[Survey of storage wheat contamination to zearalenone producer Fusarium species in East Azarbaidgjan]

Contamination of storage wheat to zearalenone producer molds represents a significant hazard to consumer health and has thus received increasing attention from food safety authorities and legislators. Various species of Fusarium genus are producer of different mycotoxins including zearalenone at certain conditions. These mycotoxins can enter into the human food and animal feed chain and cause premature or early thelarche, gynecomastia, primary and secondary mycotoxicosis in humans and animals. In this survey, contamination of 162 randomly collected wheat samples to zearalenone producer Fusarium was investigated using direct microscopic examination and culturing samples in specific media. From studied 162 collected wheat samples, 160 [99%] samples had fungal contamination. Aspergillus niger, Penicillium Sp, other species of Asergillus [A. Fumigatus, A. Flavous, A. Niveus, A. cchraceus,..] Fusarium Sp, Alternaria Sp, Cladesporium Sp, Gliocladium Sp. and Trichotecium Sp. were the most frequently detected microorganisms respectively. The presence of moulds sue as Aspergillus Sp, Penicillium Sp, Fusarium Sp, Alternaria Sp, Cladesporium Sp, Gliocladium Sp, and Trichotecium Sp. in consumer wheat samples can lead to the presence of harmful mycotoxins and then could result in serious toxicity and illness in humans. As the fungal contamination has a strong influence on the ultimate quality of wheat, wheat end products and food safety, more attention to the quality and safety of wheat and wheat stored places are necessary

Nutritional and biochemical status of copper, zinc, Zn/Cu ratio, iron and iron stores, in hyperlipidemic and healthy men

There are evidences suggesting associations between serum Cu, Zn/Cu, Fe and ferritin and hyperlipidemia. Considering the increasing prevalence of hyperlipidemia, the objective of this study was to determine and compare serum Zn, Zn/Cu, Fe and ferritin status in normo- and hyperlipidemic men. This cross-sectional study investigated 96 adult men divided into three groups [32 persons in each group] according to their lipid profiles [hypercholestrolemic, hypercholestrolemic + hypertriglyceridemic, normolipidemic]. For all subjects, 10cc samples of fasting venous blood samples were obtained. Serum lipids and iron were measured using the enzymatic method. Serum levels of copper and zinc were measured by atomic absorption spec, and ferritin by Elisa. Dietary intakes were estimated using a 24-hr recall and 2 days dietary records. Dietary data were analyzed using the food processor II software. Statistical analyses were performed using SPSS software. Iron intake was considerably higher in the hypercholestrolemic + hypertriglyceridemic group, compared to normolipidemic subjects [28.9 +/- 1.6 mg vs 23.2 +/- 1.8 mg, p < 0.05]. Iron serum levels in the hypercholesterolemic [99.3 +/- 2.9 micro g/dL] and hypercholestrolemic + hypertriglyceridemic [122 +/- 5.8 micro g/dL] groups were significantly higher than healthy males [85 +/- 9.3 micro g/dL] [p < 0.05]. There were no differences between the other variables among study groups. Considering the changes of iron status in the hyperlipidemic group in this study, it is recommended that serum and dietary status of iron shoud be evaluated in these individuals

Fungal contamination of consumed tea in East Azarbaidjan Province

Information on the fungal contamination of consumer tea is limited and this kind of contamination is important for food and therefore a survey was undertaken to determine the fungal contamination of consumer tea in East Azarbaidjan province. A total of 100 samples were obtained using standard 20 cm collection sond from whole sales and stores in different part of East Azarbaidjan province and examined according standards methods, Samples were cultured in YCFA medium and incubated at 25oC for maximum 3 weeks and a screening survey for positive samples was carried out 73 [73%] out of total 100 samples had fungal contamination more than 104 colony forming units/gram [cfu/g], Aspergillus niger, Penicillium Sp, Fusarium Sp, Asergillus fumigatus, Alternaria Sp, Cladesporium Sp, Mucor Sp, Gliocladium Sp and Trichotecium Sp were the most frequently detected microorganisms throughout the survey respectively. The presence of moulds such as Aspergillus Sp, Penicillium Sp, Fusarium Sp, Alternaria Sp, Cladesporium Sp, Mucor Sp, Gliocladium Sp and Trichotecium Sp in consumer tea can lead to the presence of harmful mycotoxins produced by these moulds and then could result in serious toxicity and illness in humans, As the fungal contamination has a strong influence on the ultimate quality of tea, tea end products and food safety, more attention to the quality and safety of tea are necessary

[Serum magnesium concentration and its relationship with body composition in obese and non obese reproductive age women]

Obesity is a main public health problem worldwide and obese individuals are at high risk for developing micronutrient deficiencies. One of these micronutrients is magnesium, which is a cofactor for more than 300 enzymes in the body. The aim of this study was to investigate serum magnesium concentration and its relationship with body composition in obese and non obese women. Eighty-two reproductive age women [42 obese women and 40 non obese women] participated in this study. Body composition was analyzed by HUMAN -IMPLUS. Serum calcium, magnesium and phosphorous levels were measured colorimetricaly and serum alkaline phosphatase was measured by enzymatic method. Basal concentration of serum magnesium in obese women was significantly lower than in non obese women [P<0.05]. There was a significant negative relationship between serum magnesium and BMI, kilograms of body fat, body fat percent and waist circumference and a significant positive relationship between serum magnesium and percent of fat free mass; however, this was not shown for obese and non obese women separately. Prevalence of magnesium deficiency was not significantly different between two groups. Obese women have lower serum magnesium than non obese women. Hence these individuals need to improve their dietary magnesium intake

Fungal contamination of flours in bakeries of Tabriz City

Contamination of food with mycotoxin producer fungi is common problem in production and maintenance of food and can lead to primary and secondary mycotoxicosis. Information on the fungal contamination of bakeries flours is limited and this kind of contamination is important for food and therefore this survey was undertaken to determine the fungal contamination of flour in bakeries of Tabriz city. A total of 89 samples were obtained using standard 20 cm collection tube from bakeries located in different part of Tabriz city and examined according to Iranian 997 and 2393 food standards. Samples were diluted serially [10[-2], 10[-3], 10[-4], 10[-5], 10[-6] prior cultured in YCGA medium and incubated at 25°C for maximum 21 days and a screening survey for positive samples was carried out. Of total 89 samples 61 [68.5%] were fungi free and 28 [31/5%] had fungal contamination of more than 10[4] colony forming units/gram [cfu/g]. Aspergillus and Acremonium Spp. were the most frequently detected microorganisms throughout the survey. The average of humidity of 12/8 +/- 0.76 in examined samples that was at standard frame [less than 14%].The results of this survey were similar to the results of other surveys in Iran and other countries. As the fungal contamination has a strong influence on the ultimate quality of flour end products and food safety as the major food of Iranian people, more attention to the quality of flours is necessary for minimizing of fungi contamination