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One of the well known methods for monitoring raw milk bacterial quality, is to determine total bacterial count (TBC), which has a particular interest to the farmers and processors. Standard plate count (SPC) can be used as a method for determining bacterial load of raw milk. Evaluation of TBC of raw milk on-farm level by using SPC was the main objective of this research. Seven farms were selected randomly and microbiological quality of fresh raw milk was monitored in different steps such as: before and after removal of first part of removed raw milk and also bulk milk that was collected in storage tank. The results showed that removing of contaminated milk from teat chanal has a distinct effect on reduction of bacterial count in fresh milk but it is more important to segregate different grade of raw milk in storage step, due to high bacterial count of mixed raw milk in bulk tank. It can be concluded that microbiological quality of raw milk produced by those farmers was inferior and it is recommended that training and guidance should be given to them.

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Cold plasma is a dry, non-thermal technology with no chemicals capable of working continuously at atmospheric pressur. In the present study, plasma discharge of atmospheric pressure dielectric barrier with gases (air, nitrogen, and argon) was applied to the plasma for (0,5,15,25) min at the surface of curcuma longa samples to reduce total microbial, coliform, yeast and mold, Clostridium perfringens was performed. Results of microbial tests showed that irradiation of plasma with nitrogen gas for 15 minutes reduced curcuma longa microbial load with minimal effect on physicochemical properties.Control samples lacked coliform and Clostridium perfringens. The results of physicochemical properties of the samples (color and antioxidant activity) showed that the effect of gas type on any of the curcuma longa color indices was not significant, while with increasing plasma duration the mean of all three color indices decreased, which decreased in There were significant differences between 15 and 25 minutes.(p<0.05). nvestigation of the effect of gas type and duration of plasma application on the inhibitory index of curcuma longa samples showed that the type of gas used had no effect on this index(p>0.05), while the effect of time was significant for this index and their antioxidant properties compared to the control sample Decreased(p<0.05). The results of sensory characteristics (color, odor, appearance and taste) of the samples showed that the type of gas used did not differ significantly on the sensory parameters of the samples, while with increasing plasma duration the mean values ( Except for the taste index of the samples which decreased significantly between 15 and 25 minutes(p<0.05). In general, cold plasma is a novel method of food processing that, given its non-thermal nature, can be a good alternative to other methods used for food sterilization and pasteurization.

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Nut's seeds can be a source of contamination with various types of microorganisms and so some of them are important for public health.  Therefore, with regard to household consumption of those type of seeds and their application in food industries, and also due to the fact that some of them are imported from other countries so they may have the possibility of microbial contamination from the source, therefore the purpose of this study was to evaluate the efficacy of UV irradiation in reducing the microbial load of some consumed seed nuts. Six types of beans including sunflower seeds, watermelon, pumpkin, walnut, pistachio, and hazelnut were randomly sampled in bulk from Tehran retail market. Testimonials were tested by methods in the Iranian national standard and food and drug organization standards. Subsequently, infected seeds were irradiated in 1, 2 and 3 layers of thickness and time at 5, 10 and 15 minutes in a UV cabinet with a wavelength of 254 nm and subjected to appropriate microbial tests. According to the results, the irradiation time and thickness were significantly affected by the total microbial count of pistachio, walnut and hazelnut (p<0.01). Also,  it has a significant effect on the coliform count  of pistachio, walnut, hazelnut seeds, pumpkin seeds, sunflower and watermelon, and the mould count of pistachio, walnuts and hazelnuts, sunflower seeds and a watermelon (p<0.01). It had less significant effect on the number of molds in pumpkin seeds (0.01.
 

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To avoid or postpone the spoilage of meat goods and their products, various chemical, physical and microbial methods such as the incorporation of antioxidants, using suitable antibacterial substances have been suggested. In this analysis, three ranges of essence concentrations (0.25, 1.125, and 2 percent) and three storage courses (1, 6, and 11 days) were used to analyze the impact of applying essence Stachys schtschegleevii  to ground Minced calf meat at refrigerated temperature. The capacity to inhibit DPPH free radicals, regenerative power, meat myoglobin amount, peroxide number, pH, and microbial load of the samples were examined by gas chromatography fitted with mass spectrometers after recognizing chemical compounds. Additionally, Statistical analysis plus process optimization were also carried out by response surface method. The findings of this analysis revealed that Sesquiterpene (24.35 percent) was the highest composition of the essence. Based on the acquired results from the optimization Process it seems that the samples containing 1.24 percent of Stachys schtschegleevii essence with 2 days of storage were the most suitable manner (0.824). With having an insightful view of the obtained results of the experiment, it could be indicated that the nature of this plant can greatly minimize the spoilage of minced calf meat.

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Microbial quality of raw milk is very important in two respects. First, milk consumption itself plays a very significant role in people's food tables and its high microbial load endangers consumer health. Second, if the microbial quality of milk is not suitable, from a technology point of view, milk-derived products will not have a good quality. In this project, which has been carried out in collaboration with Pegah Golestan Company, the separation process (with separators) and double bactofugation was used to reduce microbial load with the aim of reducing milk heating (in order to reduce the nutritional value as a result of heat). Milk samples used for lactic cheese production in Golestan province were examined in 2020 and 2021. After the process, total microbial counting, aerobic and anaerobic spores were counted. The results showed that by using this method, the total microbial load, aerobic and anaerobic spores of the collected milks were reduced to an acceptable level throughout the year without decreasing the microbial quality of the produced cheese during the storage period. On the other hand, the process of separation and bactofugation produces dairy sludge. Normally, dairy sludge is removed every 20 minutes, which was performed in separator and bactofuge1 to 21 minutes to reduce dairy sludge.