Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 4 1/2 2019 03 30 1 7 Gholamreza Jahed Khaniki Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Ebrahim Molaee Aghaee Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Parisa Sadighara Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran 2019 04 09 2019 04 09 Chemical contaminants comprise hazards which can occur in animal production, slaughter, processing or packaging. This paper was aimed to study those contaminants which are of most threat to animal origin food products. Livestock and veterinary services are responsible for contaminants and veterinary drugs residues, heavy metals, mycotoxins and pesticides that may be found during animal breeding. The most important contaminants which may be found in meat products are antimicrobial drugs, hormonal growth promoters, pesticides, heavy metals and added chemicals. When the veterinary drugs are ingested, they maintain sufficient activity after incubation in rumen fluid and can appear as residues in meat products potentially. Nevertheless, chemical contaminants are considered to be very important regarding to the consumer's confidence and human health concern, and reducing the occurrence in foods is demanded. Furthermore, surveillance programs and periodic reassessment of risks resulted from these contaminants is required to detect problems, therefor, proper corrective actions can be conducted for public safety. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/180 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/180/89

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 4 1/2 2019 03 30 8 12 EN Naficeh Sadeghi Drug and Food Control Department, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran. AND Halal Research Center, Ministry of Health and Medical Education, Tehran, Iran. AND Water Health Research Center, Ministry of Health and Medical Education, Tehran, Iran. Masoomeh Behzad Drug and Food Control Department, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran Behrooz Jannat Halal Research Center, Ministry of Health and Medical Education, Tehran, Iran Mohammad Reza Oveisi Drug and Food Control Department, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran. Mannan Hajimahmoodi Drug and Food Control Department, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran Amir Hossein Kashanipour Drug and Food Control Department, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran. 2018 05 01 2019 02 16 Free radicals and active oxygen species are toxic as they oxidize biomolecules leading to cell death and tissue injury. Lipid oxidation is also a major cause of spoilage in foods. In this survey, antioxidant activity and total phenolic content in milk samples were aimed to investigate. Pasteurized and bulk milk samples were collected from market in Tehran. The total phenolic content was determined based on the Folin-Ciocalteu method. The FRAP (Ferric reducing antioxidant power) assay was used for antioxidant activity. Data were analyzed by SPSS. Brand 9 packed milk had the highest amount of antioxidant power and total phenolic content; 3.820±0.104 μm and 9.001±0.598 μm respectively. Brand 5 packed milk had the lowest amount of antioxidant power and total phenolic; 0.498±0.002 μm and 0.708±0.135 μm respectively. In bulk samples collected from different regions, region 9 had the highest amount of antioxidant capacity and total phenolic content; 8.611±0.002 μm and 8.200±0.760 μm respectively, while the samples from region 22 had the lowest amount of antioxidant capacity and total phenolic content of about 0.218±0.021 μm and 0.395±0.005 μm respectively. Based on the findings, there were significant amounts of antioxidant and total phenolic elements in both types of milk; however, some variations between results were measured. In bulk milk samples, antioxidant activity was higher than branded samples, whereas the total phenolic amounts were less than the branded ones. In the flavored milk samples, the antioxidant activity was higher than unflavored milk samples; however, the total phenolic amounts were lower than in unflavored samples. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/116 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/116/79

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 4 1/2 2019 03 30 13 20 EN Fabrice Djikeng School of Agriculture and Natural Resources, Catholic University Institute of Buea, Buea, Cameroon AND CSIR-India Institute of Chemical Technology, Centre for Lipid Research, Tarnaka, Hyderabad, India Audrey Therese Nzwinda School of Agriculture and Natural Resources, Catholic University Institute of Buea, Buea, Cameroon Mallampali Karuna CSIR-India Institute of Chemical Technology, Centre for Lipid Research, Tarnaka, Hyderabad, India Hilaire Womeni Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, Cameroon 2018 07 26 2019 02 16 The effect of sunlight on the quality of groundnut oil in comparison with the same oil samples stored in the dark at room temperature was aimed to study. The oil samples were exposed to sunlight (34-40°C) and ambient storage (~24°C in the dark) for 90 days. The samples were collected every 30 days for the analysis of their physicochemical properties including peroxide value (PV), p-anisidine (p-AnV), total oxidation (TOTOX), thiobarbituric acid (TBA), free fatty acid (FFA), color, induction period on Rancimat and fatty acid composition. At the beginning of the experiment, the PV, p-AnV, TOTOX, TBA and FFA values of groundnut oil were 10.31 meq O2/kg, 4.39, 25.01, 0.99 and 1.49% respectively; color 1.40R, 22.00Y and induction time (IT) 5.33 h. After 90 days storage at room temperature, the PV, p-An-V, TOTOX, TBA and FFA values were respectively ranged between 10.31-21.32 meq O2/kg, 4.39-7.36, 25.01-50.12, 0.99-2.42 ppm and 1.49-2.64%; the color in the red and yellow unit 1.40-1.20R and 22.00-19.00Y respectively; and the induction time 5.33-3.77 h. However, the same parameters at the end of exposure to sunlight were ranged in the same order, between 10.31-43.47 meq O2/kg, 4.39-22.24, 25.01-109.18, 0.99-3.25 ppm and 1.49-5.83% respectively; the color in the red and yellow units 1.40-0.50R and 22.00-1.30Y respectively; and the induction time 5.33-0.03 h. Results also showed that the amount of linoleic and gadoleic acids significantly dropped under sunlight compared to dark at room temperature. Sunlight significantly reduced the quality of groundnut oil. This oil should be stored in the dark at room temperature. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/133 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/133/86

