Journal of Food Microbiology: 1 (1)

Open Access Article

1 - Study the antimicrobial effects of the essential oils of Origanum vulgare, Mentha piperita and Carum carvi on the bacteria isolates from food stuffs
Mehrdad Ataie Kachouei

The need to replace synthetic preservatives with a natural resource has caused the food manufacturers to use from the medicinal plants as a reservoir. The present study was carried out to evaluate the antimicrobial effects of essential oils extracted from Origanum vulga More

The need to replace synthetic preservatives with a natural resource has caused the food manufacturers to use from the medicinal plants as a reservoir. The present study was carried out to evaluate the antimicrobial effects of essential oils extracted from Origanum vulgare, Mentha piperita and Carum carvi on the Escherichia coli, Staphylococcus aureus and Salmonella typhimurium isolated from food products. After preparation of medicinal plants, essence extraction was done using the Clevenger device and antimicrobial effects of essences were evaluated on Escherichia coli, Staphylococcus aureus and Salmonella typhimurium isolated from raw milk and meat. Diameter of inhibition zone each essences was determined using the simple disk diffusion method on Mueller-Hinton agar. Bacterial strains isolates of meat were more resistant to all tested essences but the pattern of the effectiveness of essential oils on isolated strains were similar in both sources. Essential oil extracted from Origanum vulgare had the highest antimicrobial effect on S. aureus and the lowest on E. coli, Mentha piperita had the highest antimicrobial effect on E. coli and the lowest on S. aureus and Carum carvi had the highest antimicrobial effect on S. aureus and the lowest on S. typhimurium. According to the antibacterial effects of the mentioned essential oils, the possibility of their application as an antimicrobial preservatives in meat and its products and also dairy products dairy is exist. Manuscript profile

Open Access Article

2 - Influence of exposure time to neutral electrolyzed water on the reduction of contamination to Salmonella typhimurium and E.coli on skin and fresh poultry fillets
ALI FAZLARA Mahdi Pourmahdi Jamal Malekzadeh

From desirable characteristics of electrolyzed water could be noted to inexpensive, safe, and no adverse impact on the environment. The aim of this study was to evaluate the influence of exposure time to neutral electrolyzed water on the reduction of contamination to Sa More

From desirable characteristics of electrolyzed water could be noted to inexpensive, safe, and no adverse impact on the environment. The aim of this study was to evaluate the influence of exposure time to neutral electrolyzed water on the reduction of contamination to Salmonella typhimurium and E.coli on skin and fresh poultry fillets. The neutralized electrolyzed water with 100 ppm free available chlorine was used for the exposure times of 1, 5, 10, 15 and 30 minutes on the inoculated skin (6 log/cm2) and chicken fillets (6 log/g) with mentioned bacteria. The results showed that the reduction of studied bacteria in skin and poultry fillets exposed to neutral electrolyzed water were statistically significant in comparing to distilled water (P<0.01). According to the results, the treated fillets with neutral electrolyzed water for 15 minutes lead to the complete disappearance of E. coli in such a way that the bacterium was not detectable in surface plating. The most reduction of E. coli in treated skin with neutral electrolyzed water was 2.63 log/cm2 after 30 minutes. Also the most reduction of salmonella typhimurium in treated fillets and skin with neutral electrolyzed water after 30 minutes were 2.51 log/g and 2.54 log/cm2 respectively. In brief, the obtained results shows that the usage of neutral electrolyzed water for washing of slaughtered poultry carcasses in the lines and chillers of slaughterhouses could be in consideration as a suitable method of disinfection. Manuscript profile

Open Access Article

3 - Study of Antibacterial and Synergistic Effect of Digitalis nervusa Extract and Ciprofloxacin on Staphylococcus aureus
leili Ayoubinejad hamid nazari Ali Mohammadi sani

In spite of novel progresses in the methods for foodstuff’s preparation and production, consumer’s health and safety in the public hygiene import increasingly. One of the ways to control sickening microorganisms is the use of chemical retentive in the food. More

