenance of the HACCP principles. They should be recognized and examined as a primary step in the improvement of any HACCP implementation strategy. These barriers are dissimilar from country to country or from production to production. In this study, applied methods for overcoming some kinds of barriers, limitations and best practices in Iranian and other foreign in-flight caterings have been scrutinized and recognized and compared with each other. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/1 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/1/1

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 1 1 2015 10 05 8 12 EN Zeinab Samadi Jirdehi Department of Nutrition, Food Safety and Hygiene, School of Public Health, Qazvin University of Medical Sciences, Qazvin, Iran Peyman Qajarbeygi Department of Nutrition, Food Safety and Hygiene, School of Public Health, Qazvin University of Medical Sciences, Qazvin, Iran Hedayat Hosseini Department of Food Science, National Nutrition & Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran Ashraf Haj-Hosseini-Babaei Department of Food Science and Chemistry Technology, Danesh Mehvar Alborz Research Center, Qazvin, Iran 2015 10 05 2015 10 05 Polychlorinated dibenzo-p-dioxins and polychlorinated dibenzofurans (PCDD/PCDFs), collectively termed dioxins, as well as polychlorinated biphenyls (PCBs) are widespread environmental contaminants. A local survey was carried out on seven samples of pasteurized full-fat grade milk commercially available in Qazvin in 2013 to assess the concentrations of PCDD/PCDFs and dioxin-like PCBs (DL-PCBs) in pasteurized cow’s milk. The mean concentration of PCDD/PCDFs for pasteurized samples determined 0.74 pg toxic equivalent [TEQ]/g fat (range 0.34-1.10). In this survey observed in all samples of pasteurized milk the mean of total TEQ concentration was 0.880 pg TEQ/g fat that lower than the thresholds defined by the European Union regulations for the sum of PCDD/PCDFs and DL-PCBs (P < 0.05). This difference could be possible because of the industrial condition in Qazvin. As a result of the importance of the issue, it is suggested that planning must carry out to control and prevent these types of compounds into the food chain. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/2 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/2/2

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 1 1 2015 10 05 13 17 EN Naiema Vakili-Saatloo Department of Environmental Health Engineering, Division of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Parisa Sadighara Department of Environmental Health Engineering, Division of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Gholamreza Jahed-Khaniki Department of Environmental Health Engineering, Division of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Najmeh Ebrahimi Department of Environmental Health Engineering, Division of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Samaneh Nabizadeh Department of Environmental Health Engineering, Division of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran 2015 10 05 2015 10 05 Food additives are the most common substances that are used in food industries. Different bioassays are required for the determination of mixtures of food additives. In this study, the toxicity of three common synthetic food dyes such as Carmoisine, Sunset Yellow, and Brilliant Blue in combination of aspartame was screened against the larvae of Artemia salina. At first, lethal dose50 (LD50) of each food additives was calculated and then the combinations of them were assayed. Results showed that the  toxicity of Sunset Yellow with aspartame (LD50  = 42 µg/ml) is more than other dyes and the combination of Carmoisine with aspartame (LD50 = 88.25) is the safer than others. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/3 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/3/3

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 1 1 2015 10 05 18 21 EN Issa Mohammad-pourfard Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Mohammad Rezaei Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Mehran Sayadi Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Nabi Shariatifar Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran AliAsghar Behzadi Department of Food Safety and Hygiene, School of Public Health, Yazd University of Medical Sciences, Yazd, Iran Fereshteh Karimi Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran 2015 10 05 2015 10 05 Dicrocoelios is is one of the zoonotic dis eas es in the world that have public health and economic  pers pectives .  The  aim of this  s tudy  was  to  inves tigate  the  prevalence  of dicrocoelios is  in  s laughtered  animals  in  the  indus trial  s laughterhous e of Arak, Iran (2007– 2010). In this  s tudy, we inves tigated 648,994 head of animals  including, 292,797 s heep, 81,012 cows and 275,185  goats . Their carcas s es were ins pected us ing macros copic method for hydatid cys t in livers and lungs . Data analys is was performed by Chi-s quare tes t and IBM SPSS s oftware (vers ion 16.0). The prevalence frequency of dicrocoelios is in s laughtered  cattle was 7550 head with the mos t infected animals of 3359 goats , 3198 s heep, and 993 cows , res pectively. Meanwhile, the year 2008 with the 1.9% of infected cattle and year 2010 with a 0.7% of infected cattle were the highes t and lowes t infected cattle  years .  Dicrocoelios is  prevalence  of  infection  is  relatively  low,  but  incurring economic  los s es  due  to  the  deleting  of infes ted  organs  of animals  and  decreas e in lives tock products , indicates  the exis tence of conditions  for health ris ks for res idents which requires more inclus ive and comprehens ive s anitary and control meas ures due to this paras ite’s life cycle and trans mis s ion . https://jfsh.tums.ac.ir/index.php/jfsh/article/view/4 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/4/4

