A combination of modified atmosphere packaging and two chemical disinfectants: Effects on microbial, sensory, and physicochemical properties of raw ready-to-eat leek

In the present study, the effect of modified atmosphere packaging (MAP) on microbial (total aerobic count, yeasts and molds, Enterobacteriaceae, psychrotrophic bacteria, and lactic acid bacteria), physicochemical (pH, moisture content, and color), and sensory properties of raw ready-to-eat leek was investigated after disinfection using Percidin-Nanosil disinfectants. There were six different treatments, of which four samples were packaged as MAP (T₁ to T₄) and two samples were packaged as non-MAP (T₅ and T₆). The highest and the lowest reduction in the number of microorganisms after disinfection was observed in psychrotrophic bacteria and total aerobic count, respectively. The count of microbial variables in T₂ sample (87% N₂, 3% CO₂, and 10% O₂) was lower than in other treatments. No significant difference was observed in the physcochemical properties (moisture and pH) of treated samples except for the color of T₆ sample (cling film) compared to other treatments (p < .05). It is noteworthy that the panelists did not recognize differences among T₁, T₂, and T₅ samples. However, T₂ treatment was effective in maintaining microbial, physicochemical, and sensory properties of leek compared to the other treatments. Also, T₆ sample showed the lowest quality in all parameters. Disinfection combined with MAP was able to maintain the physicochemical, microbial, and sensory properties of raw ready-to-eat leek during storage.

The residual nitrate and nitrite levels in meat products in Iran: A systematic review, meta-analysis and health risk assessment

This study was designed to investigate the mean residual nitrite and nitrate levels in meat products, in Iran and to evaluate their health-related risks. After reviewing 799 studies, 15 were finally selected, their information was recorded and examined using Stata software. The results of the present study show that the mean residual nitrite and nitrate levels in meat products was about 55.18 and 95.09 ppm, respectively. The residual nitrite level is different in various meat products, so that the residual nitrite level in sausages and kielbasa is 54.52 and 56.87 ppm, respectively. Also, the present study shows that the mean residual nitrate level in sausages and kielbasa was 77.21 and 121.49 ppm, respectively. Health Risk Index (HRI) of nitrite and nitrate were 0.1541 and 0.0050, respectively, which were lower than 1 value. Therefore, there is no considerable carcinogenic risk for consumers in Iran. Taking together, these residues must be continuously monitored by relevant authorities.

Prevalence of Salmonella contamination in consumed eggs in Iran: A systematic review and meta-analysis study on published studies from 1996 to 2018

Background and Aim:

Food poisoning caused by Salmonella is among the most common gastrointestinal discomfort resulted from egg consumption which can produce various syndromes. The present study is a systematic review and meta-analysis investigation on the published studies about the prevalence of Salmonella contamination in the consumed eggs in Iran.

Materials and Methods:

The data were collected and analyzed from four international search databases, including PubMed, Scopus, Science Direct, and Google Scholar and four Iranian databases comprising SID, MagIran, Civilica, and IranDoc. After searching all the databases, 303 articles were found, from which 31 articles were included in the final analysis.

Results:

According to the data analysis, the highest rate of contamination was belonged to the industrial eggs (7.49%), however, the prevalence rate was reported 13.61% in the eggshell part. The overall prevalence of Salmonella contamination in consumed eggs of Iran using culture of microbial, molecular, molecular-serological, culture-molecular, culture-serological, and culture -molecular-serological methods was obtained 11.33%, 5.52%, 0.37%, 1.91%, 5.52%, and 0.73%, respectively. Prevalence in the 21 geographical areas, where studies have been conducted, ranged from 0% (Zahedan) to 29.06% (Tabriz). The studies have also showed that eight different serotypes were among the major cause of Salmonella contamination in eggs. The most common Salmonella serotype was Salmonella Enteritidis and the highest diversity in Salmonella contaminant serotypes was recorded in Talesh (including S. Enteritidis, Salmonella Gallinarum, Salmonella Virchow, and Salmonella Newport).

Conclusion:

Results of this study revealed the high prevalence of Salmonella contamination in eggs, in Iran. Therefore, disinfection and cleaning bed, cleaning of equipment and supplies, and proper maintenance temperature and humidity of the eggs are recommended. In addition, proper personal hygiene and prohibition of consuming raw egg products are essential.