Purpose – The purpose of this paper is to determine the prevalence of Listeria monocytogenes as an important foodborne pathogen in different kinds of meat. Design/methodology/approach – In total, 410 samples, including fresh and frozen meats of turkey, quail, chicken, ostrich, cattle, sheep and camel, fresh chicken liver and fresh minced meat were gathered and then analyzed according to USDA-FSIS method. To enumerate L. monocytogenes, the MPN procedure was used and also, strains were serotyped by using commercial specific antisera. Findings – It was found that 28.05 percent of samples were positive for L. monocytogenes and the contamination of beef meat was higher than the others. The range of microbial load was from <2 to 940 MPN g−1. Most of the samples (94.39 percent) had a microbial load of <100 MPN g−1. Moreover, 56 percent of the strains belonged to serogroup 1, especially to 1/2a, although, the most frequently isolated serotype was serotype 4b (38.3 percent) in all samples. These findings indicate the potential risk of contamination in different kinds of meats by L. monocytogenes. Originality/value – This survey is of academic value and of value to those working in the food hygiene and safety. Also, to the best knowledge of these researchers, there has been no serious research on this topic with all its aspects in Iran.

Purpose – The purpose of this paper is to evaluate the compliance status of prerequisite programs (PRPs) and to determine the feasibility of hazard analysis and critical control point (HACCP) program in restaurants in different cities of Iran. Design/methodology/approach – In total, 58 great chain restaurants were assessed randomly by observation, interview and questionnaires. The main prerequisites for HACCP implementation in questionnaires were as follows: personal hygiene of employees, rinsing, disinfection and cleaning programs, area and location of the restaurant, design and layout of the tools, building facilities, interior environment of the building, environmental hygiene, storerooms, cold storage, refrigerators and documentation. Findings – Only 17 percent (10) of restaurants were generally assessed in a proper level of compliance and 95 percent (55) of them had not any documentation about hygienic practices. Also, the status of storerooms, cold storage and refrigerators was improper. Although, according to the area and location, the feasibility of HACCP program in the evaluated restaurants was in the highest level. Originality/value – All of evaluated chain restaurants provided large amounts of food for customers each day and they had relatively more facilities and money resources for the implementation of PRPs. Hence, the findings of this research can be applicable for small and independent restaurants and other food service establishments.

Background: The coronavirus disease 2019 (COVID-19) has been associated with a wide range of clinical symptoms. Objectives: The present study aims to investigate the neurological manifestations among patients hospitalized with COVID-19 in Rouhani Hospital in Babol. Methods: This is a descriptive cross-sectional survey conducted in March and April 2020 on patients admitted to Rouhani Hospital in Babol with COVID-19. A number of 230 medical records were selected randomly from a list. The data were collected using the demographic characteristics questionnaire and a checklist for the neurological symptoms. Results: Among the 230 patients with COVID-19 (mean [SD] age, 59.85 [16.22] years; 138 men [60%]), 127 (56%) patients had at least one neurologic symptom. The most common symptoms of the central nervous system disorder were headache (34%), dizziness (25%), and impaired consciousness (20%), and the most prevalent symptoms of the peripheral nervous system disorder were taste impairment (17%) and smell impairment (16%). The occurrence of transient ischemic attack (TIA) in women was significantly higher than in men (P = 0.02). Moreover, the incidence of dizziness, impaired consciousness, ataxia, cerebrovascular accident (CVA), anorexia, and smell impairment had a significant relationship with age (P < 0.05). Conclusions: The neurological manifestations are prevalent and substantial among patients with COVID-19. Therefore, it is suggested that the healthcare workers take these symptoms seriously, especially in the outbreak of COVID-19, and take the pertinent preventive and protective measures.

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