{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,1]],"date-time":"2026-06-01T11:00:34Z","timestamp":1780311634241,"version":"3.54.0"},"reference-count":27,"publisher":"SAGE Publications","issue":"3","license":[{"start":{"date-parts":[[2025,3,6]],"date-time":"2025-03-06T00:00:00Z","timestamp":1741219200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Foodborne Pathogens and Disease"],"published-print":{"date-parts":[[2026,3,1]]},"abstract":"<jats:p>\n                    <jats:italic toggle=\"yes\">Sarcocystis<\/jats:italic>\n                    spp. are zoonotic protozoan parasites found worldwide, transmitted through the consumption of infected meat. These parasites form cysts in the muscles of livestock, causing economic losses and health risks, including reduced meat and milk production, abortions, and, in severe cases, death in intermediate hosts. This study evaluates the antiparasitic effects of nitrate and lactic acid against\n                    <jats:italic toggle=\"yes\">Sarcocystis<\/jats:italic>\n                    bradyzoites in sheep meat, aiming to identify effective decontamination methods to enhance food safety. Samples of\n                    <jats:italic toggle=\"yes\">Sarcocystis<\/jats:italic>\n                    cysts were collected from infected sheep organs and treated with various concentrations (3%, 6%, 9%, and 12%) of nitrate and lactic acid for 3\u201348 h. Bradyzoite viability was assessed microscopically after staining and digestion. Additionally, bioassays were conducted using cats to confirm the treatment\u2019s efficacy. Results demonstrated that both compounds significantly increased bradyzoite mortality with higher concentrations and longer exposure times. Lactic acid showed greater efficacy at lower concentrations; 100% mortality was achieved at 3% lactic acid after 48 h and 6% after 24 h. In contrast, nitrate required 12% concentration for 100% mortality within 24 h. Statistical analysis revealed a significant correlation between compound concentration and exposure time with bradyzoite mortality, highlighting lactic acid\u2019s superior antiparasitic properties at lower concentrations compared with nitrate. This study highlights the potential of lactic acid and nitrate as natural decontamination agents for meat safety. Their application could mitigate\n                    <jats:italic toggle=\"yes\">Sarcocystis<\/jats:italic>\n                    -related risks, reduce foodborne parasitic infections, and contribute to the economic sustainability of meat production.\n                  <\/jats:p>","DOI":"10.1089\/fpd.2024.0174","type":"journal-article","created":{"date-parts":[[2025,3,6]],"date-time":"2025-03-06T03:14:36Z","timestamp":1741230876000},"page":"208-213","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":2,"title":["The Antiparasitic Effects of Nitrate and Lactic Acid on\n                    <i>Sarcocystis<\/i>\n                    Bradyzoites in Meat: Enhancing Food Safety"],"prefix":"10.1177","volume":"23","author":[{"given":"Mortaza","family":"Rahimi","sequence":"first","affiliation":[{"name":"Department of Food Hygiene and Aquatic, Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7305-6142","authenticated-orcid":false,"given":"Nasser","family":"Hajipour","sequence":"additional","affiliation":[{"name":"Department of Food Hygiene and Aquatic, Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Parviz","family":"Hassanzadeh","sequence":"additional","affiliation":[{"name":"Department of Food Hygiene and Aquatic, Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran."}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2025,3,6]]},"reference":[{"issue":"4","key":"e_1_3_4_2_1","first-page":"41","article-title":"Effect of lactic acid on microbiological and chemical indices of common carp fillets during storage at 4 C","volume":"5","author":"Alinooi M","year":"2017","unstructured":"Alinooi M, , Khanzadi S, , Fazl Ara A, et al. Effect of lactic acid on microbiological and chemical indices of common carp fillets during storage at 4 C. J Food Microbiol, 2017; 5(4):41\u201351.","journal-title":"J Food Microbiol"},{"key":"e_1_3_4_3_1","doi-asserted-by":"publisher","DOI":"10.1002\/vms3.1519"},{"key":"e_1_3_4_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2009.07.031"},{"key":"e_1_3_4_5_1","doi-asserted-by":"publisher","DOI":"10.13103\/JFHS.2020.35.5.419"},{"key":"e_1_3_4_6_1","doi-asserted-by":"publisher","DOI":"10.3390\/microorganisms10030562"},{"key":"e_1_3_4_7_1","doi-asserted-by":"publisher","DOI":"10.1186\/s12917-018-1712-9"},{"key":"e_1_3_4_8_1","volume-title":"Antimicrobials in Foods","author":"Doores S","year":"2005","unstructured":"Doores S. Antimicrobials in Foods. 