حاجی محمدی, بهادر

[ 1 ] - اثرات باریکه الکترونی بر میزان اکسیداسیون چربی در سوسیس

Introduction: Irradiation treatment is one of the best techniques to extend the shelf-life of meat, without emerging the nutritional properties and sensory quality of irradiated meat products.  However electron -beam  may cause transformations in foods but has been known as to the most easily-applied irradiation technique in food industries. Electron-beam irradiation is an environment...

[ 2 ] - بررسی آلودگی باکتریایی کبدهای عرضه شده در قصابی های شهر یزد در سال 1393

Introduction: Food-borne bacterial diseases in many parts of the world, cause problems in public health and induce economic loss. The consumption of a raw or semi-cooked livers on the basis of incorrect traditionally customs and false beliefs are common in Iran which leading to transmission of the infectious agents such as bacteria in this way. The aim of this study is to evaluate the bacterial...

[ 3 ] - بررسی بافت های غیرمجاز در گوشت چرخ کرده عرضه شده در شهر یزد با روش بافت شناسی

Introduction: Nowadays the consumption of meat and animal carcasses in most countries is increasing. Regarding to economic values ​​of meat, usage of unauthorized tissues in minced meat by jobbers is probable. Therefore; the present study was performed in order to detect unauthorized tissues in minced meat. Methods: In this study, a total of 20 samples of trade frozen minced meat was purchas...

[ 4 ] - اثر پرتوالکترونی برخواص فیزیکی وشیمیایی و ویژگی های حسی بستنی سنتی

Introduction: Due to the increasing use of irradiation in food safety as an efficient and supplement method, it is needed to investigate effects of this new technology on the apparent and organoleptic characteristics of different products. Because primarily thing that attracts the attention of the customer to buy a food product is its appearance characteristics. The aim of this study was to det...

[ 5 ] - Alveolar Echinococcosis (AE) :An Important Neglected Foodborne Pathogen Threatening Community Health

Alveolar echinococcosis (AE) caused by Echinococcus multilocularis can infect humans as a dead-end host. They matured in canid’s intestine (e.g. foxes, jackals, wolves, dogs, cats, etc.). AE is seen across the world. It has a high prevalence in the central and northern parts of Europe, North America and Asia. The prevalence of AE was low in the past, even in hyper endemic regions. But in ...

[ 6 ] - Impact of Sodium Chloride and Heat on Survival Time of Linguatula Serrata Nymphs in vitro: An Experimental Study

Introduction: Linguatula serrata is a zoonotic parasite, belonging to the class Pentastomida. The major aim of this study was to evaluate the impact of sodium chloride (NaCl) and heat on survival time of Linguatula serrata nymphs. Materials & Methods: Thirty nymphs (10 in triplicate) were separately transferred to plastic tubes, containing different concentrations of NaCl solution (2%, 5% and...

[ 7 ] - Contamination of Water by Cryptosporidium; an Infectious Neglected Threat for Public Health

[ 8 ] - Study and Comparison of Genetically and Non-Genetically Modified Rice from View Point of Possibility of Gene Transferring in Blood of Labouraty Animal

Introduction: Genetically modified plants species of plants are produced by the genetic engineering of agricultural science and the addition of specific genes in their genetic sequences with the aim of optimizing the product and creating desirable traits. This study examined the remains of Cry1A(b) and P35 genes in blood of rats fed with genetically modified rice. Methods: This study was exper...

[ 9 ] - مطالعه تجربی کارآیی آزمون بافت‌شناسی در تعیین درصد گوشت بکاررفته در مدل کالباس و کباب لقمه

زمینۀ مطالعه: به‌علت ارزش اقتصادی گوشت تقلبات در فرآورده‌های گوشتی محتمل است. هدف: این مطالعه برای ارزیابی روش بافت‌شناسی جهت تعیین کمی ‌گوشت بکار رفته در کباب لقمه و کالباس مدل انجام شده است. روش‌کار: پنج نمونه کباب لقمه (حاوی 70 درصد گوشت) و کالباس (حاوی 30، 50، 70 و 90 درصد گوشت) تهیه شدند. سپس هر نمونه به سه قسمت مساوی تقسیم و از هر قسمت یک قطعه اخذ و در فرمالین بافر 10 درصد ثبوت بافتی صورت...

[ 10 ] - Effect of Genetically Modified Rice on Some Intestinal Microbial Flora in Rats

 Background and purpose: Transgenic rice is a type of rice that its genetic sequence has been changed to improve its quantity and quality. Bt (Bacillus thuringiensis) transgenic rice expresses Cry1Ab protein and is named Tarom Molaii. There are no studies on the effect of this type of transgenic rice on gastrointestinal health in Iran, so, this study investigated the effect of Tarom Molaii tran...