Volume 6, Issue 1 (Winter 2020)
Abstract
Aims: Brucellosis is one of the most common diseases between humans and animals (zoonosis); one of its transmission routs is through the consumption of infected cattle dairy products. Since Sarab city has a large cattle population, and traditional dairy production and processing practices are still prevalent in this region and are known as tourist attractions and souvenirs of the region, this study aimed to investigate the prevalence of infection in employees of traditional dairy products workshops in Sarab in 2018.
Materials & Methods: This descriptive cross-sectional study was conducted on 196 employees of traditional dairy production and packaging workshops. Blood samples were obtained from all subjects in order to determine the serological status of the patients. After sera isolation, Rose Bengal, seroagglutination in tube (Wright), 2-mercaptoethanol (2ME), and ELISA tests were used to evaluate them.
Findings: In this study, the disease prevalence in the subjects with the mean age of 33±4.2 years was determined as 2, 1, 1, and 1% using Rose Bengal, Wright, 2-mercaptoethanol, and ELISA tests, respectively. The mean knowledge score of the employees in dairy products workshops was 31±5.7, and by increasing age and duration of work, knowledge about brucellosis was also increased
Conclusion: In this study, the mean knowledge score showed the average knowledge of the subjects about brucellosis. The disease prevalence in this occupational group was lower than that reported in other studies conducted on other at-risk occupational groups in other parts of Iran and the world. Therefore, health personnel should take the necessary measures against brucellosis.
Volume 19, Issue 125 (July 2022)
Abstract
Today, consumers' interest in consuming healthy foods with high nutritional value has drawn the attention of everyone, especially researchers, to the use of healthy foods, further the use of probiotics and prebiotics in bakery products, especially sourdough bread. Bulk bread samples prepared with sourdough containing probiotic Bacillus coagulans and prebiotic fructooligosaccharide (FOS) were characterized for their physical, chemical, and sensory attributes. The results showed that by adding sourdough containing B.coagulans to bulk bread compared to the control, acidity, specific volume, moisture, height, crust hardness, cohesiveness, springiness, chewiness, and sensory evaluation decreased but hardness increased. In this study, water activity was not influenced by factors. In contrast, adding sourdough containing B.coagulans and FOS to bulk bread significantly affected hardness, chewiness, crust penetration, color, and hardness during storage, as well as sensory evaluation. However, it significantly reduced the specific volume, height, and moisture indices compared to the control sample. Consequently, sourdough containing B.coagulans and FOS has provided bread with desirable properties and may be used as a starter culture for creating bulk bread with high nutritional and functional properties.
