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Mahmoudi R.,University of Tabriz | Norian R.,Laboratory of Food Quality Control and Hygiene
Food and Agricultural Immunology | Year: 2015

In this study, 288 milk samples were collected randomly from individual farms in Qazvin province from March to February 2012, Iran. Samples were analysed for Aflatoxin M1 (AFM1) by ELISA; also the Aflatoxin B1 (AFB1) contamination in animal feed was determined at the same time as the sampling of raw milk. One hundred and sixty-three samples (56.59%) were found to contain AFM1 at various levels; the presence of AFM1 was detected in a concentration ranging between 0.01 and 0.22 ppb. In 113 (69.32%) of the 163 milk samples, AFM1 levels were found to be higher than the maximum tolerable limit (0.05 ppb) accepted by the European union/Codex Alimentarius Commission. The mean AFM1 contamination levels in milk in summer and winter were 0.08 and 0.18 ppb, respectively. The AFB1 contamination level in the winter feed (2.27 ± 1.76) was higher than from summer (0.83 ± 0.60) (P < 0.05). © 2014, Taylor & Francis. Source

Mahmoudi R.,University of Tabriz | Norian R.,Laboratory of Food Quality Control and Hygiene | Katiraee F.,University of Tabriz | Pajohi Alamoti M.R.,Bu - Ali Sina University
International Food Research Journal | Year: 2013

Aflatoxins are hepatotoxic metabolites and found as contaminants in various agricultural commodities such as maize, rice, sorghum, wheat, oats and various spices. In this study, Aflatoxin total (AFT) contamination of maize were evaluated by high performance liquid chromatography (HPLC). A total of 54 samples of maize were randomly collected from maize farm of different city of Qazvin, Iran. All maize samples were contaminated with AFT. the average concentrations of AFT: All corn samples studied in Qazvin province was 2.79 ± 0.17 ng/g. In addition, the eight number (14.81%) of maize (21.42% of Boeen Zahra samples, 7.14% of Takestan samples and 28.57% of Qazvin samples), contamination rate were higher than of maximum tolerat level (MLT, 4 ng/g). Effective controlling of all food and foodstuffs which are vulnerable to AF contamination is necessary to prevent its effects. Source

Mahmoudi R.,University of Tabriz | Norian R.,Laboratory of Food Quality Control and Hygiene | Pajohi-Alamoti M.,Bu - Ali Sina University
International Journal of Food Properties | Year: 2014

The aim of this study was to determine antibiotic residues in honey collected from northern part of Iran. The presence of antibiotic residues in honey may be harmful to human health. In this study, the enzyme linked immune assay method was used to investigate of antibiotic residues in honey samples (n = 135) collected randomly from Qazvin Province, Iran. The analyzed antibiotics included enrofloxacin, penicilin, chloramphenicol, gentamicin, tylosin, tetracycline, and sulfonamide. Result show that the range of antibiotic radiuses value was 0.0-72.1 ng/g, besides; the highest percentage of antibiotic residues in honey samples was the enrofloxacin (20.7%). The highest and lowest mean contamination (ng/g) belonged to enrofloxacin (10.8 ± 1.6) followed by Penicillin (4.4 ± 2.9), and chloramphenicol (0.1 ± 0.1). The highest level of antibiotic residues (71.85%) was seen in honey samples collected during the autumn season (P < 0.05). © 2014 Taylor & Francis Group, LLC. Source

Mahmoudi R.,University of Tabriz | Norian R.,Laboratory of Food Quality Control and Hygiene | Pajohi-Alamoti M.R.,Bu - Ali Sina University | Aliakbarlu J.,Urmia University
Animal Production Science | Year: 2014

The quality and hygienic status of milk are of importance for both dairy industries and consumers. In the present study, the effect of season on the quality and microbial properties of sheep milk and yoghurt produced from sheep milk were surveyed. In total, 30 sheep-milk samples were collected from January to August 2011, and yoghurt was produced from these samples. The fat content, titratable acidity and pH showed changes across the year. Seasonal variation was found to have a significant (P < 0.05) effect on nitrogen components, particularly crude protein, non-casein protein and non-protein nitrogen contents, fat content, pH and titratable acidity. Sensory analysis showed that the quality of yoghurt samples produced in winter was higher than that of yoghurt produced in summer (P < 0.05). This work showed the effect of season on chemical and sensory properties of sheep milk and yoghurt in Qazvin, Iran. © 2014 CSIRO. Source

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