The aim of this study was to analyze the effect of different amounts of barley bran (0.3%, 0.6%, 0.9%, and 1.2%) on the viability of Lactobacillus acidophilus and the physicochemical and sensory properties of low‐fat yogurt during storage period (28 days). Results showed that L. acidophilus number and viscosity in samples containing barley bran was significantly higher than the control group (p < .05). High levels of barley bran (1.2%) decreased sensory prosperity scores and led to viscosity increment; although sensory prosperity scores of samples containing 0.6% barley bran did not show significant difference with control sample, while the number of L. acidophilus in this treatment was higher than minimal acceptable level (10⁶ CFU/g). Therefore, level of 0.6% of barley bran is recommended for symbiotic yogurt production. According to the present study, a positive correlation was observed between barley bran concentrations in the yogurt with L. acidophilus number.

Nowadays, consumers’ attention to the functional foods has increased significantly. In this study, the effect of different concentration (0.5, 1, and 2%) of P.ovata Forsk seed mucilage (PFM) on survivability of L.acidophilus, physicochemical, and sensory attributes of produced low‐fat yoghurt were investigated in 0, 7, 14, and 21 days of storage period. Results showed that at the beginning of the storage period, the number of L.acidophilus in yoghurt samples containing PFM was significantly higher than control sample. The highest number of L.Acidophilus was observed in yoghurt sample contain 2% PFM (6.68 log CFU/g) on the first day of storage period. The lowest decrease of L.Acidophilus (0.2 log CFU/g) was observed in the sample contain 2% PFM. Treatments containing PFM had lower pH and higher acidity than the control sample. Addition of PFM to the yoghurt samples increased water holding capacity (WHC) during storage period significantly while syneresis decreased. The highest WHC (89%) and the lowest syneresis (6%) were observed in yoghurt sample containing 2% PFM. Sensory evaluation results showed that the treatments containing PFM were not significantly different in taste, but the probiotic yogurt containing 1% PFM had the highest acceptability in terms of total appearance and texture. Evaluation of L, a, and b values indicated that yoghurt sample containing 2% PFM was significantly lower in L and b values and higher in a value than the control sample. Therefore, using P.ovata Forsk seed mucilage in yoghurt sample formulation improved the physicochemical attributes and probiotic survivability of produced yoghurt sample.

Sarcocystis is a common zoonotic parasite which can be transmitted through ingestion of contaminated, undercooked meat and is a major cause of economic loss in many countries. This study aimed to detect Sarcocystis parasite in processed meat products in Hamedan, Iran. A total of 20 samples of hamburger, sausage, and cocktail were collected from markets from three factories in Hamedan, Iran. The samples were examined by digestion and impression smear methods for detecting Sarcocystis parasite. The results showed that 80% of all tested samples were infected with Sarcocystis. The infection rate in hamburger, sausage, and cocktail were 87.5, 83.33, and 66.66%, respectively. The highest infestation rate was observed in hamburger. The present study shows that the rate of Sarcocystis contamination in meat products is very high. So, evaluation of raw meat quality in addition to applying hygienic programs at all stages of the production line is inevitable. Also, consumption of undercooked meat products or fast food should be avoided.

Background & Aims of the Study: Complex surface of vegetables facilitate attachment and transmission of several pathogens. No previous study has been conducted in survey of parasitic contamination of vegetables in Hamedan. This study aimed to detect the parasitic contamination in common raw vegetables in Hamedan markets. Material and Methods: ...

Background & Aims: Today, food-borne diseases are known as one of the most important public health concerns in many countries. Campylobacter is one of the most prevalent food-borne pathogens. Raw chicken meat has been reported as the main source of human campylobacteriosis. The present study was conducted to investigate the prevalence of Campylobacter species among broiler carcasses at industrial slaughterhouses in Hamedan province, west of Iran. Materials and Methods: Totally, 100 samples were collected using sterile swabs from chicken skin at the post-scalding stage. The samples were enriched in Brucella broth containing Campylobacter selective supplement and incubated at 42º C for 48-72 hours under microaerophilic conditions. The molecular detection and identification of Campylobacter species were performed by the polymerase chain reaction (PCR) using cadF and Hip primers for detecting Campylobacter species and Campylobacter jejuni, respectively. Results: The results of this study revealed that 81% and 31% of broiler carcasses were positive for the presence of Campylobacter species and C. jejuni, respectively. Conclusion: Due to the high contamination rate of chicken meat with this pathogen, precise hygienic control of poultry meat and an increase in consumer awareness seem necessary to decrease human campylobacteriosis.