Numerous investigations have been conducted on the relationship between cigarette smoking and male infertility, however, the exact molecular mechanisms are not well understood in most of the cases. Few studies have indicated the direct effect of seminal plasma (SP) [in different dilutions with phosphate buffer solution (PBS)] from smokers (SM) on the sperm functional parameters from nonsmokers (non-SM). The aim of this study was to provide evidence that cigarette smoking affects male fertility via altering the sperm quality. Our results indicated that exposure of spermatozoa from the non-SM to the SP from the SM yielded a significant reduction in the sperm motility and acrosome reaction and an elevation in the amount of malondialdehyde (MDA), in a certain time course. Exposure of spermatozoa from the SM to the SP from the non-SM or with PBS resulted in the nonsignificant improvement in the altered sperm functional parameters indicating removal of SM's SP and then subsequent reconstitution with physiological media could be of clinical significance in the various assisted reproductive technologies applied for SM. However, the detrimental effect of SM's SP on non-SM's spermatozoa was prominent. In addition, as spermatozoa in SM's SP are susceptible to peroxidative damages, men with such cells who wish to have children should especially benefit from quitting smoking.

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Listerosis may be transmitted by direct contact with infected animals or by consumption of contaminated vegetables, meat, or milk products. Raw milk samples obtained from the Milk Industry Foundation, five private dairy companies, and individual dairy farms in Shahrekord, Iran, were tested for the presence of Listeria species. A total of 500 raw milk samples were analyzed by two-stage enrichment techniques. Identification of isolated Listeria was done using the Micro-ID Listeria Kit (Remel, Lenexa, KS). The overall incidence of Listeria species in raw milk was 2.2%. L. monocytogenes was found in 1.6% of the raw milk samples, while L. innocua was found in 0.6% of the samples. Additional studies are needed to assess the public health impact of contaminated milk in Shahrekord.

Background: To prevent or inhibit the growth of pathogenic microorganisms and food spoilage factors, many studies have been done by using natural preservatives. The aim of study was to investigate the effect of different concentrations of lysozyme and Nisin on the growth rate and also to determine the minimum inhibitory concentration (MIC) and minimum bactericidal cocentratiin (MBC) of these combinations on the bacteria of Escherichia coli, Staphylococcus aureus, Salmonella typhimorium and Listeria monocytogenes. Methods: In this study, various concentrations of lysozyme and Nisin were set in form of alone concentration and in combination concentrations (0, 19.53, 39.06, 78.13, 156.25, 312.5, 625, 1250, 2500, 5000) in vitro conditions and 6 pH 5.5, 6, 6.5, 7, 7.5, and 8. Microdilution method at 24°C was done and the combined effect on bacteria growth was read by using ELISA reader. Results: The results showed that lysozyme was less effective on Escherichia coli and Nisin was less effective on Listeria monocytogenes. Moreover, combining lysozyme and Nisin at low pH decreased the MIC. Conclusions: The results of the study showed that the effect of combining lysozyme and Nisin on Staphylococcus aureus is above all other bacteria and at low pH reduces the MIC.

This study was conducted to investigate the antioxidant and antimicrobial properties of water extract (WEST), ethanolic extract (EEST) and methanolic extract (MEST) of saffron tepal as a natural preservative as well as to assess the quality changes and shelf‐life of Pacific white shrimp treated with saffron tepal extracts stored in ice up to 9 days. WEST showed the highest amount of phenolic compounds (66.41 mg gallic acid equivalents/g), antioxidant and antibacterial activity in all used assays (P < 0.05). Whole Pacific white shrimp (Litopeneous vannamei) treated with 1% of WEST, EEST and MEST had the lowest lipid oxidation, microbial growth and melanosis compared with the control (P < 0.05). Shrimp treated with saffron tepal extracts had superior sensory properties compared to the control at 6 and 9 days of iced storage (P < 0.05). Practical Applications Shrimp is one of the most traded and consumed aquatic product worldwide. Shrimps are rich in protein and containing very little fat and is more prone to deterioration because of its high soluble nonprotein nitrogenous substances. From the consumer health point of view and the perspective of food safety control, the utilization of natural additives like plant phenolic compounds provide a safer way to maximize the storage stability of shrimp, relative to synthetic additives. Saffron tepal which is a by‐product generated during the processing of the stigmas of the saffron flower could be used as a preservative in shrimp. Water extract of saffron tepal retard the lipid oxidation, microbial growth and melanosis and the shelf‐life of white shrimp extended to 9 days compared with the control group which was 6 days.