The zoonotic 2019-nCoV is driving an apparent rapid spread among human populations. Apart from deaths and disabilities, the social and economic downturn of viral spread is inevitable. Currently, there isn't any specific vaccine or treatment and there is an urgent need for early interventions based on available information about the subject. In this review article, after an introduction to 2019-nCoV outbreak and behavioral changes, the role of health care workers, universities, and the government is reviewed. In addition, the personal and social controlling behaviors associated with 2019-nCoV disease are comprehensively discussed. Given that medical teams are expected to treat the patients by working for long hours and scarifying their lives, concurrently, sectors such as government, university and health care workers have a critical role in prevention and control measures. Pandemics require changing of social and personal behaviors regarding socialization, hygiene, etc. Implementation of vigilant controlling measures associated with personal and social behaviors such as timely dissemination of accurate information, early identification, and isolation of people who have 2019-nCoV disease, quarantine, stopping mass gatherings, providing advanced remote medical treatments, and education of personal hygiene seems to be the most efficient interventions to contain the pandemic of 2019-nCoV. Personal and social preventive behaviors suppress the peak and slowdowns the rapid spread of outbreaks until effective drugs and vaccines become available. Manuscript profile

The implementation of Food Safety Management Systems (FSMS) is crucial for preventing foodborne diseases. This study aimed to assess the performance of FSMS by detecting coliforms and Escherichia coli as indicators of foodborne pathogens in hamburger samples and evaluating the main sources of contamination in the final products. Three meat processing plants (A, B, and C) that implemented FSMS were evaluated based on prerequisite program (PRP) parameters in an observational study. A total of 107 samples were collected from raw materials, food handlers' hands, contact surfaces of food processing equipment, and products from the three plants. Additionally, 45 hamburgers were purchased from local markets in Tehran. Polymerase chain reaction analysis was conducted on the positive samples to confirm the presence of Escherichia coli O157:H7. The data were described using frequency (percentage) and mean (standard deviation), and a significance level of 5% was considered. Results showed that approximately 38% (41.107) of samples from the three plants were contaminated with coliforms and E. coli, with only one sample contaminated with E. coli O157:H7 from raw meat in plant C. Moreover, 80% (36.45) of hamburger samples collected from local markets contained coliforms lower than 102 CFU/g and E. coli lower than 10 CFU/g, with no contamination of E. coli O157:H7. The study found significant differences in the number of coliforms and E. coli among the three factories (p<0.05), with factory C having the highest and factory B having the lowest values. Implementation of FSMS in the food chain resulted in reduced microbial contamination. The study concluded that there is no safety concern regarding E. coli O157:H7 contamination in hamburgers marketed in Tehran. Manuscript profile

One sixth of the diseases in all countries of the world are found to be caused by malnutrition and improper food selection at different times and under various conditions. In this study, we aimed to investigate the effect of interventions based on the protection motivation theory on healthy eating behaviors in a systematic way. All articles were systematically retrieved from information sources, including Persian databases of Iran-Medex and SID as well as English databases as PubMed, Web of Science, Scopus, ScienceDirect, and Google Scholar. The keywords were as follows: healthy eating behavior, protection motivation theory, behavior, healthy nutrition and intervention. In the first search, 247 articles were obtained. After reviewing them in terms of the inclusion criteria, 8 articles were included in this study. The duration of the intervention was between 1 week and 24 months and the nutritional behaviors of the individuals were studied during this period. Lectures, questions and answers, the use of telephone calls and paper educational messages, and food were often used in the context of information transfer. The results indicate the effectiveness of protection motivation theory on improving the nutritional behaviors of individuals. The results of the previous intervention studies indicated that the greater the perceived barriers to protective behavior, the less motivated a person in performing protective behaviors. A positive and statistically significant correlation was also found between self-efficacy and protection motivation in the investigated studies Manuscript profile

At the beginning of 2020, a new coronavirus, namely SARS-CoV-2, has started to spread worldwide leading to the so-called COVID-19 pandemic. The present study aims to review the effectiveness of disinfectants in the prevention and control of the COVID-19 pandemic. In this article, after an introduction to the COVID-19 pandemic, the role of disinfectants in the prevention and control of the COVID-19 pandemic is discussed. To identify the articles, English databases including Google Scholar, Scopus, Science Direct, Web of Science, and PubMed from December 2020 to November 2020 were examined using keywords. There is also a manual search in journals, a collection of abstracts in conferences, and conferences and dissertations. Hand hygiene is a well-accepted principle in preventing the transmission of most infectious diseases. Given that many formulations of sanitizers can be effective against COVID-19, it may alter the integrity and function of the skin barrier and increase the risk of dermatitis on the hands. Manuscript profile

Minarine is a cream obtained by mixture of animal cream and vegetable oils. Fat crystallization is the main stage in the production of this product and affects its mouth-feel, stability, texture, and appearance. Processing conditions influencing the fat crystallization, partial coalescence, and finally physical and structural properties of whipped cream are heat treatment (pasteurization and sterilization), homogenization, cooling rate, aging process, tempering, and temperature, time and speed of whipping. The objective of this study is to characterize the effects of fast cooling by ice cream maker to 5 ºC and aging process at this temperature for 24 hours, on whipping, rheological, textural, crystallographic and thermal properties of frozen minarine. Results illustrated that the most desirable whipping properties (overrun=114.8% and syneresis=3.6mm) and the highest rheological and textural properties, γLVR (0.33), G' (40850 Pa), and firmness (642 g), were belonged to sample FCA due to the formation of the denser crystalline network resulting from fast cooling and aging process. Wide-angle X-ray scattering spectra shows that α -crystals were mainly formed upon fast cooling then, a transition from α to β'-crystals took place during aging process. Also, according to differential scanning calorimetric results, the endothermal peak temperature was shifted to higher temperatures due to fast cooling and aging processes. Manuscript profile