Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 2 3/4 2018 03 07 47 53 Adeel Hassan Department of Zoology, Government College University, Faisalabad, Pakistan Ali Hussain Department of Wildlife and Ecology, University of Veterinary and Animal Sciences, Lahore, Pakistan Faiza Jabeen Department of Zoology, Government College University, Faisalabad, Pakistan Maleeha Manzoor Department of Zoology, Government College University, Faisalabad, Pakistan Zahida Nasreen Universiity of Sargodha, Mianwali Campus, Punjab, Pakistan 2018 03 07 Food processing industry has global importance because of providing approach to prevention of food spoilage. This review focuses on protection of food materials. Non thermal preservation methods which can provide high quality food were considered. The modern and advanced techniques are: 1.High Pressure Food Preservation; HPP involves subjecting food to 300-700 MPa to produce high quality food, 2.Modified Atmosphere; Gases are used to change the atmosphere that inhibit microbial growth, 3.Non thermal Plasma; Ionized gas inhibits microbial growth and deactivates enzymes, 4.Bio Preservation; Bacteriocins produced by bacteria are added to reduce pathogen growth, 5.Hurdle Technology; Different hurdles in food preservation are regulated, 6.Pulsed Electric Field; PEF uses short electric burst for microbial inactivation and7.Nanotechnology; Nanoparticles detoxify the effect of microbes. These advanced techniques are contributing in saving the great economic loss of food stuff both in fields and storage houses. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/104 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/104/58

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 2 3/4 2018 03 07 54 62 Mitra Koulani Department of Biology, School of Science, Urmia University, Iran Rashid Jamei Department of Biology, School of Science, Urmia University, Iran Ahmad Marjani Department of Chemistry, Faculty of Science, Urmia University, Urmia, Iran. 2018 03 07 Anthocyanins are a group of compounds that belong to flavonoid family and these are of great interest in the food industry, mainly due to their coloring properties. The aim of this study was to examine the effect of high concentration of sucrose and high temperature on the stability of Rish¬ baba and Ghare ghezel uzom varieties of Urmia grape anthocyanins at low pH (2 and 3) and different time periods and to measure furfural content after 20 h heating at 90 ℃ by HPLC. After extraction of anthocyanins, the pH value was adjusted on 2 and 3 by citrate buffer (0.1 M). The extraction was exposed to different concentration of sucrose (40 and 60%) at 90℃ for 52 h. Degradation of anthocyanin was evaluated according to the absorbance at 520 nm. The extraction of furfural was accomplished by 1, 2 dichloromethane. The results showed that the absorbance at 520 nm from 0 to 4 hours decreased and then increased because of brown pigment replaced instead of anthocyanin from 4 h. Furfural content was higher in samples with anthocyanin+sucrose than samples without sucrose. The results indicated that browning depends on the pH and sucrose concentration. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/105 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/105/44

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 2 3/4 2018 03 07 63 66 Nabi Shariatifar Food Safety & Hygiene Diviation, Department of Environmental Health, Tehran University of Medical Sciences, Tehran, Iran Ayub Fathabad Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Urmia, Urmia, Iran. Soheila Madihi Food Safety & Hygiene Diviation, Department of Environmental Health, Tehran University of Medical Sciences, Tehran, Iran 2018 03 08 The antibacterial agents are a group of food additives that are used in food as preservative. The objective of this study was to determine the antibacterial activity of Echium amoenum flower using different in vitro methods. Having collected the flower of this plant in spring, ethanolic extracts of Echium amoenum were prepared in distilled water and absolute ethanol, respectively. Also, there are different concentration rates for the extract which was produced by microdilution Broth method in BHI medium and cultivation in Mueller Hinton Agar medium. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) was determined with method of visual monitoring. The aqueous extracts (AEs) and ethanolic extracts (EEs) exhibited antimicrobial activity against Gram-positive and Gram-negative bacteria strains. The (AEs) and (EEs), at a concentration from 1250 to 16×104 μg/ml, showed a significant antibacterial effect expressed as minimum inhibitory concentration (MIC) against both Gram-nega ive and Gram-positive bacteria. Staphylococcus aurous and Yersinia enterocolitica were the strains more sensitive to the ethanol extract effect (MIC = 1250 μg/mL) and Yersinia for the ethanol extract (MIC = 2500 μg/mL). The data were expressed as the mean ± the standard deviation and they were statistically analyzed by SPSS software using ANOVA. The findings indicated that the (AEs) of Echium amoenum flower can act as a natural antibacterial and as a possible food supplement or to be used in pharmaceutical industry after complementary tests. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/106 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/106/45

