Background AND Objectives: Cake is the most preferred option by consumers due to their good organoleptic characteristics. Improving quality of these products AND using components with bioactive properties can be effective on public health. Black cumin seed, due to its health properties, can be a good option to use in formulations of food products. Materials & Methods: Black cumin seed powder (BSP), as a rich source of bioactive compounds, was used at four levels of 0 (control sample), 1. 5, 3 AND 4. 5% w/w flours) in cake formulations AND cake quality properties were assessed during 21 days of storage. Results: The produced cakes included higher specific weight, consistency AND stiffness of the texture with increased proportion of BSP. Cake volume AND moisture content decreased with increases in proportion of BSP. Significant differences were reported in L*, a* AND b* indices during storage as well as increased proportion of BSP, compared to control sample. During storage, acidity AND peroxide values increased in cakes, with the highest content of cake containing 4. 5% of BSP. In sensory evaluation, sample of 3% BSP included the highest score. Microbial results showed significant decreases in growth of MOLDS AND YEASTS by increasing proportion of BSP. Sample containing 4. 5% of BSP showed the least number of YEASTS AND MOLDS during storage. Conclusion: Results revealed that use of BSP in production of cakes can improve organoleptic properties of the products, increasing durability of the products. Production of cakes by addition of BSP can be a new functional product in the market. However, assessment of the product functional AND nutritive characteristics seems necessary.

Spices are used all over the world to prepare foods mainly because of their flavoring properties however , these are grown AND harvested in warm, humid areas of the world where the growth of a wide variety of microorganisms is readily supported. The aims of the present work were to evaluate the hygienic quality of some spices,in the chain stores of Tehran.We collected 151 packed samples of three kinds of spices, black pepper, turmeric , cinnamon in the chain stores of Tehran. we investigated to determine their microbial status based on ISIRI. we found these results: average of total aerobic mesophilic count for turmeric was 3.6×107cfu/gr , black pepper: 7×106cfu/gr. cinnamon: 1.92×104cfu/gr average of coliforms count was: tumeric: 6.26×103cfu/gr, black pepper: 8.83×103cfu/gr , cinnamon: 4.7×103cfu/gr. Feacal coliform tests for 3 kinds of spices were: turmeric 13%, black pepper 34%, cinnamon 6%,average of yeast AND mold count was for turmeric: 1.23×103 cfu/gr, black pepper: 2.94×103cfu/gr AND cinnamon 2.9×103cfu/gr. We compere our results to ISIRI stANDard AND we found that, some of them were out of stANDard limit, therefor: it is suggested to provide legislation on the sanitary AND hygienic quality of spices in our country.

Background AND Purpose: Onychomycosis is fungal infection of the nails with an overall increasing incidence, worldwide. The epidemiological aspects of onychomycosis in Khuzestan, Iran, have not been established. In this study, we aimed to evaluate the clinical AND mycological status of fungal nail infection in Khuzestan Province, Iran.Materials AND Methods: The study population included 433 patients (143 males vs.290 females). Nail samples underwent primary direct microscopy AND culture. The isolated YEASTS AND dermatophytes were then subjected to additional molecular identification by r-DNA ITS-RFLP. Identification of some non-dermatophytic MOLDS (NDMs) AND unknown YEASTS was accomplished by ITS AND beta-tubulin sequencing.Results: Onychomycosis was confirmed in 154 patients (males: 36.4%; n=56 vs. females: 63.6%; n=98), whose age ranged from 2 to 85 years, with the highest prevalence in the age group of 41-50 years. Infection mostly occurred due to YEASTS (57.15%), with CANDida albicans as the most frequent (29.35%) species, followed by C. parapsilosis (13.8%) AND C. tropicalis (4.5%). Dermatophytes were isolated in 38.35% of the cases; the most common isolates were found to be Trichophyton interdigitale (21.1%), Epidermophyton floccosum (10.5%), T. rubrum (5.25%), AND Microsporum canis (1.5%). NDMs were isolated from 4.5% of the cases with Aspergillus spp. as the most common agent. Dermatophytes AND NDMs were more frequently seen in toenails, whereas YEASTS mostly infected fingernails. Fingernail onychomycosis was significantly more prevalent among females than in males (P<0.05).Conclusion: The study highlights that in Khuzestan province, the causative agents of onychomycosis have shifted from dermatophytes to YEASTS.