3rd ed. Taylor and Frances: USA; 2005.","edition":"3"},{"key":"e_1_3_4_9_1","volume-title":"Sarcocystosis of Animals and Humans","author":"Dubey JP","year":"2016","unstructured":"Dubey JP. Sarcocystosis of Animals and Humans. 2nd Edn. CRC press; 2016.","edition":"2"},{"key":"e_1_3_4_10_1","volume-title":"Veterinary Parasitology Reference Manual","author":"Foreyt WJ","year":"2013","unstructured":"Foreyt WJ. Veterinary Parasitology Reference Manual. John Wiley & Sons: United States; 2013."},{"key":"e_1_3_4_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2018.11.009"},{"key":"e_1_3_4_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2019.06.015"},{"key":"e_1_3_4_13_1","article-title":"Effects of temperature, pH and curing on the viability of Sarcocystis, a Japanese sika deer (Cervus Nippon centralis) parasite, and the inactivation of their diarrheal toxin","volume":"18","author":"Honda M","year":"2018","unstructured":"Honda M, , Sawaya M, , Taira K, et al. Effects of temperature, pH and curing on the viability of Sarcocystis, a Japanese sika deer (Cervus Nippon centralis) parasite, and the inactivation of their diarrheal toxin. J Vet Med Sci, 2018; 18\u2013123.","journal-title":"J Vet Med Sci"},{"key":"e_1_3_4_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2011.11.032"},{"key":"e_1_3_4_15_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10123131"},{"key":"e_1_3_4_16_1","first-page":"1203","article-title":"Viability of Trichinella spiralis in fermented sausages and raw hams as a function of water activity","volume":"64","author":"Loetzsch R","year":"1979","unstructured":"Loetzsch R, , Leistner L. Viability of Trichinella spiralis in fermented sausages and raw hams as a function of water activity. Fleischwirtschaft, 1979; 64:1203\u20131208.","journal-title":"Fleischwirtschaft"},{"key":"e_1_3_4_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2018.06.013"},{"key":"e_1_3_4_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2011.04.043"},{"key":"e_1_3_4_19_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-0-387-92771-8_4"},{"key":"e_1_3_4_20_1","doi-asserted-by":"publisher","DOI":"10.1263\/jbb.103.236"},{"key":"e_1_3_4_21_1","doi-asserted-by":"publisher","DOI":"10.1128\/MMBR.00076-15"},{"key":"e_1_3_4_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2007.03.025"},{"key":"e_1_3_4_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/0304-4017(86)90080-4"},{"key":"e_1_3_4_24_1","volume-title":"Study on effects of different concentrations of NACL and acetic acid on survival of Sarcocystis bradyzoite in infected meat of sheep slaughtered in Tabriz slaughterhouse","author":"Valizadeh H","year":"2021","unstructured":"Valizadeh H. Study on effects of different concentrations of NACL and acetic acid on survival of Sarcocystis bradyzoite in infected meat of sheep slaughtered in Tabriz slaughterhouse. University of Tabriz: Tabiz, Iran; 2021."},{"key":"e_1_3_4_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2014.06.034"},{"key":"e_1_3_4_26_1","doi-asserted-by":"publisher","DOI":"10.3389\/fbioe.2021.612285"},{"key":"e_1_3_4_27_1","doi-asserted-by":"publisher","DOI":"10.1186\/s13071-021-04788-1"},{"key":"e_1_3_4_28_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0062629"}],"container-title":["Foodborne Pathogens and Disease"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/journals.sagepub.com\/doi\/full-xml\/10.1089\/fpd.2024.0174","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1089\/fpd.2024.0174","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1089\/fpd.2024.0174","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,6,1]],"date-time":"2026-06-01T10:01:17Z","timestamp":1780308077000},"score":1,"resource":{"primary":{"URL":"https:\/\/journals.sagepub.com\/doi\/10.1089\/fpd.2024.0174"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,3,6]]},"references-count":27,"journal-issue":{"issue":"3","published-print":{"date-parts":[[2026,3,1]]}},"alternative-id":["10.1089\/fpd.2024.0174"],"URL":"https:\/\/doi.org\/10.1089\/fpd.2024.0174","relation":{},"ISSN":["1535-3141","1556-7125"],"issn-type":[{"value":"1535-3141","type":"print"},{"value":"1556-7125","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,3,6]]}}}