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 1 1 2015 10 05 22 25 EN SeyedMohammad Mousavi Food Safety and Hygiene Division, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Gholamreza Jahed-Khaniki Food Safety and Hygiene Division, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Sasan Rezaie Food Safety and Hygiene Division, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Soheyl Eskandari Food and Drug Control Reference Laboratories Center, Department of Food Animal Origion, Food and Drug Organization, Ministry of Health and Medical Education, Tehran, Iran Soudabeh Shahsavari-Moghaddam Food and Drug Control Reference Laboratories Center, Department of Food Animal Origion, Food and Drug Organization, Ministry of Health and Medical Education, Tehran, Iran Mahdieh Abbasi Fesarani Food and Drug Control Reference Laboratories Center, Department of Food Animal Origion, Food and Drug Organization, Ministry of Health and Medical Education, Tehran, Iran Abbas Najafpourkhadem Food and Drug Control Reference Laboratories Center, Department of Food Animal Origion, Food and Drug Organization, Ministry of Health and Medical Education, Tehran, Iran 2015 10 05 2015 10 05 Despite of useful information on important factors of screening tests for the detection of drug residues in milk, the choice of a suitable test is still difficult. The aim of this study was to evaluate three different tests, including Copan, maximum residue limit (MRL) β- lactam and lactic coagulation test for routine screening of milk containing β-lactam antibiotics. Blank milk samples were added with different concentrations of three β- lactams, including penicillin, amoxicillin, ampicillin, and examined then by all three tests. Both Copan milk and MRL β-lactam tests were easy to use and sensitive to mentioned β- lactams at or below the MRLs established by European Union, but lactic coagulation test was not able to detect them at or even exceeding the safe level of MRLs. Copan test was also easier to interpret and less expensive while the results of MRL β-lactam were obtained in a short time. Depend on purpose, both Copan and MRL β-lactam tests can be applied as a screening test for the detection of β-lactams in raw milk. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/5 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/5/5

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 1 1 2015 10 05 26 29 EN Sonia Asadi Department of Food and Drug, Food and Hygiene Control Laboratory, Arak University of Medical Sciences and Health Services, Arak, Iran Zeynab Rezaei Maram Department of Food Hygiene,Shahid Babaei University of Applied Sciences, Arak, Iran Fariba Kooshk Department of Food Hygiene,Shahid Babaei University of Applied Sciences, Arak, Iran 2015 10 05 2015 10 05 Cream and pastry cream are used so much in the confectionary industry. Contaminations of whipped cream are even more than pastry cream. Microbial contaminations causes human to have contagious diseases by the digestive system of converse mentioned diseases depend on methods of making and keeping of cream. Food habits, health care by persons who making pastry cream and primary and secondary contamination of cream. The goal of this study is a prevalence of microbial contamination in pastry cream supplied in Arak. In this study, total of 120 samples were randomly  obtained  from  confectioneries  and  analyzed  for  microbial  contamination levels, according to Iran’s national standards. Results show that among 120 samples which were tested, 115 samples (95.8%) were non-use and contaminated to various microbes. Ninety eight (81.6%) samples were positive to entrobacteriaceaes (>1 × 102CFU/g), 5 (4.2%) samples were positive to mold (>3 × 102  CFU/g), and 115 (95.8%)samples were contaminated to yeasts (>1 × 103 CFU/g). Thirty six (30%) samples were positive to Escherichia coli and no Salmonella was detected in any samples of pastriescream. It was concluded that health conditions of production for pastries cream is low and it needs to promote the hygiene and safety in the production line of pastry cream. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/6 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/6/6

