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Articles by Seyed Mehdi Razavi Rohani
Total Records ( 2 ) for Seyed Mehdi Razavi Rohani
  Hossein Tajik , Seyed Mehdi Razavi Rohani and Mehran Moradi
  During the years 2005 and 2006, samples of raw and of pasteurized milk (72 samples each) were collected randomly from various parts of Urmia city in Iran for the detection of aflatoxin M1. Aflatoxin M1 levels were assessed by Enzyme Linked Immuno Sorbent Assay (ELISA). There was a high incidence of AFM1 (100%), in both raw and pasteurized milk samples. The AFM1 levels in 6.25% of samples were higher than the maximum tolerance limit accepted by European Union (50 ng L-1), while the observed mean of AFM1 was lower than those proposed for European diets. Maximum level of AFM1 in raw and pasteurized samples were 91.8 and 28.5 ng L-1, while minimum levels were 4.3 and 5.1 ng L-1, respectively. The levels of AFM1 in total samples indicated that feeds for cows in this region were contaminated with AFB1 in such a level that appears to be a serious public health problem at the moment. Therefore, there is a need to limit exposure to aflatoxins by imposing regulatory limits.
  Seyed Mehdi Razavi Rohani and Ali Topchi
  Microbial resistance to antibiotics, especially among staphylococcal strains is a major threat to public health. The aim of this study was to assessment of anti-bacterial effect of monolaurin on Staphylococcus aureus and Escherichia coli. In this study, colonies are cultured in nutrient broth media and incubated at 37°C for 24 h. Then, tubes chilled in the laboratory environment. Three different concentrations of monolaurin prepared and added to culture media containing BHI agar media. Then, these plates are incubated 37°C for 24 h and prepared to count. After 24 h, plates were out and colonies are counted and multiply in 100. Data were analyzed by SPSS software Version 16. Based on data revealed that at 60°C and more. There was no observed any microorganisms colonization either Staphylococcus aureus or Escherichia coli but at the 55°C, there was observed more decrease in colonization than 50°C. This finding suggests that chilling is one of the most important ways to maintenance of foods. The results also showed that temperature also increases inhibitory properties of monolaurin. The results of the study suggest that monolaurin have anti-bacterial effect against Staphylococcus aureus and Escherichia coli.
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