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Introduction: Linguatula serrata is a zoonotic parasite, belonging to the class Pentastomida. The major aim of this study was to evaluate the impact of sodium chloride (NaCl) and heat on survival time of Linguatula serrata nymphs. Materials & Methods: Thirty nymphs (10 in triplicate) were separately transferred to plastic tubes, containing different concentrations of NaCl solution (2%, 5% and 10%). Meanwhile, 30 nymphs in tubes containing Phosphate Buffer Saline (PBS) were separately treated by +50°C, +60°C and +72°C. As control group, thirty nymphs were stored in PBS at +4°C. The effects of different conditions on survival time of the nymphs were evaluated by observing their motility in different periods of time. Results: The survival time of the nymphs stored in 10% NaCl solution was too short and all of them were dead after 3 hours. But the other ones maintained in 2% NaCl solution were significantly more resistant (p<0.05) and were survived for 2 days. All the nymphs pertaining to each +60°C and +72°C treatments were found dead after first 5-minute storage interval the nymphs stored at +50°C died totally after 20 minutes. The nymphs maintained in PBS at +4°C (control group) showed the longest survival time (p<0.05) all of them were alive until day 4 and the last ones died on day 34. Conclusion: It is concluded that salting and heating have significant parasiticidal effects on L. serrata nymphs and could be used as disinfecting methods in processing of meat products especially liver. However, refrigeration at +4°C increases the resistance of the nymphs in meat products and therefore might endanger the food safety.

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Introduction: Today, transmitted diseases through food and food poisoning have been considered as a public health problem in many countries. Lack of knowledge concerning hygiene and food safety can increase the risks associated with the consumed foods. Hence, the present study aimed to determine the students' knowledge and attitude of hygiene and food safety in Shahid Sadoughi University of Medical Sciences in Yazd.

Materials & Methods: This study is a cross-sectional survey in which 358 students were selected, out of 5400 students of different Schools of Shahid Sadoughi University of Medical Sciences in Yazd, via stratified random sampling method. In order to glean the study data, a questionnaire was applied, which were then analyzed applying Mann- Whitney and Kruskal-Wallis tests.

Results: The mean score of knowledge has been reported in a low level within 33% of students and the mean score of attitude has been demonstrated to be at a good level within 63.4% of students. Most students revealed a low knowledge level regarding the proper procedures for food storage and food-borne diseases. Moreover, 28.5% of students had a history of food poisoning, whose knowledge and attitude levels were significantly less than those of students who had no history of food poisoning (P&le0.001).

Conclusions: As the study findings revealed, training programs in the form of workshops and courses related to hygiene and food safety can be effective for the students in increasing students' knowledge especifically lower grades students. These programs should contain practical information about microbiology of transmitted diseases through food and proper food storage methods.