Journal of Food Microbiology: 1 (1)

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1 - Knowledge, attitude and practice of resident women of Shiraz about food borne disease
Mohammad Hasan Ehrampoush Bahador Hajimohammadi assieh amiri سپیده خلعت بری- لیماکی سکینه گرایلو مطهره السادات حسینی

One of the major problems of health and medical education in all countries, is the frequency of epidemics in associated with food. To prevent food-borne illness, the housewives role is very important. Thus the aim of this study was to evaluate the knowledge, attitude an More

One of the major problems of health and medical education in all countries, is the frequency of epidemics in associated with food. To prevent food-borne illness, the housewives role is very important. Thus the aim of this study was to evaluate the knowledge, attitude and practice of woman who lived in Shiraz about food borne disease. This cross-sectional study surveyed 266 women resident in Shiraz by referring to their homes. The questionnaire included demographic variables, questions related to knowledge, attitude and practice. Data analysis was conducted using T-Test, ANOVA, and 2χ at 0.05 level with SPSS version 18. According to the results, the average age is 35/35 ± 10/32. In general, the women have the moderate to fine score of knowledge, attitude and practice and there was a significant positive correlation between the variables of knowledge, attitude and practice. Based on the findings of this study and the lack of awareness of some important pathogens such as Salmonella, E-coli and other foodborne pathogens the necessity to educate Housewives about the Risk factors associated with food is specified Since the best way to reduce food-borne poisoning, is proper and efficient training to the people who are responsible for producing and supplying food. Manuscript profile

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2 - Antimicrobial and antioxidant properties of ascorbic acid on common carp (Cyprinus carpio) fillet during refrigerated storage
فریبرز قجقی سید پژمان حسینی شکرابی آتوسا محمدی

In this study the effect of preliminary ascorbic acid soaking treatments with two concentration 100 and 300 mg on the microbial growth and rancidity development in common carp fillet during refrigerated storage (4±1ºC) up to 21 days was investigated. Microbi More

In this study the effect of preliminary ascorbic acid soaking treatments with two concentration 100 and 300 mg on the microbial growth and rancidity development in common carp fillet during refrigerated storage (4±1ºC) up to 21 days was investigated. Microbial analysis including total viable counts and psychrophilic bacteria counts as well as the peroxide, total volatile basic-nitrogen, free fatty acids, thiobarbituric acid and pH were periodically measured every 7 days during storage period. According to the results, the treated sample with 300 mg ascorbic acid significantly reduced the total viable counts as well as psychrotrophic bacteria counts in comparison to other groups (p<0.05). The maximum and minimum amounts of peroxide value was calculated in the control (6.113±0.471 meq/kg) and 300 mg of ascorbic acid (3.933±0.045 meq/kg), respectively (p<0.05). The amount of total volatile base nitrogen was controlled just in 300 mg of ascorbic acid treatment than other treatments at the end of storage day (p<0.05). Increasing trend of thiobarbituric acid was  significantly inhibited in 300 mg ascorbic acid treatment compared to control group during storage (p<0.05). The maximum value of free fatty acids (FFA) was obtained in the control (18.378±0.966%) (p<0.05), while the amount of  FFA in 100 and 300 mg of ascorbic acid treatments were reached 9.967±0.911%  and 7.017±0.267%, respectively. Results of bacterial and chemical analyses showed that bacterial growth and formation of primary and secondary lipid oxidation compounds were controlled by increasing ascorbic acid concentration which was corroborated by a longer shelf-life time. Manuscript profile

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3 - Editorial Board

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4 - Evaluation of Microbial quality of food samples collected in the East region of Gilan
علیرضا مسیحا Mohammad reza Khoshkholgh Khosro Isazadeh

Bacterias are considerd as the most important factor to cause infections and food poisoning, so that microbial contamination in food is thought to be an increasing worldwide crisis. Current studies have been conducted aiming to determine the microbial contamination rate More