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 1 1 2015 10 05 30 34 EN Gholamreza Jahed-Khaniki Department of Environmental Health Engineering, Division of Food Safety and Hygiene, Tehran University of Medical Sciences, T ehran, Iran Samaneh Nabizadeh Department of Environmental Health Engineering, Division of Food Safety and Hygiene, Tehran University of Medical Sciences, T ehran, Iran Nabi Shariatifar Department of Environmental Health Engineering, Division of Food Safety and Hygiene, Tehran University of Medical Sciences, T ehran, Iran A Yazdani Department of Poultry Diseases, Faculty of Veterinary Medicine, Tehran University. Tehran, Iran Naiema Vakili-Saatloo Department of Environmental Health Engineering, Division of Food Safety and Hygiene, Tehran University of Medical Sciences, T ehran, Iran Najmeh Ebrahimi Department of Environmental Health Engineering, Division of Food Safety and Hygiene, Tehran University of Medical Sciences, T ehran, Iran 2015 10 05 2015 10 05 Staphylococcus  aureus  is  a ubiquitous  organis m commonly  is olated  from bulk raw milk  s uffering   from  mas titis   that   res ulted   as   a  major  concern  for  the  s afety  of traditionally  produced  chees es . Pres ervative materials us age can prevent the growth of S. aureus  during chees e making. Ros a damas cena petals  extract have antibacterial and antioxidant properties activities agains t. The aim of this s tudy is to inves tigate the effect of bacterios tatic  extract  of R. damas cena petals  on growth of S. aureus  is olated from Iranian  traditional  ch ees e. In this  inves tigation, the extraction  of R. damas cena petals was produced after s oaking in ethanol and dis tillation under vacuum evaporator rotary. The  concentrations  of extraction  were prepared  in 4000, 2000, 1000, and 500 ppm and the  bacterios tatic  effects  of  extract  were  meas ured  with  calculating  the  diameter  of inhibition   zone   in   microbial  culture   medium.   Res ults   s howed   that   the   maximum inhibition affect was the concentration 4000 ppm. It was concluded that the extraction of R. damas cena petals can be us eful as a natural bacterios tatic additive for the control of S. aureus in traditional chees e. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/7 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/7/7

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 1 1 2015 10 05 35 38 EN Parviz Mohajeri Department of Microbiology, School of Medicine, Kermanshah University of Medical Sciences, Kermanshah, Iran Hassan Abassi Department of Pharmacology, School of Pharmacy, Kermanshah University of Medical Sciences, Kermanshah, Iran Nabi Shariatifar Department of Environment Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Ayub Ebadi-Fathabad Department of Environment Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran 2015 10 05 2015 10 05 Food-borne  pathogenic  is a group of micro -organis ms that caus e food -borne illnes s thus ,  the  res earch  for  finding  effective  drugs  agains t  this  infection  is  neces s ary. Staphylococcus  aureus is the major caus e of food -borne and nos ocomial infection in las t decade  and  methicillin  res is tant  S.  aureus  (MRSA)  has  emerged  as  a major clinical problem.  The  aim of the pres ent s tudy was to compare different  phenotypic  methods with genotypic method by polymeras e chain reaction (PCR) for the detection of MRSA s trains .   Sens itivity   to   methicillin   was   als o   inves tigated   by   oxacillin,   methicillin, cefotetan,  cefoxitin,  cefmetazole  dis ks ,  the  data  tab, and  dis k diffus ion  method  and oxacillin   s trip.   Minimum   inhibitory   concentration    (MIC)   of   thes e   is olates   was determined  by us ing micro-broth dilution. A total of 186 is olates of S. aureus with PCR method  (gold  s tandard)  were detected. About 95 is olates  were methicillin -s ens itive S. aureus , and  91 is olates  were  MRSA.  Among  the  diagnos tic methods  s tudied, micro - broth  dilution  and  cefoxitin  dis k  had  the  mos t  s pecificity  with  98.9%  and  94.7%, res pectively. The s ens itivity of them was 100.0% and 98.9%, res pectively. Furthermore, the  concordance  with  PCR  was  98.9%  and  93.6%,  res pectively.  The  cefotetan  and cefmetazole  dis ks  had  the  lowes t  concordance  with  the  res ults  of PCR. Due  to  the neces s ity   of   us ing   s imple,  reliable   and   low-cos t  methods   in   routine   diagnos tic laboratories  it  s eems  us e of cefoxitin  dis k s till be cons idered as one of recommended methods for detecting MRSA is olates . https://jfsh.tums.ac.ir/index.php/jfsh/article/view/8 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/8/8