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)
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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