Mohammad Mohsenzadeh | Food Hygiene and Safety | Editorial Board Member

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Prof. Mohammad Mohsenzadeh | Food Hygiene and Safety | Editorial Board Member

Prof. Mohammad Mohsenzadeh | Ferdowsi University of Mashhad | Iran

Prof. Mohammad Mohsenzadeh holds a Ph.D. in Food Safety and Technology with specialization in Food Microbiology and Biotechnology from Ferdowsi University of Mashhad (FUM), Iran. His expertise spans food microbiology and biotechnology, food nanotechnology, food chemistry and biochemistry, preservation and packaging, industrial microbiology, and quality control of food products. He has directed and assisted numerous research projects focusing on antibiotic residues, aflatoxin detection, microbial contamination, and pathogen identification in milk, meat, and dairy products, employing advanced techniques such as ELISA, HPLC, and PCR. His investigations into antibiotic resistance in Gram-positive bacteria, Salmonella contamination, and Brucella spp. detection have contributed significantly to food safety and public health. Prof. Mohsenzadeh has also explored the application of HACCP, TQM, and ISO systems in food processing, advancing risk analysis and quality management across the food industry. As a member of the International HACCP Alliance, Iranian Veterinary Association, and the Veterinary Organization of the Islamic Republic of Iran, he actively promotes global standards in food hygiene and safety. He has taught extensively in veterinary medicine and food technology, covering courses in food hygiene, milk and meat inspection, bacteriology, and quality control at undergraduate and postgraduate levels. He has delivered professional workshops on raw milk hygiene, food poisoning, and HACCP implementation for veterinarians and food inspectors. His scholarly output includes over 40 research publications in indexed journals, with more than 700 citations and an h-index of 12, reflecting his impactful contributions to food microbiology, safety, and biotechnology in both academic and industrial contexts.

Profiles: Scopus | Orcid | Google Scholar 

Featured Publications

Samadi, N., Mohsenzadeh, M., & Hashemi, M. (2025). Luteolin-loaded nanostructured lipid carriers using propolis wax and safflower oil: Formulation, optimization, and characterization for antibacterial and antioxidant improvement. Chemical Papers, 79(2), [Article 03831-6].

Shariatifar, M., Salavati-Hamedani, M., Rezaeian-Doloei, R., Rezaeigolestani, M., & Mohsenzadeh, M. (2023). Antibiotic resistance and enterotoxin gene profiles of Staphylococcus aureus isolated from raw milk in Iran. Journal of the Hellenic Veterinary Medical Society, 74(1), Article 29671.

Mohsenzadeh, M. (2022). Sodium alginate edible coating containing Ferulago angulata (Schlecht.) Boiss essential oil, nisin, and NaCl: Its impact on microbial, chemical, and sensorial properties of refrigerated chicken breast. International Journal of Food Microbiology, 384, 109883.

Salavati Hamedani, M., Rezaeigolestani, M., & Mohsenzadeh, M. (2022). Optimization of antibacterial, physical and mechanical properties of novel chitosan/olibanum gum film for food packaging application. Polymers, 14(19), 3960.

Maleki, M., & Mohsenzadeh, M. (2022). Biodegradable nanocomposite film based on carboxymethyl cellulose/Persian gum containing TiO₂ and fennel essential oil: Investigation of chemical, antimicrobial, and sensory properties on rainbow trout fillet. Journal of Polymers and the Environment, 30(8), 3276–3287.

Maleki, M., & Mohsenzadeh, M. (2021, November 3). Carboxymethyl cellulose film optimized with Persian gum, titanium dioxide nanoparticles, and fennel essential oil: Investigation of chemical, antimicrobial, and sensory properties on rainbow trout fillet [Preprint].

Varnan, M., Mohsenzadeh, M., & Salari, A. (2020). Antimicrobial effects of Lactobacillus plantarum and Pediococcus acidilactici bioprotective starters against foodborne pathogens in fermented chicken meats. Iranian Journal of Nutrition Sciences and Food Technology, 15(1), 23–32.

Akbarabadi, M., Mohsenzadeh, M., & Housaindokht, M.-R. (2020). Ribose-induced Maillard reaction as an analytical method for detection of adulteration and differentiation of chilled and frozen-thawed minced veal. Food Science of Animal Resources, 40(2), 247–258.