Center for Food Safety and Applied Nutrition.

Determination of Enrofloxacin and Ciprofloxacin residues in five different kind of chicken tissues by dispersive liquid–liquid microextraction coupled with HPLC

Contamination of food producing animals by veterinary drug residues, particularly quinolones, is an essential issue in food safety that causes increasing concern in consumers. The aim of this study was to investigate the occurrence of enrofloxacin and its main metabolite, ciprofloxacin, in chicken tissue samples slaughtered in Tabriz, Iran. Totally 250 samples including liver, muscle, gizzard, ...

Determination of Enrofloxacin and Ciprofloxacin residues in five different kind of chicken tissues by dispersive liquid–liquid microextraction coupled with HPLC

Contamination of food producing animals by veterinary drug residues, particularly quinolones, is an essential issue in food safety that causes increasing concern in consumers. The aim of this study was to investigate the occurrence of enrofloxacin and its main metabolite, ciprofloxacin, in chicken tissue samples slaughtered in Tabriz, Iran. Totally 250 samples including liver, muscle, gizzard, ...

Prepared for CENTER FOR FOOD SAFETY AND APPLIED NUTRITION FOOD AND DRUG ADMINISTRATXON DEPA,RTM.ENT OF IBALTI-X AND HUMAN SERVICIB

The investigation of the diversity of lactobacilli spp. and assessment their some probiotic properties in traditional dairy products in East Azerbaijan province in Iran

Nowadays, there is increasing interest in the production of functional foods, particularly probiotic foods. Lactic acid bacteria (LAB) particularly strains of Lactobacillus are important bacteria in food microbiology and human nutrition due to their ability to fermented food production and have received considerable attention as probiotics. The traditional fermented dairy foods as a rich source...

Women\'s Behaviors and Views on Home Food Safety in Tehran: A Qualitative Study

Background and Objectives: The aim of this study was to explore the food safety knowledge and behavior of housewives in the city of Tehran, Iran in 2015. Materials and Methods: In this qualitative study 12 Focus Group Discussions by directed content analysis method (n= 96), were conducted among the women who were responsible for food handling in their households in 10 health centers. Each se...

The investigation of the diversity of lactobacilli spp. and assessment their some probiotic properties in traditional dairy products in East Azerbaijan province in Iran

Nowadays, there is increasing interest in the production of functional foods, particularly probiotic foods. Lactic acid bacteria (LAB) particularly strains of Lactobacillus are important bacteria in food microbiology and human nutrition due to their ability to fermented food production and have received considerable attention as probiotics. The traditional fermented dairy foods as a rich source...