S. M. Mehdi Shekarforoush

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Nitrite-free and low-nitrite meat-curing systems were developed to eliminate or reduce nitrite in frankfurter-type sausages. Different composite meat-curing mixtures were formulated using cochineal and paprika as natural colorants, sodium hypophosphite (SHP) as antimicrobial agent, butylated hydroxyanisole (BHA) as antioxidant and sodium nitrite. The(More)
Enterohaemorrhagic Escherichia coli constitute a subset of serotypes (E. coli O157 and some other serogroups) of Shiga toxin-producing E. coli firmly associated with severe human illnesses like bloody diarrhoea and haemolytic uraemic syndrome. Escherichia coli O157:H7 is a zoonotic pathogen. They rarely cause disease in animals, live in the intestines of(More)
In this study, peptide fragments were produced from goat milk casein by proteolytic enzymes trypsin and ficin and combination of both enzymes, and their antimicrobial activity was investigated. After enzymatic treatments, antimicrobial activity against both Gram-positive and Gram-negative bacteria was enhanced. The hydrolysates were passed through(More)
In this study, the effects of proteolytic activity of yogurt starter bacteria on physicochemical and technological properties of yogurt were investigated. Moreover, impact of proteolytic activity and production of exopolysaccharide (EPS) on the performance of each strain were screened. In order to compare the textural properties of yogurt samples, four(More)
Salmonella spp. are important food borne pathogens worldwide that frequently infect poultry flocks. This cross-sectional study was conducted to determine the prevalence of Salmonella spp. colonization in broiler flocks in Shiraz (southern Iran) and to find the possible association of infection status with some potential risk factors including vaccination(More)
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