Today, many different methods are applied for the correct use of foods and to prevent their deterioration. Ensuring healthy conditions for people in food consumption and consumption of healthy foods is very important for human welfare. In this study, food spoilage, the factors that cause food spoilage, its effects on a global basis, food transport systems (cold chain) and measures that prevent or delay food spoilage are discussed.

Introduction: Microbial keratitis is an infective process of the cornea with a potentially and serious visual impairments. Contact lenses are a major cause of Microbial keratitis in the developed countries especially among young people. Therefore, the purpose of the present study was to evaluate the frequency and microbiological characteristic of CLK in patients referred to the emergency department (ED) of teaching hospitals, Babol, Iran.Methods: This is a cross-sectional study of all patients with contact lens induced corneal ulcers admitted to the teaching hospitals of Babol, Iran, from 2011- 2013. An ophthalmologist examined patients with the slit-lamp and clinical features of them were noted (including pain, redness, foreign body sensation, chemosis, epiphora, blurred vision, discomfort, photophobia, discharge, ocular redness and swelling). All suspected infectious corneal ulcers were scraped for Microbial culture and two slides were prepared. Data were analyzed using SPSS software, version 18.0.Results: A total of 14 patients (17 eyes) were recruited into the study (100% female). The patients' age ranged from 16-37 years old (mean age 21.58±7.23 years). The most prevalent observed clinical signs were pain and redness. Three samples reported as sterile. The most common isolated causative organism was pseudomonas aeroginosa (78.6%), Staphylococcus aureus 14.3%, and enterobacter 7.1%, respectively. Treatment outcome was excellent in 23.5%, good in 47.1%, and poor in 29.4% of cases.Conclusion: Improper lens wear and care as well as the lack of awareness about the importance of aftercare visits have been identified as potential risk factors for the corneal ulcer among contact lens wearers. Training and increasing the awareness of adequate lens care and disinfection practices, consulting with an ophthalmologist, and frequent replacement of contact lens storage cases would greatly help reducing the risk of Microbial keratitis.

Nowadays, traditional and organic products have attracted many fans because these products are free of chemical residues. Traditional sausages that are fermented with natural micro flora can be used instead of preservative added products. In this study, fermented sausages were produced by a traditional method, using beef meat at different spice concentrations (1, 3, 5%W/W) (refrigerator and room). Curing period was 90 days at ambient and refrigerator temptations, chemical and Microbial experiments were conducted on the production day and monthly intervals. In order to analyze the data from different treatments, the test was conducted in a completely randomized block design with three-way ANOVA with a single intra-group agent. The statistical analysis indicated that the effect of spice concentrations on pH and moisture was significant (P<0. 01). During storage, pH and moisture were significantly decreased (P<0. 01). Also, the effect of storage temperature on chemical factors, such as pH and moisture was significant. The Microbial results showed, To Nemours to count number of total count and Nemours molds, yeasts, coliforms and Escherichia coli, but during the curing time they were all decreased to standard criteria/limits. Staphylococcus aureus, Salmonella and Clostridium botulinum were not observed in any samples. The samples, which were in accordance with all Microbial standards, were the sample containing 5% and 3% spice, stored at the refrigerating temperature for two month. Sensory evaluation of the optimum sample was performed using a 5 point hedonic test that showed medium flavor, aroma and color but good points for texture. For the sample containing 5% spice stored at refrigerator for two month.

Background and Objective: The Streptomycetes are gram positive, no motile and filamentous bacteria. Streptomyces is the largest antibiotic-producing genus in the Microbial world discovered so far. In this research our goal is isolation Streptomycetes with antibacterial activity from some regions of North West of Iran including Tabriz, marand, khoy, maku in varius season of the year.Materials and Methods: The 100 soil samples were collected from mentioned regions in various seasons of the year. 150 different Actinomycetes isolates were obtained. These isolates extensively studied for their in vitro anti-Microbial activity against Gram-positive and Gram-negative bacteria through two steps: primary screening, secondary screening.Results: Twenty isolates showed a strong activity against pathogen bacteria. The results indicated that obtained isolates with an inhibition zone of ³ 10mm were highly resistant against Staphylococcus aureus, Escherichia coli, and Proteus vulgaris. These isolates were identified as Actinomycetes. Morphological and biochemical tests were done for distinguishing of samples. The strains of Actinomycetes were determined following the directions given in the probabilistic identification matrix of Williams and Bergey`s Manual of Systematic Bacteriology. Results obtained from the biochemical analyses including determination of 18 characteristics proved that 8 of strains were in similar group whereas three strains and one strain differed among each other. First group was determined as Streptomyces family with different species.Conclusion: Our studies showed that soil samples of Azarbaijan regions of Iran have Actinomycetes diversity.

Nowadays, there is a growing need to explore methods for increasing the shelf life of food. In the food industry, severe food security industrial techniques are employed, including canning, pasteurization, smoking, salting, freezing, heating, vacuum sealing, the use of chemical materials, and irradiation. This study focuses on the effects of gamma irradiation on changes in the chemical, biological, and organoleptic properties of ostrich meat. Fifteen male ostriches, aged between 10 and 14 months, underwent evaluation. Initially, the ostriches were slaughtered, and their meat) from thigh (was subjected to different irradiation doses (0, 2, 4, 6 KGY) at intervals of0, 5, 10, and 15 days. The various meat groups were then stored at 4°C. In this study, ostrich meat samples were divided into two groups: one group received no irradiation (0 kg) and the other received irradiation at doses of2, 4, and 6 kg. These samples were then stored in a refrigerator for15 days, and Microbial, chemical, and organoleptic tests were conducted. The results of our investigation indicate that the 4 kg irradiation dose effectively reduced the counts of mesophilic bacteria, coliform bacteria, Staphylococcus aureus, and psychrophilic bacteria, while also eliminating Salmonella spp and E. coli spp. Additionally, it led to a reduction in Total Volatile Nitrogen (TVN) and prevented adverse organoleptic changes, including alterations in odor and color, over the 15-day refrigerated storage period. The irradiated groups also demonstrated a remarkable reduction and elimination of Staphylococcus aureus, E. coli spp, and Salmonella spp bacteria during refrigerated storage, with significant differences from the control group. Additionally, Total Volatile Nitrogen (TVN) in the control group exhibited a significant increase onthe15th day compared to the other groups. To sum up, irradiation proves to be a viable method for preserving various foods, especially meats like ostrich, and is highly recommended to safeguard against food spoilage and contamination.

This article studies the historical development of Contrastive analyses (CA). The historical studies of languages have a long story and are to seen always when languages contact each other. But CA begins refrain from old suggestions first in the 18. century with the works of Sir William jones, who has compared Sanskrit with European languages and has interested the linguists for this subject. This part of linguistics is developed then in four branches with different goals. The historical-comparing-linguistics studies the familiar relationships between languages to find a first old language. The language-typology sorts out languages, how these show grammar relationships. The areal-linguistics studies the neighborhood languages in the same geographic area without genetic relationships to find out their similarities. The contrastive analyses occupies his self with foreign language learning and tries to propose how  L1 can help the learning of L2.