Abstract High hydrostatic pressure technology is a relatively new method for the food industry and is considered more as an alternative to traditional storage methods such as thermal processes. Inactivation of spores, models, yeasts, and viruses has been demonstrated by this method. Although issues related to the safety and longevity of food, as well as their legal permits, require extensive case studies, the available experimental findings can be useful in expanding the potential applications of high pressure in the food industry. In this paper, CO2 is used as a fluid. Increasing the pressure in Weibull and log-logistic models from 2.5 MPa to 10 MPa has reduced the processing time from 700 minutes to 70 and 60 minutes, respectively. The log-logistic model in predicting the process of inactivation of microbes compared to the Weibull model has been the lowest, and also the log-logistic model has a suitable ability to predict the shoulder of the chart if the Weibull model does not have this ability and its error is almost high. Increasing the increase in pressure has increased the level of inactivation of Salmonella typhimurium and Listeria monocytogenes, except Listeria monocytogenes at a pressure of 6.05 MPa, which reduced inactivation.

Abstract In recent years, the emerging livestock and poultry business has encountered several obstacles in producing healthy and safe products for human consumption while also providing quality and nutritious food for animals. The presence of fungal toxins and fungi in raw materials is the most significant difficulty in supplying food for livestock and poultry, since mycotoxins can reduce output and lower product quality. Also, their residues in the final products (milk, meat, eggs) can transmit their adverse effects to humans. Fungal toxins are produced as a result of the activity of fungi during their growth process, which is called Mycotoxins. Many fungal toxins have been identified to date, including Aflatoxins, Ziralenone, Fumonisins, and Ochratoxins. Aflatoxins contaminate foods, feeds, and other raw materials involved in their production, posing a serious health risk to humans, including carcinogenesis and severe toxicity. Environmental factors affect the production process of Mycotoxins, which depends on the geographical location, agricultural method, sensitivity of agricultural products, etc. Another important point is that some mycotoxins can be used as bioterrorism weapons. Exposure to Mycotoxins can have a wide range of detrimental biological effects, including bleeding, hepatotoxicity, renal toxicity, neurotoxicity, estrogenic, teratogenic, mutagenic, and carcinogenic. Because of the importance of the subject, in the current study, it was tried to review the role of Mycotoxins in potential hazards associated with animal products for humans.

Abstract Yeasts are widely used as cellular factors in the production of bread and, more recently, various metabolic products such as vitamins, ethanol, citric acid, and lipids. Lipids synthesized by microorganisms are used in the pharmaceutical industry for technical purposes or as feed. The ability of the superior microorganism to grow on the xylose and the amount of fat production in this area were measured under optimal conditions. Xylose is one of the most abundant 5-carbon sugars in nature, and microorganisms that can grow on it are important. In this paper, the effect of different values of ammonium sulfate concentration, glucose concentration, temperature, aeration, incubation time, and pH are investigated. The results showed that with increasing ammonium sulfate concentration, glucose concentration, Incubation time, and pH, values of production of lipids, dry biomass, and percentage of lipid production by dry weight increased. Also, increasing the values of temperature and aeration has reduced the mentioned values. Finally, it can be said that the values for the studied parameters are: Concentration 1 g/L for ammonium sulfate, concentration 100 g/L for glucose, temperature 2 °C, aeration 150 rpm, incubation time 72 h, and pH equal to 6.5.