The main aim of this study was to investigate the effect of alginate coating samples without lactoperoxidase system (A-L 0) and alginate coating samples containing lactoperoxidase system (LPOS) at levels of 2% (A-L 2), 4% (A-L 4), and 6% (A-L 6) on the shelf-life of chicken breast fillets. Chemical tests, including total volatile basic nitrogen (TVB-N), peroxide value (PV), pH, thiobarbituric acid reactive substances (TBARS), and free fatty acids (FFA), bacteriological tests of aerobic mesophilic bacteria (AMB), lactic acid bacteria (LAB), Pseudomonas aeruginosa, and Enterobacteriaceae and sensory analyses, including odor, transparency, color, and overall acceptability were performed. These coatings (especially A-L 6), despite the effect on decreasing the formation of TVB-N compounds (27.82 for control samples, and 21.72 mg N/100 g for A-L 6 samples) had no significant impact (p > .05) on FFA, PV, and TBARS. The LPOS-alginate coating was effective against Enterobacteriaceae, Pseudomonas aeruginosa, and aerobic mesophilic bacteria (AMB). Also, A-L 6 samples got acceptable sensory results. Overall acceptability of A-L 0 and A-L 6 samples were 3.21 6 0.36 and 6.23 6 0.38, respectively on the last day. These scores are significantly different (p < .05). Generally, results demonstrated a positive effect of alginate-LPOS coatings on shelf-life extension of chicken breast fillets during cold storage. Practical applicationsConcerning the effect of alginate coating incorporated with lactoperoxidase system on controlling the bacterial growth and improving the shelf-life of chicken breast fillets, such coating could has practical applications in increasing the food safety in meats and meat products.

Growth and reproduction of gram‐negative bacteria has a pivotal role in spoilage of seafood products. In order to identify the effect of lactoperoxidase system (LPOS), an antimicrobial activity was added to whey protein solution at the levels of 0 (control group), 1.25%, 2.5%, 5%, and 7.5%. Then, the shrimp samples were coated with immersion method and stored in the refrigerator for 16 days. In this period, the microbial tests of psychrotrophic bacteria, mesophilic bacteria, Pseudomonas fluorescens, Pseudomonas spp., and Shewanella putrefaciens, chemical tests of total volatile basic nitrogen, thiobarbituric acid, and pH, and sensory evaluation were carried out on the days of 0, 4, 8, 12, and 16. Adding LPOS in the coating resulted in a decrease in the total specific spoilage organisms and TVB‐N. There was no significant effect for the TBA test. The levels of LPOS showed a positive correlation with the acceptable measurement in the sensory evaluation.

Biogenic Amines (BA) are low molecular weight organic bases that have biological activity, they can be formed and degraded as a result of normal metabolic activity in animals, plants and microorganisms, and are usually produced by the decarboxylation of amino acids. The most common biogenic amines which can be found in foods are aliphatic (putrescine, cadaverine, spermine, spermidine), aromatic (tyramine, phenylethyl amine) or heterocyclic (histamine, tryptamine) structures.

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Purpose This paper aims to evaluate the microbial quality of some traditional cheese samples (sheep, cow and koopeh cheeses) consumed in northwest of Iran, and to detect Shiga-like-toxin-producing Escherichia coli (STEC) and methicillin-resistant Staphylococcus aureus (MRSA) in cheese samples by polymerase chain reaction (PCR) method. Design/methodology/approach Almost half of the project was based on counting the population of Staphylococcus aureus, total coliforms, Escherichia coli, and total aerobic mesophilic bacteria, also the other section was related to the isolation and the detection of the STEC and MRSA in cheese samples. The findings were compared with standard maximum and threshold values. Findings The results revealed that 36.99, 30.14 and 100% of cheeses exceeded the standard threshold value of E. coli (102), total coliforms (104) and S. aureus (102). However, total coliforms, in any of the cheese samples examined, did not reach the maximum value and only 24.66% of samples exceeded the maximum value of E. coli. Also, no significant difference (p > 0.05) in counts of each bacterial group examined in sheep, cow and koopeh cheeses was observed. The colony PCR method demonstrated the existence of 19 MRSA and 2 STEC isolates. Originality/value This research showed a general overview of the bacterial quality of cheeses in northwest of Iran.

Background: Mislabeling of meat products due to their high market values is a food fraud, which can result in economic deception. Currently, a little information on mislabeling is available in Iran. Therefore, the aim of this study was to carry out a market survey on a variety of meat products sold in Iran to investigate mislabeling. Methods: A total of 31 meat product samples were purchased from local retailers including supermarkets and local butchers. These samples included salami (n = 6), hamburger (n = 15) and minced meat (n = 10). Labels claimed that the products only contained beef. DNA was extracted from samples and tested using PCR-RFLP for the presence of chicken traces. Results: Of the 31 meat products, 23 included mislabeling, which substituted low-cost chicken for costly beef. Results showed that six of six salami (100%), nine of 15 hamburger (60%) and eight of ten minced meat (80%) contained chicken meat not listed in ingredient labels. Conclusion: Overall, results from the current study greatly warn consumers on potential economic deception occurring in meat products in Iran. This study helps meat industries to address potentially fraudulent activities and improve sanitary techniques during meat processes.