Effect of soaking in plasma-activated liquids (PALs) on heavy metals and other physicochemical properties of contaminated rice.

In this study, plasma-activated liquids (PALs) were produced by a cold plasma gliding arc device at two different exposure times (7.5 and 15 min) and compared with deionized water (DW) as a control. The results showed that the amount of arsenic (As: 98 %), cadmium (Cd: 93 %), and lead (Pb: 93.3 %) were significantly decreased in all samples after soaking in PALs and DW than raw rice (p < 0.05). However, 15-min PALs were more successful. All soaked samples did not exceed the maximum residue limits (MRLs). A softer and easier chewing texture was observed for rice samples soaked in PALs than the sample soaked in DW. The samples treated with PALs also showed a lower gelatinization temperature and enthalpy. The color parameters and microstructure of rice samples were affected by treatment with PALs. Therefore, soaking rice in PALs before cooking can be considered an effective method to reduce the heavy metals in rice.

Fresh Leafy Vegetables and Parasitic Contamination: Practical Solutions.

This study aimed at investigating the parasitic contamination of fresh leafy vegetables in Tehran, Iran, during 2020-2021. A cross-sectional study was conducted and 180 fresh leafy vegetables (including leek, watercress, mint, spring onion, radish, basil, parsley, lettuce, and spinach) were collected randomly in the five regions of Tehran, Iran. Each 200-g sample was soaked with tap water containing detergent, and the obtained sediment was centrifuged and examined for parasitic stages using a light microscope. The overall rate of parasitic contamination was 19.4%, with Trichostrongylus and Toxocara eggs being the most prevalent parasites (3.9%) and the highest rate of parasitic contamination was observed in spinach (40%), whereas no contamination was found in spring onions. Except for radish, other vegetable samples had multiple parasitic infections. Due to the contamination of vegetables, it is necessary to have a suitable method to reduce the parasites. Consequently, policymakers should safeguard public health by consistently monitoring contaminants in food and prioritizing education and research on methods to mitigate their presence in the food chain.

Analyzing antibiotic residues in honey samples using liquid chromatography-tandem mass spectrometry.

This study aimed to present a sensitive, accurate, and precise analytical method for the determination of 32 antibiotics from 5 groups (sulfonamides, macrolides, aminoglycosides, tetracyclines, and quinolones) and some individual antibiotics (lincomycin, griseofulvin, and 5-hydroxy-flunixin) in 63 honey samples collected from Tehran market. In the presented method, the samples were hydrolyzed by 1% HFBA (hepta fluoro butyric acid) in water, purified on Strata XL polymeric reversed-phase cartridges, and finally analyzed by reversed-phase ion-pair liquid chromatography-electrospray ionization tandem mass spectrometry (RP-IP-LC-ESI-MS/MS). Good performance characteristics were gained for recovery, precision, range, and linearity, the limit of detections (LODs), and the limit of quantifications (LOQs). According to the presented results and considering the absence of permissible limits for antibiotics in honey, 74.6% of the tested samples had antibiotic residues more than the LOQ of the method. The results show that the validated method is suitable for simultaneously detecting antibiotic residues in honey.

The Role of Probiotics in Improving Food Safety: Inactivation of Pathogens and Biological Toxins.

Currently, many advances have been made in avoiding food contamination by numerous pathogenic and toxigenic microorganisms. Many studies have shown that different probiotics, in addition to having beneficial effects on the host's health, have a very good ability to eliminate and neutralize pathogens and their toxins in foods which leads to enhanced food safety. The present review purposes to comprehensively discuss the role of probiotics in improving food safety by inactivating pathogens (bacterial, fungal, viral, and parasite agents) and neutralizing their toxins in food products. Some recent examples in terms of the anti-microbial activities of probiotics in the body after consuming contaminated food have also been mentioned. This review shows that different probiotics have the potential to inactivate pathogens and neutralize and detoxify various biological agents in foods, as well as in the host body after consumption.

Monitoring of pesticide residue in pistachio nut samples by LC/MS-MS.

The presence of pesticide residues in agricultural products is one of the most important challenges to food safety. The use of pesticides in the cultivation of pistachios can lead to residues above the Maximum Residue Levels (MRLs). The current research focused on quantifying 112 pesticide residues utilizing Ultra High-Performance Liquid Chromatography tandem Mass Spectrometry (UHPLC-MS/MS). A modified quick, easy, cheap, effective, rugged, and safe" (QuEChERS) method was used for sample preparation. The linearity of the method was investigated with the procedural calibration curve over six concentration levels ranging from 0.015 to 0.5 mg/kg. The method's repeatability at two levels, 0.1 and 0.3 mg/kg, was established, ranging from 0.5 % to 20 %. The limit of detection (LOD) and quantification (LOQ) of pesticides were around 0.003 mg/kg and 0.01 mg/kg, respectively. Acetamiprid and Thiacloprid were found at the permitted level in 7 and 3 out of the 20 samples.

Analytic and chemometric assessments of the native probiotic bacteria and inulin effects on bioremediation of lead salts.

BACKGROUND: Lead (Pb2+ ) is one of the most toxic heavy metals and can be found in various quantities in the environment. The five native probiotic bacteria and inulin were used to assess in vitro lead nitrate and lead acetate binding capacities, as well as removal potentials. RESULTS: The highest decrease in media pH was seen for samples containing a combination of Lactobacillus paracasei IRBC-M 10784, lead nitrate and inulin (5.30 ± 0.012). The presence of inulin in the environment accelerated decreases in the pH of all samples with no significance. In all groups, lead nitrate-containing samples included maximum pH decreases. From the highest to the lowest, the ability of lead removal was linked to Lactobacillus acidophilus PTCC-1932 (88.48%), Bifidobacterium bifidum BIA-7 (85.32%), Bifidobacterium lactis BIA-6 (85.24%), Lactobacillus rhamnosus IBRC-M 10782 (83.18%) and L. paracasei IRBC-M 10784 (80.66%). Most species included the highest decrease in lead nitrate. Fourier-transform infrared spectroscopy (FTIR) analysis demonstrated that various functional groups (hydroxyl, carboxylic, carbonyl, amino and amide binds) on the bacterial cell wall were involved in lead ion binding during incubation. Principal component analysis of the FTIR results showed differences with respect to treated groups and control groups. CONCLUSION: The results obtained in the present study reveal that the simultaneous use of native probiotics and inulin can be an effective and safe approach for removing various toxic substances, especially Pb. © 2021 Society of Chemical Industry.