جداسازی و شمارش باسیلوس سرئوس از شیرخام عرضه شده در شهر تبریز و جستجوی ژن ces در جدایه‌ها
الموضوعات :
مهدیه حیدرزاده
1
(دانش آموخته کارشناسی ارشد، گروه میکروبیولوژی، موسسه آموزش عالی ربع رشید، تبریز، ایران)
افشین جوادی
2
(دانشیارگروه بهداشت مواد غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران.)
تاريخ الإرسال : 16 الخميس , ذو الحجة, 1438
تاريخ التأكيد : 03 الثلاثاء , ربيع الأول, 1439
تاريخ الإصدار : 08 الجمعة , شوال, 1439
الکلمات المفتاحية:
شیر خام,
باسیلوس سرئوس,
ژن ces,
ملخص المقالة :
باسیلوس سرئوس یک باکتری گرم مثبت، اسپوردار است که انتشار وسیعی در طبیعت دارد و به عنوان یکی از عوامل عمده پاتوژن موادغذایی شناسایی شده است، اغلب در آلودگی غذاهای آماده و فراورده‌های شیر نقش ایفا می‌کند و باعث ایجاد دونوع مسمومیت غذایی: نوع اسهالی و نوع استفراغی می‌شود. هدف از این مطالعه، جداسازی و شمارش باسیلوس سرئوس در شیر خام عرضه شده در فروشگاه‌ها‌ی سطح شهر تبریز و جستجوی ژن ces در جدایه‌ها می‌باشد. برای این منظور، تعداد 120 نمونه شیر خام، طی اسفند ماه 1395 تا خرداد 1396 از فروشگاه‌ها‌ی شهر تبریز به صورت تصادفی ساده انتخاب و تحت شرایط استریل به آزمایشگاه بهداشت موادغذایی منتقل شد تا مورد جستجو، شناسایی و شمارش باسیلوس سرئوس به روش استاندارد ملی ایران و PCR قرار گیرند. طبق نتایج بدست آمده از روش کشت، از تعداد 120 نمونه شیرخام، (83/10 درصد) 13 نمونه آلوده به باکتری باسیلوس سرئوس بودند که میانگین بار آلودگی آن‌ها 8/2 بود. نتایجPCR نشان داد که از 13 نمونه مثبت باسیلوس سرئوس 12 نمونه (3/92 درصد) دارای ژن استفراغ‌زای cesبودند. یافته‌های مطالعه حاضر نشان داد که شیرخام پتانسیل مسمومیت‌زایی به باسیلوس سرئوس را دارد و به کار گرفتن روش‌هایی جهت کاهش آلودگی به این باکتری در جریان فراوری فراورده‌های شیر الزامی می‌باشد.
المصادر:
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· Lues, J., Venter, P. and Van Der Westhuizen, H. (2003). Enumeration of potential microbiological hazards in milk from a marginal urban settlement in central South Africa. Journal of Food Microbiology, 20(3): 321-26.
· Magnusson, M., Christiansson, A. and Svensson, B. (2007). Bacillus cereus Spores during housing of dairy cows factors affecting contamination of raw milk. Journal of Dairy Science, 90: 2745–2754.
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· Samapundo, S., Heyndrickx, M., Xhaferi, R. and Devlieghere, F. (2011). Incidence, diversity and toxin gene characteristics of Bacillus cereus group strains isolated from food products marketed in Belgium. International Journal of Food Microbiology, 150(1): 34-41.
· Schoeni, J.L. and Wong, A.C.L. (2005). Bacillus cereus food poisoning and its toxins. Journal of Food Prot, 68(3): 636-648.
· Shaheen, R., Svensson, B., Andersson, M.A., Christiansson, A. and Salkinoja-Salonen, M. (2010). Persistence strategies of Bacillus cereus spores isolated from dairy silo tanks. Food Microbiology, 27: 347-355.
· Soleimaninanadegani, M. (2013). Evaluation of critical level in Bacillus Cereus growth curve in milk products with different conditions based on experimental data and combase predictive models, Journal of Webmed Central , 4(9): 2046-1690.
· Verraes, C., Vlaemynck, G., Weyenberg, S.V., Zutter, L.D., Daube, G. and Sindic, M. (2015). A review of the microbiological hazards of dairy products made from raw milk. International Dairy Journal, 50: 32-44.
· Williams, A.G. and Withers, S.E. (2010). Microbiological 9haracterization of artisanal farmhouse cheeses manufactured in Scotland. International Journal of Dairy Technology, 63: 356-369.
· Zhang, Z., Wang, L., Xu, H., Aguilar, Z. P., Liu, C., Gan, B. and et al. (2014). Detection of non-emetic and emetic Bacillus cereus by propidium monoazide multiplex PCR (PMA-mPCR) with internal amplification control. Food Control, 35(1): 401-406.
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· Ankolekar, C., Rahmati, T. and Labbe, R.G. (2009). Detection of toxigenic Bacillus cereus and Bacillus thuringiensis spores in US rice. International Journal of Food Microbiology, 128(3), 460-466.
· Cui, Y., Liu, X., Dietrich, R., Martlbauer, E., Cao, J., Ding, S. and et al. (2016). Characterization of Bacillus cereus isolates from local dairy farms in China. Federation of European Microbiological Societies, 363(12).
· Ehling-Schulz, M., Vukov, N., Schulz, A., Shaheen, R., Andersson, M., Märtlbauer, E. and et al. (2005). Identification and partial characterization of the nonribosomal peptide synthetase gene responsible for cereulide production in emetic Bacillus cereus. Applied and Environmental Microbiology, 71(1), 105-113.