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 2 3/4 2018 03 07 67 74 Maryama Zinjanab Department of Food Microbiology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran. Masoumeh Douraghi Department of Food Microbiology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran. AND Division of Bacteriology, Department of Pathobiology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran. Mohammad Soltan Dallal Department of Food Microbiology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran AND Food Microbiology Research Center, Tehran University of Medical Sciences, Tehran, Iran 2018 03 08 Fruits and vegetables have high potential of contamination with pathogenic organisms such as Listeria monocytogenes. Illnesses and outbreaks due to consumption of contaminated fresh products have been increased in recent years. So the aim of this study was to investigate Listeria monocytogenes in vegetable salads and fresh vegetables. Identification carried out using culture method according to Food and Drug Administration (FDA) protocol. PCR assay also used to confirmation of isolates as well as recognition of Hly and acta virulence factors. One hundred vegetable salads and 100 fresh vegetables obtained from three regions under supervision of Tehran University of Medical Sciences, including Islamshahr, Shahr-e-Rey and south of Tehran city. Culture method identified 24% Listeria and 0.5% L. monocytogenes in 200 samples. Confirmation of isolates with PCR resulted in 12% Listeria and 0.5% L. monocytogenes. The only L. monocytogenes was obtained from a ready to eat (RTE) mixed leafy vegetable. PCR assay also recognized presence of Hly and actA virulence factors in isolated L. monocytogenes. The isolated L. monocytogenes was resistant to Ampicillin, Oxacillin and Chloramphenicol, susceptible to Gentamicin, Penicillin G, Erythromycin, Tetracycline, Vancomycin and Trimethoprim sulfamethoxazole and moderate resistant to Methicillin and Doxycycline. Furthermore, poor microbial quality of studied samples was revealed in terms of total microbial count, Enterococcus count and Escherichia coli contamination. Microbial quality assays were based on Iran national standards. About 76.5% of 200 samples exceeded allowed limits in at least one of three mentioned parameters. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/107 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/107/51

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 2 3/4 2018 03 07 75 83 Wenjun Wang College of Grain, oil and food, Henan University of technology, Zhengzhou, PR China AND Beijing ZYD Technology Corporation Ltd, Beijing, PR China Jinxin He Beijing Key Laboratory of Biodiversity and Organic Farming, College of Resources and Environmental Sciences, China Agricultural University, Beijing, China Han Xiao College of Science, Beijing Jiao tong University, Beijing , PR China Xueling Zheng College of Grain, oil and food, Henan University of technology, Zhengzhou, PR China Limin Li College of Grain, oil and food, Henan University of technology, Zhengzhou, PR China 2018 03 08 Dexamethasone (DEX) is a potent glucocorticoid that was widely employed in livestock production. In the present study, a one-step indirect competitive enzyme-linked immunosorbent assay (icELISA) was developed for the determination of DEX residue in animal-origin food. With this aim, hapten DEX-3c was firstly synthesized, conjugated to carrier protein, and then used as immunogen in rabbits. Polyclonal antibody was subsequently obtained and characterized. The half-maximal inhibition concentrations (IC50) and the limit of detection (LOD, calculated as IC20) of the icELISA for DEX were approximately 0.061 and 0.015 ng/mL, respectively. The antibody exhibited significantly cross-reactivity with some of DEX structural analogs. The average recoveries and coefficients of variation (CVs) of DEX from fortified samples by icELISA were in a range of 83.3- 114.2% and 5.6-9.5%, respectively. The LOD of this assay for DEX in chicken muscle and liver extracts was 0.3 μg/kg and 0.5 μg/kg, respectively. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/108 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/108/53

