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Showing 6 results for Aminzare

Majid Aminzare, Mohammad Hashemi, Hassan Hassanzad Azar, Jalal Hejazi,
Volume 1, Issue 2 (3-2016)

Meat and meat products are highly prone to microbial deterioration since they are rich in essential nutrients and perishable in nature and if they are not properly preserved, public health problems may occur. Recently, in order to increase the microbial quality of meat and meat products, novel ingredient systems that are associated with natural and organic foods, are applied. Many studies have demonstrated the antimicrobial activity of plant-origin natural antimicrobials in meat and meat products. Nevertheless, advanced technologies can improve the microbial stability and the sensory quality of meat products containing natural extracts and essential oils through different techniques. This paper first reviews the microbial deterioration of meat and meat products and their traditional storage techniques and then discusses the manner and extent of the use of herbal extracts and essential oils in these products.

Tooran Yarahmadi, Hassan Hassanzadaza, Sajad Chamandoost, Majid Aminzarer,
Volume 1, Issue 3 (6-2016)

Background: Foods have been many changes from production to tables and continuous control is necessary to maintain food safety and supply foods with good quality. The aim of this study was to evaluate the quality of some foods with high consumption in Zanjan city during the 5 years from 2009 to 2013.
Methods: In a case-control descriptive study with an annually control program during 5 years from 2009 to 2014, some food samples including pasteurized milk, vegetables oils, flour, kabab, salt, confectionary products and a special sweet named nan-chay were collected and analyzed in food control laboratory of Zanjan university of medical sciences.

Results: According to national standard of Iran, 68.4%, 46%, 24.3%, 10.4%, 9.3%, 5% of Nan-chay, salt, vegetable oils, kabab, confectionary products, pasteurized milk and samples were out of national standard limits and unacceptable, respectively. All flour samples had good standard quality. Mean±sd values of pH in Nan-chay samples were 7.5 and 1.19, respectively. Mean±sd values of the degree of purity in salt samples were 98.21 and 1.75, respectively.
Conclusion: Results showed that among the 7 types of collected foods in Zanjan city, the most nonstandard cases were of Nan-chay samples and the best quality belongs to flour samples.

Samaneh Taghiloo, Hassan Hassanzadazar, Sajad Chamandoost, Majid Aminzare,
Volume 2, Issue 2 (3-2017)

Background: Safe drinking water is one of the main factors in improving health status of the population. The aim of this study was assessment of the microbiological quality, determination of pH and residual chlorine in water coolers’ drinking water in educational centers of Zanjan University of medical Sciences in 2015 and comparing the results with the Iranian national standards.

Methods: In this cross-sectional study, water samples of all used water cooler apparatuses were sampled and transferred rapidly to the laboratory. pH and residual free chlorine were measured by pH meter and  Chlorine Residual Testing kit, respectively. Total coliforms, Escherichia coli, Mold and yeasts count were enumerated according to the Iranian national standards No. 1011, 3759, 5271 and 10899-1, respectively. Data were analyzed through the statistical softwares.

Results:The obtained results indicated that 44.44% of the samples were non-standard because of low residual chlorine. 44.44% and 27.8% of the taken water samples of water cooler dispensers were contaminated with mold or yeast and Escherichia coli, respectively.

Conclusion: According to some microbial contamination in water samples of water cooler devices to ensure availability clean water to consumers (students and hospital’s visitors) continuous monitoring, proper maintenance and regular inspection of the water cooler dispensers seems necessary.

Hassan Hassanzadazar, Adibeh Shokrekhoda, Majid Aminzare,
Volume 2, Issue 4 (9-2017)

Background: Proper nutrition is one of the important, essential and vital factors in providing individuals, family and society health and safety. The purpose of this study was to evaluate the nutritional behaviors of girl students in the school of paramedical and health of Zanjan University of medical sciences, Zanjan, Iran.
Methods: This cross-sectional study was conducted during the winter and spring of 2016. Throughout all girl students in the school 196 students was selected randomly. A researcher made questionnaire was used for data collection. 
Results: As nutritional behavior only 48% of students had breakfast every day and three main serving was daily schedule in 52% of students. At least 13.8% of them ate fast foods once a week. 17.4% of students ate cheeps, puff and snacks as routine. Just 23.5% of them never drank carbonated drink. Different herbal tea was in daily nutrition of 3.6%. 
Conclusion: Due to the mentioned results and some wrong behavior and nutritional loss in the students, it seems important to designing suitable training programs to improve nutritional behaviors and avoiding from use of fast foods, poor quality food and in general, providing a healthy nutrition behavior for students is essential.

Mojtaba Raeisi , Mohammad Hashemi , Ali Reza Sadeghi , Majid Aminzare , Mahdi Khodadadi, Amir Mahmoud Ahmadzadeh , Asma Afshari,
Volume 2, Issue 4 (9-2017)

Background: Zataria multiflora boiss is a member of Lamiaceae family with antibacterial, antifungal, and antioxidant activity. The aim of this study was to evaluate chemical composition and antibacterial effect of Zataria multiflora essential oil against two foodborne pathogens in meat.
Methods: The inhibitory effect of Zataria multiflora essential oil (Minimum inhibitory concentration and Minimum bactericidal concentration) was evaluated against Salmonella  typhimurium and Listeria monocytogenes, inoculated in ground beef meat after 3, 5, 7 and 9 days of storage.
Results: Result revealed 26 various compounds, representing 96.27% of total oil. Thymol was the most abundant compound among all constituents (29.2%). A significant reduction was observed in Salmonella typhimurium when adding 1 and 2% Zataria multiflora (p<0.05) compared with 0.5% and 1% concentrations during 9 days of storage. Listeria monocytogenes significantly decreased in treatments with 0.5%, 1 and 2% of Zataria multiflora essential oil.
Conclusion: Zataria multiflora has an inhibitory effect on the growth of L. monocytogenes and in higher concentrations on the growth of S. typhimurium and can be used as a natural preservative in order to retard the growth of food-borne pathogens.

Hassan Hassanzadazar, Mahrokh Forghani, Ahdieh Salim, Majid Aminzare,
Volume 3, Issue 1 (12-2017)

Background: Butter is one of the oldest dairy products known in the world and plays an important role in human nutrition. The aim of this study was evaluating of the microbial quality of traditional   and industrial butter marketed in Zanjan.
Methods: In this descriptive cross-sectional study, a total of 29 samples of butter were investigated in 2 groups which 24 samples were of traditionally producedl butter and 5 industrially produced butter samples, randomly collected from the market in Zanjan, Iran. All samples were evaluated for total bacterial count, Staphylococci, coliform, fungi and mold.
Results: Fourteen samples of traditional butter had higher coliform load than allowed in standards. Eighteen samples were contaminated with Staphylococcus, and mold was found in 8 samples. Also, fifteen samples were contaminated with Escherichia coli. Among the industrial samples, one was contaminated with Staphylococcus aureus but no contamination by coliform, Escherichia coli and mold and mold was observed.
Conclusion: 58.33%, 75%, 33.33% and 62.5% of the traditional butter samples had higher coliform, Staphylococcus, mold and E. coli contamination, respectively than standard limit.  One of the industrial samples was contaminated with Staphylococcus. It is recommended that higher supervision on the production and distribution of these products is applied.


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