Objective: This study aimed to determine the contamination rate of Staphylococcus aureus in Samosa and falafel as most popular snacks, detect the classic enterotoxins, mecA, and tst genes and investigate antimicrobial resistance in the isolates. Materials and Methods: The samples were examined using bacterial culture and the suspected isolates were characterized by biochemical tests. The identity of S. aureus isolates and the presence of enterotoxin-encoding genes were assessed using a multiplex polymerase chain reaction (PCR) assay and antibiotic resistance of the isolates was determined. Results: The results revealed that 56 (46.67%) samples were contaminated with S. aureus, among which 45 isolates (80.35%) were characterized as enterotoxigenic S. aureus. The highest prevalence rate belonged to sea encoding gene as 20 isolates (35.71%) were positive for this gene followed by sed gene which was detected in 14 S. aureus isolates (25%). Most isolates (75%) were resistant to cefoxitin. Moreover, the results of PCR assays indicated that 10 (17.58%) and 7 (12.5%) isolates were positive for mecA and tst genes, respectively. Conclusion: The results of the present study demonstrated that staphylococcal contamination of Samosa and falafel should be considered as a potential health risk for consumers.
The potential of tragacanth (TG) coating incorporated with Persian lime peel extract (PLPE) for reducing 50% of sodium metabisulfite (SMS) in shrimp was investigated. Four groups of shrimps immersed in water (Control), 1.25% SMS solution (SMS), TG with 1% PLPE, and 0.625% SMS (TSL1%), and TG containing 2% PLPE and 0.625% SMS (TSL2%) and analyzed for different quality characteristics over 10 days at 4°C. The TSL extended the microbial shelf life of shrimp by about 6 and 2 days, respectively, compared with the control and SMS groups. It also resulted in lower volatile base nitrogen, trimethylamine, and lipid peroxidation compared with the control and SMS (p < .05). The TG+PLPE+SMS also improved the sensory attributes and reduced the color changes and melanosis of shrimp more than the SMS. Therefore, using a combination of TG and PLPE can prolong the shelf life and reduce the sulfite residue in shrimp during cold storage.
Novelty impact statement
In this study, we have investigated the ability of substitution 50% of SMS by TG coating incorporated with PLPE in the shelf life extension of shrimp during refrigeration. The incorporation of PLPE and a half dose of SMS in TG coating increased the shelf life of shrimp, as shown by: (1) the retardation of the microbial growth for about 6 days; (2) reduction of the TVBN, TMA‐N, and TBA production for about 90, 75, and 50%, respectively; and (3) retardation of melanosis and sensory changes. TG coating incorporated with PLPE and a half dose of SMS may serve as an active coating for shrimp preservation.
Ghee produced from sheep or cow milk has an appetizing and pleasant odor. It is generally regarded as the superb frying and cooking oil. During storage, ghee undergoes oxidative degradation, the extent of which relies on the storage temperature (i.e., controlling factor for liquid or solid-state ghee), ghee texture (i.e., solid or liquid state), and oxygen availability (i.e., packaging type). Through the reduction of consumption suitability and product's shelf life, oxidative degradation deteriorates ghee′s flavor, color, aroma, and nutritive value (1-4).The human consumption of oxidized oils and fats could induce heart diseases, cancer, and early aging. Using antioxidants is the best way for the stabilization of oils, prevention of lipid oxidation, and preservation of herbal oils from being oxidized by free radicals (5). Antioxidants have important roles in impeding the lipid oxidation reactions of food products. The results of lipid oxidation include the formation of undesirable flavors and unstable chemical compounds (6).
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