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 4 1/2 2019 03 30 21 26 EN Mahboubeh Shaneshin Drug and Food Control Department, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran AND Food and Drug Administration, Tehran University of Medical Sciences, Tehran, Iran Hoda Noursalehi Drug and Food Control Department, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran Zahra Mousavi Department of pharmacology and Toxicology, Faculty of pharmacy and pharmaceutical sciences, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran Zeinab Pourjabbar Drug and Food Control Department, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran Mannan hajimahmoudi Drug and Food Control Department, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran AND Food and Drug Administration, Tehran University of Medical Sciences, Tehran, Iran 2018 07 31 2019 02 16 Whey powder is one of the dairy products that is used widely in the food industry. Therefore, it is necessary to make sure that it is healthy and is not contaminated with various toxins such as Aflatoxin M1, in order to protect the health of the consumers. Producing Whey powder from contaminated milk (with Aflatoxin M1) results in the products containing Aflatoxin M1. This study was conducted to determine the contamination of whey powder to Aflatoxin M1 in two domestic factories. Whey powder samples were collected during 8 months from December 2014 to July 2015. Regarding the Aflatoxin M1, the samples were evaluated by ELISA. Additionally, 26 samples were also analyzed by HPLC-FLD method. According to ELISA method, the contamination level of 44 samples (52.4%) was less than the permitted value (1000 ppt) and 40 samples (47.6%) were higher than the maximum tolerance limit recommended by Iranian national standard (Number: 5925). The average concentration of toxin in the studied samples was 1100.2±734.8 (ppt). The range of changes in concentration was between 200 and 7000 ppt. In the current study, seasonal impact on the level of Aflatoxin M1 was not significant among the samples. The results of HPLC and ELISA methods did not show significant differences in the detection of Aflatoxin M1 contamination. Seasonal impact on the level of Aflatoxin M1 was not significant among the samples. Contamination of whey powder with Aflatoxin M1 is harmful to human health. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/135 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/135/87

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 4 1/2 2019 03 30 27 40 Malek Hassanpour Department of Environmental science, UCS, Osmania University, Telangana State, India 2018 10 04 2019 02 16 Clustering is a recognized data mining practice, which comprises the devising of a set of objects into a suitable classification of compatible cases. Current cluster study of Iranian food manufacturing industries encompassed food manufacturing and processing practices regarding the number of employees, energy consumed, input and output materials streams, flow-diagram of processes and also the land area used individually. It was used SPSS Software along with Delphi Fuzzy set theory (incorporated with simple additive weighting) to classify about 57 Food Manufacturing and Processing Industries (FMPI) as a hierarchical cluster. According to the t-test analysis, there is no significant difference among 57 FMPI and their criteria such as employees, power, water, land, and fuel. The obtained results were revealed the ranks values (weights) around 2.17, 3.95, 1.64, 2.26 and 4.98 for employees, power, water, fuel, and land criteria extracted from both Kendall's W and Friedman tests respectively. Also, it was found values around 180.749 and 0.793 for Chi-square and Kendall's Coefficient of Concordance in the Friedman and Kendall's W tests respectively. Mean Cronbach's Alpha based on the mean Eigenvalue was acquired about α=1. Pearson correlation analysis had shown the highest correlation between both factors of land and employees about 0.798. Finally, a hierarchical cluster classification was developed for the 57 FMPI. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/142 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/142/88

Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 4 1/2 2019 03 30 41 45 Gholamreza Jahed khaniki Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Ebrahim Molaee Aghaee Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Najmeh Ebrahimi Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Samaneh Nabizadeh Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Naiema Vakili Saatloo Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Mahmood Alizadehsani Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran 2018 11 21 2019 01 19 Awareness of people about food labeling can enhance cautious about the safety and quality of food products. This study aimed to measure the reported use of food labeling by grocery shoppers in Semnan city, Iran. In this descriptive cross-sectional study, 339 people were selected by a cluster random sampling plan from a chain store in Semnan city. For each of the participants, a demographic questionnaire and performance about food and labels were completed. Data were analyzed by SPSS. The study samples consisted of 139 (41%) males and 200 (59%) females. The average age of the participants was about 32 years. About 86.4% of respondents based on observation interviewing looked at information on the package before making a selection. However, in self-reported behavior, 98.5% of consumers said that looked at food labeling. Our study results propose that self-reported behavior when compared to measures based on observation interviewing on the actual purchase, lead to overreporting. Therefore, research on consumer attention to food labeling is an immediate need. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/149 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/149/90