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Background and objectives: Gouda Cheese is regarded as a high quality and one of the most popular cheeses in the world. The defining characteristics of Gouda cheese are its yellow color, great aroma and taste of caramel sweetness. The cheese should be well chilled before waxing, to get better seal. The seal is very important to prevent contamination with molds and putrefactive bacteria. Cheese wax is made from paraffin with additional microcrystalline to make pliable for better seal. The aim of this study was to investigate antibacterial effects of Gouda cheese wax. Methods: Gouda cheese wax samples were collected from four different manufacturers in Iran. The total count of coliforms, Escherichia coli, Salmonella, coagulasepositive Staphylococcus and mold and yeast on the samples was determined. The antimicrobial activities of Gouda cheese wax against E. coli, S. aureus, Saccharomyces cerevisiae, Aspergillus brazilissis and Salmonella enterica were investigated by determining minimum bactericidal concentration and minimum inhibitory concentration. Results: The results indicated that all Gouda cheese wax samples were prepared in accordance with the national standards. In addition, the examined wax samples had no antimicrobial properties against the tested microorganisms. Conclusions: The wax used in production of Gouda cheese in Iran has no antimicrobial properties. [ABSTRACT FROM AUTHOR]

Background and objectives: The spread of infectious diseases and malignant diseases has been increasing in the recent years. The use of chemical drugs, in addition to the development of drug resistance, also cause serious side effects. We conducted the present study to examine the antibacterial, antiviral, and anti-cancer effects of E. camaldulensis as a herbal remedy. Methods:We extracted E. camaldulensis using a hydroalcoholic solution. The antiviral effect of the plant was investigated at the time of the Herpes simplex virus entry and once the virus entered the cell. Moreover, we evaluated MIC and MBC of E. camaldulensis on Klebsiella pneumonia, Staphylococcus aureus, Streptococcus pyrogens, Streptococcus agalactiae, Acinetobacter baumannii, and Corynebacterium glutamicum. For the evaluation of cell cytotoxicity, HFF-2 (NCBI: C163) and A549 )ATCC: CCL81) cell lines were utilized. Results: The results of the cytotoxicity test indicated that both cell lines were sensitive to the hydroalcoholic extracts of E. camaldulensis. The MIC for A. baumannii, K. pneumonia, and C. glutamicum was 6.25 µg/ml, and the MIC for S. aureus, S. pyogenes, and S. agalactiae was 12.5 µg/ml. MBC was evaluated as 25 µg/ml for S. aureus, S. pyogenes, and S. Agalactiae. It was 12.5 µg/ml for A. baumannii, K. pneumonia, and S. Agalactiae. IC50 value on entering the virus into the cell was 40 µg/ml, and following the absorption of the virus, the IC50 value was 80 µg/ml. Conclusion: The results of this study demonstrated that E. camaldulensis is of antibacterial, antiviral, and anti-cancer potentials and could be used as a candidate for the preparation of a new drug. [ABSTRACT FROM AUTHOR]

Background and objectives: Dried Black Curd (DBC), also known as Gharahghorut (Persian), is a dairy product produced from curd of yogurt or doogh. The aim of this study was to evaluate microbial contamination of industrially and traditionally produced DBC in Iran. Methods: Four DBC brands holding certification of the Institute of Standards and Industrial Research of Iran (ISIRI), Iran Ministry of Health and Medical Education (IMHME) and ISO were purchased from a market in Tehran, Iran. Microbial monitoring for presence of coliform, Escherichia coli, coagulase-positive Staphylococcus aureus, mold and yeast was performed using different basic, enriched, selective and differential media including peptone water agar, MacCankey agar, blood agar and brain heart infusion agar, etc. according to the ISIRI standards (No.13299). Results: None of the tested samples had microbial contamination. However, in one traditional DBC sample, the population of mold and yeast was higher than the acceptable level defined by the ISIRI standard. Conclusion: We found no contamination with coagulase-positive S. aureus, E. coli and coliforms in four brands of traditionally and industrially produced DBC in Iran. This indicates that the hygienic practices designated by the IMHME are well-implemented in the industrial sector. However, the mold and yeast contamination in traditionally produced DBC should be prevented by applying hygienic practices during the process of manufacturing and distribution. [ABSTRACT FROM AUTHOR]

Background and Objective: Considering the increasing tendency of public towards green consumption and the dangers of artificial additives, this study aimed to assess antibacterial activity of essential oils of Cinnamomum zeylanicum, Mentha piperita L., Zataria multiflora Boiss and Thymus vulgaris against three important pathogenic and spoilage bacteria (Pseudomonas fluorescens, Erwinia carotovora and Escherichia coli). Methods: After obtaining the essential oils from Magnolia Co., their antimicrobial activity was assessed using broth microdilution method by determining the minimum inhibitory concentration (MIC50, MIC90) and minimum bactericidal concentration (MBC). All experiments were performed in triplicate and the data were analyzed using the GraphPad software and Duncan's new multiple range test. Results: All essential oils showed antimicrobial activity in a concentration-dependent manner. Increasing the concentration of essential oils from 0.01% to 4% (v/v) significantly enhancing the antibacterial activity. The statistical calculations and comparison of data showed that the essential oils of C. zeylanicum and Z. multiflora performed better compared to the other two essential oils, due to having lower values of MIC50 (≤0.1%), MIC90 (≤0.4%) and MBC (≤1%) (P <0.05). Conclusion: Considering the high antimicrobial activity of essential oils of C. zeylanicum and Z. multiflora, they can be used as effective food additives with fewer side effects. However, further studies are being conducted on the effectiveness of essential oils on the growth of other microorganisms and their results will be published soon. [ABSTRACT FROM AUTHOR]