In spite of novel progresses in the methods for foodstuff’s preparation and production, consumer’s health and safety in the public hygiene import increasingly. One of the ways to control sickening microorganisms is the use of chemical retentive in the food. Today consumers are complaining to use natural retentive that are derivatives of herbaceous resources. As for harmful effects of food’s synthetic and chemical retentive. This study performs as for determining antibacterial Effects of Digitalis plant’s extracts on Staphylococcus aureus pathogenic bacteria in the foodstuff. In this study the ethanol extract alone and in combination with ciprofloxacin antibiotic on gram-positive bacteria, Staphylococcus aureus (ATCC25923), were evaluated by micro broth dilution method. MIC test results for Digitalis plant extract and Ciprofloxacin antibiotic evaluated 4.9 mg/ml and 0.5 μg/ml. effect of both extract and antibiotic results showed that growth of Staphylococcus aureus in the simultaneous use of 3.5 mg/ml extract and 0.28 μg/ml was inhibited by antibiotics. Evaluation of MBC tests for Digitalis plant extract and ciprofloxacin antibiotic evaluated 7.1 mg/ml and 1 μg/ml, results show that the combination of 4.2 mg/ml of extract and 0.14 μg/ml antibiotics cause the bacteria is eliminated.Concomitant use of alcohol extract and antibiotics, decreasing 48 percent of antibiotic to inhibit the growth of Staphylococcus aureus, and simultaneous use of alcohol extract and antibiotic, antibiotic use decreased 86 percent in the MBC for Staphylococcus aureus. Manuscript profile

Open Access Article

4 - Comparison of bacteria in beef meat and poultry in terms of packaging and without packaging in Gilan province
Ali Mojaddar langroodi Ali Ehsani Aiub Ebadi احسان مقدس کیا

Food-borne illness is a major international public health concern and a significant cause of reduced economic growth. Contaminated food is the usual source of human infections, and poultry and beef meat are considered the major infectious route for humans. Each year, mi More

Food-borne illness is a major international public health concern and a significant cause of reduced economic growth. Contaminated food is the usual source of human infections, and poultry and beef meat are considered the major infectious route for humans. Each year, millions of persons become ill from foodborne diseases, though many cases are not reported. To assess the microbiological quality and safety of beef and poultry meat and try to achieve the connection of its contamination with hygienic conditions of packaging and without packaging of food in this study we analyzed food borne pathogens (Salmonella, Staphylococcus aureus and Bacillus cereus) in Gilan province. A total number of 380 beef and poultry meat samples (with packing and without packaging) were collected and studied. Out of which 5/5 percent were founded contaminated with Salmonella 20/5 percent were founded contaminated with Staphylococcus aureus while 11/8 percent were founded contaminated with Bacillus cereus. Also 13/9 percent (beef meat) and 23/9 percent (poultry meat) were contaminated. The study confirmed the presence of Salmonella, Staphylococcus aureus and Bacillus cereus in beef and poultry meat. It is a potential threat to consumer health. To reduce of contamination, good hygiene practices are necessary from processing to storage. Manuscript profile

Open Access Article

5 - The Effect of Extract and Fiber of Mint Stalk on Viability of Bifidobacterium Lactis Bacteria in Stirred Yogurt Using the Response Surface Method
محسن وظیفه دوست امیر حسین الهامی راد مسعود شفافی زنوزیان محمد حسین حداد خداپرست محمد آرمین

In today's world, there is a growing tendency towards producing healthy and nutritious food. Mint is a genus of plants that its healthy and nutritious effects have been proved. Adding probiotic bacteria to yogurt increases its nutritious benefits. This study aims at add More

In today's world, there is a growing tendency towards producing healthy and nutritious food. Mint is a genus of plants that its healthy and nutritious effects have been proved. Adding probiotic bacteria to yogurt increases its nutritious benefits. This study aims at adding the extract and fiber of mint stalk to stirred yogurt containing Bifidobacterium Lactis bacteria (BB-12) as well as examining the viability of this bacterium. To do so, the response surface methodology and the central composite rotatable design were employed. The findings obtained from the analysis showed that there was a significant relationship between different concentrations of fiber and extract, and the viability of Bifidobacterium Lactis bacteria in the first day to the 21st day (P<0.01). Having applied the response surface method, the optimization depicted that the maximum viability of Bifidobacterium Lactis bacteria is only achieved when the concentration of extract and fiber are 0.1 and 1.3 percent, respectively. In these conditions, the utility of the model equals 0.94 and the number of Bifidobacterium Lactis bacteria is 7.11±0.005 log cfu/ml in the first day, 6.49± 0.035 log cfu/ml in the 7th day, 6.24 ± 0.055 log cfu/ml in the 14th day, and 5.41±0.17 log cfu/ml in the 21st. Since the produced yogurt under the condition of optimization contained at least 106 colony of bacteria per milliliter, the said product was called functional. Manuscript profile