Green AND blue mold rot diseases caused by Penicillium digitatum AND Penicillium italicum are the most important postharvest diseases of citrus fruit. In this research, the use of some essential oils (Cuminum cyminum, Zataria multiflora, Mentha piperita) to control blue AND green MOLDS in orange fruits was investigated. Valencia AND Jiroft Local oranges were dipped in Penicillium italicum AND P. digitatum suspension AND were put in waxy papers sprayed with the essential oils at three levels (1, 2. 5 AND 5%), AND thiabendazole fungicide (TBZ) 0. 2%. Control fruits were put in waxy papers without any treatments. Then, all the fruits were stored at 8 oC AND 85-90% relative humidity for 3 months. Essential oils of Cuminum cyminum (cumin) AND Zataria multiflora (Shiraz origanum) were effective on control of blue AND green MOLDS in orange varieties at the levels of 5% AND 1, 2. 5 AND 5%, respectively. These treatments had no significant differences with thiabendazole fungicide. The treatments containing mint essential oil had the highest level of rot by blue AND green MOLDS. The results of the sensory evaluation showed that the essential oils did not make any special taste in orange varieties. Essential oil of Shiraz origanum in different levels caused improper appearance in the skin of orange varieties AND as a result, they obtained the fewer score in the sensory attributes (texture, acceptability). Therefore, for increasing the storage-life of Valencia AND Jiroft Local oranges, application of waxy paper containing 5% of cumin essential oil was recommended.

Traditional Kurdish cheese is one of the most consuming raw milk cheeses in Iran which there is a few studies accomplished about it. In this study, the effect of ripening period, type of containers (goat skin AND plastic containers) AND rennet type (traditional rennet AND commercial rennet) were evaluated on the physicochemical AND microbial characteristics of Kurdish cheese. Physicochemical analysis were involved the measuring of ash, dry matter, pH, fat to dry matter AND protein to dry matter ratios AND microbial analysis were including total count of mesophilic AND termophilic lactobacilli, mesophilic AND termophilic lactococci, aerobic psychrotrophic AND mesophilic bacteria, entrobacters, entrococci AND the total MOLDS AND YEASTS. The results showed that, both rennet type AND containers had no significant effect on microbial load of the cheeses (p>0.05) whereas the numbers of mesophilic lactobacilli, termophilic lactococci, aerobic psychrotrophic bacteria, entrobacters along with total MOLDS AND YEASTS have changed during the time (p<0.05). The amount of dry matter, ash AND pH of the cheeses were significantly affected by the containers (p<0.05) AND rennet type also had a significant effect on dry matter, ash AND ratio of fat to dry matter (p<0.05). All the characteristics of cheese were affected by the time of ripening (p<0.05) except the ratio of protein to dry matter. Finally, according to all results, it seems that cheeses produced by traditional rennet have more nutritional quality than the others manufactured by commercial rennet.Also, using of traditional rennet AND goat skin (which traditionally use in the production of Kurdish cheese) had no significant effects on microbial quality of cheeses (p>0.05).