Bacterias are considerd as the most important factor to cause infections and food poisoning, so that microbial contamination in food is thought to be an increasing worldwide crisis. Current studies have been conducted aiming to determine the microbial contamination rate in food samples in East Gilan. In this cross-sectional descriptive study, 606 different food samples have been randomly sampled and sent to Azan university of Lahijan according to the type and source, in order to determine the diversity of bacterial quality of foods, and moreover have undergone the experiment as for assessing the bacterial contamination. This study has shown that the bacterias of Escherichia coli, coliform Mesophile are taken into connsideration as the most pollutant foods (P<0.001).So that the sum of 11/55% contamination with E. coli, 6/97% contamination Mesophile and 6/8% contamination of the observed forms have to do with coliforms, The highest rate of bacterial contamination are linked with lettuce salad, sweets, handmade juices, local milk and traditional ice cream. Among the sweets, the contamination to coliforms was 11% higher than other bacerias, and accordingly in dairy products, the contamination to Escherichia coli 7.9%, Escherichia coli in juices 15%, coliforms in fruits and vegetables 3.6% and Escherichia coli in protein foods have shown the highest contamination. Noting the findings in this study, in order to prevent the microbial contamination in foods, personal awareness, observing the sanitation, surveillance in preparation, transportation, storage and supply of food are all of great necessity. Manuscript profile

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5 - Table of Content

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6 - Detection of staphylococcus areus and salmonella typimurium in traditional and industrial olivie salads in shahrekord city
فروغ تاج بخش Elaheh Tajbakhsh manouchehr Moumeni

Ready to eat foods, food products are moved through some kind of process and can be eaten without heat treatment. In this study, 50 samples of Olivier salad (30 industrial and 20 traditional) in Shahrekord, were tested for detection of Salmonella typimuriumand Staphyloc More

Ready to eat foods, food products are moved through some kind of process and can be eaten without heat treatment. In this study, 50 samples of Olivier salad (30 industrial and 20 traditional) in Shahrekord, were tested for detection of Salmonella typimuriumand Staphylococcus aureus by microbiological and molecular methods. Contamination of S. aureus and S. typhimurium was found in 46% and 34.8% of the industrial and traditional samples, respectively. Contamination of S. aureus in industrial Olivier salad was found to be 65.2% and in traditional Olivier salad was 34.8%.  Contamination of Salmonella typhimuriumwas 55.6 and 44.4% in industrial and traditional olivier salad. Olivier salad's production process is manually and it is possible to be contaminated by machine and human. The ingredients may be kept under inappropriate temperature conditions for a long time.  Manuscript profile

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7 - Determining the presence of virulence genes Panton Valentine leukocidin PVL and methicillin gene mecA in Staphylococcus aureus
کیومرث امینی سجاد علیزاده

Staphylococcus aureus is a major cause of food poisoning in the world that is created by consumption of contaminated food. Resistance to a variety of common and specific antibiotics is increasing. Staphylococcus aureus including PVL and gene mecAto heat pasteurization a More

Staphylococcus aureus is a major cause of food poisoning in the world that is created by consumption of contaminated food. Resistance to a variety of common and specific antibiotics is increasing. Staphylococcus aureus including PVL and gene mecAto heat pasteurization and many proteolytic enzymes are stable and can remain active for a long time in food samples. The purpose of this study was to isolate Staphylococcus aureus and identify virulence gene PVL and gene of methicillin resistance in food samples by multiplex PCR technique has been used. The study included 120 samples of various foods (dairy, confectionery, meat and vegetables) collected 40 cases (33/3%) Staphylococcus aureus isolates were detected. Antibiotic susceptibility testing by disk diffusion method according to CLSI guidelines was conducted. To identify and confirm Staphylococcus aureus virulence and resistance genes from multiple PCR assay was used. Antibiogram results showed that antibiotics are among the most sensitive to the antibiotic vancomycin, Teicoplanin and methicillin respectively 95%, 90% and 75%. Resistance to linezolid, azithromycin and methicillin respectively, 35%, 32% and 25% more than other antibiotics was tested. Prevalence of methicillin resistance gene mecAin total 57.5% and PVL gene was not detected. Also 16srRNA gene in all samples was identified genus and species and confirmed. Different distribution of methicillin resistance gene in this study with other studies showing the potential risk of methicillin resistant Staphylococcus aureus in the world. Therefore, early detection and timely resistant strains, in order to prevent the spread of resistance appears to be necessary. Manuscript profile

