ABSTRACT
To control the drug residues in foods, the national Maximum Residue Limits (MRLs) have been determined by the international organizations; however, no regulation has been complied for MRL in food animals in Iran. This study was a systematic review and meta-analysis about studies of antibiotic residues in slaughtered poultry carcasses, in Iran. The information was first collected and analyzed throughout six international databases, and four Iranian national databases. According to the data, the total prevalence of antibiotic residues was obtained as 39.41%, 5.40%, and 0.30% using four-plate test (FPT), High-Performance Liquid Chromatography (HPLC), and Enzyme-linked immuno_sorbent assay (ELISA) methods, respectively. The highest prevalence of the residues was shown in the liver by both methods of HPLC (47.75%) and ELISA (14.35%). Moreover, the total mean of antibiotics was recorded as 71.03 ppb and 65.86 ppb in different tissues using the HPLC and ELISA method, respectively. Based on this study, we can conclude that the prevalence of antibiotic residue in poultry meat in Iran is high and that this level does not cause health problems for consumers. It is highly recommended to execute tight surveillance strategies from the government in antibiotic monitoring.
Subject(s)
Anti-Bacterial Agents , Poultry , Animals , Anti-Bacterial Agents/analysis , Food Contamination/analysis , Iran , Meat/analysisABSTRACT
In this study, the production of emulsion-type sausage by replacement of 20% to 40% KCl plus 1% or 2% yeast extract instead of NaCl was studied. The physical, chemical, microbiological, and sensory properties of the samples were analyzed up to 28 days of storage. The sample sausages were approved by the panelists. The physical, chemical, and microbiological properties of emulsion-type sausages were not considerably influenced by these changes. The 40% replaced salt by KCl showed a similar property rather than the regular sausages. The aroma and taste of the sausages improved by using yeast extract. In addition, the adverse flavors resulted from adding KCl were excluded by adding the yeast extract. As a result, production of healthy emulsion-type sausages (having 40% lower NaCl) with acceptable sensory qualities was introduced.
ABSTRACT
PURPOSE: Hepatocellular carcinoma or liver cancer (LC) is one of most important cancer around the world. There are several reports about LC incidence from various Iranian locations with conflicting results. The present study aimed to accomplish a systematic review to estimate the accurate incidence rate of LC among Iranian people. METHODS: This systematic review was performed based on the preferred reporting items for systematic reviews and meta-analyses (PRISMA) checklist in 2018. A literature search was conducted using international databases (Medline/PubMed, Scopus, ScienceDirect, and Google Scholar) for English papers and national databases (Scientific Information Database, MagIran, IranMedex, and IranDoc) for Persian papers which estimated incidence rate of LC in any geographical area of Iran. The incidence rate of LC was calculated using random effect model. RESULTS: Of 171 papers in the primary searches, 15 studies were included by advanced screening and refinement. The age-standardized rate (ASR) of LC was 1.66 (95% CI 1.49-1.83) for males and 1.25 (95% CI 1.12-1.38) for females. CONCLUSIONS: The incidence rate of LC in Iran was lower in comparison to other countries. Afterwards, more studies are necessary to outline the accurate incidence rate and the trend of LC among Iranian population.