· Evelyn, E. and Silva, F.V.M. (2015). Thermosonication versus thermal processing of skim milk and beef slurry modeling the inactivation kinetics of psychrotrophic Bacillus cereus spores. Food Research International, 67: 67–74.
· Gitahi, N.J., Ombui, J.N., Nduati, D.W., Gicheru, M.M. (2009). Genetis characterisation of food borne Bacillus cereus strains from milk, cheese and rice by multiplex pcr assay. Journal of Integrative Biology, 5(2), 82-6.
· Institute of Standards and Industrial Research of Iran. (2006). Counting and identification of Bacillus cereus in food. 2nd revision, ISIRI No. 2324. [In Persian]
· Iran Food and Drug Administration. Customer Microbiology-table limits. (2014). M.5:SOP. No review: 2. [In Persian].
· Jung-Beom, K., Kim, J.M., Park, Y.B., Han, J.A., Lee, S.H. and Kwak, H.S. (2010). Evaluation of Various PCR Assays for Detection of Emetic-Toxin-Producing Bacillus cereus. Journal of Microbiol Biotechnol, 20(7): 1107–1113.
· Kumari, S. and Sarkar, P.K. (2014). In vitro model study for biofilm formation by Bacillus cereus in dairy chilling tanks and optimization of clean-in-place (CIP) regimes using response surface methodology. Journal of Food Control, 36: 153-158.
· Lay, J.L., Bahloul, H., Serino, S., Jobin, M. and Schmitt, PH. (2015). Reducing activity, glucose metabolism and acid tolerance response of Bacillus cereus grown at various pH and oxydo-reduction potential levels. Food Microbiology, 46: 314-321.
· Lues, J., Venter, P. and Van Der Westhuizen, H. (2003). Enumeration of potential microbiological hazards in milk from a marginal urban settlement in central South Africa. Journal of Food Microbiology, 20(3): 321-26.
· Magnusson, M., Christiansson, A. and Svensson, B. (2007). Bacillus cereus Spores during housing of dairy cows factors affecting contamination of raw milk. Journal of Dairy Science, 90: 2745–2754.
· Messaoudi, K., Clavel, T., Schmitt, Ph. and Duport, C. (2010). mediates carbohydrate-dependent regulation of catabolic and enterotoxin genes in Bacillus cereus F4430/73. Research in Microbiology, 61(1): 30-39.
· Messelhausser, U., Kämpf, P., Fricker, M., Ehling-Schulz, M., Zucker, R., Wagner, B. and et al. (2010). Prevalence of emetic Bacillus cereus in different ice creams in Bavaria. Journal of Food Protection, 73(2): 395-399.
· Meybodi, M. and Behzadian Nejad, G. (2009). Isolation of B. cereus from dairy products and detoxification of 20 selected strains. Hakim Research Journal, 2(2): 114-119. [In Persian]
· Molayi Kohneh Shahri, Sh., Hoseinzadegan, H. and Taghi Nejad, J. (2015). A review of the structure of virulence of B.cereus. Quarterly Lab and Recognition, 29: 51-67. [In Persian]
· Moradi-Khatoonabadi, Z., Maghsoudlou, Y., Ezzatpanah, H., Khomeiri, M. and Aminafshar, M. (2014). Occurrence of Bacillus cereus in raw milk receiving from UF-feta cheese plants. Iranian Journal of Health and Environment, 6(4): 545-556.
· Reyes, A.L., Montanhini, M.T., Bittencourt, J.V., Destro, M.T. and Bersot, L.S. (2013). Gene detection and toxin production evaluation of hemolysin BL of Bacillus cereus isolated from milk and dairy products marketed in Brazil. Brazilian Journal of Microbiology, 44(4): 1195-1198.
· Samapundo, S., Heyndrickx, M., Xhaferi, R. and Devlieghere, F. (2011). Incidence, diversity and toxin gene characteristics of Bacillus cereus group strains isolated from food products marketed in Belgium. International Journal of Food Microbiology, 150(1): 34-41.
· Schoeni, J.L. and Wong, A.C.L. (2005). Bacillus cereus food poisoning and its toxins. Journal of Food Prot, 68(3): 636-648.
· Shaheen, R., Svensson, B., Andersson, M.A., Christiansson, A. and Salkinoja-Salonen, M. (2010). Persistence strategies of Bacillus cereus spores isolated from dairy silo tanks. Food Microbiology, 27: 347-355.
· Soleimaninanadegani, M. (2013). Evaluation of critical level in Bacillus Cereus growth curve in milk products with different conditions based on experimental data and combase predictive models, Journal of Webmed Central , 4(9): 2046-1690.
· Verraes, C., Vlaemynck, G., Weyenberg, S.V., Zutter, L.D., Daube, G. and Sindic, M. (2015). A review of the microbiological hazards of dairy products made from raw milk. International Dairy Journal, 50: 32-44.
· Williams, A.G. and Withers, S.E. (2010). Microbiological 9haracterization of artisanal farmhouse cheeses manufactured in Scotland. International Journal of Dairy Technology, 63: 356-369.
· Zhang, Z., Wang, L., Xu, H., Aguilar, Z. P., Liu, C., Gan, B. and et al. (2014). Detection of non-emetic and emetic Bacillus cereus by propidium monoazide multiplex PCR (PMA-mPCR) with internal amplification control. Food Control, 35(1): 401-406.
