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Histological, Bacteriological, and Parasitological Study and Animal Host Origin of Handmade Sausages Marketed in Eight Cities in Iran | ||
| Avicenna Veterinary Research | ||
| مقاله 1، دوره 1، شماره 1، شهریور 2025، صفحه 1-10 اصل مقاله (2.06 M) | ||
| نوع مقاله: Original Article | ||
| شناسه دیجیتال (DOI): 10.22084/avr.2025.30525.1000 | ||
| نویسندگان | ||
| Ali Kalantari-Hesari* 1؛ Mohammad Babaei1؛ Leili Moradi2؛ Mozhdeh Zolfaghari2؛ Arshia Shahbazi-Amraei3؛ Zahra Ghasemi-Teimour4 | ||
| 1Department of Basic Sciences, Faculty of Veterinary Medicine, Bu-Ali Sina University, Hamedan, Iran | ||
| 2Department of Pathobiology, Faculty of Veterinary Medicine, Bu-Ali Sina University, Hamadan, Iran | ||
| 3Department of Food Hygiene, Faculty of Veterinary Medicine, Bu-Ali Sina University, Hamedan, Iran | ||
| 4Department of nutrition and food hygiene, Faculty of Medicine, Hamadan University of Medical Sciences, Hamadan, Iran | ||
| چکیده | ||
| The aim of this study was to examine the quality of handmade sausages using histological, bacteriological, and parasitological techniques. During 2023, 19 samples were randomly purchased from the market in eight cities in Iran, i.e., Tehran, Karaj, Tabriz, Hamedan, Borujerd, Mashhad, and Shiraz. Specimens were cut into three parts: i) xed in 10% buffered formalin solution and sectioned and stained for histology according to the Iranian National Standard No. a6103, ii) minced and cultured on Plate Count Agar (PCA) medium and antibiogrammed, iii) used for genomic DNA extraction and conventional PCR to identify the animal host origin of the sausages and examine for coccidian parasites, Toxoplasma gondii, Sarcocystis spp., Neospora caninum DNA. Results showed that 4 samples were suspected of being parasitic cysts. PCR testing revealed that all four samples contained DNA of the coccidian protozoan parasite, and one sample contained DNA of Neospora. Additionally, based on PCR testing, 18 samples contained both chicken and beef meat, while one sample contained lamb meat. In the bacterial analysis, 3 samples contained a signi cant amount of Bacillus subtilis, and one sample contained Bacillus cereus. In the histological examination of the collected samples soybean, cartilage tissue, bone tissue, smooth muscle tissue, and dense connective tissue were observed. Therefore, it can be concluded that since there is no sanitary supervision or quality control in the production of handmade sausages, there is a possibility of using inferior meat products with lower nutritional value. | ||
| کلیدواژه‌ها | ||
| Meat product؛ Quality control؛ Unauthorized tissue؛ Bacterial load | ||
| مراجع | ||
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