Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Investigating the amount of aflatoxin B1, lead, cadmium, Escherichia coli and Staphylococcus aureus in 18 and 28% pistachio nuts of Chaharmahal and Bakhtiari province

Document Type : Original Research

Authors
Ebrahim Davoodi Farsani 1
Amir Shakerian 2
Ebrahim Rahimi 1
Reza Sharafati Chalesshtori 1
1 1 Research Center of Nutrition and Organic Products (R.C.N.O.P), Shahrekord Branch, Islamic Azad University, Shahrekord ,Iran.
2 Research Center of Nutrition and Organic Products (R.C.N.O.P), Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
10.48311/fsct.2026.83420.0
Abstract
Gaz is one of the widely consumed food products with a long shelf life, which is always discussed by food industry experts because of the quality of pistachio nuts. The purpose of this research was to investigate the amount of harmful compounds important to health according to the national standard of Iran, including aflatoxin B1, lead, cadmium, Escherichia coli and Staphylococcus aureus in 10 best-selling brands of Gaz, as well as to investigate the effects of shelf life and pistachio percentage in these products on the harmful compounds. The results showed that the concentration of aflatoxin B1, lead and cadmium in 18% Gaz was 3 to 5 ppb, 0.005 to 0.010 ppm and 0.012 to 0.029 ppm, respectively. Also, Escherichia coli and Staphylococcus aureus were not observed. The sensory evaluation of the samples showed that the evaluated Gaz samples were in good condition and Asli (A), Ferdovs (F) and Shahkar (SH) samples had more general acceptance and customer satisfaction. In general, it can be concluded that the product of Gaz with pistachio nuts, as one of the popular sweet and traditional products of the society, has a good status in terms of the quality characteristics of Iran's standard.
Keywords
Gaz
Aflatoxin B1
Lead
Cadmium
Escherichia coli and Staphylococcus aureus
Subjects
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