One of the plant extracts which has antimicrobial, antioxidant, nutritional AND medicinal properties is extract of green tea. In this study, the effect of different concentrations of green tea extract (%10, %20 AND %30) was studied on qualitative AND microbial characteristics of bovine meat during storage. For this purpose, extraction carried out from green tea leaves AND then chopped meat was immersed with a ratio of 1 to 1 (pieces of meat to different concentrations of green tea extract) for 20 hours at 4 °C. Finally, the pieces of meat were packaged AND various tests were conducted in the storage period (1, 5, 10 AND 15 days). The results showed that treatment of meat with green tea extract had a significant effect (P<0.05) on physicochemical properties AND microbial count. The amounts of moisture AND phenolic compounds of the control were reduced AND the contents of pH, fat oxidation, total bacteria count, psychrotrophics, coliforms, MOLDS AND YEASTS were increased during 15 days of storage. Moreover, meat samples treated with green tea extract had higher amounts of moisture, phenolic compounds AND had lower amounts of pH, fat oxidation, total bacteria counts, psychrotrophics, coliforms, MOLDS AND YEASTS than control, respectively. Also, among the various samples, the meat treated with %30 green tea extract had better microbial features AND had a higher phenolic compounds than the others. In general, according to the physicochemical characteristics AND nutritional quality, the meat treated with %20 green tea extract could be chosen as the best treatment because it had a higher shelf life AND it can be used as a new processing in meat industry AND meat products.

Background: Due to the adverse effects of artificial preservatives on food AND its harmful effects on human health, researchers have been considering replacing these materials with natural substances. In this study, the effect of pomegranate peel extract (PPE) on the stability AND antifungal activity of the walnut kernel was studied. Methods: The pomegranate peel was extracted by the solvent AND water-solvent method. The extracted sap was evaluated using the antioxidant assay by 2, 2-diphenylpicrylhydrazyl (DPPH) assay. The results showed that the extracted sap had 40. 11 mg/g dry phenol AND 47. 27% free radicals scavenging. Four concentrations (0%, 2%, 6%, AND 10%) of pomegranate liquid extract were prepared AND studied for 90 days for the walnut kernel coating. Walnut kernels were coated on days 1, 15, 30, 60, AND 90, AND examined for moisture, acidity, peroxide, conjugated diene, AND anisidine tests. Data were analyzed using SPSS version 21. Results: By increasing the extract concentration from 2 to 10%, the stability of the walnut kernel during storage was increased. Acidity in the samples with 10% PPE coating, decreased from 0. 18 to 0. 11 on the first day until the 15th day, AND increased to 0. 48 from day 15 to 90. The results showed that the moisture content AND acidity increased with increasing the extract concentration. By increasing the extract concentration up to 10%, the sustainability indices, including peroxide, anisidine, AND conjugated diene were significantly decreased. At 90 days, by increasing the concentration of pomegranate extract from 2% to 10%, the count of MOLDS AND YEASTS was reduced from 3. 59 to 2. 29 CFU/g. The count of MOLDS AND YEASTS in the uncoated samples was 5. 81 CFU/g. Conclusion: According to the results, PPE can increase the stability AND antifungal activity of walnut, therefore, the health quality of the product increases.

Introduction: Pousti cheese, a prominent cheese made in the eastern part of Iran from the whole raw ewe’s milk without any starter cultures. The cheese has a distinctive organoleptic characteristic AND properties making this product popular. The concern about this product is its susceptibility to contamination by pathogens due to the fact that this product is locally ripened AND aged in goat’s skin for at least a month AND consumed regardless of its microbial safety. The aim of this study is to understAND the microbiological changes in this cheese during ripening. Materials AND Methods: Three batches of cheese were prepared following the traditional method using whole raw ewe's milk. Calcium chloride AND starters were not added to the milk. In this study microbial characteristics of unripened cheese AND its changes during 90 days of ripening were investigated. The enumeration of total mesophilic bacteria, total coliforms, Lactic acid bacteria, Staphylococcus aureus as well as YEASTS AND MOLDS were performed. Results: Total mesophilic bacterial count decreased AND on 60th day of ripening no mesophilic bacterium was isolated. On the 30th day of ripening coliforms AND Staphylococcus aureus were isolated from samples which were totally inhibited by the 60th day. YEASTS AND MOLDS were isolated AND there was a slight increase in their number during ripening. A slight increase of NALAB, was observed during the first 30 days, however the number was gradually decreased during the rest of ripening period. Conclusion: The results of this investigation suggested that the product does not meet national stANDard of ripened cheese.