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8 - Isolation of Campylobacter in different processing stage and presentation of poultry carcasses
amin irannejhad ebrahim rahimi majid gholamiahangaran

Campylobacter is one of the main potentials for causing diarrhea and bacterial gastroenteritis in humans worldwide. The aim of this study was to determine the prevalence of campylobacter in poultry carcasses during slaughtering process in Najaf abad-Isfahan slaughterhou More

Campylobacter is one of the main potentials for causing diarrhea and bacterial gastroenteritis in humans worldwide. The aim of this study was to determine the prevalence of campylobacter in poultry carcasses during slaughtering process in Najaf abad-Isfahan slaughterhouse. In summer 2014, 160 samples were collected from chicken carcasses from 5 chicken flock during 8 different stage of slaughtering and analyzed for detecting campylobacter spp. The results showed that 102 samples from 160 samples (%63.75) were positive for campylobacter. The prevalence of campylobacter in different stage were 19 of 20 (%95) in cloaca, 16 of 20 (%80) predefeathering, 12of 20 (%60) post defaethering, 12 of 20 (%60) post evisceration, 14 of 20 (%70) post chilling, 13 of 20 (%65) post packing, 10 of 20 (%50) post deboning and 6 of 20 (%30) post freezing. Also biochemical differentiation of the produced campylobacteria isolates showed that C.jejuni was frequently isolated (%90.2) than C.coli (%9.8). Manuscript profile

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9 - The Antimicrobial Effect of nisin, Against Staphylococcus aureus in Minced Sheep during Refrigerated Storage
Reyhaneh Ghashooni Zadeh Sayyed Ebrahim Hosseini Peyman Mahasti Shahrokh Shabani

Considering the side effects of chemical preservatives and attention of food producers to natural preservatives, evaluation of antimicrobial effects of them in the laboratory and food models seems to be necessary. Meat microbial control from health human and high qualit More

Considering the side effects of chemical preservatives and attention of food producers to natural preservatives, evaluation of antimicrobial effects of them in the laboratory and food models seems to be necessary. Meat microbial control from health human and high quality life chief very important. Nisin has a wide spectrum inhibitory effect than the other Bacteriocins and inhibits food-borne pathogens such as S. aureus and many other Gram-positive spoilage microorganisms. The purpose of this study is investigating the effects of nisin, on the growth of S. aureus in minced sheep during refrigerated storage. Lamb mince samples were inoculated with Staphylococcus aureus ATCC 29213 1×103. Nisin treatments at three levels 5,7,9 µg/ml. Parameters included total count, Staphylococcus aureus, pH, on days 1, 3, 7, 14 Evaluation. Results showed that the effect of different concentrations of nisin was statistically significant (P< 0.05).The antibacterial activity of nisin decreased during the storage period.  Manuscript profile

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10 - Identification of Escherichia coli and study of relationship between Pathotypes in human clinical specimens and samples of meat, dairy and vegetable by Polyclonal Antisera
Afshin Javadi Yalda Basharkhah Behbood Jafari

Diarrheal diseases are a major health problem worldwide, especially in developing countries are considered. One of the most important agents of diarrhea are Escherichia coli which responsible for many deaths of infants. Contamination of water and food is the main cause More

Diarrheal diseases are a major health problem worldwide, especially in developing countries are considered. One of the most important agents of diarrhea are Escherichia coli which responsible for many deaths of infants. Contamination of water and food is the main cause of human infection with this bacterium. The aim of this study was to identify pathotypes of E.coli, isolated from human clinical specimens, samples of meat, dairy and vegetables using polyvalent antisera to determine the relationship between the origins of the contamination of the samples.For this purpose, 40 samples from hospital clinical specimens, meat products, milk and salad sampled and sent to the laboratory for food control selected and confirmed by Imvic test and their pathogenicity with polyvalent antisera were studied. According to the results, 35% of clinical specimens, 17.5% of meat, 2.5% of milk samples and 17.5% of salad and vegetables were identified as vector of pathogenic Escherichia coli. So, E.coli could be introduced as a common agent of infant diarrhea in our country. Thus, food hygiene and food control necessity demands for the control of presence of pathogenic E.coli. Manuscript profile

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