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 ...

Ziziphora clinopodioides is from the genus of Ziziphora and family of Lamiaceae,which grows in Iran and Turkey. This study was conducted to preserve the chemical and microbial quality of trout fish burger during storage using Ziziphora clinopodioides essential oil (ZEO) individually and in combination with nisin.  Firstly, the chemical composition of ZEO was deter...

Background; Providing Safe drinking water is a prime concerninany community. This analytical study was carried out to evaluate the microbial quality of drinking water in rural areas of northeastern Iran. Methods;The water microbial quality was determined in all villages (a population of 53047 people), in 3 rounds and based on 3 measurements, i.e. Total Coliform, Fecal Coliform, and Heterotro...

the aim of this study was to determine physicochemical, microbial properties and antioxidant activityof fermented camel milk (chal) and introduce it as a functional food. the protein content of thesamples was determined using kjeldahl method and total dry matter using oven drying method. theamount of fat content with gerber method and ph was measured using a ph meter. antioxidantactivity was al...

abstract soil microbial activity and biochemical processes are often limited by carbon availability in arid- and semi-arid regions, probably due to the low organic matter content. consequently, return of plant residues to soil is a convenient and effortless practice for increasing microbial activities and biochemical reactions. the primary objective of this study was to evaluate the effect of v...

Current guidelines in the three water-related areas (drinking water, wastewater and recreational water) assess quality, in microbiological terms, by measuring indicator organisms. This chapter looks at the history and examines some of the methods used to assess the microbiological quality of water, highlighting the current limitations and also possible future developments. Traditionally, indica...

Drinkability of water is determined based on its physical, chemical, and microbial properties. Undesirable changes in these parameters could threaten the health of consumers. The present study aimed to assess the physical, chemical, and microbial parameters of the drinking water sources in Sanandaj, Iran and compare them with the national standard values. This descriptive, cross-sectional study...

present study examined the effect of storage conditions (packaging type, storage temperature and time) on physicochemical and microbial properties of tomato juice. samples were stored for one and three months in two packaging types (bottle and doypack) at 4, 25 and 35oc. results obtained from testes (ph changes, acidity, solid soluble content, vitamin c content, and microbial load) showed that ...