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 2 3/4 2018 03 07 84 89 Ehsan Haghi a Food Safety & Hygiene Division, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Sassan Rezaie Department of Parasitology and Mycology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Ebrahim Aghaee a Food Safety & Hygiene Division, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Parisa Sadighara a Food Safety & Hygiene Division, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Fereshteh Ahmadi a Food Safety & Hygiene Division, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran 2018 03 09 Aspergillus spp. are the most important fungi for production of Aflatoxin. They are heat resistant and can be easily adapted to the environment. The toxin of these fungi can enter the bodies through the food chain and causes major health problems. It can also make serious troubles in many fields such as food industry, animal husbandry and economic. Some studies have investigated the effects of herbal and plant extracts to reduce the growth of Aflatoxin resulting inhibition of toxin production. Several benefits have been addressed for different parts of walnut. Thin shell around the walnut is full of phenolic and antioxidant compounds that may have the effect on Aspergillus flavus and Aspergillus fumigates. This study explored the effects of ethanol extract obtained from walnut thin shells on standard and isolated species of Aspergillus flavus and Aspergillus fumigatus. The extract dilutions of 500 to 3.75 mg per ml were exposure to the desired fungi using the broth dilution method. minimum inhibitory concentrations (MI) of fungi were determined and compared with the effects of Nystatin and fluconazole. The minimum inhibitory concentration for Aspergillus fumigatus and Aspergillus flavus were 15 mg/ml and 61.5 mg/ml respectively. walnut Thin shells has antifungal activity and could inhibit the growth of Aspergillus flavus and Aspergillus fumigatus. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/109 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/109/55

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 2 3/4 2018 03 07 90 94 Olusegun Abiola Department of Chemistry, The Polytechnic Ibadan, Ibadan, Nigeria Isaac Adesokan Department of Science Laboratory Technology, The Polytechnic Ibadan, Ibadan, Nigeria 2018 03 09 2018 03 09 The influence of residual contaminant levels in processing water on the total heavy metal contents and microbial loads in fermented locust bean seeds popularly used as traditional spice was investigated. Twenty five domestically-prepared, fresh locust beans products (iru – Yoruba), produced in Ibadan, Nigeria were selected. Random samples of processing water and iru samples directly procured from each of 25 different local processors were respectively analyzed for microbial loads, total lead (Pb), cadmium (Cd), and arsenic (As) contents. Appropriate laboratory microbiological procedures for microbial assay and standard AOAC analytical methods for total heavy metals’ contents were used to achieve this. The results showed that statistically significant differences were between the Mean total heavy metals contents (MTHMC) in mg/kg of the untreated water types with order of contamination as; Stream (0.77) ˃ Spring (0.50) ˃ Well 0.39) ˃ Borehole (0.27). The MTHMC value in mg/kg for borehole water processed locust beans samples was a minimum of 0.14±0.04, and a maximum of 0.213±0.04 for stream water processed iru samples. The results of microbial analysis showed that ranges for TPC, TVC and TFC were respectively 7.43-7.92 log10cfu/g, 5.00-6.54 log10cfu/g and 6.56-6.91 log10cfu/g. The positive influence of processing water-purity on levels of heavy metals’ contaminants in the final products was confirmed. The use of locust beans as a seasoning, often in little quantities suggests contaminants may not be hazardous to consumers on the long term. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/110 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/110/57

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 2 3/4 2018 03 07 95 103 Raymond Njinga Centre for Applied Radiation Science and technology, North West University, Mafikeng, South Africa AND Department of Physics, Federal University Dutse, Jigawa State, Nigeria Hilma Amwele Department of Agriculture, Namibia University of Science and Technology, Windhoek, Namibia Kalumbu Pendapala Department of Civil and Environmental Engineering, Namibia University of Science and Technology, Windhoek, Namibia Victor Tshivhase Centre for Applied Radiation Science and technology, North West University, Mafikeng, South Africa Motsei Lebogang Department of Animal Science, North West University, Mafikeng, South Africa Kgabi Anna Department of Civil and Environmental Engineering, Namibia University of Science and Technology, Windhoek, Namibia 2018 03 09 2018 03 09 This study evaluates the health risk associated with consumption of chicken livers due to heavy metals. One hundred and thirty five bags of chicken-livers with each bag weighing 0.5 kg were obtained from three shops around Mafikeng local government municipality and were transported to the laboratory for analysis. Three sets of forty five packaging bags each filled with chicken-livers were obtained from shops; SRL3, SPL1 and FVL2 respectively at different periods of the year in 2016. They were analyzed for macro-metals, trace metals, possibly required trace metals and human carcinogens using ICP‐MS. The evaluated concentrations of these metals were then used to calculate the health risk for adults and children. The hazard index (HI) values obtained for all the age groups were above one, making the non‐carcinogenic effects significant. Hence, the exposure may pose serious non‐carcinogenic effect to the population living around Mafikeng metropolis. The average value of the carcinogenic risk due to Cr for all the age groups and the three shops was found to be 9.99 × 10−4 implying that 1 person in every 1000 would be affected. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/111 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/111/43