Objective: The purpose of this study was to look into the concentration heavy element Cadmium and its health risks in cheese samples available Iraqi markets. Methods: 72 random six country groups (15 Iran, 9 Iraq, Egypt, 15 Turkey, Hungary, Saudi Arabia) markets were collected analyzed using an atomic absorption spectrophotometer, Shimadzu model AA7000, USA. Results: highest average Cd metal le...

The behaviour of Escherichia coli O157:H7 was studied during the manufacture and storage of Iranian white cheese in brine. Cheese was manufactured using pasteurized cow milk and inoculated with E. coli O157:H7 with inoculum level of 103 cfu/ml. Four treatments were designed. Cheeses were made with or without starter culture and kept immersed in 6 or 8% salt brine during ripening and storage. Ch...

Aflatoxin M1 (AFM1) is the most important aflatoxin in milk and dairy products, which carcinogenic hepatotoxic. This study aimed to evaluate AFM1 content distributed products Tehran. 75 samples, including 15 samples of raw milk, pasteurized ultra-high temperature yogurt, cheese, were collected from October December 2020 Tehran by simple random sampling. The dietary exposure or estimated intake ...

the objective of this study was to determine the occurrence of antimicrobial resistance among staphylococcus aureus and to estimate the presence of methicillin-resistance in s. aureus (mrsa) isolates obtained by culture and polymerase chain reaction (pcr) methods. for this purposes, 100 iranian white and feta cheese samples collected from different suppliers were initially evaluated for the occ...

background: a flatoxins are one of the most important types of mycotoxins that are produced by aspergillus species such as a. flavus and a. parasiticus on contaminated feed. a flatoxin m 1 (afm 1 ) is excreted in milk of those lactating animals which have ingested a flatoxin b 1 contaminated feed. the aim of this study is to determine the presence and level of aflatoxin m1 in white iranian chee...

Background: One of the most well-known Iranian traditional cheeses is Koozeh. The aim of present work was to evaluate the survival of L. monocytogenes during ripening of Iranian traditional Koozeh cheese made from raw ewe's milk. Methods: A 2-factor experimental design was applied to study the effect of ripening conditions, including different temperatures (4, 9, and 14 °C) and different conce...

Increasing incidence of food-borne disease along with its social and economic consequences have led to conducting extensive research in order to produce safer food and develop new antimicrobial agents; among them, extensive use of probiotics and bacteriocins as biological additives is of significant importance. The aim of the present study was to evaluate the interactions (growth behavior and s...