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Showing 3 results for Molaee Aghaee
Survey of Antimony and Cobalt Leaching into Bottled Waters packaged by PET
Mahmood Alimohamadi, Ebrahim Molaee Aghaee, Ramin Nabizadeh Nodehi, Gholam Reza Jahed, Sasan Rezaee, Akbar Goldasteh, Shahrokh Nazmara, Hassan Aslani,
Volume 5, Issue 2 (13 2012)
Abstract
MicrosoftInternetExplorer4 Background and Objectives: Heavy metals including antimony and cobalt as two contaminant factors leach from polyethylene terephthalate packages into water under some conditions. Therefore, their detection was concerned at different storage conditions.
Materials and Methods: Five time-temperature treatments were carried out for 5 water samples. Storage conditions were defined as following: at outdoor and sunlight ambient temperature, room temperature, and at 40˚C at different intervals for 8 weeks, at 65˚C for 6 weeks and 80˚C for 7 days. Detection was performed by ICP-AES method and the data analysis was processed by SPSS software.
Results: Antimony concentration increased by storage time at all temperatures and for all samples, however enhancing proportion was different in samples. At outdoor, 40˚C and room temperature, concentration increase was below the MCL by the end of storage period. But at 65˚C and 85˚C, antimony concentration exceeded MCL by study time and the difference between samples 4 and 5, for example, was significant (p≤0.05). Cobalt concentration at the beginning and during the study was also too less and lower than the detection limit.
Conclusion: By increasing temperature and time, leaching of antimony into water increases. Moreover, sunlight has effect but not noticeable at the temperature of present study. In this study, blue or clear packaging had no significant effect on antimony leakage (P>0.05).


Effect of packaging with Chitosan biodegradable films formulated with Garlic essential oil (Allium sativum L.) on the chemical properties of chicken fillet
E Molaee Aghaee , A Kamkar, A Akhondzadeh Basti , A Khanjari , M.g. Kontominas ,
Volume 8, Issue 3 (12-2015)
Abstract

Background and Objective: Considering the environmental problems raised from current plastic packaging, edible and biodegradable films could be developed and also be effective in controlling the chemical and microbial properties of food especially if their effect be strengthened by adding natural antioxidant and antimicrobial agents like herbal essential oils. This study aimed at assessing the effect of packaging with chitosan film containing garlic essential oil on the chemical changes of chicken fillet during storage at refrigeration temperature.

Materials and Methods: Different levels of garlic essential oil (0, 0.5, 1 and 2%) were used in chitosan film preparation. Through casting method and using glycerol as plasticizer and tween 80 as emulsifier, different films were prepared after homogenization and molding. Chemical tests were conducted in days 0, 2, 4, 7, 10, and 14 on chicken fillets covered with different films and stored at 4 °C. Statistical analysis was performed using SPSS software.

Results: Samples covered with different films showed lower values for pH, total volatile nitrogen (TVN), Thiobarbituric acid-reactive substances (TBARs), and peroxide index (P.V) compared with controls during the study (p ≤ 0.05). Generally, a dose-dependent trend was observed by essential oil addition.

Conclusion: Chicken packaging with chitosan film especially by adding various levels of garlic essential oil could had a preventive effect on major chemical spoilage factors. Considering the relatively similar preventive effect of 1 and 2 % essential oil levels and also economic aspects, optimum dose for essential oil could be 1 % in the film.


Survey on the contamination rate and determination of antibiotic resistance of Staphylococcus aureus, Escherichia coli and Salmonella strains isolated from traditional cheeses distributed in Mahabad, Iran
S Hamzeh Pour, S Vaziri, E Molaee Aghaee,
Volume 11, Issue 4 (3-2019)
Abstract
Background and Objective: Traditional cheese has desirable organoleptic characteristics for Iranian consumers. Escherichia coli, Staphylococcus aureus and Salmonella are some of the most important microbial agents in food poisoning and gastrointestinal infections, which can contaminate this product and endanger the health of consumers. The aim of this study was to survey the contamination rate and determination of antibiotic resistance of Staphylococcus aureus, Escherichia coli and Salmonella strains isolated from traditional cheeses distributed in Mahabad, Iran.
Materials and Methods: In a cross-sectional study, 100 samples of traditional cheese from the production and distribution centers in Mahabad city were randomly selected in 2016 to determine the bacterial contamination in accordance to national standard guidelines for the presence of Staphylococcus aureus, E.coli and Salmonella spp. Anti-biograms test was conducted using a standard disc diffusion method through the measurement of the inhibitory zone diameter on the Muller Hinton agar.
Results: Among the 100 samples, 54, 45 and 0 samples were positive for Escherichia coli, Staphylococcus aureus and Salmonella, respectively. All E.coli (100%) were found to be resistant to Amoxicillin, while Staphylococcus aureus isolates (100%) were resistant to Amoxicillin-Clavulanic acid and Amoxicillin. However, 66.6% isolates of E.coli were susceptible to Ceftriaxone and 97.7% isolates of Staphylococcus aureus were susceptible to Trimethoprim – Sulfamethoxazole.
Conclusion: The microbial quality of traditional cheeses distributed in Mahabad city was not evaluated as appropriate and the values did not meet the national standards. Thus, further monitoring and control are needed.
 

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