Open Access Article

6 - Antimicrobial effects of Chitosan films incorporating with Lavandula stoechas on some food-borne bacteria
Zohreh Mashak سمیرا فیاض فر نرجس چراغی

Today, application of natural antimicrobial films as an inhibitors of growth of dangerous microbes especially in food staffs have been increased. The present study was carried out in order to study the antimicrobial activity of chitosan films containing 1–4% (v &f More

Today, application of natural antimicrobial films as an inhibitors of growth of dangerous microbes especially in food staffs have been increased. The present study was carried out in order to study the antimicrobial activity of chitosan films containing 1–4% (v &frasl; v) Lavandula stoechas essential oil (EO) on some food-borne pathogenic bacteria (Listeria monocytogenes, Bacillus cereus, Vibrio parahaemolyticus, Staphylococcus aureus and Escherichia coli O157:H7). At first, the essential oil of the Lavandula stoechas herb was prepared. The most essential components are 1,8 cineol (16/49%), borneol (75/10%), camphor (94/8%) and linalool L (95/3%) and alfa-pinene (2/3 %).Then Circular discs of chitosan films containing different concentration of Lavandula stoechas essential oil were placed on bacterial lawn. Chitosan films incorporated with 4% (v &frasl; v) of EO inhibited the growth of all tested pathogenic bacteria. Incorporation of Chitosan film with EO showed significant antimicrobial effects (P < 0.05). Transparency of film was reduced by increasing of EO. These results showed that Chitosan films containing Lavandula stoechas EO have good effect for packaging some foods. Manuscript profile

Open Access Article

7 - Campylobacter spp. as a Potential Pathogen in the edible mushrum (Agaricus mushrooms )
Amir Shakerian

AbstractCampylobacter spp infectious are one of the most important foodborne diseases in many countries and causing of diarrhea in more contries. In this study, a total of 100 edible mushrum (Agaricus mushrooms) were purchase in order to detection and identification of More

AbstractCampylobacter spp infectious are one of the most important foodborne diseases in many countries and causing of diarrhea in more contries. In this study, a total of 100 edible mushrum (Agaricus mushrooms) were purchase in order to detection and identification of Campylobacter jejuni and Campylobacter coli in edible mushrum at 2014 year in stores and retail market of Shahrekord city, Central of Iran. All of the samples were cultured in enrichment and specific bacteriological media and then use for Polymerase Chaine Reaction (PCR) method for detection Campylobacter jejuni and Campylobacter coli. Out of 100 samples, 15 % were positive due to Campylobacter spp. From 15 samples positive, 13.3 % and 86.7 % were positive to Campylobacter jejuni and Campylobacter coli, respectively. Therefore the consumption of raw edible mushrum to Campylobacter jejuni and Campylobacter coli constitutes health hazard for human in this city.Keywords: Campylobacter spp., Edible Mushrum, Retail market, PCR, ShahreKord,Iran Manuscript profile

Open Access Article

8 - The growth modelling of Escherichia coli in commercial chicken meat extract affecting by temperature and pH factors
Anna Ghaseminezhad Ali fazara Ebrahim Rahimi

The purpose of this study is to provide a predictive model of Escherichia coli by selective growth factors such as heat storage (8 ° and 37 ° C) and PH (4, 5 and 6) in the extract was chicken business. For this purpose, a commercial extract of chicken prepared u More

The purpose of this study is to provide a predictive model of Escherichia coli by selective growth factors such as heat storage (8 ° and 37 ° C) and PH (4, 5 and 6) in the extract was chicken business. For this purpose, a commercial extract of chicken prepared using acetic acid and 1/0 normal profit on the desired PH was adjusted. The level of 105 cfu / ml of the extract prepared from bacteria were inoculated. Extract in the temperature of 8 and 37 ° C and at a different time than the samples were measured. . The results are consistent with the expectation that the significant growth in the PH 4 (P <0/05), less than the growth of the PH 5 and 6, respectively. In contrast to the expected reduction in the temperature of 37 ° C and 8 ° C was observed. In other words, the bacteria grow in temperatures of 8 and 37 were the same. Manuscript profile

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