نتایج جستجو برای: Food Safety

تعداد نتایج: 516035  

Journal: :thrita 0
mohammad rezaei department of food safety and hygiene, school of public health, tehran university of medical sciences (tums), tehran, ir iran fatemeh safar abadi department of veterinary, arak university of applied sciences, arak, ir iran zahra sharifi department of veterinary, arak university of applied sciences, arak, ir iran fereshteh karimi department of food safety and hygiene, school of public health, tehran university of medical sciences (tums), tehran, ir iran mahmood alimohammadi department of environmental health engineering, school of public health, tehran university of medical sciences (tums), tehran, ir iran; department of environmental health engineering, school of public health, tehran university of medical sciences (tums), tehran, ir iran. tel: +98-2188954911, fax: +98-2188950188 ruh allah susan abadi department of veterinary, arak university of applied sciences, arak, ir iran

conclusions considering the high level of artificial colors found in the samples of this study, preventive measures are essential. results the results showed that several products did not meet the standards. fifty-six out of the 70 (80%) samples examined in the study, namely sunset yellow (60%), tartrazine (57.1%), quinoline yellow (44.28%), azorubine (28.57%), ponceau 4r (8.57%) and allura red...

Journal: :nutrition and food sciences research 0
hedayat hossieni national nutrition & food technology research institute, faculty of nutrition sciences and food technology, shahid beheshti university of medical sciences

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Journal: :journal of food quality and hazards control 0
b. yavari department of plant biology and halophytes biotechnology center, azarbaijan shahid madani university, tabriz, iran s. sarami department of immunology, faculty of medical sciences, tarbiat modares university, tehran, iran s. shahgaldi department of immunology, faculty of medical sciences, tarbiat modares university, tehran, iran s.s. athari [email protected] a. sharma

in recent decades, biotechnologists have striven to improve the quantity and quality of food supply. producing genetically modified (gm) foods is one of the main goals and many countries all over the world have approved the distribution and consumption of the labeled gm foods in their own regions. however, there are still few groups having concerns about allergenicity of gm foods. this review h...

Journal: :iranian journal of public health 0
vesela radović 1. faculty of applied security, educons university, sremska kamenica, serbia. zoran keković 1. faculty of applied security, educons university, sremska kamenica, serbia. samir agić 1. faculty of applied security, educons university, sremska kamenica, serbia.

food safety issues are not a new issue in science, but due to the dynamic changes in the modern world it is as equally important as decades ago. the aim of the study was to address the efforts in the development of a comprehensive food safety system in serbia, and make specific recommendations regarding the improvement of epidemiological investigation capacity as a useful tool which contributes...

Journal: :journal of food quality and hazards control 0
m. parviz department of animal sciences, faculty of agriculture, saveh branch, islamic azad university, saveh, iran n. vakili saatloo department of food safety and hygiene, school of public health, tehran university of medical sciences, tehran, iran m. rezaei [email protected] i. rezapor department of food hygiene and safety, school of health, shahid sadoughi university of medical sciences, yazd, iran a. assadi department of environmental health, shahid beheshti university of medical sciences, tehran, iran

background: mycotoxins are a group of structurally diverse substances produced by a wide range of moulds. these fungal secondary metabolites, whose presence in feed is unavoidable, can impose hazards to human and animal health. continuous concern about potential effects of mycotoxins in the human diet has led to an increasing interest in researches about fungi and mycotoxin production. the aim ...

Journal: :journal of food quality and hazards control 0
a. heshmati [email protected] j. salaramoli toxicology and animal poisoning research centre, faculty of veterinary medicine, university of tehran, tehran, iran

background: cadmium (cd) is not considered as essential element for living organisms, therefore its presence in tissues is considered as toxic element. from food hazards control point of view, information on the distribution of these toxic elements in the animal tissues is very important. the present study was designed to evaluate cd distribution pattern in kidney and liver of broiler chicken. ...

Journal: :journal of food quality and hazards control 0
a. ehsani department of food hygiene and aquatics, faculty of veterinary medicine, urmia university, urmia, iran m. hashemi [email protected]

background: the presence of antibacterial drug residues in food caused many concerns for consumers. this study was designed to determine of antibacterial drug residues in commercial eggs distributed in urmia, iran.  methods: disc diffusion microbial inhibition test was performed using three media seeded with bacillus subtilis at different ph values (6, 7.2 or 8) and a fourth medium seeded with ...

Journal: :journal of food quality and hazards control 0
m. hashemi department of nutrition, faculty of medicine, mashhad university of medical sciences, mashhad, iran a. ehsani department of food science and technology, faculty of nutrition, tabriz university of medical sciences, tabriz, iran m. aminzare department of food safety and hygiene, school of health, zanjan university of medical sciences, zanjan, iran h. hassanzadazar department of food safety and hygiene, school of health, zanjan university of medical sciences, zanjan, iran

background: herbal essential oils (eos) are natural, volatile, and complex compounds that are defined by a strong odor. this study was conducted to investigate and compare antioxidant and antifungal properties of eo extracted from flowers and leaves of origanum vulgare ssp. gracile from iran. methods: eos of leaves and flowers of o. vulgare ssp. gracile were extracted using a modified clevenger...

Journal: :galen medical journal 0
gilda eslami department of parasitology and mycology, faculty of medicine, shahid sadoughi university of medical sciences, yazd, iran bahador hajimohammadi department of food hygiene and safety, faculty of health, shahid sadoughi university of medical sciences, yazd, iran. sepideh khalatbary department of food hygiene and safety, faculty of health, shahid sadoughi university of medical sciences, yazd, iran amin zohortabar department of food hygiene and safety, faculty of health, shahid sadoughi university of medical sciences, yazd, iran mahmoud ardian technical officer of health for slaughterhouse in yazd, iran

background: isolation of high quality genomic dna is one of the most important steps in molecular biology studies related to food borne parasites. usually, various protocols are used for different tissues but so far, there is no common, simple and cost benefit procedure for genomic dna extraction of linguatula serrata ( l. serrata .) larvae as a pentastomida endangering food safety. one of the ...

Journal: :journal of food quality and hazards control 0
m. raeisi cereal health research center, golestan university of medical sciences, gorgan, iran m. hashemi department of nutrition, faculty of medicine, mashhad university of medical sciences, mashhad, iran m. aminzare department of food safety and hygiene, school of public health, zanjan university of medical sciences, zanjan, iran m. sadeghi environmental health research center, faculty of health, golestan university of medical sciences, gorgan, iran t. jahani faculty and research institute of nutrition and food technology, shahid beheshti university of medical sciences, tehran, iran h. keshavarzi school of veterinary medicine, shiraz university, shiraz, iran

background: this study aimed at investigation of the chemical composition, antimicrobial activity, and antioxidant properties of clove, cumin, origanum, and anise essential oils (eos). methods: chemical compositions of the eos were identified using gas chromatography/mass spectrometry (gc/ms). the antibacterial activities of eos against four important food-borne bacteria were assessed by disc d...

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