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Aims: Daily consumption of milk containing antibiotic residues has become a great public health concern. This study aimed to evaluate the antibiotic residues in cattle raw milk using Copan milk test and specific enzyme-linked immunosorbent (ELISA) kits.
Materials & Methods: In this study, 92 milk samples were collected from Qazvin province, Iran in two seasons during 2019. All the samples were analyzed by the Copan milk test and competitive ELISA kits to evaluate gentamicin, tetracycline, tylosin, chloramphenicol, penicillin, and sulfonamide residues in milk.
Findings: The results showed that 45 milk samples (48.91%) were positive for the presence of antibiotic residues. Samples collected in summer were significantly (p<.05) more contaminated with antibiotic residues (30.43%) than those collected in winter (18.47%). The highest mean contamination was related to sulfonamide (13.72±1.21 ng/mL), followed by gentamicin (13.24±2.81 ng/mL) and tylosin (13.15±1.37 ng/mL) residues, and the lowest mean contamination was related to penicillin residues (0.007±0.002 ng/mL). The limit of detection (LOD) was 2, 2.5, 0.02, 8, 0.4, 0.08, and 13 ng/mL for gentamicin, tylosin, chloramphenicol, sulfamethazine, tetracycline, penicillin, and flumequine, respectively. Chloramphenicol residues were above the maximum residue limit (MRL) according to the Codex and European Commission (EC) (0 ng/mL) in all the samples. Sulfonamides residues were above the Codex MRL (25 ng/mL) in 33.33% of the samples.
Conclusion: The results shows that monitoring of antibiotic residues in milk and dairy products is necessary. Indeed, examining the amount of antibiotic residues in dairy products could be an important aspect of their monitoring.

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Background: The new unknown pandemic introduced in December 2019 in China is now known as SARS-CoV-2 induced COVID-19 (Coronavirus Disease 2019) disease. Some studies have been published by World Health Organization (WHO), Environmental Protection Agency (EPA), and Food and Drug Administration (FDA); however, there is a little information about food safety and COVID-19. The world has not sufficiently addressed the effects of COVID-19 on food safety. The remarkable point is the hypothesis that this epidemic has passed through a food source eaten by an individual and subsequently turned humans into an intermediate host. In particular, the recent state of information about SARS-CoV-2 is challenging owing to its high transmission and mortality rate in people as a potential source of pathogen and infections. However, there is currently no evidence about COVID-19 spread through food. Materials & Methods: Due to the fact that food is a basic humans need and could be an indirect carrier for the virus; therefore, hygiene protocols must be carefully implemented. Also, some studies have suggested that taking supplements, fermented dairy foods, probiotic products, as well as Vitamins C and D could be helpful. Heat treatment and pasteurization could prevent SARS-CoV-2 transmission through food.
Conclusion: It is recommended that further studies be performed on the duration of COVs survival at different levels of contact with foods under certain conditions with nanoparticles, nano-packaging, nano-emulsions, and nano-encapsulation to evaluate their size effect.

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Backgrounds: This study aimed to investigate chemical and microbiological properties of 1260 meat product samples, including sausage, bologna, hotdog, Kebab, and hamburger, in Hamadan, Iran from 2012 to 2015.
Matherials and Methods: All microbial (total viable count as well as Coliform, Salmonella, Escherichia coli, Staphylococcus aureus, Clostridium perfringens, mold, and yeast counts) and chemical (pH as well as salt, phosphate, sodium nitrite, moisture, protein, total fat, starch, nitrite, nitrate, and ash contents) properties were assessed by AOAC method.
Findings: Microbial tests on sausage and bologna samples showed that the total count of microorganisms was higher (37.3%) than the national standard limit. In 11.3% of Kebab samples, the number of yeasts and molds was higher than the national standard limits. Also, in 3.5 and 17.07% of hamburger samples, the total count of microorganisms as well as the number of molds and yeasts were higher than the national standard limits, respectively. In 34.6% of bolognas, 15.9% of sausages, 3.8% of hamburgers, and 54.3% of hotdogs, the moisture content was above the national standard. The fat content was above the national standard in 34.7% of sausages, 1.4% of Kebabs, 9.8% of bolognas, 1.2% of hamburgers, and 6.5% of hotdogs.
Conclusion: The present study results showed that the level of contamination of a considerable number of samples was not matched with national standards, which could be a major health risk for consumers.