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Diabetic foot ulcer is one of the most devastating complications of uncontrolled diabetes. Although there have been advances in the management of diabetic foot ulcers, still diabetic foot ulcers are a major cause of many amputations in diabetic patients. Teucrium polium ( T. polium) is widely used by folk medicine practitioners in Iran for the treatment of diabetic ulcers. The present study was designed to evaluate the safety and efficacy of topical T. polium ointment besides the standard treatment in diabetic foot ulcers. A total of 70 diabetic patients with foot ulcers grade 1 or 2 according to Wagner's scale were enrolled in this study. Patients were randomly divided into two groups. Patients in both groups received standard treatment for diabetic foot ulcers. In addition, group 1 received topical T. polium ointment, and group 2 received topical placebo ointment for 4 weeks. The T. polium and placebo ointments were rubbed twice daily two hours before the conventional dressing. The ulcer size, healing time, and laboratory tests were measured in both groups at baseline and end of the study after 4 weeks. Twenty-nine patients remained in the T. polium group and 26 in the placebo group until the end of the study. The mean surface area of ulcers was 3.52 ± 1.47 and 3.21 ± 1.67 cm2 in T. polium group and placebo group respectively at baseline which decrease to .717 ± .19 and 1.63 ± .72 cm2 respectively at the endpoint. The mean ulcer surface area was significantly lower in T. polium compared with the placebo group ( p < .0001) at end of the study. Also, the number of patients that completely recovered in the T. polium group was significantly higher than the placebo group ( p < .001) at the end of the study. The addition of topical T. polium ointment to standard treatment significantly improves the healing time of diabetic non-infected foot ulcers.

Chicken is the cheapest and most accessible source of meat. Unlike beef or pork, there are no religious or cultural restrictions on chicken consumption that have made chicken meat a high consumption in the world (Ozunlu et al., 2018). Digestible proteins (low in collagen): unsaturated fats, B-group vitamins (thiamin, vitamin B 6, and pantothenic acid) and minerals such as iron, copper, and zinc make chicken meat a valuable food. The high protein and moisture content of chicken meat provides a good medium for the growth of microorganisms, so chicken meat has a much shorter shelf life, while causing significant economic damage to producers due to the potential presence of pathogens it also threatens consumers' health.Reports have shown that chicken meat consumption was the first cause of food poisoning prevalence in the United States between

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