A high-performance liquid chromatography method was applied for the determination of the levels of benzoate and sorbate in 400 food samples, including pickled cucumbers, canned tomato pastes, sour cherry jams, soft drinks, fruit juices and dairy products (UF-Feta cheeses, Lighvan cheeses, lactic cheeses, yogurts and doogh). The results showed that 270 (67.5%) of all samples contained benzoate ranging from 11.9 to 288.5 mg kg(-1) in lactic cheese and fruit juice, respectively. The levels of sorbate in 98 (24.5%) of the samples were 20.1 to 284.3 mg kg(-1) in doogh and fruit juice, respectively. Moreover, benzoate was detected in all dairy products ranging from 11.9 mg kg(-1) in lactic cheese to 91.2 mg kg(-1) in UF-Feta cheese. A low concentration of benzoate could originate naturally, due to specific biochemical mechanisms during cheese, yogurt and doogh maturation. In conclusion, a minimum level for benzoate in dairy products should be defined in the legislation.

Purpose: To employ high performance liquid chromatography (HPLC)

UF-Feta cheese was analyzed among three plants for total microorganisms, aerobic spores and Bacillus cereus in three parts (core, rind and brine) during ripening and shelf life. Then, hemolysin BL, cereolysin A and cereolysin B genes as virulence factors were investigated in the B. cereus isolates. The results show that in spite of significant decrease of the total count, the variation of B. cereus spores and aerobic spores was not meaningful during shelf life. It may be due to the sporelation of B. cereus in severe condition of UF-Feta cheese. The results also show that B. cereus is well adapted to Feta cheese condition with low pH, and can present up to the end of shelf life. Moreover, in the detection of toxin-producing genes, 30% of isolates were found to carry three genes. In conclusion, B. cereus isolated from UF-Feta cheese should be considered as potential enterotoxin producers. Therefore, new efforts should be undertaken to restrict these organisms during manufacturing for food safety. PRACTICAL APPLICATIONSBacillus cereus is a foodborne pathogen found in dairy products. However, some studies were reported that this microorganism cannot survive at low pH like UF-Feta cheese. The results of the present study indicate that B. cereus can tolerate the acidity and storage temperature. In addition, occurrences of toxin-producing genes which include diarrheal toxins provide useful information in risk assessment of food poisoning caused by B. cereus. Thus, the presence of it in UF-Feta cheese may be potential risk factors for consumer health and should be considered a serious public health hazard. bs_bs_banner Journal of Food Safety

No abstract

Saffron solutions, saffron rice and saffron chicken samples were considered for synthetic colours as additives, which are forbidden according to Iranian national standards. Samples were taken from restaurants of three locations and analysed by high-performance liquid chromatography. Of the total 573 samples, 52% were positive for at least one colour. The most prevalent colours were Tartrazine, Quinoline Yellow and Sunset Yellow, with 44%, 9.1% and 8.4% of the samples testing positive for these colours, respectively. Carmoisine and Ponceau were both detected only in 0.5% of the positive samples and found only in saffron solution. In conclusion, synthetic food colours, especially Tartrazine should be regarded as a potential risk in saffron and its related food. Therefore, new attempts for food safety and quality should be undertaken to eliminate the use of these colours in restaurants.